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This is the story of a love affair between a nation and a fruit. | 0:00:02 | 0:00:05 | |
-You've got a job to beat Coxes. -Do you? Why? -They're sweet! | 0:00:08 | 0:00:11 | |
I like a Pink Lady a lot better. | 0:00:11 | 0:00:13 | |
A Golden Delicious. That's a Golden Delicious. | 0:00:13 | 0:00:16 | |
'In Britain we crunch our way through 50 billion apples a year, | 0:00:16 | 0:00:21 | |
'but our relationship with the apple goes beyond mere appetite.' | 0:00:21 | 0:00:25 | |
'I want to find out what drove Victorian horticulturalists | 0:00:27 | 0:00:31 | |
'to lead the world, | 0:00:31 | 0:00:32 | |
'creating apples in every shape, size and colour, | 0:00:32 | 0:00:36 | |
'their characters as varied as we are.' | 0:00:36 | 0:00:39 | |
How many gallons of cider will I earn for tipping all these in here? | 0:00:39 | 0:00:43 | |
Ever heard of working for kind? | 0:00:43 | 0:00:46 | |
THEY LAUGH | 0:00:46 | 0:00:47 | |
'I want to uncover the ingenious and painstaking work | 0:00:47 | 0:00:51 | |
'of British scientists.' | 0:00:51 | 0:00:53 | |
It's amazing. The remnants of the research are still down here. | 0:00:53 | 0:00:57 | |
How did they help create the mass-market apple we know today, | 0:00:57 | 0:01:00 | |
and why did that leave our varieties in the shade? | 0:01:00 | 0:01:05 | |
The apple once shaped our landscape. | 0:01:06 | 0:01:10 | |
I want to find out how we have shaped the apple. | 0:01:10 | 0:01:13 | |
'This is virtually the dividing line between two great counties, | 0:01:20 | 0:01:24 | |
'Herefordshire off to the west, Worcestershire off to the east. | 0:01:24 | 0:01:28 | |
It's a rolling, folded landscape | 0:01:28 | 0:01:31 | |
of woodlands, orchards and pasture. | 0:01:31 | 0:01:35 | |
This is home. It's where I grew up. | 0:01:35 | 0:01:37 | |
As a boy I roamed the fields, climbed the trees, | 0:01:37 | 0:01:40 | |
and scrumped in the orchards. | 0:01:40 | 0:01:42 | |
It's a place that, in a way, has shaped who I am. | 0:01:42 | 0:01:45 | |
I'm a product of this landscape. | 0:01:45 | 0:01:47 | |
But more than that, this is a landscape in which apples belong, | 0:01:47 | 0:01:51 | |
and each one has a story to tell, | 0:01:51 | 0:01:55 | |
whether it's been engineered by gardeners | 0:01:55 | 0:01:57 | |
or whether it's one of those little accidents of nature. | 0:01:57 | 0:02:01 | |
For centuries, the apple has captivated us. | 0:02:05 | 0:02:08 | |
It's a tricky fruit to cultivate, | 0:02:08 | 0:02:11 | |
because the apple is promiscuous by design. | 0:02:11 | 0:02:14 | |
Left to its own devices, | 0:02:14 | 0:02:16 | |
its offspring are as unpredictable as ours. | 0:02:16 | 0:02:20 | |
Imagine the frustration of those early horticulturalists | 0:02:25 | 0:02:29 | |
thousands of years ago, stumbling across an apple. | 0:02:29 | 0:02:32 | |
It was the perfect fast food, | 0:02:32 | 0:02:34 | |
and yet, when they sowed the seed, | 0:02:34 | 0:02:37 | |
what came up wasn't the same. | 0:02:37 | 0:02:40 | |
In fact, it was just as likely to be sour and inedible | 0:02:40 | 0:02:43 | |
as it was to taste good. | 0:02:43 | 0:02:47 | |
The mother tree gives birth to thousands of pips | 0:02:47 | 0:02:51 | |
contained within the fruit, and every single pip | 0:02:51 | 0:02:55 | |
is genetically different. And just like children, | 0:02:55 | 0:02:58 | |
most grow up to be ordinary. | 0:02:58 | 0:03:00 | |
But once in a while, an apple with the most delicious taste | 0:03:00 | 0:03:04 | |
and texture is born. | 0:03:04 | 0:03:06 | |
When you sow the pips, you don't get the original form. | 0:03:06 | 0:03:11 | |
If you sow a Bramley seed, you won't get a Bramley. | 0:03:11 | 0:03:13 | |
If you sow a Braeburn, it won't be a Braeburn that grows, | 0:03:13 | 0:03:17 | |
or a Cox or a Worcester, or any of them for that matter. | 0:03:17 | 0:03:20 | |
Apples require pollinators. | 0:03:20 | 0:03:22 | |
The pollen from one plant needs to be transferred across | 0:03:22 | 0:03:26 | |
into the flower of another, and that crossing of pollen | 0:03:26 | 0:03:29 | |
brings with it the most wonderful genetic exchange. | 0:03:29 | 0:03:33 | |
Apples generally have 34 chromosomes, | 0:03:33 | 0:03:37 | |
and that means that you get 17 characteristics from one parent | 0:03:37 | 0:03:41 | |
and 17 sets of characteristics from the other. | 0:03:41 | 0:03:44 | |
That's part of the excitement of growing them. | 0:03:44 | 0:03:48 | |
'And this presented man with a real puzzle - | 0:03:51 | 0:03:54 | |
'how to persuade nature to reproduce exactly the same apple tree | 0:03:54 | 0:03:59 | |
'and fruit over and over again. | 0:03:59 | 0:04:02 | |
'The solution we came up with was grafting, | 0:04:02 | 0:04:04 | |
'a method of cloning the original tree.' | 0:04:04 | 0:04:07 | |
The practice of grafting is thought to go back around 5,000 years, | 0:04:09 | 0:04:14 | |
and to this day, every apple tree in commercial cultivation | 0:04:14 | 0:04:18 | |
is grafted in exactly the same way. | 0:04:18 | 0:04:20 | |
The principle behind grafting is delightfully straightforward, | 0:04:20 | 0:04:24 | |
and in fact hasn't changed | 0:04:24 | 0:04:26 | |
since the Romans played around with gluing one plant on top of another. | 0:04:26 | 0:04:31 | |
Not apples, but, in their case, probably grapes. | 0:04:31 | 0:04:34 | |
And they realised that plants were able to fuse together | 0:04:34 | 0:04:38 | |
for the very simple reason that, on any plant, | 0:04:38 | 0:04:41 | |
there is a layer of growth | 0:04:41 | 0:04:43 | |
immediately underneath the bark. | 0:04:43 | 0:04:46 | |
That area of green is the cambium layer. | 0:04:46 | 0:04:48 | |
That's where the cell division and cell expansion is taking place. | 0:04:48 | 0:04:52 | |
It's essentially the life of the plant, | 0:04:52 | 0:04:55 | |
and if you can put two of those cambium layers together, | 0:04:55 | 0:04:58 | |
then, the plants are fused and become one. | 0:04:58 | 0:05:02 | |
First you need a rootstock. This is a wild form | 0:05:02 | 0:05:06 | |
which has been cultivated for particular characteristics. | 0:05:06 | 0:05:10 | |
It will essentially become the driving force behind the plant. | 0:05:10 | 0:05:13 | |
It will govern how much nutrient is taken up. | 0:05:13 | 0:05:16 | |
It's like the engine of a car. | 0:05:16 | 0:05:19 | |
The principle is to cut the head off the rootstock... | 0:05:19 | 0:05:23 | |
..and then to take your scion. | 0:05:25 | 0:05:27 | |
This is the particular variety of apple that you're after. | 0:05:27 | 0:05:35 | |
It's taken from the parent plant, | 0:05:35 | 0:05:38 | |
and it means that the genetic material contained within that scion | 0:05:38 | 0:05:43 | |
is exactly the same as the parent's, | 0:05:43 | 0:05:45 | |
so any characteristics the parent had | 0:05:45 | 0:05:47 | |
in terms of the flavour of the fruit, | 0:05:47 | 0:05:50 | |
the ripeness of the fruit, the colour of the skin, | 0:05:50 | 0:05:54 | |
are all contained within that piece of wood. | 0:05:54 | 0:05:56 | |
And what we do is literally put that on top of there, | 0:05:56 | 0:06:01 | |
and the two are then bound up with tape, | 0:06:01 | 0:06:03 | |
and the rootstock fuses with the scion. | 0:06:03 | 0:06:07 | |
And in fact, the genetic material of the rootstock | 0:06:07 | 0:06:10 | |
remains in the rootstock. The genetic material of the scion | 0:06:10 | 0:06:14 | |
remains in the scion. But what we end up with | 0:06:14 | 0:06:16 | |
is a scion which is totally governed by the energy of the rootstock, | 0:06:16 | 0:06:22 | |
and that's what gives us the particular vigour and height | 0:06:22 | 0:06:27 | |
of the tree. | 0:06:27 | 0:06:29 | |
With the discovery of grafting, we could clone our favourite trees | 0:06:33 | 0:06:37 | |
again and again. | 0:06:37 | 0:06:39 | |
'One of Britain's most prosperous and time-honoured apples | 0:06:39 | 0:06:42 | |
'was planted 200 years ago in a back garden in Nottinghamshire. | 0:06:42 | 0:06:46 | |
'Its clones have generated a £50 million industry.' | 0:06:46 | 0:06:51 | |
"The Bramley apple tree was grown from a pip by a young lady, | 0:06:51 | 0:06:54 | |
Mary Anne Brailsford, between 1809 and 1815." | 0:06:54 | 0:06:57 | |
"It's thought it came from an apple grown on a tree | 0:06:57 | 0:07:00 | |
at the bottom of her garden. One seedling produced very fine apples | 0:07:00 | 0:07:04 | |
in 1837, when the new occupier was Mr Matthew Bramley." | 0:07:04 | 0:07:08 | |
-Fantastic. -HE KNOCKS AT DOOR | 0:07:08 | 0:07:10 | |
-Hi! How are you? -What a terrible day! | 0:07:10 | 0:07:14 | |
Well, I've seen better days for looking at apple trees. | 0:07:14 | 0:07:17 | |
'The Bramley tree's proud custodian | 0:07:17 | 0:07:20 | |
'is 90-year-old Nancy Harrison.' | 0:07:20 | 0:07:23 | |
-So you were born in this house. -Mm. The tree was in the... | 0:07:23 | 0:07:27 | |
In the next-door neighbour's garden. So you bought the house next door. | 0:07:27 | 0:07:31 | |
-That's right. -To get the tree. -Yes. I paid £500 for that! | 0:07:31 | 0:07:35 | |
HE LAUGHS | 0:07:35 | 0:07:36 | |
What was it about that particular tree | 0:07:36 | 0:07:39 | |
that really captured your imagination? | 0:07:39 | 0:07:42 | |
We've always loved it, really. We've never climbed it or anything. | 0:07:42 | 0:07:45 | |
Nobody's been allowed to damage the Bramley at all, | 0:07:45 | 0:07:49 | |
you know, except the cats. SHE CHUCKLES | 0:07:49 | 0:07:53 | |
And it's such a distinctive fruit | 0:07:53 | 0:07:55 | |
in terms of how it tastes and how it behaves when it's cooked. | 0:07:55 | 0:07:59 | |
The flavour from the Bramley, you know, freshly stewed Bramley, | 0:07:59 | 0:08:04 | |
it's really unbelievably nice. | 0:08:04 | 0:08:06 | |
And I've eaten it with custard, | 0:08:06 | 0:08:09 | |
sausages, a steamed pudding, | 0:08:09 | 0:08:13 | |
bacon, beans and apple sauce, and it goes marvellously with anything. | 0:08:13 | 0:08:19 | |
It's a garden typical of the cottages of this period, | 0:08:20 | 0:08:23 | |
long and narrow. | 0:08:23 | 0:08:25 | |
Look at that! | 0:08:25 | 0:08:27 | |
Isn't that amazing? | 0:08:27 | 0:08:29 | |
It's like walking into an enchanted woodland. | 0:08:36 | 0:08:39 | |
You can see where the original has fallen. | 0:08:39 | 0:08:43 | |
The original was planted here, | 0:08:43 | 0:08:45 | |
and has obviously been blown... | 0:08:45 | 0:08:47 | |
And a piece would originally have been up here, | 0:08:47 | 0:08:50 | |
and would have branched away, | 0:08:50 | 0:08:53 | |
and it says something for the resilience and the enthusiasm | 0:08:53 | 0:08:56 | |
of the Bramley to grow again, | 0:08:56 | 0:08:58 | |
that it's rooted... Where the boughs kissed the ground | 0:08:58 | 0:09:01 | |
it's gone away again. It's so vigorous. It's got so much energy | 0:09:01 | 0:09:06 | |
that even being blown down by the wind won't prevent it. | 0:09:06 | 0:09:09 | |
Certainly won't hold it back. You hear people talking | 0:09:11 | 0:09:14 | |
about living history, and this really is living history. | 0:09:14 | 0:09:17 | |
It's like standing next to a cathedral. | 0:09:17 | 0:09:21 | |
This is a cathedral of horticulture. | 0:09:21 | 0:09:23 | |
By 1944, | 0:09:24 | 0:09:27 | |
the fruit census of that year | 0:09:27 | 0:09:30 | |
tells us that there were over two million Bramleys, | 0:09:30 | 0:09:33 | |
all taken from this one tree. | 0:09:33 | 0:09:36 | |
Every single Bramley you've ever eaten, | 0:09:36 | 0:09:39 | |
every single Bramley tree that has ever been planted, | 0:09:39 | 0:09:43 | |
has come from this one. | 0:09:43 | 0:09:45 | |
Everybody loves the tree. | 0:09:53 | 0:09:55 | |
It's a stout old thing, isn't it, and puts up with all weathers. | 0:09:55 | 0:09:59 | |
If there was someone in history the Bramley might represent, | 0:09:59 | 0:10:02 | |
who do you think it would be? | 0:10:02 | 0:10:04 | |
Winston Churchill. SHE LAUGHS | 0:10:04 | 0:10:06 | |
I think you're absolutely right. I was going to say Queen Victoria, | 0:10:06 | 0:10:10 | |
but I think Winston Churchill is even better. | 0:10:10 | 0:10:12 | |
Yes. Because he could cope with everything, couldn't he? | 0:10:12 | 0:10:17 | |
It's a wonderful old thing. I think it will live forever. | 0:10:17 | 0:10:20 | |
Like the Bramley, the Cox, | 0:10:22 | 0:10:24 | |
Britain's best-loved dessert apple, | 0:10:24 | 0:10:27 | |
was a gift from nature's lottery. | 0:10:27 | 0:10:29 | |
Cox's Orange Pippin was grown from a pip | 0:10:29 | 0:10:32 | |
by horticultural hobbyist Richard Cox in the 1820s. | 0:10:32 | 0:10:35 | |
It produced apples world renowned | 0:10:35 | 0:10:38 | |
for their intense and aromatic flavour. | 0:10:38 | 0:10:41 | |
Sadly, the original Cox tree was blown down in a gale in 1911, | 0:10:41 | 0:10:45 | |
but our appetite for its clones lives on. | 0:10:45 | 0:10:49 | |
'The Cox and Bramley may be our best-loved English apples, | 0:10:55 | 0:10:59 | |
'but since nature is constantly throwing up new varieties at will, | 0:10:59 | 0:11:02 | |
'there really can be hidden treasures in our hedgerows. | 0:11:02 | 0:11:06 | |
'On the A4260, apple lover Andy Howard | 0:11:07 | 0:11:10 | |
'believes he's found a real gem, | 0:11:10 | 0:11:13 | |
'and he's called it the Deddington Pippin.' | 0:11:13 | 0:11:15 | |
I'd forgotten how heavy this ladder is! | 0:11:15 | 0:11:18 | |
It was here. This one here, yes. | 0:11:18 | 0:11:20 | |
It seems an old tree, by the thicknesses of the branches. | 0:11:20 | 0:11:24 | |
It's growing right up, trying to chase the light, | 0:11:25 | 0:11:28 | |
because it's in quite a shady position here, | 0:11:28 | 0:11:30 | |
and most of the fruit, you can see, is just above us in the canopy, | 0:11:30 | 0:11:34 | |
because that's the most sunny part. There's a lot of deadwood. | 0:11:34 | 0:11:38 | |
It is a Pippin tree, but it's got very good qualities. | 0:11:38 | 0:11:41 | |
Someone, probably, in an early motor car | 0:11:41 | 0:11:43 | |
had been driving along here, threw a pip out, | 0:11:43 | 0:11:46 | |
and 70 years later this is what we got. | 0:11:46 | 0:11:48 | |
It's got really key characteristics. It's a really good storing apple. | 0:11:48 | 0:11:52 | |
It stays on the tree till January and will store into February, March. | 0:11:52 | 0:11:56 | |
-It's a lovely, sweet, juicy apple. -It's all going to be in the tasting. | 0:11:56 | 0:12:00 | |
Yeah. That is true, so get the ladder out and see what we can do. | 0:12:00 | 0:12:05 | |
It's like Blue Peter. You always come prepared. | 0:12:05 | 0:12:08 | |
This is the fun bit. Take this off first. | 0:12:08 | 0:12:10 | |
That's it. Now you just have to put the legs up. | 0:12:16 | 0:12:20 | |
-And you want to try and, er... -It's not locked in, that one. | 0:12:21 | 0:12:25 | |
-Just lean it back a little bit. That's it. -Yeah? | 0:12:25 | 0:12:28 | |
Yeah. And you just literally want to get the thing underneath it | 0:12:28 | 0:12:32 | |
and just try and twist it as best as you can. | 0:12:32 | 0:12:35 | |
You can't say this isn't an action shot. | 0:12:40 | 0:12:43 | |
I need to be about four feet taller. | 0:12:43 | 0:12:45 | |
-Keep twisting. -Oh, there we go! | 0:12:45 | 0:12:48 | |
You scored! You win the goldfish. | 0:12:48 | 0:12:51 | |
OK! | 0:12:52 | 0:12:54 | |
-The flavour's a bit of a Cox... -It does! | 0:12:57 | 0:13:00 | |
It does have the flavour of a Cox, | 0:13:00 | 0:13:02 | |
but it does need a couple more months to ripen up. | 0:13:02 | 0:13:06 | |
But that's one of the key things. | 0:13:06 | 0:13:08 | |
Well done. Excellent. | 0:13:08 | 0:13:11 | |
Nice red one there, Chris. There you go. | 0:13:12 | 0:13:15 | |
Oh, wow! Great catch, that one! | 0:13:15 | 0:13:17 | |
Mmm! Yummy! Real flavour to it. | 0:13:21 | 0:13:25 | |
-It is a real beauty. -It is a real beautiful tree. | 0:13:26 | 0:13:28 | |
The remarkable thing is that thousands of people go whizzing past this spot | 0:13:28 | 0:13:32 | |
every day, firstly without realising how special the apple is, | 0:13:32 | 0:13:36 | |
how diverse the hedgerow is... | 0:13:36 | 0:13:38 | |
It's amazing what comes to light. | 0:13:38 | 0:13:41 | |
That's what's so special. That's why I get so excited about these fruits, | 0:13:41 | 0:13:45 | |
that they're existing without us. | 0:13:45 | 0:13:47 | |
They don't need gardeners' help. | 0:13:47 | 0:13:50 | |
They don't need tending and nurturing and loving care | 0:13:50 | 0:13:53 | |
and hours of pruning. They're happy doing their own thing. | 0:13:53 | 0:13:56 | |
This is nature selecting, breeding a new variety, | 0:13:56 | 0:13:59 | |
and this is nature saying, "Look, here is a great new variety." | 0:13:59 | 0:14:03 | |
"It ticks all the right boxes. If you can find me, here I am." | 0:14:03 | 0:14:06 | |
So now and again you get somebody who comes along and finds it. | 0:14:06 | 0:14:09 | |
If anyone else is out there and they do find a new apple tree, | 0:14:09 | 0:14:13 | |
research it and see if it's worth saving, | 0:14:13 | 0:14:16 | |
because you could have the next new Cox's or Bramley's. | 0:14:16 | 0:14:18 | |
It does rekindle our old hunter-gatherer spirit, doesn't it? | 0:14:18 | 0:14:22 | |
We are all nomads really. | 0:14:22 | 0:14:24 | |
We like to wander round and find our food. | 0:14:24 | 0:14:27 | |
-We've got it on tap, basically. -What are you doing to preserve this, | 0:14:27 | 0:14:31 | |
to make sure that it doesn't fall out of cultivation? | 0:14:31 | 0:14:35 | |
I'm now taking graft wood. Every year I get on the ladder | 0:14:35 | 0:14:38 | |
and take some graft wood from the end of the tree. | 0:14:38 | 0:14:40 | |
I get maybe 10, 15 Deddington Pippins off there. | 0:14:40 | 0:14:43 | |
So this isn't the only one now. | 0:14:43 | 0:14:45 | |
There's quite a few baby ones growing up, which I'm very proud of. | 0:14:45 | 0:14:49 | |
-So the future's secure for it? -At the moment, which is great. | 0:14:49 | 0:14:53 | |
'And while nature has thrown up some wonderful varieties of apple, | 0:14:54 | 0:14:57 | |
'it's human nature to want to improve on it, | 0:14:57 | 0:15:00 | |
'to try and influence the flavour and texture of the apple produced.' | 0:15:00 | 0:15:05 | |
And it was the British who first discovered how to do it. | 0:15:05 | 0:15:09 | |
'It was all thanks to some ferocious Victorian one-upmanship. | 0:15:15 | 0:15:19 | |
'The gardens of the great stately homes were more than showpieces. | 0:15:19 | 0:15:24 | |
'They were expected to provide a magnificent array | 0:15:24 | 0:15:27 | |
'of the very best fruit for the table, | 0:15:27 | 0:15:29 | |
'to delight and surprise.' | 0:15:29 | 0:15:32 | |
Head gardeners set about bending the apple to their will. | 0:15:32 | 0:15:37 | |
The art of manipulating trees is really extraordinary. | 0:15:42 | 0:15:45 | |
When you consider some of the massive orchard trees | 0:15:45 | 0:15:48 | |
that a seed from this may well have grown into, | 0:15:48 | 0:15:51 | |
as soon as you graft onto a very dwarf rootstock, | 0:15:51 | 0:15:57 | |
a one that is mean in the amount of information and energy | 0:15:57 | 0:16:01 | |
it sends through into the graft wood, this is what happens. | 0:16:01 | 0:16:05 | |
You can produce the most diminutive little specimen. | 0:16:05 | 0:16:08 | |
The man who changed the course of the apple's future | 0:16:12 | 0:16:15 | |
was Thomas Andrew Knight, | 0:16:15 | 0:16:18 | |
later president of the Royal Horticultural Society. | 0:16:18 | 0:16:21 | |
He believed he could engineer an improved apple. | 0:16:21 | 0:16:25 | |
To do it, he played the part of the bee, | 0:16:25 | 0:16:29 | |
impregnating the flower of one variety | 0:16:29 | 0:16:32 | |
with the selected pollen from another. | 0:16:32 | 0:16:34 | |
'After decades of patient trial and error, | 0:16:36 | 0:16:39 | |
'the first hybrid apples were born. | 0:16:39 | 0:16:41 | |
'What followed was a breeding frenzy, | 0:16:41 | 0:16:45 | |
'head gardeners of every stately home | 0:16:45 | 0:16:48 | |
'producing new and wondrous breeds | 0:16:48 | 0:16:50 | |
'to dazzle and grace the tables of their masters.' | 0:16:50 | 0:16:53 | |
What's always surprised me is the pressure those gardeners were under. | 0:16:53 | 0:16:57 | |
In the Victorian period, it was cut-and-thrust stuff. | 0:16:57 | 0:17:00 | |
I mean, you could lose your job for the merest mistake. | 0:17:00 | 0:17:03 | |
Well, that was the main motivator. It was the fear factor. | 0:17:03 | 0:17:07 | |
And it's why head gardeners were always looking | 0:17:07 | 0:17:11 | |
to be able to deliver something new, a novelty, to the table. | 0:17:11 | 0:17:16 | |
It was unique in the sense that it was the only time | 0:17:16 | 0:17:18 | |
that a servant was able to speak to his master as an equal, | 0:17:18 | 0:17:22 | |
and probably sometimes the master had to acknowledge | 0:17:22 | 0:17:25 | |
that the servant knew more than him, and if you wanted to keep him, | 0:17:25 | 0:17:30 | |
then, you rewarded him. | 0:17:30 | 0:17:32 | |
But it was also professional pride, to grow things | 0:17:32 | 0:17:35 | |
and put them on the table out of season. | 0:17:35 | 0:17:38 | |
We can grow quality apples in this country. We got the climate for it, | 0:17:38 | 0:17:41 | |
and the interest was there, and it's just happened | 0:17:41 | 0:17:44 | |
that we got an apple for all tastes, all occasions and all seasons. | 0:17:44 | 0:17:48 | |
When you can do something well, it encourages you to develop it. | 0:17:48 | 0:17:52 | |
Is that why we fell in love with it, do you think? | 0:17:52 | 0:17:55 | |
Is that what's behind the British obsession with the apple | 0:17:55 | 0:17:58 | |
and why we hold it so dear - | 0:17:58 | 0:18:00 | |
the fact that it was very generous in the way that it grew, | 0:18:00 | 0:18:03 | |
and that it was relatively easy to get the crosses, | 0:18:03 | 0:18:07 | |
so there was great variety in the types? | 0:18:07 | 0:18:10 | |
Is that what held our attention? | 0:18:10 | 0:18:12 | |
It caught the imagination of lots of nurserymen, | 0:18:12 | 0:18:15 | |
and I think that's what drove them on. | 0:18:15 | 0:18:17 | |
And when you look at... I mean, is it two a half thousand recorded apples | 0:18:17 | 0:18:22 | |
in this country altogether? And we grow a small, small quantity of that, | 0:18:22 | 0:18:27 | |
120 of them. It's this versatility. | 0:18:27 | 0:18:29 | |
I think that's the one thing that really, you know, | 0:18:29 | 0:18:32 | |
makes us want to grow it and grow more of them. | 0:18:32 | 0:18:35 | |
I just think, though, if you look back in time, | 0:18:35 | 0:18:38 | |
probably the longest fruit in cultivation has been the apple, | 0:18:38 | 0:18:42 | |
going back thousands of years. | 0:18:42 | 0:18:45 | |
In some ways it's travelled with man | 0:18:45 | 0:18:47 | |
as man has developed, and he's developed the apple. | 0:18:47 | 0:18:50 | |
There is a relationship between the two, | 0:18:50 | 0:18:52 | |
and I just think it's a unique relationship in many ways. | 0:18:52 | 0:18:57 | |
The real discovery for me has been Laxton's Epicure. | 0:18:57 | 0:18:59 | |
It's the best apple ever. | 0:18:59 | 0:19:02 | |
It must have been the one that Eve tempted Adam with. | 0:19:02 | 0:19:05 | |
There's something about it. | 0:19:05 | 0:19:08 | |
At the hands of the Victorian gardeners, | 0:19:15 | 0:19:17 | |
we once grew more varieties of apple than anywhere else in the world. | 0:19:17 | 0:19:22 | |
They were so plentiful, you could have eaten a different one | 0:19:22 | 0:19:25 | |
every day for more than six years. | 0:19:25 | 0:19:28 | |
Gardens like this are the result of not just the Victorians' obsession | 0:19:39 | 0:19:43 | |
with perfecting the apple, but also tremendous advances | 0:19:43 | 0:19:48 | |
in technology, in cultivation, | 0:19:48 | 0:19:51 | |
growing, training and breeding. | 0:19:51 | 0:19:54 | |
It's really important to remember, however, | 0:19:54 | 0:19:57 | |
that the fruits that came out of gardens like this | 0:19:57 | 0:20:00 | |
were only really available to the privileged few. | 0:20:00 | 0:20:03 | |
The masses were devoid of apples. | 0:20:03 | 0:20:06 | |
They celebrated them in a different way. | 0:20:06 | 0:20:09 | |
The working man's apple was small, bitter, and shaken off trees. | 0:20:09 | 0:20:15 | |
You couldn't eat them, but you could drink them. | 0:20:15 | 0:20:18 | |
Cider was like water. Farm workers were paid with it. | 0:20:18 | 0:20:22 | |
Babies were even christened in it. | 0:20:22 | 0:20:25 | |
'Ciderland, as the West Country was known, | 0:20:27 | 0:20:30 | |
'was once an Eden of Kingston Black and Fox Whelp, | 0:20:30 | 0:20:33 | |
Pig's Snout, Sheep's Nose, Slack-My-Girdle, | 0:20:33 | 0:20:37 | |
Hangy Down and Yarlington Mill - | 0:20:37 | 0:20:39 | |
apples that dry the mouth if you eat them, | 0:20:39 | 0:20:42 | |
but precious for their juice. | 0:20:42 | 0:20:45 | |
Roger Wilkins' cider plant is like stepping back in time. | 0:20:45 | 0:20:49 | |
His family have been milling for generations. | 0:20:49 | 0:20:52 | |
How many gallons of cider would I earn for tipping all these in here? | 0:20:52 | 0:20:55 | |
Ever heard of working for kind? | 0:20:55 | 0:20:58 | |
HE LAUGHS | 0:20:58 | 0:21:00 | |
That's not the spirit, Roger. | 0:21:00 | 0:21:03 | |
Grandfather learned me a lot on what I know, like. | 0:21:03 | 0:21:06 | |
He learnt me how to make cider and blend it. | 0:21:06 | 0:21:09 | |
I were brought up to... I've drunk cider since I was four or five, | 0:21:09 | 0:21:14 | |
and brought up on it. Weaned on it. | 0:21:14 | 0:21:17 | |
-Go get it, Dad! -Push it down! | 0:21:22 | 0:21:26 | |
Roger grows 15 different varieties of cider apple in his orchard, | 0:21:26 | 0:21:32 | |
and each one has a unique taste. | 0:21:32 | 0:21:35 | |
These are Chisel Jersey, and they've come straight from the ground | 0:21:38 | 0:21:42 | |
to the press. | 0:21:42 | 0:21:45 | |
I'm about to taste this. Won't you just help me? | 0:21:50 | 0:21:53 | |
Come on, then. | 0:21:53 | 0:21:55 | |
-Alchol free, that. Pure apple juice. -Couldn't get more fresh, could it? | 0:21:57 | 0:22:02 | |
Try that. It's different to what you buy in the shop. | 0:22:02 | 0:22:05 | |
That is packed, isn't it? That is delicious. | 0:22:06 | 0:22:10 | |
That's why you fall in love with apple juice, isn't it? | 0:22:10 | 0:22:14 | |
So when you're looking for whether | 0:22:14 | 0:22:16 | |
it's going to make a sweet or a dry cider, | 0:22:16 | 0:22:18 | |
do you experience layers of flavour in the same way as you would | 0:22:18 | 0:22:22 | |
-tasting a wine, for instance? -Yeah. What I made this morning | 0:22:22 | 0:22:25 | |
were virtually... A lot more bittersweets in it. | 0:22:25 | 0:22:28 | |
There and now, just tasting that juice, | 0:22:28 | 0:22:31 | |
there's some bittersharps in with that, as well. | 0:22:31 | 0:22:33 | |
-I can tell the difference, like. -So you have sweet, | 0:22:33 | 0:22:37 | |
bittersweet, sharp and then bittersharp? | 0:22:37 | 0:22:40 | |
-Yeah. -So four different categories? | 0:22:40 | 0:22:42 | |
In terms of the number of varieties you put in, | 0:22:42 | 0:22:44 | |
do you mix it together, or do you have... | 0:22:44 | 0:22:47 | |
I mix it as we're making it, as a rule. | 0:22:47 | 0:22:50 | |
Different sorts, I just mix it with bittersweets, bittersharps. | 0:22:50 | 0:22:54 | |
I taste every pressing we put up, | 0:22:54 | 0:22:57 | |
and I can tell roughly what that cider's going to be like | 0:22:57 | 0:23:00 | |
by tasting the apple juice. I don't test nothing. I'm happy with that. | 0:23:00 | 0:23:04 | |
-Do you think I'll get a job tipping apples? -There you are! | 0:23:04 | 0:23:08 | |
-You think? -You wouldn't live on the money! | 0:23:08 | 0:23:11 | |
-THEY LAUGH -I'm very cheap. -You are! | 0:23:11 | 0:23:15 | |
Having spent the day pressing juice which will go into cider | 0:23:25 | 0:23:28 | |
to fill these great big barrels, | 0:23:28 | 0:23:31 | |
there's a real sense of a cycle, | 0:23:31 | 0:23:34 | |
the orchard that springs into life in the early part of the year | 0:23:34 | 0:23:38 | |
and fills the landscape full of colour | 0:23:38 | 0:23:41 | |
and activity from insects and wildlife, | 0:23:41 | 0:23:44 | |
and then the fruits fill, during those summer months, | 0:23:44 | 0:23:47 | |
harvested or gathered from the ground, | 0:23:47 | 0:23:51 | |
squashed, pressed, | 0:23:51 | 0:23:53 | |
and then preserved as cider. | 0:23:53 | 0:23:57 | |
It's a beautifully simple system. | 0:23:57 | 0:24:01 | |
But also coming here, coming and having a look at the cider, | 0:24:01 | 0:24:05 | |
and thinking about the subtlety of the taste | 0:24:05 | 0:24:09 | |
that Roger is looking for, from each of the different varieties, | 0:24:09 | 0:24:12 | |
and he knows which variety is going to inject which flavour, | 0:24:12 | 0:24:16 | |
to create the perfect cider. | 0:24:16 | 0:24:18 | |
And that's when I really appreciate how important it is | 0:24:18 | 0:24:22 | |
to preserve variety. | 0:24:22 | 0:24:24 | |
In the 20th century, Britain was entering a new era of mass market. | 0:24:48 | 0:24:53 | |
Already popular varieties like the Cox | 0:24:53 | 0:24:56 | |
seemed like obvious candidates for large-scale commercial production. | 0:24:56 | 0:25:00 | |
But there was a problem. Our Cox trees turned out to be temperamental | 0:25:00 | 0:25:04 | |
and prone to disease. Often the apples were just too poor to sell. | 0:25:04 | 0:25:10 | |
GEESE CRY | 0:25:10 | 0:25:12 | |
The apple's fortunes had almost stagnated. | 0:25:16 | 0:25:19 | |
It had been bred and reared | 0:25:19 | 0:25:21 | |
by talented but largely amateur gardeners, | 0:25:21 | 0:25:25 | |
and what it needed was a massive impetus | 0:25:25 | 0:25:29 | |
to allow it to compete on a commercial level worldwide. | 0:25:29 | 0:25:33 | |
And that impetus came in the shape of some dedicated scientists | 0:25:33 | 0:25:36 | |
in the Garden of England. | 0:25:36 | 0:25:39 | |
Deep in the heart of Kent lies East Malling Research Station, | 0:25:43 | 0:25:47 | |
to this day a powerhouse of scientific research | 0:25:47 | 0:25:51 | |
at the heart of the industry. | 0:25:51 | 0:25:53 | |
Set up in 1913 with money from growers | 0:25:57 | 0:26:00 | |
and the Board of Agriculture, it promised to tackle the problems | 0:26:00 | 0:26:03 | |
blighting the orchards. | 0:26:03 | 0:26:06 | |
With Ronald Hatton, a world-distinguished horticulturist, | 0:26:06 | 0:26:10 | |
at the helm, scientists began scrutinising every last detail | 0:26:10 | 0:26:14 | |
of the apple. | 0:26:14 | 0:26:16 | |
They dug elaborate observation tunnels, | 0:26:17 | 0:26:20 | |
determined to measure and record every aspect of the apple tree. | 0:26:20 | 0:26:24 | |
Hatton's approach was meticulous, going to extraordinary lengths | 0:26:27 | 0:26:31 | |
to reveal its secrets. | 0:26:31 | 0:26:33 | |
It's one of the more unusual places to come and work, isn't it? | 0:26:37 | 0:26:40 | |
'Dr Jim Quinlan, retired head of pomology, | 0:26:40 | 0:26:45 | |
'is opening up the root tunnel for the first time in 15 years.' | 0:26:45 | 0:26:48 | |
It's amazing that all the remnants of the research are still down here. | 0:26:50 | 0:26:55 | |
Yes. It's some years since it was used. | 0:26:55 | 0:26:58 | |
So behind each of these screens would have been a tree outside | 0:26:58 | 0:27:02 | |
-that you could observe. -That's right, with a glass panel. | 0:27:02 | 0:27:05 | |
Amazing! | 0:27:05 | 0:27:07 | |
Plenty of cobwebs. | 0:27:14 | 0:27:16 | |
You can just about make out the way the roots are coming down the glass. | 0:27:16 | 0:27:21 | |
There. HE CHUCKLES | 0:27:24 | 0:27:26 | |
That root there is starting to come down, | 0:27:26 | 0:27:29 | |
and then you get all of the little subsidiaries coming off it. | 0:27:29 | 0:27:32 | |
And you can almost make out the root hairs, | 0:27:32 | 0:27:35 | |
-just giving you that little sheen. -Yes. | 0:27:35 | 0:27:37 | |
It's fascinating to see the marks on the glass, | 0:27:37 | 0:27:41 | |
recording the growth, presumably. | 0:27:41 | 0:27:43 | |
It looks like the daily growth of a particular root. | 0:27:43 | 0:27:47 | |
So what was the process here? | 0:27:47 | 0:27:49 | |
What specifically was being investigated? | 0:27:49 | 0:27:52 | |
Well, I think it was to some extent unknown | 0:27:52 | 0:27:56 | |
until they started looking at the roots, | 0:27:56 | 0:27:58 | |
but obviously looking at the growth of roots throughout the year, | 0:27:58 | 0:28:02 | |
and what happened to the root during the course of the seasons, | 0:28:02 | 0:28:06 | |
so you could look at the browning of the root, | 0:28:06 | 0:28:09 | |
the insects, fauna... | 0:28:09 | 0:28:11 | |
You'd see them eating away at some of the cortex of the root. | 0:28:11 | 0:28:14 | |
Observing how the roots develop during the whole of the season... | 0:28:14 | 0:28:17 | |
Had anything like this been done before? | 0:28:17 | 0:28:20 | |
Had any exploration been carried out? | 0:28:20 | 0:28:23 | |
Yes, but nothing like as ambitious as this. | 0:28:23 | 0:28:27 | |
What was driving that almost obsessive quest | 0:28:27 | 0:28:32 | |
-to find out about the plants? -Well, earlier work. | 0:28:32 | 0:28:34 | |
Some of the researchers here had been actually digging up trees | 0:28:34 | 0:28:39 | |
and very carefully labelling the exact position | 0:28:39 | 0:28:43 | |
of the root systems, so they're able to reconstruct the root system | 0:28:43 | 0:28:48 | |
once the tree is out of the ground. | 0:28:48 | 0:28:51 | |
This was a logical progression, then, | 0:28:51 | 0:28:53 | |
to actually look at the growing root. | 0:28:53 | 0:28:56 | |
It must have been a wonderful environment in which to work. | 0:28:56 | 0:28:59 | |
The atmosphere down here, the fact that it was so pioneering, | 0:28:59 | 0:29:03 | |
and that nature is revealing its secrets right in front of you | 0:29:03 | 0:29:06 | |
on a pane of glass here, and no-one had ever seen this. | 0:29:06 | 0:29:09 | |
-I mean, this is the equivalent of exploring outer space. -Yes! | 0:29:09 | 0:29:14 | |
Scientists knew for mass production, | 0:29:16 | 0:29:18 | |
we had to have apple trees that were completely reliable, | 0:29:18 | 0:29:21 | |
consistent and hardy. | 0:29:21 | 0:29:24 | |
A major breakthrough came when they discovered that the secret lay | 0:29:24 | 0:29:28 | |
in the part of the tree that had been long ignored - the rootstock. | 0:29:28 | 0:29:32 | |
Ronald Hatton realised the way to overcome this problem | 0:29:32 | 0:29:37 | |
was to actually produce rootstocks | 0:29:37 | 0:29:40 | |
that would have a known level of invigoration. | 0:29:40 | 0:29:43 | |
In other words, you could predict what size the tree was going to be. | 0:29:43 | 0:29:47 | |
So he selected out 16 different types. | 0:29:47 | 0:29:51 | |
He propagated them vegetatively, so you got away from seedling variation | 0:29:51 | 0:29:56 | |
and produced Malling 1 to 16, | 0:29:56 | 0:29:59 | |
tested them, and found that there was a large range of vigour, | 0:29:59 | 0:30:04 | |
so that you could then decide which rootstock you're going to use | 0:30:04 | 0:30:08 | |
to produce a tree of the size you required. | 0:30:08 | 0:30:11 | |
Do you think that at any point anyone realised the significance | 0:30:11 | 0:30:15 | |
of what was being done here? | 0:30:15 | 0:30:17 | |
I think it became pretty obvious early on. | 0:30:17 | 0:30:21 | |
For example, the most widely grown rootstock now is M9, | 0:30:21 | 0:30:24 | |
Malling 9, which was produced here by Hatton, | 0:30:24 | 0:30:28 | |
a dwarf tree which is very productive, | 0:30:28 | 0:30:31 | |
the fruit a good size. A grower could then plant these, | 0:30:31 | 0:30:34 | |
as they do today, high-density plantings, | 0:30:34 | 0:30:37 | |
and be fairly sure that they can manage those trees | 0:30:37 | 0:30:41 | |
from the ground, in terms of pruning and harvesting the tree, | 0:30:41 | 0:30:47 | |
relative ease of application of pesticides. | 0:30:47 | 0:30:50 | |
That was a major advancement. | 0:30:50 | 0:30:53 | |
It seems strange that, in order to pioneer the range of rootstocks, | 0:30:53 | 0:30:58 | |
that nobody thought to patent those rootstocks, | 0:30:58 | 0:31:02 | |
because...well, you would have all been millionaires | 0:31:02 | 0:31:07 | |
-had that happened... -What a pity... -..because they've become worldwide. | 0:31:07 | 0:31:10 | |
..we couldn't have had a penny on each rootstock! | 0:31:10 | 0:31:13 | |
Now, of course, there is breeding in rootstocks, | 0:31:13 | 0:31:17 | |
and any rootstock which was produced in the last few years | 0:31:17 | 0:31:20 | |
can be patented and produce an income for the breeder, | 0:31:20 | 0:31:25 | |
but for majority of East Malling rootstocks, no, that's not the case. | 0:31:25 | 0:31:30 | |
East Malling's crowning glory, the M9, | 0:31:31 | 0:31:35 | |
was and is a roaring success. | 0:31:35 | 0:31:37 | |
'When word got out, demand surged, | 0:31:37 | 0:31:40 | |
'and rootstocks were made freely available to anyone who asked.' | 0:31:40 | 0:31:43 | |
By 1933, over a million had been released, | 0:31:43 | 0:31:47 | |
and the knowledge had been exported across the world. | 0:31:47 | 0:31:50 | |
What could have made East Malling's fortune in royalties | 0:31:50 | 0:31:54 | |
and given British growers a world edge | 0:31:54 | 0:31:57 | |
strengthened the roots of our competitors. | 0:31:57 | 0:32:00 | |
It's hard to imagine - in fact it's inconceivable - | 0:32:02 | 0:32:05 | |
that it would be possible to achieve such consistency in plants | 0:32:05 | 0:32:09 | |
without root-stock development, particularly, here, the M9. | 0:32:09 | 0:32:14 | |
The reason that it became so popular and such a ubiquitous rootstock | 0:32:14 | 0:32:18 | |
is because this small, rather modest section of root | 0:32:18 | 0:32:24 | |
provides the secret to not only uniform orchards | 0:32:24 | 0:32:28 | |
but also to a very consistent crop. | 0:32:28 | 0:32:31 | |
In fact, the scientists very quickly learned | 0:32:31 | 0:32:34 | |
that the roots not only drive the top growth, the scion of the plant, | 0:32:34 | 0:32:38 | |
and control its vigour, but more than that, | 0:32:38 | 0:32:41 | |
it's to do with the nutrient uptake, the water, | 0:32:41 | 0:32:44 | |
the way the roots penetrate the ground, | 0:32:44 | 0:32:46 | |
its survivability in many different conditions. | 0:32:46 | 0:32:48 | |
It's to do with the way in which the fruit is produced | 0:32:48 | 0:32:51 | |
on a regular level, season after season, | 0:32:51 | 0:32:54 | |
on very young plants - early cropping means early rewards - | 0:32:54 | 0:32:58 | |
and large, succulent fruits. | 0:32:58 | 0:33:01 | |
The M9 encapsulated all of those characteristics. | 0:33:01 | 0:33:06 | |
It was so successful, in fact, | 0:33:06 | 0:33:08 | |
that at one time the M9 and its derivatives | 0:33:08 | 0:33:12 | |
were said to be the roots of over 95 percent of all apples | 0:33:12 | 0:33:16 | |
grown in Europe. | 0:33:16 | 0:33:18 | |
There was no limit to the scale of imagination | 0:33:22 | 0:33:25 | |
in East Malling's experiments. Storage was another nut to crack. | 0:33:25 | 0:33:29 | |
They tackled this by building an entire ship's hold inside the lab. | 0:33:29 | 0:33:34 | |
There they discovered how to induce apples | 0:33:34 | 0:33:37 | |
into a state of suspended animation, | 0:33:37 | 0:33:41 | |
pushing the limits of shelf life. | 0:33:41 | 0:33:44 | |
By the 1940s, apples could arrive from the far reaches of the empire | 0:33:44 | 0:33:49 | |
as if just plucked from the tree, | 0:33:49 | 0:33:51 | |
and British consumers enjoyed apples all year round. | 0:33:51 | 0:33:55 | |
With encouragement, the British orchard too began to thrive. | 0:34:00 | 0:34:03 | |
Science breathed life into our orchards. | 0:34:15 | 0:34:18 | |
Growers invested in grading machines | 0:34:18 | 0:34:20 | |
and English Coxes and Worcesters fought to hold their own | 0:34:20 | 0:34:24 | |
in the mass market. | 0:34:24 | 0:34:27 | |
The scientists at East Malling made the biggest contribution | 0:34:33 | 0:34:36 | |
the industry had ever seen worldwide. | 0:34:36 | 0:34:39 | |
But in post-war Britain, there was a new phenomenon - | 0:34:39 | 0:34:42 | |
that of the supermarket, introducing a new set of consumer demands. | 0:34:42 | 0:34:47 | |
How could we possibly resist the temptation | 0:34:47 | 0:34:49 | |
of the exotic varieties like Jonathan and McIntosh | 0:34:49 | 0:34:53 | |
that swept in from North America? | 0:34:53 | 0:34:56 | |
The simple truth was that we in Britain had an industry | 0:34:56 | 0:34:59 | |
that was working towards quality and quantity, | 0:34:59 | 0:35:02 | |
but now the consumer turned round and said, | 0:35:02 | 0:35:04 | |
"You're growing the wrong varieties." | 0:35:04 | 0:35:08 | |
Scientists at East Malling went back to the drawing board, | 0:35:08 | 0:35:11 | |
confident that science could engineer an apple | 0:35:11 | 0:35:14 | |
for the new market. The main stud of the breeding programme | 0:35:14 | 0:35:18 | |
was our old favourite, the Cox. | 0:35:18 | 0:35:20 | |
They began a painstaking process, | 0:35:20 | 0:35:23 | |
extracting pollen from one tree | 0:35:23 | 0:35:26 | |
and dusting it onto the flowers of another, | 0:35:26 | 0:35:28 | |
making tens of thousands of crosses. | 0:35:28 | 0:35:31 | |
After decades of work, they unveiled the fruits of their labours. | 0:35:31 | 0:35:35 | |
This is Suntan, very much a Cox type. | 0:35:36 | 0:35:40 | |
Late flowering, large fruit, but quite acid. | 0:35:40 | 0:35:44 | |
It didn't make the impact that we thought it might. | 0:35:44 | 0:35:50 | |
Not an improvement over Cox in many respects. | 0:35:50 | 0:35:52 | |
-It's got many of the characteristics. -It is, it is. | 0:35:52 | 0:35:55 | |
-Slightly more red, but... -Certainly a Cox type. | 0:35:55 | 0:35:58 | |
The striping, slight orange texture, | 0:35:58 | 0:36:01 | |
-quite an open flower. Can I try it? -Yes, certainly. | 0:36:01 | 0:36:05 | |
Mmm! | 0:36:10 | 0:36:12 | |
-It's very similar. -Yes. Oh, yes. | 0:36:12 | 0:36:14 | |
So why was it not successful? | 0:36:14 | 0:36:17 | |
Why was it not adopted as a replacement | 0:36:17 | 0:36:20 | |
-or an alternative? -Some problems over storage. | 0:36:20 | 0:36:23 | |
It wasn't the leap forward we were looking for | 0:36:23 | 0:36:26 | |
in terms of an improved Cox. | 0:36:26 | 0:36:29 | |
Here we are. | 0:36:29 | 0:36:31 | |
This is Falstaff. | 0:36:32 | 0:36:34 | |
Nice crop. Still hanging on for you. | 0:36:34 | 0:36:37 | |
It would have been disappointing if we'd got here and it had... | 0:36:37 | 0:36:40 | |
hadn't produced anything. It's very Pink Lady-like, isn't it? | 0:36:40 | 0:36:44 | |
This is a red selection of Falstaff. | 0:36:44 | 0:36:47 | |
Falstaff wasn't as highly coloured as this originally, | 0:36:47 | 0:36:51 | |
but it's a good, tasty variety. | 0:36:51 | 0:36:55 | |
Mmm! | 0:36:58 | 0:37:00 | |
-It's very sweet. -Yes. | 0:37:00 | 0:37:02 | |
Very sweet. Very juicy. It's a very delicate flavour. | 0:37:02 | 0:37:05 | |
Very similar to Pink Lady in terms of the way it delivers its flavour. | 0:37:05 | 0:37:09 | |
-More character, I think. -More depth, but not as much depth as a Cox. | 0:37:09 | 0:37:13 | |
-No. -It doesn't assault the senses like a Cox does. | 0:37:13 | 0:37:17 | |
No. It doesn't have the acid level, no. | 0:37:17 | 0:37:20 | |
No. I'd go with that. Don't think it replaces the Cox, to be honest. | 0:37:22 | 0:37:26 | |
Alongside Suntan and Falstaff came a slew of others. | 0:37:28 | 0:37:31 | |
But if our Victorian predecessors had bred for novelty, | 0:37:31 | 0:37:37 | |
this was all about business - pest resistance, cropping, consistency. | 0:37:37 | 0:37:42 | |
What was the process involved in producing those new varieties? | 0:37:47 | 0:37:51 | |
How were the selections made, and how were those crosses made? | 0:37:51 | 0:37:55 | |
Well, you cross maybe two varieties, | 0:37:55 | 0:37:58 | |
probably producing 10,000 seedlings, | 0:37:58 | 0:38:01 | |
from which you've got to, um, select the best. | 0:38:01 | 0:38:05 | |
Initially you might screen them for resistance to mildew, for example. | 0:38:05 | 0:38:09 | |
That can be done in the greenhouse. You reduce the numbers down | 0:38:09 | 0:38:13 | |
to maybe 2,000, and it's a matter of screening out | 0:38:13 | 0:38:17 | |
various characters which you don't want, | 0:38:17 | 0:38:20 | |
until you finally come to maybe a hundred. | 0:38:20 | 0:38:22 | |
You plant these out in the orchard, | 0:38:22 | 0:38:25 | |
then you've got to see how they crop, how the tree grows. | 0:38:25 | 0:38:28 | |
Then you might select out one or two for further trialling. | 0:38:28 | 0:38:32 | |
So at least ten years, or probably longer, | 0:38:32 | 0:38:36 | |
before you come up with a final variety which you name. | 0:38:36 | 0:38:39 | |
With all of the knowledge on the different varieties, | 0:38:39 | 0:38:44 | |
on the character, and also having a very clear focus | 0:38:44 | 0:38:47 | |
on what was required, why was it elusive? | 0:38:47 | 0:38:52 | |
Why was this variety that would dominate the world | 0:38:52 | 0:38:54 | |
going to remain elusive? | 0:38:54 | 0:38:57 | |
Well, perhaps you could say that a mistake might have been made | 0:38:57 | 0:39:01 | |
in concentrating on Cox, | 0:39:01 | 0:39:03 | |
because Cox is not a world variety. | 0:39:03 | 0:39:07 | |
We should be looking more widely | 0:39:07 | 0:39:10 | |
at what was required in other countries, | 0:39:10 | 0:39:13 | |
but we were focussed very much on the requirements of the UK grower. | 0:39:13 | 0:39:19 | |
The fact that the best scientific brains at East Malling | 0:39:27 | 0:39:30 | |
in the '70s and '80s couldn't produce the new variety | 0:39:30 | 0:39:34 | |
to dominate the globe shouldn't really be seen as a failure. | 0:39:34 | 0:39:37 | |
They'd set themselves an almost impossible task. | 0:39:37 | 0:39:40 | |
In addition to all the issues of texture and taste, | 0:39:40 | 0:39:43 | |
colour and consistency, marketability, | 0:39:43 | 0:39:46 | |
they were looking for an apple that would be able to grow | 0:39:46 | 0:39:49 | |
in all the orchards around the world, | 0:39:49 | 0:39:51 | |
as far afield as New Zealand and America. | 0:39:51 | 0:39:54 | |
However, the frustrating thing for them must have been | 0:39:54 | 0:39:58 | |
that an apple which was found almost accidentally in America, | 0:39:58 | 0:40:02 | |
then adopted by the French, | 0:40:02 | 0:40:04 | |
and a fruit that was vacuous and almost over-inflated, | 0:40:04 | 0:40:09 | |
suddenly came into the fore. | 0:40:09 | 0:40:12 | |
This is what threatens their survival - | 0:40:12 | 0:40:15 | |
the avalanche of French Golden Delicious pouring into Britain | 0:40:15 | 0:40:18 | |
at a rate of more than quarter of a million tons a year. | 0:40:18 | 0:40:21 | |
The Golden Delicious had been discovered growing wild | 0:40:21 | 0:40:25 | |
in West Virginia back in the 1890s. | 0:40:25 | 0:40:27 | |
It turned out to be the perfect modern commercial apple - | 0:40:27 | 0:40:31 | |
dependable, hardy and cheap. | 0:40:31 | 0:40:34 | |
And it flourished in French orchards. | 0:40:34 | 0:40:38 | |
And do you know what the most galling thing was? | 0:40:38 | 0:40:40 | |
Because of the environmental conditions it required, | 0:40:40 | 0:40:43 | |
we couldn't grow it here. | 0:40:43 | 0:40:45 | |
FRENCH NATIONAL ANTHEM | 0:40:45 | 0:40:48 | |
ELECTRONIC VERSION OF "FRERE JACQUES" | 0:40:48 | 0:40:51 | |
In the 1970s, the French launched a government-backed campaign | 0:40:51 | 0:40:55 | |
to persuade us to eat it. | 0:40:55 | 0:40:58 | |
And we did. | 0:40:58 | 0:41:00 | |
THEY CRUNCH TO BEAT OF "FRERE JACQUES" | 0:41:00 | 0:41:03 | |
The French had struck gold. | 0:41:17 | 0:41:19 | |
By 1981, they had 240,000 acres of orchards, | 0:41:19 | 0:41:24 | |
four times what we had, and we were crunching our way | 0:41:24 | 0:41:28 | |
through more Golden Delicious than anything else. | 0:41:28 | 0:41:31 | |
'The bitter irony was that, in all likelihood, | 0:41:33 | 0:41:36 | |
'they were being grown on our old friend, the M9 rootstock.' | 0:41:36 | 0:41:40 | |
The reason that Golden Delicious became just so popular | 0:41:41 | 0:41:45 | |
is very simple. From a commercial perspective, | 0:41:45 | 0:41:48 | |
it's a very consistent crop. Every one of these apples | 0:41:48 | 0:41:51 | |
looks exactly the same, and that's true of just about every fruit | 0:41:51 | 0:41:54 | |
off the tree. It's also a very heavy cropper, very reliable. | 0:41:54 | 0:41:57 | |
It produces fruits year on year. | 0:41:57 | 0:41:59 | |
It also can be picked early, stored and transported very easily. | 0:41:59 | 0:42:04 | |
And from a consumer's perspective, it emerged at a time | 0:42:04 | 0:42:08 | |
when consumers were told that consistency | 0:42:08 | 0:42:11 | |
was all to do with quality. | 0:42:11 | 0:42:13 | |
And who could resist a bank of apples | 0:42:13 | 0:42:17 | |
that looked as handsome as that? | 0:42:17 | 0:42:19 | |
Why do you think people went crazy for them? | 0:42:19 | 0:42:22 | |
-Was it that they were available? -It was the colour. -Really? | 0:42:22 | 0:42:25 | |
And they were cheap, the cheapest apple in the world. | 0:42:25 | 0:42:28 | |
A French Golden Delicious was working out about... | 0:42:28 | 0:42:31 | |
during the '80s, two pound for 40 pence. | 0:42:31 | 0:42:35 | |
-I like the Golden Delicious because of the kids. -OK. | 0:42:35 | 0:42:38 | |
-That's their favourite. -Is it? -They like the soft texture of it. | 0:42:38 | 0:42:42 | |
School lunchboxes. | 0:42:42 | 0:42:44 | |
That's what you got, mate, innit? You got your butties, | 0:42:44 | 0:42:48 | |
you got your KitKat, and you got your apple. | 0:42:48 | 0:42:50 | |
'Golden Delicious is undoubtedly one of the most important apples | 0:42:55 | 0:42:59 | |
'of the 20th century, both as a commercial variety in its own right | 0:42:59 | 0:43:03 | |
'and as the parent of apples like Gala and Pink Lady. | 0:43:03 | 0:43:07 | |
'But it's not to everyone's taste.' | 0:43:07 | 0:43:10 | |
So, tell me, why aren't you buying something like Golden Delicious? | 0:43:10 | 0:43:14 | |
There's a great big pile on that stall over there. | 0:43:14 | 0:43:17 | |
-Why aren't you tempted by those? -They're insipid, they're French | 0:43:17 | 0:43:20 | |
and they're tasteless. What more can you say? | 0:43:20 | 0:43:23 | |
The plight of the British grower was made worse | 0:43:26 | 0:43:28 | |
when we joined the Common Market. Our farmers couldn't compete | 0:43:28 | 0:43:32 | |
with cheap imports like Golden Delicious, and overnight, | 0:43:32 | 0:43:35 | |
orchards became redundant. Growers began to grub them up. | 0:43:35 | 0:43:38 | |
And with the orchards went the diversity | 0:43:38 | 0:43:41 | |
of traditional English varieties. | 0:43:41 | 0:43:44 | |
The scale of destruction was vast. | 0:43:44 | 0:43:47 | |
A land-utilisation map from the 1930s | 0:43:48 | 0:43:52 | |
gives some graphic idea | 0:43:52 | 0:43:55 | |
of how much of Worcestershire would have been down to orchards. | 0:43:55 | 0:43:58 | |
Standing on the hill here, looking due west | 0:43:58 | 0:44:01 | |
across the heart of Worcestershire, the map shows | 0:44:01 | 0:44:04 | |
between 20 and 30 percent of the land | 0:44:04 | 0:44:06 | |
was down to orchard, shown here in pink | 0:44:06 | 0:44:08 | |
with purple spots. Look out there today, | 0:44:08 | 0:44:11 | |
and with the exception of a little clump of orchard trees | 0:44:11 | 0:44:16 | |
over there, seeing right across | 0:44:16 | 0:44:19 | |
towards Bredon Hill in the distance, | 0:44:19 | 0:44:22 | |
there's not a single sign of a large-scale orchard. | 0:44:22 | 0:44:26 | |
It gives you some idea of just how much of our orchard landscape | 0:44:26 | 0:44:31 | |
has gone. In fact, since 1950, | 0:44:31 | 0:44:34 | |
nationwide, it's estimated that 63 percent have been grubbed up. | 0:44:34 | 0:44:39 | |
And that's a shame. | 0:44:39 | 0:44:41 | |
It's such a distinctive style of looking after the landscape. | 0:44:41 | 0:44:45 | |
And it's the heart of communities like this, | 0:44:45 | 0:44:48 | |
which has just been ripped to pieces. | 0:44:48 | 0:44:52 | |
'Norfolk Dumpling, Black Jack, Sops-in-Wine, | 0:44:58 | 0:45:01 | |
'Beeley Pippin - ancient English varieties | 0:45:01 | 0:45:05 | |
'all but lost to the hedgerows. | 0:45:05 | 0:45:07 | |
'I had a favourite apple when I was a boy. | 0:45:09 | 0:45:11 | |
'I've no idea what it was, but I wonder if that tree survived.' | 0:45:11 | 0:45:15 | |
When we were kids we used to cycle over. | 0:45:15 | 0:45:18 | |
There'd be certain orchards that we'd always be drawn to, | 0:45:18 | 0:45:22 | |
the ones that had the best flavour. We knew exactly where to go. | 0:45:22 | 0:45:25 | |
There's one up here | 0:45:25 | 0:45:27 | |
I remember going to on a summer's afternoon, | 0:45:27 | 0:45:30 | |
and there was one tree where the fruits were oversized | 0:45:30 | 0:45:35 | |
with a rosy flesh and the most fantastic flavour. | 0:45:35 | 0:45:38 | |
It would just be great to be able to find what that was. | 0:45:38 | 0:45:41 | |
DOG GROWLS AND BARKS | 0:45:41 | 0:45:44 | |
-Hello! -Hello. This is a very strange question. | 0:45:50 | 0:45:53 | |
When I was about this high, I used to go scrumping in your orchard. | 0:45:53 | 0:45:57 | |
-Did you? -And there's one apple - it's this one down here... | 0:45:57 | 0:46:00 | |
Well, maybe it's still there, | 0:46:00 | 0:46:03 | |
because a lot of the trees have blown down. | 0:46:03 | 0:46:05 | |
There's very few left. But you're welcome to look. | 0:46:05 | 0:46:08 | |
-Do you mind if I have a wander round? -Certainly, certainly. | 0:46:08 | 0:46:11 | |
Help yourself. | 0:46:11 | 0:46:14 | |
There aren't many trees left. A handful. | 0:46:14 | 0:46:16 | |
This would have been just a grand orchard. | 0:46:16 | 0:46:19 | |
Just fantastic. South-facing slope. | 0:46:19 | 0:46:21 | |
Water would have percolated through the ground, | 0:46:21 | 0:46:24 | |
the heavy clay soils. It would have been an absolute treat. | 0:46:24 | 0:46:29 | |
I remember it as being... In fact, it was so dense, | 0:46:29 | 0:46:32 | |
when we hopped over the gate just down there, | 0:46:32 | 0:46:34 | |
we felt safe enough to be able to pop in | 0:46:34 | 0:46:38 | |
and scrummage around without being seen from the house up there, | 0:46:38 | 0:46:41 | |
or in fact being seen from anywhere. That's how dense the canopy was. | 0:46:41 | 0:46:45 | |
'I want to do my bit to preserve the English apple - | 0:46:48 | 0:46:51 | |
'although, worryingly, it looks more like a Golden Delicious | 0:46:51 | 0:46:55 | |
'than I remember. I hope it doesn't taste like one.' | 0:46:55 | 0:46:57 | |
Mmm! | 0:47:00 | 0:47:02 | |
That's so juicy! | 0:47:03 | 0:47:05 | |
Very clear white flesh. | 0:47:05 | 0:47:08 | |
Just running with juice. Look. Amazing! | 0:47:10 | 0:47:13 | |
It tastes a little bit like a Gala or a Worcester. | 0:47:14 | 0:47:18 | |
It's got the real purity, very delicate flavour. | 0:47:18 | 0:47:22 | |
I wonder if this is it. | 0:47:22 | 0:47:25 | |
It would be amazing, wouldn't it? | 0:47:25 | 0:47:27 | |
'A simple DNA test will tell me what it is.' | 0:47:27 | 0:47:32 | |
An apple and a stalk, | 0:47:32 | 0:47:34 | |
a few leaves... | 0:47:34 | 0:47:36 | |
hopefully will help us to solve the mystery... | 0:47:36 | 0:47:40 | |
..of what this might be. | 0:47:41 | 0:47:43 | |
DOG BARKS | 0:47:43 | 0:47:46 | |
In Britain we consume 50 billion apples a year. | 0:47:57 | 0:48:00 | |
70 percent are imported, coming from all over the world. | 0:48:00 | 0:48:05 | |
'So where are the English apples?' | 0:48:06 | 0:48:09 | |
Tucked away in the corner! | 0:48:10 | 0:48:12 | |
You couldn't get much further out of the market. | 0:48:12 | 0:48:15 | |
Tucked away in the corner is a little kind of jewel, | 0:48:15 | 0:48:19 | |
a little pile of apples. | 0:48:19 | 0:48:21 | |
The Russet. | 0:48:21 | 0:48:23 | |
It's not the most glamorous-looking thing, | 0:48:24 | 0:48:27 | |
but it's the best-tasting apple here. | 0:48:27 | 0:48:29 | |
It's not just the French squeezing the English apple out of the market. | 0:48:31 | 0:48:35 | |
-Morning, Justin. -Very good morning, Chris. | 0:48:35 | 0:48:38 | |
-How you doing? -Very well. -What have you got in here? | 0:48:38 | 0:48:40 | |
The southern hemisphere have finished with all their apples, | 0:48:40 | 0:48:44 | |
your Chile, South Africa, Argentina. | 0:48:44 | 0:48:48 | |
Your South American, South African apples have all finished now. | 0:48:48 | 0:48:52 | |
Moving into the northern hemisphere, the French apples have started. | 0:48:52 | 0:48:56 | |
What is top-spec apple? What makes an apple good for you to sell? | 0:48:56 | 0:49:00 | |
It's got to look the part. It's got to be, like, crunchy. | 0:49:00 | 0:49:05 | |
It's got to eat well. It's got to have no, like, little dinks, | 0:49:05 | 0:49:09 | |
or, like, you know... It's got to be 99.9 percent perfect. | 0:49:09 | 0:49:13 | |
The Grannies all polished and waxed, they look the business. | 0:49:13 | 0:49:17 | |
There's no doubt we love those buffed international beauties. | 0:49:20 | 0:49:25 | |
But recently there's been a real yearning to buy British. | 0:49:25 | 0:49:29 | |
'So although we now have far fewer growers, | 0:49:29 | 0:49:32 | |
'a new breed of super-orchard is taking root, | 0:49:32 | 0:49:35 | |
'right in the heart of Kent. This is Mansfield's.' | 0:49:35 | 0:49:38 | |
We farm just over 3,000 acres. | 0:49:43 | 0:49:46 | |
New trees we've planted over the last ten years is over a million, | 0:49:46 | 0:49:49 | |
all East Malling rootstock 9. | 0:49:49 | 0:49:52 | |
It is a very frustrating suggestion, I suppose, | 0:49:52 | 0:49:57 | |
that if East Malling hadn't been quite as happy | 0:49:57 | 0:50:01 | |
to give away their M9 rootstock to the rest of the world, | 0:50:01 | 0:50:05 | |
you'd have had a huge competitive advantage. | 0:50:05 | 0:50:07 | |
The rest of the world wouldn't have been able to compete. | 0:50:07 | 0:50:10 | |
The UK would have had a very strong lead, | 0:50:10 | 0:50:13 | |
but it's a shame, as you say, it wasn't patented, | 0:50:13 | 0:50:16 | |
because it would be worth a considerable amount of money. | 0:50:16 | 0:50:19 | |
Billions, I would have thought, because it's planted, | 0:50:19 | 0:50:22 | |
the M9 rootstock, in every country all over the world | 0:50:22 | 0:50:26 | |
that grows apples. | 0:50:26 | 0:50:28 | |
In so many ways, this is the dream orchard | 0:50:31 | 0:50:33 | |
the scientists at East Malling were working towards, | 0:50:33 | 0:50:36 | |
using our own M9 rootstocks | 0:50:36 | 0:50:39 | |
and the state-of-the-art storage technology they pioneered. | 0:50:39 | 0:50:43 | |
But there are some things that are distinctly un-British. | 0:50:43 | 0:50:47 | |
The varieties they grow most of are Gala and Braeburn, from New Zealand. | 0:50:47 | 0:50:53 | |
How do they choose what's worth picking and what's not? | 0:50:53 | 0:50:56 | |
We're looking for... Our optimum size on this Braeburn | 0:50:56 | 0:51:00 | |
is 65 to 80 millimetres. That's diameter size. | 0:51:00 | 0:51:04 | |
So that's what the customer wants. That's what the consumer wants. | 0:51:04 | 0:51:08 | |
That's what we need to grow. | 0:51:08 | 0:51:10 | |
And this is lots of one of my favourite apples | 0:51:10 | 0:51:14 | |
to grow also in the UK. | 0:51:14 | 0:51:16 | |
It tastes totally different to the Italian and the French Braeburn. | 0:51:16 | 0:51:21 | |
It is a dense apple. It's much, much better flavour. | 0:51:21 | 0:51:25 | |
It is the combination of the sugars and acidity | 0:51:25 | 0:51:28 | |
that make it better. | 0:51:28 | 0:51:31 | |
Today is the 15th of October. | 0:51:31 | 0:51:33 | |
This can come out of store the middle of next May | 0:51:33 | 0:51:37 | |
and come out exactly the same condition firmness-wise, | 0:51:37 | 0:51:40 | |
but develop the flavour. | 0:51:40 | 0:51:42 | |
How do you feel about the future of the English apple? | 0:51:42 | 0:51:46 | |
Is it secure, or should we be worried about where it's headed? | 0:51:46 | 0:51:49 | |
I think the future for UK apple production is looking rosy. | 0:51:49 | 0:51:54 | |
I think the UK could get up to 35 percent | 0:51:54 | 0:51:58 | |
produced home-grown, | 0:51:58 | 0:52:01 | |
and the public definitely want UK apples. | 0:52:01 | 0:52:03 | |
It's great to think of a resurgence in the British apple industry, | 0:52:07 | 0:52:12 | |
and yes, these are English apples, | 0:52:12 | 0:52:14 | |
though technically they're not English varieties. | 0:52:14 | 0:52:17 | |
This is Braeburn and Gala, from New Zealand originally, | 0:52:17 | 0:52:21 | |
although strangely they grow better in our climate | 0:52:21 | 0:52:24 | |
than they do back at home. | 0:52:24 | 0:52:26 | |
And if it's these varieties that have to be planted | 0:52:26 | 0:52:29 | |
in our orchards in order to make them commercially viable, | 0:52:29 | 0:52:32 | |
well, so be it. | 0:52:32 | 0:52:34 | |
But, you know, what I really crave | 0:52:34 | 0:52:36 | |
are the exquisite flavours and textures | 0:52:36 | 0:52:39 | |
of those much-loved Victorian varieties. | 0:52:39 | 0:52:43 | |
My favourite childhood apple is on the slab at East Malling | 0:52:49 | 0:52:53 | |
for an identity test. | 0:52:53 | 0:52:56 | |
The scientists are as rigorous and forward-thinking in their approach as ever. | 0:52:56 | 0:53:00 | |
They've extracted the DNA data of 2,000 apples | 0:53:00 | 0:53:04 | |
archived at the National Fruit Collection, | 0:53:04 | 0:53:07 | |
preserving genetic diversity for the future. | 0:53:07 | 0:53:10 | |
'I'm hoping my apple will produce a match.' | 0:53:10 | 0:53:13 | |
What we're going to do is filter these data | 0:53:13 | 0:53:16 | |
by each of the scores that we gave your apple, | 0:53:16 | 0:53:20 | |
and hopefully there'll be one other entry in the database | 0:53:20 | 0:53:25 | |
-that matches perfectly with yours. -OK. | 0:53:25 | 0:53:27 | |
OK. So at the first locus, your apple has a size of 96, | 0:53:27 | 0:53:33 | |
so we'll filter for 96. | 0:53:33 | 0:53:36 | |
At the second allele, | 0:53:36 | 0:53:39 | |
that locus for yours is 106, | 0:53:39 | 0:53:41 | |
so there's been a ten-nucleotide, | 0:53:41 | 0:53:43 | |
a ten ATCG mutation. | 0:53:43 | 0:53:46 | |
So we'll filter by that. | 0:53:46 | 0:53:48 | |
I'm nodding as though I understand all of this, obviously. | 0:53:48 | 0:53:52 | |
So now we've limited the dataset to only those apples | 0:53:52 | 0:53:56 | |
that contain these two alleles at the first locus. | 0:53:56 | 0:53:59 | |
And there's still a surprising amount. | 0:53:59 | 0:54:01 | |
-There's still a full screenful. -Sure. | 0:54:01 | 0:54:04 | |
The probability of finding a unique apple | 0:54:04 | 0:54:06 | |
at a single locus is very, very low, but at 12 loci, | 0:54:06 | 0:54:10 | |
the probability increases, so there's a very high chance | 0:54:10 | 0:54:13 | |
that if we have your apple in the database, | 0:54:13 | 0:54:15 | |
we will have a single match with your apple. | 0:54:15 | 0:54:18 | |
So the next locus, filter by 88, | 0:54:18 | 0:54:21 | |
-and now you see... -That's come down. -There's only 20 now | 0:54:21 | 0:54:24 | |
which could be your apple. | 0:54:24 | 0:54:27 | |
So already we're on the right track to finding it. | 0:54:27 | 0:54:30 | |
Look at some of the names of those! There's some really unusual things. | 0:54:30 | 0:54:33 | |
Green Custard... Newton Wonder is in there as well. | 0:54:33 | 0:54:37 | |
Newton Wonder, yep. We've got Green Custard, | 0:54:37 | 0:54:41 | |
Nouvelle Europe. These are very old cultivars, a lot of these. | 0:54:41 | 0:54:44 | |
Duke of Gloucester, which is just down the road | 0:54:44 | 0:54:47 | |
from where the apple was grown. Brown Snout is interesting, too. | 0:54:47 | 0:54:50 | |
Yeah. They've got some wonderful names. | 0:54:50 | 0:54:52 | |
So now we'll filter by 113. | 0:54:52 | 0:54:55 | |
And there you go. Your unknown apple is Keswick Codlin. | 0:54:58 | 0:55:03 | |
Wow! That's extraordinary! | 0:55:03 | 0:55:06 | |
But the details, because according there, | 0:55:06 | 0:55:08 | |
its season... Harvesting from September to October. | 0:55:08 | 0:55:12 | |
I remember going at the end of my summer holidays, | 0:55:12 | 0:55:15 | |
which fits perfectly, because that apple | 0:55:15 | 0:55:18 | |
was then just coming into ripeness, | 0:55:18 | 0:55:20 | |
-which is why it tasted so refreshing and so sharp. -Yeah. | 0:55:20 | 0:55:24 | |
But the date is slightly odd. 1793! And it's from... | 0:55:24 | 0:55:28 | |
The Keswick Codlin. It's from Keswick, | 0:55:28 | 0:55:30 | |
so what is it doing growing in Gloucestershire? | 0:55:30 | 0:55:32 | |
It must have been a really well respected apple | 0:55:32 | 0:55:36 | |
to have travelled down from Keswick to the middle of Gloucestershire | 0:55:36 | 0:55:39 | |
that early on. That's incredible. | 0:55:39 | 0:55:41 | |
Well, I'm glad we could help you solve the mystery of your apple. | 0:55:41 | 0:55:45 | |
32 years of mystery solved by the click of a button. That's fantastic! | 0:55:45 | 0:55:49 | |
Can you open the gate for me? | 0:55:49 | 0:55:51 | |
Push. | 0:55:51 | 0:55:53 | |
'And a carefully grafted Keswick Codlin | 0:55:53 | 0:55:56 | |
'will be taking pride of place in my garden.' | 0:55:56 | 0:56:00 | |
-Look at those roots! -I got some, Daddy. -Oh, well done! | 0:56:00 | 0:56:04 | |
There's no doubt that the British contribution to the apple | 0:56:04 | 0:56:08 | |
is unparalleled. On one hand we have the diversity | 0:56:08 | 0:56:13 | |
of varieties, supplied largely by the Victorians, | 0:56:13 | 0:56:16 | |
and on the other it's about pure science and industry, | 0:56:16 | 0:56:19 | |
the scientists at East Malling, who catapulted the apple | 0:56:19 | 0:56:22 | |
into the 20th century - like it or not - making it what it is today. | 0:56:22 | 0:56:26 | |
-I think that apple tree is planted. -I think it is planted. | 0:56:26 | 0:56:31 | |
The challenge for the future | 0:56:31 | 0:56:33 | |
is combining those two disparate elements. | 0:56:33 | 0:56:36 | |
If the Keswick Codlin, the Pitmaston, | 0:56:36 | 0:56:38 | |
the Worcester, all manner of heritage varieties, are to persist, | 0:56:38 | 0:56:43 | |
the responsibility for becoming custodians and guardians | 0:56:43 | 0:56:48 | |
rests largely with us. | 0:56:48 | 0:56:50 | |
Subtitles by Red Bee Media Ltd | 0:56:50 | 0:56:54 | |
E-mail [email protected] | 0:56:54 | 0:56:58 | |
. | 0:56:58 | 0:56:58 |