Biogreen Garlic is obtained through a well thought-out two-step production process, which involves placing freshly cut fermented garlic and ginger bulbs in oxygen-free tanks for several months (polar extraction), followed by a-polar extraction. As a result, the content of the active ingredients is higher and quality damage due to oxidation of oxygen in the air is avoided. The main bioactive component extracted from garlic is allicin, an organic sulfur compound (thiosulfonate) with a strong antioxidant effect and other good properties for plants. Allicin works as the first defense mechanism against insects and various fungi. Biogreen Garlic is highly concentrated and contains on average 15000-28000 ppm allicin.

NO TASTE OR SMELL OF GARLIC

Due to the natural nature of Biogreen Garlic, the active components are fully absorbed and used by the plant and there is no residue left in the plant and in the soil. During this process, the smell and / or taste of your crop is NOT affected.