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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Melissopalynology
Melissopalynology is the microscopic examination of pollen grains in honey to determine and verify its botanical and geographical origin, supporting…
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Microbiological Criteria Regulation
Microbiological Criteria Regulation is the common name for Regulation (EC) No 2073/2005, which sets legally binding microbiological criteria for foodstuffs,…
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Migratory Beekeeping
Migratory beekeeping is the practice of relocating hives to successive flowering areas during the season to maximise nectar collection, increase…
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Milling
Milling is the process of grinding cereal grains into flour, semolina or other fractions by progressively separating the endosperm from…
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Mineral Content
Mineral content is the total inorganic matter in a food product, usually determined by incineration and reported as ash, and…
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Minimum Font Size
Minimum font size is the legally required x-height for mandatory particulars on EU food labels, set by Regulation (EU) No…
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Modified Atmosphere Packaging
Modified atmosphere packaging (MAP) is a preservation technique that replaces the air inside a sealed pack with a controlled gas…
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Moisture Content
Moisture content definition: the percentage of water present in a food product, determined by oven-drying or refractometric methods, which directly…
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Moisture Determination
Moisture determination is the laboratory procedure used to measure the water content of a food or agricultural product, typically by…
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Monofloral Honey
Monofloral honey is honey derived wholly or predominantly from a single plant species, identifiable by its characteristic colour, aroma, flavour…
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MOQ (Minimum Order Quantity)
MOQ, or Minimum Order Quantity, is the smallest amount a supplier is willing to sell in one order. In B2B…
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Mulching
Mulching is the practice of covering soil with organic material or plastic film to conserve moisture, suppress weeds and moderate…
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Multi-Residue Pesticide Analysis
Multi-residue pesticide analysis is a laboratory method that screens a single sample simultaneously for hundreds of pesticide residues using chromatographic…
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Multifloral Honey
Multifloral honey is honey produced from the nectar of multiple plant species blooming in the same area and season, traded…
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Multimodal Transport
Multimodal transport is the movement of goods under a single contract using at least two different modes, such as road…
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Mushroom Blanching
Mushroom blanching is a short heat treatment applied before freezing, canning or drying to inactivate enzymes, stabilise colour and reduce…
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Mushroom Canning
Mushroom canning is a thermal preservation process in which blanched mushrooms are sealed in cans or jars with brine and…
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Mushroom Cleaning
Mushroom cleaning is the removal of growing substrate, casing material and surface debris from harvested fruiting bodies by brushing, trimming…
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Mushroom Cultivation
Mushroom cultivation is the controlled growing of edible fungi on prepared substrates under managed temperature, humidity, CO2 and light conditions,…
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Mushroom Extract
Mushroom extract is a concentrated preparation obtained by hot-water or solvent extraction of mushroom solids, then spray-dried or retained as…
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Mushroom Flush
A mushroom flush is one wave of fruiting bodies harvested from a single crop cycle, with most cultivated species producing…
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Mushroom Freezing
Mushroom freezing is the preservation of blanched or raw mushrooms at minus 18 degrees Celsius or below, most commonly in…
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Mushroom Grading
Mushroom grading is the classification of fruiting bodies by cap diameter, colour uniformity and veil condition into defined commercial grades…
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Mushroom Harvesting
Mushroom harvesting is the manual or mechanical collection of fruiting bodies at the optimal maturity stage, where timing and handling…
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Mushroom Powder
Mushroom powder is a dehydrated, milled ingredient produced by drying whole or sliced mushrooms to a low moisture content and…
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Mushroom Quality Defects
Mushroom quality defects are deviations from grade standards including open veils, discolouration, bruising, elongated stems, water spotting and pest damage,…
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Mushroom Shelf Life
Mushroom shelf life is the period during which mushrooms retain acceptable appearance, texture and safety for sale or use, and…
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Mushroom Sizing
Mushroom sizing is the separation of fruiting bodies by cap diameter using rollers, belts or sieves so that processing batches…
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Mushroom Slicing
Mushroom slicing is the industrial cutting of cleaned mushrooms into pieces of defined thickness, producing a format widely used in…
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Mushroom Sorting
Mushroom sorting is the process of separating discoloured, damaged, insect-infested or off-specification pieces from acceptable product before packing, protecting end-product…
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.
