How to Consociate and Why
How to Consociate and Why
With the transition from traditional agriculture (often familiar) to industrial agriculture, certain rules and practices have been abandoned, forgotten or neglected.
These rules were the fruit of thousands of years of observation and experience.
Of all the agronomic techniques the one of the association was perhaps that most closely linked to the observation that had allowed over the millennia to understand how some species went among themselves “agree” and other species did not.
This evaluation, at first only visual (minor growth, poor quality, parasitic attacks, etc.) has turned into centuries in scientific evaluations.
Thus, recourse to consortia became an expedient to improve not only the yields of some productions (especially in the orthoses) but above all the quality of the same.
The “sympathy” between plants is linked to various factors; from those related to the biochemical competition of roots.
However, the biochemical competition of the roots is manifested with particular peculiarities of which it is worth recalling that of the alopecia: that phenomenon which, through the exudates of the roots, helps to make plants more or less compatible or even cooperative.
For this reason, through the complex phenomena of synergy and competition, the quality of agricultural products is greatly influenced by this phenomenon to such a degree that we know (even for only the experience) the dynamics we can obtain good or poor quality products.
In general, similar association (with species) is an added value, not only for the optimal application of some agronomic techniques (soil fertility, weed control, biological struggle, etc.) but above all for greater nutritional value and therefore organoleptic of some affiliated plants. In these cases, the two radicals being in synergic cooperation contribute to the best metabolization of plant species.
Among the other properties and benefits of the association it has been verified that the proximity of some vegetables increases the speed of development, the size and, as it is said, the quality of the fruits.
A table of possible Consciousnesses between orthoses
Unfortunately, in this area, research has devoted a few studies and we are certain that it will be the industry where it will have to give the most answers.
In fact, we can make a contribution not only to the quantitative aspect of our products, but above all to that nutritional and organoleptic value that has long expired in products obtained in intensive crops, in greenhouse or in conditions that are not perfectly natural.
The future of agriculture passes through the rediscovery of past knowledge, but needs a new search to match innovation without forgetting a fundamental factor: outside the rules and codes of nature, we only do evil.
Guido Bissanti