Oxidative stress in plants: the common enemy behind all stress types (and how amino acids can help)

Drought, heat, pathogens, repeated pesticide applications… all these factors share a common outcome: they trigger oxidative stress in plants. A silent yet decisive process that affects photosynthesis, growth, and ultimately, yield.
In this article, we explain what oxidative stress is, why it happens, and how products such as Terra-Sorb®, based on free amino acids (99% L-form purity) and bioactive compounds, can help neutralise and reverse its effects.

2025/26 Olive Oil Season Forecast: Production Stability, Consumer Recovery, and Strong Prices

By Juan Vilar, economics expert, international agricultural analyst, strategic consultant, professor at the University of Jaén, and farmer.

Natural Boost for Fruit Set: How L-α-amino acids and Seaweed Extracts Enhance Plant Development

Introduction

In modern agriculture, biostimulants have become strategic allies to improve crop productivity and sustainability. Among their most relevant ingredients are L-α-amino acids and seaweed extracts—two components that, when combined, generate a unique synergy that enhances plant physiology.

In this article, we explain how they work, what benefits they provide, and why their joint action is key for optimal fruit set and higher-quality harvests.

Soil Microbiome Health: Understanding the Difference Between Prebiotic, Probiotic, and Postbiotic

In recent years, attention to the soil microbiome and the rhizosphere has grown significantly, recognizing their key role in plant health and productivity. Within this field, three interrelated concepts have gained prominence: prebiotics, probiotics, and postbiotics. Although these terms originally come from human health, their application in agriculture is proving to be equally relevant and transformative.

Understanding the differences and synergies among these components allows for optimized plant nutrition, enhanced stress resilience, and the promotion of more sustainable farming.

Allies Against Heat: How Biostimulants Protect Your Crops

Heat stress in agricultural crops is an increasingly relevant challenge due to climate change and the rise in extreme temperatures across various regions of the planet. When temperatures exceed certain critical thresholds for prolonged periods, heat stress is triggered, significantly disrupting plant metabolism, reducing yields, and affecting the final quality of the harvest.

How does water stress affect crops? A perspective from plant physiology and agricultural sustainability

Water stress is one of the main abiotic factors that limit agricultural yields globally. With the advancement of climate change, the intensification of droughts, and soil degradation, access to freshwater is becoming a bottleneck for the sustainability of agri-food systems.

But what really happens inside plants when water becomes scarce? To understand this, it is crucial to explore the physiological processes that are altered under water deficit conditions.

Root Exudates: The Invisible Engine of a Fertile and Productive Soil

Root exudates play a fundamental role in the interaction between plants and soil microorganisms. These compounds released by roots facilitate the establishment of essential biological networks in agricultural ecosystems. Without vigorous root activity, the incorporation of beneficial microorganisms—regardless of how advanced their selection may be—will have a limited impact on plant development.

The green future: EVOO as a gourmet ambassador, from the olive grove to the table

By Juan Vilar Hernández, expert in economics, international agricultural analyst, strategic consultant, professor at the UJA (Spain) and farmer.

Bioavailable Nutrition: A New Approach to an Old Problem

Analysis of Almond Cultivation: Current Situation and Perspectives

Almonds occupy a prominent place among woody crops worldwide. With an area of ​​nearly 2.4 million hectares, they represent 3.06% of the total of 73 million hectares of permanent crops on the planet. However, pressure from falling prices has encouraged the substitution of almonds by other crops such as olives, pistachios and hazelnuts in various regions. In addition, there is strong competition between the “Spanish” almond and the so-called “American” almond, which are cannibalizing their respective market shares. This report analyzes the current dynamics and the state of almond cultivation globally.