Clinical Aspects of Natural and Added Phosphorus in Foods by Orlando M. Gutiérrez Kamyar Kalantar-Zadeh & Rajnish Mehrotra

Author:Orlando M. Gutiérrez, Kamyar Kalantar-Zadeh & Rajnish Mehrotra
Language: eng
Format: epub
Publisher: Springer New York, New York, NY

Phosphorus Utilization in Crop Production

The two main inputs of P in crop production are manure (including green manures) and fertilizer P, which is primarily derived from rock phosphate. However, only 15–30 % of applied P fertilizer is actually taken up by harvested crops [21]. Phosphorus is a highly reactive compound in soils and is easily bound by soil particles and readily precipitates with aluminum, iron, and Ca making it unavailable for plant uptake. Over time, P applied as fertilizer and manure will naturally decrease in bioavailability making it necessary to replenish soil P reserves regularly to meet crop uptake demands [22]. Globally, P deficiency is considered to be one of the major limitations for crop production particularly in low-input agricultural systems [23]. However, in many developed countries, overapplication of manure and fertilizer P has become a significant source of water pollution. The effectiveness of P fertilizers (both inorganic and organic) will depend on the quantity applied and their placement relative to plant root development [24].

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