Concentrated Mycorrhizae is a biofertilizer containing arbuscular mycorrhizal fungi (VAM) that colonize plant roots and form a dense hyphal network. The fungi penetrate root cortical cells, forming vesicles and arbuscules, which increase the interface for nutrient exchange. Hyphal networks extend the effective nutrient-absorbing surface, enhancing phosphate uptake and mobilizing micronutrients like Zn, Cu, B, and Mo. VAM fungi produce the glycoprotein glomalin, which contributes to soil carbon storage and aggregation. Application of mycorrhizae also improves root growth, plant resilience to drought, and tolerance to certain soil-borne pathogens and nematodes.

Tomato, Chilli, Potato, Onion, Brinjal, Okra, Cabbage, Cauliflower, Cucumber, Beans, Peas, Rice (Paddy), Wheat, Maize, Barley, Sorghum, Pearl Millet (Bajra), Finger Millet (Ragi), Chickpea, Pigeon Pea (Tur), Green Gram (Moong), Black Gram (Urad), Lentil (Masoor), Cowpea, Soybean, Groundnut, Mustard, Cotton, Sugarcane, Sunflower, Sesame, Castor, Tea, Coffee, Tobacco, Jute, Rubber, Mango, Banana, Grapes, Apple, Guava, Papaya, Pomegranate, Orange, Lemon, Watermelon, Muskmelon.