Apricots have been usually cultivated in the southern part of Korea. The ones harvested at Baekun mountain in Gwangyang, Jeollanam-do have the best reputation. Baekun Mountain, skirted by Seomjin river, is know as the clean habitat where rare living things growing in wild places. The apricots cultivated in Gwangyang are juicy, fragrant, and delicious. They turn red if it exposed to the sun; and when they grow to the length of 33mm to 45mm it is time to harvest them and make processed foods. So popular are Korean apricots at home and in Japan that every year the stock runs out.
There are three types of apricot grown in Gwangyang: Namgo apricots, Gapjuchoeso, and Cheongmae (green apricots). Namgo apricots are for making jangajji, apricot teas, and liquor; and Gapjuchoeso is for liquor and tea. Cheongmae, the Japanese favorite, is for pickle, liquor, and tea. Juicy and mild, they sell well as processed foods.
Korean apricots have been cultivated to the tune of 7,900 tons annually by 2,626 farms in Gwangyang. The amount is about 28% of all apricots cultivated in Korea and 45% of apricots cultivated in Gwangyang.
Suhyang Apricot farm, one of the biggest apricot farms in Gwangyang, grows its apricots irrigated by natural spring water that containing minerals such as calcium, iron, and magnesium in fruit-bearing soil. Each apricot tree is given a personal ID so that it can be monitored during the growing period.
Lee Hyeong-jae, President of Suhyang Apricot farm, said: "When out new apricot factory is built, we are going to sell and export our processed products such as salt jangajji."