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One medium apple = 3/4 cup of apple juice or 1/2 cup of applesauce 1 1/4 apple = one serving of apple juice (8 oz. or 240 ml) = 120 calories In 2004, the average U.S. consumer ate an estimated 18.6 pounds of fresh apples, and 31.83 pounds of processed apples, for a total of 50.4 pounds of apples and apple products. In 2003, average per-capita consumption was 46.5 pounds of apples and apple products. Sixty-four percent of the 2005 U.S. apple crop was eaten as fresh fruit, 36 percent was processed into apple products, and less than 1 percent was not marketed. Of the apples that were processed, 51 percent were used for juice and cider; 5 percent were dried; 7 percent were frozen; almost 2 percent were used to make fresh apple slices and 32 percent were canned. Other uses included baby food, apple butter or jelly, and vinegar. Source: U.S. APPLE ASSOCIATION
When?
Due to the diverse variety of apples, harvesting occurs at different times
throughout the year. Most apples in
the U.S., however, are harvested in the fall (between August and October).
Why?
Before harvesting occurs, apples must be tested for "maturity" to determine
if they're ready to be picked. This
process allows consumers to receive fresh apples of the highest quality and for
processors to select only the ripest apples for apple juice and applesauce.
Apples that are harvested too early may taste sour or starchy, and apples
harvested too late may be soft.
How?
To determine maturity, many characteristics of the apples are checked prior to
picking.
Once the apples are confirmed to be "mature," they are picked (mostly by hand, although some mechanical methods have been developed). The apples are then placed in canvas bags or lined buckets inside of large bins. These apple-filled bins are picked up by a forklift, loaded onto a truck and transported to a central loading area - where apples that are bruised, cut or have insect or disease problems are immediately removed. The remaining apples are stored immediately to ensure maximum storage life.
The apples are now ready for the trip to your local grocery store or to be used in everyone's favorites: APPLE JUICE and APPLESAUCE.
What a
"Process!"
Just like apples that are delivered fresh to your local grocery store, apples
that are processed to make apple juice, applesauce and other apple products are
picked at their optimum maturity. Only
high quality, ripe apples will do! Apples
that are an "off" shape or appear to have "skin blemishes" may not be
ideal for the produce department - but they are perfectly suitable for
processing.
Since 1974, the Processed Apples Institute (PAI) has provided handling, receiving and production guidelines for the processed apples industry. PAI recommends inspections throughout the processing procedure aimed at ensuring the high-quality standards are met. As these standards change and new technologies are developed, the guidelines are updated to allow the industry to produce the best possible products.
The first step in any processing procedure is handling of the raw fruit. During this most critical step, the PAI recommends visual inspection of all apples by a trained inspector for "integrity and sanitary condition" and random testing for spray residues or mold. Apples not meeting processing standards should be rejected and appropriate personnel informed.
Before raw apples are processed into apple juice, cider or sauce, they are put through a handling process designed to remove external surface dirt and topical chemical residues. These apples are then water-washed before processing. This water wash is sometimes accomplished as the fruit is water flumed from receiving stations to processing lines. Alternately, fruit is transported by dry conveyers through water sprays or scrubbers before processing. Most processing lines employ both techniques.
Water used in the flumes or receiving pits is often recirculated and periodically changed or refreshed. Processors sometimes add chlorine dioxide, hypochlorite or other chlorine compound to control microbial buildup in recirculated water. Apples stay in water flumes or baths for as little as one to two minutes, or as long as 30 - 45 minutes. Most flumes accomplish apple conveyance to processing lines in less than 10 minutes.
Many processors employ high pressure fresh water sprays, sometimes at several points before the fruit enters the processing line. These sprays provide a more vigorous cleaning, and are sometimes used along with mechanical scrubbers, brushes, or bristle rollers to remove surface dirt. Apples are exposed to fresh water sprays for an average of 5 - 10 seconds. Cleaning compounds are not used in water sprays.
The cleaned apples are now ready to be processed into juice. Using various methods, the juice is extracted from the apples and heat-treated (pasteurized) to kill any microorganisms that might be present. This heat treatment also helps improve the overall clarity of the apple juice. Before being placed in the appropriate container (such as bottles), the juice may be further filtered and given an additional heat treatment to assure safety.
Once processed, PAI recommends that samples representing the beginning, middle and end of each production lot be collected and stored for the product's expected distribution or shelf line. Samples should then be inspected and tested by an independent contract laboratory, and any product not meeting quality standards should be identified and handled accordingly.
Before raw apples are processed into apple juice, cider or sauce, they undergo extensive washing procedures designed to remove external surface dirt and topical agrichemical residues. Once the apples are cleaned and processed into apple juice or applesauce, they then are subject to analysis using sophisticated, government-approved testing methods that can monitor for even trace amounts of pesticide residues (or other agrichemicals). Apple processors always employ strict testing procedures, both in-house and through independent testing laboratories, to ensure the highest quality, purity and safety of their products. Even though apples undergo vigorous cleaning processes, it is possible that some residues may remain after processing. However, the amounts are so small as to be considered insignificant by strict government standards.
Thousands upon thousand of pesticide analyses have been conducted by PAI members in the past decade, not to mention the years prior to that time. As a complement to the analyses that PAI members do themselves, PAI has had a pesticide monitoring program in place for more than a decade under the auspices of an independent laboratory. More than 51,000 analyses have been done on processed apple products over the past three years alone (1996-98) through a combination of these two industry monitoring programs and government testing. Generally speaking, 98 percent of all products were found to be virtually pesticide free, whereas the other 1-2 percent were well below the tolerance level set by the Environmental Protection Agency (EPA). (Note: EPA establishes a 'tolerance level' which is the maximum amount of pesticide residue permitted in or on a food at any given time. Even when a pesticide residue has been detected in minuscule amounts, it is well below that tolerance level, a level that in itself, have a very large built-in safety factor.)
In fact, a February 1999 analysis of new government data by Consumers Union (CU) found that apple juice is "relatively clean" pesticide-wise (applesauce was not a part of their analysis). CU went as far as to say that apple juice is one of a few foods that consumers should "choose frequently" because of its pesticide-free status. This analysis came as no surprise to the apple processing industry that continues to conduct stringent analytical tests, including tests for pesticide residues, to assure the wholesomeness of their products.
Apple processors are committed to providing products that meet the highest possible standards for safety. This is important to know since the health and well-being of both children and adults is paramount to the apple industry and always has been. Apple juice and applesauce are wholesome fruit products that contribute a wide variety of nutrients to the diet. Parents should not have any concern about serving them to their children.
It also should be known that leading health and scientific organizations such as the American Academy of Pediatrics, American Dietetic Association, the National Institutes of Health, and National Academy of Sciences all agree that a diet rich in fruits and vegetables is the most healthful that children and adults can consume. In addition, scientists have said for years that the benefits of consuming fruits and vegetable far outweigh any potential risk from pesticides.
# # #
The Processed Apples Institute (PAI) acknowledges that the responsible use of agrichemicals is necessary to the realization of a wholesome, safe food supply. PAI also supports responsible efforts to reduce reliance on pesticides (e.g., integrated pest management). This responsible use of pesticides helps to maintain an abundant food supply and prevent crop losses caused by microorganisms, fungi and insects. Protecting crops from pests results in a greater variety and availability of food at a reasonable cost. In some case, pesticides actually reduce health risks by preventing the development of naturally occurring molds and toxins.
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Copyright © 2006 Apple Products Research & Education Council
(formerly The Processed Apples Institute)
