Classificacao Portuguesa das Actividades Economicas, Revisao 3Statistical Classification of Economic Activities in the European Community, Rev. 2
CAE Rev 3 10.13 to NACE Rev 2
Crosswalk mapping from CAE Rev 3 10.13 "Processing and preserving of meat" to NACE Rev 2. 1 official equivalence.
CAE Rev 3 10.13 in NACE Rev 2
Each entry is an official equivalence edge. Click to see the full NACE Rev 2 definition, hierarchy, and its own crosswalks.
Reverse direction: NACE Rev 2 to CAE Rev 3
About CAE Rev 3 10.13
10.13 Processing and preserving of meatThis 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