Cider producer Aspall has said it is expecting a ‘vintage’ apple crop in terms of quality – though only average in size.
It said weather conditions had been perfect for dessert and culinary apples, a high proportion of which are used in its products. But it added that, following a poor harvest last year, the overall forecast of a 23% year-on-year increase in UK volume [World Apple & Pear Association August 2013] would only bring it back up to average, rather than the ‘bumper’ levels suggested by some reports.
Aspall’s comments echoed reports in The Grocer magazine two weeks ago that English apple producers were downplaying talk of a bumper dessert apple crop this year.
“In spite of extremely positive forecasts, volumetrically we are anticipating quite an average year,” said Aspall partner Henry Chevallier Guild. “Almost all varieties including Cox and Bramley will be up on a particularly poor 2012 harvest; however, they are unlikely to exceed crops from pre-2012.” He added that only Gala and some more recently introduced varieties, including Braeburn, were showing consistent long-term growth in volume.
“Qualitatively, we think the weather this summer will contribute to higher sugar levels in the fruit than we have seen in recent years, while acidity levels will not be significantly lower as the sunshine has not been consistent,” he said. “This is particularly relevant for the style of cyder produced at Aspall, with our emphasis on a higher dessert and culinary mix, which is why we are forecasting a vintage year for Aspall Cyder.”
Aspall recently launched its Suffolk cyder into India – 110 years since it was last available there. Aspall’s Premier Cru, Perronelle’s Blush and Imperial rolled out to 11 stores in Mumbai and will also be available in on-trade venues in the city. Suffolk cyder was previously distributed in India in 1902, when Lord Kitchener of Khartoum – also Baron of Aspall – had the cyder sent over by his cousin JB Chevallier, great-grandfather of current Aspall owners Barry and Henry Chevallier Guild.
Cider spelt with a ‘y’ denotes that it was made to a double-fermented method.
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