Res
October 15th, 2007, 04:36 PM
So I was a bit late and sent in my plea to 3 of my local Representatives on or about September 8th requesting that they "RETHINK" pasturizing almonds and yet continue to call them RAW. I found out about this late so I missed the "before the deadline" time of September 1st 2007. Even still - I sent my loud and clear message about "not pasturizing" almonds and calling them raw.
This is the 2nd response - out of 3 Reps - which I just recieved today and mirrors the 1st response: So in other words blah, blah, blah...
Dear Ms.:
Thank you for writing to me regarding the pasteurization of almonds. I appreciate hearing from you on this issue and welcome the opportunity to respond.
California leads the nation in almond production, harvesting over $2.3 billion worth of nuts in 2005. Of that amount, $1.8 billion in almonds were exported, making almonds our State's largest exported commodity. I understand contamination of almonds could have devastating effects on consumers worldwide and the almond industry. However, I also recognize the techniques, including pasteurization, aimed at reducing potential contamination of almonds raise concerns, and I appreciate you contacting me with your thoughts.
In response to Salmonella contamination of almonds in the last several years, the Almond Board of California proposed a program (Almond "board" not Almond "Growers") in August, 2006 under the California almond marketing order to reduce the potential for a bacteria outbreak in almonds. Under this program, the majority of handlers must subject their almonds to a process that decreases bacteria by a factor of 10,000 prior to shipment (at which point the almonds are pasturized at over 200 degrees!). The U.S. Department of Agriculture (USDA) approved this rule (Well of course they did!! :mad: $$$$ is floating around in there somewhere. It's all about money) on March 31, 2007 and implementation is scheduled to begin on September 1, 2007.
I have noted your concerns regarding the pasteurization of almonds and the USDA's approval of this program. I also understand your concerns about labeling and the importance of allowing consumers to make informed decisions. Please know that it is very helpful for me to receive your input, and, and I will keep your thoughts in mind should the Senate consider any relevant legislation in the future. Huh?
Again, thank you for writing. Should you have any further questions or comments, please feel free to contact my Washington, D.C. office at (202) 224-3841. Best regards.
Sincerely yours,
Dianne Feinstein
United States Senator
Further information about my position on issues of concern to California and the Nation are available at my website http://feinstein.senate.gov/public/ (http://feinstein.senate.gov/public/). You can also receive electronic e-mail updates by subscribing to my e-mail list at http://feinstein.senate.gov/public/index.cfm?FuseAction=ENewsletterSignup.Signup (http://feinstein.senate.gov/public/index.cfm?FuseAction=ENewsletterSignup.Signup).
This is the 2nd response - out of 3 Reps - which I just recieved today and mirrors the 1st response: So in other words blah, blah, blah...
Dear Ms.:
Thank you for writing to me regarding the pasteurization of almonds. I appreciate hearing from you on this issue and welcome the opportunity to respond.
California leads the nation in almond production, harvesting over $2.3 billion worth of nuts in 2005. Of that amount, $1.8 billion in almonds were exported, making almonds our State's largest exported commodity. I understand contamination of almonds could have devastating effects on consumers worldwide and the almond industry. However, I also recognize the techniques, including pasteurization, aimed at reducing potential contamination of almonds raise concerns, and I appreciate you contacting me with your thoughts.
In response to Salmonella contamination of almonds in the last several years, the Almond Board of California proposed a program (Almond "board" not Almond "Growers") in August, 2006 under the California almond marketing order to reduce the potential for a bacteria outbreak in almonds. Under this program, the majority of handlers must subject their almonds to a process that decreases bacteria by a factor of 10,000 prior to shipment (at which point the almonds are pasturized at over 200 degrees!). The U.S. Department of Agriculture (USDA) approved this rule (Well of course they did!! :mad: $$$$ is floating around in there somewhere. It's all about money) on March 31, 2007 and implementation is scheduled to begin on September 1, 2007.
I have noted your concerns regarding the pasteurization of almonds and the USDA's approval of this program. I also understand your concerns about labeling and the importance of allowing consumers to make informed decisions. Please know that it is very helpful for me to receive your input, and, and I will keep your thoughts in mind should the Senate consider any relevant legislation in the future. Huh?
Again, thank you for writing. Should you have any further questions or comments, please feel free to contact my Washington, D.C. office at (202) 224-3841. Best regards.
Sincerely yours,
Dianne Feinstein
United States Senator
Further information about my position on issues of concern to California and the Nation are available at my website http://feinstein.senate.gov/public/ (http://feinstein.senate.gov/public/). You can also receive electronic e-mail updates by subscribing to my e-mail list at http://feinstein.senate.gov/public/index.cfm?FuseAction=ENewsletterSignup.Signup (http://feinstein.senate.gov/public/index.cfm?FuseAction=ENewsletterSignup.Signup).