Haney Soil Health Test - A Comprehensive Analysis

By Andi Anderson

The Haney Soil Health Test, presented by Dr. Patrick Freeze from Ward Laboratories, Inc., as part of the ICCON's Probing Into Soil Health Tests series. The Haney test, developed by Dr. Rick Haney over approximately 15 years, takes a holistic approach to soil analysis, considering physical, chemical, and biological components.

Key aspects of the Haney Soil Health Test include:

Fertility (H3A extract): The H3A extractant, named after the researchers who developed it, comprises citric, oxalic, and malic acids along with water. This combination mimics the acids produced by plant roots and is crucial for understanding soil dynamics.

Microbial activity (24hr CO2): This test assesses the soil's potential for microbial activity. Enhanced microbial activity leads to better CO2 respiration, indicating improved soil capacity to support crop growth. The carbon and nitrogen components of the test evaluate organic carbon and total nitrogen levels concerning microbial capacity.

Mineralization (Water extractable nitrogen): This aspect of the test measures water-extractable nitrogen, providing insights into nutrient availability for plants.

Dr. Freeze recommends conducting the Haney Soil Health Test in the spring before planting, when microbial communities are active, and the soil temperature has reached a minimum of 50 degrees Fahrenheit for a sustained period. It's crucial to consider inherent soil type variability within a field while sampling. One Haney test sample typically represents about 20 acres, but adjustments can be made based on specific conditions.

The presentation encourages farmers and agricultural professionals to embrace soil health testing as a valuable tool for informed management decisions. The ICCON's series will continue with discussions on the Cornell Lab soil health test in the upcoming months. Interested individuals are invited to register for ICCON calls to learn more about soil health tests and cover crop practices in the Midwest.

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