Amino acid Nk 4.2 to 8.2 with microelements for foliar application.
Input for organic farming certified by the C.A.A.E. certification service.
The herbicides applications cause phytotoxicities and significant atrophy of the root system in rice plants. This situation delays the vegetative development of the crop harming the good productivity per surface.
A RICE VIGOR is an activator of vegetative development of rice plant which helps it to surpass the phytotoxicities provoked by herbicides and reduces the time of the vegetative stage in plant development.
A RICE VIGOR acts by activating the development of plant tissues and its application is associated to one of the weeds control treatments or first treatments to control the Pyricularia, with early treatments having the greatest effect on the crop.
A RICE VIGOR intensifies the leaves´ green colour by increasing the chlorophyll level in the crop, generates self-defenses against the stress of blows of sun and facilitates the assimilation of conventional fertilizers.
Ideal time of application: from the plant has 3 tillers (phenological stage 22) untill the anthesis (phenological stage 61).
A RICE VIGOR is a product for foliar application associated with herbicides treatments at dose of 5 L./ha.
In varieties of high vegetative development as Bomba, Carnaroli, etc., is recommended to apply only in the first herbicide treatment to avoid excessive inertia of vegetative development which causes the pre-harvest flattening.
Can be also applied mixed to the first treatment for control the Pyricularia with dose of 3 L./ha. and application.
Intensifies its effectiveness if is associated with MELASTOP 1.5 c.c. per liter of broth.
Free Amino acids: 7.5% w/w (9.70% w/v)
Total Amino acids: 8.7% w/w (11.30% w/v)
Total Nitrogen (N): 4.2% w/w (5.40% w/v)
Potassium Oxide (K2O): 8.2% w/w (10.60% w/v)
Molybdenum (Mo): 0.1% w/w (0.13% w/v)
Zinc (Zn) 1.0% w/w (1.30% w/v)
SPECIFIC CHARACTERISTICS:
Water soluble liquid
pH: 6.63
Density: 1.3 Kg./L.
Aminogram: Glutamic Acid, Serine, Glycine, Threonine, Histidiana, Valine, Methionine, Aspartic Acid, Tyrosine, Cysteine, Tryptophan, Leucine, Isoleucine, Lysine, Proline and Hydroxyproline.
A RICE VIGOR has been developed with a special combination of amino acids obtained by enzymatic hydrolysis of vegetal proteins and by fermentation by lactobacillus.
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