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Morocco apricots contribute2.6% of the world’s apricot production. In 2017, the country produced 112,538 tonnes of apricots. The plant was initially grown in Armenia and China from where it spread to the rest of the world. The apricot plant grows in temperate regions, more specifically Mediterranean areas.

Apricots belong to the Rosaceae family of plants, and its botanical name is Prunus armeniaca. The fruit exists in over 50 varieties. The tree requires sufficient amounts of water to grow and produce a good yield. They also grow in well-drained loamy soils with temperatures of 2-7°C. The standard varieties grown in Morocco include the local seed planted genotypes and those propagated by cultivators (Canino and Del Patriarca).

The plant takes periods of 3 to 4 years from planting time to reproduction\fruit-bearing. The fruit contains a seed known as a stone that is planted to give rise to the plant, and it is only edible when roasted and poisonous when eaten raw. The apricot plant is small, spreading with bright green, ovate leaves, and it can live for over 100years under right conditions.

Apricots are a rich source of beta-carotene\ vitamin A, fibre, iron and potassium. The apricot tree is highly adaptive with ability to stand extreme cold temperatures of -32°C. Warm conditions are more favourable for the maturation of the fruits.  

The Morocco apricot is 2.5 cm in diameter and is eaten as fruit while fresh, cooked, dried fruit is also common as well as juiced fruit. The fruit is also used in the production of jellies, jams and chutneys.

In Morocco, harvesting of apricots begins during June through November. Collection of apricots takes place when they are fully ripe. As the fruit matures, it changes colour from green to yellowish-orange and slightly soft. The harvesting doesn’t happen at once as they ripen for approximately 2weeks. Collection of apricots is carried out manually. The ripe fruit is quite delicate, and the collecting and storage process is handled delicately. 

The fruit is stored in a single layer, and they can go up to a maximum of 3weeks under cool, dry conditions. For prolonged periods, the fruit is stored refrigerated at -5°C to 0°C and humidity levels of 90-95%. Apricots are not to be stored with other fruits that might induce the development of fungus through h release of ethylene (ripening factor). The apricot fruit is commonly dried for preservation. The drying leads to a higher concentration he nutrients such as potassium, iron, vitamins A and E. 

After harvesting, the fruit is sorted, graded and packaged in thin-film and trays of different weights. The major importing countries include the United Kingdom, Switzerland, Russia, Franc,e and Germany.

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