The quality of the neem oil changes according to the manufacturing methods.
The kernel extracted from the seed is transformed into oil: Either by a hot process that gives bigger quantities but the insecticide content (azadirachtin) is only 300 ppm (by million), or by a cold process that allows reaching an insecticidal rate
(azadiracthin) superior of 1600 ppm.
|The natural preparation neem oil is elaborated from cold dried, ground and squeezed fruits. Its efficiency was validated by a Laboratory “Vegetable Biotechnology” specialized in bio-stimulating. The tests in fertilization and protection of the cultivations showed an evident efficiency of neem oil. They are also a real natural alternative to the pesticides and to the chemical fertilizers.|
Neem fruit pellets
The Neem (Azadirachta Indica) is a tropical tree, Mahogany's cousin, known and venerated since the midsts of time in the Indies (it is called the "pharmacy of the village")
The Neem gives a little yellow fruit that is edible. It looks like an apricot and also has a seed with a kernel inside of it. This fruit is harvested at the monsoon and is dried up in the sun (pulp= about 10%).
The processus of fabrication is very simple: after it has been dried in the sun, the fruits are subjected to a double grinding through a “rotary crusher” and a “pulveriser” (disc harrow). The obtained powder is sifted. For a commercial use, the powder will be compacted into pellets, more easy to be used with a sower. These little grains are then bagged.
The Neem fruit is the ideal fertilizer for the organic culture.
Below, an article published in the "EUROPA AGRICOLA" magazine of February 2004 that mentions studies made by the Dr Vicente Marco (Laboratory of Vegetal Health) worried by the problem of the LOBESIA BOTRANA in the vineyards of the RIOJA wine area. The best results were obtained with the azadirachtin, that is to say the Neem. In burgundy, wine growers already use it for the disinfection of grounds and against the flavescence.