Why are some strawberries more exposed to pesticides?
Not all strawberries present the same level of risk. In reality, it all depends on the production method and the country of origin. In some regions of Europe, intensive farming still relies heavily on the massive use of pesticides to increase yields.
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In these areas, crops are cultivated across thousands of hectares. They are often protected by greenhouses or plastic sheeting, which promotes humidity and disease. As a result, chemical treatments are used more frequently throughout the production cycle.
Furthermore, economic pressure plays a key role. To meet the constant demand from supermarkets, producers are incentivized to deliver visually perfect strawberries, even if it means using more pesticides. Thus, appearance becomes the priority, sometimes at the expense of food safety.
Spanish strawberries: why they pose a real problem
Strawberries imported from Spain are at the heart of this system. This country is one of the largest producers in Europe. However, several investigations have highlighted certain agricultural areas, particularly in the south, for their intensive use of pesticides.
In these regions, analyses have revealed the presence of substances that are either banned or strictly regulated at the European level. Some are known for their negative effects on human health and biodiversity. Despite this, these strawberries continue to be exported on a massive scale.
Furthermore, the environmental consequences are significant. Intensive farming practices associated with Spanish strawberries lead to overexploitation of water, soil pollution, and the depletion of local wildlife. Thus, the problem extends far beyond what's on our plates.
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