Monitor agrochemicals use to protect consumers from danger
Public health experts should supervise the agrochemical shops while sellers of fresh produce (above) ought to know their suppliers well. PHOTO | FILE
What you need to know:
Most agrochemical shop attendants seem to have no formal training and health knowledge on the effects of products they trade in.
Growing up in rural Kisii, the norm was that farms were cleared prior to ploughing and the plants grown were rarely augmented with fertiliser and certainly never pesticides.
Shifting farming trends are seeing edible horticulture crops increase as farmers eye quick money. Some have adopted “chemical farming” where agrochemicals are used in many aspects.
Instead of tilling to clear the shamba, herbicides are sprayed. Judging from the farms “cleared” this way, I must admit the chemicals are quite efficient. The concern though is their potency and their possible effects on human health.
Over the years, concern for a link between serious medical conditions and agrochemicals in our foods cannot be discounted. While experts do not agree, there is consensus that in high levels agrochemicals are not safe. The rise in gastrointestinal tract (colon, liver, pancreas, gall bladder...) disorders is suspected to come from ingested chemicals. The source, whether farm foods, processed foods or other origins needs investigation.
Earlier this week findings of a study on a popular “farm clearing” pesticide’s role in medical conditions reignited the debate.
To trace the chemicals, pathologists’ data could help us. However, given our few numbers and lack of food-farm tracing records and research funds, this is impossible.
I live in an area where horticulture is the norm (tomatoes, onions, carrots, pepper etcetera) and in our recent survey a few observations are noted. One is the density of agrochemical vendors selling pesticides, herbicides, fertilisers and others.
In the four small townships visited, on average 20 agrochemical shops exist in half square kilometre area.
Most of the attendants seem to have no formal training and health knowledge on the effects of products they trade in. While the Kenya Plant Health Inspectorate Services (Kephis) and affiliated agencies regulate the trade in these areas, more stringent control and oversight is needed.
My visits show farming is by irrigation year-on-end, with multiple cycles of the same crop. This necessitates generous fertiliser and pesticides application to ensure good yields. A survey of the chemical concentration in the soils could be interesting.
Poor records
Farmers also use a cocktail of agrochemicals with poor records of dates sprayed and lax observation of the golden rule: ‘Do not sell if recently sprayed’.
Without a system to trace an individual farm’s produce, the potential for health disaster is high. On average two acres produce 200 crates of tomatoes. They arrive in Nairobi’s Wakulima or Mombasa’s Kongowea market, for example. Individual vendors then buy a crate to be sold in the neighbourhood. One crate serves approximately 100 households and is sold in three days.
If each family has four members at mealtime, the annual potential risk-exposure group is mind-boggling.
Amidst all this scary chaos, there are opportunities for responsible farmers. There is a demand by conscious consumers on what’s on their plate. Organic and farm-to-fork traceability mechanisms can ensure health-conscious farmers benefit. Similarly green groceries, and supermarkets should institute a “know your source” policy.
Public and plant health experts’ initiatives should supervise the operating agrochemical shops, train dealers, support farmers to identify bonafide agrochemicals shops while also strengthening and supporting field extension workers to regularly inspection premises.
