Professional Documents
Culture Documents
Sector:
and
TESDA
1. Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check.
Suggested references are included to supplement the materials
provided in this module.
2. Most probably your trainer will also be your supervisor or manager.
3. He/she is there to support you and show you the correct way to do
things. You will be given plenty of opportunity to ask questions and
practice on the job. Make sure you practice your new skills during
regular work shifts. This way you will improve both your speed and
memory and your confidence.
4. Use the self-check, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
5. 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 need to complete this module before you can perform the next
module.
ELECTIVE COMPETENCIES
Ruminants Ruminants
LEARNING OUTCOMES:
Introduction
Learning Outcomes:
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.
5. Raw materials are prepared in accordance with enterprise practice.
6. Fermentation period is set based on enterprise practice.
7. Various concoctions are fermented following to organic practices.
8. Concoctions are harvested based on fermentation period of the
concoction.
9. Concoctions are contained in sanitized bottles and containers.
10. Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
11. Packaged concoctions are stored in appropriate place and temperature
following organic practices.
CONTENTS:
● Types of Concoctions
● Uses/Benefits of Concoctions
ASSESSMENT CRITERIA:
CONDITIONS:
The students/trainees must be provided with the following:
● Practical/Demo examination
● Oral Questioning
2. Fermented Fruit Juice (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.
1. IMO-Indigenous Microorganism
2. FAA- Fish Amino Acid
3. OHN-Oriental Herbal Nutrient
4. FPJ- Fermented Plant Juice
5. FFJ-Fermented Fruit Juice
6. Indigenous Microorganism
● Remove unpleasant odors in
(IMO)
the chicken coops and pig
pens
● Hasten decomposition on
compost pile
● Improve their general by
controlling pests and serving
as foliar fertilizer
7. Lactic Acid Bacteria
● Natural Enzymes
Serum(LABS)
● Improved nutritional value of
food
● Control of intestinal infections
1. TRUE
2. TRUE
3. TRUE
4. TRUE
5. TRUE
2. Wooden ladle
4. Chopping board
5. Knife
6. Bamboo
box/bamboo split
open
7. Nylon screen
8. Manila
paper/cheese
cloth
9. Stone
12. Container
60liters capacity
13. String/
rubber band
1. _______________________
2. ________________________
3. _______________________
4. _______________________
5. ____________________
1. Plastic tray
2. Cheese Cloth
3. Nylon Screen
4. Wooden ladle
5. Plastic pail
Application
1. Mix 2 tablespoons of FPJ per liter of clean water.
2. Spray on the leaves of plants or on the soil using a clean sprayer.
3. Spray early in the morning at 4:00am—6:00 am or in the afternoon
at 5:00pm until sunset when the microorganism are very active.
4. Use on the following:
• On rice: 7 days after transplanting up to booting stage
Application
1. Mix 2 tablespoons of FPJ per liter of clean water.
2. Spray on the leaves of plants or on the soil using a clean sprayer.
3. Spray early in the morning at 4:00am—6:00am and in the afternoon
at 5:00pm until sunset when the microorganisms are most active.
4. Spray on the following:
• On rice: from panicle initiation until a week before harvesting
• On corn: as soon as tassels appear until a week before harvesting
• On banana: as soon as blossoming starts until a week before
Harvesting
Benefits
1. A good source of potassium which can speed up plant’s absorption
and results to sweeter tasting fruits.
2. Helps maintain vigor in plants and resistance against pests.
3. Adds to soil fertility and the advent of good colonies of
microorganisms.
Application
1. For foliar spray to orchids, ornamentals, vegetables, cereals and
fruit trees.
2. Use 2 tablespoons FAA per liter of clean water. Use new sprayer,
otherwise clean the sprayer thoroughly before using.
3. Spray the leaves of plants or the soil.
4. Spray every 7 days on newly planted seedlings until fruiting stage.
Spray early in the morning at 4:00am—6:00am or in the afternoon
at 5:00pm until sunset when organisms are most active.
5. Spray on the following:
• On rice: 7 days after transplanting up to panicle initiation stage
• On corn: 7 days after sowing and every 10 days thereafter until
milking stage
• On fruit trees: every 10 days to maintain vigor
Benefits
1. A good source of nitrogen
2. Serves as “growth hormone” for plant growth and development
3. Used as foliar spray
4. Oriental Herbs Nutrients(OHN)
5.Indiginous Micro-Organism(IMO)
Materials: 1kg. commercial rice
2kg. molasses
Steps on how to ferment:
1. Wash the rice properly(keep the first wash liquid for the LABS)
2. Cook 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 some cooked rice inside the bamboo pole (1/4 full of rice)
7. Cover it a two layered manila paper then tie with rubber bands
8. Wrap the bamboo pole with a clean cellophane then tie with rubber
bands
9. Write markings on the masking tape bearing the name and date of
fermentation and paste it on top of the cellophane then tie with rubber
bands
10.Keep it under the bamboo forest for 3 to 5 days
11. Open the bamboo pole and inspect the growing molds, black colored
molds discard, white colored molds collect
12. Weigh the recovered rice and molds and add equal weight
Application
a. The use of IMO as foliar fertilizer
• Mix 2 tablespoons of IMO per liter of clean water when directly
sprayed to plants. Use clean sprayer (the sprayer must be new and
not used previously with chemicals, otherwise clean thoroughly the
sprayer before using).
• Spray the IMO mixture into the leaves of the plants or the soil early
in the morning at 4:00-6:00 AM or in the afternoon at about 5:00
PM until sunset(when micro-organisms are very active).
• In rice fields, spread immediately newly threshed rice straws, to
avoid burning, and spray the whole area with IMO at least 2 times
• Spray IMO immediately after leveling with the same dosage.
• Use IMO every 7-10 days on newly planted seedlings until maturity
for rice, corn, vegetables and fruit trees at the rate of 2 tablespoons
per liter.
• If you find white materials in the soil it is an indication of the
proliferation and good production of micro-organisms in the soil.
Benefits of IMO
For plants and soil
1. Good soil conditioner
2. Restores plant vitality
3. Reduces plant stress on seedlings
4. Collects nitrogen from the atmosphere, thus promotes faster plant
Application
1. Dilute the juice extracted in 20 parts water.
2. Spray mixture into leaves or soil, preferably at both ends of the
day (4:00-6:00 AM or 4:00 PM until sunset) when microorganisms
are most active. Apply every 7 days to the following crops:
• Rice: from booting stage up to a week before harvesting
• Corn: 45 to 90 days of tenure
• Fruits, Vegetables and Bananas: from bearing stage upto a week
before harvesting
Benefits
1. Can induce flowering among plants
2. Promotes higher yield
3. Induce longer shelf life of fruits
4. Give added resistance to plants against pests and harmful insects
● Harvest Concoction
ASSESSMENT CRITERIA:
CONDITIONS:
The students/trainees must be provided with the following:
● tools:
- 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
● training equipment
- LCD projector with screen
- desktop computer or laptop
● facilities
- booth/temporary shed
- storage area
ASSESSMENT METHODS:
● Interview
● Written exam
2. Fermented Fruit Juice (FFJ)- Ripe and sweet fruits but ot limited to
banana, papaya, watermelon, ampalaya, tomato and molasses/ mascuvado/
brown sugar
3. Kuhol/ Fish Amino Acid( KAA/FAA)- trash fishand gills, scales, offal of
big fishes, golden kuhol meat and molasses/mascuvado/brown sugar
4.Oriental Herb Nutrient(OHN)- garlic, ginger, pure coconut vinegar and
mascuvado
Types of Fermentation
There are many types of fermentation that are distinguished by the end
products formed from pyruvate or its derivatives. The two fermentations
most commonly used by humans to produce commercial foods are ethanol
fermentation ( used in beer and bread) and lactic acid fermentation ( used
to flavor and preserve dairy and vegetables).
c. Store the basic and pure extracts in the containers. Extracts is now
ready to use.
Enumeration
Direction: Enumerate the steps/procedure in harvesting extracts.
A.
B.
C.
A. Prepare plastic containers (mineral water bottle, soft drinks bottle, etc.)
C. Store the basic and pure extracts in the containers. Extracts is now
ready to use.
CONTENTS:
ASSESSMENT CRITERIA:
● Written examination
● Demonstration
Labelling
1. Name of Product
2. List of Ingrdients
3. List of Ingredients
4. Manufacturing and Expiration Date
5. The name and address of the manufacturer, packer or distributor
Store the covered container in well- ventilated area from artificial or natural
light and extreme heat or cold. Do not refrigerate. In order for the
fermentation process to occur properly, the volume of the plant- material-
and brown- sugar mixture should settle to 2/3 of the container after 24
hours
Indigenous Microorganism
Keep the IMO 3 bags in shaded and cool place. Make sure that the air is well
circulated by keeping IMO 3 in a ventilated container such as
jute/gunny/cloth bags.
First, spread the rice straw or leaf litter at the bottom of the container, and
put in IMO 3. During storage, the IMO3 may become dry (moisture level 20-
Temperature Control
There should be active mechanical temperature control and no direct
sources of heat (sunny windows, steam pipes, furnaces, etc.
Most are fairly stable at room temperature .4 degree Celsius should be ok
for most plant extracts. I would also suggest keeping it out of light as well.
As light can alter certain compound and decrease their potency and change
their structure.
Shelf-life
Various concoction and extracts packaged in bottles/ containers:
● As a general rule, the lower the storage temperature, the longer the
storage life will be.
Enumerate:
Shelf-life of Various concoction and extracts packaged in bottles/
containers.
● As a general rule, the lower the storage temperature, the longer the
storage life will be.