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Official extract note
- Official NSO TSIC ebook page: 74
- This classification label was imported from the official TSIC PDF extract and linked back to the DBD and NSO routes used in this portal.
Final five-digit codes in this class
TSIC 10291Manufacture of fish, crustaceans and molluscs: drying, smoking, salting, immersing in brine or vinegarTSIC 10291 identifies Manufacture of fish, crustaceans and molluscs: drying, smoking, salting, immersing in brine or vinegar in Thailand.TSIC 10292Manufacture of fish, crustaceans and molluscs sausages, ball and other similar productsTSIC 10292 identifies Manufacture of fish, crustaceans and molluscs sausages, ball and other similar products in Thailand.TSIC 10293Manufacture of fishsauce and fermented fish productsTSIC 10293 identifies Manufacture of fishsauce and fermented fish products in Thailand.TSIC 10294Manufacture of fishmeal for animal feedTSIC 10294 identifies Manufacture of fishmeal for animal feed in Thailand.TSIC 10295Seaweed processingTSIC 10295 identifies Seaweed processing in Thailand. The English activity name is an editorial translation of the official Thai TSIC label.TSIC 10299Manufacture of other fish and marine products, n.e.c.TSIC 10299 identifies Manufacture of other fish and marine products, n.e.c. in Thailand.
TSIC hierarchy
- C - Manufacturing
- 10 - Manufacture of food products
- 102 - Processing and preserving of fish, crustaceans and molluscs
All linked activity codes
- 10291 - Manufacture of fish, crustaceans and molluscs: drying, smoking, salting, immersing in brine or vinegar
- 10292 - Manufacture of fish, crustaceans and molluscs sausages, ball and other similar products
- 10293 - Manufacture of fishsauce and fermented fish products
- 10294 - Manufacture of fishmeal for animal feed
- 10295 - Seaweed processing
- 10299 - Manufacture of other fish and marine products, n.e.c.