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
- agriculture26
- Allergen Management3
- beekeeping23
- Berries15
- Certifications & Standards41
- Cold Chain53
- commercial57
- customs44
- 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
- labelling44
- Logistics71
- Market Trends3
- Markets6
All Terms
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E Number
An E number is the code assigned to a food additive authorised in the EU, combining the letter E with…
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ELISA Testing
ELISA is an immunoassay using antibodies to detect and quantify specific substances. In food laboratories it screens for allergen cross-contact,…
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Enzyme Activity
Enzyme activity measures the working strength of natural enzymes in a product. In honey, diastase activity verifies gentle processing; in…
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Escherichia coli
Escherichia coli (E. coli) is a bacterium used as an indicator of faecal contamination and general hygiene in food production.…
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Essential Oil
Essential oil is the volatile aromatic fraction of a herb or spice, usually obtained by steam distillation. It is used…
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Ethylene Management
Ethylene is a natural plant hormone that accelerates ripening and senescence of fresh fruit and vegetables. In chilled storage and…
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EUR.1
A movement certificate proving the origin of goods, used to claim preferential tariff treatment under certain trade agre
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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…
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Evaporation
Evaporation removes water from juice under vacuum at reduced temperature, usually in multi-effect or falling-film evaporators. Operating under vacuum lowers…
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Exclusivity Agreement
An exclusivity agreement grants one party exclusive rights, for example a buyer’s exclusive right to purchase a producer’s output of…
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Expeller Press
An expeller press is a continuous screw press that compresses oilseeds under high pressure to expel oil, leaving a pressed…
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Extraction Rate
Extraction rate is the percentage of flour obtained from a given quantity of grain after milling. Wholemeal flour is close…
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Extraneous Matter
Extraneous matter is any material in a product lot that does not belong there, such as plant debris, soil, insects,…
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EXW (Ex Works)
EXW is an Incoterms 2020 rule under which the seller’s only obligation is to make the goods available at its…
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Fairtrade
Fairtrade is an ethical certification that guarantees producers minimum prices and a social premium, and sets social, environmental and labour…
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Falling Number
The falling number, or Hagberg falling number, measures alpha-amylase activity in wheat flour by timing the fall of a plunger…
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FCL (Full Container Load)
FCL, or Full Container Load, is a shipping term meaning that the cargo occupies an entire container dedicated to one…
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FEFO
FEFO, first expired first out, dispatches stock according to expiry or best-before date rather than arrival date. For food products…
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Fermentation (Honey)
Honey fermentation is spoilage caused by osmophilic yeasts that multiply when moisture content is too high, generally above 18–20 percent,…
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Fertigation
Fertigation injects soluble fertilisers into an irrigation system so nutrients are delivered with the water directly to the root zone.…
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Field of Vision
The field of vision rule requires certain particulars, including the name of the food, net quantity and alcoholic strength where…
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FIFO
FIFO, first in first out, is a stock rotation rule in which the earliest received goods are dispatched first. It…
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Filtered Honey
Filtered honey is honey processed by filtration that removes significant amounts of pollen along with fine particles. Under the EU…
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Flaking
Flaking rolls conditioned oilseeds into thin flakes between smooth rollers to rupture cell structure and increase surface area. It is…
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Flash Freezing
Flash freezing is the rapid freezing of product at very low temperatures so that ice crystals remain small and cell…
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Flash Pasteurization
Flash pasteurization heats juice briefly at relatively high temperature, typically for seconds, then cools it rapidly. The short exposure preserves…
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Flavourings Regulation
Regulation (EC) No 1334/2008 governs flavourings and food ingredients with flavouring properties in the EU, maintaining a Union list of…
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Flexible Packaging
Flexible packaging refers to bags, pouches and films made of plastic, foil or paper-based laminates. It is lightweight, cost-efficient and…
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Flotation Washing
Flotation washing cleans berries and stone fruit in water baths where agitation and air bubbles loosen soil and debris. It…
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Flour Ash
Flour ash is the mineral residue left after incinerating a flour sample, expressed as a percentage of dry matter. Because…
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.