DRIED APRICOT SPECIFICATIONS

Turkish Dried Apricots from Malatya – Product Specifications

Mirsan Gıda supplies Turkish dried apricots from Malatya in different grades, sizes, and product specifications. The following information provides general technical specifications for our dried apricot products. Final specifications may vary according to product grade, customer requirements, and destination-country regulations.

Turkish Dried Apricots from Malatya

Product Information

Specification Details
Product Dried Apricots
Origin Malatya, Turkey
Product Type Whole, pitted dried apricots
Grades Extra, Class 1, Class 2
Natural Variety Sun / Natural Dried Apricots
Sulphured Variety Sulphured Dried Apricots
HTS Code 0813.10.00.00.00
Turkish dried apricots from Malatya – Mirsan Gıda

Product Description

Dried apricots are produced from ripe apricots that are selected, processed, pitted, and dried.

Depending on the product type, apricots may be naturally sun dried or treated with sulfur dioxide to help maintain their characteristic color and product stability.

Before packaging, the product is sorted and graded according to relevant quality specifications. Additional processing and quality controls may be applied according to product type and customer requirements.

Critical Product Characteristics

Moisture

Typical specification: 18–25% moisture; maximum 25%.

Sulfur Dioxide (SO₂)

1,800–3,500 ppm for sulphured products, subject to product specification, customer requirements, and applicable destination-country regulations.

Grades of Turkish Dried Apricots

Grade General Classification
Extra Higher-grade product with stricter defect tolerances
Class 1 Standard commercial quality
Class 2 Product with higher permitted defect tolerances
Industrial Intended primarily for food manufacturing and industrial applications

Physical Requirements

Defect Extra Class 1 Class 2 Industrial Class 1 Natural
Dirty fruit (%) 4 6 12 — 10
Undeveloped fruit (%) 1 2 4 — 2
Spotted fruit (%) 3 4 6 — 6
Hail marks / Sunburn (%) 3 5 10 — 6
Discoloration / White spots (%) 2 4 8 — 6
Damage / Cuts (%) 4 6 12 — 12
Wormy fruit (%) 0 1 4 — 1
Mouldy fruit (%) 0 1 2 — 1
Fermented / Deteriorated (%) 0 0 2 — 0
Pit / Pit fragments (pcs/box) 1 1 2 — 1
Foreign material (pcs/box) 0 0 0 0.5 0

Organoleptic Requirements

Criteria Requirement Method
Color Typical for the product type Visual
Flavor / Odor Typical of dried apricots and free from objectionable odors Sensory evaluation

Chemical Requirements

Parameter Specification Method
Moisture 18–25%* AOAC 90
SO₂ Content 1,800–3,500 ppm* TS 8131

*Final specifications may vary according to product type, customer requirements, and applicable regulations.

Nutrition Information (per 100g)

Nutrient Amount
Energy 294 kcal
Protein 3.61 g
Carbohydrate 66.5 g
Vitamin B1 0.1 mg
Vitamin B2 0.16 mg
Vitamin C 12 mg
Calcium 22 mg
Iron 3.88 mg
Sodium 1.25 mg
Potassium 1269 mg
Phosphorus 108 mg
Magnesium 47.8 mg
Carotene 2.5 mg
Niacin 2.81 mg

Packaging

Standard packaging is available in corrugated carton boxes with a net weight of 12.5 kg per carton. Packaging can be customized according to customer requirements.

Depending on the product and order requirements, packaging formats can range from 100 g to 12.5 kg.

Labeling

Product labeling may include:

  • Product name
  • Brand
  • Manufacturing date
  • Expiration date
  • Net and gross weight
  • Ingredients
  • Manufacturer name & address
  • Country of origin
  • Batch number
  • Nutritional information
  • Target market compliance requirements

Storage & Shelf Life

Dried apricots should be stored in a clean, dry, and cool environment according to the applicable product specification.

Shelf life: 12 months from the date of production when stored under the specified storage conditions.

Dried Apricot Processing at Mirsan Gıda

At Mirsan Gıda, dried apricots are processed through controlled washing, drying, sizing, sorting, and quality control stages. Our processing procedures are designed to maintain product quality, hygiene, and consistency from incoming raw material to final packaging.

  1. Purchasing & Quality Control: Inspection and acceptance testing of raw apricots.
  2. Initial Washing: Pressurized water washing to remove surface impurities.
  3. Precision Washing: Secondary washing with potable drinking water.
  4. Initial Drying: High-pressure air fan moisture reduction.
  5. Sizing & Grading: Separation into size categories (No. 1 to No. 8).
  6. Initial Sorting: Physical defect separation.
  7. Final Sorting: Final detailed inspection by trained personnel.
  8. Laboratory & Quality Control: Testing for moisture, SO₂ levels, and foreign materials.
  9. Drying & Conditioning: Controlled drying to reach target moisture specifications.
  10. Final Quality Control: Pre-packaging specification checks.
  11. Packaging & Cartoning: Hygienic packaging (100 g to 12.5 kg options).