Effective microorganisms (EM)
Effective microorganisms (EM) are a commercial blend of microorganisms in a molasses-based liquid, developed in Japan in the 1980s.
Characteristics
- Contain lactic acid bacteria, yeasts and photosynthetic bacteria.
- Concept developed by Professor Teruo Higa in Okinawa.
- Traditionally used to ferment organic waste into bokashi.
- Independent scientific evaluations of their effects are scarce.
Role in the preparation: Used as an inoculum to start the fermentation of bokashi and other fermented fertilisers.
Caution: Keep the container closed in a cool, dark place, discard the product if it smells rotten and follow the label instructions.
Sources: Wikipedia - Effective microorganism
Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.