Archive for January, 2009

We recieve questions here at Bio Huma Netics about crops that we believe the answers to would be beneficial for many growers out there. Below are a few examples with answers that we believed would be helpful:


We have some Boron product that has a slight layer of crystals on the bottom of the jug. Is it the cold or time or a combination that is the cause?               


What happens is that as the temperature drops in the liquid the water molecules get closer and closer together so that the saturation capability is reduced.  When the water molecules get closer, the solution cannot hold as much dissolved solids.  Those formerly dissolved solids then drop out to the bottom or another way to say it is that the dissolved nutrients precipitate into a solid and fall to the bottom.  This is the challenge that happens.  Some of our products are more saturated than others.  When we make the products, we work hard to maximize the amount of nutrients that can get into the solution so that we are not shipping water.  Most of our nutrient mixes are completely saturated and there is no room for more.  That is why the colder temperatures affect our products which are fully saturated in their solutions at normal temperatures.  That is also why it becomes very important to keep the storage temperatures above 40 degrees F or 5 degrees C. 



I have a lab anaylisis that shows only a Magnesium deficiency but my leaves are very yellow. What should I do?


It is best to take the analysis from the youngest mature leaves.  Normally there are related deficiencies when you see a strong yellowing symptom in the plant.  Are the Sulfur (S), Nitrogen (N), Potassium (K), or Manganese (Mn) levels a little low as well as the Magnesium (Mg) or possibly even a greater deficiency?  Any one of these causes a yellowing effect as well.  You should also note whether it is in the new leaves which shows that there is a Mn, S, or N deficiency or is it in the old leaves indicating Mg, K, or N deficiencies.


How are fertilizing trees different from row crops?


Remember that in Trees the conventional wisdom says that “you are fertilizing today for what you want next year.”  Although our products do not take that long, sometimes it takes longer with trees to show a difference, especially when it is ground applied.


What is the difference between ppm and %? Are they the same or are they like comparing apples to carrots?


In terms of ppm versus % it is a matter of decimals and zeros.  I think the choice is a matter of convenience for the reporting and understanding purposes.  For instance, is it easier to say “Iron = 15 ppm” or “Iron = 0.0015%”?  I think 15 ppm.  They are one and the same.  Apples to apples.  For your information and future calculation:

               1.000% = 10,000 ppm

               0.100% =   1,000 ppm

               0.010% =       100 ppm

               0.001% =         10 ppm


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This is a technique using OMRI listed organic product PROUD 3 as an additive for fruit and vegetable washes.  This technique was pioneered by distributors in Guatemala. Here is their story:

To disinfect Honeydew and Cantaloupe melons, the dosage is to put 5 milliliters of PROUD 3 for each liter of water used.  They submerge the melons for a minimum of 15 seconds in the bath or they spray the mixture on the melons for the same amount of time.  The PROUD 3 works to disinfect the melons and controls the incidence of bacteria and fungi.

The melons are cleaned initially with a mix of water and chlorine to eliminate any dirtiness coming from the field, then they pass through the PROUD 3 disinfectant to prevent the post harvest diseases.

PROUD 3 can also be used to disinfect the refrigerator containers used to transport the pallets with the melon boxes.  For this they use fumigation pumps or sprayers and they use a dosage of 10 milliliters of PROUD 3 for each 1 liter of water.

The results on Honeydew and Cantaloupe melons has been satisfactory and successful.  We have eliminated all the diseases that normally develop in the post harvest period and transport, especially the mildews and molds.

The international company in Guatemala is currently conducting a test with PROUD 3 to use it in their post harvest program with melons.  They should send us the results sometime around the 20th of January.

We are sending you the following table for the dosages we have successfully evaluated for the disinfection of vegetables and fruits:

Zucchini, squash, green beans, peas . . .      5 ml of PROUD 3 per 1 liter of water

Carrots . . .                                                      10 ml of PROUD 3 per 1 liter of water

Peaches . . .                                                     3 ml of PROUD 3 per 1 liter of water

Watermelon & Papaya . . .                            5 ml of PROUD 3 per 1 liter of water

In Guatemala they have said that in the past some of these growers were used to losing 25% on up to 70% of their production to mold and mildew diseases in transit to their markets.  With the use of PROUD 3, their transportation losses have been reduced to 1% up to 10%.


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