a MOUthFUl OF WateR: DO CIDeR PRODUCeRS ReCOGNIZe the aNCIeNt CleaN WateR POteNtIal OF theIR PRODUCtS?

Will C. McClatchey & David Reedy. 2010. A mouthful of water: Do cider producers recognize the ancient clean water potential of their products? Potable water is the most critical of human needs and until a few hundred years ago was the focus of much daily effort. Now, in most modern societies it is taken for granted. We present an argument that in the past, whole fresh fruit and fermented fruit beverages served dual roles as sources of safe water. Furthermore, biodiverse orchards of cider apples were an important example of this phenomenon that were planted around the world in order to provide a well service of mining and purifying water in contaminated environments. Over the last three years interviews were conducted with cider makers and orchardists in order to indirectly identify if they were aware of the water value of apples and specifically of fermented apple juice (cider). Cider apples and orchards were often found as illustrating cultural and biodiversity conservation efforts. However, none of the 105 informants interviewed in eight countries provided any indication that cider is considered useful as a water source.