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
- agriculture28
- Allergen Management5
- beekeeping23
- Berries13
- Certifications & Standards37
- Cold Chain49
- commercial60
- customs39
- Drying & Dehydration44
- eu-regulation68
- Export Procedures26
- Food Safety91
- Freezing & Frozen Products46
- fruit-processing40
- grain-milling27
- herbs-spices-processing29
- Honey Quality32
- juice-concentrate25
- Knowledge
- lab-testing65
- labelling45
- Logistics62
- Market Trends4
- Markets8
All Terms
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Price Review Clause
A contract price adjustment mechanism allows contract prices to be revised at defined intervals or upon defined triggers, such as…
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Primary Packaging
Primary packaging is the material in direct contact with a food product, such as a polyethylene bag around frozen berries…
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Product Specification
A product specification is the agreed document that defines all requirements for a traded food product, covering identity, composition, physical…
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Proline
Proline is the dominant free amino acid in honey, added by bees during nectar ripening, and its concentration serves as…
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Propolis Collection
Propolis collection is the harvesting of the resinous compound that bees deposit throughout the hive, carried out by scraping or…
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Protein Content
Protein content is the measured proportion of protein in a food product, typically determined by the Kjeldahl or Dumas method…
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Proximate Analysis
Proximate analysis is the standard set of laboratory determinations that together describe a food’s major compositional fractions, namely moisture, protein,…
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Pulp Content
Pulp content is the proportion of insoluble fruit particles suspended in a juice or nectar, measured by centrifugation, and is…
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Pulse Blanching
Pulse blanching is a brief heat treatment applied to pulses before freezing, canning or drying that inactivates spoilage enzymes, reduces…
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Pulse Cleaning
Pulse cleaning is the mechanical removal of dust, soil, stones, straw, weed seeds and damaged seeds from dry pulses using…
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Pulse Colour Sorting
Pulse colour sorting is an optical process that removes discoloured, damaged or diseased seeds and residual foreign material from a…
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Pulse Dehulling
Pulse dehulling is the mechanical removal of the outer seed coat from lentils, peas, chickpeas or beans using abrasive or…
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Pulse Destoning
Pulse destoning is the mechanical separation of stones and other dense impurities from dry pulses using gravity tables or destoning…
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Pulse Flour
Pulse flour is a milled ingredient produced from dry or dehulled pulses such as chickpeas, peas, lentils and beans, valued…
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Pulse Grading
Pulse grading is the classification of dry pulses by seed size, density and appearance into defined commercial grades, ensuring uniform…
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Pulse Moisture Content
Pulse moisture content is the proportion of water in dry pulses, a parameter that governs safe storage, milling behaviour, cooking…
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Pulse Polishing
Pulse polishing is a finishing process that smooths and brightens the surface of split or dehulled pulses by removing residual…
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Pulse Protein Concentrate
Pulse protein concentrate is a fractionated ingredient produced from pulse flours by removing starch and fibre to achieve an enriched…
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Pulse Roasting
Pulse roasting is a dry-heat process applied to pre-cooked or soaked pulses such as chickpeas and broad beans to develop…
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Pulse Soaking
Pulse soaking is the controlled hydration of dry pulses in water prior to cooking, blanching or further processing, shortening cook…
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Pulse Splitting
Pulse splitting is the mechanical separation of the two cotyledons of a dehulled pulse seed to produce split lentils, split…
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Pulse Sprouting
Pulse sprouting is the controlled germination of soaked pulse seeds under regulated temperature and humidity, producing sprouted pulses with altered…
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Pulse Starch
Pulse starch is a purified carbohydrate fraction recovered as a co-product during wet fractionation of pulse flour, valued for its…
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Purchase Order
A purchase order is the buyer’s formal written document requesting goods from a supplier, specifying product, quantity, delivery date and…
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Puree Concentrate
Puree concentrate is fruit puree from which a portion of water has been removed by evaporation, producing a thicker, fibre-rich…
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Purity Analysis
Purity analysis is a laboratory or visual examination that determines the proportion of the declared product in a lot relative…
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Put-Away
Put-away is the warehouse process of moving received goods from the intake area to their assigned storage locations, using rotation…
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Quality Claims
Quality claims are formal notifications raised by a buyer when delivered goods deviate from the agreed specification, covering defects, contamination,…
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Quality Tolerance
Quality tolerance is the agreed permissible deviation of a measured parameter from its nominal or target value, making specifications workable…
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Quality Warranty
A quality warranty is the seller’s contractual undertaking that goods will conform to the agreed specification, legal requirements and reference…
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.