The term Potash (POT-ASH) is derived from the early method of producing Potassium Carbonate from wood ash boiled in pots. The ancient process, known as leaching, is to run water slowly through the ashes of burned wood. The solution is then boiled in huge pots, leaving behind a mass of white solid known as Potash Salt.
More than 90 per cent of the Potash produced in the world is used for fertilizers. It is one of the three -key ingredients for plant growth, which in turn is vital to meet growing food requirements. Its main functions include the production of sugar and starches and the regulation of water conditions within the plant cells. It is also intimately linked with Nitrogen use, by improving the efficiency of Nitrogen fertilizer in the soil. Potassium activates over 60 enzymes which are involved in many important plant physiological processes.
It promotes photosynthesis, and intensifies the storage of assimilates; this is the reason why it is of particular importance for root and tuber crops such as Potatoes. It also improves the quality and flavour of the vegetables and fruits. In brief, potassium raises yields and food value, builds disease resistance and improves shipping, handling and storage qualities. It is applied directly to soils, or physically mixed with other nutrients and applied directly, or chemically bound with Nitrogen and /or Phosphate. In animals, it helps growth and milk production.
The most common forms of Potash are Potassium Chloride, Potassium Sulfate and Potassium Nitrate.
