Nairobi: Did you know that the simple act of soaking your fresh leafy spinach in salty water, then washing them under running water before cooking them could be the difference between living longer or dying earlier? A report by the Kenya Organic Agriculture Network (KOAN), in partnership with the Route to Food Initiative (RTIFI) and the Heinrich B¶ll Foundation (HBF), has demonstrated that these rudimentary practices can reduce the average detectable pesticide residue by 72.4%.
According to Kenya News Agency, the joint report titled “Pesticide Residues in Selected Vegetables from Kenyan Markets and Effectiveness of Household Methods for Residue Reduction” lists a total of eight simple home practices that have been found to effectively address the challenge of pesticide residues in foods commonly consumed by the majority of Kenyans daily. The study involved four vegetable varieties: bulb onions, kales, spinach, and tomatoes, with 45 samples sourced from various markets in Nairobi and Nakuru.
The markets were selected as they primarily source fresh produce from upcountry farms in Nyeri, Nyandarua, Machakos, Kirinyaga, and Kajiado counties. The report highlights that soaking vegetables in salty water, washing under running water, and cooking them gave the highest average reduction in pesticide residues at 72.4%. Other effective methods included washing in running water plus blanching, soaking in baking soda water, and using vinegar.
The study found onions exhibited the best pesticide reduction rate with all seven treatment methods, achieving a reduction range between 98.7% and 99.7%. Tomatoes came second with a high residue reduction rate of 68.3% when soaked in baking soda, followed by washing under running water before cooking. Spinach and kales also showed significant reductions with the tested methods.
The report also revealed that 78% of the samples tested had detectable pesticides, with a third surpassing EU Maximum Residue Limits (MRLs). The pesticides detected above EU MRLs included fungicides, insecticides, an herbicide, and a miticide, highlighting the diverse pesticide products used in vegetable farming. Tomatoes carried the highest burden, accounting for two-thirds of the non-compliant samples, while onions were relatively clear.
KOAN is advocating for routine pesticide surveillance to provide scientific evidence for evaluating compliance with pesticide regulations, assessing consumer exposure, and informing national food safety policies. The report insists that although the study samples showed pesticide residue below regulatory limits, excessive or repeated dietary exposure to certain pesticides has been associated with adverse health outcomes.
Dr. Harun Warui, RTFI Programme Coordinator, emphasizes the need for a comprehensive approach to address the challenge of harmful pesticides, advocating for less hazardous pest control practices. Dr. Johnson Nduhiu Gitahi from the University of Nairobi highlights the importance of ensuring safe food from farm to table, stressing that simple household practices can significantly reduce pesticide residues.
In a broader context, the East Africa Pesticide Network urges stronger regulatory actions and regional collaboration to manage pesticide use and promote safer agricultural practices. They emphasize the importance of adhering to international agreements and adopting sustainable pest management alternatives to safeguard public health and the environment.
