Biostimulants Using Humic Substances and Plant-Growth-Promoting Bacteria: Effects on Cassava (Manihot esculentus) and Okra (Abelmoschus esculentus) Yield

Traditional agriculture represents the most-extensive food-producing segment in the world. However, these agroecosystems are widely and closely associated with rural poverty, reflecting the dualism between the subsistence and the commodity-producing sector in the peripheric countries. Therefore, socially adapted technologies may be a reliable and helpful methodology to enhance subsistence crop production. Humic substances are natural organic biostimulants extractable as water suspensions from renewable sources such as agricultural biomass and farming residues. These easy-to-handle extracts may be mixed with plant-growth-promoting bacteria (PGPB) and used as biostimulants within a low-cost technological application in the circular economy strategy. Few investigations have been focused on the use of biostimulant practices on marginal or subsistence crops. Cassava (Manihot esculenta Crantz) and okra (Abelmoschus esculentus) are two essential foods for poor communities of rural territories in tropical and subtropical countries. The aim of this study was to evaluate the effect of the foliar application of a humic/PGPB mixed biostimulant on cassava and okra crops grown in an agricultural soil with very low natural fertility. In pot trials, the applied biostimulant improved the plant development with a 200% increase of the root weight in cassava, while the preservation of active diazotrophic bacteria was improved by 10- and 100-times in cassava and okra in the mixed formulation with humic acid. In real field systems, the plant treatment increased the yield of cassava and okra by 70% and 50%, respectively thereby allowing a simultaneous nitrogen savings with the best yield performance obtained at the lower N fertilization rate. The use of biostimulants can play a role in the transition process, helping the food security and the autonomy of impoverished farmers. Combining the elements of traditional knowledge and modern science is essential to create innovative technologies enabling the sustainable management of agroecosystems.