Standard International Trade Classification
U.S. imports of Vegetables, Fruit, and Nuts Prepared or Preserved by Vinegar or Acetic Acid (SITC 05671) totaled $56.9M in August 2026, imported from 72 countries.
Importers of Vegetables, Fruit, and Nuts Prepared or Preserved by Vinegar or Acetic Acid paid $4.1M in duties in August 2026, an average duty rate of 7.24% — duty actually collected as a share of the imports that cleared customs, not the published tariff schedule.
Last updated: August 2026 dataAcidified with vinegar or acetic acid as the primary preservation method, products in this category include pickled cucumbers, pickled peppers, pickled onions, and a wide range of other preserved vegetables, fruits, and edible plant parts destined for retail, food-service, and industrial use. The acetic acid preservation method is the defining classification criterion, distinguishing these products from those preserved by salt, oil, or thermal processing. FDA oversight applies at US entry, and the acidified food regulations — which set pH and water activity requirements — are particularly relevant for commercially sterile acidified products. Admissibility and classification are complex; consult a licensed customs broker or FDA-registered importer of record.
AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.
3.8K import shipments a month
Yes. Commercially processed acidified foods — defined as low-acid foods to which acid is added to achieve a finished equilibrium pH of 4.6 or below — must be manufactured in accordance with FDA's acidified food regulations (21 CFR Part 114). Foreign manufacturers producing such products for US import must register their processes with FDA and file scheduled process information. Importers should confirm that their foreign supplier has completed this registration before the first shipment.
Mixed shipments containing both vinegar-preserved and non-vinegar-preserved vegetables should be invoiced and entered separately by preservation method, as they fall under different SITC and HTS classifications with potentially different duty rates. Commingling them on a single entry line risks misclassification. Importers should request that suppliers pack and invoice each preservation type separately, or work with their customs broker to file split entries.
Basic heading 64 of 337 in section 0
Basic heading 05671 · $56.9M of $14.7B
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ImportsExports
Imports
$56.9MYoY · free account
Exports
$13.2MYoY · free account
12-mo low · imports
Low · free accountOver the twelve months to August 2026, the U.S. imported $624.9M of Vegetables, Fruit, and Nuts Prepared or Preserved by Vinegar or Acetic Acid and exported $162.9M.
Through August 2026. Source: U.S. Census Bureau.
Imports · August 2026
origin
Mexico and Turkey together supply 62% of it. Turkey pays 21.7% duty; Mexico 0.0%.
customs district
Census does not publish district detail for this classification system.
destination
Census does not publish state detail for this classification system.
entry
Census does not publish port detail for this classification system.