Broad Spectrum Fungicide And Algicide Suppliers and Manufacturers

KetoMax are natural extracts from beneficial microbes that can be used to control fungal and bacterial diseases. It is easy to use. Just mix it with water and spray onto affected areas. It can be used alone or mixed with any types of chemical fungicides. It comes from natural sources which contain many types of active components, as a result, diseases cannot develop r�©sistance to it. KetoMax is safe for humans, animals, and environments. Benefits: - Being natural substance, safe to humans, animals, birds, bees, or fish. No bad odor. - It is broad spectrum for controlling all kinds of fungal and bacterial diseases - Prevent fungicidal or bactericidal resistance and no toxin residue in products and environment. - Easy to use just mix with water and spray. - Can be used alone or with other chemical and organic pesticides.

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.

Sun Pesticides Pvt Ltd Product Carbendazim 12%+ Mancozeb 63% WP(Rudra) is very effective, crops protective and curative fungicides. It successfully control of blast disease of paddy, leaf spot and blast disease of groundnut, early blight, late blight, black scurf of potato, blister blight, grey blight, red rust, die back & black rot or tea crop. Product Name:- Carbendazim 12%+ Mancozeb 63% WP Model Name:- Rudra Product Category:- Systemic and Contact Fungicide Crops:- Potato, Tea, Paddy, groundnut Direction of Use:- Spray by using high volume sprayer viz. Kmapsack sprayer. Time of Application:- The product should be sprayed immediately on appearance of disease symptoms. As per recommendation, mix the pesticides and water at right dosage and spray.Before spraying the pesticides, It's suspension should be mixed well by a wooden stick. Precaution:- 1) Keep away from foodstuffs, empty foodstuff containers and animals feed. 2)Avoid contact with mouth, eyes and skin. 3) Avoid inhalation of the spary mist. Spray in the direction of wind. 4) Wash throughly the contaminated clothes and parts of the body after spraying. 5) Do not smoke, drink eat and chew anything while spraying. 6) Wear full protective clothing while mixing and spraying. Packing Size :- 100gm,250gm,500gm,1kg,5kg,10kg

Sun Pesticides Pvt Ltd Product Mancozeb 75% WP. (SUN M 45). Based on Mancozeb Tech, it is a Co-ordination product of Zinc & Magnaneses ethylene bisdithiocarbamate and contact fungicide. containing 75% w/w active ingredient and balance adjuvants. Product Name:- Mancozeb 75% WP Model Name:-SUN M 45 Product Category:- (Contact, Fungicide) Crops:- Grapes, Guava, Potato, Banana, Wheat, Cumin, Blight, Tomato, Leaf spot Direction of Use : Ground nut: to treat the seed, first make slurry with required quantity of test fungicide with 10 ml of water per 1 kg of seed and swirl it in a closed container to make uniform coating on the seeds. Then shade dry and sown. Precaution:- Precautions: 1) keep away from foodstuffs, empty foodstuff containers and animals feed. 2) Avoid contact with mouth, eyes and skin. 3) Avoid inhalation of the spary mist. spray in the direction of wind. 4) Wash throughly the contaminated clothes and parts of the body after spraying. 5) Do not smoke, drink eat and chew anything while spraying. 6) Wear full protective clothing while mixing and spraying. Packing Size :- 100mg, 250mg, 500mg, 1kg, 5kg, 10kg

Sun Pesticides Pvt Ltd Carbendazim 50% WP (SUNZIM) is a broad-spectrum systemic fungicide used in agriculture to control various fungal diseases in crops. It is formulated as a wettable powder (WP), making it easy to mix with water for application as a spray. It is used both as curative and preventive for control of diseases in field crops and vegetables.

Perricone-md Cold Plasma Plus+ Neck & Chest Broad Spectrum Spf 25 - 30 Ml

Quality: 1st Grade Size : 9/11,13/15,15/17 Admixture Max 1% Packing : PP Bags p/25/50kg Season : July - December Origin : Peru Annual production volume : 300 Ton Container capacity : 22 -23 Ton

Herbal/folk tradition - Onion has an ancient reputation as a curative agent, highly extolled by the schools of Galen and Hippocrates. It is high in vitamins A, B and C and shares many of the properties of garlic, to which it is closely related. Raw onion helps keep colds and infections at bay, promotes strong bones and a good blood supply to all tissues. It acts as an effective blood cleanser that, along with the sulfur it contains, helps to keep the skin clear and in good condition. It has a sound reputation for correcting glandular imbalance and weight problems; it also improves lymphatic drainage, which is often responsible for edema and puffiness. It has long been used as a home simple for a wide range of conditions. Aromatherapy/home use-- Non, due to its offensive smell. Other uses -- used in some pharmaceutical preparations for colds, coughs. The oil is used extensively in most major food categories, especially meats, savories, salad dressings, as well as alcoholic and soft drinks. It is not used in perfumery work. Distribution -- native of Western Asia and the Middle East; it has a long history of cultivation all over the world, mainly for culinary use. The essential oil is produced mainly in France, Germany and Egypt from the red onion. Extraction -- essential oil by steam distillation from the bulb. Characteristics -- a pale yellow or brownish-yellow mobile liquid with strong, unpleasant, sulfur odor with a tear producing effect. Actions -- anthelmintic, anti-microbial, antirheumatic, antiseptic, antisclerotic, antispasmodic, antiviral, antibacterial, carminative, depurative, digestive, diuretic, expectorant, fungicidal, hypocholesterolemic, hypoglycemic, hypotensive, stomachic, tonic, vermifuge.

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea. Description Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair. Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue. The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country. Usage Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home. Paprika is also high in other antioxidants, containing about 10% of the level found in berries. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices. Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. ... Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of sweet red pepper, Capsicum Annuum L. Grown in temperate climates. An oil soluble extract with it is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in Paprika Oleoresin. Uses Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.

The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.

Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste

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.

TiO2>92% Minimum Order Size and Packgaing details : MOQ:24 MT / 20 feet container Package: 1MT/ jumbo bag

Mode: 6061/6063/Mixed (for ADC12) 6061:Al>97%;Si

TERO >60% MOQ:24 MT / 20 feet container Package: 1MT/ jumbo bag

Ta2O5>9% MOQ:24 MT / 20 feet container Package: 1MT/ jumbo bag