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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.

All Terms

  • Frozen French Fries

    Frozen French fries are produced by cutting, blanching, drying, par-frying and freezing potato strips. The process is tuned to achieve…

  • Fructose

    Fructose is the dominant sugar in most honeys, typically around 38 percent. Together with glucose it must make up at…

  • Fruit Concentrate

    Fruit concentrate is juice or puree from which part of the water has been removed by evaporation, expressed in Brix…

  • Fruit Dicing

    Fruit dicing cuts fruit into cubes of specified dimensions, such as 10 by 10 millimetres. Dice sizes are defined in…

  • Fruit Halves

    Fruit halves are pitted fruits such as apricots, peaches or plums cut into two symmetrical halves, typically pitted and frozen…

  • Fruit Peeling

    Fruit peeling removes the skin of apples, pears, peaches and similar fruit by mechanical, steam or lye methods. The method…

  • Fruit Pressing

    Fruit pressing extracts juice from crushed fruit using belt presses, hydraulic presses or screw presses. Press pressure and enzyme pre-treatment…

  • Fruit Puree

    Fruit puree is fruit flesh reduced to a smooth, homogeneous mass by sieving or refining, without concentration. It retains the…

  • Fruit Puree

    Fruit puree is fruit that has been crushed and sieved into a smooth, thick mass, with or without seeds depending…

  • Fruit Slicing

    Fruit slicing cuts fruit into uniform slices of defined thickness for freezing, drying or retail packs. Sharp blades and controlled…

  • Fruit Sorting

    Fruit sorting separates raw material into acceptable and rejected streams based on ripeness, colour, defects and size. It can be…

  • Fruit Trimmings

    Fruit trimmings are edible pieces and offcuts generated during destemming, peeling and cutting. They are typically diverted to juice, puree…

  • Fruit Washing

    Fruit washing removes field soil, dust, plant debris and reduces surface microorganisms using potable water. It is a mandatory step…

  • Fruit Yield

    Fruit yield is the ratio of usable finished product to raw material input, expressed as a percentage. It depends on…

  • FSSC 22000

    FSSC 22000 is a GFSI-benchmarked food-safety certification scheme built on ISO 22000 plus sector-specific prerequisite programmes and additional FSSC requirements.…

  • Full Truck Load

    Full truck load describes a shipment that occupies an entire truck, typically a complete reefer trailer of frozen product. FTL…

  • Garlic Peeling

    Garlic peeling separates cloves from the bulb and removes the papery skin, typically using compressed-air peeling systems. Peeled cloves are…

  • GC-MS Analysis

    GC-MS combines gas chromatography, which separates volatile compounds, with mass spectrometry, which identifies them. In food laboratories it detects volatile…

  • General Food Law

    The General Food Law, Regulation (EC) No 178/2002, is the foundation of EU food legislation, establishing the principles of food…

  • GFSI

    GFSI, the Global Food Safety Initiative, is a benchmarking organisation that recognises food-safety certification schemes, such as BRCGS, IFS, FSSC…

  • Glass Packaging

    Glass packaging, mainly jars and bottles, is chemically inert, provides a complete barrier and is widely used for retail honey,…

  • Glaze (Ice Glazing)

    Glazing is the application of a thin layer of ice, by spraying or dipping water onto frozen product, which acts…

  • GlobalG.A.P.

    GlobalG.A.P. is the leading farm-level certification for good agricultural practice, covering food safety, environmental protection, worker welfare and traceability from…

  • Glucose

    Glucose is the second main sugar in honey, typically around 31 percent. Because glucose is less soluble than fructose, it…

  • Gluten

    Gluten is the protein network formed when wheat flour is hydrated and mixed, giving dough elasticity and gas-holding ability. Gluten…

  • Gluten-Free Certification

    Gluten-free certification verifies that a product contains less than 20 ppm gluten, the threshold set by EU Regulation 828/2014 for…

  • Glycoalkaloids

    Glycoalkaloids such as solanine are natural bitter compounds in potatoes that increase with greening, damage and light exposure. High levels…

  • GMP

    GMP, Good Manufacturing Practice, is the set of basic hygiene and production practices that form the foundation of every food-safety…

  • Goods Dispatch

    Goods dispatch is the final stage of outbound processing, where picked orders are checked, loaded and documented for transport. Dispatch…

  • Goods Receipt

    Goods receipt is the controlled acceptance of incoming goods, including checking quantities, temperatures, packaging condition and documentation against the purchase…

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.

Where to go next

Questions

Short answers to specific problems.

Guides

End-to-end walkthroughs of decisions.

Standards

Where the certification acronyms are unpacked.

Products

Specification pages using this vocabulary.

Vorezan provides informational and analytical content about agricultural products, markets, logistics and standards. We do not act as a seller, broker or guarantor of product quality or transactions.