This sub-class includes the manufacture of edible crude and/or refined oils and/or fats from vegetables or animal materials, except rendering or refining of lard and other edible animal fats. Units in this sub-class include the manufacture of: •crude vegetable oils: olive oil, soya bean oil, sunflower-seed oil, cotton-seed oil, rapeseed oil, mustard oil, linseed oil, groundnut oil, palm oil, colza oil etc. •non-defatted flour or meal of oilseeds, oil nuts or oil kernels •refined vegetable oils: olive oil, soya bean oil, etc. •margarine •melanges and/or similar spreads •compound cooking fats •crude and/or refined coconut and palm oil •processing of vegetable oils: blowing, boiling, dehydration, hydrogenation, etc. •extraction of fish and/or marine mammal oils