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Amendments for coffee: correctly adjust soil acidity Enmiendas para café: ajuste correctamente la acidez del suelo

How to Cite
Díaz-Poveda, V. C. (2020). Amendments for coffee: correctly adjust soil acidity. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71141. https://doi.org/10.38141/10795/71141
PDF (Spanish) FLIP PPTX (Spanish) FLIP YouTube (Spanish)

Published: December 1, 2020

DOI
https://doi.org/10.38141/10795/71141
Dimensions
PlumX
Keywords
Café

cal agrícola

dolomita

encalado

enmienda del suelo

poder relativo de neutralización total

Café

calcário agrícola

dolomita

calagem

corretivo do solo

poder relativo de neutralização total

Coffee

agricultural lime

dolomite

liming

soil amendment

relative total neutralizing power

Numero
Vol. 71 (2020)
Sectión
Soils
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Vanessa Catalina Díaz-Poveda
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-4875-2258

Summary

Given that soil acidity is a problem in Colombian coffee growing and that currently in the national market a wide variety of products that do not necessarily fulfill their function as acidity correctors is offered, a work of research to evaluate the quality and efficiency of some commonly used amendments was carried out. Before showing the results of this research, important concepts related to the subject and that are usually confused not only by consumers, but also by the market companies personnel are defined. Among such concepts, amendment, lime, neutralization power (NP), granulometric efficiency (GE), humidity (H) and total relative neutralization power stand out. The results showed that not all the amendments marketed in the coffee zone as acidity correctors have the ability to increase pH and neutralize exchangeable aluminum (Al3+). In general, limes are the products per excellence to be used in liming processes as they are the most efficient to correct the acidity of the soil. Finally, a small introduction on the silicon application and on some evaluations made to some of the sources are made.
Author biography (See)

Vanessa Catalina Díaz-Poveda, Centro Nacional de Investigaciones de Café

Asistente de Investigación, Suelos

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