Export of Turkish Dried Apricots to Other Countries

Apricots are one of the healthiest fruits in the world and are in high demand in many

countries. Though colder climates are better for growing apricots, Mediterranean countries

with moderately cold winters can also cultivate the fruit. The fruit is fleshy with a seed

inside which has to be removed before eating it. Apricots are dried before they are exported

to other countries from where it is cultivated. The drying process helps to retain food value

of the fruit for long periods. With a minimum of water content remaining after processing,

the fruits remain fresh inside the packaging.

Method of Production

The apricots are collected from the farmers and taken to factories. The Turkish dried

apricots are first taken by converter belts to wash them under sprays of fresh water to

remove all dirt and foreign matter from the external surface. The fruits are then taken to

the cleaning table where a line of workers including a supervisor inspects every apricot

individually for cleanliness. The fruits are washed again with soft brushes to remove any

foreign matter sticking to the surface and rinsed. After cleaning the apricots are separated

into different sizes by a shaker.

Drying and Packaging

The cleaned apricots next kept in a room in shelves where they are treated with SO2 gas to

help them retain their color. Then they are spread out to dry in the sun for two to three

days. After that, the seeds are removed from them, and they are spread out to dry in the

sun for another three days. The Turkish dried apricots are next packed in baskets and

sacks and kept under +5 degree Centigrade temperature ready for dispatch.