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
-
Honey Directive
Directive 2001/110/EC defines honey and its reserved descriptions, sets composition criteria such as moisture and sugar content, and lays down…
-
Honey Extraction
Honey extraction is the process of removing honey from the comb, almost always by centrifugal force in a honey extractor…
-
Honey Extractor
A honey extractor is a centrifuge that spins uncapped frames so honey is flung out of the cells, collected and…
-
Honey Harvesting
Honey harvesting removes capped honey frames from the hive when moisture content is low enough for stable storage. Harvest timing…
-
Honey Super
A honey super is a box placed above the brood chamber of a hive specifically for honey storage during a…
-
Honeydew Honey
Honeydew honey is produced by bees from secretions of plant-sucking insects on trees, such as fir, pine and oak, rather…
-
Hot Fill
Hot fill packs pasteurised juices into bottles or jars at elevated temperature so the product sterilises the container surface before…
-
HS Code
An HS code is the six-digit classification number assigned to a product under the international Harmonized System maintained by the…
-
Humidity Control
Humidity control means maintaining the appropriate relative humidity in storage: high humidity (around 90 percent or more) for many chilled…
-
Humidity Indicator Card
A humidity indicator card is a small card with chemically treated spots that change colour at defined relative-humidity levels. Placed…
-
Hygroscopicity
Hygroscopicity is the tendency of a product to absorb moisture from the surrounding air. Dried fruit, powders, sugars and honey…
-
Ice Crystal Size
Ice crystal size is a key determinant of frozen food quality. Fast freezing creates many small crystals that do little…
-
ICP-MS Analysis
ICP-MS, inductively coupled plasma mass spectrometry, measures trace elements and heavy metals such as lead, cadmium, arsenic and mercury at…
-
Identity Check
An identity check verifies that the consignment matches its documentation, including seals, markings, lot numbers and the nature and quantity…
-
IFS Food
IFS Food is a GFSI-benchmarked standard for auditing food manufacturers and private-label packers, widely required by retailers in Germany, France…
-
Import Duty
Import duty is the customs charge levied on goods entering the EU, calculated as a percentage of customs value or…
-
Incoming Goods Inspection
Incoming goods inspection is the verification of raw materials or delivered goods against specification at receipt: checking documents, temperatures, packaging…
-
Incoterms 2020
Incoterms are the eleven standardised trade terms published by the International Chamber of Commerce (current edition: Incoterms 2020) that define…
-
Ingredients List
The ingredients list enumerates all ingredients of a food in descending order of weight as recorded at the time of…
-
Inspection Belt
An inspection belt is a moving conveyor where trained operators manually remove defective fruit, foreign matter and plant debris. Belt…
-
Integrated Pest Management
Integrated pest management combines monitoring, biological control, cultural practices and targeted chemical treatment to keep pests below damaging thresholds. It…
-
Intermodal Transport
Intermodal transport moves cargo in the same loading unit, typically a container, across road, rail and sea without handling the…
-
Inventory Management
Inventory management plans and controls stock levels so that customer demand is met without excessive capital tied up in goods.…
-
Inventory Turnover
Inventory turnover measures how many times stock is sold and replaced over a period. High turnover indicates efficient stock movement,…
-
IQF (Individual Quick Freezing)
IQF, or Individual Quick Freezing, is a freezing method in which individual pieces of fruit, berries or vegetables are frozen…
-
Irradiation
Food irradiation treats product with ionising radiation to reduce microorganisms and pests. In the EU it is authorised only for…
-
ISO 14001
ISO 14001 is the international standard for environmental management systems. It requires organisations to identify and control their environmental impact,…
-
ISO 22000
ISO 22000 is the international food-safety management standard combining HACCP principles with prerequisite programmes and management-system requirements. The current edition…
-
ISO 9001
ISO 9001 is the international standard for quality management systems, applicable to any organisation. It focuses on consistent processes, customer…
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.