Zampro

Zampro^® provides multiple modes of action against downy mildew and late blight for effective control and preventative protection.

5 AVAILABLE

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Zampro’s two active ingredients attack fungi in distinct ways:

Ametoctradin is a unique mode of action that disrupts energy production within the mitochondria of fungal cells. Ametoctradin binds rapidly and tightly to the plants’ waxy cuticle, providing a rapidly rainfast barrier to infection.
Dimethomorph controls disease by rupturing fungal cell walls. Dimethomorph is active at all fungal stages within the life cycle where active growth occurs. Dimethomorph provides Zampro’s anti-sporulant control. Dimethomorph is highly systemic and rainfast within 1 hour.

Crop	Disease
Brassica leafy vegetables	Downy mildew (Peronospora parasitica)
Bulb vegetables	Downy mildew (Peronospora destructor)
Cucurbit vegetables	Downy mildew (Pseudoperonospora cubensis) Phytophthora blight (Phytophthora capsici)
Fruiting vegetables	Late blight (Phytophthora infestans) Phytophthora blight (Phytophthora capsici) (suppression)
Grapes	Downy mildew (Plasmopara viticola)
Hops	Downy mildew (Pseudoperonospora humuli)
Leafy vegetables	Downy mildew (Bremia lactuca)
Potato	Late blight (Phytophthora infestans) Tuber blight (Phytophthora infestans)

Crop	Disease	Application Timing	Maximum Sequential Applications	Maximum Applications per Season	PHI (Days)
Brassica Vegetable Group	Downy mildew	Begin applications prior to disease development. Continue on a 7 day interval.	2	3	0 (Hand harvesting: 6 days)
Bulb Vegetable Group	Downy mildew	Begin applications prior to disease development Continue on a 5-7 day interval. Use the shorter interval when disease pressure is high.	2	3	0 (Hand harvesting: 1 day)
Cucurbit Vegetable Group	Downy mildew Phytophthora blight	Begin applications prior to disease development. Continue on a 5-7 day interval. Use the shorter interval when disease pressure is high.	2	3	1
Fruiting Vegetable Group	Late blight Phytophthora blight (suppression)	Begin applications prior to disease development. Continue on a 5-7 day interval. Use the shorter interval when disease pressure is high.	2	3	4
Grape	Downy mildew	Begin applications prior to disease development. Continue on a 7-10 day interval. Use the shorter interval when disease pressure is high.	2	4	14
Hops	Downy mildew	Begin applications prior to disease development. Continue on a 10 day interval.	2	3	7
Leafy Vegetable Group	Downy mildew	Begin applications prior to disease development.	2	3	0 (Hand harvesting: 1 day)
Potato	Late blight Tuber blight (Suppression)	Begin applications prior to disease development	2	3	4

Crop	Disease	Rate (L/ha)	Notes
Brassica Vegetable Group	Downy mildew	0.8-1.0	Use the higher rate when disease pressure is high. The addition of a spreading / penetrating adjuvant is recommended at a maximum rate of 0.125% v/v. Do NOT us non-ionic surfactants (eg Agral 90).
Bulb Vegetable Group	Downy mildew	1.0	The addition of a spreading / penetrating adjuvant is recommended at a maximum rate of 0.125% v/v.
Cucurbit Vegetable Group	Downy mildew Phytophthora blight	0.8-1.0 1.0	Use the higher rate when disease pressure is high. The addition of a spreading / penetrating adjuvant is recommended at a maximum rate of 0.125% v/v.
Fruiting Vegetable Group	Late blight Phytophthora blight (suppression)	1.0	The addition of a spreading / penetrating adjuvant is recommended at a maximum rate of 0.125% v/v.
Grape	Downy mildew	0.8-1.0	Use the higher rate when disease pressure is high. The addition of a spreading / penetrating adjuvant is recommended at a maximum rate of 0.125% v/v.
Hops	Downy mildew	0.8-1.0	Use the higher rate when disease pressure is high. The addition of a spreading / penetrating adjuvant is recommended at a maximum rate of 0.125% v/v.
Leafy Vegetable Group	Downy mildew	1.0	Use the higher rate when disease pressure is high.
Potato	Late blight Tuber blight (Suppression)	0.8-1.0 1.0	Use the higher rate when disease pressure is high. The addition of a spreading / penetrating adjuvant is recommended at a maximum rate of 0.125% v/v.