- Cultiva® Parka® with SureSeal™ - Revolutionary plant cuticle care . . .
At the forefront of plant cuticle care 4780 W Harmon Avenue, Suite 6 Las Vegas, NV 89103 Phone: 1-888-638-1955 © Cultiva LLC
- Cultiva Receives European Union Biostimulant Registration for Parka
This registration — finalized on March 31, 2025 — marks a significant milestone for Cultiva, as it expands access to this innovative plant health solution for growers across the EU
- Kallur® | Cultiva
Composed of potassium in an enhanced phospholipid formulation, Kallur is proven to enhance color in crops including apples, cherries, table grapes and citrus Improves coloring without accelerating ripeness, which can negatively impact fruit firmness and post-harvest shelf life Earlier and more uniform fruit color Increases first pick yield potential, potentially eliminating harvest trips
- Parka, Cherry Split Protective Emulsion and Other Benefits - Cultiva
Dr Richard Bastías, from the University of Concepción, specifies that through an agreement with the company Cultiva, he studied the use of the parka product emulsion as a method to control splitting:
- Parka® Crop Cuticle Supplemen - Cultiva
4780 West Harmon Ave , Suite 6 Las Vegas, NV 89103 (888) 638-1955 • cultiva com
- Agronomic Insights - Cultiva
Learn how Cultiva and our products help solve challenges for specialty crop growers around the globe
- Protect Cherries from Cracking with Parka® | Cultiva
Along with cultural practices, cuticle supplements can play a large role in reducing cherry cracking Parka®, a plant-based product, supplements the cuticle of the cherry — coating it with a clear, hydrophobic, and elastic lipid bi-layer that expands along with the developing fruit This added layer not only provides hydrophobicity that repels water from the fruit surface, but it also seals
- Fruit Growers and Advisors Share Insights on the Cultiva Program
Growers and crop advisors weighed in on how they have integrated the Cultiva program into their own operations and have found positive benefits Here’s what they had to say:
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