You know that awkward moment when you realise everyone else has moved on—but you’re still doing the thing nobody talks about anymore?
That’s kind of where New Zealand sits right now when it comes to pre-harvest glyphosate spraying. Countries all over the world are banning it. Organic and regenerative farmers are walking away from it. But here? We’re not just holding on—we’re actually talking about raising the amount of residue allowed in our food.
Yes, really.
While other nations are tightening the rules, we’re loosening them. Why? And what does that mean for the food on our shelves—and the reputation we like to parade around the world?
Let’s Talk About This Pre-Harvest Habit
If you’re not familiar with the term, “pre-harvest spraying” basically means farmers are spraying glyphosate-based weedkillers (yes, like Roundup®) on food crops just before harvest.
Why? Not to kill weeds—but to dry down crops like wheat, oats, barley, and peas. It’s called desiccation, and it helps crops ripen faster and more evenly. Sounds convenient, sure. But there’s a catch: what you spray at harvest tends to show up in the food—and, as our own testing is starting to reveal, it’s showing up more than you’d think.
And surprise, surprise—New Zealand regulators are still totally fine with that.
In fact, MPI recently proposed lifting the allowable residue limits for glyphosate in cereals from 0.1 to 10 mg/kg. That’s a 100-fold increase. Peas too—jumping from 0.1 to 6 mg/kg. All in one tidy policy update.
So instead of saying, “maybe this isn’t a great idea,” we’re changing the rules to make it okay.
Meanwhile, Around the World…
This is where it gets awkward.
Other countries have been moving in the opposite direction for years:
- The EU? Most countries don’t allow pre-harvest glyphosate at all.
- The UK and France? Strong restrictions.
- Japan? Has one of the lowest tolerance levels in the world—just 0.01 mg/kg. They don’t want glyphosate in their food. Or their honey.
Here in New Zealand? We’re increasing how much glyphosate we’re allowed to have. Because apparently, that’s easier than asking why it’s in our food in the first place.
The Health Question We Don’t Seem to Be Asking
There’s plenty of science (and controversy) surrounding glyphosate. We won’t bore you with the full research folder, but here are a few of the red flags:
- The World Health Organization’s cancer agency classified it as a probable carcinogen.
- Other studies have found it may interfere with hormone function.
- It’s a patented antibiotic, which means it can also disrupt your gut bacteria.
And when it’s sprayed on crops right before they’re harvested? That’s not trace exposure. That’s direct residue in things like cereal, bread, pasta, baby food…
Still sound like a great idea?
Now This Is Where It Gets Even More Interesting
OIA documents suggest New Zealand has already had glyphosate residue breaches—more than once. So what did MPI do?
They proposed lifting the limits.
Let that sink in. Instead of reducing our reliance on chemical sprays, the system just quietly rewrites the rules to make yesterday’s problem disappear.
It’s not about protecting public health. It’s about protecting the status quo.
For Farmers, It’s Not Always That Simple
Now, let’s be real—this isn’t about blaming farmers. Pre-harvest glyphosate use has become a crutch in many farming systems. It helps with timing, moisture levels, weed control, and efficient harvesting—especially when the weather doesn’t play nice.
But long-term? Is this sustainable? Is it market-safe? Is it consumer-safe?
Because here’s the thing: overseas buyers are watching. Consumers are waking up. Even some conventional farmers are choosing to step away from pre-harvest spraying, not just because of the residue risk, but because they know what’s coming.
Markets shift. Policies change. And “just get it dry faster” may not be a good enough reason for much longer.
The Big Picture: Are We Risking Our Clean-Green Image?
New Zealand trades on trust. We sell the world a story—about purity, safety, and care. But that narrative doesn’t line up with increasing allowable glyphosate levels in our food. It doesn’t fit with spraying crops just before harvest, while pretending there’s no public health or export risk.
Other countries are asking better questions. We should too.
Because spraying glyphosate at harvest isn’t a quirky farming tradition—it’s a practice under serious global scrutiny. And our reputation may not survive much longer if we don’t catch up.
Final Thought
If pre-harvest glyphosate use is banned or restricted in much of the world, why are we still doing it—and raising the limits to make it easier?
Maybe it’s time we stopped speeding up the harvest and started slowing down to think.
Resources & References
If all of this sounds hard to believe, you’re not alone. That’s why we’ve gathered the official documents, international comparisons, and expert insights below—so you can see exactly where the facts end and the questions begin.
Glyphosate Desiccation: A Harvest Shortcut with Hidden Costs
An in-depth look at how pre-harvest glyphosate spraying works, and why many countries are ditching the practice.
MPI Proposal to Raise Glyphosate Limits (Consultation Paper)
The official proposal outlining plans to dramatically increase allowable glyphosate residues in peas and cereal grains.
IARC Monograph on Glyphosate – WHO
The classification that rocked the global debate: glyphosate as a “probable human carcinogen.”
EU Commission Position on Glyphosate
Current regulatory status of glyphosate in Europe, including bans and usage restrictions on desiccation.
Japan’s Honey Standards – MAFF Japan
Japan’s ultra-low tolerance for glyphosate residues—a challenge for honey exporters worldwide.
Glyphosate and Food Residues – Environmental Legal Initiative NZ
Legal insights and evidence around glyphosate in NZ food and why the regulatory system may be failing.
The deeper you dig, the more obvious it becomes: this isn’t just about one chemical or one practice. It’s about the kind of food system we want—and who it’s really designed to serve.
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