Crop residues of field vegetables are often characterized by large amounts of biomass with a high N-content. Despite low soil temperatures during autumn, high rates of N mineralization and nitrification still occur causing important N-losses through leaching1. Crop residues pose a possible threat to maintaining water quality objectives, while at the same time being a vital link in closing the nutrient and organic matter cycle of soils. Appropriate and sustainable management is needed to obtain the full potential of crop residues. In this research some novel strategies for vegetable crop residue management are being investigated. The outcome of this work will help in defining the best practices in vegetable production in order to better meet the requirements set by the nitrate directive, whilst making best use of a valuable organic material.
Vegetable crop residues constitute an important link in the soil nutrient and organic carbon cycle and aid in maintaining soil quality and fertility. However during autumn large amounts of N are released by vegetable crop residues causing important N-losses through leaching. Appropriate and sustainable management is needed to obtain the full potential of crop residues while meeting water quality objectives. In this research the potential of removal and valorisation of vegetable crop residues by means of ensilage or composting was evaluated
