Part 4/11:
Once harvested, apples are combined according to carefully calibrated ratios—commonly 50% Fuji, 30% Granny Smith, and 20% Gala—to craft the ideal flavor profile. Adjustments are made seasonally and based on consumer preferences, allowing for tailored flavors such as a tangy Tangerine blend with higher Granny Smith content.
Post-blending, apples are washed again in specialized machinery that ensures thorough cleanliness, even reaching into every crevice to eliminate residual debris. Unsightly or blemished apples, often fully ripened and bursting with flavor, are also utilized—highlighting an environmentally friendly approach by minimizing waste.