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Current Position:Home » News » Food Technology » Topic

Mexico: Wasps to combat avocado pests

Zoom in font  Zoom out font Published: 2016-08-16  Views: 15
Core Tip: A scientist from the Autonomous University of Nayarit (UAN) developed a research to use parasitoid wasps as a natural pesticide against the redbay ambrosia beetle that damages avocado crops in Mexico.
A scientist from the Autonomous University of Nayarit (UAN) developed a research to use parasitoid wasps as a natural pesticide against the redbay ambrosia beetle that damages avocado crops in Mexico.

The wasps have the habit of depositing their eggs in the larvae of the insects that cause the pests so they function as a natural biological controller, said doctor Agustin Robles Bermudez from the Agricultural studies unit.

The Xyleborus glabratus is a tiny beetle that makes holes in the wood of the stem and transmits diseases such as the Raffaelea lauricola, which progressively dry the fruits.

In addition, this animal causes the death of avocado trees and other closely related species, primarily in the Lauraceae species, added the specialist.

According to the news agency of the National Council of science and technology (Conacyt), Robles Bermudez said they were seeking other insects and fungi that could act as natural pesticides for different pests in the State.

"We are looking for the diverse ambrosial species that have already established in Nayarit, their natural enemies, which insects prey and give parasites to this pests; we are also seeking phytopathogenic fungi that can affect them."

"The enemies we seek could swallow the ambrosial or other predators, so we want the wasps to kill the plague, or make it sick in the event of phytopathogenic fungi."

According to the specialist, the area is vulnerable to invasion of pests that could affect the local economy because of the agricultural vocation of the State, which has 350,000 hectares of various crops.

The project also contemplates a link and human resources training to offer support to avocado producers, as well as the laying of the foundations for the development of more environmentally friendly strategies in food production.
 
 
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