Apple Waxing

Why Wax?

When apples are still on the tree, they have a natural protective coating that slows dehydration and seals in moisture. But after we pick and wash them, the natural coating is removed. So we wax them to keep them fresh and looking fine.

Our wax is vegetable based, completely edible, utterly safe, and approved by Agriculture and Agri-Food Canada. But we still use it pretty sparsely. In fact, a single gallon will coat five tons of apples.

To replace nature’s protective coating we rely on the best in the business: Brogdex Co. in Pomona, California. They invented their process in 1922 and are one of the most respected and responsible firms that provide this much-needed outer layer.

Of course, not just apples are waxed. Did you know that citrus fruits, rutabagas, cucumbers, many tomatoes, melons and peppers also go through this same process? Even jellybeans are coated in beeswax to maintain their freshness.

Man has been waxing fruit as far back as the 12th century. The Chinese likely invented the process. Why? Fruits and vegetables are 75% to 95% water, so maintaining hydration is extremely important to maintain fruit quality.