Short answers, pulled from the story.
The apricot was domesticated in Central Asia and China thousands of years ago, not in Armenia as the specific epithet armeniaca suggests. Genetic studies confirm this origin, overturning early scholarly beliefs that the fruit was born in Armenia.
Apricot kernels contain amygdalin, a poisonous compound that releases cyanide when ingested. Bitter apricot kernels contain about 5% amygdalin, which corresponds to 0.3% cyanide, while sweet kernels contain about 0.9% amygdalin, corresponding to 0.05% cyanide.
In 2023, world production of apricots reached 3.7 million tonnes, with Turkey leading the global market with 20% of the total. The countries following Turkey in production include Uzbekistan, Iran, Italy, and Algeria.
The apricot tree is hardy in USDA zones 5 through 8 and can tolerate winter temperatures as cold as 20 degrees Celsius below zero if healthy. Plant breeders have developed cold-hardy hybrids like the black apricot to help the tree survive harsh winters in regions like Siberia and North America.
In China, the apricot is associated with education through the concept of the apricot altar and with medicine through traditional uses of its kernels. The apricot is the national fruit of Armenia, where it mostly grows in the Ararat plain and is often depicted on souvenirs.