Vegetables, pulses and potatoes, preserved by vinegar or acetic acid

cpc code 21340 covers the industry of preserving vegetables, pulses, and potatoes using vinegar or acetic acid. This process is essential for extending the shelf life of these perishable agricultural products, making them available year-round and enabling global trade. The preserved goods produced under this code are widely used in a variety of food products and cuisines, contributing to food security and the broader economy.

The main production techniques for cpc code 21340 involve washing, slicing, or chopping the raw vegetables, pulses, or potatoes, and then submerging them in a vinegar or acetic acid solution. The mixture is then sealed in airtight containers or jars to prevent spoilage. The acidity of the vinegar or acetic acid acts as a natural preservative, inhibiting the growth of microorganisms and ensuring the long-term stability of the products.

The key inputs for the industry covered by cpc code 21340 include the raw agricultural products (vegetables, pulses, and potatoes), vinegar or acetic acid, and packaging materials such as jars or cans. Specialized equipment like slicers, mixers, and sealing machines may also be required for the production process. Additionally, the industry relies on a reliable supply of water and energy resources to facilitate the preservation and packaging of the goods.

The main outputs of the industry described by cpc code 21340 are the preserved vegetables, pulses, and potatoes, which can be consumed directly or used as ingredients in a wide range of food products. These preserved goods may be further processed or incorporated into 21350 Vegetables, pulses and potatoes, prepared or preserved, 21360 Fruit and nuts, preserved by sugar, or 21370 Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, among other related codes.