The dried apricot trade is operated on a fine line of tradition, food safety, efficiency, and international demand. Although natural sulfur dried apricots have been dried in this manner for hundreds of years, the modern-day marketplace relies almost exclusively on conventional dried apricots, which can only be manufactured following a rigorously controlled process. The key to this manufacturing process is sulfur treatment. Fresh apricots are changed into sulphured dried apricots, which become the orange-colored dried apricot known internationally. Knowledge of how dried apricots, both natural sulfur dried apricots and conventional dried apricots, are manufactured and prepared for distribution on the international marketplace reveals the reasons why they tend to line store shelves.
From Orchard to Factory: Raw Material Matures in the Field
The processing of conventional dried apricots begins well before the use of processing equipment. The climate in which apricot plants can successfully be grown is specific. It must consist of cold winters, hot summers, and a dry environment. This will help in developing natural sugars, texture, and acidity. While the best regions, particularly Turkey, seem to focus on proper pruning, watering, assistance with pollination, as well as proper organic care of the soil.
The harvesting period begins in either June or July. The farmers manually pick the apricots in their most ideal ripeness, which ensures that the produce has adequate natural flavor, succulence, and juice to resist the drying process.
Sorting, Washing, & Pre-processing
The apricots that can now be considered harvested will then be taken from the orchards into processing plants or drying units. The first step of this process will be the removal of unwanted products by human labor or optical sensors.
The next step involves washing the apricots, which gets rid of the dust and residues from the orchard. The following step involves halving the fruit. The halving of the fruit is an important stage in the production of dried apricots. This is because it facilitates the uniform drying of the fruits. The fruits can now be sulphured and sun-dried.
The Role of Sulfur in LNG/LPG Considered LNG/L
The hallmark of conventional dried apricots is the addition of sulfur dioxide (SO₂). This ensures that the dried fruit does not become dark brown in color. Rather, it retains its orange or golden color. This is actually why sulphured dried varieties of apricot often tend to fill store shelves.
The procedure follows this sequence:
The apricots are packed into sulphur chambers.
Sulphur dioxide gas is used for an allotted time period.
The gas inhibits both oxidation and color darkening.
The fruit then advances to the drying process by the sun
Sulfur not only conserves color but also serves as an antimicrobial agent. This enhances shelf life while eliminating the risk of microbial contamination, thus ensuring safe global distribution of sulphured dried apricots.
Sun Drying: The Oldest and Most Natural Preservation Method
Even in modern manufacturing, sun drying is the most significant and defining process. The apricots are spread on cleaned drying racks, trays, or tarps and then dried in the sun. The hot, dry air reduces the moisture from the fruit while preserving its sweetness, smell, and nutrients.
Sun drying has various benefits.
It is energy-efficient.
It enhances natural sugars
It adds depth to flavor
It provides a traditional drying profile appreciated worldwide
While drying, labor is involved in monitoring moisture, weather, or cleanliness. The objective is achieved by reducing moisture levels to a level of 18-22%, which is optimal for stability, texture, or transportation.
Post-Drying Preparation: Cleaning, Grading, and Moisture Control
The dried apricots will then be harvested and taken to a processing plant. It is here that the fruits will find themselves in a highly standardized production process.
The key steps after drying are:
Washing and rehydration (if necessary)
Sizing & Grading by Diameter & Softness
Removal of defects by optical sorters and manual checking
Metal Detection & Foreign Material Control
Moisture Balance For Softening & Chewiness
Each of the kinds of customers likes dried apricots with different textures. While some markets will enjoy soft dried apricots, others can settle for the harder pieces ideal for industrial use. Moisture adjustment enables the exporter to perform this customization.
The Final Stages – Packaging and Quality Control
Before export, conventional dried apricots must pass strict quality-control checks. Laboratories test for:
Sulfur dioxide levels
Pesticide residues
Microbial safety
Mold & Aflatoxin Contamination
Moisture Content and Physcial Quality
The implementation of food safety schemes, including HACCP, ISO, BRC, or FDA is obligatory for most food markets across the world.
The dried apricots, after testing, can be packed using three different methods:
Many industrial customers buy dried apricots in 5kg or 12.5kg cartons, while others can be found in retail bags or trays weighing from 200g-1kg.
Rationale for the Dominance of Conventional & Sulphured Apricot
Even as unsulphured dried apricots gain popularity, sulphured dried apricots remain the internationally accepted norm. This can be attributed to three key reasons:
Color preference – Many customers find orange-colored fruits more attractive.
Shelf life increase – Enhanced browning and spoilage resistance
Economy of cost through reduced wastage of produce, which promotes stable prices.
For wholesalers, retailers, and food manufacturers, the benefits outlined will make sulphured varieties of grapes the most convenient ones to use.
Application in Industries & International Demand
Conventional dried apricots are used worldwide in:
Snack products
Breakfast cereals and granolas
Bakery and confectionery use
Chocolates and Coated Snacks
Trail mixes & energy bars
Catering and food service Due to their versatility, longer shelf life, color stability, as well as natural sweetness, they make an ideal fruit ingredient in both health food and conventional food.
Conclusion: The processing of traditional dried apricots is an accurate process based on conventional drying through sunlight, sulfurizing, and current food safety methods. Based on proper processing, quality, and handling from tree to delivery, sulphured dried apricots will continue to offer color, taste, texture, and shelf life demanded by the global marketplace. As long as the consuming public continues its demand for attractive, durable, and naturally sweet dried fruits, sulphured dried apricots will continue to be a foundation of the global dried fruits industry.
Read – 5 reasons to add dried apricots to your winter diet