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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Juice Clarification
Juice clarification removes suspended solids, pectin and haze-forming compounds to produce a clear, stable juice. It typically combines enzymatic depectinisation,…
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Juice Concentrate
Juice concentrate is produced by evaporating water from juice, typically to 65–70 °Bx for fruit juices. It reduces transport and…
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Juice Pasteurization
Juice pasteurization heats juice to a defined temperature and time sufficient to inactivate spoilage microorganisms and enzymes while limiting flavour…
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Juice Yield
Juice yield is the volume or mass of juice obtained from a given quantity of raw fruit, expressed as a…
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Julienne Cut
Julienne is a thin strip cut, typically around 3 by 3 millimetres in cross-section, used for carrots, celery, peppers and…
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Kernel Sorting
Kernel sorting separates shelled nut kernels by size, colour and integrity, removing shell fragments, discoloured and damaged pieces. It combines…
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Kjeldahl Method
The Kjeldahl method determines protein content by digesting a sample with acid, distilling the released ammonia and titrating it, then…
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Kosher Certification
Kosher certification confirms that a product complies with Jewish dietary law under the supervision of a recognised rabbinical authority. For…
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LC-MS/MS Analysis
LC-MS/MS couples liquid chromatography with tandem mass spectrometry and is the workhorse for non-volatile and thermolabile analytes. It is used…
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Lead Time
Lead time is the period between placing an order and receiving the goods. In frozen fruit and honey trade it…
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Lectins
Lectins are carbohydrate-binding proteins present in raw legumes that can cause digestive upset or toxicity if consumed in active form,…
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Legal Name
The legal name is the name laid down in Union or national provisions for a food, such as the reserved…
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Less than Truck Load
Less than truck load describes shipments too small to fill a trailer, which are consolidated with other cargo. For temperature-controlled…
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Letter of Credit
A letter of credit (L/C) is a payment instrument in which the buyer’s bank undertakes to pay the seller upon…
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Letter of Intent
A letter of intent records the parties’ preliminary understanding of a planned transaction before the definitive contract is signed. It…
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Life Cycle Assessment
Life cycle assessment is a structured method for evaluating the environmental impacts of a product from raw material production through…
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Liquidated Damages
Liquidated damages are a pre-agreed sum payable on breach, commonly for late delivery, calculated per day or per week of…
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Listeria monocytogenes
Listeria monocytogenes is a pathogenic bacterium that can grow at refrigeration temperatures and is a key risk for ready-to-eat chilled…
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Lot Marking
Lot marking identifies the batch to which a prepacked food belongs, preceded by the letter L unless otherwise distinguished, as…
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LTL (Less than Truck Load)
LTL, or Less than Truck Load, describes a shipment that does not fill a full truck or container and therefore…
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Lye Peeling
Lye peeling treats fruit with a food-grade caustic soda solution to loosen the skin. Concentration, temperature and exposure time are…
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Mandatory Label Particulars
Mandatory label particulars are the information items EU law requires on prepacked food, including the name of the food, ingredients…
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Master Carton
A master carton is the outer shipping carton that contains several retail or consumer units, protecting them during transport and…
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Maximum Residue Limit
A maximum residue limit (MRL) is the highest legally tolerated level of a pesticide residue in or on food, set…
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Mechanical Pressing
Mechanical pressing extracts oil from oilseeds by squeezing them in a screw or expeller press. It produces oil and a…
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Melissopalynology
Melissopalynology is the microscopic analysis of pollen in honey, used to determine and verify its botanical and geographical origin. Pollen…
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Microbiological Criteria Regulation
Regulation (EC) No 2073/2005 sets microbiological criteria for foodstuffs, defining food safety criteria and process hygiene criteria for pathogens such…
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Migratory Beekeeping
Migratory beekeeping moves hives between locations to follow successive bloom periods or to provide pollination services. It increases honey yields…
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Milling
Milling is the process of grinding cereal grains into flour, semolina or other fractions. Modern milling is a gradual reduction…
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.