NACE Rev. 2 EU

Manufacture of condiments and seasonings

Parent Code 10.8

Implementation Date 2008-01-01

Industry Description

**Official Rulings:** - Drying of herbs and spices, using industrial methods, where herbs and spices are lyophilised, frozen and dried in this condition

✦ Includes

This class includes: - manufacture of spices, sauces and condiments: . mayonnaise . mustard flour and meal . prepared mustard etc. - manufacture of vinegar This class also includes: - processing of salt into food-grade salt, e.g. iodised salt

Excludes

This class excludes: - growing of spice crops, see 01.28

Conversion Reference

Convert NACE Rev. 2 code 10.84 to GB/T 4754—2017 Convert NACE Rev. 2 code 10.84 to ISIC Rev.4 Convert NACE Rev. 2 code 10.84 to NACE Rev. 2.1 Convert NACE Rev. 2 code 10.84 to NAICS 2022 Convert NACE Rev. 2 code 10.84 to ISIC Rev.5

Conversion Results

ALGORITHMIC_INFERENCE

Standard Metadata

Standard Name NACE Rev. 2

Full Name Statistical Classification of Economic Activities in the European Community, Rev. 2

Country / Region EU

Issuing Agency Eurostat

Parent Code 10.8

Release Date 2006-12

Implementation Date 2008-01-01

Standard Conversion

Select a target standard, AI will automatically analyze and map the corresponding industry code

Target Standard

🇨🇳

GB/T 4754—2017

Industrial Classification for National Economic Activities (GB/T 4754-2017)

International Standard

🇺🇳

ISIC Rev.4

International Standard Industrial Classification of All Economic Activities, Revision 4

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ISIC Rev.5

International Standard Industrial Classification of All Economic Activities, Revision 5

Regional Standards

🇪🇺

NACE Rev. 2.1

Statistical Classification of Economic Activities in the European Community, Rev. 2.1

National Standards

🇨🇳

GB/T 4754—2017

Industrial Classification for National Economic Activities (GB/T 4754-2017)

🇺🇸

NAICS 2022

North American Industry Classification System, 2022