AGRISPA Ltd. is dealing with manufacturing, sorting, packing and export of fruit for fresh consumption.



BLUE PLUMS are rich in ballast substances, as well as in vitamins from the B group. They optimize the hydrocarbon metabolism, remove the anxious feelings and increase the organism resistance to stress.

Use The plums (Prunus) are consumed fresh, dried, in the form of bottled fruit, jams and marmalades. Dried blue plums (Prunis domestica) have very large application and they can be kept well during the whole year. Their sugar content can reach 50 percent. From the carbohydrates remain the grape sugar and fructose while the saccharose practically disappears. Falling into the gastro-intestinal tract, the blue plum increases its volume 6 to 8 times and exceeds by caloricity the fresh fruit 5 to 6 times.

Fresh plums, dried plums and the plum juice are used in the dietetics for improving the digestion and supply of vitamins in winter. Fresh fruits and leaves are used in the capacity of medicinal raw material.

In 100 g of product are contained 0.8 g proteins, 0.2 g fats, 18.7 g carbohydrates and 82 calories. Vitamin С - 8 mg, Vitamin Р - 50 mg, Vitamin В1 - 0.1 mg, Vitamin В5 - 3.9 mg.

Popular medicine assigns to dried and fresh plums the power to relieve the fever pains and slake the thirst. They are also a slight aperient. Today, these properties are confirmed by the scientists. Plums contain food and stimulating substances: Vitamins В1, В2 and С, carotene, nicotine acid, pantothene acid and mineral substances such as Potassium, Sodium, Calcium, Magnesium, Iron, Phosphorus.

It is recommended to eat them fresh. For cakes and conservation are chosen the late sorts of plums. They must be completely mellow and even a little creasy at the stem. The fruits must be very well washed and left in strainer until draining off.

Excellent food, both in fresh state, as well as dried, fried or processed in the form of honeys, jams, fruit conserves, marmalades and damson cheese.