>A mold retardant used on animal feed, apples, bananas,beef,citrus
>fruit,lamb,milk,pears, and pork. FDA limits are 0.05 ppm in milk, 33
>ppm in dried apple pomace,150 ppm in dry or wet grape pomace, 8 ppm
>when used as anaimal feed. Moderately toxic by ingestion.

>So do you know when they put this stuff on the food, at the farm or at the
>grocery store?  Would produce from a farmers' market be less likely to have
>this stuff on it?  Or would only organically grown food be without it?

I checked with the seed store and they told me "some farmers" use it
just after picking and others send it to a packing house where it is
applied. I would think that farmers market would avoid use of mold
retardant, you could ask the "farmer" selling the fruit. Organically
grown should be FREE of ALL additives, however, if it went to a
packing shed, one can never be sure.