One study reported (NY Times, 11/22/95) that strawberries are the food with the
highest levels of pesticides, followed by bell peppers and spinach.
Every story about Methyl Bromide mentions how important it is for commercial
strawberry production as a preplant soil fumigant. I would think that its
residues would be at work destroying the ozone layer long before the
strawberries are eaten.
What pesticides are commonly used on Watsonville's strawberries that make them
so residue laden? ( The study cited above took into account the quantity and
the toxicity of the pesticides found in 15,000 samples analyzed by the FDA.)
Does the Methyl Bromide stick around?
How do they keep the berries from rotting on their transcontinental trip?
The answer will be used to encourage folks here to grow strawberries and eat
them in season in order to obtain the best flavor and help protect the ozone
layer and their grandchildren's skin.
Solar Farm Education