Active ingredients for weed control of food and vegetable crops in northern Côte d’Ivoire

Active ingredients for weed control of food and vegetable crops in northern Côte d’Ivoire

N. S. Singo1,2, A. Touré2, N. J. Kouakou2, Y. R. Baka2, J. Ipou IPou2

1African Center of Excellence for Climate Change, Biodiversity and Sustainable Agriculture (CEA-CCBAD), Félix Houphouët-Boigny University; 2Botany Laboratory, UFR Biosciences, Félix Houphouët-Boigny University 22 BP 582 Abidjan 22, Côte d’Ivoire

Agriculture in the north of Côte d’Ivoire, like the rest of the country, is undergoing genuine development. This situation is leading producers to adopt new cultivation techniques, including the use of herbicides for weed control. Herbicides have advantages and disadvantages in their handling. Knowing how dangerous these products can be, identifying them would be advantageous, hence this study. The main objective of this study is to establish a list of herbicides used on vegetable and food crops in the study area. In the departments of Boundiali, Ferké, Korhogo, and Séguéla directed interviews were conducted with traders, producers, and firms. They focused on the active ingredients of the herbicides, the type, and the mode of use. At the end of the study, seventy-seven herbicides divided into twenty-two active ingredients were identified. Glyphosate was the most present followed by nicosulfuron. To conclude, it should be noted that herbicides are present in the habits of the producers in our study area. They still do not use the products according to the standards. These results will help improve the quality and sustainability of agriculture.

Keywords: Actives ingredients; Weeds control; Food et vegetable crops; Côte d’Ivoire

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N. S. Singo, A. Touré, N. J. Kouakou, Y. R. Baka, J. Ipou IPou. Active ingredients for weed control of food and vegetable crops in northern Côte d’Ivoire. American Journal of Agricultural Research, 2020; 5:105. DOI: 10.28933/ajar-2020-09-1205


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