[1] The 'potato taste' caused by Antestiopsis attacks is thought to be caused indirectly by bacteria entering through wounds created by the insects, leading to an increase in the concentration of isopropyl methoxy pyrazine.

[2][3] They feed on flowers, berries and growing tips, injecting a toxic saliva that often contains the spores of the Ashbya fungus, and then suck juices out.

[4] Historically, Antestiopsis has been controlled in Kenya using pyrethrum powder (and may still be used for organic production).

[5] Subsequently, the organophosphate fenthion was used to control the pest in Burundi,[2] but this is no longer permitted for important markets such as the European Union.

Laboratory experiments have found the essential oils of Thymus vulgaris, Ruta chalepensis and Chenopodium ambrosioides cause around 90% mortality in Antestiopsis.