Methyl bromide ban holds significant challenges for food industry

8th March 2013

By: Yolandi Booyens

  

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The South African Pest Control Asso- ciation (Sapca) is concerned about a future without the fumigant methyl bromide, which, in the absence of alternatives, could lead to a standstill in the food industry.

The association was informed by the Department of Agriculture, Forestry and Fisheries in March last year that, owing to increased international pressure to ban the use of the fumigant worldwide, there is no guarantee that its availability for critical needs in the food and beverage industry, among others, will be secured beyond 2015.

Sapca VP Colin Jardine notes that the sourc- ing and regulation of methyl bromide is a mammoth task, and is traditionally left to government authorities to navigate.

International pressure and sentiment plays a significant role and influences the fumigant-production and consumption marketplace.

Consequently, there are many trade-partner countries that will not accept commodities fumigated with methyl bromide and this places significant demands on alternatives that offer the same level of efficiency and minimal time delays (as methyl bromide does), and this has a direct influence on logistics and cost, he explains.

Alternatives to the use of methyl bromide for fumigation in the food and beverage industry are being considered and researched.

Ecolab national operations manager south pest division Ashley Probert highlights that even though heat treatment has been considered as an alternative to methyl bromide, it will not be effective for all types of fumigation requirements. “Heat cannot be used to fumigate large stacks of bagged commodities or a full silo of grain. Only another fumigant such as phosphine would be able to penetrate several hundred tons of dense grain.”

An indication of how the industry could be affected by the total withdrawal of methyl bromide was provided towards the end of 2012 when supplies of methyl bromide to the pest control industry were disrupted for a period of six weeks.

“Sapca received reports that some sectors of the industry had simply ground to a halt, affecting exports of certain products and causing delays in the transfer of real-estate-properties where methyl bromide was needed for fumigation,” Jardine points out.

The present phasing out of methyl bromide is in line with the Montreal Protocol (an interna- tional protocol for the responsible management and execution of activities related to and in support of the global industry). “The reference to the ozone layer is anecdotal, and the Protocol calls for responsible management of factors, such as manufacturing, resources, waste disposal and transportation, and is approaching its final stage with no more of the fumigant to be registered for soil fumigation from January 2015, he explains.

“An advantage of phasing out methyl bromide is a reduced risk contribution, to the depletion of the ozone layer. However, the fumigant holds many advantages to the food and beverage industry; it has good penetration into dense grains and flour and a typical fumigation period of only 24 to 48 hours is required to get rid of insects. It also leaves no residues on food and dissipates easily after the fumigation period,” says Probert.

Methyl bromide is mainly used for the fumigation of commodities in stacks, bins and soils that are urgently needed in the food and bever- age industry, she states, adding that it plays an important role in the emergency treatment of incoming stock and pest-infested areas.

Methyl bromide can only negatively impact on the South African food and beverage indus- tries if it is used in the wrong quantities, or for the wrong application, Jardine explains. “Each application demands careful identification, consideration, calculation and control for maxi- mum efficacy and, primarily to preserve the integrity of the original food product being fumigated.”

It cannot be used for all food products across the spectrum, alternative fumigants are then applicable subject to the same care and consideration.

As with any chemical, gas or fumi- gant there are basic safety rules to follow that make methyl bromide safe to use, Probert points out.

The global decrease in demand for methyl bromide, as a result of its phasing out, is reflected in the reduced production capacity of the fumigant, which has inflated the costs of fumigation using this product, states Jardine.

He warns, however, that the removal or banning of products and remedies must be carefully managed from a logistical standpoint and suitable replacement products and remedies to maintain the desired control levels should be secured and made available.

“Technology changes and replacements carry cost burdens and the associated demand on education, resources, technology and acceptance by the marketplace,” Jardine states, noting that expectations need to be managed carefully, and that old established routines and sequences of events will necessarily invite resistance to change and cause some discomfort.

Edited by Tracy Hancock
Creamer Media Contributing Editor

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