Viticulture

Estimates are that close to 90% of the grapes were picked (statewide) although this number may vary depending on the location. That means that only a small percentage of the 2017 grape harvest may be potentially impacted by the wildfires and smoke. 

Grapevines are very resilient and do not burn easily. In many cases the vineyards are acting like fire breaks and are likely playing a role in the fact that only a limited amount of wineries have been destroyed or significantly damaged in the fires surrounding them. We expect that the grapevines will recover fully if they did not actually burn, although yield may be impacted. 

• Response to wildfire impact on CA wine industry and smoke taint UCD Vit & Enology Dept, 10/2017
• Smoke and Grape – the Smoke Taint Repercussions, Viticulture Blog, Fruition Sciences, 10/2017

Produce Exposed to Smoke

Air quality in Sonoma County has been significantly impacted by the ongoing fires in the region. Local farms have played a very large and important role in food relief efforts immediately following the start of the fires and the mass evacuations. Many farmers and others in the community are concerned about how the air pollution might be impacting produce. While the University of California does not have data on the levels of these chemicals in produce that have been in contact with smoke and ash, we understand the need to share information with our community at this time. 

When assessing the safety of exposed produce, the difficulty is knowing what has been burning. If it is just vegetation smoke then it’s probably safe to eat produce after rinsing off the ash (just the same as having a bonfire in your garden), although it might still taste/smell smoky.

If the air pollution has particulate matter from treated timber, tires, non-food grade oils, or anything plastic or chlorinated that burned it may include a mixture of Polycyclic Aromatic Hydrocarbons (PAHs), dioxins, and metals.  Exposure to fire retardant may have also occurred. 

An unpublished literature review on the health impacts of PAHs from traffic-related air pollution on lettuce grown in urban agriculture found that:

• Some PAHs can be absorbed into plant tissue, and so cannot be simply washed off. 
• The health risk from eating these PAHs is a small proportion of the health impact from breathing them, and it is far below the EPA’s level of concern for lifetime cancer risk. 
• It is possible that the health benefit of eating the vitamins and nutrients in green leafy vegetables might outweigh that negligible negative impact. 
• There is not enough research available on the cumulative impacts of air pollution on produce to make any solid conclusions about the health impacts. 

Fires & Food Safety flyer by USDA FSIS, 2/2013. 

Food Safety after Fire by USDA FSIS, 8/2013.

Assessing Ag Losses

• Crops: Mimi Enright will coordinate menright@ucanr.edu
• Livestock, Range, Pasture: Stephanie Larson slarson@ucanr.edu
• Trees, Forest: Steven Swain svswain@ucanr.edu
• Viticulture: Rhonda Smith rhsmith@ucarn.edu

Crop Loss Reporting

• Crop and Livestock (PDF: 1.7 MB)
• Vine and Tree (PDF: 719 KB)