Crop sanitation refers to procedures aimed at the prevention or eradication of sources and vectors of pests and diseases. This reduces the presence of harmful organisms, and lessens need for use of chemical insecticides. It also increases the chances for successful biological control.
- Begin with clean plants. Plant material must be free from pests and diseases.
- Remove old foliage promptly and carefully. Discarded plant material, waste heaps and other sources of infestation need to be removed quickly.
- Check the crop regularly for the presence of pests and diseases throughout the complete crop cycle. Infested material should be packed in a plastic bag and removed in order to prevent further infection.
- Remove weeds promptly. Weeds are often hosts for pests and diseases and may carry over an infestation from an old to a new culture.
- Avoid plant damage. Damage to plants provides means of entry for secondary infestations.
- Organise crop work so that workers move from the clean towards the infested areas of the crop. This can lessen the spreading of pests and diseases to clean areas of the crop.
- Prevent transmission of harmful organisms by people, machines or tools. Provide clean lab coats for guests (e.g. sales representatives) and restrict their access to the crops. Disinfect shoes, equipment, knives, scissors, etcetera. Skimmed milk can encapsulate viruses that are carried on tools.
- Prevent transmission of harmful organisms by water. Irrigation water from ditches or from a water reservoir may contain infectious spores. Disinfection can prevent this problem.
- Remove refuges for harmful organisms. Slugs and snails, for example, often hide close to plants. Educate your workers to be on the lookout.
- Begin with a clean growing area. The ground or the substrate for the crop should not contain any diseases or pests. Crop rotation and/or steaming are strongly advised.