ingredient information
Apples Cider Organic
has witnessed an international revival. Gone are the days when cider was classed as a "curiosity" drink. Cider has quickly become a part of the mainstream beverage industry. Most cider is made from fermented apple juice. Natural cider has nothing added and relies on the wild yeast present in the apples for fermentation. For mass-produced ciders, a yeast culture is added in order to achieve consistency. Although much of today's cider is produced from apple concentrate, many traditional cider makers use only cider apples, cultivated specifically for the purpose. Both traditional and mass-market ciders are available carbonated or still and range in taste from the bone dry to the extremely sweet. In Europe, "cider" refers to fermented apple juice that contains varying levels of alcohol. In the USA, fermented apple juice is known as "hard cider," while unfermented, freshly expressed juice is called "sweet cider." Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,