'Raw' Almonds Avoid Fumigation but Not Controversy

A rule designed to protect the public against salmonella poisoning from almonds is leaving a bad taste in the mouth of organic almond growers. Why? First, it will institutionalize the use of a toxic fumigant to treat non-organic almonds. And second, almonds labeled "raw" and sold at retail outlets will actually have been subjected to piping hot steam sterilization. As reported in the San Francisco Chronicle, supporters and growers of organic almonds in California must now enforce extreme pasteurization rules for this versatile nut. This latest regulation will apply to approximately 500 million pounds of almonds sold in the U.S. yearly. The industry's trade association, the Almond Board of California, recommended that the Department of Agriculture impose mandatory sterilization of organic almonds for purposes of consumer safety. Outbreaks of salmonella poisoning in 2001 and 2004 were tracked back to almonds. The governmental agency took heed and the rule is expected to go into play next month. Organic almond growers and supporters are not happy with this latest food regulation as the most prevalent process for pasteurizing the almonds involves the use of the propylene oxide fumigation method, a chemical that's been classified by the EPA as a "probable human carcinogen." This method of sterilization is also used for other nuts, herbs, spices and cocoa, and has been since 1958. They feel when sustainable methods of farming are used, the process naturally prevents the salmonella bacteria from growing. According to the Organic Consumer Association, "The only exemptions to these new regulations will be organic 'raw' almonds, which will not be fumigated, but will undergo the steam-heat treatment, and small-scale growers who can sell truly raw almonds but only direct to the public from farm stands. Almonds that have heat treatment will deceptively still be labeled as 'raw,' despite having undergone surface sterilization treatments."

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