Please note, this "book" has been translated into English from its Russian form. Any small grammatical flaws that occur are simply the result of this translation.
The Theory Behind Humates
The Effects of Humates on Crops
The Effects of Humates on the Quality of Produce
The Protective Effects of Humates
The Effects of Humates on Soil
The Use of Humates With Chemical Fertilizers
The Use of Humates With Organic Fertilizers
The Use of Humates in Poultry and Stock Farming
HUMATES AND THE QUALITY OF PRODUCE
One of the most important biological activity factors of humates is the
quality characteristics of the produce. Wide
research noted the increase in produce quality which was achieved in two
independent ways: by accumulating biologically active nutrients and by
decreasing the amount of harmful admixtures.
The latter happens due to the protective effect of humates and will be
looked at in detail in the next chapter.
Nutrition value and taste quality of the produce depends on its vitamin,
sugars, phosphorus, nucleic acid, and oil content. Data published in the 1970s is summarized in the following
diagram. (See Fig. 7.)
7. Humates and the quality of
We can see that an increase in the vitamin
and sugar content takes place in the presence of the humates, and it determines
taste and goodness. Unfortunately,
the quantitative data on the Irkutsk humates is not available yet, however, we
have a number of interesting feed-backs from our foreign customers.
The New Zealand company “BioStart” tested our humates in vineyards
and reported a considerable improvement in vine quality.
Farmer George Moala (Tonga) wrote to us, “I used your product on six
hectares of watermelons. Even
though the increase in crop capacity was not tremendous, the watermelons
ripened a week earlier, and, most importantly, I
have never eaten such sweet watermelons.”
use of humates guarantees high quality, vitamin-rich produce.
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