Growers defend chemicals use.

Written by Changing Habits

March 26, 2010

I find this comment supporting the use of endosulfan and carbendazim by Growcorn and Australian Macadamia Growers an absolute insult to our intelligence. They say that producers operate within government guidelines and respect the regulatory framework for chemicals.  Endosulfan has been banned in more then 60 countries and a report October 2008 showed both chemicals to be linked to birth and reproductive defects, liver toxicity and cancer.   If you go to the government website, the fact sheets on endosulfan is 2001.  Time to update government authority and for Growcorn and AMG to wake up and take some responsibility.


Cyndi O’Meara


Horticulture organisation Growcom and the Australian Macadamia Society (AMS) have jointly refuted allegations of harm caused by farming chemicals in Channel 9’s 60 Minutes program on Sunday night.


The program referred to claims by a Queensland fish farmer that chemical drift from a macadamia farm had killed and deformed fish.


“The allegations are not new and have been investigated by a multi disciplined task force over the past twelve months,” said the joint statement. “The AMS and Growcom have cooperated fully with the investigation and will consider any finding and recommendations when they become available.”

The statement insisted that fresh produce grown in Australia is safe to eat. “Producers operate within government guidelines and respect the regulatory framework for chemicals,” it added.


“If and when there are changes to the regulatory framework, industry will immediately abide by those changes.

“There has been a significant investment by industry to limit offsite impacts from farming. Last year there was a review of all crop protection chemicals used in the macadamia industry and there has already been a significant increase in the use of Integrated Pest Management (IPM) and non chemical controls over the past five years.

“The AMS and its members will continue to work towards reducing the use of chemicals.”


Source: OnFood March 23 2010,

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