Phil Acock in the Fourayes Fruit Processing plant

Fruit industry comment and insights from Phil Acock

Phil Acock the third generation member of the Acock family and is the driving force behind innovation, product development and sales at Fourayes. With a lifetime experience in the fruit industry, Phil reflects on industry developments and market trends in his 'Setting the Agenda' Blog . Phil is also a Board member of English Apples and Pears.

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Mar 14, 2014

March 2014 Have you noticed how many tapas bars are opening up all over the place? We have. And it’s not just olives and chorizo sausages either. Ordering small portions to share is an economical way of eating as well as a great way of socialising. And the supermarkets are catching on.

Feb 14, 2014

February 2014 I sometimes feel my time machine has sent me “back to the future”. I’m watching Mary Berry talk about  the revival of the Great British sponge cake. I’m talking to Kent farmers about sourcing local fruit from the “Garden of England ” and at the same time mydevelopment team is producing a “hint” of Jasmine in our Kentish Strawberry Jam and Bramley Apple with a “hint” of Lavender. Yes, Lavender, and our customers love it!

Sep 23, 2013
An update on the Fourayes orchards with developments in fruit processing and innovations in jam manufacture.
Aug 19, 2013

We have now received the WAPA - World Apple and Pear Association - 2013 European Apple crop estimate.

Jul 1, 2013
Fourayes and Bakkavor Laurens have joined forces to produce a new all British strawberry jam to be used in Sainsbury’s own brand products. This summer Sainsbury’s is re-launching its by Sainsbury’s 2 strawberry conserve scones to highlight their ongoing support of great tasting British food.
Jun 18, 2013
Six schools in Kent made it to the final of the annual fourayes bramley apple dessert competition held at East Kent college on Monday 17th June 2013. They all had a chance to win £500 for their school and appear on the menu of michelin starred restaurant, Apicius, in Cranbrook.
May 8, 2013
As the UK economy narrowly avoids a triple dip recession, Fourayes is bucking the trend and investing £1.3million in new technology. We recognise that in times of hardship, our customers are buying more “affordable treats” than ever and our fastest growing products are commercial jams and fruit purees.
May 1, 2013
An all year round fruit filling.
It seems that customers have decided they can’t get enough of our mincemeat fillings this year with a record response to our recent e-shot. In addition to the more traditional Fourayes products that everyone knows and loves we’ve developed some certain-to-be future favourites including ‘Brandy & Port’, ‘Calvados with Apple’, ‘Cherry with Cherry Brandy’ and ‘Mulled Wine’.
May 1, 2013
This has been one of the worst years on the farm that I can remember. Except for one thing. I know that Fourayes is better placed than any other fruit grower and processor to cope with the problems of a short crop and move forwards to a better year ahead.
May 1, 2013
At the time of writing it should be Spring, but Winter still has a firm grip! It has been a very long winter although we didn’t have a lot of snow, our snow plough was in use for a day and a half in January. This was to keep the farm access going and our villagers mobile. One of the biggest problems has been the excessive rainfall which has carried over into 2013.

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22/02/18

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