Limiting phytosanitary inputs while maintaining productivity and superior quality at the crush is a key challenge for the wine growing industry. Biocontrol and biostimulation products derived from microorganisms are efficient tools that allow the deployment of new integrated protection strategies in the vineyard.
Consumer expectations on fresh vegetables quality and public perception of health risks linked to chemical residues has led to the evolution of vegetable growers industry. Biocontrol products and biostimulants derived from microorganisms are a new solution for vegetable producers that answer both technical and economic needs while limiting the use of conventional phytosanitary products
Ensuring high yields while reducing chemical inputs brings the necessity of finding alternatives in terms of crop nutrition and protection. This evolution of practices is possible thanks’ to the integration of microorganisms in today’s technical practices.
In this field, products derived from microorganisms need to take into account both economic and technical performance obligations of orchard production: yield, taste and visual quality of fruits.