Bulk Dried Plums

Currently, there are three different types of pitted dried plums on the market, as described below.

BULK PITTED DRIED PLUMS
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 *

BULK PACK-DRIED PLUMS WITH PITS
	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.