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DRIED
APRICOTS
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There
are two main groups and three classes for
dried apricots processing and packing ; groups
are sulphured and unsulphured and classes are
first class,second class and industrial
class.
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Standart Calibres
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Jumbo
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(Â 60 -Â Â 80 pieces /
Kg.)
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1 Nr.
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(Â 81 - 100 pieces /
Kg.)
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2 Nr.
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(101 - 120 pieces /
Kg.)
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3 Nr.
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(121 - 140 pieces /
Kg.)
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4 Nr.
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(141 - 160 pieces /
Kg.)
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5 Nr.
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(161 - 180 pieces /
Kg.)
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6 Nr.
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(181 - 200 pieces /
Kg.)
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7 Nr.
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(201 - 220 pieces /
Kg.)
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8 Nr.
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 (221 - 240 pieces /
Kg.)
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Packing Types
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12Â KG.(1000gr X 12) in
box
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12Â KG.(Â 800gr X 15) in
box
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12Â KG.(Â 500gr X 24) in
box
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10Â KG.(Â 400gr X 25) in
box
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10Â KG.(Â 250gr X 40) in
box
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10Â KG.(Â 200gr X 50) in
box
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Â
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in foam tray, P.P. box and paper box PVC
packing
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5 KG. bulk in box
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12,5 KG. bulk in box
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15 KG. bulk in box
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Turkish Dried
Apricots
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.
2.
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.
3.
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:
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Size No.
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Count per kilo
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Diameter
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1
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up to 100
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36mm or larger
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2
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101 - 102
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32mm – 36mm
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3
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121 – 140
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29 mm – 36mm
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4
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141 – 160
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26mm – 32mm
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5
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161 – 180
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24mm – 29mm
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6
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181 – 200
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24mm – 26mm
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7
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201 – 220
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21mm – 26mm
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8
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220 or more
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20mm or less
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3.3 The fruit should
be generally uniform in size. Not more than 10% (by
weight) of the fruit may be off-size.
4. 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 colors:
Grayish
Yellow – Brownish Yellow
Brownish
Orange – Rust Red – Gray
Light
Brown – Brown – Natural/Unsulphured
5. 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:
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Serious
Damage
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Maximum
Tolerance for
combined
serious damage 4.0%
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Defects
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Maximum
Tolerance for
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Insect Damage
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1.0%
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Mites
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None permitted
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Mold
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1.0%
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Decay
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1.0%
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Imbedded light filth
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2.0%
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Heavy filth
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0.25%
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Fermentation
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None permitted
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Pits/Pit
Fragments 0.5%
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Sugared None
permitted
Discolored
5.0%
Speckled
3.0%
Hail marks
3.0%
Sunburn
3.0%
Bruised
3.0%
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Combined
defects 10.0%
Total Moisture1
20.0% - 24.0%
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Flavor: The fruit
must have the characteristic sweet flavor of Malatya
apricots with no evidence of flavors, including
fermentation.
Halves/Slabs None
permitted
AFI 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.
6.
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.
7. 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.
The
standard test for moisture used by the U.S. dried fruit
industry is the California DFA conductivity
method.
At the
present time the FDA is examining data pursuant to
establishing an official level.
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