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#WHYSO – the opal apple
Taste the hidden beauty of opal®.
In a world of perfection, it is increasingly difficult to stay true to yourself. If you do not dare to ask “why”, you risk to live life in a superficial way. Even apples have developed into prestigious objects, having lost a lot of their naturalness along the way.
We believe that humans and apples alike show their beauty in their authentic being.
Discover the beauty of the opal apple and enjoy the finest taste, crispiest texture and most juicy flavour only opal® can offer. #staytrue
#whysofruity #whysocrispy #whysoopal
#WHYSOOPAL
Natural Beauty
Non-browning
What makes opal different?
Planting locations of opal
Finally, opal stands out in a sea of yellow apples and reminds consumers to come back and ask for more.
VISION:
- Positioning opal as the apple with the most attractive flavour and best eating experience
- Re-vitalizing and challenging the yellow apple category
- Getting new customers and consumers engaged in an authentic apple
- Create increased demand through the unique branding positioning concept
VISION:
- Positioning opal® as the apple with the most attractive flavour and best eating experience
- Re-vitalizing and challenging the yellow apple category
- Getting new customers and consumers engaged in an authentic apple
- Create increased demand through the unique branding positioning concept
THE MASTERMIND BEHIND OPAL
1929
1954
1955
1961
Limited access to fertilisers and pesticides
1989
1991
Find out more about the story of opal…
THE MASTERMIND
He and his team began to cross strains of different apple varieties with the scab tolerant progeny of Malus floribunda. His goal was to extract progenies from a large population of seedlings with the capacity of outstanding taste combined with a natural resistance against scab, the most important fungus disease in apple production.
THE IRON CURTAIN
All of a sudden, what was a problem back then has now become a huge competitive advantage, as consumers increasingly focus on a healthy lifestyle with an increased environmental awareness.
CREATED BY NATURE
Out of this selection process and after more than a decade of work, the enormously tasty and naturally disease-resistant apple variety ‘UEB 32642’ was chosen. The opal® apple was born.
Dr. Tupý dedicated his lifetime to apple breeding, releasing prominent apple varieties like ‘Topaz’ in the 1990’s. In June 2016 he passed away knowing that future generations will take his legacy forward to working in harmony with nature.
THE FIRST DISCOVERY
“opal has become a totally new category, consumers did not connect opal® with Golden Delicious” – with its yellow colour and russet halo this is a blueprint for market success.
He and his team began to cross strains of different apple varieties with the scab tolerant progeny of Malus floribunda. His goal was to extract progenies from a large population of seedlings with the capacity of outstanding taste combined with a natural resistance against scab, the most important fungus disease in apple production.
BACK TO THE ROOTS
What is needed to make opal a success story in Europe?
Firstly, healthy trees of the true origin of the cultivar ‘UEB 32642’ were needed. It took 18 months of growing the trees in the nursery to finally distribute 4,000 trees across the “old continent” at 63 locations for testing purposes. This would enable growers to work out the best growing conditions & practices for the variety too.
Secondly, the creation of a vertically integrated marketing concept needed to be written, like a director’s book when assembling a movie, to find growers like actors, from bud to bin and finally to the shelf at the retail level.
READY FOR TAKEOFF
From there, step-by-step growers and marketers on the continent of Europe discovered the uniqueness of opal® as a true apple, which stands out against the global apple flavour profile.
THE FIRST DISCOVERY
“opal has become a totally new category, consumers did not connect opal with Golden Delicious” – with its yellow colour and russet halo this is a blueprint for market success.
He and his team began to cross strains of different apple varieties with the scab tolerant progeny of Malus floribunda. His goal was to extract progenies from a large population of seedlings with the capacity of outstanding taste combined with a natural resistance against scab, the most important fungus disease in apple production.
BACK TO THE ROOTS
What is needed to make opal® a success story in Europe?
Firstly, healthy trees of the true origin of the cultivar ‘UEB 32642’ were needed. It took 18 months of growing the trees in the nursery to finally distribute 4,000 trees across the “old continent” at 63 locations for testing purposes. This would enable growers to work out the best growing conditions & practices for the variety too.
Secondly, the creation of a vertically integrated marketing concept needed to be written, like a director’s book when assembling a movie, to find growers like actors, from bud to bin and finally to the shelf at the retail level.
READY FOR TAKEOFF
From there, step-by-step growers and marketers on the continent of Europe discovered the uniqueness of opal® as a true apple, which stands out against the global apple flavour profile.
Dave Weil
Michael Weber & Dr. Rob Koning
John Portass & Robert Jarvis
“Price is what you pay for, value is what you get.”
OPAL – ONE BRAND ONE IDENTITY
label
packaging
digital print
keyvisual
Global trademark owners of the opal apple:
Mühlstrasse 10
88085 Langenargen
Germany
Tel +49 7543 912 926
Michael Weber
mweber@fruit-select.de
www.fruit-select.de
webfruit GmbH
Mühlstrasse 10
88085 Langenargen
Germany
Tel +49 7543 912 926
Miriam Straub
mstraub@web-fruit.de
www.web-fruit.de
David Weil
P.O. Box 515
Dundee, Oregon 97115
USA
Tel +1 503.538.2131
Fax +1 503.538.7616
dave@treeconnect.com
www.treeconnect.com
fruit.select GmbH
fruit.select GmbH
Mühlstrasse 10
88085 Langenargen
Germany
Tel +49 7543 912 926
Michael Weber
mweber@fruit-select.de
www.fruit-select.de
webfruit GmbH
Mühlstrasse 10
88085 Langenargen
Germany
Tel +49 7543 912 926
Miriam Straub
mstraub@web-fruit.de
www.web-fruit.de
Varieties International LLC
David Weil
P.O. Box 515
Dundee, Oregon 97115
USA
Tel +1 503.538.2131
Fax +1 503.538.7616
dave@treeconnect.com
www.treeconnect.com
opal® is a registered trademark of fruit.select GmbH, Germany; webfruit GmbH, Germany and Varieties International LLC, USA and reserved for the exclusive use of licensees.
Global partners of the opal apple:
- JM Bostock Group Ltd.
- SanLucar Deutschland GmbH
- Nufri S.A.T.
- Orchard Fruit Co, S.L.
- Greenyard Fresh UK Ltd.
- Inova Fruit BV.
- Worldwide Fruit Ltd.
- FYTOS fruit
- Ortofruit italia Soc.Agr.Coop.O.P.
- BioFruitService
- FRUTTA D'ELITE SRL
- Dutoit Agri (Pty) Ltd.
- Alliance Perlim-Meylim
JM Bostock Group Ltd.
P.O. Box 2438
Hastings 4153
NEW ZEALAND
Tel +64 6 873 9046
Heidi Stiefel
heidis@bostock.nz
www.bostock.nz
SanLucar Deutschland GmbH
Zeppelinstraße 6
76275 Ettlingen
GERMANY
Tel +49 7243 5254 0
Winfried Schuster
opal@sanlucar.com
www.sanlucar.com
Nufri S.A.T.
Ctra. Palau, Km 1
25230 Mollerussa (Lleida)
SPAIN
Tel +34 973 600 229
Mercè Gomà Calvo
mgoma@nufri.com
www.nufri.com
Orchard Fruit Co, S.L.
Ctra. Nacional II. Autovía con Aragón. Km. 276
50100 LA ALMUNIA DE DONA GODINA
(Zargoza)
Apdo. de Correos 94
SPAIN
Tel +34 976 81 90 60
Fax +34 976 60 12 03
Menchu Guerrero
menchu.guerrero@orchard.es
www.orchard.es
Greenyard Fresh UK Ltd.
Stephenson Avenue Pinchbeck Spalding
Licolnshire PE11 3 SW
UNITED KINGDOM
Tel +44 (0) 1775 711 565
Georgina Carlin
gcarlin@greenyardfresh.co.uk
www.greenyardfresh.co.uk
Inova Fruit BV.
Veemarktkade 8
5222 AE `s-Hertogenbosch
NETHERLANDS
Tel +31 6 12 61 44 73
Phillip Smits
info@inovafruit.nl
www.inovafruit.nl
Worldwide Fruit Ltd.
Unit 68-69 John Wilson Business Park
Whitstable, Kent CT5 3QT
UNITED KINGDOM
Tel +44 (0) 1227 285500
Tony Harding
tony.harding@worldwidefruit.co.uk
www.worldwidefruit.co.uk
FYTOS fruit
Slovanská 138
326 00 Plzen
CZECH REPUBLIC
Tel +420 377 240 729
Pavel Vorácek
fytos@fytos.cz
www.fytos.cz
Ortofruit italia Soc.Agr.Coop.O.P.
Corso Roma 14
12037 Saluzzo (CN)
ITALIA
Tel +39 0175218123
Claudia Tumolo
c.tumolo@ortofruititalia.it
www.ortofruititalia.org
BioFruitService
Via Savigliano 75/a
12024 Costigliole Saluzzo (CN)
ITALIA
Tel +39 0175 230230
Marco Giordanino
technico@biofruitservice.com
www.biofruitservice.com
FRUTTA D’ELITE SRL
Via Brennero,139 (interno 20)
38121 Trento
ITALIA
Tel +39 335 6920415
Andrea Valerio
info@fruttadelite.it
Dutoit Agri (Pty) Ltd.
P.O. Box 236
Ceres 6832
SOUTH AFRICA
Tel +27 23 312 1071
Tanith Freeman
tanith@dutoit.com
www.dutoit.com
Alliance Perlim-Meylim
Les 4 Chemins
19130 St-Aulaire
FRANCE
Tel +33 5 55 25 29 39
Béatrice Chauffaille
beatrice@perlim.com
www.alliance-perlim-meylim.fr
JM Bostock Group Ltd.
P.O. Box 2438
Hastings 4153
NEW ZEALAND
Tel +64 6 873 9046
Heidi Stiefel
heidis@bostock.nz
www.bostock.nz
SanLucar Deutschland GmbH
Zeppelinstrasse 6
76275 Ettlingen
GERMANY
+49 7243 5254 0
Winfried Schuster
opal@sanlucar.com
www.sanlucar.com
Nufri S.A.T.
Ctra. Palau, Km 1
25230 Mollerussa (Lleida)
SPAIN
Tel +34 973 600 229
Mercè Gomà Calvo
mgoma@nufri.com
www.nufri.com
Orchard Fruit Co, S.L.
Ctra. Nacional II. Autovía de Aragón. Km. 276
50100 LA ALMUNIA DE DOÑA GODINA (Zaragoza)
SPAIN
Tel +34 976 81 90 60
Fax +34 976 60 12 03
Menchu Guerrero
menchu.guerrero@orchard.es
www.orchard.es
Greenyard Fresh UK Ltd.
Stephenson Avenue Pinchbeck Spalding Licolnshire PE11 3 SW
UNITED KINGDOM
Tel +44 (0) 1775 711 565
Harry Loweth
hloweth@greenyardfresh.co.uk www.greenyardfresh.co.uk
Inova Fruit BV.
Veemarktkade 8
5222 AE `s-Hertogenbosch
NETHERLANDS
Tel +31 6 12 61 44 73
Philip Smits
info@inovafruit.nl
www.inovafruit.nl
Worldwide Fruit Ltd.
Unit 68-69 John Wilson Business Park
Whitstable, Kent CT5 3QT
UNITED KINGDOM
Tel +44 (0) 1227 285500
Tony Harding
Tony.Harding@worldwidefruit.co.uk
www.worldwidefruit.co.uk
FYTOS fruit
Slovanská 138
326 00 Plzeň
CZECH REPUBLIC
Tel +420 377 240 729
Pavel Voráček
fytos@fytos.cz
www.fytos.cz
Ortofruit italia Soc.Agr.Coop.O.P.
Corso Roma 14
12037 Saluzzo (CN)
ITALIA
Tel +39 0175218123
Andrea Rigazio
a.rigazio@ortofruititalia.it
www.ortofruititalia.org
BFS
BioFruitService
Via Savigliano 75/a
12024 Costigliole Saluzzo (CN)
ITALIA
Tel +39 0175 230230
Marco Giordanino
tecnico@biofruitservice.com
www.biofruitservice.com
FRUTTA D’ELITE SRL
Via Brennero, 139 (Interno 20)
38121, Trento,
ITALIA
Tel +39 335 6920415
Andrea Valerio
info@fruttadelite.it
Dutoit Agri (Pty) Ltd.
P.O. Box 236
Ceres 6832
SOUTH AFRICA
Tel +27 23 312 1071
Tanith Freeman
tanith@dutoit.com
www.dutoit.com
Les 4 Chemins
19130 St-Aulaire
FRANCE
Tel +33 5 55 25 29 39
Béatrice Chauffaille
beatrice@perlim.com
www.alliance-perlim-meylim.fr
GROWER PORTRAITS
opal grower
JOHN PORTASS
Wisbech, UNITED KINGDOM
Having always wanted to be a farmer, John Portass from Contract Farming in Wisbech, England became the owner of 60 acres of farmland in the Wisbech area in 1997 after gaining years of experience in the sector and a diploma in horticulture. Those 60 acres have since become 150 and John has invested time and money into growing new varieties, such as opal, and developing new growing methods to improve efficiency within the growing process. John is dedicated to caring for the natural environment, creating ideal conditions for diverse wildlife on his farmland and aiming to waste as little crop as possible.
opal grower
ORIOL MORRERES
Lleida, SPAIN
Oriol Morreres is an agricultural engineer. Born into a family dedicated to fruit growing, he has inherited his love for the land and his passion for agriculture. He is currently in charge of the opal® fields at Agrolimentaria El Pla. Due to his tireless initiative to get better every day, he manages to produce the best opal® apples in Spain for the national market. His main objective is to offer the best apples, in flavour, texture and crunch, with a large portion of affection.
opal grower
MICHAEL FRIEDRICH
Lake Constance, GERMANY
Michael Friedrich and his son Michael jr. from Liebenau at lake constance in Germany cultivate opal apples out of conviction. The plantations are located near their home. This gives them the opportunity to experience the development of the apples up close until harvest. The reduction of plant protection measures was an important argument for growing the trees nearby. Their intention: protecting nature and offering following generations a good and healthy perspective.
opal grower
JOSÉ-MIGUEL GUERRERO
Zaragoza, SPAIN
José-Miguel Guerrero from Zaragoza in Spain always went his own way in cultivation of apples to differentiate himself from other suppliers. First he improved the quality of existing world varieties like Gala step by step. Due to the hot continental climate south of Zaragoza, there is a need for varieties that can withstand the heat but also stay crunchy and tasty. With opal®, they have found an apple that he and his sister Menchu Guerrero are delivering in the premium segment both regionally and worldwide to Malaysia and Dubai.
RECIPES WITH OPAL
INFO
This bright and unique salad adds a splash of color to your winter table. It’s creamy, crunchy, and perfect for pairing with your spicy winter soups and chili.
Author: Rachel Hanawalt
Recipe type: Salad
Cuisine: American
Serves: 6
INGREDIENTS
1½ cup small-diced opal apples (or other sweet variety)
4 cup shredded red cabbage
½ cup shredded sharp cheddar cheese
¼ cup sunflower seeds
¼ cup dried currants
½ cup mayonnaise
1 tbsp apple cider vinegar
1 tsp maple syrup
¼ tsp salt
black pepper to taste
INSTRUCTIONS
Dice apples and shred cabbage and cheddar cheese. Place in a medium mixing bowl with the sunflower seeds and currants and set aside.
In a small dish, mix together mayonnaise, apple cider vinegar, maple syrup and salt until smooth.
Fold the dressing into the salad ingredients in the medium mixing bowl. Season with black pepper to taste and serve immediately.
NOTES
Vegan Option: Use vegan mayo and non-dairy cheddar to make this a vegan dish.
For more recipes: Simple Seasonal
INFO
Serves:20
INGREDIENTS
20 sweet mini tart cases
300g liquid chocolate
1 tsp chilli powder
pinch of salt
10 tsp cocoa nibs
10 tsp crushed, toasted hazelnuts
3 opal apples, cored and cut into wedges and brushed with lemon juice
cocoa powder to dust
INSTRUCTIONS
Fill each tart case with 1/2 tsp each of nibs and hazelnuts.
Heat the chocolate in a pan and stir in the salt and chilli.
Fill each tart case and top with a wedge of apple.
Sprinkle over some cocoa powder and serve immediately while hot.
NOTES
Scale up or down according to amount needed. Just repeat the recipe as is. You can use a microwave to heat the sauce before you pour into the prepared tart cases.
INFO
This delicious sutffed pork chop recipe comes together pretty quickly despite a longer list of ingredients.
Author: Carpé Season
Recipe type: Meat
Cuisine: European
Serves: 4
INGREDIENTS
Stuffing:
1 cup cooked wild rice*
¾ cup pecans, chopped & toasted
1 tbsp butter
1 ½ opal apples, cored and diced
¾ cup (about 1 medium) onion, diced
salt and pepper
(*Start with ½ c. uncooked wild rice – this will yield about 1 ½ c. cooked.)
Pork Chops:
4 thick boneless pork chops (around 1-inch thick)
salt and pepper
1 tbsp butter
toothpicks (at least 12)
Glaze:
⅔ cup balsamic vinegar
½ cup maple syrup
2 garlic cloves, minced
1 sprig fresh thyme
INSTRUCTIONS
Prepare the Stuffing:
Cook the wild rice according to package directions.
To toast the pecans, heat a large sauté pan over medium heat. Once hot, add the pecans and toast for about 3 minutes, stirring frequently, until nuts are beginning to brown and fragrant. Remove to a plate to cool.
In the same pan, melt the butter over medium heat. Add the apple and onion, and cook for about 4 minutes, until apples just begin to soften. Remove to a bowl and stir in the cooled pecans, cooked wild rice, and salt and pepper to taste. Set aside. (Wipe out your pan of any apple and onion bits with a paper towel; you can use it later. Fewer dishes for the win!)
Stuff and Sear the Pork Chops:
Remove any excess fat from pork chops and pat them dry.
Using a sharp knife, create a pocket. Some like to place their palm on top of the chop and insert the knife about 2 inches into the chop, parallel to the work surface. You then see the knife from the insertion towards either end of the chop, making sure to leave one long end of the pork chop intact. You want it to open like a book when you’re done. (See pictures above!)
(If you don’t get a cut exactly in the middle, or you accidentally pierce the top or bottom, don’t worry. You can still make it work, using toothpicks!)
—
Spoon just under a ½ c. of stuffing* into each pocket (more or less depending on chop size) and close securely with toothpicks by threading each toothpick – up, down, up (like you’re pinning something to sew).
[Reserve remaining stuffing to top the pork chops with when serving.]
Sprinkle both sides of the closed pork chops with salt and pepper.
Heat the butter in the same large pan as before over medium-high heat. Once butter is hot, add seasoned pork chops and sear until browned, about 3 minutes on each side. (Don’t crowd the pork chops; do this in stages or in two separate pans if need be).
(*Because you will use the remaining stuffing to top the pork chops later, be careful not to have anything (hand/utensil) that has touched the raw pork get into the stuffing.)
Bake the Pork Chops:
Preheat oven to 350*. Spray a llarge baking dish (large enough so that chops can be in a single layer; I used a 13×9″ pan) with cooking spray. Place seared pork chops in the bottom of the dish; cover with foil, and bake for 30 minutes.
Prepare Glaze:
While the pork chops bake, heat balsamic vinegar, maple syrup, garlic, and thyme in a small pot over medium-high heat. Bring to a boil, then lower heat and let simmer rapidly (uncovered) for about 15 minutes, stirring VERY frequently, until glaze has reduced by about half and has thickened. Be careful not to let it boil again (as it simmers), especially not letting it boil over because it will make a huge mess! Remove from burner and set aside.
Glaze the Pork Chops:
After the pork chops have baked for the 30 minutes, remove from oven and discard foil cover. Carefully drain any liquid from the bottom of the baking dish. Then spoon about ½ of the glaze over the chops (using a spoon to spread over each chop). The glaze should drizzle to the bottom of the pan; give the pan a good shake to distribute it over the bottom of the pan and return to the oven, uncovered, for 5 minutes. Flip the pork chops over; spoon an additional (app.) ¼ c. glaze over the top of the pork chops, shaking again to distribute glaze over the bottom evenly) and bake for 5 additional minutes, keeping a close eye on them so they don’t begin to burn.
Remove toothpicks. Serve pork chops with (reheated) remaining stuffing served on top of each pork chop. We like to eat these with mashed potatoes and a vegetable side.
NOTES
Vegan Option: Use vegan mayo and non-dairy cheddar to make this a vegan dish.
For more recipes: Simple Seasonal
GALLERY – IMPRESSIONS OF OPAL
CONTACT
fruit.select GmbH
Mühlstrasse 10
88085 Langenargen
Germany
Phone: + 49 (0) 75 43 – 91 29 26
Fax: + 49 (0) 75 43 – 91 29 27
‘UEB 32642’: apple variety is owned by UEB Prague, Czech Republic