Angas Park's natural and traditional art of drying fruit is one of the only methods where the natural flavour and nutritional benefits of the fruit is not lost by today’s modern processing and refining methods. This allows us to enjoy the benefit of the best fruit all year round.
- D’Agen plums are the varieties best used for making into prunes. The plums mature on the tree until they are fully ripe and have developed their maximum sweetness.
- The plums are picked with a harvester. The harvester shakes the tree by the trunk; the fruit is caught on mats and collected in bins attached to the harvester. The fruit is then sorted for quality then washed and placed onto trays to be dried in dehydration tunnels.
- The prunes (dried plums) are then graded into various sizes in preparation for processing and packaging.
- As the plums lose so much moisture in the drying process, they are cooked in a continuous cooker for approximately 30 minutes, to replenish moisture back into the fruit to make them soft and juicy.
- The pitting process which removes the stone from the prune, the fruit then passes through a laser scanner which is used to detect pit or pit fragments that may have occurred in the pitting process.
- The now soft and juicy prunes then travel on a conveyor belt through a large cooling tunnel that gradually reduces the fruits temperature back to a level that is suitable for packaging.
- The drying process preserves the natural flavour and nutritional value of the fruit.