Red Apple

Apples remain one of the most universally consumed fruits in the world, with demand cutting across geography, culture, and income levels. They are actively traded in the Middle East, Europe, South Asia, and Africa, supported by year-round consumption and wide application in fresh, processed, and foodservice markets.

The commercial strength of apples lies in their variety diversity, logistical flexibility, and scalable supply models. They perform well in both premium and mass-market segments, allowing distributors to target multiple customer profiles simultaneously. As an export product, apples offer volume stability, consistent cash flow, and low market entry barriers, making them a cornerstone commodity in fresh produce portfolios.

Nutritional Overview

Red apples contain polyphenols concentrated near the skin, which play a role in antioxidant activity and post-harvest respiration control.

Nutrition Facts (per 100g)

Energy 52 kcal
Carbohydrates 14 g
Fiber 2.4 g
Vitamin C 4.6 mg
Potassium 107 mg

Handling & Shelf Life

  • Storage temperature: 0–1°C

  • Controlled atmosphere recommended

  • Shelf life: 3–6 months

Packaging Options

  • Bulk cartons

  • Retail trays

  • Custom formats

Product Quality Framework

Red Apple Grading

Parameter Method Grade A Grade B Grade C
Diameter (mm) Caliper 75–85 65-75 55-65
color Visual ≥90 70–90 50–70
Firmness (kg/cm²) Lab 6–8 5-6 4-5
Brix (%) Lab 12–14 10-12 8-10
Grades are defined according to export quality standards and visual/lab inspection results.