Where can I get EM?
Do I always have to go through a CEMP to get EM?
How do I know that the EM I'm buying from another source is genuine EM?
Can I get a free sample of EM?
Who do I contact for technical questions?
FAQ on EM
What is EM?
Is EM safe?
What is OMRI Listed?
How is it that most of the microorganisms in EM is considered food-grade?
Who invented EM?
When was EM discovered?
Is EM for drinking?
Are the microorganisms in EM imported from Japan?
What are the different uses of EM?
How is EM applied?
How can I tell the EM has expired?
Why does my EM-1 smell and/or look different?
Should I keep the EM in the refrigerator?
How long should I store my EM?
What is the difference between Extended EM and Activated EM?
How will I know the Activated EM I just made is ready to use?
How long can I store my Activated EM?
Can I make Activated EM from Activated EM?
What is bokashi?
What is EM-5?
What is FPE?
FAQ on General Microorganisms
What is a microorganism?
What's the difference between bacteria and fungus?
Aren't all microorganisms bad?
What are lactic acid bacteria?
What are yeasts?
What are phototrophic bacteria?
How many microorganisms exists?
Where can I get EM?
You can get EM by either through a Certified EM Provider (CEMP), who is our independent sales representative, or through one of the CEMP's resale customers (retailer). The CEMP who publishes this website can supply EM-1 to you in the US as well as technical support to help you get started. Contact Joshua Korn through this website.
If you order through a CEMP, the product will come to you directly from the manufacturing facility. Retailers have to order their stock of EM through a CEMP as well, and the retailers receive their stock directly from the manufacturing facility.
Do I always have to go through a CEMP to get EM?
No. You can go to one of the retailers that is serviced by the CEMP. You can contact 541-434-0318 (ask for Joshua Korn) - ask them if there's a retailer you can purchase EM from, or see our Local stores list of local retail stores that carry EM products.
How do I know that the EM I'm buying from another source is genuine EM?
As long as the product bears our EM Logo and the manufacturer's name (EMRO USA Effective Microorganisms), and the label is the same as those shown in our Product Labels page, they should be genuine EM.
There are competitors out there and some may be close to or similar to our products, but to be sure you are getting the product manufactured by EMRO USA, you can see our Product Labels. You can also contact your CEMP, especially if you purchase through a retailer you're not sure is carrying genuine EM.
Can I get a free sample of EM?
No. It is our policy not to give out free samples. (I used to give out free samples but no one would ever do anything with it!? ...Josh)
Who do I contact for technical questions?
Please contact your Certified EM Provider (Joshua Korn - through this website) (your CEMP, your sales rep). A CEMP has been trained and authorized by EMRO USA to provide sales, technical support and consulting on EM•1®. If your CEMP cannot answer a question, they can contact their network of CEMPs or maybe even have resources globally, particularly on hard questions, to provide you with an answer.
Please do not contact EMRO USA for technical questions. We will just refer you back to the CEMPs for you to contact (they are trained for this purpose). You should contact EMRO USA for product quality and shipping issues immediately when you receive the product and you notice a problem. Please contact us only for shipments directly from EMRO USA. Otherwise, shipments from other sources, i.e., retailers, please contact them.
What is EM?
EM is a liquid solution of effective microorganisms. "Effective" in that the microorganisms can change and improve the environment in which it is applied. EM is produced through a fermentation process and consists of water, molasses, lactic acid bacteria, yeast, and phototrophic bacteria.
The liquid solution has a brown to dark brown color and the product is generally know as EM-1.
See also What is EM?
Is EM safe?
EM consists of non-pathogenic and non-toxic microorganisms. The microorganisms specifically used are not genetically modified or engineered (non-GMO [non-genetically modified organism] or non-GM [non-genetically modified]). Most of the microorganisms in EM are considered food-grade. All microbes used for EM-1 production are classified as Biosafety Level 1. Items that are Biosafety Level 1 (BSL-1) are known NOT to cause diseases in healthy human adults. The classification is based on assessment of the potential risk using U.S. Public Health Service guidelines and also as provided by the American Type Culture Collection (ATCC) scientific advisory committees. All lactic acid bacteria and yeasts used for EM-1 production are on U.S. Food and Drug Administration's (FDA) GRAS list (generally recognized as safe). Also, two of the EM products are OMRI Listed.
What is OMRI Listed?
OMRI is the Organic Materials Review Institute and when a product is "OMRI Listed" the product has been reveiwed and determined to be allowed for use in organic production. Organic growers can then use these OMRI Listed products and still have their operation maintain their organic certification.
Two of our products, EM-1 Microbial Inoculant and EM-1 Waste Treatment, are OMRI Listed. EM-1 Septic Treatment is not OMRI Listed because it does not have an on-farm application.
How is it that most of the microorganisms in EM is considered food-grade?
Most of the species of microorganisms in EM is the same or similar to those found in foods. EM contains 3 basic groups of microorganisms: lactic acid bacteria (food examples: yogurt, cheese, buttermilk, sour cream, pickles, sauerkraut, sausage), yeast (various yeasts are used for baking [bread], beermaking and winemaking), and phototrophic bacteria.
Who invented EM?
EM was not invented; it is not an engineered product. The potential of the naturally existing microbes and their coexistence abilities were "discovered" and developed by Dr. Teruo Higa who is professor of horticulture at the University of the Ryukyus in Okinawa, Japan.
When was EM discovered?
EM was discovered over a period of time starting in the 1960's with the first EM product appearing in 1982. Basically, the research towards discovering EM was started in the 1960's by Dr. Teruo Higa who was looking for an alternative to agricultural chemicals. He discovered that naturally existing microorganisms can be a powerful tool, and through trial and error, found out that the key was the combination of certain naturally existing, beneficial, nontoxic and nonpathogenic microorganisms.
Is EM for drinking?
For all EM-1 products produced by EMRO USA for the U.S.A. only, THE EM-1 PRODUCTS ARE NOT RECOMMENDED FOR ANIMAL OR HUMAN CONSUMPTION. EMRO USA is currently working on acquiring approval from the U.S. FDA for animal and human consumption. Outside the U.S., different laws and circumstances may apply, and customers outside the U.S. should follow their product's label instructions or the recommendations provided by the manufacturer for that country or region.
(We sell a product specifically made for human consumption called EM-X. EM-X is a rice bran liquid dietary supplement. EM technology is used to produce EM-X and is manufactured in Japan by the Tropical Plants Resources Research Institute. You can purchase EM-X through our Online Store.
Are the microorganisms in EM imported from Japan?
No. The technology and the process of manufacturing EM is from Japan. The microorganisms are gotten or purchased from within the country in which EM is manufactured. In the U.S., the microorganisms are purchased from a U.S. national microbial bank and then kept and cultured within EMRO USA's laboratory at its manufacturing facility.
What are the different uses of EM?
In the U.S., we currently sell 3 different products. Each product has various uses.
EM-1 Microbial Inoculant
Uses: Soils, turf, and cover crops.
EM-1 Waste Treatment
Uses: Wastewater, wastewater treatment plants, sewer systems, lagoons, pond systems, solid waste, food waste, livestock holding facilities, and odor treatment. Not For Septic Use.
EM-1 Septic Treatment
Uses: Septic systems applications, on-site systems, holding tanks, recreational vehicles, boats, and portable restrooms.
How is EM applied?
Depending on use, EM can be applied directly or diluted in water (without chlorine) or activated and then either applied directly or again diluted in water.
- EM-1 Microbial Inoculant
A. ACTIVATION
- Mix 1 part EM-1 Microbial Inoculant to 1 part molasses and 20 parts warm water (110º to 115º F water). Store for 3 to 5 days in air-tight expandable container for fermentation. Release any gas build-up once daily. Use activated EM-1 within 7 days.
- B. APPLICATION
- Apply 40 gallons of activated EM-1 solution per acre per year. The rate of dilution is 1:1000.
The specific application method depends on soil and climate conditions and method of cultivation, such as greenhouse or open-air cultivation. Therefore, each specific application needs to be field tested by the user to determine the most efficient, effective and economical method for their operation.
Consult with your Certified EM Provider (CEMP) for specific instructions. His name is Joshua Korn and you can reach him by contacting through this website.
- EM-1 Waste Treatment
A. ACTIVATION (same as above)
- B. APPLICATIONS
- Wastewater treatment plant: Apply 1 gallon activated EM-1 per 10,000 GPD on a weekly basis.
- Lagoons, pond systems: Apply 1 gallon activated EM-1 per 10,000 gallons once a month directly to the pond or through the circulation pump.
- Sewer lines, lift (pump) stations, livestock holding facilities, solid waste, food waste, and manure odor treatment: Apply 1 gallon activated EM-1 diluted with 100 gallons of water. Saturate surface with solution. Reapply as necessary.
- For making anaerobic EM Bokashi and composting: Apply 1 gallon activated EM-1 diluted in 50 gallons of water onto waste material to obtain 35% to 40% moisture content. Keep the treated material under anaerobic condition for 7 days. After 7 days, mix well to aerate the waste and accelerate decomposition.
Consult with your Certified EM Provider (CEMP) for specific instructions. His name is Joshua Korn and you can reach him by contacting through this website.
- EM-1 Septic Treatment
Directions: Pump out the septic system. Wait about two weeks before application.
- For septic systems/on-site systems
- Apply one liter of EM-1 Septic Treatment per 1,000 gallons holding capacity every 3 months by pouring down a drain in the house or directly into the septic system.
Note: maintain your septic system properly. Have your septic system regularly serviced as recommended by a septic professional. EMRO USA Effective Microorganisms does not claim that a septic system should not be pumped on a regular basis. Our product is applied to promote a healthy bacterial balance within your septic system/on-site system.
- Apply about 2 ounces per every 10 gallons holding capacity.
Consult with your Certified EM Provider (CEMP) for specific instructions.
How can I tell the EM has expired?
The EM•1® product labels has an expiration date stamped on it. Beyond the expiration date, application of the product may not be effective or may be less effective. A measurable but not accurate indicator is if the product has a pH of above 4.0. Also, if the product has a musty or moldy smell, its effectiveness may be less.
These indications are only a guideline and does not guarantee an accurate predictor.
Why does my EM-1 smell and/or look different?
- Variations in batches will occur due to fermentation, ingredients, temperature, etc. We do our best to keep it stable by purchasing Certified Organic molasses, climate controlling our production facility, and having a temperature controlled fermentation. However, the microbes are live and go through natural cycles of fermentation that is beyond our control.
- Shipping also affects the EM-1. Sediments on the bottom of the container get stirred up and can cause a small secondary fermentation to occur, resulting in other variation of color, smell, and gas production. Temperatures during shipping will also affect the EM-1. Remember, EM-1 is a living product.
- In most cases, even with the above variations, the EM-1 should still be useful.
If extreme conditions occur, consult with your Certified EM Provider (CEMP).
Should I keep the EM in the refrigerator?
No. The EM•1® products contain live microorganisms and should therefore not be put in the refrigerator. The low temperature may affect the microbial balance. You should store the EM-1 products at room temperature (55 degrees to 80 degrees Farenheit) out of direct sunlight and away from dust. Keep container closed and airtight, and use by the expiration date.
You can always refer to the product label for storage instructions.
How long should I store my EM?
The shelf-life of EM-1 is about 6 months. However, as you use it, the level falls in the container and more air is exposed to the product which will cause it to deteriorate quicker. To avoid this, transfer the unused portion into another smaller clean container that is airtight. This will keep that portion longer. But, still try to use it up by the expiration date.
What is the difference between Extended EM and Activated EM?
The term Activated EM, also called Activated EM-1, has replaced the term Extended EM (which was mostly used in North America). Most of the world has been using the term Activated EM which more accurately describes the process (See "How is EM applied? under ACTIVATION" above for instructions on making Activated EM).
The reason for the change is because the term "extended" led some people to believe that EM could be extended or propagated out multiple times. That is, they thought that through the method of activation, they could continually culture EM on their own without having to buy more stock EM. See also "Can I make Activated EM from Activated EM?" below.
How will I know when the Activated EM I just made is ready to use?
Activated EM can be ready to use anywhere from 3 to 10 days (cooler temperatures could slow the process and therefore take longer) and may take as long as up to 14 days. Typical indications that the Activated EM is ready are as follows:
- Gasing has stopped or is negligent
- Odor is a sweet-sour smell
- pH is below 3.9
These indications are only a guideline and does not guarantee an accurate predictor.
In making activated EM, there are various activation rates (ratios of EM-1 to molasses to water). We encourage the user to stick with the recommended activation rate of 1:1:20 and not venture into more diluted rates until after, at least, one year of successful activation experience. Various conditions affect the choice made as to which activation rates is to be used. The greatest factor is time. A more diluted activated EM has a considerably decreased storage time (from 20 days long down to 5-7 days only, after they are ready to use). Consult with your CEMP in regards to different activation rates and discuss whether or not they are right for you.
How long can I store my Activated EM?
A rule of thumb is 30 days. This is for Activated EM (AEM) activated at 1:1:20 (EM-1 : molasses : water). However, its peak efficacy occurs at about 14-16 days. Try to make AEM as you need it to prevent wasting of product. If you have some left over, you can always throw it into a compost pile, or pour it down the drain.
When you make Activated EM, the microbes become highly active with a peak in population growth at about 15 days. After about the 15th day, the number of effective microorganisms or active microorganisms begin to decrease. Among the 3 groups of microbes, each group decrease in count, one group earlier than the other. Beyond 30 days, maybe only 1 or 2 of the groups are left in significant counts, and therefore the balance among the 3 groups is no longer there (the balance that makes EM effective). Best time to use would then be between 10 to 20 days after it is ready (see "How will I know when the Activated EM I just made is ready to use?" above).
Can I make Activated EM from Activated EM?
No. First of all, once EM is activated, it is really no longer the same as the stock EM product basically because outside sources/materials (water and molasses) have been added to the solution. These outside sources not only add unknown contaminants, but also starts the road to the eventual demise of much of the microorganisms and therefore break the balance among the 3 main groups of microorganisms. For this reaon, Activated EM should also be used within a much shorter period of time (30 days). See also "How long can I store Activated EM?" below.
It is possible to get some results using old Activated EM, but it may be due to the conditions in which it is applied, that is, where the microbes that are remaining just happens to be enough to do something. Otherwise, the full effect of EM is no longer there and activating it again (extending it) may not give you anything at all close to a first generation "Activated EM."
What is bokashi?
The general term "bokashi" is Japanese for fermented organic material. Japanese farmers have used bokashi for a long time now, and with the advent of EM came EM Bokashi, that is, organic materials fermented with EM. The standard ingredient of EM Bokashi for farm use in the USA is wheat bran treated with a solution of EM-1, molasses and water (see above, EM-1 Waste Treatment, B. Applications, #4).
What is EM-5?
EM-5 is sometimes called Stochu (Japanese term) and is used to directly apply to plants (not while it's flowering though) to deter (make unpalatable to) pests. EM-5 is usually made with water, molasses, spirits (40% alcohol, such as vodka or tequila), spices (garlic, hot pepper, etc.) and fermented with EM-1.
What is EM-FPE?
EM-FPE, EM fermented plant extract, also known as "green grass liquid fertilizer," relies on the use of fresh cut grass and weeds (without wilted plants and before seeds are formed, i.e., pre-flowering) fermented with EM-1, EM Bokashi, molasses, fresh water, and sea water.
FAQ on General Microorganisms
What is a microorganism?
An organism of microscopic size. Microorganisms also include organisms of sizes that are undetectable through a microscope, that is, of submicroscopic size.
Microorganisms are a basic component of life. They exist everywhere: in the ground, in the water, in the air, on surfaces, on our body, in our body, in our intestines, and so forth. They are the cause of decomposition, putrefaction, foul order, or the cause of fermentation, natural preservation (pickling), sweet-sour smell; they are the cause of disease or maintains health; they are a part of digestion; they give us colds; yet they give us beer, cheese, bread, yogurt (the old fashion kind); they give us pickles, saurkraut, soy sauce, kim-chee (Korean pickled cabbage); and they give us the ability to cycle life sustainably at the human level -- treat waste and turn them into useful resources.
What's the difference between bacteria and fungus?
Bacteria (singular, bacterium) are one-celled microorganisms that does not have a membrane around its nucleus or its organ-like structures, and does not have its DNA organized into chromosomes.
Fungi (singular, fungus) are single cell (unicellular) or multicellular that has a membrane around its nucleus. Fungi includes yeasts, molds, and mushrooms. (also, powdery masses of spores)
Aren't all microorganisms bad?
No. Generally speaking, and very simplistically speaking, most of the microorganisms are "neutral" or does not affect us directly either way. The minority of the microorganisms can be separated into "bad" and "beneficial" microorganisms. Most people are familiar with the "bad" microorganisms, basically due to advertising and the media: salmonella, E. coli, and "bacteria" that are the causes of colds, infections, and other illnesses.
The beneficial microorganisms affects us all the time: in the soil to help grow food, in the foods that go in our body, especially those that are produced through fermentation (cheese, pickles, etc.), in our body to help digestion, and so on and so forth.
What are lactic acid bacteria?
Lactic acid bacteria are bacteria that produce lactic acid*. Lactic acid bacteria is used in the food industry for fermentation and to lower the carbohydrate content of foods, the pH level in the food, and change the texture of the food. Foods fermented with lactic acid bacteria include cheese, yogurt, buttermilk, sour cream, pickles, sauerkraut, and sausage.
* Lactic acid, the substance produced by the bacteria, is a syrupy liquid. Lactic acid is also found in sour milk, molasses, fruits and wines.
Reference: waksmanfoundation.org/labs/mbl/lactic.html
What are yeasts?
Yeasts are unicellular fungi (see also "What is the difference between bacteria and fungus?" above). There are various yeasts that you may know about: baker's yeast to "yeast infection". Yeast can convert sugars from grains (such as, barley, rice) and grapejuice into alcohol through fermentation. Therefore, it is used to produce alcoholic beverages, including beer and wine. Yeast also produces CO2 gas and is used in baking, such as bread and pastries. The microbe that causes a yeast infection is a yeastlike fungus (and is not the same kind used in EM). This microbe is normally found on humans and is not generally harmful, but can cause problems when the body is weak with some other illness or condition.
Reference: stanford.edu/Saccharomyces/VL-what_are_yeast.html
What are phototrophic bacteria?
Phototrophic bacteria are also known as photosynthetic bacteria. Phototrophic bacteria consists of two groups, the purple and the green bacteria. Unlike the process of photosynthesis that is associated with blue-green algae and plants, phototrophic bacteria do not perform plant photosynthesis, do not contain chlorophyll-a, and do not produce oxygen. Their photosynthetic operation can instead produce hydrogen (depending on conditions) and carbon dioxide. Their growth also depends on sunlight. Several studies show phototrophic bacteria to be detoxifiers and/or consume waste matter. Phototrophic bacteria applications are being researched in various fields, including hydrogen-fuel production. The purple bacteria that's also known as 'purple sulfur bacteria' is mostly known in the waste treatment industry. Although phototrophic bacteria may represent a small minority of all bacteria, they exist in virtually every environment on earth. The phototrophic bacteria in EM are the purple bacteria variety.
Reference: http://www.ftns.wau.nl/prock/Research/Rene/Intro_Photobacteria.htm
http://define.ansme.com/words/p/phototrophic_bacteria.html
http://www.disknet.com/indiana_biolab/b410.htm
How many microorganisms exist?
No one can be sure, especially with so many that are known to be undetectable with even the most powerful of microscopes. It has been suggested that we are only aware of less than 10% of the microorganisms that may exist on our planet. They exist everywhere from the extreme cold of the arctic to the very hot temperatures of volcanic vents. The more humidity the greater their population may be, but even in dry climates, if there are lots of airborne particles, they may reside on/within them. Your hands may have gathered millions of microorganisms by the end of the day. And even if you wash your hands thoroughly, you may still have hundreds left on your hands. You may be able to kill off practically all of the microorganisms from your hands with alcohol, but as soon as you touch something or even if you don't, over time, airborne particles will eventually get to your hands as well as their microscopic inhabitants.
We may want to do without the "bad" microorganisms, but we definitely cannot live, and life in general would not exist, without microorganisms. We have no choice but to learn how to live with them and apply the beneficial microorganisms. Nature took millions of years to perfect some of these microscopic creatures. We can harness them and develop the means towards sustainability. We should be able to recycle just about everything and minimize our waste and pollution, perhaps to zero emissions, with effective microorganisms.
DISCLAIMER: The above is presented here only as information. EMRO USA intends to provide the latest and most accurate information available. Any errors or inaccuracies or out-of-date information are not intended and EMRO USA is not liable for the sources referenced by the EMRO USA Web site.
