SOIL SAMPLING – PROCEDURES, METHODS, SOIL pH & IMPORTANCE INTRODUCTION Refers to obtaining of small quantity of soil that is representative in all aspects of the entire farm. Soil Sampling Procedures Clear the vegetation over the site. Dig out soil at depths of 15-25cm. Place the dugout soil in a clean container. Mix thoroughly the […]
SOIL SAMPLING – PROCEDURES, METHODS, SOIL pH Read More »
Broadcasting – random scattering of the fertilizers on the ground. Placement method– application of fertilizers in the planting holes. Side dressing – fertilizer is placed at the side of the plant within the root zone, in bands or spot-rings. Foliar spraying – specially formulated fertilizer solution applied on the foliage in spray form. Drip method – applied through irrigation
METHODS OF FERTILIZER APPLICATION Read More »
Characteristics Nitrogenous Fertilizers Highly soluble in water. Highly mobile in the soil hence it is applied as a top dress. Easily leached because of the high solubility hence does not have residual effect on the soil. Has scorching effect on young crops during wet seasons. Easy to volatilize during hot season. They have a tendency
PROPERTIES AND IDENTIFICATION OF FERTILIZERS Read More »
Also referred to as trace or minor nutrients. They are required in small quantities/traces. They are essential for proper growth and development of plants. They include; Iron, Manganese, Copper Boron, Molybdenum ROLE OF MICRONUTRIENTS AND THEIR DEFICIENCY SYMPTOMS Copper Role in oxidation-reduction reactions. Respiration and utilization of iron Deficiency symptoms-yellowing of young leaves. Iron Synthesis
Introduction Plant nutrients occur in the soil in form of soluble substances. These substances are taken in by the plants in different quantities depending on their roles in the plant tissues. Essential Elements These are nutrients needed by plants for various uses. They are divided into two broad categories namely: Macronutrients Micronutrients. Macro-nutrients –
Introduction A vegetable is any crop that is grown and eaten fresh. Vegetables are important both for nutritional and commercial reasons. They are categorized on the basis of the part used as food. Such parts include; Leaves, Stems, Roots, Fruits, Flowers, Pods Vegetables are grouped into the following categories: Leaf vegetablesfor example kales and cabbages.