Sulphured or Sun-Dried? What to Know When Choosing Dried Apricots

Two processes, one difference

Sulphured apricots are treated with sulphur dioxide (SO₂) after harvest and before sun-drying. SO₂ stops enzymatic browning so the apricot keeps its bright orange colour. Sun-dried apricots are dried directly in the sun without any treatment and darken naturally.

Is SO₂ safe, and what are the limits?

SO₂ (E220) is a permitted preservative long used in food. In the European Union the maximum level for dried apricots is 2000 mg/kg. In Goldland Food’s sulphured apricots SO₂ is kept below this limit and documented with an analysis report for every shipment. Some retailers request lower values, which can be set in the specification.

Which customer wants which?

• Mainstream supermarkets: Mostly sulphured apricots for visual appeal.
• Organic and natural stores: Sun-dried, for the clean label.
• Bakery and confectionery: Sulphured for colour contrast; sun-dried for natural concepts.
• Middle East and Asian markets: Strong demand for both; depends on the packaging.

Offering both

Many of our customers place both products side by side on the same shelf to reach different consumer groups at once. With a mixed container you can receive both in one shipment and reduce your stock risk.

Orange appeals to the eye, brown to the palate. The right portfolio includes both.

— Goldland Food