Advantages and benefits of mycorrhizae for the field and the harvest

Mycorrhizae and beneficial soil microorganisms are the foundation of a symbiotic and sustainable agriculture model, capable of improving soil fertility, strengthening plants, and increasing the quality and yield of agricultural production.

800 times

Root system development

thanks to the hyphal network that expands soil exploration

Benefits for the plant

Greater absorption of nutrients and microelements (phosphorus, nitrogen, iron, zinc).
Increase in vegetative vigor and plant hardiness.
Greater resistance to abiotic stresses, such as water and thermal stress.
Growth stimulation through the natural production of phytohormones.
Micosat F roots comparison

Benefits of mycorrhizae for the soil

Mycorrhizae improve the biological and structural fertility of the soil, making it more alive, stable, and productive.

Soil structure
Improved aggregation and porosity (microbial polysaccharides).
Biodiversity
Restoration of a specific beneficial microflora in the rhizosphere.
Replant disease
Restoration of microbial complexity after fumigation.
Organic matter
Increase in organic matter over the medium-long term.
Biological activity
Increased microbial activity for a resilient soil.

Prevention and natural defense

An effective natural phytosanitary prevention strategy to reduce dependence on chemicals.

Root diseases

Biological antagonism between beneficial microorganisms and pathogens.

Tissue strengthening

Lignification and suberization for a strong physical barrier.

Systemic resistance

Induction of natural defenses through gene regulation.

Fewer iatrogenic diseases

Reduction of diseases caused by the improper use of agrochemicals.

Stop immunodepression

Revitalization of plants stressed by intensive farming systems.

Increase in agricultural production

Increase in agricultural production

The use of mycorrhizae allows for higher and more stable yields over time.

Increase in fruit size (efficient nutrition).
Early and uniform ripening.
Better fruit set and nutritional balance.
Reduction in crop failures.
Increased yields (number of fruits, specific weight).
Greater harvest uniformity (extra-radical mycelium).

Improvement of harvest quality

Mycorrhizae have a positive impact on commercial and nutritional quality.

Longer shelf life (more natural antioxidants).
Better fruit consistency and coloration.
Increase in Brix level (more sugars).
Enhancement of organoleptic characteristics (phenolic compounds).
Micosat harvest quality

Healthiness and environmental sustainability

A fundamental contribution to healthier, safer, and cleaner agricultural production.

Nutraceuticals
Increase in the functional value of food.
Zero Residue
Drastic reduction of phytosanitary residues.
Fewer Nitrates
Levels kept within legal limits.
Environment
Reduction of environmental impact and chemical inputs.