1. Licence and papers
Ask for the supplier's FSSAI licence number. It has 14 digits and can be checked on the FSSAI portal under FBO search. The result shows the business name, address, licence type and status.
Ask what other certificates they hold. Dried-fruit buyers often ask for food-safety certificates such as HACCP or ISO 22000, and for a lab report.
2. Moisture
Moisture decides texture, shelf life and sugaring. The international raisin standard sets maximum moisture at 18 per cent for most styles and 19 per cent for the seeded style.
Ask what the moisture of your lot is and whether a test report is available. Trade guides say buyers often write a maximum moisture into the order.
3. Grape, seeds and defects
- Which grape is it, and is it seeded or seedless?
- What size grade is it?
- How many stems, caps or damaged pieces can you expect? The raisin standard lists limits for stem pieces, immature fruit and sugared fruit.
- Is the fruit clean, with no sand or foreign matter?
4. Sulphur and additives
Ask whether sulphur dioxide is used. It should be declared on the label as an additive with its class name and number. Golden-coloured fruit is often treated; naturally dried fruit is darker.
Also ask about any oil, sugar or other coating. Contaminant testing is another sensible question, since one buyer guide calls it probably the most prominent one.
5. Packing and labels
Ask for pack sizes, the pack material and whether it is sealed or vacuum packed. Thin bags can be chewed through by insects.
Every pack should carry a batch number, packing date and best before date. This makes the lot traceable if you have a problem. Shelf life for dried fruit is often quoted at 12 to 24 months depending on the packaging, so ask for the exact figure for your product.
6. Freshness of stock
Ask how often stock is turned over and when your lot was packed. One dried-fruit buyer guide lists restocking frequency as a question worth asking.
7. Samples first
Ask for a sample before the full order. Taste it, check the colour and soak a few to see how they plump. For gifting, check how the fruit looks after a few days in the box.
Ask whether the sample cost is adjusted against the first order.
8. Delivery and storage at your end
- Ask how the supplier protects the load in transit and in humid weather.
- Move the fruit into airtight containers on arrival, and keep them cool, dark and dry.
- Sealed bulk raisins stay stable for several months at room temperature, and insects are the main risk.
- A fridge extends freshness further, if you have the space.
9. Put it in writing
Note the grade, moisture, pack size, price per kilogram, delivery date and payment terms on the order. Ask for the same details on every lot.
If you run a sweet shop, cafe or gifting business and want to discuss seeded dry grapes, you can write to MM Rooted Ventures at sales@mmrooted.com.
Frequently asked questions
How do I verify a supplier's FSSAI licence?
Use the FBO search on the FSSAI portal with the 14-digit number. It shows the business name, address, licence type and status.
What moisture level is normal for dry grapes?
The international raisin standard sets maximums of 18 per cent for most styles and 19 per cent for seeded style. Ask your supplier for the actual figure.
Should I ask for a sample before ordering in bulk?
Yes. Check taste, colour, size and how the fruit plumps when soaked.
Sources
- FSSAI licence number: structure and verification
- Dried fruit buyer's guide: certifications, lab reports and packaging
- Seven questions to ask your dried fruit provider
- Codex Standard for Raisins (CXS 67-1981)
- Sulfur dioxide in dried fruit
- Food Safety and Standards (Labelling and Display) Regulations, 2020: compendium (FSSAI)
- How to keep raisins fresh, moist and pest-free
- Opening the ingredients: partially dried fruits