Basra Date Syrup, 450g

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Insect infestation in store products may be controlled effectively by fumigation. Over the past 100years, fumigation has been the most effective method of pest control in store dates. Up to nine different chemicals have been used as fumigants, but currently, only chlorpyrifos-methyl (Reldan) and phosphine are considered safe for use in date preservation and food industries (Yubin and Ajit 2007). Reldan can kill insect in all the stages of its life. With regard to fumigation by gases, two types can be distinguished: at atmospheric pressure and under vacuum. The penetration of the gas in the vacuum method is more intense, the time of treatment is reduced and more affected by the time of evacuating the air than dispersion of the gas, but the investment costs are much higher. Fumigation at atmospheric pressure can be subdivided in fumigation in temporary enclosures, like under the tarpaulin or plastic and in a permanent storeroom space equipped for fumigation with airtight doors, and circulation and exhaust fans. The practical, average dose of effective fumigation of dates has been reported as 15g/m 3 of storerooms for 12h at 15°C. If the processing temperature is lower, the amount of gas has to be increased (25% for every 3°C drop) but can be reduced when time of treatment is increased (Barreveld 1993). The fumigant phosphine has provided an important replacement to methyl bromide in several situations, but phosphine has one important disadvantage, it requires an exposure period of 5days or longer, which makes it unsuitable for quarantine fumigation (Yubin and Ajit 2007). Compared to the use of methyl bromide, which is fast in its action, the use of hydrogen phosphide is slow and it will take at least 48h before the gas has fully developed. On the other hand, the application is very simple and also suitable for small containers like airtight bags and small storerooms without the need for special equipment, and where the time factor is not important. The effective dosage for the fumigation of dates is 1.5 to 2g/m 3 of storage space (Barreveld 1993). The toxicological aspects of food irradiation have been studied more extensively than for any other food preservation techniques (Wilkinson and Gould 1996). So the International Project in the Field of Food Irradiation (IFIP) was created in 1970 with the aim of worldwide research program on the health safety of irradiated food. The research program included long-term animal feeding studies, short-term screening tests, and the study of chemical changes in foodstuffs irradiated with a dose of up to 10kGy (Diehl 1999). The Joint FAO/IAEA/WHO Expert Committee also evaluated the Wholesomeness of Irradiated Food (JECFI). This committee concluded in 1980 that the irradiation of any food commodity up to an overall average dose of 10kGy presented no toxicological hazard and no special nutritional or microbiological problems (WHO 1981). Safe and healthy date syrup is a natural product, which doesn’t have any additives, such as sugar or preserving chemicals. Therefore, date syrup is considered to be one of the healthiest sweeteners you can consume. Date syrup has all the nutritional benefits of its fruit; the minerals, vitamins, and calories in this product will be so healthy and energy-boosting. Since no sugar is added to the syrup, dates syrup will be one of the healthiest sweeteners you can find in the stores. Is date syrup healthy?

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Heat treatment of dates may have some beneficial effects on date fruit. The presence of insects on any stage lessens the quality of date; activity of enzymes and growth of microorganisms have the same effect, so the aim of applying this treatment is destroying insect life, reducing the microbial count and decreasing enzyme activity. Complete sterilization of date is impossible due to the damage of date shelf therefor a partial pasteurization at 60–65°C is enough to prolong the shelf life of date (Barreveld 1993). Other benefits of this treatment are artificial maturation, promoting the enzymatic inversion and eliminating the tannin. On the one hand because of incomplete ripening of fruits on the other hand the threats of early rains cause to apply heat treatment. The optimal temperature for Deglet Nour is 35°C and for other cultivars is about 50°C (Barreveld 1993). Randhir R, Lin YT, Shetty K. Phenolics, their antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to peptide and phytochemical elicitors. Asia Pac J Clin Nutr. 2004; 13(3):295–307. [ PubMed] [ Google Scholar]Since the destruction of nutrients during the thermal process is dependent on (1) time-temperature treatment used as the basis of the process and (2) rate of heat transfer into the product, losses range from 0 to 91%, depending on the nutrient and product may occur. Non-enzymatic (Maillard) browning, as the sugars react with certain amino acids to create an indigestible complex is the consequence of heat treatment. Some nutrients such as vitamin C are destroyed by heating (Lund 1988). A negative correlation was reported between the CO 2 concentration and survival of the insects in Sayer date as well as mould and yeast by applying MAP technology (Al-Eid et al. 2012; Dehghan-Shoar et al. 2010). The mechanism of this reduction may be due to the reduction of intracellular pH and disturbance of cellular metabolism. Date syrup is a signature staple of the Iraqi kitchen, so much so that every jar I've ever seen of it is labelled Iraqi Date Syrup, or Basra Date Syrup. It really isn't used as a replacement for sugar or honey at all. As you've surely noticed, the taste is radically different. Three very common uses for it off the top of my head: