What is cider press residue called?

Pomace is the solid, pulpy material that remains after pressing the apples to extract the juice. It consists of the apple skins, cores, and seeds.

Other terms you might encounter include:

* Apple pomace: This is the most common term, specifically referencing the pomace from cider pressing.

* Pressings: This term can refer to both the juice and the pomace.

* Cider pulp: This is less common but accurate, as it describes the pulpy nature of the residue.

Pomace is actually quite valuable, as it can be used for:

* Animal feed: It is a good source of fiber and nutrients.

* Compost: It helps enrich the soil.

* Fermentation: It can be used to make apple brandy, vinegar, or other products.

* Industrial applications: It has uses in food processing, pharmaceuticals, and cosmetics.