"Geometric growth" ahead for Opal apples
Czech breeder Dr. Jaroslav TupĆ½, who developed the highly successful Opal apple, passed away recently but his legacy lives on in the fruit itself. As part of a two-part series on the trademarked variety, over today and tomorrow we will be taking a closer look at how its production is developingĀ in the Americas, Europe and South Africa.Ā
Opal apples haveĀ figuratively glittered in sensory testing for a long time in the U.S., but only now is supply starting to take off in a big way.
Chuck Zeutenhorst of traderĀ First Fruits Marketing of Washington tells www.freshfruitportal.com there is a "terrific amount" of Opals - known scientifically as UEB 32642 - planted by the company's partner Broetje Orchards in its blocks along the Snake River.
This year the company had sold all of its product by early May, but Zeutenhorst highlights there will beĀ significant volumes coming on-stream over the coming yearsĀ and the fruit's strong storing ability also bodes well for longer season windows.
"Itās the difference between arithmetic and geometric growth. Apple trees go in a pattern like 1, 2, 4, 16, and then of course they get to their saturation point, but when they begin to produce it comes on very quickly," he says.
"You can make very significant changes in a year. Iām expecting us to be near or at a million boxes for the 2017 crop," he says, mentioning in 2016 volume was around the 600,000-box mark.
"At this point of time weāre trying to do our marketing piece to match our production, but itās in most of the main retail components nationwide and itās doing very well ā weāre very excited about it," he says, adding the apple is also stocked by the top four retailers in Canada as well.
But for the OpalĀ to be marketable, growers have to grow it in a very specific way to meet consumer demands and to warrant a premium price.
"We pick this apple in October, so sometimes it can coincide with Red Delicious but usually itās a little later than that," he says.
"Obviously the key to this apple is the yellow color that comes for us towards the end ā if the apple is green it does not eat the same, and so thatās one reason why we have it in a slightly earlier district because it does take on the color that we like at that time.
"Weāll color pick it and we generally two- and three-pick this apple on color, so it can be done over a 2.5 week period."
Broetje is also playing into another important consumer trend, with around 15% of its Opal production certified as organic. However, the biggest challenge for growers and traders is to make a mark at a time when such a plethora of new apple cultivars are available on supermarket shelves.
"Thereās been this incredible proliferation of all these new varieties, so we have data to back up that itās either the top variety or the top two or three.
"The uniqueness of this variety obviously is the way it eats and the fact itās very hard, and people love that aspect because one of the biggest complaints universally on apples is when they get a soft one.
"The other trait on it thatās so unique is the color because it is a butter yellow color ā most of the new varieties are just a new bi-colored variety."
Zeutenhorst claims even though apple consumption has increased through the sliced category and juicing, fresh consumption has been "very stagnant" domestically.
"MaybeĀ we should be excited with allĀ the opportunities for the produce category, but consumption per capita has remained very stagnant over the last 15-20 years; inĀ fact thereās been a bit of a decline.
"One of the things weāre trying to do industry-wide is not take away from things weāre already doing. The whole point is to allow people to love their Fuji, Gala or whatever they like - Pink Lady and Honeycrisp for example -Ā and supplement that with a new variety like the Opal.
"In my mind,Ā the only way we can really fix that is get back to some national advertising through our industry, and at this point of time our apple commissionĀ does not operate domestically; it'sĀ only operating internationally. Iād like to see us get back to that. I hope we can."
Zeutenhorst also ponders whetherĀ some retailers may choose to use Opals instead of Golden Delicious.
"It's because people associate with the Golden Delicious, which theyĀ donāt like anymore because they can get such a varied eating experience as far as sugars and condition," he says.
"I actually believe that at some point of time itās going to be a 12-month apple for us."
Slow start for commercial production in Chile
A key component for a 12-month supply would be sourcing from the Southern Hemisphere, where license manager Varieties International has identified Chile as the best prospect for exporting to the North American market, although projects are also underway in New Zealand and South Africa.
"At this point in time we have some interested parties [in Chile] who are doing commercial trials," says Varieties InternationalĀ co-ownerĀ Dave Weil.
"The orchards are young, so the results are that the juvenile fruit donāt pack well. This is typical of all new varieties but particularly something like Honeycrisp or Opal.
"SoĀ theyāre basically wanting to evaluate the apple over more time to make sure it gets past the juvenility phase which takes three years, sometimes four, to settle down and have good fruit."
He says the largest parcel in Chile is about 20 acres and is in two phases, with half the parcel in first leaf and the other half in second leaf.
"WeĀ havenāt worked with anyone else in South America because we feel Chile is the most suited for Opal and is probably in our trials the most promising for fruit quality and production," he says.
"The fruit probably has the best cell structure and eating quality of any fruit weāve trialed globally.
"It depends on your perspective ā if youāre in the United States or Europe and youāre seeing the trends in the markets, thereās been a trend from cosmetics being the most important thing to flavor being the most important thing."
He highlights the success of Honeycrisp apples as a good example of this taste-over-appearance focus, and Opals have followed a similar trend.
"The feedback from the consumers is mostly sensory - it has nothing to do with cosmetics.Ā Typically Honeycrisp will pack out in the beginning 50% or less of the fruit in the box ā itās a very difficult apple to grow, very expensive to grow, but the demand from consumers has been so amazing that itās been heavily planted in the U.S.
"If youāre in Chile you see the market more in cosmetics because you havenāt lived the new markets ā in Chile their number one market is Gala. It's sold in volume, a commodityĀ apple sold on cosmetics.
"Thatās their mindset, thatās why itās a bigger hill to climb in Chile than it is in the U.S. in terms of what you want to do and what you would accept. Weāre within a year or two of moving that forward."
He says if Chile is able to make that step, the industry could pave the way in some overseas markets like Asia.
"They are moving rapidly to becoming leaders, itās just not their history. They'veĀ always been a fill-in, counterseasonal country.
"There are forward-thinking people who will bring the apple forward, assuming Opal does what I think it will do, and that is it will follow the same cycle of Honeycrisp. Everything weāve done up until this point tells us thatās correct.
And why is that?
"In all our sensory evaluations for the last 12 years, Opal has done incredibly well," he says.
"We compare it to other apples and Opal hits a nice flavor profile ā itās on the sweet side, it has enough acid to be balanced, the cell structure is amazing, it generally never goes soft so it has fairly good texture, and itās juicy.
"We'reĀ getting comments like 'thatās the best apple Iāve eaten in my life'.Ā Thatās a world of difference, that's a memorable experience."
A Chilean agronomist's perspective
According to Gabriel Aylwin, who works in Chile as a field consultant for Frusan with a strong focus on new variety testing, any future for Opal in the country will depend heavily on the selection of geography and micro-climates.
In essence, he believes the fruit grown in the southern area of Traiguen meets European standards but does not have the physical qualities expected from U.S. buyers.
In contrast he sees good opportunities to meet U.S. specs a bit further north in the O'Higgins and Biobio region, most likely west of the Ruta 5 highway towards the coast in protected areas like Peumo and San Vicente.
"Frusan only made testing agreements for the variety four years ago which were planted in the area of Traiguen, andĀ weāve had fruit in the third season. We'veĀ been learning a lot of lessons from the point of view of agronomy, production, the fruit itself and post-harvest," Aylwin says.
"Traiguen is in the ninth (AraucanĆa) region, more or less 80km from Angol in a southeasterly direction. Itās an appropriate environment for growing apples in a cool area, especially for Honeycrips.
"In this zone there isĀ a very good product where the Opal develops an orange blush; thatās normal in these temperatures - it's a product that's grown in conditions more like in Europe, whereĀ this orange blush is a good attribute that is positively valuedĀ in Golden Delicious, the variety most similar to Opal."
He saysĀ the organoleptic qualities are good, "with a lot of sugar and a tartness that is perhaps higher than the fruit grown in the central zone", with well-sizedĀ fruit grownĀ harvested in late March, early April.
He adds sugar levels can reach up to 15Ā° Brix.
"It'sĀ a tree that grows well in these conditions but there are some problems with sunburn.Ā . Also there is a little bit of russetingĀ as a negative cosmetic characteristic of the fruit.
"But aĀ positive attribute the variety has in this cold zone is its tolerance to Venturia (apple scab). It works well, with noĀ infections in this area.
"However,Ā Traiguen is not a good zone for producing for the American standard which wants a yellow, gold apple, and doesnāt appreciate the pigmentation. The fruit from Traiguen fits very well with the standards of England, Germany and southern Europe."
This last pointĀ presents a key challenge for Opal production in Chile, because in Aylwin's view the U.S. apple market is more attractive than Europe.
"It's probable that the issue will beĀ to resolve or clear up some aspects, the commercial issues.
"My view is more agronomic, but Iām enthusiastic about the variety."