Green algae
CHARACTERISTICS:
GREEN ALGAE is a seaweed extract collected in the cold and clean Irish waters. It is obtained by cold extraction (between 27°-30°C) which, as opposed to hot extraction, fully preserves all the activating ingredients (betaine, cytokinin, auxine, giberellin and other plant hormones). Moreover, the addition of vitamins, amino acids, humic acids and micro-nutrients makes GREEN ALGAE a natural enhancer for the plant metabolics. For these specific properties, GREEN ALGAE, applied throughout the crop cycle, allows to:
1) improve the root development in the first stages and thus a greater capacity to absorb nutrients;
2) promote chlorophyll photosynthesis with an increase in the leaf surface and production. It reduces fruit dropping;
3) obtain productions with high organoleptic characteristics (color, sugars, etc.);
4) increase the specific weight and shelf life;
5) obtain high yield and superior quality productions;
6) it has an anti-stress function.
DOSE RATES AND CONDITIONS OF USE:
|
CROPS |
APPLICATION PERIOD |
DOSE |
NOTES |
|
Citrus tree |
From pre-flowering to ripening, 4-5 treatments |
200 - 250 g/hl |
Improves the fruit setting and the quality, evens the size, anticipates the harvest, greater shelf-life |
|
Olive trees |
From flowering to harvest, 3-5 treatments. |
200 - 250 g/hl |
Improves the fruit setting, uniformity, maturation and production yields |
|
Kiwifruit, pome fruit, vineyards, stone fruit |
From pre-flowering to ripening repeat the treatment every 10-15 day, in combination with pesticides consider the shortage period. |
250 g/hl |
It activates the flowering, improves the setting, gives the fruits greater consistency and shelf-life. It improves the qualitative and organoleptic properties, favours nutrient accumulation. |
|
Beet |
From row closure in combination with fungicide and insecticide. |
2 Kg/Ha |
It preserves the photosynthetic efficiency, favoring the translocation of nutrients to the reserve organs. |
|
Tomato, Potato, Pepper, Strawberry |
From pre-flowering to ripening repeat the treatment every 10-15 day. |
250 g/hl |
It improves and evens the flowering. Activates plant and fruit development, increases production, enhances organoleptic qualities and anticipates ripening. |
|
Tomato, Potato, Lettuce, chicory varieties |
From pre-flowering to ripening repeat the treatment every 10-15 day. |
250 g/hl |
It improves and evens the flowering. Activates plant and fruit development, increases production, enhances organoleptic qualities and anticipates ripening. |
|
Spinach, chard Artichoke, Cauliflower, bean, other vegetables |
Treat at the first growth stages, in combination with pesticides every 10 days. |
250 g/hl |
It improves the vegetative development, standardises the foliar apparatus, activates photosynthesis. For flowering, flowering or root vegetables, it promotes the accumulation of nutrients and sugar. |
|
Nurseries, flowering plants Ornamentals |
Treat at the first growth stages, every 15 days. Repeat 2-4 times. |
150 g/hl |
It improves the color of the flowers and the leaves, by increasing the intensity and brightness. |
MISCIBILITY
It is recommended to carry out small tests to verify the compatibility. The application of any mixture is under responsibility of the user.