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ELICATO VINEYARDS - MANTECA <br /> ODOR IMPACT MINIMIZATION PLAN <br /> 6/10/2003 <br /> Introduction <br /> This Odor Impact Minimization Plan(GIMP)has been developed to provide guidance to on-site <br /> personnel in the handling, storage and removal of compostable materials, in accordance with 14 <br /> CCR 17863.4. This OIMP will be revised as necessary to reflect any changes in design or <br /> operation. A copy of the revisions will be provided to the enforcement agency within 30 days of <br /> the changes. In addition this GIMP will be reviewed annually to determine if any revisions are <br /> necessary. <br /> The handling of grape pomace (stems, skins and seeds brought in with grapes from our growers <br /> during harvest and separated from the grape juice in the pressing operation) is the primary source <br /> material of our compost field. Also a part of our source material is diatomaceous earth mixed <br /> with wine solids as a by-product of our filtering of the juice and wine. These materials are kept <br /> separate in our by-product fields. Our facility is classified as "Agricultural Material <br /> Composting"under CCR 17852. <br /> The material, both in composted and pre-composted form is marketed as a soil amendment and is <br /> currently given to business who pay to load and haul it away. <br /> 1. Odor Monitoring Protocol <br /> A. Proximity of Odor Receptors <br /> The closest receptors will be personnel who will be on-site daily monitoring the status of the <br /> operation and our facility. <br /> The closest off-site receptors will be the farmhouses surrounding our property and the roads and <br /> highways adjacent to the property. <br /> B. Method for Assessing Odor Impacts <br /> Each workday the compost staff will evaluate on-site odors and evaluate operations for release of <br /> objectionable odors. If objectionable on-site odors are detected the operator will implement the <br /> following protocol. <br /> 1. Investigate and determine the likely source of the odor. <br /> 2. Determine if on-site management practices could solve the problem and take steps to <br /> remedy the situation. <br /> 3. Determine whether or not the odor is traveling beyond the site by patrolling the site <br /> perimeter and noting existing wind patterns. <br /> Page 1 of 2 <br />