10.39  Other processing and preserving of fruit and vegetables

active

Includes

• manufacture of food consisting chiefly of fruits or vegetables
• preserving of fruits, nuts or vegetables (e.g. freezing, drying, freeze-drying, drying by infra-red radiation, immersing in oil or in vinegar, canning, high pressure, high temperature)
• manufacture of fruit or vegetable food products
• manufacture of jams, marmalades and table jellies
• shelling, peeling and roasting of nuts
• manufacture of nut foods and pastes

Also includes

• manufacture of perishable prepared foods of fruits and vegetables, e.g.:
  • salads; mixed salads, packaged
  • peeled or cut vegetables
  • tofu (bean curd)

Excludes

• manufacture of fruit and vegetable juices, see 10.32
• manufacture of flour or meal of dried leguminous vegetables, see 10.61
• preservation of fruits and nuts in sugar, see 10.82
• manufacture of prepared vegetable dishes, see 10.85
• manufacture of artificial concentrates, see 10.89

What changed from NACE Rev. 2

Unchanged: NACE Rev. 2 class 10.39 maps 1:1 to NACE Rev. 2.1 10.39 with the same heading.

Related codes

Reference data