At Damagro, we specialise in protein hydrolisation – a natural, non-chemical process that breaks proteins into peptides and amino acids. By controlling this process with precision, we unlock specific functionalities and nutritional benefits that support crop performance and resilience.
How it works
Protein hydrolisation uses enzymes to gently break down proteins into smaller peptides and free amino acids. This allows us to:
Improve bioavailability of nutrients.
Create products with defined functionalities such as stress tolerance and nutrient uptake.
Ensure a consistent and sustainable process, free from harsh chemicals.
