The dates are eaten at different stages of maturity depending upon the varieties and thus harvested at different stages according to local demand, customs and climate. In India where maturity coincides with monsoon, fruits are harvested at `doka` stage to avoid spoilage due to rains and high humidity. Spraying of Ethephon (1,000ppm) at color break stage is recommended in Gujarat to advance maturity. Under Mediterranean climate, they are allowed to ripen fully before harvesting. It is stored after drying. Fruits for fresh eating are preferred at `Dang` stage but handling of such fruits is difficult.

Date palm trees usually take approximately 6 years for commercial bearing yield is comparatively less during initial years but it increase with age. On an average, 50 kg doka fruits are produced from each palm of 10 years age increasing to 75 kg at the age of 15 years. However, the yield also depends upon variety, cultural practices and other factors.

The dates harvested at doka stage have 70-80 % moisture. They have very poor keeping quality. Therefore, these fruits should be marketed soon or may be cured or processed. Since Doka or dang fruits cannot be stored for future use, curing should be done. Doka fruits are successfully processed to prepare Chhuhara. The technique involves boiling fruits for 5-10 min. Depending on cultivar and then dehydration, in solar dryers or in air circulating ovens at 48-50 C for 70-95 hr, the doka fruits can also be artificially ripened to bring them to the final stage of maturity by dipping them in boiling water for 20-25 seconds and then dehydration in oven at 38 C-40 C.

The date juice and sugar have been successfully utilized as sweetening and flavoring agent in ice cream. Recently attempts have also been made to can date pulp and khalal fruits in 20-40% sugar syrup. A satisfactory pickle is obtained after 6 weeks of pickling green fruits treated with 15 % sodium chloride and 2% acetic acid.