Contattaci food

Fumigation

Fumigation consists in the elimination of parasites from grain (rice, barley, oats, wheat, and corn), spices, dried fruit, medicinal herbs, cocoa and nuts.  
After the 2005 Montreal Protocol ratified the ban on pesticides such as bromomethane, new opportunities opened up. These included the use of toxic pesticides such as phosphine and sulfuryl fluoride and the use of inert gases as ecologically sustainable pesticides

Toxic pesticides have some advantages such as the speed of treatment, but they also have disadvantages such as leaving a residue on the product treated.

SIAD, thanks to its collaboration with market leaders, proposes the use of completely natural (in so far as they are present in the air we breathe) inert gases such as carbon dioxide (E290) and nitrogen (E491). These gases provide an authentic organic fumigation which is highly valued by the market.  

"Organic" fumigation can take place on site (in the storage silos), in airless environments or in high pressure autoclaves. 
Before implementing any treatment, it is necessary to be aware of a series of parameters such as the quantity to be treated, type of pest and stage of development (egg, larva, pupa or adult), level of humidity and temperature. 
SIAD is able to offer the most effective technology according to the specific requirements of the customer.