Nitragin – for peas, vetch, beans

NITRAGIN contains gum bacteria that fix atmospheric nitrogen in symbiosis with leguminous plants, convert it into plant-usable compounds (150kg/ha to 350kg/ha in pure form) and supply the plants with nitrogen. Nitragin preparations are made from active gum bacteria cultures that are able to compete with the soil gum bacteria and bind to the roots of the plant. Nitragin Nitraginisation is the best way to obtain good yields of the genus Tawny Grass.To enhance the effect of the preparation, it is preferable to combine it with Azotobacterin.
Nitragin active micro-organisms form tubercles on the main root and on the upper part of the lateral roots. In the tubers, the gum bacteria convert the nitrogen in the air into ammonium, which is needed for bacterial and plant growth. The gum bacteria have a positive effect on the germination and further development of perennial legume seeds and retain nitrogen in the soil after harvest.
Preperate allows good yields with reduced use of nitrogen fertilisers, without contaminating the environment and the crop with mineral forms of nitrogen.
Each group of legumes has its own formulation:
*clover,
*gallegos,
*alfalfa and white ammonium.
*peas, vetches, beans, lentils,
*soybeans.
Nitragin can reduce the amount of nitrogen applied and give significant yield increases.

IMPORTANT

• The fertiliser is authorised for use in organic farming in accordance with European Commission Regulation 2021/1165.

• It should not be mixed with fungicides.
• Sufficient soil moisture and warmth (+15° to +25° C) increase efficiency.
• Use above the specified dose does not cause harm to plants, humans, animals or the environment.
• All microbial fertilisers can be combined with each other.
• There is no waiting period between treatment and harvest.

STORAGE
The preparation should be stored in a dark and cool place (+3° to +10°C), protected from sunlight, in the original packaging. Shelf life – 14 days from the date of manufacture, see label.