10.3 – Processing and preserving of fruit and vegetables

This class includes: - manufacture of food consisting chiefly of fruits or vegetables - preserving of fruits, nuts or vegetables (e.g. freezing, drying, freeze-drying, drying by infra-red radiation, immersing in oil or in vinegar, canning, high pressure, high temperature) - manufacture of fruit or vegetable food products - manufacture of jams, marmalades and table jellies - shelling, peeling and roasting of nuts - manufacture of nut foods and pastes · This class also includes: - manufacture of perishable prepared foods of fruits and vegetables, e.g.: • salads; mixed salads, packaged • peeled or cut vegetables • tofu (bean curd) · This class excludes: - manufacture of fruit and vegetable juices, see 10.32 - manufacture of flour or meal of dried leguminous vegetables, see 10.61 - preservation of fruits and nuts in sugar, see 10.82 - manufacture of prepared vegetable dishes, see 10.85 - manufacture of artificial concentrates, see 10.89