CROP NEWS Yo u r h a r v e s t a n d m a r k e t n e w s o n r a w m a t e r i a l s APRICOTS - GREECE June 2026 IT’S HERE IN THE SOUTH WE forget far too often that experience comes AS YOU WILL HAVE UNDERSTOOD, because with age—through repetition, through...
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CROP NEWS Yo u r h a r v e s t a n d m a r k e t n e w s o n r a w m a t e r i a l s APRICOTS - GREECE June 2026 IT’S HERE IN THE SOUTH WE forget far too often that experience comes AS YOU WILL HAVE UNDERSTOOD, because with age—through repetition, through correcting mistakes, and through at Brousse we believe that a pastry-grade unpeeled apricot produced in continually refining one’s approach until, over time, the right path is southern Greece is fundamentally different from one produced in the found. It is not said often enough, but an apricot campaign lasts, at north—where all the country’s other factories are located—we have best, fifteen days. Within this short window, a manufacturer bears decided, starting with this harvest, to officially state the origin of our the considerable responsibility of ensuring that every detail is under production on all lids across all our brands and for all 3/1, 5/1, and 5 control. Yet it is precisely these details that make all the difference in kg
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