My foilar stuff is still being tested.

ONe of the ingredients is low heat processed powdered egg shells and the study is on the brown vs. the white shells right now.

Also, fish oil with vitamin E is being used as a stabilizer and a new water / hydrogen bond angle increase to 112 degrees is being looked at vs. 102 degrees.

This shit is going to be the best tomato size increaser on the planet...but also one that sweetens the flavor, aroma and increases production of the real resin in the tomatos.

The main focus is on quality enhancing as there are a million and one size enhancers already on the market. Initial taste tests are outrageously successful...

I'll let you all know.

HARD