Glossary
Q
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Pre-Cooling
Pre-cooling is the rapid removal of field heat from fresh produce immediately after harvest, before packing or transport. It dramatically…
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Pre-Notification
Pre-notification is the advance electronic notice given to a Border Control Post about an incoming consignment subject to official controls,…
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Precautionary Allergen Labelling
Precautionary allergen labelling, such as may contain statements, warns of possible unintended presence of allergens due to cross-contact. It must…
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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 they…
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Preferential Origin
Preferential origin allows goods to enter the EU at reduced or zero duty under a trade arrangement, such as the…
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Press Cake
Press cake is the solid residue left after mechanical pressing of oilseeds, still containing a moderate amount of oil. It…
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Price Review Clause
A price review clause allows contract prices to be adjusted at defined intervals or on defined triggers, such as raw…
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Primary Packaging
Primary packaging is the material that first envelops the product and is in direct contact with it, such as a…
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Product Specification
A product specification is the agreed document defining all requirements for a product: identity, composition, physical and chemical parameters, microbiology,…
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Proline
Proline is the dominant free amino acid in honey, contributed mainly by bees during ripening. Its content is used as…
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Propolis Collection
Propolis collection gathers the resinous hive sealant that bees deposit on surfaces, using scrapers or special propolis traps that encourage…
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Protein Content
Protein content is the amount of protein in a product, usually determined by the Kjeldahl or Dumas method and reported…
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Proximate Analysis
Proximate analysis is the classical set of determinations describing a food’s major composition: moisture, protein, fat, ash and carbohydrate by…
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Pulp Content
Pulp content is the share of insoluble fruit particles remaining in a juice or nectar, measured by centrifugation. It is…
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Pulse Blanching
Pulse blanching applies a short heat treatment to pulses before freezing, canning or drying. It inactivates enzymes, reduces surface microorganisms…
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Pulse Cleaning
Pulse cleaning removes dust, soil, stones, straw, weed seeds and damaged seeds from dry pulses using sieves, aspirators and destoners.…
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Pulse Colour Sorting
Pulse colour sorting uses optical sorters to remove discoloured, damaged or diseased seeds and remaining foreign material. It delivers the…
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Pulse Dehulling
Pulse dehulling removes the seed coat from lentils, peas, chickpeas and beans using abrasive or friction dehullers. It improves digestibility,…
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Pulse Destoning
Pulse destoning removes stones and other heavy impurities with gravity separators and destoners. Stones are a serious food-safety hazard and…
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Pulse Flour
Pulse flour is milled from dry or dehulled pulses such as chickpeas, peas, lentils and beans. It is a gluten-free,…
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Pulse Grading
Pulse grading classifies dry pulses by size, density and appearance into commercial grades. Uniform size ensures even cooking, predictable milling…
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Pulse Moisture Content
Pulse moisture content is the water level in dry pulses, typically kept between 10 and 14 percent for safe storage.…
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Pulse Polishing
Pulse polishing smooths and brightens the surface of split pulses by removing residual bran and dust. It improves visual appearance…
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Pulse Protein Concentrate
Pulse protein concentrate is produced by dry or wet fractionation of pulse flours to enrich the protein fraction, typically to…
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Pulse Roasting
Pulse roasting applies dry heat to cooked or soaked pulses to produce crunchy snack products such as roasted chickpeas and…
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Pulse Soaking
Pulse soaking hydrates dry pulses in water before cooking, blanching or further processing. It shortens cooking time, improves texture and…
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Pulse Splitting
Pulse splitting separates the two cotyledons of dehulled pulses, producing split peas, split lentils and dal-type products. Split pulses cook…
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Pulse Sprouting
Pulse sprouting germinates soaked seeds under controlled temperature and humidity to produce sprouted pulses. Sprouting increases certain vitamin levels and…
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Pulse Starch
Pulse starch is isolated from pulses as a co-product of protein fractionation. It has distinctive gelling and texturising properties and…
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Purchase Order
A purchase order is the buyer’s formal document requesting goods, stating product, quantity, price, delivery date and terms. Once accepted…
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Puree Concentrate
Puree concentrate is fruit puree from which part of the water has been evaporated, typically to 24–30 °Bx depending on…
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Purity Analysis
Purity analysis determines the share of the declared product in a lot versus other plant material, other varieties or foreign…
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Put-Away
Put-away is the process of moving received goods to their assigned storage locations. System-directed put-away allocates positions by temperature zone,…
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Quality Claims
Quality claims are formal notifications by a buyer that delivered goods deviate from the agreed specification, covering defects, contamination, temperature…
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Quality Tolerance
Quality tolerance is the agreed allowable deviation of a parameter from its nominal value, such as ±0.5 percent moisture or…
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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 sample…
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Queen Bee
The queen bee is the single fertile female in a colony, responsible for laying all eggs and producing pheromones that…
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Quick-Frozen Directive
Council Directive 89/108/EEC is the framework for quick-frozen foodstuffs intended for human consumption in the EU, supplemented by Directives 92/1/EEC…
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Quick-Frozen Foodstuff
Quick-frozen foodstuff is a legal category defined by EU Directive 89/108/EEC for products frozen using appropriate quick-freezing techniques and kept…
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QUID Labelling
QUID, the quantitative indication of ingredients, expresses the percentage of an ingredient at the mixing stage where that ingredient is…