Easy penetration of calcium through fruit cuticle
Effective calcium fertilisation
Fruit calcium level is one of the most important factors affecting fruit quality. The technology enables conversion of calcium carbonate into a form with lipophilic properties, easily penetrating through fruit cuticle.
The novel technology provides perfect coverage on fruit surface and high affinity for fruit cuticle. This way calcium penetrates easily through cuticle and is delivered directly to fruit.
Benefits
High affinity for fruit cuticle
Effective absorption
High quality fruits
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