Description

What is a Prune?

California prunes are simply sun-ripened, juicy plums that have been dried to remove some of the water. They contain the same vitamins, minerals and fiber as their fresh counterparts – with the added bonus of convenience and year ‘round availability.

All prunes are plums but not all plums are prunes. Prune plum varieties can be dried without fermenting while still containing the pits. This is not true of all varieties of plums. The California prune is an offshoot of ‘La Petite d’Agen’, a prune plum native of Southwest France. At maturity, it has a royal purple outer skin and amber colored flesh.

History:

Prunes are fruit with an ancient heritage. Western Asia, more specifically an area near the Caucasus Mountains bordering the Caspian Sea, is the recorded point of origin. From there, prunes were carried westward and eventually found their way into South Central and Western Europe and the Balkans where they have thrived ever since.

Prune trees were introduced to North American soil in 1856 by Louis Pellier, a French nurseryman who had come to California in 1848 in search of gold. After his unsuccessful mining venture, Pellier purchased land in the fertile Santa Clara Valley and went back into the nursery business.

Today the D’Agen prune coming from California is known as the California French Prune and constitutes approx. 99% of the state’s production. California produces practically all of the United States production and an average of 70% of the world supply.

Processing:

Immediately after the harvesting, the orchard ripe fruit is taken to the dehydrator yard where it is washed, placed on large wood trays and dehydrated. Three pound of fresh fruit become one pound of prunes.

From the dehydrator, the prunes go to modern packing plants where they are graded for size, inspected and put into storage to await final processing and packaging. Unlike most of the processed fruits, most prunes are still packed to order. They remain stored in what is known as ‘natural condition’ until the order comes in. Then they are rehydrated, reinspected and packaged for the customer’s order.

Since prunes store best when their moisture content has been reduced to about 21%, they are dehydrated to this degree immediately after picking. Then they remain in cool storage facilities until they are needed for further processing.

Harvest Time: Mid-August

Types:

Prunes are sold with and without pits.

To remove the pits two different processes may be used:

Ashlock Pitted is used mostly for sizes 60/70 and larger. This process leaves the body of the prune largely intact.

Elliott Pitted is used mostly for sizes 70/80 and smaller. This process leaves the prune somewhat more 'mangled'.

Growing Region:

California production is concentrated in the Sacramento, Santa Clara, Sonoma, Napa and San Joaquin Valleys. Here, the rich valley soil, the long, warm and clear growing season, abundant supply of irrigation water and the application of the most modern agricultural practices, enable the fruit to reach full maturity on the trees under continuous ideal grown conditions.

California

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Analysis*:

* Nutrition Information is based on dried and uncooked prunes.

Disclaimer: The range of values obtained through various private and government investigators are true and accurate to the best knowledge. Variations may occur due to crop differences year to year. Analysis and ranges of values obtained by various private and governmental sources may vary from actual data obtained from current and future crop years.

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Dried prunes are prepared from sound, properly matured prune plums from which the greater portion of moisture is removed by drying. The dried prunes are cleaned to assure a wholesome product; they may be treated with water or steam; and a safe and suitable preservative may be added.

Varietal types of dried prunes.

1. Type I. French; or Robe; or a mixture of French and Robe.
2. Type II. Italian.
3. Type III. Imperial; or Sugar; or a mixture of Imperial and Sugar.
4. Type IV. Any other types; or mixtures of any types other than mixtures in Type I and Type III of this section.

Styles of dried prunes.

1. Whole Unpitted--from which pits have not been removed.
2. Whole Pitted--from which pits have been removed.

Count-sizes of whole unpitted dried prunes.

1. Count-sizes of whole unpitted dried prunes. Count-sizes. Except for U.S. Grade A or U.S. Fancy, the count-sizes of dried prunes are not incorporated in the grades of dried prunes. The count-sizes of dried prunes in this subpart refer to the count (or number) of prunes per pound of dried prunes. The various sizes of dried prunes for the respective varietal types are commonly designated as follows, but may be designated by other numerical expressions:

   (1) Type I; Type IV. 30/40, 40/50, 50/60, 60/70, 70/80, 80/90, 90/100, 100/120. 120 and over.

   (2) Type II. 25/35, 35/45, 30/40, 40/50, 50/60, 60/70, 70/80, 80/90, 90/100.

   (3) Type III. 15/20, 18/24, 20/30, 30/40, 40/50, 50/60, 60/70.

2. Recommended size nomenclature. The following size nomenclature is recommended for the respective count-sizes of dried prunes:

Extra large ................. Average: Not more than 43 prunes per pound.

Large ..................... Average: Not more than 53 prunes per pound.

Medium .................... Average: Not more than 67 prunes per pound.

Small ..................... Average: Not more than 85 prunes per pound.

Grades of dried prunes.

1. U.S. Grade A or U.S. Fancy is the quality of dried prunes that, except for mixed types, possess similar varietal characteristics; that are fairly uniform in size and average 85 prunes or less per pound; that meet the applicable moisture limits in Table IV of this subpart but regardless of size and kind of packaging are reasonably uniform in moisture; and that do not exceed the total allowances and limitations for defects shown in Table I of this subpart.
2. U.S. Grade B or U.S. Choice is the quality of dried prunes that, except for mixed types, possess similar varietal characteristics; that are fairly uniform in size; that meet the applicable moisture limits in Table IV of this subpart but regardless of size and kind of packaging are reasonably uniform in moisture; and that do not exceed the total allowances and limitations for defects shown in Table II of this subpart.
3. U.S. Grade C or U.S. Standard is the quality of dried prunes that, except for mixed types, possess similar varietal characteristics; that are fairly uniform in size; that meet the applicable moisture limits in Table IV of this subpart but regardless of size and kind of packaging are reasonably uniform in moisture; and that do not exceed the total allowances and limitations for defects shown in Table III of this subpart.
4. Substandard is the quality of dried prunes that meet the applicable moisture limits in Table IV of this subpart but regardless of size and kind of packaging are reasonably uniform in moisture; and that may fail to meet other requirements for U.S. Grade C or U.S. Standard, but not more than 5 percent, by weight, of the dried prunes may be affected by mold, dirt, foreign material, insect infestation, or decay: Provided, that not more than 1 percent, by weight, of the dried prunes may be affected by decay.

U.S. Grade A or U.S. Fancy; Allowances for Defects.

U.S. Grade B or U.S. Choice; Allowances for Defects.

U.S. Grade C or U.S. Standard; Allowances for Defects

 Standard Packing for Prunes:

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