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MacQueen Orchards, Inc.
MacQueen's Cider Sales Double with
Goodnature Micro Flash Pasteurizer (MFP)

Goodnature Products Inc. - pasteurizers, cider, fruit juice, vegetable and herbal presses, shredders and hammermills for dairy, pharmeceutical, food processing and dewatering

Ohio cider mill was hesitant at first, but absence of taste & color changes eliminated initial concerns.

Jeff MacQueen of MacQueen Orchards, Inc., located near Toledo, Ohio, is a third generation apple farmer. The orchard was started by Jeff's grandfather in 1936. They grow 15 different varieties of apples on over 200 acres, and have pressed cider for about the last 20 years. Jeff is actively involved in the agricultural industry, and serves on the Board of the Ohio Fruit Growers Society. Before the start of the 1998 cider season, MacQueen Orchards purchased a Goodnature Micro Flash Pasteurizer (MFP).

Cider sales double.
Average annual production had been approximately 40,000 gallons, but since installing the MFP, sales have been markedly higher. "Sales have probably doubled this year since last year," says MacQueen. "We attribute that to pasteurizing the cider. Everything that we've pressed ran through the pasteurizer."

By the end of 1998, they had made over 60,000 gallons, and were hoping to press another 20,000 before shutting down in May of 1999. In the peak fall months, MacQueens ran about 1,500 gallons through the MFP each day. In the off season, they run about 700 gallons a day.

Biggest concern of pasteurization.
When asked what is their biggest concern of pasteurization, most cider makers say they're worried about harming their cider's unique taste and color. Jeff MacQueen was no different. "I didn't want it to look like apple juice. Then we thought that the taste would be taken out. But it (the MFP) didn't ruin the taste at all. And it didn't hurt the color. We always thought it (pasteurization) would make it look like a real clear cider, but you can't tell the difference in taste or color." He adds, "What's nice about it is after we pasteurize, we don't have the sediment like we usually did. We get a longer shelf life, too. At least a week to 10 days longer."

Jeff said that at first they weren't educated on the different types of pasteurization. He's referring to flash pasteurization versus hot filling. A "hot filled" product is pasteurized at a high temperature, and then bottled hot. Keeping the product at a high temperature for an extended period of time is what can cause taste and color changes. Hot filling creates a vacuum in the container when the product cools; that vacuum causes the lid to "pop" when opened. This method results in a shelf stable product that doesn't require refrigeration. Typically, this is how apple juice is processed.

With flash pasteurization, the product is heated only for a few seconds, and then is immediately cooled. By subjecting the product to high temperatures for only a few seconds, most - if not all - taste and color changes are avoided. The flash pasteurized product is bottled cold. After being bottled, the product needs to be refrigerated just as if it were never pasteurized. "We hadn't looked into it, but once we started to, we found out about the differences" in the types of pasteurization.

Customer response.
Another major concern most cider makers share is customer response. Many feel they'll lose their long time customers if they pasteurize, but MacQueens experienced a different response. "We've gotten positive feedback" from our customers. "We've got 'Pasteurized' on our label and caps, and we get a lot of young mothers walking through with . . . children, and they look at it, and right away they're glad we have it" pasteurized, MacQueen comments. He adds that they put up signs explaining the process to their customers. "We wanted to educate the public a little bit, and I feel that's helped." He says he feels it's important to "let the customers know that we're really trying to work with them and not against them."

Goodnature Products Inc. - pasteurizers, cider, fruit juice, vegetable and herbal presses, shredders and hammermills for dairy, pharmeceutical, food processing and dewatering Why Goodnature's MFP.
"The price was a big factor. I think Goodnature's was the best for the money; it wasn't a bad price." He looked at another pasteurizer at a horticultural show, but "it was a lot bigger, bulkier looking, and more spread out than" the MFP. Jeff says that one was "a lot of money. We couldn't have made any money if we had bought that."

They also looked at the model where you buy the plates and build the pasteurizer yourself, "but that just didn't look right," he says. "It would look all right if we had it hidden behind a barn where no one would see it. It was a lot more work by the time it was all done. I said, 'If we're going to do it, let's do it the right way,' and that's how we ended up with Goodnature's."

As for cleaning the unit, Jeff says they put the MFP on the cleaning cycle while they're washing down the rest of the mill. That way, he says, everything is done at the same time, resulting in "no extra time for cleaning" the MFP.

Asked what he likes best about the MFP, he responded, "I like the whole setup. It's compact; our mill is small to start with, and it fit right in the spot we wanted it to. It's simple to use. It's not as complicated as I thought it would be."

Was the MFP worth it? "Yes. It was well worth the investment. I liked the idea of it being compact and small, and everything right there on one unit. Everybody at Goodnature was very helpful in setting it up. I don't think I'd change anything about it. It's easy to run. I can't find any faults in it. If I had my choice, I'd buy the same kind of pasteurizer."

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1.800.875.3381
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