Winter control: what not to put off until spring
A winter pause in control leads to twice the pest population by April.
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All publications
Prevention costs less than control. But how much less?
The difference is not a fixed multiple; it depends on how the population grows. Read →
Grain in storage: why the bait must be grain-based
With tons of feed all around, the bait has to be more appealing than the feed. Read →
Five mistakes when choosing a product
Disappointment with a product usually begins in the store. Read →
What retail chains ask about sanitation control
An audit checks whether a system is in place, not whether pests are absent. Read →
Reading the signs: what happens on site when no one is around
Droppings, gnaw marks, tracks in dust, and smell are more accurate indicators of how many pests there are and how long they have been present than a single sighting. Read →
Home remedies: which of them actually work
An honest look at popular home methods — some aren't useless, just miscast. Read →
The cockroaches returned after a month. What went wrong
A recurrence almost always means that the wrong target or area was treated, or that treatment was incomplete. Read →
Rat or mouse: why the question is far from idle
The answer determines bait placement, the number of bait points, and the timing. Read →
Treatment where there are children and pets
Most unpleasant incidents begin not with the product itself but with where it was placed. Read →
The January warehouse walkthrough
Machinery sits idle and shipments slow down — there is no better time to inspect the premises. Read →
Why bait sometimes doesn't work
Most of the time it's not the product — it's how and where it was placed. Read →
Winter doesn't shrink the rodent population
Winter doesn't reduce their numbers — it simply drives them indoors. Read →
The harvest is in storage. What comes next
Storage losses are rarely sudden — they are almost always the sum of a few overlooked details. Read →
Sanitizing your premises: what matters more this spring
The spring of 2020 forced a rethink of routine cleaning protocols — and not only in food service. Read →
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