The Zhuang root agent is primarily designed to enhance nutrient absorption in plant roots by utilizing beneficial microorganisms. This promotes healthier crop growth, increases yield, and improves the overall quality of produce. It serves as an effective tool for boosting both ecological and economic benefits. There are several common applications currently in use.
For example, during seedling cultivation, about 1 to 2 grams of Golden Baby's Type II mycorrhizal root agent is applied directly to the roots of each plant before transplanting. When planting, the dosage increases to 4 to 5 grams per plant. The agent can be mixed directly with the seedling substrate, and the plants can be transferred after potting or bagging. Alternatively, it can be sprinkled on the roots of transplanted seedlings.
Another method involves preparing a viscous solution. To do this, mix 8 grams of yam root adhesive into one liter of water, then add 125 grams of Golden Baby's Type II mycorrhizal root agent, and stir thoroughly until well combined. This mixture can be used immediately for root treatment.
Before planting Daejeon crops, it is recommended to apply approximately 1 kilogram of the agent per mu (a traditional Chinese unit of area), and seeds should be inoculated with Ginba Type II mycorrhizal fungi.
This root-enhancing agent has broad applications across various industries, including agriculture, forestry, and urban landscaping. Its ability to boost productivity and income is significant, making it a cost-effective and high-return solution. As a natural and eco-friendly product, it supports sustainable practices in organic farming, environmental protection, and green agriculture. With its proven performance and versatility, the Zhuang root agent is becoming an essential tool for farmers and environmentalists alike.
Puffed corn flour is a type of flour made from corn that has been puffed or expanded through a process of heat and pressure. The process involves heating the corn kernels until they become soft and moist, and then rapidly releasing the pressure, causing the kernels to puff up. The puffed corn is then ground into a fine flour that can be used in a variety of recipes. Puffed corn flour is often used as a gluten-free alternative to wheat flour in baking and cooking, and is also used in snack foods such as popcorn and corn chips. It is high in fiber and protein, and has a light, airy texture that makes it ideal for use in baked goods.