Okinawa Hokuto Ltd. raises AGU pigs — a native Okinawan heritage breed known for exceptional pork quality — from a farm in the northern part of the island. In 2020, the company began a systematic integration of fermented microbial inoculants into both their composting system and their pig drinking water, with a clear goal: to fulfill their mission of coexisting with the local community while producing safe products in a sustainable way.
The case, documented by EM Research Organization, illustrates how a livestock operation can use beneficial microbial inoculants at two intervention points simultaneously — the animal itself through drinking water, and the waste stream through compost management — to address the most common challenges in swine production: odor, fly pressure, and manure management.
The drinking water application. Activated fermented microbial inoculant is connected directly to the drinking water pipes in the piggery through a drip system that doses automatically. Every pig in the facility receives the biology with every drink, without additional labor or intervention. This approach keeps the inoculant concentration consistent throughout the day and eliminates the need for separate handling of the biological input.
The compost application. Pig manure discharged daily is sprayed with diluted activated microbial inoculant before being transferred to the compost production lane. The entire compost lane receives an additional spray twice per month. The result: when Okinawa Hokuto tested ammonia levels in the EM-treated compost — both in the compost lane and inside the holding containers — ammonia was not detected at all. Conventional pig compost typically carries strong ammonia odors that affect workers, neighbors, and animal welfare in the production facility.
Effects on the farm environment. Since implementing the microbial water and compost program, the farm has documented a significant decrease in bad odor and flies throughout the facility. The absence of ammonia in the compost and the cleaner environment in the piggery are attributed to the shift in microbial balance that the inoculant creates — one where fermentative and beneficial bacteria dominate over putrefactive populations.
Okinawa Hokuto is continuing to monitor the program, with planned tracking of pig mortality rates and meat quality improvements over time. Their branded pork product — “Pai Ton” — is being developed with this biology-first production program as a core part of the brand story.
Research published in PMC (PMC7599865) examining the effects of fermented microbial inoculants on pig meat quality found beneficial effects on meat characteristics at the structural level, including changes in the microstructure of the longissimus lumborum muscle and protein separation profiles — consistent with improved nutrient assimilation in pigs receiving EM supplementation.
For swine producers looking to address the dual challenges of odor management and animal health, the Okinawa Hokuto case offers a practical model: start with the compost system where results are quickly visible, then extend the program into drinking water once staff understand the technology and its effects.
Disclaimer: Results from this case reflect a specific operation, animal breed, and climate. Application outcomes may vary. This material is educational and does not replace professional veterinary or production management advice. Buyers should confirm regulatory compliance for microbial water supplementation in their jurisdiction.
Sources:
EM Research Organization (EMRO). Sustainable and Safe Pig Production — Okinawa Hokuto Ltd. Updated 2021. https://emrojapan.com/em/case/sustainable-and-safe-pig-production/
PMC7599865 — Effects of Effective Microorganisms on Meat Quality, Microstructure of the Longissimus Lumborum Muscle, and Electrophoretic Protein Separation in Pigs. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599865/