CHAPTER XVII 

 BY-PRODUCTS OF THE APPLE INDUSTRY 



THE by-product industry has been of great importance 

 for many years and has assumed added significance since 

 the advent of national prohibition. The apple leads all 

 other fruits in popularity for by-products, the amount used 

 in 1919 exceeding 700,000 tons of green fruit. A large 

 proportion of this was made into vinegar and sweet cider 

 and about 150,000 tons of green fruit were dried, making 

 25,000 tons of dried fruit. Frequently nearly one-half 

 of the dried fruit is exported as compared to less than 

 one-tenth of the fresh fruit. 



The by-product industry, on a commercial scale, has 

 recently assumed large proportions in the Northwest and 

 the Virginias. In former years it reached and still re- 

 tains its greatest importance in western New York and 

 California. In northwest Arkansas also, the manufac- 

 ture of apple by-products is an important industry. Dried 

 apples within recent years have been in great demand. 

 The prices have risen several times those of a decade ago. 

 California to-day takes the lead in intensive apple drying. 

 About 10,000 tons were dried in the two counties of Santa 

 Cruz and Sonoma in 1919. This means that the green 

 apples used for this amounted to 60,000 or 70,000 tons or 

 nearly a million barrels. 



In the East, Wayne County in western New York has 



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