EM® is the abbreviation for Effective Microorganisms®. EM® is a specific group of naturally-occurring beneficial microorganisms that was formulated over 35 years ago by Dr. Teruo Higa at the University of the Ryukyu in Okinawa, Japan. EM® is made up of 3 main genera: photorophic bacteria, lactic acid bacteria, and yeast.

A tan colored liquid with a low pH, EM® is produced through a natural fermentation process under oxygen-free conditions. EM® is not genetically modified. When applied as an inoculant, these microorganisms function cooperatively to exert bioactive subtances such as vitamins, hormnones, enzymes and antibiotics which can directly, or indirectly, enhance plant growth and protection while enhancing the beneficial effects on soil quaility.

Recent developments in EM Technology® indicate that the beneficial effects of EM® can be extended beyond agriculture largely because of the antioxidant and anti-putrefactive properties. Based on research and development in many countires, EM® is increasingly viewed as a means of providing solutions to problems of food production, depletion of natural resources, environmental pollution, food safety, nutrition, and health.

In order to meet the worldwide demand, EM Research Organization (EMRO) was established. Headquartered in Kitanakagusuku, Okinawa-Japan, EMRO coordinates the production and consulting of the technology developed by Dr. Teruo Higa. EM® is being currently produced in 50 countries under license agreements and used in more than 120 countries. EMRO also opened the world's first EM-based hotel and spa the EM® Wellness Center- EM® Hotel Costa Vista Okinawa and EM® Spa Corazon Okinawa.

 

EM is made up of 3 main genera: 

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Lactic Acid Bacteria

(Lactobacillus app)

“Ferment organic matter and produce organic acids that inhibits pathogen. Used to make yogurt and pickles.”

 
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Yeasts

(Saccharomyces spp)

“Ferment organic matter and produce hormones and enzymes. Used to make bread, beer and wine”

 
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Phototrophic Bacteria (Rodopsedumonas spp)

“Help maintain the balance with other beneficial microorganisms allowingthem to co-exist and work together ”