Monday, August 19, 2013 @ 8:00 p.m. ET
It all starts with humic technology. Monty’s proprietary active humic technology is designed to improve the overall vitality of your soil.
Humic substances are produced by the biodegradation of dead organic matter. Humics is a buzzword in modern agriculture because of its benefits to your soil. Humics stimulate microbial activity, help break up compaction, assist in transferring micronutrients from the soil to the plant, enhance water retention, increase seed germination and improve the breakdown of plant residue.
Monty’s proprietary humic technology makes their product the most active and soluble available in the marketplace, and is formulated to the ideal humic to fulvic ratio to maximize yields and success. Unlike their competitors, we understand the right concentration of humic substances to maximize biological stimulation.
Monty’s humics are also the cleanest available, as they are true humic solutions. Most competitive products are suspended humics, which are less active and can settle out as sludge and clog nozzles.
Monty’s humics can improve your soil and maximize your yields year after year. Once applied to the soil, our humic technology provides a catalyst that makes everything you apply work better.
Try it and see for yourself!
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
November 01, 2023 09:00 AM
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Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
October 31, 2023 09:00 AM
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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
October 26, 2023 09:00 AM
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It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of
Where the Food Comes From, explains how and why that happens.
October 25, 2023 09:00 AM
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No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
October 19, 2023 09:00 AM
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