Pesticides keep fungus poisons out of the food chain
New study confirms contribution of azole* class fungicides to food safety and productivity
Farmers must control fungus to keep food safe is the main conclusion of a new study presented today at the DG SANCO’s Fusarium Forum. The study (available for download below), carried out by Horta Srl. and the University of Piacenza “Università Cattolica del Sacro Cuore”, stresses the importance of the azole class of fungicides in the control of the Fusarium species of fungus in European agriculture. Fusarium can leave mycotoxins on cereal crops that can pose a risk to human and animal health if they enter the food chain.
The Fusarium fungi has been shown to produce the potent mycotoxin deoxynivalenol (DON) in wheat. The study showed conclusively that Fusarium fungi and DON can best be reduced to safe levels and kept under control by means of sophisticated risk management strategies, which include adopting good agricultural practices (such as seed selection, crop rotation and others) combined with the use of the azole class of fungicides which were demonstrated to be a key tool for Fusarium and mycotoxin control.
The study also shows that the use of fungicides substantially reduced yield losses due to disease. Fungicides generally prevented yield losses of 28% in durum wheat and 15.6% in common wheat. The contribution of the azole chemical class was highlighted, preventing the loss of yield equivalent to 16.2% (durum wheat) and 9.1% (common wheat).
The study looked at the impact of not using treatments and concludes that, without fungicide treatment, the production of common wheat would be seriously affected while durum wheat would no longer be viable in Italy: the production of Durum wheat in Centre-South Italy would have a negative gross margin; the gross margin for common wheat in North Italy would be reduced by 40%.
According to agronomist Pierluigi Meriggi of Horta, the study highlights the importance of crop protection for farmers – but also for the food industry in Europe. “Half of Italy’s pasta production depends on durum wheat produced at national level and management of fungi outbreaks to maintain high quality wheat is key to this processing sector.”
Friedhelm Schmider, Director General of European Crop Protection (ECPA) underlined the key conclusions of the study - that improving food quality goes hand in hand with ensuring crop production in Europe.
“This study clearly shows the important role played by advanced crop protection chemistry within the management options available to farmers. This challenges the notion that we have to choose between food security and food safety; both go together with the sensible use of modern technologies.”
“The crop science industry is committed to innovation and further development of farm management practices that ensure Europe can enjoy fungus-free food and the sustainable increase of agricultural productivity.”
Download the report:
*Azoles
The azole group of fungicides, introduced in the last decade, provide very good fungal control and have qualities that make them extremely effective in managing resistance. Azoles are a good example of how crop science is not only producing products that treat a particular disease, but addresses the fact that resistance is the chief weakness in any form of treatment. The azoles also have a very low ecological profile and are very compatible with integrated pest management, which is probably the ideal form of pest and disease control; however, it requires a sustained commitment to training and upgrading the skills of the farming community.
For further information, contact:
Euros Jones euros.jones@ecpa.eu
Press release available as pdf download below.
