"Up to 90% of all apples grown in private gardens fall and are left to go to waste!" states Sir Richard Paget. This amounts to many thousands of tonnes of fruit per annum. This is a shocking statistic and why should this be?
It is the case that for centuries apple juice has been obtained by a pulp and press two step method. Apples are fed into a shredder and the resulting pomace is pressed. Homemade or mass manufactured, the required kit is large, heavy and expensive. This presents a barrier for the average apple tree owner. What is needed is a convenient, low cost, clean and efficient method to produce apple juice in volume – with the resulting juice either consumed fresh, or stored, (by being pasteurised or frozen), or fermented out to cider.
In the autumn of 2011, the Scillonian Road cider co-operative, suffering from an abundance of apples but a lack of funds, developed an original process using inexpensive (£15-£25) second-hand domestic centrifugal juicers, which we call Juice and Strain™. The required kit is low cost and the method is clean, efficient and suited to use in a domestic kitchen. On up to 120kg of apples scale, the juice yield is higher than that of a small press and the apples are processed in a shorter time. Overall, modern process-thinking coupled with recent advances in centrifugal juicer performance reduce a two-step pulp and then press technology to one that has a single synchronous step. Whole apples are fed in at one end and clear apple juice is drawn off, by the gallon, at the other.
The utility of the Juice and Strain process has been recognised by being listed on REID (Resource Efficient Innovations Database), which is managed by WRAP (Waste & Resources Action Programme), a part funded Government initiative.