The purpose of using fermented microbes and mycorrhiza in agriculture is to improve plant growth, health, and productivity, as well as to enhance soil fertility and nutrient cycling. Fermented microbes, also known as beneficial microorganisms or effective microorganisms, are composed of various strains of bacteria, fungi, and yeasts that work together to improve soil quality and plant growth. They can help to break down organic matter, improve nutrient availability, suppress soil-borne diseases, and enhance plant growth and resistance to stress.

Mycorrhizal fungi form a symbiotic relationship with plant roots, helping them to absorb water and nutrients from the soil. By colonizing plant roots, mycorrhizal fungi can increase the surface area of the roots, thereby increasing the plant’s ability to absorb nutrients and water. Mycorrhizal fungi can also help to protect plants from soil-borne pathogens, improve soil structure and fertility, and enhance plant growth and productivity.