Union of factors guarantees greater productivity in fruit and vegetables

By Bruno Dittrich, agronomic specialist at Yara Brazil

31.01.2025 | 15:58 (UTC -3)

Brazilian farmers are resilient, even when faced with climate issues and economic challenges. The scenario has required them to always be well-informed, attentive to details and use technologies to minimize damage and add value to production. In fruit and vegetable crops, specifically, small mistakes in management can compromise a large part of the production. This is especially true when the farmer's profit is based on the appearance of fruits, vegetables and legumes, since consumers seek attractive, nutritious vegetables that last longer. To achieve this quality, the producer must consider several factors in search of high performance throughout the production cycle. 

Balanced nutrition goes far beyond simply applying NPK (nitrogen, phosphorus and potassium). One example is potassium, an element that is highly required by fruit and vegetable crops. The source often used by farmers is potassium chloride, which has 47,5% chlorine in its composition. In high quantities, chlorine damages cell membranes, impairs cell metabolism and reduces productivity in sensitive crops, such as onions and avocados. In addition, it competes with other elements, such as phosphorus and sulfur, blocking the access of these nutrients to the plant. Potassium chloride also has a very high saline index, causing the plant to lose water. It is important to choose potassium sources with very low chlorine levels and low salinity. 

The same applies to the choice of nitrogen source, which can range from urea, which has high loss rates and potential soil acidification, to ammonium nitrate, which provides nitrogen in nitric and ammoniacal forms, with lower potential for losses and synergistically favoring the absorption of other nutrients by crops. Relying on other important nutrients is also essential to increase crop potential, including sulfur, which improves photosynthesis; magnesium, which reduces plant stress and improves nutrient translocation; and micronutrients such as iron, boron and manganese, which ensure an efficient plant with high productivity and quality in production. 

In demonstration crops located in various locations in Brazil, Ecuador, Mexico and Germany, the effects of conventional fertilizers and a high-performance solution on fruit and vegetables were compared. The results showed an increase in productivity of up to 57% in potatoes, with a greater number of special category potatoes, which are worth on average twice as much as the previous category, as well as an increase in the amount of starch. The increase in productivity was up to 37% in onions, with a greater percentage of “caixa três” onions, the most valued by the market. In addition to a 6% increase in productivity in tomatoes, there was an increase in size, fruit weight and number of bunches. Productivity was 49% higher in lettuce, with improvements in the weight and number of leaves, 18% in cabbage and 15% in pumpkin. The most significant result was the avocado, with a 100% increase in productivity. 

Nutrition is the basis for all more sustainable management. By producing more per hectare, we have a great gain in terms of environmental impact, saving area and natural resources. Farmers can and should also opt for solutions with a smaller carbon footprint, contributing to the sustainability of agribusiness. The combination of all these factors will promote not only the success of the farmer with each harvest, but also a more positive future for nature.

*Per Bruno Dittrich, agronomic specialist at Yara Brazil

Cultivar Newsletter

Receive the latest agriculture news by email