CAPRIC ACID BLENDED INTO FOODSTUFF FOR CONTROL OF AN INSECT PEST, TRIBOLIUM CONFUSUM (COLEOPTERA: TENEBRIONIDAE)

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Abstract
Capric acid added to a food – whole wheat flour and dried brewers’ yeast – to constitute 2.5% or more of the foodstuff killed all Tribolium confusum Jacquelin du Val within 8 weeks. Lesser amounts of capric acid resulted in different degrees of mortality. By the end of 4 weeks similar results were inevitable when varied levels of capric acid were added to two representative dehydrated foods, tapioca pudding and macaroni and cheese. This uncustomary use of a long-recognized insecticidal fatty acid has some merit: for immixed with foodstuff it can control insect pests, and yet it, as a natural constituent of milk etc., is no stranger to metabolic systems of higher animals, so probably is not too hazardous to humans.