Since 2002, we have been developing sustainable and ecological cleaning products, relying on the power of effective microorganisms. The path to the development of em kraft was paved by a meeting of three people: One of them discovered during a surf trip in Costa Rica that the septic tank behind the house was odourless thanks to a brown broth. One had read the book by the discoverer of EM Teruo Higa. And one of them had been struggling with rot in his catering business under the festival tent.
What was first developed for our own use and later as a cleaning program for professional gastronomy, has become a compact and efficient range of products for gastronomy professionals and your home.
All products are produced and packaged in our manufacturing facilities in Wädenswil in the canton of Zurich, from where they are personally delivered to the post office.