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Moth Pests in Cocoa and Confectionery

Published online by Cambridge University Press:  10 July 2009

Winefred M. Noyes
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Extract

1. The chief pests of cocoa and chocolate are the Pyralid moths, Ephestia elutella (cocoa moth), E. kühniella (Mediterranean flour moth), E. cautella (fig moth), and Plodia interpunctella (Indian meal moth).

2. Beans are infested before arrival at the factory, this infestation commencing on the plantation and increasing during the various stages of transit to the factory. The docks, in particular, may be the most important source of infestation owing to the fact that there fresh consignments may be brought into direct contact with much older consignments already heavily infested.

3. The steps recommended for factory use are:—

(a) General cleanliness in all parts of the factory, avoidance of dead spaces which offer opportunities for breeding and pupation, removal of all waste material, constant sweeping, frequent whitewashing and distempering, etc.

(b) Heat treatment of beans on arrival at the factory and subsequent storage where they will not be liable to re-infestation. The heat treatment to consist of subjection to a temperature of 60° C.–65° C. for a time dependent on quantity of beans.

(c) The use of traps in the factory in order to keep down the numbers of stray moths. Such traps may consist of vinegar and syrup.

(d) The protection of all finished goods by means of fine-mesh materials so far as possible.

4. No insect life survives either roasting or any stage of manufacture in which the chocolate is in a molten condition.

5. Although parasites exist which prey on the larvae of these moths, it is not considered that extermination by means of them would be practicable.

6. Fumigation of warehouses, especially at the docks, is under consideration by the Empire Marketing Board, and any recommendation they may make will probably be applicable to factories. At the present stage, however, it is premature to make suggestions.

Type
Original Articles
Information
Bulletin of Entomological Research , Volume 21 , Issue 1 , March 1930 , pp. 77 - 121
Copyright
Copyright © Cambridge University Press 1930

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