Our company employees have been trained and practiced fumigation in the company Detia Degesch, Germany. We use the company Detia Degesch fumigants (Phostoxin and Magtoxin) are by far the most modern and most effective means of controlling insects. The above fumigants do not cause any degradation of treated products do not affect its indicators, such as germination, taste, smell, appearance and cooking qualities of the product.

In cases of insect species difficult to control it may be necessary to extend the exposure time. The lenght of the fumigation must be great enough so as to provide for adequate control of the insect pests which infest the commodity being treated. Additionally, the fumigation period should be long enough to allow for more or less complete reaction of fumigant with moisture so that linle or no unreacted fumigant remains. This will minimize worker exposure during further storage and/or processing of the treated bulk commodity as well as reduce hazards in the disposal of partially spent phosphide products remaining after space fumigations.

The proper lenght of the fumigation period will vary with exposure conditions since, in general, insects are more difficult to control at lower temperatures and the rate of hydrogen phosphide gas is less at lower temperatures and humidities.

Finished foods and feeds which have been fumigated with PH3 must be aerated for at least 48 hours prior to offering to the end consumer.

Recommended minimum exposure times for aluminium / magnesium phosphide products (at approx. 60% rel. humidity):