gtag('config', 'AW-1097583994'); put_pixel_code_here Egyptian Companies Enter the Race for Fruit Drying and Adopt Appropriate Packaging to Preserve Product Quality - Sadko Plast | Expert in Jerrican & Plastic Packaging Manufacturing

Egyptian Companies Enter the Race for Fruit Drying and Adopt Appropriate Packaging to Preserve Product Quality

Egyptian companies have started investing in the fruit drying sector, a field still in its early stages but attracting significant interest. In this context, two Egyptian companies have made large investments to drive growth in this promising sector: “Mafi,” owned by Egyptian businessman Ahmed Abu Hashima, and “Raya Foods.”

Mafi: The Largest Agricultural Food Industries Complex

Mafi signed an agreement for the allocation of an industrial land area of 154,000 square meters in the Sadat Industrial City in cooperation with the السويدي Industrial Development Company. The CEO of السويدي Electric and Chairman of السويدي Industrial Development, announced that this project will be the first agricultural food industries complex of its size in the Middle East, with around 80% of its production intended for export, backed by an investment of up to $180 million.

Ahmed Abu Hashima stated that this project aims to support the Egyptian economy by increasing the returns from local agricultural raw materials. The complex will include factories specializing in the production of citrus concentrates, fruit and vegetable drying and freezing for export purposes.

Raya Foods and Enhancing Sustainable Growth in the Agricultural Sector

Raya Foods announced plans to establish a new drying factory in Sadat City with an investment of $40 million. The project aims to enhance the company’s capabilities in manufacturing and exporting frozen foods and expand into global markets.

Engineer Omar Abdel Aziz, CEO of Raya Foods, mentioned that the new investment with a large partner like Helios reflects the company’s accelerating growth. He added: “This investment will enable us to expand and increase our global competitiveness, with a focus on meeting the growing demand for healthy and sustainable products.”

What is Freeze-Drying of Fruit?

Freeze-drying is a process that removes water from fruit by freezing it at low temperatures and then heating it to vaporize the moisture under low pressure. This technique preserves the nutritional value and flavor more effectively compared to traditional drying methods, making it an ideal choice for the food industry that focuses on quality.

The freeze-drying process includes three stages:

  1. Sublimation: Where the water vaporizes from the frozen fruit.
  2. Absorption: The vaporized water is removed.
  3. Freezing: The items are frozen at temperatures between -50°C to -80°C.

The Importance of Freeze-Drying Fruits and Vegetables

Freeze-drying is used in several industries, including pharmaceuticals, medical research, and food production. This type of drying preserves the nutritional and medicinal properties of the items, ensuring the stability of sensitive components. This makes it an ideal method for producing healthy and sustainable products that meet the growing global demand.

Appropriate Packaging for Dried Fruits

To ensure the safety of dried products during transport and storage, it is preferable to package them in polypropylene (PP) containers. These containers protect against moisture and light, preserving the nutritional quality and flavor for long periods. They are resistant to corrosion and heat, lightweight, and recyclable, making them an environmentally friendly option for sustainable packaging.

Academic Sources:

  • Forney, C. F., & Rodoni, L. (2015). “Freeze-drying of fruits and vegetables: Effects on quality.” Acta Horticulturae. doi:10.17660/ActaHortic.2015.1064.48
  • Singh, S. P., & Deshmukh, R. (2013). “Plastic packaging of foods: advantages and limitations.” Journal of Food Science and Technology, 50(2), 206-212. doi:10.1007/s13197-011-0313-6
  • Ratti, C. (2001). “Hot air and freeze-drying of high-value foods: A review.” Journal of Food Engineering, 49(4), 311-319. doi:10.1016/S0260-8774(00)00228-4
  • Arvanitoyannis, I., & Tserkezou, P. (2007). “Packaging and shelf life of dehydrated food products: An overview.” Critical Reviews in Food Science and Nutrition, 47(3), 179-193. doi:10.1080/1040839060062645
  • Cairo (Egypt-Specific) – [Press Source] Facebook Link