I would like to preface this post by extending my gratitude to Beatriz Cazeneuve who brought this to my attention which then started me on my search for more information which I would like to share. Dried Fruits
Many seed mixes, soak mixes and birdie bread mixes include dried fruits in them. This can be a nice occasional healthy treat for your parrots if you know what you’re buying. An example of this would be dried blueberries which can be as much as four times higher in antioxidants than their fresh counterparts.
There are two fruit drying processes that may have a detrimental health effect for our Parrots. We are already aware that added sugar is not a good choice for our Parrots. I was unable to find information about the health effects of Sulfur Dioxide in our Parrot’s diet but for people who have Sulfite sensitivities there are many.
Let’s talk about the fruit that is dried using Sulfur Dioxide first. Why are chemically treated dried fruits in some Parrot foods? Why aren’t we aware of this? There are a few reasons.
Manufacturers are not required by law to list ingredients that are already in the ingredients they purchase to add to their mixes. So if a manufacturer purchases dried fruit that has been treated with Sulfur Dioxide from another source they do not have to list that on the ingredients. Unless the label states that the fruits are unsulfured you can rest assured that they are sulfured. The fruits cost less, so they are used.
A person can visually see if dried fruit has been treated with sulfur dioxide on some fruits by noting the vibrant colors of the naturally yellow and orange fruits. If the dried Pineapple is bright yellow it has been treated with Sulfur Dioxide. If the dried Papaya is bright orange it has been treated with Sulfur Dioxide. If that dried Apricot is bright orange, you guessed it; it’s been treated with Sulfur Dioxide.
This is a picture I took of dried Papaya. You can note the color differences. The fruit on the left has been treated with Sulfur Dioxide; the fruit on the right has not.
This is an explanation of a typical Sulfur Dioxide process; Quote:
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Fruits are sulfured with sulfur dioxide (so2) or meta bisulfate to keep them from oxidizing during and after the drying process. (SO2 is also used in bleaching materials and as a fumigant.) This preserves their original color. Fruits are sulfured by putting them into a room in which the mineral rock sulfur is burned to produce sulfur dioxide gas which permeates the fruits. Another method used is to mix sodium bisulfite into water. It will release sulfur dioxide, which will then penetrate the surface of the fruit to discourage oxidation and enzymatic browning. Fruits that are typically sulfured are Orange Apricots, Light Brown Calimyrna Figs, Cantaloupe, Crystallized Ginger, Golden Raisins, Mango, Papaya, Peaches, Pears, Pineapple.
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Problem number two for our Parrots is dried fruit with added sugar. Once again if that dried fruit with the added sugar has been added by another manufacturer and purchased for addition to a seed, soak or bread mix, the manufacturers label is not required to tell you it has added sugar. We do see labels on dried fruit packages that state sugar has been added to the fruits.
Maybe you thought that it’s alright that it has a little extra sugar. I know I used to think that until I learned about the actual process of sugaring fruits for drying. Fruits are naturally sweet to begin with and they get sweeter as their sugar content is concentrated during the drying process. Extra sugar isn’t necessary and you certainly will think twice about adding this much sugar in your Parrot’s diet after reading a typical Infused Sugar process that is commonly used.
This is an explanation of a typical Infused Sugar process; Quote:
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The fruit is cut and peeled then placed in a tub or large container. Water is heated and as much sugar as possible is dissolved into the water. The tubs of fruit are then covered with the 30-60% (Bricks) sugar syrup and let set for around seven days. During these seven days the sugar water exchanges with the lower viscosity water in the fruit and the water from the fruit is thereby extracted. Once the fruits are partially dried this way then they are air dried to complete the drying process. Fruits typically dried this way are blueberries, cantaloupe, cherries, cranberries, ginger, mango, papaya, pineapple and strawberries.
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Good choices for dried fruits are unsulfured fruits, fruits with no added sugar, sun dried, air dried and naturally dried fruits.
Unsulfured Dried Fruits
Fruits that generally have no sulfur added are Brown Apricots, Blueberries, Cherries, Cranberries, Currants, Dates, Black Mission Figs, Turkish Figs, Prunes, and Black Raisins.
Sun Dried Fruits
The fruits are laid out in the sunshine to dry. Larger fruits being cut in half so they will dry faster. Fruits typically dried this way are apricots, currants, figs, peaches, pears, prunes and raisins.
Air Dried or Tunnel Dried Fruits
The fruit has warm air blown over it to dry it. Fruits typically dried in this way are apples, coconut, raisins and tomatoes. Fruit dried this way typically does not oxidize as much as fruit that is sun dried.
Naturally dried fruits
Fruits naturally dry on the trees before they are harvested. Dates are technically considered a fresh fruit rather than a dried fruit as they dry on the trees before harvesting.