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Water. Harmony. Nature

Active Water Technology in horticulture

Plants react in a unique way to the active water. Improved digestibility results in a faster growth, thicker flesh, more intense color, and increased resistance.


Results for leafy vegetables                                                                
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  • Much better foliage and rooting system
  • Increased amount of green mass and dry weight
  • Decreased amount of raw tissue
  • Improved absorption of nutrients and trace elements
  • Yields increased from 30 to 50%

Results for radishes 

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  • Increased amount of green mass and dry weight
  • Decreased amount of raw tissue
  • Yields increased from 30% to 40%
  • As for the radishes, surprisingly, after an initial strong development of the leaves over the ground level, then the weight gain refers to continually developing fruit. As for the non-active planting the development process refers to both parts of the plant in equal proportions. Activation seems to focus wherever it is most needed.

Results for tomatoes                                                                     

The second study shows the effects of the application of the system of Active Water on tomatoes. The test plots were identically prepared as in the first case, with some additional measurements of parameters. This study, as the other ones, was carried out in a way that ensures objectivity of results.

 

 

The quality of tomatoes growing on the active water is definitely better:

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  • The height of seedlings + 14%                                                                             
  • The thickness of stem: + 7%
    • The size of the green mass of the aboveground part: -3%
    • The weight of the dry mass of aboveground parts: + 11%
    • The sugar content: + 24.56%
    • The content of lycopins: + 26%
    • Increased absorption of nutrients and trace elements
    • The content of crude protein: + 8%
    • Increased yield: + 30%

 

It is notable that the green mass and the content of root dry mass in the initial stages of development exceeds up to 71% the values of the control group, which is non-active. The increase in sugar, minerals, lykopins, as well as the sugar/ acids ratio improve the quality of the fruit by far. In addition, the altered sugar/ acids ratio significantly improves the taste of tomatoes. It is also interesting to note, as in the previous study, that in the first phase of development, the seedlings focus all efforts on the expansion of rooting (foundation) and in the next phases focus on strengthening the development of the fruit.

 

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 Results for cucumbers:                                                             

  • Increased amount of green mass and dry weight
  • Decreased amount of raw tissue
  • Yields increased from 30% to 50%