Experts caution pesticide vendors about selling and storing glyphosate, a herbicide known for its cancer-causing potential. Glyphosate is commonly utilized to eliminate specific weeds and grasses in agriculture, forestry, and landscaping. Operating by hindering the EPSP synthase enzyme vital for amino acid synthesis, glyphosate disrupts protein production in plants, causing their demise. Recognized for broad-spectrum action, it efficiently controls various plants above water level. Glyphosate’s systemic nature allows absorption through leaves and transportation within plants, including roots, ensuring comprehensive control. Although microbes degrade glyphosate in soil and water, its persistence raises concerns about residual presence in food items.
Prelims pointer
- Glyphosate: Glyphosate is a widely used herbicide employed to eradicate certain plants. Its exposure has been linked to cancer, leading to warnings against its sale and storage.
- EPSP Synthase: EPSP synthase is an enzyme essential for the production of specific amino acids in plants. Glyphosate’s action in inhibiting this enzyme disrupts protein synthesis, eventually causing plant death.
- Broad-Spectrum Herbicide: Glyphosate is a broad-spectrum herbicide, effective against a wide array of plants such as grasses, broadleaf plants, and woody plants. It targets plants growing above water and is not suitable for submerged plants or regrowth from seeds.
- Systemic Herbicide: Being systemic, glyphosate is absorbed by plant leaves and distributed throughout the plant’s vascular system. This enables control of both above-ground and below-ground plant parts, including roots.
- Residue Concerns: Glyphosate degradation in soil and water is facilitated by microbes, but its persistence in plants raises concerns about residues in food products. The compound’s slow degradation process may contribute to its presence in consumables.
