Daymsa’s nutritional programme for peppers is to increase crop production and quality, by providing the peppers with balanced nutrition.
Supplying the right microelements avoids any possible nutritional deficiencies which may reduce production. Calcium improves the firmness of fruits, and prevents apical necrosis or “Blossom end rot”, a very common disease in peppers. This leads to a loss of turgidity in the distal areas of the fruits, which advances in a concentric way. An iron deficiency causes iron chlorosis, which can be seen by yellowing of the leaves, significantly reducing production.
Aminoacids produce a stimulating effect during plant development when faced with stress situations (water, frost, phytotoxicity, etc.). Finally, applying a potassium-based fertilizer to the leaves once the peppers start to develop improves their colour, size and quality.