Sir, – Prof Mike Gibney (July 5th) doesn’t know his apples (“No scientific evidence showing organic is better, Opinion Analysis, July 5th) when he writes that, “Irish apples require both refrigeration and increased carbon dioxide to keep them ready for sale 11 months later”.
Here in Cork I start picking late summer apples, such as Discovery, in August for immediate consumption. I continue picking in September early autumn varieties, such as James Grieve and Worcester Pearmain, again for immediate consumption. Late autumn varieties such as St Edmunds Pippin are picked in October and keep until Christmas. Next I pick the midwinter apples such as Cox’s Orange Pippin, which keep until February. I also pick the new year apples such as Orleans Reinette in October; they keep until March. Finally I pick the spring apples as late as possible in October; and enjoy a Sturmer Pippin in April. I also pick Bramley’s Seedling culinary apples and store until May. The harvest is mostly stored wrapped in newspaper and placed in wooden crates and kept in an unheated basement room. The gap in apples from May until August is filled with bottled apple puree, dried apple rings and apple juice, and also fresh fruit from the garden, such as rhubarb, strawberries, raspberries and blueberries.
All my fruits are grown without pesticides and stored without refrigeration or carbon dioxide. I manage the orchard and fruit garden with minimal help from husband and sons. I have no idea if the nutritional value of my apples is higher than those from New Zealand, but I can tell Prof Gibson they taste delicious. – Yours, etc,