Demand for dry fruit has increased across countries and cultures as urbanization has increased and lifestyles have changed, fueling the growth of the industry. The dry fruit market is growing rapidly along with the global snack food sector. Demand for Dry Fruits Market snacks is driven by the consumer trend towards high protein and high fiber snacks. The food industry develops unique products rich in dried fruits, which indirectly contributes to the expansion of the sales market. According to a Vantage Market Research report titled "Analysis Report on Dried Fruits Market Size, Share and Trends by Type (Dates, Dried Grapes, Dried Figs, Dried Apricots), by Application (Bakery, Confectionery, Breakfast Cereals, Snacks), by Region. " (North America, Europe, Asia Pacific, Latin America, Middle East and Africa) and by country (USA, Canada, Mexico, United Arab Emirates) - Global Industry Assessment. In 2021, the market volume was $6.2 billion in revenue. By 2028, the global dried fruit market is valued at US$7.7 billion and is expected to have a compound annual growth rate (CAGR) of 3.9 percent. It is expected that the population growth of urban cities and the growing demand for snacks will contribute to the expansion of the market. The main driver of overall growth is the increase in the urban population and the change in people's lifestyles as a result of a sharp increase in disposable income. The time needed to prepare food has decreased in recent years due to an increase in the workforce, which has led to a desire for higher quality foods that provide more health benefits. 
Urban communities love packaged dried fruit markets because they provide ample nutrition. In addition, interest in proteins has increased in the long term. Protein is now considered to be critical for maintaining a healthy weight and good health, proving that its benefits go far beyond its use for muscle growth. For example, the consumption of fresh fruit has increased significantly in recent years, while the consumption of canned and frozen fruit has declined over the same period. Benefits of Industry Dried Fruit Procurement Reports:
- Customer Satisfaction: Our team of professionals will improve your reports and help you with all your research needs.
- Analyst Support: Ask a qualified analyst to answer your questions before or after purchasing a report.
- Guaranteed Quality: Emphasizes the accuracy and quality of reports.
- Unrivaled Features: Analysts provide in-depth analysis of reports.
The adoption of dried fruit products is hampered by their low price among the high class. In addition, consumers in remote and hard-to-reach areas prefer home cooking due to lack of knowledge about these items. 
However, the promotions and low-cost products of the dried fruit industry will lead to an overall increase in the industry's revenue. The COVID-19 pandemic has affected a number of companies around the world. Another significant impact was the dried fruit market. To slow the rapid spread of COVID-19, governments around the world have taken drastic steps such as closing borders, imposing quarantines, and imposing strict social distancing measures. These actions have had a devastating impact on the global economy, hurting a number of industries. Based on the following data, the impact of COVID-19 on market demand is considered in assessing the market size and growth patterns for all regions and countries:
- COVID-19 Impact Assessment
- American
- Europe
- Latin America and Asia Pacific
- Europe, Asia and Africa
- Quarterly market sales forecast by region for 2020 and 2021
- Key business initiatives to address the long and short term dynamics of COVID-19
Dry Fruit
Fruit that has had most of its original water content removed can be considered dry fruit if it has been dried naturally, in the sun, or using special dryers or dehydrators. Since the fourth millennium BC Dried fruits have been widely used in Mesopotamia and are valued for their sweet taste, nutritional value and long shelf life. The consumption of dried fruits is now commonplace. Dates, plums, figs, apricots, peaches, apples and pears round out the top ten best-selling dried fruits, accounting for about half of all sales. Those dried fruits that have been exposed to the sun or wind tunnel dryers are known as "regular" or "traditional" dried fruits. A sweetener (such as sucrose syrup) is added to many fruits before drying, including cranberries, blueberries, cherries, strawberries, and mangoes. Papaya, kiwi and pineapple are examples of commodities that are usually candied fruit but advertised as dried fruit. Most of the nutritional value of fresh fruits is still found in dried fruits. 
The different nutritional composition of different dried fruits reflects both their fresh counterparts and the way they are processed. Traditional dried fruits such as raisins, figs, dates, apricots and apples have been a staple of Mediterranean cuisine for thousands of years. This is partly due to early cultivation in the Fertile Crescent, an area of the Middle East that includes parts of present-day Iran, Iraq, southwestern Turkey, Syria, Lebanon, Palestine, Israel, and northern Egypt. Grapes, dates, and figs that fell from a tree or vine were dried in the scorching sun, making drying or dehydration the earliest method of food preservation. These fruits fell to the ground and took on an edible form that early hunter-gatherers noted and valued for both their stability and concentrated sweetness. 
Today, dried fruits are produced in most regions of the world and consumed by people of all cultures and demographic groups. In 2006, Americans in the United States consumed an average of 2.18 pounds (1 kg) (processed weight) of dried fruit. About two-thirds of this amount is accounted for by raisins. Much of the dried fruit production in the US and worldwide comes from California. More than 99 percent of U.S. raisins and dried prunes, 98 percent of dried figs, 96 percent of dried peaches, 92 percent of dried apricots, and over 90 percent of dates come from this source. Much of California's dried fruit production is in the San Joaquin Valley, where the soil and environment provide ideal growing conditions, especially during hot, dry summers. In the past it was customary to dry these fruits in the sun, but nowadays only raisins are sun-dried almost entirely naturally. Fruits can be dried whole, in halves or slices, such as grapes, berries, apricots and plums (eg mango, papaya, kiwi). 
They can also be dried and then crushed, made into a paste, or concentrated into juices (such as dates). Depending on the fruits, the residual moisture can vary from minimal (3-8%) to significant (16-18%). Fruit can also be spray dried or tumble dried as a puree, peel or powder. They could be frozen and dried. After freezing, fresh fruits are placed in a sealed drying chamber. The water from the fruits is heated and evaporated while they are still frozen. The fruit retains much of its original flavor and becomes very light and crispy. Confectionery, bakery and pastry shops widely use dried fruits. Dried fruits are used in various sauces, soups, marinades, side dishes, puddings and baby food. When using juices, purees and pastes from dried fruits as ingredients in ready-made dishes, recipes are given the following qualities:
- The high fiber content has the ability to bind and absorb water, soften food and improve nutrition.
- As humectants, organic acids such as sorbitol also impart dough and dough stability and regulate water activity.
- Fructose regulates water activity and imparts sweetness, moisture and surface browning.
- Fruit acids that act as antimicrobial agents and flavor enhancers include tartaric and malic acids (inhibit mold and bacteria growth).
- The nutritional value and attractiveness of vitamins and minerals on the label is increased.
- In meat, phenolic chemicals reduce the rate of lipid oxidation.
- They give a natural caramel shade.
Dry Fruit Industry
Nuts and dry fruit made up a value CAGR of 4% during the historical period of 2017 to 2021 in the world’s industry. Consumer attitudes towards health and well-being are changing, which affects their diet. As the prevalence of various diseases increases, consumers are becoming more health conscious, which encourages them to choose foods that are better suited to their diet and health. Dried fruits contain fiber, potassium, folic acid and magnesium. In addition, they have antioxidant properties that reduce oxidative stress and inflammation in the pancreas while enhancing the insulin response. Vitamin C, which strengthens the immune system and improves the appearance of the skin, is found in dehydrated fruits. The global canned fruit market is predicted to grow steadily at a CAGR of 5.5% between 2022 and 2032. Increasing consumer awareness of the disadvantages of artificial colors and flavors has prompted them to shift towards healthier eating habits. Clean labels or labels that are user-friendly eliminate the clutter of redundant information and provide useful information that makes customers feel like they are in control of their health. Because consumers want to eat foods free of artificial additives and preservatives, clean label products are in high demand. Dried fruit producers make the most of the ingredients to produce goods that are easy to label. 
Demand for less-processed canned fruit is on the rise as more consumers than ever check the ingredients on the back of packaging and look for clean-label products that were once a rarity. Due to the extreme fragmentation of the market, companies are looking for the fastest route to the buyer. Dried fruit producers are using new sales methods to reach a wide range of customers. This is expected to expand the availability of different brands of dried fruit. The increase in retail sales of dried fruits to add nutrients to meals is largely due to high industry fragmentation, lack of brand awareness and lack of customer loyalty. Online sales are on the rise with easier shopping, easier access to products, and more branding options. Targeting health-conscious consumers is expected to boost sales prospects for manufacturers. Offering a personalized taste and experience, being easy to use and taking less time, dried fruit helps bakers meet the changing tastes and demands of consumers. The growing food service sector is looking for convenient products to serve customers faster. By minimizing the number of components and labor-intensive operations required to produce end products such as cakes, pastries, donuts, dairy products, snacks and cereals, ready-to-eat dried fruit simplifies the manufacturing process. 
Dried fruits help produce the highest quality end products by reducing production time. Dried fruits such as apples, strawberries, apricots and others help food service businesses serve high quality baked goods, dairy products and confectionery products by enhancing the taste and texture of the final product. Thus, the use of dried fruits for various purposes opens up promising prospects for expanding the market. Fruit is perishable, so dried fruit is the dominant food import. Prices will increase due to import tax, freight charges, customs duties and logistics costs. Another element that increases the price of the finished product is the density of dried fruits. The fruits are dried using an expensive method called freeze drying, which adds to the final price of the product. As such, sales are expected to be somewhat hampered by the availability of cheaper options and the higher price of dried fruit. Our company have done much research to give you this information, also we are one of the top importers and exporters of the dried figs business. We are proud to be a part of this worldwide business.
