ADVANTAGES:
To prevent yellowing (chlorosis) problems due to iron deficiency.
To ensure stronger leaf and root development by increasing photosynthesis.
To ensure healthier flowering and fruit development in plants.
To eliminate iron deficiency more quickly in alkaline and high pH soils.
To increase the quality, taste and shelf life of fruits and vegetables.
APPLICATION METHODS
10-20 gr per tree in newly planted trees, 20-50 gr per tree in trees close to fruit set, 100-150 gr per tree in trees in full yield period, 200-250 gr per tree in large trees, 10-20 gr per vine in the vineyard, 300-500 gr is used per decare (1.000m2) for greenhouse and open field vegetables.