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
- agriculture26
- Allergen Management3
- beekeeping23
- Berries15
- Certifications & Standards41
- Cold Chain53
- commercial57
- customs44
- Drying & Dehydration40
- eu-regulation70
- Export Procedures31
- Food Safety86
- Freezing & Frozen Products44
- fruit-processing42
- grain-milling23
- herbs-spices-processing27
- Honey Quality32
- juice-concentrate25
- Knowledge
- lab-testing55
- labelling44
- Logistics71
- Market Trends3
- Markets6
All Terms
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Trial Order
A trial order is a first commercial shipment placed to verify that a supplier can meet specification, documentation and logistics…
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Trimming
Trimming removes inedible or damaged parts of vegetables, such as outer leaves, root ends, stems and blemishes. It can be…
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TRQ
Tariff-Rate Quota — a two-tier tariff system where imports within the quota enter at a lower (often zero) duty rate,…
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Tuber Washing
Tuber washing removes soil, stones and field debris from potatoes, beetroot and other root crops using water baths, drum washers…
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Tunnel Freezing
Tunnel freezing is an industrial method in which product moves on a belt or trays through an insulated tunnel while…
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Uncapping
Uncapping removes the thin wax cappings that bees use to seal ripe honey cells before the frames go into the…
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Upcycled Ingredients
Upcycled ingredients are made from food by-products or surplus raw material that would otherwise be wasted, transformed into new food…
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Use-By Date
The use-by date appears on highly perishable foods and marks the date until which the product is safe to consume…
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Varroa Mite
Varroa destructor is a parasitic mite that feeds on honey bees and transmits viruses, and it is the most serious…
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Vegan Certification
Vegan certification confirms that a product contains no animal-derived ingredients, processing aids or carriers and was produced without cross-contact with…
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Vegetable Cutting
Vegetable cutting reduces vegetables into pieces of defined shape and size using industrial cutters with interchangeable blades. Cut dimensions are…
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Vegetable Grading
Vegetable grading classifies raw or processed vegetables by size, colour, shape and defect level. Grading ensures uniformity within a lot,…
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Vegetable Inspection
Vegetable inspection is the final quality check before packing, where operators or machines remove remaining defects, foreign matter and off-spec…
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Vegetable Mixes
Vegetable mixes combine two or more vegetables in defined proportions, such as peas with carrots or broccoli with cauliflower. Recipes…
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Vegetable Peeling
Vegetable peeling removes the outer skin or peel of root vegetables, potatoes and similar products by abrasive, steam or lye…
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Vegetable Washing
Vegetable washing removes soil, sand, plant debris and field contaminants using potable water, often with agitation or spraying. It is…
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Volatile Oil Content
Volatile oil content measures the essential oil present in a herb or spice, expressed as millilitres per 100 grams by…
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Warehouse Management System
A warehouse management system is software that controls warehouse operations, including receiving, put-away, stock records, picking and dispatch. For food…
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Water Activity (aw)
Water activity (aw) measures how much free water is available in a product for microbial growth, on a scale from…
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Water Activity Measurement
Water activity measures the availability of water for microbial growth and chemical reactions, expressed as a value between zero and…
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Water Blanching
Water blanching immerses vegetables in hot water at controlled temperature and time to inactivate enzymes. It gives uniform heat treatment…
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Water Footprint
A water footprint measures the total freshwater used to produce a product, distinguishing green, blue and grey water components. It…
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Water Stewardship
Water stewardship is the responsible management of freshwater use within a catchment, balancing operational needs with ecosystem and community needs.…
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Wheat Germ
Wheat germ is the nutrient-dense embryo of the grain, separated during milling. It is rich in protein, lipids, vitamins and…
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Whole Fruit Form
Whole fruit form means the fruit is supplied intact, without cutting — for example whole IQF strawberries, whole blueberries or…
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Wholemeal Flour
Wholemeal flour is milled from the entire grain, retaining the bran, germ and endosperm, with an extraction rate close to…
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Wild Mushroom Foraging
Wild mushroom foraging harvests species such as porcini, chanterelles and morels from forests. It requires reliable species identification and documentation…
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Winterization
Winterization chills oil slowly to crystallise waxes and high-melting saturated fats, which are then filtered out. It keeps oils such…
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Withdrawal and Recall
Withdrawal and recall are the obligations under the General Food Law when a food business operator believes a food does…
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.