Magnesium is the central atom of chlorophyll and is vital for its role in photosynthesis. Therefore, in its deficiency, the amount of chlorophyll decreases and photosynthesis regresses, so plant growth decreases and product losses occur.

Magnesium prevents the accumulation of carbohydrates in the leaves and carries them to the roots, thus ensuring the development of the roots. It is an important co-factor in the production of ATP. It has positive effects on the amount of products such as sugar and starch in CO2 assimilation. It plays an auxiliary role in protein synthesis, uptake of phosphorus and iron. It activates many enzymes. It is synergistic with copper and sulfur.

Sulfur enters the structure of organic matter. Since sulfur is found in amino acids such as cysteine ​​and methionine, which are the building blocks of proteins, protein synthesis regresses in its deficiency. It is necessary for the formation of chlorophyll. It is involved in the structure of some enzymes. It accelerates root growth and nodule formation. By increasing the efficiency of nitrogen, it provides an increase in the amount of protein in herbaceous plants and grains, and thus the productivity. It has effects such as controlling the nitrate accumulation in consumed vegetables, providing the formation of color and flavor components and providing resistance to cold.

Magnesium, amino acids, algae fertilizers, when supplemented with a special technological formula and combined with sulfur, increase protein formation, dry matter accumulation and the formation of photosynthesis products. It accelerates the development of green parts. Leaf color turns dark green. Increases fruit ripening.

GREENHOUSE AND OPEN AREA VEGETABLES (Tomato, Pepper, Cucumber, Eggplant, Bean, Strawberry, Melon, Watermelon, Zucchini etc.) 10 days after planting and during fruit growth 2 lt / da 200 ml to 100 Liters of Water
WINTER VEGETABLES THAT CAN BE EAT WITH LEAVES (Curly, Lettuce, Cabbage, Spinach, Cauliflower, Broccoli, Artichoke etc.) When it has 3-4 leaves 2 lt / da 200 ml / da
TUBEROUS PLANTS (Sugar Beet, Carrot, Potato, Onion, Celery etc.) 4-6 leafy stage and fruit head stage 2 lt / da 200 ml / da
ALL FRUIT TREES (Peach, Apricot, Cherry, Plum, Apple, Pear, Quince, Citrus Fruit, Olive, Vineyard, Hazelnut, Pistachio, Banana, Fig, Pomegranate, Avocado, Kiwi etc.) In the 4-6 leafy stage and beginning of the tuber formation 2 lt / da 200 ml / da
INDUSTRIAL PLANTS (Cotton, Sunflower, Tobacco, Safflower, Rapeseed, Sesame, Corn etc.) In the period of 5-6 leaves 2 lt / da 200 ml / da
ALL LEGUMES (Chickpeas, Beans, Lentils, Soybean, Legumes, Peas, Peanuts etc.) In the 5-6 leafy period and after 15-20 days 2 lt / da 200 ml / da
GRAINS (Oats, Wheat, Barley, Rye, Rice etc.) When it has 3-4 leaves 2 lt / da 200 ml / da
GREEN AREAS AND CUTTING FLORISTY Early in growing 2 lt / da 200 ml to 100 Liters of Water
Organic Material 13
Total (Humic + Fulvic) Acid 1
Water Soluble Magnesium Oxide (MgO) 6
Total Sulfur Trioxide (SO₃) 12
Water Soluble Sulfur Trioxide (SO₃) 12
Free Amino Acids 2
Max Klor (Cl) 0.4
pH 5.5-7.5