AREA OF USE	TIME OF USE	USAGE WITH IRRIGATION WATER QUANTITY	USAGE FROM LEAVES QUANTITY
Open Field Vegetables, Tomato, Pepper, Eggplant, Cucumber, Bean, Melon etc.	Every 10 days during flowering, starting from transplanting	2-2,5 Lt/da	150-200 cc in 100 Liter Water
Greenhouse and Greenhouse Vegetables	Every 10 days during flowering, starting from transplanting	2-2,5 Lt/da	150-200 cc in 100 Liter Water
Fruit trees	During the vegetative development period, every 1-2 weeks	2-2,5 Lt/da	150-200 cc in 100 Liter Water
Vineyards	In active development period	2-3 Lt/da	200 cc in 100 Liter Water
Olive	Before flowering and after fruit set	2-3 Lt/da	150-200 cc in 100 Liter Water
Citrus	2-3 applications with 10 days intervals during shoot development in spring	2-3 Lt/da	150-200 cc in 100 Liter Water
Hazelnut	2-3 applications during active growth period	100 cc/Ocak	150-200 cc in 100 Liter Water
Strawberry	2-3 applications before flowering, starting from transplanting	2-3 Lt/da	150-200 cc in 100 Liter Water
Sugar Beet, Potato, Carrot	From the first hoe during the development period	2-2,5 Lt/da	200 cc in 100 Liter Water
Wheat, Barley, Paddy, Sunflower, Corn	In active growth period and before spiking	2-3 Lt/da	150-200 cc in 100 Liter Water
Cotton	During active development and before flowering	2-3 Lt/da	150-200 cc in 100 Liter Water

It is applied once in 15-20 days when vegetative development is intense.
With irrigation systems for vegetables and fruits or 2-4 L / ha from the soil;
For ornamental plants, it can be applied at a dose of 1-3 L / da.

 

It is a natural, organic product that can be applied without leaves or dripping, which enables your plant to strengthen against environmental stress conditions by maintaining the amino acid balance at the right rate.

Thanks to its low molecular weight, it provides very fast uptake, transportation and utilization.

The high content of amino acids in its content increases the resistance of the plant to abiotic stress conditions.

Due to the free amino acids and short chain peptides (Oligo peptides) it contains, it provides the best vegetative and generative development of the plant with its chlorophyll synthesis, fertility, enzyme activator and chelating effect.

It provides long-term and stable (permanent) activity due to its long-chain peptides and its permanent effect on the soil.

It increases the internal and external quality of the product accordingly.

It increases the amount of marketable products.

With its soil regulator feature, it creates a stronger root structure and enables the plant to benefit from nutrients more effectively.

Products used; Pistachio, Pear, Barley, Sunflower, Quince, Almond, Vineyard, Peas, Pepper (greenhouse), Pepper (field), Wheat, Rye, Paddy, Walnut, Strawberry, Strawberry (greenhouse), Tomato (greenhouse), Tomato (field) , Apple, Artichoke, Plum, Bean, Nut, Grapefruit, Carrot, Cucumber (greenhouse), Cucumber (field), Spinach, Pumpkin, Pumpkin (greenhouse), Watermelon, Watermelon (greenhouse), Melon, Melon (greenhouse), Apricot, Celery, Chestnut, Cherry, Kiwi, Rapeseed (Canola), Cabbage, Lemon, Tangerine, Lettuce, Lettuce (greenhouse), Parsley, Lentil, Corn, Banana, Pomegranate, Nectarine, Chickpea, Cotton, Potato, Eggplant (greenhouse), Eggplant (field), Leek, Orange, Garlic, Peach, Sugar beet, Onion, Soy, Tobacco, Cherry, Peanut, Oat, Olive.