11

TVL- Organic
Agriculture
Production
Quarter 4 – Module 2:
Producing Organic
Concoctions and Extracts
Organic Agriculture Production – Grade 11
Self-Learning Module (SLM)
Quarter 4 – Module 2: Producing Organic Concoctions and Extracts
First Edition, 2020

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Writers: Blessel Joy L. Palomar
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Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies
and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated
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Thank you.
 What I Need to Know
This module was designed and written with you in mind. It is here to help you master the
Producing organic Concoctions and Extracts. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course. But the order
in which you read them can be changed to correspond with the textbook you are now using.

The module contains discussions regarding the topic:

Lesson 3 – Package Concoctions and Extracts

After going through this module, you are expected to:

1. Label and Tag packaged concoctions according to industry practice
2. Store package concoctions following the organic practices
3. Record production of concoctions based on industry practice
 What I Know
You are now done processing your concoctions, in previous module you learned how to
do the step by step procedures and know the different tools and materials and its uses. Now, let
us review your knowledge by answering the questions below.
Direction: Read and Answer the following.
1. In your own opinion, what are the things to remember while working with your
concoctions?
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
___________
2. How do you differentiate packaging to labelling?
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
___________
3. How do you keep records in every concoction and what is the importance of doing so?
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
___________
4. How and why do you store concoctions?
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
___________
5. How do you harvest and handle concoctions properly?
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
___________
Lesson
Packaging Concoctions and
3 Extracts

At the end of the session, each learner should be able to:

1. Label and Tag packaged concoctions according to industry practice
2. Store package concoctions following the organic practices
3. Record production of concoctions based on industry practice

What’s In
Did you know that concoctions and extracts can be produced by the used of the raw materials
that can be found in your farm? Concoctions are very useful in organic farming as well as to us
Humans. It can be best to apply and very essential because these materials are organically
beneficial and effective to our plants.
In previous lesson, you were discussed and familiarized the different types of
concoctions and extracts with their uses and benefits that will be used in organic agricultural
production.
At this point, you will be discussed the different materials, tools and equipment’s to be
used in processing and packaging of the different concoctions and extracts.
 What’s New
Harvest concoctions based on the fermentation period of the concoction

Liquid organic fertilizers produced from agricultural residues and industrial wastes are
becoming increasingly popular. These fertilizers are produced by simple fermentation
processes using organic wastes as carbon substrates. Liquid organic fertilizers consist of
essential plant nutrients and beneficial microorganisms, which recycle organic matter.
Microorganisms have an important role on the degradation of substrates in the fermentation
process. At the end of the fermentation process, phytohormones such as auxin and cytokinin,
organic acids and plant growth promoters are present in the liquid organic fertilizers. Molasses
is a dark-colored, sweet and syrupy byproduct of sugar extraction from sugarcane and sugar
beets and contains concentrated levels of vitamins and minerals. It is an important carbon
source for microbial growth. (Sangla and Suppadit, 2005)
Types of Ratio and Fermentation
Application Rates
Concoctions Proportion Period
FFJ 1:! 7Days
FPJ 1:1/2 7Days
FAA 1:1 15 days
3C’s 1:1:1:1 21 days
CALPHOS 1:90% 30 days
2 Tbsps. per Liter of
IMO 1:1 1st stage: 3-5 days
Water
2nd stage: 7 days
LABS 1:1 1st stage: 5-7 days
2nd stage: 7 days
OHN 1:20% 1st stage: 3 days
2nd stage: 7 days

How to properly harvest and handle concoctions?

1. To be able to harvest concoctions in a right time, maintain a record that serves as guide
on the date of harvesting it.
2. Keep Concoctions in a clean container, new harvest must not be sealed right away but
keep cover not so tighten in a given period and provide ventilation.
3. Handle the concoctions properly by sorting it in cool, clean place free from any
disturbances and not to exposed directly to the heat of the sun, fie or any heat produced
by machines.
Direction: Answer the question below
1. Why do we need to conduct sanitation to the bottles and containers?

Bottle Cleaning for Any Industry

Container cleaning equipment can be a necessity in some industries, required by

packaging standards or for safety.  In other industries, bottle cleaning may be done for aesthetic
purposes or simply at the desire of the packager.  Whatever the reason, there are several
different manners in which bottles can be cleaned and several types of machines to achieve this
purpose.

RINSE MEDIA

Bottle cleaning machines can use air, water or other liquids to rinse, wash or even
sanitize containers before they reach the filling machine. Air is generally used to blow debris
from the inside of bottles and other containers.  Some rinsing machines may invert bottles
before the air burst is released inside the bottle, allowing dust and other contaminants to blow
out of the bottle while upside down.

INSIDE AND OUTSIDE

Bottle cleaning machines can take care of the inside or outside of containers, and some
packaging projects will do both.  Food and beverage products, pharmaceuticals and other items
that are ingested will almost always use a rinsing machine on the inside of the bottle or
container to avoid the introduction of contaminants into their product.  

AUTOMATION LEVEL
Bottle rinsing machines, bottle vacuums and bottle washers are all available in several different
levels of automation.  Each of the machines can be used on automatic packaging lines through
the use of PLC's and indexing systems.  However, for those facilities without large production
demands, semi-automatic container cleaning equipment allows operators to rinse or wash one,
two or several bottles at a time

leaning Process

Prior to the filling process, liquid containers need to be clean to avoid contamination, including
bottles and other types of containers. The ideal way to eliminate any contaminants from bottles
prior to filling with products is to use bottle cleaners, which can remove dust and other particles
that can result in product spoilage and potential liability problems.

Bacteria

Bacteria including Salmonella and E. coli have resulted contamination can cause serious damage

to a company and harm their reputation, resulting in expensive losses and major frustration.
The Distinction between Sanitization Vs. Sterilization
The two differ in almost everything from the definition to the different methods used.
Sterilization involves completely killing the microorganisms on a surface, while sanitization
reduces harmful organisms to ensure the surface is 99.99% free of the pathogens.
Also, sterilization works against every virus together with spores, while some viruses are
resistant to sanitization. Besides, sterilization uses very high steam temperatures to kill all
bacteria, but for sanitization, mostly chemicals containing chlorine or alcohol are used.
Sterilization is a scientific or natural method to eradicate any pathogens from an item. It is the
best method for killing bacteria and viruses. Therefore, it is the most common technique to
prevent the spread of diseases.

Common Products Used for Sterilization

Different products are used to sterilize items. Below are the most common ones:

 Autoclave – The exposure to heat kills bacteria and viruses completely. The
temperatures inside the autoclave are high, and hence it works on destroying the
bacteria’s enzymes.
 Ethylene oxide and hydrogen peroxide gas – Works by ruining the DNA of the
microorganisms, and, thus, the pathogens can’t mutate or reproduce. It also works the
same way on viruses.
 Ozone – Works mainly on the cell walls of viruses or bacteria by poking holes on them
that eventually destroy these pathogens.

What is It
Label and tag packaged concoctions according to industry practice
Packaging used for food is often different from non-food product or industrial
packaging. Packaging for food has to be compatible with the food product packed within, and
food standards and regulations must be met. For instance, the migration of harmful substances
from packaging material in direct contact with food must be avoided. Thus, materials used for
food packaging, handling and storage must be chosen accordingly.
When it comes to packaging for organic food products, additional concerns must be kept
in mind. Organic products normally do not contain any chemicals and are expected to reach
consumers in that condition when packed. Safety for human consumption and environment
protection are the most important criteria when choosing organic food packaging. In marketing
organic products, what differentiates them from non- organic options needs to be conveyed to
the potential uyer. Primary packaging can offer a solution as it helps to define the uniqueness
and saleability of the product. (http://www.intracen.org/Packaging-for-organic-foods-for-web/)
Labelling and Tagging Packaged Concoctions

Labelling is the display of label in a product. A label contains information about a

product on its container, packaging, or the product itself. Labeling is also an important part of
the brand of the product and the company. It helps the product stand out in the market, and
identifies it as a part of a particular brand. This is important in the era of high and intense
competition. (https://www.toppr.com/guides/business-studies/marketing/labelling/)

In making concoctions, Labelling is important that consists of putting name of the

product (concoction) you’ve made, date and time of harvest, persons involved, applications and
rate of concoctions. As we all know that making concoctions is very crucial in all stages in
Organic Agriculture Production which is needed to put the exact measurement of ingredients
and also to put the correct details in labeling.

LABELING - are a key feature of

most products. They help to market
the product, allow customers to tell it
apart from the competition, and give
important messages including
ingredients, instructions and uses.
TAGGING- the action of attaching a label
to someone or something. information systems, a tag is a
keyword or term assigned to a piece of information. This
kind of metadata helps describe an item and allows it to be
found again by browsing or searching. Wikipedia

LABEL includes any tag, brand, mark, pictorial, or other descriptive matter.
Importance of Labeling

 Clearly informs consumers of:

 brand and identity of product
 its intended us/purpose
 how it should be used, maintained and stored
 any residual risks, warnings or contra-indications
 disposals

Food labeling
 is primary means of communication between the producer and seller of food on one
hand and the purchaser and the consumer and the other.
 Sample labeling for Concoctions:

Name of Concoction:
Date of Process:
Date of Harvest:
Ratio:
Materials
Name:
 Store package concoctions following organic practice

Storing concoctions must be done right after processing. The use of liquid fertilizers,
particularly in the field crop industry, has sharply increased in the recent years. Liquid
fertilizers are easier to custom blend and use as starters, pop-ups, broadcast spray, sidedress or
foliar applications. ( Michigan State University Extension, 2012).

Things to remember when Storing Concoctions:

 Store concoctions in a clean, cool, dark place and free from any contamination.
 Labels must be correct prior to its type, indicating important details like Name of
Concoctions, Date of Process, Date of Harvest, and Name of Person made the
concoctions.
 You should also conduct weekly or monthly inspection to secure the quality of your
concoctions.
 Observe cleanliness and orderliness of your storage facility as well as the materials you
use in the production up to storing of your concoctions.
Materials to be used in Labelling for Concoctions
MANILA PAPER: use to cover the lid of the container of concoctions
SCISSORS: are used for cutting various thin materials, such as paper, cardboard, metal foil,
cloth, rope, and wire
RUBBER BAND- (also known as an elastic band, gum band or lacky band) is a loop of rubber,
usually ring shaped, and commonly used to hold multiple objects together.
PENTEL PEN/ MARKER PEN- use to mark and label the product
MASKING TAPE- use to mark and label the product
CONTAINER/SMALL PAIL- this is where the product is being placed and labelled.

What’s More

1. How do you package concoctions safety after harvesting?

______________________________________________________________________________________________________________
______________________________________________________________________________________________________________
______________________________________________________________________________________________________________
______________________________________________________________________________________________________________
__________

Reasons to Package Concoctions:

 For identification indicating important
details that will used for record keeping.
 It can also be a basis for subsequent
practice.
 Production is carried out in line with organic
regulations or equivalent standards in
specific markets.
 Processed food and blends using organic
raw materials claim ‘organic’ only under
specified regulations and Products from that
operation are labeled organic with the
specified mark.
RECORDKEEPING
-  is the process of recording transactions and events in an accounting system. Since
the principles of accounting rely on accurate and thorough records, record
keeping is the foundation accounting.

To keep records in every concoction:

 The record book must contain data such as description of the concoction: date of
formulation: time of harvest: storage and expiry date: rate of inventory of concoction:
refill and replacement of concoctions.

 Application per animal, plant and area: consumption date: responsible person:
inventory of concoction: refill and replacement of concoctions.
 The record of each concoction will describe the date and time and the consumption
history of the concoctions for the organic farmer to determine the amount consumed
per plant, animal, and for fertilization.
 The record book shall describe also the rate of formulating concoctions per application.
 The record book shall determine the dosage in each application per animal and plant.

What I Have Learned

Test yourself
 Explain:
 1. As a student, how are you going to determine that your concoctions are safe and good
for storing?



  2. List the things you must check before and after the production of concoctions.
 Ex. Correct details to be put in the Label.

What I Can Do

Activity
Create and Design your ideal Concoction Room/Storage Cabinet for your concoctions on the
box. Draw and label also the different concoctions stored in it with your artistic ability. 
 Assessment
Choose the letter of the correct answer. Write your answer on the space provided before the
number.

________1. Given the date of date of fermentation of 3C’s is February 14, 2019. Identify the Date of
Harvest.
a. March 6, 2019 c. March 5, 2019
b. March 7, 2019 d. February 20, 2019

________2. Given the date of fermentation of IMO is July 01, 2019. Identify the 2 nd date of
Fermentation.
a. July 14, 2019 c. July 6, 2019
b. July 21, 2019 d. July 7, 2019

________3. Given the date of harvest of Calcium Phosphate is April 27, 2019. Identify the date of
process.
a. March 21, 2019 c. April 13, 2019
b. March 29, 2019 d. April 7, 2019

________4. Includes any tag, brand, mark, pictorial, or other descriptive matter.
a. Packaging c. Label
b. Tagging d. Recordkeeping

_________5. It used for food is often different from non-food product or industrial packaging. For
food has to be compatible with the food product packed within, and food standards and
regulations must be met.
a. Packaging c. Label
b. Tagging d. Recordkeeping

_________6. What do you called the process of recording transactions and events in an accounting
system. Since the principles of accounting rely on accurate and thorough records, also the
foundation in accounting?
a. Packaging c. Label
b. Tagging d. Recordkeeping

________7. What is the action of attaching a label to someone or something. information systems,
a keyword or term assigned to a piece of information. This kind of metadata helps describe an
item and allows it to be found again by browsing or searching?
a. Packaging c. Label
b. Tagging d. Recordkeeping
________8. How many days and what is the ratio of Calphos does?
a. 7 days, 1:1 c. 30 days, 1:90%
b. 15 days 1:1:1:1 d. 10 days, 1:20%

_________9. The following are the importance of labelling, except.

a. brand and identity of product and it intended us/purpose
b. how it should be used, maintained and stored
c. any residual risks, warnings or contra-indications, disposals
d. conduct weekly or monthly inspection to secure the quality
_________10. What kind of concoctions has 2 fermentations 1 st is 5 days 2nd is 7 days?
a. IMO c. Calphos
b. LABS d. OHN

Additional Activities
A. Find each word in the puzzle below. Encircle your answer.

CLEANING SOAP STERILIZATION HYGIENE ACIDS

BACTERIA DETERGENTS PATHOGENS CHEMICALS BOTTLE
PROCESS LIQUID TRASH FLOOR TEMPERATURE

C H E M I C A L S S P H L
I X V N S B R H S O A F I
H M B A C T E R I A T E Q
Y T E B L W T I B P H G U
G R U F E A B B Z B O H I

I A M L A A D M V K G S D

E S W O N B O T T L E H H

N H G O I D B S V W N G S

E A W R N P R O C E S S P

W C B R G D B W Q J B D L

S T E R I L I Z A T I O N

O N A F M D A C I D S M Q

T E M P E R A T U R E H S
D E T E R G E N T S S G F
Activity 2.
Answer Me! 😊
Directions: Read and answer the following questions below.
1. How do you package concoctions safety after harvesting?
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
________________________________________________________________________
2. What is the importance of labelling the containers with concoctions under process?
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
________________________________________________________________________
3. How do you keep records in every concoction and what is the importance of doing so?
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
________________________________________________________________________
4. How do you apply the procedures in organic sanitation and commercial sterilizations and
how they differ from each other?
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
________________________________________________________________________
5. How do you harvest and handle concoctions properly?
 Answer Key

Assessment What's More What I Know

1. A Answers may Answers may
2. D vary Vary
3. B
4. C
5. A
6. D
7. B
8. C
9. D
10. B
References:

CBLM Sunas
CBLM Envirogreen Village Educational Foundations Inc. OAP- Produce Various
Concoctions and Extracts
Sangla L, Suppadit T (2005) The impacts of sugarcane leaf burning and solving
methods. Thai J Environ Manag Nida Thail 2:85–102
(http://www.intracen.org/Packaging-for-organic-foods-for-web/)
http://www.intracen.org/Packaging-for-organic-foods-for-web
https://www.slideshare.net/jytl/day-2-product-information-labelling-27697463
https://iowakitchenconnect.com/user-guide-sanitation-and-cleaning-procedures/
https://pestcontrolhacks.com/sanitization-vs-disinfection-vs-sterilization/
https://www.foodqualityandsafety.com/article/using-bottle-cleaners-reduce-
contamination-prior-filling/
https://www.liquidpackagingsolution.com/news/bottle-cleaning-for-any-industry
 http://tesda.gov.ph/Downloadables/TR%20%20Organic%20Agriculture

%20Production%20NC%20II%20-Nov192012.doc
https://foodsafety.ces.ncsu.edu/wp-content/uploads/2019/09/
SPHFP_Fermentation_09.19.pdf.
http://tesda.gov.ph/Downloadables/TR%20%20Organic%20Agriculture

%20Production%20NC%20II%20-Nov192012.doc
 DISCLAIMER
This Self-Learning Module (SLM) was developed by
DepEd SOCCSKSARGEN with the primary objective of
preparing for and addressing the new normal. Contents of
this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to
be used by all learners of SOCCSKSARGEN Region in all
public schools beginning SY 2020-2021. The process of LR
development was observed in the production of this module.
This is Version 1.0. We highly encourage feedback,
comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education-SOCCSKSARGEN
Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 228 8825 / (083) 228 1893
Email Address: region12@deped.gov.ph