and that removal of seeds from Valencia pulp would cause the
fat content of the dried pulp to be reduced only about 1.1%.
 Data from the 1971 report of the Florida Department of
Agriculture for 278 samples of feed analyzed showed fat con-
tents in the range of from 1.1% to 7.3%, with an average value
for all varieties of dried citrus pulp of 3.7% fat. Most manu-
facturers guarantee 2% to 3% fat in their dried citrus pulp,
and the pulp is allowed by law to be 0.5 % below its tag reading
before subject to penalty. Hence, even with the 1.1% reduction
caused by removal of seeds from the pulp, the average fat con-
tent would still be above the 2% to 3% declared on most labels.
 The above arguments relate to the fat and protein contents
of dried pulp from Valencia oranges. The authors agree that
the percentages of fat and protein attributed to seeds in the
pulp will be higher for the more seedy varieties. Complete re-
moval of all seeds from the pulp of these seedy varieties may
cause the fat or protein content to be lower than the guaranteed
analysis. However, the most efficient commercial process for
seed recovery from pulp can obtain only 60% to 80% of the
seeds present, leaving sufficient seeds so that the pulp can meet
the guaranteed analysis for fat and protein.


 Table 8. Protein Yield Data for Seeds in Valencia Citrus Pulp.
 Material Amount
Fruit yields to wet pulp (boxes/ton) 50
Seeds in fruit (Ibs/box) 0.7
Wet seeds in wet pulp (Ibs/ton) 35
Wet seeds in dry pulp (Ibs/ton) 157.5
Dry seeds in dry pulp (Ibs/ton) 52.5
Oil content of seeds (%) 40
Oil in dry pulp (Ibs/ton) 21
Meal in dry pulp (Ibs/ton) 31.5
Protein content of meal (%) 25
Protein in dry pulp (Ibs/ton) 7.9
Guaranteed protein analysis of citrus pulp (%)* 6
Guaranteed protein analysis of citrus pulp (Ibs/ton) 120
Protein content of seedless pulp (%) 5.6
Protein loss by seed removal from pulp (%) 0.4

*Florida Commercial Feed Law (paragraph 580.131) allows citrus pulp to be
 1% below its tag reading before subject to penalty.