Glossary
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Potato Flakes
Potato flakes are a dehydrated potato product made by cooking, mashing and drum-drying potatoes into thin sheets that are broken…
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Potato Grading
Potato grading is the sorting of tubers by size, shape and defect status to produce uniform lots suited to specific…
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Potato Starch
Potato starch definition refers to the purified carbohydrate extracted from potato tubers by rasping, washing and drying, valued in food…
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Potato Storage
Potato storage is the controlled holding of tubers in dark, ventilated facilities at regulated temperature and humidity to suppress sprouting,…
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Pre-Cooling
Pre-cooling is the rapid removal of field heat from freshly harvested produce, or the conditioning of storage and transport equipment…
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Pre-Notification
Pre-notification is the advance electronic notice submitted in the TRACES NT system to a Border Control Post before an incoming…
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Precautionary Allergen Labelling
Precautionary allergen labelling is a voluntary warning, such as a may-contain statement, placed on food packaging to inform consumers of…
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Precision Agriculture
Precision agriculture uses GPS, sensors, drones and data analytics to manage field variability, applying inputs at variable rates where needed,…
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Preferential Origin
Preferential origin is the status that allows goods to enter the EU at a reduced or zero duty rate under…
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Press Cake
Press cake is the solid residue remaining after mechanical pressing of oilseeds, retaining a moderate level of residual oil and…
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Price Review Clause
A contract price adjustment mechanism allows contract prices to be revised at defined intervals or upon defined triggers, such as…
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Primary Packaging
Primary packaging is the material in direct contact with a food product, such as a polyethylene bag around frozen berries…
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Product Specification
A product specification is the agreed document that defines all requirements for a traded food product, covering identity, composition, physical…
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Proline
Proline is the dominant free amino acid in honey, added by bees during nectar ripening, and its concentration serves as…
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Propolis Collection
Propolis collection is the harvesting of the resinous compound that bees deposit throughout the hive, carried out by scraping or…
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Protein Content
Protein content is the measured proportion of protein in a food product, typically determined by the Kjeldahl or Dumas method…
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Proximate Analysis
Proximate analysis is the standard set of laboratory determinations that together describe a food’s major compositional fractions, namely moisture, protein,…
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Pulp Content
Pulp content is the proportion of insoluble fruit particles suspended in a juice or nectar, measured by centrifugation, and is…
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Pulse Blanching
Pulse blanching is a brief heat treatment applied to pulses before freezing, canning or drying that inactivates spoilage enzymes, reduces…
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Pulse Cleaning
Pulse cleaning is the mechanical removal of dust, soil, stones, straw, weed seeds and damaged seeds from dry pulses using…
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Pulse Colour Sorting
Pulse colour sorting is an optical process that removes discoloured, damaged or diseased seeds and residual foreign material from a…
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Pulse Dehulling
Pulse dehulling is the mechanical removal of the outer seed coat from lentils, peas, chickpeas or beans using abrasive or…
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Pulse Destoning
Pulse destoning is the mechanical separation of stones and other dense impurities from dry pulses using gravity tables or destoning…
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Pulse Flour
Pulse flour is a milled ingredient produced from dry or dehulled pulses such as chickpeas, peas, lentils and beans, valued…
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Pulse Grading
Pulse grading is the classification of dry pulses by seed size, density and appearance into defined commercial grades, ensuring uniform…
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Pulse Moisture Content
Pulse moisture content is the proportion of water in dry pulses, a parameter that governs safe storage, milling behaviour, cooking…
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Pulse Polishing
Pulse polishing is a finishing process that smooths and brightens the surface of split or dehulled pulses by removing residual…
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Pulse Protein Concentrate
Pulse protein concentrate is a fractionated ingredient produced from pulse flours by removing starch and fibre to achieve an enriched…
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Pulse Roasting
Pulse roasting is a dry-heat process applied to pre-cooked or soaked pulses such as chickpeas and broad beans to develop…
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Pulse Soaking
Pulse soaking is the controlled hydration of dry pulses in water prior to cooking, blanching or further processing, shortening cook…
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Pulse Splitting
Pulse splitting is the mechanical separation of the two cotyledons of a dehulled pulse seed to produce split lentils, split…
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Pulse Sprouting
Pulse sprouting is the controlled germination of soaked pulse seeds under regulated temperature and humidity, producing sprouted pulses with altered…
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Pulse Starch
Pulse starch is a purified carbohydrate fraction recovered as a co-product during wet fractionation of pulse flour, valued for its…
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Purchase Order
A purchase order is the buyer’s formal written document requesting goods from a supplier, specifying product, quantity, delivery date and…
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Puree Concentrate
Puree concentrate is fruit puree from which a portion of water has been removed by evaporation, producing a thicker, fibre-rich…
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Purity Analysis
Purity analysis is a laboratory or visual examination that determines the proportion of the declared product in a lot relative…
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Put-Away
Put-away is the warehouse process of moving received goods from the intake area to their assigned storage locations, using rotation…
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Quality Claims
Quality claims are formal notifications raised by a buyer when delivered goods deviate from the agreed specification, covering defects, contamination,…
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Quality Tolerance
Quality tolerance is the agreed permissible deviation of a measured parameter from its nominal or target value, making specifications workable…
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Quality Warranty
A quality warranty is the seller’s contractual undertaking that goods will conform to the agreed specification, legal requirements and reference…
