After long yard beans, Nepal’s health watchdog has now detected dangerous levels of harmful chemicals in broccoli sold across the Kathmandu Valley. The finding has sparked serious concerns over food safety.

On Saturday, lab tests revealed that broccoli samples contained 93.91 percent concentration of organophosphate pesticide, well above the safe limit. This follows the discovery of 95.27 percent pesticide residue in long yard beans from Sarlahi, tested last Friday.

Similarly, bitter gourd samples from Chitwan, tested last Sunday, showed 75 percent pesticide residue. All three vegetables were deemed unfit for consumption and subsequently destroyed.

The Rapid Bioassay of Pesticide Residue Analysis Unit, which conducted the tests, said that pesticide residue below 35 percent is considered safe for consumption. Residue levels between 35 and 45 percent may be consumable after a waiting period, but anything above 45 percent is unsafe and must be discarded.

Most of the vegetables tested are sold at the Kalimati Fruits and Vegetable Market—the country’s largest wholesale vegetable hub, catering to the Kathmandu Valley.

Lab findings show that the majority of produce in Kalimati is cultivated using organophosphate pesticides, which are more toxic than carbamates.

Both organophosphate and carbamate pesticides are considered highly harmful. They are neurotoxic, meaning they can damage the nervous system and cause serious health problems in humans, besides also contributing to environmental degradation.

Officials say farmers have been overusing these pesticides to speed up growth and protect crops from pests. However, this practice comes at a heavy cost to consumer health. The growing reliance on chemicals is also driven by the emergence of new insects, a result of changing climate conditions, which has led to a sharp increase in pesticide imports and usage.

Shanta Karki, chief of the Central Agricultural Laboratory, attributed the high levels of chemical residue to a widespread lack of awareness among farmers.

“Pesticides should not be used on crops that are ready for harvest,” she said. “But many farmers spray just before taking their produce to market, which results in excessive residue levels. If they simply avoided pesticide use during the final harvest phase, the contamination would be drastically reduced.”

Karki also said that Nepal has banned 50 to 60 percent of pesticides under the organophosphate group, but enforcement remains weak. The easy availability of these chemicals in agro-vet stores allows their continued misuse.

Vegetable traders and farmers reportedly use pesticides before market delivery to keep produce fresh and attractive so that it fetches a higher market value. Most vegetables in Kalimati are sourced from key agricultural districts, including Kavrepalanchok, Sarlahi, Bara, Chitwan, and Dhading.

Routine testing has shown that popular seasonal vegetables—like green leafy varieties, broccoli, tomatoes, and cauliflower—frequently exceed safe pesticide limits.

In January, 600 kilograms of leafy greens were discarded from Kalimati after lab tests showed excessive pesticide contamination.

The World Health Organisation warns that pesticides can be toxic, leading to short-term and long-term health effects depending on the level and duration of exposure. Nepali officials have also noted a sharp rise in the use of hazardous pesticides, herbicides, and fertilisers in recent years.

According to lab experts, many farmers fail to observe the required waiting period after spraying chemicals, bringing vegetables directly to market with unsafe residue levels. In addition, they often exceed the recommended dosage to prevent pest damage, further compounding the health risks.

Farmers increasingly turn to chemical solutions as climate change continues to alter crop conditions, with erratic rainfall and prolonged droughts contributing to new pest outbreaks.

Experts say this trend makes it urgent to educate farmers on safe pesticide practices and to enforce stricter regulations to protect public health.