FAO | Source | Data hub |
The FAO Soils portal serves as an invaluable source of information and knowledge encompassing the various components and facets of soils. It underscores the significance and indispensability of this vital yet finite resource for a diverse audience, including policy makers, development planners, soil scientists, agricultural extension officers, students, and other practitioners.
This comprehensive portal offers access to an array of essential soil maps and databases, which include:
- Global Map of Salt-affected Soils
- Global Soil Organic Carbon Sequestration Potential Map (GSOCseq)
- Global Soil Organic Carbon Map (GSOCmap)
- FAO/UNESCO Soil Map of the World
- Harmonized World Soil Database v1.2
- Additional Global Soil Maps and Databases
- Regional and National Soil Maps and Databases
- Soil Profile Databases
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FAO | Source | Data hub | The FAO Soils portal serves as an invaluable source of information and knowledge encompassing the various components and facets of soils. It underscores the significance and
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Food and Agricultural Organiztion of the United Nations| Source | The Food and Agriculture Organization of the United Nations (FAO) and the International Institute for Applied Systems Analysis (IIASA)
The Smithsonian Institute | Source | Data | This data release introduces the updated Coastal Carbon Data Library, an international database of soil carbon information from tidal wetlands, curated by
European Commission Joint Research Centre (JRC) | Source | Overview | The European Soil Data Centre (ESDAC), hosted by the EU’s Joint Research Centre (JRC), is the central repository for soil-related
UNDP| Source | Data | The United Nations Development Programme (UNDP) and the State Government of Telangana, India have introduced Data in Climate Resilient Agriculture (DiCRA) to the Digital Public G
USDA | Source | The Ag Data Commons serves as a publicly accessible repository and catalog for scientific research data, specifically designed to facilitate information sharing and discovery within th
