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Istatistiki Birim Siniflamasi - NACE Rev 2 (Turkish Adaptation) - Turkey

10.11 Processing and preserving of meat

This class includes: - operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, lamb, rabbit, mutton, camel, etc. - production of fresh, chilled or frozen meat, in carcasses - production of fresh, chilled or frozen meat, in cuts This class excludes: - rendering of edible poultry fats, see 10.12 - packaging of meat, see 82.92

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Where 10.11 sits in the NACE Rev 2 (Turkey) hierarchy

  1. >C Manufacturing
  2. >10 Manufacture of food products
  3. >>10.1 Processing and preserving of meat
  4. >>>10.11 Processing and preserving of meat
  5. >>>10.11 Processing and preserving of meat

10.11 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 (Turkey) codes under 10.11 Processing and preserving of meat

Frequently asked questions

What is NACE Rev 2 (Turkey) 10.11?
NACE Rev 2 (Turkey) 10.11 is "Processing and preserving of meat". This class includes: - operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, lamb, rabbit, mutton, camel, etc. - production of fresh, chilled or frozen meat, in carcasses - production of fresh, chilled or frozen meat, in cuts This class excludes: - rendering of edible poultry fats, see 10.12 - packaging of meat, see 82.92
How does NACE Rev 2 (Turkey) 10.11 map to other classification systems?
10.11 Processing and preserving of meat has equivalents in NACE Rev 2 (10.11). These crosswalks let you translate this code between NACE Rev 2 (Turkey) and 1 other classification system.
What is the parent category of 10.11?
10.11 Processing and preserving of meat sits under 10.11 Processing and preserving of meat in the NACE Rev 2 (Turkey) hierarchy.

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Source: Turkish Statistical Institute (TUIK)Version: Rev 2