Glossary
Glossary
Clear definitions of key terms used in international food trade, processing, logistics and quality standards for agricultural products.
- Plain-language definitions
- Grouped by category
- Kept up to date
Popular Terms
The abbreviations buyers and suppliers use most often.
Browse by Category
- agriculture28
- Allergen Management5
- beekeeping23
- Berries13
- Certifications & Standards37
- Cold Chain49
- commercial60
- customs39
- Drying & Dehydration44
- eu-regulation68
- Export Procedures26
- Food Safety91
- Freezing & Frozen Products46
- fruit-processing40
- grain-milling27
- herbs-spices-processing29
- Honey Quality32
- juice-concentrate25
- Knowledge
- lab-testing65
- labelling45
- Logistics62
- Market Trends4
- Markets8
All Terms
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Irradiation
Irradiation is a food treatment that exposes product to ionising radiation to reduce microbial load and pests, and is subject…
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ISO 14001
ISO 14001 is the international standard for environmental management systems, requiring organisations to identify their environmental impacts, comply with applicable…
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ISO 22000
ISO 22000 is the international standard for food safety management systems, integrating HACCP principles, prerequisite programmes and management-system requirements into…
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ISO 9001
ISO 9001 is the internationally recognised standard for quality management systems, specifying requirements for consistent processes, customer focus, corrective action…
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Juice Clarification
Juice clarification is the processing stage that removes suspended solids, pectin and haze-forming compounds from raw juice through enzymatic depectinisation,…
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Juice Concentrate
Juice concentrate meaning: juice from which most water has been removed by evaporation, reducing volume for transport and storage while…
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Juice Pasteurization
Juice pasteurization is a heat treatment applied to juice at a defined temperature and duration sufficient to inactivate spoilage microorganisms…
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Juice Yield
Juice yield is the quantity of juice obtained from a given mass of raw fruit, expressed as a percentage or…
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Julienne Cut
Julienne cut is a thin strip cut applied to vegetables such as carrots, celery and peppers, producing uniform pieces that…
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Kernel Sorting
Kernel sorting is the separation of shelled nut kernels by size, colour and integrity to remove shell fragments, discoloured pieces…
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Kjeldahl Method
The Kjeldahl method is a reference laboratory procedure for determining protein content by acid digestion, ammonia distillation and titration, with…
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Kosher Certification
Kosher certification is a private scheme under which a recognised rabbinical authority verifies that a product’s ingredients, processing aids and…
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LC-MS/MS Analysis
LC-MS/MS analysis couples liquid chromatography with tandem mass spectrometry to identify and quantify non-volatile and thermolabile compounds, including pesticide residues,…
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Lead Time
Lead time is the total period between placing an order and receiving the goods, encompassing production or packing, document preparation,…
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Lectins
Lectins are carbohydrate-binding proteins found naturally in raw legumes that can cause digestive upset or toxicity if consumed in active…
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Legal Name
Legal name is the name prescribed by EU or national legislation for a food product, such as reserved descriptions for…
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Less than Truck Load
Less than truck load describes shipments too small to fill a trailer, which are consolidated with other cargo. For temperature-controlled…
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Letter of Credit
A letter of credit is a payment instrument in which the buyer’s bank undertakes to pay the seller upon presentation…
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Letter of Intent
A letter of intent is a pre-contractual document recording the parties’ preliminary understanding of a planned transaction, identifying which provisions…
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Life Cycle Assessment
Life cycle assessment is a structured analytical method that quantifies the environmental impacts of a product across all stages from…
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Liquidated Damages
Liquidated damages are a pre-agreed contractual sum payable by the breaching party upon a defined event such as late delivery,…
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Listeria monocytogenes
Listeria monocytogenes is a pathogenic bacterium capable of growing at refrigeration temperatures that poses a serious risk in ready-to-eat and…
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Lot Marking
Lot marking is the code or mark on a prepacked food that identifies the batch to which it belongs, required…
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LTL (Less than Truck Load)
LTL, or less than truck load, is a shipment that does not fill an entire truck and therefore shares vehicle…
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Lye Peeling
Lye peeling is an industrial process in which fruit or vegetables are briefly immersed in a heated food-grade caustic soda…
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Mandatory Label Particulars
Mandatory label particulars are the specific information items that Regulation (EU) No 1169/2011 requires to appear on prepacked food sold…
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Master Carton
A master carton is the outer corrugated carton that groups multiple retail or consumer units for transport and storage, carrying…
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Maximum Residue Limit
A maximum residue limit (MRL) is the highest legally tolerated concentration of a pesticide residue in or on food, set…
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Mechanical Pressing
Mechanical pressing is a solvent-free oil extraction method in which oilseeds are compressed in a screw or expeller press to…
How the glossary works
The glossary defines the vocabulary used across the rest of the site: trade terms, processing terms, quality parameters, certification acronyms and logistics jargon. It exists so that the guides and specification pages can use precise language without stopping to explain it every time.
Definitions, not explanations
A glossary entry says what a term means and, where it matters, what it is frequently confused with. It does not walk through how to apply the concept – that is what the guides are for, and each entry links to the guide that does the work. Keeping the two apart is what stops the glossary turning into a second, worse copy of the knowledge base.
Where the definition comes from
Where a term is defined in law or in a published standard, the entry uses that definition and names the source. Where a term is industry usage with no governing text – and a great deal of trade vocabulary is exactly that – the entry says so, and describes the range of ways the term is used rather than inventing an authority for one of them.
Linking discipline
A glossary term is linked on its first mention in an article and nowhere else. That rule exists because a page with the same term linked nine times is harder to read and no more useful. If you land on an article mid-way and meet an unfamiliar term with no link, it was linked further up the page, and it is here.
Abbreviations are spelled out once
An entry gives the full form of an acronym before it uses it, even when the acronym is the form everyone says out loud. IQF, MOQ, FCL, MRL and HS code all have an entry under the abbreviation and, where a reader would search for it, under the spelled-out term as well. The second slug is a redirect and not a second definition, so there is never a duplicate text to keep in step with the first one.
When a definition changes
Definitions taken from a regulation or from a certification scheme change when the source changes, and the entry is then rewritten rather than annotated. The review date at the foot of each entry says when the source was last read. If you are quoting a definition in a contract or in a specification, quote the source document and not this page: a glossary is a place to understand a term, not a place to cite it.
Same word, different trade
Several terms mean different things in different parts of the supply chain. Grade, class, lot and batch are the usual offenders, and the difference between a processor’s usage and a retailer’s usage has consequences in a specification. Where that happens, the entry gives both readings instead of quietly choosing one.
Start here
Three entry points that answer most first visits to this section.
Browse A to Z
The full index, jumpable by letter.
Questions
When you need the reasoning rather than the definition.
Guides
The long-form articles the definitions support.
Common questions about this section
How many terms are in the glossary?
Several hundred, and the count changes as new material is published. Use the letter index or the search box rather than scrolling.
Why is a term I searched for missing?
Either it has not been written yet or it is filed under a different form of the word. Request it through the contact page and it goes onto the list.
Are the definitions legally authoritative?
Where a definition is taken from a regulation or a standard, the source is named and that source is authoritative. Where the term is industry usage, the entry describes practice and says so.
Can I reuse a definition in my own documents?
For internal use, yes. If you are publishing it, quote a short passage and link back rather than republishing the entry.
