Production of non-toxic pesticide preparations

The research team of the Plant Protection Institute has perfected the production technology using 7 multifunctional bio-pesticide products to control pests on some agro-forestry crops, capable of replacing toxic chemical drugs.

Picture 1 of Production of non-toxic pesticide preparations

This is a product of the State-level Scientific Project with code KC 04-12 .

By biotechnology techniques, scientists have studied the production: Preparing products except green worms, cavities, and vegetable vermin after reaching 75-89% after 10 days of spraying. Bacillus thuringienis (Bt) inoculants is effective against all kinds of acacia worms, caterpillars and cavities effective after 5-7 days of spraying. The Bt product produced by fermentation method is suitable for Vietnamese conditions.

In addition, there are insecticidal fungi products with high insecticidal activity; Preparations of fungicidal antagonistic fungi; Preparing biological nematodes except plant pests; Momosertatin preparations except insect pests; Ditacin antibiotic preparations are derived from actinomycetes and fungicides against plant pathogens.

Based on the research development of the topic, these products have been expanded to be applied by the Ministry of Science and Technology, Ministry of Agriculture and Rural Development, some provinces and cities in the program of safe vegetable production. , forming safe vegetable production areas in Hanoi, Vinh Phuc and Can Tho.

Currently, a number of Plant Protection Sub-departments are permitted by the plant protection sector to use this product in the production of safe vegetables such as Vinh Phuc, Hai Phong, Ha Nam, rice production in the Mekong Delta Long.

The regime of domestic biological plant protection has contributed to reducing the amount of imported drugs about 10 billion VND / year, creating jobs for companies and units receiving technology, taking initiative in raw materials , control the quality of products, rest assured to use on some crops such as vegetables and fruits to ensure food safety and health for consumers.