be picked, which must be
cleaned, which is one operation. In a two and a half hour period, which
is what it would take, we will say, to run 2500 pounds, you would get
the net content on a Thomas variety that you would ordinarily receive in
five hours of actual operation. You are saving two and a half hours
labor, you are saving two and a half hours machine time, and you are
getting just twice as much.

Mr. McDaniel: You'd have twice as many girls on the sorting belt,
wouldn't you, to examine that volume?

Mr. McCauley: No, not necessarily. When it gets to that point it isn't
necessary. Sometimes the machine gets too far ahead of them, but the
machinery is fast getting to a point where it is going to be more or
less mechanical. It's an inspection proposition.

Mr. Taylor: May I ask you this question? In other branches of farming
you have what you call seed certification, as with certified potatoes,
and people who certify those potatoes. Wouldn't it be possible for the
same Government agency to certify growers of walnuts so that when you
bought from certain members of this association they would be certified
so you would know what you were getting? Would that be possible?

Mr. McDaniel: Certification has to do with planting stock.

Mr. Taylor: I mean a different type of certification.

Mr. McDaniel: What you have in mind probably is U. S. Grades on fruit.
For instance, if it is stamped "U.S. 1" it should be considerably better
than orchard run, and I don't know why it shouldn't be possible for nuts
in the shell. It is used in California.

Mr. McCauley: It is in peanuts. All peanuts are Government graded, and
that's in the shell. But this black walnut situation is going to take a
little longer than that. But I am sure that there are people in the
shelling business who would buy Thomas variety or the other varieties if
you just go ahead and tell them that's what you have. People are always
looking for something better, and I am sure that your cultivated
varieties are going to be better, but you are going to have to keep
talking them up all the time and getting them to the people who will buy
them.

President Davidson: Right. We'd all like to go on with this, but we must
really go on with the program, too. We will next hear something about
pasteurization. The Production of Bacteria-Free Walnut Kernels will be
discussed by Mr. Pease of West Virginia University. Mr. Pease.

Production of Bacteria-Free Walnut K