I'm gonna have to listen to that one a few times to digest all that info. I'm just wondering how many beers I have to crack open in the field to release enough co2 to see a boost in yield.
Thanks for doing this interview, I use and love AEA Products!
Here's a cautionary comment about growing food at elevated carbon dioxide levels. Because of the steady increase in atmospheric carbon dioxide (~3ppm/year at present), this is an active area of research, and although the results of experiments vary because of the many complicating factors that enter into the nutritional value of food, in general there's a decrease in nutritional value, particularly protein, zinc, and iron, as carbon dioxide increases. See, for example, the article "Rising CO2 Threatens Human Nutrition", published in Nature and available here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4810679/ Also the article "Effects of elevated CO2 on the protein concentration of food crops: a meta-analysis", published in Global Change Biology and available here: https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2486.2007.01511.x There's also a school of thought which holds that being grown at 1200 ppm CO2 is one reason why conventional greenhouse tomatoes have so little flavour.
Maybe it's a system issue, doing co2 boost with dead soil probably does no good for nutrient density. Has to be a different story when all elements of a healthy growing environment are present and CO2 is elevated due to the very soil fertility itself... Elevated microbial activity etc... Anyways this epsiode rocked my world like no other and opened up a rabbit hole to jump into... Lots to learn this winter! Thanks notill team!