Water Penetration and Holding Capacity for Cereal Grains

Water penetration and holding capacity are dependent on soil structure including aggregate stability which allows for water to enter the soil and for the pores of the soil to retain that water.

Because cereal grains are grown in stressful conditions, access to and retention of water is critical.  Consistent access to water ensures the cereal heads are filled and quality is optimized.

The four-species consortium of symbiotic, arbuscular mycorrhizal fungi (AMF) in MycoApply® aids the columnal (vertical) formation of the soil structure which allows water to penetrate deeper into the soil profile as well as promoting pore development that helps retain water until it is absorbed by the plant. Studies also show that mycorrhizae expand root absorption area by up to 50x, dramatically expanding the active root zone and allowing the hyphae to absorb water and nutrients the plant root would not otherwise access.