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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

  • E Number

    An E number is the EU-assigned code identifying a food additive authorised for use in the Union, consisting of the…

  • ELISA Testing

    ELISA testing is an enzyme-linked immunosorbent assay method used in food laboratories to detect and quantify specific proteins, toxins or…

  • Enzyme Activity

    Enzyme activity is a measure of the functional strength of naturally occurring enzymes in a food product, used in trade…

  • Ergot

    Ergot is a fungal disease of rye, wheat and other grasses caused by Claviceps purpurea, which replaces kernels with dark…

  • Escherichia coli

    Escherichia coli is a bacterium used as an indicator of faecal contamination and general hygiene in food production, with certain…

  • Essential Oil

    Essential oil is the volatile aromatic fraction extracted from a herb or spice, typically by steam distillation, and serves as…

  • Ethylene Management

    Ethylene management is the set of storage and logistics practices that control exposure to ethylene gas, a natural plant hormone…

  • EUR.1

    EUR.1 is a movement certificate issued by customs authorities that proves the preferential origin of goods, enabling exporters to claim…

  • EUR.1 Movement Certificate

    The EUR.1 is a movement certificate used to claim preferential import duties under free-trade agreements. For trade between Ukraine and…

  • Evaporation

    Evaporation, in juice and concentrate processing, is the removal of water from juice under reduced pressure in multi-effect or falling-film…

  • Exclusivity Agreement

    An exclusivity agreement is a commercial contract that grants one party sole rights to buy, sell or distribute a product…

  • Expeller Press

    An expeller press is a continuous screw-type machine that compresses oilseeds under high mechanical pressure to expel oil, producing both…

  • Extraction Rate

    Extraction rate is the percentage of flour obtained from a given quantity of cleaned grain in milling, from close to…

  • Extraneous Matter

    Extraneous matter is any material present in a product lot that does not belong there, including plant debris, soil, insects,…

  • EXW (Ex Works)

    Ex Works is an Incoterms 2020 rule under which the seller makes goods available at its own premises and the…

  • Fairtrade

    Fairtrade is a private ethical certification scheme that sets social, environmental and labour standards for producers and requires that buyers…

  • Falling Number

    Falling number, or Hagberg falling number, is the time in seconds a plunger takes to fall through a heated paste…

  • FCL (Full Container Load)

    FCL meaning full container load is a shipping arrangement in which a single consignee’s cargo occupies an entire container, making…

  • FEFO

    FEFO (first expired, first out) is a stock rotation method in which goods with the nearest expiry or best-before date…

  • Fermentation (Honey)

    Honey fermentation is spoilage caused by osmophilic yeasts that proliferate when moisture content exceeds safe levels, producing off-flavours, gas and…

  • Fertigation

    Fertigation is the practice of injecting soluble fertilisers into an irrigation system so that nutrients are delivered with water directly…

  • Field of Vision

    Field of vision labelling is the requirement under Regulation (EU) No 1169/2011 that certain mandatory particulars, including the food name,…

  • FIFO

    FIFO (first in, first out) is a stock rotation rule requiring that the earliest received goods are dispatched first, preventing…

  • Filtered Honey

    Filtered honey is honey that has been processed through fine filtration to remove pollen grains along with other fine particles,…

  • Flaking

    Flaking is the process of passing conditioned oilseeds or grains between smooth counter-rotating rollers to produce thin, uniform flakes that…

  • Flash Freezing

    Flash freezing is the rapid freezing of food at very low temperatures so that ice crystals remain small, cell walls…

  • Flash Pasteurization

    Flash pasteurization is a short-duration, high-temperature heat treatment applied to juice or puree, followed by rapid cooling, that inactivates microorganisms…

  • Flavourings Regulation

    Flavourings Regulation refers to Regulation (EC) No 1334/2008, which governs flavourings and food ingredients with flavouring properties in the EU…

  • Flexible Packaging

    Flexible packaging refers to bags, pouches and laminate films used as primary or secondary packaging for food products such as…

  • Flotation Washing

    Flotation washing is a fruit and vegetable cleaning method in which produce is submerged in a water bath where agitation…

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.