The pH Effect on Commercial Farming

Our environment supplies us with the natural equipment needed to grow our foods, but without proper care it can damage the outcome. One of the mainstream ways our nation distributes its crops is through commercial farming. Commercial farming is a process that includes mixed or diversified farming by a farmer who intends to sale their crops for mass consumption (Wikipedia The Free Encyclopedia). These crops grown by their farmers consist of the main foods we need to maintain health. The farmers grow foods such as wheat, milk, butter, corn, green vegetables, sugar cane, and maize. Engaging in commercial farming is beneficial to the nation in that is broadens incomes for families and their generations to come.

However, overtime commercial farming has required more land usage due to bad soil. More and more land is being taken away from people and is forcing them to migrate to cities. This migration post harsher living conditions for the population. The 100 acres of land that was used to support a family of eight in the early 1930s is now ten times that amount to only feed half as many people (Ohiorganic). The factors affecting the soil the crops grow from are the pH level embalances of water and soil.

Soil's prefered pH level in growing certain crops is neutral which is about 7 on the pH scale. That being said, there are also other certain crops grow best in a slightly acidid or akaline
pH level. The same attention should be payed toward the acidity or alkalinity of water that is used to grow the crops. If a crop is tested to be acidic or alkaline, the farmer must balance this pH level to one that benefits the soil as well as the crop. Farmers are presumed to take heed of these pH rules in order to produce a better outcome of crops and land conservation.


Sources:
http://en.wikipedia.org/wiki/Commercial_agriculture

http://answers.yahoo.com/question/index?qid=20091110164748AARM1kN