Vinegar and substitutes for vinegar; obtained from acetic acid

HS code 220900 covers 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 recipes and food preparation processes, the vinegar industry plays an important role in the broader food economy. Globally, the vinegar market is expected to continue growing, driven by increasing demand from both commercial and household consumers.

Vinegar is typically 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 can be done through a traditional 'slow' fermentation method or a more modern 'quick' method using submerged fermentation technology. The resulting vinegar is then filtered, pasteurized, and sometimes diluted or blended to achieve the desired acidity level and flavor profile.

The main inputs for the vinegar industry include alcoholic liquids (e.g. wine, cider, diluted ethanol), acetic acid bacteria cultures, and various processing equipment such as fermentation tanks, filters, and bottling/packaging machinery. Producers may also use additional ingredients like flavorings to create specialty vinegar products.

The primary output of HS code 220900 is vinegar and vinegar substitutes. These products are widely used in the 210500 Food Preparation and 210600 Food Industries, as well as by individual consumers. Vinegar is a common ingredient in salad dressings, marinades, pickles, and many other food and condiment items covered under other HS codes such as 210300 Sauces and Preparations and 200500 Vegetables, Fruit, Nuts, etc..