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.
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- agriculture26
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- 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
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- Logistics71
- Market Trends3
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All Terms
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Propolis Collection
Propolis collection gathers the resinous hive sealant that bees deposit on surfaces, using scrapers or special propolis traps that encourage…
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Protein Content
Protein content is the amount of protein in a product, usually determined by the Kjeldahl or Dumas method and reported…
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Proximate Analysis
Proximate analysis is the classical set of determinations describing a food’s major composition: moisture, protein, fat, ash and carbohydrate by…
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Pulp Content
Pulp content is the share of insoluble fruit particles remaining in a juice or nectar, measured by centrifugation. It is…
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Pulse Blanching
Pulse blanching applies a short heat treatment to pulses before freezing, canning or drying. It inactivates enzymes, reduces surface microorganisms…
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Pulse Cleaning
Pulse cleaning removes dust, soil, stones, straw, weed seeds and damaged seeds from dry pulses using sieves, aspirators and destoners.…
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Pulse Colour Sorting
Pulse colour sorting uses optical sorters to remove discoloured, damaged or diseased seeds and remaining foreign material. It delivers the…
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Pulse Dehulling
Pulse dehulling removes the seed coat from lentils, peas, chickpeas and beans using abrasive or friction dehullers. It improves digestibility,…
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Pulse Destoning
Pulse destoning removes stones and other heavy impurities with gravity separators and destoners. Stones are a serious food-safety hazard and…
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Pulse Flour
Pulse flour is milled from dry or dehulled pulses such as chickpeas, peas, lentils and beans. It is a gluten-free,…
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Pulse Grading
Pulse grading classifies dry pulses by size, density and appearance into commercial grades. Uniform size ensures even cooking, predictable milling…
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Pulse Moisture Content
Pulse moisture content is the water level in dry pulses, typically kept between 10 and 14 percent for safe storage.…
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Pulse Polishing
Pulse polishing smooths and brightens the surface of split pulses by removing residual bran and dust. It improves visual appearance…
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Pulse Protein Concentrate
Pulse protein concentrate is produced by dry or wet fractionation of pulse flours to enrich the protein fraction, typically to…
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Pulse Roasting
Pulse roasting applies dry heat to cooked or soaked pulses to produce crunchy snack products such as roasted chickpeas and…
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Pulse Soaking
Pulse soaking hydrates dry pulses in water before cooking, blanching or further processing. It shortens cooking time, improves texture and…
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Pulse Splitting
Pulse splitting separates the two cotyledons of dehulled pulses, producing split peas, split lentils and dal-type products. Split pulses cook…
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Pulse Sprouting
Pulse sprouting germinates soaked seeds under controlled temperature and humidity to produce sprouted pulses. Sprouting increases certain vitamin levels and…
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Pulse Starch
Pulse starch is isolated from pulses as a co-product of protein fractionation. It has distinctive gelling and texturising properties and…
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Purchase Order
A purchase order is the buyer’s formal document requesting goods, stating product, quantity, price, delivery date and terms. Once accepted…
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Puree Concentrate
Puree concentrate is fruit puree from which part of the water has been evaporated, typically to 24–30 °Bx depending on…
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Purity Analysis
Purity analysis determines the share of the declared product in a lot versus other plant material, other varieties or foreign…
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Put-Away
Put-away is the process of moving received goods to their assigned storage locations. System-directed put-away allocates positions by temperature zone,…
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Quality Claims
Quality claims are formal notifications by a buyer that delivered goods deviate from the agreed specification, covering defects, contamination, temperature…
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Quality Tolerance
Quality tolerance is the agreed allowable deviation of a parameter from its nominal value, such as ±0.5 percent moisture or…
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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 sample…
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Queen Bee
The queen bee is the single fertile female in a colony, responsible for laying all eggs and producing pheromones that…
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Quick-Frozen Directive
Council Directive 89/108/EEC is the framework for quick-frozen foodstuffs intended for human consumption in the EU, supplemented by Directives 92/1/EEC…
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Quick-Frozen Foodstuff
Quick-frozen foodstuff is a legal category defined by EU Directive 89/108/EEC for products frozen using appropriate quick-freezing techniques and kept…
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QUID Labelling
QUID, the quantitative indication of ingredients, expresses the percentage of an ingredient at the mixing stage where that ingredient is…
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.