213 Prepared and preserved vegetables, pulses and potatoes

Subcategories of 213 Prepared and preserved vegetables, pulses and potatoes

• 2131Frozen vegetables, pulses and potatoes
• 2132Vegetable juices
• 2133Vegetables provisionally preserved
• 2134Vegetables, pulses and potatoes, preserved by vinegar or acetic acid
• 2139Other prepared and preserved vegetables, pulses and potatoes

Other CPC v2.1 codes under 213 Prepared and preserved vegetables, pulses and potatoes

• 211Meat and meat products
• 212Prepared and preserved fish, crustaceans, molluscs and other aquatic invertebrates
• 214Prepared and preserved fruits and nuts
• 215Animal fats
• 216Vegetable oils
• 217Margarine and similar preparations
• 218Cotton linters
• 219Oil-cake and other residues resulting from the extraction of vegetable fats or oils; flours and meals of oil seeds or oleaginous fruits, except those of mustard; vegetable waxes, except triglycerides; degras; residues resulting from the treatment of fatty substances or animal or vegetable waxes

Frequently asked questions

What is CPC v2.1 213?

CPC v2.1 213 is "Prepared and preserved vegetables, pulses and potatoes". CPC v2.1 code 213 covers "Prepared and preserved vegetables, pulses and potatoes" at level 3 of the CPC v2.1 hierarchy.

What does CPC v2.1 213 include?

213 Prepared and preserved vegetables, pulses and potatoes contains 5 direct subcategories: 2131 Frozen vegetables, pulses and potatoes; 2132 Vegetable juices; 2133 Vegetables provisionally preserved; 2134 Vegetables, pulses and potatoes, preserved by vinegar or acetic acid; 2139 Other prepared and preserved vegetables, pulses and potatoes.

What is the parent category of 213?

213 Prepared and preserved vegetables, pulses and potatoes sits under 213 Prepared and preserved vegetables, pulses and potatoes in the CPC v2.1 hierarchy.