The ingredients of BTO such as wild plants, rapeseed oil cake, molasses, soy and other agricultural products are cultured over a long period of time. This product is designed to improve the quality of agricultural crops and meets the Organic JAS Standards (the Japanese Agricultural Standard) as a soil amendment. (certified by Okayama-prefecture, Japan)
BTO includes the following features as a fermented vegetable extract:
- Increasing the level of sugar content in fruits, vegetables and tea
- Increasing the level of freshness of fruits and vegetables
- Increasing yield stability of fruits, rice and strawberries
Differences between BTO (A) and BTO (B)
The ingredients of BTO (A) such as fish powder, soybeans and other high quality organic materials are fermented and matured over time with a combination of yeasts, molds and the lactic acid bacteria isolated from 15 different kinds of Malaysian traditional fermented foods by Dr. Ohhira. Various kinds of organic acids produced during the fermentation process dissolve minor nutrients observed in soil like iron, boron, manganese and copper in order to facilitate the absorption by plants. BTO(A) helps to improve the quality (shape, sugar content, freshness) of agricultural products.
BTO(B) is mainly composed of photosynthetic bacteria and promotes the proliferation of useful microorganisms. Photosynthetic bacteria become food for the actinomycetes in soil and these proliferated actinomycetes compete with pathogenic bacteria (filamentous fungi) to inhibit their growth. BTO (B) indirectly contributes to beneficial effects by inhibiting the pathogenic bacteria growth.