I. Introduction

A. Background of the studyInsecticides or ovicides are widely used

before and after these years to kill or destroy different insects However; some of these ovicides/insecticides being sold in the market have very strong ingredients that pose danger to our environment as well as to us, persons. Moreover, these insecticides sold in the market are expensive. Cacao leaves can kill insects because of a toxic chemical they contain. This toxic chemical is called tannin and it is very poisonous to insects.

B. Statement of the ProblemThis study is made to find out the

effectivity of cacao as an insect repellent. It also aims to answer these questions:

a. Is there a significant difference between Cacao insect repellent from the commercial insect repellants?

b. How long does it take to process this insect repellent?

c. How long will its effectivity lasts in getting rid of insects?

C. Significance of the Study It is known that “prevention is better than

cure”. With the growing number of different mosquito- inflicted diseases today, the necessity of looking for insecticides that are definitely effective in killing mosquito rises. Cacao leaves, being a locally available product can be used as a raw material to be utilized in making concoction that prevents the growth of mosquito population. Moreover, this Cacao leaves insecticide is specifically effective in eradicating mosquitoes but unharmful to our environment and other animals like our pets at home.

D. Scope and Limitation: For best effectively, use young cacao

leaves. It is recommended to use this kind so it can produce more extract.

II. Methodology A. Materials / Equipment:

GarlicCacao leaves StoveStrainerFunnelStock Pot Sprayer

B. Procedure1. Prepare the cacao leaves for boiling2. Heat the water then put the cacao leaves.3. Wait until 5 mins to boil.4. Take out the cacao leaves from the boiling

water and throw it away.5. Crush the garlic.6. Put the Distilled garlic into the boiling

water. Wait until 2 mins.7. Get a strainer to separate the garlic from

the water and throw it away. 5. Wait for the hot solution to cool off then place it in the sprayer and now you’re ready to kill insects.

Garlic Literature 1. Botanical products excluding pyrethroids

constitute a small, but growing portion of the U.K. pesticides market. With increasing legislative pressure upon chemical pesticides such as organophosphates, interest in this sector is increasing steadily.

2. Garlic Allium sativum L. juices and extracts form the basis of several commercially available pest control products, but the performance of these products is variable, possibly due to lack of quality control upon batches of materials in the manufacturing process.

3. Some garlic products designed for use in the food industry are subjected to rigorous batch-control to ensure organoleptic consistency. We studied the insecticidal efficacy of a commercially produced food grade garlic juice using two target dipteran pests, Delia radicum (L.) and Musca domestica L.

4. Exposure of the two species to different concentrations of garlic juice revealed variability in insecticidal effect across life stages. LC50 values

recorded for D. radicum were: eggs (7-day exposure) 0.8%; larvae (24-h exposure) 26.4%; larvae (48-h exposure) 6.8%; and adults (24-h exposure) 0.4%. LC50 values recorded for M. domestica were: eggs (7-day exposure) 1.6%; larvae (24-h exposure) 10.1%; larvae (24-h exposure) 4.5%; and adults (24-h exposure) 2.2%.

5. Mortality rates caused by the garlic juice were comparable with those obtained with the organophosphate pesticide Birlane®, indicating parity of effect at various concentrations depending on life stage.

6. We conclude that this product may provide an effective, naturally-derived insecticide for use in agricultural systems against dipteran pests.

Cacao Leaves Literature

Cacao leaves and beans have been traditionally used by natives in South America, such as the Mayas, Olmecs and Aztecs, for its medicinal properties. Cacao is an Amazon rainforest tree with a history of providing traditional medicines used in South - and Central America. The medicinal preparations are derived from the leaves and seeds (cacao beans) of the fruit. Depending on the processing, cacao and its derivative products (chocolate, cacao butter) contain flavonols and procyanidins (flavonoids). The flavonols and the procyanidins possess biological activities relevant to oxidant defenses, vascular health, tumor suppression, and immune function. The seeds possess excellent emollient properties. Theobroma cacao Theobromine, the alkaloid contained in the beans, resembles caffeine in its action, but its effect on the central nervous system (CNS) is less powerful. It is also employed in high blood pressure (hypertension) as it dilates the blood-vessels, due to the flavonoids (antioxidants). Cacao is a stimulating mood enhancer (natural aphrodisiac) and works against depression.

Dark chocolate reduces platelet activation; this antiplatelet activity explains the important role in patients with coronary artery disease. Tropilab uses the herbal tincture of the raw cacao beans and the leaves as an herbal dietary supplement.