Group 101 covers the processing and preserving of meat. It becomes the right branch when the output is no longer raw slaughtering alone, but preserved, prepared or otherwise processed meat products.
How to use this page
Use the class and final code to separate fresh/chilled/frozen outputs from other preserved or mixed meat-product lines.
FAQ
When does a meat business leave slaughtering and move into Group 101?
When the core activity is preserving, preparing or further processing meat rather than basic slaughterhouse handling.
Do processed meat products need extra standards or food-control checks?
Often yes. Product composition, labelling and food-control rules can matter alongside the TSIC code.
How should frozen meat products be separated from other preserved meat outputs?
Use the class and 5-digit description. The TSIC hierarchy distinguishes the physical state and preservation route at lower levels.
Related regulatory pages
Business guidesOpen activity-level setup pages after selecting a TSIC code.
Business licencesReview permit checkpoints linked to the activity.
Foreign ownershipCheck FBA and BOI routing before relying on ownership assumptions.
Tax ratesOpen the tax pages that usually matter after selecting a TSIC code.
StandardsCheck product and regulator checkpoints tied to the activity.
Company registryUse registry pages when the code selection affects setup or verification work.
ProvincesReview local wage and operating context next to the classification tree.
Official extract note
- Official NSO TSIC ebook page: 73
- This classification label was imported from the official TSIC PDF extract and linked back to the DBD and NSO routes used in this portal.
Classes in this group
TSIC class 1011Manufacture of meat (except poultry)Browse TSIC class 1011 Manufacture of meat (except poultry) with linked five-digit activity codes and practical reference routes for Thailand.TSIC class 1012Slaughtering and production of fresh, chilled or frozen of poultry meatBrowse TSIC class 1012 Slaughtering and production of fresh, chilled or frozen of poultry meat with linked five-digit activity codes and practical reference routes for Thailand.TSIC class 1013Processing and preserving meat and poultry meat productsBrowse TSIC class 1013 Processing and preserving meat and poultry meat products with linked five-digit activity codes and practical reference routes for Thailand.
Final five-digit codes in this group
TSIC 10111Slaughtering of meat (except poultry)TSIC 10111 identifies Slaughtering of meat (except poultry) in Thailand.TSIC 10112Manufacture of fresh, chilled or frozen meat (except poultry)TSIC 10112 identifies Manufacture of fresh, chilled or frozen meat (except poultry) in Thailand.TSIC 10120Slaughtering and production of fresh, chilled or frozen of poultry meatTSIC 10120 identifies Slaughtering and production of fresh, chilled or frozen of poultry meat in Thailand.TSIC 10131Manufacture of dried, salted or smoked meat and poultry meatTSIC 10131 identifies Manufacture of dried, salted or smoked meat and poultry meat in Thailand.TSIC 10132Manufacture of meat and poultry meat sausages, balls and other similar productsTSIC 10132 identifies Manufacture of meat and poultry meat sausages, balls and other similar products in Thailand.TSIC 10133Production of canned meat and poultryTSIC 10133 identifies Production of canned meat and poultry in Thailand. The English activity name is an editorial translation of the official Thai TSIC label.TSIC 10134Manufacture of by products from meat and poultry meatTSIC 10134 identifies Manufacture of by products from meat and poultry meat in Thailand.TSIC 10139Processing and preserving other meat and poultry meat productsTSIC 10139 identifies Processing and preserving other meat and poultry meat products in Thailand.