Corentin, in order to make our yucca extract we use native microbes with a bit of molasses in an anaerobic fermentation process.

We use 1,000 litre shuttles. We put the yucca through a chipper a couple of times to get it as fine as possible. We put in enough to bring it up to the 200L level. We then add the molasses (10L) and previously bred up native microbes, fill it up with water (structured) and lock it up for 30+ days. It is then filtered for use.

I believe it is a method developed by the MasHumus group in Costa Rica.