8 
BULLETIN 1166, U. S. DEPARTMENT OF AGRICULTURE. 
Thousands of tons of pomace are allowed to go to waste annually 
in the cider and vinegar industry at the present time. Once the 
manufacturers realize the importance of the sugar and other valu- 
able carbohydrates that remain in the cider press cake, it is probable 
that a serious attempt will be made to salvage these substances by 
extraction, thereby increasing the production of pectin pulp. 
So far as is known, only three of the several factories producing 
pectin are equipped for drying the pulp and supplying the dried 
product to the market as stock food. Other manufacturers produce 
pectin, and the recognition of the by-product as a stock food doubt- 
less would result in the commercial drying of their pulp residues. 
COMPOSITION OF APPLE BY-PRODUCTS. 
APPLE POMACE AND APPLE-POMACE SILAGE. 
Jacquemin and Alliot (90) report a study of the composition of 
first, second, and third pressing pomace made by Seguin and Pail- 
heret. A summary of the analyses of apple pomace and apple- 
pomace silage found in the literature is given in Tables 2, 3, and 4, 
which also show the average analyses of repressed pomaces. Every 
effort has been made to avoid duplication in recording these analyses. 
Table 2. 
-Cattle-food analyses of apple pomace and apple-pomace silage (re- 
ported in the literature). 
Product. 
No. of 
anal- 
yses. 
Composition on original basis. 
Mois- 
ture. 
Ether 
ex- 
tract. 
Crude 
fiber, 
Crude 
pro- 
tein. 
Ash. 
Nitro- 
gen- 
free 
ex- 
tract. 
Composition on moisture-free 
basis. 1 
Ether 
ex- 
tract. 
Crude 
fiber. 
Crude 
pro- 
Ash. 
Nitro- 
gen- 
free 
Fresh (moist) apple pomace: 
American- 
Minimum 
Maximum 
Average 
English (average) 
French (average) 
German (average) 
Total- 
Minimum 
Maximum 
Average 
Apple pomace: * 
1 pressing (straight) 
3 pressings (water added 
between) 
Diffusion apple pomace 5 . . . 
All pomace: 
Minimum 
Maximum 
Average 
Apple-pomace silage: 
American (average) 
Americanand'2German 
(average) 
2 31 
8 
P.ct. 
69.9 
87.5 
78.6 
71.7 
79.6 
75.2 
67.2 
87.5 
77.3 
P.ct. 
0.7 
2.0 
1.2 
1.2 
.8 
1.2 
P.ct. 
2.0 
7.7 
3.7 
6.7 
5.6 
6.3 
2.0 
13.7 
4.7 
6.0 
P.ct. 
0.7 
1.9 
1.3 
1.3 
1.0 
1.4 
.7 
1.9 
1.3 
1.0 
.4 
P.ct. 
0.2 
2.3 
.6 
2.0 
.7 
.2 
2.3 
P.ct. 
7.9 
21.2 
14.6 
17.1 
12.3 
15.0 
7.9 
21.2 
14.6 
14.8 
11.3 
81.1 
70.4 
1. 1 
2.0 
i. o 
0. 6 
1..-) 
2.4 
11.4 
17.4 
P.ct. 
2.0 
9.1 
5.4 
4.1 
3.9 
4.7 
2.0 
9.1 
5.1 
3.8 
0. 3 
P.ct. 
8.8 
29.7 
18.0 
23.2 
26.7 
25.4 
3 49. S 
20.4 
30.2 
33.0 
8.8 
49.8 
20.6 
21.3 
21.9 
P.ct. 
3.9 
8.1 
5.8 
4.8 
4.7 
5.4 
3.7 
8.1 
5.2 
4.3 
3.7 
8.1 
5.5 
7.9 
8.1 
P.ct. 
1.1 
7.6 
2.8 
7.1 
3.7 
3.6 
1.1 
8.2 
3.8 
4.1 
4.6 
1.1 
8.2 
3.7 
4.5 
4.3 
P.ct. 
54.8 
79.4 
68.0 
60.8 
61.0 
60.9 
3 36.7 
79.4 
65.2 
74 8 
.56.7 
51.8 
3 36.7 
79.4 
65. 3 
60.0 
58.9 
1 These determinations are the averages for individual samples, calculated to a moisture-free basis, and 
are not derived from the averages of the analyses on the original basis. 
a Moisture-free determinations are reported on 40 samples. 
3 Reported by Houzeau. The author does not state that the straw used in pressing was included in the 
samples. 
4 Reported by Houzeau (87). 
6 Pomace was extracted by diffusion. Results reported by Houzeau (87). 
