I don't understand about you making them on demand. Does this mean that you
are making them to sell to the public and at what cost.


At 05:54 PM 3/18/99 -0800, you wrote:
>>Hey Everybody...
>>
>>I'm not quite up to date with the postings on this list so forgive me if
>>this has been brought up recently, but can anyone post information on
>>Prunes, or other dry fruit? Prunes are just so freaking sweet, they're
>>like candy -- I know all that sugar can't be too good for you. How much
>>is too much, and what are the effects on the body?
>>
>there is prune and prune >
>all dried fruits commercially available are made the quickest way possible
>(it is what make sense economically to be able to sell cheap) it means high
>temperature to get the job done in 1 day. If you want to benefit  from the
>enzymatic activity in the prune, you have to dry them below 105 f ( in that
>case the enzymes get "dormant" to wait for the water to come back, like in
>seeds)
>the texture ,the flavor, the color , are so much diferent  that ,once you
>tried  them , you can't make the mistake of eating those caramelised dead
>prunes available in the stores who act like a laxative . On top of that they
>can't tell you how much is enough because the denaturation of food render
>ineffective  the instinctive response in your mouth telling you that it is
>enough.
>Because we are producing quantities of Raw dry plums to exchange with other
>raw foodist products, they are freely eaten here and we don't have problems
>by doing so . anyway when we don't need them they are not appealing, same
>with any other dried fruits that we are producing.
>If you can't manage to produce your own, come back to us and we will be
>happy to make them for you. Let us know in advance because we are producing
>accordingly to the demand.
>thank you
>Jean-claude
>
>