Quote:
Originally Posted by jjirons69
Fumigate - YUKE!
From Cubancigarwebsite:
Before packing, the cigars are fumigated with Phosphine (Phosphorus Hydride) to control the tobacco beetle Serricorne, and then conditioned in bundles in cedar lined cabinets, to reduce and stabilise their moisture.
From Wiki:
Phosphine (IUPAC name: phosphane) is the compound with the chemical formula PH3. It is a colorless, flammable, toxic gas. Pure phosphine is odorless, but technical grade samples have a highly unpleasant odor like garlic or rotting fish. For farm use, pellets of aluminium phosphide, calcium phosphide, or zinc phosphide release phosphine upon contact with atmospheric water or rodents' stomach acid. These pellets also contain agents to reduce the potential for ignition or explosion of the released phosphine. Because the previously popular fumigant methyl bromide has been phased out in most countries under the Montreal Protocol, phosphine is the only widely used, cost effective, rapidly acting fumigant that does not leave residues on the stored product.
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That's very interesting. For the nerds/geek out there that want to learn more I found a great write up:
http://legacy.library.ucsf.edu/docum.../Shwz20d00.pdf
It seems that Phosphine does not affect flavor, but can affect aroma. According to the pdf, it also has not proven to be harmful. However, Methyl Bromide has been found to affect flavor and it is not used.