Ca (CaO): Total: 11.0%
Soluble in water: 11.0%
pH: 9.4; Free of Chlorides
CHARACTERISTICS AND BENEFITS
Ka is a formulation based on Calcium ions (Ca2 +), free of nitrates and chlorides, partly complexed by a system of organic molecules of plant origin (amino acids, dipeptides and vitamins) that allow to enhance the low mobility of calcium and bioavailability by the plant and, consequently, increase the effectiveness of its action, reaching the organs of the plant that need it most at all times.
Its particular system combining soluble Calcium and complexed makes that, in practice, the absorption and assimilation of this nutrient is close to 100%.
The formulation of Ka is specially designed for foliar application, which easily allows its absorption by the leaves and translocation until it is fixed in storage places, where it is released in a controlled manner to the rhythm of the internal demand of the plant (correction or contribution), causing them to be much more resistant to all types of stress, both biotic and abiotic, strengthening them against physiopathies and diseases.
Its bioactive acidity index contributes to the correction of the pH of the water, even with hard and / or alkaline waters and avoids or minimizes the interferences with other cations and salts present in the spray water. It has an excellent compatibility with the cuticle and other tissues of the plant, simultaneously acting as a vehicle for other nutrients (Mg, Fe, Cu and Zn) of the plant. Its use at the right times, has multiple beneficial effects:
• It allows a complete assimilation of Calcium improving cell division and elongation of young tissues in formation (young roots without Caspari bands).
• Causes an increase in the stiffness and union of the cells in active elongation, improving the general resistance of tissues to physiopathies, damage by hail, wind, blows, greater resistance in the post-harvesting processes, etc.
• It improves the obtaining of fruits with better calibers and more homogeneous.
• Minimizes or avoids the physiological and deficiency imbalances typical of Calcium deficiencies, such as physiopathies (Bitter Pit, Blossom End-Roting in tomatoes and watermelons, Burn tips in lettuce, and Blackheart in beet, and other rottenness) and problems in the conservation.