FAQ

25 to 45⁰C.

Over period of time it controls the pH of the soil to some extent.

No. It can easily be introduced through normal irrigation system. The microbes will multiply and enter into the soil on their own.

Vinegar like taste, a well fermented smell and pH below 3.5 are three main indicators for readiness of use of Maple EM 1. In fact, gas production does not indicate the maturity of its use.

It should be kept in mind that Maple EM 1 is a tool and the amount of replacement of chemical fertilizers with use of Maple EM 1 depends upon the amount of compost and Bokashi applied in the soil. If 4 tons compost and 6 quintals Bokashi per acre as per recommendation are applied then application of 20-25 percent chemical fertilizers with every cropping cycle can be reduced.

Carbon dioxide (CO₂). This is harmless.

Cap or lid must be airtight after release of gas.

A white residue can be seen at the bottom of the jerry can. It indicates the formation of yeast which is harmless and good for the plant.

Report suggests that spray of these EM does not interfere pollination. However, it is recommended that there should not be any spray during flowering as it may repel beneficial insects necessary for cross pollination.

NO. During preparation of AEM, gas is being released and use of this may result bursting of glass containers whereas plastic containers will expand to some extent but it can bear pressure of gas to a certain extent.

Organic agriculture is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved. Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones.

Organic agriculture is based upon a systematic approach and standards that can be verified and are recognized internationally. Natural foods, on the other hand, have no legal definition or recognition, and are not based on a systematic approach. While natural products may generally be minimally processed, there are no requirements to provide proof, leaving open the possibility for fraud and misuse of the term. 

Certified Organic means the item has been grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set. Once a certification body has verified conformity with organic standards, the product can be labeled as such. This label will differ depending on the certification body, but can be taken as an assurance that the essential elements constituting an "organic" product have been met from the farm to the market. It is important to note that an organic label applies to the production process, ensuring that the product has been produced and processed in an ecologically sound manner. The organic label is therefore a production process claim as opposed to a product quality claim. 

Converting land to organic status is a three-year process. There is a two-year conversion process consisting of building up the fertility of the land. Produce grown in the first year cannot be stated as organic. In the second year produce may be stated as “In Conversion”. It is not until the third year that produce may be stated as fully organic. This conversion time gives the land a clean break from chemicals and allows the farmer to plant fertility-building crops, such as grass and clover, to improve the condition of the soil. The 'conversion plan' explains how the farmer will manage the farm to ensure healthy crops, livestock and environment. It includes:

• soil management programme
• cropping plans and proposed crop rotations
• well nourishment of crops
• programme for controlling pests, diseases and weeds
• grazing practices and grassland management
• environmental conservation methods
• livestock management plan
• soil analysis and following of recommendations

Organic farmers build healthy soil. Organic matter in soil contributes to good soil structure and water-retention capacity. Organic farmers increase organic matter in soil through the use of cover crops, compost, and biologically based soil amendments, producing healthy disease and insect resistant plants. Organic agriculture emphasizes good plant nutrition, which is key to the prevention of plant diseases. Organic farmers use cover crops and sophisticated crop rotations to improve ecological relationships in the field. Weeds are controlled through crop rotation, mulching, cover crops, hand weeding, and mechanical methods such as flame weeding and other methods. Organic farmers also rely on diverse populations of soil organisms, beneficial insects, and birds to keep pests under control. 

At this time, there is no definitive research that makes this claim. It is extremely difficult to conduct studies that would control the many variables that might affect nutrients, such as seeds, soil type, climate, postharvest handling, and crop variety. However, some recently published studies in peer-reviewed journals have shown organic foods to have higher nutritional value. For example, researchers at the University of California, Davis, recently found that organic tomatoes had higher levels of photochemical and vitamin C than conventional tomatoes.

Organic meat, dairy products, and eggs are produced from animals that are fed organic feed and allowed access to the outdoors. They must be kept in living conditions that accommodate the natural behavior of the animals. Ruminants must have access to pasture. Organic livestock and poultry may not be give antibiotics, hormones, or medications in the absence of illness; however, they may be vaccinated against disease. Parasiticide use is strictly regulated. Livestock diseases and parasites are controlled primarily through preventative measures such as rotational grazing, balanced diet, sanitary housing, and stress reduction.