Trainer S Methodology (TM I) Level I: Organic Agriculture Production NC Ii

TRAINER’S
METHODOLOGY
(TM I) LEVEL I
ORGANIC AGRICULTURE
PRODUCTION NC II
TECHNICAL EDUCATION SKILLS DEVELOPMENT

AUTHORITY (TESDA)
A PORTFOLIO PRESENTED TO THE PANEL OF TESDA
ZAMBOANGA PENINSULA REGION
BY:
CRISTINO H. CAMBONGGA
SEPTEMBER 30, 2016
COMPETENCY BASED LEARNING MATERIALS
SECTOR : AGRICULTURE AND FISHERY

QUALIFICATION TITTLE : ORGANIC AGRICULTURE PRODUCTION NC II
UNIT OF COMPETENCY : PRODUCE VARIOUS CONCOCTIONS AND
EXTRACTS
MODULE TITLE : PRODUCING VARIOUS CONCOCTIONS AND

EXTRACTS
SANIEL INTEGRATED FARM TECHNOLOGICAL BUSINESS SCHOOL INC.
SANDAL, SAN ISIDRO, MAHAYAG ZAMBOANGA DEL SUR
ACKNOWLEDGEMENT
This COMPETENCY BASED LEARNING MATERIAL on ORGANIC
AGRICUTURE PRODUCTION NC II under the TRAINER’S METHODOLOGY LEVEL
I is based on the Philippine TVET Trainer Qualification of TESDA.
I would like to extend my heartfelt desire to thank and express great
appreciation and sincere gratitude to those people who have shared their precious
time, talents, insights, inspiration, and financial assistance to materialize this
learning guide.
Heartfelt thanks to my ever supportive, understanding and LOVING WIFE
MRS. ANGELINA L. ROXAS and my children MARK, MHEA, and MAEH. Thank you
so much for everything!
My sincere appreciation to ATTY. JOSE RUEL A. SANIEL, our instructor and
Trainer, for their encouragement to enhance and shared his knowledge and skills.
Thank you so much sir!
Special thanks to the HOLY ROSARY FAMILY FARM SCHOOL, headed by SIR
NICK GENTAPA, thank you so much for the everlasting support and understanding
to accomplish this CBLM.
To my supportive, understanding and beloved mother Mrs. CRISTITA H.
CAMBONGGA for her love, care, inspiration, and encouragement to reach the goal,
and to fulfill the ambition in life.

To my friends in for their generous help and advice. Thank you so much,
MAAM JEAN ROSE D. CUEZON AND ELJIN D. TAMALA and special thanks to
RELIN OGDAMEN, CHERYL MAY C. CORTES and EVELYN T. MANDAO for their
support and encouragement. Thank you so much guys!
Above all, to our ALMIGHTY GOD JESUS CHRIST, for the strength,
knowledge, peace of mind, and the blessings that HE bestowed for the success in
developing this learning material. THANK YOU.
TABLE OF CONTENT
TITLE PAGES
Cover Page…………………………………………………………………………………...i
TITLE PAGE………………………………………………………………………………...ii
ACKNOWLEDGEMENT………………………………………………………………….iii
TABLE OF CONTENTS…………………………………………………………………..iv
PLAN RAINING SESSION……………………………………………………….........1
CHARACTERISTICS OF LEARNERS………………………………………………….2
SUMMARY OF CHARACTERISTICS OF LEARNERS………………………………6
SELF- ASSESSMENT CHECK………………………………………………………….7
EVIDENCES/PROOF OF CURRENT COMPETENCIES…………………………..8
IDENTIFYING TRAINING GAPS…………………………………………………..
…..11
TRAINING NEEDS……………………………………………………………………....13
SESSION PLAN…………………………………………………………………………..14
COMPETENCY BASED LEARNING MATERIALS…………………………….…18
HOW TO USE THE COMPETENCY BASED LEARNING MATERIALS….…….19
PARTS OF THE COMPETENCY BASED LEARNING MATERIALS………….…20
LIST OF COMPETENCY………………………………………………………….…….21
MODULE CONTENT………………………………………………………………….…22
LEARNING OUTCOME NO. 1 Prepare for Production of
Various Concoctions and Extracts………..………………………………………..23
LEARNING EXPERIENCE...……………………………………………………………25
INFORMATION SHEET 4.1-1. Types of Concoctions and Extracts…………..27
SELF-CHECK 4.1-1…………………………………………………………………..…30
ANSWER KEY 4.1-1………………………………………………………………........31
INFORMATION SHEET 4.1-2. Uses and Benefits of Concoctions…………….32
SELF-CHECK 4.1-2……………………………………………………………………..40
ANSWER KEY 4.1-2………………………………………………………………….…41
INFORMATION SHEET 4.1-3. Tools, Materials and Equipment in
The Preparation of Concoctions………………………………………………………42
SELF-CHECK 4.1-3……………………………………………………………………..55
ANSWER KEY 4.1-3…………………………………………………………………….56
INFORMATION SHEET 4.1-4.Procedure in Preparing the Production of
Various Concoctions……………………………………………………………………57
SELF-CHECK 4.1-4……………………………………………………………………..72
ANSWER KEY 4.1-4…………………………………………………………………….74
TASK SHEET 4.1-4……………………………………………………………………..75
PERFORMANCE CRITERIA CHECKLIST 4.1-4……………………………………76
EVIDENCE PLAN………………………………………………………………………..77
TABLE OF SPECIFICATION…………………………………………………...………78
WRITTEN EXAMINATION FOR ASSESSMENT IN VARIOUS

CONCOCTIONS AND EXTRACTS…………………………………………………….79
ANSWER KEY…………………………………………………………………………….82
PERFORMANCE TEST………………………………………………………………….83
QUESTIONING TOOLS…………………………………………………………………84
PERFORMANCE CRITERIA……………………………………………………………85
INVENTORY OF TRAINING RESOURCES………………………………………….86
PERFORMANCE CRITERIA CHECKLIST…………………………………………..88
INFORMATION SHEET 4.1-5. Principle of 5s and 3Rs…………………………89
SELF-CHECK 4.1-5…………………………………………………………………….99
ANSWER KEY 4.1-5…………………………………………………………………...100
PROPOSED WORKSHOP LAYOUT…………………………………………………101
FACILITATE LEARNING SESSION……………………………………………….102
TRAINING ACTIVITY MATRIX……………………………………………………….103
TRAINEES PROGRESS SHEET……………………………………………………..107
ACHIEVEMENT CHART………………………………………………………………111
CLASS PROGRESS CHART………………………………………………………….112
PROGRESS CHART FOR ORGANIC AGRI. PRODUCTION NC II……………113
TRAINING EVALUATION……………………………………………………………..114
SUPERVISED WORK-BASED LEARNING………………………………………116
TRAINING PLAN……………………………………………………………………….117
TRAINEES RECORD BOOK…………………………………………………………119
MAINTAINED TRAINING FACILITIES……………………………………………..124
HOUSEKEEPING SCHEDULE………………………………………………………125
HOUSEKEEPING INSPECTION CHECKLIST…………………………………….126
EQUIPMENT MAINTENANCE SCHEDULE……………………………………….127
MAINTENANCE INSPECTION CHECKLIST………………………………………128
EQUIPMENT RECORD TO BE UTILIZED…………………………………………
129
TAG-OUT BILL………………………………………………………………………….130
WASTE SEGREGATION LIST……………………………………………………….131
BREAKDOWN/REPAIR REPORT…………………………………………………..132
WORK REQUEST………………………………………………………………………133
SALVAGE REPORT…………………………………………………………………….135
PURCHASE REQUEST………………………………………………………………..136
REFERENCES…………………………………………………………………………..137
Plan
Training
Session
Saniel Integrated Farm Technological Business School INC.
Sandal, San Isidro, Mahayag Zamboanga Del Sur
Name: _____________________________ Date: __________________

Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
CBLM IN Date Developed: Document No.

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PRODUCTION Date Revised:
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PRODUCE
VARIOUS CRISTINO H. CAMBONGGA
CONCOCTIONS Revision # 00
AND EXTRACTS
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous Horticultural/Agricultural Certificates

experience with a. Farm Technician
the topic b. Research Assistant
c. Farmer
d. Government Employee
Number of years as a competency trainer ______
Previous List down trainings program and training

learning ___________________________
experience ___________________________
___________________________
Qualification and NC level
Training Level
___________________________
completed
___________________________

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Special courses Other courses related to Horticulture

a. Agricultural Graduate
b. Degree in Agricultural Engineering
c. Degree in Animal Science
d. Degree in crop science
e. Degree in Horticulture
f. Degree in Agronomy
g. Degree in forestry
h. Degree in Aqua Fisheries
i. Others (please specify)____________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what

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has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________
Printed Name and Signature

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SELF-ASSESSMENT CHECK
Name: DORRES S. GILBERO Date: AUGUST 10, 2016
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. Raise Organic Chicken
 Select healthy stocks X
 Determine suitable chicken house requirements X
 Install cage/ housing equipment X
 Feed chicken X
 Grow and Harvest chicken X
2. Producing Organic Vegetables
 Establish Nursery X
 Plant Seedlings X
 Perform Plant Care Activities and management X
 Perform Harvest and Post-Harvest Activities X

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CORE COMPETENCIES
CAN I…? YES NO
3. Producing Organic Fertilizer
 Prepare composting area and raw materials X
 Compost and harvest fertilizer X
4. Producing Various Concoctions and extracts
 Prepare for the production of various concoctions X
and extracts
 Process concoctions and extracts X
 Package concoctions and extracts X
ELECTIVE COMPETENCIES
CAN I…? YES NO
5. Raise Organic Hogs
 Select healthy domestic hog breeds and suitable X
housing
 Feed Hogs X
 Grow and finish hogs X
6. Raising Organic Small Ruminants

 Select healthy breeders and suitable cages X
 Feed small ruminants X

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ELECTIVE COMPETENCIES
CAN I…? YES NO
 Manage breeding of small ruminants X
 Manage does/ewes and their progenies X
Evidences/Proof of Current Competencies
Name DORRES S. GILBERO Date: AUGUST 10, 2016
Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence Means of

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validating
1. Raise Organic Chicken A relevant certificate of Submit valid

experience. authenticated
certificate of work
experience.
 Select healthy stocks Demonstrate a good Actual
stock for raising demonstration
organic chicken and should get 80%
identify sick and satisfactory
desirable stocks performance.
 Determine suitable Demonstrate suitable Actual
chicken house chicken house demonstration
requirements should get 80%
satisfactory
performance.
 Install cage/ housing Demonstrate proper Actual
equipment housing equipment. demonstration
should get 80%
satisfactory
performance
 Feed chicken Perform proper feeding Take the test.
management Should obtain 80%
satisfactory
answers.
 Grow and Harvest Perform proper Should get 80%
chicken procedures in growing satisfactory
and harvesting performance.
chicken.
Produce Organic A relevant certificate of Submitted valid

experience. authenticated certificate
Vegetables

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of work experience.
 Care and Perform proper Satisfactorily

maintain procedures in caring demonstrated according
seedlings and maintaining to the standard
seedlings. procedures.
 Land preparation Perform proper Satisfactorily answered
procedures in land questions relating to
preparation. land preparations.
 Control Measures Demonstrate proper Satisfactorily
application of beneficial demonstrated and
microorganism, answered questions
mulching, and other relating to control
control measure. measures in organic
gardening.
 Organic Fertilizer Perform proper Answered questions
procedures in preparing correctly and
organic fertilizer. satisfactorily on
preparing basal and
foliar organic fertilizer.
 Post Harvest Perform post harvest Answered questions
practices practices according to correctly and
standards. satisfactorily on post
harvest operations.
Produce Organic A relevant certificate of Submitted valid

experience. authenticated certificate
Fertilizer
of work experience.
 Prepare Demonstrate proper Satisfactorily
composting area composting area and demonstrated the
and raw materials raw materials. proper composting area
and raw materials.

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 Compost and Perform proper Satisfactorily answered
harvest fertilizer composting and relevant questions on
harvesting of fertilizer. composting and
harvesting fertilizer.
Identifying Training Gaps
Name: DORRES S. GILBERO Date: AUGUST 10,2016
Summary of Current Competencies Versus Required Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Raise Organic Chicken

1.1 Select healthy 1.1 Select healthy
stocks stocks
1.2 Determine 1.2 Determine
suitable chicken suitable chicken
house house requirements
requirements
1.3 Install cage/ 1.3 Install cage/
Housing Housing equipment
equipment
1.4 Feed chicken 1.4 Feed chicken
1.5 Grow and Harvest 1.5 Grow and

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chicken Harvest chicken
2. PRODUCE ORGANIC VEGETABLES
2.1 Establish Nursery 2.1Establish
Nursery
2.2 Plant Seedlings 2.2 Plant Seedlings
2.3 Perform Plant 2.3 Perform Plant
Care Activities and Care Activities and
management management
2.4. Perform Harvest 2.4Perform Harvest
and Post-Harvest and Post-Harvest
Activities Activities
3. PRODUCE ORGANIC FERTILIZER

3.1 Prepare 3.1 Prepare
composting area
composting area and
and raw materials
raw materials
3.2 Compost and 3.2 Compost and
harvest fertilizer harvest fertilizer
4. PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS
4.1 Prepare for the 4.1 Prepare for the
production of various production of
concoctions and various
extracts concoctions and
extracts
4.2 Process concoctions and 4.2 Process

extracts concoctions and
extracts
4.3 Package concoctions 4.3 Package
and extracts concoctions and
extracts

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Training Needs
ORGANIC AGRICUTURE PRODUCTION NC II
Name: ____________________________ Date: ______________________

Training Needs Module Title/Module of
Instruction
(Learning Outcomes)
1. PREPARE FOR THE

PRODUCTION OF VARIOUS
CONCOCTIONS AND EXTRACTS
 Types of Concoctions

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 Uses/Benefits of Concoctions Producing
Various
 Tools, Materials and Equipment
in the Preparation of Concoctions
Concoctions.
And Extracts
 Procedure in Preparing FPJ,
FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant
and Repellent in accordance
with the Good Manufacturing
Practices
 Principles of 5S and 3Rs

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COMPETENCY
BASED
LEARNING
MATERIAL

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HOW TO USE THIS LEARNER’S GUIDE
Welcome to this learners guide for the module in “PRODUCING
VARIOUS CONCOCTIONS AND EXTRACTS”. This learner’s guide contains
materials and activities to complete.
The units of competency “PRODUCE VARIOUS CONCOCTIONS AND
EXTRACTS” contains the knowledge, skills and attitude required to prepare
tools, farm implements and simple equipment for horticultural farm
operations.
You are required to go through a series of learning activities in order
to complete each learning outcomes such as Information Sheets, resources
materials and references materials for further reading that help you for a
better understanding and answer self-check basing the information sheet
provided. You may use a paper or bond paper to reflect your answer for each
self-check. Questions should be raise if encounter difficulties so you would
be assist by your trainer.
These module were prepared to help you achieve the required
competency in “PRODUCING VARIOUS CONCOCTIONS AND
EXTRACTS” .These will be the source of information for you to acquired
knowledge and skills in this particular trade with minimum super vision or
help from your instructor .With the aid of this materials you will acquire

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the competency independently and in your own pace . Read this learning
guide carefully so you will be guided.
Work through all the information and complete the activities in
each section suggested references are included to supplement the
materials provided in this module .
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self-Check Answer Key
Self-Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
Module Content
List of Competencies
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Module Content
Module Content
Front Page
Module Content
In our efforts to standardize CBLM, the above

parts are recommended for use in
Competency Based Training (CBT) in
Technical Education and Skills Development
Authority (TESDA) Technology Institutions.
The next sections will show you the
components and features of each part.
ORGANIC AGRICULTURE PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
AGR612301
1. Raising Organic Chicken
Raise Organic Chicken
Producing Organic
AGR611306
2. Produce Organic

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Vegetables Vegetables
Produce Organic Producing Organic

AGR611301
3.
Fertilizer Fertilizer
Produce Various Producing Various
4. Concoctions and Concoctions AGR611302

and
extracts extracts
5. Raise Organic Hogs Raising OrganicAGR612302

Hogs
6
6. Raise Organic Small Raise Organic Small AGR612303

Ruminants
Ruminants

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MODULE CONTENT
UNIT OF COMPETENCY : PRODUCE VARIOUS CONCOCTIONS AND
EXTRACTS
MODULE TITLE : PRODUCING VARIOUS CONCOCTIONS AND
EXTRACTS
MODULE DESCRIPTOR : This module covers the knowledge, skills and
attitude required to prepare for the production, process and packaging
various concoctions.
NOMINAL DURATION : 232 HOURS
PRE-REQUISITE : CROP SCIENCE
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare for the production of various concoctions and extracts
2. Process concoctions and extracts
3. Package concoctions and extract.
ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized and secured.

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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 is observed according to OHS procedures.
LEARNING OUTCOME NO. 1
LO 1: PREPARE FOR THE PRODUCTION OF VARIOUS
CONCOCTIONS AND EXTRACTS
ASSESSMENT CRITERIA:
 Work and storage areas are cleaned, sanitized and secured.
 Raw materials used are cleaned and freed from synthetic chemicals
 Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality.
 Personal hygiene are observed according to OHS procedures.
Contents:
 Types of Concoctions
 Uses/Benefits of Concoctions
 Tools, Materials and Equipment in the Preparation of Concoctions

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 Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant and Repellent in accordance with
the Good Manufacturing Practices
 Principles of 5S and 3Rs
CONDITIONS:
The student/learner will be provided with the following:
 Tools in the preparation of concoctions
- 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

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 harrow
 squeezer
o manufacturer’s manual
 Training equipment:
- LCD projector with screen
- desktop computer or laptop
- printer
 Reference materials
- hard copy of the procedure in preparing various concoctions
- Philippine National Standard as fertilizer, and pesticides
- checklist of allowed materials based on Appendix 2 of PNS
METHODOLOGIES:
 Participatory Lecture-Discussion
ASSESSMENT METHODS:
 Written exam
Learning Experiences
Learning Outcome 1
LO 1: Prepare for the production of various concoctions and extracts
Learning Activities Special Instructions

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1. Read information sheet no. 4.1-1
Read Information Sheet 4.1-1
“Types of Concoctions”.
then answer the Self-Check 4.1-1
and compare answers with the
2. Answer self- check. 4.1-1 Answer Key 4.1-1.
Compare answers with the
Answer Key 4.1-1
3. Read information sheet no 4.1-2 Read Information Sheet 4.1-2
Uses/Benefits of concoctions then answer the Self-Check 4.1-2
4. Answer Self-Check 4.1-2 and compare answers with the
Compare answers with the Answer Answer Key 4.1-2.
Key 4.1-2
5. Read information sheet 4.1-3 Read Information Sheet 4.1-3
‘’Tools, materials and equipment in then answers the Self-Check 4.1-3
the preparation of concoctions.’’ and compare answers with the
Answer Key 4.1-3.
6.Answer Self-Check 4.1-3
Compare answers with the Answer
Key 4.1-3

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7.Read information Sheet 4.1-4 on “ Read Information Sheet 4.1-4
Procedure in Preparing Concoctions” then answer the Self-Check 4.1-4
8.Answer Self-Check 4.1-4 Answer Key 4.1-4. Perform Task
Sheet 4.1-4 then compare the

Compare answers with the Answer
performance on the Performance
Key 4.1-4.
9.Perform Task Sheet 4.1-4 Criteria Checklist 4.1-4
Compare performance to the
Performance Criteria Checklist 4.1-4

10.Read Information Sheet 4.1-5 on Read Information Sheet 4.1-5
“Principles of 5S and 3Rs” then answer the Self-Check 4.1-5
11.Answer Self-Check 4.1-5
Compare answers with the Answer Key 4.1-5.
Answer Key 4.1-5

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Information Sheet 4.1-1
TYPES OF CONCOCTIONS
Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to:
 Identify and classify the types of concoction and extracts.
Introduction
The Oil Crisis of 2008 created a big stir in the agriculture sector
mainly due to the escalating prices of inorganic fertilizers. With prices of
fertilizers tripled, farmers were forced to look for alternative sources (as
always) of nutrients in which the Department of Agriculture (DA), through
the bureau of Soils and Water Management (BSWM) responded with the
Project on Rapid Composting as a part of the DA's National Organic
Agriculture Program addressed mainly to rice farmers. The project involves
training and provision of shredders to capacitate farmers to produce their
own organic fertilizers.
The Bio-Organic Inputs

Principle of nature system advocates the utilization of naturally
produced farming inputs such us the following:

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1. IMO – Indigenous Micro-organisms. These are micro-organisms that are
found in our environment which are beneficial to our farmers. These micro-
organisms have their role to play in farming.
2. FPJ – (Fermented Plant Juice). These are juices produces from selected
plant parts. Fermented plant juice (FPJ) or Bless Green Soup or Tenkei
Ryokujyu is made by fermenting plant parts in brown sugar. Sprouts and
baby fruits with high hormone concentration, full grown fruits, flower
abundant in honey, and any plant with strong vigor are good ingredients. It
is an ingredient in bokashi production and can also be used by applying
directly to soil and plants. FPJ is produced by the fermentation of plant
leaves, grasses, thinned crop plants, auxillary buds and/or young fruits and
flowers (Jensen et al, 2006). It contains plant growth hormones and
micronutrients that stimulate the growth of beneficial microorganisms. The
common materials being used in the Philippines are kangkong ( Ipomoea
aquatica), sweet potato ( Ipomoea batatas) and kakawate leaves ( Gliricidia
sepium).
3. FFJ- (Fermented Fruit Juice). It is used as a foliar spray to enhance
fruit quality, as a feed supplement for animals, and as a food
supplement for humans. In general, FFJ is generally used more during the
flowering and fruiting stage.

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4. FAA – (Fish Amino Acid). Utilizes the fish trash like gills small fishes and
even whole body parts of fish. Fish amino acids are a good source of
nitrogen for crop plants and may be used to supplement compost and
manures in coastal regions which have a good supply of inexpensive fish by-
products. Some local government units (LGUs) such as Bayawan City in
Negros Oriental is collecting fish trashes from the market for free and
process this into FAA.
5. LABS – (Lactic Acid Bacteria Serum). It converts waste into organic
matter and basic minerals. LABS thrive and feed on the ammonia released
in the decomposition normally associated with the foul odor.
6. OHN – (Oriental Herbal Nutrients). Natural Pest repellant. It is use
throughout the early, vegetative and change over and fruiting stages.
7. CaPO4 – (Calcium Phosphate) induce flowering, prevent overgrowth,
increase calcium factor in roots and leaves.

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Self-Check 4.1-1
Match Column A to Column B.

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1. FFJ- (Fermented Fruit Juice) a. induce flowering, prevent
overgrowth, increase calcium
factor in roots and leaves.
2. CaPO4 b. used more during the flowering
and fruiting stage.
3. OHN – (Oriental Herbal Nutrients) c. It is use throughout the early,
vegetative and change over and
fruiting stages.
4. LABS – (Lactic Bacteria Serum) d. Utilizes the fish trash like gills
small fishes and even whole
body parts of fish
5. FAA – (Fish Amino Acid) e. It converts waste into organic
matter and basic minerals

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ANSWER KEY 4.1-1
1. B
2. A
3. C
4. D
5. E

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INFORMATION SHEET 4.1-2
Uses/benefits of Concoctions
Learning Objectives
 Determine the uses and benefits of concoctions
INTRODUCTION
The High Value Crops (HVCs) sector however, has been taking a
slightly different tact. Vegetable and fruit growers had been using
indigenous microorganisms (IMO) and fermented farm products as a part of
Nutrient Management based on Korean Natural Farming (KNF) through the
assistance of NGOs and SCUs in various training and extension programs.

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Uses/Benefits of various concoctions
1. Indigenous Micro-organism (IMO)

a) As soil conditioner
b) Aid in nutrient digestions
c) Composting.
d) Can induce flowering among plants
e) Induce longer shelf life of fruits
f) Give added resistance to plants against pests and harmful
insects
Application
a. The use of IMO as foliar fertilizer
 Mix 2 tablespoons of IMO per liter of clean water
when directly sprayed to plants. Use clean sprayer (the
sprayer must be new and not used previously
with chemicals, otherwise clean thoroughly the
sprayer before using).
 Spray the IMO mixture into the leaves of the plants
or the soil early in the morning at 4:00-6:00 AM or
in the afternoon at about 5:00 PM until sunset
(when micro-organisms are very active).
 In rice fields, spread immediately newly threshed
rice straws, to avoid burning, and spray the whole
area with IMO at least 2 times before land

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preparation or plowing, at 8 tbsp/liter for this
purpose.
 Spray IMO immediately after leveling with the same
dosage.
 Use IMO every 7-10 days on newly planted seedlings
until maturity for rice, corn, vegetables and fruit
trees at the rate of 2 tablespoons per liter.
Benefits of IMO:
For plants and soil
1. Good soil conditioner
2. Restores plant vitality
3. Reduces plant stress on seedlings
4. Collects nitrogen from the atmosphere, thus promotes faster
plant growth.
5. Controls pests and diseases
6. Serves as foliar fertilizer spray to cut flowers and ornamentals
7. Reduces growth of weeds and grasses seeds
For Animals: Poultry, Piggery and Livestock
1. An arrest foul odors and minimizes flies proliferation in poultry
and piggery houses.

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2. Improves digestion of feeds and helps better nutrient
assimilation when the good bacteria create enzymatic reaction
by converting nutrients into minerals (mineralization) and other
vitamins needed for animal growth.
3. Serves as probiotics to prevent diseases, pathogens and
epidemic development in poultry and livestock thereby reducing
the use of biologics and antibiotics to animals.
4. Additive for drinking water of poultry, livestock and pets.
Improves appetite and feed conversion ratio (FCR) of chickens
resulting to no left over feeds on the feeder.
5. Eliminate foul odor of slaughtered hog’s internal organs when
regularly used as mixture in feeds and drinking water.
6. Improves water quality and serves as water conditioner when
added in fish aquarium, fish ponds and lagoons.
7. Has anti-fungal and anti-septic property on dogs and pets.Very
effective remedy for scabies (kagid), otitis media (bo-og) and
other skin ailments of pets.
8. Removes odor from animal wastes and urine if added on feeds
or drinking water.
On Household Use and Environmental Quality Improvement

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1. Used as sanitary spray to eliminate foul odor in toilets,
drainage canals, slaughter houses, septic tanks, garbage,
markets, etc.
2. Improves sanitation and produces a pleasant sanitary
environment.
2. Fermented Plant Juice (FPJ)

a) Growth promotants (Bionutrients)
b) Nitrogen provider
c) Phyllosphere nutrients processor
d) Human nutrition
Uses on the following:
On rice
 7 days after transplanting up to booting stage
On corn
 7 days after plant germination until flowering stage
On vegetables
 every 10 days after planting until harvesting
On bananas
 10 days after planting up to blossoming stage
Uses and rates of application of Fermented Plant Juice

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* As seed treatment before sowing – soak the seeds in 0.2 % solution for 4 to
5 hours to facilitate germination and as a start-up solution to germinating
seeds.
* As a natural growth enhancer – Fermented Plant Juice made from actively
growing plant parts and fast growing plants may contain natural growth
hormones and mineralized nitrogen that promotes plant growth. Mix 1
teaspoon of Fermented Plant Juice per liter of water and spray on the leaves
or apply directly to the soil around the plants from seedling stage up to pre-
flowering stage. You can apply weekly or depending on plant vigor. Please
note that with the use of Fermented Plant Juice, there is no overdose; you
may use it liberally. However, the soil must be watered first before applying
Fermented Plant Juice to avoid scorching of the roots.
* Apply Fermented Plant Juice to the soil to serve as source of energy to
accelerate activities of soil microorganism. This activity will make the
nutrients available to the plants.
* Give Fermented Plant Juice, as drink, to livestock at 1 tbsp/liter to
increase microbial activities in gastrointestinal tracts. This would result to
better absorption of nutrients.
* Spray to animal beddings to hasten manure decomposition.
Benefits of FPJ:

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a) Helps maintain vigor in plants and resistance against pests.
b) Can be used for livestock bedding sprays (pig pens and poultry
houses) to produce more colony of microorganisms.

c) Can also promote resistance against illnesses for human.
3. Fish Amino Acids (FAA)
a) Plant nutrients (Amino Acid)
b) Poultry heat stroke
c) Compost
Application:
1. For foliar spray to orchids, ornamentals, vegetables, cereals
and fruit trees.
2. Use 2 tablespoons FAA per liter of clean water. Use new
sprayer, otherwise clean the sprayer thoroughly before using.
3. Spray the leaves of plants or the soil.
4. Spray every 7 days on newly planted seedlings until fruiting
stage. Spray early in the morning at 4:00am—6:00am or in the
afternoon at 5:00pm until sunset when organisms are most
active.
Spray on the following:
On rice:
7 days after transplanting up to panicle initiation stage
On corn:
7 days after sowing and every 10 days thereafter until milking
stage
On fruit trees:

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Every 10 days to maintain vigor
Benefits
1. A good source of nitrogen
2. Serves as “growth hormone” for plant growth and development
3. Used as foliar spray
4. Food of microorganisms
4. Calcium Phosphate (CaPO4)

a) Cell structure (Bone) strengthening
b) Phosphorus provider
5. Fermented Fruit Juice (FFJ)

a) For ornamental and fruit flowering
b) For fruit sweetening
c) Potassium provider
d) For human nutrition
Benefits:
1. A good source of potassium which can speed up plants
Absorption and results to sweeter tasting fruits.
2. Helps maintain vigor in plants and resistance against pests.
3. Adds to soil fertility and the advent of good colonies of

microorganisms.
Uses and rates of application of Fermented Fruit Juice
* As flower inducer and fruit setter – Fermented Fruit Juice made from a
combination of ripe fruits of banana, papaya and squash have been proven

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by many organic farmers to be effective when sprayed on the leaves at the
rate of 2 to 4 tbsp/gallon of water at the onset of flowering up to fruit
setting. These ripe fruits contain phosphorous and potassium which are
necessary during the flowering and fruit setting stage.
* As soil microorganism activity accelerator – Fermented Fruit Juice is
applied directly to the soil at the rate of 1tsp/liter of water. The
carbohydrates and sugar content of Fermented Fruit Juice serve as source
of energy of soil microorganism, thereby, accelerating their activity.
Increased microbial activities result to the availability of nutrients for plant’s
uptake.
* As spray to animal beddings to hasten manure decomposition – Fermented
Fruit Juice contains beneficial microorganisms that help in the
decomposition process.
* As a nutritious drink – a 20% Fermented Fruit Juice solution makes an
excellent drink for both human and livestock.
6. Oriental Herbal Nutrition (OHN)

a. Plant Vitality enhancer
b. Downy and Powdery mildew control
7. Lactic Bacteria Serum (LABS)
Benefits
a) Serve as insecticide and fungicide at the same time.
b) Provide more vigor and vitality to the plant.
c) Use to treat skin diseases of hogs and other animals.

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Use:
a) Use as energy drink for humans.
SELF-CHECK 4.1-2
Identify the benefits of the following;
1. IMO
2. FAA

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ANSWER KEY 4.1-2
1.

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a. Good soil conditioner Restores plant vitality
b. Reduces plant stress on seedlings
c. Collects nitrogen from the atmosphere, thus promotes faster

plant growth.
d. Controls pests and diseases
e. Serves as foliar fertilizer spray to cut flowers and ornamentals
f. Reduces growth of weeds and grasses seeds
2.
a. A good source of nitrogen
b. Serves as “growth hormone” for plant growth and
development
c. Used as foliar spray
d. Food of microorganisms

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Tools, materials and equipment in the preparation of
concoctions
Learning Objectives
 Identify tools, materials and equipment in preparing
concoctions
Introduction
Natural Farming is a sustainable way of farming making use of
all inputs from natural materials, observes the law of Nature and respects
the rights of crops and livestock. It heals the soil damaged by chemicals,
herbicide and machines. In the words of the farmer practitioners… "The soil
becomes virgin again". And " With chemical agriculture they get sick before
harvesting the rice paddies, now not anymore".
Definition of Terms
1. Tools- are usually light and are used without the help of animals or
machines. They are being used in performing farm activities which
involve small areas like school garden and home garden.

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2. Equipment – powered tool machine used in farming.
3. Preventive maintenance- an activity or operation done to prevent
malfunction of tools and equipment and it is done to prolong the
useful life of tools and equipment.
4. Repair- to restore to good condition something broken or damage.
5. Concoction/bio-organic inputs – 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.
Tools, Materials, Equipment in Preparing of Concoctions
Tools- Hand tools are usually light and are used without the help of
animals or machines. They are being used in performing farm activities
which involve small areas like school garden and home garden.
Examples:

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. Measuring cup
 Make the calibrating procedure
easy to use for students and
professional users of sort.
 Make the learning of the
programs easier for beginners.

Fig.1
 Provide a faster way to do the time
consuming calibration operations
and standardize calibration steps
Plastic cup
Plastic cups are often used for
gatherings where it would be
inconvenient to wash dishes
afterward, due to factors such as
location or number of guests. Plastic
cups can be used for storing most

Fig. 2
liquids, but hot liquids may melt or
warp the material.

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Bamboo Container/Wooden box
Wooden boxes are ideal for storing items.
Fig. 3
Slicing knife
Knife is for cutting planting
materials and for performing other

Fig. 4
operations.
Funnel (Imbudo)
A funnel is a pipe with a wide, often
conical mouth and a narrow stem. It
is used to channel liquid or fine-

Fig. 5
grained substances into containers
with a small opening. Without a
funnel, spillage would occur.

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Wooden ladle
used for stirring and mixing
ingredients for cooking or baking.
Fig. 6
Plastic basin
used for holding food or liquids and
uses for storage
Fig. 7
Chopping board
A cutting board is a durable board
on which to place material for
cutting.
Fig. 8

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Masking tape-
also known as sticky tape, is a type
of pressure-sensitive tape made of a
thin and easy-to-tear paper, and an
easily released pressure-sensitive

Fig. 9
adhesive. It is available in a variety
of widths. It is used mainly in
painting, to mask off areas that
should not be painted.
Weighing scales
-are used in many industrial and
commercial applications, and
products from feathers to loaded
tractor-trailers are sold by weight. Fig. 10
- is a measuring instrument for
determining the weight or mass of
an object.

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Marker pen
A marker pen, fineliner, marking
pen, felt-tip pen, flow, marker or
texta (in Australia), is a pen which Fig. 11
has its own ink-source, and usually
a tip made of porous, pressed fibers
such as felt. used to mark and label
the product.
Waste can
A waste container is a container for
temporarily storing waste, and is
usually made out of metal or plastic.
Common terms are dustbin, rubbish
bin, litter bin, garbage can, trash
can, trash bin, dumpster, waste Fig. 12
basket, waste paper basket, waste

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receptacle, container bin, bin and
kitchen bin.
Fig. 13
Stone
_
is a unit of measure
- used in Great Britain and Ireland
for measuring human body weight.

First aid kit
-is a collection of supplies and
equipment for use in giving first
aid,and can be put together for the Fig. 14

purpose by an individual or
organization or purchased complete
Scissors
are used for cutting various thin

Fig. 15
materials, such as paper,
cardboard, metal foil, thin plastic,
cloth, rope, and wire.

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Booth/temporary shed
Storage a temporary
structure of any material, as
boughs, canvas, or boards,
used especially for shelter;
shed.
Fig. 16
Shredder
Use for grinding the raw
products or materials to
become fine.
Fig. 17
Wheel borrow
is used for hauling trash,
manures, fertilizers, planting
materials and other
equipment.
Fig. 18

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PH meter
meter is an electronic device
used for measuring the pH
(acidity or alkalinity) of a Fig. 19

liquid (though special probes
are sometimes used
advantageously for soil
fertility evaluation and
fertilizer recommendation.
Portable Soil Analyzer Kit
For efficient use of nutrients
in the soil, to test the purity
of drinking water and for
waste water testing, the
company has introduced
microprocessor Water & Soil
Analysis Kit. This is a unique
portable instrument for
measurement of various
Fig. 20
parameters i.e. pH,
Conductivity, TDS, Salinity,

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Temperature, Dissolved
Oxygen and mV solution.

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Cart
A cart is a vehicle designed
for transport, using two
wheels and normally pulled
by one or a pair of draught
animals. A handcart is pulled
or pushed by one or more
people. It is different from a
dray or wagon, which is a
heavy transport vehicle with

Fig. 21
four wheels and typically two
or more horses, or a carriage,
which is used exclusively for
transporting humans.
Fire Extinguisher
A fire extinguisher, or
extinguisher, is an active
fire protection device used to
extinguish or control small
fires, often in emergency Fig. 22

situations.

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LCD projector with screen
- is a type of video projector

for displaying video, images
or computer data on a screen
or other flat surface. Fig. 23

Desktop computer
- is a personal computer in
a form intended for regular
use at a single location
desk/table due to its size and
power requirements, as
opposed to a laptop whose Fig. 24

rechargeable battery and

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compact dimensions allow it
to be regularly carried and
used in different locations.
Materials
Examples:

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Molasses
-(American vernacular), or black
treacle (British, for human
consumption; known as molasses
otherwise), is a viscous by-product of

Fig. 25
the refining of sugarcane or sugar
beets into sugar.
Concoctions/extracts
Fig. 26
Weight (clean stone)
Fig. 27
First aid Kit
Fig. 28

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Plastic hose
Fig. 29
Manila paper
-used to cover
Fig. 30
Rubber bond
- which is commonly used to hold
multiple objects together

Fig. 31
Water container Fig. 32
- is a container for storing water
Marking pen
-used to write/mark the product

Fig. 33
Empty plastic container
-used for storing.

Fig. 34

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Self-Check 4.1-3
Give the appropriate meaning of the given tools, materials
and equipment.
1.
2.
3.
4.

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5.
ANSWER KEY 4.1-3
1. Water container
- is a container for storing water
2. Rubber bond
- which is commonly used to hold multiple objects together
3. Wheel borrow
- is used for hauling trash, manures, fertilizers, planting
materials and other equipment
4. Molasses
- is a viscous by-product of the refining of sugarcane or sugar beets
into sugar.
5. Measuring cup

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-Make the calibrating procedure easy to use for students and
professional users of sort.
Procedure in Preparing the Production of Various
Concoctions
Learning Objectives
 Prepare the various concoctions
LACTIC ACID BACTERIA SERUM (LABS)

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MATERIALS AND PROCESS
1.Place about 500 ml 1st rice wash (kinilis) in a plastic container.
2.Cover with clean paper, tie with string and label
3.Place in a cool dark place.
4.After 5-7 days, when the bran has risen, take about 100 ml of clear water.
Fig. 1
5.Place 100 ml rice water in a plastic container and add 1 L fresh milk.
6.Label container and put back in the cool dark place
Fig. 2
7. After 3-5 days, if the whey (yellow liquid) has separated from the while
curdled portion, decant and use the whey only.
Fig. 3

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8. Add molasses or brown sugar in a 1:1 ratio to preserve the LABS for a
longer period.
9.Place in a proper container and label accordingly.
10.Use with other concoctions, 2 tb/liter of water.
11.Appply early morning or late afternoon.
Fig. 4
Converts waste into organic matter and basic minerals.
Thrive and feed on the ammonia released in the decomposition
normally associated with the foul odor.
Defenses against viruses and fungi.
Indigenous Micro Organisms

(IMO1 -2)
Revive soil nutrients. It speeds growth of plants
hasten decomposition works like “vaccinating”
against plants diseases and is used in treatment
applied to the soil in order to improve it’s fertility
and health. Creates compounds like enzymes
and lactic acid that suppress various diseases.
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1.
Put cooked/ steamed rice in a
wooden box or perforated plastic HOW TO MAKE THE CONCOCTION
tray that is 8 ½ “ x 11” x 3” or
a length of a bamboo pole open 2. Cover the box, tray
or split open on one side. Make
or bamboo with a
sure there is enough moisture
in the box. Fill half of the clean sheet of paper
container with rice. Do not is used to allow air to
compress. Without sufficient pass through and tie
supply of air, anaerobic bacteria with a string. Label
will not thrive. day made and
Cover and harvesting
wrap withday.
plastic to
keep out rainwater, protect from
wild rats or small rodents that
may come and take it.
3.
molds.
black disregard rice
will form on top of the
process) white molds
fve days to the do the
cold area you need
Remove after 3 days (in
4.

ORGANIC
AUGUST 10, 2016
AGRICULTURE
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Page 137 of 137
PRODUCE
AND EXTRACTS
HOW TO
USE Bury in an area where IMO’s
abound. Collect from forest
THE
floors or site where many
CONC decompose leaf molds are
OCTIO found, bamboo forest, rice
N paddy or coconut husk. 5.
Cover the surface of the
rice.
1. Mix 2
tablespoons
of the juice to
1 liter of water Place in a plastic container/ jar
the moldy rice and mix with 1
2. Spray on
kilo of molasses or crude sugar.
soil and This mixture is called IMO2
plants. It
prevents
offensive
6.
Cover the jar with a
clean sheet of paper
and tie with a string.
Place in a cool and
shaded place. After 7
days this will yield a
mud like juice. Strain
the liquid do not closed
the cap. Wait till tiny
7.
bubbles disappear
from the bottom.

ORGANIC
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PRODUCE
AND EXTRACTS
Fermented Fruit Juice FFJ
- To sweeten the fruit (Potassium)
- It increases plant nutrition through
leaves and roots with potassium factor
Ratio 1:1 Put 1 kilo

sweet fruit inside
the clay jar /plastic
Prepare 1 kilo sweet fruits to 1 container & add 1
kilo brown sugar you may use kilo of crude sugar.
molasses. Suggested materials Best time to prepare
include banana, papaya, in the evening to
pineapple, mango, jack fruit, star
prevent flying insect.
fruit, guava, pumpkin, etc (citrus
a fruit is not recommended).
Matured squash can also be
used. Recommended “best”
mixture is banana 3 kg, papaya 3 Cover with a clean
kg, and pumpkin 3 kg. Rule of sheet of paper and
thumb-fermented fruit juice from tie with a string and
tomatoes fed to tomatoes
CBLM IN is just put a date. Place in
Document No.
Date Developed:
like feeding breast milk to the
ORGANIC
AUGUST 10, 2016 a cool and shaded
AGRICULTURE
baby! PRODUCTION Date Revised: place. Ferment for 7
Issued by:
NC II days.
Page 137 of 137
PRODUCE
AND EXTRACTS
HOW TO USE THE
CONCOCTION
For Plants:
Apply using 2 tbsp of FFJ /
10 liters of water. Apply
directly to leaves of plants
when sun is not out. Add to
the IMO and FPJ mixture
and spray together to the
leaves and soil of fruit
bearing trees or during
vegetative and reproductive
stages.
For Animals: This will make

Mix 2 tablespoons of the approximately 1 ½
juice to 1 liter of water. This liters of juice. Drain
is also good CBLMfor
IN humanDate Developed: the liquid
Document No. and place
consumption. ORGANIC
AGRICULTURE
AUGUST 10, 2016 in plastic bottles
PRODUCTION Date Revised: (always
Issued by: leave about
IMPORTANT: NC DoII not tighten
bottle lid for 2 weeks
1/3 of bottle empty
Page 137 of 137
following bottling to allow Developed by: SIFTBSI
so IMOs can
PRODUCE
gasses to escape and avoid
VARIOUS a
CRISTINO H. CAMBONGGA breathe).
sticky explosion!
CONCOCTIONS Solid Revision # 00
AND EXTRACTS
material can be used as
animal feed or compost. FFJ
should have a pleasant smell
and sweet, tangy taste. Keeps
for about a year.
Points to Remember:
Chlorophyll in leaves does not dissolve in oil
or water. It can dissolve only with very weak
alcohol. There are lot of enzymes in leaves,
when enzymes are mixed with brown sugar
or molasses they ferment through osmosis
pressure and in the process we get the
liquid or juice. Small fruits fermented in
brown sugar are used to promote growth.
Get the little fruits and fed back to the tree
to make fruits grow a lot larger. You can also
used the flowers or blooms of acacia and
flowers that bee loves.
It helps digestion of animal and plant

nutrients. It resists plant diseases and
protects plant nutrients. It resists plants
and protects plants from insects. It speeds
harvesting. It is plant hormones. Spray to
leaves and soil.

ORGANIC
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PRODUCE
AND EXTRACTS
Fermented Plant Juice (FPJ)
- There are a lot of enzymes in leaves
- Enhances plant growth
- For greener leaves - Photosynthesis
2.
Use any green colored

leaves such as kangkong, 3 4
kamote, kalabasa,
alugbati tops, bamboo
shoots and other fast
growing plants can also be
used. Fresh, juicy, 2. Chop 2 kilo plants and mix 1 kilo of
succulent leaves are best. crude sugar in a large basin. Place in a
Some suggestions are clay jar or plastic container 3. Put a
Banana Stem, Water rock on top for the ¾ of the contents to
Spinach, Bamboo Shoots, settle at the bottom. 4. Wait for five
Green grasses, Bamboo hours and remove the rock and cover
the jar with a clean sheet of paper and
leaves, and Duck Weed or
tie with a string. Put the jar/plastic
azola. Cut young banana
container in a cool and shaded place.
trunk (cardava) Collect Fermentation will be complete in seven
before sunrise. Avoid to fifteen days.
collecting after excessive
rain. Quickly snap the
growing points of the
plants. Baby fruits can be
used to promote growth.
This will yield 2 ½ liters of

juice when the banana
CBLM IN
trunkDocument
is used.No.Filter to
Date Developed:
ORGANIC
AGRICULTURE
AUGUST 10, 2016 separate sludge.
Issued by:
NC II
Page 137 of 137
PRODUCE
AND EXTRACTS
Point to Remember
Do Not wash the material.
Seal the container with clean
sheet of paper at room Application: 1:500 / 1:1000
temperature. Avoid direct
sunlight. Solution is ready in Apply using 2 tablespoon of
seven days. Strain and transfer FPJ / 1 liters water.
in a clean container. -Apply directly to the leaves of
Drain the liquid and place in plants when sun is not hot.
plastic or glass bottles (always Before sunrise or two hours
leave about 1/3 of bottle empty before sunset.
so IMO to breathe). IMPORTANT: -Plant material can be used as
Do not tighten bottle lid for 2 animal feed or compost. FPJ
weeks to allow gasses to escape should have a pleasant smell
and avoid a sticky explosion! and sweet, tangy taste. Keeps
for about one year.
Note: Wait till the tiny bubbles
-Rule of thumb, plant extract
disappear then close the
(FPJ) of corn plant or rice plant
container tightly. if you observe
is fed to rice and corn is just
un dissolved sugar at the bottom
means the fermentation did not
take place. Extend for another
day and add a little water to

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PRODUCE
AND EXTRACTS
Oriental Herbal Nutrient (OHN)
- Natural pesticide and insect repellant. It is
use throughout the early, vegetative and
change over and fruiting stages.
- Is a very important input in natural
farming
Divide container into three

parts. Mix ginger /garlic
and muscovado sugar
together preferably by
2 hand and put inside jar
Ingredients: cover and sealed ferment
8 kilo crushed
CBLM INgingerDatefor
Developed: Document for
No. seven days.
ORGANIC
plants/garlic for animals
AGRICULTURE
AUGUST 10, 2016
Issued by:
2 kilo muscovado NC
sugar
II
Page 137 of 137
10 liters of gin or liquor 30-40 SIFTBSI
Developed by:
PRODUCE
proof. Use ceramic or glass CRISTINO
VARIOUS
jar or H. CAMBONGGA
non-porous container.
AND EXTRACTS
2/3
1/3
After seven days add 10 liters

of gin. Cover and sealed.
Decant liquid after ten days.
First extraction is good for
animal. Second extraction
is good for plants. Just add
gin same amount taken from
ORGANIC the frst extraction. You may
AUGUST 10, 2016
AGRICULTURE
PRODUCTIONadd fresh
Date or dry chili, neem
Revised:
Issued by:
NC II
fruit, curry fruit, makabuhay,
Page 137 of 137
marigold for
Developed by:
stronger SIFTBSI
PRODUCE
VARIOUS potency andH.repeat
CRISTINO same
CAMBONGGA
Revision # 00
CONCOCTIONSprocess the third time. And
AND EXTRACTS
continue to ferment for ten
days.
Together with other
mixtures spray on
plants every week
when they weaken
or start to flower.
HOW TO USE THE

CONCOCTION
1. Mix the following
- 2 tablespoons of OHN to 1
liter of water
2. Add to the IMO and FPJ
mixture and spray together on
the leaves and soil every week

ORGANIC
AUGUST 10, 2016
AGRICULTURE
Issued by:
NC II
Page 137 of 137
PRODUCE
AND EXTRACTS
Fish Amino Acid (FAA)
Fish amino acids are a good source of nitrogen for crop plants and may be
used to supplement compost and manures in coastal regions which have a
good supply of inexpensive fish byproducts. Some local government units
(LGUs) such as Bayawan City in Negros Oriental is collecting fish trashes
from the market for free and process this into FAA.
Materials (FAA)
 Uncooked fish trash such as gills and intestines.
 Raw sugar or molasses
Procedure (FAA)

ORGANIC
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PRODUCE
AND EXTRACTS
 1. Mix equal parts fish trash and brown sugar or molasses. Lactic acid
bacteria serum (LABS) may be added to minimize the foul smell.
 2. Place in earthen jar or any convenient container, cover with paper
and allow the fish juice to extract and fermentation to occur for 14
days.
 3. Filter out the solids and retain the liquid fish amino acids.
 4. Store in glass or plastic bottles. Do not completely close the cap on
the bottle.
 5. Shake the solution weekly and add sugar to it every month (20% of
the volume) as is done for IMO.
Application method (FAA)
Use 1-2 tbsp/L water and apply as soil drench or foliar spray weekly or
depending on the vigor of the plants. High dosage can have adverse effects
on plants.
Calcium Carbonate (Caco3) Preparation from Egg Shells
The main ingredient in eggshells is calcium carbonate. The shell itself is
about 95% CaCO3 (which is also the main ingredient in sea shells) (Powrie,
1972). The remaining mass is composed largely of phosphorus and
magnesium, and trace amounts of sodium, potassium, zinc, manganese,
iron, copper and others, 27 in all.

ORGANIC
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PRODUCE
AND EXTRACTS
The CaCO3 is not in soluble form. To convert it into soluble form heat or
acid treatment is needed. The common method in KNF is the combination of
the two agents, heating and use of natural vinegars.
Materials (CaCO3)
 Egg shells or sea shells including snail shells.
 Natural vinegar (made from coconut sap, sugar cane, pineapple or
banana).
Procedure (CaCO3)
 1. Burn or roast the shells in open fire or over a hot tin sheet until the
color changes from brownish to black in color.
 2. Grind or pound the shells to a powder consistency.
 3. Place in a suitable jar or plastic container.

ORGANIC
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PRODUCE
AND EXTRACTS
 4. Add 5-10 parts natural vinegar. Shake to produce bubbles
indicating a good reaction between the shell and the vinegar. The
bubbles are due to CO2 being released.
 5. Cover with paper and store in a cool dry place. The concoction may
be shaken from time to time to speed up the reaction.
 6. The water soluble calcium is ready in 7-14 days when there is no
more bubbling.
 7. Filter the preparation and put it in a new container (a glass jar).
 8. CaCO 3 has a long shelf life and can be stored for up to a year. Do
not shake or add sugar to the CaCO 3 solution during storage.
Application method (CaCO 3)
Use 1-2 tablespoon per liter as foliar spray or soil drench specially at the
start of flowering to improve fruit set and fruit quality.

ORGANIC
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AGRICULTURE
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Page 137 of 137
PRODUCE
AND EXTRACTS
Kuhol Amino Acid (KAA)
Materials:
 1 kg kuhol
 1 kg molasses
 Plastic
 Pail
 Manila
 Paper
 String
Procedure:
1. Mash very well 1 kg kuhol (and eggs if available) and mix with 1 kg
molasses.
2. Place the mixture inside a plastic pail, cover with manila paper and tie
with string.
3. Label accordingly. Place the pail in a dry cool place.
4. Ferment for 14 days.
How to Use Fish Amino Acid (FAA)/(KAA)
• Kuhol Amino Acid (KAA)

ORGANIC
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Page 137 of 137
PRODUCE
AND EXTRACTS
• Mix 2 Tb FAA/KAA to 1 L un chlorinated water
• Use early morning or late afternoon
What Fish Amino Acid (FAA) and Kuhol Amino Acid (KAA)
 Good source of Nitrogen
 Foliar fertilizer
 Root hormone
 Food for microorganism
Sea Weed Extract

1. Cut up 2 kgs sea weeds, add 2kg molasses and place in a plastic pail.
Add 1 liter of un chlorinated water. Cover with cloth and tie with
elastic band.
2. Label accordingly & ferment for 30 days. In the meanwhile, check
every so often and stir the mixture as this tends to expand.
3. Filter and place in containers, properly labeled.
Uses
 Powerful source of growth hormones
 Enhances growth of the plants

ORGANIC
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Page 137 of 137
PRODUCE
AND EXTRACTS
 Source of nitrogen
How to Use
1. Use 1-2 Tb sea weed extract per liter of water.
2. Early morning or late afternoon
Self- Check 4.1-4

Test I.
Multiple Choice
Direction: Read the questions carefully and select the best answer by writing
only the letter in your quiz notebook.
1. What do you call those bio-organic inputs these micro-organisms are found
in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA
2. These are juices produced from selected plants parts.

a. IMO
b. FFJ
c. LABS
d. FPJ

ORGANIC
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Page 137 of 137
PRODUCE
AND EXTRACTS
3. It is the bio- organic inputs that came from sprouts and baby fruits with high
hormone concentration full grown fruits, flower abundant in honey, and any
plant with strong vigor.
a. FPJ
b. FFJ
c. LABS
d. FAA
4. Which of the following bio- organic inputs that utilizes from the fish gills,
small fishes and even whole body parts of fish __________ ?
a. LABS
b. OHN
c. CalPhos
d. none of the above
5. It converts waste into organic matter and basic minerals.

a. LABS
b. FAA
c. OHN
d. IMO
6. Bio-organic inputs that are good source of nitrogen crop plants.

a. IMO
b. FAA
c. FFJ
d. none the above
7. It contains plants growth hormones and micronutrients that stimulate the

growth of beneficial microorganisms.
a. NIA
b. LABS
c. FFJ
d. FPJ
8. What is meant by LABS? .

a. Lactic Acid Serum

ORGANIC
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PRODUCE
AND EXTRACTS
b. Lactic Acid Bacteria Serum
c. Land Amino Bacteria Serum
9. What do you call the bio-organic inputs that are nitrogen fixing?
a. NIA
b. FFJ
c. LABS
d. FAA
10. Which of the following bio-organic inputs that can reduce flowering,
prevents overgrowth, increase calcium factor in roots?
a. NIA
b. OHN
c. CalPhos
d. FAA
ANSWER KEY No 4.1-4

ORGANIC
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Issued by:
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Page 137 of 137
PRODUCE
AND EXTRACTS
Test I.
1. B
2. D
3. A
4. D
5. A
6. B
7. D
8. B
9. D
10.C

ORGANIC
AUGUST 10, 2016
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Issued by:
NC II
Page 137 of 137
PRODUCE
AND EXTRACTS
Task sheet 4.1-4
Title: Prepare for the production of various concoctions and extracts
PERFORMANCE OBJECTIVES:
Given the Organic Agriculture Production of farm inputs
operation in preparing for the production of various concoctions and
extracts, you should be able to identify the types, uses/benefits of
concoctions for the conduct of operation.

SUPPLIES AND MATERIALS:
Hard copy of the procedure in preparing the various concoctions, CBLM,
Record Book ,Bond Paper, Ball pen.

STEP AND PROCEDURES:
1. Identify the types of concoctions
2. Determine the uses/benefits of concoctions.
3. Read the Information Sheet for clarification.
4. Refer to the trainer if encounter difficulties and for more
clarifications.
5. Submit yourself for the written exam.

ASSESSMENT METHOD:
1. Written exam
2. Actual Demonstration
Performance Criteria Checklist 4.1-4
CRITERIA
YES NO
Did you….
1. Did you wear appropriate personal protective
equipment before performing the activity? X
2. Did you prepare the materials of preparing for the
production of various concoctions? X
3. Did you determine the uses/benefits of each type of X
concoctions?
4. Did you read Information Sheet 1.1-1 for clarification? X
5. Did you submit yourself for written examinations? X
INSTITUTIONAL ASSESSMENT
Evidence Plan
Competency
standard: ORGANIC AGRICUTURE PRODUCTION NC II
Unit of PREPARE VARIOUS CONCOCTIONS AND

competency: EXTRACTS
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
[tick the column]
Portfolio
Written
The evidence must show that the trainee…
Identify the various types of concoctions* / /
Determine the uses/benefits of concoctions.* / / /
 Identify the Tools/Materials/Equipment in
/ / /
preparing the various types of concoctions.
Know the procedure in preparing FPJ, FFJ,
FAA/KAA/BAA, IMO, OHN, LABS/LAS,
CalPhos, Attractant and Repellant in / / / /
accordance with the good manufacturing
practices.
NOTE: *Critical aspects of competency
TABLE OF SPECIFICATION
Objectives/Content # of items/
Knowledge Comprehension Application
area/Topics % of test
Identify the various

2(10%) 2(10%) 2(10%) 6(30%)
types of concoctions
Determine the uses

of the various types 1(5%) 2(10%) 3(15%) 6(30%)
of concoctions
Know the procedure

in preparing FPJ,
FFJ, FAA/KAA/BAA,
IMO, OHN,
LABS/LAS, CalPhos,
Attractant and 2(10%) 3(15%) 3(15%) 8(40%)
Repellant in
accordance with the
good manufacturing
practices.
TOTAL 5(25%) 7(35%) 8(40%) 20(100%
Saniel Integrated Farm Technological Business School

Sandal, San Isidro, Mahayag, Zamboanga del Sur
WRITTEN EXAMINATION FOR ASSESSMENT IN CONCOCTIONS AND

EXTRACTS
Name:____________________________ Date:______________________
Test I. Multiple Choice Questions
Instruction: Read the question carefully and select the best
answer. Write only the letter at the space provided.
________1. What do you call those bio-organic inputs these micro-organisms are
found in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA
________2. These are juices produced from selected plants parts.

a. IMO
b. FFJ
c. LABS
d. FPJ
________3. It is the bio- organic inputs that came from sprouts and baby fruits
with high hormone concentration full grown fruits, flower abundant in honey,
and any plant with strong vigor.
a. FPJ
b. FFJ
c. LABS
d. FAA
________4. Which of the following bio- organic inputs that utilizes from the fish
gills, small fishes and even whole body parts of fish __________ ?
a. LABS
b. OHN
c. CalPhos
________5. It converts waste into organic matter and basic minerals.

a. LABS
b. FAA
c. OHN
d. IMO
________6. Bio-organic inputs that are good source of nitrogen crop plants.
a. IMO
b. FAA
c. FFJ
d. none the above
________7. It contains plants growth hormones and micronutrients that

stimulate the growth of beneficial microorganisms.
a. NIA
b. LABS
c. FFJ
d. FPJ
_______8. What do you mean by LABS? .

a. Lactic Acid Serum
b. Lactic Acid Bacteria Serum
c. Land Amino Bacteria Serum
_______9. How do you call the bio-organic inputs that are nitrogen fixing?
a. NIA
b. FFJ
c. LABS
d. FAA
_______10. Which of the following bio-organic inputs that can reduce flowering,
prevents overgrowth, increase calcium factor in roots?
a. NIA
b. OHN
c. CalPhos
d. FAA
Test II. True or False
________1. Fermented plant juice is fermented extract of the plants’ blood and
chlorophylls.
________2. FFJ Increases plant nutrition through leaves and roots with
potassium factors.
________3. LABS convert waste into organic matter and basic minerals.
________4. FFJ contains plants growth hormones and micronutrients that
stimulate the growth of beneficial microorganisms.

________5. FPJ helps develop the immune system of your plant and animals.
Test III. Matching Type
Match Column A to Column B
1. FFJ- (Fermented Fruit Juice) a. induce flowering, prevent
overgrowth, increase calcium
factor in roots and leaves.
2. CaPO4 b. used more during the flowering
and fruiting stage.

3. OHN – (Oriental Herbal Nutrients) c. It is use throughout the early,
vegetative and change over and
fruiting stages.
4. LABS – (Lactic Bacteria Serum) d. Utilizes the fish trash like gills
small fishes and even whole
body parts of fish
5. FAA – (Fish Amino Acid) e. It converts waste into organic
matter and basic minerals
Answer Key
Test I.
1. B
2. D
3. A
4. D
5. A
6. B
7. D
8. B
9. D
10.C
Test II.
1. True
2. True
3. True
4. False
5. False
Test III.
1. B
2. A
3. C
4. D
5. E
Performance Test
Specific Instruction for the Candidate:

1. You are not allowed to take the exam if you’re not wearing the
proper PPA/PPE.
2. You are required to perform this performance within 3hrs.
3. Cellular phone is not allowed.
4. You are allowed to take 10 min break.
5. You are not allowed to barrow tools/ materials/ and equipment to
your co candidate.
Qualification ORGANIC AGRICULTURE
PRODUCTION NC II
Unit of Competency Produce Various Concoctions and

extracts
General Instruction: Performing routinely procedure of preparing various
concoctions and extracts.
Specific Instruction: Perform the routinely procedure of preparing various

concoctions and extracts.
1. Appropriate tools, materials, and simple equipment are identified and
prepared according to its usage in performing routinely procedure of
preparing various concoctions and extracts.
2. Principles of 5S and 3S.
QUESTIONING TOOLS
Questions to probe the candidate’s under Satisfactory
response
Extension/Reflection Questions Yes No
1. In the absence of materials during preparation of
concoctions operation, what will you do?
2. What is the importance of routinely check up?
3. How would you know if the equipment is in good
condition?
Safety question
5. How would you avoid accident during preparation of
concoctions?
6. What would you do if the tools, materials, and equipment
used are unclean?
7. How to avoid contamination?
Contingency question
9. What would you do the tools, materials, equipment if
there’s a heavy rain during the preparation of various
concoctions?
10. How do climatic factors affect the tools, materials, and
equipment during production of concoctions?
Job Role/Environment Questions
11. What are the importance of maintaining the farm
facilities and equipment?
12. What is the effect of environment in our farm
equipment and facilities?
Rules and Regulations
14. What are the two government codes regulations
regarding environment hazards?
15. Specific provisions in the quarantine laws that pertain
to production.
The candidate’s underpinning Satisfactory Not satisfactory
knowledge was :
Performance Criteria
CRITERIA YES NO
6. Are all the questions related to the
competency being assessed?

7. Are all questions classified by dimensions
of competency?
8. Are all questions constructed to verify
particular performance criteria of
competency?
9. Do safety questions not leading?
10. Are questions stated in a level could
be understood clearly by trainees?

11. Is there a suggested answer for each
question?
INVENTORY OF TRAINING RESOURCES
Resources for presenting instruction

Requirements
 Print Resources as per TR in Gap Remarks
inventory
Brochures 25pcs 25pcs
Instructional supplies and materials 2 2
Procedural manuals 5 3
Visual aids 2 2
Reference materials/Books(hard copy of 29 29
procedure of various concoctions)
Resources for Skills practice of Competency #1 ______________________________

Requirements
 Supplies and Materials in Gap Remarks
as per TR
inventory
Molasses 100 liter 100liter
Various concoctions/extracts 8 liter 8liter
Clean stone 5 pcs 5pcs
Plastic strainer container, fine mesh 3 pcs 3 pcs
Empty plastic container 50 pcs 50pcs
Plastic Tie box 2 roll 2 roll
First Aid Kit 1unit 1unit
Aprons 15 pcs 15pcs
Plastic hose 5 meter 5meter
Waste cans/bags 3pcs 3pcs
Plastic Sheet 10mtr 10meter
Manila Paper 25pcs 25pcs
Rubber bond, large 5 box 5box
Marking pen 5pcs 5pcs
Masking Tape, medium 5pcs 5pcs
Water container drum 1 pc 1pcs
Rugs 10pcs 10pcs
 Tools
Measuring cup (with calibration) 10pcs 10pcs

Plastic Cup 10pcs 10pcs
Syringe 5pcs 5pcs
Bamboo Container 25pcs 25pcs
Slicing Knife 25pcs 25pcs
Funnel (imbudo) 5pcs 5pcs
Carpentry tools 2 sets 2sets
Knapsack sprayer 2pcs 5pcs
Bamboo/wooden ladle 10sets 5sets
Plastic basin 5pcs 5pcs
Chopping board 25pcs 25pcs
Knapsack sprayer 2pc 2pcs
Moisture meter 1pc 1pc
Knife 5pcs 5pcs
Scissors 10pcs 10pcs
Storage tools/ cabinet 2 2
 EQUIPMENT
Booth/temporary shed 1unit 1

Cart (kariton & paragus) 1 1
Shredder 1 1
Portable Soil Analyzer 1 1
PH meter 1 1
Wheel Barrow 1 1
Carbonizer 1 1
Fire extinguisher 1
Meat Grinder,small 1 1
Storage room 1 1
Vermitea aerator 1 1
Thermometer 1 1
Moisture meter 1 1
Desktop Computer or laptop 1 1
CRITERIA YES NO
6. Are the print resources required
available per competency listed?
7. Are the required non-print resources
available per competency?
8. Are the required tools per competency
available?
9. Are the required equipment per
competency available?
10. Are the required supplies and
materials per competency available?
11. Are the required tools per
competency listed?
12. Does the status or availability of
training resources specified in the
remarks column?
Principles of 5s and 3Rs
Learning objectives:
After reading this information sheet you should be able to:
 Determine the Principles of 5S and 3Rs.
The 5 S housekeeping Systems
5 S is the name of workplace organization methodology that uses a list of
five Japanese words which are seiri, seiton, seiso, seikitsu, and shitsuke.
Translated into English, they all start with letter ‘’S’’. It is synonymous with
standardized clean up. The list described how items are stored and how the
new order is maintained. The decision-making process usually comes from a
dialogue about standardization which builds a clear understanding among
employees of how work should be done. It also instills ownership o the
process in each employee. www.training-management.info/5s.htm
Seire – (sort)
 (TIDINESS, ORGANIZATION)
 Taking out and disposing of unnecessary items.
 Unneeded items are thrown away or disposed.
 refers to the practice of sorting and through all tools ,materials
,etc .,in the work area and keeping only essentials items.
Everything else stored or discarded. The leads to fewer hazards and
less clutter to interfere with productive work.
 Things that clutter the workplace that are not needed should be
taken out. They usually occupy space and restrict physical
movement. Further, this condition has a psychological effect that
usually clutters.
Seiton –(systematize)
 (ORDERLINES)
 Tools, equipment, and materials must be systematically arranged for
easiest and most efficient access.
 Assign a place for everything .The most often used item should be
nearest and ergonomically situated ,meaning –there should be little
effort required in accessing ,using and returning the equipment
,tools and part even documents. There must be a place for everything,
and everything must be in place.
 Arrangement/organization of necessary items in good order for use.
 Items in the work place are arranged for ease of access and repeated
use.
Seiso (sweep)
 CLEANLINESS: cleaning of the workplace.

 Cleaning even if things are NOT DIRTY. A regular cleaning schedule
prevent things from having change to get dirty.
 Indicates the need to keep the work place clean as well as neat.
Cleaning in Japanese companies is a daily activity. At the end of each
shift, the work area is cleaned up and everything restored to its place.
Seiketsu(standardize)
 (STANDARDS) maintaining the workplace in high standard
housekeeping.
 Allows for control and consistency. Basic housekeeping standard apply
everywhere in the facility. Everyone knows exactly what his or her
responsibilities are. Housekeeping duties is part of regular work
routines.
 Prepare housekeeping checklist. Checklist should be very detailed and
stringent. Remember the thoroughness is a requirement of
EXCELLENCE.
 EVALUATE work station according to the housekeeping Standard
Checklist.
 IMPLEMENT a periodic clean- up schedule; and award and sanction
scheme.
Shitsuke (Self-discipline)
 SUSTAINING DISCIPLINE. Doing things spontaneously without having
to be told.
 Teach by doing.
 It is good discipline to leave the workplace cleaner than when it is
found.
 Refers to maintaining standards and the facility in safe and efficient
order day after day, year after year.
Safety as defined may be the freedom from danger injury or damage.
According to Japan standards a new addition to the 5s is safety, hence it
become 5S + 1. Still part of the housekeeping system, safety becomes an
important task to be performed.

Safety Precaution
These are general safety precaution concerning people and facilities
although these may vary depending on the trade which they are in.
Concerning People
 When working wear appropriate clothing.
 Make sure that the safety hat is worn properly.
 Do not wear gloves when operating equipment except when any part
thereof is hot.
 Never remove safety devices or safety cover from equipment.
 Be careful of high voltages. Never touch switches with wet hands.
 When repairing power lines turn off the main power supply first.
 Should an accident occur, it should be reported immediately to proper
authority no matter how trivia.
Concerning Facilities
 Facilities must be adequately illuminated, clear neat and dry.
 Keep the area organized so there are no obstacles lying around the
floor.
 The equipment and the floor area round the equipment must be free
from dust and any chipping.

 Workbenches must be strong and sturdy, and their surfaces treated
with non-skid materials.
Security Policies and Procedures
The word ‘’Security’’ in the general usage is synonymous with ‘’safety’’
but us technical term ‘’security’’ means something not only is secure but
that is has been secured.
Physical Property
Keep your premises physically secure.
Education
Let everyone know what is expected of them.
Access control
If you run a multi-user computer system, use the appropriate access
control software to keep unauthorized persons away from information held
on your computer systems.
Clear desks
Establish a practice of clearing desk at the end of each day.
Destruction
If you have sensitive information which you would not want to fall into
the wrong hands, destroy any copies you don’t need.
The Three R's of the Environment
Waste management is the collection, transport, processing, recycling or
disposal of waste materials, usually ones by human activity, in an effort to
reduce their effect on human health or local aesthetics or amenity. Asub
focus in recent decades has been reduce the effect of waste materials on the
environment and to recover resources from them.
Waste management can involve solid, liquid or gaseous substances
with different method and fields of expertise for each.
Ecological Waste management is the proper handling of the thing we
throw away in a manner that does not harm anyone or anything, be it
human, animal or the environment.
Waste hierarchy refers to the ‘’3Rs’’ Reduce, reuse, and recycle. Which
classify waste management strategies according to their desirability in terms
of waste minimization. The waste hierarchy remains the cornerstones of
most waste minimization strategies. The aim of waste hierarchy is to extract
the maximum amount of waste.
Presidential Decree (PD) 1152 ‘’The Philippines Environment Code’’,
which took effect in 1997, provides a basis for an integrated waste
management regulation starting from waste source to method of disposal.
PD 1152 has further mandated specific guidelines to manage municipal
wastes (solid and liquid), sanitary landfill and incineration, and disposal
sites in the Philippines.

In 1990, the Philippines Congress enacted the toxic substances,
hazardous and nuclear waste control act, commonly known as Republic act
(RA) 6969. A law designed to respond to increasing problems associated with
toxic chemicals and hazardous and nuclear waste. RA 6969 mandates
control and management of import, manufacturer. Process, distribution,
use, transport, treatment, and disposal, of toxic substances and hazardous
and nuclear wastes in the country. The ACT seeks to protect public health
and the environment from unreasonable risk posed by these substance in
the Philippines.
Apart from the basic policy rules and regulations of RA 6969,
hazardous waste management must also comply with the requirements of
other specific environmental laws, such as PD 934 (Pollution Control Law),
PD 1586 (Environmental Impact Assessment System Law), RA 8749 (Clean
Air Act) and RA 9003 (Ecological Solid Waste Management Act) and their
implementing rules and regulations.
Remember:
Segregated Waste = Resources
Mixed Waste = Garbage
To reduce waste…
SEGREGATE
Compost Recycle
Non-
Biodegradable
Biodegradable
SAMPLE WASTE SEGREGATED LIST
General of Waste
Every area in our workplace generates waste. It is a part of every
workers responsibility to make the workplace not only clean but also
sanitized and free from any hazards. It is also the company’s task to develop
a system to identify the waste generated in the area and considers the ways
of their proper disposal. Hence, a waste segregation list must be put together
and implemented.
Following below is sample Waste Segregation list of the Practical Work
area/ Computer Laboratory.
WASTE MANAGEMENT SEGREGATION LIST

Section/ Area Practical Work Area/ Computer Laboratory
Generated/Accumulated WASTE SEGREGATED METHOD
waste
Recycle Compost Dispose
Paper X x
Pens X
Diskettes X
Cables/Wires X
It's time to learn the three R's of the environment: reduce, reuse, recycle.
Then practice what you preach: don't buy things you don't need or items
that come in wasteful packaging or that cannot be recycled. Reuse and
recycle whatever you can.
Reduce
Reducing the amount of waste you produce is the best way to help the
environment. There are lots of ways to do this. For example:
 Buy products that don't have a lot of packaging. Some products are
wrapped in many layers of plastic and paperboard even though they
don't need to be. You can also look for things that are packed in
materials that don't require a lot of energy or resources to produce.
Some products will put that information right on their labels.
 Instead of buying something you're not going to use very often, see if
you can borrow it from someone you know.
 Cars use up energy and cause pollution. Some ways to reduce the
environmental damage caused by cars include carpooling with friends,
walking, taking the bus, or riding your bike instead of driving.
 Start a compost bin. Some people set aside a place in their yard where
they can dispose of certain food and plant materials. Over time, the
materials will break down through a natural process called
decomposition. The compost is good for the soil in your yard and
means that less garbage will go to the landfill.
 You can reduce waste by using a computer! Many newspapers and

 magazines are online now. Instead of buying the paper versions, you
can find them on the Internet. Also remember that you should print
out only what you need. Everything you print that you don't really
need is a waste of paper.
 Save energy by turning off lights that you are not using.
 Save water by turning off the faucet while you brush your teeth.
 Lots of families receive a large amount of advertisements and other
junk mail that they do not want. You can stop the mailings and
reduce waste by writing to the following address and requesting that
they take your name off of their distribution list:
Reuse
Instead of throwing things away, try to find ways to use them again! For
example:
 Bring cloth sacks to the store with you instead of taking home new
paper or plastic bags. You can use these sacks again and again. You'll
be saving some trees!
 Plastic containers and reusable lunch bags are great ways to take your
lunch to school without creating waste.
 Coffee cans, shoe boxes, margarine containers, and other types of
containers people throw away can be used to store things or can
become fun arts and crafts projects. Use your imagination!
 Don't throw out clothes, toys, furniture, and other things that you
don't want anymore. Somebody else can probably use them. You can
bring them to a center that collects donations, give them to friends, or
even have a yard sale.
 Use all writing paper on both sides.
 Use paper grocery bags to make book covers rather than buying new
ones.
 Use silverware and dishes instead of disposable plastic utensils and
plates.
 Store food in reusable plastic containers.
Recycle
Many of the things we use every day, like paper bags, soda cans, and milk
cartons, are made out of materials that can be recycled. Recycled items are
put through a process that makes it possible to create new products out of
the materials from the old ones.
In addition to recycling the things you buy, you can help the environment by
buying products that contain recycled materials. Many brands of paper
towels, garbage bags, greeting cards, and toilet paper, to name a few
examples, will tell you on their labels if they are made from recycled
materials.
In some towns you can leave your recyclables in bins outside your home,
and a truck will come and collect them regularly. Other towns have recycling
centers where you can drop off the materials you've collected. Things like
paper and plastic grocery bags, and plastic and aluminum cans and bottles
can often be brought to the grocery store for recycling. Whatever your system
is, it's important to remember to rinse out and sort your recyclables!
SELF-CHECK 4.1-5
Test I- Enumeration
1. Enumerate the 5s in housekeeping.

2. Enumerate the 3Rs
ANSWER KEY 4.1-5
TEST-I ENUMERATION
1.
 Seire
 Seiton
 Seiso
 Seiketsu
 Shitsuke
2.
a. Reduce
b. Reuse
c. Recycle
Facilitate
Learning
Session
TRAINING ACTIVITY MATRIX

Venue
Facilities/Tools and Date &
Training Activity Trainee Remarks
Equipment (Workstatio Time
n/ Area)
Prayer
Recap of Activities
8:00 AM
Unfreezing Activities All trainees to 8:30
Feedback of Training AM
Rejoinder/Motivation
GROUP I After each

9:30am-
rotation the
FPJ, FFJ, 11:30
Bendo, Angie student will be
FAA/KAA/BAA, IMO, Name of the am
4.1-1 Types of Candado, Ambe assessted every
OHN, LABS/LAS, Work Station
Concoctions Condes, Annie end of the week.
CalPhos 1
Satisfied/
Completed
GROUP II FPJ, FFJ, Name of After each
4.1-2 Uses/Benefits of FAA/KAA/BAA, IMO, Workstation rotation the
12:30pm
Concoctions Dambo,Dansoy OHN, LABS/LAS, 2 student will be
-2:30pm
Egot, Cera CalPhos assessted every
Fauna, Alice end of the week.
Satisfied/
GROUP III Completed
plastic pail, chopping
Guitara, Wardo board, plastic pail Name of
without cover, strainer Workstation
Hando, Harold After each
4.1-3 Tools, Materials or nylon screen, storage 3
rotation the
and Equipment in the container with student will be
Preparation of cap,knife, marker pen, assessted every
Concoctions masking tape, storage 2:30pm-
end of the week.
tool/cabinet, scissors, 4:30pm
First Aid Kit, wooden Satisfied/
ladle, wooden box or Completed
bamboo split-
open,wooden box or
bamboo split-open.
After each
4.1-4 Procedure in rotation the
Preparing FPJ, FFJ, GROUP IV student will be
Name of
FAA/KAA/BAA, IMO, 4:30pm- assessted every
Tools/material Workstation
OHN, LABS/LAS, Inglatera, Larry 6:30pm end of the week.
4
CalPhos, Attractant and Kahoy, Langging
Repellent Satisfied/
Completed
Venue
Facilities/Tools Date &
and Equipment (Workstation/ Time
Area)
Prayer
8:00 AM
Recap of Activities
to 8:30
Unfreezing Activities All trainees AM
Feedback of Training
GROUP II
After each
FPJ, FFJ, 9:30am- rotation the
Dambo,Dansoy FAA/KAA/BAA, student will be
Name of the 11:30 am
4.1-1 Types of Egot, Cera IMO, OHN, assessted every
Workstation
Concoctions Fauna, Alice LABS/LAS, end of the week.
1
CalPhos
Satisfied/
Completed
GROUP III
After each
4.1-2 Uses/Benefits of Guitara, Wardo
FPJ, FFJ, 12:30pm- rotation the
Concoctions
Hando, Harold FAA/KAA/BAA, 2:30pm student will be
Name of assessted every
IMO, OHN,
Workstation 2 end of the week.
LABS/LAS,
CalPhos Satisfied/
Completed
plastic pail,
chopping board,
4.1-3 Tools, Materials plastic pail without
and Equipment in the cover, strainer or
GROUP IV
Preparation of nylon screen, Name of
After each
Concoctions storage container Workstation 3
rotation the
with cap,knife,
student will be
Inglatera, Larry marker pen, assessted every
Kahoy, Langging masking tape, 2:30pm-
end of the week.
storage 4:30pm
tool/cabinet, Satisfied/
scissors, First Aid Completed
Kit, wooden ladle,
wooden box or
bamboo split-
open,wooden box or
bamboo split-open.
After each
GROUP I
Preparing FPJ, FFJ, student will be
FAA/KAA/BAA, IMO, Name of 4:30pm- assessted every
Bendo, Angie Tools/material
OHN, LABS/LAS, Workstation 4 6:30pm end of the week.
Candado, Ambe
CalPhos, Attractant and
Condes, Annie Satisfied/
Repellent
Completed
Venue
and Equipment (Workstation Time
/ Area)
Prayer
8:00 AM
Recap of Activities
to 8:30
After each
GROUP III rotation the
FPJ, FFJ, 9:30am- student will be
FAA/KAA/BAA, IMO, Name of the
4.1-1 Types of Guitara, Wardo 11:30 am assessted every
OHN, LABS/LAS, Work Station
Concoctions end of the week.
Hando, Harold CalPhos 1
Satisfied/
Completed
GROUP IV After each
4.1-2 Uses/Benefits of rotation the
12:30pm-
Concoctions Inglatera, Larry FPJ, FFJ, student will be
2:30pm
Kahoy, Langgging FAA/KAA/BAA, IMO, Name of assessted every
OHN, LABS/LAS, Workstation 2 end of the week.
CalPhos
Satisfied/
Completed
Name of
plastic pail, chopping
4.1-3 Tools, Materials Workstation 3
GROUP I board, plastic pail
and Equipment in the
without cover,
Preparation of After each
Bendo, Angie strainer or nylon
Concoctions rotation the
Candado, Ambe screen, storage
Condes, Annie container with student will be
cap,knife, marker assessted every
2:30pm-
pen, masking tape, end of the week.
4:30pm
storage tool/cabinet,
scissors, First Aid Kit, Satisfied/
wooden ladle, wooden Completed
box or bamboo split-
open,wooden box or
bamboo split-open.
After each
4.1-4 Procedure in GROUP II rotation the
FAA/KAA/BAA, IMO, Dambo, Dansoy Name of 4:30pm- assessted every
Tools/material
OHN, LABS/LAS, Egot, Cera Workstation 4 6:30pm end of the week.
CalPhos, Attractant and Fauna, Alice
Completed
Venue
and Equipment (Workstation/ Time
Area)
Prayer
8:00 AM
Recap of Activities
to 8:30
GROUP IV After each
FPJ, FFJ, 9:30am- rotation the
Inglatera, Larry FAA/KAA/BAA, 11:30 am student will be
Name of the
4.1-1 Types of IMO, OHN, assessted every
Kahoy, Langging Work Station
Concoctions LABS/LAS, end of the week.
1
CalPhos
Satisfied/
Completed
GROUP I
After each
4.1-2 Uses/Benefits of
Bendo, Angie 12:30pm- rotation the
Concoctions FPJ, FFJ,
Candado, Ambe 2:30pm student will be
FAA/KAA/BAA,
Condes, Annie Name of assessted every
IMO, OHN,
Workstation 2 end of the week.
LABS/LAS,
CalPhos
Satisfied/
Completed
plastic pail,
chopping board,
Name of
plastic pail
4.1-3 Tools, Materials GROUP II Workstation 3
without cover,
and Equipment in the
strainer or nylon
Preparation of Dambo, Dansoy After each
screen, storage
Concoctions Egot, Cera rotation the
container with
Fauna, Alice student will be
cap,knife, marker
pen, masking assessted every
2:30pm-
tape, storage end of the week.
4:30pm
tool/cabinet,
scissors, First Aid Satisfied/
Kit, wooden ladle, Completed
wooden box or
bamboo split-
open,wooden box
or bamboo split-
open.
After each
GROUP III
FAA/KAA/BAA, IMO, Name of 4:30pm- assessted every
Guitara, Wardo Tools/material
OHN, LABS/LAS, Workstation 4 6:30pm end of the week.
CalPhos, Attractant and Hando, Harold
Completed
Saniel Farm Technological Business School

Saniel, San Isidro, Mahayag, Zambo. Del Sur
Training Evaluation
Name of Trainee:_______________ Date: ________________

Trainer: ________________________ Qualification: ____________
INSTRUCTION: Please rate the following program component in terms of the

indicators provided below by ticking (/) the column that best describes your
evaluation of each program component. Your rating will be treated
confidentially.
Adjectival Rating Numerical Rating

Outstanding 5
Very Good/ Very Adequate 4
Good/ Adequate 3
Fair/ Satisfactory/ Average 2
Inadequate/ Unsatisfactory 1
PROGRAM COMPONENT INDICATORS RATING

5 4 3 2 1
A. Program Design and Organization
1. Clarity of program objectives
2. Organization of Course Activities
3. Scheduling of activities & time allotment
4. Attainment of program objectives
B. Course Content
1. Course content vis-ā-vis program
objective
2. Sequence of course contents
3. Sufficiency of information
4. Relevant of course vis-ā-vis need
C. Training Methodology
1. Effectiveness of selected method
2. Appropriateness of course activity
D. Program Administration and Management
1. Adequacy of supplies and materials
2. Timeliness of provision of supplies and
materials
3. Availability of training equipment and
materials
4. Conduciveness of training venue to
learning
5. Appropriateness of the physical layout of
the venue
6. Overall accommodations
7. Secretariat service
Facilitator/Trainer
INSTRUCTIONS: Write the corresponding number to rate the trainer.
5 – Outstanding 4 – Very Good 3 – Good
2 – Average 1- Poor N/A – Not Applicable
5 4 3 2 1 N/A
1. Knowledge of the subject matter
2. Ability to communicate ideas
3. Ability to encourage participation
4. Ability to encourage participation
5. Ability to organize lecture
6. Ability to answer questions
7. Openness to suggestion and comments
8. Ability to encourage critical and/ or creative
thinking
9. Spontaneity of expression of ideas
10. Use of training equipment
11. Comprehensiveness of lecture
12. Ability to provide adequate feedback
13. Ability to provide practical exercise
____________________________
Signature over Printed Name
Supervise
Work-Based
Learning
Maintain
Training
Facilities
References
BI, G. and C. SCAGEL.2007. Nitrogen Foliar Feeding Has Advantages.
FOSSEL, P. 2007. Organic Farming. Singapore p. 69
Gomez, I. and Thivant L. 2015. TECA TEAM – Research and Extension

Division (DDNR) of the Food and Agriculture Organization of the
United Nation (FAO).
KOLOTA, E., and OSINSKA, M. 2001. Efficiency of foliar nutrition of field

vegetables grown at different nitrogen rates. In: Proc. IC Environ.
Probl. N-Fert. Acta Hort., 563: 87-91. Retrieved on December 20, 2015
LIM, A. 2013. The Wisdom of Natural Farming System and Technology

(LessIsMore)
OOSTERHUIS, D. 2009. Foliar Fertilization: Mechanisms and Magnitude of

Nutrient Uptake, University of Arkansas, Fayetteville, AR, p.1-3.
Retrieved on December 20, 2015
PADEM, H., and YILDIRIM, E. 1996. Effect of foliar fertilizer on yield and
yield components of summer squash (Cucurbita pepo L.) 1 st Egypt.-
Hung. Hort. Abstr. Conf. Kafr El-Sheikh, Egypt, p.120-123.
SANIEL, R. 2008. The Natural and Organic Farming. Saniel Integrated Farm
Technological Business School Inc. Sandal, San Isidro, Mahayag,
Zamboanga del Sur.

Trainer S Methodology (TM I) Level I: Organic Agriculture Production NC Ii

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TRAINER’S

TECHNICAL EDUCATION SKILLS DEVELOPMENT

SEPTEMBER 30, 2016

COMPETENCY BASED LEARNING MATERIALS

SECTOR : AGRICULTURE AND FISHERY

UNIT OF COMPETENCY : PRODUCE VARIOUS CONCOCTIONS AND

MODULE TITLE : PRODUCING VARIOUS CONCOCTIONS AND

SANIEL INTEGRATED FARM TECHNOLOGICAL BUSINESS SCHOOL INC.

SANDAL, SAN ISIDRO, MAHAYAG ZAMBOANGA DEL SUR

This COMPETENCY BASED LEARNING MATERIAL on ORGANIC

AGRICUTURE PRODUCTION NC II under the TRAINER’S METHODOLOGY LEVEL

I is based on the Philippine TVET Trainer Qualification of TESDA.

I would like to extend my heartfelt desire to thank and express great

time, talents, insights, inspiration, and financial assistance to materialize this

Heartfelt thanks to my ever supportive, understanding and LOVING WIFE

so much for everything!

My sincere appreciation to ATTY. JOSE RUEL A. SANIEL, our instructor and

Thank you so much sir!

to accomplish this CBLM.

To my supportive, understanding and beloved mother Mrs. CRISTITA H.

and to fulfill the ambition in life.

support and encouragement. Thank you so much guys!

developing this learning material. THANK YOU.

PLAN RAINING SESSION……………………………………………………….........1

SUMMARY OF CHARACTERISTICS OF LEARNERS………………………………6

SELF- ASSESSMENT CHECK………………………………………………………….7

EVIDENCES/PROOF OF CURRENT COMPETENCIES…………………………..8

IDENTIFYING TRAINING GAPS…………………………………………………..

HOW TO USE THE COMPETENCY BASED LEARNING MATERIALS….…….19

PARTS OF THE COMPETENCY BASED LEARNING MATERIALS………….…20

LEARNING OUTCOME NO. 1 Prepare for Production of

Various Concoctions and Extracts………..………………………………………..23

INFORMATION SHEET 4.1-1. Types of Concoctions and Extracts…………..27

ANSWER KEY 4.1-1………………………………………………………………........31

INFORMATION SHEET 4.1-2. Uses and Benefits of Concoctions…………….32

ANSWER KEY 4.1-2………………………………………………………………….…41

INFORMATION SHEET 4.1-3. Tools, Materials and Equipment in

The Preparation of Concoctions………………………………………………………42

ANSWER KEY 4.1-3…………………………………………………………………….56

INFORMATION SHEET 4.1-4.Procedure in Preparing the Production of

ANSWER KEY 4.1-4…………………………………………………………………….74

TASK SHEET 4.1-4……………………………………………………………………..75

PERFORMANCE CRITERIA CHECKLIST 4.1-4……………………………………76

WRITTEN EXAMINATION FOR ASSESSMENT IN VARIOUS

Name: _____________________________ Date: __________________

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

CBLM IN Date Developed: Document No.

Previous Horticultural/Agricultural Certificates

Previous List down trainings program and training

CBLM IN Date Developed: Document No.

Special courses Other courses related to Horticulture

Learning styles a. Visual - The visual learner takes mental

CBLM IN Date Developed: Document No.

CBLM IN Date Developed: Document No.

Name: DORRES S. GILBERO Date: AUGUST 10, 2016

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

CBLM IN Date Developed: Document No.

6. Raising Organic Small Ruminants

CBLM IN Date Developed: Document No.

Evidences/Proof of Current Competencies

Name DORRES S. GILBERO Date: AUGUST 10, 2016

Name: ___________ Date:

Name: ______ Date: