COMPETENCY-BASED LEARNING MATERIAL

Sector : Agriculture and Fishery

Qualification Title : Organic Agriculture Production NC II

Unit of Competency : Produce various concoctions and extracts

Module Title : Producing various concoctions and extracts

 HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIALS

REMEMBER to:

 Read information sheets and complete the self-checks. Suggested references

are included to supplement the materials provided in this module.
 Perform the Task Sheets and Job Sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows the
sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart and Accomplishment Chart.

You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in
this learner’s guide because you have:
 Been working for some time
 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a
particular outcome, you don’t have to do the same training again.
Talk to your trainer about having them formally recognized. If you have a
qualification or certificate of competence from previous training, show it to your
trainer. If the skills, you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you
are not sure about the accuracy of your skills discuss this with your trainer.

After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF
COMPETENCY Developed by: P a g e | ii
Revision # :
 COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Basic Competency

Participate In Workplace Participate In Workplace

1. 500311105
Communication Communication

2. Work In Team Environment Work In Team Environment 500311104

Practice Career Practice Career

3. 500311107
Professionalism Professionalism
Practice Occupational Health Practice Occupational Health
4. 500311108
And Safety Procedures And Safety Procedures

Common Competency

Apply Safety Measures In Apply Safety Measures In

5. AGR321201
Farm Operations Farm Operations
Use Farm Tools And Use Farm Tools And
6. AGR321202
Equipment Equipment
Perform Estimation And Perform Estimation And Basic
7. AGR321203
Basic Calculation Calculation
Develop And Update Industry Develop And Update Industry
8. TRS311201
Knowledge Knowledge

9. Perform Record Keeping Perform Record Keeping AGR321205

Core Competency

Raise Organic Chicken Raise Organic Chicken

10. AGR612301

Produce Organic Vegetables Produce Organic Vegetables

1. AGR611306

Produce Organic Fertilizer Produce Organic Fertilizer

2. AGR611301

Produce Organic Producing Organic

11. Concoctions And Extracts Concoctions And Extracts AGR611302

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF
COMPETENCY Developed by: P a g e | iii
Revision # :
Elective Competency

Raise Organic Hogs Raise Organic Hogs

12. AGR612302

Raise Small Ruminants Raise Small Ruminants

13. AGR612303

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF
COMPETENCY Developed by: P a g e | iv
Revision # :
UNIT OF COMPETENCY : Produce various Concoctions and Extracts
MODULE TITLE : Producing various Concoctions and Extracts

MODULE DESCRIPTION : This module covers the knowledge, skills and attitude
required to prepare for the production, process and
packaging various concoctions

NOMINAL DURATION : 24 Hours

CERTIFICATE LEVEL : NC II

PREREQUISITE : Organic Fertilizer

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees will be able to:

LO 1. Prepare for the production of various concoctions and extracts

LO2. Process concoctions and extracts

LO3. Package concoctions and extracts

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF
COMPETENCY Developed by: Page |v
Revision # :
LO 1. PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS AND
EXTRACTS

ASSESSMENT CRITERIA

1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality
4. Personal hygiene are observed according to OHS procedures.

CONTENTS:

1. Types of Concoctions
2. Uses/Benefits of Concoctions
3. Tools, Materials and Equipment in the Preparation of Concoctions
4. Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant and Repellent in accordance with the
Good Manufacturing Practices
5. Checklist of allowed materials based on Appendix 2 of PNS
6. Principles of 5S and 3Rs

LO 2. PROCESS CONCOCTIONS AND EXTRACTS

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.

CONTENTS:

1. Identification and Collection of the Right Kind of Raw Materials in

Producing Concoction
2. Concept of Fermentation
3. Methods in preparing and harvesting various concoctions
4. Storage Requirement During Fermentation Process
5. Proper Harvesting of Fermented Materials.

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF
COMPETENCY Developed by: P a g e | vi
Revision # :
 LO 3. PACKAGE CONCOCTIONS AND EXTRACTS

ASSESSMENT CRITERIA
1. Concoctions are contained in sanitized bottles and containers.
2. Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
3. Packaged concoctions are stored in appropriate place and temperature
following organic practices.
4. Productions of concoctions are recorded using enterprise procedures.

CONTENTS:

1. Importance of Tagging
2. Sanitizing concoctions
3. Packages concoctions
4. Productions of concoctions
5. Recording of Bottled Concoctions
6. Importance of proper storage
 Shelf life
 Effects of storage temperature to concoctions

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF
COMPETENCY Developed by: P a g e | vii
Revision # :
LEARNING OUTCOME # 2 Process Concoctions
CONTENTS
1. Identification and Collection of the Right Kind of Raw Materials in
Producing Concoction
2. Concept of Fermentation
3. Methods in preparing and harvesting various concoctions
4. Storage Requirement During Fermentation Process
5. Proper Harvesting of Fermented Materials.
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.
CONDITION
Students/trainees must be provided with the following:
The students/trainees must be provided with the following:
 tools:
- plastic pail with cover (3 L capacity)
- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen, fine mesh net
- storage container with cap (1.5 L capacity)
- stone (weight), 0.5 kg
- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can
 training equipment
- LCD projector with screen
- desktop computer or laptop
 facilities
- booth/temporary shed
- storage area
ASSESSMENT METHOD
1. Direct observation and oral questions
2. Interview
3. Written exam

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF COMPETENCY Date Revised: Page
|1
Developed by:
Revision #
 Learning Experiences

Learning Outcome # 2

Learning Activities Special Instructions

In this learning outcome you
shall prepare tools and

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF COMPETENCY Date Revised: Page
|2
Developed by:
Revision #
 materials needed to determine
training needs. To be able to
do this, you should
understand the characteristic
of your trainees and analyze
the following:

1 TR
2 CBC
3 CBLM

This information sheets and

answer the self-check ensure
the knowledge of standards in
competency-based training are
acquired.

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF COMPETENCY Date Revised: Page
|3
Developed by:
Revision #
 INFORMATION SHEET 4.2-1

Types of Concoction

Concoction- 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.

1. Indigenous Microorganism (IMO)

2. Fermented Plant Juice (FPJ)
3. Fermented Fruit Juice (FFJ)
4. Fermented (Fish) Amino Acid (FAA)
5. Oriental Herbal Nutrients (OHN)
6. Calcium Phosphate (CalPhos)
7. Lactic Acid Bacteria Serum (LABS)
8. Natural Insect Attractant (NIA)

Learning Objetives:

After reading this Information Sheet, you must be able to:

 Prepare the raw materials in accordance with the organic production
practices; and
 Process various concoctions following the fermentation practices in organic
agricultural production.
Previously, you were able to familiarize all the different types of concoctions end
extracts necessary in organic farming including their uses and application.
This section will discuss in detail the in processing these different concotions and
extracts.

1. INDIGENOUS MICROORGANISM (IMO)

IMO is useful in removing bad odors from animal wastes, hastening
composting, and contributing to crops’ general health.
Materials Used For Making Indigenous Microorganism (IMO)
Bamboo trough, Manila paper, Basin, Cooked rice, Molasses or muscovado
Clean water (no chlorine)

Procedure on making IMO

1. Collecting IMO
a) Place cooked rice into pot or bamboo trough. Let it cool first before placing
into the trough.

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF COMPETENCY Date Revised: Page
|4
Developed by:
Revision #
 b) Cover container with fine wire screen to avoid rat disturbances and tie up
using any tying material.
c) Place container face down or slant position in an area where decomposed
crops such as corn, rice straw, etc. or in banana/bamboo plantation areas.
Cover container with any material to protect from rain.
d) Collect container after 5-7 days when presence of molds can be seen.
2. Culture and production
a) Transfer the molded rice with collected microbes into a basin. For every kilo
of cooked rice add 1 kilo of muscovado sugar and 1 liter clean water (no
chlorine). Mix well.
b) Transfer the mixture into an old pail or clay jar. Cover with unprinted Manila
paper and tie up using any tying materials. Fill the pail up to 75% only,
leaving 25% air space.
c) Place the container in a cool place away from the heat of the sun.
d) Leave pail or jar for 7 days then collect by straining the liquid extract, leaving
the substrate to the compost area.
3. Harvesting
a) Prepare plastic containers (mineral water bottle, soft drinks bottle, etc.)
b) Harvest microorganisms by straining the fermented liquid (extracts) using
mosquito net or any straining materials through a funnel poured into the
plastic containers.
c) Store the basic and pure IMO in the containers. IMO is now ready to use.

2. FERMENTED PLANT JUICE (FPJ)

The popular Fermented Plant Juice (FPJ), is made from freshly picked leaves. 
Leaves of plants are full of microbes and lactic acid as well as other nutrients,
which are drawn out through the osmotic action of brown sugar. FPJ will also keep
indefinitely if stored in a dark, cool place.
Materials Used For Fermented Plant Juice
any of these plant:(Trichanthera, Kangkong, Banana Trunk, Kamote Shoots,
Carabao Alugbati Etc.
Old used bucket/pail, Plastic straw (for tying), molasses/muscovado, and clean
water (no chlorinated)
Procedure
1. Gather plants before sunrise (when plant’s energy is at its peak and
microorganism is available)
2. Chop and/or shred the plants into small pieces
3. Mix properly the following at a ratio of 1:1:1 3 kilos chopped/shredded plant
parts 3 kilos muscovado sugar (crude sugar or kinugay) 3 liter clean water
4. Transfer the mixture into a pail. Leave 25% air space.
5. Cover with manila paper and tie securely.
6. Leave the pail in an undisturbed cool place for 7-14 days away from
sunlight.
QUALIFICATION Date Developed: Document No. 1
Issued by:
UNIT OF COMPETENCY Date Revised: Page
|5
Developed by:
Revision #
 7. Harvest by straining the liquid extracts with a mosquito net or any strainer
using a funnel poured into a bottle.
8. Store in plastic bottles.

3. FERMENTED FRUIT JUICE (FFJ)

Fermented Fruit Juice or FFJ is made from sweet ripe fruits, fruit vegetables and
root crops. Thoroughly blended with crude sugar or molasses and stored for a short
period of time, the fermented extract is applied to the plants to promote flowering
and fruit setting.
Materials Used For Fermented Fruit Juice
Any of the following fruits: Mango, Papaya, Marang, Jackfruit, Banana, etc.
Molasses (or muscovado sugar), Bamboo trough, Manila paper, Plastic straw (for
tying), Clean water (no chlorine or other chemicals
Procedure
1. Collect fruits before sunrise (when fruits energy is at its peak)
2. Cut or chop the fruit finely
3. Mix properly the following at the ratio of 1:1:1 3 kilos chopped fruits 3 kilos
muscovado sugar 3 liters natural water
4. Put in a pail and leave 25% air space.
5. Leave container undisturbed in a cool place for 7-14 days.
6. Harvest FFJ liquid extract by straining with a mosquito net. The substrate
shall be composted
7. Store FFJ in a plastic bottle. FFJ is now ready to use.
4. FERMENTED (FISH) AMINO ACID (FAA)
As a general rule, the higher the protein content of the materials, when composted
or fermented, the higher the nitrogen.  Fermented fish meets this definition, and
can be produced as follows:  
Materials Used For Fish Amino Acid
Chopped fish or fish scraps such as: Gills, Entrails, Golden snail (shell removed)
Clean water (no chlorine or other chemicals)
Molasses (or muscovado sugar), Manila paper, Plastic straw (for tying), Old or used
bucket
Procedure
1. Mix properly the following ingredients at a ratio of 1:1:1
3 kilos chopped fish, snail or meat scraps and rejects
3 kilos molasses or muscovado sugar
3 liters natural water
2. Put into a pail and leave a 25% air space.
QUALIFICATION Date Developed: Document No. 1
Issued by:
UNIT OF COMPETENCY Date Revised: Page
|6
Developed by:
Revision #
 3. Cover with Manila paper and tie securely fastened with plastic straw.
4. Put in a cool undisturbed place. Leave for 14 days.
5. Harvest FAA liquid extracts using a mosquito net to strain.
6. Store in plastic bottles. FAA is now ready to use.

5. ORIENTAL HERBAL NUTRIENTS (OHN) / HERB MEDICINE NUTRIENT (HMN)

Oriental Herbal Medicine (OHM) is used widely as a highly effective nutrient

enhancer which also helps to balance environmental stresses.
Materials Used For Oriental Herbal Nutrient
Ginger, Garlic, Bulb onions
Manila paper, Plastic straw (for tying), Bamboo trough, Coconut vinegar
Molasses (or muscovado sugar)
Procedure
1. Finely chop half-a-kilo each of ginger, bulb onion and garlic.
2. Transfer chopped spices into a bamboo trough or clay/ glass jar and pour 2
liters coconut vinegar. Mix well and cover with a clean Manila paper and tie
with plastic straw.
3. Preserve for a duration of 12 hours then remove cover and add 1 kilo of
muscovado sugar. Replace cover.
4. Place container in a cool place away from direct sunlight.
5. OHN is now ready to use.
6. You can extract liquid 5 times from this preparation. Add beer or vinegar into
container and ferment using the same procedure.

5. CALCIUM PHOSPHATE (CA PHOS)

Materials Calcium Phosphate (CAL PHOS)
Any of the following: Pork bones, Fish bones or Beef bones Eggshells (or any shells)
Manila paper, Plastic straw (for tying), Bamboo trough, Coconut vinegar
Molasses (or muscovado sugar)
Procedure
1. Broil bones. Roast eggshells until they turned into ashes
2. Pulverize bones. Transfer in a container pulverized bones or shells and add
equal volume of vinegar.
3. Transfer the mixture into a bamboo trough or clay jar, cover with Manila
paper and tie up with plastic straw.
4. For bones: Allow to sit for one month or until bones soften or dissolve
completely. For eggshells: Allow to sit for 2 weeks (14 days) or until dissolved
completely.

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF COMPETENCY Date Revised: Page
|7
Developed by:
Revision #
 5. Harvest, strain the preparation and bottle after a month or until when bones
are completely dissolved.

6. LACTIC ACID BACTERIA SERUM (LABS)

Lactic acid bacteria (LAB) are ubiquitous microorganisms that can be beneficial in
crop and livestock production.
Materials Lactic Acid Bacteria Serum (Labs)
Rice wash, Fresh milk (skimmed, powdered can be used)
Manila paper, Plastic straw (for tying), Bamboo trough, Molasses (or muscovado
sugar)
Procedure
1. Pour rice wash (solution generated when you wash the rice with water) into a
container.
2. Allow 50-75% air space in the container.
3. Cover container loosely (not vacuum tight, allowing air to move into the
container). Put container in a cool area with no direct sunlight.
4. Allow rice wash to ferment for 5-7 days at a temperature of 20-25 degrees
centigrade.
5. The rice bran will be separated and float like a thin film on the liquid smelling
sour.
6. Strain the liquid with a cheese cloth or wheat flour bag cloth. Put liquid in a
bigger container.
7. Pour ten parts milk (the original liquid has already been infected with
different types of microorganisms including Lactobacilli. Saturation of milk
will eliminate the other microorganisms and pure Lactobacilli will remain.)
8. Ferment in 5-7 days. Carbohydrates, protein and fat will float and leaving a
yellow liquid (serum) which contain the lactic acid bacteria. Dispose the
coagulated carbohydrate, protein and fat. Add them to compost pile or feed
them to your animals.
9. The pure lactic acid bacteria serum can be stored in the refrigerator. Or
simply add equal amount of crude sugar (kinugay) or molasses and dilute
with 1/3 water. Crude sugar or molasses will keep the lactic acid bacteria
alive at room temperature at 1:1 ratio serving as food for the bacteria to keep
alive.
7. NATURAL INSECT ATTRACTANT (NIA)

Materials Natural Insect Attractant (Nia)

3 liters Clean water (no chlorine or other chemicals)
Coconut vinegar, 1 kilo muscovado sugar, Empty mineral water bottles
Procedure
QUALIFICATION Date Developed: Document No. 1
Issued by:
UNIT OF COMPETENCY Date Revised: Page
|8
Developed by:
Revision #
 1. Mix the sugar, water and vinegar in a basin or any available container that
could accommodate the mixture

SELF-CHECK 1.1

PART I. Multiple Choice

Encircle the correct answer.

1. Materials used in producing FFJ except

a) Cooked rice
b) Clean water
c) Basin
2. Materials used in processing FAA except
a) Papaya
b) Gills
c) Golden snail
3. Concoction should be store in ________.
a) Direct sunlight
b) Dark room
c) Open area
4. FAA should be fermented for how many days?
a) 15
b) 18
c) 21
5. The raw material should be sliced in what size?
a) Inch
b) Finely
c) centimeter
6. How many concoctions we have?
a) 6
b) 9
c) 7
7. Material used in processing CalPhos except
a) Rice wash
b) Fish bones
c) Egg shells
8. CalPhos should be fermented for how many days.
a) 9-13
b) 15-30
c) 13-20
9. Materials used in NIA?
a) Papaya, molasses, water
QUALIFICATION Date Developed: Document No. 1
Issued by:
UNIT OF COMPETENCY Date Revised: Page
|9
Developed by:
Revision #
 b) Gills, water, molasses
c) Molasses, vinegar, and water
10. How many percent air space our NIA should have?
a) 25-50%
b) 50-75%
c) 50-60%

ANSWER KEY 1.2

1. A
2. A
3. B
4. A
5. A
6. C
7. A
8. B
9. C
10.B

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF COMPETENCY Date Revised: Page
| 10
Developed by:
Revision #
 Job Sheet #1.1

Title: Process Concoctions

Performance Objective:
 Process various concoctions following the fermentation practices in
organic agricultural production.
Supplies/Materials : Materials for producing FFJ
Any of the following fruits: Mango, Papaya, Marang, Jackfruit, Banana, etc.
 Molasses (or muscovado sugar)
 Bamboo trough
 Manila paper,
 Plastic straw (for tying),
 Clean water (no chlorine or other chemicals
 marker pen
 masking tape
 scissors
 wooden ladle
 waste can
 PPE( apron, hairnet, food grade gloves)
Equipment :

Steps/Procedure:
1. Collect fruits before sunrise (when fruits energy is at its peak)
2. Cut or chop the fruit finely
3. Mix properly the following at the ratio of 1:1:1 3 kilos chopped fruits 3 kilos
muscovado sugar 3 liters natural water
4. Put in a pail and leave 25% air space.
5. Leave container undisturbed in a cool place for 7-14 days.
6. Harvest FFJ liquid extract by straining with a mosquito net. The substrate
shall be composted
7. Store FFJ in a plastic bottle. FFJ is now ready to use.
Assessment Method:
1. Demonstration

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF COMPETENCY Date Revised: Page
| 11
Developed by:
Revision #
 Performance Criteria Checklist 1.1

CRITERIA
YES NO
Did you….
1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic

chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality 1.4
4. Personal hygiene is observed according to OHS procedures.

QUALIFICATION Date Developed: Document No. 1

Issued by:
UNIT OF COMPETENCY Date Revised: Page
| 12
Developed by:
Revision #