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                                                                   Information @ a Glance

General

  • Apples are an important ingredient in many winter desserts, for example apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or re-constituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used cooked in meat dishes.

  • The apple slice industry is based on familiar varieties such as Jonathan, Idared, Golden Delicious, and Northern Spy. Many new apple varieties and advanced selections may have potential for use in processing as apple slices.

Processing

  • Ethylene-forming enzyme (EFE) was isolated from apple fruit tissue. The enzyme activity in the homogenate is associated with the pellet
    fraction and can be solubilized with Triton X-100 or polyvinylpolypyrrolidone.

  • Citrus albedo and apple pomace are rich in pectic substances and important raw materials for pectin production all around the world. Pectin is widely used as a functional ingredient in the food industry due to its ability to form aqueous gels and has been used in jams and jellies, fruit preparations, fruit drink concentrates, fruit juice, desserts and fermented dairy products

Production and Trade

  • At present there are 25 apple producing countries in the world who lend a significant contribution to the global trade in fresh apple and processed apple products. These countries are categorised in three major global regions such as northern hemisphere, southern hemisphere and E.U.

  • The world production of apple at present is about 45 mill. tonnes, 71% of which is consumed as fresh apple while about 20% is processed into value added products of which 65% are processed into Apple Juice Concentrate (AJC) and the balance quantity into other products which include packed natural RTS apple juice, apple wine and cider, apple purees and jams, dried apple products etc.

  • India is the ninth largest producer in the world with a production quantity of about 1.30 million tonnes of fresh apple but produces only 4500 tonnes per annum of AJC which is equivalent to about 0.64% of the total world production.

  • The production of AJC however is a capital intensive proposition, as for processing of about 20,000 tonnes per annum of fresh apple into roughly 2,000 tonnes of AJC of 70-720 brix, the capital cost is estimated to be Rs.30.00 crores approximately, which would mean an overhead of financial expense i.e. interest and depreciation equivalent to Rs.30,000/- (US$ 612) approximately per ton of AJC, based on
    which the export at present is simply impossible.

Market

  • The market survery has also revealed that the all India weighted average of consumption of apple, jam and apple juice in the country stand at 31%, 25% and 9% respectively. Similarly the consumption pattern in the star hotels in the country stand at 21% for apple, 35% for jam and 7% for juice respectively.

  • In the United States, the apple juice processing sector receives about half of all the apples produced domestically for processing. The price difference between fresh-market apples and processing apples has grown wider since the 1980s

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