Keeping the climate in agriculture under control and ensuring its continuity of the production is provided by greenhouse cultivation. Increasing demands and developing agricultural technologies have contributed to the emergence of soilless agricultural greenhouses. Soilless agriculture, which can be carried out by various methods, provides higher productivity compared to soild greenhouses in terms of cost, but high productivity compared to soild greenhouses in terms of production volume. Plants grown in hydroponic greenhouses take the nutrients from the soil from nutrient alloys. Its popularity is increasing day by day. These advantages cause the increases of the soilless greenhouse preference in lettuce cultivation.The fact that the need for nutrients is low and its consumption is high, the amount of the product obtained is higher than the traditional greenhouses, are the reasons why soilless greenhouses are preferred in the cultivation of lettuce.
Turkey
Pumpkin seeds are a delicious snack obtained from the seeds of the pumpkin plant. Pumpkin seeds, which are ready for consumption after undergoing special processes, take their place among the most popular seed varieties from 7 to 70. These flavors, which accompany pleasant conversations, are suitable for consumption at any time of the day. These snacks are divided into raw pumpkin seeds and roasted pumpkin seeds, both of which can appeal to different tastes. In addition to their flavor, experts recommend regular consumption of pumpkin seeds, which have important health benefits with the nutritional values they contain.
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Higher fiber formula for the roughage needs of goats Fortified with vitamins, trace minerals, and amino acids Milled locally with North Carolina-grown oats and corn Ammonium chloride added to prevent urinary calculi
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As with all agricultural products, herbs and spices are exposed in the field to many germs conveyed by soil, wind and animals. Over the years, we have developed various technologies which, in a very gentle way, greatly reduce the total germ counts of herbs and spices, while optimally preserving their colour and aroma. LiquidControl Pasteurised, liquid and paste-form herb and spice preparations The LiquidControl (LC) procedure allows the food industry to use herb and spice preparations with a greatly reduced germ count. The gentle pre-heating ensures high quality in the end product. Seasoning intensity and a fresh colour are retained without adding preservatives. Customised LC products are delivered in aseptic containers with an online dosing device. Benefits at a glance: Safe and stable products with germ reduction No added chemicals, no gas treatment or radiation Avoidance of preservatives and high-temperature processing
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