Biogreen Garlic is obtained through a well-thought-out two-step production process, that consists in placing fresh cut fermented garlic bulbs and ginger in tanks without oxygen for several months (polar extraction), followed by the a-polar extraction. As a result, the content of the active ingredients is higher and quality damage due to oxidation by oxygen from the air is avoided.
The main bio-active component extracted from the garlic is Allicin, a compound of organic sulfur (thiosulfonate) with a strong antioxidant effect and other good properties for plants. Allicin works as the first mechanism of defense against insects and various fungi. Biogreen Garlic is highly concentrated and contains on average 15000-28000 ppm of Allicin.
NO TASTE OR SMELL OF GARLIC
Due to the natural nature of Biogreen Garlic, the active components are completely absorbed and used by the plant and no residue is left in the plant and in the soil. During this process the smell and/or taste of your crop is NOT affected.