Dried Fruits Business FAQs: Licenses, Labels, FSMA Rules

Key Setup Questions: Permits, Labels, and Supplies

A dried fruits business prepares, packs, and sells fruit with reduced moisture for longer shelf life and easier shipping. Depending on your setup, you may dry fruit yourself, have a co-packer produce it for you, or buy dried fruit and repackage it under your brand.

In the U.S., food businesses are regulated at multiple levels. Your launch plan has to match what you actually do (manufacture, pack, hold, import, or just retail), where you do it (home, shared kitchen, facility), and how you sell (direct-to-consumer, wholesale, or both).

Core work: sourcing fruit, drying or procuring dried fruit, packaging, labeling, and distribution setup.
Common launch paths: small-batch brand using a shared commercial kitchen; brand using a co-packer; larger facility with dedicated equipment and staff.
Why “lane choice” matters: it changes permits, inspections, equipment, and how fast you can launch.

How Does a Dried Fruits Business Generate Revenue

You earn revenue by selling packaged dried fruit products through one or more channels. The mix you choose affects your packaging, labeling, and compliance workload before you open.

Keep your first version simple. Add complexity only after you confirm demand and your ability to comply with labeling and food rules.

Direct-to-consumer: online store, subscriptions, marketplaces, local events, and pop-ups.
Retail: local specialty stores, grocery, farm stands, and gift shops (often requires retailer-ready packaging and barcodes).
Wholesale: bulk packaged product to stores, cafés, and distributors.
Foodservice: ingredients for bakeries, restaurants, and caterers (often larger pack sizes).
Private label: producing or packing under another brand’s label (contract-driven and documentation-heavy).

Products and Services You Can Offer

Dried fruit products can be simple single-ingredient items or blended items with added ingredients. The more ingredients and claims you add, the more careful you must be with labeling and supplier documentation.

Start with a tight product list. That makes your first labels, supplier setup, and compliance checks easier.

Single-ingredient dried fruit: apple, mango, banana, pineapple, berries, raisins, dates, figs, apricots, pears.
Blends: mixed fruit packs, trail mix style blends (fruit plus nuts or chocolate), themed assortments.
Flavor variations: spices, chili-lime blends, sugar-dusted products (adds ingredient and allergen complexity).
Bulk packs: larger bags for foodservice or frequent household use.
Gift products: sampler sets, seasonal boxes, corporate gifting.
White-label and private label services: packing for other brands if your permits and setup allow it.

Types of Customers for a Dried Fruits Business

Your customer types depend on your channel. Selling direct-to-consumer rewards brand story and convenience. Selling wholesale rewards consistency, documentation, and reliable delivery.

Pick your first customer type on purpose. It affects packaging sizes, pricing, and what proof you need before launch.

Households: snack-focused shoppers looking for shelf-stable items.
Health-focused shoppers: customers comparing ingredients, added sugar, allergens, and claims.
Parents and families: lunchbox snacks (often sensitive to allergens and labeling clarity).
Outdoor and travel customers: hikers, campers, road-trip shoppers.
Retail stores: specialty shops, local grocers, gift stores, farm stands.
Foodservice: cafés, bakeries, meal-prep businesses, caterers.
Corporate and event customers: gift boxes and branded assortments.

Pros and Cons of Owning and Operating a Dried Fruits Business

This business can start small, but it can also turn into a complex regulated food operation fast. The upside is product stability and multiple sales channels. The downside is compliance and consistency work that cannot be skipped.

Read both lists slowly. Then decide which version you’re building first.

Pros:

Longer shelf life than fresh fruit, which can reduce immediate spoilage pressure.
Shipping can be simpler than refrigerated products.
Flexible launch options (co-packer, shared kitchen, or facility).
Multiple channels (direct-to-consumer, retail, wholesale, foodservice).
Small product line can be launched and tested without a large facility.

Cons:

Food rules, inspections, and labeling requirements can be strict and location-dependent.
Ingredient and allergen control becomes critical with blends and shared facilities.
Consistency is hard if your process, equipment, or raw fruit quality varies.
Some retailers require insurance certificates, barcodes, and documentation before they buy.
If you import products or ingredients, import compliance adds more required steps.

Business Models and Scale Choices

You can start this business in a lean way, but you must choose the right lane. Drying fruit yourself usually means more permitting and equipment. Buying dried fruit and packing it can be simpler, but you still have food handling and labeling duties.

Large-scale drying facilities tend to require higher capital, more staff, and a more formal legal setup. A small-batch brand can often start solo or with one helper, then grow into a limited liability company when risk and volume rise.

Brand + co-packer: you focus on product specs, packaging, labeling, and sales; the co-packer manufactures under contract.
Small-batch producer: you dry and package in a compliant commercial space; you control production and quality directly.
Repacker: you buy compliant dried fruit and pack it under your label (still requires strong supplier verification and labeling control).
Large facility: higher output with dedicated equipment, quality testing, staffing, maintenance, and stronger documentation systems.

Is This the Right Fit for You?

Start with reality. Business ownership is not a hobby. Use these startup considerations to decide if you’re ready for responsibility, uncertainty, and the need to make decisions with incomplete information.

Next, be honest about persistence. Passion matters because you will hit problems you did not plan for. Read why passion affects your business and decide if you still want this when it gets stressful.

Now do the motivation check. “Are you moving toward something or running away from something?” If you’re running away, this business will not fix that. It will pressure it.

Finally, talk to real owners before you spend money. Use Business Inside Look as your approach, but only talk to owners outside your competitive area so you are not stepping into their market.

Quick self-check:

Can you follow food rules and label rules even when you are tired and busy?
Can you handle delays caused by inspections, permits, or packaging issues?
Are you willing to keep records and stay organized from day one?
Will your household support the time and financial risk in the first phase?

Questions to ask non-competing owners:

What slowed your launch more than you expected?
Which permit, inspection, or labeling step took the most time?
What would you do differently before spending on equipment or packaging?

Step 1: Choose Your Lane: Repacking, Co-Packing, or Making It Yourself

Decide what you will do with the product before it reaches the customer. Repacking, co-packing, and in-house production can all work, but they do not carry the same setup burden.

If you want the fastest start with the fewest moving parts, a co-packer or approved supplier path may be simpler. If you want full control, plan for more space, equipment, and inspections.

Step 2: Prove Demand and Your Price Ceiling

Demand is not a feeling. You need evidence that customers will pay your target price for your exact product size and quality. Use store checks, competitor listings, and small test offers to learn what sells.

Ground this in math and reality. Review how supply and demand works so you don’t assume demand where it does not exist.

Step 3: Lock Your First Product List and Ingredients

Write your first product list as if you are writing your labels. Choose a small set of products that share ingredients and packaging formats. That reduces complexity and speeds your label work.

If you plan to use preservatives like sulfites or build mixes that include nuts, you are stepping into stricter allergen and ingredient controls. Decide now, not later.

Step 4: Decide Your Ownership Model and Staffing Timing

Pick how you will own and run the business in the first 90 days. Many small dried fruit brands start solo. A larger facility usually requires partners, investors, or loans because equipment and space needs rise fast.

If you will bring on help early, plan your employer accounts and workplace obligations before you launch. Use guidance on when to hire so you do not overbuild your payroll too early.

Step 5: Choose a Location That Can Pass Inspection

Food rules and zoning rules meet at your location. Some areas allow limited home food activity. Others require a permitted commercial kitchen or inspected facility. Your plan has to fit your local rules, not your preferences.

Use this location guide to think through access, utilities, storage, workflow, and what you need to show an inspector.

Step 6: Outline Your Process and Food Safety Controls

Write a clear process description: receiving, prep, drying, cooling, packaging, labeling, and storage. Then identify where contamination or allergen contact could happen and how you will prevent it.

If you are covered by federal preventive controls rules, you may need a written food safety plan with hazard analysis and controls. Do not guess. Confirm what applies to your facility type and size before you build the rest of your setup.

Step 7: Select Suppliers and Document What You Buy

Supplier choices are not just about price. You need consistent specs and documentation that matches your labels and claims. That includes ingredients, allergens, and any treatment used on the fruit.

If you import ingredients or finished product, you also take on import compliance duties. Build that into your timeline now, not after your first shipment is delayed.

Step 8: Build Your Equipment List and Space Setup

Create your equipment list based on your lane. Drying in-house needs food prep tools, dehydrators or other drying equipment, packaging tools, and sanitation setup. Repacking shifts the focus toward safe storage, packing tools, and label control.

Use estimating startup costs to convert your equipment needs into a realistic startup budget, including installation, permits, and testing.

Step 9: Build Labels That Match U.S. Requirements

Packaged foods generally need a compliant label, including the required information panels. Ingredient lists must be accurate, and nutrition labeling applies unless an exemption fits your product. Your labels also need your business identity and location information.

If allergens or sulfites are present, you must handle that correctly on the label. This is not the place to improvise. Confirm requirements before printing packaging in bulk.

Step 10: Write a Business Plan You Can Actually Use

A plan is not for show. It is for making decisions before you spend money. Write a plan that matches your lane, your sales channel, and your compliance reality.

Use this business plan guide and keep it practical: products, target customers, setup steps, startup budget categories, and a timeline you can follow.

Step 11: Set Up Funding, Banking, and Payment Tools

Decide how you will fund the launch. A small brand may start with personal savings and a controlled product list. A facility build-out often needs outside funding and a longer runway.

Learn what lenders typically expect using how to get a business loan. Then open business banking and set up a way to accept payment that matches your channel.

Step 12: Register the Business and Handle Tax Setup

Make the business official in the correct order. Start with the legal structure, then tax IDs, then state and local registrations. Use how to register a business to stay organized and avoid skipping steps.

If you use a name that is not your legal personal name, you may need a trade name filing depending on your state and county rules. Verify locally before you print labels.

Step 13: Build Your Name, Domain, and Brand Basics

Choose a business name you can use and protect. Use this naming guide to check availability and avoid confusion with existing brands.

Then secure your domain, basic social handles, and a simple brand package. Review corporate identity basics so your labels, website, and sales materials match.

Step 14: Prepare Your Pre-Launch Sales Setup and Opening Plan

Before you sell, make sure you can invoice, accept payment, and track orders. If you plan to sell online, build a basic site and product pages that match your labels and packaging.

Use this website overview and plan your launch promotion. If you will open a storefront or retail counter, review grand opening ideas and keep it simple.

Essential Equipment Required for a Dried Fruits Business

Your equipment list depends on whether you dry fruit yourself or only pack and store dried fruit. Commercial requirements and inspections can also shape what equipment is acceptable for your space.

Build your list, then get written quotes. Scale changes costs fast, and installation and ventilation can be as important as the equipment itself.

Food Prep and Handling

Food-grade prep tables
Knives, peelers, and corers
Cutting boards (food-grade, cleanable)
Commercial slicer or slicer attachments (as needed)
Wash sinks and produce washing tools (as required by your setup)
Food-grade bins and containers with lids
Colanders and draining racks

Drying and Processing (If Drying In-House)

Commercial dehydrators or drying equipment sized for your planned output
Drying trays and racks compatible with your equipment
Ovens or auxiliary drying equipment (if your approved process uses them)
Cooling racks and covered staging containers

Packaging and Labeling

Heat sealer suitable for your packaging
Vacuum sealer (if used for your product format)
Food-safe bags, pouches, jars, or containers approved for food contact
Label printer or professional label supply arrangement
Lot coding tool (stamp, printer, or labeling method) if you use lot tracking
Barcode printing setup (if selling to retailers that require it)

Weighing and Measurement

Legal-for-trade scale if you sell by weight where required
Portion scales for packaging consistency
Thermometers (as needed for process checks)
Measurement tools for process control if used (for example, devices for monitoring water activity or related conditions)

Sanitation and Food Safety

Handwashing sink access (as required by your facility rules)
Cleaning and sanitizing supplies approved for food areas
Sanitizer test strips (if your sanitizer requires verification)
Brushes, cleaning tools, and dedicated food-area cleaning equipment
Hair restraints and protective garments as required by your rules
Pest control prevention tools and storage containers

Storage and Facility Needs

Food-grade shelving (cleanable, raised from the floor where required)
Ingredient and finished goods storage bins with lids
Temperature-controlled storage if your ingredients require it
Pallets or dunnage racks where required for storage practices
Trash and recycling containers with lids

Office and Admin Basics

Computer and printer for records, labels, and invoices
Inventory and batch record templates or software
Dedicated business phone line or business number setup

Safety and Facility Compliance

First aid kit
Fire extinguisher(s) appropriate for the space (per local fire code)
Personal protective equipment as required for cleaning and handling chemicals

Skills Needed to Operate a Dried Fruits Business

You do not need to be an expert in everything, but you do need a minimum skill set to launch safely and legally. If you lack a skill, plan to learn it or pay a professional to handle it.

Do not confuse enthusiasm with readiness. This is food.

Basic food safety and sanitation habits
Ability to follow a repeatable process and document it
Ingredient and allergen awareness and control
Label accuracy and attention to detail
Vendor and supplier communication
Simple bookkeeping and recordkeeping discipline
Basic marketing and sales communication for your chosen channel

Day-to-Day Activities to Operate a Dried Fruits Business

Even though this guide is startup-focused, you should understand what your regular work will look like. If you hate the daily reality, do not build the business.

Your lane choice changes these tasks, but most dried fruit businesses touch every item below.

Receiving and checking ingredients and packaging supplies
Storing ingredients to prevent contamination and pest exposure
Preparing fruit (washing, trimming, slicing) if you process in-house
Running drying cycles and verifying process conditions if applicable
Cooling, staging, and packaging finished product
Applying labels and keeping label versions controlled
Cleaning and sanitizing food-contact surfaces and the space
Keeping batch notes, supplier records, and basic traceability records
Fulfilling orders or preparing wholesale deliveries
Handling customer service and product questions

A Day in the Life for an Owner

A typical day starts with checks. You confirm your space is clean, your supplies are ready, and your day’s production or packing plan matches your orders.

Then you move through a cycle: receive, prep, dry or pack, label, stage, clean, and document. If you sell online, you also spend part of your day on listings, photos, and customer questions.

Red Flags to Look For in a Dried Fruits Business

Red flags show up before you open. They show up in your suppliers, your labels, your facility choice, and the promises you make to yourself about “fixing it later.”

If you see any of these, stop and correct the issue before you launch.

You cannot clearly describe your process from receiving to finished product.
You plan to print labels before confirming required label elements and allergen rules.
Your supplier cannot provide consistent specs or documentation that matches your label claims.
You are relying on a home setup without confirming local food and zoning rules.
You are adding allergens (like nuts) without a clear plan to prevent cross-contact.
You are importing product or ingredients but have not confirmed prior notice and importer responsibilities.
You are planning a large facility build-out without a realistic startup budget and timeline.

Legal and Compliance Starting Points

Food businesses must satisfy federal requirements and also state and local rules that can differ by location. Do not assume your friend’s rules match yours. Verify in your state, county, and city before you commit to a space or print packaging.

If you want a clean structure for your setup process, use this registration guide and keep a checklist you can show an inspector or lender.

Federal starting points (U.S.)

EIN: If your business needs an Employer Identification Number, get it directly from the IRS and avoid paid third-party sites.
FDA food facility registration: Many facilities that manufacture, process, pack, or hold food for consumption in the U.S. must register with the Food and Drug Administration, and registrations are renewed on a biennial schedule.
Preventive controls: Some facilities are covered by federal preventive controls rules requiring a food safety plan with hazard analysis and risk-based controls.
Labeling rules: Packaged foods generally require nutrition labeling unless an exemption applies, and ingredients are typically listed in descending order by weight.
Imports: Imported food generally requires FDA prior notice. Importers may also have foreign supplier verification responsibilities.
Organic claims: If you plan to label products as organic, confirm whether certification is required and what claims you may make.
Trademarks: If you want federal trademark protection for your name or logo, confirm eligibility and filing requirements through the U.S. Patent and Trademark Office.

State starting points (Varies by jurisdiction)

Business entity filing: Usually handled through your state Secretary of State or equivalent agency.
State tax registration: Often handled through your state department of revenue or taxation for sales and use tax and related accounts.
Employer accounts: If you hire, you may need state unemployment and related employer registrations through your state workforce agency.
Food processing and sales rules: Many states regulate food manufacturing, processing, and retail food sales through a department of agriculture and/or health agency.

City and County starting points (Varies by jurisdiction)

General business license: Some cities and counties require a local business license.
Zoning and home occupation rules: Your city or county planning department may restrict where food activities can occur.
Fire and building approvals: A new food space may require inspections and approvals based on local building and fire codes.
Sign permits: If you install signs, you may need approvals through a local permitting office; see sign considerations.

Insurance and Risk

Some coverage is required by law depending on your state and your staffing. Other coverage is not required but may be demanded by landlords, retailers, or wholesale partners.

Start by learning the categories using this business insurance overview. Then verify what your state requires when you hire employees or lease a commercial space.

Pre-Opening Checklist

Use this checklist to reduce preventable launch delays. Treat it like a gate. If you cannot check an item off, you are not ready to sell.

If you feel overwhelmed, remember: you can hire help. Accountants, attorneys, designers, and food consultants exist for a reason.

Chosen lane confirmed (repack, co-pack, or in-house production) and your permits match it
Location approved for your intended activity under zoning and food rules
Food facility registration completed if required for your activity
Food safety controls written and followed in your setup tests
Suppliers confirmed and documentation collected for ingredients and packaging
Labels reviewed for required elements, ingredient accuracy, and allergen handling
Business name, domain, and basic brand assets ready (including business cards if you sell wholesale)
Pricing written down and tied to your costs and channel; see pricing guidance
Order, invoicing, and accept payment setup tested end-to-end
Packaging, sealing, and storage tested for basic durability and handling
Cleaning and sanitation plan tested and repeatable
Launch plan ready, including a simple opening promotion if needed

Varies by Jurisdiction

These items commonly differ by location. Your job is not to memorize every rule. Your job is to verify your local rules before spending money on a space, labels, or equipment.

Ask your local offices direct questions and get answers in writing when possible.

Whether home-based production is allowed and under what limits
Which agency inspects your kitchen or facility (health department, agriculture department, or another authority)
Whether your space needs a Certificate of Occupancy before food work starts
Whether your scale must be inspected or certified for sales by weight
What local business license rules apply in your city or county
Whether signage needs a permit and design constraints in your zone

Local verification questions to ask:

Am I manufacturing, packing, holding, or retailing under your definitions, and what permit matches that?
Can I do this activity in this address under zoning and home occupation rules?
Which inspection or approval must happen before I can sell to the public?

Your Next Move

Pick your lane and write your first product list. Then verify your location rules before you buy equipment or print packaging.

So ask yourself: can you follow the rules and stay consistent, or are you hoping it will “work out” later?

101 Tips to Organize and Run Your Dried Fruits Business

In this section, you’ll see tips that cover planning, compliance, and the day-to-day work of running a dried fruits business.

Some ideas will help you right now, and others will matter more once you grow.

Save this page so you can come back when your next problem shows up.

Move one tip into action at a time, or you will stall out.

What to Do Before Starting

1. Decide what you are, in plain terms: are you drying fruit yourself, repacking finished dried fruit, or using a co-packer.

2. Choose your first sales channel before you choose equipment, because farmers markets, online shipping, and wholesale each drive different packaging and labeling needs.

3. Start with three to five products so you can control quality, records, and inventory without getting buried.

4. Decide early if you will add nuts, seeds, chocolate, or spices, because allergens and ingredient statements change your setup and your labels.

5. Create a simple product specification sheet for each item (ingredients, target pack weights, packaging type, and basic quality checks).

6. Ask suppliers for documentation you can file (ingredient specifications, allergen statements, and any treatments used on the fruit).

7. Pick packaging based on moisture and oxygen protection, not on what looks good in a photo.

8. Choose a lot coding approach before your first sale so you can trace what went out and when.

9. Build a pre-launch compliance checklist that covers food permits, labeling, facility registration, and local inspections.

10. Confirm whether your activity triggers food facility registration, especially if you manufacture, process, pack, or hold food for U.S. consumption.

11. Confirm whether you are covered by federal preventive controls requirements, since coverage depends on your role, products, and risk profile.

12. Verify zoning and home-occupation limits for your exact address before you buy equipment or sign a lease.

13. Group your startup costs into categories (build-out, equipment, packaging, permits, testing, initial inventory) so you can see what you can delay.

14. Set a pricing structure that matches the channel, including discounts for wholesale and fees for online shipping and payment processing.

15. Build a launch timeline around lead times you cannot control, like permits, label approvals, packaging orders, and inspections.

What Successful Dried Fruits Business Owners Do

16. Keep label text, ingredient lists, and packaging artwork in one controlled folder with version tracking so old labels do not sneak back in.

17. Run pilot batches and keep batch records, even if you are small, so you can repeat results and explain changes.

18. Standardize fruit preparation details (slice size, loading weight, and drying targets) so quality does not depend on “who did it.”

19. Use a first-in, first-out flow for ingredients and finished goods, and train everyone to follow it.

20. Create a receiving routine to reject deliveries that are damaged, contaminated, or show pest evidence.

21. Track storage temperature and humidity, because dried fruit is sensitive to moisture pickup and texture shifts.

22. Maintain a preventive maintenance calendar for dryers, sealers, and scales so small issues do not turn into product failures.

23. Train anyone who touches product on hygiene and allergen control before their first shift.

24. Do regular self-inspections using a checklist that mirrors what an inspector will look for.

25. Keep at least one backup supplier option for every core fruit so a single crop problem does not stop sales.

26. Keep a reference photo and a retained sample for each product so quality checks are based on evidence, not memory.

27. Review key FDA and USDA updates a few times a year so your labels and processes do not drift out of compliance.

Running the Business (Operations, Staffing, Standard Operating Procedures)

28. Start each production day with a written opening checklist that confirms handwashing supplies, sanitizer, clean tools, and a ready work area.

29. Separate raw fruit handling from finished product packing so cross-contamination risks stay controlled.

30. Use dedicated tools or clear tool separation when you handle allergens versus non-allergen products.

31. Label every ingredient container with the ingredient name, lot number, and received date the moment it enters your space.

32. Record batch inputs and outputs so you can spot yield changes that signal supplier shifts or process problems.

33. Cool product fully before sealing so you do not trap moisture inside the package.

34. Test package seals on a schedule (first bag, then periodic checks) and document the results.

35. Store packaging materials clean, sealed, and off the floor so you do not create contamination risks.

36. Assign one person to verify labeling during each run so the right product gets the right label every time.

37. Create a “hold” area for anything questionable (label errors, off odor, abnormal texture) and keep it out of saleable inventory.

38. Write standard operating procedures for receiving, drying, cooling, packing, and cleaning, even if you are the only worker.

39. Keep a training log by task so you can prove who was trained on what and when.

40. Maintain cleaning logs for food-contact surfaces and tools, not just floors and trash.

41. Document pest control actions and fix entry points fast, because pests turn into major compliance problems.

42. Calibrate scales and thermometers on a defined schedule, and keep the calibration record in one place.

43. Back up labels, supplier documents, and batch records weekly so one computer failure does not wipe out your proof.

44. Set reorder points for your top sellers so you are not forced into last-minute sourcing decisions.

45. Build a pick-and-pack routine that reduces shipping mistakes, including a final order check before sealing the carton.

46. Use shipping materials that protect product from crushing and heat exposure, especially for online orders.

47. Track complaints by lot number and product so patterns show up before they become bigger issues.

48. Close each day with a written shutdown routine (trash out, product sealed, storage checked, and tomorrow staged) so nothing is left to chance.

What to Know About the Industry (Rules, Seasons, Supply, Risks)

49. Treat labeling as a regulated task, not a design task, and build time for label review before you print.

50. Treat allergen information as critical safety information and verify it against ingredient documents and your own handling practices.

51. If sulfiting agents are used directly or carried in from ingredients, confirm how they must be declared and keep proof from suppliers.

52. If you want to label products as organic, confirm certification and label approval requirements before you print packaging.

53. If you import ingredients, learn Prior Notice requirements early and confirm who is responsible for filing it for your shipments.

54. Know that food facility registration can apply to businesses that manufacture, process, pack, or hold food, with certain exceptions and conditions.

55. If your facility is covered by preventive controls, confirm your obligations for a food safety plan, hazard analysis, and related records.

56. Expect state and local food rules to vary, especially for home-based production, sampling, and retail sales.

57. Farmers markets and events often add their own rules on top of local requirements, so get vendor requirements in writing before you commit.

58. Wholesale customers may require barcodes, case packs, and proof documents (like specifications and insurance certificates) before they place an order.

59. Moisture control is a core risk in dried fruit, so plan packaging and storage to limit humidity exposure.

60. Seasonality affects fruit supply and pricing, so build pricing that can tolerate swings instead of assuming stable costs.

61. Weather and crop cycles can disrupt supply, so keep backup fruits or blends that let you pivot without stopping sales.

62. Keep country-of-origin and supplier records organized, especially if you sell wholesale or into channels that request traceability.

63. If you sell by weight, confirm whether your state’s weights and measures office has rules for scale approvals and package accuracy.

64. Treat claims like “no sugar added” and “unsweetened” as regulated language and verify before you use them on packaging or ads.

65. Keep recall readiness documents so you can trace product, identify affected lots, and contact customers quickly if needed.

Marketing (Local, Digital, Offers, Community)

66. Write a clear, consistent product description for each item (ingredients, use, and what makes it different) and reuse it across platforms.

67. Use photos that show size and texture, because dried fruit quality is visual and customers expect accuracy.

68. Offer a small sample-size option so new customers can try without committing to a large bag.

69. Bundle products by use case (trail mix blend, baking pack, lunch pack) so customers do not have to guess what to buy.

70. For wholesale, create a simple sell sheet that lists pack sizes, ingredients, shelf-life handling guidance, and case ordering details.

71. If you sample at events, confirm sampling rules with the organizer and local regulators so you do not get shut down mid-event.

72. Collect emails at in-person events only with clear opt-in language so you can legally and ethically follow up.

73. Ask for reviews after delivery or after a market purchase, and reply with facts when a review raises a real issue.

74. Plan promotions around real supply and capacity so you do not advertise what you cannot produce or source.

75. Track where repeat customers come from, and prioritize the channel that produces the most repeat business per hour of effort.

Dealing With Customers (Trust, Education, Retention)

76. Put storage guidance on packaging or inserts so customers keep product in good condition after purchase.

77. Answer ingredient questions using your stored supplier documents and your current label text, not memory.

78. When customers mention allergies, point them to the label and explain your allergen controls plainly and consistently.

79. Handle quality questions with facts: lot code, packed date, and storage conditions.

80. Use a short education script for markets so every helper describes products the same way.

81. Use a light-touch reorder reminder for your best sellers so customers do not forget you between purchases.

82. When you change a recipe or supplier, update labels immediately and be upfront with repeat customers.

83. Give customers a clear method to report issues and request photos and lot details so you can investigate efficiently.

Customer Service (Policies, Guarantees, Feedback)

84. Publish a written shipping and damage policy and apply it consistently to avoid case-by-case confusion.

85. Create simple decision rules for replacements and refunds so you respond fast and fairly.

86. If extreme heat or weather makes shipping risky, pause shipping or use holds rather than sending product into predictable damage.

87. Log complaints with order number, lot code, and outcome so you can spot repeat issues and fix root causes.

88. For in-person selling, post pricing and accepted payment methods clearly so checkout stays smooth.

89. Protect customer data by limiting access to only the people who must use it to fulfill orders.

90. Keep a ready-to-use customer contact format for safety notices so you are not building it under pressure.

Sustainability (Waste, Sourcing, Long-Term)

91. Use fruit grade options intentionally (such as trim or smaller fruit) only when they still meet your quality and safety standards.

92. Reduce packaging waste by using right-sized bags and avoiding unnecessary filler.

93. Reuse shipping cartons only if they are clean, dry, and structurally sound.

94. Track energy use on drying days and test batch scheduling to reduce wasted run time.

95. Donate or divert unsellable product only when it remains safe and legal for donation; otherwise dispose responsibly.

96. If you make sustainability claims, keep proof from suppliers so you can back up what you say.

What Not to Do

97. Do not print large quantities of labels until you confirm required label elements and your final ingredient statement.

98. Do not add major allergens “just to expand” unless you can control cross-contact with tools, space, and documented cleaning.

99. Do not produce or store product in a location that zoning or health authorities have not approved for your activity.

100. Do not store finished product near cleaning chemicals or in humid areas where packaging can fail.

101. Do not rely on one supplier, one packaging option, or one sales channel as your only plan.

Pick five tips that remove real risk for you this week, and do them in order.

Ask yourself: if an inspector or a customer questioned your label, your cleanliness, or your traceability today, what would you show them.

FAQs

Question: Do I need a license to start a dried fruits business?

Answer: Licensing depends on what you do and where you do it, so there is no single national list. Use federal, state, and local portals to confirm your exact requirements before you sell your first batch.

Question: Can I legally make dried fruit at home?

Answer: Home production rules vary by state and local health and zoning rules. Before you spend on equipment, confirm whether your product and process are allowed from a home kitchen in your area.

Question: Do I have to register my facility with the Food and Drug Administration (FDA)?

Answer: If you manufacture/process, pack, or hold food for U.S. consumption, FDA food facility registration may apply. Use the FDA’s registration resources to confirm whether you are covered or fit an exemption.

Question: When should I register with FDA?

Answer: Register before you operate in a way that requires registration. Keep your registration information current and follow FDA’s instructions for updates and renewals.

Question: Does the Food Safety Modernization Act (FSMA) “Preventive Controls” rule apply to a dried fruits business?

Answer: Some food facilities must have a food safety plan with hazard analysis and risk-based preventive controls under the FSMA Preventive Controls for Human Food rule. Coverage and compliance dates can depend on business size and activities, so verify whether you are covered.

Question: What label parts are usually required on packaged dried fruit?

Answer: Federal food labeling rules cover items like ingredient declarations and other required label statements for packaged foods. Build your label against the current federal labeling requirements and keep the supporting records for what you printed.

Question: Do I need Nutrition Facts on my dried fruit package?

Answer: Nutrition labeling is required for most packaged foods, but exemptions can apply in some cases. Check the current federal labeling rules to see whether you qualify for an exemption.

Question: If I sell dried fruit with nuts or sesame, what do I need to do about allergens?

Answer: The FDA recognizes nine major food allergens, including tree nuts and sesame, and enforces allergen labeling rules for packaged foods. You also need controls to prevent allergen cross-contact and to avoid undeclared allergens caused by label or pack errors.

Question: What equipment do I need to start small?

Answer: At minimum you need a drying method, food-safe prep tools, accurate scales, packaging and sealing tools, and a way to print consistent labels. Your local rules may also dictate what kind of workspace, sinks, and sanitation setup you must have.

Question: Should I make product myself or use a co-packer?

Answer: If you make product yourself, you carry the facility, process, and inspection burden for your site. If you use a co-packer, you still own the product label and supplier choices, so you need strong specs and written quality expectations.

Question: What do I need to know if I import dried fruit or ingredients?

Answer: FDA requires prior notice for food that is imported or offered for import into the United States. If you are the importer, the FSMA Foreign Supplier Verification Programs rule may require you to verify that the foreign supplier meets U.S. safety standards.

Question: What is Foreign Supplier Verification Programs (FSVP), in plain terms?

Answer: FSVP is an importer-focused rule that requires risk-based verification activities for imported foods. If you import multiple foods or use multiple suppliers, the verification work can apply per food and per supplier.

Question: What does it take to use “organic” on my label?

Answer: USDA organic claims are regulated, and many operations need certification through a USDA-accredited certifying agent. Use USDA’s “becoming certified” steps to confirm whether your handling, processing, or repacking activities require certification.

Question: Do I need an Employer Identification Number, and when should I get it?

Answer: An Employer Identification Number is issued by the Internal Revenue Service and is used for tax administration. If you are forming an entity like a limited liability company, form it with your state first, then apply for the number through the Internal Revenue Service.

Question: Should I start as a sole proprietor or form a limited liability company?

Answer: This depends on your risk level, partners, and how you plan to grow. If you are unsure, compare options using your state’s business-formation resources and talk with a qualified tax or legal professional.

Question: Do I need insurance to start?

Answer: Some types of business insurance may be legally required, and requirements can vary by state. Confirm what is required for your situation, especially if you have employees, then shop coverage based on your risks.

Question: What records should I keep from day one?

Answer: Keep ingredient and supplier specs, batch notes, label versions, and who you sold each lot to. If you ever need to remove product from the market, those records let you act fast and limit the scope.

Question: How do I set up lot codes and traceability without fancy software?

Answer: Use a simple lot code rule tied to date and batch, then print it on every package and case. Store a matching log that links the lot to ingredients used, packaging used, and sales channels.

Question: What daily checks reduce label and pack errors?

Answer: Lock the day’s label file, then verify the product name, ingredients, allergen callouts, and lot code before you start packing. Do a short re-check when you switch products or packaging runs.

Question: What numbers should I track weekly?

Answer: Track sales by channel, gross margin by product, and cash on hand versus the next 30 days of bills. Add waste and rework rate so you can spot problems before they become expensive.

Question: When should I hire help, and what should I train first?

Answer: Hire when you can define repeatable tasks and you have enough steady volume to keep someone productive. Train first on sanitation, allergen separation, label checks, and how you document each batch.

Question: What are common compliance mistakes in packaged food businesses?

Answer: The big ones are wrong or incomplete ingredient and allergen labeling, weak controls to prevent cross-contact, and poor records when something goes wrong. Use FDA resources on food allergens and labeling rules to build a simple, documented process that avoids preventable errors.

Question: How do I manage cash flow when ingredients and packaging must be paid upfront?

Answer: Set reorder points based on what you can afford, not just what you can sell. Align payment terms with suppliers and sales channels so you are not funding growth on a cash crunch.

Question: How often should I review my licenses, registrations, and labels?

Answer: Review when you add a new product, change ingredients, change packaging, or change where you sell. Also set a calendar check for renewal cycles and any required updates tied to your registrations and permits.

Sources:

FDA: Food facility registration, Online facility registration, Registration instructions, Biennial renewal guide, Preventive controls rule, Food allergies, Prior notice overview, Filing prior notice, FSVP final rule
Internal Revenue Service: Get employer ID number
U.S. Small Business Administration: Licenses and permits, Federal and state tax IDs, Business insurance
USPTO: Trademark basics
USDA Agricultural Marketing Service: Becoming certified, Need be certified, Organic labeling rules
eCFR: Nutrition labeling rules, Ingredient list rules, 21 CFR Part 101
LII / Cornell Law School: Name and place rule, Equipment and utensils, 21 CFR Part 117

Starting a Dried Fruits Business: Owner FAQ Basics