CLANAE 10.301—Preparation of preserves of fruit, vegetables and legumes

Where 10.301 sits

1. C Manufacturing industry
2. 10 Food product manufacturing
3. 10.3 Preparation of fruits, vegetables and legumes
4. 10.30 Preparation of fruits, vegetables and legumes
5. 10.301 Preparation of preserves of fruit, vegetables and legumes

What 10.301 includes

• Jam refers to products obtained by cooking fruits, vegetables, or tubers, their juices or pulps, with sugars and/or honey. Compote is jam made by cooking fresh, dried, or dehydrated fruits, whole or in pieces, with sweeteners. Marmalade is jam obtained by cooking whole fruits or vegetables, in pieces, strained pulp, juice, and natural or concentrated pulp, with sweeteners. A preserve is a jam made by cooking at least 45% fruit, tuber, or vegetable pulp with its natural juice, strained through a fine-mesh sieve, with sweeteners. Jelly is a confection made by concentrating, in whole or in part, through heat, at least 35% of filtered fruit juice or its equivalent in concentrated juice, or filtered aqueous extracts of fruits or vegetables, with sweeteners.
• Production of: - Prepared olives - Jams - Preserved tomatoes, mushrooms, and other fungi - Sweets - Natural peaches - Pickled fruits, vegetables, and legumes - Extracts - Fruits in syrup - Jellies - Marmalades - Fruit pulps

What 10.301 excludes

• The production of frozen fruits, vegetables, and legumes (subclass 10.303).
• The production of dehydrated or dried fruits, vegetables, and legumes (subclass 10.309).
• The preservation of fruits in sugar (subclass 10.730).
• The production of confectionery products (subclass 10.730).
• The preservation in sugar of fruits, fruit peels, and other plant parts: candied, glazed, etc. fruits (subclass 10.730).
• The production of soups and broths made from fruits, vegetables, and legumes (subclass 10.799).

10.301 in other systems