Description
SOY BUTTERING It is designed to increase the accumulation of reserves in the sheaths during the initial thickening phase.
SOY BUTTERING It also has an effect during the milky stage, increasing the accumulation of reserves by the plant in the pod grains, thus increasing grain size and density. All of this results in a large availability of reserves in the crop, which accumulate in the grains during the swelling phase, both during grain formation and before hardening.
At a production level, SOY BUTTERING It directly impacts the increase in production and the increase in the size of the pods.
SOY BUTTERING influences:
- The accumulation of metabolites in grains.
- The uniformity of the filling of the pods.
- The increase in production and the increase in the size of the pods.
- It improves the quality of the grains.
- It reduces crop stress.
- It increases the density and protein content in the grains.
- It standardizes the maturation of all the pods on the plant.





