The next step in the pursuit of farming that goes beyond just sustainability
Farmers have tilled the soil, planted and harvested their crops. Native Americans taught early settlers to this country to use fish as fertilizer and to clear trees so that the virgin soil would produce what they needed. After years of use, they would move on to more fertile territory.
This approach worked until the land was settled. As the nation grew, so did its appetite. We expanded without regard for the long-term impact. Our rush to turn forests and prairies into fields had consequences. Soils were eroded continuously. The dramatic experience of the Dust Bowl taught our nation a lesson we cannot forget. The soil cannot be taken for granted. It must be cared for, managed and conserved.
Conservation efforts have been vital to our farms. But the prevailing attitude was to protect and save what was there. Soil was regarded generally as a limited resource. But through science and innovation, we know that more is possible than just conserving or sustaining our soils.
When fed, the microbes quickly increase the soil organic matter, capturing carbon, and improving soil structure. The soil health benefits result in better water penetration and retention, less erosion, and increased productivity. Today, we are selling products that farmers can use to increase yields and quality of their crops (which rewards farmers for using the product) and pays dividends building soil carbon.
Compare our approach to other popular options for building healthy soils. The processes we have are less disruptive to environment and provide a more controlled, consistent product. Take kelp products, for example. Kelp is farmed in the oceans and harvested for processing. The bulky product is transported and transformed into products for the farm.
We do not require large quantities of water to grow the biomass produced. Little additional water is required for processing. Our product is highly concentrated, so less volume is transported and stored. The microbes will grow to reach the food and grow in place. The soil benefits from the biological activity that occurs.