Organic rice does not use chemically synthesized pesticides, chemical fertilizers, growth regulators, etc. during its production process. It follows natural laws and ecological principles, based on a sound soil fertility system, and promotes rice fitness cultivation as the starting point for the implementation of agricultural synthesis. Prevention is the guarantee, and ultimately the goal of stable and high-yield crops is achieved. In response to the occurrence of pests and diseases in the production of organic rice in Yinqiao Town, we have taken the following measures:
(I) Disease Prevention
Rice diseases mainly include bakanae disease, rice blast, sheath blight and rice smut. The method is mainly based on agricultural control. Specifically, it is to strengthen the resistance of the plants by nurturing strong and vigorous planting, rational close planting, scientifically controlling fertilizer and water, and timely controlling rice planting and other high-rising seedling cultivation techniques to improve the field microclimate and reduce the occurrence of diseases. Appropriate use of Jinggangmycin to control sheath blight; use of chloramphenicol treatment of rice blast; with tetracycline prevention of rice blast, sheath blight, blight and so on.
(B) Pest Control
Rice pests mainly include rice weevil, rice thrips, rice planthoppers, rice leaffolders, and aphids. In terms of prevention and control, various measures need to be taken to reduce the pest damage, and the loss rate should be controlled within 8%, so as to ensure that there is no large area of ​​white leaves, white panicles and dead areas in the field. Specifically, there are mainly the following methods:
1. Agricultural control: Through fitness cultivation, enhance the insect resistance of plants.
2. Physical control: The first is to install frequency-vibration insecticidal lamps (one installed around 30 mu) to seduce field phototaxis insects. Lights start from mid-June and turn on at 18:30 every night. Launching traps to trap and kill chemotaxis pests in the field. The second is manual and mechanical capture, picking eggs and removing the dead heart group.
3. Biological control: First, strengthen monitoring. Perfect pest monitoring and reporting system, accurate control of pests, implementation of standards for prevention and control; Second, chemical control. The use of biological pesticides and plant pesticides approved by organic certification bodies such as "BT powder" and 0.5% "matrine" water solvents for prevention and control, focusing on 1 and 2 generations of aphids, 2 generations of leafrolls and 2 generations The prevention and control of planthoppers to control the number of insect pests; the third is biological control. The use of existing natural enemies (spiders, parasitic wasps, frogs, etc.) to control the population of pests; the fourth is the use of microorganisms to control pests. With the killing of Bacillus, Bacillus thuringiensis, Beauveria bassiana and other control of rice aphids; Fifth, ducklings in rice fields. Controlling the number of mid-lower pests such as field pests, especially planthoppers, through rice-duck breeding.
Finally, after the rice is harvested, broad bean or green manure is planted in this season of Xiaochun to fertilize the soil and reduce the input of organic fertilizer in the coming year to reduce production costs.
Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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