Dried Figs - General Information

All the processing activity of our Figs is done by Tasty Greens Growers Private Limited and Marketed under FigMaggic brand. Dried figs have a moisture content of 21-30%. All quality parameters of Good Agricultural Practices(GAP) are followed. This low moisture fruit is generally sold to health food outlets. Dry figs processed by Tasty Greens are sold under the brand of FigMaggic and are certified by the FSSAI (Food Safety and Standards Authority of India) organization; All our farms are Global Gap Certified farms and strictly follow GAP norms.

Tasty Greens follows Osmotic Drying procedure to dry the figs. Osmotic drying helps figs to retain Colour, Aroma, Texture and Nutritional values. Osmotic drying improves the Taste and acceptability of dry figs and make them more shelf stable. After Osmotic dipping in sugar solution, the figs are Naturally Sun dried in Solar Green House Dryer with total UV protection under totally Hygene conditions.

During Osmotic dipping of figs in sugar solution, only the internal moisture of the fruit is taken out without adding any outside sugar into the fruit. “Surfacing” of natural sugars on dry figs occurs more rapidly at lower moisture levels and appears as surface sugar crystals. No liability for prevention of this natural phenomenon is assumed by Tasty Greens and Green Eats Growers. The appearance of “sugaring” does not indicate spoilage; it merely alters the product’s appearance. All moisture determinations are made by the DFA moisture meter.

Preservatives

Dried Figs in their natural condition are a remarkably stable food; however, when the moisture content is raised to enhance their palatability, they become more susceptible to mold and yeast action. To preserve high moisture processed figs, potassium sorbate is added. This preservative, approved by the Food and Drug Administration, is widely used in the food industry.

When added to foodstuffs, potassium sorbate releases sorbic acid, its preserving component. Sorbic acid is a polyunsatu-rated fatty acid very similar to other such acids which occur naturally in edible fats and oils. Sorbic acid is completely metabolized in the body, and therefore may be considered a food. It is effective as a mold inhibitor and does not affect the flavor or taste of the treated food. The amount of sorbic acid required to obtain a preserving action is nominal; as a rule, 500 ppm or 0.05% (by weight) is sufficient.

Citric acid is used on Deanna variety to retain color. The amount of citric acid required is nominal: 500 ppm or 0.05%(by weight) is sufficient..

Recommended Storage

  • 4°- 12°C., 55% RH
  • maximum 20°C., 55% RH