TITLE: The Effectiveness of Home-Made Insecticides Derived from Three

Tropical Plant leaf extract name: Hyssop; Neem and Chili pepper (include the
scientific names for each plant!)

STUDENT NAME:

SCHOOL NAME: Bishop Anstey High School East

LOCATION: Bishop Anstey High School East,

#1 College Avenue,

Trinidad and Tobago

SCHOOL NUMBER: 160195

STUDENT REGISTRATION NUMBER: 160195

YEAR OF EXAMINATION:

TEACHER: Mr. Williams

START DATE:

END DATE:
 Table of Contents
1.0 Introduction...........................................................................................................................................3
1.1Literature Review...............................................................................................................................3
1.2 Aim....................................................................................................................................................4
1.3 Objective...........................................................................................................................................4
1.4 Problem Statement.............................................................................................................................4
1.4 Hypothesis.........................................................................................................................................4
2.0 Methodology.........................................................................................................................................5
2.1 Experimental Design.........................................................................................................................5
2.2 Treatments.........................................................................................................................................5
2.3 List of materials and equipment.........................................................................................................7
2.4 Data Collection..................................................................................................................................8
2.5 Data Analysis....................................................................................................................................8
3.0 Schedule of activities and description of activities................................................................................9
4.0 Results.................................................................................................................................................13
5.0 Discussion...........................................................................................................................................18
5.1 Conclusion...........................................................................................................................................19
6.0 Cost Analysis.......................................................................................................................................20
6.1 List of Activities..............................................................................................................................20
6.2 Projected Budget.............................................................................................................................20
6.3 Actual Budget..................................................................................................................................22
6.4 Results.................................................................................................................................................23
7.0 Conclusion...........................................................................................................................................24
7.1 Recommendation.................................................................................................................................25
8.0 References...........................................................................................................................................26
 1.0 Introduction
1.1Literature Review
Organic pesticides are made from naturally occurring ingredients compared to non-organic
pesticides which are made synthetically, they are often used in vegetable gardening and even
flowering gardens. Organic pesticides are available in various forms such as insecticidal soap,
minerals, powdered bacteria like Bacillus thuringiensis, they contain chemicals derived from the
plants. These items can be bought in a local agricultural shop or it can be made at home which is
what would be done for treating our Pak Choi crops for the purpose of this SBA.

Synthetic pesticides are one of the most commonly used methods of controlling insects and
is heavily depended on by farmers to control insects on crops. Even though the use of synthetic
pesticides assists farmers in protecting their crops from insects it creates issues such as
environmental contamination, residues in food and plants (damaging the health of human and
animals) and pest resistance due to repeated use of the same class of pesticides. With all these
issues, organic insecticides are considered a better alternative.

During evolution plants have created a defense system against most insects, making them
the best source for insect pest control. Extracts from certain plant families, particularly
Asteraceae, Annonacae and Maliaceae are viewed as exceptionally promising sources of plant-
based insecticides. For the purpose of this SBA plant extracts from neem, hyssop and cayenne
will be used to examine its effectiveness as an organic pesticide on the Pak Choi crop. These leaf
extracts will be used to control pests typically known to attack pakchoi, like Leafminers
Liriomyzasp, Budworm Hellulaphidealis and Diamond back moth Plutellaxylostella known to
create many tiny ‘windows’ and shot holes all over the leaves.

Neem (Azadirachta indica) is a tree native to Burna of India. The tree was introduced to
parts of South Africa and the Caribbean. The fast-growing tree is used in medicine, cosmetics
and in organic farming. Oil is extracted from the seed’s kernels (which contains 50% of the oil),
leaves and stems of the Neem tree to obtain the insecticide to control insects on crops. The main
component responsible for the toxic effects on insects is known as Azadirachtin which is a
chemical compound in Limoiod group found in the neem seed. The neem oil helps in controlling
insects that gather on leaves and stems like aphids and whiteflies.

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 Cayenne pepper is used in pesticide sprays to control insects from attacking crops. The type
of chili peppers was originally grown in French Guiana, but spread and is largely grown in
Mexico, East Africa, India and in most tropical regions. It is used mostly to flavor dishes but is
also used as an ingredient in insecticides. Cayenne pepper is used as a method of controlling
pests because of the capsaicin compound which it contains and gives it its hot taste is considered
distasteful to insects (Guides, Heidi 2018). Insects affected by the repellant include aphid, lace
bugs, cabbage maggots and spider mites. For flying insects, the cayenne pepper spray is best
recommended, however the powder is recommended for crawling pests.

Hyssop is a plant that has been used in ancient times as an insecticide on crops it has also
been used as a fragrance in soap and perfumes. It is a native of southern Europe and temperate
zones in Asia. The plant belongs to the mint family. According to Dr. Sarah States the hyssop
plant attracts high numbers of pests and may not be a suitable plant for organic pest control
(States, Sarah 2016).

1.2 Aim
To investigate the effectiveness of homemade pesticides made from neem, hyssop and
cayenne/chili pepper.

1.3 Objective
To determine the effect of organic pesticides from neem, cayenne pepper and hyssop leaf extract
on insect’s mortality.

1.4 Problem Statement

To obtain maximum crop production, management of insect pest is of critical importance. The
pesticide used should not contain harmful chemicals that could potentially damage organisms
other than the specific pest targeted. Growing crops in our school garden often result in severe
damage to the crop, making them unattractive for marketing. It is therefore important to find a
solution to chemical pest control that would result in quantity produce and limited damage to the
environment.

1.4 Hypothesis
The Neem pesticide spray would be the most effective on the insect’s mortality.

2
 2.0 Methodology
2.1 Experimental Design
Study site; The trial was carried out at the Bishop Anstey Trinity College East garden, Bishop
Anstey and Trinity College Avenue Trinity, Trinidad and Tobago, on February 8th, 2021.
The experiment was conducted in a completely randomize block design replicated 3 times using
neem, chili pepper and hyssop leaf extract insecticide. Spraying was done every two days using a
high volume, low pressure 3-liter sprayer. Plants were observed for insect damage or death of
insect before every spraying cycle.

2.2 Treatments
A total of 3 treatments comprising the 3 organic pesticide sprays neem, cayenne pepper and
hyssop leaf: the control was no spraying.

Preparation of the neem spray treatment

The ingredients used for the preparation of the neem spray were:

1 garlic bulb

1 medium onion

1-pound neem leaves

1000ml water

1 tablespoon dish washing liquid.

The spray was prepared by the Neem leaves being stripped from stem and finely chopped. Onion
and garlic were sliced and diced to a mince. All chopped ingredients were added together in a
blender. Water was added to the blender and blended until all ingredients became pureed. This
mixture was strained and allowed to stand for one hour before adding soap, then the spray was
ready to use.

Preparation of cayenne pepper spray treatment

The ingredients used to prepare the cayenne pepper spray were:

1 garlic bulb

3
1 medium onion

1-pound cayenne pepper leaves

1000ml water

1 tablespoon dish washing liquid

The spray was prepared by the cayenne pepper leaves being stripped from stem and finely
chopped. Onion and garlic were sliced and diced to a mince. All chopped ingredients were added
together in a blender. Water was added to the blender and blended until all ingredients became
pureed. This mixture was strained and allowed to stand for one hour before adding soap, then
the spray was ready to use.

Preparation of Hyssop spray treatment

The ingredients used to prepare the Hyssop spray were:

1 garlic bulb

1 medium onion

1-pound hyssop leaves

1000ml water

1 tablespoon dish washing liquid

The spray was prepared by the hyssop leaves being stripped from stem and chopped finely.
Onion and garlic were sliced and diced to a mince. All chopped ingredients were added together
in a blender. Water was added to the blender and blended until all ingredients became pureed.
This mixture was strained and allowed to stand for one hour before adding soap, then the spray
was ready to use.

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Infestation score before spraying:

Score Infestation
1 Low infestation- growing point of the plant has
few insects
2 Mild infestation- few leaves infested
3 High infestation- half of the leaf on the plant
are infested
4 Very high infestation- most of the leaves
infested
5 Severe infestation- leaves are curly and plant is
stunned

2.3 List of materials and equipment

The following materials, tools and equipment’s were utilized during the course of the
experiment: Shovel, Fork, Rake, Hoe, Garden Hose, Knife, Trowel, Knapsack sprayer, Blender,
Ruler, PVC (cut into 12 pieces), Onion, Garlic, Dishwashing liquid, Measuring utensils- cups
and spoons, Fertilizers; NPK 20:20:20, 12:24:12, 20:10:10

2.4 Data Collection

Number of plants showing pest damage (bites, piercing, shriveled leaves) and dead insects on

plants or under the leaves was recorded every two days before spraying.

2.5 Data Analysis

The data was statistically analyzed with standard procedures of analysis, using Microsoft.

5
 3.0 Schedule of activities and description of activities
Date Activity

O8/02/2021 to 12/02/2021 Land Preparation

18/02/2021 Pak Choi seedlings were

transplanted and watered by
irrigation
18/02/2021 Fertilizer application

Daily Pak Choi plants were watered daily

by Irrigation
24/02/2021 Making of pesticide

25/02/2021(done every 2 days Weeding, seedlings were watered

thereafter) and the first application of
insecticides was done
18/03/2021 Pak Choi was harvested and final
data was collected

6
DESCRIPTION OF ACTIVITIES

Tillage: Tillage of the area chosen for planting of Pak choi crop was performed through primary Ttillage
using a garden fork. The area was ploughed by inserting the fork into the soil at a depth of 15cm, the spit
of dirt dug out was then lifted and inverted. This process was repeated on the entire plot of land.
Secondary tillage was then performed to acquire a medium to fine tilth. This was done by using a hoe to
break up the large clumps from primary tillage.

Figure 1:Performing primary tillage

Bed preparation: 5 rows of Pak choi were to be planted thus 5 beds were created.

Drain formation: Two stakes were hammered between the ends of the established bed. Rope
was used to make an outline of the drain approximately 30cm in width. Using a garden fork and
spade the dirt was removed from the outlined area to form the drain, between all beds.

7
Transplanting: Holes approximately 1 inch deep were dug on the beds approximately 25cm
apart from each other within rows and 40cm between rows. Pak choi seedlings were carefully
taken from their crates and placed into the prepared holes. Using both hands, surrounding soil
was firmly packed around the plant to ensure it stayed upright. Plants were then watered to
prevent wilting.

Figure 2: Transplanting seedlings

Fertilizer application: Fertilizers was placed 2-3 inches away from the seedlings on the
surrounding soil.

Irrigation: Pipes were opened daily to allow for plants to be watered by the sprinklers.

Making of pesticide: Pesticide was made by first preparing and chopping all ingredients.
Ingredients were blended, then put to strain and left for an hour after which the spray was ready
to be used.

8
Figure 3: Preparing ingredients

9
Application of pesticide: Beds were sprayed every two days using a knapsack sprayer. Each
row was sprayed with the respective insecticide (neem, chilli pepper and hyssop).

Harvesting: The Pak choi was harvested by cutting the entire head from the soil. Pak choi was
placed in plastic bags and kept refrigerated.

Figure 4: Harvesting crop

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 4.0 Results
Table 1: Table showing data collected from treatment groups over a three-week period

Chili Pepper % Neem % Hyssop % Control %

Day 2 93 84 85 82
Day 4 85 79 72 85
Day 8 80 82 82 90
Day 10 72 74 67 85
Day 12 73 74 67 85

Plant Damage Percentage

100
90 93
90
80 84 85 82 85 85 85 85
79 80 82 82
70 72 72 74 73 74
67 67 Chili Pepper %
60
Percentage

Neem %
50 Hyssop %
40 Control %
30
20
10
0
Day 2 Day 4 Day 8 Day 10 Day 12
Day of record

Figure 1: Bar graph showing comparative damage percentage for each insecticide

The bar graph in Figure 1 shows the damage percentage for the experiments done with the Chili
Pepper, Hyssop and Neem insecticides. It can be seen that on day 2 the damage percentage was
the highest on the row experimented with the chili pepper insecticide compared to control. The
graph suggests hyssop caused the least plant damage by day 4 compared to chili pepper and
control which decreased and increased in damage on day 2 respectively. An analysis of the graph

11
illustrates that on day 8 Control caused the most damage on the Pak Choi crop, while rows
experimented with the other mentioned insecticides showed similar percentages of damage. The
bar graph reveals that damage remained stable from day 10 to 12 in all crops experimented, with
the exception of the chili pepper spray where damage increased slightly by 1% on the final day.
Hyssop proves to be the most effective because According to the graph hyssop shows the least
amount of damage caused to the crop as it can be seen that hyssop’s damage is less on the final
day(day 12) in comparison to the other experimented insecticides.

Damge Percentage for Hyssop Insecticide

90
80 85
82
70 72
60 67 67
Percentage

50
Hyssop %
40
30
20
10
0
Day 2 Day 4 Day 8 Day 10 Day 12
Date of record

Figure 2: Damage percentage for Hyssop insecticide

The bar graph in figure 2 shows the percentage of damage on the row of the plant experimented
with the hyssop insecticide. It shows that damage decreased from 85% on day 2 to 72% on day 4.
Damage increased significantly to 82% on day 8 and then drastically decreased by 15% on day
10 to 67%. Damage remained constant at 67% to the end of the experiment on day 12.

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 Damage of Percentage for Neem Insecticide
86
84
84
82
82
80
Percentage

78 79
Neem%
76
74
74 74
72
70
68
Day 2 Day 4 Day 8 Day 10 Day 12
Day of record

Figure 3: Damage percentage for Neem Insecticide

The bar graph above illustrates the damage percentage on the row of Pak Choi using the Neem
insecticide spray. It is observed that there was a minor decrease in damage percentage from 84%
on day 2 to 79% on day 4.The damage percentage slightly increased by day 8 to 82% and
declined drastically on day 10 to 74% where it maintained this level of damage till day 12.

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 Damge Percentage of Chili Pepper Insecticide
100
90 93
80 85
80
70 72 73
60
Percentage

50 Chili Pepper %
40
30
20
10
0
Day 2 Day 4 Day 8 Day 10 Day 12
Date of record

Figure 4: Damage percentage for chili pepper insecticide

Figure 4 demonstrates a steady decline in the damage of the Pak Choi crop over the course of the
experiment while using the Chili Pepper insecticide. On day 2, damage started at 92% and
gradually decreased to 80% on the 8th day, then further declined on the tenth day where damage
was recorded at a percentage of 72%. On the final day of recording data there was a minor
increase in damage by 1% resulting in a total of 73% damage on the Pak Choi crop.

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 Damage Percentage for Control
92

90
90
88

86
Percentage

Control %
84 85 85 85

82
82
80

78
Day 2 Day 4 Day 8 Day 10 Day 12
Day of record

Figure 5: Damage Percentage for Control

Figure 5(Bar graph) displays the damage percentage for the experiment where control was
applied. It can be seen that damage gradually increased from day 2 at 82% to 85% on day 4 then
to its peak on day 8 recording 90% damage. By day 10, damage dropped by 5% and returned to
its previous percentage of damage. On day 12, damage remained at 85% as recorded on day 10.

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 5.0 Discussion
Three organic insecticides were applied to the Pak Choi crop to observe its effectiveness in
dealing with pests. Damage on the control crop remained substantially high throughout the
period of the experiment. Control recorded the highest damage percentage on the final day
suggesting that the crop required a pesticide to produce a productive yield. This assumption is
supported as damage was significantly lower in rows where the organic insecticide was applied
to the Pak Choi.

From the initial start of the experiment to the end, damage steadily reduced in the row of the Pak
Choi Crop where the Chili pepper spray was applied. These findings indicate that chili pepper
spray is an effective organic insecticide for reducing pest damage. Results received are in
agreement to a study by Gudeva et al (2013) entitled “Content of Capscaicin extracted from hot
pepper (Capsicum annum ssp. Microcarpum L.)” which proved the capsaicin found in chili
pepper to be an effective biopesticide.

The neem insecticide spray was also successful in controlling pests, as damage was reduced from
84% to 74% by the end of the experiment. Its successfulness is illustrated when compared to the
untreated control which recorded a damage percentage of 85% on the last day of data collection.
The results obtained are similar to findings of a 2008 study by Mikami, A. and Ventura, M.
which observed lower consumption rates in insects on leaves treated with neem oil compared to
leaves that were left untreated.

Overall, the Hyssop insecticide spray exhibited the best results among the three insecticides used
in the experiment. Among all three insecticides, hyssop recorded the least amount of damage on
the final day of experimentation. Damage was recorded being at only 67% on day 12 while the
control damage percentage soared above at 85%. These results contrast to the findings done in a
study by the University of Belgrade, Technical Faculty in Bor (Serbia) which documented
hyssop as portraying “poor insecticidal activity.”

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 5.1 Conclusion
Based on the findings of the SBA it can be concluded that all three plant extracts, hyssop, chili
pepper and neem proved to be effective organic insecticides for the Pak Choi crop. However, the
hyssop insecticide spray was found to be the most effective in controlling plant damage caused
by insect pests.

MISSING FOR THE INVESTIGATIVE SECTION:

RECOMMENDATION

LIMITATION

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 6.0 Cost Analysis

6.1 List of Activities

Magic bullet mini blender, Hamilton beach multi-function blender, onion, garlic, Styrofoam
cups, plastic spoons, strainer, spraying can, neem leaves, hyssop leaves, chili pepper, water,
measuring cylinder, knife, cutlass, hoe, garden fork, liquid soap, fertilizer bottles, fertilizer,
seedlings, ceramic mortar and pestle set.

6.2 Projected Budget

The following shows the estimated expenditure for production of Pak Choi

Estimated Cost of Pak Choi

UNIT
EXPENSES ITEM UNIT QUANITY AMOUNT
PRICE
PLANTING
Pak Choi seedlings 1 crate $60.00 1 $60.00
FERTILIZER
N.P.K 20:10:10 5lbs $70.00 1 $70.00
SOIL
Organic manure per bag $30.00 4 $120.00
INSECTICIDE
Onion $1.00 4 $4.00
Garlic $1.00 4 $4.00
Dishwashing Liquid 725ml $13.95 1 $13.95
Kitchen Knife
Magic Bullet
Chili/Cayenne Pepper 20g $4.50 1 $4.50
LAND PREPARATION
Shovel $160.00 1 $160.00
Hoe $120.00 1 $120.00
Cutlass $80.00 1 $80.00
Fork $280.00 1 $280.00
PVC 20ft $20.00 1 $20.00

TOTAL VARIABLE EXPENSE $936.45

FIXED EXPENCES
Land Tax $300.00

18
IRRIGATION
2000
1 $2,000.00
Water Tank gallon $2,000.00
Water Pump $1,100.00 $1,100.00
Irrigation lines(PVC) and Sprinklers $220.00 $220.00

TOTAL FIXED EXPENSE $3,620.00

TOTAL EXPENSES $4,556.45

GROSS INCOME/PROJECTED per head $9.00 528 $4,752.00
GROSS MARGIN $3,815.55
PROFIT $195.55

19
6.3 Actual Budget
Actual Budget for Pak Choi production
Income= no. of plants x unit cost= 170* $8.00 $1,360.00
ITEM QUANTITY PRICE AMOUNT
VARIABLE EXPENSES
Seedlings 3 trays $ 55.00 $ 165.00
$
Fertilizer 25lbs $ 60.00 60.00
Soil Treatment: - $ - $ -
$
Rizolex 1 pack $ 45.00 45.00
$
Banort 1 pack $ 45.00 45.00
$
Food Grade Bags 3 pack $ 11.50 34.50
Spray Can 3 $ 120.00 $ 360.00
Magic Bullet Mini Blender 1 $ 799.00 $ 799.00
Irrigation House 3 rolls $ 150.00 $ 450.00
TOTAL VARIABLE COST $ 1,958.00

FIXED EXPENSES
Land 1/2 acre $ - $ -
Property Tax - $ - $ -
Drepreciation - $ - $ -
Transportation - $ - $ -
TOTAL FIXED COST $ -
TOTAL EXPENDITURE $ 1,958.50
GROSS MARGIN $-598.00
LOSS $598.00

20
 6.4 Results
On analysis of the projected budget and actual budget several observations were made. The
projected income for production of the Pak Choi was projected to be $4,752.00 with a yield
quantity of 528 at a price of $9.00 per head. However, the actual budget revealed the total
income to be lower at $1,360 with each head being sold a dollar less at a cost of $8.00. This less
than expected income is because the actual yield quantity (170) was far less than the projected
and was also sold at a cheaper price.

The actual total expenditure for production of the Pak Choi ended up being less than the
projected expenditure for the project. It was projected that the total expenditure was to be
$4,556.45 but it was actually $1958.00. This is because in the projected budget items required
for land preparation such as cutlass, fork, shovel etc were accounted for along with irrigation
supplies. In the projected income fixed expenses accounted for $3,620.00 of the budget including
irrigation and land tax. However, there were no fixed expenses in the actual budget resulting in a
lower expenditure rate.

A profit was expected for this project however a profit was not made. A profit of $195.55 was
projected to be made on the project but unfortunately, we suffered a $598.00 loss instead. There
was a shortfall due to expenses exceeding the income received.

21
 7.0 Conclusion
The project revealed production of the Pak Choi crop to be an unprofitable venture. The growing
of Pak choi with organic pesticides resulted in a five-hundred- and ninety-five-dollar loss.
However, profits may have been attainable if expenditure costs were kept lower.

22
 7.1 Recommendation
Upon completion of the project the following recommendations are made:

 Expenditure cost should be kept low to avoid a loss from incurring

 More Pak Choi seedlings should be planted to receive profits and a greater yield quantity
 Research should be done to examine the market so that Pak Choi heads can possibly be
sold at higher prices
 Organic pesticides are recommended to be used to reduce pest damage on crops rather
than chemical pesticides. In particular, a homemade hyssop insecticide spray is
recommended for best results.

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 8.0 References
States, S. (2021). #bioPGH Blog: Blue Giant Hyssop [Blog]. Retrieved 12 October 2020, from
https://www.phipps.conservatory.org/blog/detail/biopgh-blog-blue-giant-hyssop.
Grover, H. (2018). Homemade Chili Powder Sprays as Insecticide. SFGate. Retrieved 12
October 2020, from https://homeguides.sfgate.com/homemade-chili-powder-sprays-
insecticide-86195.html.
Mezei, M., Popovic, A., Petrovic, M., Stojanovic, T., Petrovic, A., & Bursic, V.
(2018). Biological activity of essential oils on the Tribolium confusum (Coleoptera,
Tenebrionidae) adults [PDF] (p. 400). University of Belgrade, Technical Faculty in Bor.
Retrieved 27 March 2021, from
https://www.researchgate.net/publication/326415953_Biological_activity_of_essential_oi
ls_on_the_Tribolium_confusum_Coleoptera_Tenebrionidae_adults.
Mikami, A. & Ventura, M. (2008) Repellent, antifeedant and insecticidal effects of neem oil on
Microtheca punctigera. (2008), 51(6), 1121-1126.
https://doi.org/http://dx.doi.org/10.1590/S1516-89132008000600006
Gudeva, L., Mitrev, S., Maksimova, V., & Spasov, D. (2013). Content of capsaicin extracted
from hot pepper (Capsicum annuum ssp. microcarpum L.) and its use as an
ecopesticide. Hemijska Industrija, 67(4). https://doi.org/10.2298/HEMIND120921110K
Ministry of Agriculture, Land and Fisheries. (2009). How to Grow Pak-Choi. Trinidad and
Tobago: Extension Training and Information Services Division.

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