Soil Fertility
Three nutrients are recognized from the quantitative point of view as main: nitrogen (N), phosphorus (P) and potassium (K), followed by sulfur (S), calcium (Ca) and magnesium (Mg) as secondary elements and another group of which plants need only small amounts and are known as trace elements; iron (Fe), zinc (Zn), manganese (Mn), copper (Cu), boron (B) and molybdenum (Mo).
For the metabolic functioning of the plant to be adequate and its optimal development, it is necessary that the nutritive substances are in balance and interact harmoniously, while in excess or deficit weak plants are originated, susceptible to attack by pests and diseases, low food quality and short-lived crops.
Each nutrient cannot be evaluated in isolation but in its relationship with the others, being of fundamental importance the knowledge of the functions of each of these in relation to plant metabolism.
Nitrogen. – It is essential for vegetative growth and essential in the protein formation process. Its deficiency causes low yields, weak tillering in cereals, premature maturity, light green or yellowish leaves, among others. An excess of this element translates into less resistance against pests and diseases, capsizing of plants, dark bluish-green leaves and delayed maturation.
Phosphorus. – It plays a fundamental role in cell division and is an elemental part in high valence protein compounds, influences the formation of roots and seeds, being a main regulator of all the life cycles of plants. Its deficiency is manifested by a delay in flowering and a low production of fruits and seeds. Too much can cause elements such as zinc to stick to the ground.
Potassium. – It actively intervenes in the process of cell division, regulating the availability of sugars, as well as in the absorption processes of calcium, nitrogen and sodium. Its deficiency is manifested in the form of necrosis in the margins and tips of the oldest leaves, low yield and little stability of the plant, poor quality and high loss of the harvested product. In excess of fixation the fixation of magnesium and calcium.
Calcium. – It is a fundamental part of certain compounds and very important in the regulation of pH, strengthens the roots and cell walls and regulates the absorption of nutrients.
Magnesium. – Constituent of chlorophyll, it has a predominant role in the activity of enzymes related to carbohydrate metabolism. Its deficiency is manifested in the plant by the presence of lower chlorotic leaves, reducing the harvest and the size of the fruits; an excess of this element causes calcium deficiencies.
Sulfur. – Indispensable for the protein formation process, especially in legumes, its deficiency symptoms in general are not very visible.
Iron. – It constitutes an important catalyst for photosynthesis and oxidation participating in the processes of formation of carbohydrates and chlorophyll, its deficiency causes chlorosis between the veins, mainly in the youngest leaves, reduces growth speed and limits fruiting; in excess it causes necrosis spots on the leaves.
Copper. – It is a catalyst for plant metabolism, as well as a component of fundamental enzymes such as polyphenol oxidase. When there is a lack of this element, the leaves appear dark green and roll up, while its excess is harmful, especially if there is a presence of more than 10 ppm of this element in the soil since it is toxic to the microbial life of the soil. and the roots of the plants themselves, inducing iron deficiency.
Zinc. – Important factor in the production of auxins, an essential component of enzymes and coenzymes and its deficiency produces chlorosis, shortening of the internodes and decreased seed production, and its excess brings with it an iron deficiency.
Manganese. – It is an activator of many essential enzymes, its lack produces chlorotic leaves with necrotic and malformed lesions.
Boron. – It has the property of forming complexes with sugars, playing an important role in their transport, its lack causes death of the apical meristems, the plants have a bush-like appearance with many branches, flowering often
does not exist and when there are fruits, these are usually badly formed. Excess causes chlorosis and burns. The range between sufficiency and toxicity is very narrow.
Molybdenum. – It is essential for nitrogen fixation from Rhizobium. In a state of deficiency, a chlorosis that varies from a greenish-yellow to pale orange color develops, and may present necrosis; flowering can be suppressed and legumes often show symptoms of nitrogen deficiency.
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Nutrient Recycling: Practical Aspects
The soil system is complex, dynamic and diverse, in it are mineral substances, gaseous elements and a large number of living and decomposing plant and animal organisms.
Soil organic matter influences almost all important properties that contribute to soil quality, despite representing a small percentage of the weight of most soils (1% – 6%). The quality and quantity of organic matter can change the properties of the soil, a good management of it can improve the structure and availability of nutrients, as well as increase its biological diversity.
In the soil, organic matter can be differentiated into three phases:
1. Raw organic matter, made up of fresh and partially decomposed animal and vegetable waste.
2. Humus in formation, made up of advanced decomposition products of organic waste and products re-synthesized by microorganisms (carbohydrates, organic acids, nitrogenous compounds, lignins, etc.)
3. Stable humus, formed by strictly humic substances (humic acids, fulvic acids, humins, etc.), most of them bound to the mineral part of the soil.
It is important to point out that, although the terms organic matter and humus are often used interchangeably, they have different meanings; humus is the fraction of organic matter in the soil totally decomposed and relatively stable with great influence on the chemical properties of the soil.
Most of the nutrients that plants need for their growth and development are absorbed by the roots directly from the soil solution, (fraction of the water present in the soil that is available to be absorbed by the roots and that contains dissolved elements in assimilable forms); with the exception of carbon (C), hydrogen (H) and oxygen (O) that plants take mainly from CO2 from air and water and which account for more than 90% of their dry weight. For carbon, oxygen and nitrogen, the atmosphere functions as the main reservoir, while for phosphorus, calcium, sulfur, potassium, as well as for most micronutrients, the soil is the main reservoir.
Not all the nutrients present in the soil, or in the atmosphere are in a form available to plants, some must be transformed before they can be used, an example of this is atmospheric nitrogen, which through the biological fixation process carried out by some microorganisms it can be incorporated into the biomass of plants or into the soil. During the mineralization process, it can be converted to assimilable forms (ammonium and nitrate) by the roots and later returned to the atmosphere by different routes, as reflected in the geochemical cycle of this element.
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Organic Agriculture: An Impossible Need
Among the most significant demands and mandates that are being received by research institutions, technology transfer centers, municipal organizations, non-governmental organizations and international cooperation agencies, is the development and transfer of appropriate technology. for food production in cities or their peripheries. Within this context, the generation and application of appropriate and sustainable technologies acquires, in light of the current challenges of mega-urbanization, urban poverty, malnutrition and food insecurity, a critical and urgent importance.
Urban and peri-urban agriculture (UPA) must be conceptualized as an integral and coexisting part of the complex mechanism of food supply and distribution in urban centers, requiring mechanisms for the adoption and implementation of intensive horticultural production processes aimed at self-consumption and / or market.
From the perspective of FAO, organic agriculture comprises a holistic production management system that promotes and improves the health of the agro-ecosystem and in particular biodiversity, biological cycles and soil biological activity requiring technologies, based in verified technical scientific information that allows appropriation and expansion.
Organic agriculture, seen as a coexisting component with other forms of agriculture at the urban and peri-urban level, is beginning to attract the attention of many countries, especially in the face of the reduction of government support for credits to agricultural inputs and technology transfer. For this to be promoted and concrete, it is necessary to propose a diversification approach in organic systems, in turn increasing the stability of ecosystems, protecting the environment, the safety of human health, and adapting to the socioeconomic conditions that they prevail in marginalized sectors of large urban and peri-urban areas. This process must be based on proven technical guidelines in a process of coexistence with guidelines that come from sustainable agriculture, soil conservation agriculture, integrated crop and pest management, and biotechnology applications, especially in the control of abiotic limitations. and biotics that are influencing the productivity and safety of the products.
Sustainable organic agriculture poses new challenges to countries and their institutions especially in the possibility of contributing to the quality of the environment, income generation and food security. An informed, science and technology-based decision regarding organic agriculture must be integrated into a range of sustainable agricultural and horticultural options supported by research and extension to support business opportunities at national and international levels.
Organic agriculture offers the opportunity to combine traditional knowledge with modern biological, genetic and molecular science, new and innovative production technologies to provide business opportunities that allow income generation and a greater contribution to self-supply of food.
It is a priority activity to strengthen and disseminate appropriate technologies for organic agriculture at the level of urban and peri-urban conditions. The manual focuses with criteria of solid scientific bases, vital aspects of fertility and soil management, biological and natural control of pests and diseases, genetic improvement and seed production, and aspects of
horticultural, fruit and animal management and their commercialization, for normal conditions of the countries of the region. The proposal considers conducting an exhaustive review of national and international literature incorporating previously unpublished information within a broad context of sustainable organic agriculture not subject to dogmatic limitations in its technical applications and open to coexistence with other forms of sustainable agriculture.
The manual is an integral part of a technology transfer process aimed at urban and peri-urban agriculture that is being developed by the FAO Regional Office for Latin America and the Caribbean, which includes production options linked to conventional orchards with minimal application of supplies; hydroponic micro gardens; organic gardens and home gardens, as well as the raising of small animals in regulated conditions with respect to health and current municipal regulations.
Aware that the organic production methods to be chosen by urban and peri-urban farmers depend on agroecological conditions and the availability and cost of the basic input of organic matter, it is very important to analyze the bases for a sustainable production at the level. from organic orchards. This vision should include the use of local varieties and improved varieties by governmental and academic research institutes including the future feasibility of incorporating improved varieties through the application of modern biotechnology in aspects such as resistance to insects, fungi, bacteria and other biotic and abiotic agents as well as the improvement of their nutritional quality.
Urban and peri-urban organic agriculture should not be limited by commercial or fundamentalist conceptualizations, promoting in turn the application, based on published and verified scientific information, of comprehensive multicultural management comprising crop rotations, cover crops, fertilizers from natural sources, the use of composted organic materials and zero-tillage technologies to improve soil fertility and structure. In the aspects of control of insects and other pests, the focus should be placed on the use of biopesticides, plant extracts and the use of varieties improved by resistance through the application of biotechnology to genetic improvement. Organic agriculture for urban conditions must allow a harmonious coexistence of technologies, primarily seeking the self-supply of safe food to the many marginalized urban and peri-urban populations and promote the eventuality of income generation through self-management. This approach is both a challenge and a revolutionary idea.
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Organic Fertilizers Vs Chemical Fertilizers
Plants and crops need nutrients for their proper development and optimal crop performance. These nutrients are taken from the air through the leaves (CO2 and O2) and, mainly, from the soil through the roots (macronutrients: N, P, K, Ca, Mg, S and micronutrients: Fe, Mn, Zn, Cu, B…). For a soil or substrate to have and provide all the nutrients that the plant needs, it is necessary to fertilize the soil using fertilizers, either organic, chemical or a combination of both.
Which is better: organic compost or chemical compost?
Although on many occasions confrontational situations are created between some types and others, the truth is that the use of chemical fertilizers, organic fertilizers or the combined application of both will depend on the needs of the plant, the specific characteristics of the soil or substrate, the extension and type of crop production, and point of development (before sowing, during development, etc.).
Differences and advantages of organic fertilizers and chemical fertilizers
Organic fertilizers are by-products of animal and vegetable origin: manure (excrement of cows, pigs, chickens, etc., from livestock operations); composting of organic matter from various sources: post-harvest plant remains, organic matter for human consumption; sludge (from treatment plants); peat; minerals; etc.
Although organic fertilizers contain an important combination of nutrients, their content or, rather, their concentration in micronutrients and macronutrients is usually low and variable, which is why they must be supplied in high concentrations to cover the fertilization needs of the soil. But, on the other hand, organic fertilizers provide great benefits and improvements to the quality and conditions of the soil since:
1. They improve the structure and properties of the soil.
2. It has a regulating effect on soil temperature and prevents excessive evaporation by helping to maintain soil moisture.
3. It favors the development of beneficial microbiota for the crop.
4. Creates suitable conditions for the use of chemical fertilizers of specific nutrient composition.
On the other hand, chemical fertilizers or chemical fertilizers have a synthetic origin and are produced by the agrochemical industry from natural substances or by chemical synthesis. Chemical fertilizers have some clear advantages:
1. They have a defined chemical composition, so they can be applied more precisely as needed.
2. They can be applied more easily and at specific times in the development of the crop.
3. They allow more variety of applications (particles scattered on the ground, dissolved in water, application in specific parts).
But chemical fertilizers also have limitations, since they only affect the presence of nutrients in the soil, without really improving its physical characteristics. That said, as it contains nutrients in high concentration, its application in excess can cause important problems of environmental pollution, especially nitrogen fertilizers and the contamination of groundwater.
Chemical fertilizers and organic fertilizers can be two complementary ways to fertilize soils. Depending on the characteristics of the crop and the type of production (it is not the same to speak of a small garden than a large farm) we can preferably use organic fertilizers, chemical fertilizers or a combination of both.
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Agricultural Applications of Efficient Microorganisms
For the action of microorganisms to be efficient, environmental requirements must be known, including humidity, temperature and pH. There is a greater diversity of microorganisms in environments with a neutral pH between values of 6 to 8 and with temperatures between 15-45°C (50-113°F). The reproduction or inoculation of ME is carried out under anaerobic fermentation.
Several authors have proposed the implementation of clean technologies through the use of microorganisms with beneficial effects.
The use of efficient microorganisms in agriculture depends on the area, soil quality, climate, cultivation methods and irrigation, among other factors. With the application of beneficial microorganisms, the soil retains more water, which implies an improvement of the crops that increase their resistance to water stress in times of drought or in sandier soils. This improvement is given both by the increase in organic matter in the soil, reducing porosity, as a consequence of microbial activity, and by ionic balance, thus favoring the interaction of the surface charges of the physical structure of the soil with ionic charges. of water (Toalombo, 2012).
Use in seedbeds: there is an increase in the speed and percentage of seed germination, due to its hormonal effect, similar to that of gibberellic acid, increased vigor and growth of the stem and roots, from germination to the emergence of seedlings, for their effect as plant growth promoting rhizobacteria. Increased chances of seedling survival.
Use in plants: they induce mechanisms of elimination of insects and diseases in plants, since they can induce the systemic resistance of crops to diseases, consume the exudates of roots, leaves, flowers and fruits, avoiding the spread of pathogenic organisms and development of diseases, increases the growth, quality and productivity of crops, and promotes flowering, fruiting and maturation due to its hormonal effects in meristematic areas. It increases the photosynthesis capacity through greater foliar development (Haney et al., 2015).
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Pesticide Poisoning of Humans
The estimates of poisonings and deaths made by the World Health Organization (WHO) and the United Nations over three decades dramatically reflect the growing tragedy that, for millions of people, particularly in southern countries, has signified the agricultural production model known as the green revolution. This crisis is deepening under the so-called new green revolution, based on pesticide-resistant transgenic seeds, such as Monsanto’s Roundup Ready (RR) varieties resistant to glyphosate; or toxin producers such as Bt varieties (they produce the Bacillus thuringiensis toxin), which pose environmental and health risks and increase the use of pesticides. The United States Environmental Protection Agency (EPA) declared Bt varieties as pesticides, therefore, they require the same rigor in the evaluation of toxicity and environmental impacts.
In 1972, the WHO estimated that half a million poisonings occurred in the world caused by pesticides each year, with more than 5,000 deaths (approximately 1% mortality), suggesting that developing countries suffered half of these poisonings and three-quarters of deaths. In the following decade, the WHO estimated more than three million poisonings with a probable mortality of 1%, while the United Nations considered that the rate of poisoning in southern countries could be 13 times higher than in industrialized countries, for which declared pesticides as one of the biggest problems in the world. By 1991 it was estimated that 25 million agricultural workers would suffer an episode of pesticide poisoning and that these would be responsible for 437,000 cases of cancer and 400,000 involuntary deaths. Additionally, the latest estimates indicate that 99% of poisonings and deaths occur in developing nations.
It is very difficult to calculate poisonings in Colombia and Latin America because most cases are not registered. For example, in Central America, where during 1999-2001 there were 400,000 intoxicated persons per year, the underreporting was estimated at about 98%. But while the thousands of people poisoned or killed in the countryside may go unnoticed, major accidents during transport or in factories and human tragedies due to mass poisoning are proof that these powerful poisons are there, licensed by governments and threatening permanently to rural and urban inhabitants. As an example, in addition to the Bhopal tragedy, the following may be mentioned:
· More than 35 years ago, on November 25, 1967, dozens of children were poisoned and died in Chiquinquirá, Colombia, when they ate bread made with wheat flour contaminated with Folidol (paration) for breakfast.
· Deaths caused by Syngenta’s paraquat herbicide (Gramoxone, Gramuron, Agroquat, Gramafin, Actinic, Calliquat) in the world are estimated in the thousands.
· In Costa Rica, since 1980 and for two decades, it has been reported as the leading cause of poisonings and responsible for a third of the deaths of hundreds of agricultural workers.
Those guilty for the millions of intoxicated and the thousands of deaths must be pointed out, and the debt accumulated by such great suffering must be paid.
In Colombia, 1,370 commercial pesticides formulated based on 400 active ingredients have a sales license. Of these, 28 active ingredients (123 commercial formulations) belong to WHO categories Ia and Ib and are among the most widely used pesticides in Colombia and Latin America. There is a call for the prohibition and non-use of these pesticides.
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Who is Mainly Responsible for Greenhouse Gas Emissions?
Where and from which sectors does the greatest amount of Greenhouse Gases, a key factor in Climate Change, originate? Report by Eng. Gustavo Oliverio of the Producir Conservando Foundation.
It is surprising to see how the issue of greenhouse gas (GHG) emissions linked to climate change and a direct connection with livestock activities, meat or dairy production is raised on a recurring basis.
There are numerous sources of information on the participation of those responsible for emissions, both where they originate (countries or regions) and the different sectors that cause them. It clearly emerges from them that between 78-85% of GHG emissions are produced in China, the rest of Asia, the EU, the USA and India. There is also agreement that, globally, sectors related to energy and the use of fossil fuels are responsible for 72-75%. In addition, 15-18% of total emissions are attributed to agriculture, forestry and land use, and the latest Food and Agriculture Organization Corporate Statistical Database (FAOSTAT) data indicates 12-13% of emissions as being of agricultural origin.
Livestock activities represent, according to these sources, between 4 and 5%.
What is not clarified in almost any of the sources is that the agricultural sector fixes or sequesters carbon (CO2) through photosynthesis carried out by crops, pastures and forestry and with this it obtains a Carbon Balance that, in the case of Argentina, for example, works carried out by Eng. E. Viglizzo show a positive Carbon Balance, that is, the fixation or sequestration of CO2 is greater than the emissions that are produced.
“It is remarkable to see in many cases a tremendous vision of the environmental issue that leads to extreme positions where everything is mixed and confused.” Eng. Gustavo Oliverio.
It is clear that we must work hard to reduce emissions and increase CO2 sequestration in all sectors and implement the necessary practices to obtain a positive Carbon Balance, but it is necessary to differentiate the ill-intentioned indications about agricultural activities and livestock that are responsible for causing climate change for strategic and commercial reasons of activities that compete in the food market.
Dr. Jason Clay (WWF) raised a few years ago the need to make changes in production systems to achieve global food security for 10 billion inhabitants in 2050 and be Sustainable. Sustainable intensification and greater efficiency in all production processes will be the key to achieving this.
Source: World Recourses Institute 2020
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The Importance of Amino Acids in Agriculture
It is an evidence that biostimulants for plants are on the rise and have come to the agricultural sector to stay, since this class of products has many benefits to contribute to agriculture and, in addition, they are respectful with the environment. In today’s post, we are going to specify the types of biostimulants in agriculture and we are going to explain each of them in detail.
Biostimulants are divided into three big groups: amino acids, algae extract and humid and fulvic acids.
Amino acids are widely used in agriculture due to their numerous benefits, acting on various aspects such as resistance to stress, photosynthesis, pollination, the activation of phytohormones and other growth substances, the balance of flora in soils and the system of absorption and translocation of microelements at the plant level.
Amino acids in agriculture are the fundamental components of proteins. Each protein has a specific sequence of amino acids in which each of them has a defined position. When the protein is formed, the plant needs the amino acids determined from its sequence and they only fit correctly in the chain of those specific amino acids in the L form and in the position and order established.
There are a total of 20 proteogenic amino acids, which can be L-amino acids or D-amino acids. Only, L-amino acids have biological functions and each of them is involved in different metabolic processes in plants, protein formation.
There are several ways to obtain amino acids, by enzymatic hydrolysis, chemical hydrolysis and also by chemical synthesis. Of course, the amount and type of amino acid in one protein or another varies.
The importance of the production process is fundamental since depending on the one used, one or the other structures will be obtained, that is, the enzymatic hydrolysis will obtain L-amino acids (stereoselective) and the acid hydrolysis will obtain L and D amino acids at 50% (racemic).
We cannot forget that the origin of the raw material is also very important in the first place since depending on it we will obtain more or less amino acids of one type or another. We must include that there are also other organic compounds other than the amino acids that are obtained, which will more or less favor biostimulation.
The origins of the amino acids are chemical, animal or vegetable that as such individual amino acids are the same, but there are other quality factors that influence, chemical residues, other compounds that are in the raw material to obtain the amino acids, different types of regulations depending on provenance.
The mechanisms and modes of action of the products will come from the combination of amino acids together with other compounds producing a function and bioactivity in crops.
At what point do we apply amino acids to plants?
The ideal time to apply them is when the plants are in a period of growth, flowering and fruiting or during unfavorable external conditions.
All the products are with enzymatic L-amino acids of plant origin, they contribute to an efficient and sustainable fertilization since with this type of biostimulation we are collaborating with the conservation of the environment because better agronomic yields are achieved and therefore less CO2 per Kg / Plant.
Saving energy after the application of amino acids will be very useful, especially during critical periods such as the lifting of vegetative rest, the stages of flower formation, the differentiation of the shoots, the setting, the ripening of the fruits. and when the plant suffers stress due to external or meteorological factors.
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Three Precise Recommendations to Improve Agricultural Soil Quality
Soils are the source of food, which sustains life on Earth. As we can see, they play a very important role in global agricultural production. For this reason, every year efforts are made to improve its quality; because a healthy soil is the crucial ally of optimal productions.
Farmland must:
1. Possess all the nutrients necessary for plant growth.
2. Provide support to keep them firm during their development.
3. Ensure enough air and water for the roots.
4. Have good drainage to avoid excess fluid.
As the cultivation capacity will depend on the quality of the agricultural land, we want to share with you ways to improve it on your farm.
If each farmer regenerates his soils, he contributes in turn to a global improvement and to guarantee the availability of food for all.
Ways to improve soil quality on your farm:
1. Add compost to the soil
Compost is an organic fertilizer that releases nutrients to the soil slowly. This constant release nourishes it and improves its quality. The advantage of compost is that to prepare it you can use a wide variety of recycled organic waste, for which you do not have to invest money.
Tip:
Beware of organic waste of animal origin. Dog or cat droppings can introduce parasites and infections to your compost. Avoid them! Better mix dry leaves, branches, pieces of wood, shredded newspaper, vegetable residues or herbs.
Organic compost waste you can use:
· Fruits
· Vegetables
· Eggshells
· Rice and noodles
· Grass remains
· Oil and vinegar
2. Use cover plants
Some plants provide food, others provide shade; however, cover plants do both. They cover, protect and feed the soil to prepare it for future harvests. Using them is an excellent way to improve the quality of agricultural soil.
The first thing you have to do is identify the land on your farm that is deteriorated and needs care. Plant these plants to increase fertility. Its roots will open the earth channels through which water and oxygen will enter the surface. It is beneficial to plant plants from different families to increase the effectiveness of this process.
Tip:
Divide your harvest space in two, one for food production and the other to work with the increase in soil fertility. After a year, swap the spaces, so that the soil that was used for cultivation can be restored.
3. Incorporate plants with deep roots
One of the most influential scientists in history, Charles Darwin, once wrote:
“The roots are like the brains of plants; they feel the environment, they perceive the water and where there are more nutrients and they look for these resources. The roots are the smartest part of the plant.
The deeper these “brains” go, the easier it is for them to reach nutrients underground and transport them out. Planting deep-rooted plants is an efficient way to supply nutrients without investing in fertilizers.
Tip:
Every plant on your farm is a vitamin for your soil. When you clean or prune your land, you are extracting vitamins from it. Sow them again or use them as compost to increase fertility. You need to extract as much minerals to the surface to improve the quality of the agricultural land. Only your plants can do it with their roots.
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The Importance of Innovation in the Agricultural Sector
Agriculture has undergone significant changes throughout history, as a result of advances in technology and current trends. These changes have motivated the development of new products and production processes, which, in turn, represent a development in the industry itself. When this happens, we are talking about an innovation in the agricultural sector.
Innovation in the Agricultural Sector as a Competitive Advantage
Essentially, the concept of innovating refers to making changes in contemporary ways. Someone who innovates is someone who applies new ideas, new concepts and new practices in their business or activity, and achieves different results thanks to it.
The ultimate goal is to achieve a competitive advantage through innovations.
The introduction of new practices in production processes, in field management, new ideas for capturing daily work information, adoption of new technologies, among many other possibilities, all based on an appropriate investigation, help to guarantee the obtaining of good results.
We can derive that innovation in the agricultural sector is summarized in three groups:
Chemical Innovations
The technological development of the agrochemical industry resulted in the generation of various products for the field, all aimed at improving production levels. Today it is known that there are two very marked and defined trends in terms of the types of agriculture: traditional and organic crops, which make use of both non-chemical fertilizers and pest control by natural, biological and ecological means. Today we can say that there is a strong trend towards organic crops, as well as reducing the use of chemical pesticides, which has resulted in the creation of new agricultural products that meet these needs.
Mechanical Innovations
It refers to the technical processes of mechanization of the agricultural protocol through the use of machines that facilitate the production processes in all its phases, from the preparation of the land and the sowing of seeds, to the harvest. The use of machinery helps in reducing time, which would be much longer in manual processes. The most common machines are seeders, agricultural tractors, combine harvesters, and motor cultivators. Any cultivation process that requires moving to an industrial or pre-industrial phase must, obligatorily, make use of machinery to keep up with the competitive levels of the market.
Biotechnological Innovations
New discoveries in biophysics are applying the laws and principles of physics to biological functions.
Biophysics have been used in various ways to stimulate biological processes or measure the effects of other innovations, such as the chemical innovations mentioned above.
The Kyminasi Plant Booster is the first innovation in this field, which stimulates the entire photosynthesis process of plants simultaneously. This results in improvements that are much more impressive than other approaches that only handle one aspect of this process.
As you may have seen, innovation has been part of agriculture over time, and it is a very important element in competitiveness, not only for the farmer in his business, be it small or large, but also for an industry.
Technologies motivate and enable this innovation, so it is vital to stay informed about changes and new trends.
By Arantza Castro
Press Room
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