Food production in Sub-Saharan Africa (SSA) has not kept pace with population growth and food shortages are common. The question arises how self-sufficiency for food can be reached in a sustainable way. Up to now any increase in food production was mainly achieved by bringing new land into cultivation but further extension is limited. Therefor it is now necessary also to increase the productivity per unit of land with proper management tools. This option is justified by the difference in average yield of cereals in SSA 1 ton per ha versus about 2.3 ton per ha in other developing regions.

Water and nutrients are the main factors determining crop performance in SSA. Additional water for irrigation is only locally available and in most regions it is easier to increase the nutrient availability through nutrient application. Some people oppose nutrient application because of the assumed negative environmental aspects. However, this notion is based on experiences in industrialized countries.

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In the current debate on agriculture and food quality, the use of agro-chemicals is often condemned. But this is done without distinguishing between nutrient supplements and biocides (insecticides, herbicides and fungicides). Plants need nutrients in order to grow and produce good quality food. The source of these nutrients makes no difference to them.

It is important that nutrients are applied in the right quantity, that is a quantity that reflects a certain anticipated yield, and at the right time. This is easier when nutrients are supplemented using fertilizers. In animal tests, high nitrate concentrations in water have been shown, after nitrification, to cause stomach cancer. The concentrations involved, however, were much higher than would ever be absorbed by humans. Recently, scientists found that nitrite acts on various pathogens in specific circumstances and thus forms an important defence against disease.

There is no question that wholesome food has a positive effect on people's health. Nutrients influence the quality of produce. Thus a low availability of nitrogen results in a lower protein content. By extension a higher availability results in a higher protein content, and scientists have recently found that it also boosts vitamin content.

It is sometimes claimed that organically produced food has a better quality than food which is produced by conventional methods. Up to now, however, extensive research has never produced objective evidence of differences between the two types of products.

A comprehensive, voluntary four year research testing programme has concluded fertiliser products pose no threat to industry workers, community or the environment¹.

Both the European Fertilizer Manufacturers Association (EFMA) and The Fertilizer Institute (TFI) of America conducted testing on 23 high volume fertiliser products. The testing looked at human health and ecological criteria, such as potential toxicity to mammals and the environmental fate of fertilisers.

EFMA's Director General, Helmuth Aldinger, describes the results as reassuring for the public. He said: "Fertilisers guarantee foodsecurity, and we can feel good about the fact that they do so without compromising public health and safety or affecting our environment".

Importantly, the study concluded that: "when handled and used as intended, fertilisers are safe."

In New Zealand tools such as Fertmark, Spreadmark and the Code of Practice for Fertiliser Use all help ensure the correct use and handling of fertilisers is followed.