Dried Fruit Quality Grades: Turkish Fig, Apricot & Raisin Classification

Key takeaways

• Dried fruit quality grades in Turkey follow structured classification systems — figs are graded 1 through 5 by size, colour, and defect tolerance; apricots by numbered classes with strict SO2 and moisture limits; raisins and sultanas by type designations tied to berry size, colour, and stem content.
• Grade directly determines end-use and price: Grade 1 Turkish figs command 40-60% premiums over Grade 3, and the gap widens further against industrial grades — specifying the wrong grade wastes margin or delivers product your customer will reject.
• International standards (UNECE, Codex Alimentarius) provide the baseline, but Turkish export grading often exceeds these minimums — buyers should reference both the international standard code and the Turkish commercial grade in purchase orders.
• Every grade parameter is measurable and auditable: size in millimetres, moisture by calibrated meter, SO2 by Monier-Williams distillation, defects by visual sort percentage — your Certificate of Analysis should report each one explicitly.
• Geothermal-dried product is emerging as a distinct premium tier across all three categories, with measurably lower processing damage and higher nutrient retention compared to conventional hot-air grades.

Introduction

Dried fruit quality grades determine everything downstream in a B2B procurement chain — pricing, shelf placement, regulatory clearance, and ultimately whether your customer reorders or switches suppliers. For buyers sourcing dried fruit quality grades from Turkey, understanding the classification systems for figs, apricots, and raisins is not optional background knowledge; it is the operational foundation of every purchase order, specification sheet, and quality dispute resolution.

Turkey is the world's largest exporter of dried figs (over 80% of global trade) and dried apricots (65-70%), and ranks among the top five producers of raisins and sultanas. This concentration of production volume means that Turkish grading conventions effectively set the global benchmark. When a European retailer specifies "Grade 2 dried fig," they are referencing the Turkish classification system whether or not they state it explicitly.

This guide provides the complete technical reference for B2B buyers: grade-by-grade specifications with real numbers for size, moisture, defect tolerance, colour, and price; defect classification tables; international standards mapping; and practical guidance on writing grade-specific purchase orders. For a broader overview of sourcing dried fruit from Turkey, see our wholesale dried fruit sourcing guide.

Why grading matters in B2B dried fruit trade

Grading is not a formality — it is the mechanism that converts a biological product with natural variation into a tradeable commodity with predictable specifications. Without grading, every shipment is a gamble. With grading, buyers and sellers share a common language that reduces disputes, enables futures pricing, and allows quality-differentiated market positioning.

Price-quality correlation across grades

The price spread between the top and bottom grade of a single dried fruit product can exceed 100%. In Turkish dried figs, Grade 1 (Lux) product typically trades at 2.0-2.5x the price of Grade 5 (Processing) by weight. This is not arbitrary — it reflects measurable differences in size, appearance, defect rate, and the labour cost of sorting to tighter tolerances.

For procurement managers, the implication is clear: specifying grade too loosely leaves money on the table or invites grade substitution. Specifying grade too tightly increases cost and may create supply constraints during poor harvest years. The optimal grade specification balances your end-use requirements against market availability and cost. Our sample evaluation checklist provides a structured framework for this assessment.

Grade determines application — retail, food service, ingredient

Each grade tier maps to a distinct market channel:

• Grade 1 (Premium/Lux): Retail shelf in developed markets — Japan, South Korea, Northern Europe, premium US natural food. Product must be visually flawless, uniformly sized, and meet the strictest aflatoxin and pesticide limits.
• Grade 2 (Standard): Mainstream retail, organic private label, European supermarket own-brand. Minor cosmetic variation acceptable. This is the volume sweet spot for most B2B buyers.
• Grade 3 (Food service): Trail mix, bakery inclusion, food service bulk, cereal topping. Functionality matters more than appearance. Size variation and moderate defects are tolerated.
• Grade 4-5 (Industrial/Processing): Paste, puree, powder, confectionery filling, animal feed supplement. Product will be chopped, ground, or otherwise transformed — visual grading is largely irrelevant.

Understanding this mapping prevents the common procurement error of buying premium-grade product for an industrial application (waste of margin) or buying industrial-grade product for retail (waste of time, as it will fail incoming QC).

Turkish dried fig grading system

Turkish dried figs are graded under the Turkish Standards Institution (TSE) standard TS 541 and align with UNECE Standard DDP-14 for Dried Figs. The grading system evaluates five primary parameters: fruit size (measured by count per kilogram and minimum diameter in millimetres), colour uniformity, skin integrity, sugar crystallisation, and defect percentage.

The Aydin province Sarilop (Smyrna-type) cultivar dominates export volumes and serves as the reference cultivar for all grade specifications. For a deep dive into the fig trade specifically, see our wholesale dried figs quality guide.

TABLE 1: Turkish Dried Fig Grades — Complete Specification

| Grade | Min. Size (mm) | Count/kg | Max Defect (%) | Moisture Range (%) | Colour Standard | Typical FOB Price Tier | |-------|----------------|----------|----------------|--------------------|-----------------|-----------------------| | Grade 1 (Lux) | 24+ | 35-55 | ≤ 5 | 22-26 | Uniform golden-amber, no dark spots | USD 5.50-7.50/kg | | Grade 2 (AA) | 22-24 | 55-70 | ≤ 8 | 22-26 | Light amber, minor variation | USD 4.50-6.00/kg | | Grade 3 (A) | 20-22 | 70-90 | ≤ 12 | 22-28 | Amber to light brown, moderate variation | USD 3.50-4.80/kg | | Grade 4 (B) | 18-20 | 90-120 | ≤ 18 | 22-28 | Mixed amber-brown, heavy sugar bloom ok | USD 2.80-3.80/kg | | Grade 5 (C) | < 18 | 120+ | ≤ 25 | 20-30 | No restriction | USD 1.80-2.80/kg |

Grade 1 and Grade 2 combined account for approximately 25-35% of total annual production in a normal harvest year. Grade 3 represents the largest single volume segment at 30-40% of output. Grades 4 and 5 absorb the remainder, with Grade 5 increasingly channelled into fig paste, powder, and geothermal-dried fruit products where further processing adds value.

Grade specifications per UNECE DDP-14

The UNECE Standard DDP-14 for Dried Figs establishes three marketing classes: Extra Class, Class I, and Class II. These map approximately to the Turkish commercial system as follows:

• Extra Class corresponds to Turkish Grade 1 (Lux) — subject to the strictest tolerances for size uniformity, absence of blemishes, and colour consistency.
• Class I covers Turkish Grades 2-3 — permits minor defects that do not affect general appearance or keeping quality.
• Class II encompasses Turkish Grades 4-5 — allows fruit that does not qualify for higher classes but meets minimum quality requirements for human consumption.

The practical difference: Turkish commercial grading is more granular (five tiers versus three), which gives B2B buyers finer control over specification. When writing purchase orders for international trade, reference both systems — for example, "Turkish Grade 2, equivalent to UNECE DDP-14 Class I."

Lerida vs Aydin figs — origin impact on grade

Within Turkey, the production region affects both grade distribution and market perception:

Aydin Sarilop (Smyrna-type): The global benchmark. Aydin's microclimate produces figs with 55-65% total sugars, soft texture, and the characteristic honey-amber colour that defines Grade 1. The Buyuk Menderes river valley alluvial soils contribute mineral complexity that competing origins cannot replicate. Roughly 70% of Turkey's export-grade figs originate from Aydin and its satellite districts (Germencik, Nazilli, Incirliova).

Lerida-type figs: A second cultivar grouping found in the southern Aegean. Lerida figs tend toward slightly smaller average size and a marginally darker colour profile, which means they concentrate in Grades 2-4 by volume. However, select Lerida lots can achieve Grade 1 specifications and are often blended with Sarilop in commercial packs.

Bursa Siyahi (Black fig): A distinct variety from the Marmara region with deep purple-black skin and a rich, jammy flavour. Bursa figs follow their own grading convention and command a 10-20% premium in European gourmet channels. They are not directly comparable to Sarilop grades.

Common defects and their grade impact

Defects in dried figs fall into three categories: biological (insect damage, mould), physical (cracks, sugar crystallisation, deformation), and chemical (aflatoxin, off-flavour). Each defect type has specific tolerance thresholds per grade. For detailed aflatoxin limits by market, see our aflatoxin and mycotoxin market guide.

TABLE 2: Fig Defect Classification and Grade Tolerances

| Defect Type | Description | Grade 1 Max (%) | Grade 3 Max (%) | Grade 5 Max (%) | |-------------|-------------|-----------------|-----------------|-----------------| | Insect damage | Visible entry holes, larvae, frass | 0 | 2 | 5 | | Mould (surface) | Visible mould growth on skin | 0 | 1 | 3 | | Skin cracks | Tears or splits in skin > 5 mm | 1 | 5 | 12 | | Sugar crystallisation (heavy) | White crust covering > 50% of surface | 2 | 8 | No limit | | Deformed/flattened | Shape deviation from normal fig form | 1 | 4 | 10 | | Smeared/dirty | Soil, dust, or processing residue on surface | 0 | 2 | 5 | | Off-colour | Dark spots, scorch marks, blackening | 1 | 5 | No limit | | Fermented | Sour odour, alcohol-like off-flavour | 0 | 0 | 2 |

These tolerances are cumulative within each grade — total combined defects must not exceed the maximum defect percentages shown in Table 1. Fermented figs are rejected from Grades 1 through 4 entirely; only Grade 5 allows a minimal 2% tolerance for fermentation, and even then, such lots are typically diverted to industrial extraction rather than food use.

Dried apricot quality classification

Turkish dried apricots — sourced overwhelmingly from the Malatya basin in eastern Anatolia — are classified by four quality grades (No. 1 through No. 4) based on fruit diameter, colour, sulphur dioxide content, moisture, and sugar concentration. Malatya province accounts for over 80% of Turkey's apricot production and an estimated 65-70% of global dried apricot exports.

TABLE 3: Dried Apricot Quality Classes — Full Specification

| Grade | Size (mm diameter) | Max SO2 (mg/kg) | Moisture (%) | Colour (descriptive) | Sugar Content (Brix approx.) | Typical FOB Price | |-------|-------------------|-----------------|--------------|---------------------|-----------------------------|--------------------| | No. 1 (Jumbo) | ≥ 30 | 2,000 (sulphured) | 20-25 | Bright orange, uniform | 50-55 | USD 5.80-7.50/kg | | No. 2 (Standard) | 24-30 | 2,000 (sulphured) | 20-25 | Orange, minor variation | 48-53 | USD 4.50-6.00/kg | | No. 3 (Medium) | 18-24 | 2,000 (sulphured) | 20-28 | Pale orange to amber | 45-52 | USD 3.20-4.80/kg | | No. 4 (Industrial) | < 18 | 2,000 (sulphured) | 20-30 | Mixed, amber-brown | 42-50 | USD 2.00-3.50/kg | | Organic (unsulphured) | Mixed (20-35) | 0 (no SO2) | 18-24 | Dark brown to black | 55-62 | USD 6.50-9.50/kg | | Sun-dried Natural | Mixed (18-30) | 0 (no SO2) | 16-22 | Dark brown | 58-65 | USD 5.00-7.00/kg |

The SO2 limit of 2,000 mg/kg for sulphured apricots aligns with both EU Regulation (EC) No 1333/2008 and Codex Alimentarius Standard CODEX STAN 130-1981 for dried apricots. Buyers targeting health-conscious or organic channels should note that unsulphured apricots are naturally dark brown — this is not a defect but the result of enzymatic browning (Maillard reaction) in the absence of sulphite treatment.

Malatya apricot — world benchmark

Malatya's dominance in dried apricots mirrors Aydin's in dried figs, and for similar reasons: ideal geography, cultivar specialisation, and generations of processing infrastructure. The Kabaaasi cultivar grown in Malatya produces an apricot with exceptionally high sugar content (natural Brix 18-22 in fresh fruit), firm flesh that dries without collapsing, and a distinctive sweet-tart flavour profile.

Malatya apricots are harvested in July-August, primarily by tree-shaking onto collection nets. Post-harvest processing diverges into two streams:

1. Sulphured: Fruit is exposed to sulphur dioxide gas (SO2) for 12-24 hours, which preserves the bright orange colour, inhibits enzymatic browning, and extends shelf life to 18-24 months. This is the dominant commercial format, accounting for roughly 70% of export volume.
2. Natural/organic: Fruit is dried without SO2 treatment, producing a dark brown product with higher concentrated sugar content and a more intense, caramel-like flavour. Natural apricots have a shorter shelf life (12-18 months) and are priced at a premium in organic and health-food channels.

Sun-dried vs sulphured grades

The choice between sulphured and unsulphured apricots is a specification decision, not a quality judgment:

• Sulphured (bright orange): Preferred for mainstream retail where visual appeal drives purchase. SO2 residue must stay below 2,000 mg/kg (EU/Codex limit). Some destination markets (notably Japan and select GCC states) apply lower limits of 1,500 mg/kg — verify before shipping.
• Sun-dried natural (dark brown): Required for organic certification under EU 2018/848 and USDA NOP. No SO2 permitted. Higher natural sugar concentration (55-65 Brix vs 48-55 for sulphured) because less moisture is retained. Lower yield per kilogram of fresh fruit, which drives the price premium.
• Geothermal-dried: Processed at controlled temperatures of 40-55 degrees C using geothermal energy. Produces a colour intermediate between sulphured and natural (golden-amber), with measurably higher vitamin A and C retention than conventional tunnel drying at 65-80 degrees C. Read the detailed geothermal drying parameters and nutrient retention data.

Geothermal-dried: the emerging premium grade

Geothermal drying is creating a new tier in the apricot grading hierarchy. Traditional grading assumes either sulphured or natural processing — geothermal-dried apricots do not fit neatly into either category because they achieve colour retention without SO2 (or with reduced SO2 levels of 200-500 mg/kg) through lower, more uniform drying temperatures.

Arovela's geothermal-dried apricots from the Sindirgi field demonstrate 35-50% higher vitamin C retention compared to conventional tunnel-dried equivalents. For buyers positioning products in the "clean label" or "minimal processing" space, geothermal-dried apricots offer a compelling differentiation story. Explore the full geothermal vs conventional comparison.

Raisin and sultana grading

Turkish raisins and sultanas are classified under TSE TS 3410 and align with UNECE Standard DDP-02 for Dried Grapes. Turkey is a top-five global producer of raisins and sultanas, with production concentrated in the Aegean region (Manisa, Izmir, Denizli) for sultanas and Southeastern Anatolia (Gaziantep, Sanliurfa) for darker raisin varieties.

TABLE 4: Raisin and Sultana Grade Specifications

| Parameter | Standard Type I | Standard Type II | Choice / Fancy | Substandard | |-----------|----------------|-----------------|----------------|-------------| | Berry size (mm) | ≥ 8 | 6-8 | ≥ 9 | < 6 | | Moisture (%) | ≤ 15 | ≤ 16 | ≤ 14 | ≤ 18 | | Stem content (%) | ≤ 1.0 | ≤ 1.5 | ≤ 0.5 | ≤ 3.0 | | Sugar content (Brix) | 65-72 | 62-68 | 72-78 | 55-65 | | Total defects (%) | ≤ 5 | ≤ 8 | ≤ 3 | ≤ 15 | | Colour (sultana) | Light golden-amber | Medium amber | Uniform light gold | Dark/mixed | | Colour (raisin) | Dark brown-black | Dark brown-black | Uniform dark brown | Mixed, bleached | | Foreign matter (%) | ≤ 0.5 | ≤ 1.0 | ≤ 0.25 | ≤ 2.0 | | Typical FOB Price | USD 2.40-3.20/kg | USD 1.80-2.60/kg | USD 3.00-4.00/kg | USD 1.20-1.80/kg | | Typical application | Retail, cereal, snack | Bakery, food service | Premium retail, confectionery | Industrial, extract |

Turkish sultana vs American Thompson

Turkish sultanas (primarily Sultani Cekirdeksiz / Sultanina variety from Manisa-Izmir) and American Thompson Seedless raisins (from California's San Joaquin Valley) compete directly in global markets but differ in processing and flavour profile:

Turkish sultana: Dipped in potassium carbonate solution before sun-drying to accelerate the process and preserve the golden-green colour. The result is a lighter-coloured, slightly tangier raisin with a chewy texture. Turkish sultanas dominate European and GCC markets and typically trade at 15-25% below California Thompson pricing.

American Thompson Seedless: Sun-dried on paper trays without chemical dipping, producing a darker, more caramelised flavour. California raisins benefit from strong brand recognition in North America and Japan but carry higher production costs due to labour, water, and land expenses.

For B2B buyers, the practical difference is price and colour: if your end product requires a light golden raisin (cereal topping, premium trail mix, confectionery), Turkish sultanas are the default specification. If dark, caramel-flavoured raisins are required, natural Thompson or sun-dried Turkish raisins are appropriate.

Organic vs conventional grading differences

Organic raisins and sultanas follow the same dimensional and moisture grading as conventional product but with additional constraints:

• No synthetic dipping agents: Organic sultanas cannot use potassium carbonate or sulphite dips for colour preservation. This produces a darker product, which may shift the visual grade downward even when size and defect parameters meet premium specifications.
• No synthetic pesticide residues: Maximum Residue Limits (MRLs) are effectively zero for synthetic pesticides. Organic product is tested against the EU 2018/848 or USDA NOP organic standard, whichever applies to the destination.
• Traceability and segregation: Organic lots must be physically segregated from conventional at every stage — field, drying, storage, transport. This adds cost and limits blending flexibility.
• Certification body alignment: Buyers must verify that the exporter's organic certification body is recognised by the destination country. Read our organic certification guide for dried fruit exporters for the full list of accepted bodies by market.

Premium for organic over conventional at equivalent grade is typically 30-50%, driven by lower yields, higher labour costs, and certification overhead.

Cross-product comparison matrix

The following matrix provides a high-level comparison across all three product categories, useful for buyers sourcing multiple dried fruit types from a single origin and looking for volume consolidation opportunities.

TABLE 5: Cross-Product Grade-Price Matrix

| Product | Premium Grade | Standard Grade | Industrial Grade | Price Ratio (Premium = 100) | |---------|--------------|---------------|-----------------|----------------------------| | Dried fig (Aydin Sarilop) | Grade 1: USD 5.50-7.50/kg | Grade 3: USD 3.50-4.80/kg | Grade 5: USD 1.80-2.80/kg | 100 / 65 / 38 | | Dried apricot (Malatya, sulphured) | No. 1 Jumbo: USD 5.80-7.50/kg | No. 2: USD 4.50-6.00/kg | No. 4: USD 2.00-3.50/kg | 100 / 79 / 42 | | Dried apricot (organic, unsulphured) | No. 1 Organic: USD 7.50-9.50/kg | No. 2 Organic: USD 6.50-8.00/kg | No. 4 Organic: USD 4.00-5.50/kg | 100 / 86 / 59 | | Sultana (Manisa, golden) | Choice/Fancy: USD 3.00-4.00/kg | Type I: USD 2.40-3.20/kg | Substandard: USD 1.20-1.80/kg | 100 / 80 / 43 | | Raisin (Thompson Seedless) | Choice: USD 2.80-3.60/kg | Type I: USD 2.20-3.00/kg | Substandard: USD 1.00-1.60/kg | 100 / 81 / 40 |

Key observation: the premium-to-industrial price ratio is remarkably consistent across products — premium grades trade at roughly 2.0-2.5x the price of industrial grades. This consistency is a function of the sorting economics: achieving lower defect tolerances requires more labour-intensive visual sorting and size grading, and the cost of that sorting is proportional to the product value regardless of the specific fruit.

For buyers building multi-product procurement from Turkey, the strategic implication is that grade consistency across your portfolio is more important than optimising each product individually. A supplier capable of delivering Grade 2 figs reliably will typically deliver No. 2 apricots and Type I sultanas at equivalent consistency. Review our wholesale options for multi-product sourcing, or request a consolidated quote.

UNECE and Codex standards reference

International dried fruit grading is governed by two primary bodies: the United Nations Economic Commission for Europe (UNECE) Working Party on Agricultural Quality Standards, and the Codex Alimentarius Commission (a joint FAO/WHO body). Understanding how these standards map to Turkish commercial grades is essential for writing internationally recognised purchase specifications.

TABLE 6: International Standards Reference

| Standard Code | Issuing Body | Products Covered | Grade Categories | Key Parameters | Year Last Updated | |---------------|-------------|-----------------|-----------------|----------------|-------------------| | UNECE DDP-14 | UNECE | Dried figs | Extra, Class I, Class II | Size, colour, defect %, moisture | 2022 | | UNECE DDP-02 | UNECE | Dried grapes (raisins, sultanas, currants) | Extra, Class I, Class II | Berry size, moisture, stem %, defects | 2021 | | CODEX STAN 130-1981 | Codex Alimentarius | Dried apricots | Extra, Class I, Class II | Size, SO2, moisture, colour, defects | 2017 (amended) | | CODEX STAN 67-1981 | Codex Alimentarius | Raisins | Grade A, Grade B, Grade C | Moisture, sugars, defects, foreign matter | 2019 (amended) | | TSE TS 541 | Turkish Standards Institution | Dried figs | Grade 1-5 (Lux through Processing) | Size, count/kg, colour, defects, moisture | 2023 | | TSE TS 3410 | Turkish Standards Institution | Sultanas and raisins | No. 7 through No. 11, plus quality tiers | Berry size, colour, moisture, stem, defects | 2022 |

How international standards map to Turkish grading

The UNECE three-tier system (Extra, Class I, Class II) is less granular than Turkish commercial grades. The approximate mapping:

For dried figs:

• UNECE Extra Class = Turkish Grade 1 (Lux)
• UNECE Class I = Turkish Grades 2-3
• UNECE Class II = Turkish Grades 4-5

For dried grapes (raisins/sultanas):

• UNECE Extra Class = Turkish Choice/Fancy
• UNECE Class I = Turkish Standard Type I
• UNECE Class II = Turkish Standard Type II and Substandard

For dried apricots (Codex STAN 130):

• Codex Extra Class = Turkish No. 1 (Jumbo)
• Codex Class I = Turkish No. 2 (Standard)
• Codex Class II = Turkish No. 3-4 (Medium and Industrial)

When writing purchase orders for cross-border trade, always reference both the international standard and the Turkish commercial grade to eliminate ambiguity. For example: "UNECE DDP-14 Class I, corresponding to Turkish Grade 2 (AA), minimum 22 mm diameter."

Grade certificates and export documentation

Every Turkish dried fruit export shipment should be accompanied by:

1. Quality/Grade Certificate: Issued by the exporter's quality control department or a third-party inspection agency. Specifies the commercial grade, size class, and any deviation from standard tolerances.
2. Certificate of Analysis (CoA): Laboratory report covering moisture, water activity, SO2 (for sulphured products), aflatoxin levels, pesticide residue screen, and heavy metals. Must be from an ISO 17025-accredited laboratory. Learn how to read and verify a CoA in our CoA reading guide.
3. Phytosanitary Certificate: Issued by the Turkish Ministry of Agriculture and Forestry. Required by virtually all destination countries.
4. Health Certificate: Issued by the Turkish Ministry of Health. Required for EU, GCC, and most Asian markets.
5. Organic Certificate: If applicable, issued by the exporter's organic certification body with transaction certificate specific to the shipment lot.
6. EUR.1 Movement Certificate: For EU-bound shipments under the Turkey-EU Customs Union, enabling duty-free import for processed agricultural products.

View our complete certifications portfolio for the full list of Arovela's quality and compliance credentials.

How to specify grades in purchase orders

Getting the grade specification right in your purchase order is the single most effective way to prevent disputes, returns, and costly re-grading at destination. Vague specifications such as "good quality dried figs" or "standard apricots" are an invitation for grade substitution.

Writing grade-specific PO language

A properly written dried fruit purchase order grade specification includes:

For dried figs:

"Turkish dried figs, Sarilop (Smyrna-type) cultivar, Aydin origin, Grade 2 (AA) per TSE TS 541, equivalent to UNECE DDP-14 Class I. Minimum size 22 mm diameter, maximum 70 count/kg. Moisture 22-26%. Total defects not to exceed 8%. No visible mould, no fermented fruit, maximum 2% insect damage. Aflatoxin B1 < 4 ug/kg, total aflatoxins < 10 ug/kg per Commission Regulation (EC) 1881/2006."

For dried apricots:

"Turkish dried apricots, Malatya origin, Kabaaasi cultivar, Grade No. 1, sulphured. Minimum 30 mm diameter. SO2 residue not to exceed 2,000 mg/kg. Moisture 20-25%. Colour: uniform bright orange per approved reference sample. Sugar content minimum 50 Brix."

For sultanas:

"Turkish sultanas, Manisa origin, Standard Type I per TSE TS 3410, equivalent to UNECE DDP-02 Class I. Minimum 8 mm berry size. Moisture not to exceed 15%. Stem content not to exceed 1.0%. Total defects not to exceed 5%. Colour: light golden-amber."

Key elements that prevent disputes:

• Cultivar and origin — eliminates substitution with lower-value varieties.
• Grade number AND standard reference — removes ambiguity about which grading system applies.
• Measurable parameters with numbers — size in mm, moisture in %, defects in %, contaminants in ug/kg or mg/kg.
• Reference to approved sample — the gold standard for colour and appearance specifications.
• Regulatory limit references — ties the specification to enforceable legal thresholds.

Visual reference samples and tolerance bands

The most reliable way to lock in a grade specification is through approved reference samples:

1. Request pre-shipment samples from the supplier — minimum 500 g per grade under consideration. Evaluate against the specifications in Tables 1-4 above using our dried fruit sample evaluation checklist.
2. Approve a reference sample in writing and retain a sealed duplicate at both buyer and seller locations. This becomes the visual benchmark for colour, size, and appearance disputes.
3. Define tolerance bands around measurable parameters. Industry standard is plus or minus 2% for moisture and defect percentages, and plus or minus 1 mm for size.
4. Specify the inspection protocol — who inspects (buyer, seller, independent third party), when (pre-shipment, at loading, at destination), and which standard the inspection follows.

For first-time purchases, insist on third-party pre-shipment inspection by an agency such as SGS, Bureau Veritas, or Cotecna. The cost is typically USD 300-600 per container and provides independent verification against your PO specification before the goods leave Turkey.

FAQ

What is the most common dried fig grade exported from Turkey?

Grade 2 (AA) is the volume leader in Turkish dried fig exports, accounting for an estimated 30-40% of total export tonnage by weight. Grade 2 occupies the commercial sweet spot — it delivers good visual presentation (suitable for mainstream retail shelving in EU, GCC, and North American markets), while its slightly wider tolerances for minor colour variation and surface sugar compared to Grade 1 mean significantly better availability and lower per-kilogram cost. Most European supermarket own-brand programmes specify Grade 2 as the minimum, and many food-service distributors find that Grade 2 meets their quality threshold without the premium pricing of Grade 1 Lux. For buyers entering the market, Grade 2 from Aydin-origin Sarilop figs is the default starting specification. Explore our wholesale dried fruit sourcing guide for availability and MOQ details.

Can I mix grades in a single shipment?

Yes, mixed-grade shipments within a single container are standard practice in Turkish dried fruit exports and are regularly accommodated by suppliers. The key requirement is physical segregation: each grade must be packed separately with clear labelling (grade, lot number, net weight, production date) on every carton or sack. Most exporters palletise by grade within the container to prevent cross-contamination during transit. You can also mix products — for example, Grade 2 figs and No. 1 apricots and Type I sultanas in the same 20-foot or 40-foot container. Mixed shipments are common for distributors serving multiple market segments. The documentation (CoA, grade certificate) must be issued per grade and per lot. Check our wholesale options for multi-product container configurations.

How does organic certification affect grading?

Organic certification adds a parallel compliance layer on top of standard grade classification but does not replace it. An organic dried fig is still graded Grade 1 through Grade 5 by size, colour, and defects — the organic status relates to how the fruit was grown and processed (no synthetic pesticides, no synthetic SO2, no irradiation, traceable chain of custody from field to pack). The practical impact on grading is threefold. First, organic sultanas and apricots cannot use chemical dipping or sulphuring, which affects colour — organic product tends to be darker, which may shift the visual grade downward. Second, organic lots have lower yields and smaller production volumes, which can constrain availability at the top grades. Third, the organic premium (typically 30-50% over conventional at the same grade) makes it uneconomical to use organic product for industrial-grade applications. Read our detailed organic certification guide for exporters for accepted certification bodies by destination market.

What is the price difference between Grade 1 and Grade 3 figs?

The Grade 1 to Grade 3 price spread for Turkish dried figs typically ranges from 40% to 60%, depending on the harvest year, seasonal supply conditions, and order volume. In concrete FOB Izmir terms for the 2025-2026 season, Grade 1 Lux Aydin Sarilop figs trade at approximately USD 5.50-7.50 per kilogram, while Grade 3 trades at USD 3.50-4.80 per kilogram. The premium reflects three cost drivers: first, Grade 1 requires more intensive hand-sorting to achieve the 5% maximum defect tolerance versus 12% for Grade 3; second, Grade 1 figs must be uniformly large (24 mm minimum, typically 35-55 count per kilogram), which restricts the available pool; third, demand for Grade 1 is concentrated in high-value markets (Japan, South Korea, premium EU retail), which supports pricing power. For most food-service and ingredient applications, the quality difference between Grade 1 and Grade 3 does not justify the premium — Grade 3 is the better value proposition. Request a quote with your specific grade requirements for current season pricing.

How do I verify the grade on arrival?

Grade verification at destination follows a structured inspection protocol that any trained quality inspector can execute. First, check the external documentation: the CoA, grade certificate, and phytosanitary certificate should all reference the same lot number and grade designation that appears on your purchase order. Second, conduct visual inspection of a statistically representative sample — pull cartons from at least three different pallet positions in the container (front, middle, rear) to detect any loading-sequence variation. Third, measure the objective parameters: count per kilogram (weigh 1 kg, count the pieces), diameter with calipers, moisture with a calibrated moisture meter (target accuracy plus or minus 0.5%), and defect percentage by sorting a 1 kg sample into conforming and non-conforming piles. Fourth, compare colour against the approved reference sample retained from the pre-shipment approval stage. If any parameter deviates beyond the tolerance band specified in your PO, document the variance with photographs and notify the supplier within the contractually agreed claims period (typically 7-14 days from container discharge). For aflatoxin and SO2 verification, send samples to a local ISO 17025-accredited laboratory. Our CoA reading guide explains exactly which lab parameters to check.

Source graded dried fruit from Turkey

Arovela supplies Grade 1 through industrial-grade dried figs, apricots, and sultanas from verified Turkish origins — Aydin for figs, Malatya for apricots, Manisa for sultanas. Every lot ships with a full CoA, grade certificate, and the export documentation stack required for EU, US, and GCC market access. Our geothermal-dried fruit range adds a premium processing tier with measurable nutrient retention advantages.

Whether you are specifying a single product at a single grade or building a multi-product consolidated container, we provide grade-specific pricing, pre-shipment samples, and independent inspection coordination.

Request a quote with your grade specifications, target volume, and destination market. We respond with FOB pricing, sample availability, and lead time within 48 hours.

Explore related resources:

• Wholesale dried fruit sourcing guide
• Wholesale dried figs quality guide
• Bulk apricot powder sourcing guide
• Certifications portfolio