Apple Processing

As 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, there is a 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 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 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.

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.

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.