Apricot
Technical regulations cover construction, cultivation management, harvesting and treatment of apricots. Apricots have a high respiration rate, are sensitive to temperature and ethylene, and lose moisture easily, requiring rapid cooling and humidity control.
Prices, specifications and international trade for apricot under HS 080910.
Apricot Price
Published reference · Jul 1, 2026
Apricot is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
Explore apricot pricesApricot Exports and Imports
Spain led reported apricot exports in 2025, at $202M.
Compare apricot exporting countriesApricot Specifications and Quality
Apricot grading factors include Maturity and firmness and Appearance and shape.
Grading Factors
Quality assessment for apricot considers Maturity and firmness and Appearance and shape.
- Maturity and firmness
Apricots must be mature but not soft, overripe, or shriveled.
- Appearance and shape
Fruit must be well formed, free from decay, cuts, skin breaks, worm holes, limb rubs, russeting, growth cracks, dirt, scab, scale, hail, bruises, disease, insects or mechanical damage.
Common Defects
Recorded defects for apricot include Decay, Cuts and skin breaks, and Worm holes.
- Decay
Presence of rot or fungal decay in the fruit.
- Cuts and skin breaks
Physical cuts, breaks, or wounds on the fruit skin.
- Worm holes
Holes caused by insect infestation.
- Limb rub damage
Surface damage resulting from contact with branches or other limbs.
Apricot Facts and HS Code
Apricot belongs to fresh fruit within produce, nuts, spices and food ingredients. Its customs classification covers HS 080910.
Apricot HS Code
| Product type | Raw |
|---|---|
| Form | Fresh |
| Position in the chain | Primary |
| Category | Fresh fruit — Produce, nuts, spices and food ingredients |
| HS codes | 080910 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Apricot storage guidance: Maintain relative humidity 90-95% and temperature around -0.5 °C during storage.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Maintain relative humidity 90-95% and temperature around -0.5 °C during storage. |
| Production methods | Farmed |
Packaging
Typical apricot packaging includes Numerical count package and Minimum size package.
- Numerical count package
Packages marked with a count; individual fruit may not vary more than one‑quarter inch in diameter.
- Minimum size package
Packages labeled with the minimum diameter of the smallest apricot, expressed in whole and eighth inches (e.g., 1‑1/2 inches min.).
Uses & Risks
Apricot is used in Fresh consumption and Industrial processing.
End Uses
- Fresh consumption
Sold as fresh fruit for direct eating
- Industrial processing
Processed into dried apricots, jams, puree and other food products
Uses and Related Commodities
| Downstream industries | Food processing |
|---|---|
| Leading origins | Afghanistan, Algeria, Greece, Iran, Italy, Pakistan, Spain, Tajikistan, Türkiye, Uzbekistan |
Sourcing risks
| Risk | Mitigation |
|---|---|
Sharka (Plum Pox Virus) DiseaseHigh Sharka, caused by Plum Pox Virus, is a viral disease transmitted by aphids that can severely reduce yield and fruit quality. | Use certified virus‑free nursery stock, plant resistant varieties where available, and control aphid vectors through monitoring and targeted treatments. |
Pesticide residues Food safetyMedium Widespread use of insecticides can lead to pesticide residues on apricot fruit, posing a food safety concern for consumers. | Adopt integrated pest management, enforce residue limits, and use certified low‑residue cultivation practices. |
Insecticide resistance and pest resurgence PestMedium Intensive insecticide applications can create resistance in pest populations and lead to pest resurgence, undermining control efforts. | Implement pesticide rotation, employ integrated pest management, and conduct regular resistance monitoring. |
Ecological imbalance from pesticide use SustainabilityMedium Heavy reliance on chemical pesticides contributes to ecological imbalances and environmental degradation in apricot production areas. | Promote environmentally sustainable practices, reduce chemical inputs, and encourage biological control methods. |
Apricot Questions
- What are the grading criteria for fresh apricots?
- U.S. No. 1 shall consist of apricots of one variety which are mature but not soft, overripe, or shriveled and which are well formed, free from decay, cuts, skin breaks, worm holes and free from damage caused by limb rubs, russeting. This standard specifies the technical requirements for the construction, cultivation management, harvesting and treatment of apricots.