France Cider: growth depends on innovation.

Published 2021년 2월 15일

Tridge summary

The French institute for cider production (IFPC) has introduced its research on red-fleshed apples at the fourth innovation forum by the chambers of agriculture of Normandy. The research, which started in 2015, aims to produce a new product, rosé cider, by identifying suitable varieties for their natural pink color. The institute has shortlisted a variety of wild apples from Kazakhstan, Ruiz red, due to its vibrant color and suitability for cider-making. The first results show promising maintenance of the color, and more results are expected in 2022. The process of making cider remains the same, but care is needed to prevent over-ripening and loss of color.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

For the fourth innovation forum, organized last Thursday by the chambers of agriculture of Normandy, the French institute for cider production (IFPC) had chosen to present its research on red-fleshed apples. These started in 2015 and the first results are encouraging. The objective of this research program is to be able to offer a new product on the French market, rosé cider, with the help of suitable varieties. "Producers want to win new consumers by expanding the range, by offering flavored ciders and rosé ciders, noting that sparkling rosé wines are in fashion", explains Marie-Cécile Vergneaud, agronomist at IFPC. Extending the range could allow us to get out of the over-conveyed image: cider is consumed at Epiphany and Candlemas. Color would therefore be a lever to conquer a new audience, more urban and more feminine. A COLORFUL JUICE WITHOUT OXIDATION IFPC and INRAE have carried out selection work on around thirty varieties of red-fleshed apples to achieve the expected ...

Source: Eure Agricole