FAQ Category: Orchiata

Dolomite is a natural mineral that contains calcium and magnesium. Research shows dolomite addition to substrates is very beneficial. We add dolomite to Orchiata to: Stabilise the substrate by increasing the pH to within a range of 5.5 to 6.5 Prevent salt accumulation Provide the minerals calcium and magnesium, essential for plant growth The dolomite … Continued

This is dolomite (calcium magnesium) which we apply to Orchiata in the final stages of production. This is beneficial for your plant (see What is dolomite?); if you see this do not wash it out.

While a covered building specially designed for storage is always preferred, we realise that not all growers have these types of facilities. If the rules below are followed, the product should remain pest free and in a high quality state until used.There are eight main features that will preserve the quality of Orchiata while in … Continued

The best pH and EC will depend on the type of orchid you are growing as well as the fertiliser regime you use. We provide Orchiata at a start pH of 5.5 – 6.5 through the addition of dolomite. From research, most orchids grow well within this range. The initial EC of Orchiata is < … Continued

Through the production process, the waxy, water repellent layer of Pinus radiata is removed, allowing the Orchiata particles to hold onto water. When Orchiata dries it will also rewet well.

No; our raw bark is a by-product of the timber industry in New Zealand. All of the bark that we use is Pinus radiata. Pinus radiata covers 1.8 million hectares of forest in New Zealand. The forests are completely man-made and renewable as they are used for the New Zealand timber industry. We do not … Continued

No; Orchiata is processed through a uniquely managed maturing method, not composted. Maturing removes the outer waxy layer from the material but keeps the inner core hard.Composting causes the whole particle to break down leading to a less structurally sound particle. You can think of our process like wine making. We take the grape and … Continued