Chestnut fruit before and after heavy fruit fertilization

Chestnut trees have a long fruiting season and produce a large quantity of nuts, which requires significant nutrient consumption. During the period before and after fruit ripening, the tree's vitality often remains in a state of starvation or semi-starvation. This weakened condition can negatively impact flowering in the following year. To prevent this and support the tree’s recovery, it's essential to apply fertilizer in a timely manner—both before harvest and after. Proper fertilization helps restore the tree’s energy, ensuring better yields and stable production in the next season. The recommended approach is as follows: When the chestnuts begin to turn brown, it's time to apply pre-harvest fertilizer. For trees producing more than 50 kg of fruit, each tree should receive 1.5–2 kg of urea and 0.5–1 kg of potassium chloride. These should be applied after rainfall or mixed with 80–100 liters of fresh water or decomposed human and animal waste water. This ensures quick nutrient absorption and supports the tree during its most demanding phase. After harvesting, within 5–10 days, apply post-harvest fertilizer. Use a combination of balanced nitrogen-phosphorus-potassium (NPK) compound fertilizer and high-quality organic materials. Apply 2–3 kg of NPK fertilizer per tree, along with 1.5–2 kg of ground peanut bran and 25–30 kg of well-decomposed manure. Dig a ring-shaped trench around the drip line of the canopy, about 25–30 cm deep and wide. If the weather is dry, water the area thoroughly after applying the fertilizer or use 80–100 liters of diluted decomposed manure. In addition, it's beneficial to spray the leaves 3–5 times before and after harvest. Mix 0.1% magnesium sulfate, 0.3% urea, 0.5% potassium dihydrogen phosphate, and 1,000 times diluted triacontanol. Apply this solution every 7–10 days. This foliar feeding not only replenishes essential nutrients but also enhances the tree’s overall health and resilience. By following these practices, chestnut growers can ensure their trees remain strong and productive, leading to consistent and high-quality yields year after year.

Puffed Corn Flour

Puffed corn flour is a type of flour made from corn that has been puffed or expanded through a process of heat and pressure. The process involves heating the corn kernels until they become soft and moist, and then rapidly releasing the pressure, causing the kernels to puff up. The puffed corn is then ground into a fine flour that can be used in a variety of recipes. Puffed corn flour is often used as a gluten-free alternative to wheat flour in baking and cooking, and is also used in snack foods such as popcorn and corn chips. It is high in fiber and protein, and has a light, airy texture that makes it ideal for use in baked goods.

Puffed Corn Flour,Emulsifier Puffed Corn Flour,Hot Puffed Corn Flour,Feed Puffed Corn Flour

Jiangsu Chenwei Biology and Technology Co. LTD , https://www.cwsoybean.com