Cider Makers Meet To Discuss Techniques
CLAYTON, N.J. Ninety
small cider processors from New
Jersey, New York, Pennsylvania,
Massachusetts, Maryland, and
Delaware met on March 16 at the
American Cyanamid Agricultural
Center in Princeton.
Entitled the Cider Symposium
and sponsored by the New Jersey
Horticultural Society, Rutgers
Cooperative Extension, New
Jersey Department of Agriculture,
New Jersey Department of Health
and the New Jersey Apple Indus
uy Council, the focus of the meet
ing was to organize and educate
apple cider processors on new
labeling requirements for cider
and improved sanitation
processes.
According to Gary Mount, trea
surer of the New Jersey Horticul
tural Society, the hope was to get
all New Jersey processors together
to improve sanitation practices.
“Unfortunately,” said Mr. Mount,
“cider sales have been hurt
because a very few processors out
of the state have been marketing
unsafe cider.”
Dr. Don Schaffner, a food
microbiologist and extension spe
cialist in food science with Rut
gers Cooperative Extension, dis
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cussed steps necessary to ensure
cider is free of E. coli. Salmonella,
and the molds penicillium, asper
gillus, and byssochlamys.
Schaffner said, “Salmonella
and E. coli won't grow below 40
degrees Fahrenheit, and won’t
grow below a pH of 3.6. Using
cold acid apples, pressing the cid
er and cooling it quickly will les
sen the problems growers in Mas
sachusetts had with contaminated
cider.”’Schaffner emphasized
some important steps such as
proper apple storage, clean bins
and crates, removing diseased
apples before crushing, and wash
ing fruit, particularly if dropped
apples are used. Schaffner said,
“all pressing equipment should be
cleaned with a 200 PPM chlorine
solution.” While most small cider
processors might lose their market
niche, the use of preservatives like
sodium and potassium sorbate and
sodium benzoate will effectively
control the pathogens.
Norman French of Conway,
Mass., discussed different types of
pressing and the process of
pasteurization. French empha
sized that pasteurization can
change the flavor and clarity of
cider, two disadvantages for small
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cider processors.
Dr. Richard Hayden of Purdue
University was the featured speak
er of the symposium. Hayden
showed a video of cider process
ing operations in the Midwestern
United States. “Many growers use
‘rack and cloth’ presses,” said
Hayden. “However, many larger
producers use the Shimko press.”
This press gives a slight increase
in yields of juice, and a significant
decrease in cost
Another interesting press was
the Goodnature Squeezebox.
Mount discussed his success with
the squeezebox at his Terhune
Orchards in Princeton, N.J.
Hayden also emphasized that
good cider should have 12-percent
- 13-percent soluble solids, 5-per
cent acid, and .OS-percent tannins.
He grouped apple varieties based
on the percentages of these com
ponents to produce a quality cider.
Ken Kolano, program manager,
food and milk program. New
Jersey Department of Health, dis
cussed the nutritional labeling
requirements that will have to be
placed on cider after May 8,1994.
“Some cider producers will be
exempt based on units produced
and volume of sales,” said Kola-
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From left, Dr. Richard Hayden of Purdue, Ken Wlghtman
of Wlghtman Farms, and Gary Mount of Terhune Orchards
discuss cider processing at the Cider Symposium In
Princeton, N.J. Wlghtman and Mount discussed their mod
ern processing operations. Hayden discussed sanitation,
processing, and blending.
no. The New Jersey Horticultural
Society was one of the Project
Supporters of the International
Apple Institute Cider Nutrition
Labeling research. Kolano
referred to samples of the label
and definitions in the lAI fact
sheet. Copies of the complete
nutrition labels and fact sheets are
available by writing the Interna-
tional Apple Institute.
A complete packet of informa
tion on the program is available by
writing Bill Tietjen, New Jersey
Horticultural Society, Administra
tion Bldg., 165 County Road,
Route 519-S, Belvidere, N.J.
07823-1949. For mailing and
copying send a check for $4 pay
able to NJHS.