Survival of P. ramorum (SOD pathogen) in wood chips depends on a few factors:
- Were the chips allowed to become wet?
- What size are the chips?
- Is green waste present?
- What time of year was the wood chipped?
- Where in California are the chips located?
Chips that are piled wet or tarped and include infected green waste (e.g. bay laurel leaves) may support pathogen viability for over 1 year, especially in mild coastal areas. If the wood is chipped in the summer and early fall and the chips are not piled, but rather broadcast in a 1-inch layer in a dry and sun-exposed area, pathogen viability may only be supported for a few weeks, especially if in hotter interior areas.