Dunmurry Golf Club
Maxstim was tested over 12 months at Dunmurry, keeping the chipping green untreated as the control example for comparison.
The greens at Dunmurry Golf Club had a history of shallow rooting and thinning at times of stress, usually during spring and through mid-summer. Maxstim was used each month on 18 greens and putting green.
Chipping green was the control
Maxstim treated green
“The greens treated with Maxstim had more root growth, we could see from the core sample the roots were being pushed out compared to the control. It also visually shows no signs of stress or disease, which is present in the control green.”
Dr Colin Fleming, Principal Scientific Officer at Agri-Food Biosciences Institute