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Food Standards Agency Codes

Entry: Fermented/pickled/marinated vegetables

Notation:
A0F0X

Plant commodities used as vegetables, subject to fermentation, to preserve and enhance the flavour or other properties or marinated with acidic and or spiced media. Typical examples are some fruiting vegetables in vinegar with herbs and spices, or sauerkraut.

State:
Term type:
Create code:

Hierarchies

Hierarchy Master Broader Processed or preserved vegetables and similar (as part_nature) Narrower Marinated / pickled vegetables (as part-nature) | Fermented vegetables (as part-nature)
Hierarchy part nature Broader Processed or preserved vegetables and similar (as part_nature) Narrower Fermented vegetables (as part-nature) | Marinated / pickled vegetables (as part-nature)

Full Details

broader Processed or preserved vegetables and similar (as part_nature)
broader_part Processed or preserved vegetables and similar (as part_nature)
definition Plant commodities used as vegetables, subject to fermentation, to preserve and enhance the flavour or other properties or marinated with acidic and or spiced media. Typical examples are some fruiting vegetables in vinegar with herbs and spices, or sauerkraut.
hierarchyCode_master Z0001.0006.0001.0003.0002.0003.0002
hierarchyCode_part Z0003.0002.0003.0002
in scheme Part-nature | Food type Identifiers
lastVersion 01.04.048
narrower Marinated / pickled vegetables (as part-nature) | Fermented vegetables (as part-nature)
narrower_part Fermented vegetables (as part-nature) | Marinated / pickled vegetables (as part-nature)
notation A0F0X
pref label Fermented/pickled/marinated vegetables
scope note Plant commodities used as vegetables, subject to fermentation, to preserve and enhance the flavour or other properties or marinated with acidic and or spiced media. Typical examples are some fruiting vegetables in vinegar with herbs and spices, or sauerkraut.
state Broad or mixed groups
termType Core term
type Concept | Food-type
validFrom 28 Aug 2014 13:09:59.000