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

HS code 220600 covers a diverse range of fermented beverages, including cider, perry, mead, and sake. These beverages play a significant role in the global food and beverage industry, offering unique flavors and cultural traditions. The production and trade of these fermented drinks contribute to the economic activity and cultural heritage of many regions worldwide.

The production of fermented beverages under HS code 220600 typically involves a multi-step process. It begins with the fermentation of various fruit juices, honey, or rice, depending on the specific type of beverage. This fermentation process is facilitated by the introduction of yeast, which converts the sugars into alcohol. The resulting liquid is then often aged, filtered, and sometimes carbonated to achieve the desired flavor profile and characteristics.

The main inputs required for the production of fermented beverages under HS code 220600 include the raw materials, such as fruits, honey, or rice, as well as yeast cultures and other additives. Specialized equipment, such as fermentation tanks, filtration systems, and bottling machinery, are also essential for the manufacturing process. Additionally, the industry relies on a skilled workforce, including brewers, winemakers, and quality control personnel, to ensure the consistent production of high-quality fermented beverages.

The primary outputs of the industry covered by HS code 220600 are the various types of fermented beverages, including cider, perry, mead, and sake. These products are then consumed directly by end-users or may be used as inputs for other industries, such as the 220210 Beverage, non-alcoholic and 220300 Beer made from malt sectors. The trade and distribution of these fermented beverages contribute to the global economy and the cultural exchange of diverse drinking traditions.