Last week, the partners of CLOSECYCLE visited the showcase and network around the apple chain. Our French partners explained the processes in the cider industry and the residual wastestreams which come available during the proces. A nice program along the apple chain was offered: from grower, to Valle de Raines (cooperation of ciderproducers). The program ended at L'Institut Français des Productions Cidricoles (IFPC), our partner in CLOSECYCLE.
Cultivation of cider apples
In the area of Malo, the consortium visited a apple grower of cider apples. In total 18 varieties are planted. Thats why there is also quite long time of harvesting, as each variety has its optimal harvest time. Within 2 weeks all apples are harvested. The entrepreneur leave the trees and the apples fall themselves. In other cases, the trees are shaken. The company operates organically. No pesticides, herbicides and chemical fertilizers are used. The risk of pathogenes like scab is minimal, as the cider varieties are not susceptible for these fungi. Because in Brittany it is always windy, also the pressure of diseases is minimal.
The entrepreneur pays a lot of attention to improving soil life. This was very visible, as the leaves of last autumn were broken down by the active soil life. Also no problems with replant disease are experienced. Both the focus on soil improvement and use of specific rootstocks (M 06 and M116), reduce the occurance of replant disease.
Although there are not much diseases in the cider apples, there are still some very large challenges. Especially concerning climate change. In 2024, there was almost100% frost damage ( resulting in 30 tons harvest). This year is it very dry, but a very good harvest is expected: 1400 tons. The orchard is planted on fields with sandy loam soil and 2% of organic matter.
Cooperation Valle de Rance
From the grower, the consortium brought a visit to the Cooperation of Valle de Rance. The members of this cooperative are 189 producers in Brittany and 212 producers in Normandy. During the visit all phases were explained and visited:
- Apples entering the company, cleaned by water flow. Damaged apples were taken out from the flow. Varieties are mixed and not taken apart in the proces.
- Apples are pressed, in which apple pomace is the by product. Apple pomace is dried, and sold at the moment for animal feed. Challenge is to extract also pectine from the apple pomace. Not yet ready for the market on large scale.
- Fermentation of apple juice in which proces, cider is the end result.
- Cider is both brought on the market with the label Valle de Rance and under private label.
- Storage under cool conditions.
During this visit, it was also clear which residual wastestreams come from the cider production. And which opportunities there are to upgrade and use these by products.