Cultivation

Approximately one half of the global production of apricots is harvested in Asia. The fruit tree is sensitive to frost but is tolerant of dryness and heat. In Europe, the fruit is cultivated most often in Mediterranean countries. One of the largest production areas world-wide is found in Turkey. The cultivation of apricots also is tradition in Hungary and Austria. In the Wachau region of Austria, where the fruit is known as "marille", a special variety of the fruit is grown. Commercial labelling of this fruit as a Wachau-marille is protected under EU law.

In Germany, satisfactory yields are obtained only in wine regions with a mild climate.

Utilisation

Apricots are eaten raw or are processed into:

• fruit preserves
• marmalade
• schnapps
• persipan, a sweet paste made from apricot seeds
• the filling of Austrian specialties, such as "Marillenknödel" (dumplings) and Sachertorte

Gene technology: aims of research and development

Agronomic traits

Resistance to pathogens

• Virus resistance to the plum pox virus

Field trials with GM apricots

The Austrian University of Natural Resources and Applied Life Sciences in Vienna has developed a variant of apricot that is virus resistant. The plant has been tested under isolated field conditions. In the "Saran-Haus", a type of greenhouse, the plants are exposed to environmental climatic conditions but are prevented from spreading. To date, no open field trials have taken place.