Other processing and preserving of fruit and vegetables

NACE code 10.39, 'Other processing and preserving of fruit and vegetables', encompasses a vital industry that plays a crucial role in the broader food and agriculture sector. This industry is responsible for transforming a wide range of fresh fruits and vegetables into a diverse array of processed and preserved products, catering to the evolving demands of consumers, food manufacturers, and other industries.

The main production techniques used in this industry involve a range of processing and preservation methods, such as canning, freezing, drying, and pickling. These techniques are employed to extend the shelf life of fruits and vegetables, while also enhancing their flavor, texture, and nutritional properties. The specific methods used often depend on the type of produce being processed and the desired end product.

The key inputs required for this industry include a steady supply of high-quality fresh fruits and vegetables, as well as various packaging materials, preservatives, and specialized equipment. Producers in this industry often work closely with 01.13 Growing of vegetables and melons, roots and tubers and 01.24 Growing of tree and bush fruits to ensure a reliable source of raw materials.

The main outputs of this industry include a wide range of processed and preserved fruit and vegetable products, such as canned, frozen, or dried fruits and vegetables, as well as juices, jams, and pickles. These outputs are then consumed by a variety of other industries, including 10.84 Manufacture of condiments and seasonings, 10.86 Manufacture of homogenized food preparations and dietetic food, and the broader 47.11 Retail sale in non-specialized stores with food, beverages or tobacco predominating sector.