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Apricot: The Sunny Fruit and Gold of the East

• Name etymology: The name traveled from the Latin praecoquus ("early-ripening") through the Arabic al-birquq. In China it is called "huangli" (yellow plum), and in Europe it is known as the "Armenian apple" (Prunus armeniaca), as the fruit reached the Mediterranean via Armenia.
• Ancient roots and Alexander the Great: The origin of the apricot is associated with China (3000 BC) and Central Asia. It reached Europe thanks to the campaigns of Alexander the Great, becoming one of the most valuable acquisitions of ancient horticulture.
• Botanical kinship and hybrids: The apricot is a member of the Rosaceae family, a close relative of the peach and the plum. Unique hybrids exist: the "black apricot" (a cross with cherry plum) and apriums (a cross with plum).
• Music in the wood (Rare fact): The famous Armenian duduk is made from apricot wood — an instrument with a unique sound, recognized as a UNESCO masterpiece of world heritage.
• Concentrate of health: The apricot is a champion in beta-carotene content. When dried (kuraga — without the pit, uryuk — with the pit), the concentration of beneficial substances grows almost 10-fold compared with the fresh fruit.
• World leaders (2022-2024): Turkey remains the leader (803,000 tonnes). In second place is Uzbekistan (451,263 tonnes), followed by Iran (305,932 tonnes) and Italy (230,080 tonnes). In Europe, France and Spain also close the list of notable producers.
• The apricot tree — the "tree of wisdom" (Rare fact): In ancient China, apricot groves often surrounded schools. It was believed that the aroma of a blooming apricot stimulates memory and helps in the study of sciences.
• Product history (1920-1970): Industrial processing began in the 1920s, but the real breakthrough came in the 1970s with the advent of the Bag-in-Drum standard. Flash sterilization made it possible to preserve the bright orange color without preservatives.