The drying of fruit is a method that preserves the fruit that dates back to the ancient times. The drying of fruit was a practice implemented by the ancient Egyptians who spread it all over Europe. They used to dry grapes (raisin), figs, apricots, dates etc.

Their great nutritional value was known practically and through scientific research. We can generally mention that they contain many natural fibres, Vitamins B, A, potassium, iron and many nutritional ingredients depending on the fruit. They also boost our energy levels and contain many anti-oxidants which contribute to our well-being just like fresh fruit.

The most common dried fruit in the Greek market are raisins, plums, apricots, ,figs and dates.

In the last years the consumption of super-fruit in dry form has greatly increased (aronia, goji, blueberry, hippophae etc).

Having invested on state of the art equipment, our company has ensured full control of the drying procedure with low temperatures that preserve a great percentage of the nutrients and organoleptic properties of the fruit and aromatic plants.

Furthermore, the packaging of dried fruit and aromatic plants can be completed in a vertical packaging pillow bag or in a vacuum packaging.

Drying takes place in low temperatures in a closed, controlled area for the best preservation of the nutrients and organoleptic properties of the fruit and aromatic plants. Our company offers services of drying to farmers.