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</html><description>[et_pb_section fb_built=&#x201D;1&#x2033; _builder_version=&#x201D;3.17.6&#x2033;][et_pb_row _builder_version=&#x201D;3.17.6&#x2033;][et_pb_column type=&#x201D;4_4&#x2033; _builder_version=&#x201D;3.17.6&#x2033; parallax=&#x201D;off&#x201D; parallax_method=&#x201D;on&#x201D;][et_pb_text _builder_version=&#x201D;3.17.6&#x2033; text_font=&#x201D;Brandon &#x2013; Bold||||||||&#x201D;] EM (EffectiveMicro-organisms) [/et_pb_text][et_pb_text _builder_version=&#x201D;3.17.6&#x2033; text_font=&#x201D;Brandon &#x2013; regular||||||||&#x201D; header_font=&#x201D;||||||||&#x201D; inline_fonts=&#x201D;Brandon &#x2013; Bold&#x201D;] What makes the difference between rotting and fermenting food scraps are the Effective Microorganisms (EM) that are impregnated in the wheat bran and that constitute the Starter that we sprinkle on our [&hellip;]</description><thumbnail_url>http://bokashicompost.be/wp-content/uploads/2018/12/logo-em-vert.png</thumbnail_url></oembed>
