The following intercropping and interplanting methods are adopted to create an ecological environment that is conducive to crop growth and unfavorable to the spread of diseases and insect pests. It can prevent disease and insecticide, save pesticides and prevent labor. Pepper intercropping corn: Pepper virus disease is caused by the cucumber mosaic virus. The virus is mainly transmitted by locusts. If maize is intercropped in a pepper field, the locusts fly off to the tall stalks of corn and try to feed them on the ground. The viruses carried by the needles remain on the corn, and the virus is not pathogenic to corn. This will reduce the chance of pepper infection with the virus.
Pepper Intercropping Garlic: Garlic has a special odor that can cause pests that harm chili peppers to flee and protect peppers from pest damage.
Tomato cultivar: Cabbage worms and aphids that are harmful to cabbage are difficult to survive because of the odor emitted from the tomato leaves. At the same time, their respective absorbed nutrients are focused and can increase production.
Onion Intercropping with Carrots: The green onion's root ring can produce antibacterial microorganisms, which can inhibit bacteria and prevent a variety of vegetable diseases. Scallion, carrots and other crops intercropping, mixed or rotation, can effectively prevent the proliferation of pathogens, so that the density of pathogenic bacteria in the soil decreased to achieve the purpose of soil disinfection.
Corn or Cabbage in Rows of Corn: Planting cucumbers in corn rows can prevent cucumbers from mosaicism. Planting Chinese cabbage in corn can prevent soft rot and downy mildew in cabbage. Intercropping with corn and Chinese cabbage and peppers can reduce the migration of winged toads and transmission of poisons. But be aware that not all crops can be intercropped or interplanted. For example, potatoes and squash are not allowed to be together. If they are planted together, potatoes will be greatly reduced production. Another example is cabbage and celery, cucumbers and tomatoes are also not intercropping, because each of their secreted substances can inhibit each other's growth, resulting in reduced production.

Traditional convenience foods need to be soaked in boiling water for consumption. Some special people, such as wilderness adventures, tourism, troops, and police officers, cannot be eaten without boiling water. Self-heating Rice does not need boiling water when cooking, no need for thermal power, tear open the outer packaging, pour the pure water bag inside it into the heating bag, the water and the heating bag will automatically mix and heat up, steam the rice and the dishes, 8-15 minutes Edible.
Decommissioning the ingredients of the Self-Heating Rice heating package: Inventing a multi-purpose self-heating bag, mainly using roasting diatomaceous earth, iron powder, aluminum powder, coke powder, activated carbon, salt to form a bag, which can be heated to 60 °C It can be used for heating in winter, medical hot compress, adding quicklime, sodium carbonate and water. The temperature can be raised to 120 °C to heat meals or steamed food. The temperature is kept for 20 minutes to 100 ° C for 60 minutes and 60 ° C after 60 minutes. The material used in the winter heating and hot compressing can be repeatedly used, and after being used, it can be mixed with quicklime and sodium carbonate, and then heated to heat the food.

Convenience Rice

Convenience Rice,Fast Food Rice,Self-Heating Rice,Chicken Self-Heating Rice

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