DRIED APRICOTS

There are two main groups and three classes for dried apricots processing and packing ; groups are sulphured and unsulphured and classes are first class,second class and industrial class. Standart Calibres Jumbo (  60 -   80 pieces / Kg.) 1 Nr. (  81 - 100 pieces / Kg.) 2 Nr. (101 - 120 pieces / Kg.) 3 Nr. (121 - 140 pieces / Kg.) 4 Nr. (141 - 160 pieces / Kg.) 5 Nr. (161 - 180 pieces / Kg.) 6 Nr. (181 - 200 pieces / Kg.) 7 Nr. (201 - 220 pieces / Kg.) 8 Nr.   (221 - 240 pieces / Kg.)   Packing Types 12  KG.(1000gr X 12) in box 12  KG.(  800gr X 15) in box 12  KG.(  500gr X 24) in box 10  KG.(  400gr X 25) in box 10  KG.(  250gr X 40) in box 10  KG.(  200gr X 50) in box   in foam tray, P.P. box and paper box PVC packing 5 KG. bulk in box 12,5 KG. bulk in box 15 KG. bulk in box Turkish Dried Apricots 1. Introduction 1.1 This standard outlines specifications for Fancy, Natural and Industrial Quality dried apricots. It is a consolidation of the USDA, FDA, Codex, Turkish Government and U.S. trade standards, historically recognized by the importing community organized under the Nut and Agricultural Products Section of AFI. 2. Description 2.1 Dried apricots of Turkish origin are the fruit of the apricot tree (Prunus armeniaca) which have been naturally sun dried, pitted and either unsulphured or sulphured to promote color retention. There are two basic varieties known as "Malatya" and "Urgup." These names identify the fruit by their primary growing areas in Turkey. 3. Sizing 3.1 Dried apricots are graded by size according to their diameter and count per kilo. It is possible to grade dried apricots to count within a specified range by blending very small fruit with a portion of very large fruit. This is not acceptable due to the total lack of uniformity and poor appearance which is the end result. Therefore, particular attention must be paid to grading as per dimension as well as count. The fruit is measured across the shortest diameter in its natural shape. 3.2 The count and size specifications are as follows: Size No. Count per kilo Diameter 1 up to 100 36mm or larger 2 101 - 102 32mm – 36mm 3 121 – 140 29 mm – 36mm 4 141 – 160 26mm – 32mm 5 161 – 180 24mm – 29mm 6 181 – 200 24mm – 26mm 7 201 – 220 21mm – 26mm 8 220 or more 20mm or less

Nutrition Information (100 gr.) Energy 267 kcal (1117 kJ) Protein 3,1 g Carbohydrate 62,8 g Fat 0,48 g     MINERALS Calcium 67 mg Iron 5,5 mg Magnesium 62 mg Phosphorus 108 mg Sodium 26 mg Potassium 979     VITAMINS A (IU / ug) 10,900 (IU) B1 0,01 mg B2 0,16 mg B3 3,3 mg C 12 mg

3.3 The fruit should be generally uniform in size. Not more than 10% (by weight) of the fruit may be off-size.

4. Color

4.1 Fancy, U.S. Quality dried apricots should be reasonably uniform in color. They are "Malatya" variety and may be any of the following colors:
Light Yellow – Yellow Orange – Orange
Reddish Orange – Light Red

4.2 Discolorations may be due to many factors, including over-ripening, fermentation, low sulfite level, decay, low moisture, age and insect infestation. Dried apricots are considered discolored if they are any of the following colors:

Grayish Yellow – Brownish Yellow
Brownish Orange – Rust Red – Gray
Light Brown – Brown – Natural/Unsulphured

5. Grades and Tolerances

5.1 Fancy, U.S. Quality is the grade most commonly exported to the U.S. market. In general, the fruit must be
sulphured and pitted Malatya variety of the current season's crop; reasonably uniform in size and color; free from
visible sugaring and without live mites or insects. The following maximum damages and defects are permitted in
this grade:

Flavor: The fruit must have the characteristic sweet flavor of Malatya apricots with no evidence of flavors, including fermentation.

Halves/Slabs None permitted

AFI Specifications for Turkish Dried Apricots

5.2 Industrial grades are sulphured and pitted fruit of the Malatya and/or Urgup variety, which may be of mixed
sizes. They may be discolored, speckled and have hail marks, sunburn, bruises and other defects. There must not
be any unsulphured fruit. The fruit must also be free from fermentation, live mites, and live insects. Serious damage
will not exceed the tolerances stated in Section 5.1.

5.3 Fancy Halves are halves/slabs which meet the criteria specified in Section 5.1 of this standard except with
exception that halves/slabs are permitted.

5.4 Industrial Halves are halves/slabs which meet the criteria specified in Section 5.2 of this standard with the
exception that halves/slabs are permitted.

5.5 Naturals are pitted unsulphured fruit of Malatya and/or Urgup variety that have not been treated with sulfites. With
the exception of discolored fruit, all defects noted in Section 5.1 of this standard must not exceed the combined
tolerance of 20.0%. Serious damage must not exceed any of the tolerances as specified in Section 5.1.

6. Sulfites

6.1 Sulfites and sulphur dioxide in sulphured fruit must not exceed prevailing FDA tolerances.²

6.2 Unsulphured fruit must be completely free from sulfites.

6.3 A declaration that the fruit contains sulfites must appear in English on the outside of each carton packed with
sulphured fruit.

7. Packaging and Marketing

7.1 The fruit must be packed in new, clean and dry corrugated cartons of sufficient strength to support stacking
in not less than 10 tiers.

7.2 Cartons must be marked as per Turkish Government, U.S. Customs, and FDA regulations. Marks must be in
English and must include:

Country of Origin – Name and Address of Producer
Net Weights – Description of Product
Size – Lot – Crop Year – Sulfite Declaration
The importer's mark and port of destination must also be included.

The standard test for moisture used by the U.S. dried fruit industry is the California DFA conductivity method.

At the present time the FDA is examining data pursuant to establishing an official level.