Legume‑based rotation increases soil phosphorus availability and enhances subsequent crop yields

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      Legume-based crop rotation is a sustainable agricultural practice that significantly enhances soil phosphorus (P) availability and boosts the productivity of subsequent crops. Legumes, through their symbiotic relationship with nitrogen-fixing bacteria, improve soil health and promote microbial activity that aids in phosphorus solubilization. Additionally, legume root systems release organic acids and enzymes that help mobilize phosphorus bound in soil particles, making it more accessible to plants. This improved nutrient availability translates into higher yields and better crop performance in the following growing seasons. By integrating legumes into crop rotations, farmers can reduce dependence on synthetic fertilizers, improve soil fertility, and ensure long-term agricultural sustainability.


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