Welcome to SAMRIOGLU (www.samrioglu.com) HAZELNUTS, DRIED FRUITS & CHESTNUTS EXPORT TO THE WHOLE WORLD Company founded by Sadettin SAMRIOGLU in 1940, is one of old manufacturer and trader companies that specializes in the Hazelnuts. SAMRIOGLU Family has been manufacturing and exporting Akcakoca quality Natural Hazelnuts for three generation. SAMRIOGLU Co is very active in foreign trade, supply customers all around the world also with Organic Hazelnuts, Dried Fruits and Chestnuts. Those are the other products we are very specialized in. Our innovative approach to business, working with serious manufacturer business partners in their field and presenting unbeatable advantages to Global Buyers has enabled SAMRIOGLU to become highly respected supplier name in Hazelnuts and Dried Fruits sector. We are quality-oriented company, apply the rules of HACCP and ISO 9001:2000 for the best quality products in accordance with the International Food Standards. Not only guaranteed top product quality, we offer you also multi-level reliability, friendly business relations, accurate service and timely delivery. Key Export Products: Natural Hazelnuts Organic Hazelnuts Roasted & Blanched Hazelnuts Sultanas Dried Apricots Dried Figs Fresh Chestnuts Frozen Peeled Chestnuts Sweet Apricot Kernels Pine Nuts Chickpeas Poppy Seeds Other Nuts (Industrial, Conventional and Organic)

2. Apricots, dried
General:
Product information
Packaging
Transport
Container transport
Cargo securing
Risk factors and loss prevention:
Temperature Odor
Humidity/Moisture Contamination
Ventilation Mechanical influences
Biotic activity Toxicity / Hazards to health
Gases Shrinkage/Shortage
Self-heating / Spontaneous combustion Insect infestation / Diseases

3. Product information
Product name
German Aprikosen, getrocknet
English Apricots, dried
French Abricots séchés
Spanish Albaricoques secados
Scientific Prunus armeniaca
CN/HS number * 0813 10 00
(* EU Combined Nomenclature/Harmonized System)

4. Product description
The apricot (rose family, Rosaceae) comes originally from China and the
region between the Caspian and the Black Seas and is the stone fruit of the
apricot tree. It is 4 - 8 cm in size.
The flesh of fully ripened apricots is yellow to deep orange in color, juicy and
extremely delicious. Fruits with a high water content have a low sugar content
and little flavor.
Dried apricots are a type of dried fruit. Apricots (whole, stoned, or as halves)
are dried to a water content of 22%, either naturally (air or sun drying) or in
drying plants. Apricot "slabs", which are made from overripe fruit which has
fallen from the tree, are a particularly sweet and distinctive product.
In order to extend storage life and prevent fermentative browning, which
rapidly results in darkening of the fruit, the apricots are treated with sulfur
vapor (sulfur dioxide, SO2).
Apricots are the most sensitive of all dried fruits.

5. Quality / Duration of storage
Californian apricots are graded as follows [2]:
slabs: fallen fruit
standard: smallest fruits
choice: selected fruits
extra choice: particularly selected fruits
fancy: large fruits
extra fancy: particularly large fruits
jumbo: extra large fruits
The maximum duration of storage for dried apricots is as follows:
Temperature Rel. humidity Max. duration of storage Source
0 - 7°C 60 - 70% up to one year [1]
below 8°C 75% several years [5]

6. Intended use
Dried apricots are used in the confectionery and bakery industries, but
are generally enjoyed raw. They are also an ingredient of trail mix.
Figures
(Click on the individual Figures to enlarge them.)
Figure 1 Figure 2 Figure 3

7. Countries of origin
This Table shows only a selection of the most important countries of
origin and should not be thought of as exhaustive.
Europe Turkey, Spain
Africa South Africa
Asia Iran, Pakistan
America Argentina, Chile, USA
Australia Australia

8. Packaging
Dried apricots are packaged in, among other things, 12.5 kg cartons, 12
or 14 kg boxes and 70 kg bags.
When packaged in corrugated or millboard cartons, the product should
be transported on pallets. The packaging size should be so selected that
the dimensions of the individual area modules or area module multiples
are conformed to the conventional pallet sizes (800x1200 mm and
1000x1200 mm) and cargo units may thus be produced.

9. Transport
Symbols
General cargo Temperature-controlled
Means of transport
Ship, railroad, truck
Container transport
Standard containers / refrigerated containers are used, subject to
compliance with lower limits for water content of goods, packaging and
container flooring.

10. Cargo handling
Since the packages are sensitive to impact, appropriate care must be
taken during cargo handling.
In damp weather (rain, snow), the cargo must be protected from
moisture, since this may lead to mold, rot, fermentation and tackiness.
Stowage factor
3.10 m³/t (flat linen fabric bag) [1]
1.56 m³/t (13 kg paperboard cartons) [1]
Stowage space requirements
Cool, dry, good ventilation if required

11. Segregation
Oil crayon, marker pen, mats, jute coverings, fiber rope, thin fiber nets
Cargo securing
In order to ensure safe transport, the cargo must be stowed and secured
in the means of transport in such a manner that it cannot slip or shift
during transport. If loss of volume and degradation of quality are to be
avoided, the packages must not be damaged by other articles or items of
cargo.

12. Risk factors and loss prevention
RF Temperature
Dried apricots require particular temperature, humidity/moisture and possibly
ventilation conditions (SC VI) (storage climate conditions).
Precise details should be obtained from the consignor as to the storage
temperature to be maintained.
Designation Temperature range Source
5 - 20°C [1]
Favorable travel temperature 0 - 7°C [4]
8°C [5]
At temperatures < -2°C, there is a risk of spoilage, while possible mite growth

13. is inhibited at temperatures < 10°C.
At temperatures > 20°C, fruit sugar forms on the fruits, so hardening and
discoloring them. Such crystallized fruits may, however, be reconditioned in
steam.
Chemical reactions proceed rapidly at temperatures between 25 and 30°C.
When exposed to heat, dried apricots turn a blue-black color.
RF Humidity/Moisture
Dried apricots require particular temperature, humidity/moisture and possibly
ventilation conditions (SC VI) (storage climate conditions).
Precise details should be obtained from the consignor as to the relative
humidity to be maintained.

14. Humidity/water
Designation Source
content
60 - 70% [1]
Relative
humidity 60 - 70% [4]
75% [5]
22 - 23% [1]
Water content 22% (untreated) [5]
25% (sulfured) [5]
Maximum
equilibrium
65% [1]
moisture
content
Dried apricots should be protected from all forms of moisture (seawater, rain,
condensation water). A relative humidity > 70% results in tackiness, mold
growth and yeast growth.

15. At relative humidities < 60%, the apricots become tough and hard, so making
them largely unsuitable for eating raw.
Direct contact with water in particular results in swelling and mold growth.
The product should be protected from sweat with dunnage .
The steep gradient of the sorption isotherm for dried apricots indicates the
strong hygroscopicity of these dried fruits. At a water content of 22%, dried
apricots are at equilibrium with 65% relative humidity.
Figure 4
Avoid exposure to moisture as the product is strongly hygroscopic and
moistening may result in swelling and mold growth. Contact with water may
also initiate a fermentation process in the fruit. Once initiated, such a
fermentation process is irreversible and, despite starting from a single point,
finally spreads throughout the entire cargo.

16. RF Ventilation
Dried apricots require particular temperature, humidity/moisture and possibly
ventilation conditions (SC VI) (storage climate conditions).
If the product is at "shipping dryness", i.e. if there is no risk of degradation by
mold etc. due to water content, ventilation is not required. If this is not the
case, the following ventilation measures should be implemented:
Recommended ventilation conditions: air exchange rate: 6 changes/hour
(airing)
Lack of ventilation in conjunction with heat and incorrect stowage result in the
formation of fruit sugar, hardening and discoloration and increase the fruit's
susceptibility to pests.

17. RF Biotic activity
Dried apricots display 3rd order biotic activity .
They belong to the class of goods in which respiration processes are
suspended, but in which biochemical, microbial and other decomposition
processes still proceed.
RF Gases
No risk.
RF Self-heating / Spontaneous combustion
Chemical reactions proceed rapidly at temperatures > 25°C. Considerable
syrup formation and self-heating may be the result.

18. RF Odor
Active Dried apricots have a slight,
behavior pleasant odor.
Passive Dried apricots are highly odor-
behavior sensitive and should not be stowed
in the vicinity of onions and other
alliaceous vegetables as their
essential oils cause odor-tainting.
RF Contamination
Active Excessive temperatures and
behavior excessively high stacking
(pressure) may result in the
formation of syrup, which may
contaminate other goods.
Passive Dried apricots are extremely
behavior sensitive to contamination.

19. RF Mechanical influences
The packages must be secured appropriately in the hold or container so that
they cannot move during transport. In the case of container transport, it is also
important for the goods to be secured in the door area so that they cannot fall
out of the container when the doors are opened.
Pressure, combined with exposure to heat, brings about candying,
agglomeration, syrup formation and fermentation.
RF Toxicity / Hazards to health
Mite infestation may cause gastrointestinal conditions if the product is eaten.
Inhalation of mite dust may cause asthma attacks and frequent contact with
mites may result in skin conditions.
Treatment with sulfur dioxide (SO2) must be indicated.

20. RF Shrinkage/Shortage
Weight losses may occur due to drying of the product and the release of water
vapor.
RF Insect infestation / Diseases
Exposure to heat and moisture may result in mite infestation, which may make
the apricots inedible and cause severe gastrointestinal conditions. Mite
infestation may be determined by examination with a magnifying glass: mites
may be distinguished from crystallized glucose because they are whitish, slow
moving dots. Development from the egg to imago (sexually mature insect)
takes approx. 10 days.
Heat and moisture make dried apricots susceptible to pests. They may be
infested by cockroaches, moths (dried fruit moth, meal moth and tobacco
moth), beetles (sap beetles, sawtoothed grain beetles and flour beetles), rats,
mice and ants.
Source : The Transport Information Service (TIS) from the German Insurance
Association (GDV e.V.)

21. WE SUPPLY THE FINEST DRIED APRICOTS

22. SIX GOOD REASONS FOR
CHOOSING SAMRIOGLU:
• Wide range of products; Dried Apricots, Dried
Figs, Raisins and Hazelnutkernels
( Conventional and Organics )
• Competitive prices
• Guaranteed product guality
• Flexibility with customer needs
• Professional Customer Relations
• Financially Strong and Technically advanced
Manufacturer business partners we cooperate.

24. Our Commitments & Values
Our Commitments to our esteemed Customers :
We believe that our customers come first, and that you are entitled to
expect excellent customer service from us. We strive to give you
this through personal accountability and professional commitment,
working with you to ensure that our products and services meet
your needs.
Our Corporate Values are:
• Guaranteed Product Qaulity
• Multi-Level Reliabilitiy
• Flexibility with Customers needs
• Competitive prices
• Timely delivery
• Accurate service before and after sale

25. Please contact us now!
Attn: Mr. Aytac SAMRIOGLU (Int’l Sales)
Tel: +90 212 863 01 74
Fax: +90 212 8631719
Mail: info@samrioglu.com