Apple sales (due to competition with Chinese imports) have dropped considerably causing many farms to close. A value added apple product has been invented, yet is inconsitant in its process. The purpose of this research is to find a method of creating and replicating Cider Syrup as a method to market apples while maintaining nutritive qualities of apples. OBJECTIVES: Acceptable parameters will be studied initially by Dr. Olga Padilla-Zakour. Testing will include (not limited to) measuring variable degrees of: soluable solids, acidity, pH, color, sediment, turbidity, viscosity, phenolic compounds, pectin within each stage of development with: raw apple mash, raw cider, aged cider, syrup in primary heating stages, syrup in advanced processing stages. APPROACH: Specifically, testing will involve soluable solids (brix scale), Acidity (titration), pH(pH meter), color (colormeter), sediment (centrifuge), turbidity (turbidimeter), viscosity (viscomiter/consistometer) phenolic compounds (folin-ciocalteau reagent), Leading to finding and recreating a baseline for acceptable consitant process of syrup
