Chapter 8 - Effect and Control of Insects, Molds and Rodents Affecting Corn Quality

Abstract

Stored corn provides an excellent environment for the invasion and development of insect, rodent, and fungal pests. Left unchecked, these pests can reproduce into damaging populations that adversely affect the market value of corn. Previously, grain managers had several tools available to control or manage these storage pests. However, some of these tools are no longer available for use by regulatory agencies. Unfortunately, because of the limited quantities of chemicals consumed and the proximity of time-of-application to time-of-consumer-use, the number of new chemical control strategies available in the future will be severely limited. Additionally, the limited number of control strategies currently available has increased the incidences of pesticide resistance, reducing control effectiveness of current chemicals, and necessitates management plans containing strategies with multiple modes of action. To plan control strategies to obtain maximum effectiveness, grain managers will have to be aggressive in monitoring pest populations so that the timing of control strategies is appropriate. Sanitation, removal of fines, gentleness of handling, and aeration strategies will become even more critical. No longer will one control strategy work for all pests and storage situations. As new traits are bred into corn to satisfy the growing food and feed markets, pest managers will need to be conscious of the fact that these factors may influence storability characteristics, including resistance to insect and fungal infestation and the rate at which pest populations grow. Sampling for pests will be even more important as we learn to manage these new varieties. Stored-product entomologists are working with agricultural engineers, plant pathologists, mycotoxin specialist, and economists to provide solutions that are economically feasible yet work together to maintain the intrinsic characteristics of the commodity, not diminish the quality of the grain, and provide a safe raw ingredient for food and feed processors.