Loading...
SITCSection 0
U.S. imports of vegetables, fruit, and nuts prepared or preserved by vinegar or acetic acid (SITC 05671) totaled $56.8M in July 2026, traded with 72 countries.
Importers of Vegetables, Fruit, and Nuts Prepared or Preserved by Vinegar or Acetic Acid paid $4.4M in duties in July 2026 — an effective duty rate of 17% on $25.3M in dutiable value, based on actual customs collections rather than the published tariff schedule. Vegetables, Fruit, and Nuts Prepared or Preserved by Vinegar or Acetic Acid imports of $56.8M in July 2026 ran 11% above the year-to-date monthly average of $51.1M.
Basic heading 63 of 337 in section 0
Basic heading 05671 · $56.8M of $14.4B
Acidified 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.
3.7K shipments/mo
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.
Supplier Network
Get discovered by U.S. importers searching for HS 05671 — Vegetables, Fruit, and Nuts Prepared or Preserved by Vinegar or Acetic Acid. Be the first supplier listed.
Imports · July 2026
origin
Mexico and India together supply 58% of it.
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.
ImportsExports
Imports
$56.8MYoY · Pro
Exports
$12.7MYoY · Pro
12-mo low · imports
YoY · ProThrough July 2026. Source: U.S. Census Bureau.