Regenerative Agriculture Podcast11 Feb 2020

Redox: The Driver of Soil Microbial Interactions and Nutrient Availability with Olivier Husson

In this episode of the Regenerative Agriculture Podcast, John interviews French agronomist, Olivier Husson, whose pioneering work on soil pH and redox potential provides a groundbreaking look at what goes on within the soil.

Olivier has focused a large part of his research on the study of reduction-oxidation (redox) in rice production, where the crop is grown in paddies in anaerobic conditions. These conditions are ideal for the study of Eh.

Eh, the short notation for redox potential, is a measurement of the availability of electrons, whereas pH is a measurement of the availability of protons. In order to gain a full picture of the soil's nutrient profile, we need to assess both the pH and the redox potential at the same time.

In this interview, Olivier details:

the difference between Eh and pH
how the Eh profile changes based on photosynthetic activity
how electrons in the soil are key to reversing oxidation and absorbing nutrition from soil mineral reserves
how Eh determines water absorption capacity
how the whole plant is regulated by the redox signal
the Eh and pH parameters that are present when pathogenic fungi, bacteria, and viruses manifest in a plant and cause disease.

John and Olivier have also presented on the topic of redox in a 6-hour course format, including graphs and visuals, which is available as a part of the Regen Ag Academy. You can access this course segment below for free.

Resources:

Redox Potential: Eh and pH as Indicators of Soil, Plant, and Animal Health and Quality

Encyclopédie des plantes bio-indicatrices vol 1

Support For This Show

This show is brought to you by AEA, helping professional growers make more money using regenerative agriculture since 2006.

If you grow on a large scale and are looking to increase crop revenue and quality, email hello@advancingecoag.com or call 800-495-6603 to be connected with a dedicated AEA crop consultant.

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