Description
Turf Food Autumn Bio 7-3-20
Turf Food Autumn Bio provides a high proportion of potassium alongside nitrogen and phosphorous to support healthy plant function outside of the main growing season. The addition of 3% magnesium further helps to promote healthy colour.
Product Summary
| Longevity | Granule Size | SGN | Cutting Height | Application Rate | Bag Coverage | Bags /ha |
|---|---|---|---|---|---|---|
| 8 – 12 weeks | 0.7 – 2.1 mm | 140 | All turf | 30 – 50 g/m2 | 667 – 400 m2 | 15 – 25 |
Application Recommendations
Where to use:
For use on managed amenity turf surfaces including:
|
|
When to use:
How to use:
| Spreader | Passes | Spread Width (m) | Cone | 35 g/m2 |
|---|---|---|---|---|
| AccuPro® 2000 | Single | 4.0 | 3 | U |
| Double | 4.0 | 3 | O |
- Apply when soil temperatures are consistently above 10°C.
- Apply evenly avoiding overlapping or missing areas using a suitably calibrated spreader at a rate of 30-50g/m2.
- If no rain falls during the 24 hours after application, irrigate the treated area thoroughly.
- Do not apply in frosty weather or in severely hot or dry conditions.
Nutrient Declaration
| Ingredient | Oxide Value | Elemental Value |
|---|---|---|
|
Total Nitrogen (N)
|
7.0% | |
|
Organic nitrogen (N) derived from meat and bone meal, feather meal, cacao shells |
3.0% | |
|
Ureic nitrogen (N) |
4.0% | |
|
Phosphorus pentoxide (P2O5)
|
3.0% | 1.3% P |
|
Potassium oxide (K2O) Soluble in water |
20.0% | 16.6% K |
|
Magnesium oxide (MgO) |
3.0% | 1.8% Mg |
|
Calcium oxide (CaO) |
5.3% | 3.8% Ca |
|
Sodium oxide (Na2O) |
1.8% | 1.3% Na |
|
Sulphur trioxide (SO3) |
0.7% | 0.3% S |
|
Boron (B) |
0.0011% B | |
|
Cobalt (Co) |
0.0003% Co | |
|
Copper (Cu) |
0.0013% Cu | |
|
Iron (Fe) |
0.0457% Fe | |
|
Manganese (Mn) |
0.0022% Mn | |
|
Molybdenum (Mo) |
0.0001% Mo | |
|
Zinc (Zn) |
0.0056% Zn | |
| Microorganisms | Quantity | |
|
Bacillus subtilis concentrate |
0.1 % | |
For further information regarding Turf Food or any of our other turf fertilisers, please contact our technical sales team by email at [email protected].
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