Dairy leftovers as crop biostimulants and the future of agricultural sustainability
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Since industrialisation, agriculture has been heavily dependent on synthetic fertilisers to boost crop growth and yield, resulting in environmental and economic challenges.
Dr Francesco Vuolo of Sacco Srl, Italy, is making use of dairy fermentation leftover from manufacturing industries to build a circular, green economy for a more sustainable future.
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Read the original research : https://doi.org/10.3390/land11091544