Every liter of cider we make generates approximately 1.5 kilograms of apple pomace—the pulp, skins, seeds, and stems left over after pressing. For a cidery producing thousands of liters annually, that's a lot of organic material. At Hardcore Cider Co., we don't see pomace as waste. We see it as a resource. Here's what happens to our apple pomace after pressing, and why waste reduction matters in sustainable cider production.

What Is Apple Pomace?

Apple pomace is the solid material left after apples are milled (crushed) and pressed to extract juice. It consists of:

• Skins: Rich in fiber, antioxidants, and phenolic compounds
• Pulp: The flesh of the apple, containing residual sugars, pectin, and nutrients
• Seeds: Small amounts of seeds that pass through the press
• Stems and cores: Structural material from the fruit

Pomace is wet, fibrous, and highly perishable. Left unmanaged, it can create odour, attract pests, and contribute to landfill waste. But when handled properly, it becomes a valuable input for agriculture, animal feed, and soil health.

How We Use Apple Pomace

1. Composting: Returning Nutrients to the Soil

The majority of our apple pomace is composted and returned to our orchards as soil amendment. Composting transforms pomace into nutrient-rich organic matter that improves soil structure, feeds beneficial microbes, and builds the healthy, living soil our apple trees depend on.

The Composting Process:

• Pomace is mixed with carbon-rich materials (wood chips, straw, leaves) to balance the carbon-to-nitrogen ratio
• The pile is turned regularly to aerate and accelerate decomposition
• Microbes break down the organic matter, generating heat that kills pathogens and weed seeds
• After 3–6 months, the compost is fully decomposed and ready to spread in the orchard

This closes the loop: apples grow in healthy soil, we press them for cider, and the pomace returns to the soil to grow the next generation of apples. It's regenerative agriculture in action.

2. Animal Feed: Supporting Local Livestock

Fresh apple pomace is an excellent supplemental feed for livestock—cattle, pigs, sheep, and chickens all consume it readily. It's high in fiber, contains residual sugars for energy, and provides moisture during dry Okanagan summers.

We partner with local farmers and ranchers who collect pomace directly from our cidery. For them, it's free, nutritious feed. For us, it's a way to support the local agricultural community and divert organic material from landfills.

Benefits for Livestock:

• High fiber content supports ruminant digestion (cattle, sheep)
• Residual sugars provide quick energy
• Moisture content helps hydration, especially in summer
• Antioxidants and phenolic compounds from apple skins may support animal health

It's a win-win: farmers get free feed, we reduce waste, and the pomace stays in the local food system.

3. Mulch: Protecting Orchard Floors

Some pomace is spread directly in our orchards as mulch. Applied around the base of trees, pomace:

• Suppresses weeds by blocking light and creating a physical barrier
• Retains soil moisture, reducing irrigation needs
• Breaks down slowly, adding organic matter to the soil over time
• Moderates soil temperature, keeping roots cooler in summer

It's a simple, low-input way to improve orchard health while using a byproduct that's already on-site.

Why Waste Reduction Matters

Environmental Impact

Organic waste in landfills decomposes anaerobically (without oxygen), producing methane—a greenhouse gas 25 times more potent than CO₂. By composting, feeding to livestock, or using as mulch, we prevent methane emissions and keep organic material in productive use.

Soil Health & Regeneration

Returning pomace to the soil builds organic matter, supports microbial life, and improves soil structure. Healthy soil sequesters carbon, retains water, and produces better fruit—creating a positive feedback loop that benefits our orchards and the environment.

Local Food System Support

Providing pomace to local farmers strengthens the regional agricultural network. It reduces their feed costs, supports livestock health, and keeps resources circulating within the Okanagan Valley rather than being exported or wasted.

Economic Efficiency

Waste disposal costs money. By finding productive uses for pomace, we reduce hauling fees, landfill costs, and environmental impact—turning a potential expense into a resource.

The Challenges of Pomace Management

Pomace isn't always easy to manage:

Perishability: Pomace spoils quickly, especially in warm weather. It must be composted, fed to animals, or spread within days of pressing to avoid odor and pest issues.

Volume: Large-scale cider production generates massive amounts of pomace. Storage, handling, and transportation require planning and infrastructure.

Seasonality: Pomace is generated during harvest and pressing season (late summer through fall), but composting and soil application happen year-round. Timing and storage are critical.

Despite these challenges, the benefits far outweigh the effort. Pomace is too valuable to waste.

The Bigger Picture: Circular Economy in Cidermaking

Pomace management is part of a larger philosophy: circular economy. Instead of a linear model (grow apples → make cider → discard waste), we aim for a closed loop:

• Healthy soil grows healthy apples
• Apples are pressed for cider
• Pomace is composted and returned to the soil
• Soil health improves, growing better apples

Every input becomes an output. Every output becomes an input. Nothing is wasted. Everything has value.

The Hardcore Standard

We don't make cider in isolation. We're part of an ecosystem—soil, trees, pollinators, livestock, and the broader Okanagan agricultural community. Managing pomace responsibly is part of our commitment to that ecosystem.

Composting, animal feed, mulch, and future energy production—these aren't just waste management strategies. They're investments in soil health, local agriculture, and long-term sustainability.

Real fruit. Real soil. Real responsibility. That's Hardcore.