This is one of the most visually moving diseases found in almond. Once upon the location of the problem, not only is the disease obvious by looking at the trees, but the air is also filled with a fermented-like smell reminding one a bar when entering for happy hour. Overall Orchard Information: The orchard I was called out to visit was described as a complete loss to foamy canker. To me this came as a bit of a surprise as foamy canker typically comes later in the season. By time I have arrived, the grower was in the process of removing the orchard. The entire orchard was exhibiting symptoms of foamy canker (Picture 1), poor growth and dieing trees. Photo 1: Overview of the almond variety Fritz with foamy canker The orchard was a Nonpareil-Fritz-Monterrey on Lovell planted on clay/clay loam soil. The trees were in their 4th Leaf trees with average growth. Nut set of the trees was decent, but not great. Speaking with the grower, he mentioned that the orchard has a high water table, found at about 7 feet with subbing up to 4-5 feet. Quality of the water was unknown. The site is also high in boron within its soil, and has a history of verticillium wilt (old tomato and melon ground). Overall, the discussion yielded that there were many issues from the start with the orchard – over 30% of the Fritz variety planted in the first year did not survive and needed to be replanted. Irrigation of the trees tends to be minimal due to the high water table. The grower does not irrigate often – only 8 inches last year through double line drip. Nitrogen usage is minimum, but tree vigor is high due to being the first generation orchard on old row