Here's a link to the team site. It is not yet updated for 2007.
Also, here's an excerpt i found on the internet describing the Prunes:
After the plum harvest come the prunes especially, as far as we are concerned, those made in the juicy style of South West France. There the plums are gently dried until they are done enough to keep but still juicy and tender enough to eat without soaking. This technique is associated with the region around Agen, hence the name Pruneaux d'Agen. You can usually find them in delicatessens; supermarkets are more likely to have the Californian equivalent which is called a ready-to-eat prune. The really wrinkly (and to us older) kind of prune is cheaper and keeps for ages in a storage jar but cannot compare for richness of flavour.
You can tell I'm really getting into racing for Prunes!! I hope we get an unlimited supply of them!!