Georgian Classification of Economic Activities (NACE Rev 2 based) - Georgia
10.13 Processing and preserving of meat
This class includes: - production of dried, salted or smoked meat - production of meat products: • sausages, salami, puddings, "andouillettes", saveloys, bolognas, pâtés, rillettes, boiled ham This class excludes: - manufacture of prepared frozen meat and poultry dishes, see 10.85 - manufacture of soup containing meat, see 10.89 - wholesale trade of meat, see 46.32 - packaging of meat, see 82.92
Level 31 cross-system mapping
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- >C Manufacturing
- >10 Manufacture of food products
- >>10.1 Processing and preserving of meat
- >>>10.13 Processing and preserving of meat
- >>>10.13 Processing and preserving of meat
10.13 in other classification systems
Equivalent and related codes across 1 other system. Click any code to see its full definition, hierarchy, and crosswalks.
Other NACE Rev 2 (Georgia) codes under 10.13 Processing and preserving of meat
Frequently asked questions
- What is NACE Rev 2 (Georgia) 10.13?
- NACE Rev 2 (Georgia) 10.13 is "Processing and preserving of meat". This class includes: - production of dried, salted or smoked meat - production of meat products: • sausages, salami, puddings, "andouillettes", saveloys, bolognas, pâtés, rillettes, boiled ham This class excludes: - manufacture of prepared frozen meat and poultry dishes, see 10.85 - manufacture of soup containing meat, see 10.89 - wholesale trade of meat, see 46.32 - packaging of meat, see 82.92
- How does NACE Rev 2 (Georgia) 10.13 map to other classification systems?
- 10.13 Processing and preserving of meat has equivalents in NACE Rev 2 (10.13). These crosswalks let you translate this code between NACE Rev 2 (Georgia) and 1 other classification system.
- What is the parent category of 10.13?
- 10.13 Processing and preserving of meat sits under 10.13 Processing and preserving of meat in the NACE Rev 2 (Georgia) hierarchy.
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