ABSTRACT
The apple has the twin benefits of being a delightful fresh snack and a useful ingredient for many forms of cooked and preserved foods. Many of these uses have won their way into American and international folklore. The actual processes involved in manufacturing apple products are relatively simple. The quality of the product eventually produced requires selection of appropriate raw products, carefully stored and managed concentrate or other intermediate products, drying or other treatments, and blending to achieve a consistent taste and texture that will stand up in the marketing system and in normal household use. The structure of the apple processing industry is extremely diverse and has changed over time in response to changes both in the general economy and in the world apple industry. While most apple processors began as small, local firms specializing only in apples and other local fruits, the industry encompasses firms of many sizes and organizational forms.
