The apricot (Prunus armeniaca) is an economically important fruit tree cultivated across temperate regions of the world, particularly in the Mediterranean. It belongs to the same family as peaches, almonds, plums, and cherries. Apricots are consumed fresh or cooked and are commonly preserved through canning and drying. They are also widely used in making jams and for flavoring liqueurs. Rich in vitamin A and natural sugars, apricots are highly nutritious, while dried apricots are especially valued for their high iron content.Originally domesticated in China, the apricot has spread over centuries to become a globally cultivated fruit, now grown on every continent except Antarctica.
African countries grow apricots where the climate is suitable, especially in Mediterranean-type regions or highland areas with cooler temperatures and well-drained soils.Egypt, South Africa, Tunisia, Libya, Madagascar, Cameroon, and Kenya all produce apricots, with varying levels of output.Apricot production in Kenya was recorded as part of African totals in 2021, albeit much lower than in the top producers on the continent.Kenya’s apricot cultivation is still relatively niche but slowly expanding as farmers adopt it as a high-value fruit crop.
Apricots are commonly propagated by budding onto peach or apricot rootstocks, and they can be easily intergrafted with related species such as peaches and plums. The trees thrive best in well-drained, light loamy soils and prefer moderate growing conditions. Apricot trees are drought-resistant and can be remarkably long-lived, with some surviving and producing fruit for more than a century under favorable conditions.