Common Adulteration in Dry Fruits
- Low-quality mixing: Cheaper nuts or seeds may be mixed to increase profits.
- Artificial colours & coatings: Chemical dyes or wax may be used to improve appearance.
- Sugar/glucose syrup: Added to raisins and dates to increase sweetness and weight.
- Chemical preservatives: Sulfur dioxide may be used in apricots, figs and raisins to extend shelf life.
- Mineral oil: Sometimes used to give dry fruits an attractive glossy finish.
- Consumer concern: Such practices can affect the purity, nutritional quality and safety of dry fruits.
- Stay aware: Don’t judge quality by appearance alone—check labelling, colour, texture and overall quality before buying.
