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DRIED APRICOT SPECIFICATIONS
TURKISH WHOLE PITTED SUN DRIED SULPHURED APRICOTS
Product Description : Whole Pitted Mediterranean style be procesed from sound, nature fresh Turkish apricots which have been harvested by hand, washed with pure water, hand pitted treated with sulphere dioxide for color retention, sun dried, graded for size, and sorted for general defects. The product shall present a bright color ( light yellow – yellow orange – orange reddish – light red), taste and smell typical of well processed dried apricots.

CRITICAL CHARACTERISTICS
• Molsture: Max. 24 % (Determned by the DFA molsture tester)
• Sulphere dioxide: 2000- 3000 ppm(Depending on demand an country)
• sizing: The fruit pieces shall be uniform in size not showing more than %8 by weight

DRIED APRICOTS SIZES:  COUNT PER KG:  DIAMETER

1 up to 100 36mm or larger
2 101 – 120 32mm – 36mm
3 121 – 140 29mm – 36mm
4 141 – 160 26mm – 32mm
5 161 – 180 24mm – 29mm
6 181 – 200 24mm – 26mm
7 201 – 220 21mm – 26mm
8 221 and over 20mm – or less

PHYSICAL PROPERTIES
CLASS EXTRA DRIED APRICOT,  FANCY 1 CLASS CHOIS 2 CLASS UNSIZE   INDUSTRIAL DRİED APRİCOTS
Fareign Matter <0.5% <1% <1% <1% <1,5%
Sunburn <2% <3% <4% <5% N/A
Hail Damaged <2% <3% <4% <5% N/A
Parts & Pieces <2% <3% <4% N/A N/A
Sportted Fruits <2% <3% <4% <5% N/A
Imbedded Dirt <1% <2% <3% <5% <10%
Knife Cuts <2% <3% <4% N/A N/A
Insect Damage <1% <1% <1% <1% <4%
Discolered <5% <7% <10% <12% <12%

Extraneous Matter: Free from forcing matter and contamination. Finished product is metal detected to to the flowing standarts: 2,5 mm ferrous and 3 mm non-ferrous

DRIED APRICOT  SPECIFICATIONS
Product Description: Turkish Saulphured and Unsulphured Dried Apricots Paste
Dried apricots Moisture: Max. 24% (Dermited by the DFA moisture tester)
• Dried apricot Sulphure dioxide: 1800 – 3000 ppm (Depending on demand and country)

 

 

 

DRIED APRİCOTS 

NUTRITION INFORMATION (IN 100 G)
Energy 236 kal
Protein 2,43 g
Carbom hyrdrate 55,9 g
Sugars 47,2 g
Fat 0,24 g
Fiber 7,8 g

DRIED APRICOT PACKING : In a corrugated boxes.Packing can be changed according to the costomer demand.
LABEING: Product name, net weight, producer name, address, origin, lot number. Marking can be changed according to the customer demand.
 DRIED APRICOTS STORAGE: The product should be stored in a clean, dry and coll(recommended below 5C ) place.
 DRIED APRICOTS SHELF LIFE: 12 months from date of production when stored in the conditions noted above.

 

dried apricots. diced apricots. apricot production. factory export business

 

AFI Specifications For

Turkish Dried Apricots

Majority of production is in Turkey, specifically in the Malatya region, where about %85 of the world’s dried apricots are produced. Turkish Dried Apricots are known to be sweeter than to other parts of the world.

Turkey has been a dominant leader in the Dried Apricot market since centuries and now is an expert in picking, sun-drying and the processing of the Apricots.

They are popular in the bakery products, confectionary and the health products, with the trend of the health conscious food products.

They are also a great source of nutrients such as Potassium, Vitamin A, Dietary Fiber, and Omega-6, being an important part of a healthy diet.

Sulfured Dried apricot
Natural (Unsulfured) Dried apricot
Organic Dried apricot
Diced Dried apricot
Industrial Dried apricot
Dried Pitted Apricot Halves

Turkish Dried Diced Apricots:
Varying according to customer specifications from 3-5mm to 10-12mm.

 

Dried Apricots, Unsulphured Organic

 

Adopted by the Nut & Agricultural Products Section, April 1991

  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.

  1. 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.

  1. Dried apricots 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

3.3 The fruit should be generally uniform in size. Not more

than 10% (by weight) of the fruit may be off-size.

  1. 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

dried apricots colors:

Grayish Yellow – Brownish Yellow

Brownish Orange – Rust Red – Gray

Light Brown – Brown – Natural/Unsulphured

  1. 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:

Serious Damage

Insect Damage 1.0%

Mites None permitted

Mold 1.0%

Decay 1.0%

Imbedded light filth 2.0%

Heavy filth 0.25%

Fermentation None permitted

Maximum Tolerance for

combined serious damage 4.0%

Pits/Pit Fragments 0.5%

Defects

Sugared None permitted

Discolored 5.0%

Speckled 3.0%

Hail marks 3.0%

Sunburn 3.0%

Bruised 3.0%

Maximum Tolerance for

combined defects 10.0%

Total Moisture1

20.0% – 24.0%

Flavor: The fruit must have the characteristic sweet

flavor of Malatya apricots with no evidence of off

flavors, including fermentation.

Halves/Slabs None permittedAFI 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.

  1. 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.

  1. 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.

  1. The standard test for moisture used by the U.S. dried fruit

industry is the California DFA conductivity method.

  1. At the present time the FDA is examining data pursuant

to establishing an official level.

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