We are committed to promoting EM•1®, Effective Microorganisms® as an earth-friendly solution bringing forth balance and vibrant health in our natural world, in our homes & gardens, in places of pollution, in compromised water and soil ecosystems. Since nature knows best and has always proven her re-cycling and re-creating genius over billions of years, we are honoring and partnering with her. In our stewardship for planet Earth we are choosing nature’s own sensible means that are represented fabulously in naturally occurring regenerative micro-organisms, the ingredients of EM•1®, Effective Microorganisms®.
What is EM•1®?
EM is the abbreviation of Effective Microorganisms®. EM•1® comes as a brownish pickly smelling microbial solution containing three common groups of naturally occurring microbes, with applications in a multitude of areas.
The three groups are
- lactic acid bacteria known from dairy products,
- beneficial yeasts known from beer and bread, bonding with
- phototrophic bacteria, one of the most ancient genera on earth.
These three basic strains of little alchemists work synergistically as the cornerstones of balanced microbial environments, allowing ecosystems to restore their ability of self regulation.
The secret of the unique EM•1® formula was discovered more than thirty years ago by world wide renowned Professor Dr.Teruo Higa, horticultural professor at University of the Ryukyus in Okinawa, Japan. He searched for an alternative to chemicals in conventional agriculture when it dawned on him that micro-organisms may play a major roll for healthy soil and successfully growing crops. It took him 10 years until he was able to boil down his findings to a small group of only three synergistic strains out of the overwhelming numbers of existing types of micro-organisms. His unique EM•1® formula is also proof for the happy marriage between aerobic and anaerobic microbial strains, never before believed in science to be able to co-operate. Higa made another micro-biological discovery: Anaerobic strains are not necessarily the stinky and “bad” guys, easily to be observed in food fermentation and fermentative types of composting.