Drying is one of the oldest methods of preserving fruit, and one which preserves a large proportion of the vitamins and minerals. The apples, pears and plums are windfall fruit from unsprayed fields. In the Pielach valley, for centuries fruit has been dried in traditional “Dörrhäusln”, or drying houses. These little stone houses always stood a short distance from the main house, to prevent flames from spreading in the event of a fire, for during the fruit harvesting season, the fires burned in the drying house hearths day and night. Constant heat yields the best drying results. The stoves were heated from outside, whilst inside the fruit is dried on several layers of woven mats. Modern preservation methods and cheap fruit imports from overseas led to the drying houses being forgotten and falling into disrepair. Only in rare cases was the tradition kept alive on a small scale. In 1999, a group of farmers joined forces to become what is now an innovative production and marketing co-operative: the “Pielacher Dörrobstgemeinschaft”, or Pielach dried fruit co-operative. First of all, they invested in product quality and a joint public face. In 2001, a Leader+ project was started, with the aim of pursuing new ways of production and marketing. Besides putting together a joint folder, an internet page was also set up, where online orders can be placed for produce from the current range.