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All foods sold in Europe must be safe for consumption. Additives must be approved, harmful contaminants are banned and information on food packaging is tightly regulated. Mandatory requirements have become equally important to private requests from importers. Those include compliance with food safety, quality and sustainability standards. Exporters need to monitor the market closely, as requirements change frequently. In 2020, for example, regulations were changed for nearly 60 different pesticide residues.

Contents of this page

1. What are the mandatory requirements?
2. What additional requirements do buyers often have?
3. What are the requirements for niche markets?

1. What are the mandatory requirements?

Apart from the customs procedures, almost all mandatory requirements related to the import of spices and herbs (and food in general) are related to food safety. The General Food Law is the legislative framework regulation for food safety in Europe. The General Food Law established the European Food Safety Authority (EFSA). EFSA is responsible for the development of specific food safety legislation and the creation of a framework for official food controls.

This law is based on the ‘Farm to Fork’ approach. This means that all food must be traceable throughout the entire supply chain, including exporters from developing countries. To achieve this, all food business operators need to implement the Hazard Analysis of Critical Control Points (HACCP) (pdf) system in their daily operations.

Several different aspects of the most important food safety requirements are described below.

Tariff barriers

Tariffs are one of the main trade barriers influencing your country’s competitiveness when exporting to Europe. Tariffs are customs duties, normally paid by the importer. The level of applied tariffs depends on the trade agreements between the European Union and the supplying country. For most of the processed fruit and vegetables imported from developing countries, the tariff rate is zero. However, in order to benefit from these low tariffs, most single spices and herbs must be fully obtained in the supplier country. On the other hand, spices in mixtures are allowed to originate from different countries.

For most spices and herbs, tariffs are calculated as a certain percentage of import value, also called the ad valorem tariff. For example, dried sweet pepper from China faces an ad valorem tariff of 9.6%. In some cases, tariffs for spices and herbs are also calculated on a specific basis. For example, a tariff of CHF 5/100 kg is applied for the import of dried thyme from Tunisia to Switzerland.

Tip:

• Use the Market Access Map to analyse potential competitive advantages based on applied tariffs for your country and other countries. You can learn how to use “compare” and other functions from instructional MacMap videos.

Phytosanitary inspection

The European Union inspects food products to protect citizens, animals and plants from diseases and pests. A common way of protection is the inspection of food and the issuing of a phytosanitary certificate before export. Phytosanitary certificates are issued for plants or plant products which can be reproduced within Europe after import, such as bulbs, tubers or food containing seeds. Phytosanitary certificates are not required for most spices and herbs. The exceptions are seeds used for sowing and fresh spices such as garlic or ginger.

Official border control for food imported to the European Union

You should be aware that repeated non-compliance with the European food legislation by a particular country may lead to stricter import conditions, or even a suspension of imports from that country. Those stricter conditions usually include health certificates and analytical test reports for a certain percentage of shipments from specified countries. Products from countries that have shown repeated non-compliance are put on a list included in the Annex of the Official Controls Regulation.

Nevertheless, only a small part of the products imported and marketed in Europe is subject to official (physical) controls, since the first responsibility for their safety lays with the commercial operators, such as importers. Importers will therefore conduct most of the checks required to verify the product’s safety, and may also demand certification and other proof of quality and safety. Table 1 provides the frequency of official control for spices and herbs in the latest issue of the EU border control regulation.

Table 1: Official controls for spices and herbs (as of October 2020)

Product	Country of origin	Hazard	Frequency of official controls (%)
Black pepper	Brazil	Salmonella	20
Dried sweet peppers	China	Salmonella	20
Curry leaves	India	Pesticide residues	50
Dried chillies and sweet peppers	Sri Lanka	Aflatoxins	50
Spice mixes	Pakistan	Aflatoxins	50
Coriander leaves	Vietnam	Pesticide residues	50
Pepper, chillies, sweet peppers, ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices	Ethiopia	Aflatoxins	50
Nutmeg	Indonesia	Aflatoxins	20
Betel leaves	India	Salmonella	10
Dried chillies and sweet peppers	India	Aflatoxins	20
Nutmeg	India	Aflatoxins	20

Source: EUR-Lex

Apart from border controls, official food controls include regular inspections that can be carried out during all further stages of marketing, up to the retail sales. In case of non-compliance with the European food legislation, individual cases are reported through the Rapid Alert System for Food and Feeds (RASFF), which is freely accessible for the general public.

RASFF reported 4,118 non-compliances found by official inspections in 2019, of which 1,499 were classified as border rejections. In the spices and herbs category, 110 border rejections were recorded. Most were related to microbiological contamination (mostly salmonella and Clostridium botulinum), the addition of unauthorised substances (very often in chillies), mycotoxins and pyrrolizidine alkaloids. However, it is estimated that the number on non-compliances is much larger, since the results of many controls conducted by private companies are not recorded by RASFF.

Tips:

• Stay up to date with information on controls on the Official Controls Regulation on the European Commission website. The list is updated regularly. Even if your country is not on the list, be aware of the most common contaminations for your product and implement all possible preventive measures.
• Search in the RASFF database to see examples of withdrawals from the market and the reasons behind these withdrawals.
• Subscribe to the EFSA newsletter (free of charge) to receive news about European food safety developments.
• Implement a HACCP system into your daily practice. Even if HACCP is not required in your country, you must comply with the European food safety regulations.

Control of contaminants

Food contaminants are unwanted and harmful substances in food that can cause consumer illness. These substances may be present in spices and herbs as a result of the various stages of its production, packaging, transport or holding or from the external environment. The European Union has implemented strict and extensive measures to minimise contaminants in foodstuffs. The European Commission Regulation sets maximum levels for certain contaminants in food products. This regulation is frequently updated, and besides the limits set for general foodstuffs, there are limits set for many specific products.

The most common requirements regarding contaminants in spices and herbs are related to microbiological contaminants, mycotoxins, and pesticide residues.

Contaminants by foreign bodies

Insects represent an important contamination issue for spices and herbs imported to the European market. Insects (or insect body parts) may be found dead in the packaging, but some types of insects can develop inside spices, such as whole chillies or nutmeg, and continue their growth during storage. Other types of contamination with foreign bodies include excreta of animals (such as mice, rats, cattle, birds or insects), sand, mud, stones, glass or metal parts (for example, from agricultural machinery and tools).

There is no official limit for foreign bodies in spices and herbs shipments to the European market. Most European buyers define their own specification requirements or follow the cleanliness specification of the American Spice Trade Association (ASTA). The cleanliness specification of ASTA defines the maximum presence of dead insects, excreta, moulds and other foreign matter. The Quality Minima Document (pdf) of the European Spices Association does not allow presence of any foreign objects greater than 2mm in diameter.

In order to prevent contamination with insects, suppliers from developing countries should implement preventive measures, such as heat treatment or fumigation. If using fumigation, you must apply only officially approved fumigants. For example, methyl bromide and ethylene oxide as fumigants are banned in the European Union. Using optical, metal and similar detectors is also recommended to prevent contamination with foreign bodies. However, physical sorting and eye-hand control is always recommended, even if detectors are installed.

Reducing the risk of microbiological contaminants

The most common type of microbiological contaminant in spices and herbs is salmonella. RASFF reported 90 cases of border rejection of spices and herbs due to the presence of salmonella in 2019. Many of those cases were related to imports of infected black pepper from Brazil.

In the European Union, over 9,000 salmonellosis cases are reported each year. EFSA has estimated that the overall economic burden of human salmonellosis could be as high as €3 billion a year.

Salmonella is usually transmitted to spices and herbs by irrigation with unsafe water, by use of untreated manure as fertiliser and/or by harvesting with dirty hands. Also, infestation with salmonella by animals or birds can happen in areas where the drying process is performed in the open air (often directly on the ground).

The European regulation on microbiological criteria for foodstuffs sets limits for pathogenic microorganisms, their toxins, and metabolites for certain products, but does not specify limits for spices. Table 2 lists the limits for the most common pathogens.

Table 2: Limits for the most important pathogens for spices and herbs after heat treatment

Pathogen or Toxin	Limit
Salmonella	Absent
E. coli	Absent
Enterobacteriaceae	100 cfu/g
Bacillus cereus	100 cfu/g
Yeast and mould	100 cfu/g

Tips:

• Follow the most recent trends on food safety testing developments. Increase the number of quick tests on site. Automating and computerising food safety testing methods can help you in your production process.
• Read the news on the webpage of the European Food Safety Authority (EFSA) to stay up to date on the latest food safety developments.
• Follow the Code of Hygienic Practice for Low Moisture Food published by Codex Alimentarius, to prevent microbiological contamination.
• Follow the General Guideline for Good Agricultural Practices on Spices and Culinary Herbs (pdf) to prevent any type of contamination.
• Invest in heat sterilisation, such as with saturated steam at 121°C, to guarantee food safety concerning pathogen microorganisms. European buyers favour heat sterilisation, as it is natural and chemical- and radiation-free. As heat treatment equipment is a capital investment, you can use the services of a third party in Europe to do the important heat treatment according to your customer’s requirements.

Mycotoxins control

The main reasons for border rejections for imported spices and herbs are related to microbiological contamination. Mycotoxins are toxic substances produced by fungi commonly known as moulds. These toxins are very stable and can survive severe processes such as heat treatment. The most common mycotoxins found in spices and herbs are aflatoxins, followed by Ochratoxin A. Aflatoxin contamination is most frequently found in imported dried chillies, but also in many other ground types of spices.

European food contaminants legislation sets aflatoxins and ochratoxin A limits for certain spices and herbs as presented in table 3.

Table 3: Aflatoxin limits in certain spices and herbs (as of September 2020)

Mycotoxin	Product	Limit (μg/kg)
Aflatoxins	Dried chillies and paprika, pepper, nutmeg, ginger, turmeric, mixtures of spices containing one or more of the listed	5 for B110 for sum of B1, B2, G1 and G2
Ochratoxin A	Pepper, nutmeg, ginger, turmeric, mixtures of spices containing one of the listed spices (including mixtures containing capsicum)	15
Ochratoxin A	Dried chillies and paprika	20

EUR-Lex

The EFSA launched a public consultation in 2019 and 2020 on the Draft Scientific Opinion about the public health risks of the presence of ochratoxin in food. New studies suggest that ochratoxin A may be genotoxic (causing genetic mutations) and carcinogenic (causing cancer). If new studies on the toxicity of ochratoxin A validate these results, the EFSA may reduce the current limits. However, more scientific data is necessary. The latest results show that the highest concentration is found in plant extract formulas, flavourings, essences and chili pepper.

Control of mycotoxins is best achieved by good agricultural and post-harvesting practices, such as a timely harvest or proper drying after harvest. It is recommended to dry spices and herbs only in thin layers and to frequently turn layers over. Appropriate moisture and temperature conditions during storage and transport are equally important. Timely detection and removal of contaminated material from the food supply chain is also an important control measure.

Plant toxins

Some toxins may be naturally present in weeds, which can contaminate products in the field. Limits for some plant toxins are set in the European contaminant legislation, but not yet for spices and herbs. The most important plant toxins for spices and herbs are tropane alkaloids (TA) and pyrrolizidine alkaloids (PA). The potential maximum levels are currently under discussion. Proposed limits (still not approved) for PA are 400 μg/kg, specifically for dried herbs and cumin seeds.

Contaminants such as tropane and pyrrolizidine alkaloids can be transmitted from certain weeds to spices and herbs. Common examples of toxic weeds are ragwort (Jacobaea vulgaris), Datura stramonium, black nightshade (Solanum nigrum) and potato berries. Integrated pest management is recommended to prevent this contamination, such as safe planting distance from potential risk areas and physical removal of weeds while they are in the early development stage.

Polycyclic aromatic hydrocarbons

Several of the polycyclic aromatic hydrocarbons (PAH) contained in smoke, such as benzo(a)pyrene, can increase the risk of cancer. Excessive level of PAHs can contaminate spices and herbs, especially in cases where they are processed by heating and smoking. The level of PAHs can increase if the heat is too high, if fossil fuels are used and/or when smoking lasts too long. Crushing spices may also increase the level of PAHs, as crushed spices absorb more smoke compared to whole spices.

If spices are processed by smoking, it is particularly important to use only wood to produce smoke and not fossil fuels or gas. Also, it is important not to use coniferous types of wood and any type of wood that is chemically treated, because of its higher PAH level. Current European legislation on contaminants sets the maximum level of PAH for almost all spices and herbs with the exception of cardamon and smoked Capsicum spp. The maximum level for benzo(a)pyrene is set to 10μg/kg and for sum of all PAHs to 50μg/kg.

In 2020, food control authorities in Germany made a recommendation on “benchmark levels” for contents of mineral oil hydrocarbons (MOH). These benchmark levels (non-legislative) are set to 4 mg/kg for MOH, and they cover only the German market.

Heavy metals and metalloids

Heavy metals can occur as residues in food because of their presence in the environment as a result of human activities, such as farming, industry or car exhausts, or from contamination during food processing and storage. Specific limits for the presence of heavy metals in spices and herbs are not yet set in the European legislation on contaminants, but this may soon change.

The European Commission launched a review process for the maximum allowed levels of lead in 2020. New limits for some products may be set in 2021. Proposed limit values for lead (in mg/kg) are 0.60 for fruit spices, 1.5 for root and rhizome spices, 2 for bark spices, 1 for bud spices and flower pistil spices, and 0.9 for seed spices.

Irradiation

Irradiation of spices and herbs is not often used but is authorised as a way of sterilisation by the European Union. Irradiated foods must be labelled. European consumers dislike irradiated food. Buyers in Europe are commonly asking for radioactivity contamination tests for imported spices and herbs. Food irradiation legislation, maximum permitted levels of radioactive contamination and the European Union radiation protection legislation are the basic regulations for laboratory tests for the detection of the increased level of radioactivity in food.

Tips:

• Understand better growing, drying, processing and storage practices and discuss them with your suppliers. Refer to the Codex Alimentarius Code of Practice for the Prevention and Reduction of Mycotoxins in Spices (pdf).
• For information on safe storage and transport of spices and herbs, go to the website of the Transport Information Service.
• For the control of contaminants in spices and herbs, only use services of laboratories that are ISO/IEC 17025 accredited. The presence of aflatoxins must be tested according to EU regulation on methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs.
• Check national spice legislations for countries you intend to export your spices or/and herbs to. European legislation defines maximum levels of aflatoxins only for the five spices mentioned above. For other spices, different national legislation on aflatoxins may be applicable.
• Follow Codex Alimentarius’ Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) (pdf) from Smoking and Direct Drying Processes

Limited use of pesticides

The European Union has set maximum residue levels (MRLs) for pesticides in and on food products. If your product contains residues of illegal pesticides or higher amounts of pesticide residues than allowed, it can be withdrawn from the European market. The general public is very concerned about pesticide residues. Both government organisations and non-governmental organisations frequently conduct sampling and testing, which often leads to public naming and shaming of the industry if residues are found.

The European Union regularly publishes a list of approved pesticides that are authorised for use in the European Union. This list is frequently updated, and there is a general tendency to lower pesticide limits. There were 60 changes in this list during 2020. The European Union Directive on Maximum Residue Levels on Pesticides (pdf) defines these MRLs and should therefore be checked frequently. As of November 2020, there were already more than 30 changes in MRLs in 2020 alone.

In 2020, the European Union implemented a set of policies and actions called the European Green Deal, with the aim of making the European economy more sustainable and climate neutral by 2050. The action plan also includes a 50% reduction in the use of pesticides and an increase of the share of agricultural land used for organic farming to 25% by 2030. This means that many pesticides will be banned, and residue levels will decrease gradually over the next years.

In 2020 and 2021, several pesticides were and will be withdrawn from the European market, namely: beta-cyfluthrin, benalaxyl, bromoxynil, mancozeb, benfluralin, chlorpyrifos, chlorpyrifos-methyl and thiacloprid.

When assessing the MRL, pesticide residues found in dried spices and herbs have to be measured in relation to fresh products. In the case of dried products, such as dried herbs, article 20 of the European MRL regulation permits concentrations caused by the drying process to be taken into account when determining the MRL. The European Spice Association recommended different dehydration factors (pdf) for several spices and herbs, ranging from 3 for dried garlic up to 13 for coriander leaves. For seed spices, the dehydration factor does not apply.

Note that in organic products, the use of synthetic pesticides is not allowed. In practice, a very low level of residues is permitted in the product, if it can be proven that this is the result of cross contamination and not illegal use. However, the applicable limit is often a factor of 10 to 100 lower than that of conventional products, generally standing at 0.01 ppm.

Industry sources have been informing about bad practices of mixing spices containing excessive levels of residues with free-from pesticides spices to meet the required MRL. Although the final product may be in the required MRL limit, this practise should be avoided, as it is dangerous and not sustainable.

Tips:

• Use the European Union pesticide database to find MRLs that are relevant for your products. Select your product, or the pesticide you use, and the database will show the list of the MRLs associated with it.
• To be prepared for potential changes in MRLs, read the Ongoing Reviews of MRLs in the European Union.
• A good way to reduce pesticide amounts is by applying Integrated Pest Management (IPM). IPM is an agricultural pest control strategy that uses natural control practices in addition to chemical spraying. For more information about Integrated Pest Management, see the FAO website.
• Work closely with farmers to have full control of the use of pesticides in your raw materials as improper and excessive use is still a major risk. Engage plant protection experts who can regularly guide and advise farmers on the sustainable use of pesticides. For example, with a subscription to professional weather services or with the use of agricultural weather stations, it is possible to forecast the appearance of potential pests and plant illnesses and to limit the use of pesticides.
• Check with your buyers if they have additional requirements on MRLs and pesticide use.

Control of chlorate and perchlorate

One of the most recent changes regards the level of chlorate adopted in 2020, set to 0.07 mg/kg for all spices. Legislation on levels of chlorate entered into force in June 2020. Chlorate is no longer approved as a pesticide, but it can come in contact with food by using chlorinated water during processing. Another source may be the use of chlorinated detergents used for cleaning facilities and processing equipment.

In its scientific opinion on the presence of chlorate in food, the EFSA found that current chlorate levels in drinking water and foods were too high and could negatively impact iodine uptake, especially among infants and children. Therefore, suppliers of spices and herbs must control the use of water and detergents in their production facilities. This includes water used for washing products before drying, water used to clean facilities and machines, but also water used in steam sterilisation processes.

Tip:

• Control the use of water and detergents in your processing facilities to avoid contamination with chlorate and perchlorate.

Product composition requests

Buyers and European authorities can reject products if they have undeclared, unauthorised or excessive levels of food improvement ingredients. There is specific legislation for additives (like preservatives, colours and anti-caking agents) and flavourings (like smoke or oleoresins), which lists substances that are allowed to be used. Authorised additives are listed in Annex II of the Food Additives Regulation. Authorised uses of additives are listed according to the category of food to which they may be added.

Spices and herbs are often used as natural flavourings and colour enhancers. However, in some cases flavourings are also used to intensify the colour or flavour of spices. This practice, although sometimes used, is not appreciated. If those additives are not declared, this practice is considered fraud. Equally bad practice is false declaration of the spice, for example labelling dried sweet peppers as naturally smoked when smoke flavour is added. Placing undeclared substances in spices can ruin the reputation of the company doing so.

Examples of the most frequent problems with spices and herbs are related to excessive or undeclared content of food colours. According to the European Food Additive legislation, spices and spice blends may not contain added colours, although adding colours is allowed for seasonings. Typical examples are colours Sudan 1 and Orange II, which are sometimes used to intensify the colour of spices such as curcuma or dried chillies. Apart from being fraud, adding undeclared colours in spices can sometimes be dangerous too. A recent case has revealed that adding chromate pigment to curcuma contained an excessive level of lead.

Another example is false presentation of vanilla bean extract. Some vanilla extract is found to be adulterated with cheaper tonka bean extract. Tonka bean extract smells and tastes like vanilla bean extract, due to the presence of a compound called coumarin. Other food fraud examples include mixing oregano with other leaves (for example strawberry or olive), placing powdered materials in ground spices (such as brick powder or rice flour), placing used seeds (from the oleoresins production) in coriander, and replacing saffron with artificially dyed fibres.

Several organisations and projects have launched different initiatives to fight food fraud. The European Spice Association published the Adulteration Awareness document and the UK Spice and Seasoning Association published a guidance on the authenticity of herbs and spices.

Tips:

• Read more about additives for spices and herbs in the Food Additives Regulation under section twelve.
• Use the European Commission’s Food Additives Database to check which food additives are allowed in Europe.
• Prepare in advance for the potential changes of food additives limits by checking the re-evaluation of food additives on the website of European Commission.
• Stick to the rules! New laboratory testing methods can easily discover the addition of non-permitted colours, flavours or undeclared ingredients. It takes a long time and a lot of money to build a good reputation in European markets, but it can be lost very quickly if you are caught with adulterated or sub-standard products.

Safe packaging and informative labelling

Export packaging must be in line with the European legislation on weighting, it must be safe for consumer health and for the environment. Packaging made of wood or vegetable materials may be subjected to phytosanitary controls. The labelling of packed products must contain various items of information relevant to the consumer.

Safe, well measured and eco-friendly packaging requests

The first requirement is that the packaging is food safe (food grade) and that content in the packaging corresponds with the indicated quantity (in weight or volume) on the label. Importers will check packaging size and weight to ensure that pre-packed products are within the limits of tolerable errors (pdf). Please note that in some European countries, labour health and safety legislation allows workers to lift a maximum of 20 kg. Therefore, the maximum size of export packaging must be in line with those rules.

Consumer packaging materials that come in contact with food (like cans, jars), have specific health control provisions. Food contact materials must be manufactured so that they do not transfer their constituents to food in quantities that could endanger human health, change the composition of the food in an unacceptable way or deteriorate the taste and odour of foodstuffs.

An interesting substance to be aware of is Bisphenol A (BPA). BPA is known for its use in plastic bottles but is also sometimes used in the inner coatings of jar lids. The use of BPA is currently still allowed, but its use is under review. The official opinion of the European Union Food Safety Authority will be published in 2020. However, BPA is more of a concern for the European spice companies, because they often sell spices and herbs in jars or plastic packaging. Most imported spices are packed in other types of bulk packaging.

The European Union has announced the introduction of new legislation concerning plastic packaging, mandating Member States to collect 90% of their plastic throw-away bottles from 2029. Also, some single-use plastics will be banned from 2021, and the use of other types will be restricted. Items on the banned list include oxo-degradable plastic and expanded polystyrene take-away food and drink containers. By 2030, all bottles in the European Union must be made from at least 30% recycled materials. You must be aware of those requirements and adapt to new export packaging materials in a timely manner.

From January 2021, the European Union started to apply a tax on non-recycled plastic packaging waste, at a rate of €0.80 per kilogramme. This tax goes into the EU budget, and it is used to support Member states during the coronavirus pandemic.

Labelling requirements for retail food products

In the European Union, the labelling rules enable the citizens to get comprehensive information about the content and composition of food products. Labelling helps consumers make an informed choice while purchasing their foodstuffs.

Regulation on the provision of food information to consumers defines obligations such as:

• Nutritional information: energy value and the quantities of fat, saturates, carbohydrates, protein, sugars and salt per 100 g. It is possible to place additional nutritional information on retail products on a voluntary basis, such as the content of fibre, vitamins or minerals;
• Presentation of allergens (like soy, nuts or gluten) in the list of ingredients;
• Indication of origin (since April 2020). For example, if Indonesian cinnamon is packed in Germany, the packaging must indicate the origin. The way to do this is to indicate “Indonesia” as the origin, but the packer can also write “non-EU” or declare “cinnamon does not originate from Germany.” It is in your interest to negotiate with the buyer about clearly stating your country as the origin, although you usually do not have control over this.

Regarding spices and herbs, celery and mustard must be declared as allergens. Some spice mixtures can also contain allergens such as gluten, wheat or nuts. Sulphur dioxide (which is sometimes used as a preservative in spices) must also be declared as an allergen.

Some of the obligations (such as the minimum font size) relate to consumer-packed products only. However, as a supplier of bulk products, you will be asked to provide relevant information, such as on allergens and composition.

It is possible to place additional nutritional information on a voluntary basis, such as the content of fibre, vitamins or minerals. In order to better inform consumers about healthier food choices, several voluntary nutritional labelling schemes were developed in Europe. The most famous and widely accepted by consumers is Nutri-Score, but there are other schemes, such as Nutriform battery (Italy), Front of Pack Nutritional Labelling (also known as ‘traffic light’, the United Kingdom) and Keyhole (Sweden).

In May 2020, the European commission published a report on additional forms of expressing nutrition declaration (pdf). According to this report, the European Commission will prepare a legislative proposal to introduce a harmonised mandatory front of pack nutrition labelling at EU level to help consumers make better choices for healthier food.

European nutrition and health claims are important for exporters from developing countries aiming to sell labelled retail products directly to final consumers. It does not apply to business-to-business communication. European labelling legislation forbids misleading the consumer.

Claims that any food can prevent, treat or cure a human disease cannot be made on labelling in the European Union. Some spices and herbs are used in traditional western medicine and in eastern medicine such as Ayurveda. They are therefore often promoted as health beneficial. However, if you want to promote the nutritional and health benefits of spices and herbs, you must base any claim on solid scientific evidence.

Tips:

• For practical guidance on food labelling for pre-packed products, see a guidance document on information about the new food labelling legislation (pdf) and check the official guidance document (pdf) published by the European Commission on the control of compliance with nutrient values declared on a label.
• Note that the presence of allergens is becoming more and more important. The chance of cross-contamination — for example when a product is processed in a factory that also processes peanuts — is sometimes even considered to be possible at farm level.
• For product-specific packaging requirements, read the product specific studies about promising export products.
• Be aware of new plastic packaging rules in Europe and timely adapt to new packaging materials.
• Ask your customer to approve the print concept, before you start printing or labelling.

Novel foods must be authorised before entering the European market

Novel food refers to all foods that were not consumed in the European Union to a significant degree before May 1997. ‘Novel Food’ can be newly developed, innovative food, food produced using new technologies and production processes, as well as food that is or has traditionally been eaten outside of the European Union. Novel food must be approved and safe for consumption and properly labelled.

The European legislation on novel foods regulates the import of new and innovative foods to the European market, while maintaining a high level of food safety for European consumers.

For the notification of traditional foods from third countries, the new regulation simplifies the authorisation process by requiring evidence of safe use in at least one country outside of the European Union for a period of 25 years. A notification is sent to the European Commission and then forwarded to all Member States and the EFSA. Within four months of receiving the valid notification, a Member State or the EFSA may submit safety objections to the notified traditional food entering the market.

Tip:

• To check if your product or ingredient is authorised as a novel food, check a Novel Food Catalogue. Note that the list is non-exhaustive and serves as orientation on whether a product will need authorisation under the Novel Food Regulation. Also, check the Union list of novel foods. This list shows novel foods that do not require notification.

2. What additional requirements do buyers often have?

European buyers often require proof of any implemented food safety standards in the form of specific certificates issued by the independent control bodies. Some of the buyers will have their own control lists and a number of different quality requirements. Aside from food safety and product quality aspects, there is an increasing demand for proof of sustainable and ethical business practices.

Product quality requirements

The quality of spices and herbs is determined by several factors, some as subjective as taste or flavour. Quality criteria may also vary by product. For example, for chillies, specific criteria are measured such as colour (for example using ASTA units) or pungency (using Scoville heat units). Those quality criteria are not always used for other spices and herbs. Some quality parameters are used for spices and herbs in general, including the following:

• Cleanliness or purity: spices and herbs must be free from diseases, foreign matters, foreign odours, and other disorders. The European Spice Association (ESA) says the maximum presence of external matter should be below 1% by weight for all spices. However, this requirement can vary depending on buyers’ requests and may involve more specific indicators, such as the maximum allowance of defective fruits or seeds, the number of dead insects or measuring of specific foreign matters (like in ASTA Cleanliness Specification).

Impurities of spices and herbs are also measured by burning the product at 550ºC to constant weight and measuring the ash residue. For different kinds of spices and herbs, different maximum levels are set for levels of acid in the ash. You can find them in the Quality Minima Document of the European Spice Association.

When shipped, the variety or cultivar should be declared in the product specification. If varieties or cultivars other than declared are present in the packaging, some buyers perceive it as fraud, but some buyers tolerate certain levels.

• Moisture content: the minimum moisture content for different spices and herbs is set in the Quality Minima Document of the European Spice Association. Still, buyers may request a different moisture content.
• Mesh or particle size: when spices and herbs are exported in powdered form, they are ground to pass through a sieve of a specific diameter. Sieves are often specified in micron sizes and typical requirements are that 95% to 99.5% of ground product can pass through the specific size of the sieve.
• Odour and flavour: specific spices and herbs must have a characteristic odour and flavour. The flavour profile of spices and herbs mostly depends on the chemical components of the essential oil. The flavour profile varies depending on the variety, cultivar, geographic, climatic and growth conditions.
• Essential oils: the quality of spices and herbs is generally higher when the percentage of ash is low, and the content of essential oils is high. The European Spice association defined a minimum content of essential oils for most spices and herbs.

Internationally recognised standards set quality and specification criteria more precisely for a few spices and herbs. Codex Alimentarius Standards for spices and herbs include standards for black, white and green pepper, cumin, dried thyme and for food-grade salt. The United Nations Economic Commission for Europe published a specific standard for dried whole chillies, and the International Standards Organisation (ISO) published several product specifications for different spices, culinary herbs and condiments.

Food Safety Certification as a basis for entering the European market

Although food safety certification is not obligatory under European legislation, it has become a must for almost all food European food importers. Most established European importers will not work with you if you cannot provide some type of proof of food safety certification as the basis for cooperation.

The majority of European buyers will ask for Global Food Safety Initiative (GFSI) certification. For spices and herb processors and traders, the most popular certification programmes are:

• International Featured Standards (IFS)
• British Retail Consortium Global Standards (BRCGS)
• Food Safety System Certification (FSSC 22000)

Please note that this list is not exhaustive, and food certification systems are constantly developing. The majority of food safety certification programmes are similar to the ISO 22000 standard.

Although different food safety certification systems are based on similar principles, some buyers may prefer one specific management system. For example, British buyers often require BRCGS, while IFS is more common for German retailers. Also, note that food safety certification is only a basis to start exporting to Europe. Serious buyers will usually visit/audit your production facilities within one or a few years.

Laboratory control

In practice, food safety certification (although almost obligatory) is very often less important than physical approval of the products, so buyers in Europe frequently ask for laboratory tests. It is common practice in Europe that deliveries are accompanied with documentation from accredited laboratories that is not older than six months.

The credibility of the laboratories that are performing testing is important to European buyers. This can be a potential issue for some developing country exporters, as laboratories must be able to deal with all required tests. In some developing countries, laboratories can only perform a limited number of tests and for some, analysis samples must be sent to other countries. It is common for European buyers to ask for tests for more than 500 different pesticide residues.

Tips:

• Read the Quality Minima Document of the European Spice Association (ESA). This document describes European buyers’ minimum quality requirements for dried herbs and spices.
• Follow the Good Manufacturing Practices Guide for Spices by the American Spice Trade Association.
• Get food safety certification. However, check with the importers and experts if the food safety certification company you consult is appreciated by European Union buyers. Examples of independent internationally accredited certification companies include SGS, CIS, TÜV and Bureau Veritas.
• Make sure sampling is done according to the European sampling regulations, as a high sampling reliability of each separate lot is very important to mitigate the risks.

Retail chains and other private sector requests

Although most European retailers will support the above listed certification schemes, many of them will ask for additional requirements. Many supermarket chains will contractually oblige suppliers to meet comprehensive quality assurance requirements, including unannounced inspections at processing facilities.

One of the recent trends is to ask for laboratory tests proving that specific pesticide residues are present in significantly lower quantities than legally required. Those requirements are not yet harmonised even within the network of the same retailer. For example, in some countries, the German retailer “Lidl” requires that the sum of several residues must be at least 50% below the EU limits, while in other countries, “Lidl” has moved this limit to 30%.

The British retailer “Tesco” developed the specific certification scheme called “Tesco NURTURE.” Suppliers of this retail chain already needed the GlobalG.A.P. certification, and now they also need to be certified against the Tesco NURTURE programme through an additional NURTURE module in the GlobalG.A.P. scheme.

Another initiative called “free from pesticide residues” allows for the controlled use of phytochemicals combined with biological control and natural stimulation. Under these schemes, residue-free means that any active ingredient is measured at under 0.01 ppm when analysed under European regulations on maximum residue levels. At the moment, several of these initiatives are run by private certification companies across Europe. Still, they are not widely recognised by all market segments.

Some ingredient users will ask for organic certification or for controlled use of pesticides. Sometimes, ingredient users will ask suppliers to follow strictly prescribed plant protection plans and use only pesticides from specifically developed lists.

Sustainability and corporate social responsibility (CSR) requests

Social, environmental and ethical activities relating to CSR in the European spices and herbs industry can be implemented at each level of the supply chain. From farm and production level, to the processing of spices and herbs, up to delivery to the consumer. Companies have different requirements for social responsibility. Some companies will require you to adhere to their code of conduct, or follow common standards such as the Supplier Ethical Data Exchange (SEDEX), Ethical Trading Initiative (ETI) or Business Social Compliance Initiative code of conduct (amfori BSCI).

Important sustainability issues in spices are related to pesticide residues and inadequate drying methods, leading to, among other things, aflatoxin problems. In order to improve sustainable production and sourcing of spices, a group of companies and organisations formed the Sustainable Spice Initiative (SSI). One of the aims of SSI members is to reach or exceed 25% sustainable sourcing in at least the top three product categories by 2025.

Sustainability has become one of the most important topics on the official European agenda. The European Union has implemented a set of policies called the European Green Deal, which aims to make the European economy sustainable and climate neutral by 2050. Specific measures included in the policies may impact supply from developing countries, for example the intended 50% reduction in the use of more hazardous pesticides and the increase of the share of agricultural land under organic farming to 25% by 2030.

Sustainability is also an important part of new certification schemes. The sections below describe several existing certifications focusing on environmental and social aspects. There are new certification schemes based on CO2 emissions, such as MyClimate and Carbon Footprint Certification. One certification scheme supporting several sustainability aspects is Planet Proof (PDF), which covers energy and climate, crop protection, biodiversity and landscape, soil fertility, clean water, packaging and waste.

Tips:

• Do a self-assessment through the questionnaire (PDF) from the BSCI website.
• Follow Sustainable Agricultural Practices for Spices (PDF) issued by Sustainable Spices Initiative India.
• If you are from India or Vietnam, join SSSI national platforms.
• Ask your farmers to fill in the Farmer Self-Assessment Questionnaire by the Sustainable Agriculture Initiative to check how sustainable their production is.
• Consider implementing management systems such as ISO14001 (environmental aspects), OHSAS 18001 (occupational health and safety), ISO 26000 (a comprehensive system including all social responsibility aspects) or SA 8000 (labour and working conditions). Those systems are good ways to address sustainability and possibly gain a competitive advantage. Explore with your buyer whether they would appreciate this.

3. What are the requirements for niche markets?

Increasing demand for certified organic products

To market spices and herbs as organic in Europe, they must be grown using organic production methods according to European legislation. Growing and processing facilities must be audited by an accredited certifier before you can put the European Union’s organic logo on your products, as well as the logo of the standard holder, such as Soil Association in the United Kingdom and Naturland in Germany. The procedure for certification roughly follows these five steps:

• Step 1 – Follow organic production rules – A common practice is to engage agronomists who are experts in organic production in order to implement best practices and to get guidance that will prepare producers and exporters for the organic certification. When engaging consultants, be aware that the same company cannot provide both consulting and certification services, as this is considered a conflict of interests.
• Step 2 – Apply for certification – When companies decide that their production and processing are ready for organic certification, they can select and negotiate a certification fee with any of the EU-recognised control bodies that are approved by the European Union regulation (EC) No 1235/2008. A common cost-saving practice for small farmers is group certification.
• Step 3 – Be ready for inspection – During inspection, the inspector verifies whether the organic management plan is consistent with the reality and investigates any findings. After evaluating the report, the control body decides if a certificate can be issued or some non-conformities must be corrected before the certificate can be issued.
• Step 4 – Get certified – If the control body confirms that the organic management plan is consistent with the reality, the organic certificate is issued. After being audited by an accredited certifier, you may include the EU organic logo on your products, along with the logo of the standard holder. Together with the logo, a certifier code number must be indicated. Be aware that an organic certificate is valid for one year from the issue date.
• Step 5 – Submit the certificate of inspection for shipments – Every shipment of organic products must be accompanied by the certificate of inspection, which is only issued electronically by selected certifiers, through the central platform called TRACES. European importers must also submit an application form for the import of organic products from developing country exporters. This application must include the company information, the name of the certifier, and the date of the last inspection. The importer also needs to submit a confirmation from a third party that the certifier fulfils the requirements of ISO standard 65/EN 45011.

According to the new EU regulation, inspection of organic production and organic products will be stricter to prevent fraud. For example, you would need to prove that you have implemented all precautionary measures to avoid cross-contamination (for example, placing a barrier between your fields and those of the neighbour who is spraying orchards). If traces of pesticides are found in your products and you fail to prove that you implemented all the required measures, you will be automatically decertified.

Tips:

• Consider investing in organic production and make a cost-benefit analysis. Organic production will often make production more expensive, but you may be able to compensate this with higher sales prices. Demand for certified organic spices and herbs is increasing.
• Try to combine organic certification with other sustainable initiatives to increase your competitiveness on the European market.
• Check the guidelines for imports of organic products into the European Union (pdf) to familiarise yourself with the requirements for European traders.
• Consult the Sustainability Map database for organic labels and standards.

Social and environmental certifications

The two most commonly used sustainability certification schemes are Fairtrade and Rainforest Alliance. Fairtrade international has developed a specific standard for herbs, herbal teas and spices for small-scale producer organisations. This FairTrade standard includes the Minimum and Premium Prices for conventional and organic products from several countries and regions.

Responsible business and fair treatment of all people in the supply chain are always welcomed. However, a report on due diligence published by the European Commission in 2021 confirmed that voluntary measures have not been effective in encouraging companies to identify, account for and mitigate negative human rights and environmental impacts in their supply chains. Because of that, the EU announced mandatory legislation on due diligence which should ensure respect of human rights and the environment throughout the whole supply chain.

According to the draft legislation, rules should apply to all companies operating in the European market, including non-European suppliers. Companies must act in line with due diligence obligations and take measures to prevent harm to human rights, the environment or good governance. Companies must pay a penalty if they cause harm, unless they can prove that they have acted in line with due diligence obligations. The rights of victims or stakeholders in third countries would also be better protected.

Tips:

• Consult the ITC Sustainability Map for a full overview of certification schemes.
• Check the Fair Trade Standards relevant for your production, processing and trade.
• Respect human rights throughout the whole supply chain. Avoid making deals with companies which are not treating farmers and employees in a fair and sustainable way.

Ethnic certification

The Islamic dietary laws (Halal) and the Jewish dietary laws (Kosher) impose specific restrictions on diets. If you want to focus on Jewish or Islamic ethnic niche markets, you should consider the implementation of Halal or Kosher certification schemes.

Tip:

• If you are focusing on the Jewish or Islamic market within Europe, you should become familiar with relevant certification procedures. You can find answers from many Halal or Kosher certification organisations.

This study has been carried out on behalf of CBI by Autentika Global

01 September 2020Spices and Herbs

The spices and herbs supply chain is complex, and demand is increasing for crushed and ground spices and herbs. This provides opportunities for criminal activity. At any stage in the supply chain, fraud can occur. Spices and herbs may be replaced by other plants or artificial dyes, and flavourings which have not been declared may be added. The geographical origins may also have been changed.

To fight food fraud in the European food market, many new analytical tests are being developed. Official food authorities and private organisations are also introducing new initiatives to ensure the authenticity of spices and herbs in the market. Examples are the European Food Safety Agency EFSA and the European Spice Association ESA. Also, specific international projects are being launched, and industry events are being organised.

How do criminals attempt to cheat European consumers with spices and herbs?

Spices and herbs criminals are specifically interested in the production of fake high-value spices such as saffron and vanilla. Many street sellers in the Middle East and North African region offer unusually cheap saffron. This is actually red-coloured corn silk, coconut silk or safflower plant.

Replacing herbs and spices with other ingredients

Sometimes, spices or herbs are replaced by other ingredients with a lower value. Some common examples are:

• Oregano – replaced by olive, sumac, myrtle, cistus or strawberry leaves. In some mixtures, 70% of the oregano is replaced by fake oregano leaves.
• Dried ground chillies and paprika – rice flour, bran, sawdust, brick powder, paprika and chilli stalks are mixed with dried chillies or paprika to increase weight.
• Black pepper – papaya seeds look like black pepper. If black pepper is not ground up, it is easy to separate a papaya seed from a black peppercorn. Papaya seeds float, and they are more difficult to crush than black pepper. If black pepper is ground up, it is more difficult to find added substances like papaya seeds, ground-up stones or coffee bean skins.

• Turmeric (curcuma) – replaced by chalk powder and other plants from the same species, for example, Curcuma zedoaria or Curcuma malabarica. Curcuma is also frequently mixed with starch, cassava or chalk powder.
• Saffron – replaced by artificially dyed fibres of different origins or petals of the Carthamus tinctorius flower. This flower is also known as bastard saffron.
• Coriander – replaced by used up seeds. The oleoresins have been extracted from these seeds. Coriander is also replaced by plant waste or wood dust. High-quality coriander seeds may also be mixed with of lower-quality seeds.

Figure 1 – Difference between mixed and real oregano.

Figure 2 – Difference between fake and real saffron.

Unapproved enhancement

In some cases, compounds are added to spices or herbs to boost their quality features. A common example is adding additives that have not been approved. Certain additives make the colour of dried chillies or other spices better. Examples of unapproved enhancement are:

• Dried chillies and paprika – additives that have not been declared can be used to make the colour look better. Examples are Sudan dyes, Metanil Yellow, Allura Red and Annato. Strong flavours may also be added.
• Vanilla – tonka bean extract is a common replacement for vanilla. It smells and tastes like vanilla bean extract. Still, the most well-known example of fraud is the replacement of real vanilla with synthetic vanilla. Several years ago, samples of imported vanilla were also found to contain traces of prohibited artificial additives like toluene.
• Turmeric (curcuma) powder – as curcuma is used to colour many types of food. Colourants that are not declared can be used instead. These are often cheaper or give the powder extra colour. Examples of such dyes are Sudan dyes, Mentanil Yellow, Orange II or Lead Chromate.

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Falsely declared geographic origins

Several types of high-quality spices and herbs are connected to specific regions around the world. Food criminals sometimes try to sell spices and herbs with falsely declared origins to get higher prices. Some examples include:

• Fake Mexican chillies – chillies with Asian origin are sold under Mexican names such as chipotle or jalapeño. The packaging often has Mexican national symbols, such as the mariachi hat.
• Dried paprika with falsely declared origins – paprika of lesser quality is used to replace paprika from a Protected Designation of Origin (PDO) such as regions of La Vera, Spain or Szegedi, Hungary.
• PDO Saffron – a typical example is La Mancha saffron from Spain. In some cases, imported saffron from outside the European Union is relabelled, and the origin changed to La Macha.
• Cardamom – is sometimes imported from Bhutan or Nepal to India and presented as having Indian origins.
• Star anise – toxic Japanese star anise is labelled with Chinese origins.

How does the European Union fight food fraud in the spices and herbs sector?

Food fraud in the spices and herbs sector is a serious issue. The main reason to mislead consumers is to gain profit. Still, many food criminals are not aware that replacing spices with other ingredients can present a serious risk to human health. Some substances that are used to imitate natural flavours can cause allergic reactions, and some are toxic. Many laboratories around Europe have increased testing to discover this type of fraud in spices and herbs. Common methods include DNA analysis, isotopic techniques, mass spectrometry, spectroscopy, chemometrics and a combination of detection methods.

To fight food fraud, several organisations and projects have launched different initiatives. European Spice Association published the Adulteration Awareness document. And the UK Spice and Seasoning Association published guidance on the authenticity of herbs and spices. An important initiative is the recently finished European Union project Food Integrity. This project resulted in several practical tools, such as the YouTube Food Integrity Channel and a smartphone application. The latest initiative is the Food Integrity Event, related to the challenges of food fraud that the industry is facing.

Everyone in the spices and herbs supply chain must understand that food fraud is a criminal act. New laboratory testing methods can easily discover if prohibited ingredients, dyes or flavours in spices and herbs are added. It takes a long time and a lot of money to build a good reputation in the European market. Still, this can be lost very quickly if companies are caught with products that are sub-standard or fake. Even worse, a single company can ruin the reputation of a whole production country.

This news article was written for CBI by Autentika Global.

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Figs are a unique fruit resembling a teardrop. They’re about the size of your thumb, filled with hundreds of tiny seeds, and have an edible purple or green peel. The flesh of the fruit is pink and has a mild, sweet taste. The scientific name for the fig is Ficus carica.

Figs — and their leaves — are packed with nutrients and offer a variety of potential health benefits. They may promote healthy digestion, decrease your risk of heart disease, and help you manage your blood sugar levels.

This article reviews figs, including their nutrition, benefits, and downsides, as well as how to add them to your diet.

Fresh figs are rich in nutrients while being relatively low in calories, making them a great addition to a healthy diet.

One small (40-gram) fresh fig contains (1Trusted Source):

• Calories: 30
• Protein: 0 grams
• Fat: 0 grams
• Carbs: 8 grams
• Fiber: 1 gram
• Copper: 3% of the Daily Value (DV)
• Magnesium: 2% of the DV
• Potassium: 2% of the DV
• Riboflavin: 2% of the DV
• Thiamine: 2% of the DV
• Vitamin B6: 3% of the DV
• Vitamin K: 2% of the DV

Fresh figs contain some calories from natural sugar, but having a few figs is a reasonable, low calorie snack or addition to a meal.

On the other hand, dried figs are high in sugar and rich in calories, as the sugar becomes concentrated when the fruits are dried.

Figs also contain small amounts of a wide variety of nutrients, but they’re particularly rich in copper and vitamin B6.

Copper is a vital mineral that’s involved in several bodily processes, including metabolism and energy production, as well as the formation of blood cells, connective tissues, and neurotransmitters (2Trusted Source).

Vitamin B6 is a key vitamin necessary to help your body break down dietary protein and create new proteins. It also plays an important role in brain health (3Trusted Source).

SUMMARY

Fresh figs are low in calories and contain a variety of vitamins and minerals. However, dried figs are high in sugar and calories.

Benefits

Figs have many potential benefits, including promoting digestive and heart health, along with potentially helping manage blood sugar levels.

Promote digestive health

Figs have long been used as a home remedy or an alternative treatment for digestive problems like constipation (4Trusted Source).

They contain fiber, which may help promote digestive health by softening and adding bulk to stools, decreasing constipation, and serving as a prebiotic — or food source for the healthy bacteria populating your gut (5Trusted Source, 6Trusted Source).

In animal studies, fig fruit extract or paste helped speed the movement of food through the digestive tract, reducing constipation and improving the symptoms of digestive disorders like ulcerative colitis (7Trusted Source, 8Trusted Source).

A study in 150 people with irritable bowel syndrome with constipation (IBS-C) found that those who consumed about 4 dried figs (45 grams) twice daily experienced a significant reduction in symptoms — including pain, bloating, and constipation — compared with a control group (9Trusted Source).

What’s more, a similar study in 80 people found that supplementing with about 10 ounces (300 grams) of fig fruit paste daily for 8 weeks significantly decreased constipation, compared with a control group (10Trusted Source).

May improve vascular and heart health

Figs may improve blood pressure and blood fat levels, which can help improve your vascular health and decrease your risk of heart disease.

One study found that fig extract decreased blood pressure in rats with normal blood pressure, as well as those with elevated levels (11Trusted Source).

Animal studies have also shown improvements in total cholesterol, HDL (good) cholesterol, and triglyceride levels when supplementing with fig leaf extract (12Trusted Source, 13Trusted Source).

However, in a 5-week study in 83 people with high LDL (bad) cholesterol, researchers noted that those who added about 14 dried figs (120 grams) to their diet daily had no changes in blood fat levels, compared with a control group (14Trusted Source).

More human studies are needed to better understand the relationship between figs and heart health.

May help manage blood sugar levels

One dated study from 1998 in 10 people with type 1 diabetes found that having fig leaf tea with breakfast may have decreased their insulin needs. In the month they received fig leaf tea, their insulin doses decreased by about 12% (15Trusted Source).

What’s more, a more recent study found that drinks containing high doses of fig fruit extract had a lower glycemic index (GI) than beverages with no fig fruit extract, meaning these drinks would have a more favorable effect on blood sugar levels (16Trusted Source).

However, fig fruits — especially dried figs — are high in sugar and may increase blood sugar levels in the short term. If you have trouble managing your blood sugar levels, you should limit your intake of dried figs.

Potential anticancer properties

Many promising test-tube studies have been conducted on the effects of fig leaves on cancer cells.

Fig leaves and natural latex from fig plants have been shown to exhibit antitumor activity against human colon cancer, breast cancer, cervical cancer, and liver cancer cells (17Trusted Source, 18Trusted Source, 19Trusted Source, 20Trusted Source).

However, this doesn’t mean that eating figs or drinking fig leaf tea will exert the same effects. Test-tube studies offer a promising starting point, but human studies are needed to assess how ingesting figs or fig leaves affects cancer growth.

May promote healthy skin

Figs may have some beneficial effects on the skin, especially in people with allergic dermatitis — or dry, itchy skin as a result of allergies.

One study in 45 children with dermatitis found that a cream made from dried fig fruit extract applied twice daily for 2 weeks was more effective at treating the symptoms of dermatitis than hydrocortisone cream, the standard treatment (21Trusted Source).

What’s more, a combination of fruit extracts — including fig extract — was shown to exhibit antioxidant effects on skin cells, decrease collagen breakdown, and improve the appearance of wrinkles in a test-tube and animal study (22Trusted Source).

However, it’s difficult to determine if these positive effects came from the fig extract or one of the other extracts being studied. More research is needed to determine figs’ effects on skin health.

SUMMARY

Figs have a variety of potential health benefits. They may improve digestion and decrease constipation, help manage blood fat and blood sugar levels, and kill cancer cells. However, more research in humans is needed.

Downsides

Figs have some potential downsides. For instance, as they’re sometimes used as a home remedy for constipation, figs may cause diarrhea or other digestive problems (10Trusted Source).

Figs are also fairly rich in vitamin K, which can interfere with blood thinning medications and cause them to be less effective (1Trusted Source, 23Trusted Source).

If you’re on a blood thinner, you should keep your intake of figs and other vitamin-K-rich foods consistent from day to day to decrease your risk of complications (23Trusted Source).

Finally, some people may be allergic to figs. If you have an allergy to birch pollen, you may be more likely to have a fig allergy as well. Fig trees also contain natural latex, which some people may be allergic to (24Trusted Source).

SUMMARY

Figs may cause digestive upset or diarrhea due to their anti-constipation effects. They may also interfere with blood thinners, and some people may be allergic to them.

How to add figs to your diet

There are a number of ways to add figs to your diet, each with its own potential benefits. Here are the four main ways you can include figs in your diet:

• Fresh. Fresh figs are low in calories and make for a great snack, and they’re an excellent addition to salads or desserts. You can also make fig jam or preserves with fresh figs.
• Dried. Dried figs are high in sugar and calories, so they should be eaten in moderation. They may be more effective at treating constipation than fresh figs (9Trusted Source, 10Trusted Source).
• Fig leaves. Although they may be difficult to find outside of specialty grocers, fig leaves are nutritious and can be used in a variety of ways. They’re often used the same way grape leaves are, as a wrap for dishes containing rice, meat, or other fillings.
• Fig leaf tea. Fig leaf tea is made from dried fig leaves. You can make it yourself or purchase premade fig leaf teas online or in specialty stores.

You can enjoy figs in a variety of ways, but due to their high sugar content, you should only eat dried figs in moderation or use them as an occasional home treatment for constipation.

SUMMARY

To reap the benefits of figs, you can buy fresh figs, dried figs, fig leaves, or fig leaf tea to add to your diet. Be sure to only use dried figs in moderation due to their sugar content.

The bottom line

Figs have a variety of potential health benefits. Along with the fruit, fig leaves and fig leaf tea appear to be beneficial for health. Dried figs in particular may help relieve constipation.

However, figs may interfere with blood thinning medications due to their vitamin K content, and dried figs should be eaten in moderation due to their high sugar content.

That said, overall, fresh figs, fig leaves, and fig leaf tea make great additions to a healthy diet.

The European market for woven and knotted woollen carpets is stabilising. Most imports originate from developing countries. The middle and high-end market segments have the most potential. To supply these segments you need to pay particular attention to design and quality. Working with sustainable materials and co-creation can give you a competitive edge.

Contents of this page

1. Product description
2. Which European markets offer opportunities for exporters of woven and knotted woollen carpets?
3. What trends offer opportunities on the European market for woven and knotted woollen carpets?
4. With which requirements must woven and knotted woollen carpets comply to be allowed on the European market?
5. What competition do you face on the European woven and knotted woollen carpets market?
6. Which channels can you use to put woven and knotted woollen carpets on the European market?
7. What are the end-market prices for woven and knotted woollen carpets?

1. Product description

Woven and knotted woollen carpets are textile floor coverings, made of woven or knotted woollen yarns. They can be produced by machine or by hand. Hand-woven rugs are produced all over the world under different names, like “kelim”, “soumak” and “jajim”.

This study uses the following codes to indicate trade in woven and knotted woollen carpets:

Table 1: Product codes

Harmonised System (HS)	Prodcom	Description
5701 10		Carpets of wool or fine animal hair, knotted
5702 31		Carpets of wool or fine animal hair, of woven pile construction, not made up, not elsewhere specified
5702 41		Carpets of wool or fine animal hair, of woven pile construction, made up, not elsewhere specified
5702 91		Carpets of wool or fine animal hair, woven, made up, not elsewhere specified
5703 10		Carpets of wool or fine animal hair, tufted
	13 93 11 00	Carpets, knotted
	13 93 12 00	Carpets, woven
	13 93 13 00	Carpets, tufted

Tip:

• For more information about hand-woven products specifically, see our study about hand-woven rugs.

Quality

Functionality

Most woollen carpets are purchased to enhance the atmosphere of the home. Therefore their most important quality is decorativeness. Carpets can also serve to provide warmth and/or noise reduction. Given that it will be walked on, a carpet must be durable.

Material

Most woven and knotted carpets are made of wool or other fine animal hair, like alpaca, llama or yak. They can also be made of cotton, silk or recycled materials. This study focuses on wool as the main raw material. This is wool from animal hair as opposed to synthetic wool made from polypropylene, an artificial man-made fibre. Synthetic woollen carpets are much cheaper than those made with natural wool.

Size

Sizes are usually provided in feet (1 foot = 30.48 cm). Typical sizes are:

• 2×3 foot
• 4×6 foot
• 9×12 foot
• 6×9 foot
• 3×3 foot
• 5×5 foot
• 10×14 foot
• 10×10 foot

Ask your European buyer what specific sizes they may be looking for in the early stages of collaboration.

Design

Woollen carpets come in a wide variety of designs, styles and patterns, traditional or contemporary. They can be colourful or plain, to match consumers’ personal taste.

The fineness of the weave is a key quality aspect, reflected in the fineness of the design. The finer the yarns, the higher the quality and sales price. The finishing is also important. A well-finished carpet lies flat and straight on the floor in a reasonably regular shape. It should not be unnaturally shiny or too bright and harsh, nor should colours fade or bleed.

Modern carpets with a vintage look are popular, meaning the fabric is stonewashed. Stonewashed traditional carpets are also in demand. However, using acid to create a stonewashed look should be considered carefully as this process is not environmentally friendly.

Labelling

External packaging labels for carpets should include the producer, consignee, composition, size, number of pieces, box identification, total number of boxes, and net and gross weight.

The most important information on the product or packing labels of carpets is composition, size, origin and care labelling. For more information, refer to the chapter on buyer requirements.

Packaging

Woollen carpets are transported as rolls, wrapped in plastic film and jute/hessian sacking. They are rolled up face inwards and packaged before they are put into a container. Sometimes two carpets are rolled up together, but this may make the roll too heavy. Runners are often protected with hardboard disks at the ends, to stop them from slipping and telescoping. When in doubt, check the requirements with your buyer.

Carpets must not be handled with bag or plate hooks as the film packaging can easily be torn. A carpet carrying mandrel should be used for handling rolled carpets.

2. Which European markets offer opportunities for exporters of woven and knotted woollen carpets?

European imports of woven and knotted woollen carpets are stabilising. More than half of these imports come from developing countries. Europe’s main importers of woven and knotted woollen carpets are Germany and the United Kingdom. Their strong imports from developing countries make them especially interesting target markets.

Please note that the European production and consumption statistics cover woven and knotted carpets in general, as the data do not distinguish between wool and other materials.

Where is consumer demand?

• European demand for woven and knotted carpets increased between 2012 and 2016. With an average annual growth rate of 1.8%, it reached €4.1 billion in 2016.
• European demand for woven and knotted carpets is highest in the United Kingdom, at €1.4 billion. Germany follows at €706 million.

What is the role of European production in supplying European demand?

• European demand for and production of woven and knotted carpets are more or less in balance. However, given the considerable European exports and resulting need for imports, Europe is an interesting market for woven and knotted carpets.
• European woven and knotted carpet production increased between 2012 and 2016. With an average annual growth rate of 2.0%, it reached €4.2 billion in 2016.
• Belgium is responsible for 31% of European woven and knotted carpet production. The Netherlands and the United Kingdom follow with 21% and 19% respectively.

Which countries are most interesting in terms of imports from developing countries?

Figure 1: European imports of woven and knotted woollen carpets 2012-2016in € millionIntra EUDeveloping CountriesRest of the world201220132014201520160100200300400Source: TrademapFigure 2: Main importers of woven and knotted woollen carpets 2016in € millionIntra EUDeveloping CountriesRest of the worldGermanyUnited KingdomFranceItalyNetherlandsSweden0255075100Source: TrademapFigure 3: Leading suppliers of woven and knotted woollen carpets 2016in %22%22%11%11%8%8%7%7%7%7%6%6%41%41%IndiaBelgiumNetherlandsIranGermanyPakistanOtherSource: Trademap

• European imports of woven and knotted woollen carpets have been fluctuating, reaching €475 million in 2016.
• The relatively high imports in 2012 resulted in a negative average annual growth rate of −3.4% between 2012 and 2016. Between 2013 and 2016, however, imports were more stable and around the current value of €475 million.
• In the coming years, European imports are expected to stabilise further.
• Developing countries are Europe’s main source for woven and knotted woollen carpet imports. They supply 52%, amounting to €246 million in 2016. This share is predicted to be stable in the coming years.
• In reality, much of the woven and knotted woollen carpet imports from western European countries are re-exported products manufactured in developing countries.
• Germany is Europe’s leading importer of woven and knotted woollen carpets, at €131 million in 2016. The United Kingdom follows at €107 million.
• These countries also lead in imports from developing countries. Especially Germany, which sources almost three quarters of its woven and knotted woollen carpet imports from developing countries!
• Imports from developing countries also fluctuated between 2012 and 2016. After their relatively high starting value in 2012, these imports remained relatively stable at about the current value.
• India is Europe’s leading supplier of woven and knotted woollen carpets with 22% in 2016. Other leading developing country suppliers are Iran (6.9%), Pakistan (5.8%), Turkey (5.6%), China (4.1%), Nepal (3.9%) and Morocco (1.6%).

Tips:

• Study your options in Germany and the United Kingdom. Their strong imports from developing countries make them especially interesting markets.
• The upcoming Brexit (Great Britain leaving the European Union) has decreased the value of the British pound. As a result more British buyers have started importing directly from developing countries, rather than buying from European importers. However, as the situation is still fluid and insecure, you should keep a close watch on developments.
• Compare your products and company to the strong competition from India, as well as from Iran, Pakistan, Turkey, China, Nepal and Morocco. You can use ITC Trademap to find exporters per country. You can compare on market segment, price, quality and target countries.

What role does export play in supplying European demand?

Figure 4: European exports of woven and knotted woollen carpets 2012-2016in € millionIntra EUDeveloping CountriesRest of the world201220132014201520160100200300400Source: Trademap

• European woven and knotted woollen carpet exports consist mainly of trade within Europe and with developed countries.
• Belgium (€78 million) and Germany (€66 million) are Europe’s leading woven and knotted woollen carpet exporters.

What is the effect of real private consumption expenditure on European demand?

Figure 5: Real private consumption expenditure growth 2017-2019in %201720182019GermanyUnited KingdomFranceItalyNetherlandsSweden0123Source: Eurostat

• Private consumption expenditure is an important indicator for the European home decoration market. The sector is closely linked to economic conditions. When money is tight, consumers postpone buying non-essential items until they have enough disposable income.
• Between 2017 and 2019, European private consumption expenditure is expected to increase. This means that consumption of decorative products is likely to rise. Especially in emerging markets, consumers will have more money available to spend on decorating the home. Consumers in mature markets already spend a fair amount of money on decoration, so growth in their consumption will be moderate.

3. What trends offer opportunities on the European market for woven and knotted woollen carpets?

Sustainability

Consumers and designers are shifting their preferences towards more sustainable choices. There is an increasing concern and awareness of the negative impacts of production and consumption. This is driving the popularity of sustainability labels and commitments in the textile industry. Using wool as your main raw material fits in well with this trend. Natural dyes add an extra sustainable feature to woollen carpets. Using recycled wool for the production of your carpets is also a possibility.

Social responsibility is another key aspect of sustainability. Refraining from using child labour is especially relevant in the carpet sector, also due to a renewed interest in handmade products.

Tips:

• Use natural dyes and promote this as a premium.
• Do not employ children for the production of your carpets.
• For more information, see our special study on sustainability.
• For more information about handmade products, see our study on hand-woven rugs.

Co-creation

European buyers are increasingly trying to distinguish themselves from their competitors. To do so, they focus on their own image and design. They look for producers they can cooperate with to develop their own products, so-called “co-creation”. This makes it extra important to showcase your special skills, production techniques and the variety of raw materials you work with.

Tips:

• Make sure your collection showcases the different materials and production techniques you have to offer.
• Emphasise the story behind your product in your promotion strategy.

Smaller quantities and shorter lead times

European buyers change their collection increasingly quickly. As a result, they are looking for shorter lead times and lower minimum orders. This is a distinct advantage for small to medium-sized producers who are more flexible and can generally supply smaller quantities than bigger producers.

Tip:

• If you are flexible in production and can supply smaller quantities, emphasise this in your promotion.

Ethnic patterns

Ethnic motifs and traditional craftsmanship are popular on the European market. This can be considered to be a long-term trend. Especially carpets are known for their history. Consumers are interested in the story behind the product, which adds to its uniqueness. Some producers experiment with traditional designs and rework them in a modern way, also playing with the colours.

Tips:

• Promote your culture’s traditional production method, adding a background story to your product. Make sure that it comes across clearly to the consumer, for example by including a card describing the product’s unique story.
• Consider experimenting with your traditional designs, reinventing them in a more contemporary manner.

For more information, see our study about trends for Home Decoration & Home Textiles.

4. With which requirements must woven and knotted woollen carpets comply to be allowed on the European market?

With which legal and non-legal requirements must your product comply?

General product safety

The European Union’s General Product Safety Directive applies to all consumer products, including carpets. It states that all products marketed in Europe must be safe to use.

Tips:

• Read more about the General Product Safety Directive.
• Use your common sense to ensure normal use of your product does not cause any danger.
• The RAPEX database lists products that the European Union has rejected at the border or withdrawn from the market. Check the database for similar products for an idea of what issues may arise.

Restricted chemicals: REACH

The REACH regulation lists restricted chemicals in products that are marketed in Europe. For example, REACH restricts the use of azo dyes and certain flame retardants in textile products.

Tips:

• The European Chemical Agency provides useful information and tips on REACH. See for instance REACH Annex XVII for a list of all restricted chemicals. Also check out the Information on REACH for companies established outside Europe and the Questions & Answers on REACH.

• Follow new developments in the field of flame retardants, as new alternatives are being developed. You can do so for instance through the European Flame Retardants Association (EFRA).

Textile Regulation

According to the European Union’s Textile Regulation, textile products should be labelled or marked to indicate their fibre composition. These labels should be durable and tear-resistant, securely attached, easily legible, visible and accessible.

Tip:

• For more information, see the Frequently Asked Questions about the Textile Regulation.

Packaging legislation

Europe has specific packaging and packaging waste legislation. It for instance restricts the use of certain heavy metals. Europe also has requirements for wood packaging materials (WPM) used for transport, such as packing cases, boxes, crates, drums, (box) pallets and dunnage.

Tip:

• Read more in the overview of EU rules on wood packaging material.

What additional requirements do buyers often have?

Sustainability

Social and environmental sustainability make your products stand out on the European market. Consider sustainable raw materials and production processes. European buyers increasingly demand the following certification schemes:

• Business Social Compliance Initiative (BSCI): European retailers developed this initiative to improve social conditions in sourcing countries. They expect their suppliers to comply with the BSCI Code of Conduct. To prove compliance, the importer can request an audit of your production process. Once a company has been audited, it is included in a database for all BSCI participants.
• Ethical Trading Initiative (ETI): This initiative is an alliance of companies, trade unions and voluntary organisations. It aims to improve the working lives of people across the globe that make or grow consumer goods.

You can use standards such as ISO 14001 and SA 8000 to read up on sustainable options. However, only niche market buyers demand compliance with such standards.

Tips:

• Optimise your sustainability performance. Reading up on the issues included in the initiatives will give you an idea of what to focus on.
• Buyers appreciate a good story. If you can show that you value your company’s environmental and/or social performance, this may be a competitive advantage. Consider a self-assessment like the BSCI Self-Assessment for Producers, or a code of conduct such as the BSCI Code of Conduct or the ETI base code.
• For more information, see our special study on Sustainability in the Home Sector.

What are the requirements for niche markets?

Ethical carpets

There are several ethical initiatives focused specifically on the carpet industry.

GoodWeave (formerly known as Rugmark) works to end child labour in the carpet industry in South Asia. You can search retailers per country for an indication of the relevance in your target market.

Label STEP is present in the Swiss, Austrian, French and German markets. Key issues are working and living conditions of carpet weavers and the fight against abusive child labour.

Care & Fair aims to combat illegal child labour and improve the situation of carpet knotting families in India, Nepal and Pakistan. Care & Fair has around 400 members in 21 consumer countries.

Tips:

• To target the ethical niche market, you need to find business partners in this niche. Study the initiatives and how they work to determine if your company would be a good match.
• Read more on GoodWeave in the ITC Standards Map.
• Determine which certification programme would be the best fit for you and apply.

Fair trade

The concept of fair trade supports fair pricing and improved social conditions for producers and their communities. Especially when the production of your carpets is labour-intensive, for example hand-knotting, fair-trade certification can give you a competitive advantage.

Common fair-trade certifications are from:

• World Fair Trade Organisation (WFTO)
• Fairtrade International
• Fair For Life.

Tips:

• Ask buyers what they are looking for. Especially in the fair-trade sector, you can use the story behind your product for marketing purposes.
• Check the ITC Standards map database for more information on voluntary standards and their requirements, including fair production.

Sustainable textile certification

Across the home sector, sustainability is gaining ground. Although the actual use of certification is still not widespread in home textiles, there is an increasing interest from buyers.

The Global Organic Textile Standard (GOTS) ensures environmental and social responsibility throughout the production chain. To qualify, textile products must contain over 70% organic fibres.

OEKO-TEX Standard 100 certification guarantees no hazardous chemicals were used in production.

The EU Ecolabel for textiles focuses on minimising environmental impact at the manufacturing stage.

Tips:

• Read more on GOTS, OEKO-TEX and the EU Ecolabel in the ITC Standards Map.
• Determine which certification programme would be the best fit for you and apply if possible.

Woolmark

Woolmark certification provides consumers with guaranteed wool fibre content and an assurance of quality. It contains specific standards for several product groups, including carpets.

Tip:

• Study how to become a Woolmark licensee and the Woolmark specifications for wall-to-wall carpets and tiles and rugs and squares.

For more information, see our study about buyer requirements for Home Decoration & Home Textiles.

5. What competition do you face on the European woven and knotted woollen carpets market?

The competition for woven and knotted woollen carpets does not differ significantly from the sector in general. Refer to our 10 tips for doing business with European buyers.

6. Which channels can you use to put woven and knotted woollen carpets on the European market?

The market channels and segments for woven and knotted woollen carpets do not differ significantly from the sector in general.

Market channels

Traditionally, the trade channels for carpets were separate from other home textile products. However, carpets have now established themselves in the mainstream trade channels and have become lifestyle products. Whereas top-class kelims were previously only sold in speciality shops, they are now available at department stores. Large retail chains like Ikea now also sell (handmade) rugs and carpets.

The increased influence of large chain store retailers comes at the expense of the position of wholesalers and importers. If you can consistently supply large quantities at relatively low prices, large retail chains may be partners of interest.

More and more smaller retailers start buying directly from the supplier to create their own unique offering, rather than buying from a wholesaler that also sells to their competition. This can be especially relevant when it comes to the more high-end carpets.

E-commerce

E-commerce in home decoration is increasing and can help you reach a broader range of customers. Retailers often combine online and offline channels. Consumers research and purchase products online, shopping around and comparing prices on home decoration items. To supply e‑commerce retailers you must be able to work with individual packing and labelling, as well as limited minimum orders.

Tips:

• See our special study about E-commerce in Home Decoration & Home Textiles for more information.
• Target online business-to-consumer retailers if you can meet the additional requirements.

Trade associations and fairs

The following trade associations and fairs are useful sources for finding trading partners in Europe.

• Ambiente, Frankfurt, February
• ECRA, European Carpet and Rug Association
• EURATEX, European Apparel and Textile Confederation
• Heimtextil, Frankfurt, January
• Maison et Objet, Paris, January and September

Market segments

In the low-end segment, simple and inexpensive carpets are common. The middle segment puts more emphasis on design and finish, while prices are still reasonable. The middle-high market responds well to local character, identity and craftsmanship. In the high-end segment, designer quality is common and private labels are the standard.

Products from India and China generally dominate the low-end market. Competing with this type of cheap mass production is almost impossible. If your production is mechanised (power looms, knitting machines, etc.) you can target the middle-low end.

The middle and high-end markets offer you the most opportunities. To supply these segments you need to pay particular attention to design and quality.

7. What are the end-market prices for woven and knotted woollen carpets?

Table 2 gives an overview of the indicative prices of medium-sized woven and knotted woollen carpets in the low, middle and high market segments. “Indicative” is key here, since prices for carpets vary depending on manufacturing technique, size, design, brand and other ways of value addition. Size, is especially relevant here, since the large differences in size directly influence the price.

Table 2: Indicative consumer prices of medium-sized woollen carpets

	Low-end	Middle-end	High-end
Woven woollen carpets	€15–50	€50–100	€100 or more
Knotted woollen carpets	€18–55	€55–110	€110 or more

The European consumer price of your carpets is around 4 to 6½ times your selling price. Shipping, import and handling add 15–20%. Wholesalers account for a further 50–90% markup. Retailers may add another 90–150% to the price. Finally, European VAT percentages range from 18% in Malta to 27% in Sweden.

Your original selling price depends heavily on the availability and cost of raw materials. In recent years the price of wool has increased considerably, largely due to renewed demand from China. Occasional increases in the price of raw materials are not directly passed on to the consumer, but do put pressure on exporters, importers and retailers’ margins.

Tips:

• The value perception of your product in the chosen segment determines its price. The quality and price of your carpets must match what is expected in your chosen target segment. To determine your price, study consumer prices in your target segment. Adjust your cost accordingly.
• Understand your segment. Offer a correct marketing mix to meet consumer expectations. Adapt your business model to your position in the market.

To say that walnuts are a nutritious food is a bit of an understatement.

Walnuts provide healthy fats, fiber, vitamins and minerals — and that’s just the beginning of how they may support your health.

In fact, there’s so much interest in this one nut that for the past 50 years, scientists and industry experts have gathered annually at the University of California, Davis, for a walnut conference discussing the latest walnut health research.

The most common variety of walnut is the English walnut, which is also the most studied type.

Here are 13 science-based health benefits of walnuts.https://44f6e799b7201dc4583971e9aba04f48.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html

1. Rich in Antioxidants

Walnuts have higher antioxidant activity than any other common nut (1Trusted Source, 2Trusted Source).

This activity comes from vitamin E, melatonin and plant compounds called polyphenols, which are particularly high in the papery skin of walnuts (2Trusted Source, 3Trusted Source, 4Trusted Source).

A preliminary, small study in healthy adults showed that eating a walnut-rich meal prevented oxidative damage of “bad” LDL cholesterol after eating, whereas a refined-fat meal didn’t (3Trusted Source).

That’s beneficial because oxidized LDL is prone to build up in your arteries, causing atherosclerosis (3Trusted Source, 5Trusted Source).

SUMMARY

Walnuts are an excellent source of antioxidants that can help fight oxidative damage in your body, including damage due to “bad” LDL cholesterol, which promotes atherosclerosis.

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2. Super Plant Source of Omega-3s

Walnuts are significantly higher in omega-3 fat than any other nut, providing 2.5 grams per 1-ounce (28-gram) serving (6, 7Trusted Source).

Omega-3 fat from plants, including walnuts, is called alpha-linolenic acid (ALA). It’s an essential fat, meaning you have to get it from your diet.

According to the Institute of Medicine, adequate intake of ALA is 1.6 and 1.1. grams per day for men and women respectively. A single serving of walnuts meets that guideline (8Trusted Source).

Observational studies have shown that each gram of ALA you eat per day lowers your risk of dying from heart disease by 10% (9Trusted Source).

SUMMARY

Walnuts are a good source of the plant form of omega-3 fat, which may help reduce heart disease risk.

3. May Decrease Inflammation

Inflammation is at the root of many diseases, including heart disease, type 2 diabetes, Alzheimer’s disease and cancer, and can be caused by oxidative stress.

The polyphenols in walnuts can help fight this oxidative stress and inflammation. A subgroup of polyphenols called ellagitannins may be especially involved (4Trusted Source).

Beneficial bacteria in your gut convert ellagitannins to compounds called urolithins, which have been found to protect against inflammation (5Trusted Source).

ALA omega-3 fat, magnesium and the amino acid arginine in walnuts may also decrease inflammation (10Trusted Source, 11Trusted Source).

SUMMARY

Several plant compounds and nutrients in walnuts may help decrease inflammation, which is a key culprit in many chronic diseases.

4. Promotes a Healthy Gut

Studies suggest that if your gut is rich in health-promoting bacteria and other microbes (your gut microbiota), you’re more likely to have a healthy gut and good overall health.

An unhealthy composition of your microbiota can contribute to inflammation and disease in your gut and elsewhere in your body, increasing your risk of obesity, heart disease and cancer (12Trusted Source).

What you eat can significantly influence the makeup of your microbiota. Eating walnuts may be one way to support the health of your microbiota and your gut.

When 194 healthy adults ate 1.5 ounces (43 grams) of walnuts every day for eight weeks, they had an increase in beneficial bacteria, compared to a period of not eating walnuts (13Trusted Source).

This included an increase in bacteria that produce butyrate, a fat that nourishes your gut and promotes gut health (14Trusted Source).

SUMMARY

Eating walnuts not only nourishes you but also the beneficial bacteria that live in your gut. This promotes the health of your gut and may help reduce disease risk.

5. May Reduce Risk of Some Cancers

Test-tube, animal and human observational studies suggest that eating walnuts may reduce your risk of certain cancers, including breast, prostate and colorectal cancers (15Trusted Source, 16Trusted Source, 17Trusted Source).

As noted earlier, walnuts are rich in the polyphenol ellagitannins. Certain gut microbes can convert these to compounds called urolithins (5Trusted Source, 18Trusted Source).

Urolithins can have anti-inflammatory properties in your gut, which may be one way that eating walnuts helps protect against colorectal cancer. Urolithins’ anti-inflammatory actions could also help protect against other cancers (5Trusted Source).

What’s more, urolithins have hormone-like properties that enable them to block hormone receptors in your body. This may help reduce your risk of hormone-related cancers, specifically breast and prostate cancers (5Trusted Source).

More human studies are needed to confirm the effects of eating walnuts on decreasing the risk of these and other cancers, as well as to clarify all the ways or mechanisms by which they may help.

SUMMARY

The polyphenols in walnuts may reduce your risk of certain cancers, including breast, prostate and colorectal cancers. However, more human studies are needed to confirm this.

6. Supports Weight Control

Walnuts are calorie dense, but studies suggest that the energy absorbed from them is 21% lower than would be expected based on their nutrients (19Trusted Source).

What’s more, eating walnuts may even help control your appetite.

In a well-controlled study in 10 obese people, drinking a smoothie made with about 1.75 ounces (48 grams) of walnuts once a day for five days decreased appetite and hunger, compared to a placebo drink equal in calories and nutrients (20Trusted Source).

Additionally, after five days of consuming the walnut smoothies, brain scans showed that the participants had increased activation in a region of the brain that helped them resist highly tempting food cues, such as cake and French fries.

Even though larger and longer-term studies are needed, this provides some initial insight as to how walnuts may help control appetite and weight.

SUMMARY

Though they’re calorie-dense, you may not absorb all of the calories in walnuts. Additionally, they may even help you control appetite and hunger.

7. May Help Manage Type 2 Diabetes and Lower Your Risk

Observational studies suggest that one reason walnuts are linked to a lower risk of type 2 diabetes is that they help control weight. Excess weight increases your risk of high blood sugar and diabetes (21Trusted Source).

Yet, eating walnuts may help control blood sugar by mechanisms beyond their influence on weight control.

In a controlled study in 100 people with type 2 diabetes, consuming 1 tablespoon of cold-pressed walnut oil a day for 3 months, while continuing their usual diabetes medication and balanced diet, resulted in an 8% decrease in fasting blood sugar (22Trusted Source).

Additionally, the walnut oil users had about an 8% decrease in hemoglobin A1C (3-month average blood sugar). The control group showed no improvement in A1C or fasting blood sugar. Neither group had a change in their weight.

SUMMARY

Eating walnuts may help control type 2 diabetes and reduce your risk of the disease, as the nut may help control your weight. Walnuts might have more direct effects on blood sugar control as well.

8. May Help Lower Blood Pressure

High blood pressure is a major risk factor for heart disease and stroke.

Some studies suggest that eating walnuts may help lower blood pressure, including in people with high blood pressure and in healthy people when under stress. Other studies did not observe this effect (23Trusted Source, 24Trusted Source, 25Trusted Source).

Among other diets, the four-year PREDIMED study in about 7,500 adults at high risk of heart disease tested a Mediterranean diet supplemented with 1 ounce (28 grams) of mixed nuts daily, of which half were walnuts.

At the end of the study, people on the nut-enriched Mediterranean diet had a 0.65 mmHg greater decrease in diastolic blood pressure (bottom number) than people on a similar heart-healthy control diet who weren’t given nuts (25Trusted Source).

This suggests that nuts may slightly improve the blood pressure benefits of a heart-healthy diet. This is important, as small differences in blood pressure are thought to have a big impact on your risk of heart disease death (25Trusted Source).

SUMMARY

Some studies suggest that eating 1 ounce (28 grams) of nuts daily, including walnuts, as part of a heart-healthy diet may help improve blood pressure.

9. Supports Healthy Aging

As you age, good physical functioning is essential for maintaining your mobility and independence.

One thing that may help maintain your physical abilities is healthy eating habits.

In an observational study over 18 years in more than 50,000 older women, scientists found that those with the healthiest diets had a 13% lower risk of physical impairment. Walnuts were among the foods that made the strongest contribution to a healthy diet (26Trusted Source).

Though high in calories, walnuts are packed with essential vitamins, minerals, fiber, fats and plant compounds that may help support good physical functioning as you age (27Trusted Source).

SUMMARY

A healthy diet that includes walnuts may help preserve physical function, such as walking and self-care abilities as you age.

10. Supports Good Brain Function

It may be just a coincidence that the shell of a walnut looks like a tiny brain, but research suggests that this nut may indeed be good for your mind (1Trusted Source).

Animal and test-tube studies found that the nutrients in walnuts, including polyunsaturated fat, polyphenols and vitamin E, may help reduce oxidative damage and inflammation in your brain (28Trusted Source).

In a 10-month study of Alzheimer’s disease, mice fed 6–9% of their calories as walnuts (equal to 1–1.5 ounces or 28–45 grams daily in people) had significant improvements in learning skills, memory and anxiety reduction, compared to a walnut-free control group (29Trusted Source).

Observational studies in older adults have linked eating walnuts to better brain function, including faster processing speed, more mental flexibility and better memory (28Trusted Source).

Though these results are encouraging, more studies testing the effects of walnuts on brain function in humans are needed to draw firm conclusions.

SUMMARY

Walnuts contain nutrients that may help protect your brain from damaging inflammation and support good brain function as you age.

11. Supports Male Reproductive Health

Typical Western diets — high in processed foods, sugar and refined grains — have been linked to reduced sperm function (30Trusted Source).

Eating walnuts may help support sperm health and male fertility.

When 117 healthy young men included 2.5 ounces (75 grams) of walnuts daily in their Western-style diet for three months, they had improved sperm shape, vitality and mobility, compared to men not eating nuts (31Trusted Source).

Animal research suggests that eating walnuts may help protect sperm by reducing oxidative damage in their membranes (30Trusted Source).

Further studies are needed to confirm these benefits, but if you’re a man concerned about fertility, eating walnuts is a simple thing to try.

SUMMARY

Eating walnuts regularly may help counteract potential harmful effects of less-than-ideal eating habits on sperm health.

12. Improves Blood Fats

Elevated levels of “bad” LDL cholesterol and triglycerides have long been linked to an increased heart disease risk.

Regularly eating walnuts has been consistently shown to decrease cholesterol levels (32Trusted Source).

For example, in a recent study in 194 healthy adults, eating 1.5 ounces (43 grams) of walnuts daily for eight weeks produced a 5% decrease in total cholesterol, 5% decrease in LDL cholesterol and 5% decrease in triglycerides, compared to not eating walnuts (33Trusted Source).

The walnut eaters also had nearly a 6% decrease in apolipoprotein-B, which is an indicator of how many LDL particles are in your blood. When elevated, apolipoprotein-B is a major risk factor for heart disease (33Trusted Source).

SUMMARY

A daily 1.5-ounce (43-gram) serving of walnuts may help lower harmful cholesterol and triglyceride levels, which contribute to heart disease risk.

13. Widely Available and Easy to Add to Your Diet

You can find walnuts in any grocery store. Check for raw walnuts in the baking aisle, roasted walnuts in the nut aisle and cold-pressed walnut oil in the specialty oils section.

It’s helpful to understand how to convert the serving sizes used in studies, so you know how your portion sizes compare.

Each of the following are essentially equivalent servings, providing about 190 calories:

• 1 ounce shelled walnuts = 28 grams = 1/4 cup = 12–14 halves = 1 small handful (6).

Though it’s simplest to eat walnuts one by one as a snack, there are plenty of tasty ways to use them in dishes.

Try walnuts:

• Sprinkled on leafy green or fruit salads.
• Finely ground in dips and sauces.
• Chopped and used in whole-grain breads and scones.
• Crushed to use as a coating on fish or chicken.
• Served atop oatmeal or yogurt.
• Chopped and added to wraps or pita sandwiches.
• Roasted and added to a homemade trail mix.
• Lightly browned in your favorite stir-fry recipe.
• Roasted, chopped and used on pasta or vegetables.
• As an oil in a vinaigrette dressing.
• Or scout the Internet for additional tasty recipe ideas.

If you’re cooking for guests, make sure no one is allergic to walnuts before adding them to your dishes.

SUMMARY

Walnuts are easy to add to your diet since they’re widely available in stores and a great addition to countless dishes.

The Bottom Line

Walnuts are an exceptionally nutritious nut. They have higher antioxidant activity and significantly more healthy omega-3 fats than any other common nut.

This rich nutrient profile contributes to the many health benefits associated with walnuts, such as reduced inflammation and improved heart disease risk factors.

Scientists are still uncovering the many ways that walnuts’ fiber and plant compounds, including polyphenols, may interact with your gut microbiota and contribute to your health.

It’s likely you’ll keep hearing more about walnuts in the years to come as more studies will research their beneficial health effects.

Still, there are plenty of reasons to include them in your diet already today.

Undoubtedly, date lovers know the name of Piarom date very well. Piarom dates are the best quality and best Iranian date which is known not only in Iran but also in the world as one of the two expensive and bestselling dates in terms of taste and odor.
Piarom date is a unique date only cultivated in Haji Abad region of Hormozgan province, Iran, a city in southern Iran. In fact, Piarom dates are cultivated in an area that requires special and mountainous climates and relatively salty lands, and this climate is only available in Haji Abad for the growth of these dates. Still elsewhere in the world they have not been able to grow these dates.
Piarom date is the most delicious and the best date in the world. Piarom date is very resistant and this is due to the climatic conditions in which it has grown.
Piarom dates are the most commercially and economically valuable dates in Iran and have a very good market both inside and outside Iran. Most of the Piarom dates are exported outside of Iran every year.

Specifications of Piarom date
The Piarom date is a semi-dried date palm with a very thin skin that has a hard-to-pinch fruit. The color of the dates is dark brown and after washing the dates look very nice and special.
Date sugar is high in Piarom, but it is in the category of naturally occurring sugars, mainly fructose, which is easily consumed in the metabolism and absorbed very quickly in the body. It should be kept in mind that these dates do not have much syrup, but it is best to wash them well before use.
As we have explained, Piarom date palms are cultivated only in southern Iran and in Haji Abad city and are mainly in cities like Sarchahan, Tazraj, Madanuyeh, Shahdadi, Baraftab, Daragah, Gahkam, Ganj, upper and lower Dehestan and many other villages and cities in these areas, Piarom date palm crop yields a lot.

Palm of Piarom dates
Piarom palm date is very resistant and grows well in salty soil. To reproduce this palm, it must be used as an offshoot of the tree, known as fossils in Hajiabad city. Removing fossils and moving them to a new space requires a lot of skill and is done by one person known as a master that having a lot of experience.
To move the fossil or offshoot to another area, it must first be carefully cut off from the mother plant and its root should not be harmed. The fossil should then be transported to a pre-prepared section with soft soil and filled with soft soil around it.
This has led to Piarom date palm cultivation become one of the most difficult cultivation of date palms. This fossil will need to be treated later to grow, but it should be kept in mind that fossils need at least 10 years to grow into a mature tree.
Given that the palm of Piarom growing site has relatively cooler climates than other palms, the Piarom dates is later than other dates and the harvest is usually late October.
palm of Piarom date needs pollination. This will make Piarom date palm bear fruit. Pollination of the palm tree is done in late winter and early spring, and the better the pollination conditions are, the better the quality of the date.
Piarom dates start to change from green to yellow in early August. This makes the bitterness become less and slightly sweeter. In September, my dates turn to Rutab (semi-ripped) and the fruit color turns brown.
However, many people also consume Piarom date Rutab, But mainly for Piarom dates to be at their best and fully mature, the moisture should be allowed to lose, this makes Piarom dates mostly ready for October cultivate and the fruit is dark brown.
Piarom date is a very delectable date and is easily marketed. Piarom date has a low percentage of moisture when it comes to ripe date and therefore has long-term storage conditions.

Sell Piarom dates
Although in the past, Piarom dates were bulk in the market, but today these dates are mainly packed in various cartons and entered the domestic market. In many areas of Hajjabad, traditional methods are used for packing and sorting dates.
But in some areas large corporations, buy and collect Piarom dates in bulk; they sort and package them and sell them.
One of the most successful companies in the field of collecting, sorting, packing and selling and exporting Piarom dates is Khormasiah Company.
Khormasiah company using the most sophisticated harvesting and packing machines of Piarom date product to arrange or harvest and pack Piarom dates according to the highest international standards and has easily and efficiently marketed these dates in global and domestic markets and Sell with the highest quality.
For packing dates, Khormasiah Company use the best packaging samples in volumes of 500 g to 3 kg for domestic use and 3 to 10 kg for export dates.
One of the main requirements for packing and storing PIarom dates is the storage conditions of these dates, which can have a significant impact on the quality of sales of this product.
For this reason, all warehousing locations as well as domestic and international transportation facilities of Khormasiah Company have been equipped with the best coolers to achieve to customers with the highest quality in every region of Iran and the world.
It is best to store these dates in cool and far from humid conditions. Therefore, by providing the best storage and then separating and packaging dates, Khormasiah Co has taken a big step towards satisfying customers and maintaining this valuable product.

Properties of Piarom dates
Dates are a rich source of minerals and all kinds of vitamins and essentials for the body. Many scientists and physicians have repeatedly spoken and written about the wonderful properties of dates. Even God himself has made references to dates and its properties in all the scriptures.
Piarom dates are the most special among all dates. All kinds of natural sugars, proteins, minerals and vitamins, antioxidants, etc. can easily be found in enough in Piarom dates and therefore one of the most wonderful and unparalleled treats.
Piarom date sugar is mainly fructose which is a natural sugar and is not dangerous for people with diabetes. These dates are high in calories and should not be overused. However, consuming two to five of these dates daily will not cause you to be overweight.
The calories in Piarom dates, along with natural sugars, have made Piarom dates an excellent energy source for the body, and many coach recommend that athletes consume two to a few Piarom date before training to have the energy to practice. Even students and adolescents can use the dates on day to get more energy.
The high fiber content in Piarom date also makes it easy to digest food and improve digestive problems and reduce irritable bowel problems.
In addition, due to the better digestive function, and the availability of sufficient liquid fiber in this type of dates, you will always feel full when consumed, making you eat less food and lose weight.
Carotenoids are dyes that are the primary prerequisite for the absorption of vitamin A in the body, with Piarom date being a rich source of these substances. While many types of antioxidants can be found in Piarom date, they can be used to slow down the growth of cancer cells and treat the body’s infections and inflammation faster.
Piarom date contains a large amount of vitamins C and B. This makes both infectious and viral diseases less likely to persist in the body and prevents diseases such as ascorbate, which are a type of bleeding.
Minerals such as potassium and magnesium in Piarom dates are very effective in regulating heart rate, reducing stress and nervous stress, and strengthening muscle and nervous function as well as regulating blood pressure.
The Piarom date also has a good amount of iron, zinc and folate, which makes this Piarom date enhances blood supply to the body and eliminates iron deficiency disease and blood deficiency.
It is interesting to know that Piarom date palm can only be cultivated by organic methods and no fertilizers or chemicals can be used for these dates’ palms. This is because of the saline terrain and the climatic and regional conditions in which my dates grow.

Conditions of sale of Piarom dates in world and domestic markets
Piarom dates are one of the most popular dates in domestic and foreign markets, and they are demanding that all farm products are pre-sold.
The existence of companies such as Khormasiah has made it impossible for traditional methods of harvesting, packaging or selling Piarom dates not to be continue.
And all of these products using the best post-harvest machinery Shipped to highly equipped and mechanized warehouses and it is sorted using fully mechanized and advanced methods and finally separated to prepare for washing and packaging.
Recent statistics show that Piarom date grew by 12% in exports last year and nearly 460 tons of Piarom dates have been exported to various countries around the world.
Piarom dates are also known in the world as chocolate dates, due to their very good taste, which sometimes resembles chocolate. The major sales of Iranian Piarom date in world markets are to UAE, Italy, Russia, Central Asia, France, Armenia, Spain, Tajikistan and some other countries.
Fortunately, the Piarom date has been increased in recent years and young palm trees are beginning to bear fruit.
In the entire city of Haji Abad, there are currently about 2,500 hectares of palm of Piarom date, with more than 70 per cent of the Piarom palm being exported, with the rest being sold locally and internally.
As mentioned, unfortunately only Piarom date palms are cultivated in Haji Abad region of Iran and the effort to plant these dates palm elsewhere has still been ineffective.
Of course, this is not the only date palm cultivated in the Haji Abad region, and the dates of Mazafati date, Cariteh date, Al-Mehtari date , Khasuei date, Helili date and others are harvested in the city, which is undoubtedly the highest of these crops is Piarom date.
Festivals have been held recently in Haji Abad to introduce the product of Piarom date. Fortunately, Piarom dates have been well-known in the world in recent years and are increasing in number every day and are well priced in global markets.
Khormasiah industrial group with the aim of providing more quality dates for different regions of Iran and looking to sell and export this valuable product to many different countries of the world, Creating the very best conditions, packing and selling the best and most premium Piarom dates in Iran and the world And in this regard, it has been cooperating with many buyers of Piarom dates worldwide.
You can also contact our experts at Khormasiah Company today to register your purchase of the highest and best quality Piarom dates.

Food safety certification, combined with reliable and frequent laboratory testing, helps create a positive image for pistachios suppliers wishing to export to Europe. Emerging suppliers can reap additional advantages through sustainable production methods and the implementation of corporate social responsibility measures. Pistachios suppliers must pay special attention to mycotoxin control as pistachios are frequently rejected at border control because of the high aflatoxin content.

Contents of this page

1. What requirements must pistachios comply with to be allowed on the European market?
2. Through what channels can you get pistachios on the European market?
3. What competition do you face on the European pistachios market?
4. What are the prices for pistachios?

1. What requirements must pistachios comply with to be allowed on the European market?

What are the requirements?

All foods, including pistachios, sold in the European Union must be safe. Imported products are no exception. Additives must be approved. Limits are placed on levels of harmful contaminants, such as mycotoxins or pesticide residues. It should also be clear from the labelling that nuts can cause allergies.

Contaminant control in pistachios

The European Commission Regulation sets maximum levels for certain contaminants in food products. This regulation is frequently updated and, apart from the limits set for general foodstuffs, a number of specific limits apply for contaminants in specific products, including pistachios. The most common requirements regarding contaminants in pistachios relate to the presence of mycotoxins, pesticide residues, micro-organisms and heavy metals.

Border control

If specific products originating from particular countries are repeatedly in violation of the applicable regulations, stricter conditions may be imposed on the import of those products, such as having to be accompanied by a health certificate and an analytical test report. Products from countries that have repeatedly breached the regulations are put on a list included in the Annex of Regulation (EC) 669/2009. Since July 2019, pistachios from the United States have been on the list of pistachios subject to stricter inspection for the presence of aflatoxins (10% of all pistachios must be officially controlled).

Mycotoxins

The presence of mycotoxins (aflatoxins, in particular) is the main reason why pistachios may be banned on the European market. In 2018 the Rapid Alert System for Food and Feed (RASFF) recorded 97 notifications and 87 border rejections for pistachios due to the aflatoxin content. The largest proportion of border rejected pistachios due to high aflatoxin content came from the United States of America (31%), Iran (31%) and Turkey (20%).

The level of aflatoxin B1 in pistachios intended for direct human consumption must not exceed 8 μg/kg and the total aflatoxin content (B1, B2, G1 and G2) must not exceed 10 μg/kg. However, a higher aflatoxin content for pistachios is allowed if the products are not intended for direct human consumption. In such cases, the pistachios must be sorted or treated before they are placed on the market.

In pistachios, aflatoxin contamination can occur in the field, at harvest, during post-harvest operations and during storage. A frequent cause of aflatoxin occurrence is orange worm (Amyeloistransitella) which may lay eggs in the crack of the split hull. In addition, late harvesting increases the likelihood of aflatoxin contamination.

Pesticide residues

The European Union has set maximum residue levels (MRLs) for pesticides found in and on food products. Products containing a higher concentration of pesticide residues than allowed are withdrawn from the European market. However, it is fairly uncommon to encounter excessive pesticide residues in the pistachio trade. This is because the pistachio kernel is protected by the hull and shell during treatment with pesticides. The hull, in which residues may accumulate, is normally removed before consumption. However, producers need to be careful, as pesticide residues may sometimes end up in the kernels due to penetration through split shells.

The European Union regularly publishes a list of pesticides which are approved for use in the European Union. This list is updated frequently. In 2019, the European Commission adopted 12 new laws, prescribing changes with respect to nearly 80 different pesticides.

Tips:

• Follow the Codex Alimentarius Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts. For pistachios, specifically, use the appropriate agricultural methods to reduce the frequency of early hull splits and prevent orange worm infestation. It is also important not to delay the harvest and to remove damaged and defective nuts.
• Read more about MRLs on the European Commission website on maximum residue levels. To be prepared for any new changes in the MRLs, read the ongoing reviews of MRLs in the European Union.

What additional requirements do buyers often have?

Quality requirements

The quality of pistachios is determined by the percentage of shells and/or kernels that do not meet the minimum requirements. Minimum requirements are established for in-shell pistachios and for pistachio kernels by the standards of the United Nations Economic Commission for Europe (UNECE). Apart from these standards, other quality criteria are used, such as taste and flavour. Some of those criteria are subjective and cannot be easily determined on the basis of physical characteristics.

Apart from the UNECE standards, similar but slightly different standards are developed by Codex Alimentarius, of which the United States and Iran are members. The most important criteria used to define the quality of pistachios are as follows:

• Class — The European Union does not have an official standard for pistachio classification. However, on the basis of other standards, in-shell pistachios and pistachio kernels are commonly divided into three main classes: Extra Class, Class I and Class II, according to the permissible defects. For peeled pistachio kernels, only two classes are defined: Extra and Class I. The standards applied by the United States and Iran define more than three classes for in-shell pistachios, regarding the way in which shells are opened (for naturally opened shells, mechanically opened shells and unopened shells).
• The percentage of unsplit shells for in-shell pistachios is a very important quality criterion. A minimum of 95% of the shells must be opened, with kernels inside, for Class II, 97% for Class I and 98% for Extra Class.
• Grading — According to the UNECE standard, grades for in-shell pistachios are defined by the number of pistachios per 100 grams, while according to the standard applied by the United States, the grade is determined based on the number of pistachios per ounce (28.35 g). Sizing shelled pistachios (kernels) and Class II pistachios is optional.
• Kernel colour — Peeled pistachio kernels may be classified according to colour. In the case of colour classification, four colour types are defined: green, yellowish-green, yellow and mixed colour.

Moisture content is another important characteristic. Pistachios should have a moisture content which does not exceed 6.5%. However, according to the United States standard, pistachios are considered “very well dried” if the kernel is firm and crisp, and the average moisture content of the lot does not exceed 7%.

Food safety certification

Although food safety certification is not obligatory under European legislation, it has become a must for almost all European food importers. Most established European importers will not work with you if you cannot provide some type of food safety certification.

The majority of European buyers will ask for certification recognised by the Global Food Safety Initiative (GFSI). For pistachios, the most popular certification programmes, all of which are recognised by GFSI, are:

• International Featured Standards (IFS)
• British Retail Consortium Global Standards (BRCGS)
• Food Safety System Certification (FSSC 22000)

Please note that this list is not exhaustive and food certification systems are constantly under development. The majority of food safety certification programmes are similar to the ISO 22000 standard.

Although different food safety certification systems are based on similar principles, some buyers may prefer one management system, in particular. For example, British buyers often require BRC, while IFS is more common for German retailers. It should be noted that food safety certification is only a basis from which to start exporting to Europe. Serious buyers will usually visit/audit your production facilities within no more than a few years.

Corporate Social Responsibility

Companies have different requirements as regards social responsibility. Some companies will require adherence to their code of conduct or to common standards such as the Supplier Ethical Data Exchange (SEDEX), Ethical Trading Initiative (ETI) or Business Social Compliance Initiative code of conduct (BSCI).

Packaging requirements

There is no general rule for the size of packaging for exported pistachios, but the most commonly used sizes, though not preferred by the European traders, are still those offered by the Unites States in imperial measurements. The sizes commonly offered by the United States exporters are 25lbs (for cartons) or 50lbs (for bags). Iranian and other exporters are more flexible when it comes to offering pistachios in metric measurements, commonly ranging from 10kg to 50 kg. Dimensions vary, but all of them are compatible with standard pallet and container dimensions.

Labelling requirements

The name of the product must appear on the label and either “pistachios”, “pistachio nuts” or “pistachio kernels”. Other trade names pertaining to form can be used in addition to “pistachios”. It is common for export package labelling to also include the crop year. Information about bulk packaging has to be indicated either on the packaging or in accompanying documents. Bulk package labelling must include the following information:

• Name of the product
• Lot identification number
• Name and address of the manufacturer, packer, distributor or importer
• Storage instructions — storage and transport instructions are very important due to the high oil content and sensitivity to high levels of moisture, which can negatively influence quality if not dealt with properly.
• Although not obligatory, to enable full traceability, it is recommended that the orchard location, date of harvest and the name of the grower are mentioned. This will help with tracing and prevent problems such as aflatoxin contamination.

The lot identification number and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark. Using paper or stamps bearing trade specifications is allowed, provided the printing or labelling has been done with non-toxic ink or glue.

In the case of retail packaging, product labelling must be in compliance with the European Union Regulation on the provision of food information to consumers. This regulation specifies requirements for nutrition labelling, origin labelling, allergen labelling and clear legibility (minimum font size for mandatory information). Please note that this regulation lists pistachios as a product which can cause allergies or intolerances and therefore allergen information must be clearly visible on the retail packaging.

Tips:

• Read more about transport and storage requirements for pistachios on the website of Transport Information Services.
• Do a self-assessment using the producer starter kit via the BSCI website.
• Read our study about buyer requirements for processed fruit and vegetables for a general overview of buyer requirements in Europe.

What are the requirements for niche markets?

Organic pistachios

To market pistachios as organic in Europe, they must be grown using organic production methods according to European legislation in this respect. Growing and processing facilities must be audited by an accredited certifier before you are allowed to use the European Union’s organic logo on your products, as well as the logo of the standard holder (for example, the Soil Association in the United Kingdom or Naturland in Germany).

Note that importing organic products into Europe is only possible if you are in possession of an electronic certificate of inspection (e‑COI). Each batch of organic products imported into the European Union has to be accompanied by an electronic certificate of inspection, as defined in Annex V of Regulation defining imports of organic products from third countries. This electronic certificate of inspection has to be generated via the Trade Control and Expert System (TRACES).

Sustainability certification

The two most commonly used sustainability certification schemes are Fair Trade and Rainforest Alliance. Fair Trade international has developed a specific standard for nuts intended for small-scale producer organisations. Although this standard does not establish specific measures for pistachios or the FairTrade Minimum Price (as it does for several other types of nuts) there is a demand for FairTrade certified pistachio suppliers in Europe. The FairTrade chocolate market segment in Europe is growing, and pistachios are one of the increasingly popular ingredients in innovative chocolate products.

In order to improve the sustainable production and sourcing of nuts, a group of primarily European companies and organizations formed the Sustainable Nuts Initiative in 2015. The main objective of this initiative is to improve the circumstances in nut-producing countries and work towards sustainable supply chains.

Ethnic certification

The Islamic dietary laws (Halal) and the Jewish dietary laws (Kosher) impose specific dietary restrictions. If you want to focus on Jewish or Islamic ethnic niche markets, you should consider implementing Halal or Kosher certification schemes.

Tips:

• Consult the Sustainability Map database for sustainability labels and standards.
• Check the guidelines for imports of organic products into the European Union to familiarise yourself with the requirements of European organic traders.
• Read our study on Trends on the European processed fruit, vegetables and edible nuts markets for an overview of the developments in terms of the sustainability initiatives in the European market.

2. Through what channels can you get pistachios on the European market?

Pistachios are mostly used as a snack in Europe. They are also used as an ingredient in food processing industries. This ingredient application market is smaller, but it is growing faster than the snack application market.

How is the end market segmented?

The largest user of pistachios in Europe is the snack segment. Approximately 85% of imported and produced pistachios in Europe are sold as snacks, predominantly as roasted salty snacks. Pistachios kernels are also increasingly used by food processing industries as ingredients.

Figure 1: End market segments for pistachios in Europe

In 2018, the retail value of the savoury snacks market in Europe amounted to around €17 billion, which is nearly 1.5% of the total European food and drinks market. The largest market for savoury snacks in Europe is the United Kingdom, with an estimated value of around €5 billion. The most consumed salty snack in Europe is still potato chips, but nuts (including pistachios) are increasingly consumed and perceived as a healthier option. Snack nut consumption in the European Union increased by almost 80% between 2009 and 2018.

Within the snack segment, two different trends influence consumption. One is the development of different roasting flavours in order to diversify the offering and match it with different taste preferences. Until recently, pistachios were mainly roasted with salt only, but now pepper, chilly, onions, garlic and other spices are increasingly used. The second trend is the increasing range of pistachio kernels packaged for retail sale which can be used either as snack or as an ingredient in home cooking.

Food ingredient segment

The food processing segment accounts for roughly 15% of the European pistachio market. It is expected that this food processing segment will gain market share over the next several years. Several important product launches and developments are already described in the market analysis part of this study. The most common pistachio kernels users include the following:

• The ice cream and dairy industry mostly uses pistachios in two ways. The most common one is the use of pistachio bits as an ice cream topping. Another product important for the ice cream industry in particular, is green coloured pistachio paste. In addition, the dairy industry uses pistachio paste as an ingredient in yoghurts and cream dessert products.
• The confectionary industry mainly uses pistachio halves or pieces to produce chocolate bars and other chocolate snacks. In addition, pistachio paste is used in fillings or flavouring ingredients.
• The bakery industry uses whole kernels, halves or pieces as an ingredient in cookies, pastries and Middle Eastern sweets (such as baklava or Turkish Delight). In addition, food ingredient suppliers use pistachio paste in combination with sweeteners and other ingredients to produce pistachio fillings.
• Pistachio butter is a new product in several European markets and is promoted as more of a luxury product than peanut butter. Pistachio butter (or paste), is often imported in bulk and then branded and packaged as a retail product.
• The pistachio kernel is also a common ingredient in “mortadella”, a type of sausage produced by the European food processing industry. Pistachio kernels are also increasingly used as toppings or ingredients in home cooking, as well as in the foodservice segment. This is especially relevant due to the increasingly popularity of Mediterranean and Middle-Eastern cuisine.

Some of the segments mentioned are not supplied directly by pistachio importers, but through food ingredient suppliers. Some examples in Europe include Boxon Food (Spanish-Turkish company specialised in nut pastes for the confectionary industry), Petrou Nuts (Greek company specialised in the supply of nut pastes and caramelised nuts) and Georg Lemke (German nut ingredient supplier).

Tips:

• Monitor market developments within the European snack segment by visiting the news section of the website of the European Snack Association.
• Visit Snackex, the only event in Europe which focuses completely on savoury snacks and snack nuts, to network with companies from the European snack segment.
• Search the list of exhibitors of the specialised trade fair Fi Europe to find potential buyers for your pistachios within the food ingredient segment.

Through what channels do pistachios end up on the end-market?

Specialised nut importers represent the most important channel for pistachios in Europe. There are also several alternative channels, such as agents, food processors or food service companies.

Important players in the pistachio segment include roasting and packing companies. Some roasting companies have specialised in selling roasted, salted and spiced pistachios to packers in bulk. Some important roasting companies in Europe include Ireco (Luxembourg, no website), Intersnack (Germany/International), Max Kiene (Germany) and Trigon (the United Kingdom). Only recently, the company Wonderful Pistachios and Almonds (the United States), also started roasting and packing operations in Europe. Many packing companies have roasting facilities in their factories, enabling them to develop different products, which they can sell directly to consumer segments.

Figure 2: European market channels for pistachios

Importers/wholesalers

In most cases, importers act as wholesalers. They very often sell pistachios to roasting companies which process pistachios and package them for sale to consumers. Some importers also have their own processing and packing equipment, so they can supply retail and foodservice channels directly. In most cases, food ingredient producers buy pistachio kernels from importers rather than importing them directly.  

Importers are usually quite knowledgeable when it comes to the European market, and they closely monitor the situation in pistachio producing countries. Therefore, they are your preferred contact, as they can inform you in good time about market developments and can provide practical advice about exports. Pistachio importers normally import other types of edible nuts and dried fruit as well, so offering other products in addition to pistachios can increase your competitiveness.

For new suppliers, the challenge is to establish lasting relationships with well-known importers, as they usually already work with selected suppliers. Established importers perform audits and visit producing countries on a regular basis. Many new contacts find they must offer the same quality at lower prices than their competitors, at the start of the relationship.

The positions of the importers and food manufacturers are put under pressure by retailers. The higher demands imposed by the retail industry determine the supply chain dynamics from the top down. The pressure translates into lower prices, but also into added value in the form of “sustainable,” “natural,” “organic,” or “fair trade” products. As a result, transparency in the supply chain is needed. To achieve this, many importers develop their own codes of conduct and build long-lasting relationships with preferred developing country suppliers.

Agents/brokers

Agents involved in the pistachio trade typically perform two types of activities. Agents normally act as independent companies that negotiate on behalf of their clients, and as intermediaries between buyers and sellers. Typically, they charge commissions ranging from 2% to 4% of sales for their intermediary services.

Another activity performed by these parties is the supply of private labels for retail chains in Europe. For most developing country suppliers, it is very challenging to participate in the demanding private label tendering procedures. For these services, some agents, in cooperation with their pistachio suppliers, participate in procurement procedures put out by the retail chains.

Pistachios agent in the leading European markets include the following: MW Nuts (Germany), Temis (Italy), Pinfruse (Spain), Global Trading (Netherlands), QFN (Netherlands), and Nutfully (Belgium).

Retail channel

Retailers rarely buy directly from developing country exporters. However, there are some exceptions whereby close cooperation is established between European traders and pistachio suppliers. One example is the German Persian Food Import company which supplies Iranian organic pistachios directly to the German retail segment. Recently, the retail sector has become increasingly polarised, seeing a shift towards either the discount or high-level segments. Consolidation, market saturation, fierce competition and low prices are key characteristics of the European retail food market.

The leading food retail companies in Europe differ per country. The companies with the largest market shares are Schwartz Gruppe (Lidl and Kaufland brands), Carrefour, Tesco, Aldi, Edeka, Leclerc, Metro Group, Rewe Group, Auchan, Intermarché and Ahold (Delhaize, Albert Heijn and several other brands).

Foodservice channel

The foodservice channel (hotels, restaurants and catering establishments) is usually supplied by specialised importers (wholesalers). The foodservice segment often requires specific packaging of pistachios in weights of 1kg to 5kg, which is different from the requirements for bulk or retail packaging.

Mediterranean and Middle Eastern cuisines, healthy food and food enjoyment are the major driving forces in the foodservice channel in Europe. The fastest-growing business types tend to be new (healthier) fast food, street food and pop-up restaurants, as well as restaurants serving international cuisines and sandwich bars.

Tips:

• Search the list of members of the European Trade Federation for Dried Fruit and Edible Nuts (FRUCOM) to find buyers from different channels and segments.
• Understand the pressure from retailers for sustainable productsand increase your competitiveness by investing in different certification schemes related to CSR, organic foods or food safety. Having food safety certification is the minimum requirement if you want to tap into the retail segment.

What is the most interesting channel for you?

Specialised importers seem to be the most useful contact if you aim to export pistachios to the European market. This is specifically relevant for new suppliers, as supplying the retail segment directly is very demanding and requires considerable investments in the area of quality and logistics.

However, packing for private labels may be an option for the well-equipped and price competitive producers. Still, private label packing is often done by importers that enter into contracts with retail chains in Europe. In addition, in order to have full control of the processing, it is easier to roast and pack pistachios for the snack segment within Europe. As the cost of labour in Europe is increasing, pistachio importers sometimes search for more cost-effective roasting operations, in developing countries, for example.

3. What competition do you face on the European pistachios market?

Which countries are you competing with?

The United States and Iran are the key competitors for emerging suppliers of pistachios to Europe. Those two countries supply more than 96% of all pistachios to Europe, followed by Turkey, which has a market share of around 3%. Together, Spain and Italy have a market share of around 2%, but some of the supply from those two countries is re-exported. Apart from the leading suppliers, none of the other countries have a European market share of more than 1%. Emerging European suppliers include Syria, Argentina, Turkey and the United Arab Emirates. China is also an important pistachio exporter (the third in the world) but China currently does not supply pistachios to Europe.

Figure 1: Leading suppliers of pistachios to Europein tonnes20142015201620172018United StatesIranTurkeySpainItalySyria020k40k60k80kSource: Eurostat

The United States, the leading supplier of pistachios to Europe

The United States is the leading producer and exporter of pistachios in the world. In 2018, the United States produced around 450,000 tonnes of pistachios. On average, 95% of the world crop is produced by the United States (47%), Iran (27%) and Turkey (20%).

Around 70% of the pistachios produced in the United States are exported, making the country the world’s leading pistachio exporter. In 2018, the United States exported 193,000 tonnes of pistachios, accounting for 50% of world exports. However, this large share in global exports was mainly due to the very small crop in Iran, as the five-year average share of the United States is 36%. The main markets for the pistachios produced in the United States were China (including Hong Kong – 42%) and Germany (10%). Approximately 96% of the exports from the United States are in-shell pistachios.

Around one-third of all pistachios exported from the United States go to the European Union. The United States’ exports to the European Union are constantly increasing, reaching 64,000 tonnes in 2018. Germany is the main European destination for these, accounting for 30% of this amount, followed by Belgium (27%) and the Netherlands (14%). Germany is also the fastest-growing market for pistachios from the United States. The United States’ exports to Germany doubled over a period of five years, from 8600 tonnes in 2014 to almost 19,000 tonnes in 2018.

Most of the pistachios in the United States are produced in California (98%), with the remaining 2% of production located in Arizona, New Mexico and western Texas. Nearly all of the pistachios produced (99%) are of the Kerman variety. The harvest, which is fully mechanised, takes place from late August to early October. Currently, the pistachio growing area in the United States is estimated at more than 125,000 hectares and production is increasing, with an average6000 additional hectares of land being planted with pistachio trees.

To maintain the leading position in the pistachio supply, the United States growers are united in the American Pistachio Growers Association (APG). The APG invests a lot in research and development in order to improve pistachio production techniques, quality and yields. In addition, the APG finances clinical health research projects in order to increase pistachio consumption worldwide. The APG’s export marketing efforts are strongly supported by the United States Department of Agriculture. On average, the APG (in cooperation with the company Cal-Pure Produce) receives funding totalling $ 1.7 million annually for export promotional activities through its Market Access Programme.

Iran, a stable European supplier

With a crop of 52,000 tonnes (in-shell basis), Iran was the world’s third largest producer in the 2018/19 season. However, that season was exceptional due to a very small harvest. Normally, Iran is the second largest pistachio producer in the world, with a five-year average crop of 172,000 tonnes. Iran is also a large consumer of pistachios. Around 35% of the crop is consumed domestically and the remaining 65% is exported. The Iranian export share of pistachio kernels is much higher compared to that of the United States (20% on average). Iran is the world’s largest exporter of pistachio kernels in the world, on average accounting for 60% to 70% of the world’s total exports.

In 2018, the main destinations of Iran’s pistachio exports were the United Arab Emirates (12%) and India (11%). Of the total quantity exported, 16% goes to the European Union, with more than 50% of the export share going to Germany. Spain is the fastest-growing market for Iranian pistachios in Europe. Exports to Spain doubled from 600 tonnes in 2014 to more than 1300 tonnes in 2018.

Kerman Province in southeast Iran is the country’s biggest producer of pistachios, with more than 200,000 hectares used for pistachio cultivation. The province accounts for approximately 70% of Iran’s pistachio production, although production is facing difficulties due to water shortages, the need for irrigation and post-harvest operations. The leading pistachio varieties in Iran are Fandoghi (40% of pistachio orchards), Kalleh-Ghouchi (20%), Akbari (15%) and Ahmad-Aghaei (12%). Small-scale producers which rarely use mechanical harvesting equipment account for more than 70% of the production.

Iranian pistachios are prized for their high kernel to in-shell ratio and due to the high percentage of large kernels. In order to improve production, Iranian producers, processors and exporters have established the Iran Pistachio Association (IPA). The IPA supports investment in modern production technology, and regularly participates in leading trade events around the world.

Turkey, an emerging supplier

Turkey accounts for 20-30% of the global pistachio production (depending on the season), but accounts for less than 1% of global exports. The majority of the pistachios produced in Turkey are consumed locally (more than 97%), leaving small quantities available for export. After the United States, Turkey is the second-largest global consumer of pistachios. Both production in and exports from Turkey are increasing.

Turkey has increased pistachio exports significantly over the last five years, from only 820 tonnes in 2014 to 4800 tonnes in 2018. Of the total quantity exported, more than 50% goes to Europe, with Italy as the main destination (67% of European exports in 2018), followed by Germany (18%) and Greece (5%).

The majority of pistachios in Turkey are grown in south-eastern part of the country, with Urfa and Gaziantep province as the main producing areas, followed by Siirt and Adıyaman. Crop yields can vary dramatically from year to year and also among the country’s different pistachio-producing regions and orchards. Pistachio production is cyclical in Turkey. There are “on-years” during which harvests are significantly higher and also “off-years”.

The development of pistachio exports from Turkey is mainly supported by two organisations. The first, the Association of Turkish Nut and Dried Fruit Industrialists and Businessmen (TÜKSİAD) focuses on the development of Turkish nut industry. The second, Southern Anatolian Dried Fruit and Products’ Exporter Association, focuses specifically on increasing exports of pistachios, other nuts and other relevant products from the southern regions of Turkey. Apart from these, several other organisations actively promote Turkish exports, including pistachios.

Italy, the leading European producer

Italy is the leading European pistachio producer, with more than 90% production concentrated in the Bronte area (the eastern Sicilian province of Catania). Total production of the marketable crop (in-shell pistachios) in Italy varies between 2500 and 3000 tonnes per year. Production in Italy is characterised by the shelling and production of green kernels. Bronte pistachio kernels have been geographically protected since 2009 and the local community promotes this product by organising an annual speciality pistachio event – Sagra Del Pistacchio Bronte.

Still, Italy imports many more pistachios than it produces locally. Local consumption varies between 10,000 and 12,000 tonnes per year, meaning that around 30% of the pistachios consumed are imported. In 2018, Italian exports of pistachios reached 1200 tonnes.

Spain, a growing pistachio producer

Spain is one of the few European countries which produces pistachios. The country’s average annual production is 1200 tonnes per year. Production in Spain is showing a trend of increasing production (2018 saw a record crop of 3,000 tonnes). The production and consumption of pistachios in Spain are being popularised thanks to the recent establishment of the Spanish Pistachio Association, which will try to establish a national pistachio brand. Most of the Spanish pistachios are produced in the region of Castile-La Mancha.

The quantities produced are not self-sufficient for domestic consumption and more than 70% of all pistachios consumed are imported. However, in the medium to long term, Spain may become an important producer of pistachios in Europe. Currently, relatively small quantities (around 1000 tonnes) are exported/re-exported to other European countries, with Italy being the main export destination.

Syria, returning pistachio supplier

Syria produces around 20,000 pistachios annually, accounting for 3% of the world’s production. Murak, a city in north-western Syria, is considered to be the centre of the country’s pistachio production (accounting for more than 60% of the national production). Ashouri is the most widely grown variety in Syria (85%), followed by Batouri and Alimi.

Due to the Syrian civil war, the production of pistachios is stagnating, but Syria has still managed to increase its exports. Official export data from Syrian customs is not available, but exports to Europe are definitely increasing. Europe increased its imports of pistachios from Syria from 140,000 thousand tonnes in 2014 to more than 330,000 tonnes in 2018. Together, Saudi Arabia and Jordan import more than 2000 tonnes of pistachios from Syria. Syrian pistachios are also exported to Lebanon, the United Arab Emirates, Iraq and even to Turkey.

Tips:

• Visit the websites of the American Pistachio Growers and the Iran Pistachio Association to learn about production in the leading supplying countries.
• Participate in the American Pistachio Growers Conference, to meet producers from the United States and learn about the pistachio development industry in California.

Which companies are you competing with?

There are many companies around the world that produce, process and export pistachios. One company stands out, as one of the most important influencers in the pistachio community. That company is Wonderful Pistachios & Almonds (WPA), the world’s largest grower and processor of pistachios. It is estimated that on its own, Wonderful Pistachios, accounts for 50% of the global pistachio market and 65% of the domestic sales in the United States.

In cooperation with farmers, WPA grows pistachios on around 50 thousand hectares of land. WPA uses advanced growing technologies in pistachio production, and processes nuts in several modern facilities. Recently, WPA opened a new, fully atomised processing facility. In this facility only ten people are able to manage the production of 2400 tonnes of pistachios per day during harvest season.

Recently WPA started the sales of the Wonderful Pistachios brand in several European markets. Pistachios are processed and packed in Europe and the company is headquartered in Belgium. Wonderful Pistachios sold in Europe are competitive in terms of taste and price with other leading brands.

Despite its many positive attributes, this company has been criticised in media over the last couple of years due to lobbying for the USA trade war with Iran. The “pistachio trade war” is a term used to illustrate the efforts to impose sanctions to Iran to hinder its ability to access international financial tools. Research journalists have been criticising any possible sanctions against Iran as the United States pistachio industry has already benefited from sanctions previously imposed on Iran.

A quick overview of some other leading companies per supplying country is given below.

The United States companies

There are over 800 pistachio growers in the United States, many of which sell pistachios to WPA. However, there are many independent growers which built their own processing facilities and sell pistachios independently, some of which export their products directly. Some examples of the United States pistachio suppliers include the following: Setton Farms (one of the leading processors and exporters), Horizon Nut (cooperative), Kenan Farms, Nickols Farms, Primex, Aro Pistachios, Summit and American Trading International (export service company).

Iranian companies

According to IPA, there are around 150 pistachio farmers in Iran, 70% of which are small-scale farmers. All pistachio orchards in Iran are hand-harvested. Harvested pistachios are processed by service providers. Market-ready pistachios are commonly sold to export companies. Some of those companies specialise in pistachio trading while others trade many different food commodities. Around 80 exporters are members of IPA. Examples of Iranian pistachio exporters include: IRNUTS, AHT, illiya Pistachio, Rasha Pistachio, Nazari Pistachios, Dorchin, MEPE, Green Diamond Tree, Kian Chrysolite, Poopak, Arian Milan, Sirjan Zomorrod and Shamsolhodaei.

Turkish suppliers

The pistachio supply chain in Turkey consists of many farmers, processors and exporters. Turkish pistachio suppliers are also supported by international and national funds. A recent example includes the establishment of the third largest pistachio processing plant in Siirt province. This €10 million project was carried out with the support of the European Union and the Turkish Industry and Technology Ministry.

Examples of pistachio exporters in Turkey include Tiryaki Agro Gida (the largest Turkish pistachio exporter), Kahraman, ADAGRO, Özkaradeniz Group, Aydın Nuts, Samli, Karin and Kiliçkesmez Gida San.

Examples of suppliers from other countries

• Italy: Anastasi, Marullo, Caudullo, New Factor (a company which represents the Wonderful Pistachios brand in Italy).
• Spain: Pistachos del Sol, PLAINP, Pistachos de la Macha, Linderaja Pistachos.
• Syria: Al Wajeeh, Ammar Ghadban.

Tips:

• Check the lists of members of the American Pistachio Growers and the Iran Pistachio Association to learn about leading producers and exporters.
• Participate in the World Nut and Dried Fruit Congress, organised by the International Nut and Dried Fruit Council, to meet leading pistachio producers and traders.
• Use the services of your national export promotion agency and actively participate in the creation of export strategies.
• Visit major European trade fairs regularly to meet competitors and potential customers. Examples are ANUGA, SIAL or Food Ingredients.

Which products are you competing with?

Pistachios are a unique nut in terms of flavour, and it therefore is unusual to consider alternatives to pistachios. The way pistachios are consumed (kernels removed from the shells) is unique and there are no similar nuts on the European market. Probably the most similar nut in terms of price and salty snacking applications are almonds. In addition, cashew nuts may be considered a salty snack alternative, although they taste quite different.

Tip:

• Read the CBI’s almond study to understand the almond industry and learn about promotional tools used by the almond suppliers.

4. What are the prices for pistachios?

Depending on the country, retail chain and brand, prices of pistachios sold to final consumers vary significantly across Europe. The prices of salty roasted in-shell pistachios usually range from €13/kg to €16/kg but some brands can cost up to €30/kg. This price indication does not tell pistachios suppliers a lot as the final price is very different from the export price, due to the addition of many other costs, such as transport, roasting, packing, sales and profit margins. The approximate breakdown of pistachio prices is shown below.

Table 1: Breakdown of the retail price for pistachios

Steps in the export process	Price breakdown (of the retail price)	Example
Farmers, traders and shipping	25%	€4/kg
Shelling and processing	45%	€6.50/kg
Shipping and warehousing	50%	€7.50/kg
Roasting, packing and distribution	70%	€10/kg
Retailers margin	100% (retail price paid by final consumers)	€15/kg

The export price of pistachio nuts has varied over the last several years depending on the crops harvested in the United States and Iran. During the years with small crops, the price has been higher than average. Currently, the price is higher than average because of the small crop in Iran, in the previous season. Recent prices of pistachios exported from Iran to Europe (FOB) were above €8/kg which is significantly higher than average prices over the last couple of years.

Tip:

• Subscribe to the IEGVu portal, which is one of the most respected market information services for food ingredients, including pistachios. Subscribers have access to overviews of  pistachio export prices, which are published regularly and updated frequently.

This study was carried out on behalf of CBI by Autentika Global

Pink Himalayan salt is a type of rock salt from the Punjab region of Pakistan, near the foothills of the Himalayas.

Some people describe pink Himalayan salt as one of the purest salts available, and say it boasts several health benefits.

But does this salt earn its place among the “healthier” salts? This article explores the possible benefits of this exotic salt.

What is pink Himalayan salt?

Pink Himalayan salt is chemically similar to table salt. It contains up to 98 percent sodium chloride.

The rest of the salt consists of trace minerals, such as potassium, magnesium, and calcium. These give the salt its light pink tint.

These minerals also explain why Himalayan salt tastes different from regular table salt.

How is it used?

People use this type of salt and common table salt in the same way: As part of cooking, to season meals, and to preserve food.

Blocks of pink salt sometimes become serving dishes, cooking surfaces, and cutting boards. Some people also use pink Himalayan salt in place of bath salts. It is also possible to buy lamps and candleholders made of pink salt.

Why does the body need salt?

Sodium is an essential trace mineral found in salt. The body needs this for a variety of functions.

It can support:

• contracting and relaxing muscles
• maintaining proper fluid balance and preventing dehydration
• sending nervous system impulses
• preventing low blood pressure

Recent research has suggested that eating salt can reduce the riskTrusted Source of infection and kill harmful bacteria.

One study on animals has also led researchers to infer that salt may have a positive effect on symptoms of depression.

Benefits and myths

There are several claims about the health benefits associated with pink salt consumption. These include:

Rich mineral content

Some sources say that pink Himalayan salt contains up to 84 different trace minerals.

As it contains up to 98 percent sodium chloride, this means that only around 2 percent is made up of these various trace minerals. Given the relatively limited quantities in which people normally consume salt, and the tiny quantity of these minerals in the salt, they are unlikely to provide any measurable or significant health benefits.

Lower sodium

Some people believe that pink Himalayan salt is lower in sodium than regular table salt. However, both types consist of approximately 98 percent sodium chloride.

As pink salt often has larger crystals than table salt, it technically contains less sodium per teaspoon. It also has a saltier flavor than table salt, meaning that a person can use less salt in a serving to achieve the same taste.

However, pink salt is also available in a smaller granule size that more closely resembles regular salt. Consider this when seasoning food and measuring sodium intake.

The American Heart Association (AHA) advises that over 75 percentTrusted Source of sodium intake comes from the salt already present in processed and prepared foods. Table salt does not add the bulk of sodium content to a meal.

A more natural salt

Some claim that Himalayan salt is more natural than table salt. This claim appears to have merit.

Table salt is usually heavily refined and mixed with anti-caking agents to prevent clumping, such as sodium aluminosilicate or magnesium carbonate,

Himalayan salt is less artificial and does not usually contain additives.

An aid to hydration

Some believe that adding a pinch of pink salt to meals or drinks can help the body achieve optimal fluid balance and prevent dehydration.

It is true that sodium is necessary to maintain proper fluid balance. However, this is true of sodium from other sources as well as pink Himalayan salt.