End-UseCategory 0
U.S. imports of vegetables (End-Use 00130) totaled $1.9B in April 2026, traded with 119 countries.
Importers of Vegetables paid $66.8M in duties in April 2026 — an effective duty rate of 17% on $390.8M in dutiable value, based on actual customs collections rather than the published tariff schedule.
Last updated: April 2026 dataImported vegetables span a wide processing spectrum — fresh, chilled, frozen, dried, and prepared — each with distinct HTS classifications, duty rates, and admissibility requirements. FDA regulates vegetable imports for food safety under the Foreign Supplier Verification Program (FSVP), requiring importers to verify that foreign suppliers meet US food-safety standards. USDA APHIS phytosanitary controls apply to fresh and minimally processed vegetables, with pest-risk assessments determining whether treatment or inspection conditions attach to specific origin-commodity combinations. Seasonal availability and perishability make supply-chain timing a persistent operational challenge for importers of fresh product.
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Under FDA's FSVP rule, US importers of food — including vegetables — must develop and implement a written program verifying that their foreign suppliers produce food in a manner that meets US food-safety standards. This typically involves hazard analysis, supplier audits or inspections, and record-keeping that must be available for FDA review.
Yes. Fresh and minimally processed vegetables are subject to APHIS phytosanitary review in addition to FDA oversight. Frozen and thermally processed (canned or retorted) vegetables generally bypass APHIS requirements but remain subject to FDA FSVP and, for acidified or low-acid canned foods, additional FDA process-filing requirements. Each processing state also maps to a different HTS chapter, affecting duty rates.
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End-Use codes describe different products on the import and export sides. Cross-direction exports are not shown for this slug.
Monthly import values over time