History

history thumbObviously beneficial microbes are not new.

Of course, in fact it was bacteria similar to our MyCrobz, a billion years ago, that broke down the toxic gases that made up the earth’s early atmosphere into the oxygen and nutrients necessary to support larger life forms like ourselves.  And as long as there has been people; there have been microbes in their stomachs breaking down food and making it digestible. Humans simply could not survive without the microbes in our bellies.

Sure, but that’s old news – what have microbes done lately?

Well, for the last few thousand years people have been using microbes to make beer, wine, bread, cheese, yogurt, cure meats and even to make silage for cattle.

Ok, that’s pretty good but couldn’t they do more?

That may be what Professor Teurgo Higa of Japan was thinking in the 1980’s.  He started combining different types of microbes in an attempt to find an alternative to the expensive chemical fertilizers and pesticides being used in agriculture.  He saw that although these chemical inputs were resulting in higher yields – they were doing so at a cost.  Not only at a cost to the bottom line of low-income farmers; but also at a cost to the environment as these chemicals were killing soils and polluting ground water as well.  Yes, organic farming practices were better for the environment but they were also very labour intensive and production levels were low – so farmers had little incentive to help the environment at a cost to there own income.

Dr Higa thought that beneficial microbes were the solution – and eventually he proved it.  What Dr Higa discovered was that when a combination of, what he called EM or Effective Microorganisms, were added to soil – with sufficient organic matter – they created a ‘fertilizer factory’ that quickly converted the organic matter into plant soluble nutrients.  Not only that, but the addition of EM was shown to naturally manage pests and disease – and to deliver the same (or better) yields as the expensive chemical fertilizers.

Dr Higa also set up the EM Research Organization (EMRO) that has conducted numerous studies on the use of EM in agriculture over the years and has promoted EM for its water disaster relief capabilities, and ability to restore health to polluted waterways.

When did Bokashi come into the mix?

Well the practice of Bokashi is a traditional part of Korean and Japanese ‘nature’ farming and utilizes naturally occurring lactic acid bacteria to ferment waste into feed (similar to silage in the west); but the modern version – done indoors in sealed buckets – began after Dr Higa’s discovery.  The additional photosynthetic bacteria and yeast in EM (and of course MyCrobz) ferments waste more effectively – making Bokashi easy for everyone.  So much so, that in one city in South Korea, over 500,000 people Bokashi their food waste.

Anything else new since Dr Higa discovery?

In the 90’s a European company named Biosa took Dr Higa’s work a step further by adding fermented herbs to the mix and finding a number of new applications. It is Biosa that supplies the certified organic cultures that become our MyCrobz.

As for us at MyCrobz Bacteria Solutions we have been extensive product development over the last few years which has resulted in our 1-Solution – a concentrated form of MyCrobz that is much lighter in colour and more pleasant in smell than regular MyCrobz or EM which are fermented with molasses – making it more versatile and user friendly. We have also developed a commercial application of Bokashi for festivals and events.  Our testing and experimenting continues as we look for new and innovative uses for our MyCrobz.

Next