By: Mother Earth

Mother Earth — Tue, 28 Apr 2009 15:04:28 +0000

Speaking of Tomatoes and the problems involved in the small farmers being disallowed to pack from the fields….what a way to stop the little farmers!….But let’s talk about what happens after the green tomatoes reach the packing house…
The de-greening process that ripens (takes the chlorophyll out of the tomato) and turns it red is created in the fumigation rooms that in peak season, place ethylene in the packing house atmosphere. OOPs…
Did you know that Tomato Packing Houses under the Tomato Marketing Order 966 are exempt in air monitoring – so an unknown air atmosphere is created. Air Quality Surveys usually required by OSHA, are not performed due to the agricultural law….so the workers may be endangered by the chemical compounds created due to the mixtures of the elements in the tomato packing business.
What else is happening. Chlorine being used for washing of tomatoes…to keep it clean! However, 1 ppm is the toxic level….but in tomatoes the 966 Order declares that they have to use 150 parts per million…the results…bleeding from the nose…due to the toxicity…and…guess what else? The mixture of chlorine gas, oxygen and ethylene breathed in is s l o w l y a s p h y i a n t i n g the workers in packing houses.
MSDS – material data safety sheets fail to address the new unseen mixtures! Coalition for Immokalee Workers be aware….Where is SAFE?

Comments on: Farmers Markets Under the Microscope

By: Mother Earth