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Research
KELP
Research
Large amounts
of research and trial work has been done with Kelp products, particularly
with products extracted from Ascophyllum nodosum or commonly known as
Nova Scotia or Acadian Kelp.
Kelp products contain a multitude
of naturally occurring compounds that contribute to the overall plant
health, nutrition and quality:
- Plant growth Hormones -
Cytokinins, Auxins, Betaines, Gibberellins
- Carbohydrates – Alginic
Acid, Mannitol, Laminarin
- 17 Amino Acids.
- Vitamins
- Over 60 naturally occurring
Macro and micro nutrients
Research shows the effects
of Kelp applications in fruit and vegetable crops:
Increases shelf life
- Trials on various stone
fruits have shown 12-15% increase in marketable fruit after 15 days
- Control 75% Treated 85
– 90%
Resistance to environmental
diseases
- Plants produce phytoalexins
compounds as the first line of defense when they are attacked by various
fungal diseases. Kelp assist the plant to increase this naturally antioxidant
activity.
- Trial on stone fruit
- Leaf spot -% disease
incidence - Control 60% - Treated 14%
- Brown Rot -% disease
incidence - Control 10.6% - Treated 4.4%
- Downy Mildew in Grapes
– recent trials show reduced spore production
Insect Management
- Various researchers have
found that kelp has increased the plants defenses against insect attack.
Particularly sucking insects – damage from mites and aphids has
been reduced.
Improve average marketable
yield.
- Percentage increase over
control 10-40%
Improve average marketable
Size, colour, shape and firmness
- Percentage increase over
control 3-15%
Improves soil conditions
- Alginic Acid, Mannitol,
Laminarin, these complex carbohydrates are powerful microbial stimulants
boosting soil life activity and improving soil structural conditions.
Product Efficacy
The major difference in the
various “Seaweed” products on the market is:-
- The percentage of kelp
in the product most liquid kelp product contain 6-8% kelp. High quality
liquid kelp products will contain 15 – 27% kelp. Soluble powders
are usually at the upper end of this scale.
- The source of the kelp
many are made from Tasmanian kelp which does not contain as many natural
compounds as the Nova Scotia kelp.
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