Dehydrated fruit and vegetables is one from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.
Dehydrated fruit's and vegetables is prized because of its sweet taste, nutritive value and long shelf life.
Dried fruits/ vegetables retain most of the nutritional value of fresh fruits
We have a wide range of dehydrated vegetables dehydrating the vegetables to preserve and retain the life sustaining nutrients with intriguing texture and flavours for longer shelf life. the dehydration process removes the moisture from the peppers preserves their natural sweetness, vibrant colour .
Our top class dehydrated vegetables are convenient for easy formulation and new product development as they are flexible when mingled with other products to enrich the flavours and maintain consistency .
Our range of vegetables and spices include:
-Dehydrated garlic powder, garlic flakes
-Dehydrated onion powder, onion flakes
-Dehydrated carrot
-Dehydrated beans
-Dehydrated tomato
-Dehydrated cabbage
-Dehydrated beetroot
-Dehydrated curry leaves
-Dehydrated capsicum
Ginger (Zingiber Officinale) is a commodity that is highly valued in international markets for its aroma, pungency and high oil and Aleo resin content.
Nigeria is the third largest exporter of ginger in the world after China and India. Most of the dried ginger that are available for international trade are simply sun dried over a few days, but artificial drying is also used in areas lacking a defined dry season to coincide with the harvest.
The rhizome is dried to 10-12 percent moisture content. Dried ginger is usually presented in a split or sliced form. Splitting is said to be preferred to slicing, as slicing loses more flavor, but the sliced are easier to grind and this is the predominant form of dried ginger currently in the market
The principle of preservation by dehydration process is to remove the moisture content of a material to a level
where micro-organism may not be able to grow and spoil it. We have excellent partners working on dehydrated garlic, onion, cabbage, carrot, okra,etc. We are continuously in search for new customers with a dynamic boundary and are also ready to customise based on their individual need.
The fresh vegetables are washed thoroughly and prepared into suitable size. These prepared vegetable pieces are then blanched
procedurally. In first stage, the moisture content is reduced upto 20+5% and in the second stage moisture content is reduced to 8+2% depending upon type of vegetables. The temperature of drier in first stage drying is normally kept at 60+5 degree C. and in second stage, the temperature is maintained at 40+5 degree C. The dehydrated vegetables are then cooled and packed i
The product shall be prepared from wholesome vegetables free from any fungi, blight or discolouration. Only edible portion of the vegetable (for any variety) shall be used so as to maintain the right quality and also to get the right taste from boiling.
