16 



1916 ANNUAL REPORT 



Report of Committee on Classification and Registration of Varieties 

 and on the Results of Judgment of Exhibits", — Report presented by 

 Dr. H. J. Webber. 



"The Avocado and Its Future", by Judge Charles Silent. 



''Work and Value of the Avocado Association", — A general discission, 

 led by Prof. J. Eliot Coit, of the College of Agriculture. 



At the close of this program, the Association adjourned. 



A feature of the meeting of the Association very much appreciated 

 was the fine exhibit of fruits staged in the rear of the meeting hall. 



TREASURER'S REPORT 



Report of the receipts and expenditures of the California Avocado 



Association from organization to April 29, 1916. 

 RECEIPTS: 



Dues $670.00 



Advertising in 1915 Report 127.00 



Sale of 1915 Reports 32.90 



Contributions for premiums, meeting 1916 25.00 



Total receipts $854.90 



EXPENDITURES: 



General expense, (includes cost 1915 meeting) $153.18 



Office expense — postage, etc 32.52 



Printing and stationery 135.85 



Expenses in connection with printing, editing, etc., of 



1915 Report 252.00 



Total expenditures $573.55 



Balance of cash on hand and in bank 281.35 



Due from advertisers in 1915 Report 30.00 



Due from members for 1916 dues 50.00 



Cash resources $361.35 



Total membership 85. 



AVOCADO BY-PRODUCTS 

 W. V. Cruess and S. K. Mitra 



University California Experiment Station. Zymology Laboratory 



At the present time, there does not seem to be any very great need 

 of a by-product industry to utilize waste avocados. Still there is a cer- 

 tain amount of soft fruit and blemished fruit which normally will find 

 no market in the fresh condition. In order to develop practical methods 

 of utilizing this fruit and any contemplated over production, experiments 

 have been carried on in the Zymology Laboratory during the past two 

 years. 



Avocado Paste: Since the fruit is used as a salad fruit, the first 

 thought will be to prepare a paste or minced product from the peeled 

 fruit and preserve it by suitable methods. This idea was tested very 

 thoroughly. Paste was treated with varying amounts of salt to pre- 



