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Microbial inoculant based on beneficial bacteria is a complementary management tool to increase vegetable production. However, its integration with chemical fertilization has been poorly studied. The present study evaluated the effects of microbial inoculant separately and in combination with chemical fertilization on lettuce under greenhouse conditions. An experiment was performed in pots using a completely randomized design. The microbial inoculant was applied at three fertilization levels. Soil response evaluated variables were: available N and P, total soil bacteria, soil enzymatic activities, and N leaching. Agronomic variables measured were: aerial biomass, chlorophyll content, and nutrient foliar contents. Microbial inoculant had a significant impact on soil total bacteria concentration. The application of reduced chemical fertilization and microbial inoculant had a similar effect in terms of soil nutrient availability and soil enzymatic activities as the complete fertilization. Nitrogen leaching was strongly dependent on chemical fertilization rate. Treatment application decreased chlorophyll concentration compared to the control. The application of microbial inoculant and chemical fertilization increased foliar N and P contents improving their uptake. The combined addition of microbial inoculant with chemical fertilization increases the bacteria concentration without altering enzymatic activities, maintaining similar soil nutrient levels and improving N and P uptake in lettuce. Future studies could be performed in lettuce to determine the impact under different growth stages and different soil conditions.

Sustainability in production and consumption is increasing in importance in many diverse industries worldwide. The wine industry is no exception. There are many wine-related eco-certifications that incorporate sustainability concepts; however, it is unknown to what extent wine consumers value such certifications in wine-producing countries such as Chile. An online survey was conducted in which 526 Chilean wine consumers were asked about their attitudes towards and willingness to pay for sustainably produced wines. Statistical analysis was undertaken using multiple linear regression. It is notable that 76% of respondents had previously purchased eco-certified wines (fairtrade, biodynamic, organic, natural, and sustainable), and there was an evident willingness to buy eco-certified wines in the future—78% expressed a willingness to buy organic wines, and 77% sustainable wines. Furthermore, we asked how much more willing the respondents would be to pay for wines with eco-certification; 22% indicated that they would be willing to pay a premium price, ranging from USD 5 to USD 16 more, for organic wines, while 19% expressed a willingness to pay the same price premium for sustainable wines.

The use of organic amendments is common under the concept of integrated nutrient management (INM) in Vitis vinifera (Table grape) -1 and 9.1 µg de TFP g -1 24h -1 , respectively. In addition, pH was similar in all treatments while electrical conductivity increased with application of mineral and organic amendments, reaching 0.41dS m -1 in T2 (HS+MF). Furthermore, yeast concentration increased with organic amendments or mineral. Correlation analysis indicated significant and positive relationships between PO4-P concentration with MF (0.579) and C (0.431) and nitrogen with MF (0.868). These results support that INM, which combines mineral fertilization and organic amendments, improve positive changes in chemical soil properties and C cycling measured in terms of enzymatic activity in V. vinifera.

Camu-camu is a native plant of the Peruvian Amazon. It is noted for its high concentration of ascorbic acid, however this feature varies widely from one location to another due to genetic and environmental factors. In order to determine the relationship between mineral nutrients and the concentration of ascorbic acid in camucamu plants, a study was conducted in three camu-camu producing areas in flood-prone soils and soils on dry land conditions in the Ucayali Region. For this purpose, soil samples and camu-camu were collected. The content of following macronutrients was analyzed: nitrogen, phosphorus, potassium, calcium and magnesium; also was determined the concentration of aluminum, pH, organic matter and ascorbic acid. The results show that the camu-camu plantations located in upland soils had lower concentrations of ascorbic acid and lower natural fertility, than soils prone to flooding. Ascorbic acid is negatively related to the concentration of aluminum and positively to the concentration of magnesium and phosphorus in the camu-camu producing areas. It is concluded that the concentration of ascorbic acid in camu-camu plants is best expressed when soils have better chemical attributes and good conditions of natural fertility.

Digital agriculture (DA) can contribute solutions to meet an increase in healthy, nutritious, and affordable food demands in an efficient and sustainable way. South America (SA) is one of the main grain and protein producers in the world but the status of DA in the region is unknown. A systematic review and case studies from Brazil, Argentina, Uruguay, and Chile were conducted to address the following objectives: (1) quantify adoption of existing DA technologies, (2) identify limitations for DA adoption; and (3) summarise existing metrics to benchmark DA benefits. Level of DA adoption was led by Brazil and Argentina followed by Uruguay and at a slower rate, Chile. GPS guidance systems, mapping tools, mobile apps and remote sensing were the most adopted DA technologies in SA. The most reported limitations to adoption were technology cost, lack of training, limited number of companies providing services, and unclear benefits from DA. Across the case studies, there was no clear definition of DA. To mitigate some of these limitations, our findings suggest the need for a DA educational curriculum that can fulfill the demand for job skills such as data processing, analysis and interpretation. Regional efforts are needed to standardise these metrics. This will allow stakeholders to design targeted initiatives to promote DA towards sustainability of food production in the region.