Harayein Dried Kiwi Slices

Fruit chlorophyll degrades into brownish pheophytin when exposed to heat and uncontrolled fruit acids. Cheepser resolves this by operating low-temperature (<45°C) rapid dehumidification tunnels coupled with a natural ascorbic acid antioxidant pre-treatment, safeguarding chlorophyll molecules without chemical sulfites.

Only Hayward crops testing between 11 and 14 Brix with balanced titratable acidity enter production. As moisture evaporates, natural fructose and intrinsic citric/quinic acids concentrate harmoniously, creating a tangy sweet-sour bite without added sugars.

Rotary slicers deliver 4 mm wet cuts that dehydrate into 2-2.5 mm wafers. Rings are size-graded to 45-60 mm outer diameters. Basal end-cuts and broken crescents are culled mechanically into tea-infusion grades.

Moisture content is strictly tuned between 12% and 14%, with water activity (aw) kept below 0.59. Combined with natural fruit acidity, this matrix imparts a soft chew while halting osmophilic yeasts and fungal growth during ambient storage.

Cartons must be stored below 15°C with RH under 50% in light-deprived facilities. Ambient chlorophyll degrades under visible UV light and temperatures above 20°C; hence, packaging in metallized barrier liners is strictly maintained.

Yes; upon steeping in hot water, the slices release a translucent pale-green hue and a crisp tart finish without clouding the beverage. The circular structural integrity remains intact without disintegrating in the cup during service.

The domestic B2B MOQ is 50 kg. Master cartons contain two 2.5 kg hermetic metallized vacuum pouches. Export palletization features 120 cartons (600 kg net) on 120x100 cm pallets, secured with anti-puncture stretch wrap.