Nuts and dried fruits are highly valued for their nutritional content and are widely traded in domestic and international markets. Quality and safety testing are essential to ensure compliance with regulatory requirements, customer specifications, and export standards. Our laboratory provides comprehensive analytical services to assess the quality, safety, authenticity, and shelf-life of nuts and dried fruit products.

Testing Capabilities

Quality & Physical Analysis

Moisture Content
Foreign Matter
Defective Kernels
Broken and Damaged Pieces
Insect Infestation
Size Grading
Color and Appearance Evaluation

Nutritional Analysis

Protein
Fat
Dietary Fiber
Ash
Carbohydrates
Energy Value
Vitamins and Minerals

Chemical Analysis

Free Fatty Acids (FFA)
Peroxide Value
Acid Value
Rancidity Assessment
Salt Content
Sulphur Dioxide (SO₂) in Dried Fruits

Food Safety Testing

Heavy Metals (Lead, Cadmium, Arsenic, Mercury)
Pesticide Residues

Authenticity & Compliance

Adulteration Detection
Product Verification
Nutritional Labeling Support
Export Compliance Testing

Products Covered

Almonds
Cashews
Pistachios
Walnuts
Hazelnuts
Peanuts
Raisins
Dates
Dried Apricots
Dried Figs
Prunes
Mixed Nuts & Dried Fruit Products

Why Choose Our Laboratory?

Accurate and reliable results
Rapid turnaround times
Internationally recognized test methods
Support for regulatory and export requirements
Comprehensive food safety and quality solutions

Our expert team helps manufacturers, importers, exporters, retailers, and food processors ensure that their nuts and dried fruit products meet the highest standards of quality, safety, and compliance.

Our Services

Environmental and Water Quality Analysis

Water & Wastewater Categories

Water (drinking water, groundwater, surface water, process water)

Wastewater (industrial effluent, domestic sewage)

Sludge (activated sludge, digested sludge, dewatered sludge)

Soil and Sludge

Leachate (from landfills or waste sites)

Air & Atmospheric Categories

Air (ambient air, indoor air)

Indoor and Ambient air quality

Stack Emissions (chimney, exhaust)
Dust / Particulate Matter (PM10, PM2.5)
Odor Monitoring
Uncategorized

Surface & Material Sampling

Swab (equipment, surfaces, food-contact areas)
Soil (contaminated soil, agricultural soil)
Sediment (riverbed, lake sediment)
Microbial Surface Samples
Noise & Physical Environment

Noise (industrial noise, environmental noise, occupational noise)

Vibration (machinery, construction)
Light / Illumination (lux levels, workplace lighting)

Heat Stress / Thermal Conditions

Heat Stress Monitoring

Solids, effluents, sludge & Hazardous Materials

Solid Waste (municipal, industrial)
Hazardous Waste (chemical, biomedical)
Construction & Demolition Waste

Chemical & Biological Analysis

Chemical Contaminants (metals, nutrients, organics)
Microbiological Analysis (bacteria, viruses, fungi)
Toxicology (toxins, pesticides)

Industrial & Environmental Monitoring

Industrial Hygiene Samples (workplace exposure)

Emission Monitoring (SO₂, NOx, CO, VOCs)

Stack emission monitoring

Environmental Impact Assessment Samples

Environmental Testing

Food, Feed, and Edible Products

Pulses and cereals

Cereals & Grains

Food Testing

Pulses & Legumes
Fresh Fruits
Fresh Vegetables

Nuts & Dry Fruits

Nuts & Dry Fruits Testing

Uncategorized

Feed testing

animal feed

Food, Feed & Grains

Herbs & Aromatics

Dairy & Animal-Based Products

Milk & Dairy Products (cheese, yogurt, butter, ghee)

Meat & Poultry

Seafood & Fish
Eggs & Egg Products

Processed & Packaged Food Categories

Snacks & Savory Items (chips, namkeen, crackers)

Bakeries & Confectioneries

Beverages (juices, soft drinks, tea, coffee)

Juices, Drinks and Alcoholic Beverages

Canned & Preserved Foods (pickles, jams, canned vegetables)
Ready-to-Eat / Ready-to-Cook Foods
Frozen Foods (frozen vegetables, frozen meals)
Sauces & Condiments (ketchup, mayonnaise, soy sauce)
Cereals & Breakfast Foods
Uncategorized

Industrial & Specialty Food Categories

Food Additives (preservatives, stabilizers, colors)
Flour & Milled Products (maida, atta, semolina)
Protein Products (soy protein, whey protein)
Health & Nutrition Foods (energy bars, supplements)
Organic & Specialty Foods (gluten-free, vegan products)

Culinary & Prepared Food Categories

Cooked Meals
Restaurant & Catering Foods
Ethnic & Regional Foods

Microbiology, Molecular Biology & Biotoxin Analysis

Microbiology Analysis

Pathogen Detection (E. coli, Salmonella, Listeria, coliforms)

Indicator Organisms (total plate count, yeast & mold, enterobacteriaceae)

Water Microbiology (total coliforms, fecal coliforms, HPC)
Air Microbiology (airborne bacteria, fungal spores)
Surface/Swab Microbiology (food-contact surfaces, equipment hygiene)
Antimicrobial Resistance Screening (general resistance markers, non-clinical)
Microbial Identification (biochemical, MALDI-TOF style identification)

Molecular Biology Analysis

PCR / qPCR Testing (pathogen-specific gene targets)

Halal Testing

DNA/RNA Extraction & Quantification

Halal, Porcine (Pork) and GMO free assurance

Genetic Marker Detection (species identification, authenticity testing)

Molicular Biology

Microbial Source Tracking (environmental contamination tracing)
Viral Detection (environmental viral markers)

Molecular Fingerprinting (general strain differentiation methods)

Molecular Biology And Halal Testing

Biotoxin Analysis

Algal Toxins (general categories like microcystins, saxitoxins)

Mycotoxins (aflatoxins, ochratoxin, fumonisins)

Food allergens, Mycotoxins and Other adulterants

Bacterial Toxins (staphylococcal enterotoxins, botulinum toxin families)
Marine Biotoxins (paralytic, diarrhetic, neurotoxic shellfish toxins)
Plant & Natural Toxins (ricin-like plant toxins, general phytotoxins)

Antibacterial, Antifungal & Antiviral Efficacy Testing

Antibacterial Efficacy Testing

Bactericidal / Bacteriostatic Activity General assessments of how well a product reduces or inhibits bacterial growth.
Surface Disinfection Efficacy Evaluating cleaning agents, disinfectants, and sanitizers on hard surfaces.
Minimum Inhibitory Concentration (MIC) Determining the lowest concentration that inhibits bacterial growth.
Minimum Bactericidal Concentration (MBC) Determining the lowest concentration that kills bacteria.
Time-Kill Studies Measuring bacterial reduction over specific time intervals.
Biofilm Reduction Testing Assessing efficacy against biofilm-forming bacteria.
Uncategorized

Antifungal Efficacy Testing

Fungicidal / Fungistatic Activity Evaluating effectiveness against yeasts and molds.
MIC for Fungi Determining inhibitory concentrations for fungal species.
Surface & Material Fungicidal Testing For disinfectants, coatings, and environmental surfaces.
Mycotoxin-Producing Fungi Control Assessing inhibition of toxin-producing fungal species.
Antifungal Time-Kill Studies Measuring fungal reduction over time.

Antiviral Efficacy Testing

Virucidal Activity Testing Assessing the ability of a product to inactivate viruses.

Virus Testing

Surface Virucidal Efficacy Testing disinfectants on non-porous surfaces.
Suspension Tests Evaluating antiviral activity in liquid environments.
Molecular Detection of Viral Reduction Using general nucleic-acid–based quantification to measure viral load changes.
Envelope vs. Non‑Envelope Virus Efficacy
Uncategorized