22 



Maine Agricultural Experiment Station. 1919. 



time, and as the period for manufacturing starch extends over 

 but a few weeks of the year it would be available for only a 

 very limited time for food. Dried, however, it would keep any 

 length of time. 



Tabic Showing Fertilizing Constituents of Potato Pomace as 

 . Compared with Potatoes 





Water 



Ammonia 



Phosphoric 

 acid 



Potash 



On fresh basis 



% 



% 



% 



% 



Pomace 

 Potatoes 



90.0 

 78.7 



.15 

 .37 



.03 

 .13 



.12 



.48 



On water-free (dry) basis 











Pomace 

 Potatoes 



0.0 

 0.0 



1.52 



1.58 



.25 

 .56 



1.22 

 2.06 



When compared on the water-free basis it will be noted 

 that the ammonia is as high in pomace as in the fresh potatoes) 

 but that the mineral constituents have been washed out in the 

 making of the starch. And if the pomace is referred back to 

 the original potatoes from which it was made the losses are 

 much greater than shown in the table. As a fertilizer the pom- 

 ace would not stand much transportation costs and be profit- 

 able. 



Under present conditions there seems to be no opportunity 

 to conserve this waste product to financial profit. 



