Apricot cultivation can be dated to as far back as 3000 years
ago in northeastern China. The Turks, Greeks and Romans introduced
the fruit from Central Asia to Armenia, Anatolia and Europe. From
Europe cultivation spread to other parts of the world including
South Africa and South America. Various countries and regions grow
specific apricot cultivars. Turkey produces approximately 20% of
world production, of which about 95% is dried. The province of Malatya
in Turkey is home to the majority of the Turkish production; the
“sweet” whole dried apricots which are unique in the
world. South Africa and Argentina by contrast produce the Royal
variety, or “tart” apricots, dried as halves.
Description:
Apricot kernels are the seeds found inside the stones or pits
of fresh apricots. These kernels, which belong to a class of oil-bearing
seeds/fruits are light brown in color, and resemble small almonds.
They have a very high fat content which ranges between 50 –
60%. The kernels are used in the production of liqueurs, persipan
(a marzipan substitute) and persic oil. When pressed, they yield
an essential oil utilized by the confectionery industry, as a culinary
flavoring, as well as a substitute for more expensive almond oil
in soap and cosmetics.
Raw apricot kernels contain Vitamin B17 (laetrile), in the form
of cyanogenic glycosides also referred to as dietary cyanide. In
the 1970s, laetrile was touted as a potential cancer treatment by
alternative health practitioners. Although the kernels continue
to be marketed in health food outlets or in capsule form, medical
authorities generally regard the direct ingestion of unprocessed,
raw apricot kernels as unsafe, with the potential for cyanide poisoning
if eaten in sufficient quantitites.
Harvest:
In Turkey, apricots are harvested mid to late August. The stones
or pits are removed, and the kernels extracted for drying. South
African and Argentinean harvest is in the spring, with new crop
availability of kernels in early summer.
Types:
Sweet Apricot Kernels
Bitter Apricot Kernels
Natural and Blanched
Origin: