Good evening. This is the second part of yesterday's post, again giving information about 'FISH AMINO ACID'. Today I want to briefly present the main useful properties (including composition) of the fish amino acids I make: 1. Macro and micro elements, organic substances, free amino acids. 1) feeding soil microflora; 2) instant absorption of useful substances; 3) growth of the root system; 4) helping during stress; 5) growth of green mass; 6) increased yield; 7) improved fruit quality; 8) ecological; 9) economical. These are the main features you should know. As for dilution, 1 liter is dissolved in 1 ton of non-chlorinated water (i.e., 1×1000), and the frequency is a standard once every 14–15 days. I think I already mentioned in the previous post that it took 6 months to make. This autumn it is possible to use kisi on cereal crops. For price and details, if you are interested, contact Giorgi. Success and blessings to hard workers. Thank you all very much. (We kindly ask you to share the post and subscribe to the page.)