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Fruit Purees
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From Our Trees to Your Table:
The Drying Process
It takes six pounds of fresh apricots to make one pound of Zoria Farms' dried apricots.
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After harvesting our fruit, Zoria Farms workers hand-cut apricots and place them on trays.
The fruit then goes into the sulfur house for the first round of sulfuring. Sulfur occurs naturally in the fruit has been used for hundreds of years as a preservative.
After sulfuring, the fruit goes into the sun to dry for three days and then is stacked and air-dried for another five to eight days.
Workers then remove apricots from the trays, size-grade them and warehouse them in cold storage until orders come in. At that time, the fruit is rehydrated, resulfured, washed and sterilized, so that it is freshly reprocessed when it reaches your table.
Year-round, our quality control lab tests moisture levels, sulfur levels and the overall quality of everything we pack. If there is too much sulfur, we can evaporate it out. That's what sets us apart from smaller dried fruit packers. We have consistent quality control at all times.
Wholesale bulk dried apricots, apricots, cherries, plums,
peaches, pears, apples, nectarines, prunes and raisins.
