Mengapa memilih Jepang
Mie's continental climate and processing infrastructure produce dried figs with higher pectin / sugar than Mediterranean supply; specialty patisserie input.
Spesifikasi utama
Sugar (sucrose-dominant) 50-60%; protein 2-3%; calcium 200-300 mg/100g; iron 2-3 mg/100g.
Produk akhir tipikal
Premium patisserie dried fruit, muesli / granola input, gift-grade retail.
At a glance
- Pemasok terdaftar
- —
- MOQ tipikal
- 5–25 kg dried; 1–10 kg specialty
- Waktu tunggu tipikal
- 8–12 weeks
- Daerah asal
- Mie (Suzuka, Iga), Aichi
- Kategori
- Bahan makanan
- Musim panen
- August – October (fresh); drying September – November
- Status regulasi Jepang
- Food product; sulphite disclosure for some processing
- Nama Jepang
- 三重ドライいちじく
- Romaji
- 三重ドライいちじく
Tentang bahan ini
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.
Status regulasi
| Jepang | Food product; sulphite disclosure for some processing |
|---|---|
| Uni Eropa | Food import; sulphite labelling per EU |
| Amerika Serikat | GRAS; FDA Prior Notice |
| Tiongkok | GACC food facility registration |