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M5 extract

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M5 extract

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Plant vitality Fermentation Plant-based

Fermentation

Biological transformation of the plant material by microorganisms (yeasts, bacteria) in total or partial absence of oxygen, releasing and transforming active compounds over a longer period than the other techniques (days to weeks).

Process summary

1) Chop the plant material and submerge it in water, in a wide, non-airtight container (to let gases escape). 2) Stir daily during fermentation. 3) Let ferment from several days to several weeks, depending on ambient temperature, until it stops foaming. 4) Strain and dilute before use — the undiluted product can be very concentrated.

See all preparation methods

 ✅ Authorised (some countries) Bio-inputs in BrazilBio-inputs in ColombiaBio-inputs in Costa RicaBio-inputs in IndonesiaBio-inputs in IndiaBio-inputs in South KoreaBio-inputs in the PhilippinesBio-inputs in BurundiBio-inputs in KenyaBio-inputs in RwandaBio-inputs in TanzaniaBio-inputs in UgandaBio-inputs in South SudanBio-inputs in the Congo - KinshasaBio-inputs in Somalia

Fermented extract of garlic, ginger, chilli, onion and aromatic plants in vinegar, alcohol and effective microorganisms, from Colombian peasant tradition; the source presents it as a routine-use and biostimulant preparation.

Application

Application description: As a spray, early in the morning or late in the afternoon.

Dose: 1 ml per litre of water (according to the source).

Tips

Chilli and ginger irritate skin and eyes: wear gloves when chopping them. Before any use, check your country's regulations on plant protection products.

Preparation process

1. Chop the solid ingredients.
2. Put them in a 20 L drum with the vinegar, alcohol and EM.
3. Top up with water to 20 L, mix and cover with mesh.
4. Leave to ferment for 15 days, stirring every 2 days.
5. Strain before use so as not to clog nozzles.

Ingredients

  • Water ⓘ
  • Effective microorganisms (EM) ⓘ — 0.528 gal
  • Garlic ⓘ — 8.819 oz
  • Onion ⓘ — 8.819 oz
  • Hot chili pepper ⓘ — 8.819 oz
  • Dried or fresh aromatic plants ⓘ — 8.819 oz
  • 90° alcohol ⓘ — 10.144 fl oz
  • Ginger ⓘ — 8.819 oz
  • Vinegar ⓘ — 10.144 fl oz
  • For 20 L: 300 ml vinegar; 300 ml alcohol or aguardiente; ½ pound (about 250 g) each of garlic, ginger, chilli, onion and sweet and bitter aromatic plants; 2 L effective microorganisms (EM); water.

Tools and equipment

  • Wooden stirring paddle
  • Manual or backpack sprayer
  • 20-litre bucket
  • Fine cloth for filtering

Preparation time

15 days of fermentation.

Product obtained

Cloudy liquid with a strong, pungent smell.

Source / Reference

CARDER and Universidad Tecnológica de Pereira: booklet “Bioinsumos agroecológicos”, agroecological farmer school project in the upper Otún river basin (agreement 452 of 2020), Colombia: https://media2.utp.edu.co/oficinas/61/CARTILLA-ECA-2-1.pdf — recipe written in our own words.

Recipe written in our own words by biopreparados.es. Copyright and sources

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Contact person

Grégory Prybys
Tel: +33 7 75 76 37 70 — WhatsApp: +54 9 11 2157 0868
Country: Argentina

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Regulatory status

✅ Authorised in Brazil, in Colombia, in Costa Rica, in Indonesia, in India, in South Korea, in the Philippines, in Burundi, in Kenya, in Rwanda, in Tanzania, in Uganda, in South Sudan, in the Congo - Kinshasa and in Somalia Bio-inputs in BrazilBio-inputs in ColombiaBio-inputs in Costa RicaBio-inputs in IndonesiaBio-inputs in IndiaBio-inputs in South KoreaBio-inputs in the PhilippinesBio-inputs in BurundiBio-inputs in KenyaBio-inputs in RwandaBio-inputs in TanzaniaBio-inputs in UgandaBio-inputs in South SudanBio-inputs in the Congo - KinshasaBio-inputs in Somalia

Bio-inputs in Brazil Bio-preparations authorised in Brazil
Bio-inputs in Colombia Authorised bio-preparations: Colombia
Bio-inputs in Costa Rica Authorised bio-preparations: Costa Rica
Bio-inputs in Indonesia Authorised bio-preparations: Indonesia
Bio-inputs in India Authorised bio-preparations: India
Bio-inputs in South Korea Authorised bio-preparations: South Korea
Bio-inputs in the Philippines Authorised bio-preparations: Philippines
Bio-inputs in Burundi Authorised bio-preparations: Burundi
Bio-inputs in Kenya Authorised bio-preparations: Kenya
Bio-inputs in Rwanda Authorised bio-preparations: Rwanda
Bio-inputs in Tanzania Authorised bio-preparations: Tanzania
Bio-inputs in Uganda Authorised bio-preparations: Uganda
Bio-inputs in South Sudan Authorised bio-preparations: South Sudan
Bio-inputs in the Congo - Kinshasa Authorised bio-preparations: Congo - Kinshasa
Bio-inputs in Somalia Authorised bio-preparations: Somalia

All the ingredients of this recipe appear on the official lists of permitted substances taken into account for: Brazil, Colombia, Costa Rica, Indonesia, India, South Korea, Philippines, Burundi, Kenya, Rwanda, Tanzania, Uganda, South Sudan, Congo - Kinshasa, Somalia. Their use remains subject to the conditions of those texts (doses, approval of the certification body). In Colombia, micro-organisms must be authorised by the ICA as bio-inputs. In the EU, a homemade preparation presented for plant-protection use is not authorised.

Official texts

What the icons mean: ✅ Authorised ⚠️ Tolerated 🟠 Not prohibited ⛔ Not authorised EU 🔎 Status being verified Full details →

Documentary information, checked on 28/10/2026. Not a substitute for legal advice; regulations may vary from country to country. See the regulations · Substances authorised in Europe

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See also

Recipes sharing ingredients

Fermented rice bran (compost activator) Garlic, pepper and hot chili macerate Oriental Herbal Nutrient (OHN) Alcoholic garlic and chilli extract Vinegar for weed management Aromatic plant hydrosol Onion bulb extract (Allium cepa) Natural insect attractant in bottles (NIA)

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