The main tradable apricot product is dried apricot. Dried apricots are a good source of vitamin A, iron and sugar, and where they are in abundance, their processing can provide valuable income-generating opportunities. The methods of drying apricots vary from simple sun drying through solar drying to large-scale artificial dryers. The traditional sun drying of apricots involves destoning the fruit and placing it on flat rocks for approximately six to nine days. This produces a dried fruit with an uneven dark brown color and a tough, texture.
Sulfur dioxide is normally added to the fruit as a preservative and to give the dried product a brighter orange color. Sulfur fumigation is a hygienic, low-cost preservation technique, that maintains the color of the food. There is a small but growing market for apricots that have not had sulfur dioxide added, in 'health food shops' in Europe and the United States of America.

These are best of turkish apricots dried by usage of sulphur dioxide.
These are very common and vastly used by 70% of apricot lovers due its
economic price tag and easily avilable around the globe.

We can supply in various packs forms and with their indifferent weight as to your requirements and order.