WoT
Central Product Classification Version 2.1 - Global

21215 Tunas, skipjack or stripe-bellied bonito, frozen

CPC v2.1 classification code 21215 covers "Tunas, skipjack or stripe-bellied bonito, frozen" at level 5 of the CPC v2.1 hierarchy.

Level 59 cross-system mappings
Is your business really a 21215?Classify it

Where 21215 sits in the CPC v2.1 hierarchy

  1. >2 Food products, beverages and tobacco; textiles, apparel and leather products
  2. >>21 Meat, fish, fruits, vegetables, oils and fats
  3. >>>212 Prepared and preserved fish, crustaceans, molluscs and other aquatic invertebrates
  4. >>>>2121 Fish, frozen (excluding fish fillets and fish meat)
  5. >>>>>21215 Tunas, skipjack or stripe-bellied bonito, frozen
  6. >>>>>21215 Tunas, skipjack or stripe-bellied bonito, frozen

21215 in other classification systems

Equivalent and related codes across 2 other systems. Click any code to see its full definition, hierarchy, and crosswalks.

Other CPC v2.1 codes under 21215 Tunas, skipjack or stripe-bellied bonito, frozen

Frequently asked questions

What is CPC v2.1 21215?
CPC v2.1 21215 is "Tunas, skipjack or stripe-bellied bonito, frozen". CPC v2.1 code 21215 covers "Tunas, skipjack or stripe-bellied bonito, frozen" at level 5 of the CPC v2.1 hierarchy.
How does CPC v2.1 21215 map to other classification systems?
21215 Tunas, skipjack or stripe-bellied bonito, frozen has equivalents in HS 2022 (030341, 030342, 030343, +5 more); ISIC Rev 4 (1020). These crosswalks let you translate this code between CPC v2.1 and 2 other classification systems.
What is the parent category of 21215?
21215 Tunas, skipjack or stripe-bellied bonito, frozen sits under 21215 Tunas, skipjack or stripe-bellied bonito, frozen in the CPC v2.1 hierarchy.

Classify my business

Describe your business in plain English and get matching codes across CPC v2.1 and other major systems.

Interactive browser

Open 21215 in the full interactive explorer with tree view, search, and drill-downs.

Source: United Nations Statistics DivisionVersion: 2.1