Description
Vegetable oils are derived from the pressing of oily seeds or other parts of plants, finding various uses in the food industry, as a source of biofuels, and in agriculture for phytosanitary purposes or to enhance crops.
Soybean oil, in particular, stands out for its richness in polyunsaturated fatty acids, including linoleic acid (omega 6), oleic acid (omega 9), and alpha-linolenic acid (omega 3). Unlike other vegetable oils used in food, it has a low concentration of vitamins. Soybean oil is regularly used as an adjuvant, both in mixtures containing copper compounds and in combination with insecticides.
This use allows for increasing the average size of sprayed droplets, delaying their evaporation, and expanding the contact surface with the target. In this way, the drift effect of the sprayed liquid is reduced, and losses due to evaporation during product distribution are minimized.
Dosage
| Crops | Foliar dose (g/hl) |
| Fruit trees | 500 - 2000 g/hl |
| Industrial crops | 500 - 2000 g/hl |
| Vegetable crops | 500 - 2000 g/hl |
| Floriculture | 500 - 2000 g/hl |
| Lawns and golf courses | 500 - 2000 g/hl |
