Class · NACE Rev. 2.1
10.39 — Other processing and preserving of fruit and vegetables
- Previous NACE Rev. 2 code
- 10.39
- Parent
- 10.3 — Processing and preserving of fruit and vegetables
- Source
- Eurostat — NACE Rev. 2.1
- Last verified
- 2026-07-20
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
- 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
Rev. 2 mapping
Official correspondence: Eurostat NACE correspondence tables.
| Previous code | Previous label | Mapping | Type |
|---|---|---|---|
| 10.39 | Other processing and preserving of fruit and vegetables | NACE Rev. 2 class 10.39 is mapped to NACE Rev. 2.1 class 10.39 | 1:1 |