Processing and preserving of poultry meat

NACE v2.1 Code: C10.12

About processing and preserving of poultry meat

NACE code 10.12 covers the processing and preserving of poultry meat, a critical industry within the broader food production sector. As a major supplier of protein, the poultry meat industry plays a vital role in meeting the nutritional needs of populations around the world. This industry's output is an essential input for a wide range of downstream food manufacturers and distributors, making it an important cog in the global food supply chain.

Production process

The production of processed and preserved poultry meat involves several key steps. First, live poultry is slaughtered and the carcasses are prepared for further processing. This includes plucking, eviscerating, and cutting the meat into various portions. The meat is then subjected to preservation techniques such as chilling, freezing, or the application of chemical preservatives to extend its shelf life. Depending on the final product, the meat may also be cooked, smoked, or cured before packaging and distribution.

Production inputs

The poultry meat processing industry relies on several key inputs. Primary among these are live poultry, which are sourced from 01.47 Raising of poultry farms. Other important inputs include packaging materials, such as plastic or cardboard, as well as various chemicals and additives used for preservation and flavoring. Specialized processing equipment, such as slaughtering, cutting, and packaging machinery, is also a crucial component of this industry.

Production outputs

The main outputs of the poultry meat processing industry are a wide range of fresh, frozen, and preserved poultry products. These include whole chickens, turkey, and other poultry cuts, as well as further processed items like sausages, nuggets, and deli meats. The processed poultry meat is then supplied to a variety of downstream industries, including 10.13 Production of meat and poultry meat products, 10.85 Manufacture of prepared meals and dishes, and 47.11 Retail sale in non-specialised stores with food, beverages or tobacco predominating.

Revisions to 10.12

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 10.12. The most recent 1 version of this code (10.12) is in the NACE v2.1 system (this version):

This page shows the most recent version of code 10.12.

Family tree for processing and preserving of poultry meat

    graph LR
    A["<a href='/classifications/nace/v2-1/C'>C: MANUFACTURING</a>"]
A --> B["<a href='/classifications/nace/v2-1/C/10'>10: Manufacture of food products</a>"]
B --> C["<a href='/classifications/nace/v2-1/C/10/1'>10.1: Processing and preserving of meat and production of meat products</a>"]
C --> D["<a href='/classifications/nace/v2-1/C/10/12'>10.12: Processing and preserving of poultry meat</a>"]

    C --> E["<a href='/classifications/nace/v2-1/C/10/11'>10.11: Processing and preserving of meat, except of poultry meat</a>"]
C --> F["<a href='/classifications/nace/v2-1/C/10/13'>10.13: Production of meat and poultry meat products</a>"]

    

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    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
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class B level2
class C level3
class D level4
class E level4
class F level4

  class D 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 D highlight