NOVELTY - A Belgian blackberry soil acidity biological modifier comprises 30-40 pts. wt. cassava slag, 20-30 pts. wt. plant straw, 15-20 pts. wt. tea seed, 10-15 pts. wt. vegetable waste, 5-10 pts. wt. soybean curd residue, 20-30 pts. wt. modified zeolite, 5-8 pts. wt. rice husk charcoal, 12-16 pts. wt. sodium silicate, 14-18 pts. wt. polyacrylamide, 5-10 pts. wt. sodium carboxymethyl cellulose, 15-25 pts. wt. urea, 10-15 pts. wt. calcium superphosphate, 10-15 pts. wt. boric acid and 8-12 pts. wt. vinegar.    USE - Belgian blackberry soil acidity biological modifier.    ADVANTAGE - The modifier promotes soil microbial activity, enhances soil fertilizing ability and water penetrability, improves sterilizing and disinfecting properties, inhibits growth of harmful microorganisms, enhances disease resistance and improves crop quality.    DETAILED DESCRIPTION - A Belgian blackberry soil acidity biological modifier comprises 30-40 pts. wt. cassava slag, 20-30 pts. wt. plant straw, 15-20 pts. wt. tea seed, 10-15 pts. wt. vegetable waste, 5-10 pts. wt. soybean curd residue, 20-30 pts. wt. modified zeolite, 5-8 pts. wt. rice husk charcoal, 12-16 pts. wt. sodium silicate, 14-18 pts. wt. polyacrylamide, 5-10 pts. wt. sodium carboxymethyl cellulose, 15-25 pts. wt. urea, 10-15 pts. wt. calcium superphosphate, 10-15 pts. wt. boric acid and 8-12 pts. wt. vinegar. The modified zeolite is prepared by crushing zeolite, boiling with hydrochloric acid with concentration of 10-15% for 20-30 minutes, drying, adding 4-8% zeolite powder, 2-3% plant ash, 2-3% castor oil, 3-5% Daphne powder, 2-3% coal slag and 5-10% biogas slurry, high-speed stirring for 10-15 minutes, adding 2-3% pubescent holly root oil and 1-2% Eucalyptus oil, uniformly stirring, granulating and drying. An INDEPENDENT CLAIM is included for preparation of Belgian blackberry soil acidity biological modifier comprising uniformly mixing cassava slag, plant straw, tea seed, vegetable waste and soybean curd residue, adding 3-5% effective microorganism probiotic diluent, uniformly stirring, adding water, stirring, fermenting at 34-36 degrees C for 6-8 days, drying, grinding into fine powder, adding remaining raw materials, uniformly mixing, granulating, drying at 60-80 degrees C and packaging.