reghatesschwag
New member
I see alot of talk about getting Ca to 85% base saturation to maximise uptake. How high do I want the Ca to get in plant tissue analysis though?
I see some people talk about 8-10%? Is this the number I am shooting for in all crops? herb, peppers, tomatoes etc. If not than what is?
Reg
I see some people talk about 8-10%? Is this the number I am shooting for in all crops? herb, peppers, tomatoes etc. If not than what is?
Reg