Classification
Product TypeProcessed Food
Product FormVegetable Juice (Unfermented)
Industry PositionProcessed Food Product
Market
Kohlrabi juice is an unfermented vegetable juice produced by mechanical expression/crushing of sound vegetables; it may be clear, turbid, or pulpy, and may be concentrated and reconstituted. In customs statistics it is typically captured under HS heading 2009 (unfermented fruit and vegetable juices), often under HS 200989 for single-vegetable juices not elsewhere specified, rather than a kohlrabi-specific code. The raw material kohlrabi (Brassica oleracea var. gongylodes) is a cool-season brassica cultivated across Europe and parts of North America and Asia, so supply for juicing is generally tied to regional fresh-vegetable production and processing capacity. Codex GSFA provisions for vegetable juice (food category 14.1.2.2) provide a widely referenced baseline for additive permissions and product characterization that can influence formulation and compliance in international trade.
Specification
Major VarietiesGreen kohlrabi types, White kohlrabi types, Purple kohlrabi types
Physical Attributes- Vegetable juice may be clear, turbid, or pulpy (depending on processing and filtration).
- May be produced from a single vegetable or as a blend of multiple vegetables.
Grades- Buyer specifications commonly reference conformity to Codex definitions and additive provisions for vegetable juice (GSFA food category 14.1.2.2).
Packaging- Commonly marketed as pasteurized vegetable juice in bottles or cans (Codex food categorization references canned or bottled pasteurized vegetable juice).
ProcessingMay be concentrated and later reconstituted with water.Shelf-life is strongly influenced by validated pasteurization and hygienic filling/packaging controls.
Risks
Food Safety HighKohlrabi juice supply chains rely on fresh vegetables that can carry microbiological hazards; contaminated produce has been linked to outbreaks and trade disruptions globally, and juice products amplify risk if sanitation, pasteurization, and hygienic filling are not effectively controlled.Apply Codex-aligned GHP/HACCP systems end-to-end (raw material controls, wash-water management, validated pasteurization, hygienic filling, and traceability/recall readiness).
Crop Disease MediumClubroot (Plasmodiophora brassicae) affects brassicas including kohlrabi and can persist in infested soils for many years, creating localized but potentially long-lasting supply disruptions and quality variability for processing supply.Use disease-free planting material, prevent soil movement/contamination, manage soil pH where feasible, rotate crops, and deploy resistant varieties where available.
Regulatory Compliance MediumVegetable juice formulations may use regulated additives (e.g., sulfites, acidulants, stabilizers) and must meet importing-market labeling and maximum-level requirements; non-compliance can trigger border holds, recalls, or relabeling costs.Formulate and label against Codex GSFA vegetable-juice provisions as a baseline, then map to destination-country additive permissions, maximum levels, and mandatory allergen/sulfite declarations.
Sustainability- Water use and wastewater load from vegetable washing and juice processing operations.
- Packaging footprint (single-use bottles/cartons/cans) and end-of-life waste management expectations in importing markets.
Labor & Social- Seasonal agricultural labor conditions in brassica production.
- Worker safety and hygiene controls in juice processing facilities (training, sanitation, and safe chemical handling).
FAQ
How does Codex define vegetable juice, and does that cover kohlrabi juice?Codex GSFA describes vegetable juice as an unfermented but fermentable liquid intended for direct consumption obtained by mechanical expression/crushing/grinding and/or sieving of sound fresh vegetables (or vegetables preserved by physical means). Under that definition, kohlrabi juice fits as a single-vegetable juice.
Which HS code is typically used for international trade statistics for kohlrabi juice?Kohlrabi juice is typically captured under HS heading 2009 (unfermented fruit and vegetable juices). When traded as a single-vegetable juice without a dedicated code, it may be reported under HS 200989 (single fruit or vegetable juice not elsewhere specified within heading 2009).
Which additives does Codex GSFA list for vegetable juice (as a baseline reference)?Codex GSFA provisions for vegetable juice (14.1.2.2) include additive permissions such as citric acid, L-ascorbic acid, DL-malic acid, pectins, xanthan gum, sulfites (with a maximum level specified), and dimethyl dicarbonate (with a maximum level specified). Actual allowable use still depends on the destination market’s regulations and the specific product characteristics.