Green Food Pesticide Guidelines

Green food production should proceed from the whole ecosystem such as crops, diseases, weeds, etc., and comprehensively use various prevention and control measures to create environmental conditions that are not conducive to the breeding of pests and weeds and beneficial to the proliferation of various natural enemies, and to maintain the balance and biological diversity of agricultural ecosystems. Reduce the damage caused by various pests and weeds.

Priority is given to adopting agricultural measures to combat diseases by selecting pest-resistant species, non-chemical seed treatment, cultivating strong seedlings, strengthening cultivation and management, cultivating and weeding, autumn deep sunning, clean gardening, crop rotation and intercropping. The role of pests and weeds. Should take advantage of lighting, color trapping pests, machinery to capture pests, mechanical and manual weeding and other measures to prevent pests and weeds.

In special cases where 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 a-grade green food production materials for pesticides is permitted; moderately toxic pesticides, fungicides, repellents and synergists of the following types are allowed to use, allowing the release of parasitic predation Natural enemies animals; insect pheromones and plant-derived attractants used in pest traps; use of mineral oil and vegetable oil preparations; use of sulfur-based preparations and copper preparations of mineral-originated pesticides; allowing limited use of live microbial pesticides.

The use of organic synthetic chemical insecticides, acaricides, fungicides, nematicides, herbicides, and plant growth regulators is prohibited; the use of biogenic and mineral-based pesticides in the formulation of various synthetic pesticide-based pesticides is prohibited; use is strictly prohibited; Genetically engineered varieties (products) and preparations.

Guidelines for the use of pesticides for the production of a-grade green foods: The use of aa-class and a-green food-product pesticides is permitted; the use of moderate-toxicity of the following plant-sourced pesticides, animal-derived pesticides, and microbial-based pesticides is permitted; and the use of sulfur in mineral-origin pesticides is permitted. , Copper preparations; Limited use of some low-toxic pesticides and moderately toxic organic synthetic pesticides, but according to national standards require the implementation of specific operations.
It is forbidden to use pesticides that are highly toxic, highly toxic, high residue, or have a triple toxicity (carcinogenic, teratogenic, mutagenic); each organic synthetic pesticide (organic synthetic product with class a green food production material pesticides) in a Only one time is allowed during the growing period of crops; in strict accordance with the national standard maximum residue limit (mrl) requirements; the use of highly toxic and high residual pesticides is strictly prohibited to prevent and treat pests during storage; use of genetically engineered varieties (products) and preparations is strictly prohibited.

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