Other vegetables and pulses, frozen

cpc code 21319 covers a wide range of frozen vegetables and pulses, which are an essential part of the global food supply chain. These products play a crucial role in providing affordable, nutritious, and convenient options for consumers, as well as serving as important inputs for the food processing industry. The frozen vegetable and pulse market is a significant contributor to the broader agricultural and food sectors, with a growing demand driven by factors such as changing dietary preferences, the need for longer shelf-life, and the convenience of ready-to-use ingredients.

The production of frozen vegetables and pulses typically involves a series of steps, including harvesting, cleaning, sorting, blanching, and freezing. Blanching, a process of briefly immersing the produce in hot water or steam, helps to inactivate enzymes and preserve the color, texture, and nutritional value of the products. Freezing is then carried out using various methods, such as blast freezing or cryogenic freezing, to quickly lower the temperature and lock in the freshness and quality of the items.

The main inputs required for the production of frozen vegetables and pulses include the raw agricultural commodities, such as various types of vegetables, legumes, and pulses. Additionally, the industry relies on specialized equipment and machinery for processing, freezing, and packaging the products. Energy sources, such as electricity or natural gas, are also essential for the freezing and storage processes. The availability of a reliable cold chain infrastructure, including refrigerated transportation and storage facilities, is crucial for the efficient distribution of these frozen products.

The primary outputs of cpc code 21319 are a wide range of frozen vegetables and pulses, including but not limited to peas, corn, green beans, broccoli, cauliflower, carrots, and various types of beans and lentils. These frozen products are then consumed directly by households or used as ingredients in the production of 21320 Other prepared or preserved vegetables, 21330 Fruit and vegetable juices, and 21340 Other prepared or preserved fruits and nuts.