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& preservation","Storage and preservation techniques for professionals.","Dried fruit storage & preservation | Palimex","Storage and preservation techniques to maximize the shelf life of dried fruits.",[515,517],{"id":283,"slug":507,"path":507,"label":516},"Pro tips",{"id":504,"slug":509,"path":505,"label":510},[],{"ok":18,"alternates":520},{"fr":521,"en":522,"de":523},"\u002Fblog\u002Fconseils-pro\u002Fconservation\u002Fconserver-fruits-secs","\u002Fen\u002Fblog\u002Fpro-tips\u002Fstorage\u002Fstorage-preservation-techniques-dried-fruits-maximize","\u002Fde\u002Fblog\u002Fprofi-tipps\u002Flagerung\u002Flager-und-konservierungsmethoden-trockenfruechte",{"academy":525,"blog":526,"expertise":527},[],[],[],{"id":529,"title":530,"h1":531,"category":507,"subcategory":509,"slug":532,"coverImage":533,"thumbnailImage":533,"content":534,"faq":535,"metaDescription":581,"active":18,"datePublished":582,"dateUpdated":583,"readingTime":245,"mentor":27,"alternates":584,"langsWithContent":585,"audioEnabled":48,"audioUrl":55,"author":586},208,"How to store dried fruit: methods and shelf life","Storage and preservation techniques for dried fruits to maximize their life","storage--storage-preservation-techniques-dried-fruits-maximize","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Fae1558e78267.webp","\u003Ch2>Key points for professionals\u003C\u002Fh2>\n\u003Cul>\n  \u003Cli>Transparent sourcing: require batch-by-batch analyses from the supplier\u003C\u002Fli>\n  \u003Cli>Stable storage: 12 to 18 °C with 50 to 60 % humidity\u003C\u002Fli>\n  \u003Cli>Strict FIFO: labelling with 3 dates (entry, production, best-before)\u003C\u002Fli>\n  \u003Cli>Repackaging: vacuum or nitrogen-based, depending on volume\u003C\u002Fli>\n  \u003Cli>Quality control: hygrometer + organoleptic tests at each reception\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>Rich in nutrients, \u003Ca href=\"\u002Fen\u002Fwholesale\u002Fdried-fruit\u002F\" title=\"Dried Fruit\">dried fruits\u003C\u002Fa> are also appreciated for their intense flavour. They can be used as a snack, to enhance dishes, or as base ingredients in various recipes. To enjoy dried fruits for longer while preserving their taste and texture, it is essential to know the right storage techniques. Let’s explore in this article the best practices for \u003Cstrong>preserving dried fruits\u003C\u002Fstrong> and maximising their shelf life.\u003C\u002Fp>\n\u003Cblockquote>According to \u003Ca href=\"https:\u002F\u002Fwww.fao.org\u002Ffao-who-codexalimentarius\u002Ffr\u002F\" rel=\"noopener\" target=\"_blank\">FAO Codex Alimentarius — food safety standards\u003C\u002Fa>, the quality and traceability of professional dried fruits rely on a controlled supply chain and storage standards consistent with the international Codex Alimentarius norms.\u003C\u002Fblockquote>\n\n\u003Ch2>\u003Cstrong>Choosing the right container\u003C\u002Fstrong>\u003C\u002Fh2>\n\u003Cp>To extend the freshness of dried fruits such as apricots, raisins, prunes, dates, apples, figs, mangoes, and others, a few simple tips must be followed. One of the most important is the use of airtight packaging. Indeed, using airtight containers is essential to protect dried fruits from air and moisture. Use glass jars with rubber seals, plastic boxes, or zip-lock bags. These containers are particularly effective in preventing external contaminants such as dust and insects.\u003C\u002Fp>\n\u003Cp>You can purchase your dried fruits from experienced suppliers like Palimex. Specialising in dried fruits, we have an online shop offering a wide range of \u003Ca href=\"\u002Fen\u002Fwholesale\u002Fdehydrated-fruit\u002F\" title=\"Dehydrated fruit\">dehydrated fruits\u003C\u002Fa>. They are packaged to ensure optimal freshness with each opening. Whether in jars, pots, buckets, plastic bags, or other hermetically sealed containers, their packaging is designed for efficient storage. This approach helps maintain the quality and flavour of dried fruits, ensuring they stay fresh for as long as possible.\u003C\u002Fp>\n\u003Ch2>\u003Cstrong>Finding the ideal storage location\u003C\u002Fstrong>\u003C\u002Fh2>\n\u003Cp>Ideally, dried fruits should be stored in a dry, cool, and dark place. Store them in cupboards or a cabinet to avoid exposure to heat and moisture. These can cause mould and pest development, as well as alter the taste and quality of your \u003Ca href=\"\u002Fen\u002Fbrands\u002Fmeyva\u002Fconfectionery\u002Fdehydrated-fruit\u002Fbucket-meyva-aloe-vera-dehydrated-3kg-924\" title=\"BUCKET MEYVA - ALOE VERA DEHYDRATED 3KG\">dehydrated\u003C\u002Fa> fruits. Additionally, it is essential to keep them away from any heat source, such as radiators and direct sunlight, to prevent oxidation. For extended storage, up to one year, it is recommended to store them in a tightly sealed plastic bag in a refrigerator or freezer.\u003C\u002Fp>\n\u003Ch2>\u003Cstrong>Monitoring shelf life\u003C\u002Fstrong>\u003C\u002Fh2>\n\u003Cp>When properly packaged and stored, dried fruits can be kept for several months, or even up to 3 years under ideal conditions. Follow the best-before dates and practise regular stock rotation to avoid losses. Also, regularly check your dried fruits to detect any signs of deterioration. If you notice spots, a change in colour, smell, texture, or any other suspicious sign, it is best to discard them immediately to prevent any health risks.\u003C\u002Fp>\n\u003Ch2>Summary table of B2B standards\u003C\u002Fh2>\n\u003Ctable>\n\u003Cthead>\u003Ctr>\u003Cth>Criterion\u003C\u002Fth>\u003Cth>B2B Standard\u003C\u002Fth>\u003Cth>Best Practice\u003C\u002Fth>\u003C\u002Ftr>\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\u003Ctd>Sourcing\u003C\u002Ftd>\u003Ctd>Traced origins (Morocco, Tunisia, Iran, California)\u003C\u002Ftd>\u003Ctd>Samples + batch-by-batch analyses\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Quality\u003C\u002Ftd>\u003Ctd>Moisture \u003C 6 %, aflatoxin below EU threshold\u003C\u002Ftd>\u003Ctd>Hygrometer + ISO 712\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Storage\u003C\u002Ftd>\u003Ctd>12-18 °C, 50-60 % ambient humidity\u003C\u002Ftd>\u003Ctd>Vacuum or nitrogen for fatty products\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Packaging\u003C\u002Ftd>\u003Ctd>Multilayer bags, INCO labelling\u003C\u002Ftd>\u003Ctd>Allergens + supplier traceability\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Logistics\u003C\u002Ftd>\u003Ctd>Strict FIFO, 15-day inventory for sensitive items\u003C\u002Ftd>\u003Ctd>3 readable dates per container\u003C\u002Ftd>\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\n\u003Ch2>Further reading\u003C\u002Fh2>\n\u003Cp>Additional resources on our blog:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>complete preservation guide\u003C\u002Fli>\n\u003Cli>preserving Medjool dates\u003C\u002Fli>\n\u003Cli>5 mistakes that cause mould\u003C\u002Fli>\n\u003Cli>cashew nut grades\u003C\u002Fli>\n\u003C\u002Ful>\n\n\u003Ch2>B2B context and sector best practices\u003C\u002Fh2>\n\u003Cp>In a B2B market where quality requirements are constantly rising — traceability, food safety, end-customer expectations — mastering these fundamentals provides a tangible and measurable competitive advantage. Players who secure their supply chain upstream protect their net margin downstream, and this often makes the difference between a wholesaler who maintains their order book over 5 years and one who sees their customers leave for the cheapest competitor. The 2024-2026 period saw an 18 % increase in DGCCRF inspections of the dried fruit sector in France, a sign that regulation is tightening alongside consumer expectations. Penalties for non-compliance can quickly amount to several months of gross margin, not to mention the reputational impact.\u003C\u002Fp>\n\u003Cp>For a wholesaler, greengrocer, or restaurateur, translating these standards into weekly operational routines makes the difference between a reliable supplier and a fragile player. The best practices described in this article apply regardless of your volume — from 50 kg per week to several pallets per day — with proportional adjustments in equipment and investment, but with the same methodological rigour. Quality does not scale down as volume increases; on the contrary, it becomes an even more strategic issue. This is precisely the philosophy that distinguishes the leading players in the professional dried fruit market in France.\u003C\u002Fp>\n\u003Cp>On the commercial side, B2B customer satisfaction largely depends on consistency — a dried fruit must have the same taste, texture, and colour from one batch to another. This consistency is precisely what is compromised by common storage and management errors. Investing in staff training in reception and storage areas generally yields more than new equipment, at a much lower cost. Bakers, pastry chefs, caterers, and restaurateurs who are your end customers do not buy a price — they buy a guarantee of consistency, and they are willing to pay 10 to 15 % more for it.\u003C\u002Fp>\n\u003Cp>The systemic approach remains the best: auditing your warehouse twice a year, measuring your losses as a percentage of stock, comparing these metrics to sector standards (3-4 % for a well-managed wholesaler, 1-2 % for the best players). These figures, once highlighted, immediately reveal the real levers for improvement and allow for prioritising investments. Many operators focus on the purchase price, while the biggest savings lie in reducing storage and downstream logistics losses. A quick calculation: if you buy 200 tonnes per year at €8\u002Fkg and lose 5 % in storage, that’s €80,000 wasted each year — far more than what a €10,000 investment in well-chosen equipment costs over 5 years.\u003C\u002Fp>\n\u003Cp>Upstream sourcing also plays a decisive role: a supplier transparent about their delivery moisture, drying times, and aflatoxin controls buys you several weeks of commercial shelf life. Prioritise supply chains that agree to share their batch-by-batch analyses rather than those that settle for a generic certificate. This difference in transparency directly translates into margin over 12 months of operation. Moroccan, Tunisian, Turkish, and Iranian supply chains are currently among the most structured on these issues, provided you choose the right partner — a broker or a direct importer do not offer the same level of traceability information.\u003C\u002Fp>\n\u003Cp>On the regulatory front, DGCCRF and DDPP inspections focus on traceability chains, allergen labelling (nuts must be declared under INCO Regulation 1169\u002F2011), and packaging compliance with migration standards. Non-compliances in dried fruits are generally due to incomplete labelling rather than a product defect. An internal audit of your labelling process every six months eliminates 80 % of regulatory risk at almost no cost. Fines can go up to €1,500 per non-compliant batch, and the media coverage of a product recall usually costs far more in lost trust than the fine itself.\u003C\u002Fp>\n\u003Cp>For further insights, regularly engage with your industry peers through professional federations (FIAC, ANIA, FNDPA, FFCD depending on your business). Feedback from other operators is often more valuable than formal training and allows you to calibrate your practices against concrete and up-to-date benchmarks. WhatsApp and LinkedIn groups dedicated to B2B dried fruits are also a free and accessible source of information. Trade shows like SIRHA, ProSweets, and Marca Bologna remain essential events to stay market-aware and benchmark your practices against European leaders.\u003C\u002Fp>\n\u003Cp>Finally, do not overlook the human factor: a trained and autonomous team in the storage area detects anomalies within 24 hours, whereas an untrained team may overlook them for weeks. The cost of a two-day training session per year per operator is largely offset by the reduction in customer disputes and improved product quality. This is likely the highest ROI in the sector, yet it is the most neglected by operational management. With naturally high staff turnover in food logistics, a structured onboarding programme with a daily checklist becomes a real competitive asset in the medium term.\u003C\u002Fp>\n\u003Cp>The recent evolution of the European market is driving accelerated consolidation: medium-sized players (€5 to €30 million in turnover) are the most exposed to pressure between very large players (Frutarom, Tate & Lyle, Olam) and agile artisans who capture the premium segment. To stay in the race, you must either grow quickly through external growth or specialise in a defendable niche — premium origins, organic, halal, IFS QS, kosher depending on your customer base. The mid-range position without strong differentiation is eroding year after year; it’s a mathematical certainty.\u003C\u002Fp>\u003Ch2>Further reading\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Ca href=\"\u002Fen\u002Fblog\u002Fgrocery\u002Folives\u002Fgrossiste-olives-vrac-seaux-saumure-calibres\">Bulk Olives Wholesaler: Buckets & Brine for Foodservice\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>",[536,539,542,545,548,551,554,557,560,563,566,569,572,575,578],{"q":537,"a":538},"What is the difference between the Best Before Date (BBD) and the production date on Palimex dried fruit labelling?","The Best Before Date (BBD) indicates the period during which the product retains its optimal organoleptic qualities, while the production date allows for stock rotation tracking using the FIFO (First In, First Out) method.",{"q":540,"a":541},"How can the residual moisture of a batch of dried fruit be checked upon receipt?","A professional hygrometer must be used to measure both ambient humidity and the moisture content of the products upon receipt, with a maximum threshold of 60% to ensure storage stability.",{"q":543,"a":544},"What are the risks if dried fruit is exposed to direct light?","Exposure to light accelerates lipid oxidation, altering the colour, taste, and reducing the shelf life of dried fruit.",{"q":546,"a":547},"How should dried fruit storage be adapted during periods of high heat?","Maintain a stable temperature between 12 and 18°C with controlled humidity (50-60%) and avoid sudden temperature fluctuations.",{"q":549,"a":550},"What is the maximum shelf life of vacuum-packed dried apricots in a pail?","With vacuum packaging and compliant storage, dried apricots can be kept for up to 12 months without any loss of quality.",{"q":552,"a":553},"How can insect contamination be prevented in dried fruit stocks?","Use airtight containers (buckets, nitrogen-flushed bags) and apply systematic quality control upon each receipt to detect any signs of infestation.",{"q":555,"a":556},"What are the rejection criteria for a batch of dried fruit upon receipt?","A batch is rejected if moisture exceeds 60%, if mould is visible, or if organoleptic tests reveal any alteration in taste or texture.",{"q":558,"a":559},"How should dried fruit stock rotation be organised for a catering business?","Apply the FIFO method by labelling each batch with the entry, production, and Best Before dates to ensure priority use of the oldest stock.",{"q":561,"a":562},"Which dried fruits are most sensitive to moisture and require enhanced monitoring?","Soft-fleshed dried fruits such as figs or dates are more sensitive to moisture and must be regularly checked for packaging integrity.",{"q":564,"a":565},"How should dried fruit storage be adapted for a gourmet grocery store in an urban area?","Use opaque, airtight containers stored in a climate-controlled room, protected from light and temperature fluctuations.",{"q":567,"a":568},"What is the procedure to follow if a batch of dried fruit shows an abnormal moisture level?","Isolate the batch, verify upstream storage conditions, and contact the supplier for analysis and potential return or repackaging.",{"q":570,"a":571},"How should dried fruit in HORECA packaging be stored for use in foodservice?","HORECA formats must be stored in airtight containers, protected from light and moisture, with strict rotation to prevent waste.",{"q":573,"a":574},"What are the visual signs of dried fruit unfit for consumption?","Signs of mould, a sticky texture, or abnormal colour changes indicate spoilage requiring batch rejection.",{"q":576,"a":577},"How should dried fruit stocks be managed during peak demand periods (Christmas, Ramadan)?","Anticipate bulk orders, verify lead times, and secure stock with packaging suitable for high volumes.",{"q":579,"a":580},"What is the difference between vacuum packaging and nitrogen packaging for dried fruit?","Vacuum packaging removes oxygen, while nitrogen preserves texture and colour by neutralising oxidation reactions.","Discover the best storage and preservation techniques for dried fruits. Follow our recommendations to maximize their shelf life | Palimex.","2026-05-13T08:00:42.000Z","2026-05-14T10:52:09.000Z",{"fr":521,"en":522,"de":523},[35,39,43],{"id":271,"slug":587,"name":588,"firstname":589,"lastname":590,"title":591,"bio":592,"image":593,"linkedinUrl":594,"url":595},"aude-moyne","Aude Moyne","Aude","Moyne","Marketing & Communications Manager — Palimex \u002F Meyva","As Marketing & Communications Manager at Palimex \u002F Meyva, Aude Moyne leads the company's communications and digital marketing strategy: editorial content, email campaigns and the promotion of its product ranges.\n\nHer experience at Palimex, a specialist in dried fruit, nuts, olives and spices for professionals, has given her in-depth knowledge of the products, their origins and uses, and the expectations of food-industry professionals.\n\nThe blog articles are written or supervised by her, in collaboration with Palimex's sales and product teams whenever a topic calls for specific expertise.","\u002Fstatic\u002Fuploads\u002Fteam-photos\u002Faude-moyne.webp","https:\u002F\u002Fwww.linkedin.com\u002Fin\u002Faude-moyne-bengtsson-56abb013\u002F","\u002Fauteur\u002Faude-moyne",[597,608,619,630],{"id":190,"title":598,"category":507,"subcategory":599,"slug":600,"segment":601,"categoryPath":602,"path":603,"linkRewrite":604,"excerpt":605,"coverImage":55,"thumbnailImage":55,"nuxtUrl":606,"datePublished":607,"dateUpdated":607,"readingTime":245,"faqCount":162},"Quality Dispute on a Batch: From Claim to Credit Note","guides","guides--litige-qualite-reclamation-avoir","litige-qualite-reclamation-avoir","pro-tips\u002Fguides","pro-tips\u002Fguides\u002Flitige-qualite-reclamation-avoir","conseils-pro--guides--litige-qualite-reclamation-avoir","Building a valid quality claim file: batch, photos, deadlines. Fact-based B2B procedure through to credit note or replacement at Palimex.","\u002Fblog\u002Fpro-tips\u002Fguides\u002Flitige-qualite-reclamation-avoir","2026-09-10T06:03:17.000Z",{"id":609,"title":610,"category":507,"subcategory":509,"slug":611,"segment":612,"categoryPath":505,"path":613,"linkRewrite":614,"excerpt":615,"coverImage":616,"thumbnailImage":616,"nuxtUrl":617,"datePublished":618,"dateUpdated":618,"readingTime":245,"faqCount":162},309,"Lot Inspection: How to Build a Representative Sample","conservation--agreage-echantillonnage-lot","agreage-echantillonnage-lot","pro-tips\u002Fstorage\u002Fagreage-echantillonnage-lot","conseils-pro--conservation--agreage-echantillonnage-lot","Receiving a pallet: how many samples, how to distribute them, and which checkpoints to use for inspecting a lot of nuts, spices, or olives without opening everything.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Fefb5a3ed978c.webp","\u002Fblog\u002Fpro-tips\u002Fstorage\u002Fagreage-echantillonnage-lot","2026-09-09T06:01:46.000Z",{"id":620,"title":621,"category":507,"subcategory":509,"slug":622,"segment":623,"categoryPath":505,"path":624,"linkRewrite":625,"excerpt":626,"coverImage":627,"thumbnailImage":627,"nuxtUrl":628,"datePublished":629,"dateUpdated":629,"readingTime":245,"faqCount":162},308,"Shrinkage and Breakage: Measuring Bulk Aisle Losses","conservation--demarque-casse-rayon-vrac","demarque-casse-rayon-vrac","pro-tips\u002Fstorage\u002Fdemarque-casse-rayon-vrac","conseils-pro--conservation--demarque-casse-rayon-vrac","Breakage, dehydration, sampling, weighing errors: the Palimex method to measure each bulk B2B loss item and adjust your pricing without guesswork.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Ff2bfbc1ed76b.webp","\u002Fblog\u002Fpro-tips\u002Fstorage\u002Fdemarque-casse-rayon-vrac","2026-09-08T06:01:51.000Z",{"id":631,"title":632,"category":507,"subcategory":633,"slug":634,"segment":635,"categoryPath":636,"path":637,"linkRewrite":638,"excerpt":639,"coverImage":640,"thumbnailImage":640,"nuxtUrl":641,"datePublished":642,"dateUpdated":642,"readingTime":235,"faqCount":162},307,"Cycle Counting: Counting Without Halting B2B Operations","trends","tendances--inventaire-tournant-methode","inventaire-tournant-methode","pro-tips\u002Ftrends","pro-tips\u002Ftrends\u002Finventaire-tournant-methode","conseils-pro--tendances--inventaire-tournant-methode","Cycle counting method for grocery and foodservice: segmentation by product family, frequency based on turnover, acceptable discrepancies, and handling recurring variances.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F024f02cb2cef.webp","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Finventaire-tournant-methode","2026-09-07T06:01:31.000Z"]