Manufacture of edible vegetable and animal oils and fats

This Sub-class includes the manufacture of edible crude and/or refined oils and/or fats from vegetables or animal materials, except rendering or refining of lard and other edible animal fats. Units in this Sub-class are primarily engaged in the manufacture of: •crude vegetable oils: olive oil, soya bean oil, sunflower-seed oil, cotton-seed oil, rapeseed oil, mustard oil, linseed oil, etc. •non-defatted flour or meal of oilseeds, oil nuts or oil kernels •refined vegetable oils: olive oil, soya bean oil, etc. •margarine •melanges and/or similar spreads •compound cooking fats •crude and/or refined coconut and palm oil •processing of vegetable oils: blowing, boiling, dehydration, hydrogenation, etc. •extraction of fish and/or marine mammal oils

•rendering and refining of lard and other edible animal fats, see 10103 •production of essential oils, see 20299 •treatment of oil and fats by chemical processes, see 20299