Contribution to diet Apricot
Most of the crop is not sold fresh; drying and canning are popular options for apricots since they are so perishable. Cultivars that retain their color and flavor during drying like ‘Royal’ and ‘Tilton’ are best for this market. Contribution to diet Apricot
Dried apricots can be easily re-hydrated, and are particularly popular with backpackers. As with plums, drying concentrates all nutrients several-fold. Per capita consumption is only 0.9 lb per year. In 2004, the utilization was as follows:
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Canned and juices – 23%
Fresh – 13%
Dried – 57%
Frozen – 5%
Dietary value, per 100-gram edible portion calories
Contribution to diet Apricot
| Apricot | |
| Water (%) | 85 |
| Calories | 51 |
| Protein (%) | 1.0 |
| Fat (%) | 0.2 |
| Carbohydrates (%) | 11-13 |
| Crude Fiber (%) | 2-3 |
| % of US RDA* | |
| Vitamin A | 54 |
| Thiamin, B1 | 2.1 |
| Riboflavin, B2 | 2.5 |
| Niacin | 2.3 |
| Vitamin C | 22 |
| Calcium | 2.1 |
| Phosphorus | 2.9 |
| Iron | 5.0 |
| Sodium | — |
| Potassium | 6.0 |
Apricot production
Apricots are produced commercially in 63 countries on about 988,000 acres. Production has been stable over the last decade. Yields average 5980 lbs/acre, ranging from just a few thousand pounds to over 15,000 lbs/acre in some European countries. Contribution to diet Apricot
Top 10 countries (% of world production)
1. Turkey (21)
2. Iran (10)
3. Italy (8)
4. France (6)
5. Pakistan (5)
6. Spain (4)
7. Syria (4)
8. Morocco (3)
9. China (3)
10. USA (3)
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