Crop forcing
Forcing is an agronomic practice that has been used since the early 19th century to accelerate vegetative processes by controlling external factors such as temperature, humidity, and light.
There are various types of forcing: some are used to induce scheduled flowering by altering light conditions, as seen in certain floral crops (e.g., mimosa, chrysanthemums, lemons), while others aim to promote root development and the formation of a healing callus, as in the case of grapevine rootstocks.
The forcing process typically lasts 15 to 25 days and takes place in the absence of light and at a controlled temperature close to 30°C. The relative humidity is maintained at 95% to first break dormancy and then facilitate callus formation. Once the first shoots develop, the temperature is gradually lowered, marking the beginning of the acclimatization/greening phase.
The use of the BioAksxter® decontaminating plant fertilizer during the production of cuttings and rootstocks ensures greater root vigor, optimizes callus formation, and prevents water putrefaction, making it particularly suitable for the "water forcing" technique.
