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  • Commodity Fact Sheet Dried Plums€¦ · 3. Have the students bring in one or two of their favorite brownie, cake or cookie recipes and rewrite the recipe using dried plum puree (see
2
08/11 This is one in a series of fact sheets composed by the California Foundation for Agriculture in the Classroom (CFAITC). For additional educational materials: CFAITC, 2300 River Plaza Drive, Sacramento, CA 95833-3293 (916) 561-5625 (800) 700-AITC Fax: (916) 561-5697 Email: [email protected] Website: www.LearnAboutAg.org ©2011 California Foundation for Agriculture in the Classroom. All rights reserved. How Produced – A tree starts to bear fruit four to six years after planting and reaches its full production capacity (150 to 300 pounds of raw fruit per year) sometime between its eighth and twelfth year in the ground. The tree will continue to bear quality fruit on a commercial basis for about 30 years. By mid-August, the orchards are ready for harvesting, which gen- erally takes about 30 days. Har- vest time is determined by fruit ripeness, since plums are one of the few fruits allowed to fully tree ripen before they are picked. Today, the majority of California’s dried plums are machine harvest- ed. The fruit is shaken off the tree and transferred via conveyor belt into bins which then go to the de- hydrator. The orchard ripe fruit is washed, placed on wooden trays and dehydrated—three pounds of fresh fruit then become one pound of dried plums. From the dehydrator, the dried plums go to packing plants where they are graded for size, inspected and stored to await final processing and packaging. Unlike the majority of pro- cessed fruits, most dried plums are packed to order. With each order, plums are re-hydrated, sterilized, put through a final inspection and packaged for shipping. History – Louis Pellier, a Frenchman, introduced dried plums to the United States in 1856 after an unsuccessful gold min- ing venture in California. He established an orchard in Santa Clara Valley which became a great success. As the seasons turned, Pellier’s patient work began to bear fruit, and the Cali- fornia dried plum industry was born. The development of the transcontinental railroad in 1869 increased the market for dried plums across the nation. In 1905, California dried plum grower Martin Seely tried to remedy a labor shortage by bringing 500 monkeys to the Santa Clara Valley from Panama to pick dried plums. Seely organized them into crews of 50 (with a human supervisor overseeing each crew) and set them to work in the fields. While the monkeys were reliable at picking the fruit, they also ate every plum they picked. In 1941, America’s involvement in World War II provoked the heaviest buying of dried fruit in history. However, the war years were challenging for farmers—farm labor shortages, limited inventories of supplies and farm equipment, and rising costs all took their toll. Varieties – Not all plum variet- ies can be dried. The high sugar content of the California variety allows it to be dried without fer- mentation occurring around the pit. The California variety is an off shoot of La Petite d’Agen, a plum native of Southwest France. Today’s California dried plum ac- counts for 99 percent of the Unit- ed States dried plum production because it has ideal characteris- tics for drying. Commodity Value – California supplies more than 50 percent of the world’s supply of dried plums from over 60,000 bearing acres. Approximately 65,000 tons of dried plums are exported annually to more than 60 different countries. In 2008, California produced 130,000 tons of dried plums, valued at $196 million. Top Producing Counties – Most dried plums are grown in the Sacramento and San Joaquin valleys where the rich soil and the long, warm and clear growing season provides ideal growing conditions. The leading counties are Sutter, Butte, Yuba, Tehama, Glenn and Tulare. Nutritional Value – California dried plums are a high-energy snack that provides antioxidants, potassium and fiber. These nutrients may help reduce the risk of some chronic diseases. Dried plums have a unique combination of high levels of pec- tin, sorbitol and malic acid which makes dried plum puree an ideal fat substitute in baking. The antioxidants in dried plums eliminate the “warmed-over” flavor in precooked meats, and fiber and sorbitol help retain moisture in leaner cuts of red meat and poultry. For additional information: California Dried Plum Board 3840 Rosin Court, Suite 170 Sacramento, CA 95834 (916) 565-6232 Fax: (916) 565-6237 Website: www.californiadriedplums.org Dried Plums Information compiled by the California Dried Plum Board Commodity Fact Sheet

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Page 1: Commodity Fact Sheet Dried Plums€¦ · 3. Have the students bring in one or two of their favorite brownie, cake or cookie recipes and rewrite the recipe using dried plum puree (see

08/11

ThisisoneinaseriesoffactsheetscomposedbytheCaliforniaFoundationforAgricultureintheClassroom(CFAITC).Foradditionaleducationalmaterials:CFAITC,2300RiverPlazaDrive,Sacramento,CA95833-3293(916)561-5625 (800)700-AITC Fax:(916)561-5697Email:[email protected] Website:www.LearnAboutAg.org ©2011CaliforniaFoundationforAgricultureintheClassroom.Allrightsreserved.

How Produced–Atreestartstobearfruitfourtosixyearsafter planting and reaches its full production capacity (150to300poundsof raw fruit per year) sometimebetween itseighth and twelfth year in theground.The treewill continue tobearqualityfruitonacommercialbasisforabout30years.

Bymid-August, theorchardsareready for harvesting, which gen-erally takes about 30 days.Har-vest time is determined by fruitripeness,sinceplumsareoneofthefewfruitsallowedtofullytreeripenbeforetheyarepicked.

Today,themajorityofCalifornia’sdriedplumsaremachineharvest-ed.Thefruitisshakenoffthetreeandtransferredviaconveyorbeltintobinswhichthengotothede-hydrator.Theorchardripefruit iswashed,placedonwoodentraysanddehydrated—threepoundsoffreshfruitthenbecomeonepoundofdriedplums.

From thedehydrator, the dried plumsgo to packing plantswheretheyaregradedforsize,inspectedandstoredtoawaitfinal processing and packaging.Unlike themajority of pro-cessed fruits, most dried plums are packed to order.Witheachorder,plumsarere-hydrated,sterilized,put throughafinalinspectionandpackagedforshipping.

History – LouisPellier,aFrenchman,introduceddriedplumstotheUnitedStatesin1856afteranunsuccessfulgoldmin-ingventureinCalifornia.HeestablishedanorchardinSantaClaraValleywhichbecameagreatsuccess.Astheseasonsturned,Pellier’spatientworkbegantobearfruit,andtheCali-forniadriedplumindustrywasborn.Thedevelopmentofthetranscontinental railroad in 1869 increased the market fordriedplumsacrossthenation.

In 1905,California dried plumgrowerMartinSeely tried toremedy a labor shortage by bringing 500 monkeys to theSantaClaraValleyfromPanamatopickdriedplums.Seelyorganized them into crewsof 50 (withahumansupervisoroverseeing each crew) and set them towork in the fields.Whilethemonkeyswerereliableatpickingthefruit,theyalsoateeveryplumtheypicked.

In 1941, America’s involvement in World War II provokedtheheaviestbuyingofdriedfruitinhistory.However,thewar

years were challenging for farmers—farm labor shortages,limitedinventoriesofsuppliesandfarmequipment,andrisingcostsalltooktheirtoll.

Varieties – Not all plum variet-iescanbedried.Thehighsugarcontent of the California varietyallows it to be driedwithout fer-mentation occurring around thepit. The California variety is anoff shoot of La Petite d’Agen, aplumnativeofSouthwestFrance.Today’sCaliforniadriedplumac-countsfor99percentoftheUnit-edStates dried plumproductionbecauseithasidealcharacteris-ticsfordrying.

Commodity Value – Californiasuppliesmorethan50percentoftheworld’ssupplyofdriedplumsfromover60,000bearingacres.Approximately 65,000 tons ofdriedplumsareexportedannually

to more than 60 different countries. In 2008, Californiaproduced130,000tonsofdriedplums,valuedat$196million.

Top Producing Counties –MostdriedplumsaregrownintheSacramentoandSanJoaquinvalleyswheretherichsoilandthelong,warmandcleargrowingseasonprovidesidealgrowing conditions.The leading counties areSutter,Butte,Yuba,Tehama,GlennandTulare.

Nutritional Value –Californiadriedplumsareahigh-energysnackthatprovidesantioxidants,potassiumandfiber.Thesenutrientsmayhelpreducetheriskofsomechronicdiseases.Driedplumshaveauniquecombinationofhighlevelsofpec-tin,sorbitolandmalicacidwhichmakesdriedplumpureeanidealfatsubstituteinbaking.Theantioxidantsindriedplumseliminatethe“warmed-over”flavorinprecookedmeats,andfiberandsorbitol help retainmoisture in leaner cutsof redmeatandpoultry.

For additional information:CaliforniaDriedPlumBoard3840RosinCourt,Suite170Sacramento,CA95834(916)565-6232Fax:(916)565-6237Website:www.californiadriedplums.org

Dried PlumsInformation compiled by the California Dried Plum Board

Commodity Fact Sheet

Page 2: Commodity Fact Sheet Dried Plums€¦ · 3. Have the students bring in one or two of their favorite brownie, cake or cookie recipes and rewrite the recipe using dried plum puree (see

08/11

ThisisoneinaseriesoffactsheetscomposedbytheCaliforniaFoundationforAgricultureintheClassroom(CFAITC).Foradditionaleducationalmaterials:CFAITC,2300RiverPlazaDrive,Sacramento,CA95833-3293(916)561-5625 (800)700-AITC Fax:(916)561-5697Email:[email protected] Website:www.LearnAboutAg.org ©2011CaliforniaFoundationforAgricultureintheClassroom.Allrightsreserved.

Lesson Ideas• Keepadailyjournaltrackingthefoodyoueatthroughouttheweek.CompareyourdailyservingsoffruitsandvegetablestothoserecommendedbyUSDA’sMyPyramid.Setanattainablegoaltoincreaseyourfruitandvegetableconsumption.

• UseMyPyramidtoinvestigatethenutritionalvalueoffreshvs.driedfruits.Determineifthereisenoughfruitinyourdailydiet.

• Createshortmythsexplaininghowdriedplumsgettheirwrinkles.

• Deviseanadvertisementwhichpromotestheeatingofdriedplums.

• Createanadvertisingjinglepromotingdriedplums.• FindouthowdriedplumsareassociatedwiththeGoldRushofthe1800s.

• Researchthescienceofdehydrationandlearnitsbenefitsasafoodpreservationmethod.

• Inviteadriedplumproducerorgrowerintoyourclassroomtodiscusshisorherprofession.

Fantastic Facts1. Howaredriedplumsharvested?2. InwhatCaliforniavalleywasthefirstdriedplumorchard

established?3. Whatanimaldidadriedplumgrowertrytouseasapickerin

hisorchardsduringalaborshortagein1905?4. Trueorfalse?Driedplumsarefullyripenedonthetrees

beforeharvest.5. Whatcharacteristicallowsd’Agenplumstodrywithoutfer-

mentingaroundthepit?6. Howmanypoundsoffreshfruitmakeonepoundofdried

plums?7. Trueorfalse?Waterisaddedtodehydrateddriedplumsright

beforetheyarepackedforconsumers.8. Forabouthowmanyyearsarecommercialplumtrees

productive?

1)Bymechanicalshakers2)SantaClara3)Monkey4)True5)Highsugarcontent6)Threepounds7)True8)30years

Introduction:Overthelastdecade,peoplehaverealizedthehealthbenefitsofhavingalowfatdietthatincludesaminimumoffiveservingsoffruitsandvegetableseachday.Inthisactivity,thestudentswillanalyzesomeoftheirfavoriterecipesandseehowtheycanmaketheirfavoritedessertahealthiersnack.

Materials:1 cups(8ounces)pitteddriedplums,water,blender,onepackagedbrowniemixwithrequiredingredients,onefavoritebakedsnackrecipefromeachstudent,blankpaper,markers,constructionpaper.

Procedure:1. Makeapureebypureeing1

cupsofpitteddriedplumsandsixtablespoonsofhotwaterinafoodprocessororblender.Thismakesonecupofdriedplumpuree.Useonehalfthe

Lesson Plan: A Low-Fat Cookbookbutteroroilcalledforintherecipe.Replacetheamountofbuttereliminatedwithone-halfmeasureofdriedplumpuree.Ifarecipecallsfor1cupbutter,use cupbutterand cupdriedplumpuree.

2. Havethestudentstastethebrowniesandcommentontheirflavor.Explainwhatyoudidtomakethemlowerinfat.

3. Havethestudentsbringinoneortwooftheirfavoritebrownie,cakeorcookierecipesandrewritetherecipeusingdriedplumpuree(seestep1).Encouragethestudentstotrytheirnewrecipesathome.Worksbestwithdarkcoloredbakedgoods.

4. Createaclasscookbookofthelow-fatrecipes.Itmayincludearecipefromeachchildwithillustrations,quotesfromstu-dentsandparentswhotriedtheirnewrecipes,aswellassci-entificstatisticsontheneedforahealthydiet.

#1

In early spring, bees pollinate the white, fra-grant blossomsand plum development begins.

#2

The orchards are irrigated and nutrients are added to the soil. As the plums ripen they turn from green to purple.

#3

Mechanical harvesters grab the trunks and shake off the fruit which fall onto fabric catching frames and are then transported by conveyor belt into bins.

#4

After weighing andwashing, the plums

are stacked onto trays and rolled into large tunnels where

they are dehydrated.

#5

During processing

the dried plums are sorted,

steamed, pitted and packaged.

#6

Consumers enjoyhealthful dried plums as bite-sized snacks

and juice or as an ingredient in baked goods, cereals and

energy bars.

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