DRIED APRICOT SPECIFICATIONS

dried apricots, Whole Seedless Sun Dried Sulfured Apricots Industrial dried apricots Dried apricots are classified into three classes defined below: sun dried apricots, dried apricots smoked with sulfur, industrial dried apricots.

- Extra

- Class 1

- Class 2

Origin: Malatya / TURKEY

HTS Code: 0813.10.00.00.00

DRIED APRICOT SPECIFICATIONS

Standard Specifications for varieties (Yellow, Sun/ Natural)

PRODUCT DESCRIPTION :

Dried apricots are the dried, pitted fruit of ripe, clean fruits taken from the apricot tree.

Moisture part is removed.

Smoked with sulfur to preserve its yellow color and as a preservative.

Before packaging, quality tests are performed, sorted, washed, dried apricots are dried again.

CRITICAL CHARACTERISTICS:

1. Moisture : Max. 24 % (Determined by the FDA moisture tester).

2. Sulphure Level (So2) : (1800 ppm ~ 3500 ppm) Depending on demand and country rules. (only for Sulfur variety)

3. Size (First Class): Apricot piecess should be uniform in size as.

Sampling is done according to TS 485.

ORGANOLEPTICAL REQUIREMENTS
Criteria Limits Method
Color organic apricots: typical brown Visual
Flavor / Odor Typical of dried apricots, free from Tasting
objectionable odors

CHEMICAL REQUIREMENTS

Moisture (%)	18-25	AOAC 90
SO2 Content (ppm)	1800 ppm ~ 3500	TS 8131

PHYSICAL REQUIREMENTS

Defect specifications

Criteria	Extra	Class 1	Class2	Industrial	Class1(natural)
Dirty berries %	4	6	12	independent	10
Undeveloped berry %	1	2	4	independent	2
Spotted berry %	3	4	6	independent	6
Hail marks/Sunburn %	3	5	10	independent	6
Discolored / White spots	2	4	8	independent	6
Damage/Cut damage	4	6	12	independent	12
Wormy berries %	0	1	4		1
Mouldy berries %	0	1	2		1
Fermented/deteriorated %	0	0	2		0
Pit/ Pit fragment pcs/box	1	1	2		1
Foreign material pcs/box	0	0	0	0,5	0

NUTRITION INFORMATION

Energy (Kcal )	294
Protein %	3.61
Carbohydrate %	66.5
Vitamin B1 (mg / 100 g )	0.1
Vitamin B2 (mg / 100 g )	0.16
Vitamin C ( mg / 100 g )	12
Calcium (mg / 100 g )	22
Iron (mg / 100 g )	3.88
Sodium (mg / 100 g )	1.25
Potassium (mg / 100 g )	1269
Phosphorus (mg / 100 g )	108
Magnesium /mg / 100g)	47.8
Karoten (mg)	2.5
Niasin (mg)	2.81

PACKAGING :

In a corrugated carton boxes. Net weight 12,5kg. Each.

Packaging can bechanged according to the customer demand.

All kinds of packaging between 100 grams and 12500 grams.

LABELING :

Product name, net weight, producer name, address, origin, lot number. Marking

can be changed according to the customer demand.

STORAGE :

The product should be stored in a clean, dry and cool ( prefer below 5°C)place.

SHELF LIFE :

12 months from date of production when stored in the conditions noted above.

HOME PAGE

Processing dried apricots involves important steps to ensure quality, safety and preservation. Some stages of dried apricots

### 1. **Harvesting**

Apricots are harvested when they reach ideal ripeness. Timing is critical to ensure optimum sugar content, texture and flavor. This usually occurs during the summer months (June and July), depending on the region.

### 2. **Sorting and Cleaning**

After harvest, the apricots are sorted to remove damaged, unripe or over-ripe fruit. The selected apricots are then washed thoroughly to remove any dirt, dust or pesticide residue.

### 3. **Halving and Pitting**

The pits (seeds) of the apricots are removed. This step prepares the fruit for the drying process and ensures that the final product is seedless.

### 4. **Drying Process**

- **Sun Drying:** Traditional sun drying is the most common method used in countries like Turkey. The apricots are laid out on drying beds and exposed to direct sunlight for several days. This method gives the apricots a deep, rich color and preserves their natural sweetness.

- **Machine Drying:** In industrial settings, apricots are usually dried in large dryers or ovens. Controlled temperature and humidity levels allow for faster drying and consistent quality.

### 5. **Sulfur Treatment (Optional)**

To preserve the bright orange color of the apricots and extend their shelf life, some apricots are subjected to a sulfur dioxide treatment. This step is optional because some consumers prefer organic or naturally sun dried apricots that are free of sulfur. Sulfurized apricots retain a more vibrant color, while unsulfurized ones are generally darker.

### 6. **Sorting and Grading**

After drying, the apricots are sorted again according to size, color and moisture content. This step ensures uniformity in the final product. The apricots are also graded according to quality, removing spots, flecks, flecks, hail and freckles for higher quality products, more uniform and free from defects.

### 7. **Moisture Adjustment**

The moisture content is adjusted to ensure the apricots have the right texture and shelf life.

The ideal moisture content for dried apricots is around 15-25%.

### 8. **Packaging**

The dried apricots are then packaged for distribution. Packaging varies from consumer-friendly options such as bulk shipments of 200g to 12500g for the final consumer, or bulk cartons (for example, 5kg or 12.5kg) for export. Packaging materials are selected from certified producers to preserve the freshness of the product and prevent contamination.

### 9. **Storage and Transportation**

After packaging, dried apricots are stored in a cool and dry environment to maintain quality. They are then shipped to global markets, taking care to preserve their flavor, texture and nutritional content during transportation.

**Quality control** and **hygiene standards** are crucial throughout the entire process. Mirsan Food and other leading exporters use modern technology to ensure that the product complies with global food safety regulations and high consumer expectations.