I'm a grape breeder, and know a bit about apple breeding. Some of you might be interested in what's going on behind the scenes in this apple proliferation. I'll be a bit pedantic--sorry!--but you might find it interesting anyway. Hope so!
Honeycrisp was developed at the University of Minnesota. UMN is also deeply involved with breeding wine grapes, which is how I'm connected to this scene. Breeding fruit requires various, but always enormous, amounts of work, depending on the variety. Apples are pretty work intensive: you need to cross female varieties and male varieties, and then nurture the offspring for years until they fruit. Then you need to sample the fruit, make preliminary selections on the basis of ease of growth, disease resistance, fruit quality, etc. Finally, you send the qualifying selections out to various regions to be tested under different terroirs.
Honeycrisp from the start was a startling improvement on previous apples in terms of texture, sugar levels, ease of growing, etc. It passed all the tests, and was released by UMN to commercial production. Growers all over the country rushed to plant the new wonder apple. It soon became available everywhere, as far south as Virginia, as far east as NY and Vermont.
Unfortunately, once Honeycrisp was grown in terroir much different from its breeding grounds in the upper midwest, its quality plummeted. Here in the apple districts of upstate NY, Honeycrisp's quality level was not much better than locally grown Macs--softer texture, less sweet, less flavour. Growers were disappointed to say the least. A couple of weeks ago I was talking to a grower in Winchester VA--which is a huge apple-growing district--and he told me "Honeycrisp is sh*t". It just doesn't work in the northern Virginia terroir.
So, what to do? Well, if you can only breed for your own terroir, then breed for your own terroir. Breeders, both private and at universities, got busy trying to breed a Honeycrisp offspring that would work for their area. Washington State came up with the Cosmic Crisp; NY State's Cornell Fruit Station came up with Snapdragon, both of which are excellent, great improvements for their terroir over the Honeycrisp parent.
And, in order to prevent the Honeycrisp disaster--allowing planting the variety anywhere and everywhere, which tarnished the brand--the new varieties were tightly controlled as far as release to growers is concerned. You can plant the new "-crisp" varieties only where the breeders think they will be 100% true-to-type.
Look for more and more new apple releases of this type. And finer apples.
Geo
Sooo, you like wine and are looking for something good to read? Maybe
*this* will do the trick!