A high-quality raw material is essential to obtain an excellent final product. To achieve this, the fruit or vegetable must be evaluated based on its physical characteristics to determine which parameters make it suitable for the process or, conversely, warrant its rejection.

Some of these parameters include texture or firmness, °Brix or soluble solids (indicators of ripeness), size, shape, and abnormal colorations, among others.

Additionally, the raw material must be uniform in size and dimensions to ensure that thermal treatment is applied evenly to all pieces. For this reason, a prior calibration is necessary. This prevents smaller pieces from over-drying while larger ones retain residual moisture, which could compromise the microbiological stability of the product.