Cherries in Brine, Provisionally Preserved
Cherries in brine, provisionally preserved are cherries that have been placed in a salt solution to extend their usable life. They are classified as processed produce within the food ingredients sector.
Prices, specifications and international trade for cherries in brine, provisionally preserved under HS 081210.
Cherries in Brine, Provisionally Preserved Price
Published reference · Jul 1, 2026
Cherries in brine, provisionally preserved is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
Explore cherries in brine, provisionally preserved pricesCherries in Brine, Provisionally Preserved Exports and Imports
Spain led reported cherries in brine, provisionally preserved exports in 2025, at $56.5M.
Compare cherries in brine, provisionally preserved exporting countriesCherries in Brine, Provisionally Preserved Specifications and Quality
Cherries in brine, provisionally preserved grading factors include Integrity, Soundness, and Cleanliness.
Grading Factors
Quality assessment for cherries in brine, provisionally preserved considers Integrity, Soundness, and Cleanliness.
- Integrity
Cherries must be intact with undamaged skin; missing stems are acceptable if the skin is not broken and there is no severe juice leakage.
- Soundness
Produce showing rot, decay, or any condition rendering it unfit for consumption is excluded.
- Cleanliness
Cherries should be practically free of visible foreign matter.
- Appearance
The fruit must appear fresh, with normal colour and no abnormal external moisture.
- Pest Freedom
Cherries must be practically free from pests, pest damage, and any foreign smell or taste.
- Firmness
The fruit should be firm according to the variety’s typical texture.
- Maturity
Cherries must be sufficiently developed and display satisfactory maturity or ripeness for preservation in brine.
Typical Specification Ranges
Cherries in brine, provisionally preserved specifications record maximum allowable defect tolerance. These are typical ranges, not guarantees for an individual lot.
| Maximum allowable defect tolerance | up to 5.00 percent by number or weight |
|---|
Common Defects
Recorded defects for cherries in brine, provisionally preserved include Skin damage, Rot or decay, and Pest damage.
- Skin damage
Any break or tear in the skin that leads to juice loss or contamination.
- Rot or decay
Visible signs of fungal or bacterial spoilage rendering the fruit unfit for consumption.
- Pest damage
Evidence of insect infestation, worm‑eaten fruit, or other pest‑related injury.
- Foreign matter
Presence of extraneous material such as leaves, stems, or other debris.
- Abnormal moisture
Excess surface moisture that may indicate leakage or inadequate preservation.
Cherries in Brine, Provisionally Preserved Facts and HS Code
Cherries in brine, provisionally preserved belongs to processed produce within produce, nuts, spices and food ingredients. Its customs classification covers HS 081210.
Cherries in Brine, Provisionally Preserved HS Code
| Product type | Intermediate |
|---|---|
| Position in the chain | Processed |
| Category | Processed produce — Produce, nuts, spices and food ingredients |
| HS codes | 081210 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Processing steps for cherries in brine, provisionally preserved include Sorting and grading, Washing, Removal of stems and pits (optional).
Production and Storage
| Perishability | Medium |
|---|---|
| Processing steps |
|
Uses & Risks
Cherries in brine, provisionally preserved is used in Culinary ingredient and Snack product.
End Uses
- Culinary ingredient
Used as a salty‑sweet component in sauces, stews, and savory dishes
- Snack product
Served directly as a preserved snack or garnish
Uses and Related Commodities
| Downstream industries | Food manufacturing, Catering and food service, Convenience food production |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Clostridium botulinum growth Food safetyHigh Improper pH or insufficient salt concentration in the brine can allow Clostridium botulinum spores to germinate, producing botulinum toxin that poses a severe health risk. | Maintain brine pH below 4.6 and ensure adequate salt levels; apply heat treatment or acidification as required and monitor storage temperature. |
Sulphur dioxide residue limits PolicyHigh Excessive use of sulphur dioxide for preservation may exceed regulatory residue limits, causing product rejection at import inspection. | Apply sulphur dioxide within authorized limits and monitor residue levels before shipment. |
Microbial growth in brine Food safetyMedium Inadequate temperature control or insufficient brine concentration can allow bacteria or yeasts to proliferate, leading to spoilage of cherries before final processing. | Maintain cold chain (≤ 4 °C) and ensure proper salt concentration in brine throughout storage. |
Temperature abuse during transport LogisticsMedium If the brined cherries are exposed to temperatures above recommended limits during shipping, microbial proliferation can accelerate, compromising safety and shelf life. | Use refrigerated containers, monitor temperature throughout the supply chain, and enforce rapid cooling after processing. |
Fruit fly infestation PestMedium Fruit flies can lay eggs on cherries before processing; larvae may survive in brine if not adequately controlled, leading to quality degradation and potential microbial contamination. | Implement pre‑harvest insect monitoring, use netting or traps, and perform thorough washing and sorting before brining. |
Cherries in Brine, Provisionally Preserved Questions
- What defines cherries in brine, provisionally preserved?
- They are whole or pitted cherries that have been placed in a brine solution and undergo a provisional preservation process, retaining their natural texture and flavor while being kept in a salty environment.
- How should cherries in brine be stored to maintain quality?
- Store them at refrigerated temperatures (typically 0‑4 °C) in a sealed container to prevent contamination and preserve their texture and taste.
- Can the brine‑preserved cherries be used directly in recipes?
- Yes, they can be used directly after draining, suitable for salads, desserts, or as a topping, provided the brine is rinsed off if a less salty flavor is desired.