The Apple Processors Association (APA) was founded on July 20, 1987, and is a national association of companies that manufacture quality apple products from whole apples. Members are either apple grower/processor cooperatives, or proprietary firms. They each grow a portion of the apples processed in their plants. APA members produce a majority of the nation's applesauce, apple juice, and specialty products.

All members of APA stress quality and safety in their food processing operations. They pasteurize their juice products, and hotfill their food containers, reinforcing their commitment to quality and safety during their food processing operations.

Professional Staff
Paul S. Weller, Jr., President
Nancy Chapman, Vice-President, Food & Nutrition Policy
Andrea J. Ball, Director of Meetings & Administration

Press Releases
APPLESAUCE STUDY SHOWS COOKED APPLE PRODUCTS TO BE WHOLESOME AND SAFE
WASHINGTON, D.C. (June 15, 2001) - An extensive study of processed apple products (applesauce) has shown government regulators that the product is safe and wholesome. The study was initiated by the Apple Processors Association (APA) to provide the U.S. Environmental Protection Agency (EPA) with current and accurate data on residues in processed apple products. The study was conducted by the prestigious National Food Laboratory in Dublin, California.

PROCESSORS OUTLINE CHALLENGES TO EASTERN U.S. APPLE INDUSTRY
KEARNEYSVILLE, W.VA. (March 21, 2001) - The apple industry in the Eastern U.S. has a "105 million bushel challenge," according to an official of the processing industry. Apple Processors Association (APA) President Paul Weller issued the challenge to fruit growers in West Virginia on March 21, noting that growers need to take part in an industry-wide effort to assure both a ready supply of low-defect fruit and new markets for apple products in an ever-increasing competitive retail marketplace.