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How do soil type and pH affect vegetable production?

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A row of cattle with brown and black coats eat feed from a long trough in a South African feedlot, separated by wooden fencing. — Feed Feedlot cattle eating grain in an intensive animal farm in South Africa.

In vegetable production, soil type and pH are critical factors that determine the success of a harvest.

Soil Type

Soil serves as the foundation for plant growth, housing roots and storing essential mineral nutrients and water. Soils are generally categorized as mineral or organic (such as peat). Among mineral soils, sandy and loamy types are typically preferred for vegetable farming due to their favorable physical properties. The texture of the soil influences how well it retains moisture and allows for root development; for instance, fine-textured soils may form clods that require mechanical or natural weathering to become suitable for planting.12

Soil pH

The pH of the soil, which measures its acidity or alkalinity, is a primary determinant of nutrient availability.1
* Neutrality: A pH of 7 is considered neutral.1
* Acidity/Alkalinity: Values below 7 indicate acidity, while values above 7 indicate alkalinity.1

Because the availability of most plant nutrients depends on this reaction, farmers must identify the optimum pH range for their specific crops. If a soil is too alkaline, it can be made more acidic through the application of fertilizers like ammonium sulfate.1