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Almond Industry Making Strides to Reduce Harvest Dust
Almond Board |

Almond harvest is a busy and satisfying time. Efforts of the year are brought to bear, and growers enjoy the fruits of their labor. But for neighbors and motorists, almond harvest can also bring dread, as dust from harvest settles over backyards, pools and cars, and can block drivers’ ability to see. The dust generated by harvest activities includes significant PM10 emissions and some PM2.5 emissions - both regulated and connected to air quality issues, particularly in the San Joaquin Valley.

A decade of dust research funded by Almond Board of California (ABC), partnerships with equipment manufacturers and the USDA Natural Resources Conservation Service (NRCS), has resulted in methods, resources, and incentives to help reduce the dust generated at harvest, and to keep the dust created inside the orchard and away from neighbors.

Everyone involved in the harvest of California almonds should work to reduce dust at harvest time. Growers should communicate to employees and custom harvesters their expectations for a harvest strategy that reduces dust while maintaining balance with harvest efficiency.

About the Almond Board of California

California almonds make life better by what we grow and how we grow. The Almond Board of California promotes natural, wholesome and quality almonds through leadership in strategic market development, innovative research, and accelerated adoption of industry best practices on behalf of the more than 6,800 almond farmers and processors in California, most of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. For more information on the Almond Board of California or almonds, visit or check out California Almonds on Facebook, Twitter, Pinterest, Instagram and the California Almonds blog.