Vinegar and substitutes for vinegar; obtained from acetic acid

HS code 220900 covers the production and trade of vinegar and vinegar substitutes derived from acetic acid. Vinegar is a widely used condiment and preservative, with applications across the food and beverage industry. As a key ingredient in many culinary preparations, the vinegar industry plays an important role in the broader food economy. The global vinegar market has experienced steady growth in recent years, driven by increasing demand from both commercial and household consumers.

Vinegar is primarily produced through the fermentation of alcoholic liquids, such as wine, cider, or diluted ethanol. The process involves the conversion of alcohol to acetic acid by acetic acid bacteria. This is typically achieved through a two-stage fermentation process, where the first stage converts the alcohol to acetaldehyde, which is then further oxidized to acetic acid in the second stage. The resulting vinegar is then filtered, pasteurized, and sometimes aged to develop its desired flavor profile.

The main inputs required for the vinegar industry include alcoholic liquids (such as wine, cider, or diluted ethanol), acetic acid bacteria, and various processing equipment like fermentation tanks, filtration systems, and bottling/packaging machinery. Depending on the specific vinegar product, additional ingredients like herbs, spices, or flavorings may also be used.

The primary output of HS code 220900 is vinegar and vinegar substitutes, which are consumed by a wide range of industries. Vinegar is used extensively in the food and beverage sector, as a flavoring agent, preservative, and ingredient in various food products. It is also used in the production of 340220 Cleaning preparations and 330499 Other perfumery, cosmetic or toilet preparations. Additionally, vinegar has applications in the 281511 Acetic acid and its salts industry, as a source of acetic acid.