BRANDT^® Amino GH ZMF

• Excellent complexing capacity, which is very effective by both foliar and root application.
• Maximum affinity in transferring microelements in the alkaline pH of the phloem.
• High stability in alkaline soils, due to root absorption in the soil.
• Maximum product biodegradability in the soil.
• Action on the enzymatic systems: It provides energy savings to the plant, the incorporation of inorganic nitrogen in protein molecules, improved transport and metabolism of sugars and efficient hydrolysis and synthesis of amino acids and proteins.
• Pseudo-hormonal action: it improves the activity of the endogenous hormones produced by the plant itself.
• Osmotic anti-stress action: it improves plant response to salinity and hydric stress.
• Oxidative stress reducing action: It reduces ROS (reactive oxygen species).
• Nutritional regulation: It improves the utilisation of nitrogen and other macroelements.

Chard, Chicory, Avocado, Garlic, Garlic, Apricot, Artichoke, Alfalfa, Cotton, Almond, Celery, Blueberry, Rice, Hazelnut, Oats, Aubergine, Broccoli, Bulbs and fodder roots, Pumpkin, Lamb's lettuce, Persimmon, Chestnut, Barley, Onion, Rye, Cherry, Grass, Shallot, Custard apple, Plum, Carnation, Chinese cabbage, Brussels sprouts, Cauliflower, Rape, Endive, Asparagus, Spinach, Raspberry, Strawberry, Chickpea, Sunflower, Gramineae, Pomegranate, Gooseberry, Pea, Fava bean, Ornamental herb, Herbs, Fig, Prickly pear, Grain bean, Green bean, Kiwi, Lettuce, Fodder legumes, Ornamental woody, Lentil, Lime, Flax, Hops, Maize, Mandarin, Mango, Apple, Peach, Melon, Quince, Blackberry, Orange, Narcissus, Nectarine, Loquat, Walnut, Olive, Ornamental Palm, Papaya, Potato, Cucumber, Pear, Persimmon, Pepper, Pineapple, Pistachio, Banana, Grapefruit, Leek, Radish, Sugar beet, Beetroot, Cabbage, Salsify, Watermelon, Soy, Tobacco, Tomato, Wheat, Triticale, Grapevines, Carrot

• Citrus fruit trees: Apply to the vegetative beginning until pre-flowering and setting before falling fruits at a dose of 200-400 cc/hl of water.
• Olive trees: Apply in pre-flowering, setting and end of stone hardening at a dose of 200-400 cc/hl of water.
• Pome fruit trees: Apply from the first leaves to the stage of swollen buds and to the setting at a dose of 200-300 cc/ hl of water.
• Stone fruit trees: Apply to the setting and hardening of the stone at a dose of 150-250 cc/ hl of water.
• Strawberry: Apply in post-transplantation, repeat at 15 days and in pre-flowering at a dose of 200-250 cc/ hl of water.
• Blueberry and raspberry: Apply in vegetative development, in pre-flowering and setting at a dose of 200-250 cc/ hl of water.
• Vine, table grapes: Apply from budding to pre-flowering and from setting to formation at a dose of 200-250 cc/ hl of water.
• Kaki: Apply from the beginning of vegetative activity to the floral buds and in the setting and/or after the fall of fruits at a dose of 200-300 cc/hl of water.
• Outdoor vegetables: Solanaceae (tomato, pepper, aubergine) and cucurbits (melon, watermelon, cucumber, courget), carry out from 2-4 applications from the first vegetative phases to pre-flowering and from setting to growth of the fruit at a dose of 200-300 cc/ hl of water.
• Leave vegetables (salad, chard, spinach): Apply in the first leaves and at the beginning of the development of the edible parts at a dose of 150-250 cc/hl of water.
• Greenhouse vegetables: Carry out from 2-4 applications from the first vegetative phases to pre-flowering and from setting to growth of the fruit at a dose of 150-250 cc/ hl of water.
• Cereals (wheat, oats, barley, rye): 1-2 applications at the rate of 3-5 L/ha.
• Rice: In cases of salinity apply 2-3 times in 2-3 leaves to the tillering, when the panicle is approximately 2 cm and in pre-flowering.

Preparation in the tank

• Fill the tank to 1/3 to 2/3 full with water.
• Add the additives, if provided, and stir for a few minutes.
• If phytosanitary products are used in the application, add and stir again for a few minutes.
• At the end add the recommended amount of BRANDT® AMINO GH ZMF and stir until completely mixed.
• To finish, fill the container with water and shake before starting the application.

• Free amino acids: 10.0 % w/w
• Total Nitrogen (N): 5.5 % w/w
• Organic nitrogen (N): 5.2 % w/w
• Organic carbon: 17.0 % w/w
• Water-soluble iron (Fe): 0.7 % w/w
• HGA-complexed iron (Fe): 0.7 % w/w
• Water-soluble manganese (Mn): 0.7 % w/w
• HGA-complexed Manganese (Mn): 0.7 % w/w
• Water-soluble Zinc (Zn): 0.7 % w/w

HGA-complexed Zinc (Zn): 0.7 % w/w

Amino Acids, Fe, Mn and Zn