Calendar

October

  • 15 Food Quality & Safety Committee 9:30AM
  • 20 Almond Quality Evaluation Task Force 1:00PM
  • 22 Production Research Committee 9:30AM
  • 28 Environmental Committee 9:30AM

November

  • 4 Organic Task Force 10:00AM
  • 12 PR & Advertising Committee 10:00AM
  • 18 Nutrition Reaserch Committee 9:30AM
  • 30 International Committee 9:30AM

December

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EPA Issues New Fumigant Application Requirements

The U.S. EPA in May released a new set of safety measures designed to minimize the risk of worker and bystander exposure to applied soil fumigants. Some of these new rules will show up on 2010 labels for almond orchard fumigants, including methyl bromide (MB) and chloropicrin (Pic). The new rules are in addition to, or conflict with, current air quality application restrictions on soil fumigants in the San Joaquin Valley.

FumigationFederal changes to 2010 labels for MB and Pic will include a limit on the size of treated blocks to 40 acres or less; the use of good agricultural practices, including meeting certain soil moisture and temperature requirements; and application only during certain weather conditions. Re-entry intervals for workers who are not handlers will be extended from two days to five days. Use rates have also been reduced.

Beginning in 2011, additional measures, including more expansive buffer zones and stricter monitoring and notification requirements, will be required on treated fields. Following months of additional input, EPA has indicated it may change some of those requirements, although exact revisions have not been announced.

Proposed new buffer zones will range from 25 feet to½ mile, depending on rates and method of application. Applicators can get credits toward buffer zone reduction for measures that reduce off-gassing, including the use of tarps and/or soil amendments.

Fumigant applications near schools, hospitals and other "difficult to evacuate" sites will generally require buffer zones of ¼ mile.

Click here for more information.

closing the gap

Moisture content exceeding 6.5-7.0% in stockpiles of in-hull almonds can lead to the growth and development of Salmonella and aflatoxin–two of the industry's biggest food-safety issues. When stockpiling almonds, be sure to:

  • Stockpile only almonds that have been sufficiently dried in the windrow.
  • Place stockpiles only on a dry orchard floor.
  • Provide adequate grading and/or drainage to avoid standing water.
  • Monitor and vent stockpiles as necessary.
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