ABSTRACT The world production of dates is increasing year after year. The Middle East is still the biggest date producer in the world. Oman produces large amounts of dates annually. In 1999, Oman had produced 281,000 tons of dates. Most of that amount is left for local consumption. The need to utilize dates in a more efficient way is a must. In consideration of the previously mentioned information on the present market situation in the Sultanate, the Thesis had undertaken a new date candy development for the first time using two Omani date varieties; Khalas and Umesilla. In order to analyze the newly developed product, texture analysis was performed on the product using the Texture Profile Analysis (TPA). Analysis had proven that Umesilla date candy had higher values of hardness, firmness, and brittleness than that of the Khalas date candy except for the adhesiveness which was much lower in Umesilla date candy due to difference in physical and chemical characteristics such as: varieties of date used, moisture content, and sugar content. Sensory evaluation was conducted on the product using the quantitative Descriptive Analysis (ODA) assessed by taste panelists. Results had demonstrated that there was no significant difference between the samples in firmness, brittleness, hardness, adhesiveness, cohesiveness, springiness, and the overall acceptability. Chemical analysis was conducted on the product and the moisture, ash, crude protein, crude fiber, crude fat, gross energy, and total carbohydrates were d Uncooked Khalas provided 479.90 kcal, cooked Khalas provided 476.87 kcal, uncooked Umesilla provided 446.09 kcal, and cooked Umesilla provided 450.24 kcal/ 100 g dry matter. The four products were found to be richer in most macro-elements, but were comparatively low in microelements. Shelf – life studies were done by running microbial tests and studying the effect of aging on microbial occurrence and on textural attributes throughout a period of 12 weeks. The total aerobic counts were decreasing in all four types of date candies to reach its minimum in week 12. Same results were found when total molds count was analyzed. Coliforms were absent throughout the aging period, which had increased the safety of the products during the investigation period. During the aging period, the cooked Khalas date candy was getting harder, firmer, and more adhesive in comparison with the other types of date candy. This might be due to the concentration of sugars due to the low level of moisture content. The latter had decreased due to the evaporation of some water. These attributes were more stable in the other three date candies. The study has also investigated the economic feasibility of these products and concluded that new investments in their production are economically sound and profitable. In conclusion, this study was able to develop a new product using dry dates. This product has proved to be stable in its textural and sensory attributes, has a high general acceptability in taste, flavor, and texture, nutritious, safe, affordable, and could significantly contribute to the economical use of dry dates in Oman and promoting new investments in date processing. This product could be used as is for direct consumption or to be used as a filling in biscuits, wafers, or in pastries, as well as flavor for ice cream, yogurt, and cakes. Results of this study have proved that the processing dates could be utilized in the processing industry side by side with the table dates.