ORGANIC AGRICULTURE PRODUCTION NC II

CORE COMPETENCIES

PRODUCE ORGANIC CONCOCTION AND EXTRACTS

Natural Farming concoctions which contain live microorganisms feed both the
plant and the soil (especially IMO and LABS). The inoculation and “cultivation” of
beneficial microorganisms in the soil is a very important practice in Natural Farming
as this allows vital nutrients and minerals to be available to the plants. It also
promotes the proliferation of earthworms and other higher soil organisms which
contribute to the overall fertility of the soil. It is remarkable to notice that plants grow
very healthy and virtually pest-free without the use of chemical pesticides and
fertilizers. In the event of pest infestation, natural farming also has at its disposal
various botanical extracts as repellants, such as kakawate, makabuhay, chili
peppers, and garlic.

Kinds of Concoctions
 Effective Microorganisms Activated Solution (EMAS)
 Fermented Plant Juice (FPJ) - Natural Growth Enhancer
 Fermented Fruit Juice (FFJ) - Natural Taste Enhancer
 Fermented Fish Amino Acid (FAA) – Enhanced Soil Fertility
 Fermented Plant Extracts (FPE) - Immune Booster/repellants
 Oriental Herbal Nutrients (OHN) - Immune Booster
 Calcium Phosphate (CALPHOS) - Enhance Flowering/Fruiting & with
Micro-nutrients
 Lactic Acid Bacterial Serum (LABS)
 Indigenous Micro-organisms-(IMO)
 Fermented Carrot, Cucumber & Celery (3 C) - Health enhancer

1. EFFECTIVE MICRO-ORGANISMS ACTIVATED SOLUTION (EMAS)

 Effective Microorganisms (EM) are mixed cultures of beneficial naturally-
occurring organisms. They consist of lactic acid bacteria, yeasts,
phototrophic/photosynthetic bacteria, actinomycetes, and fermenting fungi. EM has
many applications in agriculture, aquaculture, poultry, piggery, livestock, waste
management, environment regeneration, and household/commercial/industrial
sanitation. 

Some of the most common uses for Effective Microorganisms are in

maintaining aquariums, in sanitizing and deodorizing animal dwellings, in improving
pet and plant health, in composting, and in river and creek cleanup and rehabilitation
efforts.

 Functions
 Water/irrigate the plants (vegetables, fruit trees & any crops)
 Probiotic for animals (chickens, pigs, livestock etc)
 Eliminate foul odor from farm animals - can be used as spray to the
surroundings of the farm or for bathing of animals

Dosage
 10 ml/liter of unchlorinated water

Frequency
 Once or twice a week

https://www.youtube.com/watch?v=mqkgTJYVvUI
 2. FERMENTED PLANT JUICE - Natural Growth Enhancer

Fermented Plant Juice (FPJ) is a fermented extract of chlorophyll and young

shoots of plants such as axillary buds, leaves, grasses, young fruits and flowers. One
important ingredient in producing FPJ is chlorophyll, a green molecule in plants that
absorbs sunlight for photosynthesis. Consuming crops which are propagated using
FPJ may help with blood detoxification, wound healing, immune system support, and
cancer prevention. 

This solution is rich in enzymes full of lactic acid and microorganisms like yeast.
Through drenching the soil with the solution or by directly spraying it onto fruits and
flowers, this fertilizer allows plants to improve their health and helps them grow
vigorously.

 Functions
o Food for indigenous microorganism and serve as fertilizer and enhance
plant growth
o Greening of leaves and improve coloring of plants and produce
magnesium for chlorophyl
o Helps maintain vigor in plants and resistance against pests
o For flushing/greening of leaves

 Ingredients
 1 kg of any of the following plant materials:
 Banana trunk
 Malunggay
 Camote tops
 Kangkong
 Alubati
 Bamboo shoot
 Combination of both materials
 1.5 kg brown sugar or molasses
 60 ml EMAS/IMO
  1 li water

 Procedure
o Collect plant material
o Cut and weigh the plant material
o Add brown sugar or molasses
o Pack the plant-material-and-brown-sugar mixture into a container
o Check the container after 24 hours and adjust the volume if necessary
o Let the contents ferment undisturbed
https://www.y
outube.com/watch?v=2EfZquALBmE
o Separate the liquid from the solids
o Store the FPJ properly.

3. FERMENTED FRUIT JUICE (FFJ) - Natural Taste Enhancer

Fermented Fruit Juice (FFJ) is an artificial honey. It is a nutritional activation

enzyme and is very effective in natural farming. FFJ is a kind of FPJ that only uses
fruits as its main ingredients. It is used to revitalize crops, livestock and humans. As
the main fruit ingredients we can use Banana, Papaya, Mango, Grape, Melon, Apple
etc (the fruits must be sweet).

 Functions
 Plants - As a natural POTASSIUM source for heavier yield;
- Encourages flowering/fruiting and sweeter fruits
 Animals - Natural Taste enhancer

 Ingredients
 1 kg Banana fruit or Papaya or Squash/pumpkin/
watermelon or a combination of both
  1 kg molasses
 1 li water (unchlorinated)
 60 ml EMAS/IMO

 Procedure
 Clean, wash fruits and drain for 5 min;
 Slice to an inch size;
 Mix all fruits thoroughly in a plastic pail;
 Mix EMAS, molasses and water with fruits thoroughly;
 Put the mixture to nylon screen;

https://www.youtube.com/watch?v=3pSrEfmxY2U

4. FERMENTED FISH AMINO ACID (FAA) – Enhanced Soil Fertility

The Fish Amino Acid (FAA) is a liquid made from fish. FAA is of great value to
both plants and microorganisms in their growth, because it contains and abundant
amount of nutrients and various types of amino acids (will constitute a source of
nitrogen (N) for plants). Blue, back color fishes will get good FAA. It is absorbed
directly by the crops and it also stimulates the activity of microorganisms. The effects
of FAA are more observable when mixed with a pinch of urea.

 Functions
 o Serves as fertilizer and good soil conditioner
o Rich in calcium and protein and rich supplement for animals
o Serves as hormone for plant growth and development
o Food for microorganism

 Ingredients
 1 kg fish
 1 kg molasses
 60 ml EMAS/ IMO
 1 liter unchlorinated water

 Procedure

 Clean, wash fish and drain for 5 minutes;

 Slice to an inch in size;
 Mix fish/fish parts, molasses, EMAS & water thoroughly in a plastic pail;
 Put the fish inside the net and add the liquid mixture;
 Wipe the mouth of the plastic pail;
 Put stones on top to avoid floating;
 Cover tightly and ferment anaerobically for 21 days;
 Extract the liquid and keep it in a plastic container.

https://www.youtube.com/watch?v=y6iyp_NgbJA

5. FERMENTED PLANT EXTRACTS (FPE)- Immune Booster/repellants

 Fermented plant extract (FPE) is a plant functional food which originates from
Japan. FPEs use various plants as materials, and they are fermented by various
microorganisms to make a beverage or other physical forms. With plenty of nutrients
and active substance, FPE provides many health benefits.
 Functions

o Strengthens plants through the leaf surface, contains plant hormones

o Wide range of possible uses for plant strengthening
o With special ingredients including fresh grasses

Plant Extracts with Vinegar & Distilled Spirits (more organic acids and esters)

https://www.youtube.com/watch?v=N6ALUQZmqk4
 6. ORIENTAL HERBAL NUTRIENTS (OHN)- Immune Booster

Oriental Herbal Nutrient (OHN) is used in natural, also known as organic,

farming to restrain the growth of anaerobic bacteria, which usually thrives without the
presence of oxygen, that can cause diseases in plants. OHN is used not only to
prevent these pathogenic bacteria from harming crops, but also to promote aerobic
microorganisms that benefit the soil and plants by improving their resilience to
various environmental stresses like wind, heat, drought, and so on.

 Functions
o Serves as pesticide and fungicide for plants and animals
o Control pest naturally and repel insects
o Provide vigor and vitality in plants
o Prevention of plant pests, fungus and diseases

 Ingredients
o 1 kilogram garlic cloves
o 1 kilogram ginger
o 200 grams Muscovado (or 1 liter of molasses)
o 2.2 liters of pure coconut vinegar
o 200 grams of chilli
o 100 grams of Panyawan, a.k.a Makabuhay (Tinospora rumphii)
 https://www.youtube.com/watch?v=AZuBD_EGp1s

7. Calcium Phosphate (CALPHOS)- Enhance Flowering/Fruiting &

with Micro-nutrients

CalPhos is a nutrient solution for plants just entering the flowering cycle. There
is an overlapping activity of Phosporous and Potassium during flowering. In natural
farming, we apply calphos before the flower initiation to support the eventual fruit. In
simplistic terms, we use Phosphorous to address 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. We use Calcium to strengthen the
plant in preparation for heavy flowers/fruits. Thus, natural farming emphasizes
Phosphorus and Calcium during the changeover period from growing to
flowering/fruiting, and this provides for that need.
 Functions
 Most important ingredients for flowering and full development of flowers
 Can induce flowering among plants/induce longer shelf life among fruits
 Give other resistance for plants against pests and harmful insects
 https://www.youtube.com/watch?v=vCFkmuUL-S0

8. Lactic Acid Bacterial Serum (LABS)

Lactic acid bacteria serum (LABS) are one of the most significant groups of
probiotic organisms, commonly used in fermented dairy products. Among other
benefits, these microorganisms can enhance lactose digestion, stimulate the immune
system, and prevent and treat diarrhea.

 Functions
o The Lactic Acid Bacteria Serum (LABS) is very effective for improving
soil ventilation and for growing fruits and leafy vegetables.
o The initial growth of the plant, when LABS is used during the
vegetative growth period of fruiting vegetables, higher quality plants
will result, and may be kept for longer periods, in storage.
o Increases the solubility of the fertilizer.
o Can reduce damage from gas through neutralizing ammonia gas
produced where the immature compost is applied.
o Conditionally anaerobic, so they can also survive with oxygen.
o Resistant to high temperatures.
o Strong sterilizer.
o Used to culture IMO-3.
o Solubilizes phosphate in 100-200 ppm (parts per million) (100-200ml of
LABS in 1000ml of water). Using LABS in phosphate-accumulated soil
will increase its capacity to absorb the insoluble form of phosphates
and help overcome the saline disorder as a result of decomposition of
the phosphates.
o Power to resistance to some fungi.
 Ingredients
o Rice-washed water
o Milk (unprocessed and not boiled)
o Brown sugar
o Clay jar/glass jar
o Porous paper (paper towel)
o Rubber band/thread
 Procedure
o Wash rice grains and collect the first two rinses of cloudy water.
o Fill a clean glass jar about 2/3 full with rice rinse water. Label the jar with
date and contents.
o Cover the mouth of the jar with breathable cloth (such as muslin) or paper
(not plastic) and secure with rubber bands or ties to keep out pests. Store
at room temperature away from direct light. Be careful not to shake or
move the jar while it ferments.
o After 3 to 5 days, LABS will multiply and give off a slightly sour odor.
There will be a mat of semi-solid material floating on the top of the cloudy
liquid in the jar. Collect only the cloudy liquid (fermented rinse water) by
pouring off and discarding the mat layer.
o Depending on the size of your glass jar, measure one part of fermented
rinse-water and add 10 parts of milk to fill your jar 2 /3 full.
o As in step 3, cover the mouth of the jar with cloth or paper and secure with
rubber bands or ties to keep out pests. Store at room temperature away
from direct light. Be careful not to shake or move the jar while it ferments.
o After 3 to 5 days, the contents of the jar will separate into a floating solid
fraction and a yellow liquid fraction. It may take longer in cooler climates.
The yellow liquid is the LABS culture, which must be kept alive.
o Pour off the liquid fraction, being careful not to mix any solids back into
the LABS culture. Store LABS culture in a loosely capped plastic or glass
bottle labeled with the date and contents.
o Any LABS culture not used within a week should be refrigerated, or if it
must be kept at room temperature, add an equal amount (by weight) of
brown sugar. In either case, keep the bottle loosely capped to release
gases formed by fermentation, or the container may burst.
o LABS culture may be kept refrigerated for 6 months. Continue to keep the
bottle loosely capped to release gases.
o LABS culture should have a sweet odor; if the odor becomes unpleasant
(rotten) after it has been stored, discard it and make a new batch.
https://www.youtube.com/watch?v=UXysXSFuME0
9. Indigenous Micro-organisms-(IMO)

Indigenous Microorganisms (IMOs)-based technology is one such great

technology which is applied in the eastern part of world for the extraction of minerals,
enhancement of agriculture and waste management. Indigenous microorganisms are
a group of innate microbial consortium that inhabits the soil and the surfaces of all
living things inside and outside which have the potentiality in biodegradation,
bioleaching, biocomposting, nitrogen fixation, improving soil fertility and as well in the
production of plant growth hormones.

 Functions
o Hastens decomposition process and increase soil fertility
o Serves as foliar fertilizer and good soil conditioner
o Restore plant vitality and restore plant stress on seedlings
o Collect nitrogen from the atmosphere; thus promote plant growth
o Reduces growth of weeds and grasses seeds
o Removes foul odor of decaying leaves and animal manure
o Revives soil nutrients
o Speeds up growth
o Speeds up composting
o Balance beneficial and non-beneficial microorganisms

 Ingredients
o 1 kg rice (cool)
 o Plastic container/tupperware/plastic ware
o 1 kg molasses
o Wooden box
o Pail
o Plastic container with cover

 Procedure

https://www.youtube.com/watch?v=GGMJuUq0OYo

10. Fermented Carrot, Cucumber & Celery (3 C)-Health enhancer

3C's is the perfect synbiotic beverage and tonic in one. A vegetable antioxidant
made of organic Carrots, Celery, and Cucumber lacto-fermented in organic wood-
pressed muscovado sugar for 14 days making it a powerful immune booster.
 3C's is fermentation, a process by which sugars are converted into ethanol,
producing lactic acid, beneficial probiotic bacteria, and active enzymes. Fermentation
pre-digest the food, releasing nutrients, making these 20 times more bio-available or
accessible to the body.

Since the advent of refrigeration, fermentation has become less of a practice,

depriving ourselves of probiotic bacteria, active enzymes, and fatty acids necessary
to maintain a healthy gut environment from which the immune system is generated.
The lack of these benefits has resulted in the rise of cardiovascular diseases, cancer,
obesity, and diabetes.

 Functions
o Boosting the immune system. Taking one shot (3 tablespoons), twice
daily.
o If you have asthma, constipation, colds and flu, even diabetes, or are
underweight, take the 3Cs twice daily, one jigger before breakfast and
one jigger at bedtime.
o Ideal for vegetarians who don't want to take synbiotic yogurts made
from dairy.

 Ingedients
o 1kg carrots
o 1kg celery
o 1kg cucumber
o 1kg muscovado sugar
o Plastic container
o Manila paper (unprinted)

 Procedure
o Clean and wash vegetables thoroughly and drain for 5 minutes.
o Slice to ¼ of an size.
o Mix all vegetables in a container.
o Add the muscovado sugar.
o Put nylon screen on top of the mixture then put weight by using
mineral water container.
o Wipe the mouth of the pail and cover with manila paper.
o Tie with rubber band and label the concoction.
o Ferment for 20-21 days and extract the liquid.
o Filter the liquid and keep it in a plastic container.
https://www.youtube.com/watch?v=V1eUOD_a9JU