Table 3.--Macaroni, noodles, vermicelli, and similar alimentary pastes, not containing egg or egg products: U.S. imports for consumption, by principal sources, 1963-68 : : : : Source: Compiled from official statistics of the U.S. Department of Commerce. December 1969 Table 4.--Macaroni, noodles, vermicelli, and similar alimentary pastes, containing egg or egg products: U.S. imports for consumption, by principal sources, 1963-68 : : Source: Compiled from official statistics of the U.S. Department of Commerce. 314 : 370 : 448 December 1969 Note.--For the statutory description, see the Tariff Schedules of the United States Annotated (TSUSA-1969). U.S. trade position Yeast extract products for flavoring foods are very minor items of trade. In the period 1963-68, U.S. imports of these products averaged $599,000 annually and supplied about 10 percent of U.S. consumption. Comment The articles considered herein are products other than sauces; they do not contain alcohol and are used for flavoring or seasoning foods, including soups, gravies, salad dressings, and sauces. These yeast extract preparations are generally in the form of a brown powder or paste composed of hydrolyzed protein, inorganic salts, and water. The bulk of the domestically produced and imported yeast extract preparations are used by commercial users such as soup manufac turers. The column 1 rates of duty applicable to imports (see general headnote 3 in the TSUSA-1969) are as follows: FOR FLAVORING OR SEASONING FOOD The tabulation above shows the column 1 rate of duty in effect prior to January 1, 1968, and modifications therein as a result of concessions granted by the United States in the sixth round of trade negotiations under the General Agreement on Tariffs and Trade (GATT). Only the second and final (fifth) stages of the annual rate modifications are shown above (see the TSUSA-1969 for the other stages). The rate of duty in effect prior to January 1, 1968 (10 percent ad valorem) had been in effect since July 1, 1963, and also reflected a concession granted by the United States under the GATT. Annual data on consumption and production of preparations of yeast extract are not available. In 1963 manufacturers' shipments of yeast extracts, yeast, and other food yeast products amounted to 17.7 million pounds, valued at $5.0 million compared with shipments of 13.3 million pounds in 1958; only a small part of the total shipments consisted of yeast extracts. Annual production of food yeast products since 1963 has probably ranged between 18 and 23 million pounds. The increased production is principally the result of increased use of yeast as such (see the separate summary on yeast, items 437.47 and 437.48) and, to a lesser extent, to the increased use of yeast extracts by soup, sauce, and other food manufacturers. Fewer than 10 firms produce yeast extracts; for most, if not all, of these firms the sale of yeast extracts is small compared with their sales of other products. Separate data on U.S. exports of preparations of yeast extract are not available; however, it is believed that exports of such products are negligible. Annual U.S. imports of yeast extract products averaged 1.8 million pounds with a value of $599,000 in the period 1963-68 (see table). Annual imports in the immediately preceding 5-year period averaged 800,000 pounds, valued at $263,000. The United Kingdom, the Netherlands, and France have been the principal sources of imports in recent years. December 1969 FOR FLAVORING OR SEASONING FOOD Nonalcoholic preparations of yeast extract (other than sauces) for flavoring or seasoning food: U.S. imports for consumption, by principal sources, 1963-68 : : : : Source: Compiled from official statistics of the U.S. Department of Commerce. Note.--Domestic shipments of yeast extracts and other food yeast products in 1963 amounted to 17.7 million pounds valued at 4.0 million dollars. The ratio of imports to production in 1963 was 6.8 percent. Exports are not separately reported but are believed to be negligible. December 1969 |