Polyoxins are natural fungicides originating from microorganisms first discovered by Dr. Saburo Suzuki and his team at the Riken in 1963. They are produced by culturing the actinomycete Streptomyces cacaoi var. asoensis isolated from the soil the area around Mt. Aso in Kumamoto Prefecture, Japan. Polyoxins are not a single compound; they are a complex consisting of a series of compounds resembling each other in their chemical structure. Currently, 14 different Polyoxin analogues, Polyoxins A through N, have been discovered. Polyoxins have been sold as horticultural fungicides for over 50 years, and they are still widely used today. Polyoxin AL is effective against a wide range of fungi-related diseases such as mildew, gray mold, and other mold fungi diseases that affect vegetables, flowers, and other plants. Polyoxin D zinc salt was categorized as a bio-pesticide after it was recognized as safe for humans and livestock and being completely derived from natural sources through stringent inspections by the U.S. Environmental Protection Agency. It is now widely used in the United States to prevent diseases in lawns and flowers as well as in nuts, fruits, and vegetables.