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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Nutrition Declaration
Nutrition declaration is the mandatory tabular statement on prepacked food showing energy value and the amounts of fat, saturates, carbohydrate,…
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Ochratoxin A
Ochratoxin A is a nephrotoxic mycotoxin produced by Aspergillus and Penicillium moulds on inadequately dried or stored grains, dried fruit,…
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Official Controls Regulation
Official Controls Regulation (EU) 2017/625 establishes the EU framework for official controls across the agri-food chain, including at Border Control…
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Oil Bleaching
Oil bleaching is a refining stage in which crude or neutralised vegetable oil is treated with bleaching earth or activated…
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Oil Refining
Oil refining is the sequence of industrial treatments, typically degumming, neutralisation, bleaching and deodorisation, that converts crude vegetable oil into…
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Oil Yield
Oil yield is the quantity of oil recovered from a given mass of oilseed, expressed as a percentage, and serves…
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Oilseed Cleaning
Oilseed cleaning is the mechanical removal of foreign matter, including dust, stones, weed seeds, stems and damaged kernels, from rapeseed,…
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Oilseed Conditioning
Oilseed conditioning is the controlled adjustment of seed moisture and temperature prior to pressing or flaking, optimising cell rupture for…
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Oilseed Meal
Oilseed meal is the protein-rich solid left after oil is extracted from oilseeds by pressing and solvent extraction, such as…
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Oleoresin
Oleoresin is a solvent-extracted spice concentrate containing both volatile aroma compounds and non-volatile constituents such as pungency principles and pigments,…
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Onion Peeling
Onion peeling is the processing step that removes dry outer skins from onion bulbs, typically using compressed air or mechanical…
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Optical Sorting
Optical sorting is an automated inspection method that uses cameras, lasers or near-infrared sensors to detect colour, shape and surface…
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Order Confirmation
An order confirmation is the seller’s written acceptance of a purchase order, fixing the agreed quantity, delivery terms and other…
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Order Lead Time
Order lead time is the total period between placing an order and receiving the goods, encompassing production, packing, documentation and…
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Order Picking
Order picking is the warehouse process of retrieving specific items and quantities from storage locations to fulfil customer orders, where…
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Organic Certification
Organic certification meaning, in EU trade, is formal confirmation by an accredited control body that a product complies with Regulation…
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Organic Regulation
Organic Regulation (EU) 2018/848 is the primary EU instrument governing organic production methods, permitted inputs, control systems and labelling, and…
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Organoleptic Analysis
Organoleptic analysis is the structured sensory evaluation of a product using sight, smell, taste and touch to assess colour, odour,…
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Pallet
A pallet is a flat platform, usually wooden or plastic, on which cartons or bags are stacked and secured for…
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Pallet Racking
Pallet racking is the structural system of uprights and beams used to store palletised goods in vertical levels, with configuration…
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Palletization
Palletization is the process of arranging and securing packed goods on pallets using interlocking stack patterns, corner boards, stretch wrap…
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Par-Frying
Par-frying is a partial frying step applied to blanched potato strips before freezing, which sets the crust, develops initial colour…
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Particle Size
Particle size definition: the measured dimensions of pieces or powder particles in a food product, expressed as mesh size, cut…
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Patulin Testing
Patulin testing is a laboratory procedure that measures the mycotoxin patulin, produced by Penicillium and related moulds in damaged or…
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Payment Terms
Payment terms define the timing and method by which a buyer settles an invoice, such as advance payment, payment against…
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PCR Testing
PCR testing, polymerase chain reaction testing, is a molecular technique that amplifies specific DNA sequences in a food sample to…
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Pea Vining
Pea vining is the mechanical separation of green peas from their pods and haulm, carried out in the field or…
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Peroxidase Test
The peroxidase test verifies that blanching was sufficient: peroxidase is the most heat-stable vegetable enzyme, so if it is inactivated,…
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Peroxide Value
Peroxide value definition: a measure of the concentration of primary oxidation products in fats and oils, expressed in milliequivalents of…
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.