Deglet Nour of Tunisia
The Azzed range of Tunisian Deglet Nour
Azzed supplies three grades of Tunisian Deglet Nour, so that a buyer can match the fruit to the use.
Standard dates are selected for sweetness and texture — the everyday grade, and the raw material for processing.
Branch dates are presented on the stem, which keeps the fruit authentic and naturally fresh.
Arjoun stands out for its size, its rich flavour and its appearance — the premium line.
Tunisian Deglet Nour for distribution and export
Azzed selects, grades and packs high-quality Tunisian Deglet Nour. Packaging is chosen to hold freshness through transport, and grade and pack size are agreed with the buyer rather than imposed.
A question about grades, volumes or shipping? Write to us.
How Deglet Nour is grown in Tunisia
Tunisia’s date palm groves were developed with state investment, to build up the economy of the south. Packing plants followed, mostly in the north, around Cap Bon.
Tunisia has long been a major fruit exporter. With an annual crop of roughly 130,000 tonnes of dates, about 90 % of it destined for export, the country holds a solid position on international markets.
From the end of the Second World War until the 1990s, natural dates were shipped in sacks to Marseille, where more than forty packing plants were operating. Today, processing and packing are done locally.
Harvesting Deglet Nour in Tunisia
In Tunisia the date harvest usually begins around 15 October and runs for about a month. Pollination takes place in February and is done by hand: flowers from male palms are tied onto the bunches of the female trees. Workers climb with straps — a traditional method, and a risky one.
Most Tunisian groves were planted in the 1970s and are rarely replanted today. That shows in the fruit: Deglet Nour is less fragile, but tends to be smaller and drier, with a less pronounced honey taste.
Branch dates are chosen from the finest bunches and can be presented as a bouquet in a bag, tied with a ribbon. Natural and untreated, they keep their character intact.
Dates keep for a long time, but they are at their best just after harvest, while they still hold moisture: they go on drying naturally with time.
Processed dates are dipped in a glucose and fructose mixture and oven-finished, which gives them a glossy look and a sticky texture; a small amount of potassium sorbate (E202) is added as a preservative. They taste quite different from natural dates, and usually come from fallen fruit or from less presentable bunches.
Soft dates are rehydrated and pasteurised after harvest for better keeping, with no preservative added. Rehydration is capped at 38 %, so the fruit stays natural.
What makes Tunisian Deglet Nour distinctive
Deglet Nour — “finger of light” — is the most sought-after variety in Tunisia. Held up to the sun, a good one is translucent; that is where the name comes from. Soft and fleshy, whether it comes from Kébili or the Djérid, it is recognised by its fine skin and its golden colour.
Traditionally, Deglet Nour is the fruit used to break the fast, particularly during Ramadan.
Nutrition. Tunisian Deglet Nour is an excellent source of fibre and natural carbohydrates, as well as B vitamins, potassium and magnesium. Its low glycaemic index means the energy is released slowly.
Not sure which grade to choose? Read our guide: Deglet Nour Grades Explained.