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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Transit Time
Transit time is the duration of transport from the point of loading to the point of delivery, excluding order preparation,…
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Transshipment
Transshipment is the transfer of cargo from one vessel or vehicle to another at an intermediate hub before the final…
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Tray Packaging
Tray packaging is a format using rigid or semi-rigid trays, typically sealed with a film lid, that presents retail portions…
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Trial Order
A trial order is a first commercial shipment placed to verify that a supplier can meet specification, documentation and logistics…
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Trimming
Trimming is the removal of inedible, damaged or non-conforming parts of a vegetable or fruit, such as outer leaves, root…
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TRQ
TRQ (Tariff-Rate Quota) is a two-tier import mechanism under which a set volume of goods enters at a reduced or…
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Tuber Washing
Tuber washing is the process of removing soil, stones and field debris from potatoes, beetroot and other root crops using…
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Tunnel Freezing
Tunnel freezing is an industrial freezing method in which product travels on a belt or trays through an insulated tunnel…
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Uncapping
Uncapping is the removal of the thin wax layer sealing ripe honey cells before frames are placed in the extractor,…
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Upcycled Ingredients
Upcycled ingredients are food ingredients produced from by-products or surplus raw materials that would otherwise be discarded, transforming processing waste…
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Use-By Date
A use-by date is the date marked on a highly perishable food product after which it must not be sold…
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Varroa Mite
Varroa mite, Varroa destructor, is a parasitic mite that infests honey bee colonies, weakens bees, transmits viruses and, without active…
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Vegan Certification
Vegan certification is a private scheme under which an approved body verifies that a product contains no animal-derived ingredients or…
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Vegetable Cutting
Vegetable cutting is the industrial process of reducing whole or pre-trimmed vegetables into pieces of a defined shape and size…
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Vegetable Grading
Vegetable grading is the classification of raw or processed vegetables by size, colour, shape and defect level to ensure lot…
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Vegetable Inspection
Vegetable inspection is the systematic examination of raw or processed vegetables at one or more points in the supply chain…
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Vegetable Mixes
Vegetable mixes are products combining two or more vegetables in defined proportions, enabling food manufacturers and retailers to source consistent,…
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Vegetable Peeling
Vegetable peeling is the industrial removal of the outer skin from root vegetables, potatoes and similar crops using abrasive, steam…
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Vegetable Washing
Vegetable washing is the process of removing soil, sand, plant debris and field contaminants from raw vegetables using potable water,…
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Volatile Oil Content
Volatile oil content is the quantity of essential oil present in a dried herb or spice, determined by steam distillation…
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Warehouse Management System
A warehouse management system is software that directs and records warehouse operations, including receiving, put-away, picking and dispatch, and is…
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Water Activity (aw)
Water activity (aw) measures how much free water is available in a product for microbial growth, on a scale from…
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Water Activity Measurement
Water activity measurement quantifies the availability of free water in a food product on a scale from zero to one,…
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Water Blanching
Water blanching is a thermal pre-treatment in which vegetables are immersed in hot water at a controlled temperature for a…
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Water Footprint
Water footprint is a measure of the total freshwater consumed and polluted to produce a commodity, distinguishing green, blue and…
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Water Stewardship
Water stewardship is the responsible management of freshwater resources across an agricultural or processing operation, balancing production needs with ecosystem…
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Wet Gluten
Wet gluten is the hydrated gluten left after washing starch and soluble matter out of a flour or wheat dough,…
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Wheat Germ
Wheat germ is the embryo of the wheat kernel, separated as a by-product of flour milling, valued for its protein,…
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Whole Fruit Form
Whole fruit form means fruit is supplied intact and uncut, such as whole IQF strawberries, whole blueberries or whole dried…
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.