A new study published in Soil & Tillage Research highlights the beneficial role of a specific soil fungi, arbuscular mycorrhizal fungi (AMF), in boosting the nutrient quality of organic sweet corn. After the corn was inoculated with AMF, researchers found increased volumes of key nutrients such as phosphorus, potassium, and vitamins B6 and C. Additional benefits of these fungi include building stress resilience in crops by increasing amino acids. These findings suggest that AMF can make organically grown crops both more nutritious and more resilient.     

This two-year field trial was conducted in Pennsylvania, comparing sweet corn grown under two different soil management practices: full tillage and reduced tillage, with and without AMF inoculation. The seedlings were first inoculated with various AMF species, then transplanted into organic beds. Researchers tracked the influence of tillage on soil health and fungal colonization. After harvest, researchers then measured yields, nutrient concentrations, vitamin content, and amino acid profiles. 

These findings underscore the importance of considering soil biology in organic systems. Although fully tilled soils led to slightly higher yields, corn kernels harvested from the reduced tillage plots had higher concentrations of calcium, magnesium, manganese, and zinc. AMF inoculation further increased vitamin and mineral content, showing that healthy microbial communities are an important factor in producing nutrient-dense food.  Ultimately, the combination of reduced tillage and AMF inoculation produced sweet corn higher in nutrient quality. 

The results support the growing body of evidence showing that organic farming improves soil microbial diversity, which ultimately can improve nutrient uptake, soil composition, and resilience to environmental stressors. Consumers benefit from these organic practices by reducing their exposure to synthetic pesticides and fertilizers and consuming higher levels of key vitamins and minerals in their food. 

Ultimately, this study shows how organic agriculture can boost existing partnerships between plants and soil microbes to grow healthier food. By fostering these underground microbial networks, organic farmers can grow crops that better withstand stress and are healthier for consumers. These findings serve as a reminder that choosing organic is an investment in sustainable farming systems that work with nature to nourish both people and the planet.