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.
A new study, published by in the Ciéncia E Técncia Vitivinîcola, a Brazilian viticulture Scientific Journal, finds that Thermaculture has a positive affect on Cabernet Sauvignon sensory characteristics. Access the full publication here. From the study:...
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