Lowering the humidity in stored grains and food products is classified as a cultural control method because it involves altering agricultural practices and conditions to manage pests. Cultural control relates specifically to practices that enhance the environment in which crops and stored products exist, making them less susceptible to pest damage.
By reducing humidity, the growth of mold, which is a type of pest in this context, is inhibited. This prevention strategy relies on managing the physical environment rather than introducing biological agents or applying chemical pesticides. It aligns seamlessly with the principles of cultural control, which emphasize modifying practices and conditions—like moisture levels—to minimize pest infestation and damage.
This method differs from biological control, which would involve the use of natural predators or pathogens to control pests. Mechanical control would entail physical barriers or devices to eliminate pests, while environmental control could imply broader changes to the ecosystem or habitat but is less focused on specific agronomic practices like humidity reduction.