Fertilizers play a crucial role in crop growth, but their effectiveness depends on the specific nutrient needs of different crops and the characteristics of the soil. By matching the right type of fertilizer to the crop's absorption patterns and soil conditions, farmers can maximize yield, reduce costs, and ensure sustainable agricultural practices.
First, the response of crops to nitrogen fertilizers varies. For rice, especially paddy rice, ammonium-based fertilizers like ammonium chloride and urea are ideal because they reduce nitrogen leaching. Cereals such as corn and wheat benefit equally from either ammonium or nitrate forms of nitrogen, including ammonium bicarbonate, ammonium sulfate, and ammonium nitrate. Potatoes and sweet potatoes also thrive with ammonium-based fertilizers. In tobacco cultivation, ammonium nitrate improves quality, while ammonium helps enhance flammability. However, chlorine-containing fertilizers like ammonium chloride should be avoided as they can lower tobacco quality. Leafy vegetables and tea require more nitrogen, whereas legumes need less during early growth stages before their root nodules become active.
In southern China, where high temperatures and rainfall increase leaching risks, ammonium nitrogen fertilizers are preferred. Since the soil is often acidic, using alkaline or physiologically basic nitrogen fertilizers is beneficial. In saline-alkaline soils, ammonium chloride should be avoided to prevent further salinization. In alkaline soils, ammonium nitrate is effective, but care must be taken to avoid ammonia loss due to decomposition.
Second, phosphorus requirements vary among crops. Legumes, sugar crops, fiber crops, potatoes, and fruit trees all require higher phosphorus levels for optimal growth. Water-soluble phosphates like calcium phosphate and superphosphate are easily absorbed by plants. "Heavy calcium" contains more available phosphorus than "precursor calcium," so its application rate can be reduced accordingly. Many crops only absorb a small portion of applied phosphorus, which remains in the soil and benefits future crops. Therefore, repeated applications should be avoided in fields already rich in phosphorus to prevent waste.
Third, potassium needs differ across crops. Plants like tobacco, potatoes, sweet potatoes, sugar beets, watermelons, and fruit trees require large amounts of potassium and are considered high-potassium crops. However, these crops are sensitive to chloride. Applying potassium chloride to them may reduce yield and quality. It is also unsuitable for long-term use on saline-alkali soils. Potassium sulfate, on the other hand, is versatile and can be used as base fertilizer, seed fertilizer, or top dressing across various crops and soil types.
Fourth, some crops have special responses to sulfur, sodium, chlorine, molybdenum, and boron. Sulfur-loving crops like potatoes, soybeans, peanuts, and oilseeds benefit more from calcium sulfate than other forms of sulfur. Sweet potatoes are high in sodium, making sodium nitrate an effective fertilizer. Chlorine is harmful to crops like leafy vegetables, potatoes, sugarcane, beets, fruits, tea, citrus, and grapes, but it can improve fiber strength in cotton and hemp. Molybdenum is essential for legumes and cruciferous crops, while boron is vital for rapeseed, cotton, peanuts, and fruit trees. Boron deficiency can lead to poor flowering and lower yields.
Finally, rice has a unique need for silicon, often referred to as the fourth essential nutrient. Silicon application enhances plant height, number of panicles, grains per spike, and 1000-grain weight. It strengthens stalks, improves drought and pest resistance, increases nitrogen utilization efficiency, and promotes early maturity. This is particularly beneficial in new paddy fields and acidic soils. Silicon fertilizers can be mixed with base fertilizers like calcium magnesium silicate for optimal results.
1. Rich soy sauce fragrance, unique charm.
The soy sauce-flavored kimchi emits a mellow soy sauce fragrance. That unique taste is like a wonderful journey for the taste buds, making people intoxicated. 2. Rich in taste and distinct in layers. Every bite of kimchi brings a rich taste experience. It has both the crispness of kimchi and the richness of soy sauce. With distinct layers, it leaves a memorable aftertaste. 3. Traditional craftsmanship, carefully brewed. Inheriting traditional production techniques, carefully selecting high-quality ingredients. After a long period of fermentation and pickling, this deliciousness is achieved. 4. Versatile delicacy, freely matched. Whether it is paired with rice, noodles, porridge, or cooked together with meat, seafood, and vegetables, the soy sauce-flavored kimchi can add a unique flavor to dishes. 5. Nutritious and a healthy choice. Rich in various vitamins and probiotics. While enjoying the deliciousness, it also brings benefits to your health. 6. Convenient and fast, enjoy at any time. With exquisite packaging, it is easy to carry and store. Whenever and wherever you want to eat, you can easily taste this deliciousness. 7. Regional characteristics and cultural inheritance. The soy sauce-flavored kimchi carries the culture and tradition of the region. Let you feel different local customs while tasting delicious food. 8. Delicious temptation, hard to resist. That rich soy sauce fragrance and crisp taste make people unforgettable once tasted and become a regular on your table.
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Yanbian Jingangshan Food Co., Ltd , https://www.ybjgsfood.com