Prune

The plum is the fruit of the plum tree, a tree that has its origin in the area of ​​Persia and the Caucasus. Later its cultivation was brought to Great Britain from the Middle East, but it is believed that it was the Arabs who planted the first plum trees in the Agen region (France). Centuries later, in 1865, the Frenchman Louis Pellier introduced the plum to California. Prunes or dehydrated plums are plums subjected to a drying process. Argentina is one of the world's leading prune producers. Mendoza is the province where almost all plum cultivation is concentrated, and 90% of its production is destined for export. The main export destinations are Brazil, Spain, Russia, the United States and Chile. Argentina has a strategic position, since it produces against the season with respect to the northern hemisphere and one month ahead of Chile's offer. This fact enables a better global position as a producer of industrial plums. Argentina is, together with Chile, the great exporting country of the southern cone.

Plums are mainly composed of water, including a basic supply of minerals, vitamins and fibers. Prunes have more nutritional properties than fresh ones, since the drying process makes the natural components more concentrated. Prune is the fruit with the most antioxidant power. It is very rich in potassium and fatty acids, which is why it is highly recommended in treatments against hypertension. The dehydrated plum contains five times more fiber than the fresh plum, which makes it an effective remedy against constipation and intestinal regulation. It is also very useful to treat or prevent fluid retention, muscle problems, cough and bronchitis. Of all the varieties of plums grown in Chile, the one that is most used for dehydration is the D'Agen variety due to its high sugar level. Traditionally in Chile, the dehydration of the plum has been carried out on drying fields in the sun, thanks to the climatic conditions of the area. However, there is also a significant amount of product that is dehydrated in tunnels, achieving faster and more controlled drying. The dehydrated product is subsequently calibrated, selected and washed to start the softening process, a thermal treatment that restores the moisture level. The fruits can be marketed pitted or pitted; if so, the seed is removed using manual systems or machinery.

95% of French prune production is spread over six departments in the south-west of the country: Lot et Garonne (65% of production), Dordogne, Gironde, Tarn et Garonne, Gars and Lot. This area is known as the “pruneaux d’Agen” (Agen plums) region. In 2002, products derived from plums from this area obtained a PGI (protected geographical indication), which completes the national recognition CQC (certified quality criteria) obtained in 1996. Only plums from this region can use the appellation “pruneaux d' Agen”. These fruits are dried, packaged and transformed by the companies established in this territory. France is a major exporter of prune, with market prices higher than the main exporters. Its main destinations are Algeria, Germany, Belgium, Greece, the Netherlands, Italy and the United Kingdom.

The prized California prune was born when farmers brought the legendary d'Agen plum variety from southwestern France to the United States. The largest plum production occurs in the Sacramento and San Joaquin valleys, where almost 90% of the country's dried plums are produced. In this area the ideal conditions are given for a fruit with maximum flavor, ideal size, fine texture, high sugar content and small stone to grow; and this perfectly defines the California prune. The United States is one of the world's largest producers of dried plums. However, it does not export even half of its production, since it allocates a high percentage to the national market. Prunes are used in salads, as a snack and as an ingredient in cooking recipes. It is also used in bakery as a substitute for margarine and butter, and in filling for pasta and cakes to confer aroma and flavor.