Pressimisjäägid

Pressimisjäägid, sometimes referred to as pressing residues or pomace, are the solid materials remaining after the extraction of liquid from a fruit or other plant matter through a pressing process. The specific composition of pressimisjäägid varies depending on the source material. For example, grape pressimisjäägid, known as pomace, consist of grape skins, seeds, and pulp leftover after winemaking. Apple pressimisjäägid, or cider pomace, are the remains from apple juice or cider production. These residues can also be generated from oilseed crops like olives or sunflowers.

Historically, pressimisjäägid were often considered waste products. However, their valuable components are increasingly recognized. They can be a significant source of dietary fiber, antioxidants, and certain minerals. In agriculture, they are sometimes used as animal feed or as a component in compost and soil conditioners. Further processing can yield secondary products, such as pectin from fruit pomace or biofuels. The economic and environmental value of pressimisjäägid is becoming a focus for sustainable resource management.