SANITARY CONTROL OF TOMATO-CANNING FACTORIES. a1 
suitable for use. In the apron system, however, it is strongly advised 
that if trimming is to be practiced it be done by a different set of 
employees from those who do the sorting, for if the sorter is required 
both to sort and trim at the same time his attention will become 
divided and he will pass many bad tomatoes. 
Tests made at one plant where the work of sorting and trimming 
was done by two sets of workers showed that one trimmer reclaimed 
434 pounds of good stock in 25 minutes, or 104.4 pounds per hour. 
At the price then paid for tomatoes the quantity that was saved: com- 
pensated for more than one-third of the expense of the efficient 
sorting and trimming being done at the plant. 
PULPING. 
The pulping systems in use may be classified as (a) cold and (0) 
hot. By the cold system the tomatoes are not cooked, but are put 
through the cyclones before or after passing through a chopping or 
crushing device. This is the usual system followed in making pulp 
from trimmings, although the scalding of the tomatoes for peeling 
slightly cooks the surface tissues. When the stock is scalded for 
peeling, and occasionally for whole-tomato pulp, the hght cooking 
makes possible a cleaner separation of the pulp from the skin than 
is secured by the typical cold method. 
By the hot system the tomatoes are partially cooked before going 
to the cyclone. This cooking undoubtedly gives a larger yield of 
pulp from the stock and tends to arrest or decrease the growth of 
microorganisms. Some manufacturers claim that they obtain a 
redder product by the cold than by the hot system, but the observa- 
tions of the bureau seem to indicate no marked difference in the color 
of the product that may be attributed fairly to either system. 
PULP-MAKING SYSTEMS. 
The only places where the making of satisfactory trimming pulp 
has come under the observation of the department are those factories 
in which the tomatoes for canning were very carefully sorted before 
going to the peeling tables. This is done preferably before the to- 
matoes have been scalded, as after scalding they are too hot to be 
handled with any comfort, even when given the customary “ chilling.” 
Some canners had the sorting done by men who had some other 
duties around the scalder or washer. This, however, is very unde- 
sirable, for if satisfactory results are to be obtained it is important 
that even more critical sorting be maintained than in the making 
of whole-tomato ketchup or pulp. This necessity for care is equally 
applicable to all the details of pulp making, such as method, speed of 
apron, capacity, personnel, and efficiency of the sorters, and prompt- 
