Bulk Dried Plums
Currently, there are three different types of pitted dried plums on the market, as described below.
TYPE OF PITTED | MOISTURE RANGE | NET WEIGHT | SHIPPING WEIGHT | RANGE OF PITTED SIZES (UNIT COUNT/LB.) |
PRODUCT USE |
Type I | 25 -35% | 25 lb. 12 1/2 kgs |
26 1/2 lb. 29 lb. |
Jumbo: 30 & Larger Ex-Lg: 40/49 Lg: 50/61 Med: 62/79 Small: 80 & Smaller |
For cooked dried plums, as is, stuffed, as an ingredient or a garnish |
Type II | 25 -35% | 25 lb. 30 lb. |
26 1/2 lb. 31 1/2 lb. |
Jumbo: 30 & Larger Ex-Lg: 40/49 Lg: 50/61 Med: 62/79 Small: 80 & Smaller |
For cooked dried plums, as is, as an ingredient or a garnish |
Type III | 25 -30% | 25 lb. 30 lb. |
26 1/2 lb. 31 1/2 lb. |
Lg: 80 & Larger Med: 62/79 Small, Breakfast & Petite: 81 & Smaller |
Can be cooked, but especially suited as an ingredient |
Packed in Cases, with or without Preservatives *
SIZE (DRIED PLUMS PER LB.) |
AVG. COUNT |
APPROX. NO. DRIED PLUMS PER CASE |
% PIT WT. |
APPROX. LBS. DRIED PLUMS FLESH PER CASE |
APPROX. NO. SERVINGS PER LB. |
APPROX. NO. SERVINGS PER CASE |
|
25 lb. net wt. shipping wt. 26 1/2 lb. |
20/30 25/35 30/40 40/50 50/60 60/70 70/80 |
(29) (34) (39) (49) (59) (69) (79) |
725 850 975 1225 1475 1725 1975 |
8 8.5 9 10 11 12 13 |
23 22.9 22.7 22.5 22.2 22.0 21.7 |
7 (4 Dried Plums) 8 (4 Dried Plums) 10 (4 Dried Plums) 10 (5 Dried Plums) 10 (6 Dried Plums) 10 (7 Dried Plums) 10 (8 Dried Plums) |
181 177 249 245 246 247 212 |
30 lb. net wt. shipping wt. 31 1/2 lb. |
25/35 30/40 40/50 50/60 60/70 70/80 80/90 90/100 |
(34) (39) (49) (59) (69) (79) (89) (99) |
850 1170 1470 1770 2070 2370 2670 2970 |
8.5 9 10 11 12 13 14 15 |
27.5 27.3 27 26.7 26.4 26.1 25.8 25.5 |
8 (4 Dried Plums) 10 (4 Dried Plums) 10 (5 Dried Plums) 10 (6 Dried Plums) 10 (7 Dried Plums) 10 (8 Dried Plums) 10 (9 Dried Plums) 10 (10 Dried Plums) |
212 294 294 294 297 297 297 297 |
Packed in Cases, with or without Preservatives * 24-30% Moisture
* The only preservative used in processing dried plums is potassium sorbate (the potassium salt of sorbic acid), which is used to protect against mold and yeast spoilage. Sorbic acid is the safest preservative known to food science, since it is a food itself found in nature in the European sorb apple and in rowanberries. It is a polyunsaturated fatty acid, completely metabolized by the human body. Hence the human body does not have to detoxify the material prior to elimination, a feature unique to sorbic acid. Nothing else is added to dried plums except pure water during processing.