Algex
ALGEX is a fertiliser concentrate with seaweed extract that stimulates the mineral nutrition of plants, the process of flower fertilisation and fruit setting, activates the vital processes of plants in stressful situations, and has a beneficial effect on cell division…
Description
ALGEX is a fertiliser concentrate with seaweed extract. Algex stimulates the mineral nutrition of plants, stimulates the process of flower fertilisation and fruit setting, activates the vital processes of plants in stressful situations, has a beneficial effect on cell division and fruit growth, and prevents fruit deformities. Weather conditions have a huge impact on the flowering and fruit setting process. In years with unfavourable weather conditions, the interest of orchardists in using fertilisers with seaweed extract significantly increases.
Chemical composition:
- 8.0% nitrogen (N),
- 3.6% phosphorus (P2O5),
- 7.0% potassium (K2O),
- 0.036% boron (B),
- 0.025% zinc (Zn),
- 0.009% copper (Cu),
- 0.016% iron (Fe),
- 0.036% manganese (Mn),
- 0.0036% molybdenum (Mo),
- 10.0% extract from seaweed Ascophyllum Nodosum, vitamins, amino acids, phytohormones, polysaccharides, betaine.
Application and dosage
|
Crop |
How to use? Dose |
When to apply? |
|---|---|---|
|
Apple trees, pear trees |
5l/ha, recommended water volume: 500-1000 l |
4 treatments: green bud, pink bud, full bloom, petal fall – fruit set growth |
|
Sour cherries, sweet cherries, plum trees, strawberries, raspberries, currants |
5l/ha, recommended water volume: 500-1000 l |
3 treatments: before flowering, full bloom, immediately after flowering, |
|
Vegetables |
4-5 l/ha, recommended water volume: 500 l |
2-3 treatments every 10-14 days during the period of intensive growth |
|
Potatoes |
5l/ha, recommended water volume: 300 l |
after the bush shape has formed |
|
Maize |
5l/ha, recommended water volume: 300 l |
at the 6-8 leaf stage |
|
Oilseed rape, cereals |
5l/ha, recommended water volume: 500 l |
after the start of vegetation, during the period of intensive growth |













