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Phosphate: All hopes rest on Morocco Walan et al., 2014

Phosphate: All hopes rest on Morocco Walan et al., 2014

[ My summary of paper: If you look around for what share Morocco has of phosphate reserves, you’ll see figures of 75 to 85% that will last 300-400 years.  But it’s not a done deal as Walan et al point out.

Phosphate is absolutely essential for high agricultural production, one of the “big 3” nutrients that boosts maximum crop growth (along with nitrogen and potassium). This paper points out that just like oil, it is the flow rate – how much is actually produced per year — that matters, not how much phosphate exists.

Phosphate can be “local”. For example, China and the U.S. use most of their phosphate domestically.

Morocco is the largest exporter and also has the largest deposits. So no worries?  Hopefully not, but there are factors such as below which could lower Moroccan exports:

  • War
  • Phosphate mining is very water intensive and Morroco has little, and are mining groundwater at an unsustainable rate
  • Phosphate mining is energy intense, oil shortages would disrupt production
  • Moroccan phosphate has a cadmium, which is very toxic to plants

Inevitably, the combination of rising cost will force phosphate production to peak and then decline, even in Morocco (Bardi 2009).

Extracts from this 26 page paper are below, not in order. There’s great material on the history, location, quality, and other aspects of phosphate as well.  Alice Friedemann, www.energyskeptic.com

Table 1. Main features of previous studies on phosphate rock depletion and production. * Most countries’ reserves will be depleted in less than 100 years. ** Reserve base is included in the highest reserve estimations

Table 1. Main features of previous studies on phosphate rock depletion and production.
* Most countries’ reserves will be depleted in less than 100 years.
** Reserve base is included in the highest reserve estimations

 

 

 

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WHAT DO YOU FEED YOUR FOOD?

WHAT DO YOU FEED YOUR FOOD?

Often we focus on what animals such as cows or chickens were fed prior to becoming our dinner meat or producing milk and eggs. But how often do we question what plants were fed before we consumed them? For those of us growing our own produce or acquiring locally grown food, it is relevant to know what the plants have eaten. What should I be feeding my food?

I am approaching this with the same question I ask when supplying all our needs. What are the healthy answers and how can we provide and make it ourselves? Not surprising to me at this point, my answers came after sifting through many conversations and articles on the web which, as usual, firmly repeat opinions as statements of fact both from one side of the pro-chemical GMO side versus the organic and heirloom foodies on the other. It requires invoking Cognitive Dissonance Rule #4: believe nothing but consider everything.

For those like me who have close to zero training and knowledge about growing plants, especially under the pressure of attempting to regularly supplement the family’s food supply, allow me to share the beginnings of my education in shedding my brown thumb. When filtering through information on the web and in books, it is easy to become intimidated by the complex explanations describing fertilizers, compost and soil amendments. Scaling it back to my level of comfort, here are the basics.

 

I thought all that was needed to grow food were sunshine, water and dirt with good drainage. It turns out there are three other vital factors. The first is the NPK available to the plants. NPK are the symbols for Nitrogen-Phosphorus-Potassium. The second is other trace elements which plants need, much the same way humans need a variety of vitamins and minerals to thrive. The third is considering the pH level of the soil and understanding what the pH needs are for various plants.

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Olduvai IV: Courage
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Olduvai II: Exodus
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