DDT (dichlorodiphenyltrichloroethane) is a colorless, tasteless, and almost odorless crystalline chemical compound that was originally developed as an insecticide. It is an organochloride and is highly hydrophobic and nearly insoluble in water but has good solubility in most organic solvents, fats, and oils. DDT does not occur naturally and is synthesized by consecutive Friedel–Crafts reactions between chloral and two equivalents of chlorobenzene. DDT was widely used in the United States for insect control in crop and livestock production, institutions, homes, and gardens until it was banned in 1972 by the U.S. Environmental Protection Agency (EPA) due to its environmental and toxicological effects. DDT and its related chemicals persist for a long time in the environment and in animal tissues. Exposure to DDT in people likely occurs from eating foods, including meat, fish, and dairy products, and can occur by eating, breathing, or touching products contaminated with DDT. DDT exposure can affect the liver and reproduction, and it is a possible human carcinogen according to U.S. and international authorities.