Organic Pest Control
Sources: Manual de producción de insumos orgánicos by MAOES (2022)
In Organic Farming, the concept of “pest” does not exist as such. Insect and disease attacks on crops are the result of ecological imbalance and soil malnutrition caused by agrochemicals. The primary approach is maintaining soil nutritional equilibrium (see Soil Health). However, while ecological balance is being restored, organic controllers reduce damage using farm-available botanical and mineral materials. (source: MAOES ∙ Manual de producción de insumos orgánicos.pdf)
The underlying principle is trofobiosis: a nutritionally balanced plant is rarely attacked. Organic controls are transitional tools, not permanent solutions.
Botanical Insecticides and Repellents
M5 Insecticide and Repellent
Controls: whitefly, aphids, mites, scales, Fusarium, Botrytis, virosis prevention.
Applied to leaves; can also be applied to soil for serious fungal problems.
Ingredients for 20 litres:
- Garlic 500g, Onion 500g, Hot pepper 500g, Ginger 750g
- Vinegar 1L, Molasses 1L, Liquid MM 2L, Guaro Chaparro 1L
Process: Grind/blend ingredients; mix liquids in 8L water; top up to 20L; rest 15 days before use.
Dosage: 125cc per 16L pump for vegetables, maize, beans; 500cc per pump for fruit trees and coffee.
Apichi Insecticide (Garlic-Pepper-Chile)
Specifically noted as excellent for the control of the coffee berry borer (broca del café).
Ingredients for 20 litres:
- 1 lb ground garlic, 1 lb hot pepper powder, 1 lb black pepper
- 1 litre alcohol, 1 gallon activated MM
- Top up with water; ready after 8 days
Dosage: 100cc per pump.
Floripundia-Based Nematicide
Controls soil nematodes. Applied pure to the soil.
Ingredients for 200-litre barrel: 20kg floripundia flowers (cut after 6pm) + 1 gallon molasses + 20L activated MM → ferment 8 days.
Mineral Broths (Caldos Minerales)
Mineral broths prevent and control fungal diseases and some pests. They also supply nutrients to crops.
Caldo Bordelés (Bordeaux Broth, 1882)
Active against coffee diseases: roya, ojo de gallo, mal de hilachas, mal rosado, antracnosis, mancha de hierro. See Coffee Diseases and Pests.
Ingredients for 100 litres: 1kg copper sulfate + 1kg hydrated lime + 100L clean water.
Process: Dissolve copper sulfate in 10L water; dissolve lime in 90L water separately; pour copper solution slowly into lime solution (never reverse); test acidity with machete blade — if it oxidises, add more lime.
Application:
- Mature trees (coffee, citrus, mango, avocado): apply pure before and after flowering
- Sensitive crops (tomato, pepper, onion): dilute 75% caldo + 25% water
- Other vegetables: 50% caldo + 50% water
- Use within 3 days of preparation; never store.
Caldo Sulfocálcico (Sulfocalcic Broth, 1902, California)
Fungicide, acaricide, repellent, insecticide, and nutrient. Controls Mildiú (powdery mildew/oidium), roya in coffee, aphids, scales, mites, trips, broca eggs and larvae.
Ingredients for 100 litres: 10kg hydrated lime + 20kg sulfur (98–99% purity, flor de azufre) + 100L water.
Process: Boil water; add sulfur/lime mix; stir constantly 30–45 minutes; ready when the broth turns brick-red. Strain, cool, and store in sealed plastic containers in a shaded spot for up to 1 year. Add two tablespoons of cooking oil per container to prevent oxidation.
By-product: pasta sulfocálcica (sediment) — use as paste on pruning cuts and tree trunks damaged by gomosis or cancer.
Application:
- Trees (coffee, citrus): ½ litre per 16L pump
- Vegetables: 250–400cc per 16L pump
Caldo Ceniza (Ash Broth)
Controls: gusano cogollero (corn earworm), scales, whitefly, aphids. Rich in silicon and potassium. Also acts as an adhesive to help other foliar products stick to leaves.
Ingredients: 22 lbs sieved ash + 2 lbs laundry soap + 40L water → boil 20 minutes.
Dosage: ½ to 1 litre per 16L pump. Can be mixed with foliar fertilizers and Caldo Bordelés.
Caldo Visosa
Specifically noted as excellent for protecting coffee against roya. Apply immediately — cannot be stored.
Ingredients for 100 litres: 500g copper sulfate + 600g zinc sulfate + 400g magnesium sulfate + 400g borax + 500g hydrated lime + 100L water.
Process: Dissolve mineral salts in 20L water (barrel A); dissolve lime in 80L water (barrel B); pour A into B (never reverse); apply immediately to crop.
Application for vegetables and coffee: 1:1 dilution (1 part caldo + 1 part water).
Biostimulants
Nettle/Chichiscaste (Urtica sp.) — high mineral content, multiple beneficial properties.
Ingredients for 200 litres: 20kg chichiscaste leaves + 1 gallon molasses + 20L activated MM + water to 200L.
Process: Mix and seal; ferment 8 days. Dosage: Apply at 10% to all crop types.