Organic Matter 60%
Organic Carbon 30%
Total Nitrogen (N) 9%
Free Amino Acids 12%
pH Range 5.3-7.3
It plays an important role in strengthening the generative and vegetative parts of the plant thanks to the enzymes, proteins and amino acids it contains. It increases the taste and aroma of the fruit. It increases the market quality by providing brightness and size in the fruit.