EM is a microbial technology which stands for Effective Micro-organisms and was developed by Dr. Teruo Higa, professor of horticulture at the University of the Ryukyus in Okinawa, Japan during the 1970's. It is a mixed culture of beneficial and naturally occurring micro-organisms, the majority of which fall into three groups:

1. Lactic acid bacteria - this group includes many of the bacteria found in a healthy human digestive tract often referred to as 'friendly' or 'good' bacteria by certain food producers for their ability to produce many substances beneficial to our bodies, such as vitamins, organic acids and antioxidants, and for their role in the suppression of pathogenic (harmful) microbes.
2. Yeasts -
3. Photosynthetic bacteria -

The micro-organisms in EM work synergistically such that one strain will produce substances that promote the growth of another enabling EM to dominate over putrefying, mal-odour producing bacteria that often become prevalent. This means EM can be used as a safe, non-toxic alternative to synthetic chemicals in any circumstance where the effects of unwanted bacteria need to be avoided. Below are a few examples of how EM can be used, for more information please take a look at our World of EM.

• Odour Control - Mal odours are produced by gases that are the metabolic by-products of many bacteria feeding on organic matter. These gases include Ammonia, Methane and Hydrogen Sulphide. The presence of EM prevents the production of these gases by out-competing the unwanted bacteria, thus removing the bad smells.
• Establishment of a strong digestive and immune system
• Composting
• Agriculture
• Waste Treatment