Updated: May 6
We are working on registering a bacterial based product (Chitatrol) as a bio pesticide to replace fungicide applications for large scale applications. The product has been registered in many other countries and will be available in Canada soon.
Efficacy Study for Chitatrol
Conducted for Biopesticide Registration in
“PROVINCIA VALVERDE MAO” DOMINICAN REPUBLIC.
Black Sigatoka is a fungal disease that causes up to 50% banana yield loss, and is caused by the fungus Mycosphaerella figiensis.
During the period from January 23 to April 30, 2017, Phase 1 efficacy test was carried out in the banana region of Santiago Province, Dominican Republic, evaluating the application Chitatrol Powder and Chitatrol aqueous blend (Simple Hydration of Powder in Water) formats for the control of Black Sigatoka.
The local “Best Practice” application of fungicide is based applying a fungicide immediately when the index “Evolutionary Development of the Disease” reaches the 200 level. This means that a ready-to-use liquid or powder that does not require significant preparation time would be preferable to a curative solution that may take 2 to 4 days to prepare prior to application. Therefore, Phase I did not include the “brewing” procedure, which is preferred for greater cost efficiency and efficacy.
Phase 2 was conducted from July 22 to August 19, 2017, in the Coral Castle Project, which consists of 85 hectares of organic banana crops. Coral Castle Project is in the province of Valverde Mao, in the northeast of the Dominican Republic. The Chitatrol and “local best practice fungicide” dosing commenced 90 days after planting.
At this stage of the crop cycle, and due to high rainfall and high temperatures during that period, the bananas were experiencing a high Evolutionary Development of the Disease (the major forecasting parameter used for timing the fungicide treatments to the banana crop). In the Dominican Republic, an Evolutionary Development of the Disease value greater than 200 indicates that fungicide application is immediately required.
II. CHARACTERISTICS OF THE CULTIVAR