World Grain - July 2014 - (Page 68)

FEATURE KEEPING YOUR FACILITY ODOR FREE W hat scents attract you? Maybe it's the waft of a highend perfume. Or the sweetness of fresh-cut grass on a spring day. Or the euphoric odors that pervade out of a good doughnut shop. Pests aren't so picky. Decaying organic matter probably isn't on your list of pleasant odors, but to pests it smells like a four-course meal. These stenches signal the presence of food, and - just like that doughnut shop - the smells alone are enough for pests to want to check out the source. Just about any scent will draw a pest's attention. The more smells pests pick up around your facility, the more they will try to find a way in. This makes food processing facilities a big target. These facilities possess everything a pest needs to survive: food, water and shelter. That means when pests make it inside your facility, they tend to stay awhile. Obviously, this is a problem. Pests and the diseases they carry have no place in any food processing facility. They can threaten the safety of your product as well as your reputation with customers. That's why odor prevention and elimination are an essential part of a proactive pest management program. But there is good news: there are several tactics you can use around your facility to make sure odors don't become a problem. Many of these methods fall under the umbrella of Integrated Pest Management (IPM). IPM turns pest control into an ongoing cycle of assessing pest threats, implementing a customized pest management plan and monitoring to help prevent pest activity before it occurs - all of which helps to reduce dependency on chemical treatments. Odor control is a big part of IPM. Talk with your pest management professional about what you can do to cut back on odors at your facility using these IPM-inspired tactics. 68 by Zia Siddiqi Certain scents can attract unwanted pests to food processing plants START WITH THE SOURCE Pests know where the odors in your facility are coming from, and they will make a beeline to the source. That's why the first step of any odor defense is to identify the odor. The most common odor hot spots spring up in waste areas. Organic material breaks down in trashcans, drains The most common odor spots spring up in waste areas, such as dumpsters. Photos courtesy of Orkin. July 2014 / World Grain /

Table of Contents for the Digital Edition of World Grain - July 2014

World Grain - July 2014
Table of Contents
From the Editor-in-chief - E.U.’s fate has role in milling’s future
Calendar of Events
GAFTA Trade & Trends Conference
News Review - Trimex buying Gruma wheat milling business
Cargill expands wheat processing plant in Russia
ACCC reduces regulation at GrainCorp terminal
New rice mill planned for Arkansas
CWB moves to acquire two terminals in June
Australia issues draft code of conduct for ports
ADM announces appointments in Asia-Pacific
ADM completes Toepfer acquisition
Olam, Mitsubishi partner on Australian grain business
Richardson reopens Thunder Bay terminal, doubles capacity
FEFAC calls for policy shift toward innovation
China’s DDG cancellations not GMO related, analysts say
Groups in wheat producing nations support GM wheat
AFIA seeks FDA exemption for animal food
Grain Market Review - Wheat
Country Focus - Canada
Feature - Shifting horizons for global trade
Feature - Seeking Balance
Feature - 2014 Conference & Expo
Next year: Palm Springs
Milling Operations - The complexities of durum milling
Feature - Flour exports forecast to rise
IGC: Record industrial use of grain projected in 2014-15
World Grain Weather Report - Dryness a concern in India
Feature - Keeping Your Facility Odor Free
Feature - Positioning mills for success
North American Supplier Profiles
Supplier News
World Grain Archive
Ad Index/Reader Information Form International Faxback Program

World Grain - July 2014