Optimizing growth by anion supply worldwide hot topic in horticulture

Publicatiedatum: 30-01-2015

Optimizing growth by anion supply is a hot subject in today’s horticulture. Dozens of technical questions were addressed during the second Haifa-U webinar by worldwide growers and advisors.

Viewers from more than fifty countries all over the world joined Haifa Group’s second webinar. Titled ‘Optimizing growth by anion supply’ the webinar presented very practical key and innovative topics about this subject in vegetable and ornamental crops. As the webinar was broadcasted live from Amsterdam, viewers were able to ask questions, and to receive an immediate response from the Haifa team of agronomy experts. Among the dozens of questions that were addressed during the webinar were:

  • Does the supply of nitrogen increases possibilities of getting attack of powdery mildew?
  • Do you apply 100% NO3 or is it good to combine with NH4 at 5% maximum for bell pepper
    during fruit set to ripening?
  • What is the relationship between NO3/NH4 in uptake in leaf vegetables?

Haifa Group’s webinars are produced in a co-production with Wageningen University, the Netherlands, and are delivered by Prof. Leo Marcelis, Head of chair group Horticulture and Product Physiology. The webinar sessions are aiming to provide a broad knowledge and to assist growers, advisors, and horticulture professionals.

See what you missed
Following a short satisfaction survey held after the webinar, 99% of the participants rated it as “Useful”, and expressed a very high satisfaction from the event, the content and the lecturer.

Haifa’s 2nd webinar is now available to watch on the Group Youtube channel at: https://www.youtube.com/watch?v=0DeXdvpFHTE&feature=youtu.be


Join us for the next webinars. Registration and participation are free
You are welcome to register in advance for the next two webinars in the series:

  • March 4th, 2015: Optimizing Color & Appearance by micro nutrients
  • April 15th, 2015: Optimizing Climate in relation to nutrition and vice versa,
    with special attention to pH and EC

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