Press cake

Some foods whose processing creates press cakes are olives for olive oil (pomace), peanuts for peanut oil, coconut flesh for coconut cream and milk (sapal), grapes for wine (pomace), apples for cider (pomace), mustard cake, and soybeans for soy milk (used to make tofu) (this is called soy pulp) or oil.

[1] In Nepalese cuisine the oil cake of the Persian walnut is used for culinary purposes, and it is also applied to the forehead to treat headaches.

[3] In 1942 the Porton Down biology department outsourced the production of 5,273,400 linseed press cakes to Olympia Oil and Cake Company in Blackburn Meadows[4] which would then be infected with Bacillus anthracis (bacteria that causes Anthrax) and using in the biological warfare program Operation Vegetarian.

[5][6] The Brazilian Biodiesel Program has included peanuts as a part of its raw materials supply, as the legume has a 45- to 50-percent grain oil yield.

Family farmers include peanut in their cultivation, which contributes to the diversification of production and income generation.