Dried Apricots

These standards refer to apricots dried (naturally) or dehydrated, obtained from mature fruits, botanical name: Prunus Armeniaca .

Quality Requirements



Grade of the dried Apricots

“Extra category”: Dried apricots shipped under this category must be of superior quality. If the product is whole, it must be without kernel. The colour has to be characteristic to the product and homogenous (colour
“apricot”) without any part which are black, discoloured or with texture defects. The halves must have a clean / net cutting (by knife).

“Category I”: Dried apricots shipped under this category must be of good quality. If the product is whole, must be without kernel. The colour has to be characteristic to the apricots. Tolerance: slight appearance or colour defects (discoloured) and small cuttings of skin but with the condition that all these defects have no impact on product appearance, quality or shelf life.

Category II: This category covers dried apricots which cannot be classified in superior categories but are according to the minimum requirements defined in section 2. If the product is whole, it could be with kernel. Appearance and colour defects (spots, brown parts but without darkening of fruits) and slight damages of the skin are accepted with the condition that the finished product keeps its characteristics.

Tolerance Rate of Dried Apricot

Category Extra: 5 % in weight of fruits not answering to the quality specifications for this category but in conformity with those of “Category I”.

Category I: 10% in weight of fruits not answering to the quality requirements for this category but being in conformity with those of

“Category II”: A maximum 0.5% in number of fruits having traces of mould or fermentation or containing dead insects or other parasites is also tolerated.

Category II: 15% in weight of fruits not answering to the quality specifications for this category but being in conformity with the minimum requirements defined in section 2. A maximum 1% number of fruits with moulds or fermentation or containing dead insects or other parasites is also tolerated. The presence of any living insect or parasite is NOT tolerated, in any of their biological cycles. In all categories, a tolerance is accepted for size grading – 10% in weight of fruits in each pack – in conformity with size from immediately superior and / or inferior size grade identified. Tolerance in moisture level.

It is accepted a variation of 1% more or less as compared to the level indicated in section “Marks”.

Packaging Method of Dried Apricot

The content of each shipping or consumer pack must be protected against any external or internal deterioration / damages. The packing and material must be new, clean, free from any foreign body, according to the specifications, in line with consumer requirements.

SIZE

1

2

3

4

5

6

7

8

COUNT PER KG

up to 100

101-120

121-140

141-160

161-180

181-200

201-220

221 and over

DIAMETER

36mm or larger

32mm-36mm

29mm-36mm

26mm-32mm

24mm-29mm

24mm-26mm

21mm-26mm

20mm-or less

INDUSTRIAL: UNSIZED

SPECIFICATION OF DRIED APRICOTS

I. PRODUCT DESCRIPTION
SULPHURED DRIED APRICOTS are prepared from sound, mature fresh apricots which have been cut, pitted, sulfured for color retention, and sun dried to remove the greater portion of moisture. The product is inspected through out the process to comply with good commercial practice, yielding a clean, wholesome product which meets all standards for human consumption, including compliance with provisions of Federal Regulations and their enforcement.

II. PHYSICAL
A. Color shall be reasonably uniform and characteristic of the varieties.
B. Flavor shall be sweet to tart, typical of the variety, and free from off flavors.
C. Defects – the product shall be reasonably free of defects as defined by the Dried Fruit & Tree Nuts (DFA) of California grades for Dried Apricots.
D. Sizes – this product is available in:
1) Halves: Standard, Choice, Ex-Choice, Fancy, Ex Fancy, and Jumbo as defined by DFA standards
2) 1/4″ diced
3) Grinds
Also available in double diced size by running the product twice through a 1/4 inch dicer.

III. CHEMICAL
A. Moisture content shall range within 26-32% for Halves, 20-26% for Dices, and 28-32% for Grinds (Determined by DFA moisture tester.)
B. Sulfur Dioxide content shall range within 1500-3000 ppm. * For Export – 2000 -2500 ppm maximum

IV. PACKAGING
Product shall be packed into corrugated fiber cases containing 1.5 mil polyliners.
Net Weight: 25 lbs. (11.4 kgs)
Gross Weight: 26.5 lbs. (12.0 kgs)
Cube: 0.8 cu. ft.
Packaging can also be specified by customer.

SIZE: 1 2 3 4 5 6 7 8


BERRY COUNT: up to 100 (size 1) 101-120 (size 2) 121-140 (size 3) 141-160 (size 4) 161-180 (size 5) 181-200 (size 6) 201-220 (size 7) 221or more (size 8)

V. STORAGE/SHELF LIFE

Dried Apricots are best stored in cool(48-52°), dry (50-60% RH) conditions. For optimal quality use product within 12 months. Store at 32° or less for prolonged shelf life.


VI. NUTRITION INFORMATION PER 100 GRAMS
Moisture 26% Sugars 43 g
Calories 280 Protein 4 g
Calories from Fat 5 Vitamin A 807 I.U.
Total Fat 0.5 g Vitamin C 17 mg
Saturated Fat 0 g Calcium 51 mg
Cholesterol 0 mg Iron 4 mg
Total Carbohydrate 65 g Sodium 5 mg
Dietary Fiber 5 g Potassium 1350 mg

MICROBIOLOGICAL REQUIREMENTS
Total Viable Count / g < 104 Yeast & Mould Count /g <103 ISO 7954
Coliform /g <10 ISO 4832
E. Coli / g Absent ISO 4832
Salmonella / 25 g Negative TS 3446

STORAGE AND FUMIGATION:
Apricots are stored under clean, dry, and well-ventilated conditions (natural apricots are stored between (+4)-(+10) oC). The shelf life of the apricots is 1 year in original unopened packaging under recommended storage conditions. Container is fumigated immediately prior to shipment with methyl bromide ( 40 g / m3 24 hours ) or phostoxin ( l degest Plate/ 33 m3 72 hours).

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