EUROPEAN COMMISSION

The DAFNE Food Classifi cation System

Operationalisation in 16 European countries

THE DAFNE FOOD CLASSIFICATION SYSTEM

Operationalisation in 16 European countries

Supported by the European Commission through the Health Monitoring Programme of the Health and Consumer Protection Directorate-General

EUROPEAN COMMISSION

Neither the European Commission nor any person acting on its behalf is responsible for any use that might be made of the following information. The information contained in this publication does not necessarily reflect the opinion or the position of the European Commission. Reproduction is authorised, except for commercial purposes, provided the source is acknowledged.

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1

Table of Contents Foreword ........................................................................................................................................3

Explanatory notes ..........................................................................................................................4

The DAFNE Food Classification System.....................................................................................6

The DAFNE Network ....................................................................................................................7

Food Aggregation Tables

AUSTRIA.............................................................................................................................11

BELGIUM ...........................................................................................................................23

FINLAND.............................................................................................................................49

FRANCE...............................................................................................................................73

GERMANY ..........................................................................................................................97

GREECE.............................................................................................................................113

IRELAND...........................................................................................................................131

ITALY ................................................................................................................................153

NORWAY ..........................................................................................................................167

PORTUGAL.......................................................................................................................189

SPAIN.................................................................................................................................225

SWEDEN............................................................................................................................249

UNITED KINGDOM .........................................................................................................275

HUNGARY – LUXEMBOURG – POLAND....................................................................301

3

Foreword A prerequisite for implementing public health programmes is the establishment of a framework for monitoring public health trends. Thus, the European Commission, in the context of action in the field of public health, considered the standardization and collection of comparable health data and the promotion of health monitoring and surveillance systems. The Health Monitoring Programme of the Directorate-General "Health and Consumer Protection" (DG SANCO) of the European Commission was accordingly set up and nutrition was identified as a priority area. In accordance with the above objectives, DG SANCO has been supporting the Data Food Networking (DAFNE) initiative through the Health Monitoring Programme. The DAFNE project is exploiting food, demographic and socioeconomic data collected in the National Household Budget Surveys (HBS) of European countries, in order to develop a cost-effective databank that allows monitoring food availability within and between European populations, based on comparable and harmonised information, assuring continuity over time. The development of a common classification system that would allow international comparisons of dietary data is a central element in the development of a European food databank. In the DAFNE project, the process of post-harmonisation included the establishment of operational criteria for the classification of the national food codes in 16 European countries, iterative cross-coding, as well as several working group meetings and bilateral visits to address specific problems. One of the outcomes of this harmonisation procedure is the DAFNE Food Classification System, which allows the classification of HBS-collected food data into 56 common subgroups. These subgroups can be further aggregated at various levels resulting with15 main food groups (Table 1 of explanatory notes). The present publication aims at describing, in an operational manner, the application of the DAFNE food classification system in the 16 countries of the network: Austria, Belgium, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Luxembourg, Norway, Poland, Portugal, Spain, Sweden and the UK. The DAFNE classification scheme is presented in the form of tables, specific for each country and survey year, and can thus serve as a basis for the integration of foods in a platform, which can conform to the European dietary habits and needs, and can contribute in making European food data interoperable, allowing international comparisons. Special thanks are due to the participants of the DAFNE network who, over the years, have contributed to developing the classification scheme. Gratitude is especially owed to the team of the DAFNE Coordinating Centre in Athens and particularly to Androniki Naska, as well as to Eleni Oikonomou and Kornilia Georga.

Antonia Trichopoulou, MD Antonio Doronzo The DAFNE co-ordinator DAFNE Scientific Officer University of Athens Health & Consumer Protection DG

European Commission

4

Explanatory Notes

Since household budget surveys are not designed to primarily serve nutrition purposes, the food coding

systems vary among countries ranging from very detailed records to more aggregated ones. With food

data recorded at various detail levels, the aggregation of food items to the lowest level of information

became necessary. In cases, however, in which more than one food items were recorded under a food

code and the national representatives were in a position to define the proportional contribution of each

food item, the codes were correspondingly split. To assure comparability between countries, without

compromising the particular dietary characteristics of the populations, disaggregating factors were also

applied in food items with particular synthesis. For example, the ingredients of margarines made of

vegetable and fish oil, consumed in Scandinavia, were considered through the classification procedure.

To achieve disaggregation, information was derived from various national sources, including the industry,

market shares and national dietary surveys. The latter was the case in the disaggregation of the food codes

used in the Italian HBS, where the data of the INN-CA study was taken into consideration.

For harmonising units of measurement and for allowing aggregation of specific items into major food

groups, density and conversion factors had to be employed. For instance, to estimate the overall

availability of non alcoholic beverages, the grams of coffee and tea leaves purchased by the households

had to be transformed to liquid equivalents, before being added to other non alcoholic drinks. The

national representatives were provided by a list of factors to be applied and were asked to indicate either

their approval or suggestion for a change, appropriately substantiated. To facilitate the readers of the

present document, density and conversion factors are continuously denoted in the notes underneath the

tables.

Due to the importance ready-to-eat dishes are gaining in the food market and in an attempt to capture

consumers’ preferences in relation to meat, fish and vegetable consumption, respective subgroups were

defined. Hence, the respective food codes were classified under meat or fish dishes when denoted as such.

Vegetable dishes and the vegetable ingredients of other preparations were classified as processed

vegetables. It should however be noted that the decisions of the DAFNE network were often shaped to

accommodate the available information. Nevertheless, the DAFNE food classification system is non-

static and is designed to accommodate amendments, if future developments in the food sector impose

them. Towards this direction, the HBS data compilers may consider the provision of more detailed

information, in particular to certain food products and dishes.

5

In certain countries, data were not recorded for all the food codes included in the national codification

system. Although these codes do not contribute in the daily food availability in this country, they are

included in the DAFNE classification scheme in order to demonstrate their grouping, if records were

collected.

6

Tab

le 1

: The

DA

FNE

Foo

d C

lass

ifica

tion

Syst

em

Cer

eal a

nd c

erea

l pro

duct

s V

eget

able

s

Bre

ad a

nd ro

lls

FR

ESH

VEG

ETA

BLE

S

Bak

ery

prod

ucts

(bre

ad a

nd ro

lls e

xclu

ded)

G

reen

leaf

y ve

geta

bles

Ric

e, c

erea

ls a

nd p

rodu

cts (

flour

and

pas

ta e

xclu

ded)

C

abba

ge

Fl

our

Tom

atoe

s

Past

a

C

arro

ts

Mea

t, m

eat p

rodu

cts a

nd d

ishe

s

Oni

ons,

garli

c an

d le

ek

R

ED M

EAT

Oth

er fr

esh

vege

tabl

es

Pork

mea

t (fr

esh

and

froz

en)

PR

OC

ESSE

D V

EGET

AB

LES

Bee

f, ve

al a

nd c

alf m

eat (

fres

h an

d fr

ozen

) Fr

uits

R

ed m

eat,

othe

r tha

n po

rk a

nd b

eef (

fres

h an

d fr

ozen

)

FRES

H F

RU

ITS

O

FFA

L (f

resh

and

froz

en)

App

les

P

OU

LTR

Y (f

resh

and

froz

en)

Citr

us fr

uits

CA

NN

ED M

EAT

AN

D M

EAT

PRO

DU

CTS

B

anan

as

M

EAT

DIS

HES

G

rape

s Fi

sh, s

eafo

od a

nd d

ishe

s

Pl

ums

Fi

sh (f

resh

, fro

zen

and

proc

esse

d)

Ber

ries

Se

afoo

d

Apr

icot

s and

pea

ches

Fish

dis

hes

C

herr

ies a

nd so

ur c

herr

ies

Milk

and

milk

pro

duct

s

Pe

ars

M

ilk

Oth

er fr

esh

frui

ts

C

hees

e

PRO

CES

SED

FR

UIT

S

Milk

pro

duct

s (ch

eese

exc

lude

d)

Frui

t and

veg

etab

le ju

ices

E

ggs

Fr

uit J

uice

s A

dded

lipi

ds

V

eget

able

Juic

es

LI

PID

S O

F A

NIM

AL

OR

IGIN

Su

gar

and

suga

r pr

oduc

ts

But

ter

Suga

r

A

nim

al fa

t (bu

tter e

xclu

ded)

Su

gar p

rodu

cts

LI

PID

S O

F V

EGET

AB

LE O

RIG

IN

Non

-alc

ohol

ic b

ever

ages

V

eget

able

fat

ST

IMU

LAN

TS

M

arga

rine

Cof

fee

Veg

etab

le fa

t (m

arga

rine

excl

uded

)

Te

a an

d si

mila

r inf

usio

ns

Veg

etab

le o

ils

Coc

oa

O

live

oil

M

INER

AL

WA

TER

Seed

oils

(oliv

e oi

l exc

lude

d)

SO

FT D

RIN

KS

Pota

toes

and

oth

er st

arch

y ro

ots

Alc

ohol

ic b

ever

ages

Pu

lses

Win

e N

uts

B

eer

Spiri

ts

7

The DAFNE Network

Austria Institute of Nutritional Sciences, University of Vienna I. Elmadfa, H. Friesling, A. Suchomel

Belgium

University of Gent, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition A.M. Remaut - de Winter, AP. Cueto Eulert

National Institute of Statistics, Brussels Staff from the Household Budget Survey Unit

Finland Statistics Finland, Helsinki, Finland MA Berg, A. Pajunen National Public Health Institute, Helsinki, Finland T. Hirvonen France Unité Observatoire des Consommations Alimentaires, AFSSA JL. Volatier, J. Maffre

Germany Lehrstuhl für Wirtschaftslehre des Haushalts, Technische Universität München, TUM, Weihenstephan G. Karg, K. Gedrich, K. Wagner Greece (coordinating centre) Department of Hygiene and Epidemiology, School of Medicine, University of Athens A. Trichopoulou, A. Naska, E. Oikonomou, V. Foukas. K Tsiotas, Y. Chloptsios, K. Georga, R. Dania

National Statistical Office, Athens G. Douros, I. Tsaousi

Hungary National Institute of Food Hygiene and Nutrition, Budapest G. Zajkas, M. Korom

Central Statistical Office, Department of Living Standards and Human Resources Statistics, Budapest P. Szivos

8

Ireland National Nutrition Surveillance Centre, Department of Health Promotion, National University of Ireland, Galway S. Friel, C. Kelleher Household Budget Survey Section, Central Statistics Office, Cork. J. Dalton Italy National Research Institute for Food and Nutrition (INRAN) A. Turrini, S. Martines Italian Statistical Office (ISTAT) S. Barcherini Luxembourg Interdisciplinary Nutrition Policy Group, Luxembourg A. Schmitt Central Statistics Office, Luxembourg J. Langers Norway Institute of Nutrition Research, University of Oslo K. Trygg, K. Lund-Iversen Statistics Norway, Oslo E. Mork Poland National Food and Nutrition Institute, Warsaw W. Sekula, M. Morawska, Z. Niedzialek Central Statistical Office, Department of Social and Demographic Surveys, Warsaw A. Bienkunska Portugal Faculty of Food and Nutrition Sciences, University of Porto MD Vaz de Almeida, S. Rodrigues, Spain Departamento de Nutricion y Bromatologia, Facultat de Farmacia, Universidad Complutense de Madrid O. Moreiras, C. Cuadrado Instituto Nacional de Estadistica, Madrid (INE) M.L. Boned, P. Seoane Spiegelberg

9

Sweden Karolinska Institutet, Unit for Preventive Nutrition, Department of Medical Nutrition and Department of Biosciences, Novum M. Sjöström, E. Poortvliet, A. Yngve

United Kingdom Department of Nutrition and Dietetics, King’s College, University of London M. Nelson, S. Burr Economics and Statistics – Department for Environment, Food and Rural Affairs (DEFRA) D. Rimmer

11

Fo

od A

ggre

gatio

n T

able

s – A

UST

RIA

12

AU

STR

IA -

FOO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R C

ER

EA

LS

AN

D C

ER

EA

L P

RO

DU

CT

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

BR

EA

D A

ND

RO

LL

S B

AK

ER

Y P

RO

DU

CT

S (b

read

and

rol

ls e

xclu

ded)

1112

10

1112

20

Whi

te b

read

D

ark

brea

d 11

1230

11

1240

11

1250

11

1400

Bis

cuits

R

usks

, cris

pbre

ad

Coo

kies

, bis

cuits

, waf

ers

Cak

es a

nd p

astri

es

RIC

E, C

ER

EA

LS

AN

D P

RO

DU

CT

S (f

lour

and

pas

ta e

xclu

ded)

FL

OU

R

1115

20

1111

00

Oth

er c

erea

l pro

duct

s (ba

tter,

sem

olin

a, c

orn

flake

s, m

uesl

i, m

alt,

star

ch)

Ric

e

1115

10

Flou

r

PAST

A

1113

00

Past

a

13

AU

STR

IA –

FO

OD

AG

GR

EG

AT

ION

TA

BL

E F

OR

ME

AT

, ME

AT

PR

OD

UC

TS

AN

D D

ISH

ES

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

RE

D M

EA

T

PO

RK

ME

AT

(fre

sh a

nd fr

ozen

)

BE

EF,

VE

AL

AN

D C

AL

F M

EA

T (f

resh

and

froz

en)

1122

00

1128

00*0

.5

Pork

(fre

sh o

r fro

zen)

M

ince

d m

eat1

1121

10

1121

20

1128

00*0

.5

Bee

f mea

t (fr

esh

or fr

ozen

) V

eal m

eat (

fres

h or

froz

en)

Min

ced

mea

t1

RE

D M

EA

T O

TH

ER

TH

AN

PO

RK

AN

D B

EE

F (f

resh

and

froz

en)

1123

00

1127

00

Shee

p an

d go

at m

eat (

fres

h an

d fr

ozen

) O

ther

mea

t (fr

esh

and

froz

en)

OFF

AL

(fre

sh a

nd fr

ozen

) PO

UL

TR

Y (f

resh

and

froz

en)

1129

00

Off

al

1124

00

Poul

try (f

resh

or f

roze

n)

CA

NN

ED

ME

AT

AN

D M

EA

T P

RO

DU

CT

S M

EA

T D

ISH

ES

1125

10

1125

20

1126

10

1126

20

Saus

ages

Sm

oked

mea

t pro

duct

s Sp

read

mea

t O

ther

pre

serv

ed o

r pro

cess

ed m

eat p

rodu

cts

N

OT

ES

FOR

ME

AT

, ME

AT

PR

OD

UC

TS

AN

D D

ISH

ES:

M

EA

T-1

C

ode

“112

800”

(min

ced

mea

t): 5

0% p

ork

and

50%

bee

f mea

t.

14

AU

STR

IA –

FO

OD

AG

GR

EG

AT

ION

TA

BL

E F

OR

FIS

H, S

EA

FOO

D A

ND

DIS

HE

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

FISH

(fre

sh, f

roze

n an

d pr

oces

sed)

SE

AFO

OD

11

3100

11

3300

Fi

sh (f

resh

or f

roze

n)

Fish

, sea

food

(drie

d, sm

oked

) 11

3200

11

3400

Se

afoo

d (f

resh

or f

roze

n)

Pres

erve

d or

pro

cess

ed fi

sh o

r sea

food

FI

SH D

ISH

ES

AU

STR

IA –

FO

OD

AG

GR

EG

AT

ION

TA

BL

E F

OR

EG

GS,

MIL

K A

ND

MIL

K P

RO

DU

CT

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

EG

GS

MIL

K

1147

00

Eggs

11

4100

11

4300

Fr

esh

milk

Pr

eser

ved

milk

(Ultr

a hi

gh te

mpe

ratu

re (U

HT)

-Milk

)

C

HE

ESE

M

ILK

PR

OD

UC

TS

(che

ese

excl

uded

) 11

4510

11

4520

C

hees

e C

urd

chee

se

1144

00

1146

00

1185

00*0

.6

Yog

hurt

Oth

er m

ilk p

rodu

cts

Ice

crea

m1

N

OT

ES

FOR

MIL

K A

ND

MIL

K P

RO

DU

CT

S:

M

ILK

-1

Cod

e “1

1850

0” (i

ce c

ream

): 1

L of

ice

crea

m =

0.6

Kg

of ic

e cr

eam

.

15

A

UST

RIA

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R A

DD

ED

LIP

IDS

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

LIP

IDS

OF

AN

IMA

L O

RIG

IN

BU

TT

ER

A

NIM

AL

FA

T (b

utte

r ex

clud

ed)

1151

00

But

ter

1155

00

Ani

mal

fat

LIP

IDS

OF

VE

GE

TA

BL

E O

RIG

IN

VE

GE

TA

BL

E F

AT

11

5200

M

arga

rine

and

othe

r veg

etab

le fa

t

M

AR

GA

RIN

E

VE

GE

TA

BL

E F

AT

(mar

gari

ne e

xclu

ded)

V

EG

ET

AB

LE

OIL

S

O

LIV

E O

IL

SEE

D O

ILS

(oliv

e oi

l exc

lude

d)

1153

00

Oliv

e oi

l 11

5400

O

ther

sala

d, c

ooki

ng a

nd e

dibl

e oi

l

16

AU

STR

IA –

FO

OD

AG

GR

EG

AT

ION

TA

BL

E F

OR

PO

TA

TO

ES

AN

D

OT

HE

R S

TA

RC

HY

RO

OT

S, P

UL

SES

AN

D N

UT

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

POT

AT

OE

S A

ND

OT

HE

R S

TA

RC

HY

RO

OT

S (p

otat

o pr

oduc

ts in

clud

ed)

1177

00

1178

00

Pota

toes

Tu

ber p

lant

and

oth

er p

rodu

cts o

f tub

er p

lant

s

PUL

SES

NU

TS

Puls

es a

re in

clud

ed in

the

food

cod

e 11

7500

(Drie

d ve

geta

bles

) N

uts a

re in

clud

ed in

the

food

cod

e 11

6800

(Drie

d fr

uits

)

17

A

UST

RIA

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R V

EG

ET

AB

LE

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

FRE

SH V

EG

ET

AB

LE

S

GR

EE

N L

EA

FY V

EG

ET

AB

LE

S C

AB

BA

GE

11

7100

Le

afy

vege

tabl

es, h

erbs

3 11

7200

C

abba

ges

TO

MA

TO

ES

C

AR

RO

TS

1173

00*0

.49

Tom

atoe

s1

1174

00*0

.34

Car

rots

2

O

NIO

NS,

GA

RL

IC A

ND

LE

EK

O

TH

ER

FR

ESH

VE

GE

TA

BL

ES

1174

00*0

.62

Oni

ons2

11

7300

*0.5

1 11

7400

*0.

04

Stem

veg

etab

les1

M

ushr

oom

s2

PRO

CE

SSE

D V

EG

ET

AB

LE

S 11

7500

D

ried

vege

tabl

es (i

ncl.

puls

es)

1176

00

Pres

erve

d, fr

ozen

veg

etab

les

N

OT

ES

FOR

VE

GE

TA

BL

ES:

V

EG

E-1

C

ode

“117

300”

(ste

m v

eget

able

s):4

9% to

mat

oes a

nd 5

1% st

em v

eget

able

s. V

EG

E-2

C

ode

“117

400”

(roo

t veg

etab

les,

mus

hroo

ms)

: 62%

oni

ons,

34%

car

rots

and

4%

mus

hroo

ms.

V

EG

E-3

C

ode

“117

100”

(lea

fy v

eget

able

s, he

rbs)

: Mos

tly le

afy

vege

tabl

es. T

he h

erb

cont

ribut

ion

is n

eglig

ible

.

18

AU

STR

IA –

FO

OD

AG

GR

EG

AT

ION

TA

BL

E F

OR

FR

UIT

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

FRE

SH F

RU

ITS

APP

LE

S

CIT

RU

S FR

UIT

S 11

6300

A

pple

s 11

6100

C

itrus

frui

ts

BA

NA

NA

S

GR

APE

S 11

6200

B

anan

as

1166

00*0

.31

Gra

pes1

P

LU

MS

B

ER

RIE

S 11

6500

*0.2

9 Pl

ums2

11

6600

*0.6

9 B

erry

frui

ts1

APR

ICO

TS

AN

D P

EA

CH

ES

C

HE

RR

IES

AN

D S

OU

R C

HE

RR

IES

1165

00*0

.54

Peac

hes,

nect

arin

es a

nd a

pric

ots2

11

6500

*0.1

7 C

herr

ies2

PE

AR

S 11

6400

Pe

ars

OT

HE

R F

RE

SH F

RU

ITS

1167

00

Oth

er fr

uits

PRO

CE

SSE

D F

RU

ITS

1168

00

1169

00

Drie

d fr

uits

(inc

l. nu

ts)

Pres

erve

d, fr

ozen

frui

t

NO

TE

S FO

R F

RU

ITS:

FRU

ITS-

1 C

ode

“116

600”

(ber

ry fr

uits

): 31

% g

rape

s, 69

% b

erry

frui

ts.

FRU

ITS-

2 C

ode

“116

500”

(sto

ne fr

uits

): 54

% p

each

es, n

ecta

rines

and

apr

icot

s, 29

% p

lum

s and

17%

che

rrie

s.

19

A

UST

RIA

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R F

RU

IT A

ND

VE

GE

TA

BL

E J

UIC

ES

H

OU

SEH

OL

D B

UD

GE

T S

UR

VE

Y

1999

-200

0

FRU

IT J

UIC

ES

VE

GE

TA

BL

E J

UIC

ES

1224

00

Veg

etab

le ju

ice

1223

00

Frui

t jui

ces

A

UST

RIA

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R S

UG

AR

AN

D S

UG

AR

PR

OD

UC

TS

H

OU

SEH

OL

D B

UD

GE

T S

UR

VE

Y

1999

-200

0

SUG

AR

SU

GA

R P

RO

DU

CT

S 11

8100

Su

gar,

swee

tene

r 11

8200

11

8300

11

8400

11

8600

Jam

, hon

ey

Cho

cola

te

Swee

ts

Oth

er c

onfe

ctio

nery

20 A

UST

RIA

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R N

ON

-AL

CO

HO

LIC

BE

VE

RA

GE

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

STIM

UL

AN

TS

C

OFF

EE

TE

A A

ND

SIM

ILA

R IN

FUSI

ON

S 12

1100

C

offe

e 12

1200

Te

a

CO

CO

A

MIN

ER

AL

WA

TE

R

1213

00

Coc

oa

1221

00

Min

eral

wat

er

SOFT

DR

INK

S 12

2200

Le

mon

ades

A

UST

RIA

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R A

LC

OH

OL

IC B

EV

ER

AG

ES

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

WIN

E

B

EE

R

2121

10

2121

20

2121

30

2122

00

Whi

te w

ine

Red

win

e, R

ose

Oth

er fr

uit w

ine

Spar

klin

g w

ine,

cha

mpa

gne,

ver

mou

th

2131

00

Bee

r, no

n-al

coho

lic b

eer

SPIR

ITS

2111

00

Schn

apps

, spi

rits,

lique

urs

21 A

UST

RIA

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R M

ISC

EL

LA

NE

OU

S FO

OD

S

AN

D D

ISH

ES

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99-2

000

FOO

D IT

EM

S D

ISH

ES

1191

00

1192

00

1193

00

1194

00

1110

400

1110

500

Sauc

es, v

ineg

ar, s

pice

s Sa

lt, sp

ices

B

akin

g ad

ditio

n, so

ups

Oth

er fo

od

Non

cla

ssifi

able

food

of b

ulk

purc

hase

N

on c

lass

ifiab

le fo

od fr

om a

dditi

onal

in

com

e

1110

100

1110

200

1110

300

Rea

dy-m

ade

froz

en fo

od

Oth

er p

rese

rved

read

y-m

ade

food

B

aby

food

23

Fo

od A

ggre

gatio

n T

able

s – B

EL

GIU

M

24

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R C

ER

EA

LS

AN

D C

ER

EA

L P

RO

DU

CT

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

BR

EA

D A

ND

RO

LL

S 11

1401

-11

1415

Bre

ad (d

iffer

ent t

ypes

) 11

1421

W

hite

bre

ad

1114

01,

1114

02,

1114

11

Whi

te b

read

1114

16*2

40

Fren

ch ty

pe b

read

1 11

1422

B

row

n &

sem

i-bro

wn

brea

d 11

1403

, 11

1404

, 11

1412

Bro

wn

& se

mi-b

row

n br

ead

1114

17*5

6

Rol

ls2

11

1423

Sp

ecia

l bre

ad

1114

05,

1114

06,

1114

13

Spec

ial b

read

1114

24

Fren

ch b

read

11

1407

Fr

ench

bre

ad

1114

25

Rol

ls

1114

08

Rol

ls

1114

14

Bre

ad la

rge

size

11

1415

B

read

smal

l siz

e

11

1499

B

read

with

out s

peci

ficat

ion

1114

99

Bre

ad w

ithou

t spe

cific

atio

n B

AK

ER

Y P

RO

DU

CT

S (b

read

and

rol

ls e

xclu

ded)

11

1501

*80

C

rois

sant

s, co

uque

s3

1115

01

Cro

issa

nts,

couq

ues

1115

01

Cro

issa

nts,

couq

ues

1115

02

Dry

swee

ts o

ther

than

bis

cuits

, ca

kes e

tc.

1115

02

Dry

pas

tries

(oth

er th

an c

ooki

es)

gauf

fres

, etc

. 11

1502

D

ry p

astri

es (o

ther

than

coo

kies

) ga

uffr

es, e

tc.

1115

07

Spic

ed b

read

11

1507

Sp

iced

bre

ad

1115

07

Spic

ed b

read

11

1508

R

usks

11

1508

R

usks

, toa

sts

1115

08

Rus

ks, t

oast

s 11

1503

Pa

strie

s and

pie

s 11

1503

Pa

strie

s and

pie

s (al

so fr

angi

pani

) 11

1503

Pa

strie

s and

pie

s (al

so fr

angi

pani

) 11

1505

Sp

ecul

ous

1115

04

Coo

kies

, gal

ette

s 11

1504

C

ooki

es, g

alet

tes

1115

06

Salte

d bi

scui

ts

1115

05

Spec

ulou

s 11

1505

Sp

ecul

ous

1115

04

Bis

cuits

11

1506

Sa

lted

bisc

uits

11

1506

Sa

lted

bisc

uits

11

9207

Pr

epar

ed sa

ndw

iche

s 11

9207

Pr

epar

ed sa

ndw

iche

s

25

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R C

ER

EA

LS

AN

D C

ER

EA

L P

RO

DU

CT

S (c

ontin

ued)

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

RIC

E, C

ER

EA

LS

AN

D P

RO

DU

CT

S (f

lour

and

pas

ta e

xclu

ded)

11

1602

Ta

pioc

a/ot

her s

emol

ina

base

d pr

oduc

ts

1116

01

Die

tetic

pro

duct

s bas

ed o

n flo

ur a

nd

star

ch

1116

01

Die

tetic

pro

duct

s bas

ed o

n flo

ur

and

star

ch

1116

03

Oth

er c

erea

l bas

ed p

rodu

cts

1116

02

Tapi

oca

and

othe

r sta

rch

base

d pr

oduc

ts

1116

02

Tapi

oca

and

othe

r sta

rch

base

d pr

oduc

ts

1111

01

Ric

e

1116

03

Oth

er c

erea

ls a

nd c

erea

l pro

duct

s 11

1603

O

ther

cer

eals

and

cer

eal p

rodu

cts

1112

05

Bar

ley

mal

t 11

1101

R

ice

and

rice

flake

s 11

1101

R

ice

and

rice

flake

s 11

1206

B

ran

1112

04

Oat

por

ridge

, oat

flak

es

1112

04

Oat

por

ridge

, oat

flak

es

1112

04

Oat

por

ridge

, oat

flak

es

FLO

UR

11

1201

W

heat

flou

r 11

1201

W

heat

flou

r 11

1201

W

heat

flou

r 11

1202

C

orn

flour

, ric

e flo

ur, o

ther

s 11

1202

C

orn

flour

, ric

e flo

ur, o

ther

s 11

1202

C

orn

flour

, ric

e flo

ur, o

ther

s 11

1203

Se

mol

ina

1112

03

Sem

olin

a 11

1203

Se

mol

ina

PAST

A

1113

01

Mac

aron

i, sp

aghe

tti

1113

01

Mac

aron

i, sp

aghe

tti, v

erm

icel

li, e

tc.

1113

01

Mac

aron

i, sp

aghe

tti, v

erm

icel

li,

etc.

11

1302

*0.8

3 M

ixed

pas

ta d

ishe

s4

1113

02*0

.83

M

ixed

pas

ta d

ishe

s4

1113

02*0

.83

M

ixed

pas

ta d

ishe

s4

NO

TE

S FO

R C

ER

EA

LS

AN

D C

ER

EA

L P

RO

DU

CT

S:

CE

R-1

Cod

e “1

1141

6” (F

renc

h ty

pe b

read

): A

vera

ge w

eigh

t per

pie

ce: 2

40 g

. C

ER

-2 C

ode

“111

417”

(rol

ls):

Ave

rage

wei

ght p

er p

iece

: 56

g.

CE

R-3

Cod

e “1

1150

1” (c

rois

sant

s, co

uque

s): A

vera

ge w

eigh

t per

pie

ce: 8

0 g

(198

7-19

88).

CE

R-4

Cod

e “1

1130

2” (m

ixed

pas

ta d

ishe

s): T

he in

gred

ient

s of a

300

g p

acka

ge o

f mix

ed p

asta

dis

h ar

e 25

0 g

past

a an

d 50

g d

ried

vege

tabl

es.

26

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R M

EA

T, M

EA

T P

RO

DU

CT

S A

ND

DIS

HE

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

RE

D M

EA

T

PO

RK

ME

AT

(fre

sh a

nd fr

ozen

) 11

2301

Po

rk c

hops

11

2203

Po

rk m

eat (

fres

h)

1122

03

Pork

mea

t (fr

esh)

11

2302

O

ther

por

k m

eat

1122

99*0

.45

Mea

t with

out s

peci

ficat

ion

(fre

sh) 2

11

2303

Po

rk m

eat (

froz

en)

1123

03

Pork

car

cass

11

2399

*0.4

5 M

eat w

ithou

t spe

cific

atio

n (f

roze

n) 2

1122

99*0

.45

Mea

t with

out s

peci

ficat

ion

(fre

sh) 2

11

2601

*0.7

M

ince

d m

eat1

1125

01*0

.50

Min

ced

mea

t3

1123

99*0

.45

Mea

t with

out s

peci

ficat

ion

(fro

zen)

2

1125

01*0

.50

Min

ced

mea

t3

B

EE

F, V

EA

L A

ND

CA

LF

ME

AT

(fre

sh a

nd fr

ozen

) 11

2101

En

treco

tes,

roas

t bee

f 11

2201

B

eef m

eat (

fres

h)

1122

01

Bee

f mea

t (fr

esh)

11

2102

St

andi

ng b

eef

1123

01

Bee

f mea

t (fr

ozen

) 11

2103

B

eef s

teak

11

2202

V

eal m

eat (

fres

h)

1122

02

Vea

l mea

t (fr

esh)

11

2104

M

ince

d be

ef st

eak

1123

02

Vea

l mea

t (fr

ozen

) 11

2105

B

oilin

g be

ef

1122

99*0

.15

Mea

t with

out s

peci

ficat

ion

(fre

sh) 2

11

2299

*0.1

5 M

eat w

ithou

t spe

cific

atio

n (f

resh

) 2

1121

06

Stew

mea

t 11

2399

*0.1

5 M

eat w

ithou

t spe

cific

atio

n (fr

ozen

) 2

1123

99*0

.15

Mea

t with

out s

peci

ficat

ion

(fro

zen)

2

1121

07

Bee

f car

cass

11

2501

*0.5

0 M

ince

d m

eat3

11

2501

*0.5

0 M

ince

d m

eat3

11

2201

V

eal

1125

11*0

.95

Am

eric

an (p

repa

red

or n

ot) 4

11

2511

A

mer

ican

not

pre

pare

d

1122

02

Vea

l for

stew

11

2233

H

ambu

rger

s and

oth

er k

ind

of

burg

ers (

fres

h)

1125

14*0

.90

Am

eric

an p

repa

red6

1122

04

Cal

f car

cass

11

2233

H

ambu

rger

s and

oth

er k

ind

of b

urge

rs

(fre

sh)

1126

01*0

.3

Min

ced

mea

t1

1123

33

Ham

burg

ers a

nd o

ther

kin

d of

bur

gers

(f

roze

n)

1129

06

Mea

t for

ham

burg

ers5

27

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R M

EA

T, M

EA

T P

RO

DU

CT

S A

ND

DIS

HE

S (c

ontin

ued)

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

R

ED

ME

AT

OT

HE

R T

HA

N P

OR

K A

ND

BE

EF

(fre

sh a

nd fr

ozen

) 11

2401

M

utto

n/la

mb

mea

t (ex

cl. o

ffal

) 11

2204

Sh

eep

and

lam

b m

eat,

fres

h 11

2204

Sh

eep

and

lam

b m

eat

1128

01

Gam

e, fr

esh

1123

04

Shee

p an

d la

mb

mea

t, fr

ozen

11

2802

G

ame,

froz

en

1122

11

Rab

bit,

fres

h 11

2211

R

abbi

t, fr

esh

1128

03

Oth

er m

eat

1123

11

Rab

bit,

froz

en

1127

05

Rab

bit,

fres

h 11

2221

G

ame,

fres

h 11

2221

G

ame,

fres

h 11

2706

R

abbi

t, fr

ozen

11

2321

G

ame,

froz

en

1125

01

Hor

se m

eat

1122

99*0

.10

Mea

t with

out s

peci

ficat

ion

(fre

sh) 2

11

2299

*0.1

0 M

eat w

ithou

t spe

cific

atio

n (f

resh

) 2

1123

99*0

.10

Mea

t with

out s

peci

ficat

ion

(fro

zen)

2

1123

99*0

.10

Mea

t with

out s

peci

ficat

ion

(fro

zen)

2

1122

05

Hor

se m

eat (

fres

h)

1122

05

Hor

se m

eat (

fres

h)

1123

05

Hor

se m

eat (

froz

en)

OFF

AL

(fre

sh a

nd fr

ozen

) 11

2203

C

alf l

iver

, kid

neys

, sw

eetb

read

s 11

2503

O

ffal

(liv

er- o

ther

than

vea

l liv

er-

hear

t, ki

dney

s)

1125

03

Off

al (l

iver

- oth

er th

an v

eal l

iver

- he

art,

kidn

eys)

11

2603

O

ffal

11

2513

M

eat o

ffal

(cho

pped

bon

e, m

eat

pack

, etc

.) PO

UL

TR

Y (f

resh

and

froz

en)

1127

01

Chi

cken

, fre

sh

1122

12

Chi

cken

, chi

cken

pie

ces,

fres

h 11

2212

C

hick

en, c

hick

en p

iece

s, fr

esh

1127

02

Hen

, fre

sh

1123

12

Chi

cken

, chi

cken

pie

ces,

froz

en

1127

03

Poul

try, f

resh

11

2213

H

en, f

resh

11

2213

H

en, f

resh

11

2704

Po

ultry

, fro

zen

1123

13

Hen

, fro

zen

1122

14

Oth

er p

oultr

y, fr

esh

1122

14

Oth

er p

oultr

y, fr

esh

1122

99*0

.30

Mea

t with

out s

peci

ficat

ion

(fre

sh)2

1123

14

Oth

er p

oultr

y, fr

ozen

11

2399

*0.3

0 M

eat w

ithou

t spe

cific

atio

n (f

roze

n)2

1122

99*0

.30

Mea

t with

out s

peci

ficat

ion

(fre

sh)2

1123

99*0

.30

Mea

t with

out s

peci

ficat

ion

(fro

zen)

2

28

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R M

EA

T, M

EA

T P

RO

DU

CT

S A

ND

DIS

HE

S (c

ontin

ued)

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

CA

NN

ED

ME

AT

AN

D M

EA

T P

RO

DU

CT

S

1126

02

Fres

h sa

usag

es

1125

02

Fres

h sa

usag

es

1125

02

Fres

h sa

usag

es

1126

05

Ham

11

2504

B

acon

11

2504

B

acon

11

2606

D

ried

saus

ages

11

2505

H

am

1125

05

Ham

11

2607

Pâ

té

1125

06

Dry

saus

ages

(sal

ami,

etc.

) 11

2506

D

ry sa

usag

es (s

alam

i, et

c.)

1126

08

Smok

ed a

nd sa

lted

mea

t 11

2507

Li

ver p

âté,

fatty

live

r pât

é ot

hers

pât

és

1125

07

Live

r pât

é, fa

tty li

ver p

âté

othe

rs p

âtés

11

2609

N

on-c

anne

d m

eat p

rodu

cts

1125

08

Salte

d an

d sm

oked

mea

t 11

2508

Sa

lted

and

smok

ed m

eat

1126

10

Oth

er c

anne

d m

eat p

rodu

cts

(fra

nkfu

rters

) 11

2509

O

ther

mea

t pre

para

tions

(not

can

ned)

11

2509

O

ther

mea

t pre

para

tions

(not

can

ned)

1126

04

Bac

on

1125

10

Can

ned

mea

t pre

para

tions

11

2510

C

anne

d m

eat p

repa

ratio

ns

ME

AT

DIS

HE

S 11

2902

Pr

epar

ed m

eat (

no a

dditi

ons)

1126

02

Prep

ared

mea

t, w

ithou

t add

ition

of

othe

r foo

d ite

ms

1126

02

Prep

ared

mea

t, w

ithou

t add

ition

of o

ther

fo

od it

ems

1129

03

Prep

ared

mea

t with

add

ition

s (p

rese

rved

or n

ot)

1126

03

Prep

ared

mea

t, m

ixed

with

oth

er

ingr

edie

nts (

pres

ente

d as

"m

eat s

alad

s")

1126

03

Prep

ared

mea

t, m

ixed

with

oth

er

ingr

edie

nts (

pres

ente

d as

"m

eat s

alad

s")

1122

31

Skew

ers,

saut

és, g

yros

, fre

sh

1122

31

Skew

ers,

saut

és, g

yros

, fre

sh

1123

31

Skew

ers,

saut

és, g

yros

, fro

zen

1129

04

Froz

en p

repa

red

mea

t 11

2232

Es

calo

pes,

cord

on b

leus

, etc

., fr

esh

1122

32

Esca

lope

s, co

rdon

ble

us, e

tc.,

fres

h

11

2332

Es

calo

pes,

cord

on b

leus

, etc

., fr

ozen

11

2905

M

eat f

or fo

ndue

etc

. 11

2234

Fo

ndue

and

gou

rmet

dis

hes,

fres

h 11

2234

Fo

ndue

and

gou

rmet

dis

hes,

fres

h

11

9202

D

ishe

s bas

ed o

n m

eat

1123

34

Fond

ue a

nd g

ourm

et d

ishe

s, fr

ozen

11

9202

D

ishe

s bas

ed o

n m

eat

NO

TE

S FO

R M

EA

T, M

EA

T P

RO

DU

CT

S A

ND

DIS

HE

S:

ME

AT

-1

Cod

e “1

1260

1” (m

ince

d m

eat):

70%

por

k an

d 30

% b

eef (

1987

-198

8)

ME

AT

-2

Cod

e “1

1229

9” (m

eat w

ithou

t spe

cific

atio

n, fr

esh)

& 1

1239

9 (m

eat w

ithou

t spe

cific

atio

n, fr

ozen

): 45

% p

ork,

15%

bee

f, 10

% o

ther

red

mea

t and

30%

pou

ltry.

M

EA

T-3

C

ode

“112

501”

(min

ced

mea

t): 5

0% b

eef a

nd 5

0% p

ork

(199

6-19

97, 1

999)

M

EA

T-4

C

ode

“112

511”

(Am

eric

an p

repa

red

or n

ot):

95%

bee

f mea

t and

5%

may

onna

ise

(199

6-19

97).

ME

AT

-5

Cod

e “1

1290

6” (m

eat f

or h

ambu

rger

): H

ambu

rger

s bou

ght o

n th

e B

elgi

an m

arke

t (no

t at f

ast f

ood,

rest

aura

nts)

are

mai

nly

unco

oked

bee

f mea

t. M

EA

T-6

C

ode

“112

514

“(A

mer

ican

pre

pare

d): 9

0% b

eef m

eat a

nd 1

0% m

ayon

nais

e (1

999)

.

29

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R F

ISH

, SE

AFO

OD

AN

D D

ISH

ES

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

FISH

(fre

sh, f

roze

n an

d pr

oces

sed)

11

3101

Fr

esh

sole

11

3201

Fr

esh

sole

11

3105

Sa

rdin

es

1131

02

Fres

h pl

aice

11

3202

Fr

esh

plai

ce

1132

01

Fres

h so

le

1131

03

Fres

h co

d 11

3203

Fr

esh

cod

1132

02

Fres

h pl

aice

11

3104

O

ther

fres

h sa

ltwat

er fi

sh

1132

04

Fres

h sa

lmon

11

3203

Fr

esh

cod

1131

07

Fres

h fr

eshw

ater

fish

11

3206

O

ther

sea

fish,

sard

ines

(fre

sh)

1132

04

Fres

h sa

lmon

11

3207

Sw

eetw

ater

fish

(fre

sh)

1132

05

Fres

h sa

rdin

es

1132

99

Fish

with

out s

peci

ficat

ion

(fre

sh)

1132

06

Oth

er se

a fis

h, sa

rdin

es (f

resh

)

11

3207

Sw

eetw

ater

fish

(fre

sh)

1132

99

Fish

with

out s

peci

ficat

ion

(fre

sh)

1131

05

Froz

en c

od

1133

01

Froz

en so

le

1133

01

Froz

en so

le

1131

06

Oth

er fr

ozen

saltw

ater

fish

11

3302

Fr

ozen

pla

ice

1133

02

Froz

en p

laic

e 11

3108

Fr

ozen

fres

hwat

er fi

sh

1133

03

Froz

en c

od

1133

03

Froz

en c

od

1133

04

Froz

en sa

lmon

11

3304

Fr

ozen

salm

on

1133

06

Oth

er se

a fis

h, sa

rdin

es (f

roze

n)

1133

06

Oth

er se

a fis

h, sa

rdin

es (f

roze

n)

1133

07

Swee

twat

er fi

sh (f

roze

n)

1133

07

Swee

twat

er fi

sh (f

roze

n)

1132

02

Can

ned

herr

ing

11

3404

Sa

lmon

(can

ned)

11

3403

C

od (c

anne

d)

1132

03

Can

ned

salm

on

1134

05

Sard

ines

(can

ned)

11

3404

Sa

lmon

(can

ned)

11

3204

C

anne

d sa

rdin

es

1134

06

Oth

er se

a fis

h (c

anne

d)

1134

05

Sard

ines

(can

ned)

11

3205

*0.5

O

ther

can

ned

fish1

11

3407

Sw

eetw

ater

fish

(can

ned)

11

3406

O

ther

sea

fish

(can

ned)

11

3201

Fi

sh sa

lted,

drie

d, sm

oked

11

3499

Fi

sh w

ithou

t spe

cific

atio

n (c

anne

d)

1134

07

Swee

twat

er fi

sh (c

anne

d)

1135

01

Salte

d, d

ried

or c

ooke

d fis

h (c

anne

d)

1134

99

Fish

with

out s

peci

ficat

ion

(can

ned)

11

3501

Sa

lted,

drie

d or

coo

ked

fish

(can

ned)

30

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R F

ISH

, SE

AFO

OD

AN

D D

ISH

ES

(con

tinue

d)

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

SEA

FOO

D

1131

09

Fres

h cr

usta

cean

s, m

ollu

scs

1132

08

Shrim

ps (f

resh

) 11

3208

Sh

rimps

(fre

sh)

1132

09

Mus

sels

(fre

sh)

1132

09

Mus

sels

(fre

sh)

1132

10

Oth

er c

rust

acea

ns, s

hells

, mol

lusc

s (f

resh

) 11

3210

O

ther

cru

stac

eans

, she

lls, m

ollu

scs

(fre

sh)

1132

11

Cav

iar (

fres

h)

1132

11

Cav

iar (

fres

h)

1131

10

Froz

en c

rust

acea

ns, m

ollu

scs

1133

08

Shrim

ps (f

roze

n)

1133

08

Shrim

ps (f

roze

n)

1133

09

Mus

sels

(fro

zen)

11

3310

O

ther

cru

stac

eans

, she

lls, m

ollu

scs

(fro

zen)

11

3310

O

ther

cru

stac

eans

, she

lls, m

ollu

scs

(fro

zen)

11

3399

Fi

sh w

ithou

t spe

cific

atio

n (f

roze

n)

1132

05*0

.5

Oth

er c

anne

d cr

usta

cean

s, m

ollu

scs1

11

3408

Sh

rimps

(can

ned)

11

3408

Sh

rimps

(can

ned)

1134

09

Mus

sels

(can

ned)

11

3409

M

usse

ls (c

anne

d)

1134

10

Oth

er c

rust

acea

ns, s

hells

, mol

lusc

s (c

anne

d)

1134

10

Oth

er c

rust

acea

ns, s

hells

, mol

lusc

s (c

anne

d)

1134

11

Cav

iar (

cann

ed)

1134

11

Cav

iar (

cann

ed)

FISH

DIS

HE

S 11

3301

Fi

sh d

ishe

s 11

3601

Fi

sh sa

lads

(no

gree

n ve

geta

bles

in

clud

ed)

1136

01

Fish

sala

ds (n

o gr

een

vege

tabl

es

incl

uded

) 11

3302

Fr

ozen

pre

pare

d fis

h di

shes

11

3602

Pi

ckle

d fis

h et

c.

1136

02

Pick

led

fish

etc.

1192

03

Dis

hes b

ased

on

fish

1192

03

Dis

hes b

ased

on

fish

NO

TE

S FO

R F

ISH

, SE

AFO

OD

AN

D D

ISH

ES:

FI

SH-1

C

ode

“113

205”

(oth

er c

anne

d fis

h, c

rust

acea

ns, m

ollu

scs)

: 50%

can

ned

fish

and

50%

can

ned

seaf

ood.

31

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R E

GG

S, M

ILK

AN

D M

ILK

PR

OD

UC

TS

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

EG

GS

1143

01

Eggs

11

4301

/60

Chi

cken

egg

s1

1143

01/6

0 C

hick

en e

ggs1

1143

02/6

0 O

ther

egg

s1

1143

02/6

0 O

ther

egg

s1

MIL

K

1141

01

Milk

, who

le fa

t 11

4101

W

hole

milk

11

4101

W

hole

milk

11

4102

Skim

med

milk

11

4102

Sk

imm

ed a

nd se

mi-s

kim

med

milk

11

4102

Sk

imm

ed a

nd se

mi-s

kim

med

milk

11

4103

*2.2

C

onde

nsed

milk

1 11

4103

*2.2

C

onde

nsed

milk

1

1141

03*2

.2

Con

dens

ed m

ilk1

CH

EE

SE

1142

01

Cot

tage

che

ese,

etc

. 11

4201

W

hite

che

ese,

pos

sibl

y w

ith fr

uits

11

4201

W

hite

che

ese,

pos

sibl

y w

ith fr

uits

11

4202

Pr

oces

sed

chee

se

1142

02

Spre

ad c

hees

e 11

4202

Sp

read

che

ese

1142

03*1

.5

Har

d/se

mi-h

ard

chee

se2

1142

03*1

.5

Har

d an

d se

mi-h

ard

chee

se2

1142

03*1

.5

Har

d an

d se

mi-h

ard

chee

se2

1142

04

Soft

chee

se

1142

04

Soft

chee

se

1142

04

Soft

chee

se

1142

05*1

.5

Che

ese

for d

iet2

11

4205

*1.2

5 C

hees

e fo

r die

t 2

1142

05*1

.25

Che

ese

for d

iet2

1142

06*1

.5

Var

iety

of c

hees

es (P

late

au d

e fr

omag

e) 2

1142

06*1

.5

Var

iety

of c

hees

es (P

late

au d

e fr

omag

e) 2

11

4206

*1.5

V

arie

ty o

f che

eses

(Pla

teau

de

from

age)

2

1142

99

Che

ese

with

out s

peci

ficat

ion

1142

99

Che

ese

with

out s

peci

ficat

ion

MIL

K P

RO

DU

CT

S (c

hees

e ex

clud

ed)

1141

05*0

.9

Cre

am3

11

4104

*8

Pow

der d

iete

tic m

ilk1

1141

04*8

Po

wde

r die

tetic

milk

1

1141

06*0

.9

Oth

er m

ilk p

rodu

cts (

e.g.

ch

ocol

ate

milk

, but

term

ilk) 4

11

4105

C

ream

(bot

tled

or c

anne

d)

1141

05

Cre

am (b

ottle

d or

can

ned)

1141

07

Oth

er d

airy

pro

duct

s (e.

g.

yogh

urt,

dess

erts

) 11

4106

O

ther

milk

s: c

hoco

late

milk

, bu

tterm

ilk, e

tc.

1141

06

Oth

er m

ilks:

cho

cola

te m

ilk,

butte

rmilk

, etc

.

11

4108

Y

oghu

rt (w

ith o

r with

out f

ruits

or

flavo

ur)

1141

08

Yog

hurt

(with

or w

ithou

t fru

its o

r fla

vour

)

11

4109

O

ther

dai

ry p

rodu

cts:

cre

am

dess

ert,

etc.

11

4109

O

ther

dai

ry p

rodu

cts:

cre

am d

esse

rt,

etc.

32

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R E

GG

S, M

ILK

AN

D M

ILK

PR

OD

UC

TS

(con

tinue

d)

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

MIL

K P

RO

DU

CT

S (c

hees

e ex

clud

ed) (

cont

inue

d)

1102

06*0

.6

Ice

crea

m5

1141

99

Milk

with

out s

peci

ficat

ion,

dai

ry p

rodu

cts

with

out s

peci

ficat

ion

1141

99

Milk

with

out s

peci

ficat

ion,

dai

ry

prod

ucts

with

out s

peci

ficat

ion

1183

06

Ice

crea

m, i

ce p

ralin

es

1183

06

Ice

crea

m, i

ce p

ralin

es

1183

07

Sorb

et

1183

07

Sorb

et

NO

TE

S FO

R E

GG

S:

EG

G-1

The

ave

rage

wei

ght f

or a

n eg

g is

60

g. D

ivis

ion

by 6

0 gi

ves t

he n

umbe

r of p

iece

s of e

ggs.

NO

TE

S FO

R M

ILK

AN

D M

ILK

PR

OD

UC

TS:

M

ILK

-1

All

milk

item

s (e.

g. c

onde

nsed

milk

, drie

d m

ilk) a

re c

onve

rted

to fr

esh

milk

equ

ival

ents

: 1

unit

of c

onde

nsed

milk

* 2

.2 =

1 u

nit o

f fre

sh m

ilk

1 un

it of

drie

d m

ilk *

8 =

1 u

nit o

f fre

sh m

ilk

MIL

K-2

M

ultip

licat

ion

by 1

.5 o

r 1.2

5 is

use

d fo

r the

con

vers

ion

of h

ard

chee

se to

fres

h ch

eese

equ

ival

ents

. M

ILK

-3

Cod

e “1

1410

5” (c

ream

): 1

L of

cre

am =

0.9

Kg

of c

ream

.

MIL

K-4

C

ode

“114

106”

(oth

er m

ilk p

rodu

cts)

: 1 L

of c

hoco

late

milk

= 0

.9 K

g of

cho

cola

te m

ilk.

MIL

K-5

C

ode

“110

206”

(ice

cre

am):

1 L

of ic

e cr

eam

= 0

.6 K

g of

ice

crea

m.

33

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R A

DD

ED

LIP

IDS

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

LIP

IDS

OF

AN

IMA

L O

RIG

IN

BU

TT

ER

11

5102

B

utte

r for

coo

king

11

5101

B

utte

r 11

5101

B

utte

r 11

5101

B

utte

r 11

5102

B

utte

r bas

ed sp

read

s 11

5102

B

utte

r bas

ed sp

read

s 11

5103

B

utte

r bas

ed sp

read

s

A

NIM

AL

FA

T (b

utte

r ex

clud

ed)

1153

02

Pork

fat

1153

04

Ani

mal

fat

1153

04

Ani

mal

fat

1153

03

Bee

f fat

11

5399

*0.5

Fa

t with

out s

peci

ficat

ion1

11

5399

*0.5

Fa

t with

out s

peci

ficat

ion1

1153

04

Oth

er fa

ts

LIP

IDS

OF

VE

GE

TA

BL

E O

RIG

IN

VE

GE

TA

BL

E F

AT

M

AR

GA

RIN

E

1152

01

Die

t mar

garin

e, u

nsal

ted

1152

01

Die

tetic

mar

garin

e 11

5201

D

iete

tic m

arga

rine

1152

02

Mar

garin

e, c

orn

base

d 11

5202

H

ard

mar

garin

e 11

5202

H

ard

mar

garin

e 11

5203

O

ther

soft

mar

garin

e

1152

03

Min

arin

e 11

5203

M

inar

ine

1152

04

Har

d m

arga

rine

1152

99

Mar

garin

es, w

ithou

t spe

cific

atio

n 11

5299

M

arga

rines

, with

out s

peci

ficat

ion

1152

05

Uns

alte

d m

inar

ine

11

5206

Sa

lted

min

arin

e

V

EG

ET

AB

LE

FA

T (m

arga

rine

exc

lude

d)

1153

01

Veg

etab

le c

ooki

ng fa

ts

1153

01

Veg

etab

le fa

t 11

5301

V

eget

able

fat

1153

99*0

.5

Fat w

ithou

t spe

cific

atio

n1

1153

99*0

.5

Fat w

ithou

t spe

cific

atio

n1

VE

GE

TA

BL

E O

ILS

OL

IVE

OIL

11

5404

O

live

oil

1154

03/0

.9

Oliv

e oi

l2 11

5403

/0.9

O

live

oil2

34

B

EL

GIU

M –

FO

OD

AG

GR

EG

AT

ION

TA

BL

E F

OR

AD

DE

D L

IPID

S (c

ontin

ued)

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

SE

ED

OIL

S (o

live

oil e

xclu

ded)

11

5405

O

ther

oils

11

5401

/0.9

Pe

anut

oil2

11

5401

/0.9

Pe

anut

oil2

1154

01

Pean

ut o

il

1154

02/0

.9

Mai

ze o

il2

1154

02/0

.9

Mai

ze o

il2

1154

02

Saff

low

er o

il

1154

04/0

.9

Oth

er o

ils (s

oya,

sunf

low

er, e

tc.)

2 11

5404

/0.9

O

ther

oils

(soy

a, su

nflo

wer

, etc

.)2

1154

03

Cor

n oi

l, so

ya o

il, su

nflo

wer

oil

11

5499

/0.9

O

ils w

ithou

t spe

cific

atio

n2

1154

99/0

.9

Oils

with

out s

peci

ficat

ion2

N

OT

ES

FOR

AD

DE

D L

IPID

S:

LIP

ID-1

C

ode

“115

399”

(fat

with

out s

peci

ficat

ion)

: 50%

ani

mal

fat a

nd 5

0% v

eget

able

fat.

LIP

ID-2

C

odes

“11

5401

” (p

eanu

t oil)

, “11

5402

” (m

aize

oil)

, “11

5403

” (o

live

oil),

“11

5404

” (o

ther

oils

, soy

a, su

nflo

wer

, etc

.) an

d “1

1549

9” (o

ils w

ithou

t spe

cific

atio

n):

1

L o

f oil

= 0.

9 K

g of

oil.

35

BE

LG

IUM

– F

OO

D A

GG

RE

GA

TIO

N T

AB

LE

FO

R P

OT

AT

OE

S A

ND

OT

HE

R S

TA

RC

HY

RO

OT

S,

PUL

SES

AN

D N

UT

S

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

87-1

988

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

96-1

997

HO

USE

HO

LD

BU

DG

ET

SU

RV

EY

19

99

POT

AT

OE

S A

ND

OT

HE

R S

TA

RC

HY

RO

OT

S (p

otat

o pr

oduc

ts in

clud

ed)

1171

01

Pota

toes

new

11

7801

Po

tato

es n

ew

1178

01

Pota

toes

new

11

7102

O

ther

pot

atoe

s 11

7802

O

ther

pot

atoe

s 11

7802

O

ther

pot

atoe

s 11

7103

Po

tato

pro

duct

s 11

7803

Po

tato

cro

quet

tes

1178

03

Pota

to c

roqu

ette

s

11

7804

C

hips

11

7804

C

hips

1178

05

Oth

er p

otat

o pr

oduc

ts

1178

05

Oth

er p

otat

o pr

oduc

ts

1172

01

Oth

er tu

bers

11

7220

O

ther

tube

rs

1173

20

Oth

er tu

bers

(fro

zen)

11

7420

O

ther

tube

rs (c

anne

d)

1172

20

Oth

er tu

bers

11

7420

O

ther

tube

rs (c

anne

d)

PUL

SES

1162

01

D

ried

peas

11

7599

D

ried

vege

tabl

es (b

eans

, pea

s)

1162

02

Drie

d be

ans

1162

03*0

.95

Puls

es a

nd o

ther

drie

d ve

geta

bles

1

NU

TS

1163

10*0

.22

C

hest

nuts

, wal

nuts

1 11

6511

N

uts,

incl

udin

g ch

estn

uts (

with

out s

hells

) 11

6511

N

uts,

incl

udin

g ch

estn

uts (

with

out

shel

ls)

1164

05*0

.20*

0.22

N

uts1

, 2

1166

03*0

.15

N

uts w

ithou

t she

lls3

NO

TE

S FO

R P

UL

SES:

PU

LSE

S-1

Cod

e “1

1620

3” (p

ulse

s and

oth

er d

ried

vege

tabl

es):

95%

pul

ses a

nd 5

% o

ther

drie

d ve

geta

bles

. N

OT

ES

FOR

NU

TS:

N

UT

S-1

M

ultip

licat

ion

by 0

.22

is u

sed

for t

he c

onve

rsio

n of

fres

h nu

ts w

ith sh

ells

to d

ried

nuts

with

out s

hells

(198

7-19

88).

NU

TS-

2

Cod

e “1

1640

5” (o

ther

trop

ical

frui

ts a

nd n

uts)

: 80%

trop

ical

frui

ts a

nd 2

0% n

uts.

NU

TS-

3

Cod

e “1

1660

3” (d

ried

frui

ts a

nd n

uts w