Trainer's Methodology for Organic Agriculture Production NC II

TRAINER’
S
METHODOLOG
Y (TM
I)LEVELI
ORGANICAGRICULTURE
PRODUCTIONNCII
TECHNICALEDUCATION SKIL
L
SDEVELOPMENT
AUTHORITY(TESDA)
APORTFOLIO PRESENTED TO
THEPANELOFTESDA
ZAMBOANGAPENINSULAREGION
BY:
CRISTINO H.CAMBONGGA
SEPTEMBER 30,2016
COMPETENCYBASED LEARNING
MATERIALS
SECTOR :AGRICULTUREAND FISHERY

QUALIFICATIO :ORGANIC
NTITTLE AGRICULTUREPRODUCTION NC II
UNITOFCOMPET :
ENCY PRODUCEVARIOUSCONCOCTIONS
AND
EXTRACTS
MODULETITLE :PRODUCING
VARIOUSCONCOCTIONSAND
EXTRACT
S
SANIELINTEGRATED FARM
TECHNOLOGICALBUSINESSSCHOOLINC.
SANDAL,SANISIDRO,MAHAYAG
ZAMBOANGADELSUR
ACKNOWLEDGEMENT
This COMPETENCY BASED LEARNING
MATERIAL on ORGANIC AGRICUTURE PRODUCTION NC
IIundertheTRAINER’SMETHODOLOGYLEVEL
IisbasedonthePhilip
ineTVETTrainerQualificationofTESDA.
Iwould like to extend my heartfeltdesire
to thank and expres great ap
reciationandsinceregratitudetothosepeople
whohavesharedtheirprecious
time,talents,insights,inspiration,and
financialasistance to materialize this
learningguide.
Heartfeltthankstomyeversup
ortive,understandingand LOVING WIFE
MRS.ANGELINAL.ROXASandmychildrenMARK,MHEA
,andMAEH.Thankyou somuchforeverything!
Mysincereap reciationtoAT
Y.JOSERUELA.SANIEL,ourinstructorand
Trainer,fortheirencouragementtoenhanceand
sharedhisknowledgeandskills.
Thankyousomuchsir!
SpecialthankstotheHOLYROSARYFAMILYFARM
SCHOOL,headedbySIR
NICKGENTAPA,thankyousomuchfortheeverlasti
ngsup ortandunderstanding
toacomplishthisCBLM.
To my sup ortive,understanding and beloved

motherMrs.CRISTITA H.
CAMBONGGAforherlove,care,inspiration,ande
ncouragementtoreachthegoal,
andtofulfilltheambitioninlife.
Tomyfriendsin fortheirgeneroushelp and
advice.Thank you somuch, MAAM JEAN ROSE
D.CUEZON AND ELJIN D.TAMALA and

specialthanksto RELIN OGDAMEN,CHERYL MAY
C.CORTES and EVELYN T.MANDAO fortheir

sup ortandencouragement.Thankyousomuchguys!
Above all, to our ALMIGHTY GOD JESUS
CHRIST, for the strength,
knowledge,peaceofmind,andtheblesingsthatH
E bestowedforthesuces in
developingthislearningmaterial.THANKYOU.
TABLEOFCONTENT
TITLE PAGES
CoverPage...........................................................i
TITLEPAGE ..............................................................................................................ii
ACKNOWLEDGEMENT.....................................................................iii
TABLEOFCONTENTS .....................................................................................iv
PLAN RAINING SESSION............................................... 1
CHARACTERISTICSOFLEARNERS ..............................................2
SUMMARYOFCHARACTERISTICSOFLEARNERS ..........6
SELF-ASSESSMENTCHECK .................................7
EVIDENCES/PROOFOFCURRENTCOMPETENCIES ...8
IDENTIFYING TRAINING
GAPS………………………
………………………….
….1
TRAINING NEEDS ...........................................................................................13
SESSIONPLAN ....................................................................................................14
COMPETENCYBASED LEARNING MATERIALS ..............18
HOW TO USETHECOMPETENCYBASED LEARNING

MATERIALS ............................................................................................................19
PARTSOFTHECOMPETENCYBASED LEARNING MATERIALS

................................................................................................................................................20
LISTOFCOMPETENCY ...............................................................................21
MODULECONTENT ............................................................................................2
LEARNING
OUTCOMENO.1PrepareforProductionof
VariousConcoctionsandExtracts
...............................................................................................................................................
23
LEARNING EXPERIENCE .......................................................................25

INFORMATIONSHEET4.1-
1.TypesofConcoctionsandExtracts ...................27
SELF-CHECK4.1-1 ...................................................................................30
ANSWERKEY4.1-1 ........................................................................................31
2.UsesandBenefitsofConcoctions .............................32
SELF-CHECK4.1-2 ...................................................................................40
ANSWERKEY4.1-2 .......................................................................................41
INFORMATIONSHEET4.1-3.To
ls,MaterialsandEquipmentin
ThePreparationofConcoctions
.................................................................................................................................................
42
SELF-CHECK4.1-3 ...................................................................................5
ANSWERKEY4.1-3 .........................................56
4.ProcedureinPreparingtheProductionof
VariousConcoctions
................................................................................................................................................
57
SELF-CHECK4.1-4 ...................................................................................72
ANSWERKEY4.1-4 .......................................................................................74
TASKSHEET4.1-4 .......................................................................................75
PERFORMANCECRITERIACHECKLIST4.1-4 .....76
EVIDENCEPLAN ...............................................................................................7
TABLEOFSPECIFICATION ...............................78
WRIT ENEXAMINATIONFORASSESSMENTINVARIOUS
CONCOCTIONSAND EXTRACTS .......................................................79
ANSWERKEY ...................................................82
PERFORMANCETEST ........................................83
QUESTIONING TOOLS .....................................84
PERFORMANCECRITERIA ................................85
INVENTORYOFTRAINING RESOURCES .............86
PERFORMANCECRITERIACHECKLIST ...............................8
INFORMATIONSHEET4.1-5.Principleof5sand3Rs
..............................................................................................................................................89
SELF-CHECK4.1-5 ..................................................................................9
ANSWERKEY4.1-5 .....................................................................................10
PROPOSED WORKSHOPLAYOUT....................................101
FACILITATELEARNING SESSION ......................................102
TRAINING ACTIVITYMATRIX .......................103
TRAINEESPROGRESSSHEET ........................................................107
ACHIEVEMENTCHART .............................................................................1 1
CLASSPROGRESSCHART...................................................1 2
PROGRESSCHARTFORORGANICAGRI.PRODUCTIONNCI
.............................................................................................................................................1 3
TRAINING EVALUATION ....................................................................1 4
SUPERVISED WORK-BASED LEARNING ........................116
TRAINING PLAN ...........................................................................................1 7
TRAINEESRECORD BOOK .....................................................................1 9
MAINTAINED TRAINING FACILITIES ........................124
HOUSEKEEPING SCHEDULE ..........................................................125
HOUSEKEEPING INSPECTIONCHECKLIST ..............126
EQUIPMENTMAINTENANCESCHEDULE ..........................127
MAINTENANCEINSPECTIONCHECKLIST ..................128
EQUIPMENT RECORD TO BE
UTILIZED…………………………………………
129
TAG-OUTBILL ...............................................................................................130
WASTESEGREGATIONLIST .........................................................131
BREAKDOWN/REPAIRREPORT .................................................132
WORKREQUEST .................................................................................................13
SALVAGEREPORT ......................................................................................135
PURCHASEREQUEST ..............................................................................136
REFERENCES........................................................137
Plan
Trai
ning
Sesi
on
SanielIntegratedFarm
TechnologicalBusines Scho lINC.
Sandal,SanIsidro,MahayagZamboangaDel
Sur
Name: Date:
Please answer the following
instrument acording to the
characteristicsdescribedbelow.
Encircletheleterofyourchoicethatbest
describesyou asalearner.
Blankspacesareprovided forsomedatathat
nedyourresponse.
Characteristic
soflearners
Language, Averagegrade Averagegrad
literacy in: ein:
andnumera
English Math
cy (LL&N)
a.95anda a.95anda
bove bove
b.90to94 b.90to94
c.85to89 c.85to89
d.80to84 d.80to84
a.75to79 e.75to79
Cultur Ethnicity/
aland culture:
langua
a.Ifugao
ge
backgr b.Igorot
ound c.Ibanag
d.Gad ang
e.Muslim
f. Ibaloy
CBLM IN DateDevel Document
ORGANIC No.
oped:
AGRICULTURE
PRODUCTION AUGUST10,
NC II 2016 Isuedby:
DateRevised:
Page
Developedby: SIFTBS 137of137
PRODUCE
VARIOUS CRISTINO I
CONCOCTIONS H.CAMBONGGA
AND EXTRACTS Revision
g.Others(pleasespecify)
Educat HighestEducationalAtainme
ion& nt:
genera a. HighScho lLevel
l
b. HighScho
knowle
dge lGraduate
c.CollegeLev
el

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
Characteristic
soflearners
d.CollegeGradua
te
e.withunitsinMa
ster’sdegre
f. MasteralGraduate
g.WithunitsinDo
ctoralLevel
h.DoctoralGradu
ate
Sex a.Male
b.Female
Age Yourage:
Physicalab 1.Disabilities(ifany)
ility 2.ExistingHealthConditio
ns(Existingillnes if
any)
a.None
b.Asthma
c.Heartd
isease
d.Anemia
e.Hypert
ension
f. Diabetes
g.Others(ple
asespecify)
Previous Horticultural/Agric
experien ulturalCertificates
cewith a.Farm Technician
thetopic b.ResearchAsistant
c.Farmer
d.Government
Employe
Numberofyearsasacompeten
cytrainer
Previ Listdowntrainingsprogram
ous andtraining
learn
ing
exper
ience
QualificationandNClevel
Trainin
gLevel
complet
ed
Characteristic
soflearners
Specialcou Othercoursesrelate
rses dtoHorticulture
a.AgriculturalGrad
uate
b.Degre
inAgriculturalEngin
ering c.Degre
inAnimalScience
d.Degre
incropscience
e.Degre inHorticulture
f. Degre
inAgronomy
g.Degre
inforestry
h.Degre
inAquaFisherie
s
i. Others(pleasespecify)
Learnings a. Visual- The
tyles visuallearner takes
mental
picturesofinformationg
iven,soinorderfor this
kind oflearner to retain
information, oral or
writen, presentations
of new information must
contain diagrams and
drawings, preferably in
color. The visual
learnercan'tconcentrate
withalotofactivity
around him and
willfocusbeterand learn
fasterinaquietstudyenvi
ronment.
b. Kinesthetic -described
as the students in the
clasro m,who have
problems siting stilland
who often
bouncetheirlegswhile
tap ingtheirfingerson
thedesks.Theyare
oftenreferedtoashypera
ctivestudentswith
concentrationisues.
c. Auditory-a learnerwho
has the ability to
remember speches and
lectures in detail
buthasahardtimewithwri
tentext.Having
toreadlongtextsispoint
les andwillnotbe
retained
bytheauditorylearnerun
les itis readaloud.
d. Activist-
Learnsbyhavingago
e.Reflector-
Learnsmostfrom
activitieswhere
theycanwatch,listen
andthen review what
Characteristic
soflearners
hashap ened.
f. Theorist-
Learnsmostwhenideasare
linked
toexistingtheoriesandc
oncepts.
g.Pragmatist - Learns most
from
learning activities
thatare directly
relevantto their
situation.
Otherneds a.Financially
challenged
b.Workingstu
dent
c.Soloparent
d.Others(ple
asespecify)
PrintedNameandSignature
SELF-ASSESSMENTCHECK
Name:DORRESS.GILBERO Date: AUGUST10,2016
INSTRUCTIONS:ThisSelf-
CheckInstrumentwillgivethetrai
nernecesary dataorinformation
which isesentialin
planningtraining sesions.
Pleasechecktheap
ropriateboxofyouranswer
tothequestionsbelow.
CORECOMPETENCIES
CANI…? YE NO
S
1. RaiseOrganicChicken
 Selecthealthystocks X
 Determinesuitablechickenho X
userequirements
 Installcage/housingequipme X
nt
 Fedchicken X
 Grow andHarvestchicken X
2. ProducingOrganicVegetables
 EstablishNursery X
 PlantSedlings X
 Perform X
PlantCareActivitiesandmana
gement
 Perform HarvestandPost- X
HarvestActivities
CORECOMPETENCIES
CANI…? YE NO
S
3. ProducingOrganicFertilizer
 Preparecompostingareaandra X
w materials
 Compostandharvestfertilize X
r
4.
ProducingVariousConcoctionsandextrac
ts
 Preparefortheproductiono X
fvariousconcoctions
andextracts
 Proces X
concoctionsandextracts
 Packageconcoctionsandextra X
cts
ELECTIVECOMPETENCIES
CANI…? YE NO
S
5. RaiseOrganicHogs
 Selecthealthydomestichog X
bredsandsuitable housing
 FedHogs X
 Grow andfinishhogs X
6. RaisingOrganicSmalRuminants
 Selecthealthybredersandsui X
tablecages
 Fedsmallruminants X
ELECTIVECOMPETENCIES
CANI…? YE NO
S
 Managebredingofsmallrumina X
nts
 Manage X
does/ewesandtheirprogenies
Evidences/ProofofCurentCompeten
cies
NameDORRESS.GILBERO Date: AUGUST 10,2016
EvidenceofCurentCompetenciesAcquiredrelAted
toJob/Oc upAtion
Curentcompete Pro Meansof

ncies f/Evidence

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
#0
validat
ing
1.RaiseOrganic Arelevantce Submitvali
Chicken rtificateof d
experience. authentica
ted
certificate
ofwork
experience
.
 Selecthealt Demonstrate Actual
hystocks a go d demonst
stockforrai ration
sing shouldg
organicchic et80%
kenand satisfa
identifysic ctory
kand perform
desirablest ance.
ocks
 Determine Demonstrate Actual
suitable suitable demonst
chickenho chickenhous ration
use e shouldg
requireme et80%
nts satisfa
ctory
perform
ance.
 Installcag Demonstrat Actual
e/housing eproper demonst
equipment housingequ ration
ipment. shouldg
et80%
satisfa
ctory
perform
ance
 Fedchicken Perform Takethetes
properfedin t.
g management Shouldobt
ain80%
satisfact
ory
answers.
 Grow Perform Shouldg
andHarves proper et80%
t chicken proceduresi satisfa
ngrowing ctory
andharvesti perform
ng chicken. ance.
Produce A Submited
relevantcert
ificate of valid
Organic
experience. authenticate
Vegetables dcertificate

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
#0
ofworkexperi
ence.
 Care Perform Satisfactori

proper
ly
and procedures
demonstrated
maintain in caring and
acording to
sedlings the
maintaining standard
sedlings. procedures.
 Landprepa Perform Satisfactori
ration ly answered
proper questions
procedures relating to
in land landpreparat
preparation. ions.
 ControlMe Demonstrate Satisfactori
asures ly
proper ap demonstrated
lication and
ofbeneficial answered
micro
rganism, questions
mulching, relating to
and
control
other measures in
controlmeasu organic
re. gardening.
 OrganicFe Perform Answered
rtilizer questions
proper corectly
proceduresin
preparing and
organicferti satisfactori
lizer. ly
on preparing
basal and
foliarorgani
ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
cfertilizer.
 Post Perform post Answered
harvest questions
Harvest practices corectly
practices acording to
standards. and
satisfactori
ly on post
harvestopera
tions.
Produce A Submited
relevantcert
ificate of valid
Organic
experience. authenticate
Fertilizer dcertificate
ofworkexperi
ence.
 Prepare Demonstrate Satisfactori
compostin proper ly
g area composting demonstrated
andraw area and raw
materials materials. the
propercompos
ting area
andraw
materials.

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
 Compost Perform Satisfactori
ly answered
and proper relevant
harvestfe composting questions on
rtilizer and composting
harvestingof
ertilizer. and
harvestingfe
rtilizer.
IdentifyingTrainingGaps
Name:DORRESS.GILBERO Date:AUGUST 10,2016
SummaryofCurentCompetenciesVersusRequiredC
ompetencies
RequiredUnit Curent Trainin

sof Compete g
Competency/L ncies Gaps/Requi
earning rements
Outcomesbase
donCBC
1. RaiseOrganicChicken
1.1Select 1.1Select
healthy healthy
stocks stocks
1.2Determ 1.2Determi
ine ne
suitable suitablech
chicken icken
house houserequi
requirem rements
ents
1.3Installc 1.3Install
age/ cage/
Housi Housingequ
ng
equip ipment
ment
1.4Fedchick 1.4Fedchic
en ken
1.5Grow 1.5Grow
andHarvest and
chicken Harvestchi
cken
2.PRODUCEORGANIC VEGETABLES
2.1Establis 2.1Est
hNursery ablish
Nurser
y
2.2PlantSed 2.2PlantSe
lings dlings
2.3Perform 2.3Perfor
Plant m Plant
CareActiv CareActiv
itiesand itiesand
managemen managemen
t t
2.4. Perform 2.4Perform
Harvest Harvest
andPost- andPost-
Harvest Harvest
Activitie Activities
s
3.PRODUCEORGANIC FERTILIZER
3.1Prepare 3.1Prepar
e
composting
compostin
areaand
garea
raw
andraw
material
materials
s
3.2Compo 3.2Compo
stand stand
harvestf harvestf
ertilizer ertilizer
4.PRODUCEVARIOUSCONCOCTIONSAND
EXTRACTS
4.1 4.1Preparef
Preparefort orthe
he producti
productiono onof
fvarious various
concoction concocti
sand onsand
extracts extracts
4.2Proces 4.2Proce
concoctionsand s
extracts concocti
onsand
extracts
4.3Packageco 4.3Packa
ncoctions ge
andextracts concocti
onsand
extracts
TrainingNe ds
ORGANIC AGRICUTUREPRODUCTION NC II
NAme: DAte:
TrainingNe ModuleTitle/M
ds oduleof
(LearningOu Instructi
tcomes) on
1.PREPAREFOR THE
PRODUCTION
OFVARIOUS
CONCOCTIONSAND
EXTRACTS
 TypesofConcoctio
ns
 Uses/BenefitsofCo Producing
ncoctions
Various
 To
ls,MaterialsandE Concoct
quipment
inthePreparation ions
of Concoctions. AndExtr
acts
 ProcedureinPrepa
ringFPJ,
F
J,FAA/KAA/BAA,IM
O,OHN,
LABS/LAS,CalPhos
,Atractant
andRepellentinac
ordance
withtheGo
dManufacturing
Practices
 Principlesof5San
d3Rs
COMPETENCY
BASED
LEARNING
MATERIAL
HOW TO USETHISLEARNER’SGUIDE
Welcome to this learners guide for the
module in “PRODUCING VARIOUS CONCOCTIONS

AND
EXTRACTS”.Thislearner’sguidecontains
materialsandactivitiestocomplete.
Theunitsofcompetency“PRODUCE VARIOUS
CONCOCTIONS AND
EXTRACTS”containstheknowledge,skillsand
atituderequiredtoprepare to ls, farm
implements and simple equipment for
horticultural farm operations.
You arerequiredtogothrough
aseriesoflearningactivitiesin order
tocompleteeach learningoutcomessuch
asInformation Shets,resources
materialsand
referencesmaterialsforfurtherreadingth
athelp you fora beterunderstanding and
answerself-check basing theinformation

shet
provided.Youmayuseapaperorbondpapertor
eflectyouranswerforeach self-
check.Questionsshouldberaiseifencounte
rdifficultiessoyou would
beasistbyyourtrainer.
These module were prepared to help you
achieve the required competency in
“PRODUCING VARIOUS CONCOCTIONS AND
EXTRACTS”.Thesewillbe
thesourceofinformation foryou
toacquired
knowledgeandskillsinthisparticulartrad
e withminimum supervisionor helpfrom
your instructor.Withthe aid ofthis
materials youwillacquire
thecompetencyindependentlyand in yourown
pace.Read thislearning
guidecarefullysoyouwillbeguided.
Work through allthe information and

complete theactivities in each section
sugested references are included to sup

lement the materialsprovided
inthismodule.
PARTSOFACOMPETENCY-BASED LEARNING
MATERIALPACKAGE
References/FurtherReadi
ng
PerformanceCriteriaChecklis
t
PerformanceCriter
iaChecklist
Operation/Tas
k/JobShet
Self-
CheckAnswerKey
Self-Check
Informati
onShet
arningExperiences
L
e
LearningOutcomeSummary
ModuleCo n
tent
ModuleCo
ntent
ListofCompetencies
Docu
mentN
CBLM IN DateDevel o.
ORGANIC
oped:
AGRICULTURE
AUGUST10, Is
uedby:
PRODUCTION
NC II 2016
Page
DateRevised: SIFTBS 137of137
I
Revision#0
Developedby:
PRODUCE
VARIOUS CRISTINO
AND EXTRACTS
ModuleContent
ModuleContent
FrontPage
ModuleContent
InoureffortstostandardizeCBLM,theabove partsarerecommendedforusein CompetencyBasedTraining(CBT)in TechnicalEducationandSki

lsDe
l
Thenextsectionswillshow youthe componentsandfeaturesofeachpart.
ORGANIC AGRICULTUREPRODUCTIONNC
II
COMPETENCY-BASED LEARNING
MATERIALS
ListofCompetencies
No UnitofCompe ModuleTit Code

. tency le
1. RaisingOrgan 301
RaiseOrgani A G R 6
icC h i ck e
cChicken
ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
1 2
n
ProducingOrg 306
2. ProduceOrga AaGniRc61
nic

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
Vegetables Vegetable
s
ProduceO ProducingO 301

3.
rganic rgAaGniR
Fertili c61
zer Fertiliz
er
ProduceV ProducingVA
rious 302
4. Arious
Concoction
Concoctio
A G R 611
s A n d
nsAnd
extrActs extrActs
5. RaiseOrgani RaisingOrga 302

cHogs nicAHGoRg6s
12
6
RaiseOrga AGR61230
6. RaiseOrga
3
nicSmal
nicSmal
l
l
Ruminan
Ruminan
ts
ts
MODULECONTENT
UNITOFCOMPETENCY :PRODUCEVARIOUSCONCOCTIONS
AND
EXTRACTS
MODULETITLE :PRODUCING
VARIOUSCONCOCTIONSAND
EXTRACTS
MODULEDESCRIPTOR :Thismodulecoversthe
knowledge,skillsand
atituderequiredtopreparefortheprodu
ction,proces andpackaging
variousconcoctions.
NOMINALDURATION :232HOURS
PRE-REQUISITE :CROPSCIENCE
LEARNING OUTCOMES:
AttheendofthismoduleyouMUSTbeablet
o:
1.Preparefortheproductionofvariousc
oncoctionsandextracts 2.Proces

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
concoctionsandextracts
3.Packageconcoctionsandextract.
ASSESSMENTCRITERIA:
1. Workandstorageareasarecleaned,sanitizedan
dsecured.

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
2. RAw mAteriAlsusedarecleanedandfredfrom
syntheticchemicals
3. Tools,mAteriAlsAndequipmentused
arecleaned,fredfrom
contaminationsandmustbeof“fo
dgrade”quality.
4.Personalhygieneisobservedacord
ingtoOHSprocedures.
LEARNING OUTCOMENO.1
LO 1: PREPARE FOR THE
PRODUCTION OF VARIOUS
CONCOCTIONSAND EXTRACTS
ASSESSMENT CRITERIA:
 Workandstorageareasarecleaned,sanitized
andsecured.
 RAw mAteriAlsusedarecleanedandfredfrom
syntheticchemicals
 Tools,mAteriAlsAndequipmentused
arecleaned,fredfrom
contaminationsandmustbeof“fo
dgrade”quality.
 PersonalhygieneareobservedacordingtoOHS
procedures.
Contents:
 TypesofConcoctions
 Uses/BenefitsofConcoctions
 To
ls,MaterialsandEquipmentinthePreparatio
nofConcoctions
 ProcedureinPreparingFPJ,F
J,FAA/KAA/BAA,IMO,OHN,
LABS/LAS,CalPhos,AtractantandRep
ellentinacordancewith theGo
dManufacturingPractices
 Principlesof5Sand3Rs
CONDITIONS:
Thestudent/learnerwillbeprovidedwiththefoll
owing:
 To lsinthepreparationofconcoctions
-plasticpailwithcover(3Lcapacity)
-chop ingboard
-weighingscale,2kilocapacity
-plasticpailwithoutcover
-strainerornylonscren,finemeshnet
-storagecontainerwithcap(1.5Lcapacity)
-stone(weight),0.5kg
-knife
-markerpen
-maskingtape
-storageto l/cabinet
-scisors
-FirstAidKit
-wo denladle
-wo denboxorbambo split-
openorplastictray
-wastecan
 harow
 squezer
o manufacturer’smanual
 Trainingequipment:
-LCD projectorwithscren
-desktopcomputerorlaptop
-printer
 Referencematerials
-
hardcopyoftheprocedureinpreparingvario
usconcoctions
-Philip
ineNationalStandardasfertilizer,andpes
ticides
-checklistofallowedmaterialsbasedonAp
endix2ofPNS
METHODOLOGIES:
 ParticipatoryLecture-Discusion
ASSESSMENTMETHODS:
 Writen
exam
LearningExperiences
LearningOutcome1
LO
1:Preparefortheproductionofvariousconcoctio
nsandextracts
LearningActivi SpecialInstruc
ties tions
1.Readinformations
Read Information
hetno.4.1-1
She t 4.1-1 then
“TypesofConcoction
answerthe Self-
s”.
2.Answerself- Check 4.1-1 and
check.4.1-1 compare answers
Compare answers with the
with the AnswerKey4.1-1.

AnswerKey4.1-1
3.Readinformations Read Information
hetno4.1-2
She t 4.1-2 then
Uses/Benefitsofconc
answerthe Self-
octions
4.AnswerSelf- Check 4.1-2 and
Check4.1-2 compare answers
with the
Compareanswerswit
AnswerKey4.1-2.
htheAnswer
Key4.1-2
5.Readinformation Read Information
shet4.1-3
She t 4.1-3
‘’To
thenanswerstheSelf
ls,materialsande
-Check4.1-3 and
quipmentin
compare answers
thepreparationof
with the
concoctions.’
6.AnswerSelf- AnswerKey4.1-3.
Check4.1-3
Compareanswerswit
htheAnswer Key4.1-3
7. ReadinformationS Read Information
het4.1-4on“ She t 4.1-4 then
ProcedureinPrepari answerthe Self-
ngConcoctions”
Check 4.1-4 and
compare answers
8. AnswerSelf- with the Answer Key
Check4.1-4 4.1-4.Perform Task
She t 4.1-4 then

Compareanswerswith
compare the
theAnswer
performance on the
Key4.1-4.
9.Perform Performance
TaskShet4.1-4
CriteriaChecklist4
Compareperformanc
.1-4
etothe
PerformanceCriteri
aChecklist4.1-4
10.ReadInformationS Read Information
het4.1-5on
She t 4.1-5 then
“Principlesof5Sand3
Rs” answerthe Self-
1 .AnswerSelf- Check 4.1-5 and
Check4.1-5
compare answers
Compare answers
with the
with
AnswerKey4.1-5.
the AnswerKey4.1-5
InformationShe t4.1-1
TYPESOFCONCOCTIONS
LearningOb
jectives
AfterreadingthisINFORMATIONSHEET,YOU
MUSTbeableto:
 Identifyandclasifythetypesofconcoctiona
ndextracts.
Introduction
The OilCrisis of20 8 created a big stirin

the agriculture sector mainlydueto
theescalatingpricesofinorganicfertilize
rs.With pricesof fertilizers
tripled,farmers were forced to lo k

foralternative sources (as
always)ofnutrientsin which
theDepartmentofAgriculture(DA),through
the bureau ofSoils and

WaterManagement(BSWM)responded with the
Project on Rapid Composting as a part ofthe
DA's NationalOrganic AgricultureProgram

ad
resedmainlytoricefarmers.Theprojectinvo
lves trainingand provision ofshred
erstocapacitatefarmerstoproducetheir
ownorganicfertilizers.
TheBio-OrganicInputs
Principle of nature system advocates the
utilization of naturally
producedfarminginputssuchusthefollowing:
1. IMO –IndigenousMicro-
organisms.Thesearemicro-
organismsthatare
foundinourenvironmentwhicharebeneficia
ltoourfarmers.Thesemicro-
organismshavetheirroletoplayinfarming
2. FPJ –
(FermentedPlantJuice).Thesearejuicespr
oducesfrom selected
plantparts.Fermented plantjuice
(FPJ)orBles Gren Soup orTenkei Ryokujyu
ismadebyfermentingplantpartsin brown
sugar.Sproutsand baby fruits with high
hormone concentration,fullgrown
fruits,flower
abundantinhoney,andanyplantwithstrongv
igorarego dingredients.It isan
ingredientin bokashiproduction and can
alsobeused byap lying directly to soiland
plants.FPJ isproduced by thefermentation

ofplant
leaves,grases,thinnedcropplants,auxill
arybudsand/oryoungfruitsand flowers
(Jensen et al, 20 6). It contains plant

growth hormones and
micronutrientsthatstimulatethegrowthof
beneficialmicro rganisms.The common
materialsbeingused in thePhilip
inesarekangkong(Ipomoea
aquatica),swetpotato(Ipomoeabatatas)an
dkakawateleaves(Gliricidia sepium).
3. FFJ-
(FermentedFruitJuice).Itisusedasafo
liarspraytoenhance
fruitquality,asafedsup
lementforanimals,andasafo d
sup lementforhumans.Ingeneral,F
Jisgenerallyusedmoreduringthe
floweringandfruitingstage.
4. FAA –
(FishAminoAcid).Utilizesthefishtrashlike
gillssmallfishesand even whole body parts
offish.Fish amino acids are a go d source of

nitrogen for crop plants and may be used to
sup lementcompostand
manuresincoastalregionswhichhaveago
dsup lyofinexpensivefishby-
products.Some localgovernmentunits
(LGUs)such as Bayawan City in Negros

Orientalis collecting fish trashes from the
marketfor fre and proces thisintoFAA.
5. LABS – (Lactic Acid Bacteria
Serum).Itconverts waste into organic
materandbasicminerals.LABS
thriveandfedontheammoniareleased
inthedecompositionnormallyasociatedwit
hthefoulodor.
6. OHN –
(OrientalHerbalNutrients).NaturalPe
strepellant.Itisuse
throughouttheearly,vegetativeandcha
ngeoverandfruitingstages. 7.CaPO4–
(Calcium
Phosphate)induceflowering,preventover
growth, increasecalcium
factorinrotsandleaves.
Self-
Check4.1-1
MatchColumnAtoColum
nB.
1. FFJ-(FermentedFruitJuice)
a.induceflowering,prevent
overgrowth,inc
reasecalcium
factorinrotsan
dleaves.
2. CaPO4
b.usedmoredur
ingtheflowerin
andfruitingst
age.
3. OHN –(OrientalHerbalNutrients)
c.Itisusethroughouttheearly,
vegetativeandch
angeoverand
fruitingstages
.
4. LABS–(LacticBacteriaSerum)
d.Utilizesthefishtrashlikegills
smallfishesand even
whole
bodypartsoffish
5. FAA–(FishAminoAcid)
e.Itconvertswasteintoorganic
materand basic
minerals
ANSWER KEY4.1-1
1.B
2.A
3.C
4.D
5.E
INFORMATION SHEET4.1-2
Uses/benefitsofConcoctions
LearningObjectives
MUSTbeableto:
 Determinetheusesandbene
fitsofconcoctions
INTRODUCTION
The High Value Crops (HVCs)sector
however,has ben taking a slightly

different tact. Vegetable and fruit
growers had ben using indigenousmicro
rganisms(IMO)andfermentedfarm
productsasapartof
NutrientManagementbasedonKoreanNatural
Farming(KNF)throughthe
asistanceofNGOsandSCUsinvarioustrainin
gandextensionprograms.
Uses/Benefitsofvariousconcoctions
1. IndigenousMicro-organism (IMO)
a) Assoilconditioner
b) Aidinnutrientdigestions
c) Composting.
d) Caninducefloweringamongplants
e) Inducelongershelflifeofruits
f) Givead
edresistancetoplantsagainstpe
stsandharmful insects
Ap lication
a.TheuseofIMO asfoliarfertilizer
 Mix2tablespo nsofIMO
perliterofcleanwater
whendirectlysprayedtoplants
.Usecleansprayer(the
sprayermustbenew
andnotusedpreviously
withchemicals,otherwiseclea
nthoroughlythe
sprayerbeforeusing).
 SpraytheIMO
mixtureintotheleavesofthe
plants
orthesoilearlyinthemornin
gat4:0 -6:0 AM or
intheafterno natabout5:0
PM untilsunset (whenmicro-
organismsareveryactive).
 Inricefields,spreadimmedia
telynewlythreshed
ricestraws,toavoidburning
,andspraythewhole
areawithIMO
atleast2timesbeforeland
preparationorplowing,at
8tbsp/literforthis
purpose.
 SprayIMO
immediatelyafterlevelingw
iththesame dosage.
 UseIMO every7-
10daysonnewlyplantedsedlin
gs
untilmaturityforrice,corn,
vegetablesandfruit
tresattherateof2tablespo
nsperliter.
BenefitsofIMO:
Forplantsandsoil
1. Go dsoilconditioner
2. Restoresplantvitality
3. Reducesplantstres onsedlings
4.Collectsnitrogenfrom
theatmosphere,thuspromotesfaste
r
plantgrowth.
5. Controlspestsanddiseases
6. Servesasfoliarfertilizerspraytocutflow
ersandornamentals
7. Reducesgrowthofwedsandgrasesseds
ForAnimals:Poultry,Pig eryandLivestock
1. Anarestfoulodorsandminimizesflie
sproliferationinpoultry
andpigeryhouses.
2. Improvesdigestionofedsandhelpsb
eternutrient
asimilationwhenthego
dbacteriacreateenzymaticreactio
n
byconvertingnutrientsintominera
ls(mineralization)andother
vitaminsnededforanimalgrowth.
3. Servesasprobioticstopreventdise
ases,pathogensand
epidemicdevelopmentinpoultryand
livestocktherebyreducing
theuseofbiologicsandantibiotics
toanimals.
4. Ad
itivefordrinkingwaterofpoultry
,livestockandpets. Improvesap
etiteandfedconversionratio(FCR
)ofchickens
resultingtonoleftoverfedsonthe
feder.
5. Eliminatefoulodorofslaughteredh
og’sinternalorganswhen
regularlyusedasmixtureinfedsan
ddrinkingwater.
6. Improveswaterqualityandservesa
swaterconditionerwhen ad
edinfishaquarium,fishpondsandlag
o ns.
7. Hasanti-fungalandanti-
septicpropertyondogsandpets.Ver
y
effectiveremedyforscabies(kagid)
,otitismedia(bo-og)and
otherskinailmentsofpets.
8. Removesodorfrom
animalwastesandurineifad
edonfeds ordrinkingwater.
OnHouseholdUseandEnvironmentalQualityImprov
ement
1. Used as sanitary spray to eliminate
foulodor in toilets, drainage

canals, slaughter houses, septic
tanks, garbage, markets,etc.

2. Improves sanitation and produces
a pleasant sanitary environment.
2. FermentedPlantJuice(
FPJ)
a)Growthpromotants
(Bionutrients)
b)Nitrogenprovider
c)Phyllospherenutri
entsprocesor
d)Humannutrition
Usesonthefolowing:
Onrice
 7daysaftertransplantinguptobotingst
age
Oncorn
 7daysafterplantgerminatio
nuntilfloweringstage
Onvegetables
 every10daysafterplanti
nguntilharvesting Onbananas
 10daysafterplantinguptoblosomingst
age
Usesandratesofap
licationofFermentedPlantJuice
*Assedtreatmentbeforesowing–
soakthesedsin0.2% solutionfor4to
5hourstofacilitategermination
andasastart-upsolution togerminating
seds.
*Asanaturalgrowthenhancer–
FermentedPlantJuicemadefrom actively
growing plantpartsand fastgrowing

plantsmay contain naturalgrowth hormones
and mineralized nitrogen thatpromotes

plantgrowth.Mix 1 teaspo
nofFermentedPlantJuiceperliterofwatera
ndsprayontheleaves orap
lydirectlytothesoilaroundtheplantsfrom
sedlingstageuptopre- floweringstage.You
can ap lyweklyordependingon
plantvigor.Please notethatwith
theuseofFermentedPlantJuice,thereisnoo
verdose;you
mayuseitliberally.However,thesoilmustb
ewateredfirstbeforeap lying
FermentedPlantJuicetoavoidscorchingoft
herots.
*Ap lyFermented
PlantJuicetothesoiltoserveassourceofe
nergyto acelerate activities
ofsoilmicro rganism. This activity

willmake the
nutrientsavailabletotheplants.
* Give Fermented PlantJuice,as drink,to

livestock at1 tbsp/liter to
increasemicrobialactivitiesin
gastrointestinaltracts.Thiswould
resultto beterabsorptionofnutrients.
*Spraytoanimalbed
ingstohastenmanuredecomposition.
BenefitsofFPJ:
a)Helpsmaintainvigorinplantsandresista
nceagainstpests.
b)Canbeusedforlivestockbed
ingsprays(pigpensandpoultry
houses)toproducemorecolonyofmicro
rganisms.
c)Canalsopromoteresistanceagainstillne
sesforhuman.
3. FishAminoAcids(FA
A)
a)Plantnutrients
(AminoAcid)
b)Poultryheatstr
oke c)Compost
Application:
1. Forfoliarspraytoorchids,orname
ntals,vegetables,cereals
andfruittres.
2. Use2tablespo
nsFAAperliterofcleanwater.Usen
ew
sprayer,otherwisecleanthespray
erthoroughlybeforeusing.
3.Spraytheleavesofplantsorthes
oil.
4.Sprayevery7daysonnewlyplantedse
dlingsuntilfruiting
stage.Sprayearlyinthemorningat4:0
am—6:0 am orinthe afterno n at5:0 pm
untilsunsetwhen organisms are most

active.
Sprayonthefollowing:
Onrice:
7daysaftertransplantinguptopaniclein
itiationstage
Oncorn:
7daysaftersowingandevery10daysth
ereafteruntilmilking stage
Onfruitres:
Every10daystomai
ntainvigor Benefits
1.Ago
dsourceofnitrogen
2. Servesas“growthhormone”forplantgrowtha
nddevelopment
3. Usedasfolia
rspray 4.Fo
dofmicro
rganisms
4. Calcium Phosphate(CaPO4)
a) Cellstructure(Bon
e)strengthening
b)Phosphorusprovide
r
5. FermentedFruitJuice(
FFJ)
a)Forornamentaland
fruitflowering
b)Forfruitswetenin
g c)Potasium
provider
d)Forhumannutritio
n
Benefits:
1. Ago dsourceofpotasium
whichcanspedupplants
Absorptionandresultstosweter
tastingfruits.
2. Helpsmaintainvigorinplantsandr
esistanceagainstpests. 3.Ad s to
soilfertility and the adventofgo d
colonies of micro rganisms.
Usesandratesofap
licationofFermentedFruitJuice
*Asflowerinducerand fruitseter–Fermented
FruitJuicemadefrom a
combinationofripefruitsofbanana,papayaandsq
uashhavebenproven
bymanyorganicfarmerstobeeffectivewhen
sprayedon theleavesatthe rate of2 to 4
tbsp/gallon ofwateratthe onsetofflowering
up to fruit seting.These ripe fruits
contain phosphorous and potasium which
are
necesaryduringthefloweringandfruitsetin
gstage.
* As soilmicro rganism activity

acelerator – Fermented FruitJuice is ap
lied directly to the soil at the rate of
1tsp/liter of water. The
carbohydratesandsugarcontentofFermente
dFruitJuiceserveassource of energy of
soil micro rganism, thereby, acelerating
their activity.
Increasedmicrobialactivitiesresulttoth
eavailabilityofnutrientsforplant’s
uptake.
*Asspraytoanimalbed
ingstohastenmanuredecomposition–
Fermented Fruit Juice contains

beneficial micro rganisms that help in
the decompositionproces.
*Asanutritiousdrink –a20% Fermented
FruitJuicesolution makesan
excellentdrinkforbothhumanandlivestock.
6. OrientalHerbalNut
rition(OHN)
a.PlantVitalityenhan
cer
b.DownyandPowderymil
dew control
7. LacticBacteriaSerum (LABS)
Benefits
a) Serveasinsecticideandfungicideatthes
ametime.
b) Providemorevigorandvitalitytotheplan
t.
c) Usetotreatskindiseasesofhogsandother
animals.
Use:
a)Useasenergydrinkforhumans.
SELF-CHECK 4.1-2
Identifythebenefitsofth
efolowing; 1.IMO
2.FAA
ANSWER KEY4.1-2
1.
a.Go
dsoilconditionerRestore
splantvitality
b.Reducesplantstres
onsedlings
c.Collectsnitrogenfrom
theatmosphere,thuspromotesfaster
plantgrowth.
d.Controlspestsanddiseases
e. Servesasfoliarfertilizerspraytocutflow
ersandornamentals
f. Reducesgrowthofwedsandgrasesseds
2.
a.Ago dsourceofnitrogen
b.Servesas“growthhormone”forplantgrow
thand
developmen
t
c.Usedasfolia
rspray d.Fo
dofmicro
rganisms
Tools,materialsandequipmentinthep
reparationof
concoctions
LearningObjectives
MUSTbeableto:
 Identifyto
ls,materialsandequipmentin
preparing concoctions
Introduct
ion
NaturalFarmingisasustainablewayoffarm
ingmakinguseof allinputsfrom
naturalmaterials,observesthelaw
ofNatureandrespects therightsofcropsand
livestock.Ithealsthesoildamaged
bychemicals,
herbicideandmachines.Inthewordsofthefarmerp
ractitioners… "Thesoil
becomesvirginagain".And"Withchemicalagricu
lturetheygetsickbefore harvestingthericepad
ies,now notanymore".
DefinitionofTerms
1. To ls-
areusuallylightandareusedwithoutthe
helpofanimalsor machines.They
arebeing used in performing farm
activitieswhich
involvesmallareaslikescho
lgardenandhomegarden.
2. Equipment–poweredto
lmachineusedinfarming.
3. Preventive maintenance-an activity
oroperation done to prevent
malfunction ofto ls and equipmentand
itis done to prolong the
usefullifeofto lsandequipment.
4. Repair-torestoretogo
dconditionsomethingbrokenordamage.
5. Concoction/bio-organic inputs – is a
combination of various
ingredients,usuallyherbs,spices,con
diments,powdery substances,
orminerals,mixeduptogether,minced,d
isolved,ormaceratedintoa
liquidsoastheycan
beingestedordrunk.Theterm
"concoction"is sometimeslo
selyusedmetaphoricallyinordertodesc
ribeacocktail
oramotleyasemblageofthings,persons,
orideas.
To
ls,Materials,EquipmentinPreparingofC
oncoctions
Tools-Hand to ls are usually lightand are

used withoutthe help of animals
ormachines.They are being used in
performing farm activities
whichinvolvesmallareaslikescho
lgardenandhomegarden.
Examples:
.Measuringcup
 Make the
calibrating
procedure easy to
use for students
and
profesionalusersof
sort. Fig.
1
 Make the
learning of the
programseasierforb
eginners.

Provideafasterwayt
odothetime
consuming
calibration
operations
andstandardizecali
brationsteps
Plasticcup
Plastic cups are
often used for

gatherings where it
would be
inconvenient to
wash dishes
Fig.2
afterward,due to
factors such as
locationornumberof
guests.Plastic cups
can be used
forstoring most
liquids,buthotliqu
idsmaymeltor
warpthematerial.
Bambo Container/Wo
denbox
Wooden boxes are ideal for storing items.

Fig.3
Slicingknife
Knife is for
cuting planting
Fig.4
materials and for
performing other
operations.
Funnel(Imbudo)
Afunnelisapipewith
awide,often
conicalmouthandana
Fig.5
row stem.It is used
to channelliquid or
fine- grained
substances into
containers with a
small opening.
Without a
funnel,spillagewoul
docur.
Wo denladle
used for stiring
and mixing
ingredientsforco
kingorbaking. Fig.
6
Plasticbasin
used forholdingfo d
orliquidsand
usesforstorage Fig.7
Chop ingboard
A cutingboard
isadurableboard on
which to place
material for Fig.8
cuting.
Maskingtape-
alsoknownasstickyt
ape,isatype
ofpres ure-
sensitivetapemadeo
Fig.
fa thin and easy-to-
9
tearpaper,and an
easily released
pres ure-sensitive
adhesive.Itisavaila
blein a variety of
widths. It is used
mainly in painting,
to mask off areas
that
shouldnotbepainted
.
Weighingscales
-
areusedinmanyindu
strialand
commercialap
Fig.10
lications,and
productsfrom
featherstoloaded
tractor-
trailersaresoldby
weight.
-
isameasuringinstr
umentfor
determiningthewei
ghtormas of
anobject.
Markerpen
A marker pen,
fineliner, marking
pen,felt-tip Fig.11
pen,flow,marker or
texta(in
Australia),isa pen
which hasitsownink-
source,andusually
atipmadeofporous,p
resedfibers
suchasfelt.usedtom
arkandlabel
theproduct.
Wastecan
Awastecontainerisa
containerfor
temporarily storing
waste, and is
usuallymadeoutofmet
Fig.12
alorplastic.
Commontermsaredust
bin,rubbish
bin,literbin,garba
ge can,trash can,
trash bin, dumpster,

waste
basket,waste
paperbasket,waste
receptacle,contain
erbin,bin and
kitchenbin.
Fig.13
Stone
_
isaunitofmeasure
-used in
GreatBritain and
Ireland
formeasuringhumanb
odyweight.
Firstaidkit
-is a collection of
sup lies and
equipment for use in

Fig.14
giving first aid,and
can
beputtogetherforth
e purpose by an
individual or
organizationorpurc
hasedcomplete
Scisors
are used forcuting

Fig.15
various thin
materials, such
as paper,
cardboard,metalfoi
l,thin plastic,
cloth,rope,andwire
.
Bo
th/temporaryshe
d
Storage a
temporary
structureofanym
aterial,as
boughs, canvas,
or boards, used Fig.16
especially for
shelter; shed.
Shred er
Use for grinding

the raw products
or materials to
becomefine.
Fig.
17
Whe lborow
is used for
hauling trash,
manures,fertili
zers,planting
Fig.18
materials and
other
equipment.
PH meter
meterisan
electronicdevic
e used for Fig.19

measuring the pH
(acidity or
alkalinity) of a
liquid (though
specialprobes
are sometimes
used
advantageously
for
soil
fertility
evaluation
and
fertilizerrecom
mendation.
PortableSoilAna
lyzerKit
Forefficientuseof
nutrients in
thesoil,totestt
hepurity of
drinking water
and for waste

water
testing, the
company has Fig.20
introduced
microprocesorWa
ter& Soil
AnalysisKit.Thi
sisaunique
portable
instrument
for
measurementof
various
parameters i.e.
pH,
Conductivity,
TDS, Salinity,
Temperature,
Disolved
OxygenandmVsolu
tion.
Cart
A cartis a
vehicle designed
for transport,
using two whe ls
and normally
pulled by one ora
pairofdraught
animals.Ahandca
rtispulled or
Fig.21
pushed by one or
more
people.Itisdiffe
rentfrom a dray
or wagon,which
is a heavy
transportvehicl
e with
fourwhelsand
typicallytwo
ormorehorses,or
acariage, which
isused
exclusivelyfor
transportinghum
ans.
FireExtinguishe
r
A fire
extinguisher,
or
extinguisher,
Fig.22
is an active
fireprotection d
eviceusedto
extinguish or
controlsmall
fires, often in
emergency
situations.
LCD
projectorwithsc
re n
-isa
typeofvideo
projector for Fig.23
displaying
video,images
orcomputerdatao
nascren
orotherflatsurfa
ce.
Desktopcomputer
-isa
personalcompute
rin a form
intended for
regular use at a
single location
Fig.24
desk/tabledueto
itssizeand
power
requirements,
as op osed to a
laptop whose
rechargeable
batery and
compactdimensio
ns allow it to be
regularly caried
and
usedindifferentl
ocations.
Materials
Examples:
Molases
-(American
vernacular), or
black treacle
(British, for
Fig.25
human consumption;
known as molases
otherwise),isavisco
usby-productof the
refining of sugarcane
or sugar
betsintosugar.
Concoctions/extract
s
Fig.26
Weight(cleanstone)
Fig.27
FirstaidKit
Fig.28
Plastichose
Fig.29
Manilapaper
-usedtocover
Fig.30
Rubberbond
- which is commonly
used to hold
Fig.31
multipleobjectstoge
ther
Watercontainer Fig.32
-
isacontainerforstor
ingwater
Markingpen
-
usedtowrite/markthe Fig.33
product
Emptyplasticcontain
er
-usedforstoring.
Fig.34
Self-Check4.1-3
Give the appropriate meaning ofthe
given to ls,materials andequipment.
1.
2.
3.
4.
5.
ANSWER KEY4.1-3
1.Watercontainer
isacontainerforsto
ringwater
2.Rubberbond
-
whichiscommonlyusedtoholdmultipleobjects
together
3. Whe lborow
isusedforhaulingtrash,manures,fertilizer
s,planting materialsandotherequipment
4. Molases
-isaviscousby-
productoftherefiningofsugarcaneorsugarbet
s intosugar.
5. Measuringcup
-
Makethecalibratingprocedureeasytousefors
tudentsand profesionalusersofsort.
ProcedureinPreparingtheProducti
onofVarious Concoctions
LearningObjectives
MUSTbeableto:
 Preparethevariousconcoctions
LACTIC ACID BACTERIASERUM (LABS)

MATERIALSAND PROCESS
1.Placeabout50
ml1stricewash(kinilis)inaplasticc
ontainer.
2.Coverwithcleanpaper,tiewithstr
ingandlabel 3.Placeinaco
ldarkplace.
4. After5-
7days,whenthebranhasrisen,takeabout10
mlofclearwater.
Fig.1
5. Place10
mlricewaterinaplasticcontainerandad
1Lfreshmilk.
6.Labelcontainerandputbackintheco
ldarkplace
Fig.2
7. After3-5days,ifthewhey(yellow
liquid)hasseparatedfrom thewhile
curdledportion,decantandusethewheyon
ly.
Fig.3
8. Ad
molasesorbrownsugarina1:1ratiotopre
servetheLABSfora longerperiod.
9. Placeinapropercontainera
ndlabelacordingly.
10.Usewithotherconcoctions
,2tb/literofwater. 1 .Ap
plyearlymorningorlateafte
rno n.
Fig.4
Convertswasteintoorganicmaterandbasicmine
rals.
Thriveandfedontheammoniareleasedinthedeco
mposition
normallyasociatedwiththefoulodor.
Defensesagainstvirusesandfungi.
Indigenous Micro Organisms

(IMO1 -2)
Revive
soilnutrients.Itspeedsgr
owth ofplants hasten
decomposition workslike
“vac inating”
againstplantsdiseasesand
isusedintreatment
appliedtothesoilinordert
oimproveit’sfertility and
health.Createscompoundsl
ike enzymes
andlacticacidthatsuppres
variousdiseases.
ORGANIC No.
AGRICULTURE
oped:
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE SIFTBS 137of137
VARIOUS Developedby: I
CONCOCTIONS CRISTINO
AND EXTRACTS H.CAMBONGGA
Revision
#0
1.
Putcooked/ steamed rice in a woodenboxorperforatedplastic traythatis8½ “ x 11”x3”or alength ofabamboopoleopen orspl
itopen on
3.
4.

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
HOW TO
USE THE CONC OCTIO NBuryinanareawh
ereIMO’s
Mix2 tablespoons ofthejuiceto 1l
iterofwater
abound.Collectf
rom forest floors
Spray on soil and plants. It prevents
or site where
many decompose 5
leafmoldsare .
found,bamboo
forest,rice
paddy or coconut
husk. Cover the
surface of the
rice.
Placein aplasticcontainer/jar themoldyriceand mix with 1 loofmolasesorcrudesuga

ki
6.
Coverthejarwit
ha
cleanshetof
paper
andtiewitha
string.
Placeinaco
land
shadedplace
.After7
daysthiswill
yielda
mudlikejuice
.Strain
theliquiddon
otclosed
7.
thecap.Wai
ttilltiny
bub
lesdisap
ear
from thebotom.
Fermented Fruit Juice FFJ
Toswetenthefruit(Potasium)
Itincreasesplantnutritionthrough leavesandro tswithpotasium factor
like feeding
breaOsRtGAmNiIlCk
to
Prepare 1 kilo
sweetfruits to 1
kilo brown sugar
you may use
molasses.
Suggested
materials include
banana,
papaya,
pineapple,mango,j
ackfruit,star
fruit,guava,pumpk
in,etc(citrus a
evelop
fruit is not ed:
recommended). T10,2
Matured squash 016
can also be used.
Recommended
“best”
mixtureisbanana3k
g,papaya3 kg,and
pumpkin 3 kg.Rule
of thumb-
fermentedfruitjui
cefrom tomatoesfed
to tCoBmLMatoINesis
Ratio1:1 preventflyin
Put1 kilo ginsect.
swet fruit
inside
theclay
jar/plastic Cover with
container & a clean
ad 1 kilo shetofpape
ofcrude r and
sugar. tiewithast
Besttimetopr ringand
epare in the juDsatteD p u t a date.
Docu m e nt No.
evening to Placein
tAhUeGUS a co land shaded
AGRICULTURE DateRe
baby! PRODUCTION pl a c e.
NC II Isued b y :
Fermentfor
7 days.
Developedby:
Page 137of137
CRISTINO H.CAMBONGGASIFTBSI
PRODUCE Revision#0
VARIOUS
CONCOCTIONS
AND EXTRACTS
HOW TO USE
THE
CONCOCTION
ForPlants:
Applyusing2 tbsp ofFFJ

/
10 liters of
water. Apply
directly to
leaves of plants
when sun
isnotout.Add to
the IMO and FPJ
mixture and
Thiswillma
spray together
ke ap
to the leaves
roximately
and soil of
fruit bearing 1½
trees or during litersofju
vegetative and ice.Drain
reproductive DtohcuemleinqtuNiod.an
stages. dplace
CBLM IN
ForAnimals:
Mix 2 tablespoons of
Date
the juiceto1
ORGANIC
AGRICULTURE AUG
literofwater.This
PRODUCTION
is also good for
human Date
Developed:
consumpNC II tion .
UST10,2016 inpla sticbotles
IMPORTANT:Donottight
Isu(aeldwbay
Revised: y:sleaveab
en bottle lid
out
for 2 weeks
1/3ofbotle
following bottling to empty
allow elopedby: P
gassestoescapeandavoidaSTI SIs
age FoTIBMSOIscan
137of137
NO H.CAMBONGGA sticky breathe).

explosion! Solid Revision#0
material can be
used as
animalfeed
orcompost.FFJ
shouldhaveaplea
santsmell
andsweet,tangyt
aste.Keeps
foraboutayear.
PointstoRemember:
Chlorophyllinleavesdoe
snotdissolveinoil
orwater.Itcandissolveon
lywithveryweak
alcohol.Therearelotofen
zymesin leaves, when
enzymesaremixedwith
brown sugar
ormolassestheyfermentth
rough osmosis pressure
and in the process we get
the liquid or
juice.Smallfruits
fermented in brown
sugar are used
sed to promote
growth.
Getthelitt
littl
lefruitsand fe
d back tothetree
tomakefruitsgrow alotla
rger.Youcanalso used sed the
flo
flowers or bloom
ooms ofacacia
and flo
flowersthatbeeloves.es.
It helps digestion of
animal and plant
nutrients. It resists
plant diseases and
protects plant
nutrients.It resists
plants and
protectsplantsfrom
insects.Itspeeds
harvesting.Itisplantho
rmones.Spray to
leavesandsoil.
ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
#0
FermentedPlantJuice(FPJ)
- Therearealotofenzymesinleaves
-Enhancesplantgrowth
2.
3 4
Use any gren
colored leaves
such as
kangkong,
kamote,
kalabasa,
stic container3.Puta rockontopforthe¾ ofthecontentsto setle atthe botom.4.Waitfor five hours and removethe rock and cover thejarw
alugbati tops,
bambo sho ts
and other fast
growingplants
canalsobe
used.
Fresh,
juicy,
suculentleave
sarebest.
Some
sugestions are
Banana
Stem,
Water
Spinach,Bambo
Sho ts, Gren
grases, Bambo
leaves,and
Duck Wed or
azola.Cutyoun
g banana trunk
(cardava)
Collect before
sunrise.
Avoid
collecting
after excesive
rain. Quickly
snap the
growing points
of the
plants.Babyfr
uitscan be
usedtopromote
growth.
Thiswillyiel
d2½ litersof
juicewhenthe
DateDevel
oped: banana
AUGUST10,
CBLM IN ORGANIC AGRICULTURE PRODUCTION
2016 NC II
trunk is
u s e d . F
Do cu
DateRevis m e n tN o
ed: ilterto
.
separatesl
Developedby: udge.
PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS
Isuedby:
Revision#0
Page 137of137
SIFTBSI
Point to Remember
DoNotwashthemate
rial.
Seal the container Ap
with clean shet lication:1:500/1
of paper at ro m :1000
temperature.
Ap ly using 2
Avoid direct
tablespo n of
sunlight.
FPJ/1literswater
Solution is ready
.
in seven
-Ap
days.Strain and
lydirectlytothel
transfer
eavesof plants
inacleancontaine
when sun is not
r.
hot. Before
Drain the liq
liquid
sunrise or two
and place in
hours
plastic or glas
beforesunset.
botles (always
-
leave about1/3
ofbotle empty
soIMO
tobreathe).IMPOR

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
#0
OrientalHerbalNutrient(OHN)
Naturalpesticideandinsectrepel
lant.Itis usethroughouttheearly,vegetativeand changeoverandfruitingst
Isaveryimportantinputinnatural farming
2
k
i
l
o
Ingredients: m
8 kilo u
CBedLM
crushAGRICULTURE s
INging c
NC II
plants/garlic o
forOaRnGiAmNaICls v
a
PdRoODsuUCgTaIrO Dividecontain
N erintothree
10 liters ofgin or liquor parts. Mix
3 0 - 4
D e
0
v elVARIOUS
pro
opedby:
ginger/garlic
f.UseceramPRiOcDoUrCEglas and muscovado
CjaRrISoTrINO H.CAMBONGGA non- sugar together
porouscoCnOtNaCinOeCrT.IONS preferably by
AND EXTRACTS
2 hand and put
inside jar
erDatefoDreveloped: coverand
ocumentfNoor.se
AUGUST10,2016 D sealed
DateRevised:
uedby: ferment
vendays.
Page 137of137
I
s FTBSI
s
Revision#0
2/3
1/3
Aftersevendaysa
dd10liters of
gin.Cover and
sealed.
Decantliquid
aftertendays.
CBLM IN Firstextractio
n isgood for
animal. Second
extraction
isgood
forplants.
Justadd
ginsameamounttakenfrom
DateDeveloped: DocumentNo.
ORGANIC the fArUsGtUeSxTtr1a0c,t2io0n16.You
may
AGRICULTUR
PRODUCTION
aE ddDfa
Page 137of137
Revision#0
retesRhevoisredd:rych Isuedby:
ili,ne m
NC II
fruit,cury fruit,makabuhay,
marig o l d f o r
D e v eloped b y : stronger SIFTBSI
PRODUCE
VARIOUS
poteCnRcIySTIaNnOdH.rCeApMe
AND EXTRACTS
BaOtNsGaGmAe
CONCOCTION S
p roces
the third time.And
continue to
fermentforten
days.
Togetherwith other mixtures spray on plants every week when they w
HOWTOUSETHE CONCOCTION
Mixthefollowing
-2tablespo nsofOHNto1iterofwater
l
Ad to the IMO and FPJ mixture and spray together on theleavesandsoileverywek
CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II AUGUST10,2016

DateDeveloped: DocumentNo.
DateRevised:
Isuedby:
Developedby:
SIFTBSI
PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS
Revision#0
FishAminoAcid(FAA)
Fish aminoacidsareago dsourceofnitrogen

forcropplantsandmaybe usedtosup
lementcompostandmanuresin
coastalregionswhich havea go d sup
lyofinexpensivefish
byproducts.Somelocalgovernmentunits
(LGUs)such asBayawan Cityin

NegrosOrientaliscollectingfish trashes
from themarketforfre andproces

thisintoFAA.
MAteriAls(FAA)
 Unco kedfishtrashsuchasgillsandintestines.
ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
 Raw sugarormolases
Procedure(FAA)

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
 1.Mixequalpartsfishtrashandbrownsuga
rormolases.Lacticacid bacteriaserum
(LABS)maybead
edtominimizethefoulsmell.
 2.Placeinearthenjaroranyconvenient
container,coverwithpaper andallow
thefishjuicetoextractandfermentatio
ntoocurfor14 days.
 3.Filteroutthesolidsandretaintheliquidfis
haminoacids.
 4.Storeinglas
orplasticbotles.Donotcompletelyclo
sethecapon thebotle.
 5.Shakethesolutionweklyandad
sugartoiteverymonth(20% of
thevolume)asisdoneforIMO.
ApplicAtionmethod(FAA)
Use1-2 tbsp/L waterand ap lyassoildrench
orfoliarspray wekly or dependingon

thevigoroftheplants.High dosagecan
haveadverseeffects onplants.
Calcium Carbonate(Caco3)Preparationfrom
Eg Shels
Themain ingredientin egshellsiscalcium

carbonate.Theshellitselfis about95%
CaCO3(whichisalsothemainingredientinse
ashells)(Powrie, 1972). The remaining
mas is composed largely of phosphorus and

magnesium,and trace amounts
ofsodium,potasium,zinc,manganese,
iron,cop erandothers,27inall.
TheCaCO3 isnotin
solubleform.Toconvertitintosolubleform
heator
acidtreatmentisneded.Thecommonmethodin
KNFisthecombinationof
thetwoagents,heatinganduseofnaturalvin
egars.
MAteriAls(C
) ACO3
 Eg shellsorseashellsincludingsnailshells.
 Naturalvinegar(madefrom
coconutsap,sugarcane,pineap leor
banana).
Procedure(CACO3)
 1.Burnorroasttheshellsinopenfireorov
erahottinshetuntilthe
colorchangesfrom
brownishtoblackincolor.
 2.Grindorpoundtheshellstoapowderconsiste
ncy.
 3.Placeinasuitablejarorplasticcontainer.
 4.Ad 5-
10partsnaturalvinegar.Shaketopro
ducebub les indicatingago
dreactionbetwentheshellandthevin
egar.The bub
lesareduetoCO2beingreleased.
 5.Coverwithpaperandstoreinaco
ldryplace.Theconcoctionmay
beshakenfrom
timetotimetospedupthereaction.
 6.Thewatersolublecalcium
isreadyin7-14dayswhenthereisno
morebub ling.
 7.Filterthepreparationandputitinanew
container(aglas jar).
 8.CaCO3
hasalongshelflifeandcanbestoredfo
ruptoayear.Do notshakeorad
sugartotheCaCO3
solutionduringstorage.
ApplicAtionmethod(CACO3)
Use1-2 tablespo n
perliterasfoliarsprayorsoildrench
speciallyatthe
startoffloweringtoimprovefruitsetandfruitqua
lity.
KuholAminoAcid(KAA)
Materials:
 1kgkuhol
 1kgmolases
 Plastic
 Pail
 Manila
 Paper
 String
Procedure:
1. Mashverywell1kgkuhol(andegsifavai
lable)andmixwith1kg molases.
2. Placethemixtureinsideaplasticpail,c
overwithmanilapaperandtie
withstring.
3. Labelacordingly.Placethep
ailinadryco lplace.
4.Fermentfor14days.
How toUseFishAminoAcid(FAA)/(KAA)
•KuholAminoAcid(KAA)
CBLM IN DateDevel Documen

ORGANIC tNo.
oped:
AGRICULTURE
NC II 2016
Issuedb
DateRevised:
Page
SIFTBS 137of137
PRODUCE
Developedby: I
VARIOUS CRISTINO
CONCOCTIONS H.CAMBONGGA Revision
•Mix2TbFAA/KAAto1Lunchlorinatedwater
•Useearlymorningorlateafterno n
WhatFishAminoAcid(FAA)andKuholAminoAcid(KAA
)
 Go dsourceofNitrogen
 Foliarfertilizer
 Rothormone
 Fo dformicro rganism
SeaWe dExtract
1. Cutup2kgsseaweds,ad
2kgmolasesandplaceinaplasticpail.
Ad
1literofunchlorinatedwater.Coverwit
hclothandtiewith elasticband.
2. Labelacordingly&
fermentfor30days.Inthemeanwhile,
check
everysooftenandstirthemixtureast
histendstoexpand.

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
3. Filterandplaceincontainers,properlylabel
ed.
Uses
 Powerfulsourceofgrowthhormones
 Enhancesgrowthoftheplants

ORGANIC No.
oped:
AGRICULTURE
NC II 2016 Isuedby:
DateRevised:
Page
PRODUCE
VARIOUS CRISTINO I
 Sourceofnitrogen
How toUse
1. Use1-
2Tbseawedextractperliter
ofwater.
2.Earlymorningorlateafte
rno n
Self-
Check4
Multiple .1-4
Choice
TestI.
Direction:Readthequestionscarefulyandselectth
ebestanswerbywriting
onlytheleterinyourquiznotebo k.
1. Whatdoyoucalthosebio-
organicinputsthesemicro-
organismsarefound inourenvironment?
a. F
PJ
b.I
MO
c.F
J
d.K
AA
2. Thesearejuicesproducedfrom
selectedplantsparts. a.IMO
b.F J
c.LA
BS
d.FP
J
3. Itisthebio-organicinputsthatcamefrom
sproutsandbabyfruitswithhigh
hormoneconcentrationfulgrownfruits,flowe
rabundantinhoney,andany
plantwithstrongvigor.
a. FPJ
b.F J
c.LA
BS
d.FA
A
4. Whichofthefolowingbio-
organicinputsthatutilizesfrom
thefishgils,
smalfishesandevenwholebodypartsoffish ?
a. LA
BS
b.OH
N
c.CalPhos
d.noneofth
eabove
5. Itconvertswasteintoorganicma
terandbasicminerals. a.LABS
b. FA
A
c.O
HN
d.I
MO
6. Bio-organicinputsthatarego
dsourceofnitrogencropplants.
a.IMO
b.FAA
c.F J
d.nonethe
above
7. Itcontainsplantsgrowthhormonesandmic
ronutrientsthatstimulatethe
growthofbeneficialmicro rganisms.
a. NI
A
b.LA
BS
c.F
J
d.F
PJ
8. WhatismeantbyL
ABS? .
a.LacticAcidSer
um
b.LacticAcidBacteria
Serum
c.LandAminoBacteriaS
erum d.noneoftheabove
9. Whatdoyoucalthebio-
organicinputsthatarenitrogenfixing
? a.NIA
b.F J
c.LA
BS
d.FA
A
10. Whichofthefolowingbio-
organicinputsthatcanreduceflowering,
preventsovergrowth,increasecalcium
factorinrots?
a.N
IA
b.OH
N
c.Cal
Phos
d.FAA
ANSWER KEYNo4.1-4
Test
I.
1.B
2.D
3.A
4.D
5.A
6.B
7.D
8.B
9.D
10.C
Taskshe
t4.1-4
Title:Preparefortheproductionofvario
usconcoctionsandextracts
PERFORMANCEOBJECTIVES:
Given
theOrganicAgricultureProduction offarm
inputs operation in preparing for the

production ofvarious concoctions and
extracts, you should be able to identify

the types, uses/benefits of
concoctionsfortheconductofoperation.
SUPPLIESAND MATERIALS:
Hardcopyoftheprocedureinpreparingthev
ariousconcoctions,CBLM,
RecordBo k,BondPaper,Ballpen.
STEPAND PROCEDURES:
1.Identifythetypesofconcoctions
2.Determinetheuses/benefitsofconcoct
ions.
3.ReadtheInformationShetforclarific
ation.
4.Refertothetrainerifencounterdiffic
ultiesandformore
clarifications.
5.Submityourselforthewritenexam.
ASSESSMENTMETHOD:
1.Writenexam
2.ActualDemo
nstration
PerformanceCriteriaChecklist4.1
-4
CRITE
RIA YES NO
Didyou….
1.Didyouwearap
ropriatepersonalprotective
X
equipmentbeforeperformingth
eactivity?
2.Didyoupreparethematerialso
fpreparingforthe
X
productionofvariousconcoctio
ns?
3.Didyoudeterminetheuses/ben X
efitsofeachtypeof
concoctions?
4.DidyoureadInformationShet1 X
.1-1forclarification?
5.Didyousubmityourselforwrit X
enexaminations?
INSTITUTIONALASSESSMENT
EvidencePlAn
Questionin Demonstration&
Questioning Observation&
Compet
ency ORGANICAGRICUTUREPRODUCTI
stAndA ONNCI
rd:
Unitof PREPAREVARIOUSCONCOC
g
compete TIONSAND EXTRACTS
ncy:
WAysinwhichevidencewil be
Portfolio
colected:
[tickthecolumn]
Theevidencemustshow
thAtthetrAine …
Identifythevarioustypes / /
ofconcoctions*
Determinetheuses/benefits / / /
ofconcoctions.*
 IdentifytheTo
/ / /
ls/Materials/Equipmen
tin
preparingthevariousty
pesofconcoctions.
Know
theprocedureinprepar
ingFPJ,F J, / / / /
FAA/KAA/BAA,IMO,OHN,L
ABS/LAS,
CalPhos,Atractantand
Repellantin
acordancewiththego
dmanufacturing
practices.
NOTE:*Criticalaspectsofcompetency
TABLEOFSPECIFICATION
Objectives #ofite
Knowle Comprehe Ap ms/
/Content dge nsion licati
area/Top on %
oftes
ics
t
Identifyth
2(10% 2(10%) 2(10% 6(30%
evarious
) ) )
typesofcon
coctions
Determinet
heuses 1(5%) 2(10%) 3(15% 6(30%
ofthevario ) )
ustypes
ofconcocti
ons
Know
theprocedu
re
inpreparin
gFPJ, F
J,FAA/KAA/B 2(10% 3(15%) 3(15% 8(40%
AA, ) ) )
IMO,OHN,
LABS/LAS,C
alPhos,
Atractanta
nd
Repellantin
acordancew
iththe go
dmanufactu
ring
practices.
TOTAL 5(25% 7(35%) 8(40% 20(10
) ) %
SanielIntegratedFarm
TechnologicalBusinessSchool
Sandal,SanIsidro,Mahayag,Zamboa
ngadelSur
WRIT
ENEXAMINATIONFORASSESS
MENTINCONCOCTIONSAND
EXTRACTS
Name: Date:
TestI.MultipleChoiceQuestions
Instruction:Readthequestioncarefully
andselectthebest
answer.Writeonlytheleteratthespacepr
ovided.
1.Whatdoyoucalthosebio-
organicinputsthesemicro-organismsare
foundinourenvironment?
a.F
PJ
b.I
MO
c.F
J
d.K
AA
2.Thesearejuicesproducedfrom
selectedplantsparts. a.IMO
b.F J
c.LA
BS
d.FP
J
3.Itisthebio-
organicinputsthatcamefrom
sproutsandbabyfruits
withhighhormoneconcentrationfulgrownfr
uits,flowerabundantinhoney,
andanyplantwithstrongvigor.
a.FPJ
b.F J
c.LA
BS
d.FA
A
4.Whichofthefolowingbio-
organicinputsthatutilizesfrom thefish
gils,smalfishesandevenwholebodypartsoffis
h ?
a. LA
BS
b.OH
N
c.CalPhos
d.noneofth
eabove
5.Itconvertswasteintoorganicmater
andbasicminerals. a.LABS
b. FA
A
c.O
HN
d.I
MO
6.Bio-organicinputsthatarego
dsourceofnitrogencropplants. a.IMO
b.FAA
c.F J
d.nonethe
above
7.Itcontainsplantsgrowthhormonesand
micronutrientsthat
stimulatethegrowthofbeneficialmicro
rganisms.
a.NI
A
b.LA
BS
c.F
J
d.F
PJ
8.Whatdoyou
meanbyLABS? .
a.LacticAcidSerum
b.LacticAcidBacteriaS
erum
c.LandAminoBacteriaSe
rum d.noneoftheabove
9.How doyoucalthebio-
organicinputsthatarenitrogenfixing?
a.NIA
b.F J
c.LA
BS
d.FA
A
10.Whichofthefolowingbio-
organicinputsthatcanreduceflowering,
preventsovergrowth,increasecalcium
factorinrots?
a.N
IA
b.OH
N
c.C alP
hos
d.FAA
TestII.TrueorFalse
1.Fermentedplantjuiceisfermented
extractoftheplants’blo dand
chlorophyls.
2.F
JIncreasesplantnutritionthro
ughleavesandrotswith potasium
factors.
3.LABSconvertwasteintoorganicmaterandbasicmin
erals.
4.F
Jcontainsplantsgrowthhormonesandmicronutrient
sthat
stimulatethegrowthofbeneficialmicro
rganisms.
5.FPJ helpsdeveloptheimmunesystem
ofyourplantandanimals.
TestIII.MatchingType
MatchColumnAtoColumnB
1. FFJ-(FermentedFruitJuice)
a.induceflowering,prevent
overgrowth,inc
reasecalcium
factorinrotsan
dleaves.
2. CaPO4
b.usedmoredur
ingtheflowerin
andfruitingst
age.
3. OHN –(OrientalHerbalNutrients)
c.Itisusethroughouttheearly,
vegetativeandch
angeoverand
fruitingstages
.
4. LABS–(LacticBacteriaSerum)
d.Utilizesthefishtrashlikegills
smallfishesand even
whole
bodypartsoffish
5. FAA–(FishAminoAcid)
e.Itconvertswasteintoorganic
materand basic
minerals
AnswerKey
TestI.
1.B
2.D
3.A
4.D
5.A
6.B
7.D
8.B
9.D
10.C
Test
II.
1. Tr
ue
2.Tr
ue
3.Tr
ue
4.Fa
lse
5.Fa
lse
TestIII.
1.B
2.A
3.C
4.D
5.E
PerformanceTest
SpecificInstructionfortheCandidate:
1. Youarenotallowedtotaketheexam
ifyou’renotwearingthe properP
A/P E.
2. Youarerequiredtoperform
thisperformancewithin3hrs.
3.Cellularphoneisnotallowed.
4. Youareallowedtotake10minbreak.
Qualification ORGANIC
AGRICULTURE
PRODUCTION
NC II
UnitofCompetency ProduceVariousCo
ncoctionsa
nd extracts
GeneralInstruction:Performingroutinely
procedureofpreparingvarious
concoctionsandextracts.
SpecificInstruction:Perform
theroutinelyprocedureofpreparingvariou
s concoctionsandextracts.
1. Ap ropriateto
ls,materials,andsimpleequipmentare
identifiedand
preparedacordingtoitsusageinperfor
mingroutinelyprocedureof
preparingvariousconcoctionsandextr
acts.
2. Principlesof5Sand3S.
QUESTIONING TOOLS
Questionstoprobethecandidate’ Satisf
sunder actor
y
respo
nse
Extension/ReflectionQuestions Yes No
1. In the absence of materials
during preparation of
concoctionsoperation,whatwilly
oudo?
2.Whatistheimportanceofroutin
elycheckup?
3. How would you know if the
equipment is in go d condition?
Safetyquestion
5.How would you avoid
acidentduring preparation of
concoctions?
6.Whatwouldyoudoiftheto
ls,materials,andequipment
usedareunclean?
7.How toavoidcontamination?
Contingencyquestion
9.Whatwould you do the to
ls,materials,equipmentif
there’s a heavy rain during the
preparation ofvarious
concoctions?
10.How
doclimaticfactorsaffecttheto
ls,materials,and
equipmentduringproductionofco
ncoctions?
JobRole/EnvironmentQuestions
1 .What are the importance
ofmaintaining the farm
facilitiesandequipment?
12. What is the effect of
environment in our farm
equipmentandfacilities?
RulesandRegulations
14. What are the two government
codes regulations
regardingenvironment hazards?
15.Specificprovisionsinthequara
ntine lawsthatpertain
toproduction.
Thecandidate’sunderpinning
Satisfactory
Notsatisfactory
knowledge was:
PerformanceCriteria
CRITERIA YES NO
6.Are all the questions
related to the
competencybeingasese
d?
7.Areallquestionsclasi
fiedbydimensions
ofcompetency?
8.Areallquestionsconst
ructedtoverify
particularperform
ancecriteriaof
competency?
9.Dosafetyquestio
nsnotleading?
10.
Arequestionsstatedinal
evelcould
beundersto
dclearlybytraines?
1.
Isthereasugestedanswer
foreach
question?
INVENTORYOFTRAINING RESOURCES
Resourcesforpresentinginstruction
Requireme
 PrintResources nts Gap Remar
asper in ks
TR inven
tory
Brochures 25pc 25pcs
s
Instructionalsup 2 2
liesandmaterials
Proceduralmanuals 5 3
Visualaids 2 2
Referencematerials/B 29 29
o ks(hardcopyof
procedureofvariousco
ncoctions)
ResourcesforSkillspracticeofCompetency#1
Requireme
 Sup liesandMaterials nts Gap Remar
in ks
asper
inven
TR tory
Molases 10 10
liter liter
Variousconcoctions/e 8lit 8lite
xtracts er r
Cleanstone 5pcs 5pcs
Plasticstrainerconta 3pcs 3pcs
iner,finemesh
Emptyplasticcontaine 50pc 50pc
r s s
PlasticTiebox 2rol 2rol
l l
FirstAidKit 1uni 1uni
t t
Aprons 15pc 15pc
s s
Plastichose 5met 5met
er er
Wastecans/bags 3pcs 3pcs
PlasticShet 10mtr 10met
er
ManilaPaper 25pc 25pc
s s
Rub erbond,large 5box 5box
Markingpen 5pc 5pcs
s
MaskingTape,medium 5pcs 5pcs
Watercontainerdrum 1pc 1pcs
Rugs 10pc 10pcs
s
 To ls
Measuringcup(withcal 10pc 10pc
ibration) s s
PlasticCup 10pc 10pc
s s
Syringe 5pc 5pcs
s
Bambo Container 25pc 25pc
s s
SlicingKnife 25pc 25pc
s s
Funnel(imbudo) 5pc 5pcs
s
Carpentryto ls 2set 2set
s s
Knapsacksprayer 2pc 5pcs
s
Bambo /wo denladle 10se 5set
ts s
Plasticbasin 5pc 5pcs
s
Chop ingboard 25pc 25pc
s s
Knapsacksprayer 2pc 2pcs
Moisturemeter 1pc 1pc
Knife 5pcs 5pcs
Scisors 10pcs 10pc
s
Storageto ls/cabinet 2 2
 EQUIPMENT
Bo th/temporaryshed 1uni 1
t
Cart(kariton& 1 1
paragus)
Shred er 1 1
PortableSoilAnalyzer 1 1
PH meter 1 1
WhelBarow 1 1
Carbonizer 1 1
Fireextinguisher 1
MeatGrinder,small 1 1
Storagero m 1 1
Vermiteaaerator 1 1
Thermometer 1 1
Moisturemeter 1 1
DesktopComputerorlap 1 1
top
PerformanceCriteriaChecklist
CRITE YES NO
RIA
6.Are the print
resources required
availablepercompete
ncylisted?
7.Are the required non-
printresources
availablepercompete
ncy?
8.Aretherequiredto
lspercompetency
available?
9.Are the required
equipment per
competencyavailable
?
10. Are the required
sup lies and
materialspercompete
ncyavailable?
1. Are the required
to ls per
competencylisted?
12.
Doesthestatusoravai
labilityof training
resources specified
in the
remarkscolumn?
Principlesof5sand3Rs
Learningobj
ectives:
Afterreadingthisinformationshetyousho
uldbeableto:
 DeterminethePrinciplesof5Sand3Rs.
The5Shouseke pingSystems
5S isthenameofworkplaceorganization
methodologythatusesalistof
fiveJapanesewordswhich
areseiri,seiton,seiso,seikitsu,and
shitsuke.
TranslatedintoEnglish,theyallstartwithleter
‘’S’.Itissynonymouswith
standardizedcleanup.Thelistdescribedhow
itemsarestoredandhow the
new orderismaintained.Thedecision-
makingproces usuallycomesfrom a
dialogueaboutstandardization which
buildsaclearunderstandingamong
employes ofhow work should be done.Italso
instills ownership o the proces
ineachemploye.www.training-
management.info/5s.htm
Seire–(sort)
 (TIDINESS,ORGANIZATION)
 Takingoutanddisposingofunnecesaryitems.
 Unnededitemsarethrownawayordisposed.
 refersto thepractice of sorting

andthrough allto ls,materials
,etc .,in the work area and keping
only esentials items.

Everythingelsestoredordiscarded.Th
eleadstofewerhazardsand les
clutertointerferewithproductivewor
k.
 Things thatcluterthe workplace
thatare notneded should be taken out.

They usually ocupy space and restrict
physical movement.Further,this
condition has a
psychologicaleffectthat
usuallycluters.
Seiton –(systematize)
 (ORDERLINES)
 To
ls,equipment,andmaterialsmustbesyst
ematicallyaranged for
easiestandmostefficientaces.
 Asignaplace foreverything.Themost
often used item should be nearest

andergonomicallysituated,meaning–
thereshouldbe litle effort required in

acesing,using and returning
theequipment
,to ls
andpartevendocuments.Theremustbeaplacefo
reverything, andeverythingmustbeinplace.
 Arangement/organizationofnecesaryitemsin
go dorderforuse.
 Itemsintheworkplacearearangedforea
seofaces andrepeated use.
Seiso(swe p)
 CLEANLINESS:cleaningoftheworkplace.
 Cleaningeven ifthingsareNOT DIRTY.A
regularcleaningschedule
preventthings from
havingchangetogetdirty.
 Indicates the ned to kep the work place
clean as wellas neat.

CleaninginJapanesecompaniesisadaily
activity.Attheendofeach
shift,theworkareaiscleanedupandever
ythingrestoredtoitsplace.
Seiketsu(standardize)
 (STANDARDS) maintaining the
workplace in high standard
housekeping.
 Allowsforcontrolandconsistency.Basi
chousekepingstandardap ly everywhere
in the facility.Everyone knows exactly

whathis orher responsibilities
are.Housekeping duties is part

ofregular work routines.
 Preparehousekepingchecklist.Checkli
stshouldbeverydetailedand stringent.
Remember the thoroughnes is a

requirement of EXCELLENCE.
 EVALUATE work station acording to the
housekeping Standard Checklist.
 IMPLEMENT aperiodicclean-
upschedule;andaward andsanction
scheme.
Shitsuke(Self-discipline)
 SUSTAINING
DISCIPLINE.Doingthingsspontaneously
withouthaving tobetold.
 Teachbydoing.
 Itisgo d disciplineto
leavetheworkplacecleanerthan when
itis found.
 Referstomaintainingstandardsandthef
acilityin safeandefficient
orderdayafterday,yearafteryear.
Safetyasdefinedmaybethefredom from
dangerinjuryordamage.
AcordingtoJapan standardsanew ad ition
tothe5sissafety,henceit become5S +
1.Stillpartofthehousekepingsystem,safe
tybecomesan
importanttasktobeperformed.
SafetyPrecaution
Thesearegeneralsafetyprecaution
concerningpeopleand facilities
althoughthesemayvarydependingonthetradewhic
htheyarein.
ConcerningPeople
 Whenworkingwearap ropriateclothing.
 Makesurethatthesafetyhatiswornproperly.
 Donotweargloveswhen
operatingequipmentexceptwhen anypart
thereofishot.
 Neverremovesafetydevicesorsafetycoverfro
m equipment.
 Becarefulofhighvoltages.Nevertouchswitch
eswithwethands.
 Whenrepairingpowerlinesturnoffthemainpowe
rsup lyfirst.
 Shouldanacidentocur,itshouldberepor
tedimmediatelytoproper
authoritynomaterhow trivia.
ConcerningFAcilities
 Facilitiesmustbeadequatelyilluminated,cl
earneatanddry.
 Kep thearea organized
sotherearenoobstacleslyingaround
the flo r.
 Theequipmentandtheflo
rarearoundtheequipmentmustbefre
from dustandanychip ing.
 Workbenchesmustbestrongand
sturdy,and theirsurfacestreated
withnon-skidmaterials.
SecurityPoliciesandProcedures
Theword‘’Security’inthegeneralusage
issynonymouswith‘’safety’
butustechnicalterm
‘’security’meanssomethingnotonlyissecu
rebut thatishasbensecured.
PhysicAlProperty
Ke pyourpremisesphysicalysecure.
EducAtion
Leteveryoneknow whatisexpectedofthem.
Ac es control
Ifyou runamulti-
usercomputersystem,usetheap ropriateaces
controlsoftwaretokepunauthorizedpersonsawa
yfrom information held

onyourcomputersystems.
CleArdesks
Establishapracticeofclearingdeskattheend
ofeachday.
Destruction
Ifyouhavesensitiveinformationwhichyouwou
ldnotwanttofallinto
thewronghands,destroyanycopiesyoudon’tned.
TheThre R'softheEnvironment
Waste managementis the

collection,transport,procesing,recycli
ng or
disposalofwastematerials,usuallyonesby
human activity,in an effortto

reducetheireffecton human health
orlocalaestheticsoramenity.Asub
focusinrecentdecadeshasbenreducetheeffe
ctofwastematerialsonthe
environmentandtorecoverresourcesfrom
them.
Waste managementcan involve solid,liquid
orgaseous substances
withdifferentmethodandfieldsofexpertiseforeac
h.
EcologicalWastemanagementistheprope
rhandlingofthethingwe throw away in a
mannerthatdoes notharm anyone
oranything,be it
human,animalortheenvironment.
Wastehierarchyreferstothe‘’3Rs’Redu
ce,reuse,andrecycle.Which
clasifywastemanagementstrategiesacordi
ngtotheirdesirabilityinterms ofwaste
minimization.The waste hierarchy remains
the cornerstones of
mostwasteminimizationstrategies.Theaim
ofwastehierarchyistoextract themaximum
amountofwaste.
PresidentialDecre (PD)1 52
‘’ThePhilip inesEnvironmentCode’, which
to k effect in 19 7, provides a basis for an
integrated waste managementregulation
startingfrom wastesourcetomethod
ofdisposal. PD 1 52 has furthermandated
specific guidelines to manage municipal
wastes (solid and liquid),sanitary
landfilland incineration,and disposal
sitesinthePhilip ines.
In 19 0,the Philip ines Congres enacted
the toxic substances,

hazardousandnuclearwastecontrolact,comm
onlyknownasRepublicact (RA)6969.Alaw
designedtorespondtoincreasingproblemsas
ociatedwith toxic chemicals and hazardous

and nuclear waste.RA 6969 mandates
controland
managementofimport,manufacturer.Proces,
distribution,
use,transport,treatment,anddisposal,oft
oxicsubstancesandhazardous
andnuclearwastesin
thecountry.TheACTsekstoprotectpublichea
lth and theenvironmentfrom
unreasonablerisk posed
bythesesubstancein thePhilip ines.
Apart from the basic policy rules and

regulations of RA 6969,
hazardouswastemanagementmustalsocomplyw
ith therequirementsof
otherspecificenvironmentallaws,such asPD
934(Pollution ControlLaw), PD
1586(EnvironmentalImpactAsesmentSystem
Law),RA 8749(Clean AirAct)and RA 90 3
(EcologicalSolid WasteManagementAct)and
their implementingrulesandregulations.
Remember:
SegregatedWaste
=Resources
MixedWaste=Garb
age
Toreducewaste…
SEGREGATE
Recy
Compost
cle
Biodegr Non-
adable
SAMPLEWASTESEGREGATED LIST
GeneralofWaste
Every area in ourworkplace generates
waste.Itis a partofevery workers

responsibility to make the workplace not
only clean but also sanitizedandfre from

anyhazards.Itisalsothecompany’stasktod
evelop asystem
toidentifythewastegeneratedintheareaan
dconsiderstheways
oftheirproperdisposal.Hence,awastesegr
egationlistmustbeputtogether
andimplemented.
Followingbelow
issampleWasteSegregationlistofthePracticalW
ork area/ComputerLaboratory.
WASTEMANAGEMENTSEGREGAT
ION LIST
Section/Area PracticalWorkArea/Compute
rLaboratory
Generated/Ac WASTESEGREGATED METHOD
umulated
Recy Compost Dispose
waste cle
Paper X x
Pens X
Disketes X
Cables/Wires X
It'stimetolearn thethre
R'softheenvironment:reduce,reuse,recyc
le. Then practicewhatyou
preach:don'tbuythingsyou don'tned
oritems thatcome in wastefulpackaging
orthatcannotbe recycled.Reuse and

recyclewhateveryoucan.
Reduce
Reducing the amountofwaste you produce is the

bestway to help the
environment.Therearelotsofwaystodothis.Fore
xample:
 Buyproductsthatdon'thavealotofpacka
ging.Someproductsare wrap ed in
manylayersofplasticandpaperboard
even though they don'tned to be.You can

also lo k forthings thatare packed in
materialsthatdon'trequirealotofener
gyorresourcestoproduce.
Someproductswillputthatinformationr
ightontheirlabels.
 Insteadofbuyingsomethingyou'renotgo
ingtouseveryoften,se if youcanborow
itfrom someoneyouknow.
 Carsuseup energy and

causepollution.Somewaysto reducethe
environmentaldamagecausedbycarsincl
udecarpo lingwithfriends,
walking,takingthebus,orridingyourbi
keinsteadofdriving.
 Startacompostbin.Somepeoplesetaside
aplaceintheiryardwhere theycan
disposeofcertain fo d and
plantmaterials.Overtime,the
materials will break down through a
natural proces called

decomposition.The compostis go d
forthe soilin youryard and

meansthatles
garbagewillgotothelandfill.
 Youcanreducewastebyusingacomputer!
Manynewspapersand
 magazinesareonlinenow.Insteadofbuyi
ngthepaperversions,you can findthem on
theInternet.Alsorememberthatyou
shouldprint outonlywhatyou
ned.Everythingyou printthatyou
don'treally nedisawasteofpaper.
 Saveenergybyturningofflightsthatyouarenot
using.
 Savewaterbyturningoffthefaucetwhileyoubru
shyourteth.
 Lotsoffamiliesreceivea
largeamountofadvertisementsand
other junk mailthatthey do
notwant.You can stop the mailings and
reducewastebywritingtothefollowinga
d res andrequestingthat
theytakeyournameoffoftheirdistributi
onlist:
Reuse
Instead ofthrowingthingsaway,tryto find

waysto usethem again!For example:
 Bringcloth sackstothestorewith you
instead oftakinghomenew
paperorplasticbags.Youcanusetheses
acksagainandagain.You'll
besavingsometres!
 Plasticcontainersandreusablelunchba
gsaregreatwaystotakeyour
lunchtoscho lwithoutcreatingwaste.
 Coffe cans,shoe boxes,margarine
containers,and othertypes of
containers people throw away can be
used to store things orcan

becomefunartsandcraftsprojects.Usey
ourimagination!
 Don'tthrow
outclothes,toys,furniture,and
otherthingsthatyou
don'twantanymore.Somebodyelsecan
probablyusethem.You can bringthem
toacenterthatcollectsdonations,give
them tofriends,or evenhaveayardsale.
 Useallwritingpaperonbothsides.
 Usepapergrocerybagstomakebo
kcoversratherthanbuyingnew ones.
 Usesilverwareand dishesinstead
ofdisposableplasticutensilsand
plates.
 Storefo dinreusableplasticcontainers.
Recycle
Manyofthethingsweuseeveryday,likepaper
bags,sodacans,andmilk
cartons,aremadeoutofmaterialsthatcanbe
recycled.Recycleditemsare
putthroughaproces
thatmakesitposibletocreatenew
productsoutof thematerialsfrom
theoldones.
Inad
itiontorecyclingthethingsyoubuy,youcanh
elptheenvironmentby buying products
thatcontain recycled materials.Many

brands ofpaper towels,garbage
bags,greting cards,and toilet paper,to

name a few examples,willtellyou on their
labels ifthey are made from recycled

materials.
In sometownsyou can leaveyourrecyclablesin

binsoutsideyourhome,
andatruckwillcomeandcollectthem
regularly.Othertownshaverecycling
centerswhereyou can drop off

thematerialsyou'vecollected.Thingslike
paperandplasticgrocerybags,andplasticandalu
minum cansandbotles
canoftenbebroughttothegrocerystoreforrecycl
ing.Whateveryoursystem
is,it'simportanttoremembertorinseoutandsort
yourrecyclables!
SELF-CHECK 4.1-5
TestI-Enumeration
1. Enumeratethe5sinh
ousekeping.
2.Enumeratethe3Rs
ANSWER KEY4.1-5
TEST-
IENUMERATI
ON 1.
 Seire
 Seiton
 Seiso
 Seiketsu
 Shitsuke
2.
a.Reduc
e
b.Reuse
c.Recyc
le
Facili
tate
Learn
ing
Ses
si
on
TRAINING ACTIVITYMATRIX
Venue
Facilities/ Dat
TrainingAc Trainee Remark
Toolsand (Works e&
tivity s
Equipmen tatio Tim
t n/Area e
)
Prayer
RecapofActi
8:00
vities Alltra AM
Unfreezing inees to
Activities 8:30
FeedbackofT AM
raining
Rejoinder/M
otivation
GROUPI After
9:30a
m-
Bendo,An FPJ,F J,
Name of 11:30 each
4.1- gie FAA/KAA/BAA
the am rotation
1Typeso Candado, ,IMO,
OHN,LABS/LA WorkSta
f Ambe
S, tion 1 the
Concoct Condes,A
CalPhos student
ions nnie
will be
asested
every
endofthe
wek.
Satis
fied/
Compl
eted
GROUPI FPJ,F J, Name After
4.1- FAA/KAA/BAA
12:30
2Uses/Benefits Dambo,D ,IMO, of pm each
of ansoy OHN,LABS/LA Worksta rotation
-
Concoctions Egot,Cer S, tion 2 2:30p
a CalPhos m the
Fauna,Al
student
ice
will be
asested
every
endofthew
ek.
Satisfie
d/
GROUPII Complet
plasticpail, ed
Guitara, chop ing Nameo
board,plasti f
Wardo Workst
4.1-3To cpail After
ls,Material Hando,Ha withoutcover ation
s ,strainer 3
rold 2:30p each
andEquipmen ornylonscren
m- rotation
tinthe ,storage
Preparation containerwit 4:30p
h m the
of
Concoctions cap,knife,ma student
rkerpen, will be
maskingtape, asested
storage to every
l/cabinet,sc endofthe
isors, wek.
FirstAidKit,
wo den Satis
ladle,wo fied/
denboxor Compl
bambo split- eted
open,wo
denboxor
bambo split-
open.
Aftereac
4.1- h
4Procedurei GROUPIV rotation
Nameo
n 4:30p the
To f m-
PreparingFP Inglater studentw
ls/materia Workst
J,F J, a,Lary 6:30p illbe
l ation m
FAA/KAA/BAA Kahoy,La asestede
4
,IMO, nging very
OHN,LABS/LA endofthe
S, wek.
CalPhos,Atra
ctantand Satis
Repellent fied/
Compl
eted
Venue
Faciliti Dat
TrainingAct Traine Remark
ivity es/To ls (Workst e& s
andEquip ation/ Tim
ment Area) e
Prayer
RecapofActiv 8:00
AM
ities
to8:
UnfrezingAct Altrain
30 AM
ivities es
FedbackofTra
ining
Rejoinder/Mo
tivation
GROUPI
Aftereac
FPJ,F J, 9:30a h
Dambo,D FAA/KAA/ Nameof m-
rotation
4.1- ansoy BAA, the 11:30 the
1Typeso Egot,Cer IMO,OHN, Workst am studentw
f a LABS/LAS ation illbe
Concoct Fauna,Al , 1 asestede
ions ice CalPhos very
endofthe
wek.
Satis
fied/
Compl
eted
GROUPII
Aftereach
4.1- Guitara,
FPJ,F J, 12:30p rotation
2Uses/Benefits m-
Wardo the
of FAA/KAA/
Nameo 2:30p studentw
Concoctions BAA,
Hando,Ha f m illbe
IMO,OHN,
Worksta asestede
rold LABS/LAS very
tion2
, endofthe
CalPhos wek.
Satis
fied/
Compl
eted
plasticpai
l, chop
4.1-3To ingboard,
ls,Material plasticpai
GROUPIV
s lwithout Name
andEquipmen cover,stra Aftereac
h
tinthe ineror of rotation
Preparation Inglater nylonscren Workstati the
of a,Lary , 2:30p
on3 m- studentw
Concoctions Kahoy,La storagecon illbe
nging tainer 4:30p
asestede
withcap,kn m
very
ife, endofthe
markerpen, wek.
maskingtap
e, storage Satis
fied/
to
Compl
l/cabinet,
eted
scisors,Fi
rstAid
Kit,wo
denladle,
wo
denboxor
bambo
split-
open,wo
denboxor
bambo
split-
open.
Aftereac
4.1- h
GROUPI
4Procedurei rotation
n Nameo 4:30p the
Bendo,An To m-
PreparingFP f studentw
gie ls/materi
J,F J, Worksta 6:30p illbe
Candado, al m asestede
FAA/KAA/BAA tion4
Ambe very
,IMO,
Condes,A endofthe
OHN,LABS/LA
nnie wek.
S,
CalPhos,Atra Satis
ctantand fied/
Repellent Compl
eted
Venue
Faciliti Dat
TrainingAc Traine Remark
es/Tools (Workst e&
tivity e s
andEquip ation Tim
ment /Area) e
Prayer
8:00
RecapofActi
AM
vities
to8:
UnfreezingA Alltra
30 AM
ctivities inees
FeedbackofT
raining
Rejoinder/M
otivation
Aftereac
GROUPII h
FPJ,F J, 9:30a rotation
FAA/KAA/BAA Nameof m-
4.1- Guitara, the
,IMO, the 11:30
1Typeso studentw
Wardo OHN,LABS/LA WorkSt am
f illbe
S, ation 1
Concoct Hando,Ha asestede
ions CalPhos very
rold
endofthe
wek.
Satis
fied/
Compl
eted
GROUPIV Aftereach
4.1- rotation
12:30p
2Uses/Benefits Inglatera FPJ,F J, m- the
of ,Lary FAA/KAA/BAA Nameo studentw
2:30p
Concoctions Kahoy,Lan ,IMO, f m illbe
gging OHN,LABS/LA Worksta asestede
S, tion2 very
CalPhos endofthe
wek.
Satis
fied/
Compl
eted
Nameo
plasticpail
4.1-3To f
GROUPI ,chop ing
ls,Material Worksta
board,plast
s tion3 Aftereac
Bendo,An icpail
andEquipmen h
gie withoutcove
tinthe rotation
Candado, r,
Preparation the
Ambe strainerorn 2:30p
of studentw
Condes,A ylon m-
Concoctions illbe
nnie scren,stora 4:30p
ge m asestede
containerwi very
th endofthe
cap,knife,m wek.
arker
pen,masking Satis
tape, fied/
storageto Compl
l/cabinet, eted
scisors,Fir
stAidKit,
wo
denladle,wo
den
boxorbambo
split-
open,wo
denboxor
bambo split-
open.
Aftereac
4.1- GROUPI h
n Dambo,Da Nameo 4:30p the
To m-
PreparingFP nsoy f studentw
ls/materi
J,F J, Egot,Cer Worksta 6:30p illbe
al m
FAA/KAA/BAA a tion4 asestede
,IMO, Fauna,Al very
OHN,LABS/LA ice endofthe
S, wek.
CalPhos,Atra
ctantand Satis
Repellent fied/
Compl
eted
Venue
Faciliti Dat
TrainingAc Traine Remark
tivity e es/Tools (Workst e& s
andEquip ation/ Tim
ment Area) e
Prayer
8:00
RecapofActi
AM
vities
to8:
UnfreezingA Alltra
30 AM
ctivities inees
FeedbackofT
raining
Rejoinder/M
otivation
GROUPIV Aftereac
FPJ,F J, 9:30a h
Inglater m- rotation
FAA/KAA/ Nameof
4.1- BAA, 11:30 the
a,Lary the am
1Typeso IMO,OHN, studentw
WorkSt
f Kahoy,La LABS/LAS illbe
ation 1
Concoct , asestede
nging
ions CalPhos very
endofthe
wek.
Satis
fied/
Compl
eted
GROUPI
Aftereach
4.1-
12:30p rotation
2Uses/Benefits Bendo,An FPJ,F J,
m- the
of gie FAA/KAA/
Candado, Nameo 2:30p studentw
Concoctions BAA,
f m illbe
Ambe IMO,OHN,
Condes,A Worksta asestede
LABS/LAS
nnie tion2 very
,
endofthe
CalPhos
wek.
Satis
fied/
Compl
eted
plasticpa
il, chop
Nameo
ingboard,
4.1-3To GROUPI f
plasticpa
ls,Material Worksta
il
s Dambo,Da tion3 Aftereac
withoutco
andEquipmen nsoy h
ver,
tinthe Egot,Cer rotation
strainero
Preparation a the
rnylon 2:30p
of Fauna,Al studentw
scren,sto m-
Concoctions ice illbe
rage 4:30p
container m asestede
with very
cap,knife endofthe
,marker wek.
pen,maski
ng tape, Satis
storage fied/
to Compl
l/cabinet eted
,
scisors,F
irstAid
Kit,wo
denladle,
wo
denboxor
bambo
split-
open,wo
denbox
orbambo
split-
open.
Aftereac
4.1- h
GROUPII
n Nameo 4:30p the
Guitara To m-
PreparingFP f studentw
ls/mater
J,F J, ,Wardo Worksta 6:30p illbe
ial m
FAA/KAA/BAA tion4 asestede
Hando,H
,IMO, very
OHN,LABS/LA arold endofthe
S, wek.
CalPhos,Atra
ctantand Satis
Repellent fied/
Compl
eted
SanielFarm
TechnologicalBusines Scho l
Saniel,SanIsidro,Mahayag,Zambo
.DelSur TrainingEvaluation
NameofTraine : Date:
Trainer:
Qualification:
INSTRUCTION:Pleaseratethefollowingprog
ram componentintermsofthe
indicatorsprovidedbelow
byticking(/)thecolumnthatbestdescribes
your evaluation of each program
component. Your rating will be treated
confidentially.
AdjectivalRa Numerical
ting Rating
Outstanding 5
VeryGo 4
d/VeryAdequate
Go d/Adequate 3
Fair/Satisfact 2
ory/Average
Inadequate/Uns 1
atisfactory
PROGRAM RATING
COMPONENTINDICATORS
5 4 3 2 1
A. Program
DesignandOrganization
1.Clarityofprogram
objectives
2.OrganizationofCourseA
ctivities
3.
Schedulingofactivities
& timeallotment
4.Atainmentofprogram
objectives
B.CourseContent
1.Coursecontentvis-ā-
visprogram
objecti
ve
2.Sequenceofcoursecont
ents
3.Sufficiencyofinformati
on
4.Relevantofcoursevis-
ā-visned
C.TrainingMethodology
1.Effectivenes
ofselectedmethod
2.Ap ropriatenes
ofcourseactivity
D.Program
AdministrationandManage
ment
1.Adequacyofsup
liesandmaterials
2.Timelines
ofprovisionofsup
liesand
material
s
3.Availabilityoftrain
ingequipmentand
material
s
4.Conducivenes
oftrainingvenueto
learnin
g
5.Ap ropriatenes
ofthephysicalayoutof
thevenue
6.Overallacommodations
7.Secretariatservice
Facilitator/Trainer
INSTRUCTIONS:Writethecorespondingnumbe
rtoratethetrainer.
5–Outstanding 4–VeryGo d 3–
Go d 2–Average 1-Po r
5 4 3 2 1 N/
A
1.Knowledgeofthesubject
mater
2.Abilitytocommunicatei
deas
3.Abilitytoencouragepar
ticipation
4.Abilitytoencouragepar
ticipation
5.Abilitytoorganizelect
ure
6.Abilitytoanswerquesti
ons
7.Opennes
tosugestionandcomments
8.Abilitytoencouragecri
ticaland/orcreative
thinking
9.Spontaneityofexpresio
nofideas
10. Useoftrainingequipm
ent
1 . Comprehensivenes
oflecture
12. Abilitytoprovideade
quatefedback
13. Abilitytoprovidepra
cticalexercise
SignatureoverPrinte
dName
Superv
ise
Work-
Based
Learni
ng
Maint
ain
Train
ing
Facil
ities
References
BI,G.andC.SCAGEL.20
0
7.NitrogenFoliarFe
edingHasAdvantages.
FOSSEL,P.20
0
7.OrganicFarming.Singaporep.69
Gomez,I.and ThivantL.2015.TECA TEAM –
Research and Extension

Division (DDNR)ofthe Fo
o d and Agriculture
Organization ofthe UnitedNation(FAO).
KOLOTA,E.,andOSINSKA,M.20 0
1.Efficiencyoffoliarnutrition offield
vegetables grown atdifferentnitrogen
rates.In:Proc.IC Environ. Probl.N-
Fert.ActaHort.,563:87-
91.RetrievedonDecember20,2015
LIM,A.2013.The Wisdom ofNaturalFarming System

and Technology (Les
s IsMore)
OOSTERHUIS,D.20
0
9.FoliarFertilization:MechanismsandM
agnitudeof Nutrient Uptake,University
ofArkansas,Fayetteville,AR,p.1-3.
RetrievedonDecember20,2015
PADEM,H.,andYILDIRIM,E.19 9
6.Effectoffoliarfertilizeron yieldand
yield componentsofsummersquash
(Cucurbita pepoL.)1st Egypt.-
Hung.Hort.Abstr.Conf.KafrEl-
Sheikh,Egypt,p.120-123.
SANIEL,R.20
0
8.TheNaturalandOrganicFarming.Sani
elIntegratedFarm
TechnologicalBusines
s Scho
o
lInc.Sandal,San Isidro,Mahayag,
ZamboangadelSur.

Trainer's Methodology for Organic Agriculture Production NC II

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Trainer's Methodology for Organic Agriculture Production NC II

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TRAINER’

SECTOR :AGRICULTUREAND FISHERY

This COMPETENCY BASED LEARNING

MATERIAL on ORGANIC AGRICUTURE PRODUCTION NC

To my sup ortive,understanding and beloved

D.CUEZON AND ELJIN D.TAMALA and

C.CORTES and EVELYN T.MANDAO fortheir

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

TRAINING NEEDS ...........................................................................................13

HOW TO USETHECOMPETENCYBASED LEARNING

PARTSOFTHECOMPETENCYBASED LEARNING MATERIALS

LEARNING EXPERIENCE .......................................................................25

CBLM IN DateDevel Document

Name:DORRESS.GILBERO Date: AUGUST10,2016

NameDORRESS.GILBERO Date: AUGUST 10,2016

Curentcompete Pro Meansof

CBLM IN DateDevel Document

CBLM IN DateDevel Document

 Care Perform Satisfactori

CBLM IN DateDevel Document

Name:DORRESS.GILBERO Date:AUGUST 10,2016

RequiredUnit Curent Trainin

Welcome to this learners guide for the

module in “PRODUCING VARIOUS CONCOCTIONS

atituderequiredtoprepare to ls, farm

implements and simple equipment for

horticultural farm operations.

answerself-check basing theinformation

These module were prepared to help you

achieve the required competency in

“PRODUCING VARIOUS CONCOCTIONS AND

e withminimum supervisionor helpfrom

your instructor.Withthe aid ofthis

Work through allthe information and

sugested references are included to sup

InoureffortstostandardizeCBLM,theabove partsarerecommendedforusein CompetencyBasedTraining(CBT)in TechnicalEducationandSki

No UnitofCompe ModuleTit Code

CBLM IN DateDevel Document

ProduceO ProducingO 301

5. RaiseOrgani RaisingOrga 302

CBLM IN DateDevel Document

CBLM IN DateDevel Document

LO 1: PREPARE FOR THE

check.4.1-1 compare answers

Compare answers with the

with the AnswerKey4.1-1.

Check4.1-2 compare answers

8. AnswerSelf- with the Answer Key

Check4.1-4 4.1-4.Perform Task

She t 4.1-4 then

The OilCrisis of20 8 created a big stirin

tripled,farmers were forced to lo k

the bureau ofSoils and

DA's NationalOrganic AgricultureProgram

plants.FPJ isproduced by thefermentation

(Jensen et al, 20 6). It contains plant

offish.Fish amino acids are a go d source of

(LGUs)such as Bayawan City in Negros

marketfor fre and proces thisintoFAA.

5. LABS – (Lactic Acid Bacteria

Serum).Itconverts waste into organic

The High Value Crops (HVCs)sector

however,has ben taking a slightly