Once again about the dried apricots

The dried apricots is dried fruits, a product which is created from apricots by their drying. Dried apricots (dried apricots) remain long enough time, without losing thus the useful properties.

Existing GOST (apricots dried) subdivides it into dried apricots on: apricots with a stone — dried apricots, the apricots cut half-and-half, without a stone — dried apricots, the whole apricots with the squeezed out stone — kaysa. We will tell to you about that as well as where it make dried apricots what it happens types under "the know-how".

In the countries of Central Asia, process of processing and dried apricots creation is simple enough, it simply spread on fabric panels which are laid there and then where apricots grow, are lengthways expensive as a rule. For own consumption dried apricots dry on roofs of own houses, thus the dust, a dirt do not get to dried apricots. The worst variant, it when dried apricots before drying wash in grain channels. Grain channel is a channel with fresh water in which wash, erase, and happens therefrom drink water. A sink of apricots before they become dried apricots, lead to that in inside pulp get ammonia connections, simply telling a waste of ability to live of the person. About it, certainly very few people knows, as in the markets where dried apricots , the such analysis on the maintenance ammonia does not become. Such dried apricots is propagandised by dealers as the real. Well as they say it is their work - to take people for a ride. The main thing that after the use of such dried apricots, you have not worsened the health.

In such countries as Turkey which for today's time is the largest supplier of dried apricots in the world, the dried apricots is processed at factories, instead of handicraft way. Preservation process here too is present, as the dried apricots still has humidity of an order of 30 % and it it is necessary to store long time also. Dried apricots preserve with the help sulfur dioxide, it is gas, which loaded in the chamber with dried apricots. It gives to dried apricots yellow colour and naturally also gets into layers of the dried apricots, but not in inside, but only on a surface, on a thin skin. Therefore it is necessary to wash it before the use. Hygienic norms of the maintenance of sulphur in dried apricots at us in Ukraine in 10 times surpass norms fixed in European Union Instructions. Our markets are favourable to Turkish manufacturers as they have possibility to sell to us dried apricots in a current of all year. It is more than preservative in dried apricots - more periods of storage. The most disgusting dried apricots comes to us in the spring and in the summer, the sulphur maintenance in it reads off scale. To Europe the way is closed by it, as it can and not reach, at entering of necessary admissible doses of sulphur. The dried apricots starts to darken thus and takes a sub-standard form. In the same Turkey "other" dried apricots is made also, it dark and is processed by nothing, it is processed without chemistry use. The price of such dried apricots is high and does not find interest in our country and in Russia. Such «the organic dried apricots» is on sale only in the European Union countries.

The third kind manufacture dried apricots rather new, it comes from China. There all manufacture as a rule is concentrated for export and accordingly they are arranged under standards of other states. They have the factories, all working under standard ISO 9001. Manufacture process the following: apricots collect, clean, wash, separate a stone, then presoak in capacities with water and sugar, sugar becomes impregnated in dried apricots any time. Then dry, pack. The dried apricots becomes more softer, than Turkish. It is not necessary to wash dried apricots before the use. Presence of sugar, natural preservative, replaces chemistry use in dried apricots. Jam still nobody named harmful because of the maintenance in it of sugar. Therefore the dried apricots in sugar is better than, «dried apricots in dung» or «dried apricots in sulphur», isn't that so?