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
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Governing Law Clause
The governing law clause determines which country’s law applies to the contract and to disputes arising from it. In cross-border…
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Grain Cleaning
Grain cleaning removes impurities from harvested grain before milling or storage, including dust, straw, weed seeds, broken kernels and foreign…
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Grain Conditioning
Grain conditioning, or tempering, adds water to wheat and rests it before milling so the bran toughens and the endosperm…
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Grain Drying
Grain drying reduces the moisture content of freshly harvested grain to a safe storage level, typically below 14–15 percent for…
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Grain Storage
Grain storage keeps cleaned, dried grain in silos or bins under controlled temperature and aeration to preserve quality until milling.…
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Green Manure
Green manure is a crop grown specifically to be incorporated into the soil while green, adding organic matter and nutrients,…
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Gross Weight
Gross weight is the total weight of the goods including all packaging, pallets and securing materials. It is used in…
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Ground Spices
Ground spices are milled to a powder that releases flavour quickly but loses aroma faster than whole spices. For this…
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Groupage
Groupage is the consolidation of several smaller consignments from different shippers into one load to share transport costs. In food…
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HACCP
HACCP (Hazard Analysis and Critical Control Points) is a preventive food-safety system that identifies biological, chemical and physical hazards and…
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Hail Nets
Hail nets are protective mesh canopies installed over orchards and berry plantations to shield crops from hail damage and, in…
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Halal Certification
Halal certification confirms that a product and its production process comply with Islamic dietary requirements and are overseen by an…
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Hard-to-Cook Defect
The hard-to-cook defect is a storage-induced condition in which pulses fail to soften during normal cooking. It develops when pulses…
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Harvest Maturity
Harvest maturity is the stage of ripeness at which fruit is picked, determining final flavour, sugar content, colour, texture and…
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Harvest Timing
Harvest timing selects the moment of picking or cutting when a crop reaches the optimum balance of maturity, quality and…
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Harvest Year
The harvest year identifies the season in which honey was extracted. Buyers and tenders often specify the current or most…
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Hazard Analysis
Hazard analysis is the first principle of HACCP: the systematic identification and assessment of biological, chemical and physical hazards that…
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Health Certificate
A health certificate is an official document issued by the competent authority of the exporting country attesting that a consignment…
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Health Claims Regulation
Regulation (EC) No 1924/2006 harmonises nutrition and health claims on foods in the EU, permitting only claims that are truthful,…
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Heather Honey
Heather honey, from Calluna vulgaris, is a distinctive honey with a thixotropic, gel-like texture, strong aroma and high moisture tolerance:…
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Heavy Metals
Heavy metals such as lead, cadmium, arsenic and mercury can occur in food through soil, water or air contamination. The…
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Herb Cutting
Herb cutting reduces dried herbs to defined particle sizes, from whole leaf through cut and rubbed grades to fine flakes.…
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Herb Harvesting
Herb harvesting cuts aromatic plants at the growth stage when essential oil content is highest, usually just before or during…
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Herb Washing
Herb washing rinses freshly cut herbs with clean water to remove soil, dust, insects and field contaminants. It must be…
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Hexane
Hexane is the hydrocarbon solvent most widely used in industrial oilseed extraction because it efficiently dissolves oil and is easily…
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Hive Frame
A hive frame is a removable wooden or plastic frame on which bees build comb inside the hive. Frames hold…
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HMF (Hydroxymethylfurfural)
HMF (5-hydroxymethylfurfural) is a compound that forms in honey when sugars are heated or stored for a long time, especially…
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Homogenization
Homogenization forces juice or puree through a narrow gap under high pressure to break down particles and stabilise the suspension.…
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Honey Authenticity
Honey authenticity is the verification that honey is genuine and unadulterated: free of added sugars or syrups, correctly declared for…
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.