The following are copied sections referring to Aphrodite's Extraction:
"Made by extracting oligosaccharides from bovine milk fat. Oregon’s Only then digests it, resulting in mono and poly saccharides and ultimately those saccharides are then converted into sucrose and dextrose. Literally “Liquid Fall” in a bottle. You have a short time at the end of your plants life cycle to sweeten your fruits and make them the most desirable.
Aphrodite’s Extraction provides a rich blend of a proprietary blend of sucrose, fructose, chelated nutrients, vitamins, and organic acids to promote a thriving microbial population and strong, healthy plant growth."
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NFTG started doing biological tests, studying the differences between the digested carbons of
Aphrodite’s Extraction and the carbon in Molasses using a microscope. They found that the carbon from molasses is huge. Molasses is a super complex long chain of sugars into a microscopic organism. In other words, it’s a lead blanket. So while you’re feeding molasses to the top of your plants, and you’re wondering why you have to keep re-inoculating your mycorrhizae that you spent $300 a pound on, it’s because you’re choking them with a carbon chain that they can’t possibly break down."
"For the cellular level, It’s the energy, it’s the life force, it’s what the plant has to create through chlorophyll to create the energy to grow and become healthy and strong so if you’re not producing the right type of sugar through the vegetation and through the foliage, you have to have some form of sugar, it has to be the right type of sugar and have the sugar in the correct form, whether it is dextrose or sucrose. That helps the translocation of nutrients and the availability of nutrients through energy inside the plant. You’re basically feeding the biological activity but you’re not feeding the plant when you use molasses. You’re not feeding the plant at all, it can’t digest it, because it’s too big. You are literally waiting for the microbes to break that down, so if you do multiple dilutions of that, you’re just choking out your microbial field."