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.
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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.
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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.
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Varietals
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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.
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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.
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Nutritional Information/Reference websites
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www.califapricot.com (California Apricot Council)
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BLUE STAR
TRADE &MARKETING
FILBERTS / HAZELNUTS
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GENERAL INFORMATION
Hazelnuts and Filberts are considered my many people to be the same nut although they are slightly different. Generally, hazelnuts are larger and mainly harvested in the United States (primarily in Oregon and Washington), while Filberts grow primarily in the Mediterranean (Turkey- 70% of world’s crop, Italy and Spain). Of the ten major species, the most widely grown are the European filbert (C. avellana), the American filbert (C. americana), the Turkish filbert (C. colurna), and the beaked filbert (C. cornuta).
Hazelnuts are deciduous shrubs or small trees (although some varieties may reach heights of 18 m/60 ft) native to the temperate zone. Native varieties grow wild throughout America but are cultivated only in areas that do not have late-spring frosts, since the flowers, which open in mild-winter and early-spring weather, are vulnerable to frost-kill.
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The HMB (Hazelnut Marketing Board) has the ability to set grade and inspection standards domestically. Domestic and imported Hazelnuts must be certified and graded or it cannot be sold. Currently the grade processors pack to is the "Oregon No. 1" for kernels and "U.S. No. 1" for in shell.
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Types of Hazelnuts:
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Natural
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Whole Kernels: Whole nut with skin
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Whole & Broken: Whole nuts, halves & pieces
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Diced: Varying sizes from fine to large.
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Sliced: Whole nut thinly sliced lengthwise.
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Meal: Finely granulated pieces.
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Dry Roasted​
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Whole & Broken: Whole nuts, halves & pieces.
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Diced: Varying sizes from fine to large.
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Meal: Finely granulated pieces.
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Whole Kernels: Skin partially removed.
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Hazelnut Butter: Roasted hazelnuts emulsified into a smooth, creamy consistency.
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Hazelnut Paste: Roasted hazelnuts emulsified into a creamy consistency and blended with sugar.
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