Food Oil Is Derived From Seed of Grape

1919

Newly Discovered By-product May Rival Olive Oil.

From the grape, source of wine now under a ban extra dry, is being derived a new food oil. It is pressed from the seeds which formerly were discarded. This recently discovered by-product has been tested by scientists who say that it is edible and nutritious and may become a rival of olive and cotton-seed oils for cooking and for salad dressing. The news has given comfort to growers of the vine in California, Ohio and New York State, as the preparation of the oil on a large scale may increase the profits from grape juice. Even after the oil has been pressed out the residue of the seeds is found to be of value as a feed for animals.

Dr. J. H. Shrader, who is connected with the bureau of plant industry, United States Department of Agriculture, has investigated the commercial utilization of grape seed. In a paper read before the division of industrial chemists and chemical engineers of the American Chemical Society, he suggested that all waste of this character from the vineyards and canneries be assembled at a center, so that there would be enough tonnage to make its fabrication profitable.

—The Saturday Blade, Chicago, Jan. 3, 1920, p. 9.