News from Fourayes

Fourayes rescues 30 tonnes of plums that would have been left to rot.

Fourayes is processing more than 30 tonnes of local top quality Victoria Plums that would otherwise have been left to rot by turning the fruit into aseptic puree.

Nigel Bardsley, a neighbouring farmer, had been unable to sell the plums to the shops because the supermarkets he usually supplies already had their quota. When Nigel’s story appeared on BBC South East News, Phil Acock from Fourayes rang him and offered to buy the plums to make into plum jam and aseptic puree.

“We’ve just invested £300,000 in the first aseptic fruit puree processing machinery in the UK” said Phil Acock. “Until now we’ve been processing strawberries and Bramley apples and having plums as well is fantastic.”

This will be the first time Victoria plums have been used as industrial food ingredients as they are usually grown for eating. But the high sugar content makes them perfect for cooking.

Phil Acock and his team are now producing their own brand of Victoria Plum Puree which they will use in Fourayes fruit jams and will also be available for sale.

Adrian Barlow, CEO of English Apples and Pears Ltd, said “ The fact that Fourayes is processing fruit that would otherwise have gone to waste has the potential to increase crop valuation across the country every year and that will transform the fruit industry”. While there’s no guarantee there will be so many Victoria plums available next year, Fourayes is confident any quality fruit can be made into aseptic fruit puree and be used as industrial food ingredients.