1. Dried Fruit Production Terms

Natural Drying— Drying fruit naturally using environmental conditions without intensive processing.

Sun Drying— Removing moisture from fruit by exposing it directly to sunlight.

Dehydration — The process of reducing water content to extend shelf life.

Moisture Content — The percentage of water remaining in a dried fruit product.

Water Activity (Aw) — A measure of available water that affects microbial growth and product stability.

Sulfur-Free — Dried fruit produced without sulfur dioxide or sulfite preservatives.

Sorting — Separating fruits based on quality, appearance, or condition.

Grading — Classifying products according to predefined quality standards.

Sizing — Grouping fruits by size for consistency and uniformity.

Fruit Leather — A chewy fruit snack made from dried fruit puree.

Freeze-Drying — A drying method that removes moisture through freezing and sublimation.

Air-Drying — Drying fruit using controlled airflow and temperature.

2. Quality and Inspection Terms

Brix — A measurement of sugar content in fruit or fruit products.

Food Safety — Practices and standards that help ensure products are safe for consumption.

Foreign Matter — Any unwanted material found in a food product.

Defect Rate — The percentage of products that fail to meet quality standards.

Quality Control (QC) — Inspection activities used to identify and correct quality issues.

Quality Assurance (QA) — Systems and procedures designed to maintain consistent product quality.

Visual Inspection — Checking products by sight to identify defects or irregularities.

Shelf Life — The period during which a product remains safe and suitable for use.

Product Specification — A document outlining the product's required characteristics and standards.

Batch Number — A unique identifier assigned to a specific production lot.

Traceability — The ability to track a product throughout the supply chain.

3. Packaging Terms

Bulk Packaging — Packaging designed for large-volume storage or transportation.

Retail Packaging — Consumer-ready packaging intended for store shelves.

Private Label — Products manufactured for sale under a buyer's own brand.

Carton — A box used for packing and shipping products.

Master Carton — A larger carton containing multiple smaller product packages.

Food Grade Packaging — Packaging materials approved for direct contact with food.

Vacuum Packaging — Packaging that removes air to help preserve freshness.

Flexible Packaging — Packaging made from flexible materials such as films or pouches.

Pallet — A platform used for stacking and transporting goods.

Palletization — The process of arranging products onto pallets for efficient handling.

4. Export and Trade Terms

MOQ (Minimum Order Quantity) — The smallest quantity a supplier is willing to sell.

Lead Time — The period between order placement and product delivery.

Incoterms — International trade rules defining buyer and seller responsibilities.

FOB (Free On Board) — The seller delivers goods onto the vessel; the buyer assumes responsibility afterward.

CIF (Cost, Insurance and Freight) — The seller covers transportation and insurance to the destination port.

EXW (Ex Works) — The buyer assumes responsibility from the seller’s premises.

Bill of Lading — A transport document serving as proof of shipment and ownership.

Certificate of Origin — A document confirming the country where goods were produced.

Commercial Invoice — An official invoice used for customs and international trade transactions.

Packing List — A document detailing the contents of a shipment.

HS Code — An internationally standardized code used to classify traded products.

Customs Clearance — The process of obtaining approval for goods to enter or leave a country.

5. Logistics Terms

Container Load — The quantity of goods loaded into a shipping container.

FCL (Full Container Load) — A shipment that occupies an entire container.

LCL (Less than Container Load) — A shipment sharing container space with other cargo.

Freight Forwarder — A company that arranges transportation and logistics services for shipments.

Transit Time — The total time required for goods to travel from origin to destination.

Shipment — A quantity of goods transported from one location to another.

Warehouse — A facility used for storing products before distribution.

Inventory — The stock of goods available for sale, storage, or distribution.

6-Certifications and Compliance Terms

HACCP — A preventive food safety system that identifies and controls potential hazards during production.

ISO 22000 — An international standard for food safety management systems across the supply chain.

BRCGS — A globally recognized certification standard for food safety, quality, and operational controls.

FDA Registration — Registration of a food facility with the U.S. Food and Drug Administration for market access.

Organic Certification — Verification that products are produced according to approved organic farming standards.

Halal Certification — Certification confirming compliance with Islamic dietary requirements.

Kosher Certification — Certification confirming compliance with Jewish dietary laws.

GMP (Good Manufacturing Practices) — Guidelines ensuring products are consistently produced and controlled to quality standards.

7-Market and Business Terms

Distributor — A company that purchases products and supplies them to retailers or other businesses.

Importer — A business or individual that brings goods into a country for sale or distribution.

Wholesaler — A company that sells products in large quantities to retailers or other buyers.

Contract Manufacturing — Production of goods by one company on behalf of another brand or business.

White Label — Products manufactured by one company and sold under another company's brand.

Supply Chain — The network involved in producing, handling, and delivering products to customers.

Procurement — The process of sourcing and purchasing goods or services for business needs.

Buyer Requirements — Specific product, quality, packaging, or compliance expectations set by a customer.

8-Product Characteristics Terms

Natural Color — The original color of a product without artificial coloring agents.

Texture — The physical feel or consistency of a product, such as soft, chewy, or firm.

Sweetness Level — The perceived intensity of sweetness in a product.

Rehydration — The process of restoring moisture to a dried product by adding water.

Seedless — A product that contains no seeds.

Pitted — A fruit from which the pit or stone has been removed.

Unsweetened — A product made without added sweeteners or sugars.

No Added Sugar — A product containing only naturally occurring sugars with no sugar added during processing.