Tavazo Raw Diet Mixed Nuts

Due to the exclusion of thermal roasting, heat-labile Omega-3 fatty acids in walnuts and delicate antioxidants in pistachios remain entirely intact. Zero sodium content prevents water retention. Caloric content registers approximately 580 kcal per 100g, derived exclusively from heart-healthy unsaturated plant fats, dietary fiber, and natural plant protein.

Raw tree nuts undergo organic CO2 flush conditioning and optical sorting prior to blending to eliminate potential larvae, oxidative defects, or stale kernels. Subsequent nitrogen-flushed vacuum sealing creates an anaerobic environment preventing pest development or biological degradation throughout storage.

Shadow-dried raisins contain zero sulfur dioxide or chemical drying dips, preserving 100% natural fructose and micronutrients. Their chewy texture beautifully balances raw nut crunch. They provide a rich natural source of bioavailable iron and slow-release dietary carbohydrates for sustained physical stamina.

Short-term storage under 3 months requires cool ambient conditions below 20°C. For long-term holding or tropical destination warehousing, cold storage (5–10°C) is strongly recommended. Cold temperatures slow down enzymatic activity and fatty acid oxidation, guaranteeing crisp taste retention over extended periods.

Tavazo raw product streams undergo comprehensive testing confirming zero heavy metals, organophosphate pesticide residues, or mold contamination. Full COA test documentation is attached to each manifest. These analyses ensure seamless compliance with EU, Eurasian Union, and GCC international food safety regulations.

Yes, wholesale customers can customize the raw formulation to consist exclusively of tree nut kernels (raisin-free) or alter ingredient proportions based on target demographics. The minimum order quantity for formula adjustments is 500 kg per production run.

Walnut kernels possess high polyunsaturated fatty acids prone to oxidation; therefore, packaging uses multi-layer foil pouches with complete oxygen evacuation and nitrogen flushing. This oxygen barrier prevents rancidity development and maintains the characteristic light creamy color of raw walnuts.