Note.--For the statutory description, see the Tariff Schedules of the United States Annotated (TSUSA-1969). U.S. trade position U.S. producers supply virtually all of the domestic consumption of vinegar; imports have been insignificant ($140,000 in 1968). U.S. exports ($457,000 in 1968) have been small compared with production. Description and uses Vinegar is the product resulting from the acetification of certain alcoholic solutions. Inasmuch as the acetification reaction does not go to completion, vinegar, although principally a dilute solution of acetic acid, contains small amounts of alcohol and certain minor products of fermentation such as aldehydes, esters, and glycerol. The chemical product, acetic acid (see summary on item 425.70), is made by destructive distillation of hardwood or by oxidation of acetaldehyde. Vinegar is produced from a wide variety of raw materials. Consumption in the United States is largely limited to cider vinegar (a fermented vinegar) and distilled vinegar (also known as spirit, grain, or white vinegar). On a quantity basis, other vinegars such as wine, malt, and rice vinegar are of minor importance in the United States. Cider vinegar is the product of controlled fermentation of apple cider (see the summary on item 165.15) with subsequent acetification by oxidative enzymes produced by the acetic acid bacteria. It is yellow or brown in color and has an odor resembling apples. Distilled vinegar, made by acetification of diluted distilled alcohol, is nearly colorless and does not have the characteristic flavor and odor of fruit or malt vinegars. Malt vinegar, made from barley, is dark amber in color and has a distinctive malt flavor. Wine vinegar is light yellow or red, depending on whether it is made from white or red wine; it has a particularly agreeable aroma and taste and is considered the finest vinegar for table use. Rice vinegar is lower in acetic acid content than other vinegars and is used as a sauce with oriental-type foods. December 1969 Vinegar is primarily consumed as a condiment and is the manufacture of pickles, tomato catsup, and various sauces. U.S. tariff treatment The column 1 rates of duty applicable to imports (see general headnote 3 in the TSUSA-1969) are as follows: 1/ The rate of duty is being reduced in two stages; the first stage of the reduced rate (3.5 cents per proof gallon) is in effect from Jan. 1, 1968 through 1969. 2/ The full reduction becomes effective Jan. 1, 1970. The tabulation above shows the column 1 rates 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 rates in effect prior to January 1, 1968 also reflected concessions granted by the United States under the GATT; the rate for malt vinegar had been in effect since July 1, 1963, and that for other vinegars, since May 30, 1950. The average ad valorem equivalents of the duties on malt vinegar and other vinegars were 3.2 and 3.5 percent, respectively, based on the imports in 1968. For tariff purposes, the standard of proof of vinegar is 4 percent by weight of acetic acid. December 1969 U.S. consumption, producers, and production Virtually all U.S. consumption is supplied by domestic production. U.S. production amounted to 129 million gallons (valued at $43 million). in 1963, about 40 percent larger than in 1958. Although the output of both fermented (principally cider) and distilled vinegars has increased in recent years, the share of the total supplied by the fermented type has become larger. In 1963 the production of fermented vinegar accounted for 55 percent of the total, whereas in 1958 it comprised about half, and in 1954, 40 percent of the output. Domestic production of wine vinegar has been small compared to that of cider vinegar; the output of malt and rice vinegar has been negligible or nil for many years. Some 140 establishments produce vinegar or cider as their primary products. Many of these are affiliated with concerns that have interests in a number of enterprises. The bulk of the vinegar and cider is produced in Michigan, New York, Virginia, California, and the New England States. U.S. exports and imports The United States is a net exporter of vinegar. In the period 1963-68 annual exports ranged from 349,000 to 498,000 gallons and averaged 430,000 gallons (see table). Principal markets have been Latin America, Canada, and Saudi Arabia. The bulk of the imports of vinegar into the United States in recent years has consisted of specialty vinegars, most of which have not been directly competitive with domestic vinegars. In the pericd 1963-68, annual U.S. imports of malt vinegar ranged from 4,000 to 83,000 gallons and averaged 42,000 gallons or about one-third smaller than average annual imports in 1958-62. Virtually all imports in recent years were from Canada, Italy, Hong Kong, and the United Kingdom. Average annual imports of vinegar other than malt vinegar in 1963-68, at 107,000 gallons, were about the same level as those in 1958-62. The bulk of the imports in recent years consisted of rice vinegar from Japan and wine vinegar from Italy and We. bined imports of malt and other vinegar have been neligible compared with domestic production; in 1963 imports wer equivalent to less than 1 percent of output. The com December 1969 Vinegar: U.S. imports for consumption, by kinds, and exports of domestic merchandise, 1963-68 j.s. Source: Compiled from official statistics of the U.S. Department of Commerce. Note.--Shipments of vinegar by U.S. producers in 1963 amounted to 129 million gallons, valued at $43 million. December 1969 Commodity TSUS item 182.70 Wild rice, crude or processed-. Note.--For the statutory description, see the Tariff Schedules of the United States Annotated (TSUSA-1969). U.S. trade position Wild rice is a gourmet food produced principally in the United States and Canada. The United States is the world's largest producer and imports a large part of the Canadian crop. Annual U.S. imports of wild rice ranged from $168,000 to $968,000 in the period 1963-68 and supplied from 8 percent to 31 percent of total U.S. consumption in this period. Description and uses Wild rice (Zizania aquatica) is not a true rice, but an annual marsh grass which grows wild in shallow, fresh-water lakes and streams east from Manitoba to the Atlantic Coast and south to Florida. Two or more harvests are necessary since the grains ripen unevenly and must be garnered just before becoming fully ripe. The grains fall into the water when ripe and must be harvested prior to that stage. Harvesting is from boats or canoes. The stalks of the plant are bent over the boat and hit with sticks so that the grain falls into the boat. The method of harvesting and difficulty of timing allows most of the otherwise available grain to fall into the water and provide seed for the following crop as well as feed for migrating water fowl. The wild rice kernels are one-half inch to one inch in length and are enclosed in a firm hull. When ripe, the kernels are soft and rubbery, and greenish brown in color. Wild rice must be dried soon after it is harvested to prevent spoilage. The dried kernels are brittle and dark brown or black in color. For human food, the wild. rice is processed--dried, roasted or parched, and dehulled. Parching loosens the hulls and gives the grain a roasted flavor. About 2-1/2 pounds of the damp kernels, as harvested, are required to produce 1 pound of dry, hulled, parched grain. Wild rice is used principally in the stuffing for fowl or as a separate dish served with meat; it is used alone or in mixtures with brown rice. Other minor uses are as a breakfast cereal and in pancake mixes; it is usually a specialty dish or delicacy. December, 1969 |