The finite quantities of essential elements contained in soil determine its sustainable use for food production. Various soils differ substantially in their ability to provide essential elements, Methods of managing soil to facilitate production of food crops differ depending upon the type of crop grown and the characteristics of the soil. Historical evidence reveals that low rates of food crop production are possible for 100 or more years on some soils, while only one or two crops are obtainable on others. High rates of food production can be achieved only if the concentrations of essential elements in the soil are enhanced. When dedicated to food crop production, soil properties are altered by management practices to favor the requirements of the crop plant and discourage the growth of other vegetation. No soil can sustain the constant depletion of critical elements contained in the plant parts used as food products and transported to another location for consumption. This elemental depletion muse be compensated for use to be sustainable.
