Disrupt insect and fungal development by briefly raising air temperature, killing spores and small pests. Fungicides and insecticides can be cut significantly, avoiding added costs, health consequences for workers, the agricultural community, and retail customer.
Production & Quality
Instantaneous Heat Shock activates the plants self-defense system, increasing the overall antioxidant and phenol levels. The result of which increases yields, improves flavor, extends shelf-life and creates a more healthful end product.
Using Thermaculture pays for itself over and over again. Through increased yields, reduced chemical costs, and more efficient use of labor, your bottom line has no where to go but up.
Latest Case Studies
Sustainable Thermaculture® technology improves wine, and bottom line, in challenging East Coast climate. Barrel Oak Winery in Northern Virginia faces constant growing challenges presented by typical East Coast weather: Rain, freezing temperatures, and humidity. “With...
United Fresh TEC Expo
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