DEFINITION AND CLASSIFICATION OF COMMODITIES

(Draft)

7. VEGETABLES AND DERIVED PRODUCTS



7. VEGETABLES AND DERIVED PRODUCTS


VEGETABLES, as classified in this group, are mainly annual plants cultivated as field and garden crops in the open and under glass, and used almost exclusively for food. Vegetables grown principally for animal feed or seed should be excluded. Certain plants, normally classified as cereals and pulses, belong to this group when harvested green, such as green maize, green peas, etc. This grouping differs from international trade classifications for vegetables in that it includes melons and watermelons, which are normally considered to be fruit crops. But, whereas fruit crops are virtually all permanent crops, melons and watermelons are similar to vegetables in that they are temporary crops. Chillies and green peppers are included in this grouping when they are harvested for consumption as vegetables and not processed into spices (see also Chapter 10.).

FAO production data for green peas and green beand refer to the total weight including pods, although some countries report on a shelled weight basis. The weight of the pods ranges from 40 to 50 percent for peas to up to 70 percent for broad beans. Area data on small vegetable gardens are often omitted in agricultural surveys, although production estimates may be reported.

Trade data for fresh vegetables also include chilled vegetables, meaning the temperature of the products has been reduced to around 0C without the products being frozen.

Vegetables contain principally water, accounting for between 70 percent and 95 percent of their weight. They are low in nutrients, but contain minerals and vitamins.

FAO covers 27 primary vegetable products. Each is listed along with its code, botanical name, or names, and a short description.

PRODUCTS DERIVED FROM VEGETABLESrefer to processed products. Apart from a few main products, international trade classifications do not permit a sufficiently detailed classification of processed products according to the primary commodity used in the preparation. A similar situation prevails for frozen vegetables.


Vegetables and Derived Products

FAOSTAT
CODE
COMMODITY DEFINITIONS, COVERAGE, REMARKS
0358CABBAGES Chinese, mustard cabbage, pak-choi (Brassica chinensis); white, red, savoy cabbage, Brussels sprouts, collards, kale and kohlrabi (Brassica oleracea all var. except botrytis)  
0366 ARTICHOKES Cynara scolymus  
0367 ASPARAGUS Asparagus officinalis  
0372 LETTUCE Lactuca sativa; witloof chicory (Cichorium intybus var. foliosum); endive (C. endivia var. crispa); escarole chicory (C. endivia var. latifolia)  
0373 SPINACH Spinacia oleracea Trade figures may include New Zealand spinach (Tetragonia espansa) and orache (garden) spinach (Atriplex hortensis).
0378 CASSAVA LEAVES Manihot esculenta; M. utilissima Young cassava leaves are eaten in some areas of Africa as a vegetable.

Vegetables and derived products

Tomatoes, fresh

FAOSTAT
CODE
COMMODITY DEFINITIONS, COVERAGE, REMARKS
0388 TOMATOES, FRESH Lycopersicon esculentum 
0390 Juice of Tomatoes Juice is obtained by treating tomatoes with cold or hot water or with steam. The juice then undergoes various processes, such as clarification, homogenization, sterilization, etc.
0391 Paste of Tomatoes Tomatoes prepared or preserved o/t by vinegar, in the form of paste, pure or concentrate. Includes juice of dry weight content of 7% or more.
0392 Tomatoes, Peeled Prepared or preserved o/t by vinegar; either whole or in pieces.

Vegetables and derived products

FAOSTAT
CODE
COMMODITY DEFINITIONS, COVERAGE, REMARKS
0393 CAULIFLOWER Brassica oleracea var. botrytis, subvariety cauliflora and cymosa Includes headed broccoli.
0394 PUMPKINS, SQUASH, GOURDS Cucurbita spp Includes marrows.
0397 CUCUMBERS, GHERKINS Cucumis sativus  
0399 EGGPLANTS Solanum melongena Also called aubergines.
0401 CHILLIES, PEPPERS (GREEN) Capsicum annuum; C. fructescens; Pimenta officinalis Production data exclude crops cultivated explicitly as spices. In contrast, trade data include these crops, provided they are fresh, uncrushed and unground.
0402 ONIONS, SHALLOTS (GREEN) shallots (Allium ascalonicum); onions (A. cepa); welsh onions (A. fistulosum) Young onions pulled before the bulb has enlarged; used especially in salads. Includes onion sets.
0403 ONIONS, DRY Allium cepa Includes onions at a mature stage, but not dehydrated onions.
0406 GARLIC Allium sativum  
0407 LEEKS AND OTHER ALLIACEOUS VEGETAB leeks (Allium porrum); chives (A. schoenoprasum); other alliac. (Allium varieties except those of 0402, 0403 and 0406)  
0414 BEANS, GREEN Phaseolus and Vigna spp. For shelling.
0417 PEAS, GREEN Pisum sativum Mostly for shelling, but including edible- podded peas or sugar peas.
0420 BROAD BEANS, GREEN Vicia faba For shelling.
0423 STRING BEANS Phaseolus vulgaris; Vigna spp Not for shelling
0426 CARROTS Daucus carota Trade data may include turnips (Brassica rapa var. rapifera).
0430 OKRA Abelmoschus esculentus; Hibiscus esculentus Also called gombo.
0446 GREEN CORN (MAIZE) Zea mays, particularly var. saccharata Maize harvested green for food. Saccharata variety is commonly known as sweet corn.
0447 Sweet Corn, Frozen Either uncooked, or cooked by steaming or boiling in water, and then frozen.
0448 Sweet Corn, Prepared or Preserved Prepared or preserved other than by vinegar or acetic acid; not frozen.

Vegetables and derived products

Mushrooms

FAOSTAT
CODE
COMMODITY DEFINITIONS, COVERAGE, REMARKS
0449 MUSHROOMS Including inter alia: Boletus edulis; Agaricus campestris; Morchella spp. and Tuber magnatum Cultivated or spontaneous. Includes truffles.
0450 Dried Mushrooms Mushrooms and truffles, whether dried, dehydrated, evaporated or freeze-dried.
0451 Canned Mushrooms Mushrooms and truffles, prepared or preserved o/t by vinegar or acetic acid; either whole, in pieces, or homogenized.

Vegetables and derived products

FAOSTAT
CODE
COMMODITY DEFINITIONS, COVERAGE, REMARKS
0567 WATERMELONS Citrullus vulgaris
0568 MELONS, CANTALOUPES Cucumis melo

Vegetables and derived products

Fresh vegetables nes

FAOSTAT
CODE
COMMODITY DEFINITIONS, COVERAGE, REMARKS
0463 VEGETABLES, FRESH NES> Including inter alia: bamboo shoots (Bambusa spp.); beets, chards (Beta vulgaris); capers (Capparis spinosa); cardoons (Cynara cardunculus); celery (Apium graveolens); chervil (Anthriscus cerefolium); cress (Lepidium sativum); fennel (Foeniculum vulgare); horseradish (Cochlearia armoracia); marjoram, sweet (Majorana hortensis); oyster plant (Tragopogon porrifolius); parsley (Petroselinum crispum); parsnips (Pastinaca sativa); radish (Raphanus sativus); rhubarb (Rheum spp.); rutabagas, swedes (Brassica napus); savory (Satureja hortensis); scorzonera (Scorzonera hispanica); sorrel (Rumex acetosa); soybean sprouts tarragon (Artemisia dracunculus); watercress (Nasturtium officinale) Other vegetables that are not identified separately because of their minor relevance at the international level. Because of their limited local importance, some countries report vegetables under this heading that are classified individually by FAO.
0466 Juice of Vegetables nes Juice obtained by pressing, or by treatment with water or with steam, then submitted to various processes. Vegetable juice may contain added salt, spices or flavouring substances.
0469 Vegetables, Dehydrated Vegetables that are dried, dehydrated, evaporated or freeze-dried. Includes dried vegetables that are broken or powdered.
0471 Vegetables in Vinegar Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved with vinegar or acetic acid, with or without added sugar, salt, spices, etc. Includes pickles.
0472 Vegetables, Preserved nes Vegetables prepared or preserved o/t by vinegar and which have not been frozen.
0473 Vegetables, Frozen Vegetables, either uncooked, or cooked by steaming or boiling in water, and then frozen.
0474 Vegetables, Temporarily preserved Vegetables preserved with SO2, brine, etc., but which are unsuitable for consumption in that state.
0475 Vegetables, Preserved (Frozen) Vegetables that are prepared or preserved o/t by vinegar, and then frozen.
0476 Homogenized Vegetable Preparations Vegetables prepared for dietetic and infant food.

© FAO 1994

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