Soil pH is one of the most decisive factors for nutrient availability, yet it is often overlooked in crop management. Even when farmers apply fertilizers, micronutrients or foliar products, plants cannot fully use them if soil pH is not within the optimal range. pH controls nutrient solubility, microbial activity and the ability of roots to explore the soil. In acidic soils, the availability of calcium, magnesium and phosphorus decreases, while aluminum becomes more soluble and potentially toxic. Roots become shorter and weaker, water uptake is reduced and crops become more vulnerable to drought. Phosphorus applied to the soil is frequently immobilized by iron and aluminum, making it almost inaccessible. In alkaline soils, the opposite problem occurs: key micronutrients such as iron, zinc, manganese and boron become poorly available. Even if these nutrients are present, plants cannot absorb them efficiently, leading to chlorosis, slow growth and reduced reproductive performance. The optimal pH range for most crops is between 6.2 and 7.0, where nutrient uptake is maximized. However, individual crops vary: wheat can tolerate slightly acidic soils, rapeseed performs best between 6.5–7.2 and alfalfa requires a pH above 6.8. Correcting pH depends on soil type. Acidic soils require liming with calcium carbonate, dolomite or other Ca-Mg amendments. Alkaline soils may require gypsum, elemental sulfur or acid-forming fertilizers, and controlled irrigation can help reduce salt accumulation. Regular soil testing is essential. Knowing the actual pH allows farmers to improve fertilizer efficiency, avoid unnecessary applications and ensure balanced nutrition. The result is healthier crops, better root systems and higher yield stability.