What do we see?
The table below shows the evolution of pH, organic carbon content, phosphorus, potassium and magnesium. The high proportion of soils with low pH and low organic carbon content stands out, as does the high proportion with a high value for potassium and magnesium; about 80 per cent of soils have a high value for phosphorus.
What’s the aim?
Soil is the basic material on which food is produced. Its quality, formed by elements such as physical structure, chemical balance and biological composition, determines whether the soil is suitable for production and what the yield will be. Good quality is therefore essential and is monitored through a series of soil parameters. Where the scores deviate, appropriate management is needed.
