Biochar can remain stable in soil for thousands of years, with a half-life of 17,000+ years under optimal conditions. Its porous structure resists decomposition, locking carbon and improving soil health long-term.

Yes, when properly produced and certified, biochar is safe for food production. It enhances soil fertility, boosts crop yields, and is non-toxic, though unprocessed or contaminated biochar should be avoided.

Yes, individuals and companies can purchase certified carbon credits from biochar projects. These credits represent verified CO2 reductions, but availability and purchasing processes vary by provider and are subject to market regulations.

No, biochar and charcoal differ in purpose and production. Biochar is produced through slow-pyrolysis at lower temperatures (400-700°C) to maximize carbon retention for soil enhancement and carbon sequestration, lasting millennia. Charcoal, typically made for fuel, has less stable carbon and isn’t designed for agricultural use.

Biochar can be made from various biomass, including wood (e.g., beetle-killed pines), agricultural waste (e.g., corn stalks), manure, and even invasive plants. The choice depends on local resources and intended use, with slow-pyrolysis ensuring high carbon content.