Other processing and preserving of fruit and vegetables

Notes from sub-category 10.39.00:

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

• ✕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 homogenised food preparations and dietetic food, see 10.86
• ✕manufacture of artificial concentrates, see 10.89

Excluded from division 10:

• ✕preparation of meals for immediate consumption, see division 56

Excluded from sub-category 10.39.00:

• ✕manufacture of fruit or vegetable juices, see 10.32.00