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300 per cent export growth expected with plum

Good growing conditions have delivered high fruit quality and doubled the yield of the Queen Garnet plum, which is now available in stores.

300 per cent growth in export market during COVID
Luke Couch, CEO of Nutrafruit, the Queensland-based company who own the global licence, said they are projecting a 300 per cent growth this year in export markets, with countries including the United Arab Emirates, China, Canada, Indonesia, Thailand, Malaysia and Singapore now accounting for up to 50 per cent of this year’s harvest.

“More people are trying to find natural foods to enhance their health and wellbeing amid the Coronavirus pandemic, we’re expecting this year’s harvest to sell out quickly. With this increased international interest, we’ll continue to heavily invest in export markets for premium pricing and sustained growth.”

More antioxidants than other plums
Naturally containing remarkably more antioxidants than other plum varieties, the Queen Garnet plum has gained cult status as ‘The Queen of Antioxidants’ based on scientific research from Australian universities and institutions such as CSIRO, Victoria University, the University of Wollongong and the University of Southern Queensland.

As shown in a 2019 human trial, daily consumption of Queen Garnet plum juice decreased biomarkers of inflammation, blood pressure and fat levels in hypertensive and overweight humans. Furthermore, in a separate investigation, consumption of Queen Garnet plums reduced the symptoms of Inflammatory Bowel Disease.

Researchers attributed these effects to the Queen Garnet’s anthocyanins – powerful antioxidants found in red, blue and purple fruits and vegetables. The fruit’s signature dark purple flesh is also an indicator of its high antioxidant content.

Additional health benefits to be discovered
The University of Southern Queensland has also included the super-fruit in its Fight Food Waste Scheme, an exciting study measuring additional bioactive compounds which have health benefits (other than antioxidants) during various stages of harvest.

This project will engage several disciplines, including food science, pharmacology, engineering, physiology, chemistry, and drone and sensor technology.

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