Issues paper for the import risk analysis of fresh apple fruit from the united states of america

2. Apple industry in the United States

2.1. Production

Apples are regarded as the third most valuable horticultural crop in the USA, after grapes and oranges (Geisler 2007). Apple production in the USA is valued at approximately US$2 billion dollars annually with more than 60 per cent of the apples produced marketed as fresh fruit (Geisler 2007). An estimated 12 per cent of the USA apple production is exported annually (FAS online 2001).

Almost one hundred apple varieties are grown commercially in the USA. Of these, fifteen varieties accounted for over 90 per cent of USA production for 2005. These varieties included Red Delicious, Gala, Golden Delicious, Granny Smith, Fuji, Macintosh, Rome, Empire, York, Jonathan, Idared, Cortland, Stayman, Newtown and Northern Spy (Geisler 2007). Four of these varieties (Red Delicious, Gold Delicious, Gala and Fuji) account for 60 per cent of all apples commercially grown in the USA (FAS Online 2001). Other varieties gaining popularity include Braeburn, Cameo, Ginger Gold, Honeycrisp and Pink Lady (Geisler 2007). Domestic and international demand and increased competition in world markets may influence the production of new apple varieties (FAS Online 2001).

2.2. Exports

The USA exports apples to many countries, with Mexico ranked as the top export market in terms of value and volume. Other important export markets are Canada, Taiwan, the United Kingdom, Indonesia, India and Hong Kong (Geisler 2007). The largest USA apple exporting state is Washington, with approximately a third of its crop sold to international markets (FAS online 2001).

2.3. Overview of cultivation and processing practices

Older apple orchards generally produce Red or Golden Delicious varieties which are planted at densities of 40 trees per hectare. Older trees average 5.5 metres wide and 4.3 metres high, which makes pruning, spraying, fruit thinning and picking difficult and labour intensive (Washington State University 2001). Newer orchards are more likely to contain varieties such as Fuji, Gala, Granny Smith, Braeburn or Cameo. These orchards are usually planted more intensively, at densities of approximately 240 to 400 or more trees per hectare. Trees in this intensive style of orchard are usually 1.8 metres wide and 3 metres high, which eases labour and improves spray coverage (Washington State University 2001).

Orchards tend to be replaced every thirty to thirty five years, as they come to the end of their economic life or as a result of damage from disease or environmental factors (Washington State University 2001).

Trees are pruned throughout the winter, while they are dormant (Washington State University 2001). Pruning maintains fruit quality and production over the lifetime of the orchard.

Fruit is thinned every spring to manage production and fruit quality (Washington State University 2001). Most apple varieties will develop a biennial bearing habit (produce a heavy crop one year and almost no crop the next), in the absence of fruit thinning management. Chemical thinners can be used during and shortly after the bloom period to prevent fruit set, or to remove fruit that may have set in clusters (Washington State University 2001). Blossom thinners interfere with the pollination (by damaging the flower stigma tip or by inducing the evolution of ethylene in the fruitlet), which causes abscission (fruit drop). Fruit thinning can also be done by hand (during June and early July), removing poor quality or closely spaced fruit (Washington State University 2001).

Apples are dependent upon pollination by honeybees for fruit set. Orchardists usually provide one to two hives per hectare and they are left in the orchard for four to five days depending on weather conditions. The bees are transported from California to Oregon then Washington, following the cycle of the bloom (Washington State University 2001).

Orchardists may also adopt management practices to enhance tree nutrition and fruit quality. Chemicals can be applied to manipulate the development rate and shape of the fruit (Washington State University 2001). A variety of fertilisers is usually applied to the soil (the rate of which is determined through soil and tissue analysis), to enhance tree nutrition (Washington State University 2001).

Irrigation

Orchard managers may use a variety of irrigation methods. These may include high pressure under tree irrigation, overhead, drip, trickle or surge irrigation systems. Overhead systems or high pressure under tree systems may complicate pest management by providing conditions suitable for disease infections or by removing protectant pesticides too quickly after application (Washington State University 2001).

Apples are packed using either a ‘direct pack’ system or a ‘presize system’ (Kupferman 1996). Direct packing takes apples from the bin and in one operation sorts, sizes and packs the fruit into shipping boxes. The presize approach is done in two separate steps where apples are floated out of the bin, sorted, sized and then placed back into bins for packing at a later time (Kupferman 1996). This system allows a greater volume of fruit to be run at one time.

Washington packhouses store, sort, box and ship apples most months of the year. Storage is based on the internal condition of the fruit, and timing of harvest is critical to good storage results (Washington Apple Commission 2007). Early harvest apples store best, whereas apples harvested at peak ripeness have a short storage life of only a few weeks (Washington Apple Commission 2007).

Apples are brought in bins from the orchard to the storage facilities and kept in refrigerated or controlled atmosphere (CA) storage (Kupferman 1996). Controlled atmosphere storage depends on the balance between temperature, oxygen and carbon dioxide (Kupferman 2001). Apples are held in a sealed, refrigerated room at a constant temperature range of 0 to 2 °C (Washington Apple Commission 2007). The oxygen levels are reduced to 0.7 - 2.5 per cent (Kupferman 1996), the carbon dioxide levels increased to 0.03 – 4.0 per cent (Kupferman 1996) and the humidity is maintained at 95 per cent (Washington Apple Commission 2007). The specific atmosphere is set according to the variety and capability of the storage facility (Kupferman 2001).

Post harvest disease control

Once the fruit has been harvested, the bins are taken to the packinghouse to be cooled rapidly, as cold temperature is one of the best methods for reducing the growth rate of fungi. Rapid cooling is essential for quality maintenance as well as decay control (Kupferman 1999).

Harvest bins are usually made of either plywood or plastic and are cleaned prior to being sent to the orchard (Kupferman 1999). There are several methods of cleaning, the most common is hot water delivered through a pressure hose. Most packing lines are cleaned and sanitised daily. Storerooms are cleaned and sanitised annually, when empty of fruit (Kupferman 1999).

Prior to storage, most fruit is treated with a fungicide drench to reduce fruit rots, especially those caused by Penicillium and Botrytis species (Washington State University 2002). In addition an antioxidant may be applied with the fungicide drench to fruit that is susceptible to a disorder that causes the browning of the skin in storage (storage scald) that renders the fruit unsaleable (Washington State University 2002).