Yield problem with soil..

[chef]

We were discussing if certain soils could add taste to a strain?
It goes back to my experiences with some of the old imports, where you could actually taste the soil it was grown in. Old Columbians mostly, but a few Mexi strains too over the years.

#1 Can it be done?
#2 If it can? Do you want to?? lol

I don't see it being a positive addition to a nice fruity, but strains on the spicy, peppery side is where I noticed & really enjoyed it.

@2ndtry (wave white flag)
I have a couple things you'd probably enjoy tearing into. I'll put it together & let ya know.

 

[VerdantGreen]

yeah thats right chef we were, over in my 'topsoil in the mix' thread. hope you get round to trying it. hard to be objective about taste and you usually get better taste/smell in organics anyway. all i know is that my weed tastes and smells better than anyone else i know - as do my tomatoes, and i think the topsoil has something to do with it. if wine can have terroir (SP?) then why cant weed have something simiar?

V.

 

[secondtry]

secondtry, red soil doesnt have to be clay loam - although that might be good as a part of a soil mix ( i use quality topsoil in my mix). it sould be alluvial delta soil which is sandy, or bauxite (aluminium) rich soil, or virtually anything really.

you add zeolite to your soil-less mix for the same reason as someone might add a little clay to their soil mix? or am i missing something?

You are correct, both offer CEC and both offer clay which binds with humus/humic acids and Ca to form aggregates (with help from microbes).

Thanks.

 

[chef]

if wine can have terroir (SP?) then why cant weed have something simiar?

V.

Nicely put I equate a lot of things with wine, craft beers. Food too, thus my handle

 

[secondtry]

Terroir is not only about the soil, it's about the wind, the water, the moon, etc, all working in synergy, kind of like a French BioDynamic growing philosophy. In terms of provable science these environmental factors effect the terpenoids, flavinoids, etc of grapes, which in turn effects the wine (tannins are a different issue).

The thing to know here is it's not ONE variable that makes terroir, it's more so a mix of ideal variables. That is just like growing cannabis, if we do so with low stress and favorable environmental variables we allow the plant to more fully express it's potential in secondary metabolites like those I mentioned (and cannabinoids too). Thus I hope you see why adding one thing like molasses, or soil, won't make a difference unless the plant was growing in very poor soil before, etc...it's the synergy of ideal variables that matters.

In terms of increasing flavinoids a grower can add UV-b which increases the flavinoid production because it's a screening chemical to protect the plant from UV-b.

HTH

 

[mad librettist]

It goes back to my experiences with some of the old imports, where you could actually taste the soil it was grown in. Old Columbians mostly, but a few Mexi strains too over the years.

gotta agree with chef and verdant. On soil affecting everything to bigger pots being a huge factor. I got two plants going now in homemade pots, one of which I made too small, and the harvest pics should show some pretty drastic differences.

I'll borrow other stuff from oenology too. Terroir, and selection are important. You don't make a reserve with every grape from the vineyard or enen the same vine. You have to eliminate most of them, and they go to table wine. Also, yield is the opposite of concentration.

I'll point out though, that no matter where you grow them, I can tell you the difference between a brandywine and beefsteak tomato with a blindfold on. Especially if I have salt.

Then, I'll point out 2ndtry, that stress has not been shown to be always bad. Especially in a plant you expect to kill at harvest. Stress can affect phenotype in ways that are beneficial to man,

I'd like to point out as well, that according to dawkins, the fact that we obsess over this plant is also a phenotype.

 

[VerdantGreen]

deep

i could tell a pink brandywine from any other tomato that ive ever tasted - nothing else has tasted that good, when it's ripe almost to the point of mould developing in the cracks on the skin...

mmm. about time to sow some seeds, i'd usually have them in by now.

V.

 

[milehighmedical]

I'm glad to hear people are getting their tomatoes started! Spring officially starts in a little over two weeks. Really exciting stuff, all the nurseries opening their doors, people starting the gardens they'll be working on for the rest of the year. Good stuff.

 

[big ballin 88]

I'm glad to hear people are getting their tomatoes started! Spring officially starts in a little over two weeks. Really exciting stuff, all the nurseries opening their doors, people starting the gardens they'll be working on for the rest of the year. Good stuff.

i just planted my tomatoes yesterday. Sweet baby girl hybrid, Sugar snap hybrid and italian ice(white variety). gotta love living in a tropical enviorment.

 

[niluola]

I'm glad to hear people are getting their tomatoes started! Spring officially starts in a little over two weeks. Really exciting stuff, all the nurseries opening their doors, people starting the gardens they'll be working on for the rest of the year. Good stuff.

>a deep woeful sigh from the Land of a Thousand Lakes, where spring "officially" starts in almost 1 1/2 months<



btw, very interesting thread (as with all organic soil-related stuff). Lots to learn here!