The dramatic decline in insect populations must force the agricultural sector to look at its own practices, an executive an agri-food giant Olam International admits. Ironically, a sector that relies on insects for pollination is one of the greatest contributors to their decline. An imminent rethink is required, highlighted once again by a report published in the journal Biological Conservation this week.

       “Pesticides and herbicides have been essential for farmers across the world battling pests and disease which seems to be further exacerbated by climate change,” Chris Brown, Head of Environment at Olam International tells FoodIngredientsFirst. “But while there are also other likely contributors such as urbanization – the rise of the combustion engine and roads reducing air quality – given the dramatic decline of insect populations, agriculture must look at its own practices. Critical is making sure that all farmers first understand which chemicals to use and second how to use those chemicals judiciously,” he adds.

       This week, a high profile study on insect numbers around the world found that 40 percent of insect species are now facing extinction in the next few decades. Around 41 percent of all insect species have seen steep declines over the past 10 years. Butterflies and moths are among the hardest hit, according to the study.

       Researchers formed a comprehensive review of 73 historical reports of insect declines from across the globe, and systematically assessed the underlying drivers. In terrestrial ecosystems, Lepidoptera, Hymenoptera and dung beetles (Coleoptera) appear to be the taxa most affected, wheras four major aquatic taxa (Odonata, Plecoptera, Trichoptera and Ephemeroptera) have already lost a considerable proportion of species.

       “Affected insect groups not only include specialists that occupy particular ecological niches, but also many common and generalist species. Concurrently, the abundance of a small number of species is increasing; these are all adaptable, generalist species that are occupying the vacant niches left by the ones declining,” the researchers warn.

       Paper co-author Kris Wyckhuys of the University of Queensland says that our current food system is to blame for the insect decline. “Current global demand is pushing many farmers to adopt unsustainable, environmentally-damaging practices and often steering them away from resource-conserving cultivation techniques,” he tells FoodIngredientsFirst. “To remediate the above, a multi-pronged approach is necessary, involving a range of stakeholders along the food chain – from individual farmers, food processors and marketers to consumers,” Wyckhuys adds.

       Awareness raising of all the above actors is essential (as many farmers are unaware of beneficial insects, or non-chemical crop protection alternatives), and a (participatory) validation of alternative ecologically-based farming practices is key. “The active sourcing of produce from local, small-scale farming operations that adopt environmentally-sound agricultural practices can accelerate this process in a demand-driven way,” he notes.

       For Wyckhuys, sustainable food production is possible without influencing insect numbers. “We can produce nutrient-rich food in an environmentally-friendly and resource-conserving way, and do so (often more) profitably. By adopting ecologically-centered farming practices and shifting away from input-intensive large-scale monocultures, farmers could become biodiversity guardians,” he notes. “If the insect decline trend continues, then – yes, indeed – we could expect important drops in crop productivity through the gradual degradation of insect-mediated ecosystem services. We may also expect a surge in insect pest problems, which may even further drive pesticide use,” Wyckhuys adds.

       The researcher is calling for the development and implementation of a broad range of enabling factors (policy instruments, incentives, awareness-raising efforts, labeling mechanisms, communication campaigns) to encourage a further proliferation of small-scale, integrated farming units that are centered around agro-ecology or “circular agriculture” (in which waste products of one system become central inputs of the next). “Customized communication campaigns that inform farmers about key ecological phenomena and equip them with the necessary tools, concepts and locally-validated information to ease such transition, and to abandon environmentally-damaging practices,” he notes.

       Biodiversity shifts

       Researchers note that among aquatic insects, habitat and dietary generalists, and pollutant-tolerant species are replacing the large biodiversity losses experienced in waters within agricultural and urban settings.

       In order of importance, the main drivers of species declines appear to be:

       i) Habitat loss and conversion to intensive agriculture and urbanization;

       ii) Pollution, mainly that by synthetic pesticides and fertilizers;

       iii) Biological factors, including pathogens and introduced species;

       iv) and climate change.

       The researchers point out that the latter factor is particularly important in tropical regions, but only affects a minority of species in colder climes and mountain settings of temperate zones.

       “A rethinking of current agricultural practices, in particular a serious reduction in pesticide usage and its substitution with more sustainable, ecologically-based practices, is urgently needed to slow or reverse current trends, allow the recovery of declining insect populations and safeguard the vital ecosystem services they provide. In addition, effective remediation technologies should be applied to clean polluted waters in both agricultural and urban environments,” the researchers note.

       In response to the study, Brown at Olam admits that the issue is a major concern. “Insects are vital not just for food production but for biodiversity and wider eco-systems as a whole,” he stresses.

       As well as having strict requirements for their own plantations, Brown notes that the company works extensively with smallholder farmers promoting Climate Smart Agriculture, through programs such as the Olam Livelihood Charter to help them understand how and when to apply chemicals.

       “Quite often farmers apply far more than they need because they don’t have the knowledge to assess when it is required and so they take a precautionary approach by spraying too much which is bad for the ecosystem and bad for the farmer’s pocket,” he explains. “A major focus area is Integrated Pest Management wher we train the farmers to balance chemical and natural methods – for example molasses traps around cotton crops that attract pests,” Brown adds.

       One area that Olam has been following is the field of biopesticides. “For example, in cotton in Cote d’Ivoire, there are R&D field trials with plant-based leaf extracts like neem, hyptis and cashew. The extracts of cashew leaves provide control on certain carpophagous caterpillars and sucking biters. They also protect beneficial insects like ladybirds and spiders. But these bioinsecticides are not readily available and formulated so preparation of the cashew extract is a constraint for farmers with large farm areas. The focus must be on how to better produce the bioinsecticides, and then only use chemicals if the pest level gets over a certain threshold,” he adds.

       Additionally, several years ago Olam made a commitment to limit their use of WHO Class IA and IB chemicals to exceptional circumstances wher no alternatives are available, and have implemented a control plan for rarely used Class II chemicals. The company is also working with expert partners to look at what insects need to thrive, not just stay alive.

       “For example, in 2017, we required around 680 million bees for our extensive orchards in California, costing US$3 million, so it’s important that we provide the best incentive for the bees to stay, rather than fly elsewher,” he says. “It’s also important that they are productive, which means they need to be healthy. In 2014, with General Mills and Xerces Society for Invertebrate Conservation, the almonds team created almost 10 kilometers of flowering hedgerows so that bees and other pollinators can get the varied diet they need, as well as attracting bees naturally,” Brown adds.

       FoodIngredientsFirst recently reported on California almond moves to adopt more environmentally-friendly pest management tools.

       Olam has also been working with Project Apis which provides mustard seed mixes for floral diversity. “These are sown on Olam’s land on the research farm outside Hanford in California to promote healthy bee colonies. Just like humans, bees are better able to deal with stressors if properly nourished, better able to fend off pests and parasites and cope with pesticides and transportation stress. Healthier bees mean stronger hives and better pollination. Other measures to protect bees and other pollinators include avoiding the use of any insecticides during the pollination period and applying tree fungicide only at night when bees are not active,” he adds.

       These types of examples of how suppliers and manufacturers can work in partnership is vital, he adds. “Farmers need the support of their buyers to implement better practices and landscape level initiatives. There are many factors at play influencing the insect environment and more needs to be done to focus on these including agriculture,” he concludes.

       Major agri-food player Cargill also responded to the report. “We are committed to helping farmers adopt better agricultural practices that would help enhance biodiversity,” Sacha Bongard, Corporate Affairs – Europe, Middle East and Africa at Cargill, stresses to FoodIngredientsFirst. “We believe in operating responsibly: this includes protecting populations and habitats of animal species. In Europe, we’ve partnered with our customers and communities on a number of projects, ranging from the mapping of subterranean wildlife in different soil types and working with beekeepers to increase the adoption of bee hives within farmer networks, to pollinate grassland flowers and setting up beehives within our operating sites,” Bongard adds.