Change is never a nice thing once all the procedures are down pat and though exemptions will be made, it's clear from a grower body (grapes) press release they

Change is never a nice thing once all the procedures are down pat and though exemptions will be made, it's clear from a grower body (grapes) press release they feel their perspective [1] isn't wholly appreciated. I had to do some digging as I'm not been in a wine growing area and of course know nothing of US agriculture or the situation in that valley - I found a good link that explained what was behind smoke being such an issue, [2] and could see since it's dated from 2002, it's been a problem that has existed for some time. I can see from details on page 14 - 20 of 34 in the pdf document, that getting the material ready to burn isn't exactly straight forward or easy ... I can see myself in their position, to save time and money employing a large collector / special bespoke rugged baler and couple acre dump spot that might need to be layered over with some soil or other material to impede any pest / contagion escape. Composting can though create significant heat to kill off many issues, and if one has the luxury to let stuff sit around even for 3 .. 6 weeks to dry out before it can be burned, in the same time in a properly created heap could have cured the problem - one just has to be careful composting material doesn't dry out to a point where self ignition can occur. [1] https://lodigrowers.com/clearing-the-air-ag-burning-restrictions-to-be-explained-9-12/ https://lodigrowers.com/clearing-the-air-ag-burning-restrict... [2] https://ww2.arb.ca.gov/sites/default/files/2021-06/SJValleySMP.pdf https://ww2.arb.ca.gov/sites/default/files/2021-06/SJValleyS... [pdf - 2002]