The “industrial sulfur” is actually sodium metabisulfite or E223 (preservative). According to the article, the farmers aren’t supposed to use this preservative at all, so there may be some restrictions with this specific berry.

I thought the word sulfur and dried fruit were already connected in my head, and went and checked my bag of apricots, which says they are treated with “sulfur dioxide (sulfites)”. I can’t read the whole article, but a Wikipedia search doesn’t seem to imply sodium metabisulfite is much worse than Sulphur dioxide. Both are talked about as if they are in active use all over the world. Do you have any extra detail on why this is a notable enough case to warrant an article? The paywall got me before I could find that out