In the production of vegetables, a variety of pesticides are permitted for use, provided they meet safety and regulatory standards. These include insecticides such as Bt-based products, avermectins, pyrethrins, plant-derived extracts, insect growth regulators (like mospilan, kai-sik, and terpapron), and some organophosphate insecticides including dimethoate, trichlorfon, and fenthion. Additionally, neonicotinoids like imidacloprid are also commonly used in vegetable farming.
Bactericides play an important role in controlling bacterial diseases. Common examples include carbendazim, thiophanate-methyl, garrinone, kelong, dasheng, fuxing, candide, Bordeaux mixture, and agricultural streptomycin. These are often applied to prevent or treat infections caused by bacteria.
Herbicides are also widely used to manage weeds in vegetable fields. Some commonly used herbicides include trifluralin, pendimethalin, acetochlor, and others that help control both pre- and post-emergence weeds effectively.
However, it's important to note that certain pesticides are strictly prohibited in vegetable cultivation due to their high toxicity and environmental risks. These include DDT, lindane, toxaphene, pentachlorophenol, chlorpyrifos, methamidophos, monocrotophos, parathion, phorate, and many others. Additionally, substances like methyl parathion, dichlorvos, carbofuran, and arsenic compounds are banned from use in vegetable farming to protect both human health and the environment.
Farmers must follow local regulations and guidelines when selecting and applying pesticides to ensure safe and sustainable agricultural practices. Always read labels carefully and consider using integrated pest management (IPM) strategies to reduce chemical dependency and promote ecological balance.
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