Available Classifications
Alternate structures
Alphabetical Indexes
Correspondence Tables
Registry entries (corrections, case laws, ...)
Search the Registry
  
  
  
Free downloads
  
  
  
International Family of Classifications
National classifications
Meetings
  Statistical Commission
  Expert Group
  Technical Subgroup
  Workshops and Training
Newsletter
  Mailing list
Contact us
  
  
  
ISIC Rev.4
ISIC Rev.3.1
ISIC Rev.3
CPC Ver.2
CPC Ver.1.1
CPC Ver.1.0
SITC Rev.4
SITC Rev.3
more ...
 
ISIC 3 index
CPC 1.1 index
  
  

Printer friendly versionPrinter friendly version English  Français  Español  

Detailed structure and explanatory notes

COICOP code 01.1.9

Structure   Notes

Hierarchy
  • Division: 01 - Food and non-alcoholic beverages
  • Group: 01.1 - Food
  • Class: 01.1.9 - Food products n.e.c. (ND)

Explanatory note

- Salt, spices (pepper, pimento, ginger, etc.), culinary herbs (parsley, rosemary, thyme, etc.), sauces, condiments, seasonings (mustard, mayonnaise, ketchup, soy sauce, etc.), vinegar;
- prepared baking powders, baker's yeast, dessert preparations, soups, broths, stocks, culinary ingredients, etc.;
- homogenized baby food and dietary preparations irrespective of the composition.
Excludes: milk-based desserts (01.1.4); soya milk (01.1.4); artificial sugar substitutes (01.1.8); cocoa-based dessert preparations (01.1.8).







Would you like to leave some feedback?
(on this code, this classification, the site in general or any other issue)

Then drop us a line at CHL@un.org.