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The apple, the regional fruit par excellence

Published Oct 6, 2020

Tridge summary

The article provides an overview of the apple harvest in the Lake Geneva basin, indicating that it is on track and expected to complete by October, contributing to about 18% of Switzerland's apple production. It addresses concerns about the nutritional value of apples, debunking claims of significant vitamin C decrease since the 1950s by highlighting the influence of factors like fruit variety, exposure, harvest date, and shelf life. The region's apple industry is praised for its efficiency and effort to minimize losses through the production of apple juice, thereby utilizing a wide range of apple varieties and sizes. Additionally, the article promotes a website for users to explore more about the region's apple producers.
Disclaimer: The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The apple harvests are already well advanced and should continue until the end of October, announcing an average year in the Lake Geneva basin. The apple is the local fruit par excellence and the only one that can be eaten all year round. Producers in the cantons of Vaud and Geneva produce around 18% of Swiss production (photo Pixabay). The apple has long been a recognized health asset because it contains a large number of vitamins, minerals and trace elements, yet we often hear that apples are less nutritious than before. The Union fruitière lémanique proposes in a press release published on Tuesday 6 October to know what really is. Several factors to consider This suspicion, fueled by studies carried out at the end of the 1990s in the United States and England, is now widespread and often debated. Indeed, these publications indicated that the amounts of vitamins and minerals had sharply decreased in apples with sometimes drops of 100 times less vitamin C than in 1950. In fact, ...
Source: Agrihebdo
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