ECOFRIENDLY MANAGEMENT OF MAIZE WEEVIL (SITOPHILUS ZEAMAIS) AS INFLUENCED BY DIFFERENT SPICES POWDER

The maize weevil (Sitophilus zeamais Motschulsky) poses a serious threat to stored maize, necessitating effective management strategies. The investigation of safer alternatives is necessary, as chemical control techniques pose health and environmental hazards despite their widespread use. The efficacy of indigenous spice powder in powder form as potential grain protectants against S. zeamais infestation was evaluated in this study. The objective of this investigation was to evaluate the feasibility of these alternatives for the management of S. zeamais, which encompassed adult mortality, adult emergence, and weight loss. The maize weevil was managed in this experiment by employing six distinct spices and one pesticide, viz., chili, turmeric, coriander, garlic, cumin, black pepper, chemical (carbaryl), and untreated control. At a concentration of 2 g/100 g of grain, black pepper exhibited superior performance in adult mortality, adult emergence, and grain weight loss reduction. At the same dosage, turmeric exhibited better efficacy in adult mortality, adult emergence, and grain weight reduction. Based on the toxic effect, the superiority of spices as protection materials against the maize weevil was ranked as black pepper powder, turmeric powder, cumin powder, garlic powder, chili powder, and coriander powder, respectively. The findings emphasized spices' potential as viable alternatives for preserving stored grains. Botanical insecticides (Spices) provide environmentally favorable solutions; however, additional research is necessary to determine their optimal dosages.