Dried Blueberries: export from Canada to ASEAN

Dried blueberries are usually infused with sweetener rather than simply dehydrated, because the unsweetened fruit dries to a hard, tart product with limited application. The infusion level, residual moisture and any oil coating determine texture, clumping and shelf life.

Wild and cultivated dried blueberries are different products at different price points, with wild carrying the more intense flavour and the provenance story. State which you are buying.

For bakery and cereal manufacturers, water activity is the parameter that governs both stability and whether the fruit migrates moisture into the surrounding matrix. For snack packers, clumping is the practical issue and the coating addresses it.

Specify sweetener type, infusion level, moisture, whole or sliced, and coated or uncoated, and agree the specification against your actual storage climate rather than a generic datasheet.

Dried fruit classifies apart from both fresh and frozen, and infused or sweetened product may sit in a different line again. State the sweetener and infusion level, because they can move the classification as well as the label.