Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)

HS v2022 Code: 2206

Chapter	Heading	Sub-heading
22	06	n/a

Code	2206
Version	HS v2022
Hierarchy Level	4
Datasource	WCO
Chapter	22

Ancestor Codes: Beverages, spirits and vinegar

This Code: Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)

Child Codes: Beverages, fermented; (e.g. cider, perry, mead, sake)

Sibling Codes (Nearest 5): Beer made from malt; Wine of fresh grapes, including fortified wines; grape must other than that of heading no. 2009; Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances; Ethyl alcohol, undenatured; of an alcoholic strength by volume of 80% vol. or higher; ethyl alcohol and other spirits, denatured, of any strength; Ethyl alcohol, undenatured; of an alcoholic strength by volume of less than 80% volume; spirits, liqueurs and other spirituous beverages

About fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)

HS code 2206 covers a diverse range of fermented beverages that are not classified elsewhere in Chapter 22 of the Harmonized System. These include popular alcoholic drinks such as cider, perry, mead, and sake. This industry plays a significant role in the global alcoholic beverage market, catering to consumer demand for unique and artisanal fermented products. The production and trade of these beverages contribute to the broader food and beverage sector, which is a crucial component of many national economies.

Production process

The production of fermented beverages under HS code 2206 typically involves a multi-step process. This often begins with the fermentation of fruit juices, honey, or other natural sugars using specific yeast strains. The fermentation process is carefully controlled to achieve the desired alcohol content and flavor profile. Depending on the type of beverage, additional steps may include aging, blending, or the addition of other ingredients to enhance the final product.

Production inputs

The main inputs required for the production of HS code 2206 fermented beverages include the raw materials, such as fruits, honey, or other fermentable sugars, as well as specialized yeast cultures. Producers may also require equipment like fermentation tanks, aging barrels, and bottling machinery. Depending on the specific product, additional ingredients like spices, herbs, or flavorings may be incorporated. Access to clean water and energy sources are also essential for the production process.

Production outputs

The primary outputs of the HS code 2206 industry are the diverse range of fermented beverages, including 2206 (Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)). These products are often consumed directly by end-users, but may also be used as inputs for other industries, such as the 2208 Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80% vol; spirits, liqueurs and other spirituous beverages industry.

Family tree for fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)

    graph LR
    A["<a href='/classifications/hs/v2022/22'>22: Beverages, spirits and vinegar</a>"]
A --> B["<a href='/classifications/hs/v2022/2206'>2206: Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)</a>"]

    A --> C["<a href='/classifications/hs/v2022/2201'>2201: Waters, including natural or artificial mineral waters and aerated waters, not containing added sugar or other sweetening matter nor flavoured; ice and snow</a>"]
A --> D["<a href='/classifications/hs/v2022/2202'>2202: Waters, including mineral and aerated waters, containing added sugar or sweetening matter, flavoured; other non-alcoholic beverages, not including fruit, nut or vegetable juices of heading no. 2009</a>"]
A --> E["<a href='/classifications/hs/v2022/2203'>2203: Beer made from malt</a>"]
A --> F["<a href='/classifications/hs/v2022/2204'>2204: Wine of fresh grapes, including fortified wines; grape must other than that of heading no. 2009</a>"]
A --> G["<a href='/classifications/hs/v2022/2205'>2205: Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances</a>"]
A --> H["<a href='/classifications/hs/v2022/2207'>2207: Ethyl alcohol, undenatured; of an alcoholic strength by volume of 80% vol. or higher; ethyl alcohol and other spirits, denatured, of any strength</a>"]
A --> I["<a href='/classifications/hs/v2022/2208'>2208: Ethyl alcohol, undenatured; of an alcoholic strength by volume of less than 80% volume; spirits, liqueurs and other spirituous beverages</a>"]
A --> J["<a href='/classifications/hs/v2022/2209'>2209: Vinegar and substitutes for vinegar obtained from acetic acid</a>"]

    B --> K["<a href='/classifications/hs/v2022/220600'>220600: Beverages, fermented; (e.g. cider, perry, mead, sake)</a>"]


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  %% Apply classes
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class C level4
class D level4
class E level4
class F level4
class G level4
class H level4
class I level4
class J level4
class K level6

  class B highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class B highlight