Soups; preparations for making soup; mixes for making soups; potages; mixtures for making soups; consommés; broths; mixes for making broths; preparations for making bouillon; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; processed hearts of palm; meat, fish, poultry and game; meat extracts; processed meat; eggs; milk, cheese, butter, yogurt and other dairy products; oils and fats for food; fish-based foods; milk-based beverages; processed fruit compositions; milk ferments for culinary use; fish meal for human consumption; milk; main dishes consisting primarily of meat, fish, poultry or vegetables; main courses consisting primarily of seafood; paste for soup