Processing and preserving of fruit and vegetables

NACE v2.0 Code: C10.3

About processing and preserving of fruit and vegetables

NACE code 10.3 covers the processing and preserving of fruit and vegetables, a critical industry that plays a vital role in the global food supply chain. This sector is responsible for transforming raw agricultural produce into a wide range of shelf-stable, convenient, and nutritious food products that are consumed worldwide. As a key component of the broader food manufacturing industry, the fruit and vegetable processing sector contributes significantly to economic growth, food security, and employment in many countries.

Production process

The main production techniques used in this industry include canning, drying, freezing, and pickling. These methods help extend the shelf life of fresh fruits and vegetables, making them available year-round and in diverse geographic regions. Canning involves sealing the produce in airtight containers, while drying and freezing remove moisture to preserve the food. Pickling uses an acidic solution to ferment and preserve the fruits and vegetables.

Production inputs

The fruit and vegetable processing industry relies on a steady supply of high-quality raw materials, primarily fresh produce sourced from 01.1 Growing of non-perennial crops and 01.2 Growing of perennial crops sectors. Additionally, the industry requires specialized machinery and equipment for processing, packaging, and storage, as well as various chemicals, additives, and packaging materials.

Production outputs

The main outputs of the fruit and vegetable processing industry include canned, dried, frozen, and pickled products, which are then distributed and sold to a variety of downstream industries, such as 46.3 Wholesale of food, beverages and tobacco and 47.1 Retail sale in non-specialised stores. These processed fruits and vegetables are essential ingredients for the production of a wide range of food products, including soups, sauces, juices, and ready-to-eat meals.

Revisions to 10.3

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 10.3. The most recent 1 version of this code (10.3) is in the NACE v2.1 system:

This page shows a legacy version of code 10.3 ( NACE v2.0).

Newer versions

Related ISIC Codes

These isic codes are related to this econ code: (10.3).

ISIC code ISIC Version ISIC title
103ISIC v4.0Processing and preserving of fruit and vegetables

Family tree for processing and preserving of fruit and vegetables

    graph LR
    A["<a href='/classifications/nace/v2/C'>C: MANUFACTURING</a>"]
A --> B["<a href='/classifications/nace/v2/C/10'>10: Manufacture of food products</a>"]
B --> C["<a href='/classifications/nace/v2/C/10/3'>10.3: Processing and preserving of fruit and vegetables</a>"]

    B --> D["<a href='/classifications/nace/v2/C/10/1'>10.1: Processing and preserving of meat and production of meat products</a>"]
B --> E["<a href='/classifications/nace/v2/C/10/2'>10.2: Processing and preserving of fish, crustaceans and molluscs</a>"]
B --> F["<a href='/classifications/nace/v2/C/10/4'>10.4: Manufacture of vegetable and animal oils and fats</a>"]
B --> G["<a href='/classifications/nace/v2/C/10/5'>10.5: Manufacture of dairy products</a>"]
B --> H["<a href='/classifications/nace/v2/C/10/6'>10.6: Manufacture of grain mill products, starches and starch products</a>"]
B --> I["<a href='/classifications/nace/v2/C/10/7'>10.7: Manufacture of bakery and farinaceous products</a>"]
B --> J["<a href='/classifications/nace/v2/C/10/8'>10.8: Manufacture of other food products</a>"]
B --> K["<a href='/classifications/nace/v2/C/10/9'>10.9: Manufacture of prepared animal feeds</a>"]

    C --> L["<a href='/classifications/nace/v2/C/10/31'>10.31: Processing and preserving of potatoes</a>"]
C --> M["<a href='/classifications/nace/v2/C/10/32'>10.32: Manufacture of fruit and vegetable juice</a>"]
C --> N["<a href='/classifications/nace/v2/C/10/39'>10.39: Other processing and preserving of fruit and vegetables</a>"]


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    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level1
class B level2
class C level3
class D level3
class E level3
class F level3
class G level3
class H level3
class I level3
class J level3
class K level3
class L level4
class M level4
class N level4

  class C 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 C highlight