Good practices adopted by horticulture farmers to minimize residual effects of pesticides for food safety hazard and soil health

Aim: To study the extent of adopting good practices by horticulture farmers to minimize the residual effects of pesticides for food safety hazard and healthy natural resource base, i.e., soil, water and biodiversity pivotal for ecological and environmental safety, climate resilience and sustainability of farming. Methodology: Exploratory study. Results: Overall awareness of horticulture farmers pertaining to minimization of residual effects of pesticides was moderate to high since 90.00 per cent farmers belonged to these categories. They regularly used branded green pesticides followed by pesticide measures after proper identification of insect pest, diseases, weeds, etc., waiting period (7-10 days) for harvesting after pesticide use or they sprayed after harvesting, no tank mixing of pesticides in one operation to avoid separate sprays of 2-3 kinds of pesticides, no use of pesticides banned by university or government to minimize residual effects of pesticides. Interpretation: Good practices are eco-friendly in nature and minimize residue effects of pesticides ultimately producing safe, healthy and nutritious fruits to reduce health hazards besides abatement in environmental pollution and ill effects on natural resource base, i.e., soil and water due to indiscriminate use of pesticides. For sustainable and climate resilient diversified agriculture through horticulture, horticultural good practices should be widely diffused and promoted with substantial policy support through competence of scientists, extension workers and farm leaders along with sufficient value chain infrastructure and marketing intelligence. Key words: Green pesticides, Good practices, Pest Defender ratio, Residual effects