How to use bulk dried figs in premium snack mixes.
Practical ideas for combining yellow-lobed Aydın figs with nuts and seeds in high-value snack and trail mixes, and how to choose the right fig forms for this segment.
Atlas Academy
Practical insights for buying and using bulk dried fruits and nuts.
Atlas Academy is a knowledge hub created for importers, brand owners, roasters and manufacturers who work with Turkish dried fruits and nuts. Instead of complex technical papers, we focus on real-world applications, packaging ideas, sourcing strategies and trading considerations that help you build a stronger dried fruit and nut business.
Below you will find article series for each major product we supply: dried figs, dried apricots, dried mulberries, raisins, apricot kernels, pine nuts, Aydın chestnuts, pistachios and hazelnuts. New articles will be added regularly to reflect market changes and project experience.
Article library by product.
Each article is written from a buyer’s perspective and highlights how to position products, what to consider when negotiating prices and how to choose the right formats. All texts are based on our work with international partners and practical questions from the market.
Dried figs in bakery fillings, breads and pastries.
How bakery producers integrate diced and paste-like fig preparations into breads, cookies and pastries, and what to specify when buying in bulk.
Choosing dried fig export forms for retail cartons and gift packs.
An overview of Lerida, Protoben, Pulled, Layer and other fig forms, and how retail buyers match these options to different price segments and brand positions.
Bulk dried figs for chocolate and confectionery projects.
How confectionery manufacturers integrate figs into tablets, pralines and coated products, and what bulk specifications work best for smooth production.
Understanding bulk dried fig pricing and negotiation points.
A buyer-friendly explanation of the main drivers behind dried fig prices, and how to frame negotiation discussions around quality, packing style and shipment timing.
Building mixed containers with figs and other Turkish dried fruits.
How importers combine figs with apricots, raisins and mulberries in one container to improve freight efficiency while still keeping clear product separation and traceability.
Natural vs sulfur-treated dried apricots: how buyers choose.
The practical differences between natural and sulfur-treated dried apricots in terms of color, taste, shelf life and positioning for different retail and industrial projects.
Bulk dried apricots for retail pouches and private label lines.
How to translate bulk apricot specifications into attractive pouch concepts, including size choices, color grades and typical price levels by segment.
Using dried apricots in cereal, granola and muesli mixes.
Why cereal and granola manufacturers like using diced apricots, and how to define piece size and moisture levels that work well on production lines.
Dried apricots in snack and fruit bar concepts.
How bar manufacturers use apricot pieces and purees to create naturally sweet, colourful bars, and how bulk buyers can brief suppliers for these formats.
Understanding dried apricot grades and price levels for importers.
A clear overview of how size, defects, colour and treatment type influence dried apricot prices, and how to compare offers from different suppliers fairly.
Planning annual dried apricot supply programs with Turkish partners.
How retailers and manufacturers structure season-long dried apricot programs, including contracting, shipment windows and buffer stock to manage demand peaks.
Positioning dried mulberries as a healthy snack for conscious consumers.
How brands communicate the natural sweetness and clean-label appeal of dried mulberries in retail and online channels targeted at health-focused shoppers.
Dried mulberries in granola, cereal and muesli concepts.
A look at how mulberries complement oats, seeds and nuts in crunchy mixes, and what bulk specifications cereal producers usually require from suppliers.
Organic dried mulberry projects and certification expectations.
What organic-focused brands look for when sourcing mulberries, including documentation, certification schemes and communication opportunities on pack.
Using dried mulberries in chocolate, clusters and confectionery snacks.
How confectionery producers incorporate mulberries into coated bites, clusters and bars to add texture and a naturally sweet fruit note to their ranges.
Bulk packaging and storage tips for dried mulberries.
Recommended packaging formats, storage conditions and rotation practices to preserve colour, texture and flavour in bulk mulberry stocks over the season.
Bakery-focused specifications for bulk raisins.
Which details matter most to bakery producers using raisins in breads and cakes, and how buyers can translate those needs into clear technical specs for suppliers.
Using raisins in breakfast cereal and muesli formulations.
How cereal manufacturers balance sweetness, chewiness and fruit visibility when adding raisins, and which raisin grades fit this role most efficiently.
Raisin colour grades and visual quality expectations.
An overview of how colour, uniformity and cleanliness are assessed in raisins, and how these aspects influence buyer decisions for retail and industrial use.
From bulk to consumer packs: strategies for raisin brands.
How importers transform bulk raisin shipments into consumer-ready packaging concepts, and what to watch when planning labels, sizes and target price points.
Freight optimization with raisins and other dried fruits in one container.
How logistics teams combine raisins with complementary dried fruits to achieve efficient container loads while respecting product compatibility and documentation.
Using apricot kernels in premium snack mixes and nut blends.
How snack brands incorporate apricot kernels into special mixes, and which taste profiles and roasting approaches work best for different markets.
Apricot kernels for marzipan, nougat and praline production.
A practical look at how confectionery producers use apricot kernels alongside or instead of almonds, and how bulk specifications support a smooth process.
Apricot kernel oil projects and what bulk buyers should know.
Key considerations for buyers planning kernel oil projects, including cleaning steps, quality needs, by-product handling and long-term supply planning.
Safety and sourcing considerations for apricot kernel buyers.
An overview of safety topics manufacturers should review with suppliers, including documentation and specifications to include in contracts.
Bulk packaging and shelf-life planning for apricot kernels.
The pros and cons of different bulk packing formats, storage conditions, and how importers plan rotation for season-long kernel supply programs.
Pine nuts for pesto manufacturing: specs and sourcing tips.
How pesto producers choose pine nut specifications, what they look for in terms of flavour and colour, and how buyers frame long-term supply agreements.
Using pine nuts in bakery and patisserie applications.
Why bakeries use pine nuts in pastries, breads and toppings, and how controlled size and colour support consistent finished products.
Pine nuts in salads and gourmet nut mixes.
Positioning pine nuts as a premium ingredient for salads, toppings and luxury nut mixes, plus how retailers communicate quality differences on pack.
Market and price dynamics for bulk pine nuts.
A high-level view of the main drivers behind pine nut prices, and how buyers discuss realistic expectations with suppliers and customers.
Choosing pine nut origins and quality levels for your market.
How buyers compare origins, quality levels and price points — and how Turkish pine nuts fit within global sourcing strategies.
Roasting concepts for Aydın chestnuts in retail and street formats.
How chestnuts are used in retail roasting concepts, kiosks and seasonal street formats, and which bulk grades work best for such visually demanding uses.
Aydın chestnuts for marron glacé and premium confectionery.
Why confectionery producers prefer carefully calibrated chestnuts for marron glacé and luxury dessert formats.
Chestnut purees and pastes for industrial dessert applications.
How chestnut purees and pastes are used in fillings, desserts and ready-made products — and what bulk specs industrial users require.
Frozen vs fresh Aydın chestnuts: which bulk format fits your project?
Key logistics, shelf-life, and format differences between frozen and fresh chestnut supply programs for importers.
Using chestnuts in ready meals and stuffing concepts.
How manufacturers use chestnuts in seasonal ready meals, stuffings, and side dishes — including preferred cuts and preparation styles.
Quality checks and grading for bulk Aydın chestnut buyers.
The key visual and internal quality factors importers evaluate when reviewing chestnut offers and defining grades.
Roasted pistachios for snack brands: formats and flavour strategies.
How brands choose pistachio types, roasting styles and flavour profiles for snacking products, and which bulk formats support efficient packing.
Pistachio kernels and green grades for confectionery projects.
Why confectionery producers focus on colour and visual impact when selecting pistachio kernels — and how grades are defined commercially.
Pistachios in ice cream and gelato: from inclusions to decoration.
How ice cream brands use pistachio pastes, inclusions and toppings, and what specifications they typically request from bulk suppliers.
Pistachio pastes for spreads, fillings and bakery applications.
How paste colour, flavour intensity and texture influence performance in spreads and fillings — and how buyers specify these parameters.
Pistachios in premium mixes and seasonal gifting concepts.
How pistachios elevate perceived value in premium nut mixes and gift boxes, plus common grades and packaging styles used by importers.
Managing pistachio price sensitivity and long-term contracts.
How buyers handle price volatility, structure seasonal contracts and communicate price moves with customers.
Hazelnuts for chocolate spreads and creams: selecting the right formats.
How spread manufacturers define hazelnut requirements regarding roast, flavour and paste performance — and what that means for bulk purchasing.
Hazelnuts in bakery, cereal and topping applications.
How different cut sizes and roast levels of hazelnuts are used in cereals, bakery products and toppings — and how these choices affect finished-product perception.
Roasted vs raw hazelnuts: which format fits which application?
When industrial buyers prefer raw hazelnuts and when roasted formats are more efficient, with examples from chocolate, bakery and snack projects.
Hazelnut pastes for confectionery and gelato manufacturers.
The key parameters gelato and chocolate producers focus on when buying hazelnut pastes — including particle size, flavour intensity and fat content.
Using hazelnut origin stories in brand communication.
How brands highlight Turkish hazelnut origins in storytelling, packaging and online communication — and how this supports premium price positioning.
Planning long-term hazelnut supply programs with Turkish partners.
How importers and manufacturers design season-long hazelnut programs, align on volumes, discuss crop updates and build flexibility into contracts.
Send us your bulk inquiry
Tell us what you need, and we will build your ideal dried fruit & nut offer.
Share your target products, approximate volumes, packaging preferences and destination port. Our team will prepare a detailed quotation, including best available prices, loading schedule and documentation information tailored to your business.
- Typical minimum order: 1 pallet per item, full-container loads preferred
- Products available in both organic and conventional qualities depending on item
- We respond to all inquiries sent to info@atlasdriedfruitsandnuts.com