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Bioibérica · Estrés Vegetal
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Product - AminoQuelant

Improving fruit setting in olives with AminoQuelant®-B

Boron (B) is one of the seven essential micronutrients for the proper growth of most plants, as it promotes proper cell division and expansion. It is also involved in the formation of the cell walls, pollination, blossoming, seed production, translocation of sugars to the roots, regulation of hormone levels and many other highly important processes. Due to its key role, an adequate supply of this micronutrient might mark the difference between an average harvest and an excellent one.


Use of AminoQuelant® -K low pH in vineyards

Potassium is one of the most important macronutrients in vineyards. A proper potassium supply is necessary to improve the quality of the grape and its wine (sugar contents, coloration, taste, firmness and post-crop conditions). Potassium has a direct role in the synthesis of sugar and other enzyme processes related to the grapes’ maturation.


Increase of chlorophyll in strawberry plants thanks to AminoQuelant®-Fe

Chlorophyll is probably the best known of plant pigments, for it is the one that gives plants their characteristic green color. But its usefulness goes beyond color, for it is thanks to chlorophyll that photosynthesis is made possible, allowing plants to transform the sunlight into energy and growth. 


Bioiberica Plant Physiology consolidated the presence of its bioavailable nutrition range in China

  • Our company was one of the main sponsors of the 14th New AG International Conference and Exhibition held in China.

  • More than 750 visitors attended Bioiberica’s booth at the congress.

  • The AminoQuelant range of bioavailable nutrition was received with great interest. 


Improving yield and product quality in pineapple through nutrition by means of AminoQuelant-minors™

Pineapple, or Ananas comosus, is a plant from South America. Currently, pineapple fruit is cultivated in tropical areas around the world, particularly in Thailand, Brazil and Costa Rica. This fruit is consumed mainly in two ways: fresh, or preserved in syrup. Both methods preserve their most beneficial properties: high levels of Vitamin C and Manganese, positive digestive and diuretic effects, and low fat content. Furthermore, pineapples are a favorite of sportspersons for their anti-inflammatory properties, which help to prevent tendinitis and muscular pain.  


Correcting nutritional deficiencies in citrus with AminoQuelant Zn/Mn™

Spain produces more than 625,700 million tons of lemons per year, which makes our country the 8th largest producer worldwide of this fruit. The lemon, or citrus x limon, is a fruit originating in Asia, having acidic taste, great smell and being mostly cultivated for human consumption. It contains large amounts of Vitamin C and citric acid, so it is highly recommended for the cold season.


More Tomatoes with AminoQuelant™ –K low pH

In 2012, worldwide tomato production levels reached more than 120 million tons, with the European Union being one of the largest producers. The optimum cultivation of tomatoes requires very specific temperature, moisture and luminosity conditions, this is why it is often cultivated in greenhouses.


Addressing Bitter Pit Disorder With AminoQuelant™-Ca/Mg

Bitter pit is the most common disorder in apple tree crops worldwide. This physiopathy is caused by a calcium deficiency during the growth and development stage of the fruits. 


Prevention of olive leaf spot with AminoQuelant™ -Cu

Olive leaf spot, which is caused by the Spilocaea oleagina fungus, is the most common disease in olive groves, affecting a large number of regions. Olive leaf spot causes round-shaped spots on the leaves, which fall off prematurely. This defoliation weakens the tree, with a significant part of the crop being lost.


AminoQuelant™-Ca/Mg: Corrects stress caused by Ca and Mg deficiency


aminoquelant_ca_mgAminoQuelant™-Ca/Mg is new in the AminoQuelant™ range of products-it is a formulation composed of amino acids made through Bioiberica´s exclusive enzyme hydrolysis process, in combination with calcium and magnesium (6.5% calcium, 2% magnesium, 4% free amino acids).


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