It is a technical classification criterion, not simply a label declaration. CBP and trade authorities assess whether the preservation method and product state render the fruit genuinely unfit for direct eating — typically because the salt, sulfur, or brine concentration is too high for consumption without further processing. A product that is merely labeled 'not for direct consumption' but is otherwise palatable may not qualify for this heading and could be reclassified.

Yes. FDA regulates sulfur dioxide as a food additive, and residual SO₂ levels in finished food products are subject to limits under 21 CFR. Importers using SO₂-preserved fruit as a processing ingredient should ensure their downstream formulations comply with applicable residue limits and that finished products carry required allergen/sulfite disclosures, as sulfites are a recognized allergen for sensitive individuals.