Detailed Product Description

Apricot is dried for using two different methods, called Natural dry,and Sulfured dry. Sulfuring is useful to shorten the time of the dryingprocess, to preserve the natural color, to prevent the product fromgetting infested with bugs, and to increase the preservation period.Sulfuring, and the rest accomplish more than 80 % of the total dryingefforts by drying in the sun. Spreading the apricot directly on earth,concrete, or cloths does 10 % of the drying processes.
In naturaldrying, the quality decreases because of the dirt and bruises that theapricots receive. In apricots that are day dried, bugs form a shorttime after the drying process, but nevertheless, these apricots arevery tasteful.

Dried apricot is generally consumed as:
1) Snacking
2) In Bakery (3-5mm or 7-9mm dice form is workable)
3) Confectionary
4) Compote

  Themost important varieties, according to the quantity produced, areHACIHALILOGLU, SOGANCI, KABAASI and CATALOGLU. HACIHALILOGLU apricotforms 90 % of the whole apricot production in Malatya.

Inapricot production, especially Darende, Hekimhan, Ak?adag and Centraldistricts are the significant ones in Malatya province.

Thecharacteristic, which makes it world wide famous, is the dry materialcontent. While the dry material content of Malatya apricots, varybetween 24 % and 30 %, the maximum dry material content of othervarieties was observed at only 20 %.

There aretwo groups, natural and sulphured and four quality classes, these areextra, first, second, and industrial classes. In Turkish Standards-TS485, all the class and size details can be found. The two importantquality criteria of dried apricots with regard to this standard are,moisture and SO2 contents, which should not exceed 25 % and 0,25 %(2500ppm) by weight respectively.

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SIZE
NUMBER OF THE BERRIES PER KILOGRAM

SIZE	NUMBER OF THE BERRIES PER KILOGRAM
0	60-80
1	81-100
2	101-120
3	121-140
4	141-160
5	161-180
6	181-200
7	201-220
8	221-(+)