The celery produced in the greenhouse is a shallow root vegetable with weak water absorption capacity and strict requirements on soil moisture. Therefore, the celery is suitable for the clay soil or sandy loam with rich organic matter and strong water retention and fertility conservation. In the absence of organic matter, cultivation of celery in sand and sandy loams that are prone to leaking water and fertilizers tends to produce hollow phenomena. The celery's demand for nitrogen, phosphorus, and potassium is relatively large, and the requirement for nitrogen at the early and late stages of fertility is very large. In the initial stage, more phosphorus is needed, and more potassium is needed later. The lack of nitrogen during the growth period tends to cause aging of the cells, eventually resulting in hollow stems. In the absence of phosphorus, the celery seedlings were thin, the petioles were old, and the leaves were dull.

It was determined that 20 grams of nitrogen, 7 grams of phosphorus, and 30 grams of potassium were required for every 50 kilograms of celery produced. In addition, celery's need for boron is strong, and when it is deficient in boron, the plant is susceptible to heart rot. According to the celery's fertility characteristics and fertilizer requirements, the fertilization techniques are as follows: 1. Basal fertilizer: On the basis of sufficient organic fertilizer, Mushi PK fertilizer is 15-20 kg. 2. Top-dressing: After the seedlings are chased once, they will be treated with 20 kg of nitrophosphates. After 20 days, 20 kg of nitrophosphates will be chased with the flushing method. Top-dressing will be stopped 20 days before harvest.

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Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Our Annual output is 2000mt. We have professional product line for Food Thickeners Agar Agar. Our products are Kosher, ISO, Haccp, Halal certified with best quality and strict quality control.

With regards to the productions and quality control, We has advanced manufacturing facilities and professional R&D team which providing customers with safe, healthy, hygienic and high-quality products. All the productions are processed strictly in accordance with the regulations of HACCP and ISO system. We also provide value-added services based on customers` personalized requirements in both product application and technical support.

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