Candy

The science

Linalool and geraniol are both monoterpenes produced via the MEP pathway, branching from geranyl pyrophosphate through their respective terpene synthase enzymes. Cultivars with lavender, rose, candy and sweet-floral character express these at high concentration, often alongside Ocimene and lower levels of citrus or pine notes. Like all terpene synthases, linalool synthase and geraniol synthase require divalent metal cofactors and a continuous nitrogen supply to stay maintained through peak flowering. Candy is formulated around fruits whose natural profiles align with floral terpene expression, delivering the free amino acids, organic acids and signaling compounds those enzyme systems need through the full flower window. The formula also contains Nerolidol, a sesquiterpene common in floral-dominant terpene profiles that occurs naturally in several of the formula's fruit inputs. Furaneol, from the strawberry and pineapple fermentation, is a volatile aromatic compound present in the extract. It is not a terpene pathway compound, but it is a genuine component of what whole-fruit fermentation produces from these inputs.

Why this formula

If your cultivar expresses lavender, rose, candy or sweet-floral character, with high linalool and geraniol and the MEP pathway's floral branch active during flower, Candy is built from fermented fruits whose aromatic direction parallels that expression: strawberry, peach, dark cherry, blueberry. Different fermented chemistry than a citrus or tropical formula. Match the input to what your plant is wired to produce.