CLANAE 10.730—Production of cocoa, chocolate, confectionery products and sweets

Where 10.730 sits

1. C Manufacturing industry
2. 10 Food product manufacturing
3. 10.7 Manufacture of food products n.e.c.
4. 10.73 Production of cocoa, chocolate, confectionery products and sweets
5. 10.730 Production of cocoa, chocolate, confectionery products and sweets

What 10.730 includes

• Chocolate is understood to be the homogeneous product obtained by a suitable manufacturing process from one or more of the following ingredients: shelled cocoa beans, cocoa paste, cocoa press cake, cocoa powder, partially defatted cocoa, cocoa butter, and sweeteners: white sugar, dextrose, invert sugar or mixtures thereof.
• The production of: - alfajores - alfeñiques - peanut-based foods and pastes - fruit and chocolate candies - cocoa in the form of paste, powder, and blocks - peanut candy - caramels - chocolate and other chocolate-based products - white chocolate - confections - candied nuts - chewing gum - cocoa butter, fat, and oil - marzipan - mint - nougat - lozenges - praline - turrón - caramelized egg yolks The preservation of fruits, fruit peels, and other plant parts in sugar: candied fruits, glazed fruits, etc.

What 10.730 excludes

• The production of confectionery: sweets, jams, jellies, etc. (subclass 10.301).
• The roasting of peanuts (subclass 10.799).

10.730 in other systems