Aveiro’s University says they make cider from already smashed apples, reducing the environmental impact.
LA SIDRA.- The point is not producing magaya or smashed apple leftovers while producing cider, but the other way around. Students from Aveiro’s University -Portugal- produced a cider from that magaya resulting from a previously pressed apple concentrate. How? Adding yeast to it. The result, they sate, is a different kind of cider to that already in the market and they call it Cidermace. The aim as the students say, is to reduce the negative environmental impact of smashed apple.
This information was wuickly spread by the meadia as a positive announcement for the environment and also posing some questions. To begin, in Asturies the magaya is traditionally reused for different purposes: for caddle, as nutrient for the fields, even research for its cosmetic uses, and this was not a new for the statal media. On the other hand is difficult to understand the process. Once the apples are picked and smashed so you get magaya… then they add the apple juice again along with the yeas?
In any case the new is not quite clear but we will investigate. What is clear is that news about our emblematic beverage are increasing inside the gastronomic scenario. Different areas of Portugal are recovering the cider making tradition and releasing new products that go step by step with security into the cider sector.
