Effective microorganism (EM) technology

ATTS is advocating for effective microorganism (EM) technology . EM is a combination of various beneficial, naturally occurring, microcomanisms mostly used or found in food.

Functions:

     Fixation of atmospheric nitrogen

     Buffering capacity of soil pH

     Solublization of insoluble nutrients into soluble ones to be uptake by the plant

     Decomposition of comanic wastes and residues

     Suppression of soil-borne pathogens

      Degradation of toxicants including pesticides

      Production of antibiotic and other proactive compounds

     Get rid of bad odour in animal housing

     When fermented with animal food used to increase intake

     When added to drinking water of poultry improves eggs quality and quantity

Experiments done using EM in agriculture (2008- 2010)

 2008: 1- Tomato in Elsagai (Khartoum North).
2- Sun Flower and Zea maize in Zad Alkhier (Wad Raawa).
2009:
1- Land Escape in Dal Khartoum.
2- Galia Melon (Seeliat Shemal).
3- Green Beans (Dabak).
4- Potato (Elkhoglab).

2010:

      1- Ground Nuts (Fool Sudani) in Gazera and Elmanagel.
      2- Dorah (Scomhum) in Gazera and Elmanagel.
      3- Tomato in Elmanagel.

Observations

1-     Decrease in harvesting time by about 30% - 40%.

2-     Increase in the total yield by almost 100%.

3-    Upgrading  quality ,increase in  size, product is more healthy and as a result

shelf life is extended

4- Increase in the total contents of the product and free from infectious diseases