From orchard to table

A journey from the sun to the container.

From Malatya’s orchards to the world’s shelves: a seven-stage production process with every step recorded and every lot traceable.

01/ 07

01 · Carefully from the orchard
Harvest
Apricots are picked in June–July at full ripeness. Harvest too early and aroma is lost; too late and the fruit bruises — we plan the timing together with our growers.
02 · Powered by nature
Sun-drying
The fruit is left in the sun for days on clean drying grounds. Sulphured apricots are treated before drying to keep their colour; sun-dried apricots dry naturally without any treatment.
03 · Decisions based on data
Intake & laboratory
Every batch arriving at the facility gets a lot number and is not processed before moisture, SO₂ and visual defect analysis.
04 · Precise grading
Washing & sizing
Products are washed, brought to the right moisture balance and graded by size from Jumbo to Size 8 on sizing machines.
05 · Flawless appearance
Optical sorting
Camera-based optical sorting catches colour and defect differences; our experienced team performs the final hand check. A metal detector inspects every carton.
06 · Made for your brand
Packing
From 12.5 kg cartons to 150 g doypacks; packed to the buyer’s language, barcode and label and marked with a lot number.
07 · To every corner of the world
Shipment
Container loading plan, export documents and customs procedures are completed; your goods depart from the ports of Mersin and Istanbul.

The work of the sun

Why is drying so important?

Fresh apricots contain about 80% water. Sun-drying removes this water slowly while concentrating sugars and deepening the aroma. On average about 1 kg of dried apricots is obtained from 5–6 kg of fresh fruit. The right moisture balance (below 24%) keeps the texture soft and secures shelf life.

~80%Water content of fresh apricots

5–6 kgFresh apricots for 1 kg dried

≤ 24%Target moisture level

Harvest & supply calendar