Soil acidity is one of the factors limiting the achievement of high yields in most crops and vegetables. Problems due to acidic soils are most often encountered in the production of barley, oil pumpkins, oilseed rape, alfalfa, wheat, and in vegetables, especially in fruiting vegetables and cabbages.
Acidic soils occur due to the formation of humus and due to fertilization with mineral fertilizers. In acidic soils, plants grow poorly and crops often fail. Most of the crops we grow today need neutral or slightly acidic soils with pH value between 6 and 7, as in such soils the plants make the best use of the nutrients given.
A pH value between 6.8 and 7.2 is considered as neutral soil. The optimal soil pH value varies according to different soil types. For lighter sandy soils, the optimal pH is 5.5 to 6. For sandy-loam soils, the optimal pH is 6.5. For heavier clay and loam soils, the optimal pH is 7.
Liming is carried out on the basis of the measured soil pH value which should be measured every 3 to 5 years.