[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”] Washington State’s wine and juice grape production leaves behind a mountain of seeds, skins, pulp, and other debris known as grape pomace. But what others see as a pile of waste, Dr. Eric Leber sees as a multitude of value-added products, such as biofuel and gourmet food items. “There’s a tremendous amount of value embedded in the leftovers of wine and juice making, said the research and development director at FruitSmart, Inc., of Prosser, Washington. Leber […]