The Role Of Uv Rays In New Zealand Crops

By Author: Jack Arthur
Total Articles: 24
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The ideal growing environment consists of nutrient-rich earth, access to water, and proper sunlight exposure. This is as basic as it gets for crop agriculture. Though it’s only one part of the “formula” for profitable crops, UV exposure is the leading determining factor in the active ingredients of the crops. There’s no better example of this than in the New Zealand crops! Here’s what you need to know.

New Zealand and the UV effect

Thanks to a hole in the ozone layer directly above New Zealand, UV rays are more concentrated over New Zealand compared to other places in the world. The sun’s rays are 40% higher at their peak compared to the same peak elsewhere in the world. This means that their growth potential, and plant impact, are also stronger!

Are plants affected by UV rays?

Like every other organism, plants have to protect themselves against harm from UV rays. Since these rays are intense in New Zealand, the plants develop stronger sunscreen to prevent and repair damage in the body.

UV rays create free radicals that cause all sorts of damage, so the antioxidant components ...
... in the plants respond as a direct result to counteract that potential damage. Both the antioxidant and nutrient profiles of NZ-grown crops are stronger as a result!

The proof is in the eating -- sorta

When looking specifically at the properties of NZ crops compared to other locations, experts recorded significant differences in the biologically active components of these crops. Some examples include:

● Kiwifruit: When directly comparing kiwifruit grown in New Zealand compared to other carefully controlled locations, the antioxidant rating called ORAC was 50% higher.

● Green tea: The phytonutrient value of green tea grown in New Zealand was off the charts compared to its competition. While its color didn’t give it a high aesthetic value, the nutrient profile is an easy winner!

● Red clover: To achieve the same 1.6% of isoflavone content found naturally in NZ-grown red clover, other locations have to use NZ-cultivated seeds combined with physical stress tactics to create the same response that would provide the same results.

● Sweet cherry: Like the kiwifruit, the phenolic content of the sweet cherry grown in New Zealand is 60% higher than that grown elsewhere!

When you see figures and explanations like that, it helps show why the sourcing matter. Not only do FREZZOR products come from a pristine environment compared to more industrial locations, but they intentionally take full advantage of the UV rays and their ability to create powerful active ingredients that you can’t grow anywhere else.

From one step of the process to the next, FREZZOR believes in collaborating with the natural environment of New Zealand. The goal has always been to harness the strongest growing environment globally and deliver the raw potential to customers everywhere globally, achieved by relying exclusively on NZ-sourced crops and ingredients. From one product to the next, this is exactly what we’ve done, helping customers feel better along the way.

So, while UV exposure may only be one piece of the puzzle when it comes to growing successful crops, it is, without question, a vital component to emphasize when looking for potent and bioactive crops!

Originally Posted:https://frezzor.com/blogs/news/role-of-uv-rays-in-new-zealand-crops