The purpose of this study is to present populism as a political phenomenon and to impose focus on the rightwing populist parties that are active in Scandinavia. This essay begins with a presentation of the three rightwing political parties in Scandinavia. The rightwing populist parties have successfully developed their rhetoric and effectively influenced the political establishment in Sweden, Norway and Denmark. The parties that the essay focuses on are theSwedish democrats (SD), the Norwegian Progress party (FRP) and the Danish People`s party (DF). These parties are interesting in the sense that they share many opinions and are active in comparable political atmospheres, but also that they use approximately the same rightwing populist rhetoric as a way of exerting leverage on political policy.The theoretical segment is constructed on a descriptive historical background of populisms three different phases.

The interest for locally produced food is increasing due to consumer concern about the environment, Distrust of industrial foods and a demand for high quality products. Apple is the predominant fruit crop in Sweden, and by processing apples into cider and vinegar, these products could significantly contribute to the development of the market of local foods.In this study different yeast types and different bacterial cultures were evaluated for their suitability in cider and vinegar production from cloudy apple juice. Ten apple cultivars (Aroma, Baldwin, Belle de Boskoop, Bramley, Cortland, Gravensteiner, Ingrid-Marie, Jonathan, Rubinola and Spartan) were also evaluated for their suitability for production of juice, cider and vinegar. Chemical analyses including total soluble solids, titratable acidity and total phenols were performed on the products along with sensorial evaluation by taste panels.The yeast strains were shown to have an effect on fermentation rate and the resulting content of total phenols in ciders fermented from cloudy apple juice. Dry commercial starter strains gave a higher appreciated cider compared to cider that was spontaneously fermented, and the ale yeast Safale S-04 was concluded to be the most suited for fermentation of cloudy apple juice.For vinegar production, the bacterial culture had an effect on TSS, but not on any other chemical or taste characteristics.