Traditional procedures and methods of storage protection - Drying above the fire-place and fumigation

Product or Method	Application	Mode of Action	Effects on Target Organism		Remarks and particular Recommendation	Region
Product or Method	Application	Mode of Action	Pests	Efficiency	Remarks and particular Recommendation	Region
Drying and storing above a fire-place.	a) Drying above fire-place on platforms. b) Storing the unthreshed produce above the fireplace	Drying immediately after harvest above fire kills pests and eliminates the the risk of reinfestation. Smoke and soot repulse pests partly.	All kinds of pests. Prostephanus truncates is the only exception mentioned.	No integral protection. Not very, efficient at eliminating pests inside the grains!	Traditionally used in some countries, but this method has a doubtful effectiveness and only limited duration of efficiency.	Some countries of West and East Africa.
Fumigation using the smoke of green wood, leaves, or fruits of red pepper (Capsicum)	Fumigation of produce before storage (frequently used to store maize in husks)	Repulses pests.	All kinds of pests.	Good immediate efficiency. No valid data available concerning long term effectiveness.	Because fumigation alters the smell and taste of treated produce, this method is only recommended if these modifications are wanted or acceptable. Avoid direct contact with the fume because it irritates eyes and respiration	Some West African countries.
Drying of the produce with bush dryers.	The hot air of a wood fire is guided the through the threshed produce.	Rapid drying with relatively high temperatures, pests threshed produce. are repulsed or killed.	All kinds of pests.	Good immediate efficiency larvae inside the grains. No long term effectiveness!	The killing of pests is a secondary effect of drying. Requires important fuel inputs! No regulation of temperature: possible consequences on germination capacity and composition of the grain.	Frequent where sufficient wood is available.

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