MANAGEMENT STRATEGIES OF KEY PEST IN ALFALFA AGROCENOSIS IN THE ORGANIC FARMING

Mariana Ivanova

Abstract


Management of pests in organic farming system of alfalfa depends on several factors: climatic conditions, beneficial insects, which occupy the area and the pattern of harvesting alfalfa. Although in lucerne crops are over 1,000 species of arthropods (A. Mostafa, 2012), only a few of them threaten the yield. Correct identification of the species of both types of harmful insects in alfalfa and their natural enemies is the first step to successful management of pest populations. The next important step in the management of pests of alfalfa is the regular monitoring which helps to determine the extent of infestation of harmful species and the presence / distribution / of beneficial insects. When the extent of infestation of harmful species reaches the economic threshold, control measures should be taken. That is why monitoring is so important.

Several aspects in the production of organic alfalfa distinguish it from conventional production. Firstly, you need to follow the rules established by the legislation of the Republic of Bulgaria. Insect pests, diseases and weeds should be much more intense observed in organic production, and timely execution of major agricultural activities - planting, mowing and more. This is crucial for successful pest management in alfalfa agrocenosis. A plan for pest management should be developed in advance. The main steps and key points in developing a strategy for managing pests of alfalfa in terms of organic farming are discussed in this paper.

Keywords


organic alfalfa, insect management, cultural practices

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 Mariana Ivanova

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

ISSN 1314-9113 (print), ISSN 2535-0609 (on-line)

For registration, please contact: science@uard.bg

Because of security reasons the registration is made by the editor.