Greenhouse Warming – A Great Helper for Winter Growers
During the cold winter months, farmers in northern greenhouses often face the challenge of maintaining proper warmth inside their structures. Keeping the greenhouse warm is a crucial concern for growers, and over the years, many methods have been tried to address this issue. These include multi-layer insulation, electric lights, electric heating systems, and even hot air ovens. Some growers have even started installing air conditioners, turning their greenhouses into high-end facilities. However, this approach may be a misunderstanding—while it does provide some heat, it also increases costs and poses greater safety risks. Instead of relying on expensive and potentially dangerous heating systems, we can turn to nature’s small but powerful helpers—microorganisms. One of the best solutions for greenhouse warming is Golden Baby Fermentation Aid. This product is packed with beneficial microbes such as actinomycetes, yeasts, and filamentous fungi. The process is simple: during soil preparation, after tilling or creating seedbeds, mix fresh chicken manure, pig manure, cow dung, organic waste, and chopped straw into the soil. Then add the appropriate amount of Golden Baby Fermentation Aid and cover the soil again. The functional microorganisms in the fermentation aid will then begin to ferment the organic materials, using them as a food source. Through a series of complex biochemical reactions, these microbes generate heat gradually, raising both the soil and air temperature. This natural warming method not only supports healthy plant growth but also produces a range of beneficial substances, including enzymes, humic acid, and microbial metabolites. These substances help improve soil structure, loosen compacted soil, suppress harmful bacteria, and stimulate root development. Some of the microbes can convert atmospheric nitrogen into a form that plants can absorb, while others activate previously unused phosphorus and potassium in the soil, making them available for plant uptake. As a result, crops grow stronger and healthier, leading to better yields and more sustainable farming practices.Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar, and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives, or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds, and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes, or acridine pigments, etc.) can be used according to the specific conditions.
Common preservatives include Monohydrate Citric Acid, Sorbic Acid, Sodium benzoate, Xanthan Gum, and Turmeric Curcumin.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for the food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes, and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours, and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products, and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, and dried bean curd in a bag
Common preservatives include Monohydrate Citric Acid, Sorbic Acid, Sodium benzoate, Xanthan Gum, and Turmeric Curcumin.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for the food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes, and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours, and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products, and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, and dried bean curd in a bag
Food Preservatives,Sorbic Acid,Sodium benzoate,Xanthan Gum,Monohydrate Citric Acid,Lactic Acid
Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com