This is a PCR Basic Module for CPC Division 21 Meat, fish, fruit, vegetables, oils and fats. PCR Basic Modules are used as guidance documents/templates when developing PCRs, but do not constitute PCR documents in themselves.
Read more about the PCR Basic Modules.
This PCR Basic Module can be used for developing PCRs for the following Groups and underlying Classes and Subclasses within the Central Product Classification (CPC v2):
|211||Meat and meat products|
|212||Prepared and preserved fish, crustaceans, molluscs and other aquatic invertebrates|
|213||Prepared and preserved vegetables, pulses and potatoes|
|214||Prepared and preserved fruit and nuts|
|215|| Animal and vegetable oils and fats|
|216|| Cotton linters|
|217||Oil-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|
The complete CPC structure is available here.