Government laboratory tests have revealed dangerously high levels of pesticide residues in vegetables sold in the Kathmandu Valley, posing serious health risks to consumers. 

The recent result of an analysis conducted by the Rapid Bioassay of Pesticide Residue (RBPR) Unit found that yardlong beans, particularly those sourced from Chitwan, contained 92.45% organophosphate pesticide above safe limits. Over 32 kilograms of contaminated beans were destroyed after being declared unfit for consumption. 

The report also highlights that most vegetables sold at the Kalimati Fruits and Vegetable Market, one of the largest wholesale markets in the country, are cultivated using organophosphate pesticides instead of the relatively safer carbamate, raising significant concerns about food safety and public health.

According to the reports, the emergence of new insects due to climate change has led farmers to apply pesticides on a larger scale, contributing to an alarming rise in pesticide imports. Carbamate and organophosphate pesticides are highly damaging to human health and the environment, as they are neurotoxic, which means they harm the nervous system. Farmers use pesticides to protect crops from insects, weeds, fungi, and other pests. 

 

Recent lab tests have detected high pesticide use in seasonal vegetables such as green leafy, broccoli, tomatoes, and cauliflower. 

 

To reduce pesticide residues, officials advise consumers to soak vegetables in salt or vinegar for 30 minutes before cooking and to refrigerate them for 12–14 hours prior to consumption.