Soil acidity stress: A faba bean ( Vicia faba L.) cultivation challenge in Ethiopia, mitigation, and future perspectives

Soil acidity is among the most important abiotic stresses globally constraining agricultural land and crop productivity. Globally, about 30%–40% of total arable land is under the influence of acidic soil. In Ethiopia, approximately 43% of arable land and productive areas are constrained by acidic soil. At the same time, the demand for food is increasing, particularly in developing countries, such as Ethiopia, where food security is alarming. There are factors that complicate and overstress the acidification of soils. These can be natural factors, such as heavy rainfall, leaching of basic cations, and weathering of different rocks and minerals, and anthropogenic activities, such as harvesting of high‐yielding crops and inappropriate use of agricultural inputs such as fertilizers. Legume crops are highly vulnerable to soil acidity due to the symbiotic association with soil microorganisms. In acidic soil, aluminum toxicity is a major barrier to plant growth. Through hydrolysis, Al +3 makes the soil acidic and adversely affects plant physiological processes, such as root development and nutrient uptake. Faba bean is a multipurpose legume crop cultivated in most highlands of Ethiopia, where soil acidity is a challenge. There are different mechanisms to manage soil acidity, such as the use of lime, tolerant/resistant cultivars, rhizobium inoculants, and integrated soil fertility management. To restore soils affected by acidity and increase faba bean ( Vicia faba L.) yield, the integration of all approaches in an appropriate way should be the priority area because soil is a foundation for food production.