What makes a soil really productive for food?
A high-yielding soil for food production has several important characteristics:
Soil fertility: A high-yielding soil contains sufficient nutrients needed for plant growth. Essential nutrients include nitrogen, phosphorus, potassium, and various trace elements. These nutrients can come from organic matter, mineral compounds and other natural sources.
Good soil structure: a high-yielding soil has a balanced soil structure with adequate permeability to water and air. Good structure allows plant roots to spread, absorb water, and absorb nutrients. A loose and crumbly soil structure also promotes root growth and facilitates root penetration.
Adequate water-holding capacity: a productive soil can hold water while providing good drainage. This ensures that plants have sufficient moisture without excess water accumulating and causing root rot.
Soil pH: Soil pH plays an important role in plant growth. Most plants prefer a neutral to slightly acidic pH. A productive soil has a pH that meets the needs of the plants being grown for optimal nutrient uptake.
Soil organisms and microorganisms: A healthy and productive soil is home to a variety of soil organisms such as earthworms, bacteria and fungi. These microorganisms help decompose organic matter, promote nutrient availability and improve soil structure.
Organic matter: An adequate amount of organic matter, such as compost or decomposed plant residues, improves soil fertility and water holding capacity. Organic matter also increases the activity of soil organisms and promotes the formation of humus, which improves the soil in the long term.
Erosion protection: A productive soil is protected from erosion. Erosion can wash away soil particles and nutrients, leading to a reduction in soil quality. Measures such as terracing, planting ground covers, and maintaining plant cover help prevent erosion.
It is important to note that soil quality can vary from site to site.
Kind Regards, Thomas Winterbacher