SIC 2099 Food Preparations, Not Elsewhere Classified

Contenidos

• NAICS CODE(S).
• INDUSTRY SNAPSHOT.
• Vinegar.
• Tofu.
• Tea.
• Peanut Butter.
• Spices.
• INDUSTRY LEADERS.
• WORKFORCE.
• FURTHER READING.

SIC 2099

This classification includes establishments primarily engaged in manufacturing food preparations not classified under another category. It includes manufacturers of items such as syrups, leavening agents, dry mixes (for sauces and gravies), packaged mixes (made from pasta, rice, and potatoes), seasonings and spices, and ready-to-eat meals and salads. Also included are manufacturers of miscellaneous food specialties, such as fried Chinese noodles, sorghum, tortillas, honey, marshmallow creme, peanut butter, popcorn, tea, tofu, and vinegar.

Miscellaneous food preparations with separate classifications include: SIC 2091: Canned and Cured Fish and Seafoods; SIC 2092: Fresh or Frozen Prepared Fish and Seafoods; SIC 2095: Roasted Coffee; SIC 2096: Potato Chips and Similar Snacks; SIC 2097: Manufactured Ice; and SIC 2098: Macaroni and Spaghetti. Manufacturers of flour mixes are classified in Industry Group 204.

NAICS CODE(S)

311423

Dried and Dehydrated Food Manufacturing

111998

All Other Miscellaneous Crop Farming

311340

Non-Chocolate Confectionery Manufacturing

311911

Roasted Nuts and Peanut Butter Manufacturing

311991

Perishable Prepared Food Manufacturing

311830

Tortilla Manufacturing

311920

Coffee and Tea Manufacturing

311941

Mayonnaise, Dressing, and Other Prepared Sauce Manufacturing

311942

Spice and Extract Manufacturing

311999

All Other Miscellaneous Food Manufacturing

INDUSTRY SNAPSHOT

According to government statistics, the total value of goods shipped by establishments classified in SIC 2099 was projected to total $17 billion by the year 2000. Total establishments in the industry were projected at 1,895 for the year 2000, with 675 of these employing 20 or more people. Statewide, California led the industry.

Vinegar

One of oldest products classified within SIC 2099 is vinegar. Records of vinegar use date back 5,000 years, and some historians estimate it was known as long ago as 10,000 years. During the Civil War, vinegar was used to prevent scurvy, a disease caused by vitamin C deficiency. Throughout vinegar's long history, it has had a wide variety of applications, including use as a preservative and as a cleaning agent.

Vinegar, derived from two French words meaning "sour wine," is a product of fermentation. When natural sugars ferment they produce alcohol, which after undergoing further acetic fermentation becomes vinegar. One of the best known types is wine vinegar, but throughout history many other types of vinegar have been produced. These include vinegars made from naturally sweet products like molasses, sorghum, honey, and syrup, and vinegars made from fruits, potatoes, and grains.

Four different methods have evolved to control the fermentation process by which vinegars are made. Under the most labor-intensive method, called the solera system, vinegar is aged in different types of wood, a process that can take decades. Another technique, termed the Orleans method, uses a starter culture in a manner similar to the process by which bakers ferment bread dough in sourdough preparation. The Orleans method is implemented to produce vinegar in wooden barrels and takes up to six months. A faster method, termed the "quick process," involves the aeration of wine along with organic materials to produce vinegar in about a week. The quickest vinegar production, however, occurs in a process called continuous production, which requires holding wine in a pressurized tank under carefully controlled conditions. Air is forced through the liquid to aid the fermentation process. Wine is continually added and finished vinegar taken off the top of the tank. Converting wine into vinegar using this process takes approximately one day.

In the United States, the vinegar industry formed alongside the apple industry. As a result, it is concentrated in areas with large harvests of apples. Cider vinegar is made from apples or apple juice. As the U.S. vinegar industry developed, it offered a variety of products to perform different functions. White vinegar, also called distilled vinegar, is primarily used in home canning and for making pickles, salsa, and relishes. Wine vinegar is an integral ingredient in vinaigrettes. Malt vinegar, a mildly sweet product, complements salads and fish and chips. Rice vinegar, a particularly strong variety, is added to sushi rice. A rich, dark product, balsamic vinegar is used for vinaigrettes and as a condiment. Sherry vinegar, another variety with a strong flavor, is a cooking vinegar. In addition to the types of vinegar produced by using varying sources, infused vinegars are made by adding flavorings such as berries, garlic, or herbs. Increased sales of balsamic vinegar, which were growing at annual rate of 5 percent at the turn of the twenty-first century, boosted overall vinegar sales...