Dried Fruits

Dried figs are sourced from the Aydın and İzmir regions with a moisture content of 20–24%. Graded into size classes such as Lerida, Pulled, Protoben and Layer, their sulphur content can optionally be held at ≤ 1,000 ppm. Available in cartons or vacuum packs from 200 g to 10 kg, dried figs are widely used in the food industry, retail products and the production of energy-enriched foods.

The raisin range includes Thompson, Sultana, Golden and Flame varieties, with moisture at 13–17% and colours from light golden yellow to dark brown. Calibrations vary between 200 and 500 pieces per 100 g, and the products are offered in 12.5 kg kraft bags or retail packs from 250 g to 1 kg. They are an ideal ingredient for bakery, confectionery and breakfast cereal production.

The date group includes varieties such as Deglet Nour, Medjool and Sukkary, with moisture at 15–25% and natural sugar content around 70–75%. Calibrations range from 40 to 110 pieces per kg, and dates are offered in vacuum or MAP packaging from 500 g to 10 kg. Applications span retail consumption, pastry, energy bars and filling products.

This group covers varieties such as apple, plum, pear, tomato, banana and pineapple slices, with moisture in the 10–18% range. It offers a broad portfolio suited to different applications including industrial food production, granola blends, chocolate applications and multi-fruit bars.

Among the technical specifications of dried fruit, moisture content is set in the 10–25% range per ISO 6673, a critical parameter for shelf-life control. Sulphur dioxide (SO₂) can be held at ≤ 2,000 ppm per ISO 5522. Total aflatoxin (B1+B2+G1+G2) meets the ≤ 10 µg/kg limit of EU Reg. 1881/2006, ensuring mycotoxin safety. The microbiological limit is ≤ 10³ CFU/g per ISO 4833, evidencing the hygiene standard. Pesticide residues are checked by GC-MS in line with EU Reg. 396/2005, while heavy-metal safety is held below 0.1 mg/kg by ICP-MS measurement.

In production and quality processes, fruit is hand-picked and selected when ripe in season; drying is carried out entirely by natural methods in the sun or in ovens with controlled air circulation. During calibration, optical sorting machines classify products by size, colour and defect criteria. Sterilisation by steam or irradiation is applied to ensure microbial safety, while packaging is completed with vacuum, MAP (modified atmosphere) or retail-type options. The production system operates in line with international food safety and quality standards under ISO 22000, HACCP, BRC, Halal and Kosher certifications.

For dried fruit, the packaging and logistics setup offers retail formats in 200 g–2 kg vacuum packs suited to supermarkets and chain stores, while 5–10 kg cartons for HORECA and industrial use are preferred in the bakery and manufacturing sectors. For industrial bulk consumption, 12.5 kg kraft bags provide a practical and economical solution, and in export operations 500–1,000 kg big-bags offer high-volume transport suited to bulk shipments. For the premium segment, 250 g–1 kg MAP (modified atmosphere packaging) options with extended shelf life are preferred.

Under our sustainability and traceability approach, Fonte Food applies a direct contract-farming model with local growers, supporting agricultural sustainability while securing raw-material quality. Food safety and traceability systems are managed with batch-level coding so products can be tracked from harvest to end consumer. Packaging materials are recyclable, and energy-efficient drying technologies are preferred in production. Logistics planning that minimises the carbon footprint is applied to transport.