Fermented soybean products

Class 6 commodities below, 20 links to KBLI

Level: Class
Parent: 50170000
Below: 6
Links · KBLI: 20

Definition

UNSPSC 50172000

A traditional condiment of Korea that is in liquid for or semi-state of fluid that is added on food to make the taste or color in cooking.

Same parent

Under 50170000 · 5

50171500 Herbs and spices and extracts Class 50171700 Vinegars and cooking wines Class 50171800 Sauces and spreads and condiments Class 50171900 Pickles and relish and olives Class 50172000 Fermented soybean products You are here

Activities that produce or sell this

KBLI · 20

Inherited from family 50170000.

01281 Pertanian Lada Sub-class 01282 Pertanian Cengkih Sub-class 01283 Pertanian Pala Sub-class 01289 Pertanian Tanaman Rempah-rempah dan Aromatik/Penyegar Lainnya Sub-class 08930 Ekstraksi Garam Sub-class 10215 Pengolahan dan Pengawetan Ikan dengan Fermentasi Sub-class 10614 Industri Tepung Campuran dan Adonan Tepung Sub-class 10771 Industri Kecap Sub-class 10772 Industri Garam Konsumsi Beryodium Sub-class 10773 Industri Garam Industri Aneka Pangan Sub-class 10779 Industri Bumbu Masakan Lainnya Sub-class 10793 Industri Produk Makanan dari Kelapa Sub-class 10799 Industri Produk Makanan Lainnya YTDL Sub-class 46319 Perdagangan Besar Bahan Makanan dan Minuman Hasil Pertanian Lainnya Sub-class 46339 Perdagangan Besar Makanan dan Minuman Lainnya Sub-class 46901 Perdagangan Besar Berbagai Macam Barang di Grosir/Perkulakan Swalayan Sub-class 47111 Perdagangan Eceran Berbagai Macam Barang yang Utamanya Makanan, Minuman, atau Tembakau dengan Sistem Swalayan Sub-class 47112 Perdagangan Eceran Berbagai Macam Barang yang Utamanya Makanan, Minuman, atau Tembakau Selain dengan Sistem Swalayan Sub-class 47219 Perdagangan Eceran Hasil Pertanian Lainnya Sub-class 98100 Aktivitas Produksi Barang oleh Rumah Tangga untuk Keperluan Sendiri Sub-class

Warning
The links were generated with a large language model (Gemini 3.5 Flash), matching UNSPSC at the family level to KBLI at the kelompok level. Some of them maybe are wrong, so check any link you intend to rely on.