Sulfur is vital in the synthesis of sulfur-containing amino acids – protein’s building blocks. It is also essential in the formation of lipids, vitamins, coenzymes and the chlorophyll molecule. As a result, sulfur not only impacts yield, but also the quality of crops. Using wheat as an example, research has shown that bread baked from low sulfur flour fails to rise and lacks crumb structure (Agronomy Monograph No. 50, ASA-CSSA-SSSA).