Pesticides are made up of ingredients referred to as "active" or "inert." Active ingredients are the chemicals that repel, prevent, kill or mitigate a pest. With respect to plants, active ingredients regulate, defoliate, desiccate or stabilize the nitrogen in a plant. Pesticides are categorized by the effect of their active ingredient. The EPA reviews pesticides under separate processes according to whether they are antimicrobial, biopesticides, or conventional. Antimicrobial pesticides destroy microorganisms such as bacteria or viruses. Biopesticides are made from natural materials such as animals and plants. The “conventional” pesticides category covers everything not included in the previous two categories.
Pesticide products contain at least one active ingredient plus added inert ingredients. Inert ingredients can include chemicals, compounds, and food or natural substances such as edible oils, spices, herbs, beeswax or cellulose. An inert ingredient may serve several functions, for example, acting as a solvent, extending pesticide shelf life, improving product safety, slowing degradation of the pesticide in sunlight or aiding ease of application. Inert ingredients are not necessarily non-toxic, and each ingredient must be approved by the EPA before being included in a pesticide. The amount of the inert ingredient included may be limited in pesticides that are intended to be applied to food or to animal feed. Manufacturers are not required to list inert ingredients by name or percentage on product labels, which must provide only the total percentage of all inert ingredients.
Scientists credit pesticides with dramatic increases in crop yields, but with the understanding that pesticides, because they are designed to adversely affect living organisms, can harm the environment as well as humans and animals.