In 1664 John Evelyn wrote ‘Generally all strong and pleasant cider excites and cleanses the Stomach, strengthens Digestion, and infallibly frees the Kidneys and Bladder from breeding the Gravel Stone’.
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New section to be reference point for growers

March 05 2010



A new section has been added to the NACM website – specifically for cider apple and perry pear growers.

The Growers Update section is designed to keep growers up-to-date with the latest developments in their industry and be a point of reference and topical source of information on issues that might affect them. It is intended both for established growers and anyone who might be considering becoming a grower.

'There has been a very large increase in the number of new cider apple trees over the last decade and now some 45% of all the apples grown in the UK are used for cider production,' said Chris Fairs, Growers' Advisory Manager at Bulmers Orcharding Department who helps to compile Growers Update.

'Cider apple growing therefore not only makes a very important contribution to the well-being of the rural economy but has a major role in encouraging bio-diversity that is vitally important to the health of the countryside,' he said.

With increasing regulation and controls over what pest, disease and weed control materials may or may not be used in orchards, the latest orcharding techniques, new varieties and methods of cultivation it is important that growers are able to easily access the latest thinking and information available. This will be the role of Growers Update. 

One regular feature will be in the form of 'The Orchard Year' - a calendar of tasks that need to be carried out each year.

'This is intended as an aide memoire for existing growers and may be useful guidance for new growers. It will sit alongside items that are topical and highlight new developments in all aspects of orchard and crop management,' said Chris.

'I hope growers will find it of benefit and I would be pleased to have feed back from them as to how we can improve it.'

Chris can be contacted at:

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