Inoculante microbiano que mejora la actividad biológica del suelo, acelera la descomposición de materia orgánica y favorece la disponibilidad de nutrientes para el cultivo. También se usa como activador de compost y biofertilizantes.

Application

Application description : Aplicar la fase líquida ya activada, diluida en agua (habitualmente entre 1:10 y 1:20), como riego al suelo o incorporada al compost. Evitar el contacto con luz solar directa y con agua clorada. Repetir cada 30 días o al inicio de cada ciclo de cultivo.

Tips

Discard any harvest that develops green, black, or pink mold; only white, cottony mold is usable. The fermented liquid can be stored for several months in a tightly sealed container in a cool place. To apply it to the soil, dilute approximately 1 liter of liquid CMM per 20 liters of water, and water directly onto the soil or growing medium.

Preparation process

Collection: 1) Bury the cooked rice under the leaf litter in a native forest, in a spot where you can already see white mycelium on the ground. 2) Cover it with more leaf litter and leave it for 15 to 20 days. 3) It will be ready when the rice is completely covered with a cottony white mold (if mold of another color appears, discard the sample). Liquid propagation: 4) Dissolve the molasses in the water. 5) Add the bran. 6) Add the collected mountain microorganisms. 7) Pour everything into an airtight container with a vent valve (water trap). 8) Let it ferment for 15 to 30 days, until it smells sweet and fermented, similar to chicha or yeast—a sign that it’s ready.

Product obtained

A liquid culture of beneficial native microorganisms (fungi and bacteria from forest soil), used in diluted form as an inoculant to activate biological activity in the soil and in fermented preparations.

Source / Reference

Standard agroecology methodology (Mountain Microorganisms / CMM), documented by institutions such as the CIA-UCR and INTA

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