How Gypsum Works
Gypsum is a mineral that has proven itself more valuable than gold in the fields of the San Joaquin Valley. The use of gypsum has resulted in higher yields of cotton, grapes, alfalfa, carrots, almonds, potatoes, sugar beets, citrus and many other crops. Basically, gypsum works by improving the soil and making it easier for water to penetrate. When water is absorbed and moisture is retained, water and nutrients are more available to plant roots.
Ground that has become hardened or full of salts can’t respond to even the best “NPK” program. Because gypsum “opens up” the ground, it allows NPK, as as water and other elements, to get to the roots and work much more effectively.
With improved water penetration and efficiency, farmers who use gypsum have found that yields are up even in times of drought. Many times the use of gypsum makes it possible to get by on fewer irrigations when water is limited.
Gypsum works on all types of soils. It has helped reclaim alkaline soils, as well as eliminate the drop in soil pH caused by project water and ammonium fertilizers. With repeated applications of gypsum year after year, data shows that the pH of the soil—whether too high or too low—moves toward neutral.
It’s as simple as this. Gypsum will “open up” your soil so that water and nutrients can move freely, providing moisture and nourishment to the roots.