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SummaryA new procedure for the analysis of tung fruit for oil and moisture content has been developed wherein it is possible to largely eliminate the sampling errors which occur in component procedure used in the past because of the relatively small samples used. Collaborative studies have indicated that to obtain results similar to those obtained in analysis by the component procedure a correction of 0.37% must be subtracted from the oil content obtained with the Wiley‐Bauer ground fruit, but no correction appears to be necessary in the case of the Wiley‐Raymond ground material.