Apricots
New York has a total of 87 acres devoted to apricot production, approximately 10 of which are located in the Hudson Valley. Apricots thrive in climates with long, hot summers and cool, wet winters making them a challenging crop for NY orchardists. The bulk of the US production is in California. The largest producers of apricots in the world are China and Turkey.Apricots mature in early summer and are harvested just as the skin changes from green to yellow before the fruit is too soft and subject to bruising. The U.S. fresh market production season is relatively short, lasting from mid-May through mid-August. However, processed apricots are typically available throughout the year.
Apricot consumption is around 1 lb per person per year, with the dried market increasing over the past several decades.
For more information about tree fruit production, please visit the Cornell Tree Fruit website at http://www.fruit.cornell.edu/tree_fruit/index.htm
Apricots for New York State
Mike Basedow, Tree Fruit Specialist
Eastern New York Commercial Horticulture
This Food and Life Sciences Bulletin from 1983 by Robert Lamb and W.C. Stiles provides information on growing apricots in New York.
Stone Fruit IPM Webinar
Mike Basedow, Tree Fruit Specialist
Eastern New York Commercial Horticulture
Presentations - 2016 Winter Tree Fruit Schools
Sarah Elone, Field Technician
Eastern New York Commercial Horticulture
Presentations given at the 2016 Commercial Tree Fruit Schools in Lake George (LG) and Kingston in the Hudson Valley (HV) are available by clicking on the following links.
The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks
Craig Kahlke, Team Leader, Fruit Quality Management
Lake Ontario Fruit Program
The information contained in this preliminary version of HB-66 has been assembled from information prepared by nearly 100 authors from around the world. The version posted here is a revised copy of a Draft made available online in November 2002 for author and public review and comment.
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