Gheisi (Whole Dried Apricoat)
08131000Apricot is the ripe fruit of the apricot tree with the scientific name Prunus armeniaca of the Rosacea family. Gheisi (Whole Dried Apricoat) is the dried fruit of a type of apricot that is cut along its natural groove and dried after pitting.
Product Classification:
Gheisi (Whole Dried Apricoat) Classification | ||
Classification | Quantity per 1000 grams | |
Extra Large | Whole Dried Apricoat | Less than 100 pieces |
Half Dried Apricoat | Less than 200 pieces | |
Large | Whole Dried Apricoat | Between 100 to 130 pieces |
Half Dried Apricoat | Between 200 to 260 pieces | |
Medium | Whole Dried Apricoat | Between 131 to 165 pieces |
Half Dried Apricoat | Between 261 to 330 pieces | |
Small | Whole Dried Apricoat | More than 166 pieces |
Half Dried Apricoat | More than 166 pieces | |
Product Technical Specifications:
Gheisi (Whole Dried Apricoat) Technical Specifications | |||
No. | Characteristics | Unit | Measurement Limit |
1 | Taste and Smell | - | Natural |
2 | Impurity | - | Negative |
3 | The Effect of Mold | - | Negative |
4 | Insect Damage | - | Negative |
5 | Foreign Material | - | Negative |
6 | Pest Infestation | - | Negative |
7 | Moisture | Weight percentage | Max 22 |
8 | Unripe Apricots | Unit percentage | Max 3 |
9 | Damaged Apricots | Unit percentage | Max 5 |
10 | Sulfuric Anhydride Residue | mg/kg | Max 2000 |
11 | Acid-Insoluble Ash | Weight percentage | Max 0.1 |
Microbiology:
Microbiology of Gheisi (Whole Dried Apricoat) | ||
No. | Characteristics | Measurement Limit (CFU/g) |
1 | Total count of microorganisms | 103 |
2 | Coliforms | 10 |
3 | Mold | 102 |
4 | Yeast | 102 |
5 | Escherichia coli | Negative |
6 | Salmonella in 25 grams | Negative |
Maximum tolerated level of Aflatoxin:
Maximum tolerated level of Aflatoxin (µg/kg) | |||||
No. | Product Name | Aflatoxins | Ochratoxin | ||
B1 | Total B1+B2+G1+G2 | M1 | A | ||
1 | Gheisi (Whole Dried Apricoat) | 5 | 15 | - | 10 |
Storage Conditions: Gheisi (Whole Dried Apricoat) should be stored in a dry and cool place. The suitable storage temperature for storing Gheisi (Whole Dried Apricoat) is between 0 and 5 degrees Celsius. If stored in proper conditions, it can be stored for 12 months.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
Pesticide Residues:
The residual amount of pesticides should be according to the national standard of Iran No. 13117.
Maximum Limit of Heavy Metals:
Product Name | Maximum Tolerance of Heavy Metals (mg/kg) | ||||
Lead (Pb) | Cadmium (Cd) | Mercury (Hg) | Arsenic (As) | Tin (Sn) | |
Gheisi (Whole Dried Apricoat) | 0.1 | - | - | - | - |
Further Details 1
Ochratoxin, aflatoxin and pesticide residue tests can be performed upon the request of the buyer or destination country.
| Serving Size | 100g |
|---|---|
| Calories | 241 |
| Total Fat 0.5g | 1% |
| Sodium 10mg | 0% |
| Total Carbohydrate 63g | 23% |
| Dietary Fiber 7.3g | 26% |
| Protein 3.4g | 7% |
| Iron 2.7mg | 15% |
| Calcium 55mg | 4% |
| Potassium 1162mg | 25% |
