Dried apricots: fruity and soft | Seeberger GmbH
Apricots
Product information
Seeberger’s fruity and soft apricots have been sourced from Malatya in Turkey for over 20 years. The golden-yellow fruits are rich in fibre and vitamin A and make the perfect naturally sweet energy boost between meals, without having to feel guilty. 100 g of Seeberger Apricots are produced from approx. 560 g of fresh, sun-ripened fruits.
Ingredients
Apricots, antioxidant: sulphur dioxide.
Nutrition Statement
Low in fat, low in saturated fatty acids, no added sugar (contains natural sugar), rich in fibre, source of potassium, rich in vitamin A
This product is
- vegetarian
- vegan
- glutenfree*
- lactosefree*
- no added sugar**
- no added salt***
Nutrition facts
(per 100g)
- Calories (kj/kcal) 1.169 kj/276 kcal
- Fat 0,5 g
- of which saturated fatty acids 0,1 g
- Carbohydrate 55 g
- of which sugar ** 49 g
- Protein 4,8 g
- Salt *** 0,03 g
Country of origin
The Eastern Anatolian region of Malatya is known for its apricots. About 90% of the world’s production takes place there. The province is located in a region of Turkey where primarily apricots have been grown for centuries, which is characterized by the particularly sunny climate. The many hours of sunshine ensure that the fruit grows and ripens especially well and preserves its special sweetness.
Product
We source apricots of an extraordinary size, which are specially sorted for us. In addition, the apricots, which, by the way, belong to the rose family, are pitted by hand, and are of wonderfully uniform color with a fruity-sweet taste. An average of 6–7 kg of fresh apricots are needed to be able to pack 1 kg of dried apricots.
Cultivation / harvesting – Step 1
The fruit is harvested by shaking the trees. After that, branches and leaves are removed by hand. The fresh fruit is collected and sulfurized in closed rooms for about 24 hours. Then the apricots are laid out on tarpaulins for drying. After about 3 days they are collected and carefully pitted by hand. After this time, the fruits have shrunk to such an extent that the core is pushed out of the core casing without injuring the pulp. Then the fruits are dried for another 3 days to the desired consistency.
Cultivation / harvesting – Step 2
The fruit is sorted according to size, and any foreign parts are removed in the processing plant. It is then washed in a drum system and thereby briefly soaked, so that the skin folds smooth out and any adhering dirt particles are able to be removed without damaging the fruit. The next step is oven drying to dry the previously washed fruit, which is then sorted by size via perforated plates. After drying, there is a rest period, so that the fruit continues to homogenize (combining fat and water).
Quality characteristic
Finally, the fruit is checked again for stones, stone residues, discoloration and sorted again by hand. These steps are carried out several times. After the dried goods have arrived in Ulm, they are checked again by our in-house food chemistry laboratory for shape, color, size, smell and any foreign material. Only after this check is the fruit released for packing. We place a high value on the size and consistency of our apricots – we speak of “fleshy” apricots. Due to the slight sulfurization, the apricots acquire a very even color.
Partnership
We have been working with our apricot suppliers for more than two decades. Thanks to our long-standing and fair cooperation, our local partners can assure farmers of certain quantities at an early stage. They then reserve these quantities and receive a corresponding deposit before the harvest. This means they don’t have to rely on expensive bank loans.
