Sulphur is an essential plant nutrient required for the production of amino acids which in turn make up proteins. In cereals lower sulphur levels lead to lower protein and given this affects the quality of the flour, the price received for this grain will be reduced. Lack of sulphur will also affect the oil content and hence the price received for canola.

Yield losses also occur in low sulphur situations, especially with canola. Ideally, plants will take up sulphur at the same levels as phosphorus, that is, it is a major plant nutrient

Along with nitrogen, sulphur is a critical component of the amino acids which build proteins within the plant. Sulphur in soils Sulphur is present with varying degrees in nearly all soils. Soils with clay and gravel have generally more sulphur present than sandier soils from high rainfall areas. This is due in part to the composition of the original parent rock. Organic sulphur, which is mineralised into plant available sulphate sulphur, is more prevalent in soils with high clay and gravel content. The sandier soils from higher rainfall areas do not have any ability to restrict the leaching of water soluble sulphate sulphur.