Malatya Apricot Varieties: Hacıhaliloğlu, Kabaaşı, Hasanbey and Others
Malatya's main apricot varieties: Hacıhaliloğlu, Kabaaşı, Hasanbey, Soğancı and Çataloğlu — the drying/table distinction and its relevance for wholesale buyers.
Behind Malatya’s apricot growing lies not a single fruit but multiple traditional varieties that have been selected in the region over decades and carried down to today. Names such as Hacıhaliloğlu, Kabaaşı, Hasanbey, Soğancı and Çataloğlu are frequently heard in the dried apricot trade, but knowing the difference between these varieties usually stays at the level of the grower or local trader. In this guide, from a wholesale buyer’s perspective, we compile each variety’s tendency toward drying or table use, its kernel characteristics, and its place in dried apricot production. We already covered, in general, the climate and soil factors that make Malatya apricot different in our Why Is Malatya Apricot Different? article; here the focus is directly a variety-by-variety technical reference.
Why Is Variety Information Important?
In day-to-day dried apricot trade, calibre (No: 1, No: 2…) generally comes to the forefront, because it is the actual unit of buying and selling. However, the variety behind the calibre is the underlying layer that determines the fruit’s natural tendencies — aroma intensity, kernel structure, ripening period. Two lots of the same calibre may have a slightly different character when they come from different varieties. For this reason, variety information is a useful reference point especially for buyers looking for a specific profile.
Main Varieties: Characteristics and Use
The region’s leading varieties can be summarised as follows, with their basic characteristics and usage tendencies:
| Variety | Characteristic | Use |
|---|---|---|
| Hacıhaliloğlu | Balanced sweetness and intense aroma when dried; kernel tends to be sweet | The most classic and best-known drying variety; one of the region’s main-season varieties |
| Kabaaşı | Defined in the Ministry of Agriculture’s variety registry as medium-sized (approximately 30-35 g); kernel is sweet and not attached to the flesh | A productive and widely grown variety |
| Hasanbey | Large and showy fruit structure | Can be used for both table and drying purposes; not as dominant as Hacıhaliloğlu and Kabaaşı |
| Soğancı, Çataloğlu, Kadıoğlu, Çöloğlu and other local varieties | Generally grown in a narrower area | Do not stand out as much as Hacıhaliloğlu and Kabaaşı in large-volume drying production; they show the region’s variety richness and its adaptability to microclimate |
The general character of dried apricot is largely determined by Hacıhaliloğlu; the kernel can also be used as a snack and as a raw material for confectionery (Sweet Apricot Kernel).
The Relationship Between Variety and Geographical Indication
All of these varieties are part of the origin identity known as “Malatya Kayısısı” and protected by a geographical indication. It should be noted that the registration works on the basis of regional origin, not variety — that is, the geographical indication does not cover a single variety, but the whole of the apricot grown in Malatya. We covered the details of this subject in our Why Is Malatya Apricot Geographically Indicated? article.
For a Wholesale Buyer, Which Variety Serves Which Purpose?
In practice, the wholesale purchasing decision is generally made not on the basis of variety name, but on the basis of final calibre and quality class, because lots coming from different varieties within the same calibre band can be mixed together. Still, as a general tendency:
| Variety | Demand It Stands Out For |
|---|---|
| Hacıhaliloğlu | Snack and gourmet-pack demand seeking aroma intensity |
| Kabaaşı | Upper-calibre demand prioritising size and yield |
To determine your exact calibre requirement, you can review our Sizing and Calibre Guide; once you’ve identified the product that suits your needs, you can request a firm quote from our Malatya-origin portfolio. You can reach all our products from our products page.
Frequently Asked Questions
Which apricot variety is grown the most in Malatya?
Hacıhaliloğlu and Kabaaşı are known as the two most widely grown varieties in the region and the ones most used in dried apricot production. Hacıhaliloğlu is traditionally regarded as the standard for drying, while Kabaaşı stands out for its larger, higher-yielding structure.
Which apricot variety has sweet kernels?
Kernel sweetness varies by variety; some traditional varieties such as Hacıhaliloğlu are known to tend toward sweet kernels, and these kernels can also be used as a snack. Some varieties such as Kabaaşı likewise have sweet kernels, while in some varieties the kernel tends to be bitter and is used more for industrial/cosmetic purposes.
What is the difference between table and drying apricot varieties?
Varieties suited to drying are generally fruits with a high dry-matter ratio that retain their flesh and aroma when dried. Table varieties, on the other hand, are more suited to fresh consumption and may generally have a juicier structure. Most of the main varieties in Malatya have essentially been selected and developed for drying purposes.
How does variety difference affect a wholesale purchasing decision?
Since variety can affect the fruit's calibre, aroma intensity and ripening schedule, the preference may change depending on the target market. However, in wholesale purchasing the main determinant is generally the final calibre (No: 1 - No: 8) and quality class; variety information is considered as a complement to this.
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