Dried Mie Figs
三重ドライいちじく (三重ドライいちじく)
Por qué hacer sourcing en Japón
Mie's continental climate and processing infrastructure produce dried figs with higher pectin / sugar than Mediterranean supply; specialty patisserie input.
Spec clave
Sugar (sucrose-dominant) 50-60%; protein 2-3%; calcium 200-300 mg/100g; iron 2-3 mg/100g.
Producto final típico
Premium patisserie dried fruit, muesli / granola input, gift-grade retail.
At a glance
- Proveedores listados
- —
- MOQ típico
- 5–25 kg dried; 1–10 kg specialty
- Plazo típico
- 8–12 weeks
- Regiones de origen
- Mie (Suzuka, Iga), Aichi
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- August – October (fresh); drying September – November
- Estado regulatorio en Japón
- Food product; sulphite disclosure for some processing
- Nombre japonés
- 三重ドライいちじく
- Romaji
- 三重ドライいちじく
Sobre este ingrediente
Mie Prefecture is Japan's largest producer of fresh figs and the premium dried-fig market. Cultivars 'Houraishi' and 'Masui Dauphine' anchor production; specialty processors in Suzuka and Iga produce semi-dried and fully-dried product for confectionery and fine-dining retail. Higher pectin and sugar content than mass-volume Mediterranean dried figs. Used in patisserie, premium muesli, and as a calcium-iron functional retail snack.
Estado regulatorio
| Japón | Food product; sulphite disclosure for some processing |
|---|---|
| Unión Europea | Food import; sulphite labelling per EU |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |