What’s special about French apples?
France produces on average 1.4 million tons of apples each year. The three main apple producing regions are the Loire Valley, southwest and southeast France. Nearly 65 percent of French apples carry the eco-friendly label. It’s the commitment of growers to respect the environment and biodiversity in orchards, offering apples of quality that are rich in taste.
The six elements of the eco-friendly label are:
- Promoting biodiversity in orchards
- Prioritizing organic control methods
- Limiting the interventions in orchards
- Harvesting by hand
- Ensuring traceability from orchards to the point of sale
- External control by independent bodies
What are the apple varieties?
Seventy percent of the apples produced in France comprise classic varieties: Gala, golden, Granny Smith, Braeburn, Fuji, red, Elstar, Jonagold. The remaining 30 percent are specific orchard apples: Jaz™, Pink Lady®, Joya®, Choupette® and Antares®. We also have PGO apples like the apples from Limousin.
Do you have a chef brand ambassador?
Yes, chef Charles Soussin. We share his recipes on our Instagram page (@FruitVegFromFr).
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
