Apricots

Prunus armeniaca

Botany and history
The relatively small apricot tree, which belongs to the rose family, grows at altitudes of up to 2000 metres due to its hardiness.

The orange-coloured, velvety apricots develop from the picturesque white to pale pink blossoms through insect and wind pollination. The original, wild varieties were sour in flavour and had a bitter stone. It was only through grafting that the sweet apricots with a sweet stone that we know today have been created.

In symbolism, the apricot has a special meaning: it stands for luck, health, fertility and feminine beauty. Apricot blossoms also play an important role in Chinese culture.

Cultivated in China more than 8,000 years ago, the apricot spread via the Silk Road to the Middle East, where it is still one of the most important types of fruit today. From there, it then travelled to the Mediterranean region and Europe.

Main cultivation countries
Turkey is the main supplier of sweet dried apricots, accounting for over 50% of global production, with the largest growing area in the eastern province of Malatya on the upper reaches of the Euphrates. In the last 5 years, Turkey has harvested an average of 92,000 tonnes per year. The second most important producer is Iran with an average annual harvest of 25,000 tonnes, followed by Uzbekistan with 10 - 12,000 tonnes.

Processing and use
After harvesting, the apricots are usually sulphurised. This serves to preserve the orange colour. They are then laid out in the sun to dry. Unsulphurised apricots darken and turn brown. They are significantly sweeter than sulphurised apricots. The moisture content of dried apricots should not exceed 24%. The maximum tolerance for sulphur permitted in the EU is 2,000 ppm.

Dried apricots are an ingredient in fruit bread and are used in chopped form in muesli. However, most sales are made as whole fruit via the retail trade.

Apricots are rich in vitamins, especially vitamin A, and minerals such as potassium, magnesium, iron, zinc and calcium. Similar to prunes, figs and dates, they aid digestion.