Fumigation

Fumigants are pesticides or mixtures thereof that produce vapors (gases) for destroying insects and bacteria. Fumigation goals in food production are to prolong product quality, improve the shelf-life and/or durability of grains, wood, fruits, and vegetables, and create optimal production conditions.

The use of CO2 fumigation is all-natural and incredibly effective in eliminating pests and insects in dry ingredients such as flour. CO2 blankets storage containers and silos in high concentrations, eliminating the need for toxic pesticides such as methyl bromide.

Linde’s products are of special use in the following processes:

· Pre-planting: soil treatments lead to shorter replant times

· Quarantine and Pre-Shipment (QPS): safer working environments in export/import contexts

· Post-harvest: the use of CO2 means only natural residues are found on fresh produce and grains

· Non-food products: pest control ensures the integrity of structural goods, including building materials and transportation pallets