Glossary
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Onion Peeling
Onion peeling is the processing step that removes dry outer skins from onion bulbs, typically using compressed air or mechanical…
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Optical Sorting
Optical sorting is an automated inspection method that uses cameras, lasers or near-infrared sensors to detect colour, shape and surface…
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Order Confirmation
An order confirmation is the seller’s written acceptance of a purchase order, fixing the agreed quantity, delivery terms and other…
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Order Lead Time
Order lead time is the total period between placing an order and receiving the goods, encompassing production, packing, documentation and…
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Order Picking
Order picking is the warehouse process of retrieving specific items and quantities from storage locations to fulfil customer orders, where…
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Organic Certification
Organic certification meaning, in EU trade, is formal confirmation by an accredited control body that a product complies with Regulation…
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Organic Regulation
Organic Regulation (EU) 2018/848 is the primary EU instrument governing organic production methods, permitted inputs, control systems and labelling, and…
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Organoleptic Analysis
Organoleptic analysis is the structured sensory evaluation of a product using sight, smell, taste and touch to assess colour, odour,…
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Pallet
A pallet is a flat platform, usually wooden or plastic, on which cartons or bags are stacked and secured for…
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Pallet Racking
Pallet racking is the structural system of uprights and beams used to store palletised goods in vertical levels, with configuration…
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Palletization
Palletization is the process of arranging and securing packed goods on pallets using interlocking stack patterns, corner boards, stretch wrap…
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Par-Frying
Par-frying is a partial frying step applied to blanched potato strips before freezing, which sets the crust, develops initial colour…
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Particle Size
Particle size definition: the measured dimensions of pieces or powder particles in a food product, expressed as mesh size, cut…
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Patulin Testing
Patulin testing is a laboratory procedure that measures the mycotoxin patulin, produced by Penicillium and related moulds in damaged or…
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Payment Terms
Payment terms define the timing and method by which a buyer settles an invoice, such as advance payment, payment against…
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PCR Testing
PCR testing, polymerase chain reaction testing, is a molecular technique that amplifies specific DNA sequences in a food sample to…
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Pea Vining
Pea vining is the mechanical separation of green peas from their pods and haulm, carried out in the field or…
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Peroxidase Test
The peroxidase test verifies that blanching was sufficient: peroxidase is the most heat-stable vegetable enzyme, so if it is inactivated,…
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Peroxide Value
Peroxide value definition: a measure of the concentration of primary oxidation products in fats and oils, expressed in milliequivalents of…
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Pesticide Residue
Pesticide residue refers to traces of plant protection chemicals, including their metabolites and breakdown products, remaining in or on harvested…
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Pesticide Residues Regulation
Pesticide Residues Regulation refers to Regulation (EC) No 396/2005, which establishes harmonised maximum residue levels for pesticides in food and…
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Pfund Scale
The Pfund scale is a colour grading system for honey that assigns a numerical value in millimetres corresponding to shades…
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pH Value
pH value is a measure of the acidity or alkalinity of a product and is used in food trade specifications…
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Physical Check
A physical check is a direct examination of a consignment by a competent authority, which may include inspection of the…
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Phytic Acid
Phytic acid is the primary phosphorus storage compound in pulse seeds that chelates minerals such as iron and zinc, reducing…
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Phytosanitary Certificate
A phytosanitary certificate is an official document issued by the plant-protection authority of the exporting country confirming that the consignment…
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Pitting
Pitting is the mechanical removal of stones from cherries, sour cherries, plums and apricots, and it defines a key commercial…
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Plant Protection Products
Plant protection products are regulated substances, including fungicides, insecticides and herbicides, applied to crops to control pests, diseases and weeds,…
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Plate Freezing
Plate freezing is a method of freezing food by pressing it between hollow metal plates through which refrigerant circulates, producing…
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Pollinator Protection
Pollinator protection is the set of agricultural and land-management measures that safeguard bees and other pollinating insects, directly affecting the…
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Polyethylene Bag
A polyethylene bag is a food-grade plastic bag used as an inner liner within outer cartons or as standalone primary…
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Polyphenols
Polyphenols are a large group of naturally occurring plant compounds found in berries, dark honeys, herbs and some grains, measured…
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Port of Discharge
The port of discharge is the port where cargo is unloaded from the vessel, determining onward transport arrangements, customs entry…
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Port of Loading
The port of loading is the port where cargo is loaded onto the vessel, as named on the bill of…
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Post-Harvest Handling
Post-harvest handling encompasses all operations between harvest and processing or sale, including field heat removal, cleaning, sorting, grading and packing,…
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Potato Blanching
Potato blanching is a heat treatment applied to cut potatoes using hot water or steam before drying or frying, which…
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Potato Curing
Potato curing is a post-harvest conditioning step in which freshly harvested tubers are held at moderate temperature and high humidity…
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Potato Cutting
Potato cutting is the mechanical shaping of peeled tubers into strips, cubes, slices or wedges using blade arrays, where cut…
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Potato Defects
Potato defects are physical, physiological or pathological faults in tubers, including hollow heart, black spot, scab, greening, rot and growth…