101 Processing and preserving of meat

Subcategories of 101 Processing and preserving of meat

• 1010Processing and preserving of meat

  Code 1010 in the International Standard Industrial Classification Rev. 4 refers to the processing and preserving of meat, encompassing slaughtering, cutting, deboning, curing, smoking, canning, and packaging activities that transform raw animal flesh into edible, shelf-stable products.

Other CIIU Rev 4 (Uruguay) codes under 101 Processing and preserving of meat

• 102Processing and preserving of fish, crustaceans and molluscs
• 103Processing and preserving of fruit and vegetables
• 104Manufacture of vegetable and animal oils and fats
• 105Manufacture of dairy products
• 106Manufacture of grain mill products, starches and starch products
• 107Manufacture of other food products
• 108Manufacture of prepared animal feeds

Frequently asked questions

What is CIIU Rev 4 (Uruguay) 101?

CIIU Rev 4 (Uruguay) 101 is "Processing and preserving of meat". The 101 category includes establishments that transform fresh animal carcasses into edible meat products through activities such as slaughtering, cutting, deboning, curing, smoking, canning, freezing and other preservation methods, as well as the production of processed items like sausages, pâtés and meat extracts. It excludes retail sales of meat and the manufacturing of animal feed.

What does CIIU Rev 4 (Uruguay) 101 include?

101 Processing and preserving of meat contains 1 direct subcategory: 1010 Processing and preserving of meat.

How does CIIU Rev 4 (Uruguay) 101 map to other classification systems?

101 Processing and preserving of meat has equivalents in ISIC Rev 4 (101). These crosswalks let you translate this code between CIIU Rev 4 (Uruguay) and 1 other classification system.

What is the parent category of 101?

101 Processing and preserving of meat sits under 101 Processing and preserving of meat in the CIIU Rev 4 (Uruguay) hierarchy.