Comments on: Cider – Organic or Slow Food movement?

By: Torkard Cider

Torkard Cider — Tue, 15 Jun 2010 16:43:12 +0000

We do not spray our fruit – but like others cannot claim to be “organic” as we do not know the long-term history of the land on which we have planted and continue to plant our trees. The costs of registering as “organic” is another turn-off. So we grow our own apples as organically as we can. However, we do ensure we follow the “Slow Food” principles by only using apples grown within the county boundaries of Nottinghamshire – we help support small Nottinghamshire growers and those who grow old and threatened apple varieties that would otherwise fall by the way-side of modern intensive bush-orchards. Our mantra is to make a true Nottinghamshire Cider, the best we can with the fruit grown locally. A local cider for local people…

By: Jim Callender

Jim Callender — Wed, 07 Apr 2010 17:47:33 +0000

That's really interesting to hear your experience with 'organic' Mark. Thanks so much for taking the time to comment.

By: Mark Shirley

Mark Shirley — Wed, 07 Apr 2010 17:35:49 +0000

In 2008 we made a cider from cull fruit grown organically to Soil Association standards. We paid a premium for the fruit, but since we are not registered as organic could not market the resulting cider as organic in any way and therefore could not charge a premium for the cider. Most irritating of all is the fact that this 'organic' fruit had been repeatedly sprayed with Sulphur in an attempt to reduce the incidence of scab during a very wet summer. All our other ciders and perrys are made from fruit grown extensively in totally unsprayed, largely unmanged orchards, ie. more 'organic' than the organic apples. For this and other reasons (ridiculous food miles, veg grown for disease resistance rather than flavour for example) I choose to put locality and other quality issues above a food or drinks claims for organic credentials. 'Organic' is just another business with its own profit agenda…