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peeled off and which do not effect ' the flavor. '*
Size end shape ere importent though. The smeller the apple* ere, the more handling is required for a given weight of apples, end the smaller the yield. This in* creases the cost so that processors ere forced to insist on e 21inch apple or better, if they are to turn out a good product at e reasonable price. The apples for these products most be uniform in shape so that the mechanical peelers will function satisfactorily. Misshapen apples require tool much hand trimming, and again would increase the cost of production.
Variety is also important both from a flavor pnd texture standpoint. A good characteristic flavor is necessary if the- processed product is to sell, and a firm texture is desired which will not break down and get mushy when processing. York Imperial, Stayman^ Winesap, Golden Delicious and Grimes Golden are apples which are produced in Virginia and are suitable for processing.
After these products remove the larger more uniform apples from the scene, there are still many small misshapen apples which can be put to use. Such apples can be made into apple juice, wine,v brandy, vinegar, jelly, apple butter, and the residue from these operations used‘for the recovery of pectin and dried for animal feed. -The defects which kept these apples from going to the fresh market are of importance here, as long as the apples are free from rot, mold, worms or other conditions which might affect the final flavor. Variety again is important because of flavor and because of the differences in sugar, acid, and pectin content between the varieties \
The processing of these apple products is now an important hi— dustry, which puts many dollars annually into the orchardist’s pockets. But equally as important, it provides many wholesome nutritious, and varied food products for our tables the year around, at a reasonable price, made from a grade of apple which would not be of much value to the fresh market,' but which is still a good apple.
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