Saving the Earth with Microorganisms

Even before the first group of Homo sapiens explored Earth, microorganisms had already conquered every corner of the planet. Even today, in remote areas unaffected by human expansion, they are still the only inhabitants.

For centuries, humans have unconsciously relied on microorganisms. The ancient Egyptians used their power to bake bread, and early Mesopotamians discovered beer through microbial fermentation. Later, a Benedictine monk developed the "Champenoise" method for sparkling wine with their help.

The scientific understanding of microorganisms began with the invention of the microscope by Anton van Leeuwenhoek in 1676. By the end of the 19th century, researchers such as Ferdinand Cohen, Louis Pasteur, and Robert Koch had revealed the enormous potential of these invisible allies.

In agriculture, early farmers noticed that crop rotation with legumes could improve soil fertility, which was a direct benefit of microbial activity. However, the use of microorganisms in modern agriculture is still limited, with only 5% of agricultural tools based on microorganisms. This trend is rapidly changing. A recent study by Dunham Trimmer shows that the annual growth rate of bioproducts is 13% compared to the stagnation of the agrochemical market. By 2030, the biopharmaceutical market is expected to reach $13 billion. Although North America is leading in this field, driven by Brazil, Latin America has become a global leader in the adoption of biological solutions for large-scale crops.