Formulation of Organic Pest Control from Garlic, Onion and Chili and Its Application on Cabbage Plant

The increasing reliance on chemical insecticides in agriculture has significantly boosted food production by controlling pest populations, yet this approach has also triggered serious ecological consequences including the loss of beneficial organisms and the emergence of resistant insect species. This study investigates a plant-based organic pest control formulation derived from garlic (Allium sativum), onion (Allium cepa), and chili (Capsicum frutescens) as a sustainable alternative for managing major insect pests in cabbage (Brassica oleracea). Target pests include the cabbage aphid (Brevicoryne brassicae), cabbage webworm (Hellula undalis), cabbage white butterfly (Pieris brassicae), and diamondback moth (Plutella xylostella), all of which threaten cabbage yield by infesting crops during various growth stages. Visual observations and insect count data taken from ten leaves per plant across five replicates revealed a 68% reduction in aphid populations and a 62% decrease in diamondback moth larvae two weeks post-treatment. These results affirm the efficacy of the organic spray, which leverages the insecticidal properties of bioactive compounds naturally present in garlic and chili. The formulation demonstrated pest-repelling capabilities without harming cabbage plants or beneficial insects, supporting its potential integration into sustainable pest management systems. The biodegradable nature of the spray, combined with its low environmental toxicity, aligns with the principles of integrated pest management (IPM) and contributes to reduced dependence on synthetic chemicals. These findings support the broader adoption of botanical pesticides as an eco-friendly strategy to maintain crop productivity, promote biodiversity, and enhance food safety.