Processing safe and high-quality product is a major commitment of the California almond industry. But, that doesn’t mean storage facility pests like Indianmeal moth and red flour beetle don’t go down without a fight. Without proper control, pests like these can damage almonds in storage and tarnish overall quality.
Enter Good Manufacturing Practices (GMPs), which help processors uphold the highest standards of food safety practices, including pest management.
Outlined in the Almond Board of California’s GMP guide, fumigation is the most effective tool for postharvest insect management in almonds. As this year’s crop leaves the orchard for processing, now is the time for handlers to review GMPs and the latest updates on pest management trends.
The label knows best
Following label directions and state and federal regulations ensures products are used at the right concentration and interval. The keen attention to all requirements pays off in effective pest control and protection against resistance.
“If label directions aren’t followed, we could be creating these super bugs that will be tough to manage through normal practices,” said Tim Birmingham, director, Quality Assurance and Industry Services, Almond Board of California.
For decades, the most common, practical and efficient fumigant has been phosphine. It’s helped processors disinfect almonds during storage and keep troublesome pests at bay. Yet in recent years, there’s been an uptick in phosphine resistance among certain insect populations.
Birmingham spoke on phosphine resistance and mitigation strategies at this year’s Annual Food Quality and Safety Symposium:
“The good news is we’re not seeing resistance issues in every almond insect pest,” Birmingham said. “But there are some cases, and if you observe changes in population response, you may need to investigate or adjust your practices.”
Mind your residues
When developing integrated pest management (IPM) plans for processing facilities, it’s important to take the full supply chain into consideration. Fumigants used near stored almonds may lead to the detection of residues in the finished product. With residue levels varying by product and export market, IPM decisions made at the processing facility can help support a smooth trade process.
Residue management is especially critical for exports to the European Union, a market for which the regulatory landscape continues to change. Certain products are seeing their tolerances reset to the minimum, making any residue left over from treatment at the processing facility to likely exceed the threshold.
As regulations change, almond processors are encouraged to stay up to date on the latest trends. The EU maintains a free pesticide database, searchable by active ingredient, of the current levels in place. The Global Maximum Residue Level (MRL) database contains MRLs from around the world, serving as a helpful comparison of tolerances across export markets.
Beyond regulators, almond customers may have their own policies or preferences needing processor attention.
“The needs of the customer can be just as influential and are often driven by feedback from consumers,” said Birmingham. “How a processor operates goes a long way in supporting the marketability of California almonds.”
As processors evaluate their food safety practices, they don’t need to go it alone. The Almond Board’s GMP guide helps processors meet the generally accepted standards of the industry. Pest Control Advisors, university experts and others can also help interpret key issues and find solutions.
To learn more about Good Manufacturing Practices and other available resources, visit the Almond Board page on Processing Safe Product, which includes information on GMPs as well as FSMA, pasteurization and more.
