The History of Roundup

Developed in 1974, Roundup® brand herbicides continue to be a perfect fit with the vision of sustainable agriculture and environmental protection. In fact, their use on Roundup Ready® crops has allowed farmers to conserve fuel, reduce tillage and decrease the overall amount of herbicides used.

Herbicides are key products used in conservation tillage (or no-till) farming, which leaves the soil undisturbed between cropping seasons – therefore being a major force in reducing soil lost to wind and water erosion.

What Are Roundup Brand Herbicides?

Roundup brand herbicides are non-selective herbicide mixtures of glyphosate, water and a patented surfactant system. They are used in agricultural, industrial and consumer markets.

Roundup products are continually tested and reviewed by regulatory bodies around the world.

How Do Roundup Brand Herbicides Work?

Roundup brand herbicides are effective when they come into contact with the green, growing parts of plants. When a Roundup brand herbicide is sprayed on plant foliage, it is absorbed and then translocated throughout the plant’s tissues.

Once inside the plant, the herbicide inhibits the activity of an enzyme called EPSP synthase, which in turn prevents the plant from manufacturing certain amino acids essential for plant growth and life.

After treatment, the plant gradually wilts and turns yellow. Then, as the plant tissue deteriorates, it turns brown. At the same time, the plant’s underground roots and rhizomes decompose. Ultimately, the entire plant dies, is incapable of regrowth and enriches the soil as it decomposes.