Organic dehydrated vegetables are those that have been harvested without the aid of pesticides. They are made using organic farming methods and do not contain any additives or pesticides. This allows them to retain more of their nutrients than their non-organic counterparts. Dehydrated vegetables also have a much longer shelf life than their organic counterparts and can easily be stored in room temperature air for several months.
The majority of companies that produce these products offer a variety of different options. Some allow for “customization” of the vegetables by selecting a variety of toppings, herbs, and spices that you prefer. Others are simply set out as is and will not require any additional treatment to preserve them. In addition to flavors, most of these companies offer different options for preservation. A popular method is to prepare organic dehydrated vegetables in an airtight glass jar with an airtight lid.
Organic Dehydrated Vegetables
The forecast period owing to these products is generally one to four months out. During this time period, the product is placed in a temperature-controlled environment, usually in an outdoor storage facility. There they undergo various tests to ensure they are in the best condition possible. Vegetables are typically covered with plastic, which helps to conserve moisture while preventing color from fading due to exposure to the sun. In addition to all of this plastic, a sanitizer solution is used to help kill any bacteria or mold that may be growing within the vegetable containers.
The organic dehydrated vegetables in the forecast period are carefully monitored and tested to assure that they are at their peak condition before being shipped to you. Once at your home, they are cleaned thoroughly and any dirt or other debris removed. Any leftover food products are then vacuumed, and any solids are then ground prior to shipment. The entire process is monitored closely, and in many cases, daily.
Things To Know
Within the United States, the organic variety of vegetables and fruits comprise a large amount of the dehydrated market. Europe, Asia, Australia, and Latin America each have their own set of requirements for foods to be labeled as organic. The certification is most often gained by members of a governing agency that sets the guidelines. In the United States, the USDA works closely with the Grocery Manufacturers Association or GMA. They are considered the most influential trade association in the dehydrating industry and hold the largest share of the dehydrating market. Due to their influence, the U.S. dehydrated market is largely controlled by a few companies.
Worldwide, the organic category of dehydrated vegetables and fruits makes up approximately 4% of the total global dehydrated market. The United States is the leader in terms of both volume and value of dehydrated food products sold, but sales are not evenly distributed. The global dehydrated vegetables and fruits segment is segmented into four different product types. These are perishable food products, ready to eat, frozen, and bulk.
The perishable category includes varieties that require a cold stabilization period between packaging and consumption. Among the most popular in this segment are cookies, jellies, canisters of ketchup, sauces, mustards, salad dressings, fruit juices, syrups, and other toppings. The Ready to Eat segment offers a variety of snack foods such as crackers, chips, pretzels, bread and cereals, popcorn, granola bars, and potato chips. Bulk products include dairy and protein products, dry and condensed milk, and ice cream.
The dehydrated global market is segmented into three different types based on the moisture retention capacity of the products. These include drum drying, immersion drying, and spray drying. Drum drying involves compressing the product to a small amount of space in order to obtain maximum moisture, while spray drying involves using a high-pressure stream of air to evaporate the water from a medium-size pot or bag. Based on the moisture retention capacity of the product, the various types of these products are differentiated by the substances used for preservation.