Innovative chemistry key to combating fungus infestation in Europe’s food supply
Brussels - 7th September 2011
Triazole treatments protect wheat yields across Europe
Developments in the way farmers battle the constant threat of fungus infestation of our food supply were highlighted at the European Parliament today.
A new study (embedded below) shows that the triazole family of chemistry has contributed significantly to the sustainability of Europe’s wheat supply and the management of pest resistance.
The research, conducted by the leading UK environmental consultancy ADAS, found that triazole fungicides add up to 8.7% to the wheat harvest directly and an additional 10-15% thanks to their role in combatting fungal resistance over time.
The triazoles make an important contribution to most types of fungus control – even commonly used in human medicinal applications. They are the key means of protecting European harvests from Septoria tritici, the most destructive fungus attacking wheat, and for fungal diseases affecting a wide range of fruits, vegetables and other crops.
The study estimates a contribution of 8.7% to wheat production in France, 6.8% in the UK and 5.0% in Denmark respectively. “The notion that we have to choose between food security and ecosystem health is being challenged more and more often by agronomists, conservationists and economists alike, as they look carefully at the food production and environmental challenges ahead,” said Friedhelm Schmider, Director General of the European Crop Protection Association (ECPA). “In fact, you can't have one without the other and the use of technologies like advanced crop protection chemistry, enable you to have both.”
Concentrating on the food security challenge, Schmider pointed out that, “Harvest gains of the scale indicated by the report have a significant positive impact on European food prices and availability, as well as reducing Europe’s excessive dependency on imports.”
“Given the competitive advantage Europe enjoys in wheat production, this is a very desirable situation. We will need even more innovation in crop protection chemistry and the widespread adoption of advanced farm management practices, if we are to make European agriculture more productive and sustainable.”
The report emphasizes the crucial role of triazoles in overcoming the resistance of fungal diseases to other crop protection treatments. According to Schmider, disease resistance in food crops works in the same way that humans develop bacterial resistance to antibiotics. “Resistance is evolution in action… in response we need a wide variety of crop protection chemistry and management practices, otherwise fungal diseases will overwhelm our crops. The triazole family has provided this broader spectrum of activity and their contribution is clearly evident in our harvests, but new solutions will be required over time. Using a wide variety of active ingredients separately or in combination is the answer.”
“The crop science industry is committed to innovation and the development of farm management practices that ensure Europe can enjoy fungus-free food and the sustainable increase of agricultural productivity.”
The report:
Evaluation of the benefits provided by the azole class of compounds in wheat, and the effect of losing all azoles on wheat and potato production in Denmark, France and the UK
