Hollister, California

2 days ago

To the community. This is going to be a very simplistic explanation on why we have odors emanating from the industrial ponds.

First, everyone should know that the canning season lasts from the beginning of July to late September early October depending on the growing season. The process water ( tomato skins and water) is transmitted primarily via a storm drain line to the treatment ponds located at the end of South Street. A very important distinction is this discharge is not sewage. Again, just tomatoes and water. San Benito foods sends over 2 million gallons of process water to the treatment facility everyday.

Tomatoes are very acidic. So for the treatment process to work effectively the ph at the cannery should be high. As the process water makes its way through the lines to the treatment facility the ph levels naturally drop.

At the plant the treatment process is biological. There are organisms "bugs" that thrive in that environment that eat the solids and treat the water prior to percolation. In order for the bugs to do well they need oxygen. Optimum DO should be around 2.5. It appears that on Thursday of last week ph levels and DO levels were not conducive for optimum conditions for the bugs to survive.

This is a very sensitive environment and it doesn't take many variables to have a big impact on the treatment process. In addition, since this process is biological, changes in the environmental make-up in the ponds can take several days to correct itself.

I feel it's necessary to tell everyone that San Benito foods and the plant operator go through a pre start-up routine every year. This year was no different and the ponds worked properly for about a month of the season.

We appreciate your patience and understanding. We truly have an outstanding team working on making necessary adjustments. ... See MoreSee Less

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