Garlic contains Allicin which has antibacterial properties and improves a plant’s natural defence against parasites. Allicin is an organosulfur compound obtained from the garlic plant that is rich in antioxidants. The product Garlic also contains mineral nutrients such as calcium, phosphorus, iron and organic selenium, in addition to vitamins A, B1, B2, C and traces of carotene and niacin.
Application and dose-rates
Vegetable, fruit and ornamental crops: 2.2-3.3 L/Ha applied in 250-1000 L/Ha water.