The apple juice and cider industries are a global source of a useful byproduct, apple pomace, that is much more than a source of fiber for ruminants.
Apples are the grapes of the North. Where wine cannot be (easily) produced, apple juice — fresh or fermented, is consumed in large quantities. Fresh apple juice is a natural alternative to soft drinks, whereas fermented apple juice — also known as cider — is a tasty alternative to beer, wine and even champagne. As it happens, apple varieties grown for their juice are distinct to those grown for eating whole. They contain more tannins (taste in the cider), more fermentable sugars, and they are more crisp (soft apples don’t give up their juice easily).