The ‘Sassy’ apple, developed by Plant and Food Research, is gaining traction internationally. Grown by Taylor Corp in Hawke’s Bay and the Golden Bay Fruit company, this apple variety withstands warmer climates while maintaining its red coloration during hotter summers.

Plant & Food Research’s Richard Volz initiated the development of ‘Sassy’ in 2001. He remarked, “It’s difficult to breed for a future hot climate in New Zealand when, compared with many other parts of the world, we have a moderate climate.”

Volz describes the apple as a block red with an early ripening season and long storage capacity, showcasing resilience in orchards. “Sassy is unique because it colours often in February in Hawke’s Bay when it can be quite warm, and many apples struggle for colour,” he said. This characteristic makes it appealing for markets, especially in Asia.

The introduction of ‘Sassy’ to global markets was facilitated by Prevar, a joint venture involving Plant & Food Research and New Zealand and Australian apple organizations. Export operations are managed by NGA, a partnership between Golden Bay Fruit and Taylor Corp, aiming to distribute ‘Sassy’ globally.

Exports of apples are projected to reach 1.8 million kilograms this season, with sales spanning over 10 countries. Volz expressed satisfaction: “It’s the kind of success that reminds us why we do this work, to create varieties that truly make a difference for growers, exporters, and consumers.”

Taylor Corp’s Kelvin Taylor also highlighted the expansion of ‘Sassy’ cultivation to regions such as South Africa, China, Europe, and the UK. “The volumes are going to shoot up pretty quickly once these other countries get involved with it,” he said. The positive reception of its flavor and color is acknowledged by new markets.

At peak season, Taylor Corp’s facility processes about 3000 apples per minute, sorting for optimal export quality. Taylor, with over 50 years in the apple growing industry, noted climate change influences decisions on crop selection: “It’s a totally different way you have to look at things now, it’s a challenge,” he noted.

Addressing challenges of warmer climates, Plant and Food Research is developing varieties resistant to diseases and pests, reducing the need for chemical applications. “As the climate changes in the future, some of those pests and disease pressures for growers are going to get worse and worse,” Volz stated.

Source: RNZ