APRICOTS
GENERAL INFORMATION
Though Apricots originated in Asia, they were brought to the Mediterranean where European plant breeders produced the apricot we know today. California is the largest producer of Apricots in the U.S. followed by Washington, Idaho, Utah and Colorado.
Description: There are primarily two types of Apricots: European and Asian.
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Most of the Apricot varieties grown in the U.S. are European Apricots. European Apricots are small, round-headed trees, ultimately reaching a height of up to 30 feet.
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Asian Apricots resemble the European kinds, but are smaller, only reaching a height from six to 15 feet, and they are shrubby instead of tree-like. The fruit of the Asian Apricots grow one or 2 inches and the taste varies from sweet to sour.
Growing environment Apricots are very early bloomers, which makes them susceptible to injury from late spring frosts. A warm spell during the spring or even the winter urges the flower or leaf buds to begin swelling and the subsequent cold kills them. European Apricots grow only in mild climates; Asian Apricots are hardier and can survive harsh winters, though will still be damaged if the weather warms enough to induce blooming and then freezes up again. Apricots grow safely in mild climates and in very cold climates, where winter stays until late in the season and then lets up.
Varietals
California
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Halves: Bright orange color, rich flavor with tart/sweet taste.
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Diced: ¼” to ½” pieces of fruit, roughly cubic shape.
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Paste: Produced by grinding prepared dried apricots.
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Double Diced: Random pieces of fruit roughly cubic in shape.
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Varigrade: Bright orange to medium amber-color varies piece to piece.
Mediterranean
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Turkish
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Whole Pitted: Yellow to orange in color, delicate apricot flavor. Texture somewhat softer than California type apricots.
Nutritional Information/Reference websites
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www.califapricot.com (California Apricot Council)
BLUE STAR
TRADE &MARKETING
PECANS
GENERAL INFORMATION
Pecans grow primarily in the southern half of the U.S. and in Mexico with Georgia producing more than one-third of the total U. S. pecan crop. Harvest usually occurs from November through January, when the nuts are mature. The pecan nut is smooth and oval-shaped, with a thin, hard shell. Its kernel is golden brown on the outside and tan on the inside. The pecan is the only major nut tree indigenous to the United States.
Pecan trees begin bearing fruit at three to four years, but aren’t fully fertile until they’re about 20 years old, at which point a tree can produce up to 500 pounds annually. Pecan trees may reach a height of 25 -30 meters (75 - 90 feet). The tree’s durable, light-colored wood is valued for furniture and floors, and its wood chips are used often for smoking meat.
Nutmeat Size Chart (count per pound):
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Mammoth Halves: (200-250)
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Junior Mammoth Halves (251-300)
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Jumbo Halves: (301-350)
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Extra-Large Halves: (351-450)
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Large Halves (451-550)
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Medium Halves (551-650)
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Small (Topper) Halves (651-750)
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Midget Halves (more than 750)
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Mammoth Pieces
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Extra Large Pieces
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Large Pieces
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Large Medium Pieces
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Medium Pieces
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Small Medium Pieces
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Small Pieces
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Midget Pieces
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Meal
Nutmeat Grades:
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Fancy (Highest Grade)
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Nutmeat color is very important for determining the nutmeat grade. Usually, the lighter the nutmeat, the better the grade.
Inshell Size Classifications (number of nuts per pound):
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Oversize: 55 or less
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Extra Large: (56-63 count per pound)
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Large: (64-77 count per pound)
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Medium: (78-95 count per pound)
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Small: (96-120 count per pound)
Inshell Kernel Color classifications (lighter color indicates better quality):
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Light
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Light Amber
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Amber
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Dark Amber
General Information
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According to USDA Standards, Pecan Halves and Pieces are inspected for their quality characteristics. Are they:
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Well dried
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Well developed
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Uniform in color, not darker than amber and
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Free from damage, shell, center wall and foreign material?
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Nutmeat Characteristics:
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Color: Light, light amber to amber.
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Texture: firm, crunchy
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Flavor: rich, long lasting, versatile.
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Aroma: Sweet
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Nutrition: High in protein, high in mono-unsaturated fat, low in saturated fat, low in sodium, contains no cholesterol.
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