Photo: BMLFUW/Rita Newman
Linz Land Apfel-Birnensaft
Record Number: 117
Disclosure Date
Fruit has been pressed into cider in the region Linz Land for more than 200 years.
Photo: BMLFUW/A...
Linz Land Apfel-Birnensaft
(Linz Land apple-pear juice)
Abstract or claim
Traditional production of apple and pear juice from local fruit varieties in the region Linz Land, Upper Austria using windfall fruit from extensive orchards with scattered fruit trees and alleys. The rich flavour of the juice is obtained by using the numerous fruit varieties grown in good soils under the best climatic conditions.
From harvesting to processing to filling and labelling, production takes places entirely within the region.
The regional production of Linz Land Apfel-Birnensaft that is in harmony with nature contributes to the sustainable preservation of landscape and maintenance of traditional extensive orchards.
Name of product, Product class
Apple-pear juice, fruit juice
Name of region
Linz Land, Upper Austria, Austria
Field of search
Food and agriculture
Name of information provider
Interest Group of HOF SAFT Producers (IG HOFSAFT)
Chairman Hermann Metz
Name of applicant for title
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Holder of knowledge or associated resources
About 140 fruit growers and juice producers of IG HOFSAFT from the district Linz Land and Eferding/Upper Austria
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
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Descriptors
- History:
Pressing fruit into cider has been a tradition in the district Linz Land for more than 200 years. Since the start, the propagation and selection of fruit has played an important role.
In the late Middle Ages, fruit was served for dessert and with dinner in monasteries in Upper Austria. Indigenous fruit such as apples, pears, sour cherries, sweet cherries and sometimes even figs were served. Around 1600, the apple variety Brünnerling was well-known in Upper Austria.
Empress Maria Theresa (1740-1780) issued a decree requiring the planting of fruit trees in extensive orchards. Her son Joseph II awarded farmers with a silver medal when they planted more than 100 fruit trees. Moreover, he ordered that fruit trees should be planted on the occasion of a marriage.
Since then, extensive orchards and characteristic rows of trees have stood alongside paths and roads and are still typical of the landscape in the region Linz Land today.
At the beginning of the 19th century, the cultivation of choice fruit started to spread. Around 1800, the main promoters were the pomologist Liegl (1777-1861) and the Augustine canon and master gardener Schmidberger (1773-1844) from the monastery of St Florian.
In 1829, Joseph Kyselak wrote in “Sketches from a Walking Tour through Austria”: “The real fruit country extends from Aschach to Enns“.
Fruit juice was well-known in the late 19th century. After the discovery of pasteurisation by Louis Pasteur (1822-1895), it became possible to prevent fermentation and to extend the shelf life of fruit juice.
In the 1950s, a few farmers from the district Linz Land began to increase production of pasteurised fruit juice. In the 1970s, juice was overwhelmingly chemically preserved and bottled cold to save on labour. As a consequence, the flavour of the products was negatively affected.
In 2003, the Interest Group of HOF SAFT Juice Producers (IG HOFSAFT) was founded in the district Linz Land. Members produce natural apple and pear juices from local fruit varieties and market them under the word/picture trademark “HOF SAFT”, which has been protected since 10 February 2004.
- Region:
The political district Linz Land is situated south of Linz in the Traunviertel (Traun Quarter), of Upper Austria at an altitude of 255 to 400 m. It is part of the Zentralraum area of Upper Austria.
The region borders the Province of Lower Austria in the east, the cities Wels and Steyr in the south and the Eferdinger Basin in the west.
Photo: BMLFUW/Rita Newman
Climate and soil conditions:
The region can be classified as a Central European transitional climate, which belongs to the oceanic climate of the cool, temperate zone. The climate is characterised by cool summers and ample precipitation throughout the year. The average yearly temperature is between 8 and 9°C; the average yearly precipitation is around 800 mm. Fog frequency ranges from 75 to 100 days per year and relative sunshine duration is between 10 and 20 %. The maximum snowfall in winter is about 30 cm.
Loess deposits have formed deep soils that are porous yet also possess a high water storage capacity because of the presence of silty loam and loamy clay. Typical for the region, brown earth and brown loam are particularly fertile and thus optimal for the cultivation of fruit.
- Linz Land Apfel-Birnensaft:
According to Chapter B7 “Fruit juice, vegetable juice” of the Austrian Food Code, the terms, definitions and characteristics of the composition of fruit juice, fruit juice from fruit juice concentrate, concentrated fruit juice, fruit juice nectar and dried fruit juice (fruit powder) are regulated by the Austrian Fruit Juice Ordinance (Fruchtsaftverordnung, BGBl. II Nr. 83/2004).
The Austrian Fruit Juice Ordinance (Fruchtsaftverordnung, BGBl. II Nr. 83/2004) specifies that unfermented and thus non-alcoholic fruit juice is to be labelled “Süßmost” and can only be used in combination with the terms “Fruchtsaft” and “Fruchtnektar”.
Exclusively local fruit is used for Linz Land Apfel-Birnensaft.
Juice is also produced with the addition of sour cherries, elderberries, raspberries, currants and quinces.
The red fruit juices are mainly purchased from within Austria because the cultivation of these fruits is of little significance in the region. Quince juice, however, is pressed directly on regional farms.
Though about a fifth of the fruit growers produce Linz Land Apfel-Birnensaft by themselves, the majority of the farmers pay for their juice to be processed in the region.
Varieties:
Photo: BMLFUW/Rita Newman
Planting of fruit trees:
The apples and pears traditionally grow in extensive orchards on high-stem trees. Not only are the old extensive orchards maintained, but also new trees are regularly planted.
Long alleys of fruit trees alongside the paths and roads are also typical for the region.
As the traditional fruit varieties are robust, neither pesticides nor fertilisation is necessary. Orchards are not irrigated because of the ideal climatic conditions.
Harvesting:
Photo: BMLFUW/Rita Newman
Storage:
As a rule, the fruit is processed fresh directly after harvesting. However, apples may be stored by fruit growers up to one week at a cool temperature (about 4 °C). The pears have to be processed within two days.
Crushing and pressing:
After the fruits have been picked and arrangements have been made with the processors, the fruits are transported in wooden boxes to one of the pressing facilities in the region (Enns, Hofkirchen, Leonding and St. Florian) where machines for juice production belonging to small-scale farms are available for use.
The fruit is tipped by a tractor onto a conveyor belt that brings it to the washer system, where it is thoroughly cleaned. Next, the fruit is crushed in the mill. A thick pulp is formed which is then stacked up in the press. Directly after this, the juice is pressed.
Pomace is retrieved by hunters and used as winter feed for red deer.
Heating:
After pressing, the juice is pasteurised at temperatures between 80 and 82 °C in modern machines provided by the processors.
Filling and labelling:
The processors also have filling and labelling machines where the juices are filled automatically into 1 litre glass bottles and then labelled with the standard logo “HOF SAFT”.
If the farmer orders the right amount in advance at the Linz Chamber of Agriculture, the bottles and labels are delivered to the processors.
Every farmer receives bottled and labelled juice made of his or her own fruits.
Fruit juice:
Since a variety of apples and pears are processed to make “HOF SAFT”, an abundance of tastes and broad range of aromas are available. The typical characteristics of the varieties in terms of taste, aroma and appearance are reproduced in the juices.
The juice contains no chemical additives, flavourings or preservatives. Sugar is also not added.
More than 100,000 litres of “HOF SAFT” are produced each year.
Quality control:
Linz Land Apfel-Birnensaft is subject to the provisions of the Fruit Juice Ordinance (Fruchtsaftverordung, BGBl. II Nr. 83/2004), which regulates labelling, permissible additives, treatments and substances.
It is in the interest of every fruit juice producer to strive for the highest quality of juice. To ensure the quality of Linz Land Apfel-Birnensaft, the producers have the possibility to receive professional training on subjects ranging from legal fundamentals to the technology of the entire juice-making process. Anyone can participate in relevant courses at the “Ländliches Fortbildungsinstitut” (LFI). In addition, there are excursions, lectures and the possibility to exchange experiences 2 to 3 times a year.
As an additional step to guarantee high quality, the producers advise each other and check on the taste and stability of Linz Land Apfel-Birnensaft by conducting internal tastings in case of conspicuousness and irregularity.
- Marketing:
Photo: BMLFUW/Rita Newman
Farm juice is available throughout the year on farms, at farmers’ markets and in the local retail.
Connection with the geographic area and traditional knowledge
- Special deep, fertile soils and mild, humid climatic conditions in the
production area provide optimal conditions for extensive cultivation
of fruit trees in orchards.
- In harmony with the native soil: Fruit growers have always made sure
that the fruit varieties chosen for propagation were well-adapted to the
environment and climatic conditions.
- Linz Land Apfel-Birnensaft is made of various local fruit varieties which
have been developed over centuries.
- Thanks to the type of cultivated land and special geographical conditions,
apple and pear juice with an exceptional taste can be produced.
- The unique taste and aroma of Linz Land Apfel-Birnensaft are directly
connected to the region’s humid and mild climate.
- The production of Linz Land Apfel-Birnensaft is the result of traditional
knowledge which has been passed on by people working in this field: the
traditional knowledge and expertise of the fruit growers (adaptation of the
cultivation methods to the environmental conditions, selection of local
cultivars, improvement of the genetic make-up, know-how of harvesting,
pressing and juice production), and the marketing expertise of farmers.
- Utilisation:
The majority of juice is made from a mixture of apple or pear varieties; only a small part is produced using just one variety.
The range of products of “HOF SAFT” producers include clear and cloudy apple juice, pear juice, pear-elderberry juice, apple-elderberry juice, apple-sour cherry juice, apple-currant juice, apple-raspberry juice, apple-quince juice and apple-carrot juice.
In addition to fruit juices, fruit juice nectar is made from strawberries and (subject to regional availability) apricots.
Further specialities from apples and pears are fruit brandies, liqueurs, cider, and apple cider vinegar.
A small part of the range of products is also available as organic products.
- Protection:
“HOF SAFT” word/picture trademark (Austrian Patent Office, registry no. 215 469, 10 February 2004)
Key Words
Food and agriculture, traditional knowledge, Austria, Upper Austria, region, Linz Land, Linz Land Apfel-Birnensaft, Linz Land apple-pear juice, apple juice, pear juice, fruit juice
Bibliography / References
- Maier-Bruck, Franz: Vom Essen auf dem Lande. Verlag Kremayr
& Scheriau, Wien, 20032, S. 304
- Agrar Plus: Fruchtsaft in NÖ
http://www.soschmecktnoe.at/pdf_files/noe_fruchtsaft.pdf
- Aus der Geschichte des Mostes
http://www.mostbirnhaus.at/mostbirnhaus/?id=39574
- Codexkapitel B7 Fruchtsäfte, Gemüsesäfte
- Fruchtsaftverordnung, BGBl. II Nr. 83/2004
http://www.sbg.ac.at/ver/links/bgbl/2004b083.pdf
- Genussland OÖ: Most
http://www.genussland.at/produkte/oberoesterreich-schmankerl/1106604/most.html
- Genussregion Österreich: Linz Land Apfel-Birnensaft
http://www.genuss-region.at/article/archive/14372
- Gourmetpresse: Regional genießen hat Zukunft
http://www.gourmetpresse.at/presseaussendung.php?schluessel=OTS_20060830_OTS0189&ch=gourmet
- Hofsaft: Projekte
http://www.hofsaft.at/projekt.html
- Hofsaft: Herstellung
http://www.hofsaft.at/herstellung.html
- Klimatypen in Österreich
http://www.hoelzel.at/panorama/lehrer/buch3/kapitel1/obh_pn3_17_01.html
- Linz Land
http://de.wikipedia.org/wiki/Linz-Land
- Linz Land
http://www.linz-land.at/
- Most
http://www.ooegeschichte.at/Most.390.0.html
- Neues „ÖO-Regal“ mit über 30 regionalen Produkten in allen
OÖ Eurospar-Märkten
http://www.spar.at/spar/meine_vorteile/regional/oberoesterreich.htm
- Oberösterreichischer Zentralraum
http://de.wikipedia.org/wiki/Ober%C3%B6sterreichischer_Zentralraum
- Obst und konservierte Früchte
http://www.ooegeschichte.at/Obst_und_konservierte_Fruechte.1171.0.html
- Obstbau und Süßmost im Kt. Zürich
http://www.suessmost.ch/pdf/kanton_zuerich.pdf
- Produzent Metz
http://www.genussland.at/produkte/produzenten/detail/239987/hermann-und-johanna-metz.html
- Raumeinheit Linzer Feld
http://www.land-oberoesterreich.gv.at/cps/rde/xbcr/SID-E6E35C8F-9EFF076B/ooe/Linzer_Feld.pdf
- Raumeinheit Traun-Enns-Riedelland
http://www.land-oberoesterreich.gv.at/cps/rde/xbcr/SID-71F5932D-79197BEC/ooe/Traun-Enns-Riedelland.pdf
- Rolff, Johann: Der Apfel – Sortennamen und Synonyme
http://books.google.at/books?id=NRYap9CLZVEC&printsec=frontcover&dq=Der+Apfel+Sortenname+und+Synonyme
- Schmidberger Renette: Streuobst des Jahres 2008
http://www.naturschutz.at/service/news/2008/streuobstsorte-2008/
- Traunviertel
http://de.wikipedia.org/wiki/Traunviertel
All internet references last accessed on 17 December 2008.
Language Code
German
Product of www.genuss-region.at
Yes
Regional contact
Interest Group of HOF SAFT Producers
Chairman Hermann Metz
Einsiedl 4
4470 Enns
Phone: 07223/85142
Mobile: 0664/564 06 03
E-mail: metz.h@utanet.at
Authors: Daniela Trenker, Eva Sommer, Erhard Höbaus
21.11.2011, Lebensministerium III/4