The Apple: Versatility and Tradition
A familiar and historic fruit that has inspired sayings and significant events. In this article, we highlight key facts about its consumption, production, and influence in recent years.
When choosing foods that truly nourish us, it is important to value the countless benefits found naturally in our fields, such as fruits and vegetables.
Who hasn’t heard the saying, “An apple a day keeps the doctor away”? Popular wisdom has its reasons. Undoubtedly, the apple’s properties and nutrients have been highly valued throughout the centuries, becoming so influential in cuisine that it is easy to think of an apple-based dessert—just imagining it makes one’s mouth water. Apple pie or beverages such as cider, an emblem of celebration with an exquisite and sparkling flavor, are perfect examples. Without a doubt, the apple remains a favorite fruit in our diet.
The apple has also been surrounded by symbolism and representation. For Isaac Newton, it served as inspiration for the law of gravity, while in modern times, the bitten apple has become a symbol of technological innovation through the brand Apple.
Nutritional Contribution of the Apple
The benefits of regular apple consumption are noticeable in both body and mind, especially when combined with a balanced diet.
Below are its main nutritional components and benefits:
- Dietary fiber, including pectin, which improves digestion and helps regulate cholesterol.
- VitaVitamin C and B-group vitamins, which strengthen the immune system.
- Minerals such as potassium, supporting blood pressure regulation and muscle function.
- Antioxidants and polyphenols, mainly found in the peel, which combat oxidative stress. Quercetin, in particular, protects brain cells, supporting memory and reducing the risk of age-related cognitive decline.
- Fitoquímicos o bioactivos como catequinas, florizina y ácido clorogénico. Compuestos relacionados con la reducción de riesgo de enfermedades cardiovasculares, ciertos tipos de cáncer y con la modulación de la inflamación.
With this information in mind, we may wonder when the last time was that we ate an apple, truly savored it, and enjoyed it. Were we aware of every crunchy bite and its benefits? In an increasingly fast-paced life, taking a moment to appreciate simple, everyday actions—such as mindful eating—can help us make the most of these moments and nourish ourselves wisely.
Global Apple Consumption
A look at producing countries and the current situation of apples in international trade shows that global production is estimated at 95–97 million tons per year, according to the FAO.
Main producers include:
- China, the undisputed leader, accounting for 44–57% of global production (47–48 million tons annually).
- Turkey, with approximately 4.5–4.8 million tons.
- The United States, with around 4.4–5 million tons.
- Poland, producing 3.8 million tons and leading the EU market.*
Within the EU, the main producing countries are:
- Poland (3.8 million tons), representing 32% of EU production.
- Italy (2.8 million tons), leader in premium export varieties.
- France (1.5 million tons), with a slight 4% decline compared to the previous year, but excellent size and flavor.
- Germany (1 million tons), reaching a record harvest in 2025 due to the absence of frost.
- Spain (500,700 tons), with an 8% decrease due to drought.*
An interesting fact is that only 10% of global apple production is traded internationally.
In Spain, the main producing areas are Catalonia (Girona and Lleida), Soria in Castilla y León, Aragón, and Asturias. Although Spain represents a smaller share compared to Poland, Italy, or France, it remains competitive within the European market.
Varieties and Consumption
Depending on soil conditions, climate, and producer care, apples develop distinctive flavors, textures, shapes, and culinary uses. Today, thousands of varieties exist, divided into classic and “club” or emerging varieties.
Classic varieties:
- Gala / Royal Gala: bicolor, very crunchy, leading export variety and fastest-growing in new plantations.
- Golden Delicious: nearly half of Spain’s total production.
- Red Delicious: deep red, elongated shape, popular in southern Europe and export markets outside the EU.
- Idared: slightly acidic, common in Poland and Eastern Europe due to its storage capacity.
- Jonagold / Jonaprince: large, balanced, and popular in Germany, Belgium, and the Netherlands.
Club and emerging varieties (registered brands with premium flavor):
- Granny Smith: green, firm, acidic, excellent for cooking and fresh consumption.
- Pink Lady (Cripps Pink): aromatic, sweet-acid balance, very popular; reached a production record of 319,000 tons in Italy in 2025.
- Kanzi: crunchy and refreshing, popular in Northern Europe.
- Fuji: of Japanese origin, widely grown in Spain and Italy due to its high sugar content.
A major trend in Europe is the shift toward climate-resilient varieties and organic production, which already represents a significant share in countries such as Austria and Germany.
The apple is a complete and fascinating fruit: rich in nutrients and bioactive compounds that support physical and mental health, with a strong historical legacy and great culinary versatility. Today, it remains economically important and plays a key role in global agriculture, while continuing to be one of the most beloved and beneficial fruits for daily consumption.
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Note: The figures correspond to final harvest estimates published between late 2024 and early 2026. Volumes may vary slightly depending on the final report of stocks in cold storage.
*Source: WAPA (World Apple and Pear Association) and national organizations.
PHYTOCHEMICALS: WHAT THEY ARE AND HOW THEY BENEFIT US
We often hear sayings such as “we are what we eat” or “prevention is better than cure.” This highlights the importance of not only knowing what we eat, but also understanding the effect it has on our bodies, as is the case with phytochemicals. For this reason, on this occasion we will talk briefly about them: what they are and how to consume them to take advantage of their potential.
WHAT ARE THEY?
The word phytochemical comes from the word “phyto,” meaning plant. Phytochemicals are natural chemical compounds produced by plants as part of their defense mechanisms, growth, and pigmentation. There are more than 4,000 phytochemicals, but only about 150 have been studied in depth. Some are known as phytotoxins, which are toxic for consumption; others are antinutrients, which interfere with nutrient absorption; and others are pro-oxidants, which are the focus of this article.
Phytochemicals are important because they provide health benefits when consumed through plant-based foods.
WHERE ARE THEY FOUND?
Their main characteristic is that they can be found in fruits, vegetables, legumes, cereals, and herbs. Among their main properties are antioxidant, anti-inflammatory, and protective effects. They also contribute to the prevention of cardiovascular diseases, certain types of cancer, and metabolic disorders.
The most common phytochemicals include flavonoids, which can be found in citrus fruits, tea, and cocoa. Isoflavones, a type of flavonoid known as phytoestrogens, are found in large amounts in tofu, miso, and tempeh.
Other common phytochemicals include carotenoids, found in carrots and tomatoes, polyphenols, present in grapes, red wine, and olive oil, and glucosinolates, found in broccoli and cabbage. All of these phytochemicals are natural plant substances that help improve health and protect the body.
THE BEST WAY TO PRESERVE THEIR PROPERTIES
It is important to consider that, depending on how foods containing phytochemicals are prepared, their properties may be preserved or lost. Factors that can easily destroy or reduce them include prolonged cooking times, high temperatures, and excessive water. Another way many phytochemicals are lost is through boiling, as they are water-soluble and leach into the cooking water. Frying foods can also degrade them due to high temperatures.
So how can we consume them to preserve their properties and achieve a greater effect in our bodies? Recommended methods include steaming, quick sautéing, microwaving with little time and water, and baking at moderate temperatures.
It should also be noted that some phytochemicals are maintained or even increase their bioavailability when cooked, such as lycopene (tomatoes) and carotenoids (carrots, squash), whose absorption improves with heat and fat. In the case of sulfur compounds in garlic and onions, they are preserved as long as they are not overheated.
EWhen foods are refrigerated, cold temperatures help preserve most phytochemicals. In the case of freezing, if it is done quickly (as in industrial freezing), most phytochemicals are preserved, although some loss may occur during the blanching process prior to freezing.
Therefore, to make the most of them, practical recommendations include combining raw and cooked foods, using little water and short cooking times, and taking advantage of cooking water (soups and broths). Adding healthy fats such as olive oil improves the absorption of phytochemicals.
Often, just a little willpower and information are enough to change habits that will be reflected in our lives, starting small, step by step, toward great transformations. As the saying goes: “Small habits, big changes.” Adding phytochemicals to our lives will have an internal protective effect on our bodies and will strengthen certain cellular functions. Not only will we make our diet more varied and appealing, but we will also take care of our body and mind.
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