Dried Italian Kiwi

Properties

According to our analyses, 100 g dried Italian kiwi contain: 

• Manganese (0.73 mg - 37% of NRV)  
• Potassium (1670 mg - 84% of NRV)  
• Phosphorus (137 mg - 25% of NRV) 

Affordable price

Affordable price means to us offering our clients dried Italian kiwi with no added sugar (containing only natural sugar) that everybody can enjoy. 

We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing. 

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.  Not only that: by choosing large packs of dried Italian kiwi, you are also contributing to the reduction in the use of plastic. 

Storage

You can store dried Italian kiwi away from sources of heat and moisture. Here are 4 useful tips: 

• The best way to store dried kiwi is in a refrigerated environment. Nuturally dried Italian kiwi with no added sugar– (containing only natural sugar)can also be stored easily at room temperature during the winter season. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay. 
• The ideal container for the storage of dried Italian kiwi is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.  
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen, that is fundamental for aerobic bacteria.
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.