Several researches have been carried out to improve the technology of concrete, some of which include the introduction of admixtures in concrete production which include Effective Microorganisms. The main objective of this research is to assess the influence of Effective Microorganisms made from locally available fruit and vegetable wastes on compressive strength of concrete. The Effective Microorganisms were produced locally through the process of natural fermentation of fruits and vegetable

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... stes. The scope of the research only focused on laboratory work to obtain results. The locally made effective microorganism was added in 3%, 5%, 10% and 15% to replace the mixing water required. 60 cubes were produced for compressive strength tests. The results of the tests indicated that the concrete specimens with 3% content of locally made EM-A possessed the highest compressive strength of 28.5N/mm 2 and 34.35N/mm 2 at 28 and 56 days respectively over the control and other specimens. The research recommended that locally sourced fruits and vegetable wastes can be used to produced effective microorganisms which can further be used as an admixture in concrete production.