TS 1880 EN 13188/T2

TS 1880 EN 13188/T2 is a standard dealing with the definitions, product characteristics and marking rules for vinegar and vinegar-type products made from liquids of agricultural origin. It provides a structured technical basis for how such products are named, how they are generally characterized, and what information should appear in their market presentation.

Technical meaning of vinegar and the product definition

In general technical terms, vinegar is an acidic food product derived from fermentation-based agricultural raw materials. The source liquid used in production influences the product’s sensory profile, acidity perception and typical applications. For that reason, the phrase “product made from liquids of agricultural origin” is not just a naming detail; it is a classification cue that identifies the kind of source material behind the product.

This standard brings definitions and marking rules together. Its practical value lies in aligning the product name with the actual nature of the item sold. In this field, the relationship between raw material origin, production route and product designation matters because similar-looking products may differ in composition or technology and can otherwise be confused at the point of sale.

Why the terminology matters for marking and classification

• Clarifies which products may properly use the vinegar designation.
• Frames agricultural-origin liquids as the basis for the product category.
• Supports consistency between product name, composition and origin information.
• Helps reduce unclear or misleading wording in commercial labelling.

This T2 record is the Turkish version of a document based on EN 13188:2000+AC:2002 and is marked as withdrawn, so it should be read as a technical reference to the terminology and marking approach rather than a current normative text. The central issue is accurate naming and clear identification of vinegar products in the marketplace.