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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Sensory Analysis
Sensory analysis evaluates a product’s appearance, colour, odour, flavour and texture using trained panels or structured scoring. For fruit, honey…
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Shelf Life
Shelf life is the period during which a product keeps its declared quality and safety characteristics when stored under specified…
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Short Sea Shipping
Short sea shipping is the maritime transport of goods over relatively short distances, such as within European waters. It is…
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Shrinkage
Shrinkage is the loss of inventory through damage, spoilage, administrative error or theft. In food warehousing it includes product rejected…
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Single-Strength Juice
Single-strength juice is juice at its natural soluble-solids content as present in the fruit, without concentration. It is the reference…
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Size Grading
Size grading separates fruit into uniform size classes by diameter or weight using roller graders, meshes or electronic weighers. Uniform…
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Sliced Fruit
Sliced fruit is fruit cut into uniform slices of specified thickness, typically 5–10 mm, then frozen IQF or dried. Slices…
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Slow Freezing
Slow freezing occurs when product temperature drops gradually, for example in an overloaded or underpowered cold store. Large ice crystals…
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SMETA
SMETA (Sedex Members Ethical Trade Audit) is a social and ethical audit methodology covering labour standards, health and safety, environment…
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Soil Health
Soil health describes the biological, chemical and physical condition of soil and its capacity to sustain productive crops. Indicators include…
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Soil Preparation
Soil preparation readies the seedbed through ploughing, cultivating and levelling so that crops establish evenly. It includes managing soil moisture,…
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Solvent Extraction
Solvent extraction recovers oil from prepared oilseed flakes by washing them with a solvent, typically hexane, which dissolves the oil.…
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Soup Mixes
Soup mixes are vegetable blends designed for soup production, combining roots, brassicas, alliums and legumes in application-specific recipes. They are…
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Soxhlet Extraction
Soxhlet extraction determines fat content by repeatedly washing a dried sample with a solvent that dissolves the lipids, then weighing…
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Spice Adulteration
Spice adulteration is the fraudulent addition of foreign matter, exhausted plant material, fillers or unauthorised dyes to increase weight or…
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Spice Blending
Spice blending mixes individual herbs and spices into defined recipes for retail or industrial use. Homogeneity, matched particle sizes, accurate…
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Spice Grinding
Spice grinding mills whole spices into powder using hammer, pin or plate mills fitted with sieves of the required mesh.…
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Spice Irradiation
Spice irradiation uses ionising radiation to decontaminate dried herbs and spices and is permitted in the EU for this category.…
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Spice Moisture
Spice moisture is the water content of dried herbs and spices, generally required to be below 10–12 percent. It determines…
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Spice Sterilization
Spice sterilization reduces the naturally high microbial load carried by dried herbs and spices. Accepted methods include steam treatment and…
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Spray Drift
Spray drift is the movement of pesticide droplets away from the target crop during application, potentially contaminating neighbouring fields, water…
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Starch Extraction
Starch extraction separates starch granules from crushed plant tissue using water, sieves and hydrocyclones. The process recovers starch from potatoes…
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Steam Blanching
Steam blanching exposes vegetables to saturated steam for a defined time to inactivate enzymes before freezing or drying. Compared with…
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Steam Peeling
Steam peeling exposes fruit or vegetables briefly to pressurised steam, loosening the skin so it can be removed by rollers…
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Steam Sterilization
Steam sterilization treats spices with saturated steam under controlled pressure, temperature and time to reduce bacteria, yeasts and moulds. It…
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Stir-Fry Mixes
Stir-fry mixes combine vegetables cut for quick, high-heat cooking, typically peppers, onions, carrots, beans and brassicas. Cut sizes are chosen…
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Stock Keeping Unit
A stock keeping unit is a unique code identifying a distinct product variant for inventory purposes, combining product, format, processing…
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.