Glossary
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Decortication
Decortication is the mechanical removal of the outer husk or shell from oilseeds such as sunflower or soybean before pressing…
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Deep Freezing
Deep freezing is the process and storage state in which a food product’s core temperature is brought to and maintained…
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Defatted Meal
Defatted meal is oilseed meal from which nearly all oil has been removed by solvent extraction, resulting in low residual…
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Defect Classification
Defect classification is the systematic categorisation of imperfections found in a product lot, such as damaged, unripe or foreign pieces,…
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Deforestation-Free Supply Chains
Deforestation-free supply chains are sourcing arrangements in which covered commodities can be shown not to have been produced on land…
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Defrost Cycle
A defrost cycle is the scheduled or automatic process by which frost accumulation on a refrigeration unit’s evaporator coils is…
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Degumming
Degumming is the first stage of vegetable oil refining, in which phospholipids and related gums are removed from crude oil…
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Delivery Schedule
A delivery schedule is the agreed timetable listing the quantities, dates and destinations of consignments to be made under a…
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Delivery Window
A delivery window is the agreed time slot within which a shipment must arrive at a specified receiving point, such…
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Demurrage
Demurrage is a charge levied by a shipping line or terminal when a loaded container remains at the port beyond…
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Deodorization
Deodorization is the final stage of edible oil refining, in which steam is passed through bleached oil under high temperature…
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Deoxynivalenol (DON)
Deoxynivalenol, or DON, is a mycotoxin produced by Fusarium fungi in wheat, barley, oats and maize, mostly after wet weather…
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Desiccant
A desiccant is a moisture-absorbing material, commonly silica gel or calcium chloride, placed inside packaging or a shipping container to…
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Destemming
Destemming is the mechanical removal of stems and stalks from strawberries, cherries, currants and similar berries, and it is a…
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Detention
Detention is a charge imposed by a carrier when its container is kept outside the port or terminal beyond the…
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Detention Charges
Detention charges are fees levied by a carrier when a container is retained by the consignee outside the terminal beyond…
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Diastase Number
The diastase number measures the activity of the enzyme diastase (amylase) in honey, expressed on the Schade scale. The Codex…
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Dice Cut
Dice cut is a processing method that produces vegetable cubes of defined dimensions, with cube size and tolerances for fines…
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Dispute Resolution
Dispute resolution refers to the contractual mechanisms by which parties to a food supply agreement address and settle disagreements, ranging…
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Distance Selling Labelling
Distance selling labelling refers to the EU rules requiring that all mandatory food label particulars, except the durability date, be…
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Documentary Check
A documentary check is the examination of all documents accompanying a consignment at a Border Control Post, including health certificates,…
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Dried Mushrooms
Dried mushrooms definition covers dehydrated fungal products reduced to low moisture content to concentrate flavour, extend ambient shelf life and…
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Drip Irrigation
Drip irrigation is a water-delivery method that supplies water directly to the root zone through emitters, minimising evaporation and enabling…
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Drum Packaging
Drum packaging is a bulk containment format using steel, plastic or fibre drums for semi-liquid or viscous food products such…
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Dry Ice
Dry ice is solid carbon dioxide used as a short-duration refrigerant for samples, small shipments and emergency cold-chain maintenance where…
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Dry Matter
Dry matter is the portion of a product remaining after all moisture is removed, expressed as a percentage of total…
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E Number
An E number is the EU-assigned code identifying a food additive authorised for use in the Union, consisting of the…
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ELISA Testing
ELISA testing is an enzyme-linked immunosorbent assay method used in food laboratories to detect and quantify specific proteins, toxins or…
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Enzyme Activity
Enzyme activity is a measure of the functional strength of naturally occurring enzymes in a food product, used in trade…
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Ergot
Ergot is a fungal disease of rye, wheat and other grasses caused by Claviceps purpurea, which replaces kernels with dark…
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Escherichia coli
Escherichia coli is a bacterium used as an indicator of faecal contamination and general hygiene in food production, with certain…
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Essential Oil
Essential oil is the volatile aromatic fraction extracted from a herb or spice, typically by steam distillation, and serves as…
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Ethylene Management
Ethylene management is the set of storage and logistics practices that control exposure to ethylene gas, a natural plant hormone…
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EUR.1
EUR.1 is a movement certificate issued by customs authorities that proves the preferential origin of goods, enabling exporters to claim…
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EUR.1 Movement Certificate
The EUR.1 is a movement certificate used to claim preferential import duties under free-trade agreements. For trade between Ukraine and…
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Evaporation
Evaporation, in juice and concentrate processing, is the removal of water from juice under reduced pressure in multi-effect or falling-film…
