I’m moderating an online webinar on the new Slow Food book, Ark of Taste, with authors David S. Shields and Giselle Kennedy Lord. For information and registration click here. It’s at 4:00 p.m. EST.
More Pesticides in Dried Fruit?
It’s a slow news Sunday, so I’ll just answer a couple of questions, both of them using USDA’s food composition data. Here’s a question from a reporter: “There seems to be consensus from the sources I’ve so far read that dried fruit contains higher levels of pesticides than fresh. What I can’t figure out is if that is only because typically one eats more dried fruit in a sitting (6-8 dried apricots as opposed to 1-2 fresh, for example) and that when you dry fruit there’s less volume but the same amount of pesticide, or if more pesticides are used on dried fruit for some reason.”
Answer, of sorts: This is a concentration issue. There can’t be more pesticides on dried fruit than there were on the fresh; there is just less water so the amount per weight appears greater. The same is true of nutrients. Some will be more concentrated (calories!). Others will be lower because of losses during processing (vitamin C, for example). For nutrient composition, USDA data are easy to use. Unfortunately, no such thing exists for pesticides.