Practical applications of zeolite – Nikos Lygeros
The history of zeolite in Greece and Cyprus has entered a new phase. We are no longer talking about a theoretical approach to zeolite at a theoretical level, nor about general information, nor even about experiments. We are now at the stage of applying it to an ever-increasing number of crops, and indeed we are seeing the first tangible results. In other words, we are now enjoying the flavour of zeolite-enriched produce in various regions of Greece and Cyprus. Farmers are seeing for themselves the benefits of incorporating and spraying with zeolite. At first, we tasted zeolite oil as extra virgin olive oil, and now we realise that it can very quickly move into the ultra-premium category; indeed, with olive oil, we can move on to the Zeo ultra-premium. We then ate the first cucumbers grown using the zeolite method. We can now see that Cyprus is also making strong progress with lettuces, which, due to their large surface area in relation to their volume, need to be cleaned even more thoroughly. The same applies to potatoes, where we see that nematodes are being effectively controlled.
All these zeolite-based products highlight the need for a specific certification that will help farmers showcase their produce even on an international level.