stoppelvelden

Stoppelvelden are agricultural fields in which the crop residues left after harvest, known as stubble, remain on the soil either on the surface or after shallow incorporation. The term is commonly used in Dutch-speaking farming contexts to describe fields with visible stems and roots of the previous crop, such as cereals like wheat, barley and maize. In modern farming some farmers bal e or remove part of the straw, while others keep most of the residue on the field to a greater extent.

The stubble consists of plant material that serves as a source of organic matter and nutrients as it decomposes. The amount and composition depend on the crop and harvest method, weather conditions, and tillage practices. Retained stubble can protect soil from wind and water erosion, reduce soil crusting, and improve moisture retention. It also contributes to soil organic matter and supports soil microorganisms. However, high carbon-to-nitrogen ratios in straw-rich residues can immobilize soil nitrogen temporarily, potentially affecting subsequent crops. Residues may also harbor pests or diseases if not managed properly, and decomposition rates vary with temperature and moisture.

Management strategies include leaving residues on the surface as mulch, incorporating them into the soil with tillage, or using reduced tillage systems. Burning of residue, once common in some regions, has become restricted or prohibited in many areas due to air-quality concerns and soil-health considerations. The choice of approach depends on regional climate, soil type, crop rotation, and environmental regulations, with cover crops and balanced fertilization often used to mitigate drawbacks.

Stoppelvelden reflect a broader practice of working with crop residues to preserve soil health and productivity in arable farming.