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Sour cherries are dried whole and slowly, which keeps the skin intact and the acidity high. They behave differently from sweet cherries in a kitchen — the tartness survives baking, which is exactly why bakers buy them.
The deep colour is anthocyanin, the pigment class studied for its antioxidant activity. The acidity comes with it.
Sweet cherries flatten out under heat and sugar. Sour cherries do not, which is why they anchor strudel, pie and confectionery fillings.
Cherries fall under HS 0813 20, one of the two codes our GACC registration covers, so this line enters China under our own registration.
Standard export parameters for this product
Parameters are indicative and confirmed per contract. We adjust calibre, packaging and processing to your specification.
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