Main Components: Conidia of Aspergillus niger and fermentation metabolites.

Execution Standard: GB 20287-2006.

Quality Standards:

• Viable Count: 10-300 billion/g.
• Dosage Form: Powder.
• Product Fineness: ≥ 80 Mesh.
• Moisture Content: ≤ 10%.

Product Introduction:

1. In agriculture, Aspergillus niger has the effect of breaking down macromolecular organic matter and insoluble inorganic substances, facilitating crop absorption and utilization, improving soil structure, enhancing soil fertility, and increasing crop yield.
2. High viable count allows for full decomposition, degradation, and complexation effects, with strong spore fermentation and regeneration capabilities. Rich in enzymes, it has strong environmental adaptability and can promote the growth of a large number of beneficial microorganisms.
3. During the fermentation process, the reproduction of Aspergillus niger produces a large amount of metabolic substances that can stimulate rapid growth and development of crops, enhancing their disease resistance and stress resistance.
4. The functional bacteria that proliferate rapidly during the fermentation process can fix nitrogen, solubilize phosphorus, and solubilize potassium, greatly improving the utilization rate of chemical fertilizers by crops and reducing costs.

Applicable Scope:

1. Used in the production of microbial fertilizers.
2. Used in the production of ripening agents.
3. Used for the fermentation of manure and organic waste.

Usage and Dosage:

1. For microbial fertilizer production: It can be mixed with organic matter, low-concentration chemical fertilizers, and other microbial strains according to the standards of the using factory or enterprise.
2. For the production of organic material ripening agents: The addition amount is 5%.
3. For field crops or cash crops, after diluting the strain by 200-500 times, it can be applied by root irrigation, sprinkler irrigation, drip irrigation, spraying, etc., suitable for application during the seedling stage and the mid-growth period.

Packaging and Storage: 20-25kg per bag, packaged in kraft paper bags; store in a cool, dry place, shelf life: 12 months.

Precautions:

1. Store in a cool, dry place, avoid exposure to strong light.
2. Avoid mixing or co-locating with strong acids, volatile chemicals, and chemical reagents.
3. Use in a fermentation environment between 20°C-40°C.