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Category
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Crop pest and disease management
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Crop
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Any Vegetables
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Scout
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HBN
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Ingredients
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Dry grass, bark of coconut (Cocos nucifera), twigs of black mustard, swallow wart and neem tree, husks of garlic, onion, and fenugreek
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Details Of Innovation
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Increased infestation of green-sucking larvae in vegetables leads to loss of nutritive elements from the plant/vegetables. For the control of this insect and its larvae, Hamirbhai Parmar creates a small, spicy but elaborate fire, the smoke of which rids the vegetable plants of insects. He lights the fire by gathering dry grass and bark of coconut (Cocos nucifera) early in the morning (4-5 a.m.). In the fire, he puts twigs of black mustard, swallow wart and neem tree as well as husks of garlic, onion and fenugreek. This traditional practice kills the insects if it is carried out four times in as many days. Farmers from generation to generation have been using this technique.
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