Lettuce, Leaf and Romaine
Lettuce, leaf and romaine are fresh varieties of Lactuca sativa harvested for their crisp leaves. They are sold as raw, chilled produce and must be stored at low temperature to preserve quality.
Prices, specifications and international trade for lettuce, leaf and romaine under HS 070519.
Lettuce, Leaf and Romaine Price
Published reference · Jul 1, 2026
Lettuce, leaf and romaine is quoted in USD/t at USA. Historical customs values may differ from the headline reference.
Explore lettuce, leaf and romaine pricesLettuce, Leaf and Romaine Exports and Imports
Spain led reported lettuce, leaf and romaine exports in 2025, at $491M.
Compare lettuce, leaf and romaine exporting countriesLettuce, Leaf and Romaine Facts and HS Code
Lettuce, leaf and romaine belongs to fresh vegetables within produce, nuts, spices and food ingredients. Its customs classification covers HS 070519.
Lettuce, Leaf and Romaine HS Code
| Scientific name | Lactuca sativa |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Fresh vegetables — Produce, nuts, spices and food ingredients |
| HS codes | 070519 |
| Quoted in | USD/t |
| Reference location | USA |
Production & Handling
Lettuce, leaf and romaine storage guidance: 33‑36 °F, 85‑95 % relative humidity, stored in the coldest part of the cooler away from doors and blowers, FIFO rotation
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | 33‑36 °F, 85‑95 % relative humidity, stored in the coldest part of the cooler away from doors and blowers, FIFO rotation |
| Processing steps |
|
Uses & Risks
Lettuce, leaf and romaine is used in Fresh consumption.
End Uses
- Fresh consumption
Eaten raw in salads, sandwiches, and as garnish
Uses and Related Commodities
| Downstream industries | Food service, Retail grocery |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
E. coli O157:H7 contamination Food safetyHigh Lettuce can become contaminated with pathogenic E. coli O157:H7, especially when irrigated with wastewater or exposed to animal/human feces, leading to severe food‑borne illness outbreaks. | Use clean irrigation water, enforce strict field hygiene, and apply rapid cooling methods that limit bacterial uptake. |
Vacuum cooling-induced bacterial uptake LogisticsMedium The vacuum cooling process commonly used for romaine lettuce can enhance the uptake and survival of E. coli O157:H7 on the leaves. | Adopt alternative cooling methods or adjust vacuum parameters to reduce bacterial absorption, and ensure post‑cooling sanitation. |
Insect and wildlife pest activity PestMedium Insect pests and wildlife (e.g., rodents) can introduce fecal contamination and cause physical damage to lettuce crops, increasing the risk of microbial contamination. | Implement integrated pest management, monitor for wildlife feces, and exclude affected field areas from harvest. |
Lettuce, Leaf and Romaine Questions
- What exactly is "Lettuce, leaf and romaine" classified as?
- It is a fresh vegetable, specifically lettuce (Lactuca sativa) that is not cabbage lettuce, sold fresh or chilled.
- How should "Lettuce, leaf and romaine" be stored to maintain quality?
- It should be kept refrigerated at low temperatures and consumed quickly because its very high water content (about 95%) makes it prone to rapid spoilage.
- What are the common uses and processing considerations for "Lettuce, leaf and romaine"?
- The leaves are primarily eaten raw in salads, sandwiches, wraps and soups. Due to the high moisture it cannot be successfully frozen, canned or dried and must be sold and consumed fresh.