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The variety of Turkish sun dried apricots is Prunus armeniaca L. and called as "Şekerpare”. The origin of this fruit is Malatya, which is located in Eastern Anatolia Region. Drying process begins by reaping of fresh and ripe fruits from the trees into the cases; it continues with sulphur dioxide cure for 2 or 3 days which is applied only for sulphured apricots, whilst this application is not done to traditionally sun dried apricots; and then dried under the sun; the semi-dried fruits are pitted by hand. The raw materials are transported to our plant and stored in our warehouses until processing in our facility. All apricots are mechanically washed, dried in oven to reach the optimum moisture content, and inspected on the lighted belt and tables to remove any foreign material and defects. Whole pitted apricots are packed into cartons and metal detected for final check. The apricots contain no other additives. This process takes place under the highest standards of hygiene and good manufacturing practices. We process apricots as natural, sulphured or organic; as wholes, diced and paste and have various packing alternatives for industries, food services and retailers. Additionally, in accordance to our Ready to eat/Pausterisation line, we are also able to process and pack in different packaging formats high moisture apricots without any preservative. Apricots are great for snacking and baking and also great additions to yogurts, ice creams, deserts, cakes and salads.