Thio-Acid is a Nitrogen and Sulphur-based corrector able to lower the pH value of the mixtures. Thio-Acid neutralises the bicarbonates, thus promoting the mobilisation of the nutritive elements and their absorption by the plants. In addition, the product stimulates the production of proteins, vitamins and aromatic compounds, contributing to the definition of the organoleptic profile of the final production. Thio-Acid promotes the synthesis of sulphur amino acids, which improve the quality level of the crops. A constant use of Thio-Acid induces protein synthesis, chlorophyll photosynthesis and increased productions. The product is ideal for improving the organoleptic and aromatic characteristics of crops such as cabbage, onion, garlic and rocket.