We are currently using these techniques in large food processing and warehouse facilities. By precisely identifying the areas where pests are present we can either determine the source and eliminate it without the use of pesticides. Alternatively, by identifying the source we can make a limited, precision application of pesticides only where needed. By monitoring pesticide use at client locations and comparing them to previous years usage we can show reductions. In addition, the amount of product used at each application can be tracked to monitor reductions.
Activity Develop the use of heat treatments as a substitute for fumigation.
We plan to perform at least one heat treatment this year. By replacing chemical fumigants, such as methyl bromide, with heat. No pesticides will be used and therefore risk will be reduced. By noting the quantity of fumigant replaced by heat treatments. By tracking the use of these products and estimating the quantity of traditional pesticides that are not being used based on historical information.