Hydrolysed proteins

Hydrolysed proteins are biological substances obtained through the hydrolysis of vegetable or animal protein sources. In modern agriculture, they are primarily classified as food-based attractants rather than direct pesticides. Their main role is to influence the behavior of specific pest insects by triggering their feeding or mating responses through specialized olfactory signals.

The mechanism of action relies on the release of volatile nitrogenous compounds and amino acids that mimic the scent of decaying organic matter or ripe fruit. When pests perceive these scents, they are compelled to investigate the source. This behavior is exploited in integrated pest management (IPM) to lure insects into traps or specific areas treated with a minimal dose of insecticide, known as "bait sprays."

These substances are widely used in orchards and vegetable production to manage various dipteran pests, particularly fruit flies (Tephritidae family). By providing a powerful food source signal, these products help monitor population levels and provide a targeted solution that drastically reduces the volume of chemicals broadcasted over large areas of crops.

Application techniques require precision. Instead of full-coverage spraying, these attractants are often applied in patches or strips. This ensures that the pest population is concentrated in specific zones where they can be effectively controlled. This practice is essential for preserving beneficial insect species in the orchard ecosystem, as they are not attracted by these protein-based solutions.

Safety precautions for handling hydrolysed proteins focus on preventing degradation and ensuring worker safety during mixing. While the protein component itself is non-toxic, the finalized bait spray often contains insecticides, meaning that standard personal protective equipment (PPE) is mandatory. Users must also adhere to strictly defined pre-harvest intervals to ensure the final produce remains free from pesticide residues.