Reducing tillage in vegetable production can reduce input costs and is “softer” on the soil allowing biological process to build a more stable soil structure suitable for crop growth. Both the environmental and economic sustainability of the vegetable industry is enhanced by the use of “soft” tillage. Using a fit-for-purpose tillage allows the soil biology to stabilise the soil structure improving nutrient and water dynamics of the soil and reducing erosion potential and the loss of valuable topsoil and nutrient into sensitive waterways.
A factsheet on reduced tillage in vegetable production is available here
The final report from INNOV-200 is available here