Processing Concoction

MODULE CONTENT
UNIT OF COMPETENCY : Produce Organic Concoctions and Extracts
MODULE TITLE : Producing Organic Concoctions and Extracts
MODULE DESCRIPTOR : This module covers the knowledge, skills and

attitude required to produce organic
concoctions and extracts for owned farm
consumptions and not for commercial
purposes or selling.
NOMINAL DURATION : 24 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1. Prepare for the production of various concoctions
LO2. Process concoctions
LO3. Package concoctions
ASSESSMENT CRITERIA:
LO1. Prepare for the production of various concoctions
1.1. Work and storage areas are cleaned, sanitized and secured.
1.2. Raw materials used are cleaned and freed from synthetic
chemicals
1.3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality
1.4. Personal hygiene is observed according to OHS procedures.
LO2 Process concoctions

2.1. Raw materials are prepared in accordance with enterprise
practice.
2.2. Fermentation period is set based on enterprise practice.
2.3. Various concoctions are fermented following to organic practices.
Date Developed:
Organic Agriculture Production
June 2019
Producing Organic Concoction and Page 1 of 89
Exacts Developed by:
Jaypee C. Frias
2.4. Concoctions are harvested based on fermentation period of the
concoction.
LO3 Package concoctions

3.1. Concoctions are contained in sanitized bottles and containers.
3.2. Packaged concoctions are labeled and tagged in accordance
with enterprise practice.
3.3. Packaged concoctions are stored in appropriate place and
temperature following organic practices.
3.4. Production of concoctions are recorded using enterprise
procedures.
Date Developed:
June 2019
Jaypee C. Frias
LEARNING OUTCOME NO. 2
PROCESS CONCOCTIONS
Contents
1. Preparing raw materials

2. Setting-up fermentation
3. Fermenting various concoctions
4. Harvesting Concoctions
Assessment Criteria:
1. Raw materials are prepared in accordance with enterprise practice.

2. Fermentation period is set based on enterprise practice.
3. Various concoctions are fermented following to organic practices.
4. Concoctions are harvested based on fermentation period of the
concoction.
Conditions
The participants will have access to:
1. WORKPLACE LOCATION
2. EQUIPMENT, TOOLS & MATERIALS

Common Personal Protective Equipment
- apron
- hair net
- gloves
- face mask
- rubber boots
Common Tools and Equipment

- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen
- stone (weight), 0.5 kg
Date Developed:
June 2019
Jaypee C. Frias
- knife
- marker pen
- masking tape
- scissors
- manila paper/ cheese cloth
Raw Materials
Fermented Plant Juice (FPJ) at least three kinds of plants

- kangkong
- kamote tops
- banana trunks
- alugbati
- bamboo shoots
- molasses/ mascuvado/ brown sugar
Fermented Fruit Juice (FFJ) at least three kinds of Fruits

- banana
- papaya
- watermelon
- ampalaya
- tomato
- molasses/mascuvado/ brown sugar
Fish Amino Acid (FAA)

- trash fish and gills
- scales of all of big fishes
- golden kuhol meat
Oriental Herbal Nutrient (OHN)

- garlic
- ginger
- chili
- makabuhay
- pure coconut vinegar
Calcium Phosphate (CALPHOS)

- animal bones (ruminants)
- egg shell
Date Developed:
June 2019
Jaypee C. Frias
- sea shell
- kuhol shell
Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)

- cooked rice
Lactic Acid Bacteria Serum (LABS)
- fresh milk
- clear liquid from fermented rice/ powdered rice
- molasses/mascuvado sugar
3. TRAINING MATERIALS
- white board with marker
- LCD projector with screen
- desktop computer or laptop
- printer
Assessment Method:
1. Written Test
2. Demonstration
3. Oral Question/ Interview
Date Developed:
June 2019
Jaypee C. Frias
Learning Experiences
Learning Outcome No. 2
PROCESS CONCOCTIONS
Learning Activities Special Instructions
Read Information Sheet 4.2-1 on If you have some problem on the

Preparing raw materials content of the information sheet don’t
hesitate to approach your facilitator.
If you feel that you are now
knowledgeable on the content of the
information sheet, you can now answer
Self-Check provided in this module.
Answer Self Check 4.2-1 on Preparing Compare your answer to the Answer
raw materials Key 4.2-1 on Preparing raw materials.
If you got 100% correct answer in the
Self -Check you can now move on to
the Task Sheet 4.2-1 on Preparing raw
materials.
Perform Task Sheet 4.2-1 on Trainer evaluates the performance

Preparing raw materials using Performance Criteria Checklist
4.2-1 on Preparing raw materials.

Setting-up fermentation content of the information sheet don’t
Answer Self Check 4.2-2 on Setting- Compare your answer to the Answer
up fermentation Key 4.2-2 on Setting-up fermentation.
the Task Sheet 4.2-2 on Setting-up
fermentation.
Date Developed:
June 2019
Jaypee C. Frias
Perform Task Sheet 4.2-2 on Setting- Trainer evaluates the performance

up fermentation using Performance Criteria Checklist
4.2-2 on Setting-up fermentation

Fermenting various concoctions content of the information sheet don’t
Answer Self Check 4.2-3 on Compare your answer to the Answer

Fermenting various concoctions Key 4.2-3 on Fermenting various
concoctions. If you got 100% correct
answer in the Self -Check you can now
move on to the Task Sheet 4.2-3 (A to
G) on Fermenting various concoctions.
Perform Task Sheet 4.2-3 (A) on Trainer evaluates the performance

Fermenting Plant Juice using Performance Criteria Checklist
4.2-3 (A) on Fermenting Plant Juice
Perform Task Sheet 4.2-3 (B) on Trainer evaluates the performance

Fermenting Fruit Juice using Performance Criteria Checklist
4.2-3 (B) on Fermenting Fruit Juice
Perform Task Sheet 4.2-3 (C) on Trainer evaluates the performance

Fermenting Fish Amino Acid using Performance Criteria Checklist
4.2-3 (C) on Fermenting Fish Amino
Acid
Perform Task Sheet 4.2-3 (D) on Trainer evaluates the performance

Fermenting Oriental Herb Nutrient using Performance Criteria Checklist
4.2-3 (D) on Fermenting Oriental Herb
Nutrient
Perform Task Sheet 4.2-3 (E) on Trainer evaluates the performance

Fermenting Calcium Phosphate using Performance Criteria Checklist
Date Developed:
June 2019
Jaypee C. Frias
4.2-3 (E) on Fermenting Calcium

Phosphate
Perform Task Sheet 4.2-3 (F) on Trainer evaluates the performance

Fermenting Beneficial Micro- using Performance Criteria Checklist
Organism 4.2-3 (F) on Fermenting Beneficial
Micro-Organism
Perform Task Sheet 4.2-3 (G) on Trainer evaluates the performance

Fermenting Lactic Acid Bacteria using Performance Criteria Checklist
Serum 4.2-3 (G) on Fermenting Lactic Acid
Bacteria Serum

Harvesting Concoctions content of the information sheet don’t
Answer Self Check 4.2-4 on Compare your answer to the Answer

Harvesting Concoctions Key 4.2-4 on Preparing raw materials.
the Task Sheet 4.2-4 on Harvesting
Concoctions
Perform Task Sheet 4.2-4 (A) on Trainer evaluates the performance

Harvesting Fermented Plant Juice using Performance Criteria Checklist
4.2-4 (A) on Harvesting Fermented
Plant Juice
Perform Task Sheet 4.2-4 (B) on Trainer evaluates the performance

Harvesting Fermented Fruit Juice using Performance Criteria Checklist
4.2-4 (B) on Harvesting Fermented
Fruit Juice
Perform Task Sheet 4.2-4 (C) on Trainer evaluates the performance

Harvesting Fish Amino Acid using Performance Criteria Checklist
Date Developed:
June 2019
Jaypee C. Frias
4.2-4 (C) on Harvesting Fish Amino

Acid
Perform Task Sheet 4.2-4 (D) on Trainer evaluates the performance

Harvesting Oriental Herb Nutrient using Performance Criteria Checklist
4.2-4 (D) on Harvesting Oriental Herb
Nutrient
Perform Task Sheet 4.2-4 (E) on Trainer evaluates the performance

Harvesting Calcium Phosphate using Performance Criteria Checklist
4.2-4 (E) on Harvesting Calcium
Phosphate
Perform Task Sheet 4.2-4 (F) on Trainer evaluates the performance

Harvesting Beneficial Micro-Organism using Performance Criteria Checklist
4.2-4 (F) on Harvesting Beneficial
Micro-Organism
Perform Task Sheet 4.2-4 (G) on Trainer evaluates the performance

Harvesting Lactic Acid Bacteria using Performance Criteria Checklist
Serum 4.2-4 (G) on Harvesting Lactic Acid
Bacteria Serum
Date Developed:
June 2019
Jaypee C. Frias
Information Sheet 4.2-1
PREPARING RAW MATERIALS
LEARNING OBJECTIVES:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. identify the following:
a. recall the 5 S of house keeping
b. identify the types of organic concoctions and their uses
c. identify different PPE, equipment, tools & raw materials in
preparing organic concoctions and extracts.
INTRODUCTION:
Organic Agriculture is an ecological production management system
that promotes and enhances biodiversity, biological cycles, and soil biological
activity. It is based on minimal use of off-farm inputs and on management
practices that restore, maintain, or enhance ecological harmony.
Preparing tools and equipment must be in accordance with enterprise
procedure and/ or aligned in the Philippine National Standard. The following
must be observed:
1. Use of PPE or Personal Protective Equipment;
2. Use and proper handling of the appropriate tools, equipment and raw
materials; and
3. Application of the 5 S of housekeeping.
Unnecessary accident cause by hazardous activity in relation to

preparation of organic concoction may lessen if not totally eliminated through
the proper use of PPE.
Appropriate handling of raw materials like; cleaning, sanitizing and

securing work and storage areas needs the application of the 5 S of
housekeeping.
1. SEIRI – means SORT by removing all unnecessary or not needed in
the workplace to avoid accidents.
2. SEITON – means SET IN ORDER or SYSTEMATIZED by arranging all
needed tools and equipment and raw materials to be used and
properly labeled for easily identified.
3. SEISO – means SHINE or SWEEP by keeping or maintain our work
area, tools, equipment and raw materials clean to avoid contaminated
results.
4. SEIKETSU – means STANDARDIZE or SANITIZE by creating
consistent way that task and procedure are done.
Date Developed:
June 2019
Jaypee C. Frias
5. SHITSUKE – means SELF-DISCIPLINE or SUSTAIN by making a
habit of properly maintaining the correct procedure for this is the
pillar of the first 4 S.
CONCOCTIONS
Concoctions is a combination of various ingredients, usually herbs,

spices, condiments, powdery substances or minerals, mixed up together,
minced, dissolved or macerated into a liquid so as they can be ingested or
drunk. The term "concoction" is sometimes loosely used metaphorically in order
to describe a cocktail or a motley assemblage of things, persons or ideas.
These are non-chemical fertilizers, pesticides, fungicides, repellant,
growth enhancers and other ingredients for animals and plants. Done through
fermentation where the effectiveness is enhanced by the beneficial micro-
organisms.
Types of Concoctions:
a) Fermented Plant Juice (FPJ)
- It is a fermented extract of a plant's sap and chlorophyll's.
- It is a rich enzyme solution full of microorganisms such as lactic
acid bacteria and yeast that invigorates plants and animals.
b) Fermented Fruit Juice (FFJ)
- It is a nutritional activation enzyme and is very effective in
natural farming the uses fruits as its main ingredients.
c) Fish Amino Acid (FAA)
- It is a liquid made from fish waste.
- It is of great value to both plants and microorganisms in their
growth, because it contains an abundant amount of nutrients
and various types of amino acids.
d) Oriental Herbal Nutrient (OHN)
- It is a very important input in Natural Farming that is made
from herbs which are full of energy and function to increase plant
robustness, to sterilize and keep plants warm which revitalizes
crops and activates their growth.
e) Calcium Phosphate (CALPHOS)
- It is a buffered calcium phosphate solution for foliar application
used to improve the quality, shelf life and storability of
horticultural crops.
f) Beneficial Microorganism (BMO)/ Indigenous Microorganism
(IMO)
Date Developed:
June 2019
Jaypee C. Frias
- These are a group of innate microbial consortium that inhabits
the soil and the surfaces of all living things inside and outside
which have the potentiality in biodegradation, bioleaching, bio-
composting, nitrogen fixation, improving soil fertility and as well in
the production of plant growth hormones.”
g) Lactic Acid Bacteria Serum (LABS)
- It is used to remove foul odor and make immune system of plants
and animals stronger.
COMMON PERSONAL PROTECTIVE EQUIPMENT (PPE)
Apron
- made of cloth or plastic used as
protection from any liquid materials
and dirt when doing the
fermentation procedure.
Hair Net
- made of nets to cover the head to
eliminate contamination of the
fermented concoction.
Gloves
- it is made up of rubber or plastic
used to cover the hand to
minimized the contamination of the
Face Mask
- made up of cloth or thin plastic
used to cover the mouth eliminate
contamination of the fermented
concoction.
Date Developed:
June 2019
Jaypee C. Frias
Rubber Boots
- it is used to protect the feet from
any clutter around the work place.
COMMON TOOLS & EQUIPMENT
Chopping Board
- made up of plastic or wood used for
slicing or cutting of the raw materials
in preparing fermented concoction.
Knife
- an aluminum metal used to cut or slice
the raw materials in preparing
Manila Paper
- a yellowish paper used to cover the pail
with prepared fermented concoction.
Date Developed:
June 2019
Jaypee C. Frias
Marker Pen
- used in marking or labeling the out-
put.
Masking Tape
- used in fastening the manila paper into
the pail with prepared fermented
concoction.
Plastic Pail
- used as container of the prepared
Scissors/ cutter
- used in cutting the manila paper and
masking tape to make a presentable
out-put.
Stone
- a solid materials weighing at least 0.5
kg serve as stopper of the screen inside
the pail
Date Developed:
June 2019
Jaypee C. Frias
Strainer / Screen
- made up of nylon or plastic that serve
as filter inside the pail with prepared
concoction.
Weighing Scale
- a digital or manual tools used to
measure mass of the raw materials in
preparing fermented concoction.
Date Developed:
June 2019
Jaypee C. Frias
RAW MATERIALS IN PREPARING ORGANIC CONCOCTIONS
Alugbati
- a plant that bears fruit that ranges
in color from dark green to red.
Bamboo Shoots
- new cane culms that come out of the
ground
- also known as bamboo sprouts
Banana Trunks
- an inner part of the banana plant
stems edible, healthy and rich in
fibers.
Kamote Tops
- a good source of protein, minerals,
dietary fiber and nutrients such as
calcium, magnesium, sodium,
phosphorous, sulfur, iron and zinc.
Kangkong
- a plant known in English as water
spinach, river spinach, water morning
glory and water convolvulus that gives
a lot of health benefits.
Date Developed:
June 2019
Jaypee C. Frias
Molasses
- a dark color liquid and about two-
thirds as sweet as regular sugar used
in fermentation process.
Mascuvado
- a natural sugar from sugar cane and
alternative raw material in
fermentation process.
Brown sugar
- a natural material also from sugar
cane and alternative raw material in
fermentation process.
Date Developed:
June 2019
Jaypee C. Frias
Fermented Fruit Juice (FFJ) at least three kinds of ripe fruits
Banana
- a fruit that rich in potassium that
provides instant energy.
Papaya
- a that contains enzyme called papain
that aids digestion, high in fiber and
water content, which help to prevent
constipation and promote regularity
and a healthy digestive tract.
Watermelon
- a delicious and refreshing fruit that
contain 46 calories per cup, high in
vitamin C and vitamin A.
Ampalaya
- known as bitter melon for diabetes,
stomach and intestinal problems,
promote menstruation, and many
other conditions
Tomato
- a fruit that contains a chemical called
lycopene, which is believed to play a
role in preventing cancer.
Date Developed:
June 2019
Jaypee C. Frias
Golden Kuhol Meat

- known as Golden Apple Snail that
highly invasive and cause damage
to rice crops wihc can be a source
of nitrogen fertilizer for plants and
protein supplement to animals.
Scales of all of big fishes

- these are the outer covering of fish
which can be used in producing
Amino Acid for plants and animals.
Trash fish
- these are marine fish having
little or no market value as
human food but used sometimes
in the production of fish meal
simply waste of fish like head,
bone, intestines, scales, gills, etc
Date Developed:
June 2019
Jaypee C. Frias
Chili
- a small hot-tasting pod of a variety
of capsicum, used chopped (and
often dried) in sauces, relishes, and
spice powders.
Garlic
- a strong-smelling pungent-tasting
bulb, used as a flavoring in cooking
and in herbal medicine.
Ginger
- a hot fragrant spice made from the
rhizome of a plant. It is chopped or
powdered for cooking, preserved in
syrup, or candied.
Makabuhay
- a primary ingredient used to
concoct preparations that would
prevent spread of malaria, and may
be used as cleanser for skin ulcer
and skin wounds.
Pure coconut vinegar

- produced from the sap and water
of coconut trees that is fermented
and aged to and processed into a
mildly sweet vinegar.
Date Developed:
June 2019
Jaypee C. Frias
Animal bones (ruminants)

- the remain parts of the animals
specifically the bone.
Egg Shell
- the thin, hard outer layer of an
egg, especially a hen's egg.
Kuhol Shell
- serves for muscle attachment and
calcium storage.
Sea Shell
- the outer covering of a marine
mollusk.
Date Developed:
June 2019
Jaypee C. Frias
Cooked Rice
- grains from palay that heated and
serve as food.
Fresh Milk
- an extract from ruminants.
Powdered Rice
- a pulverized material out of rice.
Note: All Organic Concoction are fermented with the use of molasses or
muscovado or brown sugar.
Date Developed:
June 2019
Jaypee C. Frias
Self- Check 4.2-1
I. Multiple Choice: Choose the correct letter and write it on the space
provided before the number.
____ 1. Which of the following must be use by an agriculturist in preparing

organic concoctions?
a. PPE c. tools
b. raw materials d. apparatus
____ 2. Which of the following describes Organic Agriculture?
a. enhances biodiversity c. soil biological activity
b. biological cycles d. all of the above
____ 3. It is the pillar or foundations of all the 5 S of housekeeping.
a. Seiton/Set in Order/Systematized
b. Seiso/Shine/Sweep
c. Shitsuke/Self-Discipline/Sustain
d. Seiketsu/Standardize/Sanitize
____ 4. Which of the following statement describes concoctions?
a. these are chemically prepared fertilizers, pesticides, fungicides,
repellant and growth enhancers
b. it is done by fermentation where beneficial micro-organisms are
enhanced
c. use of anti-biotic and growth hormones
d. all the above
____ 5. It is done by arranging all needed tools and equipment and raw
materials to be used and properly labeled for easily identified.
a. Seiton/Set in Order/Systematized
b. Seiso/Shine/Sweep
c. Shitsuke/Self-Discipline/Sustain
d. Seiketsu/Standardize/Sanitize
____ 6. The following equipment are example of PPE except one, which of them?
a. apron c. knife
b. hair net d. rubber boots
Date Developed:
June 2019
Jaypee C. Frias
____ 7. It is made of webs used to cover the head to eliminate contamination of
the fermented concoction.
a. apron c. gloves
b. hair net d. face mask
____ 8. It is used to protect the feet from any clutter around the work place.
a. hair net c. face mask
b. gloves d. rubber boots
____ 9. The following are raw materials in preparing Fermented Fruit Juice
except one, which of them?
a. chili c. banana
b. papaya d. tomato
____ 10. It is a delicious and refreshing fruit that contain 46 calories per cup,
high in vitamin C and vitamin A.
a. garlic c. makabuhay
b. ampalaya d. watermelon
____ 11. Which of the following fruits contains enzyme called papain?
a. chili c. banana
b. papaya d. tomato
____ 12. It is known as bitter melon for diabetes, stomach and intestinal
problems, promote menstruation, and many other conditions.
a. garlic c. makabuhay
b. ampalaya d. watermelon
____ 13. It is a fruit that contains a chemical called lycopene, which is believed
to play a role in preventing cancer.
a. chili c. banana
b. papaya d. tomato
____ 14. These are the waste of marine fish having little or no market
value as human food like head, bone, intestines, scales, gills.
a. golden kuhol meat c. trash fish
b. scales d. shell
Date Developed:
June 2019
Jaypee C. Frias
____ 15. Known as “kuhol” that highly invasive and cause damage to rice crops
which can be a source of nitrogen fertilizer for plants and protein
supplement to animals.
a. golden apple snail c. trash fish
b. scales d. animals
____ 16. These are the outer covering of fish which can be used in producing
Amino Acid for plants and animals.
a. golden apple snail c. trash fish
b. scales d. animals
____ 17. It is the outer covering of a marine mollusk.
a. golden kuhol meat c. trash fish
b. scales d. shell
____ 18. Which of the following used to measure mass of the raw materials in
preparing fermented concoction?
a. chopping board c. weighing scale
b. manila paper d. masking tape
II. Matching Type: Match Column A with Column B. Write the letter of your
answer on the space before the number.
Column A Column B
____ 19. It is a fermented extract of a) BMO/ IMO
a plant's sap and chlorophyll's.
____ 20. It is a nutritional activation enzyme b) CALPHOS
and uses fruits as its main
ingredients. c) FAA
____ 21. It is a liquid made from fish waste.
____ 22. Natural Farming that is made d) FFJ
from herbs which are full of energy.
____23. It is used to improve the quality, shelf e) FPJ
life and storability of horticultural
crops. f) LABS
____ 24. Have the potentiality in improving soil
fertility g) OHN
____ 25. It remove foul odor and make immune
system of plants and animals
stronger.
Date Developed:
June 2019
Jaypee C. Frias
ANSWER KEY 4.2-1
I. Multiple Choice II. Matching Type

1. a 19. e
2. d 20. d
3. c 21. c
4. d 22. g
5. a 23. b
6. c 24. a
7. b 25. f
8. d
9. a
10. d
11. b
12. b
13. d
14. c
15. a
16. b
17. d
18. c
Date Developed:
June 2019
Jaypee C. Frias
TASK SHEET 4.2-1
Title: PREPARING RAW MATERIALS
Performance Objective:
Given the tools and equipment, you should be able to performed the task in
accordance with enterprise practice following standard in 60 minutes.
Supplies/Materials:
Raw Materials per Organic Concoctions
1) Fermented Plant Juice (FPJ) at least three kinds of plants
- kangkong, kamote tops, banana trunks, alugbati, malunggay,
bamboo shoots, molasses/ mascuvado/ brown sugar
2) Fermented Fruit Juice (FFJ) at least three kinds of plants
- banana, papaya, watermelon, ampalaya, tomato, molasses/
mascuvado/ brown sugar
3) Fish Amino Acid (FAA)
- trash fish and gills, scales of all of big fishes, golden kuhol meat,
molasses/mascuvado/ brown sugar
4) Oriental Herbal Nutrient (OHN)
- garlic, ginger, chili, makabuhay, pure coconut vinegar, molasses/
5) Calcium Phosphate (CALPHOS)
- animal bones (ruminants), egg shell, sea shell, kuhol shell, pure
coconut vinegar
6) Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)
- cooked rice, molasses/mascuvado/ brown sugar
7) Lactic Acid Bacteria Serum (LABS)
- fresh milk, clear liquid from fermented rice/ powdered rice, -
molasses/ mascuvado sugar
Tools / Equipment:
 chopping board
 weighing scale, 2 kilo capacity
 plastic pail without cover
 strainer or nylon screen, fine mesh net
Date Developed:
June 2019
Jaypee C. Frias
 stone (weight), 0.5 kg
 knife
 marker pen
 masking tape
 scissors/cutter
 manila paper/ cheese cloth
Steps/Procedure:
1. Identify the appropriate PPE.
2. Identify/ Check the correct raw materials.
3. Identify/ Check the correct tools and equipment.
4. Sorting / Arranging of materials.
5. State /describe the types of concoctions orally.
Assessment Method:
Demonstration
Written Test
Oral/ Interview
Performance Criteria Checklist 4.2-1

CRITERIA
YES NO
Did you….
1. Identify the appropriate PPE?
2. Identify/ Check the correct raw materials?
3. Identify/ Check the correct tools and equipment?
4. Sort/Arrange materials?
5. State /describe the types of concoctions orally?
Date Developed:
June 2019
Jaypee C. Frias
SETTING-UP FERMENTATION
After reading this INFORMATION SHEET, YOU MUST be able to be
familiar on how to prepare organic concoctions aligned to enterprises or
Philippine National Standard.
INTRODUCTION:
Organic farmer is those any farmer who uses organic farming
methods. Organic farming is more than agricultural production without the
use of synthetic chemicals or genetically modified organisms, growth
regulators, and livestock feed additives. Organic farming emphasizes on a
holistic farm management approach, where rotations and animals play an
integral role to the system.
Fermentation process in food processing typically is the conversion of
carbohydrates to alcohols and carbon dioxide or organic acids using yeasts,
bacteria, or a combination thereof, under anaerobic conditions. In simple
terms, it is the chemical conversion of sugars into ethanol.
PROCEDURE IN PREPARING ORGANIC CONCOCTIONS
A. Fermented Plant Juice (FPJ)

1) Clean and wash plants (at least 3 leguminous plants) with
fresh water and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg for
each plant).
3) Mix thoroughly all fruits with a 1.5 kg of molasses/
mascuvado/ brown sugar in a plastic pail (20 Liter capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces 25-50
grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to avoid
contamination.
6) Cover with 2 layered manila paper and tie with rubber band
or masking tape then add label (date prepared-DP and date
harvest-DH).
7) Ferment for 7 days.
8) Extract the liquid and keep it in a plastic container.
9) FPJ is ready to use.
Date Developed:
June 2019
Jaypee C. Frias
B. Fermented Fruit Juice (FFJ)
1) Clean and wash fruits (at least 3 fruits) with fresh water and
drain for 5 minutes.
each fruit).
3) Mix thoroughly all fruits with a 3 kg of molasses/
contamination.
harvest-DH).
9) FFJ is ready to use.
C. Fish Amino Acid (FAA)

1) Clean and wash fish (fish scraps, gills, innerts) with fresh
water and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg).
3) Mix thoroughly all parts with a 1 kg of molasses/
contamination.
harvest-DH).
9) FAA is ready to use.
D. Oriental Herbal Nutrient (OHN)

1) Peel the garlic and ginger.
2) Cut the garlic into halves and slice the ginger into quarter of
an inch.
3) Mix 1 kg of garlic and 1 kg of ginger with 400 grams of
molasses/ mascuvado/ brown sugar in a plastic pail.
contamination.
Date Developed:
June 2019
Jaypee C. Frias
harvest-DH).
7) After 3 days, mix 2.4 Liters of pure coconut vinegar and
cover it again 2 layered manila paper and tie with rubber
band or masking tape then add label (date prepared-DP and
date harvest-DH).
10) OHN is ready to use.
E. Calcium Phosphate (CALPHOS)

1) Clean and wash bones/ shell properly then grill it.
2) Wait until the remaining fats are drained.
3) Remove the bones/ shell when it becomes brownish in color
(not over cooked).
4) Cool down and wash again, then drain the excess water.
5) Put the 1 kg of bones/shell inside plastic pail and add 9
Liters of coconut vinegar.
contamination.
harvest-DH).
10) CALPHOS is ready to use.
F. Beneficial Microorganism (BMO)/Indigenous Microorganism (IMO)

1) Wash the rice properly and cook it normally.
2) Transfer the ¼ full cooked rice into the bamboo pole and
cover it with 2 layered manila paper and cellophane then tie
with rubber bands and put markings.
3) Keep it under the bamboo forest.
4) After 3 – 5 days, collect the white colored molds (discard the
black molds).
5) Weight the collected rice and molds then add molasses/
mascuvado/ brown sugar in equal weight (1:1 ratio)
6) Put in a plastic container/pail.
7) Cover it with 2 layered manila paper and tie with rubber
date harvest-DH).
8) Ferment for 1 week.
9) Drain the liquid and place in another container but loosen or
make small hole on the cap for 1 week.
10) BMO/IMO is ready to use after fermentation.
Date Developed:
June 2019
Jaypee C. Frias
G. Lactic Acid Bacteria Serum (LABS)
1) Ferment 100 grams of ground rice to 1 liter of water for 1
week (or use 1 liter of rice wash) in a pail.
2) After 1 week, add 1 liter of Milk
3) After 1 week, add 1 Liter of molasses/ mascuvado/ brown
sugar
4) After 1 week, add 10 Liters of water, 1.5 Liter of molasses/
mascuvado/ brown sugar and 1 bottle of beer.
5) Ferment for another week before it is ready for use.
Date Developed:
June 2019
Jaypee C. Frias
Self- Check 4.2-2
I. Multiple Choice: Choose the correct letter and write it on the space
____ 1. Which of the following statement describes an organic farming?
a. do not use any synthetic chemicals or genetically modified
organisms
b. do not integrate crop rotation
c. use any synthetic chemicals or genetically modified organisms
d. use of fertilizers like: urea
____ 2. It is the process in chemical conversion of sugars into ethanol.
a. fermentation c. oxidation
b. livestock d. carbon dioxide
____ 3. In preparing OHN with 1 kg garlic and 1 kg of ginger added to 400
grams of molasses. How much molasses shall be added to 1/8 kg of
garlic and ginger?
a. 100 grams c. 75 grams
b. 50 grams d. 25 grams
____ 4. How long FFJ will be fermented?
a. 7 days c. 15 days
b. 10 days d. 28 days
____ 5. What will be the standard size of the raw materials when cut into
small pieces?
a. half inch c. ½ of the whole
b. at least 1 inch d. 1 whole
____ 6. In preparing LABS, how much ground rice shall be added to a 1 liter
of water?
a. 25 grams c. 75 grams
b. 50 grams d. 100 grams
____ 7. Which of the following defines the acronym “DH”?
a. department of health c. date harvest
b. di-hydrogen d. days and hour
____ 8. In preparing LABS after 1 week we add 10 Liters of water, 1.5 Liter of
molasses and
a. 1 bottle of soft drink c. 1 bottle of coconut vinegar
Date Developed:
June 2019
Jaypee C. Frias
b. 1 bottle of mineral water d. 1 bottle of beer
____ 9. After 3-5 days, what should be collected in the bamboo pole with
cooked rice in preparation of BMO/ IMO fermentation?
a. white molds c. brown molds
b. black molds d. red molds
____ 10. How long a CALPHOS must be fermented before harvesting?
____ 11. Which of the following organic concoctions uses at least three
leguminous plants for fermentation?
a. FPJ c. FFJ
b. FAA d. OHN
____ 12. Which of the following raw materials used in preparing OHN?
a. banana c. ampalaya
b. garlic d. papaya
____ 13. Which of the following defines the acronym “DP”?
a. department of public c. date purchase
b. di-phosphate d. date prepared
II. Acronym: Give the meaning of the acronym. Use separate sheets if
needed.
14. FPJ
15. FFJ
16. FAA
17. OHN
18. IMO
19. LABS
Date Developed:
June 2019
Jaypee C. Frias
20. CALPHOS
ANSWER KEY 4.2-2

I. Multiple Choice
1. a
2. b
3. b
4. a
5. b
6. d
7. c
8. d
9. a
10. d
11. a
12. b
13. d
II. Acronym
14. FPJ – Fermented Plant Juice
15. FFJ– Fermented Fruit Juice
16. FAA – Fish Amino Acid
17. OHN – Oriental Herb Nutrient
18. IMO – Indigenous Micro-Organism
19. LABS – Lactic Acid Bacteria Serum
20. CALPHOS – Calcium Phosphate
Date Developed:
June 2019
Jaypee C. Frias
TASK SHEET 4.2-2
Title: SETTING-UP FERMENTATION
Given the tools and equipment, you should be able to performed the task in
accordance with enterprise practice following standard in 60 minutes.
Supplies/Materials:
1) Fermented Plant Juice (FPJ) at least three kinds of plants
- kangkong, kamote tops, banana trunks, alugbati, malunggay,
bamboo shoots, molasses/ mascuvado/ brown sugar
2) Fermented Fruit Juice (FFJ) at least three kinds of plants
- banana, papaya, watermelon, ampalaya, tomato, molasses/
3) Fish Amino Acid (FAA)
- trash fish and gills, scales of all of big fishes, golden kuhol meat,
molasses/mascuvado/ brown sugar
4) Oriental Herbal Nutrient (OHN)
- garlic, ginger, chili, makabuhay, pure coconut vinegar,
molasses/ mascuvado/ brown sugar
5) Calcium Phosphate (CALPHOS)
- animal bones (ruminants), egg shell, sea shell, kuhol shell, pure
coconut vinegar
6) Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)
- cooked rice, molasses/mascuvado/ brown sugar
7) Lactic Acid Bacteria Serum (LABS)
- fresh milk, clear liquid from fermented rice/ powdered rice, -
molasses/ mascuvado sugar
Tools / Equipment:
 chopping board
Date Developed:
June 2019
Jaypee C. Frias
 knife
 marker pen
 masking tape
 scissors/cutter
Steps/Procedure:
1. Identify the appropriate PPE.
2. Identify/ Check the correct raw materials.
3. Identify/ Check the correct tools and equipment.
4. Sorting / Arranging of materials.
5. State /describe the procedure in preparing organic concoction
orally.
Assessment Method:
Demonstration
Written Test
Oral/ Interview
Performance Criteria Checklist 4.2-2

CRITERIA
YES NO
Did you….
1. Identify the appropriate PPE?
2. Identify/ Check the correct raw materials?

3. Identify/ Check the correct tools and equipment?
4. Sort/Arrange materials?
5. State /describe the procedure in preparing organic
concoction orally?
Date Developed:
June 2019
Jaypee C. Frias
FERMENTING VARIOUS CONCOCTIONS
After reading this INFORMATION SHEET, YOU MUST be able to
demonstrate skills on how to prepare organic concoctions aligned to
enterprises or Philippine National Standard.
INTRODUCTION:
According to the Philippine National Standard, the fertility and
biological activity of the soil should be maintained or increased, where
appropriate, through:
• cultivation of legumes, green manures, or deep-rooting plants in an
appropriate multi-annual rotation program;
• incorporation of organic material into the soil, composted or not, from
farms which produce in accordance with this standard; and
• use of by-products from animal production, such as farmyard
manure, provided that they come from farms producing in
accordance with this standard.
PROCEDURE IN PREPARING ORGANIC CONCOCTIONS
Cutting/ Slicing of raw materials
Weighing of raw materials and

adding molasses
Date Developed:
June 2019
Jaypee C. Frias
Mixing of raw materials and
molasses
Putting up strainer
Placing stone
Packaging using manila paper and

masking tape
Labeling: writing DP – Date

Prepared and DH – Date Harvest
Date Developed:
June 2019
Jaypee C. Frias
Fermented Plant Juice (FPJ)
1) Clean and wash plants (at least 3 leguminous plants) with
fresh water and drain for 5 minutes.
each plant).
3) Mix thoroughly all fruits with a 1.5 kg of molasses/
contamination.
harvest-DH).
A. Fermented Fruit Juice (FFJ)

each fruit).
3) Mix thoroughly all fruits with a 3 kg of molasses/
contamination.
harvest-DH).
B. Fish Amino Acid (FAA)

1) Clean and wash fish (fish scraps, gills, innerts) with fresh
3) Mix thoroughly all parts with a 1 kg of molasses/
contamination.
harvest-DH).
Date Developed:
June 2019
Jaypee C. Frias
9) FAA is ready to use.
C. Oriental Herbal Nutrient (OHN)
2) Cut the garlic into halves and slice the ginger into quarter of
an inch.
contamination.
harvest-DH).
7) After 3 days, mix 2.4 Liters of pure coconut vinegar and
cover it again 2 layered manila paper and tie with rubber
date harvest-DH).
D. Calcium Phosphate (CALPHOS)

1) Clean and wash bones/ shell properly then grill it.
2) Wait until the remaining fats are drained.
3) Remove the bones/ shell when it becomes brownish in color
(not over cooked).
4) Cool down and wash again, then drain the excess water.
5) Put the 1 kg of bones/shell inside plastic pail and add 9
Liters of coconut vinegar.
contamination.
harvest-DH).
E. Beneficial Microorganism (BMO)/Indigenous Microorganism (IMO)

1) Wash the rice properly and cook it normally.
2) Transfer the ¼ full cooked rice into the bamboo pole and
cover it with 2 layered manila paper and cellophane then tie
with rubber bands and put markings.
3) Keep it under the bamboo forest.
4) After 3 – 5 days, collect the white colored molds (discard the
black molds).
5) Weight the collected rice and molds then add molasses/
mascuvado/ brown sugar in equal weight (1:1 ratio)
6) Put in a plastic container/pail.
Date Developed:
June 2019
Jaypee C. Frias
7) Cover it with 2 layered manila paper and tie with rubber
date harvest-DH).
8) Ferment for 1 week.
F. Lactic Acid Bacteria Serum (LABS)

1) Ferment 100 grams of ground rice to 1 liter of water for 1
week (or use 1 liter of rice wash) in a pail.
3) After 1 week, add 1 Liter of molasses/ mascuvado/ brown
sugar
5) Ferment for another week.
Date Developed:
June 2019
Jaypee C. Frias
Self- Check 4.2-3
Multiple Choice: Choose the correct letter and write it on the space
____ 1. The following organic concoctions fermented for 7 days except one,
which of them?
a. LABS c. FFJ
b. FPJ d. FAA
____ 2. Fermented Fruit Juice has a ratio of 1:2, how much molasses or
muscovado must be mix if ½ kg of each 3 leguminous plant is used?
a. 1.5 kg c. 0.75 kg
b. 1 kg d. 0.5 kg
____ 3. Which of the following statement give the importance of organic
concoction?
a. safe for carcinogenic substance;
b. an environment-friendly;
c. many business opportunities
d. all of the above
____ 4. How many days OHN should be fermented?
____ 5. All prepared organic concoctions dosage is 2 tablespoons per Liter of
water. How much will be mix to a 16 Liter knapsack sprayer?
a. 16 tablespoons c. 32 tablespoons
b. 26 tablespoons d. 42 tablespoon
____ 6. Which of the following has the longest fermentation period?
a. CALPHOS c. OHN
b. BMO/IMO d. LABS
____ 7. How many times of application period per organic concoctions in
plants?
a. 2x a day c. 2x a month
b. 2x a week d. 2x a year
____ 8. In covering the prepared organic concoction which of the following
must be used?
a. bond paper c. cartolina
b. illustration board d. manila paper
Date Developed:
June 2019
Jaypee C. Frias
____ 9. How many kinds of fruits in preparation of Fermented Fruit Juice?
a. 2 fruits c. 4 fruits
b. 3 fruits d. 5 fruits
____ 10. If molasses or muscovado is not available in the market, what will
be the alternate raw materials?
a. artificial sugar c. red sugar
b. brown sugar d. white sugar
II. Enumeration: Enumerate the procedure in preparing the given organic

concoctions. Use separate sheets if needed. (2 pts each)
A) FPJ
B) FFJ
C) FAA
D) OHN
E) LABS
Date Developed:
June 2019
Jaypee C. Frias
ANSWER KEY 4.2-3
I. Multiple Choice:
1. a
2. c
3. d
4. c
5. c
6. a
7. b
8. c
9. b
10. b
II. Enumeration
A) FPJ
1) Clean and wash plants (at least 3 leguminous plants) with fresh
2) Slice to an inch size and weigh in weighing scale (1 kg for each
plant).
3) Mix thoroughly all fruits with a 1.5 kg of molasses/ mascuvado/
brown sugar in a plastic pail (20 Liter capacity).
contamination.
6) Cover with 2 layered manila paper and tie with rubber band or
masking tape then add label (date prepared-DP and date harvest-
DH).
B) FFJ
2) Slice to an inch size and weigh in weighing scale (1 kg for each
fruit).
3) Mix thoroughly all fruits with a 3 kg of molasses/ mascuvado/
contamination.
Date Developed:
June 2019
Jaypee C. Frias
DH).
C) FAA
1) Clean and wash fish (fish scraps, gills, innerts) with fresh water
and drain for 5 minutes.
3) Mix thoroughly all parts with a 1 kg of molasses/ mascuvado/
contamination.
DH).
D) OHN)
2) Cut the garlic into halves and slice the ginger into quarter of an
inch.
contamination.
masking tape then add label (date prepared-DP and date
harvest-DH).
7) After 3 days, mix 2.4 Liters of pure coconut vinegar and cover it
again 2 layered manila paper and tie with rubber band or
masking tape then add label (date prepared-DP and date
harvest-DH).
E) LABS
1) Ferment 100 grams of ground rice to 1 liter of water for 1 week
(or use 1 liter of rice wash) in a pail.
3) After 1 week, add 1 Liter of molasses/ mascuvado/ brown sugar
5) Ferment for another week.
Date Developed:
June 2019
Jaypee C. Frias
TASK SHEET 4.2-3A
Title: FERMENTING PLANT JUICE (FPJ)
Given tools, equipment and raw materials, you should be able to
prepare Fermented Plant Juice following the procedure in 60 minutes.
Supplies/Materials:
- kangkong
- kamote tops
- banana trunks
- alugbati
- malunggay
- bamboo shoots
- molasses/ muscovado/ brown sugar
Tools / Equipment:
 chopping board
 knife
 marker pen
 masking tape
 scissors/cutter
Steps/Procedure:
1. Wear appropriate PPE
2. Follow the procedure
a) Washing/Cleaning of raw materials
b) Cutting/slicing of raw materials
c) Weighing the needed molasses/ muscovado /brown sugar
Date Developed:
June 2019
Jaypee C. Frias
d) Mixing of cut/slice raw materials
e) Packaging/covering the plastic pail with manila paper
f) Labeling (Date Prepared-DP and Date Harvest-DH)
3. Teamwork
4. Presentation of out-put
5. Application of 5 S of housekeeping
Assessment Method:
Date Developed:
June 2019
Jaypee C. Frias
Performance Criteria Checklist 4.2-3A
FERMENTING PLANT JUICE (FPJ)
CRITERIA
YES NO
Did you….
1. Wear appropriate PPE?
2. Follow the procedure in
a) Washing/cleaning of raw materials?
b) Cutting/slicing of raw materials?
c) Weighing of needed molasses/ muscovado /brown sugar?
d) Mixing of cut/slice raw materials?
e) Packaging/covering the plastic pail with manila paper?
f) Labeling (Date Prepared-DP and Date Harvest-DH)?
3) Teamwork
4) Presentation of out-put
5) Application of 5 S of housekeeping
TASK SHEET 4.2-3B
Date Developed:
June 2019
Jaypee C. Frias
Title: FERMENTING FRUIT JUICE (FFJ)
Given tools, equipment and raw materials, you should be able to prepare
Fermented Fruit Juice following the procedure in 60 minutes.
Supplies/Materials:
Fermented Fruit Juice (FFJ) at least three kinds of plants
- banana
- papaya
- watermelon
- ampalaya
- tomato
- molasses/ muscovado / brown sugar
Tools / Equipment:
 chopping board
 knife
 marker pen
 masking tape
 scissors/cutter
Steps/Procedure:
3. Teamwork
Date Developed:
June 2019
Jaypee C. Frias
Assessment Method:
Performance Criteria Checklist 4.2-3B

FERMENTING FRUIT JUICE (FFJ)
CRITERIA
YES NO
Did you….
3) Teamwork
TASK SHEET 4.2-3C
Date Developed:
June 2019
Jaypee C. Frias
Title: FERMENTING FISH AMINO ACID (FAA)
Fish Amino Acid following the procedure in 60 minutes.
Supplies/Materials:
- trash fish and gills
- scales of all of big fishes
- golden kuhol meat
Tools / Equipment:
 chopping board
 knife
 marker pen
 masking tape
 scissors/cutter
Steps/Procedure:
3. Teamwork
Date Developed:
June 2019
Jaypee C. Frias
Assessment Method:
Performance Criteria Checklist 4.2-3C

FERMENTING FISH AMINO ACID (FAA)
CRITERIA
YES NO
Did you….
3) Teamwork
TASK SHEET 4.2-3D
Date Developed:
June 2019
Jaypee C. Frias
Title: FERMENTING ORIENTAL HERBAL NUTRIENT (OHN)
Oriental Herbal Nutrient following the procedure in 60 minutes.
Supplies/Materials:
- garlic
- ginger
- chili
- makabuhay
Tools / Equipment:
 chopping board
 knife
 marker pen
 masking tape
 scissors/cutter
Steps/Procedure:
3. Teamwork
Date Developed:
July 2018
Jaypee C. Frias
Assessment Method:
Performance Criteria Checklist 4.2-3D

FERMENTING ORIENTAL HERBAL NUTRIENT (OHN)
CRITERIA
YES NO
Did you….
3) Teamwork
TASK SHEET 4.2-3E

Title: FERMENTING CALCIUM PHOSPHATE (CALPHOS)
Date Developed:
July 2018
Jaypee C. Frias
Calcium Phosphate following the procedure in 60 minutes.
Supplies/Materials:
- animal bones (ruminants)
- egg shell
- sea shell
- kuhol shell
Tools / Equipment:
 chopping board
 knife
 marker pen
 masking tape
 scissors/cutter
Steps/Procedure:
3. Teamwork
Date Developed:
July 2018
Jaypee C. Frias
Assessment Method:
Performance Criteria Checklist 4.2-3E

FERMENTING CALCIUM PHOSPHATE (CALPHOS)
CRITERIA
YES NO
Did you….
3) Teamwork
TASK SHEET 4.2-3F
Title: FERMENTING BENEFICIAL MICROORGANISM (BMO)
Date Developed:
July 2018
Jaypee C. Frias
Beneficial Microorganism / Indigenous Microorganism following the procedure
in 60 minutes.
Supplies/Materials:
- cooked rice
Tools / Equipment:
 chopping board
 knife
 marker pen
 masking tape
 scissors/cutter
Steps/Procedure:
Date Developed:
July 2018
Jaypee C. Frias
3. Teamwork
Assessment Method:
Performance Criteria Checklist 4.2-3F

FERMENTING BENEFICIAL MICROORGANISM (BMO)
CRITERIA
YES NO
Did you….
3) Teamwork
TASK SHEET 4.2-3G
Title: FERMENTING LACTIC ACID BACTERIA SERUM (LABS)
Date Developed:
July 2018
Jaypee C. Frias
Lactic Acid Bacteria Serum following the procedure in 60 minutes.
Supplies/Materials:
- fresh milk
- clear liquid from fermented rice/ powdered rice
Tools / Equipment:
 knife
 marker pen
 masking tape
 scissors/cutter
Steps/Procedure:
3. Teamwork
Assessment Method:
Date Developed:
July 2018
Jaypee C. Frias
Performance Criteria Checklist 4.2-3G
FERMENTING LACTIC ACID BACTERIA SERUM (LABS)
CRITERIA
YES NO
Did you….
3) Teamwork

HARVESTING CONCOCTIONS
Date Developed:
July 2018
Jaypee C. Frias
After reading this INFORMATION SHEET, YOU MUST be able to harvest
prepared organic concoction.
INTRODUCTION:
The knowledge, skills and attitude required to produce organic fertilizers

which include tasks such as preparing composting area and raw materials and
carrying-out composting activities and finally, harvesting of fertilizer. Using
Organic Concoction is connecting with the nature. Embracing the mystery of
the environment that God created.
Significance of Organic Concoctions

1. replaces the chemical based fertilizers, pesticides, fungicides,
repellants, growth enhances and other food ingredients for animals
and plants;
2. safe for carcinogenic substance;
3. an environment-friendly;
4. low cost; and
5. many business opportunities
PROCEDURE IN HARVESTING ORGANIC CONCOCTIONS
Fermented Plant Juice (FPJ)

1. After Fermenting for 7 days.
2. Extract the liquid using strainer or a piece of cloth.
3. Keep it in a plastic container.
4. FPJ is ready to use.
Fermented Fruit Juice (FFJ)

4. FFJ is ready to use.

4. FAA is ready to use.

Date Developed:
July 2018
Jaypee C. Frias
4. OHN is ready to use.

4. CALPHOS is ready to use.
Beneficial Microorganism (BMO)/Indigenous Microorganism (IMO)

1. After Fermenting for 1 week.
4. BMO/IMO is ready to use after fermentation.

1. After Fermenting for 1 week.
2. Extract the liquid using strainer or a piece of cloth
4. BMO/IMO is ready to use after fermentation.
USES OF CONCOCTIONS:
a) Fermented Plant Juice (FPJ)
- It is a nitrogen fertilizer and growth enhancer that revitalize
crops, livestock and humans.
b) Fermented Fruit Juice (FFJ)
- It is a potassium fertilizer for crop treatments of the plants and
taste enhancer to animals.
c) Fish Amino Acid (FAA)
- It is a nitrogen fertilizer for plants and protein supplement to
animals.
d) Oriental Herbal Nutrient (OHN)
- It is a pest repellent for plants and immune booster to animals.
e) Calcium Phosphate (CALPHOS)
- It is a source of calcium and phosphorus for plants and bone
enhancer to animals.
f) Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)
g) Lactic Acid Bacteria Serum (LABS)
DOSAGE AND FERMENTATION
Date Developed:
July 2018
Jaypee C. Frias
Recommended
Concoctions Fermentation
Dosage Application
FPJ 2 tbsp./L of water Spray or drench 2x a week 7 days
FFJ 2 tbsp./L of water Spray or drench 2x a week 7 days
FAA 2 tbsp./L of water Spray or drench 2x a week 7 days
OHN 2 tbsp./L of water Spray or drench 2x a week 13 days
CALPHOS 2 tbsp./L of water Spray or drench 2x a week 37 days
BMO/IMO 2 tbsp./L of water Spray or drench 2x a week 12 days
LABS 2 tbsp./L of water Spray or drench 2x a week 28 days
Self- Check 4.2-4

Date Developed:
July 2018
Jaypee C. Frias
I. Multiple Choice: Choose the letter of your answer and write them on the
space provided before the number.
_____ 1. The following are important task in producing organic fertilizers except
one, which of them?
a. spraying synthetic chemicals
b. harvesting of fertilizer
c. preparing composting area and raw materials
d. carrying-out composting activities
_____ 2. The following statement describes the importance of organic
concoctions?
a. safe for carcinogenic substance;
b. an environment-friendly;
c. many business opportunities
d. all of the above
_____ 3. Which of the following measures the correct dosage in using fermented
concoction?
a. 1 tbsp./L of water c. 10 tbsp./L of water
b. 2 tbsp./L of water d. 20 tbsp./L of water
_____ 4. It is a nitrogen fertilizer and growth enhancer for plants and animals.
a. FAA c. FFJ
b. FPJ d. LABS
_____ 5. It is a potassium fertilizer for plants and taste enhancer to animals.
a. BMO/ IMO c. FAA
b. CALPHOS d. FFJ
_____ 6. It is a nitrogen fertilizer for plants and protein supplement to animals.
a. FAA c. FFJ
b. FPJ d. LABS
_____ 7. It is a pest repellent for plants and immune booster to animals.
a. FFJ c. LABS
b. FPJ d. OHN
_____ 8. It is a source of calcium and phosphorus for plants and bone enhancer
to animals.
a. BMO/ IMO c. FAA
b. CALPHOS d. FFJ
Date Developed:
July 2018
Jaypee C. Frias
_____ 9. It is used to remove foul odor and make immune system of plants and
animals stronger.
a. FFJ c. CALPHOS
b. FAA d. BMO/ IMO
_____ 10. It is used to remove foul odor and make immune system of plants and
animals stronger.
a. FFJ c. LABS
b. FPJ d. OHN
II. Enumeration: Enumerate the steps in harvesting of the following prepared

organic concoctions. Use extra sheet if needed. (2 pts each)
a) FAA
b) FFJ
c) FPJ
d) LABS
e) OHN
Date Developed:
July 2018
Jaypee C. Frias
ANSWER KEY 4.2-4
I. Multiple Choice
1. a
2. d
3. b
4. b
5. d
6. a
7. d
8. b
9. d
10. c
II. Enumeration
a. Fish Amino Acid (FAA) d. Oriental Herbal Nutrient (OHN)

1. After Fermenting for 7 days. 1. After Fermenting for 10 days.
2. Extract the liquid using 2. Extract the liquid using strainer
strainer or a piece of cloth. or a piece of cloth.
3. Keep it in a plastic container. 3. Keep it in a plastic container.
4. FAA is ready to use. 4. OHN is ready to use.
b. Fermented Fruit Juice (FFJ) e. Lactic Acid Bacteria Serum

(LABS)
2. Extract the liquid using 1. After Fermenting for 1 week.
strainer or a piece of cloth. 2. Extract the liquid using strainer
3. Keep it in a plastic container. or a piece of cloth
4. FFJ is ready to use. 3. Keep it in a plastic container.
4. BMO/IMO is ready to use after
c. Fermented Plant Juice (FPJ) fermentation.
2. Extract the liquid using
strainer or a piece of cloth.
4. FPJ is ready to use.
Date Developed:
July 2018
Jaypee C. Frias
TASK SHEET 4.2-4A
Title: HARVESTING FERMENTED PLANT JUICE
Given tools, equipment and raw materials, you should be able to
harvest prepared Fermented Plant Juice following the procedure in 60
minutes.
Supplies/Materials:
Prepared Fermented Plant Juice (FPJ)
Tools / Equipment:
 scissors/cutter
 plastic bottle/ container
Steps/Procedure:
2. Extracting the liquid using strainer or a piece of cloth
3. Keeping the extracted liquid in a plastic container.
Assessment Method:
Performance Criteria Checklist 4.2-4A

HARVESTING FERMENTED PLANT JUICE
CRITERIA
YES NO
Did you….
1) Wear appropriate PPE?
2) Extract the liquid using strainer or a piece of cloth?
3) Keep the extracted liquid in a plastic container?
4) Present the out-put?
5) Apply 5 S of housekeeping?
Date Developed:
July 2018
Jaypee C. Frias
TASK SHEET 4.2-4B
Title: HARVESTING FERMENTED FRUIT JUICE
Given tools, equipment and raw materials, you should be able to harvest
prepared Fermented Fruit Juice following the procedure in 60 minutes.
Supplies/Materials:
Prepared Fermented Fruit Juice (FFJ)
Tools / Equipment:
 scissors/cutter
Steps/Procedure:
Assessment Method:
Performance Criteria Checklist 4.2-4B

HARVESTING FERMENTED FRUIT JUICE
CRITERIA
YES NO
Did you….
Date Developed:
July 2018
Jaypee C. Frias
TASK SHEET 4.2-4C
Title: HARVESTING FISH AMINO ACID
prepared Fish Amino Acid following the procedure in 60 minutes.
Supplies/Materials:
Prepared Fish Amino Acid (FAA)
Tools / Equipment:
 scissors/cutter
Steps/Procedure:
Assessment Method:
Performance Criteria Checklist 4.2-4C

HARVESTING FISH AMINO ACID
CRITERIA
YES NO
Did you….
Date Developed:
July 2018
Jaypee C. Frias
TASK SHEET 4.2-4D
Title: HARVESTING ORIENTAL HERBAL NUTRIENT
prepared Oriental Herbal Nutrient following the procedure in 60 minutes.
Supplies/Materials:
Prepared Oriental Herbal Nutrient (OHN)
Tools / Equipment:
 scissors/cutter
Steps/Procedure:
Assessment Method:
Performance Criteria Checklist 4.2-4D

HARVESTING ORIENTAL HERBAL NUTRIENT
CRITERIA
YES NO
Did you….
Date Developed:
July 2018
Jaypee C. Frias
TASK SHEET 4.2-4E
Title: HARVESTING CALCIUM PHOSPHATE
prepared Calcium Phosphate following the procedure in 60 minutes.
Supplies/Materials:
Prepared Calcium Phosphate (CALPHOS)
Tools / Equipment:
 scissors/cutter
Steps/Procedure:
Assessment Method:
Performance Criteria Checklist 4.2-4E

HARVESTING CALCIUM PHOSPHATE
CRITERIA
YES NO
Did you….
Date Developed:
July 2018
Jaypee C. Frias
TASK SHEET 4.2-4F
Title: HARVESTING BENEFICIAL MICROORGANISM
prepared Beneficial Microorganism / Indigenous Microorganism following the
procedure in 60 minutes.
Supplies/Materials:
Prepared Beneficial Microorganism (BMO)/ Indigenous Microorganism
(IMO)
Tools / Equipment:
 scissors/cutter
Steps/Procedure:
Assessment Method:
Performance Criteria Checklist 4.2-4F

HARVESTING BENEFICIAL MICROORGANISM
CRITERIA
YES NO
Did you….
Date Developed:
July 2018
Jaypee C. Frias
TASK SHEET 4.2-4G
Title: HARVESTING LACTIC ACID BACTERIA SERUM
prepared Lactic Acid Bacteria Serum following the procedure in 60 minutes.
Supplies/Materials:
Prepared Lactic Acid Bacteria Serum (LABS)
Tools / Equipment:
 scissors/cutter
Steps/Procedure:
Assessment Method:
Performance Criteria Checklist 4.2-4G

HARVESTING LACTIC ACID BACTERIA SERUM
CRITERIA
YES NO
Did you….
Date Developed:
July 2018
Jaypee C. Frias
REFERENCES:
Costales Nature Farms

Costales Agricultural Skills Development Institute
www.costalesnaturefarms.com
IFOAM Organics International

Principle of Organic Farming
K to 12 Basic Education Curriculum Guide

Junior High School Technology and Livelihood Education
Senior High School Technical-Vocational-Livelihood Track
Agri-Fishery Arts – Organic Agriculture (NC II)
Philippine National Standard

Organic Agriculture
ICS 65.020 PNS/BAFS 07:2016
TESDA-Content Based Curriculum (CBC)

AGRICULTURE AND FISHERY SECTOR
Organic Agriculture Production NC II
TESDA-Training Regulation (TR)

AGRICULTURE AND FISHERY SECTOR
Organic Agriculture Production NC II
Training Guide for Palayamanan Vegetable Production

LGU-PhilRice-JICA TCP3 (November 2004 – November 2009)
http://www.downtoearth.ph/pages/Fish-Emulsion-as-Fertilizer-and-
Pesticide.html
Date Developed:
July 2018
Jaypee C. Frias
http://www.practicalgardening.blackdovenest.com/2012/03/easy-homemade-
fish-emulsion- fertilizer.html
http://www.ridgedalepermaculture.com/blog/making-fish-hydrolysate
http://www.gardeningknowhow.com/garden-how-to/soil-fertilizers/fish-
emulsion-fertilizer.htm
http://farming.pinakbet.net/2011/12/how-to-make-fish-amino-acid-faa/
http://www.ctahr.hawaii.edu/oc/freepubs/pdf/SA-12.pdf
https://en.wikipedia.org/wiki/Garlic
https://www.google.com.ph/search?biw=1366&bih=621&ei=MuktW8OJOMay8
QXKhJ6gCQ&q=what+is+ginger&oq=what+is+ginger&gs_l=psy-
ab.3..0i7i30k1j0i67k1l2j0i7i30k1l2j0j0i7i30k1j0j0i7i30k1l2.25443.36905.0.37
869.8.8.0.0.0.0.214.1216.0j6j1.7.0....0...1c.1.64.psy-
ab..1.7.1216...0i7i10i30k1.0.2QUOa2vaTTQ
http://www.medicalhealthguide.com/articles/kangkong.htm
https://healthyfarmer.blogspot.com/2014/11/amazing-benefits-of-camote-
tops-leaves.html
http://www.wattalyf.com/alugbati-benefits-for-health/
Date Developed:
July 2018
Jaypee C. Frias

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MODULE CONTENT

UNIT OF COMPETENCY : Produce Organic Concoctions and Extracts

MODULE TITLE : Producing Organic Concoctions and Extracts

MODULE DESCRIPTOR : This module covers the knowledge, skills and

NOMINAL DURATION : 24 hours

LO2 Process concoctions

LO3 Package concoctions

1. Preparing raw materials

1. Raw materials are prepared in accordance with enterprise practice.

The participants will have access to:

2. EQUIPMENT, TOOLS & MATERIALS

Common Tools and Equipment

Fermented Plant Juice (FPJ) at least three kinds of plants

Fermented Fruit Juice (FFJ) at least three kinds of Fruits

Fish Amino Acid (FAA)

Oriental Herbal Nutrient (OHN)

Calcium Phosphate (CALPHOS)

Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)

Learning Activities Special Instructions

Read Information Sheet 4.2-1 on If you have some problem on the

Perform Task Sheet 4.2-1 on Trainer evaluates the performance

Read Information Sheet 4.2-2 on If you have some problem on the

Perform Task Sheet 4.2-2 on Setting- Trainer evaluates the performance

Read Information Sheet 4.2-3 on If you have some problem on the

Answer Self Check 4.2-3 on Compare your answer to the Answer

Perform Task Sheet 4.2-3 (A) on Trainer evaluates the performance

Perform Task Sheet 4.2-3 (B) on Trainer evaluates the performance

Perform Task Sheet 4.2-3 (C) on Trainer evaluates the performance

Perform Task Sheet 4.2-3 (D) on Trainer evaluates the performance

Perform Task Sheet 4.2-3 (E) on Trainer evaluates the performance

4.2-3 (E) on Fermenting Calcium

Perform Task Sheet 4.2-3 (F) on Trainer evaluates the performance

Perform Task Sheet 4.2-3 (G) on Trainer evaluates the performance

Read Information Sheet 4.2-4 on If you have some problem on the

Answer Self Check 4.2-4 on Compare your answer to the Answer

Perform Task Sheet 4.2-4 (A) on Trainer evaluates the performance

Perform Task Sheet 4.2-4 (B) on Trainer evaluates the performance

Perform Task Sheet 4.2-4 (C) on Trainer evaluates the performance

4.2-4 (C) on Harvesting Fish Amino

Perform Task Sheet 4.2-4 (D) on Trainer evaluates the performance

Perform Task Sheet 4.2-4 (E) on Trainer evaluates the performance

Perform Task Sheet 4.2-4 (F) on Trainer evaluates the performance

Perform Task Sheet 4.2-4 (G) on Trainer evaluates the performance

Unnecessary accident cause by hazardous activity in relation to

Appropriate handling of raw materials like; cleaning, sanitizing and

Concoctions is a combination of various ingredients, usually herbs,

COMMON TOOLS & EQUIPMENT

Fermented Plant Juice (FPJ) at least three kinds of plants

Golden Kuhol Meat

Scales of all of big fishes

Pure coconut vinegar

Animal bones (ruminants)

Lactic Acid Bacteria Serum (LABS)

____ 1. Which of the following must be use by an agriculturist in preparing

I. Multiple Choice II. Matching Type

Performance Criteria Checklist 4.2-1

PROCEDURE IN PREPARING ORGANIC CONCOCTIONS

A. Fermented Plant Juice (FPJ)

C. Fish Amino Acid (FAA)

D. Oriental Herbal Nutrient (OHN)

E. Calcium Phosphate (CALPHOS)

F. Beneficial Microorganism (BMO)/Indigenous Microorganism (IMO)

ANSWER KEY 4.2-2