APPLE BY-PRODUCTS AS STOCK FOODS. 7 
vary from $5 to $7 per ton of dried product. With a smaller ma- 
chine, handling from 12 to 14 tons of the press cake per 24 hours, 
the cost of drying is increased to between $6 and $8 per ton of dried 
pomace produced. 
In France, in 1918, the selling price of dried apple pomace was 
$29 a ton (140). Manufacturers in the United States state that they 
receive for dried apple pomace, as it comes from the dryer without 
being ground, $30 to $50 a ton in carload lots, f. o. b. shipping point. 
The surplus dried pomace, however, could be bought in 1921 for feed 
for $25 a ton, after the needs of manufacturers of pectin and related 
products had been satisfied. One manufacturer estimated the cost 
of handling and drying the pomace in 1921 at $15 to $20 a ton. In 
1921 more than 50 tons of material billed as " apple waste," valued 
at between $47.50 and $50 a ton, entered the port of Boston. This 
material was shipped from Nova Scotia and probably was not apple 
pomace, but dried peels and cores. One manufacturer believes that 
dried pectin pulp can be made and sold in the unground condition 
for about $25 a ton. 
APPLE-PECTIN PULP. 
The apple products utilized on a commercial scale as a source of 
pectin are chops (apples, usually culls, which without peeling or 
removing the cores have been sliced and dried), dried cores and 
skins from canneries and drying-houses, known commercially as 
waste, and apple pomace (cider press cake), generally bought by 
pectin manufacturers in the dried state. The dried residuum, after 
extraction of such products with both cold and boiling water, offers 
possibilities as a stock food. This material is generally known as 
dried apple-pectin pulp. 
At one of the large fruit-products factories the process of manu- 
facturing pectin, and incidentally pectin pulp, is essentially as 
follows : 
The chops, waste, or dried pomace, as the case may be, is first 
desugared by extraction with cold water and then cooked with 
boiling water or live steam until the pectin is brought into solution. 
after which the greater part of the pectin liquor is squeezed out of 
the mass in a hydraulic press. 8 
As it leaves the press the extracted press cake residue, variously 
termed " apple-pectin pulp " and " extracted apple pomace," is a 
moist product, containing from 75 to 85 per cent of water, by weight. 
Because of this high water content the extracted press cake is sub- 
ject to rapid spoilage, which may account in part for the fact that 
when first called to the attention of the Bureau of Chemistry the 
material was a liability to the manufacturer of pectin. 
Probably not less than 8,000 tons of the moist material, equivalent 
to more than 2,000 tons of dried pectin pulp, was produced in the 
United States during the 1920-21 season. This quantity would be 
increased many times should the i\\\\ show promise and a market 
for it be developed. 
8 The expressed Liquid containing the pectin is usually firs! clarified and then concen- 
trated by evaporation, the degree of purification and concentration depending on w;.< 
the pectin is to be used immediately or is to be stored or prepared for the trade. 
