Biological Control of Insect Pest

Abstract

Among all the crops, the total loss due to the pests varied for each crop likely for wheat 50%, cotton 80%, maize 31%, rice 37%, potatoes 40%, and soybean 26%. Environmental stewardship and food security are the most important factors that involved in agriculture. In many cases by the misuse of insecticide led to population resurgence, pesticide residues, and pest resistance. The microorganisms like virus, fungus, protozoan or bacterium are the active ingredient in this type of pesticides. Safety of food alludes to the conditions and practices that save the quality of food to anticipate tainting and food borne sicknesses. Natural enemies and botanicals play a vital role to control pests with different mechanisms. Microbial, for example, microscopic organisms, growths, and infections are the major biopesticides being concentrated generally to create contrasting options to chemicals. The number and development rate of biopesticides demonstrate an expanding promoting pattern in recent decades. Biopesticides are host particular and biodegradable bringing about slightest persis-tency of leftover poisonous quality. Biopesticides make key commitments to IPM and can enormously lessen ordinary pesticides. Nowadays, the globe is working on protein-based biopesticide, and it is very effective method to control the insect pest.