56 Handbook of herbs and spices
Fig. 2.9 Reducing chemical residues in herbs and spices.Reducing chemical residues in spices and herbsContamination
through existing
residues load in the
farm due to
previous cropsContamination
through
agronomic
operations from
adjacent fieldsContamination
through application
of chemicals in
agronomic
operations- Fertiliser
- Pesticide
- Heavy metal
Chemical
residues in
spices and
herbsControl of
residues at
source
through GAPControl of
residues by lot
selection, testing
and clearanceControl of
residues by
supplier quality
assurance- Contract farming
- Corporate farming
- Organic farming
- Integrated pest
management
GAP based on
IPM- Pheromone traps
•Trap crops-to draw
pests away from
the main crop - Border crops to
prevent wind
fallout - Light traps
- Bird arch
- Neem oil
- Bacillus
thuriengensis - Nuclear poly
hedro virus
Pre-harvest practices
Avoid use of
any sprays at
least a month
before harvestUse of
biofungicides
as alternativeUse of biocidesJudicious use of
pesticides: need-based
spray of new/safe
molecules once or twice
by rotationSelection of non-
traditional or semi-
traditional area for
easy adaptation to
resude controlSelection of progressive
farmers: innovative and
adaptive to quality
requirementsSelection of farms: used
less for commercial crops,
less pesticide usage history,
less fallout/washout of
nearby land with high
usage of pesticidesproducts are reportedly registered for peppermint, spearmint and parsley. There may
also be products, particularly ‘organic’ products, generally registered for insect and
mite control with no particular site listed on the product label. Diatomaceous earth
products are not registered insecticides for use on herbs. Use of this material and
other ‘home made’ sprays, dusts or similar treatments must be practised with care.
Other IPM approaches that can be used in herbs include the following: