This paper presents the results of testing the efficacy of microencapsulated repellents isolated from P. punctulata leaves, and the Daphne repellents. The active compound of Daphne is a mixture of more than twenty natural and synthetic volatile compounds, contributing to smell- and taste-based repellent effects against deer. P. punctulata, a plant species from Eastern Africa, is known to be avoided by browsing herbivores, even during severe drought. Its extract, obtained by ethyl acetate extraction of a resinous surface leaf exudate, was tested as a taste-based repellent. A modified in situ polymerization method of aminoaldehyde resins with styrene-maleic acid anhydride modifier was used for the microencapsulation. The product was mixed with polyvinyl alcohol and acrylate binders into a suspension formulation. The efficacy of the repellent on roe deer (Capreolus capreolus) in winter was tested with baits, containing one-year-old apple branches, on agricultural surfaces sown with wheat. The damage caused by browsing was evaluated at different time intervals. The results of testing showed a prolonged activity and improved efficacy of microencapsulated repellent formulations in comparison with the standard non-encapsulated Daphne repellent. P. punctulata leaf exudate exhibited stronger repelling effect than Daphne essential oils.