dried figs : packing, transporting and risk factors

8/14/2019 Dried Figs : Packing, Transporting and Risk Factors

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Figs, driedGeneral:

Product information

Packaging

Transport

Container transport

Cargo securing

Risk factors and loss prevention:

Temperature Odor

Humidity/Moisture Contamination

Ventilation Mechanical influences

Biotic activity Toxicity / Hazards to health

Gases Shrinkage/Shortage

Self-heating / Spontaneous combustion Insect infestation / Diseases


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Product information

Product name

German Feigen, getrocknet

English Figs, dried

French Figues sches

Spanish Higos secadosScientific Ficus carica

CN/HS number * 0804 20 ff.

(* EU Combined Nomenclature/Harmonized System)


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Product description

Figs are the pear-shaped false fruits of the fig tree, of the mulberry family(Moraceae). They contain large numbers of tiny stone fruits inside them. They

are preserved by drying (dried fruit). The fig tree, which is often more bush-

like, is native to the Persian Gulf and the Mediterranean. It is now widespread

throughout the tropics and subtropics.

The drying process flattens the figs, resulting in the loss of their pear-like

shape and the adoption of a round shape.

Depending on quality, a distinction is drawn between natural figs and

processed figs:

Natural figs are dried in the sun or by machine, threaded on cords or into rings.

The glucose which crystallizes out and creates a dull surface with its granulespreserves the figs naturally as dried fruit.

Processed figs undergo several operations, i.e. drying, immersion in salt water

or steam treatment, pressing and then drying again. Pressing into particular

shapes (slabs, rolls) and processing give the figs an attractive, shiny appearance.

Figs processed in this way are commercially the most desirable.


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Quality / Duration of storage

Figs should be large, thin-skinned and light brown and taste sweet, juicy and

honey-like. The most sought-after are Smyrna-type figs, which are well suited

to the drying process. The whitish coating on the skin is glucose which has

crystallized out.

Provided that the recommended storage temperature and relative humidity are

complied with, candying of the fruits may be avoided, though this is not

spoilage but merely the consequence of fluctuations in humidity andtemperature. Thus, fruits which are very severely dried-out and display severe

candying and a sour odor are generally from the previous year's harvest.

Dried figs have only a limited shelf life, due to their high residual watercontent. Provided that the recommended storage temperature and relative

humidity are complied with, dried figs may be kept for a few months. When

handled incorrectly, figs may become tacky, support yeast growth, grow

moldy, ferment and take on an unpleasant odor.


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Intended use

Dried figs are mainly eaten raw, but they are also used in the production of

jams, wine, fig bread etc..

Figures

Figure 1 Figure 2 Figure 3

Figure 4 Figure 5 Figure 6


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Countries of origin

This Table shows only a selection of the most important countries of origin and

should not be thought of as exhaustive.

Europe Turkey, Greece, Italy, Spain, Portugal, South of France

Africa Algeria

Asia Syria

America USA (California)

Australia Australia


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Packaging

Dried figs are packaged in, among other things, hardwood boxes (13 - 15 kg)

and millboard cartons, dried figs for industrial use also being packaged in 25

kg linen fabric bags.

When packaged in corrugated or millboard cartons, the product should be

transported on pallets. The packaging size should be so selected that the

dimensions of the individual area modules or area module multiples are

conformed to the conventional pallet sizes (800x1200 mm and 1000x1200

mm) and cargo units may thus be produced.

TransportSymbols

General cargo Temperature-controlled


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Means of transport

Ship, railroad, truck

Container transport

Standard containers /refrigerated containers are used, subject to compliance

with lower limits for water content of goods, packaging and container flooring.

Containers should be stowed below deck to prevent the development of high

temperatures and thus syrup formation.

Cargo handling

Since the packages are sensitive to impact, appropriate care must be takenduring cargo handling.

In damp weather (rain, snow), the cargo must be protected from moisture,

since this may lead to mold, rot, fermentation and tackiness.


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Stowage factor

1.80 m/t (in 15 kg cartons) [1]

Stowage space requirements

Cool, dry, good ventilation if required

Segregation

Marker pen, oil crayon, oiled paper, packing paper

Cargo securing

In order to ensure safe transport, the cargo must be stowed and secured in the

means of transport in such a manner that it cannot slip or shift during transport.

If loss of volume and degradation of quality are to be avoided, the packages

must not be damaged by other articles or items of cargo.


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Risk factors and loss prevention

RF Temperature

Dried figs require particular temperature, humidity/moisture and possibly

ventilation conditions (SC VI) (storage climate conditions).

Precise details should be obtained from the consignor as to the storage

temperature to be maintained.

Designation Temperature range Source

4 - 20C [1]

7C [3]Favorable travel temperature

7C [5]


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At temperatures < 10C, possible mite growth is inhibited.

At temperatures > 25C, syrup forms and fermentation may occur. There is a

risk of the syrup seeping out of the packaging and damaging other goods.

The product should not be stored close to heat sources as there is otherwise a

risk of drying-out and hardening of the product, which becomes dark brown to

coke-like.

RF Humidity/Moisture



Precise details should be obtained from the consignor as to the relative

humidity to be maintained.


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DesignationHumidity/water

contentSource

60 - 70% [1]

60% [3]Relative

humidity

60% [5]

18 - 30% [1]Water content

max. 26% [5]

Maximum

equilibrium

moisture

content

65% [1]

At relative humidities < 60%, the figs become tough and hard, so making them

largely unsuitable for eating raw.


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Figs are strongly hygroscopic. Moisture, in particular ship sweat and direct

contact with seawater or rain, causes fermentation. If this is the case, the entire

consignment may start to ferment. In order to prevent wetting of the product by

sweat from hold or container surfaces, it should be protected with dunnage . If

a fermentation process is initiated, it may eventually affect the entire cargo.

RF Ventilation



If the product is at "shipping dryness", i.e. if there is no risk of degradation by

mold etc. due to water content, ventilation is not required. If this is not the

case, the following ventilation measures should be implemented:

Recommended ventilation conditions: air exchange rate: 6 changes/hour

(airing)


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RF Biotic activity

Dried figs display 3rd order biotic activity.

They belong to the class of goods in which respiration processes are

suspended, but in which biochemical, microbial and other decomposition

processes still proceed.

RF Gases

No risk.

RF Self-heating / Spontaneous combustion

Chemical reactions proceed rapidly at temperatures > 25C and considerable

syrup formation and self-heating may be the result.


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RF Odor

Active

behavior

Dried figs have a slight, pleasant odor.

Passive

behavior

Dried figs are highly odor-sensitive and

should not be stowed in the vicinity of

onions and other alliaceous vegetablesas their essential oils cause odor-

tainting.

RF Contamination

Active

behavior

At temperatures > 25C and under

excessive stack pressure, syrup forms and

fermentation may occur. There is a risk ofthe syrup seeping out of the packaging

and damaging other goods.

Passivebehavior Dried figs are extremely sensitive tocontamination.


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RF Mechanical influences

The packages must be secured appropriately in the hold or container so that

they cannot move during transport. In the case of container transport, it is also

important for the goods to be secured in the door area so that they cannot fall

out of the container when the doors are opened.

RF Toxicity / Hazards to health

Mold attack may cause figs to form mycotoxins (poisonous metabolic

products).

Dried figs infested by mites may cause severe gastrointestinal conditions if

eaten.

RF Shrinkage/Shortage

The normal weight loss due to a reduction in the moisture content of the

product may be approx. 1%.

Slight losses of volume may occur due to breakage of the packaging container.


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RF Insect infestation / Diseases

Exposure to heat and moisture may result in mite infestation, which may make

the figs inedible and cause severe gastrointestinal conditions. Mite infestation

may be determined by examination with a magnifying glass: mites may be

distinguished from crystallized glucose because they are whitish, slow moving

dots. Development from the egg to imago (sexually mature insect) takesapprox. 10 days.

Figs are fumigated, so meaning that a fumigation certificate should be

available. Fumigation is directed particularly against mite infestation, but alsoagainst other pests.

Under appropriate temperature and humidity conditions, there is a risk of

infestation by maggots, mites, cockroaches, moths (dried fruit moth, mealmoth, tobacco moth), beetles (sap beetles, sawtoothed grain beetles and flour

beetles), rats, mice and ants.

Source : The Transport Information Service (TIS) from the German InsuranceAssociation (GDV e.V.)


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WE SUPPLY THE FINEST TURKISH DRIED FIGS


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SIX GOOD REASONS FOR

CHOOSING SAMRIOGLU:

Wide range of products; Dried Apricots, Dried

Figs, Raisins and Hazelnutkernels( Conventional and Organics )

Competitive prices

Guaranteed product guality Flexibility with customer needs

Professional Customer Relations

Financially Strong and Technically advancedManufacturer business partners we cooperate.


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Our Commitments & ValuesOur Commitments to our esteemed Customers :

We believe that our customers come first, and that you are entitled toexpect excellent customer service from us. We strive to give youthis through personal accountability and professional commitment,working with you to ensure that our products and services meetyour needs.

Our Corporate Values are:

Guaranteed Product Qaulity

Multi-Level Reliabilitiy Flexibility with Customers needs

Competitive prices Timely delivery

Accurate service before and after sale


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Please contact us now!

Attn: Mr. Aytac SAMRIOGLU (Intl Sales)

Tel: +90 212 863 01 74

Fax: +90 212 8631719Mail: [email protected]

dried figs : packing, transporting and risk factors

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