UTILIZATIOlSr OF GRAPE POMACE AXD STEMS. 3 



In some other countries considerable attention has been given to 

 the utilization of grape residues resulting from the wine industry. 

 In 1907 Semichon (18) called attention to the feeding value of dried 

 grape marc based on its protein, fat, and carbohydrate content. In 

 the same year Bertainchand (2, 19) reported on the utilization of 

 grape marc for the feeding of farm animals. He condemned its use 

 as a fertilizer, because of its value when mixed with molasses as a 

 feeding stuff for cattle and sheep. Paris (12) has investigated grape 

 residues in Italy, stating that if the seeds contained in the marc 

 were utilized for oil an annual production of 18,000 liters could be 

 obtained. The fresh marc is said to contain 25 to 30 per cent stems, 

 50 to 60 per cent fibrous tissue, and 15 to 20 per cent seeds. Grape- 

 seed cake was stated by Fuchs (G) to contain 12 per cent protein, 5 



Flu. -. — Wiisir grape pomace. 



per cent fat, and 33 per cent nitrogen-free extract ; but because of the 

 great (quantity of crude fiber its ^■ulue as a stock food is diminished. 

 Daza (4) and Disdier (5) patented processes in 1914 for treating 

 grape marc for the production of various useful products, such as oil, 

 alcohol, tannin, and potassium bitartrate. Further work of similar 

 nature on the utilization of grape residues is mentioned by De 

 Saporta (17) and Matignon (S). 



During the war Kling (7), in a report on new feeding stulTs used 

 in Germany, stated that grape pips, containing K) per cent protein, 

 7 per cent fat, 29.5 per cent fiber, and 35.1 per cent nitrogen-free ex- 

 tract, have a nutritive value corresponding to that of medium- 

 quality meadow hay. 



In 191G INIonti (10) reported a i)rocess for extracting grape pomace. 

 During the same year a statement was xnade (11) to the etl'ect that 



