Universal Potting Soil Organic Fertilizer Suppliers and Manufacturers

Succulent Mix is made of Potting soil, Sand, Perlite, Pumice, Coconut coir, Gravel and Pebbles. Categories: Organic Fertilizer, Organic Manure Tags: Coconut Coir, Perlite, potting soil, Sand, Succulent Mix Description Additional information Description A succulent mix typically refers to a blend of soil specifically formulated for growing succulent plants. Succulents are known for their ability to store water in their leaves and stems, making them well-suited to arid conditions. A good succulent mix will usually have excellent drainage properties to prevent waterlogging, as succulents are susceptible to root rot if their soil stays too wet for too long.. Packaging Size: As per user requirement Packaging type: As per user requirement

The mustard plant is a plant of the Cruciferae or Cabbage family. This is an undemanding plant, which easily tolerate drought, heat and slight frosts. The plant is used as a natural fertilizer - mustard enriches the soil. The mustard seeds are used as a condiment, especially for canning the vegetables. The mustard oil is also made of the seeds. The oil concentration in the seeds reaches 30%. Powdered seeds are used for cooking the hot sauce. The mustard is also used in medicine due to its warming properties, the mustard plasters for example. In cosmetology, the mustard is used to strengthen hair, cleanse face and stimulate the blood circulation. Yellow mustard seeds have delicate and spicy taste. They are used whole or milled for preserving vegetables, mushrooms, fish, for cooking vegetable dishes, pork, various game and meat soups etc. The bulk of the seeds are used in making mustard sauce to retain the fragrance. We are arranging for direct supply from Ukraine manufacturers of yellow, white and black mustard seeds in the following package: Bags of 25-50 kg; Big-bags of 500-1600 kg (optimum of 1000-1200 kg). Containers (in this case mustard seeds are loaded in bulk). Specifications of mustard seeds Moisture - 9% max. Foreign admixture - 2% max

Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.

Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.

The primary use of Ammonium Sulphate is as a fertilizer for alkaline soils. In the soil the ammonium ion is released and forms a small amount of acid, lowering the pH balance of the soil, while contributing essential nitrogen for plant growth. The main disadvantage to the use of Ammonium Sulphate is its low nitrogen content relative to Ammonium Nitrate, which elevates transportation costs. It is also used as an agricultural spray adjuvant for water soluble insecticides, herbicides, and fungicides. There it functions to bind iron and calcium cations that are present in both well water and plant cells. It is particularly effective as an adjuvant for 2,4-D (amine), glyphosate and glufosinate herbicides.

KetoPluz is silicon-based natural substance that can be used to control soil borne diseases both from fungi and bacteria. Silicon helps strengthen cell walls protecting plants against fungal diseases and pests. KetoPluz also has natural microbes that can fight against wide range of fungal and bacterial diseases. It can protect plants against root or trunk rots by Phytophthora, Fusarium, Pythium, or other fungal or bacterial diseases. Benefits of KetoPluz: 1. Works well in wet conditions where fungal diseases are most likely to spread and hard to control. 2. Works well in soils. Fungicidal effects will last much longer than chemical fungicides. 3. No resistance. Most of fungal diseases can develop resistance to chemical fungicides so that we have to change to different types of fungicides all the time. KetoPluz, on the other hand, consists of many types of natural substances so that fungal or bacterial diseases cannot develop resistance to it. We provide both our brand and OEM with small minimum order.

NPK Fertilizers This product is white round granulated, 100% soluble in water.It is a new high efficient compound fertilizer. It is granular and dissolves in water absolutely. It can quickly supply Calcium Nitrate to plants, It has growth function on root, stem, leaf of the crop and used in greenhouse and large-area farmland. NPK Granular * NPK Bulk Blending Fertilizer is a kind of fertilizer containing two or three elements of nitrogen,Phosphorus and Potassium.Using the basic raw material of fertilizers to physical mixture stirring. * NPK Bulk Blending Fertilizer is almost the same as NPK Compound Fertilizer.But the price is much cheaper than compound type. * NPK Bulk Blending Fertilizer is usually used as topdressing and can also be used as base manure and seed manure. * NPK Bulk Blending Fertilizer is extensively applied to grain crops like paddy,wheat,corn and sorghum and to cash crops including tobacco , tea, fruits and vegetables.it is extensively suitable to various kinds of soils.