Margit Olle
Estonian Crop Research Institute, Estonia
Title: Effective microorganisms improve the growth and quality of vegetables and soybeans
Biography
Biography: Margit Olle
Abstract
Background: EM (effective microorganisms) is a combination of beneficial naturally occurring microorganisms, is a liquid concentrate. EM is produced from cultivations of over 80 varieties of microorganisms. Beneficial effects of EM are: EM promotes germination, flowering, fruiting, and ripening in plants and it improves the physical, chemical, and biological environments of the soil and suppresses soil-borne pathogens and pests.
Open land experiments results: The yield of beet root and swede increased with EM treatment, while yield of white and Chinese cabbage was not different from control. Beet roots and cabbages had less storage loss by EM treatment, while swede storage loss was not different from control. The content of calcium was higher in EM treated vegetables. The content of sugar and C-vitamin was higher in EM treated vegetables. The content of nitrates was higher in EM treated vegetables. Winter garlic yield was higher in EM treated vegetables and soil decomposing in fields using EM was much easier. The clover has much more roots and more Rhizobium nodules on roots in EM treated field.
Greenhouse experiments results: EM improve the quality of tomato transplants, as they remained more compact with a greater stem diameter (my discovery, not a patent unfortunately). In tomato transplant leaves the contents of nitrates, nitrogen, phosphorus, potassium, calcium and magnesium were higher in EM treatment. Cucumber, squash and pumpkin height was shorter and stem diameter greater by EM treatment and Onions developed more leaves by EM treatment.
Soybean experiments results: Soybean gave more yields by EM treatment and soybean germination was much better by EM treatment.