Nozzle Kit for eMB dispensing pump

"I've been treating ponds with EM since 2002", says Peter Painer, who runs a garden centre in Eggersdorf. "I came across it purely by chance. My pond was completely covered in algae after a storm

In a conversation with Dr. Manfred Kriegl, I discovered that there was a product to combat algae that is not only biological but also works without any harmful side effects. So I gave EM a try and I'm still impressed to this day."  

Toni Ithaler is a primary school head and an EM pioneer in Eastern Styria - out of a combination of passion and conviction. When Toni Ithaler talks about his work as a primary school head at Nestelbach in Eastern Styria, you almost want to be a child again. The Styrian native sees his work very much as a vocation.

His dedication is apparent not just from his stories about "his" children, but also in his commitment to a healthy lifestyle. Toni Ithaler uses EM for various purposes on his smallholding. He has put together formulae for pond treatment using EM for Multikraft.

Using EM meant that there were no losses, whereas other ponds nearby suffered total loss as a result of the high temperatures. Fish harvesting revealed the second positive effect: not one carp was affected by carp louse, nor did the fish have any other illnesses.

All fish were in very good condition, which lasted for the entire cultivation time. Another positive effect of the Effective Microorganisms was on the quality of the fish meat. Everyone who consumed these EM carp observed an improvement in the fish’s taste, quality and shelf life.

For a long time Ahrntal and, in particular, Sand in Taufers have tried to juggle the requirements of a region which focuses heavily on both agriculture and tourism. Searching for a solution to this problem, a group of dedicated people from our community, mainly primary and middle school teachers as well as some community leaders and the composting site, initiated the use of Effective Microorganisms about 2 years ago.

EM is short for Effective Microorganisms. They consist of a mixture of beneficial, naturally occurring microorganisms, such as yeast, lactic acid cultures and photosynthesis bacteria, which have also been used to prepare and conserve food since time immemorial.