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From prune to plate: processing

From prune to plate: processing. Processing. 28 processing firms 8 processing firms accounting for 80% of sales 55% private companies / 44% cooperatives / 1% growers – processing firms Average annual sales: 50,000 t of which France: 60% Export: 40%. Processing stages. Approval

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From prune to plate: processing

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  1. From prune to plate: processing

  2. Processing • 28 processing firms • 8 processing firms accounting for 80% of sales • 55% private companies / 44% cooperatives / 1% growers – processing firms • Average annual sales: 50,000 t of which • France: 60% • Export: 40%

  3. Processing stages • Approval • Grading • Storage • Rehydratation • Packaging

  4. Processing stages • Approval: allows the quality of a batch to be established. • Grading: involves classifying the prunes by size. It corresponds to the number of prunes per 500g.

  5. - Storage: the fruit is stored in warehouses kept at a constant temperature and humidity. • Rehydratation: the prunes are rehydrated by soaking them in water at 75/80° for 15 to 30 minutes. Agen prunes then have a 35% moisture content to provide the tenderness that today’s consumers demand. • Packaging: this may take different forms: 50g, • 250g, 500g, 1kg, sachets, trays, cartons, boxes, • baskets, etc.

  6. The various grades The usual descriptions for prune grades are: - grade 33-44 – “giant” = 33 to 44 prunes per 500g. - grade 44-55 – “very large”. - grade 55-66 – “large”. - grade 66-77 – “average”. Only prunes in these 4 categories may be called “Pruneaux d’Agen”. - grade 77-88 – “cooking prunes”. - grade 88-99 – “small cooking prunes”.

  7. The different forms of prunes • “Traditional” rehydrated prunes • Tender or extra-moist prunes • Half-baked prunes • Organic prunes • With or without stones • Flavoured (orange, vanilla, etc.) • Prune-based specialities (confectionary, etc.) • Juices • Cream-based desserts • Alcohol, etc.

  8. A tense economic climate • European Union financial support for the prune industry has been regularly scaled down with total disengagement scheduled for 2013. • Production costs are constantly rising: drying (40% of expenses) in particular, takes the brunt of energy price hikes. • Tough international competition, especially from countries with low production costs (Chile, Argentina). • Lower consumption since the 2008 financial crisis coupled with lower sale prices. 8

  9. The industry’s reactions • Improving competitiveness by cutting production costs (orchards and drying). • Better quality owing to the modernisation of production techniques and the awarding of the PGI. Protecting this high quality (work ongoing with the SCL – Labo33), together with an inter-professional communication strategy. • Highlighting the nutritional values of Agen prunes. • Diversifying markets by innovation. 9

  10. A guarantee of authenticity, nutritional benefits • Two spearheads of the industry’s protection and win-back plan: • Ensuring traceability of the geographical origins of prunes to prevent any fraud on Agen prunes. • Proving the beneficial effects of Agen prunes on certain chronic or metabolic diseases in line with major public health concerns. 10

  11. Thank you for your attention

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