The majority of land in South Africa is owned by farmers. This makes farmers the true stewards of South Africa’s land.
Our philosophy about sustainable agriculture is about limiting inputs from outside a farm system to what is strictly necessary. One of the inputs that is often over-imported, wastefully so, is feed.
Do you have large cracks in your soil? This could be the result of excess sodium. Read this blog to see the positive impact of gypsum application on excess sodium and an improvement in soil structure.
A supply of nutrients and minerals to soils which is greater than the amount needed to maintain soil health and fertility actually endangers the soil and can negatively impact on surface and ground water sources.
Energy is imperative to growth and sustenance of all animals, and plays a major role in the production of milk by a dairy cow.
The challenge for farmers is sieving through all these techniques at their disposal and finding that one technique which they understand and identify with – one which is simple and informative enough for them that they would be able to use the results and implement directed management practices on their farm.
The soil’s ability to hold nutrients is very closely associated with yield potential. Soil management practices that aim to improve cation exchange capacity guarantee higher and cost effective production.
Soil fertility is the soils ability to provide essential nutrients in sufficient quantities as required by the plant. A soil that has a high bulk density will not be able to provide nutrients in sufficient quantities, because bulk density influences the soils ability to infiltrate and store water.
It is important that all users of fresh water, the agricultural industry being a significant one, are responsible in ensuring the effective and efficient use of the available water.
Carbon in the soil is stored in an organic (or passive) form and an active form. The difference between the two is that the active carbon form is readily available as a food source for microbes, whereas the organic form replenishes the active form and is not readily available to all groups of microorganisms.