NAICS Code 115114-25 - Vegetables-Processed

Marketing Level - NAICS 8-Digit

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NAICS CODE 115114-25
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NAICS Code 115114-25 Description (8-Digit)

The Vegetables-Processed industry involves the postharvest activities related to vegetables that have been harvested and are ready for further processing. This includes the cleaning, sorting, grading, and packaging of vegetables for distribution and sale. The industry also involves the processing of vegetables into various forms such as canned, frozen, or dehydrated products.

Parent Code - Official US Census

Official 6‑digit NAICS codes serve as the parent classification used for government registrations and documentation. The marketing-level 8‑digit codes act as child extensions of these official classifications, providing refined segmentation for more precise targeting and detailed niche insights. Related industries are listed under the parent code, offering a broader context of the industry environment. For further details on the official classification for this industry, please visit the U.S. Census Bureau NAICS Code 115114 page

Tools

Tools commonly used in the Vegetables-Processed industry for day-to-day tasks and operations.

  • Vegetable washers
  • Sorting machines
  • Grading machines
  • Packaging machines
  • Blanchers
  • Steamers
  • Dehydrators
  • Freezers
  • Canning equipment
  • Slicers

Industry Examples of Vegetables-Processed

Common products and services typical of NAICS Code 115114-25, illustrating the main business activities and contributions to the market.

  • Frozen vegetable products
  • Canned vegetable products
  • Dehydrated vegetable products
  • Vegetable soups
  • Vegetable purees
  • Vegetable juices
  • Pickled vegetables
  • Vegetable snacks
  • Vegetable side dishes
  • Vegetable dips

History

A concise historical narrative of NAICS Code 115114-25 covering global milestones and recent developments within the United States.

  • The processed vegetables industry has a long history dating back to ancient times when people used to preserve vegetables by drying, salting, and fermenting. In the 19th century, the invention of canning technology revolutionized the industry, making it possible to preserve vegetables for longer periods. In the 20th century, the industry saw significant advancements in freezing and dehydration technologies, which allowed for better preservation of the nutritional value and flavor of vegetables. In the United States, the industry has seen a surge in demand for organic and non-GMO products, leading to the development of new processing techniques that preserve the natural qualities of vegetables.