Apricot Processing Plant & Machinery Solutions

Fruit is washed to remove orchard dust and spray residue and graded by size, with soft and damaged fruit sorted out. Even-sized fruit dries at the same rate, which is why grading is done before the fruit is cut.

Apricots are split along the natural seam and the stone is pushed out, leaving the two halves. Stones are collected separately because apricot kernel is a saleable by-product rather than waste.

The halves are treated before drying so the fruit keeps its orange colour; untreated apricot dries to a dark brown. The treatment chamber is enclosed and vented, with extraction handling the fumes.

Halves are dried cut side up in warm air until the flesh is leathery and the moisture is stable for storage. Air flow is kept even across the load so the trays dry to the same condition.

Dried halves are colour sorted and graded into trade sizes, with broken and darkened fruit diverted. Camera inspection removes stone fragments and stalk that survived the earlier stages.

Part of the crop is diced or sliced for bakery, cereal and confectionery buyers and the rest is packed as whole halves. Packs are weighed, metal checked and sealed before casing.