Skip to content
  • Delivering Ukrainian agricultural products to the world
  • Verified information
  • Reliable data
  • Independent platform

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

  • Flour Maturation

    Flour maturation is the resting period after milling during which flour properties stabilise and improve for baking. Controlled storage allows…

  • Flour Protein

    Flour protein is the total protein content of flour, measured by Kjeldahl or Dumas and reported as a percentage on…

  • Flour Sifting

    Flour sifting, or bolting, passes milled flour through fine sieves to remove coarse particles and achieve the required particle size…

  • Fluidized Bed Drying

    Fluidized bed drying suspends small particles of product in a stream of heated air so that each piece dries individually…

  • Fluidized Bed Freezing

    Fluidized bed freezing is an IQF technology in which a strong upward stream of cold air lifts small pieces of…

  • FOB (Free On Board)

    FOB is an Incoterms 2020 rule for sea transport under which the seller delivers the goods on board the vessel…

  • Food Additives Regulation

    Regulation (EC) No 1333/2008 governs food additives in the EU, permitting only additives on the Union list that are safe,…

  • Food Business Operator

    A food business operator is the natural or legal person responsible for ensuring that a food business under their control…

  • Food Contact Material

    Food contact materials are any materials intended to come into contact with food, including packaging, liners, containers and processing equipment…

  • Food Contact Regulation

    Regulation (EC) No 1935/2004 establishes the framework for materials and articles intended to come into contact with food, requiring that…

  • Food Enzymes Regulation

    Regulation (EC) No 1332/2008 establishes a Union list of authorised food enzymes and the conditions for their use, based on…

  • Food Fraud

    Food fraud is the deliberate misrepresentation of food for economic gain, such as diluting honey with sugar syrup, mislabelling origin…

  • Food Hygiene Regulation

    The EU hygiene package, centred on Regulation (EC) No 852/2004, sets general hygiene rules for food businesses based on HACCP…

  • Food Information Regulation

    Regulation (EU) No 1169/2011 governs the provision of food information to consumers, setting mandatory particulars, allergen rules, the nutrition declaration…

  • Food Waste Reduction

    Food waste reduction targets the loss of edible product across the supply chain, from field to consumer. Processing techniques such…

  • Force Majeure

    A force majeure clause suspends or excuses a party’s performance when extraordinary events beyond its control, such as war, natural…

  • Framework Contract

    A framework contract establishes the general terms governing a series of future transactions between parties, with individual deliveries triggered by…

  • Free Acidity

    Free acidity expresses the content of free acids in honey, measured in milliequivalents per kilogram. Codex and the EU Honey…

  • Free Circulation

    Release for free circulation is the customs procedure that gives non-Union goods Union status, allowing them to move freely within…

  • Free Time

    Free time is the number of days a container may be used at the terminal or by the consignee without…

  • Freeze-Dried Herbs

    Freeze-dried herbs are dried by sublimating frozen water under vacuum, which preserves cell structure, colour and aroma far better than…

  • Freeze-Dried Product

    Freeze-dried product is obtained by freezing the raw material and removing ice by sublimation under vacuum (lyophilisation). The result is…

  • Freezer Burn

    Freezer burn is the dehydration of the surface of frozen product caused by sublimation of ice when packaging is damaged,…

  • Freezing Curve

    The freezing curve is the temperature-time graph recorded while a product freezes. It shows the initial cooling phase, the plateau…

  • Freezing Rate

    Freezing rate describes how quickly the product temperature falls through the zone of maximum ice crystallisation. Faster freezing produces smaller…

  • Freight Forwarder

    A freight forwarder is a service company that organises international transport on behalf of shippers: booking vessel or truck space,…

  • Freight Forwarder

    A freight forwarder arranges and coordinates the transport of goods on behalf of shippers, booking carrier capacity, preparing documentation and…

  • Front of Pack Labelling

    Front of pack labelling repeats or summarises key information on the principal display area, including voluntary nutrition repetition and schemes…

  • Frost Damage

    In frozen food logistics, frost damage refers to quality deterioration caused by ice formation on or inside product and packaging,…

  • Frost Protection

    Frost protection shields crops from damaging low temperatures using methods such as overhead irrigation, wind machines, heaters or frost blankets.…

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.