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 [Date stamp here]  1 
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ADMINISTRATIVE ORDER  3 
No._______________________  4 
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SUBJECT:  Standard for Vinegar  and Code of Practice for its Manufacture  Repealing 6 
Administrative Order No. 134 s. 1970 “Regulation Prescribing the 7 
Standards of Identity and Quality of Vinegar (B -4.9 Condiments, 8 
Sauces, Seasoning)”  9 
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I. RATIONALE  11 
The Food and Drug Administration (FDA) is mandated to ensure the safety,  efficacy 12 
or quality of health products through policy formulation and monitoring  pursuant 13 
to Article II, Section 15 of the 1987 Philippine Constitution , Republic Act (RA) No. 14 
9711 and RA 10611 and their Implementing Rules and Regulations wherein the 15 
State shall  protect  and promote  the right to health of the people and instill health 16 
consciousness among the m. 17 
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Section 9.a. of Article IV of the Implementing Rules and Regulations of RA 10611 19 
indicates that “Standards shall be established on the basis of science, risk analysis, 20 
scientific advice from expert body/bodies,  standards of other countries, existing 21 
Philippine National Standards (PNS) and the standards of the Codex Alimentarius 22 
Commission (Codex) where these exist and are applicable”   23 
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The Administrative Order No. 134 s. 1970 was  promulgated in 1970 to provide the 25 
standard of identity and quality of vinegar . From traditional vinegar production, 26 
new technologies to accelerate the processing time and new variants from other raw 27 
materials have been developed . Hence, with these new innovations , there is a need 28 
to revis it the standar d and code of practice  of vinegar to provide an updated 29 
guidance  on the identity  of the product and its processing procedures.  30 
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This Order is hereby promulgated to prescribe the updated s tandard and code of 32 
practice  for vinegar . 33 
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II. OBJECTIVE  35 
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This Order aims to provide guidelines for f ood business operators  (FBOs)  on the 37 
manufacture of vinegar.  38 
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Specifically, this Order aims to:  40 
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A. Provide updated standards on the identity and quality of vinegar ; and  42 
B. Provide guidelines on the code of practice for processing and handling 43 
vinegar.  44 Page 2 of 7 
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III. SCOPE OF APPLICATION  2 
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This Order shall cover FBO s engaged in the manufacture, trade, repacking, and 4 
distribution of vinegar  in the Philippine market.  5 
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IV. DEFINITION OF TERMS  8 
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For the purpose of this issuance, the following terms shall be defined  as follows : 10 
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A. Accelerated Fermentation  refers to the fermentation process hastened through 12 
the use of specialized equipment, such as an acetator.  13 
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B. Acetous Fermentation refers to the natural transformation of sugars or 15 
processed starches into ethanol using yeast ( Saccharomyces cerevisiae)  and 16 
subsequently converted into acetic acid through acetic acid bacteria 17 
(Acetobacter aceti) . 18 
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C. Distilled Vinegar refers to the liquid produced by acetous fermentation of 20 
dilute distilled alcohol or by the distillation of the vinegar.  21 
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D. Fermentation refers to the chemical process of converting starch or sugars into 23 
alcohol or acid.  24 
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E. Ingredient refers to any substance including food additives, used as a 26 
component in the manufacture or preparation of a food and present in the final 27 
product in its original or modified form.  28 
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F. Labelling refers to any writt en, printed or graphic matter (1) upon any article 30 
or any of its container or wrappers or (2) accompanying the packaged food.  31 
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G. Mother Vinegar refers to the gooey  film that appears on the surface of the 33 
alcohol product as it is covered to vinegar. It is a natural carbohydrate called 34 
cellulose. This film holds the highest concentration of acetobacters. It is 35 
skimmed off the top and added to sub sequent batches of alcohol to speed the 36 
formation of vinegar. Acetozym nutrients are the manmade mother of vinegar 37 
in a powdered form . 38 
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H. Natural Vinegar refers to the vinegar produced by acetous fermentation with 40 
or without alcoholic fermentation of exclusively the following raw materials: 41 
coconut sap, nipa, kaong or buri palm; cane sugar (including unrefined crystal 42 
sugar and refinery syrups); molasses; honey; cereal grains; malt, fruit or 43 
vegetable extracts, cider, wine, alcoholic liquors of agricultural origin, and other 44 
sugar - or starch -containing materials.  45 
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 I. Vinegar refers to the liquid produced by alcoholic and/or acetous fermentations 1 
of one or more of the following: malt, spirit, wine, cider, alcoholic liquors, fruits  2 
(e.g., mango, coconut, pineapple) , grain, vegetables, honey, glucose, sugar 3 
(including unrefined crystal sugar and refinery sugar), or molasses.  4 
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V. GENERAL GUIDELINES  6 
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A. The products covered  shall comply with the standards of identity and code of 8 
practice  indicated in the Order  and shall be encoded  in the application  for FDA 9 
Certificate of Product Registration as part of the documentary requirements . 10 
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B. The products covered shall be prepared and handled in accordance with the 12 
appropriate sections of the FDA AO No. 153 s. 2004 – Revised Guidelines  on 13 
Current Good Manufacturing Practice in the Manufacturing, Packing, 14 
Repacking or Holding Food  and/or the General Principles of Food Hygiene 15 
(CXC 1 -1969 Rev. 2020), and their future amendments.   16 
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C. It shall be labeled in accordance with AO No. 2014 -0030 or the “Revised Rules 18 
and Regulations Governing the Labeling of Prepackaged Food Products Further 19 
Amending Certain Provisions of AO No. 88 -B s. 1984” and its future 20 
amendments.  21 
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D. The FBOs exporting their v inegar products shall comply with Administrative 23 
Order 2014 -0029 “Rules and Regulations on the Licensing of Food 24 
Establishment and Registration of Processed Food and Other Food Products, 25 
and For Other Purposes ,” as well as the rules and regulations of the importing 26 
country . 27 
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VI. SPECIFIC GUIDELINES  29 
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A. Ingredients  31 
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1. Basic Ingredients  33 
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The following raw materials may be used for vinegar production:  35 
a. Sap of coconut, nipa, kaong, and buri palm;  36 
b. Agricultural products containing starch and/or sugars including but 37 
not limited to: fruits, sugar cane, berries, cereal grains, malted 38 
barley, whey, and honey;  39 
c. Fruit wine, cider;  40 
d. Alcohol of agricultural origin;  and 41 
e. Yeast;  42 
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2. Optional Ingredients  44 
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Applicable f ood additives  may be used in accordance with the prescribed 46 
limit of use  as indicated  in the Bureau Circular No. 2006 -016 entitled 47 Page 4 of 7 
 “Updated List of Food Additives ”, Codex Stan 192 -1995 entitled “General 1 
Standard for Food Additives” and their latest amendment s.  2 
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B. Hygiene  4 
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The product shall comply with the appropriate sections of the FDA AO No. 153 6 
s. 2004 “Guidelines, Current Good Manufacturing Practices in the 7 
Manufacturing, Packing, Repacking or Holding Food” and/or the Codex 8 
Alimentarius General Principles of Food Hygiene (CAC -RCP 1 – 1969, Rev. 4 - 9 
2022), and their future amendments.   10 
It shall not contain vinegar eels or substantial quantities of other suspended 11 
matters and sediment.  12 
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C. Production and Process Control  14 
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1. Natural Fermentation  16 
a. Sap or extract is collected in an appropriate and clean container.  17 
b. The c ollected sap or extract is placed in earthen , glass jars, or other 18 
appropriate containers for fermentation.  19 
c. The s ap or extract is fermented with yeast ( Saccharomyces 20 
cerevisiae ) or mother vinegar until the required 3% acetic acid   21 
(w/w) is attained.  22 
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2. From Alcoholic Product or Wine  24 
a. Acetobacter aceti  is added to the alcoholic product (e.g., wine) to 25 
commence  acetic fermentation.  26 
b. It is left to ferment until the required 4% w/w acetic acid is achieved.  27 
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3. Accelerated Fermentation  29 
a. Alcohol liquor and unpasteurized mother vinegar are added to the 30 
acetator.  31 
b. Air supply is added and air pressure of the acetator is adjusted as the 32 
feed increases.  33 
c. When the total acidity increases after the initial stage of 34 
fermentation, alcoholic liquor is added until it reaches 4% titratable 35 
acid and until the drum is ¾ full.  36 
d. Once 4% TA is met,  harvest of the product may commence . 37 
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D. Quality Factor  39 
Table 1. Total Acidity, calculated as % Acetic Acid  40 
Vinegar  % Acidity as Acetic Acid  Method of Analysis  
1. Vinegar from 
Alcoholic Product 
or Wine , and 
produced through 4% w/w, minimum  AOAC 930.35  Page 5 of 7 
 Accelerated 
Fermentation  
2. Natural Vinegar 
(e.g., Nipa Sap 
Vinegar, etc.)  3% w/w, minimum  
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Table 2. Contaminants  2 
Contaminant  Limits  Method of Analysis  
1. Lead  2.0 mg/kg, 
maximum  AOAC 972.23 or other 
validated/verified method  
2. Arsenic  1.0 mg/kg, 
maximum  AOAC 952.13 or other 
validated/verified method  
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Method of sampling shall be in accordance with the FAO/WHO Codex 4 
Alimentarius Sampling Plans for Prepackaged Foods (CAC/RM 42 -1969), Codex 5 
Alimentarius Volume 13, 1994 (Annex E), and its series of subsequent 6 
amendments.  7 
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E. Packaging  9 
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1. Vinegar shall be packed in appropriate food-grade primary packaging materials 11 
that will maintain its integrity during storage and transport.  12 
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2. Packaging options for the product may include but are not limited to  the 14 
following:  15 
a. glass bottles ; 16 
b.polyethylene terephthalate (PET) bottles ; 17 
c. high density polyethylene (HDPE) bottles ; and   18 
d.PET/ polyethylene (PE) stand -up pouches  19 
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3. All packaging materials/containers except glass bottles and caps/closures must 21 
be certified as food grade and have been tested for overall migration or product - 22 
package compatibility test.  23 
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4. The product shall occupy not less than 90%  volume by volume ( v/v) of the 25 
capacity of the container.  26 
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F. Product Naming  28 
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1. Vinegar shall be named in accordance with its identity.  30 
a. Vinegar produced from only one raw material shall be named as 31 
“X Vinegar” or “Sukang X”, where “X” is the name of the 32 
substrates of origin used. “X” shall appear in letters of the same 33 Page 6 of 7 
 type size, style, and color as in the word “VINEGAR” or 1 
“SUKANG” (e.g., Cane Vinegar, Sukang Iloko, Sukang Tuba).  2 
b. The name “DISTILLED VINEGAR” shall be printed in letters 3 
of the same type size, style, and color.  4 
c. Where an ingredient has been added in accordance with Section 5 
VI.A, which imparts to the vinegar the distinctive flavor of the 6 
ingredient(s), the name of the product shall be accompanied by 7 
an appropriate descriptive term. E.g., Coconut Vinegar, 8 
Pineapple Vinegar, Mango Vinegar.  9 
d. The term “SUKANG PAOMBONG” and “SUKANG SASA” 10 
shall be used exclusively for vinegar produced from nipa sap in 11 
which no cloudifiers have been added.  12 
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2. The name of the product shall prominently appear on the principal display panel 14 
of the label.  15 
3. Products that do not conform with the prescribed standards in this Order shall 16 
not be allowed to use “Vinegar” as the product name or description on the label.  17 
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G. Labelling  19 
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Each retail container shall be labeled and marked with the information in 21 
accordance with AO 2014 -0030 “Revised Rules and Regulations Governing The 22 
Labeling of Prepackaged Food Products Further Amending Certain Provisions of 23 
Administrative Order No. 88 -B s. 1984 or the “Rules and Regulations Governing 24 
the Labeling of Prepackaged Food Products Distributed in the P hilippines,” and 25 
For Other Purposes”  and its future amendments . 26 
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a. A complete list of ingredients shall be declared in descending order of 28 
proportion.  29 
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b. Food additives used shall be declared by indicating their common name 31 
and their functional categories provided under Bureau Circular No. 32 
2006 -016 and its latest amendments.  33 
Examples:  Caramel III as color or Food  color (Caramel)  34 
H. All vinegar shall not contain any mineral acid.  35 
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I. Vinegar containing any artificial matter such as synthetic acetic acid or cloudifying 37 
agent shall be deemed to be adulterated  and its sale is thereby prohibited.  38 
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VII. SEPARABILITY CLAUSE  40 
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If any provision of this Order is declared unconstitutional or invalid by any 42 
court of law or competent authority, the remaining provisions not affected thereby 43 
shall remain valid and effective.  44 
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 VIII.  PENALTY CLAUSE  1 
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Any establishment found in violation of any provision of this issuance after 3 
the transitory period shall be subject to the applicable penalties and sanctions 4 
indicated in RA No. 9711 and RA No. 10611 and their respective Implementing 5 
Rules and Regulations.  6 
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IX. TRANSITORY PROVISIONS  8 
Food establishments engaged in the manufacture, trade, repacking, and 9 
distribution of vinegar for the Philippine market are given a transitory period of 10 
twelve (12) months to comply with these guidelines.  11 
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X. MONITORING AND REVIEW CLAUSE  13 
This Order shall be reviewed and evaluated within three (3) years of its 14 
implementation to determine whether the policy’s objectives, impact, and 15 
effectiveness are achieved.  16 
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XI. REPEALING CLAUSE  18 
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Administrative Order No. 134 s. 1970 entitled “Regulation Prescribing the 20 
Standards of Identity and Quality of Vinegar (B -4.9 Condiments, Sauces, 21 
Seasoning)” are hereby repealed. Other issuances or parts thereof which are found 22 
to be inconsistent with the provisions of this AO are hereby repealed accordingly.  23 
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XII. EFFECTIVITY  25 
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This Order shall take effect after fifteen (15) days following the publication 27 
in the Official Gazette or in a newspaper of general circulation and filing with the 28 
Office of the National Administrative Register of the UP Law Center.  29 
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DR. TEODORO J. HERBOSA  33 
  SECRETARY OF HEALTH  34 
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DTN: 20 23021310270 9 36 
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ANNEX A 2 
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METHODS OF SAMPLING AND ANALYSIS  5 
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a. Method of Sampling  8 
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Sampling shall be in accordance with the FAO/WHO Codex Alimentarius 10 
Sampling Plans for Prepackaged Foods (CAC/RM 42 -1969), Codex 11 
Alimentarius Volume 13, 1994 (Annex E), and its series of subsequent 12 
amendments.  13 
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b. Methods of Analysis  15 
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Total Acid as acetic acid – AOAC 930.35  17 
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Heavy Metals:  19 
Arsenic - AOAC 952.13 or other validated/verified method  20 
Lead - AOAC 972.23 or other validated/verified method  21 
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