Technical Bulletin No. 0110: Market Potential for Protein Concentrate Produced from Fermentation of Spent Sulfite Liquor

This study includes the cost of production and availability of potential markets, as well as determination of what price this material would bring under normal marketing conditions. Since torula yeast can also be produced from the liquor, it was proposed that its potential also be determined. The survey was made by Professor William G. Brown, Assistant Agricultural Economist of Oregon State College. The conclusions reached in the report are that while either yeast or bacterial protein could be sold in sizeable quantities on the West Coast, the prices these materials would bring would be exceeded appreciably by the cost of production even though the market remained stable.