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The Emerging Industry of Hard Cider

Greg Peck

Greg Peck

From Cornell Research website:

From the earliest days of the American colonies, hard cider was a common staple. European settlers brought their cider-making skills with them, along with apple cultivars especially suited to the process. Yet, after prohibition ended in 1933, cider making in the United States was all but forgotten—until now. “Since 2011 the growth of the cider industry has been astronomical,” says Gregory M. Peck, School of Integrative Plant Science, Horticulture. “There’s been more than a 900 percent increase in the volume of cider produced in the U.S. New York has more individual producers than any other state in the country. Right now, we have about 85, and that number is growing constantly. I’m always getting emails and calls for help from new businesses.”

Peck is perhaps the foremost scientific expert in the country on cider apples and cider making. He is at the forefront of the cider renaissance and a large part of his research revolves around this emerging industry. “Cider apple growers and producers need a lot of technical support,” he says. “They need research to help them figure out which cultivars make the best cider, how to grow them, how to harvest them, how to store them. Those are the questions I’m trying to answer for the industry.”

Read the whole article.

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