- Section C : Manufacturing
- Division 10 : Manufacture of food products
- Group 10.3 : Processing and preserving of fruit and vegetables
- Class 10.39 : Other processing and preserving of fruit and vegetables
Sub-class 10.39B : Processing and preserving of fruit
Nomenclatures
Last updated on: 01/01/2008
This sub-class includes
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la conservation des fruits (y compris à coque) : congélation, surgélation, séchage, déshydratation, appertisation, lyophilisation, immersion dans l'huile ou le vinaigre, la saumure, mise en conserve, etc.
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la fabrication de confitures, de marmelades, de compotes et de gelées
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la préparation de produits à base de fruits
This sub-class includes also
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la préparation d'aliments préparés périssables à base de fruits, notamment les produits de la "4ème gamme"
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le grillage des fruits à coque
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la fabrication d'aliments et de pâtes à base de fruits à coque
This sub-class doesn't include
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la préparation des fruits en vue de leur commercialisation primaire (cf. 01.63A)
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la préparation de jus de fruits (cf. 10.32Z)
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la conservation dans le sucre de fruits, y compris à coque (cf. 10.82Z)
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la production de plats préparés à base de fruits (cf. 10.85Z)
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la production de concentrés artificiels (cf. 10.89Z)
Associated products null
10.39.14 – Cut and packaged vegetables and fruits
10.39.21 – Fruit and nuts, uncooked or cooked, frozen
10.39.22 – Jams, fruit jellies and fruit or nut puree and pastes
10.39.23 – Nuts, groundnuts, roasted, salted or otherwise prepared
10.39.24 – Fruit and nuts, provisionally preserved, not for immediate consumption
10.39.25 – Groundnuts and nuts, shelled
10.39.29 – Other prepared, dried or preserved fruits and nuts
10.39.30 – Vegetable materials and vegetable waste, vegetable residues and by-products
10.39.91 – Cooking and other preparation services for the preservation of fruit and vegetables