Production of apples

From the lands where they prosper, concentrated mainly at the foot of the Alps, they reach markets worldwide and are a pinnacle of the European offer. Sweet, crunchy and juicy, they maintain their organoleptic properties for some time. They are grown following integrated production parameters to protect the environment and the consumer. Available all year round.

Ideal at the end of a meal as they provide a good source of fibre (almost double that of cherries and about three times more than strawberries) apples consist of 83% water and are therefore, excellent for rehydrating. They contain 6% to 14% of simple sugars fructose and glucose, which unlike complex sugars (like starch) are absorbed rapidly by the organism providing an excellent source of energy. These characteristics make it the first food served to babies after their mother’s milk.