Aphid

A round, green insect that can pierce the vegetable and stay firmly attached to it. Aphids can grip the flesh of the produce very firmly because of a proboscis (tubular mouthpart) that protrudes from the front of their bodies and is used to pierce and hook onto the flesh of the produce. Aphids are not effectively dislodged from the vegetable’s surface by water; only a soapy solution together with a strong stream of water effectively dislodges aphids from the surface of the produce. Also, aphids reproduce at astonishing rates. Presence of one aphid frequently signifies the presence of others.