Benefits for the crop

As a broad-spectrum herbicide highly effective against a variety of weeds, Glufosinate-ammonium has enabled the healthy production of more than 100 crops, including fruits and nuts, canola, soybean and cotton. This has fostered the availability of more high quality and affordable food as well as various products. Farmers also rely on GA when treating young trees as it is a contact herbicide and so can control weeds surrounding trees without harming the tree itself.

Additionally, crops such as canola, corn, cotton and soybeans with the LibertyLink trait are tolerant to Glufosinate-ammonium. Growers are therefore able to apply this herbicide in-crop for non-selective post-emergence weed control, right up to ten weeks prior to harvest, before these weeds jeopardize yield potential.

The olive oil is an integral part of the cuisine in many countries available year round, mainly as a savory addition to salads, poultry dishes and, of course, pizza. Recent research has shown that the monounsaturated fatty acid found in olives can help to decrease “bad” cholesterol in blood and blood pressure.

The olive is a species of a small tree found in much of Africa, the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula and other parts of the world. During the first five years of the olive’s life or where root growth is limited, weeds around the tree trunk compete directly with tree growth, and provide a good habitat for field mice or voles, which can girdle and kill young trees. Gophers in particular are most prevalent where broadleaf weeds, such as field bindweed and perennial clovers, predominate. Integrated weed management practices vary considerably from year to year and from orchard to orchard, depending on local conditions. However, key to maintaining healthy and high-yielding olive orchards are two tasks: relief of weed pressure and sucker control.

Glufosinate-ammonium is one of the very few products on the market labelled for the control of suckers for olives and a broad spectrum of weeds in one treatment without harming the mother tree. Since it is not possible to control mechanically weeds in steep olive orchards, and the alternatives to Glufosinate-ammonium for young plants are very limited, majority of olive farmers could give up their business without the herbicide. The distinguishing action of the herbicide helps growers to control weeds with fewer herbicide applications, benefiting farm costs and the environment. Effective weed and sucker control also contribute significantly to higher yields.

Olive trees
Olive trees

Did you know?

Spain, Italy and Greece are the world top olives producers olives, providing more than 50% of the global supply.1 Italy is also the biggest importer, followed by the USA and France.2
  • In older orchards weeds create colder and more humid conditions for the olive trees. This increases frost hazards, the potential for olive knot and the risk of infection by the peacock spot fungus.
1 | FAOSTAT (Figures from 2012).
Fighting Global Herbicide Resistance

Professor Stephen Powles, Director of the Australian Herbicide Resistance Initiative (AHRI), discussed global weed resistance with Liam Condon, Member of the Board of Management of Bayer AG and President of the Crop Science Division, at the Weed Resistance Global Symposium in Paris. Bayer and the AHRI have been collaborating in research on the mechanisms of resistance and continue to exchange experiences in order to develop better solutions that are needed to ensure that weeds do not threaten food production. A diversified approach to weed resistance is needed as herbicides alone as weed control tool are not sustainable. For this purpose, Bayer invests annually more than one billion euros in crop science research and development, combining chemical and biological crop protection products with modern breeding technologies and trait research.

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Learn about LibertyLink Crops

Is Glufosinate-ammonium present in our food?

Any traces of Glufosinate-ammonium that may remain on crops and that are ingested directly by humans or indirectly as a result of consuming meat and milk from animals that have fed on such crops are limited at stricter levels than defined toxicological safety thresholds.

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