Honey harvesting is accomplished using two main methods: traditional and modern methods; the former involves the use of naked flames to rid off or even destroy honey bees, while the latter involves use of smoke to suppress bees' aggressiveness. This research work investigated the effect of the method of harvesting on the quality of honey. The quality attributes investigated include: colour, total solids, viscosity, pH, diastase activity, acidity, sugars, ash, nitrogen, total antioxidants, hydroxymethylfurfural (HMF) content and microbial properties. The results revealed that the honey samples harvested using modern harvesting method had better quality in terms of ash content, total antioxidants, diastase activity, colour, sugars and microbiological attributes. The lower quality of honey harvested using traditional method could be attributed to the adverse effect of the burning during traditional harvesting on the quality of the honey. It is therefore concluded that modern method of harvesting honey produces better quality of honey and should be encouraged.

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The insecticidal properties of Hoslundia opposita Vahl (Lamiaceae) leaves' essential oil (EO) against Tribolium castaneum were investigated using contact toxicity and repellency bioassays. Mortality progressed with exposure period and ranged from 61.13% observed at 24 h after treatment (HAT) to 88.86% at 168 HAT. The LT50 (lethal time for 50% of treated adults) of H. opposita EO against T. castaneum was 10.42 h. Application of EO at 20-30 μL/30 cm(2) caused significantly (P < 0.05) higher percentage repellency than what was observed in control, 10 and 15 μL/30 cm(2) at 1 and 3 HAT, with significant repellency at 24 HAT regardless of dosage. Repellency class increased with EO dosage, with class V observed at 30 μL/30 cm(2), regardless of exposure duration. The RD50 (repellency dose for 50% of treated adults) of 15.88 and 13.37 μL/30 cm(2) for 1 and 2 HAT, respectively, was significantly higher than 0.09 μL/30 cm(2) at 24 HAT.

Surveys were carried out in five local government areas of Ogbomoso Agricultural Zone Nigeria during planting season in 2010 to investigate rural farmers perceptions and management practices of insect pests of fruit vegetables. The survey involved 150 randomly selected farmers who were interviewed using structured questionnaire. Fruit vegetables planted by the farmers were okra, tomatoes, pepper and garden egg. Reasons given by farmers for cultivating fruit vegetables were significantly favored by age category, educational qualification, and secondary occupation of farmers (x 2 = 4.757, P = 0.029). Field insect pests were perceived as the major production constraint to fruit vegetables in this zone. Majority of the farmer estimated 78.4 % rated insect pest as the most serious pest infesting fruit vegetables, the insect pests were grasshopper (Orthoptera), beetles (Coleoptera) and caterpillar (Lepidoptera). Integrated pest management module consisted basically of chemical and cultural control strategies, with weeding, shifting cultivation and crop rotation as main cultural control methods. More than 76.7 % of the farmers make use of cultural control because of unavailability and cost of chemical insecticides. Only 23.3 % had access to chemical insecticides in controlling insect pest of fruit vegetables.

A survey was carried out between March and August 2010 to identify insect pests of stored yam chips in Ogbomoso Metropolis, Nigeria. Dried yam chips were randomly obtained from old stocks in 6 local markets within the metropolis on monthly basis. There was a significant (P < 0.05) difference in insect abundance based on month of sampling and insect species. Dinoderus porcellus (Coleoptera: Bostrychidae) was the most abundant species. Other species encountered were Araecerus fasciculatus (Degeer) (Coleoptera: Anthribidae), Sitophilus zeamais Motschulsky (Coleoptera: Curculionidae) and Tribolium castaneum Herbst (Coleoptera: Tenebrionidae). When chips were infested with Dinoderus porcellus and stored for 3 months, reconstituted thick paste (amala) was made from the flour and was evaluated for consumers’ acceptability. Sensory characteristics such as odour, colour, texture, appearance, taste and overall acceptability were significantly (P < 0.05) affected when compared with the paste prepared from the uninfested chips.