CBLM and Assessment Tool OAP NCII

COMPETENCY-BASED LEARNING MATERIALS
SECTOR:
AGRI-FISHERY SECTOR
QUALIFICATION:
ORGANIC AGRICULTURE PRODUCTION NC II
UNIT OF COMPETENCY:
PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
MODULE TITLE:
PRODUCING ORGANIC CONCOCTIONS AND EXTRACTS
PREPARED BY:
RONNIE O. NAAG
Camalig Agro-Mechanical Institute

Cabangan, Camalig, Albay
ORGANIC AGRICULTURE PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Raising Organic AGR612301

1. Raise Organic Chicken
Chicken
Produce Organic Producing Organic AGR611306

2.
Vegetable Vegetable
Manufacture Organic Manufacturing Organic AGR611301

3.
Fertilizer Fertilizer
Produce Organic Producing Organic
Concoctions and Concoctions and AGR611301
4.
Extracts Extracts
5. Raise Organic Hogs Raising Organic Hogs AGR611302
Raise Organic Small Raising Organic Small AGR612303

6.
Ruminants Ruminants
Date Developed: Document No

December 8, Issued by:
CBLM in OAP 2020 Page 2 of 100
NCII Developed by: SFIST
Ronnie O.
Naag Revision # 01
HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIALS
Welcome!
The unit of competency, "Produce Organic Concoctions and Extracts", is
one of the competencies of Organic Agriculture Production NC II, a course
which comprises the knowledge, skills and attitudes required for a TVET
trainer to possess. The module, Producing Organic Concoctions and
Extracts, contains training materials and activities related to identifying
learner’s requirements, preparing session plan, preparing basic instructional
materials and organizing learning and teaching activities for you to
complete. In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Task Sheets and Job Sheets.
Follow and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.
Remember to:
 Read information sheets and complete the self-checks. Suggested

references are included to supplement the materials provided in this
module.
 Perform the Task Sheets and Job Sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows the
sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart and Accomplishment Chart. You must pass the
Institutional Competency Evaluation for this competency before moving to
another competency. A Certificate of Achievement will be awarded to you
after passing the evaluation. You need to complete this module before you
can perform the module on Raising Organic Hogs.

Ronnie O.
Naag Revision # 01
MODULE CONTENT
UNIT OF COMPETENCY Produce Organic Concoctions and Extracts
MODULE TITLE Producing Organic Concoctions and

Extracts
MODULE DESCRIPTOR: This module covers the knowledge, skills and
attitude required to produce organic
concoctions and extracts for owned farm
consumptions and not for commercial
purposes or selling.
NOMINAL DURATION: 24 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
 Prepare for the production of various concoctions and
extracts
 Process concoctions and extracts
 Package 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.
 Raw materials are prepared in accordance with enterprise practice.
 Fermentation period is set based on enterprise practice.
 Various concoctions are fermented following to organic practices.
 Concoctions are harvested based on fermentation period of the
concoction.
 Concoctions are contained in sanitized bottles and containers.
 Packaged concoctions are labeled and tagged in accordance with
enterprise practice.

Ronnie O.
Naag Revision # 01
 Packaged concoctions are stored in appropriate place and
temperature following organic practices.
 Production of concoctions are recorded using enterprise
procedures.

Ronnie O.
Naag Revision # 01
LEARNING OUTCOME NO. 1
PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS AND
EXTRACTS
Contents:
1. Types of Concoctions
2. Uses/Benefits of Concoctions
3. Tools, Materials and Equipment in the Preparation of Concoctions
4. Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant and Repellent in accordance with
the Good Manufacturing Practices
5. Checklist of allowed materials based on Appendix 2 of PNS
6. Principles of 5S and 3Rs
Assessment Criteria
1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic
chemicals.
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality.
4. Personal hygiene are observed according to OHS procedures.
Conditions
The students/trainees must be provided with the following:
1. 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

Ronnie O.
Naag Revision # 01
2. Training equipment
- LCD projector with screen

- white board
- desktop computer or laptop
- printer
- speaker amplifier with microphone
3. Reference materials
- hard copy of the procedure in preparing various concoctions

- Philippine National Standards for Organic Agriculture
- checklist of allowed materials based on Appendix 2 of PNS
4. Personal Protective Equipment

- hair net
- face mask
- plastic gloves
Assessment Method:
1. Oral questioning
2. Written exam
3. Demonstration

Ronnie O.
Naag Revision # 01
Learning Experiences
Learning Outcome 1
PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS AND
EXTRACTS
Learning Activities Special Instructions

Read Information Sheet 4.1-1 about Memorize the different Types of
the Types of Concoctions. Concoctions.
Answer Self Check 4.1-1 in Types of Answer the Self-Check correctly
Concoctions. and honestly and check your
answer with the answer key.
Read Information Sheet 4.1-2 about Remember the Uses/Benefits of
the Uses/Benefits of Concoctions. Concoctions.
Answer Self Check 4.1-2 in Uses/ Answer the Self-Check correctly
Benefits of Concoctions. and honestly and check your
Read Information Sheet 4.1-3 about Remember the Tools, Materials and
the Tools, Materials and Equipment Equipment in the Preparation of
in the Preparation of Concoctions. Concoctions.
Answer Self Check 4.1-3 in Tools, Answer the Self-Check correctly
Materials and Equipment in the and honestly and check your
Preparation of Concoctions. answer with the answer key.
Read Information Sheet 4.1-4 about Remember the procedures on How
How to Make Concoctions and to Make Concoctions and Extracts.
Extracts.
Answer Self Check 4.1-4 in How to Answer the Self-Check correctly
Make Concoctions and Extracts. and honestly and check your
Perform Task Sheet 4.1-4A on Make Follow the correct procedures and
Fermented Plant Juice (FPJ). use the proper tools and materials
in Making Fermented Plant Juice
(FPJ).
Evaluate your own performance 80% of the criteria must be
using Performance Criteria Checklist obtained by the trainee.
4.1-4A.
Perform Task Sheet 4.1-4B on Make Follow the correct procedures and
Fermented Fruit Juice (FFJ). use the proper tools and materials
in Making Fermented Fruit Juice
(FFJ).

Ronnie O.
Naag Revision # 01
4.1-4B.
Perform Task Sheet 4.1-4C on Make Follow the correct procedures and
Fish Amino Acid (FAA). use the proper tools and materials
in Making Fish Amino Acid (FAA).
4.1-4C.
Perform Task Sheet 4.1-4D on Make Follow the correct procedures and
Indigenous Microorganism (IMO). use proper tools and materials in
Making Indigenous Microorganism
(IMO).
4.1-4D.
Perform Task Sheet 4.1-4E on Make Follow the correct procedures and
Lactic Acid Bacteria Serum (LABS). use proper tools and materials in
Making Lactic Acid Bacteria Serum
(LABS).
4.1-4E.
Perform Task Sheet 4.1-4F on Make Follow the correct procedures and
Oriental Herbal Nutrients (OHN). use proper tools and materials in
Making Oriental Herbal Nutrients
(OHN).
4.1-4F.
Perform Task Sheet 4.1-4G on Make Follow the correct procedures and
Calcium Phosphate (CalPhos). use proper tools and materials in
Making Calcium Phosphate
(CalPhos).
4.1-4G.
Read Information Sheet 4.1-5 about Remember the Principles of 5S and
the Principles of 5S and 3Rs. 3Rs.
Answer Self Check 4.1-5 in Answer the Self-Check correctly
Principles of 5S and 3Rs and honestly and check your

Ronnie O.
Naag Revision # 01

Ronnie O.
Naag Revision # 01
Information Sheet 4.1-1
Types of Concoctions
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define and explain the meaning of concoctions.
2. Cite the benefits of using organic concoctions.
2. Enumerate the different types of concoctions and extracts.
Nowadays, organic gardening is becoming more and more popular

because of the health issues linked to the heavy usage of chemicals and
hormones in conventional way of farming. These chemicals can still be
present in the fruits and vegetables even after they are harvested which can
affect our health. In order to produce safe and healthy harvest, it is a must
to start using natural inputs in farming especially fertilizers and pesticides.
One of these is the organic concoctions and extracts.
Concoction serves as the life of natural farming. It is used as a
replacement of chemical-based fertilizers, pesticides, fungicides, repellants,
chemical based growth enhancers and other synthetic food ingredients for
animals and plants. It is done through the process of fermentation where
the potency is enhanced by the beneficial micro-organisms. The use of
concoctions to produce natural/organic fertilizer has been known to be
effective. It is also economical since most of the materials needed for the
production of concoctions are readily available in the farm.
Benefits of Using Organic Concoctions:

1. Low cost
2. Materials are readily available in the locality
3. Food contains more nutrients, vitamins and minerals
4. It does not pollute the air, water, and land
5. The produce are safe and commands high price

Ronnie O.
Naag Revision # 01
Types of Organic Concoctions and Extracts
1. Fermented Plant Juice (FPJ)/ Natural Growth Enhancer

Ronnie O.
Naag Revision # 01
Fermented Plant Juice or FPJ is made from axillary buds and young
fruits, fast growing plants, young leaves of plants and grasses. Mixed with
crude sugar or molasses, the juice is extracted and fermented after storing
for a period of time. The liquid is applied to plant’s leaves and growing
points, soil around the plant, compost heap and animal beddings to fortify
microbial activities.
Local plants that are fast growing like kangkong, legumes and
grasses. You can also use bamboo shoots, asparagus shoots, actively
growing plant parts and young fruits of cucumber, squash, melon,
watermelon, ampalaya and other cucurbits.
Weed species that are found growing in the production area, young
leaves of trees, banana trunks, young leaves and fruits of stress tolerant
crops are also good materials for FPJ.
You can use either crude sugar or molasses or whichever is available
and can be bought at a lower price.
In choosing the raw materials for FPJ, you must see to it that these
are:
 Young and fresh
 Free from insect pests and diseases
 Abundant in the production area
 Free from chemical containments
2. Fermented Fruit Juice (FFJ)/ Natural Taste Enhancer

Ronnie O.
Naag Revision # 01
Fermented Fruit Juice or FFJ is made from sweet ripe fruits, fruit
vegetables and root crops. Thoroughly blended with crude sugar or molasses
and stored for a short period of time, the fermented extract is applied to the
plants to promote flowering and fruit setting.
Locally produced sweet ripe fruits like mango, banana, papaya,
strawberry and chico; ripe squash fruit and matured carrot; and root crops
particularly camote, cassava and gabi. Citrus fruits are not recommended.
You can make FFJ from single material or a combination of materials. The
extract from the combination of banana, papaya, and squash have been
proven to be effective in flower induction and fruit setting by many organic
farmers.
You can use either crude sugar or molasses or whichever is available
or can be purchased at lower cost.
3. Fish Amino Acid (FAA)
Fish
Amino Acid or (FAA) is made from chopped fish and fish trash such as
bones, head, internal organs and skin mixed with crude sugar or molasses.
The fish materials that will be used must be clean and free from any
contaminants. If fish is not available, crushed or pounded mollusks such as
the golden apple snail (kuhol) can be used as an alternative. The juice is
extracted and gets fermented after storing for a 14-day period. FAA contains
nitrogen (90%) and phosphorous (2.5%).
4. Oriental Herbal Nutrients (OHN)/ Natural Immune Booster

Ronnie O.
Naag Revision # 01
Oriental Herbal Nutrients (OHN) is a mixture of edible, aromatic
herbs such as garlic and ginger extracted and fermented with brown sugar
or molasses. It is used to discourage the growth of anaerobic, potentially
pathogenic microbes and encourage beneficial aerobic microbes in the soil
and on plants. It is also used to increase plant robustness, as a natural
insects repellant and very much effective in enhancing the immune system
of both plants and animals.
5. Calcium Phosphate (CalPhos)/ Natural Micro Nutrients

Ronnie O.
Naag Revision # 01
Calcium Phosphate (CalPhos), a concoction made from eggshells,
bones, and vinegar, is rich in natural minerals like calcium and
phosphorus. Calphos is used to treat calcium-deficient soil and is best to
use in plants that are just entering the flowering cycle.
Flower initiation, the development from vegetative to reproductive
growth in plants, results in various changes in the process of acquiring
nutrients and other beneficial materials. Phosphorus is responsible for
improving the function of the root system during the flower initiation stage,
allowing plants to access better water and nutrients from the soil. While the
Calcium is responsible for strengthening the plant by stabilizing its
structure including the roots, stems, and leaves that will support the
production of heavy fruit or flower.
6. Indigenous Micro-organism (IMO)

Ronnie O.
Naag Revision # 01
Indigenous Micro-organisms (IMO) are group of innate microbial
consortium that inhabits the soil and the surfaces of all living things inside
and outs ide which have the potentiality in biodegradation, bioleaching,
biocomposting, nitrogen fixation, improving soil fertility and as well in the
production of plant growth hormones. To better benefit with these
organisms, these are collected using cooked rice placed in cool and shady
places like bamboo forest and woods where these organisms thrive. The
potency is further enhanced through the process of fermentation with the
use of crude sugar or molasses.
7. Lactic Acid Bacteria Serum (LABS)/ Natural Enzymes

Ronnie O.
Naag Revision # 01
Lactic Acid Bacteria Serum (LABS) are anaerobic microorganisms.
In the absence of oxygen, they break sugar into lactic acid. LABS is very
effective in improving ventilation of air in the soil, promoting rapid growth of
fruit trees and leaf vegetables.
Normally, they are separated and cultured with rice wash water and
milk. This is how Lactic Acid Bacteria Serum (LABS) is obtained. Lactic Acid
Bacteria Serum is now used for its ability to convert waste into organic
matter and basic materials. They thrive and feed on the ammonia released
in the decomposition normally associated with the foul odor (removes foul
odor). Lastly, they serves as defense against pathogenic diseases such as
harmful viruses and fungi.
Self-Check 4.1-1
Types of Organic Concoctions
True or False: Write the word TRUE if the statement is correct and write the
word FALSE if it is wrong.
1. Crude sugar is used as a replacement of chemical-based fertilizers,

pesticides, fungicides, repellants, chemical based growth enhancers
and other synthetic food ingredients for animals and plants.
2. In making FPJ, it is best to harvest kangkong or kamote tops at
noontime because it has the optimum presence of good
microorganisms.
3. Fermented fruit juice is a natural taste enhancer and makes the fruit
sweeter.
4. In making calphos, animal bones can be used as an alternative to egg
shells.
5. Indigenous Microorganism (IMO) can be used as a deodorizer and
decomposing agent.
Enumeration: Give what is asked in the following statement. Write your

answer on a separate sheet of paper.
1. What are the benefits in using Organic Concoctions?

Ronnie O.
Naag Revision # 01
2. What are the different types of Organic Concoctions

Ronnie O.
Naag Revision # 01
ANSWER KEY 4.1-1
I. True or False
1. False
2. False
3. True
4. True)
5. True
II. Enumeration
1. Benefits of Using Organic Concoctions

A. Low cost
B. Materials are readily available in the locality
C. Food contains more nutrients, vitamins and minerals
D. It does not pollute the air, water and land
E. The produce commands higher price
2. Types of Concoctions and Extracts
A. Fermented Plant Juice (FPJ)
B. Ferment Fruit Juice (FFJ)
C. Fish Amino Acid (FAA)
D. Lactic Acid Bacteria Serum (LABS)
E. Oriental Herbal Nutrients (OHN)
F. Calcium Phosphate (CalPhos)
G. Indigenous Micro-organism (IMO)
Date Document No
Developed: Issued by:
December 8, Page 20 of
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Information Sheet No. 4.1-2
Uses/Benefits of Concoctions
After reading this information sheet you must be able to:
1. Identify the different uses of concoctions.
2. Explain the importance of using concoctions.
Every concoction is unique. Each has its own nutrient content,

uses, functions and benefits for the soil, plants and animals.
Therefore, it is a must to be familiarized with the different concoctions
in terms of their uses and functions. Using the proper kind of
concoction at the right time, place and quantity can ensure the best
results for the growth and development of plants and animals.
Uses/ Benefits of Fermented Plant Juice (FPJ)

 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 – FPJ made from actively growing
plant parts and fast growing plants may contain natural growth
hormones and mineralized nitrogen that promotes plant growth.
However, the soil must be watered first before applying FPJ to
avoid scorching of the roots.
 Apply FPJ 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 FPJ, as drink, to livestock at 2 tbsp/liter to increase
microbial activities in gastro-intestinal tracts. This would result
to better absorption of nutrients.
 Spray to animal beddings to hasten manure decomposition.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Uses/ Benefits of Fermented Fruit Juice (FFJ)
 As flower inducer, fruit setter and natural fruit sweetener – FFJ
made from a combination of ripe fruits of banana, papaya and
squash have been proven by many organic farmers to be
effective when sprayed on the leaves 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 – FFJ is applied
directly to the soil at the rate of 1tsp/liter of water. The
carbohydrates and sugar content of FFJ 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 –
FFJ contains beneficial microorganisms that help in the
decomposition process.
 As a nutritious drink – a 20% FFJ solution makes an excellent
drink for both human and livestock.
Uses/ Benefits of Fish Amino Acid (FAA)

 As source of nitrogen – use as foliar spray during the vegetative
stage at the rate of 2 tsp/liter of water or can be applied directly
to the soil to hasten microbial activities.
 You can apply to the compost heap as energy source for the soil
microorganism to hasten decomposition
Uses/ Benefits of Oriental Herbal Nutrients (OHN)

 Apply as a foliar spray on plants to repel insects. Apply during
late afternoon or early morning hours.
 Apply diluted OHN as a soil drench prior to planting to activate
dormant soil microorganisms.
 As a prebiotic and immune system booster for poultry and
livestock production, OHN can be mixed with animals’ drinking
water (2 tbsp. /liter of water) and offered ad libitum 2-3 times a
week.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Uses/ Benefits of Calcium Phosphate (CalPhos)
 Phosphorous is used to improve the root system, which will
enable the plant to access better water and nutrients from the
soil to support the critical changeover as manifested by flower
initiation.
 Calcium strengthens the plant in preparation for heavy
flowers/fruits.
 It is given to livestock as a natural calcium supplement for
stronger bones.
Uses/ Benefits of Indigenous Micro-organism (IMO)

 Use as a foliar spray or soil drench. IMO helps to establish a
healthy microbial balance on plant surfaces and within the soil,
which is critical for nutrient delivery and disease resistance.
 IMO solution can also be added to compost for a microbial
boost, or used as organic fertilizer. Adding IMO to your nutrient
solution can also help to break down nutrients into a more
bioavailable form for your plants to use.
 IMO solution can be fed to your animals similarly to
lactobacillus, helping to aid digestion, encourage healthy animal
development, and to protect against bacterial-related diseases.
 It can also be sprayed in the yard or on animal bedding to
prevent an overgrowth of unwanted bacteria which causes foul
odor.
 IMO is a key ingredient in making mud balls that can help
bodies of water like ponds and rivers to stay clean because the
beneficial microbes digest sludge in the water.
Uses/ Benefits of Lactic Acid Bacteria Serum (LABS)

 The Lactic Acid Bacteria Serum (LAB) is very effective for
improving soil ventilation and for growing fruits and leafy
vegetables.
 LABS helps produce higher quality fruits which can be kept for
longer periods in storage.
 LABS increases the solubility of the fertilizer.
 LABS can reduce damage from gas through neutralizing
ammonia gas produced where the immature compost is applied.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
 LABS is conditionally anaerobic, so they can also survive with
oxygen.
 It serves as a natural probiotic for animals.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Self-Check 4.1-2
Uses/ Benefits of Concoctions and Extracts
Matching Type: Read each of the following items carefully. Match

Column A with Column B. Write only the answer on
a separate sheet of paper.
1. A natural growth enhancer made from actively A. FFJ

growing plant parts that contain natural
growth hormones and mineralized
nitrogen that promotes plant growth.
2. A natural flower inducer, fruit setter and B. CalPhos

natural fruit sweetener.
3. A natural phosphorus and calcium C. FAA

supplement for plants made from
eggshells or animal bones.
4. A natural insect repellant. D. FPJ
5. A good source of Nitrogen made E. OHN

by fermenting fish or fish scraps.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Answer Key 4.1-2
Matching Type
1. D
2. A
3. B
4. E
5. C
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Tools, Materials and Equipment in the Preparation of

Concoctions
1. Identify the different tools, materials and equipment in the

preparation of concoctions.
2. Distinguish the uses of different tools, materials and
equipment in the preparation of concoctions.
Tools, materials and equipment are very important in the

preparation of concoctions. It is a must in order to prepare
concoctions properly, cleanly and safely. Thus, aside from the
ingredients of the concoctions to make, we must also see to it that we
prepared all the necessary tools, materials and equipment beforehand.
BASIC TOOLS and MATERIALS
1. Measuring Cup
Is a kitchen utensil used

primarily to measure the volume
of liquid or bulk solid.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
2. Masking Tape
An easy-to-tear paper tape

and available in a variety of
widths. It serves as the area
where to write the details of
production and harvesting.
3. Strainer
This is used for straining

the fermented concoction.
4. Kitchen knife
Used for cutting the

materials and for performing
other tasks.
5. Rubber band
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Used for sealing containers
during fermentation process.
6. Chopping board
A durable plastic or
wooden board where the
materials such as fruits, plants
and fish will be sliced.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
7. Weighing scale
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
A measuring instrument that is
used for determining the weight of the
materials needed.
8. Wooden ladle
A tool used for stirring and

mixing the different ingredients.
9. Basin
Used for holding solid and

liquid materials for use or
storage.
10. Plastic pail
Used for holding solid and

liquid materials for use or
storage. This is also used as a
container for the fermentation
process.
11. Marker pen
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
A pen which has its own
ink-source, and usually with a tip
made of porous, pressed fibers
such as felt, used to mark and
label the product
12. Manila paper
Used to cover and

seal the fermentation
container.
13. Funnel
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
A pipe with a wide, often
conical mouth and narrow stem. It is
used to channel liquid or fine-grained
substances into containers with a small
opening. Without using funnel,
spillage may occur.
14. Scissors
A cutting tool used for

cutting various thin materials,
such as paper, cardboard, metal
foil, thin plastic, cloth, rope and
wire.
15. First aid kit
A collection of supplies and

equipment for use in giving first
aid and can be put together for
the purpose by an individual or
organization.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
EQUIPMENT USED IN PREPARING CONCOCTIONS
1. Wheelbarrow
A small cart with a single

w h e e l a t t h e
a t t h e r e a r ,
gardening.
2. pH meter
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
A
pH
meter
is a
scientific instrument that is used to

measure the hydrogen-ion
activity in water-based solutions
and indicating its acidity or alkalinity
expressed as pH. The difference
in electrical potential relates to the
acidity or pH of the solution.
3. Moisture Meter
An instrument for determining the percentage of

moisture in a material (as timber, flour, soil, or tobacco).
Self-Check 4.1-3
Tools, Materials and Equipment in
the Preparation of Concoctions
Identification: Identify the words or group of words described by the

following statements. Write your answer on a separate
sheet of paper.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
1. One of the basic tools that is used in stirring and mixing the
ingredients.
2. A measuring instrument that is used for determining the

weight of the materials needed.
3. A durable plastic or wooden board where the materials such as

fruits, plants and fish will be sliced.
4. A tool used for slicing and cutting of the ingredients.
5. Used to cover the container while the concoctions are still

under fermentation.
Enumeration: Give what is asked for in the following statement. Write

your answer on a separate sheet of paper.
1. What are the basic tools using in fermenting concoctions?
Answer Key 4.1-3
Identification:
1. Wooden ladle
2. Weighing scale
3. Chopping board
4. Knife
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
5. Manila paper
Enumeration:
1. Marker pen
2. Manila paper
3. Basin
4. Plastic pail
5. Chopping board
6. Rubber band
7. Kitchen knife
8. Weighing scale
9. Nylon net/Strainer
10. Measuring cup
11. Masking tape
12. Wooden ladle

Procedures in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
1. Explain the correct procedures in preparing the different
concoctions and extracts.
2. Perform the procedures in preparing different concoctions and
extracts.
The following are the procedures to follow on the preparation of

different concoctions and extracts:
1. Fermented Plant Juice (FPJ)
Materials:
1 kg. kangkong, 1 kg. camote tops, 1 kg. banana trunks and 1.5
kgs. Molasses
Ratio: 1:2 (1 part of molasses for every 2 parts of plants)
Reminder: Observe cleanliness and safety in the workplace. Always

use
PPE in performing the activities.
Steps on how to ferment:

1. Clean and wash vegetables materials.
2. Drain for 5 minutes.
3. Slice to an inch size.
4. Mix all vegetables thoroughly in a plastic pail (20 liters
capacity).
5. Mix with 1.5 kgs. Of molasses thoroughly.
6. Put nylon screen on top of the mixture.
7. Put 5-8 pieces 25-50 grams stone on top of the nylon screen.
8. Wipe the mouth of the plastic pail.
9. Cover the pail with two layered manila paper.
10. Tie with rubber band.
11. Put marking on the masking tape indicating the name of

concoction, date of fermentation and the date of harvest and
paste it on top of the manila paper.
12. Keep in dark cool room for 7 days.
13. Open the mixture and extract the liquid.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
14. Filter the liquid and keep it in a plastic container (do not
close
the cap tightly, loosen the cap, approximately 1 complete
twist).
15. The concoction is ready to use after extraction.
Dosage: 2 tablespoons of FPJ mix with 1 liter of clean water.
Application: Animals – mix it with drinking water at the dosage above

2 times a week. It can also be mixed with the feeds at the
same frequency.
Plants – prepare the same dosage and spray to the leaves
and trunk of the plants 1 to 2 times a week.
2. Fermented Fruit Juice (FFJ)
Materials:
1 kg. banana fruit, 1 kg. papaya, 1 kg. watermelon and 3 kgs.
Molasses
Ratio: 1:1 (1 part of molasses for every 1 part of fruits)

use

1. Clean and wash fruits.
4. Mix all fruits thoroughly in a plastic pail (20 liters capacity).
5. Mix with 3 kgs. of molasses thoroughly.
9. Cover the pail with two layered manila paper.

Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
13. Open the mixture and extract the liquid.
close the cap tightly, loosen the cap of approximately 1
complete twist).
15. The concoction is ready to use after extraction.
Dosage: 2 tablespoons of FFJ mix with 1 liter of clean water.
Application: Animals – mix with drinking water and give 2 times a

week. It can also be mixed with the feeds at the same
frequency.
Plants – prepare the same dosage and spray to the

flowers and fruits of the plants 1 to 2 times a week.
3. Fish Amino Acid (FAA)
Materials:
1 kg fresh fish, fish scraps, gills, innerts, 1 kg molasses
Ratio: 1:1 (1 part of molasses for every 1 part of fish)

use

1. Clean and wash fish;
2. Drain for 5 min;
3. Slice to an inch size;
4. Mix all parts thoroughly in plastic pail (20 liter capacity
5. Put plastic/nylon screen on top of the mixture;
6. Put 5-8 pieces 25-50 grams stone on top of the nylon screen;
8. Cover with manila paper and tie with rubber band.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
10. Keep in a cool and dark room for 14 days.
11. Extract the liquid and keep it in a plastic container.
close the cap tightly, loosen the cap of approximately 1
complete twist).
13. The concoction is ready to use after extraction
Dosage: 2 tablespoon of FAA mix with 1 liter of clean water.
Application: Plants – spray or drench 2x a week
Animals – mix with drinking water
4. Oriental Herbal Nutrients (OHN)
Materials:
1 kg. garlic, 1 kg. ginger, 200 grams Molasses and 2.2 liters
pure coconut vinegar

use

1. Peel the garlic and ginger.
2. Cut the garlic in halves and slice ginger into quarter of an inch.
3. Mix garlic and ginger with 200 grams Molasses in a plastic pail.
5. Close cover tightly and seal it with masking tape at the side.
6. Mark the name and date of fermentation (first stage
fermentation).
7. After 3 days, open the cover and add 2.2 liters of pure coconut
vinegar (1:1 solution).
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
9. Close cover tightly and seal it again with masking tape at the
side.
10.. After 10 days, open the cover, filter and decant the liquid to
another container (second stage fermentation). (FIRST
EXTRACTION)
11. Close again tightly and seal with masking tape.)
12. The concoction is now ready to use for animals
13. Add same amount at liquid extraction (2.2 liters of pure
coconut vinegar) then add 200 grams of sili and 100 grams
of panyawan, soak for 10 days (SECOND EXTRACTION).
14. Repeat number 13 procedure for the third extraction.
Dosage: 2 tablespoons of OHN mix with 1 liter of clean water.
Application: Animals – use the first extraction only. Mix it with

drinking water at the dosage above mentioned 2-4 times a
week. It can also be mixed with the feeds at the same
frequency
Plants – use the second and third extraction. Prepare the

same dosage and spray to the plant parts affected by
insects, etc. 1 to 3 times a week. Stop the application
when there are no more insects present.
5. Calcium Phosphate (CalPhos)
Materials:
3 kgs. cow bones and/or eggshells and 27 liters of pure coconut
vinegar
Ratio: 1:9 (1 part of cow bones or eggshells for every 9 parts of vinegar)

use

Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
1. Clean and wash cow bones or eggshells properly.
2. Roast the bones and/or eggshells. Make sure that
the fats or flesh are completely removed from the bones.
3. Remove the bones and/or eggshells when it became brownish
in color (do not make it black, it’s over cooked).
4. Cool it down for 10 to 20 minutes.

5. Wash again to remove excess oil, if necessary.
6. Drain excess water.
7. Crush or pound the bones and/or eggshells into smaller bits.
8. Put the bones and/or eggshells inside the plastic gallon
preferably 6-liter mineral water gallon.
9. Add 27 liters of pure coconut vinegar.
10. Close the bottle.
paste it on the bottle.
12. Open the container after 30 days of soaking, filter the liquid
and keep it in another plastic container (do not close the
cap tightly, loosen the cap approximately 1 complete twist)
13. Completely close the cap after a week or when there are no
more bubbles going up. Write the proper label. The
concoction is ready to use.
Dosage: 2 tablespoons of CalPhos mix with 1 liter of clean water.
Application: Animals – mix it with drinking water ate the dosage above
2 to 4 times a week. It can be also mixed with the feeds at
the same frequency.
Plants – prepare the same dosage and spray to the plants

base 1 to 3 times a week.
6. Indigenous Micro-organism (IMO)
Materials:
1 kg. cooked rice and 1 kgs. Molasses
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Ratio: 1:1 (1 part of cooked for every 1 part of molasses)

use

1. Wash the rice properly. (Keep the first wash liquid for the
LABS.)
2. Cook it normally (not too wet or too dry).
3. Cool the cooked rice naturally.
4. Transfer the cooked rice to a tray.
5. Use wooden ladle to transfer rice.
6. Put the same cooked rice inside the bamboo pole (1/4 full of
rice).
7. Cover it with a two layered manila paper then tie with rubber
bands
8. Wrap the bamboo pole with clean cellophane then tie with
rubber bands
9. Write label on the masking tape bearing the name and
date of fermentation and harvesting and paste it on the top of
the cellophane.
10. Keep it under the bamboo forest for 3 to 5 days
11. Open the bamboo pole and inspect if there are growing
molds.
Collect only the rice with white molds and discard the rice
with black molds. If black molds dominated the set-up,
repeat
the process.
12. Weigh the recovered rice and molds and add molasses in
equal weight.
13. Put the mixture in a plastic container, wipe the mouth,
cover
with a double layered manila paper, and put the proper
label (name of concoction, date of production and
harvesting).
14. Drain the liquid from the mixture, filter and place it in
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
another container (do not close the cap tightly, loosen the
cap, approximately 1 complete twist)
Dosage: 2 tablespoons of IMO mix with 1 liter of clean water.

twice a week. It can be also mixed with the feeds at the
same frequency.
Plants – prepare the same dosage and spray at the leaves,

trunk and the plants base 1 to 2 times a week.
7. Lactic Acid Bacteria Serum (LABS)
Materials:
900 ml. cow’s milk, 100 ml. clear liquid from fermented rice and
1 liter molasses

use

1. Wash rice. Get the first rice wash.
2. Put the liquid inside the plastic container (3/4 full) and wipe
the excess water.
3. Cover the container with a double layered manila paper.
4. Mark the name and date of fermentation and harvesting.
5. Ferment it for 7 days (first stage fermentation).
6. Use 1-liter cow’s milk pack and remove 100 ml (10%).
7. Extract 100 ml from the fermented rice wash.
8. Take the liquid between the bottom and top layers of the
fermentation and add to the 1-liter milk pack
9. Return the cover at the pack and seal it with a masking tape
10. Mark it with the name and date of fermentation
11. Keep it for 5 days in a dark cool room, do not disturb
12. Drain the liquid (whey) and filter, separate the stodge from
the liquid
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
13. Measure the liquid and add the same amount of molasses
14. Keep it in a plastic container (do not close the cap tightly,
loosen the cap of approximately 1 complete twist)
15. Completely close cap after a week or when there are no
bubbles going up
Dosage: 2 tablespoons LABS mix with 1 liter of clean water.

2 times a week. It can be also mixed with the feeds at the
same frequency.
Plants – prepare the same dosage and spray at the plants
base 1 to 2 times a week.
Self-Check 4.1-4
Procedures in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
Multiple Choices: Choose the best answer. Write the letter of your
choice on a separate sheet.
1. What is the main ingredient for the fermentation of the materials in

making FFJ, FPJ and FAA?
a. molasses or crude sugar c. rice wash
b. cow’s milk d. coconut vinegar
2. What is the proper ratio of molasses to fruits if we you are going to

make FFJ?
a. 1:1 c. 1:3
b. 1:2 d. 1:4
3. If you have ½ kilo of eggshells, how many liters of coco vinegar will
you use to make Calphos?
a. 2.5 liters c. 4.5 liters
b. 3.5 liters d. 5.5 liters
4. If you are going to make FFA, how many days are you going to
ferment
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
the fish?
a. 7 days c. 11 days
b. 9 days d. 14 days
5. Why do we need to cut or chop the materials into smaller pieces

before mixing with molasses?
a. To make the concoction much effective.
b. To better mix and coat the materials with molasses.
c. To be clean and orderly in the workplace.
d. To avoid contamination.
Answer Key 4.1-4
1. A
2. A
3. C
4. D
5. B
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
TASK SHEET 4.1-4A
Title: Make Fermented Plant Juice (FPJ)
Performance Objective: Given required supplies and materials, you

should be able to:
1. Demonstrate the correct procedures in making FPJ.
2. Determine the correct amount of the ingredients to be used.
3. Write the correct label indicating the details of fermentation.
Supplies/Materials: 1 kg. kangkong, 1 kg. camote tops, 1 kg. banana

trunk and 1.5 kgs. Molasses
Equipment: Knife, chopping board, rubber band, wooden ladle, manila
paper, masking tape, pentel pen, timba, basin, net, weighing scale,
measuring cup
Time: 30 minutes
Steps/Procedure:
1. Clean and wash vegetables materials (if taken from the farm no
need).
4. Mix all vegetables thoroughly in a plastic pail (20 liters
capacity).
5. Mix with 1.5 kgs. Of molasses thoroughly.
9. Cover the two layered manila paper.
11. Write marking on the masking tape and paste it on top of the
manila paper
12. Keep in dark cool room for 7 days
13. Clean the area and utensils after the activity.
Assessment Method:
Oral questioning
Demonstration
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Performance Criteria Checklist 4.1-4A
CRITERIA
YES NO
Did you….
1. Identify the ingredients for FPJ correctly?
2. Determine the proportions of the ingredients
properly?
3. Clean and wash all the vegetables
thoroughly?
4. Slice all the ingredients correctly?
5. Add the proper amount of molasses?
6. Clean the pail thoroughly before covering?
7. Write label on the output correctly?
8. Clean the area and utensils thoroughly after
the activity?
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
TASK SHEET 4.1-4B
Title: Make Fermented Fruit Juice (FFJ)
Performance Objective: Given required supplies and materials, you

should be able to:
1. Demonstrate the correct procedures in making FFJ.
Supplies/Materials: 1 kg. banana fruit, 1 kg. papaya, 1 kg. watermelon

and 3 kgs. Molasses
Equipment : Knife, chopping board, rubber band, wooden ladle, manila
measuring cup
Time: 30 minutes
Steps/Procedure:
1. Clean and wash fruits.
4. Mix all fruits thoroughly in a plastic pail (20 liters capacity).
5. Mix with 3 kgs. Of molasses thoroughly.
manila paper.
Assessment Method:
Oral questioning
Demonstration
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Performance Criteria Checklist 4.1-4B
CRITERIA
YES NO
Did you….
1. Identify the ingredients for FFJ correctly?
properly?
3. Clean and wash all the fruits thoroughly?
the activity?
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
TASK SHEET 4.1-4C
Title: Make Fish Amino Acid (FAA)
Performance Objective: Given required supplies and materials you

should be able to:
1. Demonstrate the correct procedures in making FAA.
Supplies/Materials: 1 kg fresh fish, fish scraps, gills, innerts, 1 kg
molasses
Equipment: Knife, chopping board, rubber band, wooden ladle, manila
measuring cup
Time: 30 minutes
Steps/Procedure:
1. Clean and wash fish.
2. Drain for 5 min.
4. Mix with molasses thoroughly in plastic pail (20 liter capacity).
5. Put plastic/nylon screen on top of the mixture.
manila paper.
Assessment Method:
Oral questioning
Demonstration
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Performance Criteria Checklist 4.1-4C
CRITERIA
YES NO
Did you….
1. Identify the ingredients for FAA correctly?
properly?
3. Clean and wash all the fish thoroughly?
the activity?
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
TASK SHEET 4.1-4D
Title: Make Indigenous Microorganism (IMO)

should be able to:
1. Demonstrate the correct procedures in making IMO.
Supplies/Materials: 1 kg commercial rice and 2 kgs. Molasses

measuring cup
Time: 40 minutes
Steps/Procedure:
1. Wash the rice properly.
2. Cook it normally (not too wet or too dry).
3. Cool the cooked rice naturally.
4. Transfer the cooked rice to a tray.
5. Use wooden ladle to transfer rice.
6. Put the same cooked rice inside the bamboo pole (1/4 full of
rice)
7. Cover it with a two layered manila paper then tie with rubber
bands.
8. Wrap the bamboo pole with clean cellophane then tie with
rubber bands.
9. Write marking on the masking tape and paste it on the bamboo.
10. Keep it under the bamboo forest for 3 to 5 days.
11. After 5 days, open the set up. Collect only the rice with white
molds. Discard the rice with black molds. If black molds dominate,
repeat the process.
12. Weigh the recovered rice and add molasses in equal weight.
13. Mix thoroughly in a plastic pail.
14. Put plastic/nylon screen on top of the mixture.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
manila paper.
Assessment Method:
Oral questioning
Demonstration
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Performance Criteria Checklist 4.1-4D
CRITERIA
YES NO
Did you….
1. Identify the ingredients for IMO correctly?
properly?
3. Wash and cook the rice properly?
4. Cool down the rice first before transferring to
the tray?
5. Put the proper amount of rice in the bamboo
pole?
6. Wrap the bamboo pole tightly and secured?
7. Put the bamboo pole with rice at the right
place?
8. Discard the bad rice molds from the beneficial
ones properly?
10. Add correct amount of molasses?
11. Cleaned the pail thoroughly before covering?
the activity?
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
TASK SHEET 4.1-4E
Title: Make Lactic Acid Bacteria Serum (LABS)

should be able to:
1. Demonstrate the correct procedures in making LABS.
3. Write the correct label indicating the details fermentation.
Supplies/Materials: 900 ml cow’s milk, 100 ml clear liquid from
fermented rice and 1 liter molasses
measuring cup
Time: 40 minutes
Steps/Procedure:
1. Wash the rice. Collect the first rice wash.
2. Put the rice wash inside the plastic container (3/4 full) and wipe
the excess water.
3. Cover the container with a double layered manila paper.
4. Mark the name and date of fermentation.
5. Ferment it for 7 days (first stage fermentation).
6. Use 1-liter cow’s milk pack and remove 100 ml (10%).
7. Extract 100 ml from the fermented rice wash.
8. Take the liquid between the bottom and top layers of the
fermentation and add to the 1-liter milk pack.
9. Seal the pack and secure it with a masking tape.
10. Mark it with the name and date of fermentation.
11. Keep it for 5 days in a dark cool room, do not disturb.
Assessment Method:
Oral questioning
Demonstration
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Performance Criteria Checklist 4.1-4E
CRITERIA
YES NO
Did you….
1. Identify the correct ingredient for LABS?
2. Put proper amount of rice wash?
3. Cover the container tightly?
4. Add correct amount of cow’s milk?
5. Put correct marking of fermentation?
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
TASK SHEET 4.1-4F
Title: Make Oriental Herbal Nutrients (OHN)

should be able to:
1. Demonstrate the correct procedures in making OHN.
Supplies/Materials: 1 kg garlic, 1 kg ginger, 200 grams Molasses and
2.2 liters pure coconut vinegar
measuring cup
Time: 40 minutes
Steps/Procedure:
1. Peel the garlic and ginger.
2. Cut the garlic in halves and slice ginger into quarter of an inch.
3. Mix garlic and ginger with 200 grams molasses in a plastic pail.
5. Close cover tightly and seal it with masking tape at the side.
6. Mark the name and date of fermentation (first stage
fermentation).
7. After 3 days, open the cover and add 2.2 liters of pure coconut
vinegar (1:1 solution).
9. Close cover tightly and seal it again with masking tape at the
side.
10. After 10 days, open the cover, filter and decant the liquid to
another container. (second stage fermentation)
11. Close tightly the cover and seal with masking tape (first
extraction)
12. The concoction is now ready to use.
Assessment Method:
Oral questioning and demonstration
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Performance Criteria Checklist 4.1-4F
CRITERIA
YES NO
Did you….
1. Identify the ingredients for OHN correctly?
2. Measure the amount of ingredients correctly?
3. Cut the garlic and ginger properly?
4. Add proper amount of molasses?
5. Put correct amount of pure coconut vinegar?
6. Add sili and panyawan for the second
extraction?
7. Ferment the OHN for 3 times?
8. Put the proper label for fermentation?
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
TASK SHEET 4.1-4G
Title: Make Calcium Phosphate (CalPhos)

should be able to:
1. Demonstrate the correct procedures in making CalPhos.
Supplies/Materials: 3 kgs cow bones and 27 liters of pure coconut
vinegar
measuring cup
Time: 40 minutes
Steps/Procedure:
1. Clean and wash cow bones or eggshells properly.
2. Roast the bones and/or eggshells. Make sure that
the fats or flesh are completely removed from the bones.
3. Remove the bones and/or eggshells when it became brownish
in color (do not make it black, it’s over cooked).
4. Cool it down for 10 to 20 minutes.
5. Wash again to remove excess oil, if necessary.
6. Drain excess water.
7. Crush or pound the bones and/or eggshells into smaller bits.
8. Put the bones and/or eggshells inside the plastic gallon
preferably 6-liter mineral water gallon.
9. Add 27 liters of pure coconut vinegar.
10. Close the bottle and label the bottle.
Assessment Method:
Oral questioning
Demonstration
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Performance Criteria Checklist 4.1-4G
CRITERIA
YES NO
Did you….
1. Identify the correct ingredients for CalPhos?
2. Clean and wash the cow bones/eggshells
properly?
3. Remove the meat and fats in the cow
bones/eggshells thoroughly?
4. Roast the cow bones/eggshells in the fired
charcoal properly?
5. Put correct amount of pure coconut vinegar?
6. Put the proper label for fermentation?
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Information Sheet 4.1-5
Principles of 5S and 3Rs
1. List down the principles of 5S and 3Rs.
2. Explain the importance of each principle of 5S and 3Rs.
Many manufacturing facilities have opted to follow the path

towards a “5S” workplace organizational methodology as part of a
continuous improvement program or lean manufacturing process.
5S is the name of workplace organization method that uses a

list of five Japanese words: seiri, seiton, seiso, seiketsu and shitsuke.
Translated into Roman Script, they all start with the letter ‘S’. The list
describes how to organize a work space for efficiency and effectiveness
by identifying and storing the items and sustaining the new order. The
decision-making process usually comes from a dialogue about
standardization, which builds understanding among employees of how
they should do the work. In some quarters, 5S has become 6S the
sixth element being safety.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Other than a specific stand-alone methodology, 5S is frequently
viewed as an element of a broader construct known as visual control,
visual workplace or visual factory. Under those (and similar)
terminologies, Western companies were applying underlying concepts
of 5S before publication, in English, of the formal 5S methodology.
5S was developed in Japan and was identified as one of the

techniques that enabled Just In Time manufacturing.
Two majors’ frameworks for understanding and applying 5S to

business environments have arisen, one proposed by Osada, the other
by Hirano. Hirano provided a structure to improve programs with a
series of identifiable steps, each building on its predecessor. As noted
by John Bicheno, Toyota’s adoption of the Hirano approach was 5S
with seiton and seiso combined.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
1. Sort (Seiri)
 Make work easier by eliminating obstacles.

 Reduce chances of being disturbed with unnecessary items.
 Prevent accumulation of unnecessary items.
 Evaluate necessary items with regard to cost or other factors.
 Remove all parts or tools that are not in use.
 Segregate unwanted materials from the workplace.
 Define Red-Tag area to place unnecessary items that cannot
immediately be disposed of. Dispose of these items when
possible.
 Need fully skilled supervisor for checking on a regular basis.
 Waste removal.
 Make clear all working floor expect using material.
 Sort bad and good things.
2. Systematize (Seiton)
 Arrange all necessary items so that they can be easily selected

for use.
 Prevent loss and waste of time by arranging work station in
such a way that all tooling/ equipment in in close proximity.
 Make it easy to find and pick up necessary items.
 Ensure first-in-first-out FIFO basis.
 Make workflow smooth and easy.
 All of the above work should be done on a regular basis.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
 Place components according to their uses, with the frequently
used components being nearest to the place.
3. Sweep (Seiso)
 Clean your workplace on daily basis completely or set cleaning

frequency time to time.
 Use cleaning as inspection.
 Prevent machinery and equipment deterioration.
 Keep workplace safe and easy to work.
 Keep workplace clean and pleasing to work in.
 When in place, anyone not familiar to the environment must be
able to detect any problems within 50 feet.
4. Standardize (Seiketsu)
 Standardize the best practices in the work area.

 Maintain high standards in workplace organization at all times.
 Everything in its right place.
 Every process has a standard.
 Standardize color coding of usable items.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
5. Self-discipline (Shitsuke)
 Not harmful to anyone.

 Also translates as “do without being told”.
 Perform regular audits.
 Training and discipline.
 Training is goal-oriented process. Its resulting feedback is
necessary monthly.
 To maintain proper order.
 Ensure all defined standards are being implemented.
 Follow the process, but also be open to improvement.
The Reduce, Reuse and Recycle elements are referred to as the

3Rs and also called Waste Hierarchy.
Reducing – Try to reduce the amount of waste you produce, as this is

the best way to help the environment.
Reusing – think of ways you could reuse something, like shredding

paper for your hamster rather than buying bedding or saving glass
jars for storage.
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Recycling – like composting in our farm, this enables the materials
you throw away to be used again by making them into new products.
Self-Check 4.1-5
Principles of 5S and 3Rs
Multiple Choices: Choose the best answer. Write the letter of your
choice on a separate sheet.
1. One of the 5S to ensure the cleanliness and orderliness in the

workplace.
a. Self-discipline c. Sort
b. Standardize d. Sweep
2. Mang Celso, the company janitor, does his tasks without being told
and even without the presence of his supervisor. What characteristics
in the 5s does he possess?
a. Sort c. Self-discipline
b. Sweep d. Standardize
3. What kind of 5S do we need to maintain high standards in the

workplace organization at all times?
a. Sort c. Systematize
b. Sweep d. Standardize
4. Which country does 5S originated?

a. Taiwan c. South Korea
b. China d. Japan
5. One of the 3Rs wherein the materials being thrown away will be
used again by making them into new products.
a. Reuse c. Recycle
b. Reduce d. Remove
6. After drinking his favorite bottled soft drink, Mark used the bottle
as a water storage container in the refrigerator. Which among the 3Rs
did he practiced?
a. Reuse c. Recycle
b. Reduce d. Remove
7. Aling Nenita uses banana leaves as packaging for the kakanin she
sells to minimize plastic wastes. Which among the 3Rs does she
practices?
a. Reuse c. Recycle
b. Reduce d. Remove
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Enumeration: Give what is asked for in the following statement. Write
your answer on a separate sheet of paper.
1. What are the 5S?
2. What are the 3Rs?
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Answer Key 4.1-5
Multiple Choices:
1. D
2. C
3. D
4. D
5. C
6. A
7. B
Enumeration:
1. 5S
a. Sort (Seiri)
b. Systematize (Seiton)
c. Sweep (Seiso)
d. Standardize (Seiketsu)
e. Self-discipline (Shitsuke)
2. 3Rs
a. Reuse
b. Reduce
c. Recycle
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Evidence Plan
Competency Organic Agriculture Production NC II

standard:
Unit of Produce Organic Concoctions and Extracts
competency:
Ways in which evidence will be
collected:
Third party Report

[tick the column]
Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the
trainee…
Cleans, sanitizes and secures the work   
and storage areas
*Cleans and frees Raw materials used   
from synthetic chemicals
*Cleans, frees from contamination and   
must be of “food grade” quality the
Tools, materials and equipment
used
Observes Personal hygiene according   
to OHS procedures.
NOTE: *Critical aspects of competency
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
TABLE OF SPECIFICATION
Objectives/Content Percentage
Knowledge Comprehension Application
area/Topics of test
1. Types of
10% 10% 20%
Concoctions
2. Uses/ Benefits of 10%

5% 5% 20%
Concoctions
3. Tools, Materials
and Equipment in
10% 10% 20%
the Preparation of
Concoctions
4. Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS, CalPhos,
10% 10% 20%
Attractant and
Repellent in
accordance with the
Good Manufacturing
Practices
5. Principles of 5S
10% 10% 20%
and 3Rs
TOTAL 25% 35% 40% 100%
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
ITEM ANALYSIS
Objectives/Content # of test
Knowledge Comprehension Application
area/Topics item
1. Types of
2 2 4
Concoctions
2. Uses/ Benefits of
1 1 2 4
Concoctions
3. Tools, Materials
and Equipment in
2 2 4
the Preparation of
Concoctions
4. Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS, CalPhos,
2 2 4
Attractant and
Repellent in
accordance with the
Good Manufacturing
Practices
5. Principles of 5S
2 2 4
and 3Rs
TOTAL 5 7 8 20 Items
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Written Test
Name: ______________________ Date: ______________ Score: ___________
Multiple Choices
Direction: Choose the letter of the best answer. Write the letter of your
choice on your answer sheet.
1. It is used as a replacement of chemical-based fertilizers, pesticides,

fungicides, repellants, chemical based growth enhancers and other
synthetic food ingredients for animals and plants
a. Organic Fertilizer
b. Organic Concoction
c. Organic Farming
d. Organic Compost
2. Which kind of organic concoctions is made from fermented extract

of a plant’s sap and chlorophyll’s?
a. FAA
b. OHN
c. FPJ
d. FFJ
3. It is made from herbs which are full of energy and used to increase
plant robustness, to sterilize and repel insect pests.
a. FFJ
b. FAA
c. OHN
d. FPJ
4. Mila likes to bake cakes. She has lots of eggshells in the trash bin.
What organic concoctions can she best make use of the eggshells?
a. LABS
b. OHN
c. CalPhos
d. IMO
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
5. It is rich in natural minerals like calcium and phosphorus and is
used to treat calcium-deficient soil and is best to use in plants that
are just entering the flowering cycle.
a. FFA
b. CalPhos
c. OHN
d. LABS
6. The following are the benefits of using organic concoctions, EXCEPT
a. It degrades the fertility of the soil.

b. Food contains more nutrients, vitamins and minerals.
c. It does not pollute the air, water, and land.
d. The produce commands high price.
7. Mang Nilo applied fermented fruit juice (FFJ) to the flowering

mango tree in his backyard. What do you think is his purpose for
applying FFJ?
a. to repel insects that come near the flower
b. to make the leaves healthier
c. to tell whether the flower will develop or not
d. to boost flowering and fruit setting
8. When making indigenous microorganisms, you saw black molds in

the cooked rice instead of white. What will you do?
a. I will still use it. It is time consuming to repeat.
b. I will not use it. I will repeat the process to prevent contamination.
c. I will put it again in the bamboo forest and wait for another 3 days.
d. I will still use it. I will just wash it to make sure it is clean.
9. Used as container in fermenting concoctions.

a. Plastic pail
b. Basin
c. Plastic sheet
d. Glass container
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
10. Used as cover on containers when fermenting concoctions.
a. Nylon net
b. Manila paper
c. Cloth
d. Plastic sheet
11. One of your classmates spilled the concoctions when pouring it in

the bottle after harvesting. What will you use to avoid this?
a. Chopping board
b. Nylon net
c. Rubber band
d. Funnel
12. What will you use to measure the amount of molasses accurately?
a. Plastic pail
b. Measuring cup
c. Weighing scale
d. pH meter
13. If molasses is not available, what is the alternative ingredient for

the fermentation of the materials in making FFJ, FPJ and FAA?
a. crude sugar
b. cow’s milk
c. rice wash
d. coconut vinegar
14. If you are going to make fish amino acid (FFA), how many days are
you going to ferment the fish?
a. 11 days
b. 12 days
c. 13 days
d. 14 days
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
15. If you have ½ kilo of cow bones, how many liters of coco vinegar
will you use to make Calphos?
a. 2.5 liters
b. 3.5 liters
c. 4.5 liters
d. 5.5 liters
16. Why do we need to cut or chop the materials into smaller pieces
before mixing with molasses?
a. To make the concoction more effective.
b. To better mix and coat the materials with molasses.
c. To be clean and orderly in the workplace.
d. To avoid contamination.
17. Initiative, punctuality and work honesty belongs to what part of

the 5S?
a. Sort
b. Sweep
c. Systematize
d. Self-discipline
18. A part of 5S method that makes work easier by eliminating

obstacles.
a. Sort
b. Sweep
c. Systematize
d. Self-discipline
19. After drinking his favorite bottled soft drink, Mark used the bottle
as a water storage container in the refrigerator. Which among the 3Rs
did he practiced?
a. Reuse
b. Reduce
c. Recycle
d. Remove
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
20. Aling Nenita uses banana leaves as packaging for the kakanin she
sells to minimize plastic wastes. Which among the 3Rs does she
practices?
a. Reuse
b. Reduce
c. Recycle
d. Remove
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Answer Key
1. B
2. C
3. C
4. C
5. B
6. A
7. D
8. B
9. A
10. B
11. D
12. B
13. A
14. D
15. C
16. B
17. D
18. A
19. A
20. B
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Performance Test
Specific Instruction for the Candidate
Qualification Organic Agriculture Production

NC II
Unit of Competency Produce Organic Concoctions and

Extracts
General Instruction:
Produce organic concoctions and extracts following the

procedures in fermenting, measuring the ingredients properly and
writing markings correctly.
Specific Instruction:
Pick one among the concoctions and extracts to make. Prepare

the ingredients and materials for the specific concoction. Follow the
procedures and steps in making the concoction.
List of Tools: Knife, chopping board, rubber band, wooden ladle,
manila paper, masking tape, pentel pen, timba, basin, net, weighing
scale, measuring cup
List of Materials: Kangkong, camote tops, banana trunk,

molasses/crude sugar, banana fruits, papaya, watermelon, fresh fish,
fish gills, garlic, ginger, pure coconut vinegar, cow bones, cooked
commercial rice, first rice wash, cow’s milk
Date Document No
CBLM in OAP
2020
SFIST 100
NCII Developed by:
Ronnie O.
Naag Revision # 01
Performance Criteria Checklist for Performance Test
Name:
Date of Assessment: _________
CRITERIA
YES NO
Did you….
1. Identify the proper ingredients for the specific
concoction?
2. Use proper tools for the specific concoctions?
3. Properly clean and wash the ingredients to be
used in fermenting?
4. Properly cover and tie the container?
5. Correctly marked the date of fermentation
and harvesting for the specific concoction?
6. Place the container in cool, dark and clean
place for fermenting?

Ronnie O.
Naag Revision # 01
QUESTIONING TOOL
Questions to probe the candidate’s Satisfactory

underpinning knowledge response
Extension/Reflection Questions Yes No
1. How do you protect your concoctions from any
form of contaminations?  
2. How do you apply procedures in organic
sanitation and commercial sterilization, how it  
differs from each other?
Safety Questions
3. How do you package concoctions safely after  
harvest?
4. What is the importance of labelling the container  
with the concoctions under process?
Contingency Questions
5. How and when do you wear appropriate PPE and  
the concoctions production line?
6. What can you do if the one bottle of concoction  
accidentally pours in your planting area?
Job Role/Environment Questions  
7. How and where do you store the concoctions?  
8. How do you use concoctions?  
Rules and Regulations  
9. How can you implement the RA 10068 in your  
farm?
10. Why do we need to follow the RA 9003 which is  
Solid Waste Management act?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Ronnie O.
Naag Revision # 01
Expected Answer for Questioning Tool
Questions to probe the candidate’s Satisfactory

underpinning knowledge response
Extension/Reflection Questions Yes No
1. - Use PPE (mask, gloves, faces mask, apron,
screen cover, manila paper)
- Wash materials, allow to dry 5 minutes
- Used indigenous materials
- Clean and sanitize utensils, tools before used  
- Spray OHN, IMO the area for disinfectant
- The area must be clean
- Maintain required temperature
2. Organic: cleanliness, spray OHN, LABS, IMO.
Spray OHN anti-fungus, anti-molds
Commercial: Spray chemicals to remove  
pathogens, clean the area through the use of
chemical, hazardous to human
Safety Questions
3. - Store in clean cool, dry, dark place and free  
from disturbance and contaminations
- Label concoctions properly (date fermented, date
harvest, date of expiration, dosage and
application)
4. For identification  
Contingency Questions
5. – Use of PPE to avoid contaminants of  
concoctions
- Protect of concoctions products
- To avoid contamination and preserve purity
6. Clean the excess concoctions and pour clean  
water.
Job Role/Environment Questions  
7. Store in clean cool, dry, dark place and free  
from disturbance and contaminations

Ronnie O.
Naag Revision # 01
8. FFJ- natural taste enhancer – mixed 2 tbs. per  
litter, apply twice a week
FPJ- natural growth enhancer – mixed 2 tbs. per
litter, apply twice a week
OHN- spray to prevent foul odor
LABS- spray to prevent bacteria
Rules and Regulations  
9. To turn conventional farm into organic farm.  
10. To properly segregate waste in the farm  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Ronnie O.
Naag Revision # 01
Inventory of Training Resources
Qualification Title: Organic Agriculture Production NC II

Resources for Skills practice of Competency
#1
Unit of Competency: RAISE ORGANIC CHICKEN
TOOLS As per TR As per Remarks
Inventory
Bolo 5 pcs. 5 pcs. complete
Broomstick 5 pcs. 5 pcs. complete
Plastic Pail 5 pcs. 5 pcs. complete
Carpentry Tools 1 set 1 set complete
Knapsack sprayer 2 units 2 units complete
Storage Container with cap , 15 liter 5 pcs. 5 pcs. complete
capacity
Weighing Scale, 2 kilos 3 units 3 units complete
Capacity (2 ); 25 kilos capacity (1)
Shovel 5 pcs. 5 pcs. complete
Knives 5 pcs. 5 pcs. complete
Sprinklers, 5 liters 2 pcs. 2 pcs. complete
Step ladder 6 ft. 1 unit 1 unit complete
Storage tools/cabinet 1 unit 1 unit complete
Feeding trough 5 pcs. 5 pcs. complete
Waterer/drinker, 1 liter capacity 5 pcs. 5 pcs. complete
Rain coat 25 pcs. 25 pcs. complete
Plastic cup, 1 liter capacity 5 pcs. 5 pcs. complete
Waste cans/bag 3 pcs. 3 pcs. complete
EQUIPMENT
Booth/ temporary shed 1 unit 1 unit complete
Shredder 1 unit 1 unit complete

Ronnie O.
Naag Revision # 01
Fire Extinguisher 1 unit 1 unit complete
Cart 1 unit 1 unit complete
Wheel barrow 1 unit 1 unit
MATERIALS
Feeds: starter 15 kg. 15 kg. complete
Feeds: grower 15 kg. 15 kg. complete
21-day old chicks 25 pcs. 25 pcs. complete
Rice Hull 8 bags 8 bags of complete
of 50 kgs. 50 kgs.
Sand 1 bag of 50 1 bag of 50 complete
kg. Soil kg. Soil
Net, #10 mesh size 50 meters 50 meters complete
First Aid Kit 1 unit 1 unit complete
Apron 15 pcs. 15 pcs. complete
Chopping Board 5 pcs. 5 pcs. complete
Feeding trough 10 pcs. 10 pcs. complete
Various Concoctions/Extracts 5 liters 5 liters complete
Feeds: Finisher 15 kg. 15 kg. complete
60-day old chicken 25 pcs. 25 pcs. complete
Farm Soil 1 bag of 50 1 bag of 50 complete
kg. soil kg. soil
Bamboo poles 50 pcs. 50 pcs. complete
Monofilament Nylon #150 2 kg. 2 kg. complete
Water Container Drum 1 pc. 1 pc. complete
Rags 10 pcs. 10 pcs. complete
Waterer 10 pcs. 10 pcs. complete
Feed Cart 1 unit 1 unit complete
Unit of Competency: PRODUCE ORGANIC VEGETABLES

TOOLS
Bolo 5 pcs. 5pcs. complete
Digging Blade 5 pcs. 5 pcs. complete
Spading Fork 5 pcs. 5 pcs. complete
Hoe 2 sets 2 sets complete

Ronnie O.
Naag Revision # 01
Rake 5 unit 5 unit complete
Weighing Scale, 2 kilos 2 unit 2 unit complete
Capacity (1); 25 kilos capacity
(1)
Measuring cup; 1-liter capacity 3 pcs. 3 pcs. complete
Pruning Shear 5 pcs. 5 pcs. complete
Petri Dish 5 pcs. 5 pcs. complete
Spike Tooth Harrow 2 units 2 units complete
Sprinklers, 5 liters 5 pcs 5 pcs complete
Step ladder 6ft. 1 unit 1 unit complete
Holer, 4” diameter 10 units 10 units complete
Trimming knife 5 pcs. 5 pcs. complete
Carpentry tools 1 set 1 set complete
Knapsack sprayer 5 pcs. 5 pcs. complete
Plastic cup, 1-liter capacity 5 pcs. 5 pcs. complete
Plow 2 set 2 set complete
Calculator 1 pc. 1 pc. complete
EQUIPMENT
Booth/ temporary shed 1 unit 1 unit complete
Wheel barrow 1 unit 1 unit complete
Carbonizer 1 unit 1 unit complete
Soil Thermometer 1 unit 1 unit complete

Portable Soil Analyzer Kit 1 unit 1 unit complete
PH meter 1 unit 1 unit complete
MATERIALS
Basal Organic Fertilizer 5 bags of 50 5 bags of complete
kg. 50 kg.
Foliar Organic Fertilizer 5 liters 5 liters complete

Ronnie O.
Naag Revision # 01
Seedling Tray, plastic 6 pcs. 6 pcs. complete
Plastic twine 2 rolls 2 rolls complete
Assorted Vegetable seedling 10 packs 10 packs complete
Strainer ,Nylon Screen, fine mesh 5 pcs. 5 pcs. complete
Carbonized Rice Hull 5 bags of 50 5 bags of complete
kg 50 kg
Seedling Tray, wooden 6 pcs. 6 pcs. complete
Stone (weights) ½ kilos 10 pcs. 10 pcs. complete
Sacks 10 pcs. 10 pcs. complete
Unit of Competency: MANUFACTURE (PRODUCE) ORGANIC FERTILIZER
TOOLS
Spade 5 pcs. 5 pcs. complete
Spading Fork 5 pcs. 5 pcs. complete
Hoe 2 sets 2 sets complete
Weighing scale, 2 kilos capacity (1); 25 2 units 2 units complete
kilos capacity (1)
Measuring cup; 1-liter capacity 3 pcs. 3 pcs. complete
Rake 5 units 5 units complete
Knapsack sprayer 5 pcs. 5 pcs. complete
Plastic cup, 1-liter capacity 5 pcs. 5 pcs. complete
EQUIPMENT
Booth/temporary shed 1 unit 1 unit complete

Ronnie O.
Naag Revision # 01
Moisture meter 1 pc. 1 pc. complete
Soil Thermometer 1 pc. 1 pc. complete
Portable Soil Analyzer Kit 1 unit 1 unit complete
PH meter 1 unit 1 unit complete
Vermitea aerator, 60 liters capacity, 3 sets 3 sets complete
each
MATERIALS
Basal Organic Fertilizer, sample 1 Bag of 50 1 Bag of complete
kg. 50 kg.
Foliar Organic Fertilizer, sample 2 liters 2 liters complete
Molasses 100 liters 100 liters complete
Dry Leaves 50 kgs. 50 kgs. complete
Pig Manure 50 kgs. 50 kgs. complete
Carbonized Rice Hull 100 kgs. 100 kgs. complete
Plastic Sheet 20 meters 20 meters complete
Empty bags, 50 kg capacity 25 pcs. 25 pcs. complete
Carbonized Rice Hull, sample 1 bag of 50 1 bag of complete
kgs. 50 kgs.
Rice straw 50 kgs. 50 kgs. complete
Chicken dung 50 kgs. 50 kgs. complete
Cow manure 50 kgs. 50 kgs. complete
Rice Bran (D2) 50 kgs. 50 kgs. complete
Used Tires 10 pcs. 10 pcs. complete
Plastic Pail, 15 liters capacity 5 pcs. 5 pcs. complete
Unit of Competency: PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS

Ronnie O.
Naag Revision # 01
TOOLS
10 pcs 10 pcs Complete
Measuring Cup (with calibration, 1-
liter capacity
Plastic Cup (1-liter capacity) 10 pcs 10 pcs Complete
Syringe, Plastic, 30 ml capacity 5 pcs 5 pcs complete
Bamboo container/plastic 25 pcs 25 pcs complete
container/wooden box for collecting
microbes
Slicing knife 25 pcs 25 pcs complete
Funnel (imbudo) 5 pcs 5 pcs complete
Knapsack sprayer 2 pcs 2 pcs complete
Bamboo/wooden ladle 10 pcs 10 pcs complete
Plastic basin, 10 liters capacity 5 pcs 5 pcs complete
Chopping board 25 pcs 25 pcs complete
EQUIPMENT
Fire extinguisher 1 unit 1 unit complete
Meat grinder, small 1 pc 1 pc complete
Portable soil analyzer kit 1 unit 1 unit complete
pH meter 1 unit 1 unit complete
3 set 3 set
Vermitea aerator, 60 liters capacity,
each
Thermometer 5 pcs 5 pcs complete
Moisture meter 1 pc 1 pc complete
MATERIALS
Various concoctions/extracts for at 8 liters 8 liters complete
least 1 liter/sample
Weight (clean stone 100 grams each) 150 pcs 150 pcs complete

Ronnie O.
Naag Revision # 01
Weight (empty plastic container, 250 50 pcs 50 pcs complete
to 500 ml capacity)
Plastic strainer, fine mesh, 1 ft x 1 ft 25 pcs 25 pcs complete
square
Empty plastic container, 1-liter 50 pcs 50 pcs complete
capacity
Empty plastic container, 5-liter 50 pcs 50 pcs complete
capacity
Plastic tie box 2 rolls 2 rolls complete
Apron 15 pcs 15 pcs complete
Plastic container, 15 liters capacity 25 pcs 25 pcs complete
Plastic container, 60 liters capacity 10 pcs 10 pcs complete
Plastic Hose, 5 mm dia. 5 meters 5 meters complete
Waste cans/bag 3 pcs 3 pcs complete
Plastic sheet 10 meters 10 meters complete
Manila Paper 25 pcs 25 pcs complete
Rubber Bond, Large 5 boxes 5 boxes complete
Marking pen 5 pcs 5 pcs complete
Masking tape, medium 5 pcs 5 pcs complete
Water container drum 1 pc 1 pc complete
Rags 10 pcs 10 pcs complete
Unit of Competency: RAISE ORGANIC HOGS
TOOLS
Plastic (10-liter capacity) 5 pcs. 5 pcs. complete
Knapsack sprayer 2 units 2 units complete
Storage Container with cap, 15-liter 5 pcs. 5 pcs. complete
capacity
Weighing scale, 10 kilos capacity (1); 2 units 2 units complete
150 kilos capacity (1)

Ronnie O.
Naag Revision # 01
Digging Bar/Blade 5 pcs. 5 pcs. complete
Plastic cup, 1 liter capacity 5 pcs. 5 pcs. complete
EQUIPMENT
MATERIALS
Hog Feeds: starter 15 kgs. 15 kgs. complete
Hog Feeds: grower 15 kgs. 15 kgs. complete
45-day old piglet 5 heads 5 heads complete
Rice Hull 8 bags of 50 8 bags of complete
kgs. 50 kgs.
Sand 1 bag of 50 1 bag of complete
kgs. 50 kgs.
Various concoctions/Extracts 5 liters 5 liters complete
Hog feeds: finisher 15 kgs. 15 kgs. complete
80-day old pig 5 heads 5 heads complete
Farm Soil 1 bag of 50 1 bag of complete
kgs. Soil 50 kgs.
Soil
Monofilament Nylon #150 2 kgs. 2 kgs. complete
Unit of Competency: RAISE ORGANIC RUMINANTS
TOOLS
Ronnie O.
Naag Revision # 01
Plastic Pail 5 pcs. 5 pcs. complete
Knapsack sprayer 2 unit 2 unit complete
Storage Container with liter capacity 5 pcs. 5 pcs. complete
Weighing Scale, 10 kilos 2 unit 2 unit complete
capacity (1); 100 kilos capacity (1)
Digging Bar/Blade 5 pcs. 5 pcs. complete
Plastic cup, 1-iter capacity 5 pcs. 5 pcs. complete
EQUIPMENT
Booth/Temporary shed 1unit 1 unit complete
MATERIALS
Goat Feeds; starter, grower, finisher 15 kg. 15 kg. complete
Goat Feeds; grower 15 kg. 15 kg. complete
45- day old Goat 4 head 4 head complete
Rice Hull 8 bags of 50 8 bags of complete
kgs. 50 kgs.
Sand 1 bag of 50 1 bag of complete
kgs. Soil 50 kgs.
Soil
Plastic Sheet 1 roll 1 roll complete

Ronnie O.
Naag Revision # 01
Goat Feeds: finisher 15 kgs. 15 kgs. complete
80-day old Goat 4 heads 4 heads complete
Farm Soil 1 Bag of 50 1 Bag of complete
kgs. Soil 50 kgs.
Soil
Monofilament Nylon #150 2 kgs. 2 kgs. complete
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
Prepared By: ____________________

Ronnie O.
Naag Revision # 01
References
Regional Training of Trainers (TOT) on Organic Agriculture. Training

Manual. Agricultural Training Institute Regional Training
Center. (2006).pp. 27.
Samanta, A.K., N. Jayapal, S. Senani, A.P. Kolte, and M. Sridhar.
2013. Prebiotic inulin: useful dietary adjuncts to manipulate the
livestock gut microflora. Braz. J. Microbiol. pp:1–14.
Sarker, S.D. and L. Nahar. 2004. Natural medicine: the genus

Angelica. Curr. Med. Chem. pp:1479–1500.
Websites
http://www.bafs.da.gov.ph/accreditation/assets/documents/BAFS-PNS-
OA-07-2016.pdf
http://e-extension.gov.ph/elearning/
http://www.cgnfindia.com/faa.html#:~:text=What%20is%20Fish%20Amino
%20Acid,(N)%20for%20plants).
http://organic.da.gov.ph/images/IECs/FAA2.pdf
https://www.ctahr.hawaii.edu/oc/freepubs/pdf/sa-12.pdf
https://www.agriculture.com.ph/2020/05/14/fermented-plant-juice-fpj-
can-spur-plant-growth/
https://businessdiary.com.ph/3468/how-to-make-fermented-plant-juice-
or-fpj/
https://www.agriculture.com.ph/2020/02/08/how-to-make-fermented-
fruit-juice-for-fertilizer/#:~:text=Fermented%20Fruit%20Juice%20(FFJ)

Ronnie O.
Naag Revision # 01
%20is,the%20crops%20growing%20in%20it.&text=To%20produce%20FFJ
%2C%20it%20is,are%20already%20present%20in%20them.
https://businessdiary.com.ph/3470/how-to-make-fermented-fruit-juice-or-
ffj/
https://businessdiary.com.ph/633/how-to-make-imo-indigenous-
microorganisms/
https://www.integritysoils.co.nz/wp-content/uploads/2019/03/Lactic-
Acid-Bacteria-recipe.pdf
http://duckduckbro.com/2018/02/how-to-make-lactic-acid-bacteria-
serum/
https://www.agriculture.com.ph/2020/01/18/how-to-make-oriental-
herbal-nutrient-ohn-for-natural-farming/
https://www.sciencedirect.com/science/article/pii/
S0272884213001107#:~:text=Eggshells%20in%20landfills%20produce
%20odors,tricalcium%20phosphate)%20from%20eggshell%20waste.
https://permies.com/t/54487/CalPhos-liquid-fertilizer-spray-eggshells

Ronnie O.
Naag Revision # 01
WORKSHOP LAYOUT
SUPPORT WHITE BOARD CABINET

SERVICE AREA
CR MALE
CR FEMALE
ENTRANCE TABLE
CONTEXTUAL LEARNING AREA

LEARNING RESOURCE
TRAINERS AREA
CABINET
HAND
WASHING
AREA
QUALITY CONTROL
PRACTICAL WORK AREA
TABLE
EXIT
TABLE
INSTITUTIONAL
ASSESSMENT
AREA CABINET
COMPUTER AREA TABLE

CBLM in OAP 2020
ACHIEVEMENT AND Page 99 of 100
NCII PROGREESby:
Developed CHART SFIST
Ronnie O.
Naag Revision # 01
Page 100 of
CBLM in OAP 2020
100
Ronnie O.
Naag Revision # 01

CBLM and Assessment Tool OAP NCII

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

CBLM and Assessment Tool OAP NCII

Uploaded by

Copyright:

Available Formats

COMPETENCY-BASED LEARNING MATERIALS

Camalig Agro-Mechanical Institute

No. Unit of Competency Module Title Code

Raising Organic AGR612301

Produce Organic Producing Organic AGR611306

Manufacture Organic Manufacturing Organic AGR611301

5. Raise Organic Hogs Raising Organic Hogs AGR611302

Raise Organic Small Raising Organic Small AGR612303

Date Developed: Document No

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

Date Developed: Document No

UNIT OF COMPETENCY Produce Organic Concoctions and Extracts

MODULE TITLE Producing Organic Concoctions and

NOMINAL DURATION: 24 hours

Date Developed: Document No

Date Developed: Document No

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

The students/trainees must be provided with the following:

1. Tools in the preparation of concoctions

- plastic pail with cover (3 L capacity)

Date Developed: Document No

- LCD projector with screen

- hard copy of the procedure in preparing various concoctions

4. Personal Protective Equipment

Date Developed: Document No

Learning Activities Special Instructions

Date Developed: Document No

Date Developed: Document No

Date Developed: Document No

Nowadays, organic gardening is becoming more and more popular

Benefits of Using Organic Concoctions:

Date Developed: Document No

1. Fermented Plant Juice (FPJ)/ Natural Growth Enhancer

Date Developed: Document No

Date Developed: Document No

3. Fish Amino Acid (FAA)

4. Oriental Herbal Nutrients (OHN)/ Natural Immune Booster

Date Developed: Document No

5. Calcium Phosphate (CalPhos)/ Natural Micro Nutrients

Date Developed: Document No

6. Indigenous Micro-organism (IMO)

Date Developed: Document No

7. Lactic Acid Bacteria Serum (LABS)/ Natural Enzymes

Date Developed: Document No

1. Crude sugar is used as a replacement of chemical-based fertilizers,

Enumeration: Give what is asked in the following statement. Write your

1. What are the benefits in using Organic Concoctions?

Date Developed: Document No

Date Developed: Document No

1. Benefits of Using Organic Concoctions

Every concoction is unique. Each has its own nutrient content,

Uses/ Benefits of Fermented Plant Juice (FPJ)

Uses/ Benefits of Fish Amino Acid (FAA)

Uses/ Benefits of Oriental Herbal Nutrients (OHN)

Uses/ Benefits of Indigenous Micro-organism (IMO)

Uses/ Benefits of Lactic Acid Bacteria Serum (LABS)

Matching Type: Read each of the following items carefully. Match

1. A natural growth enhancer made from actively A. FFJ

2. A natural flower inducer, fruit setter and B. CalPhos

3. A natural phosphorus and calcium C. FAA

4. A natural insect repellant. D. FPJ

5. A good source of Nitrogen made E. OHN

Tools, Materials and Equipment in the Preparation of

After reading this information sheet you must be able to: