Manufacturer: Green Biotech Inc. Ltd.
Safety Classification: Bacillus thuringiensis strain AzLp utilized in this product are
classified as BioSafety Level 1 organisms. This is the safest rating. Additionally, the
1. Naturally occurring- bacteria, not genetically engineered.
2. Non-Pathogenic, does not cause disease
Ingredients: Bagasse, Perlite, Bacterial culture, Water.
Organisms: This product contains the following bacterial strain:
Bacillus thuringiensis Krustaki strain AzLp, 107 – 108 CFU/gr
Physical Shape: Moisten powder, Steamed-sterilized packaging.
Appearance and Odor: Light brown & slight organic odor
Registered uses: For all agricultural products (crops, trees and greenhouse plants)
Storage stability: The shelfing life of this product is six months.
General description: This product is a bio-pesticide designed for all agricultural
purpose, all types of crops and trees that target a wide range of pathogenic fungi.
Mode of action: This product contains the above bacterial strain that mainly produce
an endotoxin named CRY1ab as well as several other CRY1 proteins which triggers
apoptosis leads to cell lysis.
Efficacy confirmation: Shown in several lab experiments and field trials.
Description of the production process
|1||¯||Preparing Primary culture||Bacteria on plate|
|2||¯||Preparing Secondary culture||Bacteria in liquid medium|
|3||¯||Fermentation||Bacteria in liquid medium|
|4||¯||Mixing with career||Wet powder|
|5||¯||Packaging||Packages of product|
|6||¯||Quality controls||Microbial, chemical and physical properties|
Quality Assurance: This product is quality controlled in an ISO17025 accredited lab for the following:
In-line quality control
|Evaluated item||Quality parameters||Time of control|
|Bacterial culture||Bacterial Count||Before and after inoculation, and then, every 2 hours up to the end of fermentation|
|Bacterial culture||Checking for possible contamination||Before and after inoculation, and then, every 2 hours up to the end of fermentation|
|Bagasse and Perlit||Moisture||Before mixing with bacterial culture|
Final product quality control:
|Quality parameters||Periodical control|
|Bacterial counts||First day, first week and every month for 6 month|
|Checking for possible contamination||First day, first week and every month for 6 month|
|Monitoring in the fields||Collecting data from farmers|
Safety and biosafety concerns:
|Safety parameters||Declared classification|
|Bacterial classification||Biosafety Level 1 organisms|
|Genetically modified organisms||None, 100% percent naturally occurring bacteria exist in soil|
|Radioactive material||Not applicable|
Impurities: In all quality control steps after production, this product is tested for not more than 10% bacterial contaminations that are not neither antagonist nor pathogenic.
Biopotency: Based on field trails it is upto 100 percent depending on types and strains of the targeted fungus.