Archive
Quality Control
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Cooking Specifications for Pulses: Turning Kitchen Behaviour into a Contract Clause
Why the same lot cooks differently in two kitchens, what hard seed and case hardening actually are, how to design a reproducible…
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Why are kidney beans colour sorted?
Colour sorting on kidney beans removes discoloured, weathered and foreign seed that cooking will not hide, and it is the last line…
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Fruit Grading for EU Import: Standards, Classes and What Actually Gets Checked
A working explanation of fruit grading for buyers importing into the EU: which marketing standards apply and to what, why a processing…
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Stone Fruit Processing: Pitting, Halving and Freezing Apricot, Peach, Plum and Cherry
A technical guide to industrial stone fruit processing. The four pitting methods and what each does to the flesh, why free-stone and…
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How do you source fruit from Ukraine?
The practical sequence: decide the form before the species, specify with methods, verify certificate scope, sample from a commercial lot and fix…
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Which packaging materials count as food grade?
Food grade is not a property of a material but a documented conclusion about a specific material used in a specific way.…
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How often should I test an imported food product?
There is no fixed frequency in law for most parameters. Frequency is set by risk: tighter on a new supplier and on…
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What does ISO/IEC 17025 accreditation mean?
It means an accreditation body has assessed a laboratory as competent to perform specified methods on specified matrices. It is granted against…
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How do you read a certificate of analysis?
Check that it identifies the lot you received, that the method and its accreditation status are named, that units and basis match…
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How do you compare two supplier quotations properly?
Normalise both to the same delivery point, the same specification, the same packaging and the same payment terms before comparing anything. Most…