Project overview

Desert Control’s Liquid Natural Clay (LNC) is an eco-innovation that enhances soil’s ability to retain water and nutrients, transforming degraded land into fertile, sustainable ground for agriculture and ecosystems.

The challenge

Agriculture and food production already consume more than 70 percent of all available freshwater. Desertification and soil degradation further increase water consumption, threatening agricultural productivity and water resources across the globe. With the global population growing, we will require more food in the next 40 years than was produced over the last 500 years, putting even more pressure on vital resources such as water.

The solution

Desert Control, an ecological technology innovation, is pioneering a solution called Liquid Natural Clay (LNC). The liquid-based formula is designed to be sprayed directly onto sandy soils, where it seeps down to create a moisture-retentive layer that significantly enhances the soil's ability to hold water and nutrients.

The pilot site close to Anbar, Iraq.

This process not only cuts water usage by up to 50 percent but also boosts crop yields by 20 to 60 percent, making it a game-changer in arid agricultural zones.

The way forward
The pilot site close to Anbar, Iraq.

Desert Control will soon apply its innovative Liquid Natural Clay to 20,000 newly planted trees in Iraq. This breakthrough treatment is expected to cut irrigation needs by up to 50 percent while also improving the survivability of the plants by 100 percent in the treated areas.

Meet the team

Jan Vader
Head of Middle East & LicOps at Desert Control
Rosalia Garcia
Head of R&D LNC at Desert Control
Moamen Younis
Director of Operations at Mawarid Desert Control
Elsayed Nasr
Protocol & Methodology, Agronomist at Mawarid Desert Control
Abdulgadir Mansour
Project Manager at Mawarid Desert Control
Jehanzeb Hasan Muhammad Khan
Sr. Project Engineer at Mawarid Desert Control
Rania Al Romaithy
Office Manager at Mawarid Desert Control
Xavier Herault
Innovation Consultant at WFP
Last updated: 09/05/2025