AminoSEL-CALCIUM 8-0-0+7CaO+B
Liquid Organomineral Fertilizer with Nitrogen
AminoSEL-CALCİUM; It is a special nitrogenous organomineral liquid fertilizer produced by combining fermented organic liquid rich in enzymes taken from the biogas plant with nitrogen, calcium, boron and amino acids.
Guaranteed Content
(w/w)%
Use Table
| Plants | Through Soil L / Decare | Through Leaf 100 L / with Water |
| Citrus, Cherry, Peach, Plum, Apricot, Apple, Pear, Quince | 3-4 L | 1. Uyg. 300-600 ml 2. Uyg. 600-800 ml 3. Uyg. 800-1000 ml |
| Hazelnut, Walnut, Pistachio | 3-4 L | 400-600 ml |
| Olives | 3-4 L | 400-600 ml |
| Vineyard, Kiwi | 3-4 L | 1. Uyg. 300-400 ml 2. Uyg. 500-600 ml |
| Banana | 3-4 L | 400-600 ml |
| Tomato, Pepper, Eggplant, Cucumber, Watermelon, Melon, Pumpkin, Strawberry | 4-5 L | 300-600 ml |
| Lettuce, Spinach, Cabbage, Celery, etc. | 2-3 L | 400-500 ml |
| Cotton | 1. Uyg. 300-400 ml 2. Uyg. 500-600 ml | |
| Potato, Sugar Beet | 4-5 L | 400-500 ml |
| Sunflower, Corn | 250-350 ml | |
| Wheat, Barley, Paddy | 400-500 ml |
Product Features
Calcium is a non-transporting element. Its movement within the plant occurs with a passive mechanism, the movement of water. When the stoma in the plant is opened, perspiration starts, water is drawn up, so calcium is also drawn. If the stoma is closed, there is no sweating and calcium is not carried. For this reason, calcium deficiency mostly occurs during the winter months when the stomata are closed and when the temperature is very high. For this reason, amino acids, which are the building blocks of plants and enable stomata to be opened, have been added to AminoSEL-CALCIUM. Thanks to these amino acids, stomata are opened despite all weather conditions. Transpiration starts in the plant. Calcium is also transported by the movement of water. In addition, since amino acids are the building blocks of the plant, they will significantly help the plant to develop. Boron in it helps transport calcium. If the amount of calcium in the fruit of the plants increases, the durability of the fruit increases, thus extending its shelf life.
