British Columbia Fruit Picker Association | homeApples
WHAT ARE APPLES?
An apple is a round tree fruit which has crisp white flesh, with red veins. The skin color of an apple can vary from yellow to green to red. An apple is a pome fruit, as is a pear. A pome fruit has multiple seeds protected by a core. There are over 100 varieties of apples grown in North America. The varieties grown for BC's commercial production are Red Delicious and Gold Delicious, McIntosh and Spartan. Newer varieties now being widely planted include Jonagold, Royal Gala, Braeburn, Ambrosia, Elstar, Empire, Granny Smith, Mutsu, Newton, Pink Lady, Red Rome, Sunrise and Fuji.
WHERE ARE APPLES PRODUCED IN BC?
About 98% of BC apples are produced in the Okanagan-Similkameen valleys. The hot dry weather is ideally suited to growing Red and Golden Delicious apples. High sunlight and temperature levels are ideal for apple coloring and yield. The low rainfall level reduces the impact of disease. Most orchards are on slopes near lakes which moderates the temperatures and reduces the risk of winter injury and spring frost. Apples are also grown on Vancouver Island, the Fraser Valley and Kootenay areas.
HOW MANY APPLES DO WE PRODUCE?
BC produces about 30% of the apples grown in Canada. The total quantity ranges from 136,000 tones to 195,000 tones . This amounts to more than 1 billion apples. British Columbians consume 25% of the apples grown in BC. That's about 75 to 100 apples per person per year. The value of BC apples is about 80% of all BC tree fruit production.
HOW ARE APPLES PRODUCED?
Apples are grown in orchards. Apple growing has become a specialized science known as pomology. An apple tree is composed of two parts: The cultivator (fruit-bearing part of the tree) and the rootstock. Both cultivator and rootstock are selected for specific site conditions. The cultivator is grafted onto the rootstock. Grafting involves placing a short shoot of a dormant cultivator into the rootstock. The tongue and groove union is then wrapped with tape and allowed to grow. Caring for an orchard requires planting trees; pruning; fertilizing; controlling weed growth, insects, and other pests; watering; and replanting trees to ensure the orchard is always healthy. Apple trees must be cross-pollinated. When the trees start to bloom, orchardists place beehives in the field to ensure pollination. It is important not to spray an orchard at this time as honey bees are very sensitive to insecticides. As small apples start to grow, some are thinned so that trees do not try to produce too many. The trees will also do this naturally during the June drop.
Apples are harvested in from August to October. Some indicators that apples are ready for harvest include their seed coats turning brown, the flesh texture turning from tough and pulpy to crisp and juicy and the skin color turning from green to yellow or red. Apples that are to be eaten fresh are hand picked into picking bags hung from the shoulder. These bags are carefully emptied into wooden bins which hold 350 to 400 kg.
WHAT DOES AN APPLE LOOK LIKE WHEN I USE IT?
About two-thirds of the apples grown are eaten as fresh fruit. Processed apples are used for fresh and frozen apple juice, sauce, cider and vinegar. Apples can be dried, made into apple leather, or used as pie filling.
Apples are about 85% water. They contain a variety of essential minerals and vitamins. They are about 12% natural sugar or fructose. Fructose is a water-soluble sugar found in all ripe fruit. Because of the solubility of fructose, the body does not have to convert it into sugar before use, therefore, making apples a source of instant energy. Apples are a high source of pectin, a soluble fibre that can absorb more water than any other bulking agent.
Apples clean the digestive system. Eating an apple cleans the teeth and massages the gums, removing more bacteria than two three-minute brushings followed by a gargle. Scientists have proven that apple eaters have fewer headaches, intestinal disorders, colds, respiratory problems and illnesses associated with the nervous system.
WHAT HAPPENS AFTER THE APPLES LEAVE THE FARM?
Two-thirds of the apple crop is sold fresh. Apples are either sold directly right after harvest or taken to the packinghouse where they are stored, graded and packed into 18 kg boxes and sometimes into smaller bags. Packinghouses use modern equipment and computers but still rely on hand labor. Apples are shipped to North American markets by truck and to other markets by boat. At the retail outlet apples are either sold already bagged or sold individually or in bulk by weight.
The rest of the crop is processed. Apple juice is the most popular form of processed apples. To make apple juice, apples are washed and ground to a pulp. The juice is squeezed out and filtered. The juice is pasteurized, which means it is heated to kill any harmful bacteria.
WHAT CHALLENGES DO APPLE GROWERS FACE?
BC is internationally recognized as the North American leader in adoption of modern technology. Fruit growers have had to modernize their growing methods to remain competitive in the world. Many of the old orchards consisted of big apple trees planted large distances apart. Today, many orchardists have switched to high density plantings. These orchards have smaller trees planted much closer together. For example, older orchards might have 80 trees per hectare. High density orchards can have as many as 1500 to 12,000 trees per hectare. High density planting produces apples that produce fruit earlier, produce larger crops and are easier to harvest. Growers have planted different varieties of apples which are more popular in the international markets.
WHO'S INVOLVED IN PRODUCING APPLES?
Orchard owners and managers Orchard labour Apiarists Packinghouse employees Processing plant employees Truckers, dispatchers Sales and advertising staff Fertilizer, pesticide and equipment dealers Box, bin and pallet manufacturers Packinghouse construction, management and labor employees Government and university researchers Inspectors The apple industry is a major employer in the Okanagan Valley. Each year, 7% of the labour force is employed by the apple industry. About 4800 work in the orchards, 2500 in packinghouses and 1000 are hired as seasonal workers.
Nutritional Facts
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Serving Size: 1 medium apple (154g)
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Calories 80
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Calories from Fat 0
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% Daily Value*
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Total Fat 0g
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0%
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Saturated Fat 0g
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0%
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Cholesterol 0 mg
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0%
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Sodium 0 mg
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0%
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Total Carbohydrate 22g
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7%
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Dietary Fibre 5g
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20%
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Sugars 16g
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Protein 0g
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Vitamin A 2%
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Vitamin C 8%
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Calcium 0%
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Iron 2%
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Percent Daily Values are based on a 2,000-calorie diet.
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Interesting Fact About Apples:
Apples are the most valuable edible horticulture crop in BC. About 75% of all BC orchard land is planted in apples.
| Ambrosia |
Ambrosia is a chance seedling found in southern British
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Columbia. Its probable parents are Golden Delicious and
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Starching Delicious. Fruit size is medium, with an
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attractive red blush and faint stripes on a cream or yellow
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background. Excellent for fresh salads as the flesh is slow
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to oxidize (brown). Usually available late September.
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| Braeburn |
This is a superb apple for eating out-of-hand, with very
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firm, crisp and juicy flesh. Originally developed in New
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Zealand, the Braeburn is an excellent keeping apple with
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a sweet/tart flavour. Its shape is slightly oval, and its
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coloring is red on a green background. Available late
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October to early March.
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| Elstar |
Good all purpose apple. Great for snacking as it retains it
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flavour; also makes great applesauce. Cream colored
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flesh is firm and flavour is sweet-tart. Medium to large
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size. Appearance is bright red and yellow. Usually
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available in September.
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| Empire |
This cross between McIntosh and Delicious is a fine
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dessert apple. The Empire is round, medium sized and
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has a dark red colour. Its flesh is creamy in colour with a
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slightly tart taste. Available later September to late
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February.
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| Fuji |
The Fuji's flesh is cream coloured, very firm, juicy and
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sweet. It is a large apple with a base colouring of
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yellow/green overlaid with red stripes, and is excellent for
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desserts or eating out-of-hand. Available late October to
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late February.
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| Golden Delicious |
Excellent all-purpose apple with a rich, unique flavour.
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One of the finest salad and dessert apples grown. Flesh
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is juicy and medium firm. Cooks firm. Usually available
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starting in late September to July.
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| Granny Smith |
Tart-tangy, crisp flavour. Bright green skin. Great for
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eating out of hand and a very good all purpose apple;
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good cooker because of its ability to retain flavour.
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Usually available late October.
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| Jonagold |
A cross between Golden Delicious and Jonathan apples.
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Often large in size, Jonagold are firm apples, crisp and
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sweet. Great out-of-hand eating, also great in salads and
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it cooks firm. Usually available from late October to mid-
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March.
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| McIntosh |
Excellent for every use. Has a distinctive aroma, and
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delicious "tangy" flavour. Pulp is firm and crisp. Cooks
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soft and smooth. Reasonably good keeper. Usually
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available: September through May.
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| Mutsu |
Also known as Crisping. Mutsu has a moderately sweet
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flavour with juicy, firm and creamy white flesh. Originated
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in Japan and is a cross between Golden Delicious and
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Indo varieties. Size is larger than either parent. Skin
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colour is a yellowish-green with an orange blush. Usually
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available mid to late October.
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| Newtown |
Unsurpassed for every use. Rich, tangy, tart characteristic
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flavour. Pulp is hard and crisp. Cooks firm. Very good
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keepers, and excellent for fresh eating and cooking.
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Usually available: November through April.
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| Pink Lady |
Very attractive pink blush over yellow background with an
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oblong shape. Sweet-tart flavour; Fine-grained, white
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flesh is firm and crisp. A cross between Golden Delicious
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and Lady Williams. Excellent for fresh eating and pies;
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very good for making applesauce. Usually available late
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November.
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| Red Delicious |
Primarily a dessert apple. Officially classed as a "sweet"
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apple, but with a certain pleasing tartness. Highly
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flavoured for fresh eating. Pulp is crisp and juicy. Good
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keepers. Usually available: October through July.
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| Red Rome |
Famous as the finest baking apple available and
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excellent for other cooked dishes. Slightly sweet yet
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sufficiently tart to be tasty when cooked. Pulp is very firm.
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Cooks firm, with less shrinkage than most apples. Good
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keeper. Available from late October to February.
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| Royal Gala |
This hybrid of Kidds Orange Red and Golden Delicious
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apples is a sweet apple with excellent texture and flavour.
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It is a crisp, firm fruit. Usually available from September
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through to March.
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| Spartan |
A cross between McIntosh and Newtown apples. An
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excellent all-purpose apple with crisp, snowy-white flesh
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and an unusually small core. The Spartan has a
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distinctive, sweet flavour and cooks soft and smooth.
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Usually available: October through July.
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| Sunrise |
Great for out-of-hand eating. Very crisp and juicy.
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Appearance is very bright and an attractive red colour.
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Excellent for desserts. The Sunrise is equivalent in size to
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Golden Delicious and matures about 3 weeks before
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McIntosh. Available from early August right through the fall
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season.
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