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Increasing Vegetable Production on Transformed Sand to Retain Twice the Soil Water Holding Capacity in Plant Root Zone

Alvin JM Smucker, Brian C Levene and Mathieu Ngouajio

A new soil water retaining technology, designed to increase vegetable production and improve water use efficiency (WUE), was field tested on sand soil. Green bell pepper (Capsicum annuum) and cucumber (Cucumis sativus) were planted on previously installed U-shaped troughs of impermeable membranes designed to double soil water content in plant root zones. These soil water retention technology (SWRT) membranes significantly increased volumetric water content (VWC) in plant root zones promoting both crop production and improved water use efficiency (WUE). Greater vegetable production was attained when SWRT membranes significantly increased the low 9% to 10% water holding capacity by control sands. Membrane improved VWC to 15% and 18% increased yields of green bell pepper by 20% and cucumber by 24%. These newly optimized root zone water contents also increased WUE 19% and 41% for cucumber and bell pepper crops grown on SWRT transformed sands. SWRT membrane installations also provide an early return on investment (ROI) for the sand soils that auto control optimal soil water contents in plant root zones. This new technology offers new opportunities for establishing greater profits for the long-term vegetable production on sand soils. Anticipated positive impacts by SWRT on natural resource management and crop production offers new opportunities for enhanced profitability while protecting the environment in rural America
These SWRT improvements for vegetable production including greater yields, higher WUE, and very brief ROI should encourage adoption of this technology across irrigated vegetable production located on highly permeable sand and loamy sand soils.