In this workshop, the Ministry of Food, Agriculture and Livestock, TAGEM-Apricot Research Institute, İnönü University and GÖKSER Makina San. Tic. Ltd. Şti., TÜBİTAK MAM Energy Institute and Chemical Technology Institute, TAGEM-Apricot Research Institute, İnönü University and GÖKSER Makina San. Tic. Ltd. Şti. were informed about the controlled and homogeneous sulfurization unit and solar energy supported drying systems with a capacity of 1 ton designed for hygienic and fast drying with the aim of producing high quality dried apricots with standard features established in the field of Malatya Apricot Research Institute Directorate within the scope of TARAL 1007 project titled "Development of Sulfurization, Drying and Storage Systems for High Quality Dried Apricot Production" carried out by TÜBİTAK MAM Food Institute between 2014-2017.

Representatives from apricot producers, industrial organizations, exporters' associations, Chamber of Agriculture and Malatya Commodity Exchange, academicians and Anna Boulova, Secretary General of Frucom (European Federation of the Trade in dried fruit & edible nuts, processed fruit & vegetables, processed fishery products, spices, honey) attended the international workshop organized to disseminate the project results.

Under the moderation of Mustafa Ay, TÜBİTAK KAMAG Group Coordinator, a panel on 'Dried Apricot Problems and Solution Suggestions' was held with the participation of Dr. Ferda Seyhan, Project Coordinator from TÜBİTAK MAM GE, Prof. Dr. Uygun Aksoy, Advisor to Aegean Exporters Union, Gürsel Özbey, President of Malatya Commodity Exchange, Gökhan Kızılcı, Head of Horticultural Research Department, General Directorate of Agricultural Research and Policies.

After the workshop, a field visit was made with the participants to the sulfurization and drying facility established in the field of Malatya Apricot Research Institute Directorate.

Thanks to the world's first prototype sulfurization system and hygienic, fast drying unit that can perform homogeneous sulfurization in apricots of different varieties and maturity levels, product loss during traditional production will be avoided, income from exports will be increased with the increase in standardization and quality, the nutritional properties of our dried apricots will be better preserved and competitiveness in international markets will increase. The developed systems can also be used in sulfurization and drying of other vegetables and fruits.