High-altitude Himalayan organic produce

For hundreds of years, Apple growers have prized apples cultivated at high elevations. In almost every category, elevation can mark the distinction between a good apple and an exceptional one.

The elevation at which a apple tree is growing influences almost every aspect of its development process; from aroma and flavor to nutritional value to its color and taste. Environmental conditions can change drastically with elevation, affecting the quality of the apple.

Apples grown at higher elevations is visible darker in color and sweeter in taste due to presence of anthocyanin and other phenolic compounds. Moreover, the high-altitude environment was characterized by elevated abundance of various carbohydrates (e.g., arabinose, xylose, and sucrose)

Apples grown at high altitude is darker and more nutritional in nature.

At high altitude the environmental condition is inhospitable so in order to survive a species has to develop a immunity that will help them survive the weather condition. Same goes with plants, the immunity they develop makes them more medicinal in nature. That's why after a certain altitude high up in the Himalayas, every other grass will have some medicinal value to it. moreover the produce is organic and due to slow growing rate due to weather the plant takes a lot of time to grow and mature thus spending a lot of time inside the soil thus the complexity in taste and texture.