More than 850 million pounds of Michigan apples were picked in 2000, ranking the state number three in apple production in the nation. Apple growers produced more than 15 varieties including Red and Golden Delicious, Jonathon, Northern Spy, McIntosh, Empire, Rome and Ida Red.

Some growers now specialize in producing "antique" apples, the varieties many of our grandparents and great-grandparents enjoyed when they were children. 

Michigan's glacial history offers unique and ideal growing conditions for apples. The northern winter providesapple trees with a dormant period necessary for optimum yield. 

Apples are a high quality fruit chosen by many Americans as a snack food. The apple has essential vitamins and minerals including pectin and dietary fiber. An average-sized apple has 80 to 90 calories, is high in complex carbohydrates, low in sodium and has no cholesterol. A recent Michigan State University study revealed that apple eaters have fewer respiratory infections and tension-related complaints. The United States Department of Agriculture found that the mineral boron in apples can curb calcium deficiencies in people over fifty and keep brain functions alert in toddlers. 

Michigan apples are processed in several ways. An important Michigan apple product is pure and natural apple cider. Michigan produces over 50 percent of the nation's apple slices and is the largest supplier of apple slices used in commercially prepared apple pies. Also, Michigan apples are a main source for applesauce. 

For more information about Michigan apples, contact: 

Michigan Apple Committee