Agricultural growing practices have been evolving towards organic, sustainable or environmentally friendly systems. Part of that process is growers being open to the application of a new line of tools that complement the plant’s natural operating system. Plant biostimulants are substances and/or micro-organisms whose function when applied to seeds, plants or the rhizosphere is to stimulate natural processes to enhance nutrient uptake, nutrient efficiency, tolerance to abiotic stress, crop quality and yield.
As diversity is key for nature to be successful, the application of broad array of biostimulants also works best. Biostimulants positively affect the physiology of the plant to enable the plant to achieve more of its natural growth potential. Now that’s really saying something. You’re helping the plant do what it is already trying to do.
However, the regulators who govern what we apply in our fields are still behind the curve, as regulations surrounding the use of biostimulants are either unclear or still under construction. There remains a tendency to want to place biostimulant materials in the chemistry bucket in terms of definition, and that plainly will not work. Biostimulants actuallty can replace or mitigate many of the hard chemistries now in use. Many of us have been using biostimulants like fulvic and humic acids and seaweed products for a considerable time. The regulators need to pay attention and get caught up, as the future of agriculture is at stake.
The facts are that biostimulants are super compatible and can be integrated with the most advanced farming techniques. While biostimulants are still associated by many people with organic farming, they now have an important role to play in conventional agriculture as complements to crop nutrition and crop protection. Biostimulants help protect and improve soil health by fostering the development of beneficial soil microorganisms. Healthier soil retains water more effectively and gives crops more access to nutrients. Finally, biostimulants can enhance quality attributes of produce, including sugar content, color and flavor. Enhanced quality can mean higher incomes for farmers and more nutritious food for consumers.