Bovine meat, salted, dried or smoked
CPC v2.1 Code: 21182
About bovine meat, salted, dried or smoked
cpc code 21182 covers the import and export of bovine meat that has been salted, dried, or smoked. This industry plays a significant role in the global food supply chain, providing a shelf-stable and transportable form of protein that is widely consumed around the world. Bovine meat products classified under this code are an important source of nutrients and contribute to the economic activities of many countries involved in their production, trade, and distribution.
Production process
The production of bovine meat products under cpc code 21182 typically involves a multi-step process. First, the raw meat is trimmed, cut, and treated with salt or other preservatives. It is then dried, either through air-drying or the application of heat, to remove moisture and extend the product's shelf life. Smoking may also be used as an additional preservation method, imparting unique flavors and further enhancing the meat's durability.
Production inputs
The main inputs required for the production of bovine meat products under cpc code 21182 include live 01111 Bovine animals as the primary raw material, as well as salt, spices, and specialized equipment for drying, curing, and smoking the meat. Producers may also require access to reliable transportation and storage facilities to ensure the safe delivery of the final products to domestic and international markets.
Production outputs
The primary outputs of the industry covered by cpc code 21182 are various types of salted, dried, or smoked bovine meat products, such as jerky, biltong, and other dried or cured beef items. These outputs may be consumed directly by end-users or serve as inputs for other food processing industries, such as 10711 Prepared meals and dishes.
Family tree for bovine meat, salted, dried or smoked
graph LR
A["<a href='/classifications/cpc/v2-1/2'>2: Food products, beverages and tobacco; textiles, apparel and leather products</a>"]
A --> B["<a href='/classifications/cpc/v2-1/21'>21: Meat, fish, fruits, vegetables, oils and fats</a>"]
B --> C["<a href='/classifications/cpc/v2-1/211'>211: Meat and meat products</a>"]
C --> D["<a href='/classifications/cpc/v2-1/2118'>2118: Preserves and preparations of meat, meat offal or blood</a>"]
D --> E["<a href='/classifications/cpc/v2-1/21182'>21182: Bovine meat, salted, dried or smoked</a>"]
D --> F["<a href='/classifications/cpc/v2-1/21181'>21181: Pig meat, cuts, salted, dried or smoked (bacon and ham)</a>"]
D --> G["<a href='/classifications/cpc/v2-1/21183'>21183: Other meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal</a>"]
D --> H["<a href='/classifications/cpc/v2-1/21184'>21184: Sausages and similar products of meat, offal or blood</a>"]
D --> I["<a href='/classifications/cpc/v2-1/21185'>21185: Extracts and juices of meat, fish, crustaceans, molluscs or other aquatic invertebrates</a>"]
D --> J["<a href='/classifications/cpc/v2-1/21186'>21186: Prepared dishes and meals based on meat</a>"]
D --> K["<a href='/classifications/cpc/v2-1/21189'>21189: Other prepared or preserved meat, meat offal or blood</a>"]
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class K level5
class E highlight
%% class A level1
%% class B,C level2
%% class D,E,F,G,H,I level2
%% class J,K,L,M,N,O,P level3
%% class E highlight