Effective Microorganisms (EM)

Effective Microorganisms (EM)

The mixture of Effective Microorganisms (EM) was discovered in 1968 by a Japanese professor at Ryukyu University in Okinawa, Dr. TERUO HIGA, as an alternative to the use of chemical substances in agriculture. EM are neither fertilizer nor disinfectant or antibiotic. It is not a medical product or genetically modified or pathogenic. The preparation of EM has been recognized as a biological product in European countries.
The Effective Microorganisms (EM), are a mixture of several beneficial microorganisms that exist free in nature. When they come into contact with organic material, excrete useful substances such as vitamins, organic acids, mineral chelating compounds and antioxidants. The product of EM consists of natural and non-genetically modified microorganisms. They are available in liquid solution consisting mainly of lactic acid bacteria, photosynthetic bacteria and several species of yeast.

EM are drafted with the similar bacteria that exist in the environment, proliferate and predominate in such a way as to create not only regeneration but also proper plant growth, increased production and gradual disappearance of soil contamination. The effective microorganisms have the power to prevent direct and indirect decay and rotting, maintain an active and healthy environment and can generate various bioactive substances, which have antioxidant effects. The effective microorganisms (EM) do not only prevent the harmful effects of oxidation, but they can even reverse the existing oxidations, restoring the original healthy condition.
The effect of EM is based on the principles of prevalence and fermentation.

Implementations of EM and Results

In Agriculture:

The EM replace fertilizers and pesticides and help to achieve higher yields, better quality, superior taste and longer shelf life to the agricultural products. They impact on producing high quality compost, improve soil structure and help to retain moisture, thus contributing to the healthy growth of plants. They also contribute to the dynamic growth of plants, increasing chlorophyll, improving their strength and achieve uniformity of the fruits. This results in almost doubling the fruiting of the plants. The improvement of the quality occurs no only in fresh products but also in the processed products where EM have been used. Another important effect of the implementation of EM is that they improve the taste and aroma of the product which is achieved from the positive effect of EM on soil fertility.

In Livestock Farming:

EM eliminate the smell in the stables, improve the quality and efficiency of the animal feed and at the same time contribute to the production of high quality products. The fermentation of the animal feed with EM contributes to better health and welfare of the animals.