A technical review panel of the Almond Board of California has given its seal of approval to another chemical-free process for pasteurizing almonds. The technology being marketed by RF Biocidics of Sacramento uses radio frequency waves to zap pathogens, insects, and mold on almonds and other foods instead of using chemicals or steam. The process does not alter the taste or nutrient content, according to the company. The patented food safety process was developed at the University of California, Davis. “I can tell you within the industry, this was a very important milestone. not only for our company but really for the industry,” said RF Biocidics CEO Craig Powell. “Our process is non-chemical, and that’s a huge breakthrough.”
Almond production in CA is down somewhat this year, although prices remain high (last year’s set a record.) However, the drought in CA is continuing to cause problems for almond growers, as well as other farmers in the Golden State.
California produces nearly all the almonds consumed in the U.S. About 30-40 percent of the CA crop (estimated at 1.85 billion pounds from 890,000 acres in 2015) is sold in this country, with the rest exported around the world.
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