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Products

Almond

Peanut

Walnut Pistachio Cashew

Processed Almonds

Hazelnut

Macadamia

Pumpkin seeds

Pecans Dates

Prunes Raisins Dried Apricots

PISTACHIOS

ALMONDS

18/20 20/22 23/25 25/27 27/30 30/32 32/34

Nonpareil

Carmel

Butte

Padre

Mission

Monterey

Sonora

Fritz

Price

VARIETIES/SIZES

Peerless

Processed Almonds

USA Almonds

USA Classification

FRUIT CLASSIFICATION SHELL NUT

Name: Nonpareil Type: NonpareilBlooms and harvested early

Soft shell; brown color; high suture opening.

Medium, flat shape; light color; smooth surface.

Name: CarmelType: CarmelHarvested 25-30 days after Nonpareil

Soft shell; good shell inte-grity; fair suture opening.

Medium, narrow shape; slightly wrinkled surface.

Name: ButteType: MissionHarvested 25-30 days after Nonpareil; versatile kernel appli-cations

Semi-hard shell; light color; smooth surface; low suture opening.

Small, short plump shape; wrinkled surface.

Name: Padre Type: MissionHarversted 25-30 days after Nonpareil; similar to Butte

Hard shell; good shell inte-grity; no suture opening.

Small, short wide shape; dark brown; wrinkled surface.

Name: MissionType: MissionHarvested 40-60 days after Nonpa-reil; strong flavour; not blanchable.

Hard shell; good shell integrity; no suture opening.

Small, short wide shape; dark brown; deep wrinkled surface;

Name: MontereyType: CaliforniaHarvested 40-60 days after Nonpareil; high percentage doubles.

Hard shell; brown color; smooth surface; low sature opening.

Large, long narrow shape; deep wrinkled surface.

Name: SonoraType: CaliforniaHarvested 7-10 days after Nonpareil; alternative to Nonpareil.

Paper shell; dark brown color; rough surface; high suture opening.

Large, long narrow shape; light color; smooth surface.

Name: FritzType: CaliforniaHarvested 40-60 days after Nonpa-reil.

Soft shell; light color; good shell integrity; low suture opening.

Small, medium plump shape; dark brown; fairly wrinled surface.

Name: PriceType: CaliforniaHarvested 7-10 days after Nonpa-reil; high percentage of doubles.

Paper shell; dark brown color; rough surface; no suture opening.

Small, short narrow shape, fairly wrinkled surface.

Name: Peerless Type: CaliforniaHarvested 7-10 days after Nonpa-reil.

Hard shell; light color; good shell integrity; smooth surface; no suture opening.

Medium, wide shape; fairly wrinkled surface..

Understanding USDA grades

More rigorous specifications are tipically negotiable in order to meet a customers’s application requirements.

US FANCYThe hightest grade-typically appropriate for products where the visual appeal of the almond is critical to the application. This grade is not widely used.

US EXTRA NO.1Similar to US Fancy – ideal for food applications where the appearance of the almond is very important.

US NO.1 (SUPREME)Typically used for whole almond applications or for further processing such as blanching and roasting.

US SELECT SHELLER RUNMid-quality grade – good choice for applications where the almonds with minimal sorting/procesing can be incorporated with other ingredients; for example, inside a confectionery product and the hihger level of chipped and scratched kernels is accepted. Also appopriate for further processing such as blanching, grinding, roasting, dicing, and slicing.

US STANDARD SHELLER RUNGood grade for futher procesing such as blanching, dicing, grinding, or paste, particularly where a haigher level of split and broken kernels is not a concern.

Packing

BOXES 50 LBBINS 2.200 LB

USA Classification

Packing

BOXES 50 LBBINS 2.200 LB

Spanish Almonds

FRUIT CLASSIFICATION SIZES NUT

Name: Largueta 32/3434/3636/38

Hard shell with a characteristic elonga-ted, elliptical shape. Its sweet flavor is more intense than that of other varie-ties.

Name: Comuna 32/3434/3636/38

Unequal shape, sweet taste, brown co-lour, medium fat. Good to be roasted or fried.

Name: Marcona 32/3434/3636/38

Marcona almonds are prized for being more tender, sweet, and delicate than regular almonds, with a nice buttery flavor.

Name: Guara 32/3434/3636/38

Sweet-flavoured variety with a round shape and light brown colour. Ideal to be roasted or fried.

Name: Ferragnes 32/3434/3636/38

Fruits of quite large size, slightly poin-ted and of brown skin, not very rough. It is 100% sweet.

Name: Garrigues 32/3434/3636/38

Sweetness and round shape. Ivory coloured, fried in olive oil, intense flavour on the palate.

PROCESSED ALMONDBlanched Almonds Blanched Slices Almonds

Blanched Dices Almonds Blanched Slivers Almonds

Natural Powder Blanched Powder

Spanish Almonds

2 x 5kg MAP PACKAGING in10 Kg BOX

Packing

Whole, natural or blanchedUSDA grades for natural almonds; processor or cus-torner specifications tar blanched almonds.

Applications:Natural, roasted, or flavored snacks Embedded or enrobed in chocolate Ingredients fo r confectionery, energy bars, bakery Inputs tor processing.whole, natural or blanched

Sliced, natural or blanchedThicknessThick: 1.5-1 .8 mm –– Thin: 0.7-1 .0 mmRegular: 1.1-1.4 mm –– Extra Thin: 0.5-0.7 mm

Applications:- Topping for salads- Ingredient for cereal- Coating for savory dishes- Garnishing for baked goods, dessertssliced, natural or blanched

Slivered , blanchedThicknessRegular: 4.0-6.0 mm –– Halves: Split cutMedium: 3.0-5.0 mm

Applications:- Roasted or flavored snacks- Ingredient for baked goods, cereal- Textura tor confectionery- Topping for prepared foods, saladsslivered , blanched

1 x 10 kg MAP PACKAGING in10 Kg BOX

CHANDLER

HARTLEY

TULARE

WATERLOO

PAYNE

VINA

The Chandler walnut is large, smooth and oval shaped with a good shell seal. Chandlers are known around the world and are highly pri-zed by buyers for their extra light and high quality kernels. Harvested mid to late season, Chandlers provide one of the highest kernel yields of any of the varieties.

This “classic walnut” is the principal variety marketed inshell. Hartleys are harvested mid-late season. The thin-shelled, well-sealed nut is easy to crack and continues to be the best inshell walnut variety for custo-mers who require an artificially bleached shell.

The Tulare walnut is an increasingly popular inshell variety, known for its high yield. Named after a county in California’s Central Valley, Tula-res are harvested mid-season and continue to be a significant contribu-tor to the state’s walnut production.

This walnut is unique in that it closely resembles the highly regarded Sorrento Italian variety. The nut is unusual in shape as it is pointed at both ends. It is generally considered to be one of the sweetest-tasting varieties cultivated in California, and is highly prized by culinary ex-perts for its flavor.

The Payne walnut is one of the older varieties. Usually the first to be harvested, Payne walnuts are small to medium size and have a very good shell seal. Many of today’s walnuts have the Payne variety in their background.

The Vina walnut is an early to mid-season variety. Vinas are a cross between Franquette and Payne walnuts. The nut is medium to large in size, pointed, and looks similar to Hartley but is less flat on the base. Color is a good tan and the shells are well-sealed. The Vina is well known for its good quality and high yield.

Inshell Varieties

WALNUTS

Walnut Halves

Walnut Pieces and Halves

Walnut Pieces

Walnut Small Pieces

Description: 7/8 or more of the kernel is intact. 85 % or more of lot, by weight, are half kernels with the remain-der three-fourths half kernels.USDA Size Tolerances: No more than 5 % smaller than three-fourths halves of which no more than 1% may pass through 16/64 inch (6.35 mm) round screen hole.

Description: 20% or more of lot, by weight, are half ker-nels (7/8 or more of the kernel is intact).USDA Size Tolerances: No more than 18 % shall pass through 24/64 inch (9.52 mm) round hole of which no more than 3 % may pass through 16/64 inch (6.35 mm) and of 3 % no more than 1 % may pass through 8/64 inch (3.18 mm) round screen hole.

Description: Portions of kernels in lot cannot pass through 24/64 inch (9.53 mm) round openings.USDA Size Tolerances: No more than 25 % shall pass through 24/64 inch (9.53 mm) round hole of which no more than 5 % may pass through 16/64 inch (6.35 mm) and of 5 % no more than 1 % may pass through 8/64 inch (3.18 mm) round hole included in the 5 %.

Description: Portions of kernels in lot pass through 24/64 inch (9.53 mm) round openings but cannot pass through 8/64 inch (3.18 mm) round openings.USDA Size Tolerances: 10 % will not pass through 24/64 inch (9.53 mm) round hole and 2 % pass through 8/64 inch (3.18 mm) round hole.

Shelled Varieties

Shelled Varieties1 2

3 4

Walnut Colors

1 - Extra lightNo more than 15% shall be darker than extra light of which only 2% (included in the 15%) may be darker than light.2 - LightNo more than 15% shall be darker than light of which only 2% (included in the 15%) may be darker than light amber.3 - Light amberNo more than 15% shall be darker than light amber of which only 2% (included in the 15%) may be darker than amber.4 - AmberNo more than 10% shall be darker than amber.

Packing

BOXES 25 LB

Size ClassificationsNuts may be considered as meeting a size designation specified in this table or a range in number of nuts per ounce, provided, the weight of 10 percent, by count, of the largest nuts in a sample does not exceed 1.50 times the weight of 10 percent, by count, of the smallest and the average number of nuts per ounce is not more than one-half nut above or below the extremes of the range specified.

“U.S. Fancy,” “U.S. Extra No. 1,” and “U.S. No. 1” consist of pistachio kernels which meet the following requirements:

- Well dried, or very well dried when specified in connection with the grade.- Free from:Foreign material, including inshell nuts, shells or shell fragments- Free from damage by:(i) Immature kernels.(ii) Kernel spotting.(iii) Other defects.- Free from serious damage by:(i) Mold.(ii) Minor insect or vertebrate injury.(iii) Insect damage.(iv) Rancidity.(v) Decay.(vi) Other defects.- Unless otherwise specified, kernels shall meet the size classification of Jumbo Whole Ker-nels.

Grades

PISTACHIOSClassification

Standard and grades

Classification

Iranian Pistachios

Packing

-Iranian Jumbo Pistachios

Kaleh Qouchi: This nut is famous for being large. It is sensitive to shortage of water and its leaves are complex. This type of nut is vulnerable to cold weather in spring. It can be harves-ted in mid September.

Sizes: 18/20, 20/22, 22/24 and 24/26.

-Iranian long pistachios

1- Akbari: This type is the highest economic value. Its fruits are large and almond shaped. 2- Momtaz: The fruit of this nut is almond shaped. It is very delicious compared to other types of pistachios. 3- Badami; This nut is generally small. It mainly grows in gardens of Zarand, Kerman. 4- Ahmad Aghaei: This nut is rather large and its fruit is almond shaped.

Sizes: 18/20, 20/22, 22-24 and 24/26.

-Iranian Round Pistachios

Fandoghi: Is the most widely available pistachio variety and grows in most pistachio growing areas of Iran.

Sizes: 26/28, 28/30, 30/32 and 32/34.

-Kernel Pistachio and green skinned pistachios

This type of pistachio has totally green color which is used in food industrial. Commonly use to color and flavor the ice cream, chocolate or cake.

Size: small, medium, large.

Available Process: Natural Open, Mechanical Opened, Raw, Roasted & Salted.

BOXES 25 LB

Whole (W)A cashew kernel is classified as whole if it has the characteristic shape of a cashew kernel and not more than 1/8 th of the kernel has been broken off.

Butts (B)Kernels which have been broken crosswise are less than 7/8 but not less than 3/8 of a whole kernel, and the cotyledons are still naturally attached.

Splits (S)One half of a cashew kernel that has been split lengthwise, provided not more than 1/8 of this cotyledon has been broken off.

Packing

FLEXIPACK 50 LB

Origin

Grading

Iranian Pistachios

Brazil, India, Africa and Vietnam.

BOXES 50 LB (2x tins of 25lbs per box)

CASHEW

Cashew Kernel Grade Chart

WW210

WW320 WW450

WW240SW240

SW320

SW450

WB

WS SS

LBW240 LBW320

LBW450 DW

LWP LP SWP

BBSP MEAL

DWT1SB

Cashew Kernel Grade Chart

SW320

SS

SB

DDW

DWGOTDW

DWT1

DWT2 DWT3

DW2 DW3

TPW TP TP2

SL SW2 TPS

SK2SK1

ROUND PEANUTS LONG PEANUTS RED SKIN PEANUTS

Inshell 13/15

Inshell 11/13

Inshell 9/11

Inshell 7/9

BINS 25 KG

Packing

Peanut Kernel

Inshell Sizes

BLANCHED

Long Type 35/39

Long Type 29/33

Long Type 25/29

Types: 70/80, 50/60, 40/50 Types: 28/32, 24/38, 20/24 Types: 70/80, 60/70, 50/60

PEANUT

Peanut Kernel

Inshell Sizes

These are spherical hazelnuts with approximately the same length, width and thickness. These are of medium size and high quality.They have high seed yields (efficiencies), as well as high fat and protein rates. All types that can be easily separated from skin and whitened belong to this group. They are easily broken becau-se of their circular shapes.In this group, Giresun Fat Hazelnut is the highest quality type in the world. Furthermore, Palaz, Mincane, Fosa, Kan, Çakildak, Kara are in this group.

Round Hazelnuts:

These are hazelnuts with a diameter of 13-15 mm which have been separated from the hard shell.

Standard 1

These are hazelnuts with a diameter of 11-13 mm which have been separated from the hard shell.

Standard 2

These are hazelnuts with a diameter of 9-11 mm which have been separated from the hard shell.

Standard 3

Inshell varieties

Decorticated Standards

BOXES 25 LBPacking

Turkish Hazelnut

Turkey is ideal for filbert production because of the favorable weather conditions.Turkish hazelnuts usually ripen from early to late August.Hazelnuts are hand-picked from trees and dried in the sun.Over the 5-year period from 2004-2009, the average annual hazelnut production in Turkey has been approximately 635,000 metric tons.

HAZELNUT

Snow White Pumpkin Seeds

Shine Skin Pumpkin Seeds

Size: 10.5 mm below; 10.5-12.5 mm; 12.5 mm up.Quality: Moisture 12% max; Premature & Broken & Stained seeds 3% max.

Size: 8-10 mm; 10-11 mm; 11-12 mm; 12 mm up.Quality: Moisture 12% max; Premature & Broken & Stained seeds 3% max.

Inshell Varieties

Packing

KERNEL

Shine skin pumpkin seed kernels A-AA grades

Snow white pumpkin seed kernelsA-AA grades

Origin

China.

BINS 12.5 - 25 KG

Packing

BINS 25 - 50 KG

PUMPKIN SEEDS

Nut Style - 0 - Large

Nut Style - 1 – Whole Kernels

Nut Style - 2 - Wholes and Halves

Nut Style - 3 - Wholes and Halves Blend

Style 0 is coveted by connoisseurs around the world at a premium price. The product consists of very large kernels which range from 21 mm upwards.Style 0 comprises no less than 98% large, whole kernel, carefully screened to ensure consistency of colour, texture and size.

Whole kernels are the most popular macadamia shape and size, because of their versatility and value for mo-ney. Style 1 consists of a minimum 95 % whole kernel with a size range of 17-21mm.

The traditional “Wholes and Halves” range, Style 2 is a 50/50 mixture of whole kernel and large pieces ranging in size from 15-19mm.

Style 3 should be considered when a lower priced alter-native to Style 2 for snack applications is needed and a lower percentage of whole kernels is acceptable. At least 15%, by weight of Style 3 pieces are whole kernel.

Styles

Nut Style - 4 - Halves Style 4 constitutes around 45% of macadamia kernel produced and it is the most economically priced style available.

Sub-styles4L: Screening not less than 13mm, with 85% half ker-nels.4S: Premium macadamia small halves and pieces are approximately 25% half kernels. Style 4S screens are set to the smaller range of between 11mm and 13mm to provide kernel for those occasions when Style 4’s are too large.

MACADAMIA

Nut Style - 5 - Large Chips

Nut Style - 6 - Chips

Large chips and pieces vary in size between 9mm and 11mm.

Style 6 occurs as a “natural chip” or is manufactured as a diced product to suit customer requirements. Chips in sizes 4mm to 9mm.

Styles

Nut Style - 7 - Small

Nut Style - 8 - Fine Grains

Meal

This style of “small” chip is both naturally occuring and also manufactured as a diced product. Small chips in sizes 4mm to 6mm.

Fine chips are often selected by fine food establishments for use in sauces biscuits and desserts. 98% pass throu-gh a 4mm screen, producing 3mm to 5mm sizing.

Small Pieces/powder (up to 3mm).

BOXES 25 LB

BINS 25 - 50 LB

Packing

Styles PECANSMOHAWK

MARAMEC

Mohawk is the biggest and thinnest shell pecan (39 Nuts per pound). The shell is so thin that you can crack and eat them like peanuts.

Maramec pecans are large nuts (44 nuts per pound), light colored, thin shell, and crack easily. The kernel is smooth and uniform in color.

Inshell Varieties

STUART

MAJOR

Stuart is the most widely planted cultivar and is the standard by which most pecans are judged. Nut quality is good and size is 52 nuts per pound.

The nuts are small round nuts (77 nuts per pound). Shell is relatively thick. The nuts produce a plump kernel with excellent flavor.

CHOCTAW

BARTON

Choctaw pecans are medium size nuts (47 per pound). Shell is moderately thin. The kernel is smooth and has excellent flavor and storage quatities.

This pecan is a medium sized prean with a light color kernal. Young trees have good nut quality. Shell is thin.

PAWNEE

MANDAN

Pawnee is a medium size nut (49 nuts per pound). The kernel is light and fills out nicely but many have grey specks.

Mandan pecan is a relatively new variety. Average size pecans. Light colored kernel. Thin shelled.

CAPE FEAR

STARK SURECROP

Nuts do not fill out well. Nut size is 54 nuts per pound. Kernels do not break when the shell is cracked, making perfect pecan halves.

The nuts have a large thick husk. The kernals are dark and have numerous ridges and veins. Nuts do not fill out well and have a dry taste.

POSEY

KANZA

It is one of the larger varieties (Nut size 66 nuts per pound). Posey nuts have dark colored shells and a strongly flattened shape.

Kanza is a variety similar to major. The shape is round and the shell is thinner than major.

Inshell Varieties

HICANThe James Hican variety is a large hard shell nut similar to the large hic-kory nut. Taste is a cross between pecan and hickory nut.

Packing

BOXES 25 LB

Shelled Varieties

Size classifications for halves

Number of halvesper pound

Maximum dia-meter (will pass through round opening of fo-llowing diameter)

Mammoth

Junior mammoth

Jumbo

Extra large

Large

Medium

Small (topper)

Midget

250 or less

251-300

301-350

351-450

451-550

551-650

651-750

751 - or more

No limitation

Minimum dia-meter (will not pass through round opening of following diameter)

8/16 inch

9/16 inch 7/16 inch

No limitation 5/16 inch

8/16 inch 5/16 inch

6/16 inch 3/16 inch

4/16 inch 2/16 inch

3/16 inch 1/16 inch

2/16 inch 1/16 inch

Size Classifications

Mammoth pieces

Extra large pieces

Halves and pieces

Large pieces

Medium pieces

Small pieces

Midget pieces

Granules

Shelled Varieties

8/16 inch

7/16 inch

5/16 inch

5/16 inch

3/16 inch

2/16 inch

1/16 inch

1/16 inch

DATES Varieties

SOKARI

KHIDRI

Sokari dates are hard and cone-shaped with creased, yellow skinand mildly sweet flesh.

Khidri is a large date with dark, maroon-red skin and sweet, chewy flesh suggestive of raisins, and has a deep aftertaste.

SEKKI

BARHI

Sekki dates are interesting in both appereance and flavour – yellow, firmand very sweet at the top and dark, soft and mildly sweet at the base.

Round and golden brown, Barhi dates have a smooth surface and very sweet, caramel-flavoured flesh.

KHOLA

AJWA

Kholas dates are golden brown and characterized by delicate loose skin. Sweet and caramel-like in taste.

Ajwa dates are known as “Holy Dates”. They are delightfully soft, black in color with very fine white lines.

MEDJOOL

FANKHA

Medjool dates are a soft dry variety of date. They are light-to-dark brown, sweet and succulent.

Thick and round Fankha dates have soft reddish brown skin and very sweet, starchy flesh.

DEKKINI

MACTOUMI

Dark skinned and elongated, Dekkini dates are very sweet, sticky and chewy flesh.

The Mactoumi has dark reddish brown skin and moderately sweet, soft and chewy flesh.

VarietiesSILAJ

WANAN

The Silaj is a dark maroon and elongated, with smooth and slightly creased skin over mildly sweet flesh.

The Wanan variety is long and cone-shaped with dark, wrinkled skin and soft, mildly sweet flesh.

NABOUT SEIF

NABOUT SULTAN

A dark brown date, the Nabout Seif has loose, wrinkled skin and moderately sweet, chewy flesh.

The Nabout Sultan is a cone-shaped date with dark maroon skin and chewy, caramel-flavoured flesh.

ROTHAN

MONIEF

Round and light brown, Rothan dates are mild in sweetness and have soft, dry flesh.

Monief dates are long and oval, have yellowish brown skin and are soft and fleshy.

SIZESApprox. 16-21 dates per pound.JUMBO

LARGE

MEDIUM

2” to 2-1/4” average length.

Approx. 20-24 dates per pound.1-3/4” to 2” average length.

Approx. 28-36 dates per pound.1” to 1-1/2” average length.

Packing

BOXES 10 LB

BOXES 5 LB

Varieties PRUNES Varieties

FRENCH

ITALIAN

The fruit is medium-sized, egg-shaped. The skin is dark red to purpli-sh; the flesh is sweet flavored, smooth, non-porous and golden yellow. The drying ratio commonly averages about 3:1, fresh to dry. The pit is small, smooth, flat, and long-oval.

It is large in size, often twice the size of French. It has an early date of maturity, ripening in mid July in an average year. The fruit is dark pur-ple to almost blue in color.

IMPERIALFruit is very large when trees are normally cropped and is oval with nearly equal halves, and has dark reddish skin. Trees bloom about a day or two later than do French trees and are harvested about ten days later. The drying ratio approaches 4:1.

Styles and sizes

Extra large ............Average: Not more than 43 prunes per pound.Large ..................... Average: Not more than 53 prunes per pound.Medium ............... Average: Not more than 67 prunes per pound.Small ..................... Average: Not more than 85 prunes per pound.

Packing

BOXES 5 LB

Whole Unpitted: from which pits have not been removed

Whole Pitted: from which pits have been removed

RAISINS Varieties

THOMPSON

GOLDEN RAISINS

They have a uniform brown to dark brown color and are free flowing and not sticky. Soft to firm fruit without any unduly hard particles. Sweet flavor.

These are also called muscats and are generally made of white muscat grapes which are seeded, specially oven-dried (rather than by sun), and treated to retain their light color. Some golden raisins are dried Thompson seedless raisins which have been kept light in color by the use of sulfur dioxide.

SULTANAS

CURRANTS

These raisins come from a seedless yellow grape and are usually softer and sweeter than other varieties. The Ameri-can variety of sultana grape is the Thompson seedless.

They are tiny, seedless, and very sweet but do bear a re-semblance to the currant berry. Tiny dried currants are extremely sweet and aromatic.

DARK RAISINSThese are the most common variety, usually made from Thompson seedless grapes. Although they start as green grapes, the fruit naturally darkens as it dries.

Varieties

Varieties

FLAME

GREEN RAISINS

Flame raisins are made from Flame grapes, which are seedless reds that mature earlier than Thompson grapes do. They are the sweetest raisins so far.

These little green raisins are fantastically sweet with no acidic after taste. They are almost fudge-like in consistency and have a wonderful fruity flavour reminiscent of apples, pears and grapes.

Styles and sizes

Size classifications Raisins per 100 GR

Jumbo - jumbo

Jumbo

Bold

Medium

Small

Midgets

70 - 100

100 - 130

130 - 230

230 - 290

290 - 400

> 400

Packing

BOXES 5 LB

BOXES 10 LB

DRIED APRICOTS Varieties

Styles and sizes

GroupNumber of whole,unpitted fruit

1

2

3

4

5

6

7

8

Less than 80

81 - 100

101 - 120

121 - 140

141 - 160

161 - 180

181 - 200

201 and over

PackingBOXES 5 - 10 LB BOXES 25 LB

Number of whole,pitted fruit Number of fruit halves

Less than 100

101 - 120

121 - 140

141 - 160

161 - 180

181 - 200

201 - 220

221 and over

Less than 200

201 - 240

241 - 280

281 - 320

321 - 360

361 - 400

401 - 440

441 and over

* Sizing is determined by the number of fruit per kilogramme ( 1.000 g ).

PATTERSONS

BLENHEIMS

Originated in Le Grand, California, dried Patterson Apricots surprise each bite with sweet apricot flesh and a rich tangy skin. Sweet and tan-gy flavor combination.

Blenheim varietieties emit a mellower tang and delectabley sweet fla-vor. These are often called a “vintage variety” and are one of the most highly-coveted varieties in California.

MEDITERRANEAN/TURKISHBright orange Mediterranean gems from Turkey are dried whole, ma-king them very thick. Each succulent dried apricot provides a tropical, peachy flavor.

Varieties

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Notes

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