PHC trace VS propagules
There is a wide range of mycorrhizal products. However, there is an essential difference between the different types. Read below what the differences mean exactly.
There is a wide range of mycorrhizal products. However, there is an essential difference between the different types. The difference between spores and propagules is great. The method of production also makes a big difference in quality and operation. PHC produces its own spores under strictly controlled conditions. The difference in quality with cheaper mycorrhiza products is therefore very large.
propagule
Production of propagules takes place in the open ground (usually in the open air). During production, root fragments of plants that have been grown during cultivation are provided with root fragments containing one or more mycorrhizal species from the previous year's cultivation. After digging up, the fine roots are sieved from the sand and finely ground and mixed with seaweed or humus extracts.
The shelf life of propagules is approximately 2 months. After these 2 months, the germination capacity depends on the (coincidental) presence of spores in the mixture. Because the number of spores in the ground carrots is unknown, it is sufficient to indicate the amount of root fragments on the packaging. The production of propagules is the most common, but also the cheapest and simplest way of producing. The major disadvantage is the limited storage life and that there is no guarantee of authenticity or the absence of pathogens.
Properties propagules:
- Different types together
- Simple production method in the open ground or in containers
- Limited shelf life
- No guarantee of the absence of pathogens
- Mixture of a single growing cycle
Tracks
The production of spores (by PHC) takes place in greenhouses under controlled conditions. The different mycorrhiza types are cultivated at different locations to prevent mixing of species. During the desiccation process of the host plants, the mycorrhizas in "death distress" produce an enormous amount of spores. These traces are sieved, purified, dried and counted according to a specific method.
The sealed conditions and the sterilized growth medium prevent contamination by pathogens. Each batch of spores is tested for pathogens. Because the harvest can differ every year, traces of 3 years are mixed to guarantee a constant quality. Depending on the application and processing method, the varieties are mixed and packaged. The types and number of spores are exactly stated on the packaging. PHC products are free of pathogens and can be kept for at least 5 years in closed packaging.
Properties traces of PHC:
- Separate production of different types
- Production method in pots under controlled conditions
- Can be stored for at least 5 years
- Guaranteed free of pathogens
- Mixture of three separate cultivation cycles
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