Biome Makers Inc. will be announcing new updates to its BeCrop technology in an exclusive webinar scheduled to take place on 29 November
This latest version transforms agricultural decision-making with advanced, user-friendly features, providing agronomists and ag retailers with critical insights for identifying biological bottlenecks and choosing which biological product is the right fit. These insights enable industry professionals to anticipate potential yield losses, gauge disease susceptibility, and gain multifaceted insights crucial for effective agricultural management.
Stakeholders can utilise this technology to proactively monitor and manage soil conditions and accomplish company goals with data-driven soil health and sustainability insights.
Some of the new features of the BeCrop 3.5 include:
● Simplified single page summary: Agricultural professionals can now quickly interpret complex data, focusing on critical areas of improvement. Moreover, the scoring system helps to identify the biological strengths of agriculture inputs and management practices.
● Comparison of multiple products or practices evaluated in one large-scale trial.
● BioSustainability score: This new benchmark in evaluating soil quality focuses on a holistic view of soil microbiome health by analysing biodiversity, functionality, and resilience.
Biome Makers agronomist Gus Plamann invites ag professionals to join for a session held on 29 November at 11 am (ET), highlighting the use of BeCrop 3.5's capabilities for optimal agricultural outcomes.
"BeCrop 3.5 represents a significant leap in predictive agriculture,” shares Dr. Alberto Acedo, co-founder and Chief Science Officer at Biome Makers. “Our capability to provide precise and actionable data predicting soil functionality equips farmers, advisors, and the agricultural industry with the tools necessary for offering highly specific product recommendations.”
For more information, visit: https://biomemakers.com/
To register for the webinar, visit: Register for the BeCrop 3.5 webinar here >>