Vegetables provisionally preserved

cpc code 21330 covers the industry of vegetables provisionally preserved. This industry plays a crucial role in the global food supply chain, ensuring the availability of fresh produce year-round. By employing various preservation techniques, producers in this sector help to extend the shelf life of vegetables, making them accessible to consumers and food manufacturers worldwide. The industry's output is a vital input for a range of other industries, including 21400 Fruit and vegetable processing, 10890 Other food products n.e.c. and 46310 Wholesale of fruit and vegetables.

The main production techniques used in the vegetables provisionally preserved industry involve the use of various preservation methods, such as pickling, brining, or the application of chemical preservatives. These techniques help to inhibit microbial growth and enzymatic activity, thereby preventing spoilage and maintaining the vegetables' quality and freshness.

The key inputs required for the production of provisionally preserved vegetables include fresh produce, such as various types of vegetables, as well as preserving agents like vinegar, salt, or chemical preservatives. Additionally, the industry relies on specialized equipment and machinery for processing, packaging, and storage of the preserved vegetables.

The primary output of the vegetables provisionally preserved industry is a range of provisionally preserved vegetable products, such as pickled vegetables, brined vegetables, or vegetables treated with chemical preservatives. These products are then consumed or used as inputs by various other industries, including 10890 Other food products n.e.c., 46310 Wholesale of fruit and vegetables, and 47110 Retail sale in non-specialised stores with food, beverages or tobacco predominating.