2209.00.00.00 - Vinegar and substitutes for vinegar obtained from acetic acid 🖩

This HTS category, 2209.00.00.00, encompasses vinegar and any substitutes for vinegar that are derived from acetic acid. This includes a wide range of acidic liquids used for culinary purposes, preservation, and as ingredients in various food preparations. Key characteristics for classification under this heading include the presence of acetic acid as the primary component responsible for the characteristic sour taste and preservative properties. This category is distinct from other beverages and spirits found in Chapter 22, as its defining feature is its production from acetic acid, rather than fermentation of sugars, grains, or fruits to produce alcoholic beverages that may then be further processed into vinegar.

As a leaf node within the HTS database, this category does not have further subdivisions. Therefore, classification within 2209.00.00.00 relies on identifying products that meet the definition of vinegar or vinegar substitutes obtained from acetic acid. This would include common table vinegars such as white vinegar, apple cider vinegar (when produced via acetic acid fermentation or direct acetic acid derivation), balsamic vinegar (depending on its specific composition and production method, as some may fall under other headings if primarily fruit-based preparations), and industrial-grade acetic acid solutions intended for use as vinegar substitutes. The critical distinction remains the source of the acidity; if the product is primarily an alcoholic beverage or a complex fermented fruit juice not solely reliant on acetic acid, it would likely be classified elsewhere within Chapter 22 or other relevant chapters.