Knowledge
Guides Hub
Practical, step-by-step guides to help you source, export and grow your business with Ukrainian agricultural products.
- Expertly researched
- Actionable steps
- Regularly updated
- Free to access
Popular Topics
Export and trade, logistics, food safety, packaging and sourcing.
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- Export Procedures26
- Food Safety91
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- fruit-processing40
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- Knowledge
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All Guides
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Mycotoxins in Cereals: EU Rules, Sampling and Testing
Mycotoxins in cereals are controlled by EU instruments for food and feed, but most disputes are about sampling. This guide…
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Sunflower Meal Protein Grades for Feed: Low-Pro, Standard and HiPro
Sunflower meal is sold in protein grades that are trade conventions, not legal categories. This guide explains how dehulling sets…
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Malting Barley Specification: Germination, Protein and Screenings
A malting barley specification decides whether a lot becomes malt or feed. This guide explains germination energy and capacity, protein,…
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Gluten-Free Oats: Segregation, Sorting and Testing
Oats are not a gluten grain, but ordinary oats are rarely gluten-free. This guide explains where the contamination comes from,…
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Sourcing Flour from Ukraine: Mill Checks, Documents and Logistics
A practical route for sourcing flour from Ukraine: how to qualify a mill, the laboratory and certification evidence that matters,…
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Wheat Flour Specification: Protein, Ash, Gluten and Falling Number
A wheat flour specification rests on a handful of numbers: ash, protein, wet gluten, gluten index, falling number and dough…
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Vegetable Soup and Mix Formulation: Sourcing Components That Actually Work Together
A frozen or dried vegetable mix is an engineering problem disguised as a recipe. How to match cook times across…
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Frozen Potato Products for the EU Market: Fries, Dice, Wedges and Flakes
The most technically demanding vegetable category, explained end to end. Why storage decides fry colour, how acrylamide mitigation is documented…
How the guides are written
A guide takes one decision and works through it end to end, including the parts that go wrong. It is the format to reach for when you are learning a subject rather than checking a single fact. If you only need one number or one definition, the questions and glossary sections will be faster.
Every guide is built around a decision, not a topic
Topics produce articles that describe things. Decisions produce articles that help. So the guides here are framed as how to write a frozen berry specification, how to choose between IQF and block frozen, how to assemble a supplier approval pack, how to pick an Incoterm for temperature-controlled freight. If you cannot name the decision a guide serves, it should not be a guide.
Sources are named on the page
Where a guide states a limit, a temperature, a tolerance or a legal obligation, the regulation, standard or measurement method behind it is named in the sources block at the foot of the page. Where practice varies and no single source governs, the guide says that plainly rather than quoting one supplier’s habit as though it were a rule.
Guides state what usually goes wrong
The failure modes are the most useful part of any operational guide and the part most often left out. Each guide includes the mistakes that recur – the specification parameter everybody forgets, the certificate scope nobody reads, the temperature record nobody downloads – because avoiding those is worth more than a summary of the correct procedure.
Difficulty, reading time and prerequisites are on the card
Each guide declares who it is written for, roughly how long it takes to read and what you are assumed to know already. A guide marked advanced is not harder writing, it is a guide that starts after the basics and does not repeat them. If a prerequisite is listed and you have not read it, read that one first: the second guide will otherwise spend your attention on terms it has decided not to explain twice.
Review dates matter more here than anywhere else
Guides that touch regulation age faster than guides that explain physics. Every guide carries a last-reviewed date and a next-review date. If a guide is approaching its review date and you are about to rely on a regulatory detail in it, verify that detail against the primary source before you act.
Start here
Three entry points that answer most first visits to this section.
Sourcing frozen fruit
The full sequence from first inquiry to first delivery, with the checks at each stage.
Food safety standards
What the schemes cover, how they differ and which one your customer will name.
Incoterms for food buyers
Where risk and cost pass under each rule, and the ones to avoid in reefer trade.
Common questions about this section
How long is a typical guide?
Between one and two thousand words. Long enough to cover the decision properly, short enough to read before a meeting.
Do the guides replace professional advice?
No. They describe general practice and cite the sources. Whether a rule applies to your consignment, in your member state, under your contract, is a question for your own compliance function.
Can I request a guide on a subject that is missing?
Yes. Send the decision you are trying to make rather than the topic, and it goes onto the editorial list.
Why do some guides refuse to give a single number?
Because for some parameters there is no single correct number, only a range that depends on grade, season, process and contract. Quoting one figure would read better and mislead more.