Agen prunes
they suit everyone!

The cycle of the Agen prune begins with the planting of the Ente plum trees. The young trees, called scions, are planted and spaced out in rows like a chequerboard. This spacing allows the trees to grow and develop equally and makes it easier for the orchard machinery to pass between them. Prior to planting, the trees produced by nurseries are checked to make sure that they are free from certain diseases and they correspond to the standard of the variety required by the grower.

It takes between 5 and 7 years for plum trees to produce their first harvests, during which time growers keep a close eye on their development.

Pruning plum trees is a crucial stage, carried out every year between November and March. There are two types of pruning. During the tree’s first 5 years, formation pruning sculpts its shape, while fruiting pruning encourages maximum fruit production on mature trees. This painstaking work carried out by hand requires between 80 and 100 hours of labour per hectare. The aim is to privilege branches that will allow the plums to take full advantage of the light and produce large, sweet fruit, while preserving the health of the trees.

Plum trees blossom in spring, usually between April and May when they are covered in small white flowers. These flowers need to be fertilised to develop into fruit, a process mainly carried out by pollinating insects such as bees. Some growers install beehives in their orchards to drive this process.

The quality of flowering and fertilisation has a direct influence on the future harvest. An 8-15% fruit set rate (flowers transformed into fruit) is required for optimum production. The weather also plays a key role: a sunny spring, not too cold (at least 7°C) and not too windy, is ideal for pollination.

The Ente plum tree is hardy, but regular watering is often advisable to ensure the fruit develops equally, especially during the hottest months from June to August. Water management is crucial, especially as production is subject to the vagaries of the weather.

Various watering techniques are used, ranging from drip irrigation to sprinkler irrigation. Planned irrigation ensures that the trees receive the right amount of water for good fruit growth without wasting resources.

Ente plums are harvested between mid-August and mid-September. By this time, the fruit should have reached maximum ripeness. The trees are mechanically shaken so that the ripe plums fall onto webs laid around the trunk.

One tree produces an average of 50 kg of plums. Harvesting is done in several stages, as not all the plums ripen at the same pace, ensuring that only the ripest fruit is picked each time.

Once harvested, the plums are dried within a maximum of 48 hours to preserve their qualities. Drying is a key stage, turning the plums into prunes through cooking and dehydration. They are spread out on stainless steel racks and placed in ovens at a temperature of 70 to 80°C for 20 to 24 hours. When they come out of the ovens, they have a moisture content of around 21-23%, perfect for a delicious prune.

Around 3 to 3.5 kg of fresh plums are needed to produce 1 kg of prunes.

After drying, the prunes are sorted to remove any damaged, stained or badly dried fruit. The prunes are then graded by hand according to size.

The size indicates the number of fruits contained in 500g of prunes. The smallest and largest fruits are separated, guaranteeing uniformity in the batches. Sorting and sizing are essential to ensure the appearance and flavour of the finished product.

After sorting and sizing, the prunes are rehydrated in steam to reach a moisture content of 35%, giving them an even softer texture. Once rehydrated, the prunes are packaged for sale. They can be packaged in bags, tins or jars, pasteurised to extend their shelf life. These steps are crucial to ensure the prunes retain all their flavour and nutritional benefits, ready to be eaten by enthusiasts the world over.