The substance in question is a form of apple juice from which the majority of water has been removed. This process results in a dense, syrupy liquid. As an example, a manufacturer might reduce the volume of fresh-pressed apple juice by evaporation, leaving behind a concentrated form that is easier and more economical to store and transport.
This concentrated form offers several advantages. Reducing water content minimizes storage space and lowers shipping costs. It also extends the shelf life of the product, as a lower water activity inhibits microbial growth. Historically, this method of preservation and volume reduction has been crucial in making apple juice accessible to a wider market beyond local orchards and harvest seasons.
