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Detailed structure and explanatory notes

CPC Ver.2 code 21179

Structure   

Hierarchy
  • Section: 2 - Food products, beverages and tobacco; textiles, apparel and leather products
  • Division: 21 - Meat, fish, fruit, vegetables, oils and fats
  • Group: 211 - Meat and meat products
  • Class: 2117 - Preserves and preparations of meat, meat offal or blood
  • Subclass: 21179 - Other prepared or preserved meat, meat offal or blood
Explanatory note

This subclass includes:
- meat, meat offal or blood, of any animal, including land mammals, sea mammals, birds and frogs, but excluding fish, crustaceans, molluscs and other aquatic invertebrates, prepared or preserved other than by freezing, salting, smoking, drying or brining, i.e.:
· boiled, fried, grilled, roasted, steamed or otherwise cooked
· stuffed
· canned
· cured
· seasoned
· ground, corned, minced
- the following foods, based on meat, meat offal or blood, unless presented in sausage shape or put up in sausage casings:
· pâtés
· rillettes
· meat paste
· galantines

This subclass does not include:
- any of the above products, when presented in a complete, prepared dish or meal, cf. 21176
- homogenized preparations of meat, meat offal or blood, cf. 23991
- meat and edible offal, salted, dried, smoked or in brine:
· of pig, cf. 21171
· of bovines, cf. 22172
· other, cf. 22173
- sausages and similar products of meat, offal or blood, cf. 21174
- pâtés, rillettes, meat paste and galantines, when presented in sausage shape or put up in sausage casings, cf. 21174


This code corresponds to the following:
CPC V1.1 code(s) 21132
HS 2007 code(s) 1602.20
HS 2007 code(s) 1602.31
HS 2007 code(s) 1602.32
HS 2007 code(s) 1602.39
HS 2007 code(s) 1602.41
HS 2007 code(s) 1602.42
HS 2007 code(s) 1602.49
HS 2007 code(s) 1602.50
HS 2007 code(s) 1602.90
ISIC Rev.4 code(s) 1010

Click here for complete correspondences for this code.

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