MARKETING WESTERN BOXED APPLES 25 
DRIED APPLES 
The greatest centers of the dried-apple industry are San Benito, 
Santa Cruz, and Sonoma Counties, Calif., which produced from one- 
third to one-half the total of the United States output during the 
census year 1919. Wayne County, N. Y., has held long-established 
leadership in the East. Virginia and Arkansas, as well as the Pacific 
Northwest, have made rapid gains in recent years. The greater part 
of the western product is made from the California Yellow Bellflower 
and a very large share of the eastern dried apples from the Baldwin 
and Rhode Island Greening. 
The census of manufactures for 1921 showed an output of 
22,975,189 pounds of dried apples compared with 46,623,599 in 1919, 
with 54,957,003 in 1914, and 44,568,244 in 1909. The total produc- 
tion for 1921 was evidently much reduced by the Sens short 
crop of that season, except in California where it was only slightly 
less than in 1919. California and New York are the leading producin 
States, and in 1919 together supplied almost two-thirds of the oul 
output or 15,477,039 and 13,524,019 pounds, respectively. Arkansas 
and Washington follow next in order of importance with 6,720,070 
and 4,044,090 pounds, while Oregon and Virginia were the only other 
States of consequence with 1,577,441 and 1,274,125 pounds. 
Average car-lot shipments for the five years 1919 to 1923 were 
34,908,000 pounds, but total shipments do not follow the output 
closely from year to year, as this product is capable of storage for 
considerable periods, and accumulated supplies may be drawn upon 
to offset a temporary deficiency. This is evidenced by the export 
figures for 1921 which total 19,962,306 pounds of dried apples, only 
about one-fifth less than in 1919, although total output fell off more 
than half. Imports, however, increased from 158,085 pounds in 
1919 to 1,781,759 pounds in 1921, but again decreased to 45,664 
pounds in 1922. 
The dried-apple output comprises in addition to the machine- 
made product of commercial factories, as reported by the census, 
the product of farm evaporators, and a few hundred tons of sun- 
dried fruit. 
After paring, coring, bleaching in sulphur fumes, and slicing, the 
machine-manufactured product is usually evaporated with the 
aid of heat suppled by various types of furnaces. By one method 
the hot air rises from the furnace into the room above, which is 
filled with trays of the sliced fruit. Sometimes revolving fans are 
used to increase the current of hot air. There are also equipments 
which force the gases from the fire directly over the fruit. Some 
driers move the fruit on belts through heat and bring it out dry. 
Still another type of manufacture dries the fruit at comparatively 
low temperatures in a chamber from which the air has been exhausted. 
This process leaves more of the natural color and flavor. A quality 
product of this kind affords one of the most promising outlets for 
substandard apples of sections remote from markets and eae 
a choice produce for export trade, which already takes half the 
production of dried apples. 
Vinegar is often made as a by-product at the evaporation plants. 
Apples removed in process of thinning the crop are sometimes used 
for jelly manufacture, 
