EM stands for Effective Microorganisms and is a mixture of microorganisms. Effective Microorganisms contain a mixture of photosynthetic bacteria (rhodopseudomonas palustris), lactic acid bacteria (lactobacillus casei, kactobacillus plantarum) and wheat (saccharomyces cerevisiae). Effective Microorganisms influence the microbial environment in a way that the constructive microorganisms become dominant. This creates an environment, in which the microorganisms play a positive role in plant growth, plant quality and soil fertility by using fermentation. Fermentative decomposition is stimulated and decomposition disappears, so that less energy is lost. Soil in which constructive microorganisms dominate can produce optimal productivity levels, suppress illnesses and produce high-quality products.
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FoodEM from the very beginning
Foods are then labelled as EM foods if the affected product, e.g. fruit, vegetables, crops, (corn, oleiferous fruits, potatoes, beets, legumes), herbs, meat, eggs, dairy products, honey, organic sugar cane molasses, coffee, tea, rice, etc., is grown within the framework of the EM technology and has used EM technology intensively for at least two years.
The positive effects of using EM technology are reflected in the quality of the EM foods. Their outstanding taste and noticeably longer shelf life display features that are caused by high levels of anti-oxidants and bioactive substances such as vitamins and micro-nutrients. These strengthen our immune systems and help our bodies’ vitality. |
What is EM?
Can microorganisms survive temperatures of 1000 °C in EM-Ceramics?
Are sugar cane syrup and raw sugar molasses the same thing?
Can microorganisms survive temperatures of 1000 °C in EM-Ceramics?
Are sugar cane syrup and raw sugar molasses the same thing?
It has already been scientifically proven that there is a range of anaerobic microorganisms that can survive in environments that significantly exceed 1000 °C. Effective Microorganisms also contain photosynthetic bacteria that make their habitats in the world’s most inhospitable environments (volcanoes, black smoke).
Sugar cane syrup is produced by pressing raw sugar cane. It is the plant’s pure sugar cane juice. In contrast, raw sugar molasses are the by-product of industrially producing raw sugar in sugar cane factories. Here, sugar cane is cooked and strained in a special process, until as much raw sugar as possible has been extracted from this mixture of sugar cane and water. The sugar that is left (45-55%) is the sugar cane molasses. This is mainly used to produce alcohol and to feed ruminants.