Processing and preserving of fish, crustaceans and molluscs

NACE code 10.20 covers the processing and preserving of fish, crustaceans, and molluscs. This industry plays a vital role in the global food supply chain, providing a wide range of seafood products to consumers and other industries. As an important component of the broader 10.00 Manufacture of food products sector, the processing and preserving of aquatic species is a significant economic activity, contributing to employment, trade, and food security worldwide.

The main production techniques used in this industry include various methods of preservation, such as freezing, canning, salting, and drying. Seafood processing often involves cleaning, filleting, and packaging the raw materials to ensure product quality and safety. Advanced technologies, such as flash-freezing and modified atmosphere packaging, are commonly employed to extend the shelf-life of these perishable goods.

The key inputs required for the processing and preserving of fish, crustaceans, and molluscs include the raw seafood materials, which are typically sourced from 03.11 Marine fishing and 03.12 Freshwater fishing activities. Additionally, this industry relies on specialized equipment, such as freezers, canning machinery, and packaging materials, as well as energy, water, and labor resources to carry out the various production processes.

The main outputs of this industry are a diverse range of seafood products, including frozen, canned, and preserved fish, crustaceans, and molluscs. These outputs are then consumed by various other NACE codes, such as 46.38 Wholesale of other food, including fish, crustaceans and molluscs, 47.21 Retail sale of fruit and vegetables in specialised stores, and 56.10 Restaurants and mobile food service activities, which distribute and sell these products to end-consumers and other businesses.