Statistical Classification of Economic Activities in the European Community, Rev. 2 - European Union (27 countries)
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 342 cross-system mappings
Is your business really a 10.13?Classify itWhere 10.13 sits in the NACE Rev 2 hierarchy
- >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 42 other systems. Click any code to see its full definition, hierarchy, and crosswalks.
ATECO 2007
1 mappingCAEM Rev 2 (Moldova)
1 mappingCAEN Rev 2
1 mappingCAE Rev 3
1 mappingCNAE 2009
1 mappingCZ-NACE
1 mappingDB07
1 mappingEMTAK
1 mappingISAT 2008
1 mappingISIC Rev 4
1 mappingKD BiH 2010
1 mappingKD 2010 (Montenegro)
1 mappingKD 2010 (Serbia)
1 mappingKD 2010 (Kosovo)
1 mappingKVED 2010 (Ukraine)
1 mappingNACE Rev 2 (Armenia)
1 mappingNACE-BEL 2008
1 mappingNACE Rev 2 (Cyprus)
1 mappingNACE Rev 2 (Georgia)
1 mappingNACE Rev 2 (Ireland)
1 mappingNACE-LT
1 mappingNACE-LU 2008
1 mappingNACE Rev 2 (Malta)
1 mappingNACE Rev 2 (Turkey)
1 mappingNAF Rev 2
1 mappingNKD 2007
1 mappingNKD Rev 2 (North Macedonia)
1 mappingNKID
1 mappingNK
1 mappingNOGA 2008
1 mappingNVE Rev 2 (Albania)
1 mappingÖNACE 2008
1 mappingPKD 2007
1 mappingSBI 2008
1 mappingSKD 2008
1 mappingSK NACE
1 mappingSN 2007
1 mappingSNI 2007
1 mappingSTAKOD 08
1 mappingTEAOR 2008
1 mappingTOL 2008
1 mappingOther NACE Rev 2 codes under 10.13 Processing and preserving of meat
Frequently asked questions
- What is NACE Rev 2 10.13?
- NACE Rev 2 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 10.13 map to other classification systems?
- 10.13 Processing and preserving of meat has equivalents in ATECO 2007 (10.13); CAEM Rev 2 (Moldova) (10.13); CAEN Rev 2 (10.13); CAE Rev 3 (10.13). These crosswalks let you translate this code between NACE Rev 2 and 42 other classification systems.
- 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 hierarchy.
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