Biological Treatment with Carbon Dioxide in the grains
Pests pose one of the biggest challenges to agricultural production, causing crop losses and yield reduction.
Bio treatment with CO2 carbon dioxide allows the fumigation of agricultural products in greater safety, maintaining food quality, without any impact on the biological state of the product and the environment. In fact, this disinfestation is considered eco-sustainable.
The use of carbon dioxide makes it possible to counteract the development of insect pests and to reduce the content of molds and fungi present, eliminating the risks of producing "vegetable toxins" (mycotoxins and aflatoxins).
The use of this inert gas guarantees a real biological conservation highly appreciated by the market and approved by European legislation with EEC regulation 2092/91.
This organic product conservation technology can be applied to all dry or dried products stored in conservation structures, especially in pasta factories, mills and cereal storage.
Disinfestation in a controlled atmosphere will reach such concentrations that any insects present will be eliminated by asphyxiation.
The exposure time and the percentage of gas to be maintained vary according to the degree and type of infestation, the internal temperature and humidity, and the storage conditions of the goods. The percentage of concentration to be obtained must then be maintained for a period of between 7 and 10 days. The advantage of this procedure is the immediate availability of the goods, the treated product can be marketed immediately after disinfestation as such it leaves no residue. Furthermore, this procedure does not require special authorizations.