Fruit and vegetables processing services

cpc code 88130 covers a vital industry responsible for the processing and preservation of fruits and vegetables. This industry plays a crucial role in the broader food supply chain, transforming raw agricultural produce into a wide range of shelf-stable, convenient, and value-added products. By applying various processing techniques, this industry helps extend the shelf life of perishable fruits and vegetables, making them accessible to consumers year-round and supporting global food security.

The main production techniques used in the fruit and vegetables processing services industry include canning, freezing, drying, juicing, and pickling. These methods help preserve the nutritional value and organoleptic properties of the raw materials while making them more shelf-stable. Canning involves sealing the produce in airtight containers, while freezing rapidly lowers the temperature to halt microbial growth. Drying removes moisture content, and juicing extracts the liquid from fruits and vegetables. Pickling uses an acidic solution to ferment and preserve the produce.

The key inputs required for the fruit and vegetables processing services industry include the raw agricultural produce, such as various fruits and vegetables, as well as packaging materials, processing equipment, and utilities like water and energy. Specialized machinery, such as canning lines, freezers, and dehydrators, are essential for the efficient transformation of the raw materials into finished products. Additionally, this industry relies on a skilled workforce to operate the production facilities and ensure quality control.

The main outputs of the fruit and vegetables processing services industry include canned, frozen, dried, juiced, and pickled fruits and vegetables. These processed products are then consumed by a wide range of downstream industries, including 46310 Wholesale of fruit and vegetables, 47110 Retail sale in non-specialized stores with food, beverages or tobacco predominating, and 56210 Event catering activities. The processed fruits and vegetables can also be used as inputs for the production of other food items, such as jams, sauces, and ready-to-eat meals.