Apricots, dried fruit

last updated : 2020/05/29
Code Description Budget Price Ship. weight Ship. vol.
APRICOTS, dry fruits, 1kg on request 1kg 0 Add

General information

Below you will find the specifications for dried apricots which are mostly distributed in specific regions, as culinary habits vary from place to place.

Importation of food is always subject to acceptance from the national authorities, based on their national and ISO specifications; check these before purchasing.

Impact on the local, national, or regional market availability and prices should be carefully looked at before purchasing large quantities.


The products shall comply with the Codex General Standard for dried Apricots (CODEX STAN 130-1981) and applies to commercially prepared seedless apricots packed ready for direct consumption.



Basic ingredients

Apricot (other ingredients like sugar to be specified by supplier with percentage)

Raw material requirements

Dried apricots is the product prepared from the sound/ripe & intact fruit of Armeniaca vulgaria Lam. (Prunus armeniaca L.)  which have been suitably treated or processed and which are offered for direct consumption.

The product should be free of abnormal external humidity, be free of any added sugar/additives/colorants other than specified and should be of minimum Class I as per UNECE standard DDP-15 for dried apricots.

The product shall fully comply with the standards set by country of origin and country of intended destination



The product should be free of mould & abnormal flavour and/or taste, odour & smell. It should be free of living and dead insects and/or its parts, stages & waste. It should be free of weed & any toxic seeds and should be free of fungus (visual inspection)

Shape and texture

Whole apricots, soft (without seed)




Light yellow, yellow, yellow orange, orange and dark orange


Free from unpleasant or objectionable flavours


10% max.

Damaged fruit

10% max.

Broken fruit

10% max.

Damage by insect and other contamination

5% max.

Rotten fruit

1% max.

Immature fruit

10% max.

Foreign matter

0.5% max.

Total defect

22% max.

Moisture content

45% min.

Water activity

< 0.6

Number of full fruit per kg

131 – 165

Sulphur dioxide

2000 mg/kg max.

Ascorbic acid, sodium/potassium meta-bi-sulphate alone, or combined or expressed together as ascorbic acid

500 mg/kg max.


  • Total Count for aerobic bacteria/germ
  • Yeast
  • Moulds
  • Total Coliforms
  • E. coli
  • Staphylococcus
  • Salmonella
  • Total Aflatoxins


  • 10 exp 5 cfu/1g max.
  • 10 cfu/gr max.
  • 10 cfu/gr max.
  • 10 cfu/gr max.
  • Nil
  • Nil
  • Nil
  • 4 ppb max.

Heavy metals

According to EU legislation

To be submitted by supplier


Must be fresh production


Vacuum sealed


As per standards of the intended country of destination

Net weight

250 gr x 4, or 500 gr x 2, or 1 kg


To be indicated


To be indicated


Latest update: 28/05/2020