Vegetable farming

For the successful production of potatoes, the balance of mineral nutrients in the soil is very important. High yields cannot be achieved on plots where certain mineral elements are missing

From the point of view of applying nutrients to onions, the greatest needs are in potassium (K) and nitrogen (N), and slightly less in phosphorus (P), therefore, accordingly, you should choose formulations that have an emphasis on potassium (K) and that contain sulfur (S)

Intensive production and good yields of garlic require timely and high-quality execution of all agrotechnical measures. The needs of garlic in nutrients are mostly related to nitrogen (N) and potassium (K) and somewhat less to phosphorus (P).

Increased requirements for potassium (K) also determine the choice of formulation that should be applied in the production of watermelons.

In the initial stages, it consumes smaller amounts of nutrients in order to intensify them in the later stages of growth and development. By yield, this plant species absorbs the most potassium (K) and nitrogen (N), while the need for phosphorus (P) is less.

Tomatoes, like most vegetable crops, require the most potassium (K) of all macroelements. Its consumption is most intense during the intense growth of the plant, flowering, fruit formation and fruit development

Paprika, as a vegetable plant species, requires potassium (K) the most out of all macroelements. Its consumption is most intensive during flowering, fruit formation and fruit development

The emphasis in the needs is certainly on potassium (K) and nitrogen (N), which are important for the quality and yield of the roots. While the need for phosphorus (P) is slightly less, it is also important for proper root development.

Cabbage has high nutrient requirements considering the large amount of vegetative mass and the yields it achieves. In addition to nitrogen (N), phosphorus (P) and potassium (K), sulfur (S) also plays a major role in metabolism.

In addition to nitrogen (N), potassium (K) is another key element in the production of this vegetable species, because it affects the transport of carbohydrates and increases the tolerance of eggplant to stressful conditions in the external environment.