Omycin

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Omycin

Trade Name

Omycin

Introduction:

Omycin (Kasugamycin 3% SL) WHO Class III and EPA Class IV Safe Product, is an excellent rotational tool for antibiotic-based fungal and bacterial disease management from Hokko Chemicals Ind. Co. Ltd., Japan. It contains Kasugamycin 3% S.L. Omycin (Kasugamycin) is an antibiotic discovered as a bactericidal and fungicidal metabolite of actinomyces (Streptomyces kasugaensis). Kasugamycin is a versatile potent and well known molecule in Japan, Korea, China, Indonesia, Mexico and few other countries and registered in India.

Features:

World Class molecule supplied by Japanese Company.
Lowest residual efficacy.
Broad spectrum activity.
Strong systemic as well as translocation activity.
Specially recommended in fruiting vegetables.
Safe Product: WHO Class III and EPA Class IV Product.
Inhibitory action against gram ve+ and gram ve- bacteria.
Unique production technique by fermentation of Streptomyces kasugaensis.
Doubles your fungicide effect by strong preventive and curative action that strongly inhibits hyphal growth.
Omycin has no phytotoxicity on most of the crops at recommended doses.
Acts as an inhibitor of protein biosynthesis in micro organisms but not to non target pest and its toxicological properties are excellent.

Strong Systemic & Translocation Activity of Omycin:

Omycin is easily soaked by leaf tissues and rushes at very high speed to vital plant parts.

Bacteriostatic Effect of Kasugamycin:

Kasugamycin is known to restrain the incorporation of amino acid in the ribosome system of bacteria and fungi in process of protein biosynthesis. This reduces bacterial growth and reproduction due to lack of proteins.

Recommended Crops and Dosage:

Recommended Crops	Disease control by Omycin	Pathogen	Dosage
Rice	Leaf Blight	Pyricularia oryzae	1.0 - 1.5 Lt/Ha
However international trials in few countries has shown superb results on different crops like Tomato, Chilli, Onion, Musk Melon, Citrus, Grape, Watermelon, Ginger, Cabbage, Cucumber etc.
Chilli	Bacterial Leaf Blight		1.0 - 1.5 Lt/Ha
Tomato	Tomato Leaf Mould, Bacterial Spot, Canker		1.0 - 1.5 Lt/Ha
Onion	Bacterial Rot		1.5 - 2.0 Lt/Ha
Citrus	Citrus Canker		2.0 - 3.0 Lt/Ha
Green Beans	Halo Blight		1.0 - 1.5 Lt/Ha
Ginger	Bacterial Canker
Cabbage	Cabbage Black Rot		1.0 - 1.5 Lt/Ha
Cucumber	Angular Leaf Spot		1.5 - 2.0 Lt/Ha