Soil Salinity - a major limiting factor in agriculture

Reduce Soil Salinity

Soil salinity is one of the most serious agricultural problems. The cause of this process is the accumulation of salts in soil capillaries leading to a sharp decrease in plant fertility. Salt concentration left in plant capillaries, with insufficient amount of nourishing substances leads to plants dying. Saham Global is proud to inform our clients that we offer a scientifically proven and cost-effective smart green solution for this environmental problem.

Saline and/or sodic soil is caused by four separate conditions:

High salt in the parent material and low rainfall (low leaching),
High rainfall with poor internal drainage,
High water table that carries salt to the soil surface, and
High amount of salt being applied through chemicals, manure and poor quality irrigation water.
Before a reclamation system can be established, the factors causing salt accumulation must be eliminated.

Ions most commonly associated with soil salinity include the anions: chloride (Cl-), sulphate (SO4=), carbonate (HCO3-), and sometimes nitrate (NO3-) and the cations: sodium (Na+), calcium(Ca++), magnesium (Mg++), and sometimes potassium (K+). Salts of these ions occur in highly variable concentrations and proportions.

Effect of salinity on crop production

Plant growth and yield are limited mainly by the soil environment factors. Soil, water, nutrients, salinity, sodicity, structure, temperature, pH, and mineral toxicities can all interact to limit plant growth. In Saline soils although pH (<8.5) and ESP (<15%) are not high, CEC is >4 mmhos/cm and an excess of soluble salt in the subsoil restricts water uptake by crops; in the case of alkalinity there are Nutrient deficiencies (either because of a lack of nutrients, or because roots are unable to access them). The best way of understanding these limitations is to consider them in terms of the interacting factors that directly influence crop growth.

Reduce Soil Salinity Magnetized Water Technology

For over 40 years MagneLogic'steam of scientists researched the effects of magnetic fields on plants and a method of magneto-hydro dynamical activisation of irrigation waters. From this research exciting new applications have been developed and tested in Europe, Middle East and Australia. The applications include physical- chemical changes of irrigation water parameters, resulting in improvement of filtration properties and in an increase in the dissolving properties of water.

Research shows that these changes result in an increased ability of soil to get rid of salts and results in a better assimilation of nutrients and fertilizer in plants during the vegetation period. Plants irrigated with magnetized water easily take up mineral salts from the soil and no sediment is formed on the soil surface.

The advantages of using magnetic water for irrigating crops are as follows:

The photographs below show results from an experiment that included using salt water for irrigation of different plants. In each case, the salt content of the water was 10.000 PPM. The results shown on the left are those where magnetized water was used with seeds that had undergone magnetic treatment. The results on the right are those from the control group where non-magnetized water and untreated seeds were used.

Magnetic systems supplied by Saham Global and developed by MagneLogic's scientistsmake it is possible to use traditionally unsuitable salty water (2.000ppm and up to 7.000ppm), efficiently for irrigating crops. Obviously, when you irrigate with salty water, you subsequently increase the level of soil salinity which interferes with plant nutrient absorption. After magnetic treatment of water, there is a change of the physiochemical characteristics of water leading to improved filtration and dissolvability e.g. plant capillaries start to let either salt crystals or crystals of different chemical elements and suspensions pass. Magnetically treated water washed 3-4 times more salts out of the soil than non-magnetized water and at the same time oxygen concentrations increased by 10%.


About Author:Jan WillemVan Esis an entrepreneurial Manager with strong focus on Cost-Efficiency & Sustainability.He hasgained extensive and broad experience on the farm as well as in food processing and wholesale / logistics environments in multiple roles, in food and non-food crops as well as animal husbandry. His other articles can be seen here