Our products …are based on a combination of beneficial micro-organisms that we call our MyCrobz. They are used around the world in hundreds of applications and are often referred to as EM or Effective Microorganisms.
Our MyCrobz …are a blend of lactic acid bacteria, photosynthetic bacteria and yeast that are lab cultured in Europe and certified organic by Debio. All of the organisms and ingredients we use are compliant with the USFDA’s GRAS (Generally Recognized As Safe) List and are completely safe for people, plants, animals, soil and water. The microbes in our products are alive, though they are dormant, and will last a year or more if stored properly.
Lactic Acid Bacteria is commonly used by humans to ferment cabbage into sauerkraut, milk into yogurt, and even hay into silage for cattle. Not only that, but if our digestive tracts were not full of them we would be unable to process the food we eat.
Photosynthetic Bacteria exist throughout the natural world and are present on most of the fresh foods we eat. They were also credited with naturally eliminating much of the crude oil spilled into the Gulf of Mexico during the 2010 BP oil spill. They used the energy of the sun to consume and break down the oil.
Yeast is probably the best known of the MyCrobz as it has been used throughout history in the making of bread and the brewing of beer and wine.
What makes our MyCrobz so versatile and effective – is not only the synergistic relationship between the different microbes that enables them to break down or consume any type of organic matter – but also the sheer number of them. A teaspoon of any of our solutions contains literally billions of MyCrobz – a veritable little army you can use to attack any waste, smell, or mess.
So what is Bokashi?
Bokashi is a Japanese term which translates to ‘fermented waste’ and is used to describe a method of indoor food waste recycling that quickly ferments and breaks down any type of food waste (including meat, bones, paper, and dairy) into a nutrient rich probiotic soil amendment. Bokashi recycling creates no foul smells, greenhouse gases, or heat – the waste is fermented indoors in a sealed bucket – and the entire process can take less than a month!
Check out our How to Bokashi at Home page for complete details.