Etat des lieux général
Turkey is the world’s leading producer of apricots, with almost 700,000 tonnes produced each year. Second comes Iran (almost 400,000 tonnes) and third Uzbekistan (290,000 tonnes). France, meanwhile, ranks seventh among global producers, with 165,000 tonnes in 2012.
Apricots are the seventh most consumed fruit in France, behind apples, oranges, bananas, clementines, peaches and melons.
That represents 3.8kg of apricots consumed per household per year.
Apricots are in season from June to August.
The price of a kilo of apricots is around €4.10 (July 2013).
A third of French apricot production is exported, representing 55,000 tonnes each year.
Europe is the main export destination, with more than 90% of exported volumes.
By country, Germany alone receives 42% of French apricot exports, representing just over 23,000 tonnes each year. Italy takes second place (17%). Then come Switzerland (8%) and Belgium (7%).
France is Europe’s second largest producer of apricots, just behind Italy (230,000 tonnes produced each year). The two countries account for approximately 65% of the total volume produced in Europe. Spain, with 100,000 tonnes, and Greece, with approximately 70,000 tonnes, take third and fourth place among producer countries.
In all, almost 600,000 tonnes of apricots are produced each year in Europe.
160,000 tonnes of apricots are produced on average each year.
Apricots rank fifth among fruit varieties produced in France, behind apples, pears, peaches and nectarines.
66% of French production remains in France (13% of which goes to industry).
France has approximately 32,000 acres of apricot plantations.
National apricot production represents 5700 full-time equivalent jobs.
99% of production is located in the south of France. The three leading producer regions are Provence-Alpes-Côte-D’azur (18%), Languedoc-Roussillon (23%) and Rhône-Alpes (58%).
Each region has its own variety of apricot: Languedoc-Roussillon mainly produces Rouge du Roussillon, Bergeron and Orange de Provence are grown in the Rhône valley, while Orangered and Bergarouge are mainly found in Provence-Alpes-Côte-d’Azur.
Rouge du Roussillon soon to have its own AOP
Producers have been campaigning for 20 years to have their own Protected Appellation of Origin (AOP) for the Languedoc-Roussillon region’s “Rouge du Roussillon”. They will soon achieve their goal, since the National Institute for Appellations of Origin (INAO) has approved the AOP, which should appear on packaging from 2014. Approximately 5000 tonnes of this apricot variety are produced each year. The Rouge du Roussillon AOP will be the first French appellation for an apricot.
Apricot in all its forms
They can be eaten fresh, in a tart, as juice, in a clafoutis, in jam, pureed, dried or as a cordial, and sometimes with savoury dishes such as rabbit or chicken… Apricots can be eaten in every form!
Particularly popular with sports lovers for the energy they provide, apricots are rich in vitamin A, antioxidants, fibre and iron, and low in calories (approximately 30Kcal per apricot!). To be consumed without moderation!
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