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Dried fruit has the majority of the original water content removed and it has a long tradition of use dating back to the fourth millennium BC in Mesopotamia being prized because of its sweet taste, nutritive value, and long shelf life.

Today, dried fruit consumption is widespread and retains most of the nutritional value of fresh fruits.

The specific nutrient content of the different dried fruits reflects their fresh counterpart and the processing method.

Traditional dried fruit has a low to moderate Glycemic Index (GI) – a measure of how a food affects blood sugar levels. All studies assessing the GI of dried fruit show that they are low to moderate and factors thought to contribute to this glycemic response include the viscous texture of dried fruits when chewed; their whole food matrix; the presence of phenolic compounds and organic acids and the type of sugar present (about 50% fructose in most traditional dried fruit.

Dried fruit can be stored for a long time while at the same time retaining its nutritive value.

We have selected an ever expanding range of dried fruit presented as chips, canned and desiccated formats. We welcome your request for additional fruit to be included in our range.

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