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Dried Fruit, Nuts, and Oilseeds

A staple for centuries

Traditional dried fruits, such as figs, raisins, apricots, dates, or apples, have been a staple of mankind’s diet for several centuries. The origins of dried fruit can be traced back to the Middle East (Iran, Iraq, Syria, Turkey, as well as Egypt). The process of drying fruit represents the earliest forms of food conservation and the resulting dried fruit served as an important source of vitamins for caravans on long journeys through the desert or at sea to protect from scurvy.

From a botanical perspective, nuts also belong to the fruit family. In comparison to other varieties of fruit, nuts display quite a different chemical composition. One significant difference is that nuts contain only a small amount of water, but large amounts of protein and fat in the form of polyunsaturated fatty acids instead, which the human body cannot produce on its own. That’s why nuts or almonds are also sometimes considered “superfoods,” which are supposed to contribute towards having a long, healthy, and happy life.

In contrast to fresh fruit, nuts and dried fruit have a longer shelf life, which makes it necessary to monitor the legal changes even more intensively.

Oilseeds, like nuts, are rich in fat, protein, vitamins, and minerals, and they stand out due to their high amounts of essential fatty acids, which is why many oilseeds are pressed for their valuable oil. Aside from their taste and dietary/physiological relevance, issues concerning food safety and protecting from food fraud also play a large role.

The GBA Group offers you global solutions and finely tuned analyses that provide you with the assurance you need when trading or importing these food products.



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Flyer "Dried Fruit, Nuts, and Oilseeds"

Flyer "Dried Fruit, Nuts, and Oilseeds"


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Here you will find an overview of all our approvals, accreditation certificates and certifications of our laboratories for the field of food analysis.

Approvals, accreditation certificates and certifications


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