Dried apricots are obtained by removing most of the water content from fresh apricots using natural or industrial drying techniques. The drying process extends their shelf life while preserving their nutritional value.
Dried Apricots
Depending on the drying method and processing technique, dried apricots are categorized into different types:
Sun-Dried Apricots: Naturally dried under the sun, giving them a dark brown color. Since they undergo no chemical treatment, they have a more natural taste.
Sulfur-Dried Apricots: Treated with sulfur dioxide to retain their bright yellow-orange color. They have a firmer and shinier texture.
Nutritional Value
Dried apricots are rich in vitamins and minerals, particularly:
- Vitamin A (Beta Carotene): Supports eye health.
- Potassium: Essential for heart health and muscle function.
- Iron: Helps prevent anemia.
- Fiber: Aids digestion and promotes gut health.
Dried apricots are both a healthy snack and an essential export commodity. Turkey is one of the leading producers of dried apricots worldwide, with Malatya apricots being in high demand in international markets.
Classification of Dried Apricots in Exports
Dried apricots are classified based on size, quality, and moisture content:
| Classification | Details |
| Size Classification | Determined by the number of apricots per kilogram |
| Jumbo | 80-100 pieces/kg |
| No:1 | 101-120 pieces/kg |
| No:2 | 121-140 pieces/kg |
| No:3 | 141-160 pieces/kg |
| No:4 | 161-180 pieces/kg |
| No:5 | 181-200 pieces/kg |
| No:6 | 201-220 pieces/kg |
| No:7 | 221-240 pieces/kg |