The apricot, which was cultivated in China and Central Asia as early as 2000 B.C., migrated with the country’s traders, who traveled the Great Silk Road. Widely dispersed, it was spread throughout the Eurasian steppe by nomadic, horseback-riding tribesmen.
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The fragile fruit has long been a favorite of royals and aristocrats. The apricot’s beauty captivated poets like English writer John Ruskin, who described it as “shining in a sweet brightness of golden velvet.” The chefs of the court created dishes for the al-barqouq (“apricot” in Arabic), which were adopted in the many Islamic dominions.
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Turkey supplies about 70% of the world’s dried Apricot production. Almost all of Turkey’s Apricot production is from Malatya which is an area is surrounded by beautiful mountains that are an extension of the Taurus Mountains. The cold and dry high plateau is ideal for the cultivation of sweet apricots.
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Turkish apricots are mostly consumed in dried form. In many parts of the world, the apricot fruit is sliced into halves when drying. Yet, in Turkey, the apricot fruit is dried as a whole, mostly with natural sunlight.
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The Organic Apricots are free from sulphites and have a natural brown colour.