Sakadama
Sapling
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I am currently promoting a new replacement product for Akadama. This product is called Sakadama (SA in this name stands for South African). Sakadama is almost the same as Akadama in terms of soil composition, but because the soil is heated to 600 degrees it acquires a number of properties that are very interesting for Bonsai. I am looking for companies all over Europe that buy Akadama on a large scale for their own use or resale and for whom Sakadama could be of interest. Who can refer me to one or more companies that could be interesting to contact?
In short the benefits of Sakadama:
Like Akadama, this soil has a volcanic origin. It has almost the same composition as Akadama.
Sakadama is heated to 600 degrees Celsius. The product loses about 40% in mass during the heating process. Due to the heating to 600 degrees Celsius, Sakadama becomes a lot harder than the standard Akadama and therefore has a longer shelf life (1 to 2 times as long as the current forecasts).
Sakadama retains 20% more moisture and promotes root growth and development of the Bonsai tree.
Another big advantage is that because Sakadama is harder, you don't have to remove the entire root ball when repotting. It ensures that the substrate can remain in the root ball longer to promote microbial activity.
Because Sakadama is harder, it has less breakage during transport.
For the people who want to know the figures behind this new product, I have added the product sheet.
I would like to hear from you. Thanks in advance.
In short the benefits of Sakadama:
Like Akadama, this soil has a volcanic origin. It has almost the same composition as Akadama.
Sakadama is heated to 600 degrees Celsius. The product loses about 40% in mass during the heating process. Due to the heating to 600 degrees Celsius, Sakadama becomes a lot harder than the standard Akadama and therefore has a longer shelf life (1 to 2 times as long as the current forecasts).
Sakadama retains 20% more moisture and promotes root growth and development of the Bonsai tree.
Another big advantage is that because Sakadama is harder, you don't have to remove the entire root ball when repotting. It ensures that the substrate can remain in the root ball longer to promote microbial activity.
Because Sakadama is harder, it has less breakage during transport.
For the people who want to know the figures behind this new product, I have added the product sheet.
I would like to hear from you. Thanks in advance.