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2013 cost estimation of establishing a cider apple orchard in Western Washington

Preface Cider is fermented apple juice and is often called 'hard cider' in the United States. However, worldwide, the term 'cider' is used most often to describe this fermented beverage and will also be the term used throughout this publication. The study results presented in this WSU fact sheet can serve as a general guide for evaluating the feasibility of establishing and producing cider apples in western Wash-ington as of 2013. Specific assumptions were adopted for use in this study, but these assumptions may not fit every situation since production costs and returns vary across orchard operations, depending on the following factors: • Capital, labor, and natural resources • Crop yield • Cultural practices • Input prices • Orchard size • Cider apple prices • Management skills • Type and size of machinery and irrigation system Cost estimations in this enterprise budget also vary depending on the budget's intended use. To avoid drawing unwarranted conclusions for any particular orchard, readers should closely examine the assumptions used in this study, and adjust the data on costs and/or returns as appropriate for their specific orchard operation. Common cider apple varieties grown in Washington State include Kingston Black (photo shown above), Yarlington Mill, Brown Snout, Dabinett, and Porter's Perfection, among others (Moulton et al. 2010). There were an estimated 204 acres of cider apples produced in Washington State in 2010 and 256 acres in 2011 (Northwest Agriculture Business Center informal survey 2013). Cider apples can be produced with fewer pesticide inputs than dessert apples require since minor surface blemishes are tolerated if yield and internal fruit quality are not affected (Peck and Merwin 2008). Cider apple production in western Washington is not limited by environmentally induced diseases (for example, scab), which often limit fresh market apple production and yields in this same region. The volume of cider produced in the U.S. increased from 775,031 gallons in 2007 to 5.2 million gallons in 2012, a nearly seven-fold increase, or a 54% increase on average for each year during this six-year period. In Washington State, the total volume of cider produced grew by 290% between 2007 and 2012, or 37% on average for each year during this timeframe (Alcohol and Tobacco Tax and Trade Bureau 2013). Cider is well suited for small-scale artisanal producers in western Washington who rely on local markets. Twelve of the association's member cideries and 2 member orchards are located in …