What are the classifications of pesticides according to their general use?

What forms of vegetarian foods contain least amounts of pesticides?

• I make three basic classifications of forms: 1. "Seeds" (nuts, pulses, grains, etc.,) 2. "Lures" (the ones designed to get foraging animals to eat them (like sugar / nutrition rich fruits and vegetables)) 3. "Parts" (leaves, stems, shoots / roots). Amongst these three basic forms, which ones tend to concentrate pesticides more? Where do "Farmers" tend to use pesticides more? which forms "concentrate" / "filter" pesticides / toxins?

• Answer:

  None of those three classifications is immune from potential use of pesticides. Growers will use them to avoid insect problems, no matter what crop they're growing. If the pesticide is taken up by the plant, then any part of it might contain trace amounts. If the grower uses only topical sprays -- those that stay on the surface of the plant, fruit, or seed -- then those sprays can be washed off or removed in peeling or otherwise processing the item. The question does not acknowledge, however, that every plant has its own natural battery of pesticides. These range from cyanide to phenolics to toxic amino acids. If one seeks to avoid all pesticides, it's best to not eat plants or their fruits.