B2B EXPORTEU & GLOBAL MARKETS
Technical specification
What is the difference between pitted and unpitted prunes?
Choosing between the two formats is a question of sales channel rather than preference. They differ in processing, moisture, quality classes and where the goods are used downstream.
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Direct answer
Which format should you choose?
Unpitted prunes undergo less processing and are sought on markets with traditional consumption. Pitted prunes are mechanically stoned and usually rehydrated, which makes them more practical for retail and industrial processing. Under the UNECE standard, whole prunes have one quality class while pitted prunes have two.
Decision data
The two formats compared
Pitting is an additional operation with its own loss, so it affects both price and shelf life. In return it delivers a product ready for use without further handling by the buyer.
| Property | Unpitted | Pitted |
|---|---|---|
| Processing | Drying and grading | Additional stoning and usually rehydration |
| UNECE classes | One class (Class I) | Two classes |
| Typical moisture | Closer to natural condition | Usually rehydrated, 25–31 % |
| Preparation by buyer | Pit must be removed | Ready to use |
| Processing cost | Lower | Higher due to the extra operation and loss |
| Consumption note | Pit must be stated on the label | No pit; better suited to children and foodservice |
Direct answer
Which format does each channel require?
Retail and foodservice mostly ask for pitted prunes because they are simpler to use and to label. Industrial processing selects by technology: fillings and pastes take pitted fruit, while some traditional markets still require the whole fruit.
Reference values
Format by application
If you are unsure which format fits your channel, state the application and destination market in your enquiry and we will propose one with the quotation.
| Channel | Usual choice |
|---|---|
| Retail | Pitted, retail packs of 100 g to 1 kg |
| Foodservice | Pitted, larger pack sizes |
| Industrial processing | Pitted, smaller calibres for fillings and pastes |
| Traditional markets | Unpitted, whole fruit |
| Gift programs | Pitted, large calibres 30/40 and 40/50 |
| Private label | Depends on brand positioning and shelf placement |
Quality classes taken from the UNECE DDP-07 standard. The figures describe the standard and common practice, not the parameters of a specific batch. UNECE DDP-07 (PDF)
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Send the known parameters. Open items can be defined in a technical discussion.