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Dried Fruits, Nuts, and Oilseeds

Traditional dried fruit like figs, raisins, apricots, dates, and apples have been a staple of the human diet for centuries. The origins of dried fruit can be traced back to the Middle East (Iran, Iraq, Syria, Turkey, as well as Egypt). As grapes, dates, or figs fell from the trees or vines, they were dried by the heat of the sunshine. The process of drying fruit represents the oldest form of food preservation and the dried fruit itself served to provide vitamins for caravans on long journeys through the desert or to protect seafarers from scurvy.

From a botanical point of view, nuts also belong to the fruit family. In comparison to other fruit families, however, nuts have a different composition of nutrients. One significant difference is that nuts contain only a small portion of water, but a large amount of protein and fat in the form of polyunsaturated fatty acids, which the human body cannot produce on its own.

In terms of nutritional value, oilseeds demonstrate many similarities with nuts. They too are rich in protein, vitamins, and minerals, and are also characterized by high amounts of essential fatty acids, which is why many oilseeds are pressed for their valuable cooking oil.

When assessing the quality of these products, aside from evaluating their flavor and nutritional value, it is also important to consider food safety and the relevant legal requirements.

The GBA Laboratory Group offers you comprehensive expert consulting and a wide range of analyses that are relevant to specific products, providing you with the assurance you need in order to put your food products on the market.


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