Dehydrated Apricot Grades and Standards

Dehydrated low-moisture apricots, hereinafter referred to as low-moisture apricots are prepared from clean and sound fresh or previously dried apricots which are cut, chopped, or otherwise prepared into various sizes and shapes; are prepared to assure a clean, sound, wholesome product; are processed by dehydration whereby practically all of the moisture is removed to produce a very dry texture; and are packaged (including kind of container and proper closure) to assure retention of the low-moisture characteristics of the product. The product shall have been subjected to sulfur treatment sufficiently to retain a characteristic color but no other additives may be present.

Grades of Dehydrated Apricots

  1. U.S. Grade "A" (or U.S. Fancy) low-moisture apricots is the quality of low-moisture apricots that possess a normal flavor and odor, that possess a good color, that are reasonably uniform in size, that are practically free from defects, that possess a good texture; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 85 points: Provided, that the low-moisture apricots may be fairly uniform in size and may possess a reasonably good texture, if the total score is not less than 85 points.
  2. U.S. Grade "B" (or U.S. Choice) low-moisture apricots is the quality of low-moisture apricots that possess a normal flavor and odor, that possess a reasonably good color, that are fairly uniform in size, that are reasonably free from defects, that possess a reasonably good texture; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 70 points: Provided, that the low-moisture apricots may vary in uniformity of size, if the total score is not less than 70 points.
  3. Substandard low-moisture apricots is the quality of low-moisture apricots that fail to meet the requirements of U.S. Grade B.


Detailed standards, Inspection Instructions & Other Resources: