Much of Vermont’s 2011 Apple Crop

Destined for Processing

Vermont’s holdings of fresh apples—those destined for supermarket shelves, lunch boxes and after school snacks—will be down more than 50 percent compared with last year.  Vermont’s processing apples---those intended for cider and sauce-- will account for two thirds of the 2011 crop put into cold storage.  In most years, the percentage of the state’s crop going into processing is typically less than 20 percent.

The state’s 2011 apple crop was hindered by record rainfall early in the growing season and Tropical Storm Irene made significant claims later in the year.  Widespread hail in July and August, however, took the biggest bite out of the 2011 production. 

In early September, Vermont’s 2011 apple harvest was forecast to be down 28 percent from 2010 production and 35 percent below the five-year levels.  Overall grower returns for the state’s orchards will be down significantly for 2011.  Over the past ten years, processing apples have typically sold for 6 to 9 cents per pound, while fresh apples generally sell for considerably higher prices, depending on variety and markets.

Much of Vermont’s apple crop generally goes into Controlled Atmosphere storage rooms, in which oxygen and carbon dioxide levels are maintained between 0.5 and 2.5 percent. (Atmospheric air is normally 21 percent oxygen and 0.0387 percent carbon dioxide).  By carefully controlling oxygen and carbon dioxide, as well as humidity and temperatures, apples can retain their crispness for several months.

Vermont apple growers generally have apples available through April, May and even into June.  This year, tight supplies are expected reduce the marketing season by two or three months.