Guidelines for the use of pesticides in green foods
Green food production should start from the whole ecosystem of crops, pests and weeds , and comprehensively use various control measures to create environmental conditions that are not conducive to the growth of pests and diseases and beneficial to the proliferation of various natural enemies, and maintain the balance and biodiversity of agro-ecosystems. To reduce the losses caused by various pests and diseases.
Priority is given to the use of agricultural measures, through the selection of disease-resistant varieties, non-chemical pesticide seed treatment, cultivation of strong seedlings, strengthening cultivation management, cultivating and weeding, deep-turning the soil in autumn, cleaning the pastoral, rotating cropping, intercropping and other measures to prevent disease The role of Cordyceps. Light and color should be used to trap pests, mechanically capture pests, mechanical and manual weeding, etc. to prevent pests and diseases.
In special cases, when pesticides must be used, the pesticide use guidelines for the production of aa and a grade green foods should be observed.
Guidelines for the use of pesticides for the production of aa-grade green foods: the use of aa-grade green food production materials for pesticide products; the use of plant-derived insecticides, fungicides, repellents and synergists with moderate toxicity, allowing the use of parasitic predation Animals of the natural enemies; insect pheromones and plant-derived attractants in pest traps; use of mineral oils and vegetable oil preparations; use of sulfur preparations and copper preparations in mineral-derived pesticides; and limited use of living microbial pesticides.
It is forbidden to use organic synthetic chemical insecticides, acaricides, fungicides, nematicides, herbicides and plant growth regulators; it is forbidden to use various preparations of organic synthetic pesticides mixed with biological sources and mineral source pesticides; Genetically engineered varieties (products) and preparations.
Guidelines for the use of pesticides for the production of a-grade green foods: the use of aa-grade and a-green food production materials for pesticide products; the use of plant-derived pesticides, animal-derived pesticides and microbial-derived pesticides with moderate toxicity; and the use of sulfur preparations in mineral-derived pesticides Copper preparations; limited use of some low-toxic pesticides and moderately toxic organic synthetic pesticides, but specific operations should be carried out in accordance with national standards.
It is strictly forbidden to use pesticides that are highly toxic, highly toxic, highly residual or have three toxicity (carcinogenic, teratogenic, mutagenic); each organic synthetic pesticide (organic synthetic product containing pesticides of grade a green food production materials) It is only allowed to be used once during the growth period of the crop; it is strictly in accordance with the national standard maximum residue limit (mrl) requirements; it is strictly forbidden to use high-toxicity and high-residue pesticides to control pests during storage; it is strictly forbidden to use genetic engineering varieties (products) and preparations.
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