Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.

Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.

Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.

Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.

Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.

Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.

Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.

Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.

Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.

Australian Granny Smith Apples

Nutraceutical Flavours, Fragrances and Ingredients


The Botanical Innovations Group has created a unique range of Nutraceutical Flavours, Fragrances and Ingredients using Australian Granny Smith Apples.


Australian Granny Smith Apples



Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple.

In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.

In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was
also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.

Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.

By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.

Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of the Botanical Innovations Apple Cider Vinegar Powder with ‘mother’, Apple Cider Vinegar, Apple Fibre Powder, Apple Peel Extract and Apple Sweetener.