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ts, peaches, and cherries in de- creasing order. By comparison, in .. dried fruit production only raisins are producedin larger quantities than prunes: 3,0 tons of raisins and 1,0 tons of prunes in1 (. 4.1.3.1 Prunes Dehydrated to moisture content of 1%3%, plums are usually called prunes . Sun drying of plums/prunes is the most common drying technique, there is growing tendency to use articial drying, especially in tunnel and belt dryers. The French, Imperial, andSugar cultivars are the most used varieties of prunes in North America, especially inCalifornia, which contribute approximately 7% of the total world production (. Good 6 Grabowski et al. quality prunes are initially dipped in cold or hot water and spread in single layer on the drying trays. Drying time ranges from 2 to 3 with hot air temperature in the tunnelaround 7 . The nal product has moisture content of about 1% (..). According to Raoult ( countercurrent tunnel drying of prunes takes 1 when temperatureof the air at the inlet to the tunnel is 5 C6C and at the exit around 7 . Linear velocity of hot air is maintained at about 3 / at the tunnel inlet and 6 / at the exit from the tunnel. Dry good quality prunes of 2%2% moisture (..) are produced. Other dry prune products are also commercially available. Low-moisture prunes have 4% moisture (..) after vacuum second-step drying. Dry prune akes, nuggets,granules, and dices are ingredients used in the bakery and confectionary industries. 4.1.3.2 Apricot Apricot is primarily sun dried to 1%2% moisture (..); however, small part is dried articially. Iran, the United States, Australia, Spain, and the Republic of South Africa arethe major producers of dry apricot. As with the apple, two different types of dry fruits are produced: evaporated apricot with water content about 2% (..) and low-moisture apricot with 5% moisture (..). For evaporated apricot, fruits fully ripened on the tree are harvested, pitted, and cut into halves; loaded into wooden trays;