A
Aisle
A walkway between shelves in a supermarket or grocery store.
Additives
Substances added to improve taste, texture, or preservation.
All-Natural
Food marketed as minimally processed without artificial ingredients.
Ambient Food
Food products that can be stored safely at room temperature.
Artisanal
Food made in small batches using traditional or handcrafted methods.
Allergen
A substance in food that may trigger allergic reactions in sensitive individuals.
Agribusiness
Commercial activities involved in farming, processing, and distributing agricultural products.
Added Sugar
Sugars introduced during processing rather than naturally occurring in food.
Availability
The extent to which products are in stock and accessible to consumers.
B
Bulk Buying
Purchasing large quantities of goods to reduce cost per unit.
Batch Number
Code identifying a specific production run.
Best Before Date
The date indicating when food is at peak quality.
Barcode
A machine-readable code used to track products in stores.
Basket Size
The total number or value of items purchased in one transaction.
Branded Product
A product sold under a recognized company name or trademark.
Backorder
An order placed for an item that is temporarily out of stock.
C
Cart Abandonment
When online shoppers leave items without completing purchase.
Cross-Docking
Logistics practice minimizing warehouse storage time.
Curbside Pickup
Customers collect orders without entering store.
Cold Chain
A temperature-controlled supply chain used for perishable goods.
Commodity
A basic agricultural product traded in large quantities.
Consumer Packaged Goods (CPG)
Fast-moving everyday products such as food and beverages.
Cost of Goods Sold (COGS)
The direct costs attributable to producing goods sold.
Cross Merchandising
Placing related products near each other to increase sales.
D
Dynamic Pricing
Adjusting prices based on demand and market trends.
Direct-to-Consumer (DTC)
Producers selling directly to customers.
Demand Elasticity
The sensitivity of consumer demand to price changes.
Distributor
An intermediary that supplies goods to retailers.
Dry Goods
Shelf-stable products such as rice, flour, and pasta.
Discount Retailer
A store offering products at lower-than-average prices.
E
E-commerce Grocery
Online platforms that sell food and grocery products directly to consumers.
Edible Oil
Plant-based or animal-based oil suitable for cooking and food preparation.
Expiration Date
The final recommended date for safe consumption of a product.
Export
Goods produced in one country and sold to another.
F
Food Security
Access to sufficient nutritious food.
Fulfillment Center
Warehouse for processing online orders.
Farm Gate Price
The price of a product at the point of production before transport or retail markup.
Fast-Moving Consumer Goods (FMCG)
Products that sell quickly at relatively low cost.
Food Inflation
The rate at which food prices increase over time.
Fresh Produce
Unprocessed fruits and vegetables.
G
Grocery Basket Index
Measurement of price changes in selected goods.
Generic Brand
A store-brand alternative to national branded products.
Grains
Cereal crops such as rice, wheat, barley, and oats.
Gross Margin
The difference between revenue and cost of goods sold.
H
Hazard Analysis (HACCP)
Food safety risk management system.
Harvest Season
The period when crops are collected from farms.
Hypermarket
A large retail store combining supermarket and department store features.
I
Impulse Buying
Unplanned purchase triggered in-store or online.
Import
Goods brought into a country for sale.
Inventory Turnover
The rate at which inventory is sold and replaced over a period.
J
Impulse Buying
Unplanned purchase triggered in-store or online.
Just-in-Time (JIT)
An inventory strategy where goods arrive only when needed.
K
Kilogram (kg)
A metric unit of weight commonly used for food products.
Kosher
Food prepared according to Jewish dietary laws.
L
Labeling
Information printed on packaging about ingredients and nutrition.
Logistics
The coordination of transporting and storing goods efficiently.
M
Marketplace
A platform connecting buyers and sellers.
Markup
The difference between cost price and selling price.
Minimum Order Quantity (MOQ)
The smallest quantity a supplier agrees to sell.
N
Non-Perishable
Food items with long shelf life that do not spoil quickly.
Nutritional Label
A panel listing calories and nutrient information.
O
Organic
Food grown without synthetic pesticides or fertilizers.
Out of Stock
A product currently unavailable for purchase.
P
Perishable Goods
Items that spoil quickly, such as dairy, meat, and fresh produce.
Private Label
Products manufactured by one company but sold under a retailer's brand.
Q
Quality Control
Procedures ensuring food meets safety and quality standards.
R
Reorder Level
The stock level at which new inventory must be ordered.
Retail Price
The final price consumers pay in stores.
Refrigerated Goods
Products requiring cold storage to maintain freshness.
Return Policy
Rules governing how customers can return purchased goods.
Ready-to-Eat
Food that can be consumed without additional preparation.
S
Supply Chain
The network involved in producing and delivering goods.
Shelf Life
The length of time a product remains usable.
Stock Keeping Unit (SKU)
Unique identifier assigned to each product variation.
Seasonal Produce
Fruits and vegetables harvested during specific times of the year.
Supplier
A business that provides goods to retailers or distributors.
Supermarket
Large self-service store selling food and household goods.
Sustainability
Practices that minimize environmental impact in food production and retail.
T
Temperature Control
Maintaining specific temperatures to ensure food safety.
Trade Discount
Discount offered to retailers by manufacturers or wholesalers.
Traceable Supply Chain
A system that tracks products from origin to final sale.
Traceability
The ability to track food from origin to consumer.
U
Unit Price
The price per standard unit of measurement.
Ultra-Processed Food
Industrially formulated food containing additives and preservatives.
Upselling
Encouraging customers to purchase higher-value items.
V
Value Pack
Larger quantity packaging offered at a reduced unit price.
Vegan
Food free from animal-derived ingredients.
Vendor
A person or company that sells goods.
W
Wholesale
The sale of goods in large quantities to retailers.
Warehouse
Storage facility for goods before distribution.
Waste Reduction
Strategies to minimize food loss in retail and supply chains.
X
Xanthan Gum
A thickening agent used in processed foods.
X-Factor Product
A unique feature that differentiates a product in the marketplace.
Xylitol
A sugar substitute used in certain food products.
Y
Year-Round Availability
Continuous product supply regardless of seasonal cycles.
Yogurt Culture
Live bacteria used in fermenting milk into yogurt.
Yield
The quantity of crop produced per unit of land.
Z
Zero Sugar
Products containing no added or natural sugars.
Zoning Regulations
Local laws governing where food businesses can operate.
Zero-Waste Grocery
A retail model that minimizes packaging and environmental impact.