10.3 Processing and preserving of fruit and vegetables

Subcategories of 10.3 Processing and preserving of fruit and vegetables

• 10.31Processing and preserving of fruit and vegetables

  This class includes: - processing and preserving of potatoes: • manufacture of prepared frozen potatoes • manufacture of dehydrated mashed potatoes • manufacture of potato snacks • manufacture of potato crisps • manufacture of potato flour and meal

• 10.32Processing and preserving of fruit and vegetables

  This class includes: - manufacture of fruit or vegetable juices

• 10.39Processing and preserving of fruit and vegetables

  This class includes: - manufacture of food consisting chiefly of fruit or vegetables, except ready-made dishes in frozen or canned form - preserving of fruit, nuts or vegetables: freezing, drying, immersing in oil or in vinegar, canning etc. - manufacture of fruit or vegetable food products - manufacture of jams, marmalades and table jellies - roasting of nuts - manufacture of nut foods and pastes This class excludes: - manufacture of fruit or vegetable juices, see 10.32 - manufacture of flour or meal of dried leguminous vegetables, see 10.61 - preservation of fruit and nuts in sugar, see 10.82 - manufacture of prepared vegetable dishes, see 10.85 - manufacture of artificial concentrates, see 10.89

Other NACE Rev 2 codes under 10.3 Processing and preserving of fruit and vegetables

• 10.1Processing and preserving of meat
• 10.2Processing and preserving of fish, crustaceans and molluscs
• 10.4Manufacture of vegetable and animal oils and fats
• 10.5Manufacture of dairy products
• 10.6Manufacture of grain mill products, starches and starch products
• 10.7Manufacture of other food products
• 10.8Manufacture of prepared animal feeds
• 10.9Manufacture of prepared animal feeds

Frequently asked questions

What is NACE Rev 2 10.3?

NACE Rev 2 10.3 is "Processing and preserving of fruit and vegetables". The code 10.3 covers industrial activities that transform fresh fruit and vegetables into consumable products, including washing, cutting, canning, freezing, drying, pickling, bottling and packaging. It also includes the manufacturing of fruit juices, purees, jams, jellies, and other preserved or processed fruit- and vegetable-based foods for retail or further processing.

What does NACE Rev 2 10.3 include?

10.3 Processing and preserving of fruit and vegetables contains 3 direct subcategories: 10.31 Processing and preserving of fruit and vegetables; 10.32 Processing and preserving of fruit and vegetables; 10.39 Processing and preserving of fruit and vegetables.

How does NACE Rev 2 10.3 map to other classification systems?

10.3 Processing and preserving of fruit and vegetables has equivalents in ATECO 2007 (10.3); CAEM Rev 2 (Moldova) (10.3); CAEN Rev 2 (10.3); CAE Rev 3 (10.3). These crosswalks let you translate this code between NACE Rev 2 and 42 other classification systems.

What is the parent category of 10.3?

10.3 Processing and preserving of fruit and vegetables sits under 10.3 Processing and preserving of fruit and vegetables in the NACE Rev 2 hierarchy.