Produce Organic Concoction 1 HBF

COMPETENCY BASED LEARNING MATERIAL
Sector:
AGRICULTURE, FORESTRY AND FISHERY SECTOR

Qualification:
ORGANC AGRICULTURE PRODUCTION NCII

Unit of Competency:
PRODUCE ORGANIC CONCTION/EXTRACTS

Module Title:
PRODUCING ORGANIC CONCTION/EXTRACTS

Technical Education and Skills Development Authority
and
Lenkoy Farm Technical School and Assessment Center, INC
TESDA
Document No. LFTSACI-OAP

Date Prepared: – 2024-001
Organic Agriculture February 2024
Production NCII Issued by:
Produce Organic Prepared by: LFTSACI

Concoctions/ Extracts Page 1 of 77
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the module in Produce Organic Concoction and

Extract. This module contains training materials and activities for you to
complete.
The unit of competency “Produce Organic Concoction and Extract”

contains knowledge, skills and attitudes required for Organic Agriculture
Production NC II.
You are required to go through a series of learning activities in order

to complete each learning outcome of the module. In each learning outcome
are Information Sheets, Self-checks, Operation Sheets and Job Sheets.
Follow these activities on your own. If you have questions, don’t hesitate to
ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain

these skills, you must learn basic concepts and terminologies. For the most
part, you’ll get this information from the Information Sheets and TESDA
Website, www.tesda.gov.ph
This module is prepared to help you achieve the required

competency, in “Producing Organic Concoction and Extract”.
This will be the source of information for you to acquire knowledge

and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instructor.
This module was prepared to help you achieve the required

competency, in Organic Agriculture Production NC II. A person who has
achieved this Qualification is competent to be:
• Organic Agriculture Farmer
• Organic Chicken Raiser
• Organic Hogs Raiser
• Organic Small Ruminants Raiser
• Organic Vegetables Farmer
• Organic Concoctions and Extracts Producer
• Organic Fertilizer Producer


This will be the source of information for you to acquire knowledge
and skills in this competency independently and at your own pace, with
minimum supervision or help from your instructor.
Remember to:
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.


LIST OF CORE COMPETENCIES
No Unit of Competency Module Title Code
1 Raise organic chicken Raising Organic Chicken AGR612301
2 Produce Organic vegetables Producing Organic Vegetable AGR611306
3 Produce Organic Fertilizer Producing Organic Fertilizer AGR611301
4 Produce Concoctions and Producing organic AGR611302

Extracts Concoctions and Extracts
ELECTIVE COMPETENCIES
5 Raise Organic Hogs Raising Organic Hogs AGR612302
6 Raise Orgnic Small Raising Organic Small AGR612303
Ruminants Ruminants


MODULE CONTENT
UNIT OF COMPETENCY : PRODUCE ORGANIC CONCOCTION AND

EXTRACTS
MODULE TITLE : PRODUCE ORGANIC CONCOCTION AND

EXTRACTS
MODULE DESCRIPTOR : This module covers the knowledge,

skills and attitude in Producing Organic Concoction and
Extracts. It includes identifying trainees’ requirements,
preparing training plan, monitoring work-based training and
evaluating the effectiveness of work-based training against its
objectives. You will also learn the importance of a Training
Regulation in the implementation of the Competency-Based TVET
Quality Framework (PTQF).
NOMINAL DURATION : 24 hrs
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare for the production of various concoctions and extracts
2. Process concoctions and extracts
3. Package concoctions and extracts


COMPETENCY SUMMARY
Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II
Unit Of Competency: PRODUCE ORGANIC CONCOCTION AND EXTRACTS
Module Title: PRODUCING ORGANIC CONCOCTION AND

EXTRACTS
Introduction
This unit covers the knowledge, skills and attitudes in promoting

career growth and advancement, specifically to integrate personal objectives
with organizational goals set and meet work priorities and maintain
professional growth and development.
Learning Outcomes:
Upon completion of this module, you MUST be able to:
1. Prepare for the production of various concoctions and extracts

2. Process concoctions and extracts
3. Package concoctions and extracts
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.
12. Production of concoctions are recorded using enterprise procedures.
LEARNING OUTCOME # 1 PREPARE FOR THE PRODUCTION
OF VARIOUS CONCOCTION AND
EXTRACTS
CONTENTS:
● Types of Concoctions
● Uses/Benefits of Concoctions
● Tools, Materials and Equipment in the Preparation of Concoctions
● Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS,

CalPhos, Attractant and Repellent in accordance with the Good
Manufacturing Practices
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:
● 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
ASSESSMENT METHODS:
● Practical/Demo examination
● Oral Questioning


LEARNING EXPERIENCES
Learning Activities Special Instructions

- Read Information Sheet 4.1-1 This Learning Outcome deals with
“Types of Concoctions” then answer the development of the Institutional
the Self- Check 4.1-1 and Compare Competency Evaluation Tool which
Answer with Answer Key4.1-1 trainers use in evaluating their
-Answer self- check. 4.1-1 Compare trainees after finishing a
answers with the Answer Key .1-1 competency of the qualification.
-Read information sheet no 4.-1 -2 Go through the learning activities
“Uses/Benefits of Concoctions” outlined for you on the left column
then answer the Self- Check 4.1-2 to gain the necessary information or
and Compare Answer with Answer knowledge before doing the tasks to
Key4.1-2 practice on performing the
requirements of the evaluation tool.
-Answer self- check. 4.-1-2 Compare
answers with the Answer Key 4.1-2 The output of this LO is a complete
Institutional Competency Evaluation
-Read information sheet 4.1-3 Package for one Competency of
“Tools, Materials and Equipment in ORGANIC AGRICULTURE
the Preparation of Concoctions PRODUCTION NC II. Your output
” then answer the Self- Check 4.1-3 shall serve as one of your portfolios
and Compare Answer with Answer for your Institutional Competency
Key 4.1-3 Evaluation for PRODUCING
-Answer self- check. 4.1-3 Compare ORGANIC CONCOCTION AND
answers with the Answer Key 4.1-3 EXTRACTS Feel free to show your
outputs to your trainer as you
accomplish them for guidance and


evaluation.
Read information sheet 4.1-4 After doing all the activities for this
“Procedures in Preparing and LO1, you are ready to proceed to
Harvesting Various Concoctions. the next LO2:
Various Concoction for Natural
Farming” then answer the Self-
Check 4.1-4 and Compare Answer
with Answer Key 4.1-4
Answer self- check. 4.1-4 Compare

answers with the Answer Key 4.1-4
Job Sheet 4.1-4
Perfom the:”preparing for the
production of various concoctions
and extracts”

Produce Organic Prepared by: LFTSACI Page 10 of

Concoctions/ Extracts
77
Information Sheet 4.1-1
Types of Concoctions
1. Fermented Plant Juice (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. The liquid is applied to plants’ leaves and
growing points, soil around the plant, compost heap and animal
beddings to fortify microbial activities.
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.


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3. Kuhol/ Fish Amino Acid(KAA/FAA)- is made from spoiled fish and
fish trash such as bones ,head, internal organs and skin with crude
sugar; juice of the fish is extracted and gets fermented after storing for
30 days period .
Is a liquid made from fish waste. FAA is of great value to plants and
microorganisms in their growth because it contains and abundance of
nutrients and various amino acids. Blue Back fishes have good
proteins, amino acids, and fatty acids that are recognized as Amino
Acid.
4. 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
disease 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


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resilience to various environmental stresses like wind, heat, drought ,
and so on.
OHN is a mixture of edible aromatic herb. Extract. Herb with prebiotic
components such as ginger root ( Zingiber officinale), tumeric
roots(Curcuma longa) , Garlic cloves(Allium sativum) licorice
root( Glyourrhize uralensis) and cinnamon bark(Cinnamomum
zelylanicum) are usually used. The prebiotic elements found in these
herbs encourage the growth and activity of beneficial microorganisms
like bacteria and fungi that can help enrich the soil.
5. Natural Calcium Phosphate Micronutrients (CALPHOS) – is a

nutrient solution for plants just entering the flowering cycle. There is
an overlapping activity of Phosphorus and Potassium during flowering
cycle. 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 flower/fruits. Thus,
natural farming emphasizes Phosphorous and Calcium during the
changeover period from growing to flowering/ fruiting, and this
provides for that need.


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6. Beneficial Indigenous Microorganism- is becoming popular among
farmers. This Indigenous microorganism (IMO) has been successfully
tried by government agriculturists, IMO is useful in removing bad
odors from animal wastes, hastening composting and contributing to
crops general health.
7. Lactic Acid Bacteria Serum (LABS)- is now used for its ability to
convert waste into organic matter and basic materials. And they thrive
and feed on the ammonia released in the decomposition normally
associated with the foul odor( removes foul odor)


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SELF-CHECK. 4.1-1
IDENTIFICATION. Fill in the blank with the correct answer.
____________1. is useful in removing bad odors from animal wastes,

hastening composting, and contributing to crops’ general health.
____________2. is of great value to plants and microorganisms in their growth
because it contains and abundance of nutrients and various amino acids.
____________3. 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.
____________4. is made from axillary buds and young fruits, fast growing
plants, young leaves of plants and grasses.
___________5. is made from sweet ripe fruits, fruit vegetables and root crops.


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ANSWER KEY. 4.1-1
1. IMO-Indigenous Microorganism
2. FAA- Fish Amino Acid
3. OHN-Oriental Herbal Nutrient
4. FPJ- Fermented Plant Juice
5. FFJ-Fermented Fruit Juice


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INFORMATION SHEET # 4.-1 -2
“Uses/Benefits of Concoctions”
Concoction Uses/benefits
1. Fermented Plant Juice(FPJ)
● Natural Growth Enhancer
● Invigorates plants and

animals
● Used for crop treatments
● Helps crops to absorb

nutrients directly for healthy
growth and enabling potential
2. Fermented Fruit Juice(FFJ)
● Natural Taste Enhancer
● Acts as an organic fertilizer


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for plants and gardens
● Increases nutrients in the soil
and the plants especially
potassium levels
3. Kuhol/ Fish Amino
● Improves soil health
Acid(KAA/FAA)
● It also increases soil fertility
by providing the primary
nutrients necessary for plants
to thrive
● Source of burn-free nitrogen,
along with the other primary
nutrients of phosphorus and
potassium.
4. Oriental Herbal
● Natural immune booster
Nutrient(OHN)
● Good for all stages of plant
growth
● In animal it can be used as
feeds additive together with
other fermented juices
● Increase plant robustness, to
sterilize and keep plants
warm
5. Natural Calcium Phosphate
● Strengthen the plant in
Micro Nutrients (CALPHOS)
preparation for heavy
flower/fruits
● Support the eventual fruit
6. Indigenous Microorganism
● Remove unpleasant odors in
(IMO)
the chicken coops and pig
pens
● Hasten decomposition on
compost pile


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● 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
● Improved digestion of lactose
SELF- CHECK. 4.-1. 2


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True or False. Fill in the blank with the correct word.
__________1. LABS is for improved digestion of Lactose.

__________2. IMO can hasten decomposition on compost pile.
__________3. IMO serves as foliar fertilizer.
__________4. FPJ helps crops to absorb nutrients directly for healthy growth
and enabling potential.
__________5. FFJ Acts as an organic fertilizer for plants and gardens.
ANSWER KEY. 4.-1. 2


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1. TRUE
2. TRUE
3. TRUE
4. TRUE
5. TRUE
INFORMATION SHEET 4.1-3

“Tools, Materials and Equipment in the Preparation of Concoctions”


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Tools and Materials needed in making Concoction/Extract
1. Plastic pail
2. Wooden ladle
3. Weighing scale


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4. Chopping board
5. Knife
6. Bamboo
box/bamboo split
open


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7. Nylon screen
8. Manila
paper/cheese
cloth
9. Stone


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10. Marker
11. Plastic tray
12. Container
60liters capacity
13. String/
rubber band


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14. Plastic
bottle


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SELF- CHECK. 4.-1.3
Identify the following picture.
1. _______________________
2. ________________________
3. _______________________
4. _______________________


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5. ____________________
ANSWER KEY. 4.1-3
1. Plastic tray
2. Cheese Cloth
3. Nylon Screen
4. Wooden ladle
5. Plastic pail


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“Procedures in Preparing and Harvesting Various Concoctions. Various
Concoction for Natural Farming”
1.Fermented Plant Juice

Materials: 1kg Kangkong
1kg Camote
1kg banana trunk
1.5 kgs. Molasses
Steps in ferment:
1. Clean and wash vegetables materials
2. Drain for 5 minutes
3. Slice to an inc size
4. Mix all vegetables thoroughly in a plastic pail(20 li. Capacity)
5. Mix with 1.5kgs. of molasses thoroughly
6. Put nylon screen on top of the mixture
7. Put 5-8pcs. 25-30 grams stone on top of the nylon screen
8. Wipe the mouth of the plastic pail
9. Cover with two layered manila paper
10.Tie with rubber band
11. Put marking on the masking tape bearing the name and date of
fermentation and paste it on top of the manila paper
12. Keep in dark cool room for 7-14days
13. Open the mixture and extract the liquid
14. Filter the liquid and 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
16. The concoction is ready to use after extraction


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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
• On corn: 7 days after plant germination until flowering stage
• On vegetables: every 10 days after planting until harvesting
• On bananas: 10 days after planting up to blossoming stage
• On fruit trees: every 10 days to maintain plan vigor
Benefits of FPJ
1. Helps maintain vigor in plants and resistance against pests.
2. Can be used for livestock bedding sprays(pig pens and poultry
houses) to produce more colony of microorganism
3. Can also promote resistance against illnesses for human
2.Fermented Fruit Juice

Materials:1kg. banana fruit
1kg. papayas
1kg. watermelon/kalabasa
3kg. molasses
Steps on how to ferment:
1. Clean and wash fruits
3. Slice to an inch size
4. Mix all fruits thoroughly in plastic pail (20 liters capacity)
5. Mix with 3kgs of molasses thoroughly
7. Put 5-8 pieces 25-30grams stone on top of the nylon screen


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fermentation and paste it on top of the manila paper .
12. Keep in dark cool room for 7 days
14. Filter the liquid and keep it in a plastic container (do not close the
cap tightly, loosen the cap tightly, loosen the cap of approximately 1
complete twist)
up
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.


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3.Fish Amino Acid (FAA)
Materials:1kg trash fish and gills, scales, offals, of big fish
1kg molasses
1. Clean and wash vegetable materials
3. Slice to an inc. size
4. Mix all parts thoroughly in a plastic pail( 20liters capacity)
fermentation, paste it on top of the manila paper
14. Filter the liquid and keep it in a plastic container ( do not close the
cap tightly , the cap of approximately 1 complete twist)
15. Completely close cap after a week or when there are no bubbles
going up
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:


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• 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)
Materials: 1kg. garlic
1kg. ginger
200grams muscovado
2.2 liters pure coconut vinegar
1. Skinned the garlic and ginger into quarter inch
2. Cut garlic in halves and slice ginger into quarter of an inch
3. Mix garlic and ginger with 200 grams muscovado sugar in a plastic
pail
5. Close cover lightly and seal it with marking tape at the side
6. Mark the name and date of fermentation (first stage fermentation)
7. Open the cover and add 2.2 liters of pure coconut
vinegar( 1:1solution) 3 days after
9. Close cover tightly and seal it again with masking tape
10.Open the cover tightly and decant the liquid to another container 10
days after( second stage fermentation.)
11. Close tightly the cover and do the markings ( first extraction)
12. The concoction is now ready to use for animals
13. Add the same amount of liquid extracted ( 2.2liters of pure coco
vinegar) then add 200 grams of hot pepper and 100 grams of panyawan,
soak for 10days(second extraction)
14. Repeat number 13 procedure for third extraction


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Uses and Application
1. Add 2 tablespoons of OHN to every liter of water. Spray mixture into
leaves or soil, at both ends of the day (4:00-6:00 AM or 4:00 PM)
when microorganisms are most active to the following crops:
• Rice, corn, Vegetables, Fruits and Bananas — from planting up to
bearing stage. (Apply twice weekly upon indications of insects
infestation and aphids.)
2. Used as natural anti-biotic for plants and animals. Garlic has high
level of sulfur which is a good fungicide.
3. Used on chicks, chickens and sick animals.
4. Sprayed to plant leaves to fortify phyllosphere microbes.
5. Treatment for fungal problems of plants: downy mildew, powdery
mildew. (See application on number 1)
6. Used as herbal tincture which is highly medicinal and highly
nutritious.
7. On humans: a) used as a remedy for rheumatism; and b) a
treatment for coughs, fever and flu.
Benefits
1. Serve as insecticide and fungicide at the same time.
2. Provide more vigor and vitality to the plant.
3. Use to treat skin diseases of hogs and other animals.
4. Use as energy drink for humans.
5.Indiginous Micro-Organism(IMO)
Materials: 1kg. commercial rice
2kg. molasses
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


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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
13. Put the mixture in plastic container , wipe the mouth , cover with a
double layered manila paper and put the proper markings
14. Drain the liquid from the mixture, filter and place it in another
container( do not close the cap tightly ; loosen the cap of approximately 1
complete twist)
up
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.


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• 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
growth
5. Controls pests and diseases
6. Serves as foliar fertilizer spray to cut flowers and ornamentals
7. Reduces growth of weeds and grasses seeds
For Animals: Poultry, Piggery and Livestock

1. Arrests foul odors and minimizes flies proliferation in poultry and
piggery houses.
2. Improves digestion of feeds and helps better nutrient assimilation
when the good bacteria create enzymatic reaction by converting
nutrients into minerals (mineralization) and other vitamins needed
for animal growth.
3. Serves as probiotics to prevent diseases, pathogens and epidemic
development in poultry and livestock thereby reducing the use of
biologics and antibiotics to animals.
4. Additive for drinking water of poultry, livestock and pets. Improved
appetite and feed conversion ratio (FCR) of chickens resulting to no
left over feeds on the feeder.before land preparation or plowing, at 8
tbsp./liter for this purpose.


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6. Lactic Acid Bacteria Serum (LABS)
Materials: 900ml Cow’s milk
100ml clear liquid from fermented rice
1 liter molasses
Step on how to ferment:
1. Use the first wash liquid from the cooked rice
2. Put liquid inside the plastic container (3/4 full) and wipe 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 100ml(10%)
7. Extract 100ml from the fermented first wash liquid of the cooked rice
8. Take the liquid between the bottom and top layers of the fermentation
an add to the 1 liter milk pack
9. Return the cover of 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 sludge from the liquid
13. Measure the liquid and add the same amount of molasses
14. Keep it in plastic container ( do not close the cap tightly, loosen the
cap of approximately 1 complete twist)
up
Application
1. To use, dilute this pure culture with 20 parts water or 1:20 ratio as
basic lactic acid bacteria concoction.
Use: 2-4 tbsp/gal of water (clean water) spray or add to water and
feeds of animals. For bigger animals: use 2-4 tbsp of diluted lactic
acid bacteria serum without diluting it further with water.
2. Use as spray to plant leaves to fortify phyllo sphere microbes. Spray
to soil and compost to build-up good microorganism colony.


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Benefits
1. Promotes intestine movement
2. Regulates the balance of the intestinal bacteria
3. Prevents growth of harmful or pathogenic bacteria
4. Improves immune system
5. Contains anti-aging properties and/or antioxidants
7. Calphos Micro Nutrient(CALPHOS)
Materials: 3kgs. Cow bones/egg shell
27liters of pure coco vinegar
1. Clean and wash cow bones properly
2. Cook bones with some flesh and spices
3. Remove all meat and fats thoroughly( eat the meat and fats)
4. Wash and clean the bones
5. Put the bones above fired charcoal
6. Wait until the remaining fats are drained
7. Remove the bones when it becomes brownish in color( do not make it
black, its over cooked)
8. Cool it off for 10 to 20minutes
9. Wash again to remove excess oil if necessary
10.Drain excess water
11. Put the bones inside the plastic pail
12. Add 27 liters of pure coconut vinegar without coloring
13. Wipe the mouth of the plastic pail, cover with two layered manila
paper and write the markings( name and date of fermentation)
14. Open the container after 30 days of soaking , filter the liquid and
keep it in another olastic container( do not close the cap tightly, loosen
the cap of approximately 1 complete twist
up. Write the proper markings. It is ready to use.
Application
1. Dilute the juice extracted in 20 parts water.
2. Spray mixture into leaves or soil, preferably at both ends of the


77
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
SELF CHECK 4.1-4
_____________1. Give added resistance to plants against pests and harmful
insects.
_____________2. Collects nitrogen from the atmosphere, thus promotes faster
plant growth.
_____________3. Serve as insecticide and fungicide at the same time.
_____________4. Serves as “growth hormone” for plant growth and
development.
____________5. A good source of potassium which can speed up plant’s
absorption and results to sweeter tasting fruits.


77
ANSWER KEY 4.1-4
1. Calphos Micronutrient (CALPHOS)

2. Indigenous Microorganism (IMO)
3. Oriental Herbs Nutrients (OHN)
4. Fish Amino Acid (FAA)
5. Fermented Plant Juice (FPJ)


77
Job Sheet 4.1-4
Title: preparing for the production of various concoctions and extracts.
Performance Objective: Given two concoctions assigned to you, you should be able to
collect the required raw materials for the assigned concoctions.
Supplies and Materials: 
Cooked rice
• Muscovado sugar
• Clean water (no chlorine or other chemicals)
• Ripe papaya
• Banana trunk
• Fish trash
• Ginger
• Coconut vinegar
• Eggshells
• Rice wash
• Fresh milk
Equipment: none


77
Steps/Procedure:
• Select two types of concoction
• Secure a copy of your CBLM as tour reference
• Collect the raw materials needed in your selected concoctions
• Evaluate your collected raw materials using the Performance Criteria
Checklist
• Present your work to your trainer
Performance Checklist 4.1-4

CRITERIA YES NO
Are the following present in the collected raw materials for the production
of concoctions?
Indigenous microorganism
1. Cooked rice
2. Muscovado sugar
3. Clean water (no chlorine or other chemicals)
Fermented Fruit Juice
1. Papaya
2. Muscovado sugar
Fermented Plant Juice
1. Banana trunk
2. Muscovado sugar
Fermented Fish Amino Acid


77
1. Fish trash
2. Muscovado sugar
Oriental Herbal Nutrient
1. Ginger
2. Muscovado sugar
3. Coconut Vinegar
Calcium Phosphate
1. Eggshells
2. Coconut vinegar
Lactic Acid Bacteria Serum
1. Rice wash
2. Fresh milk
3. Muscovado sugar
Natural Insect Attractant
1. Coconut vinegar
2. Muscovado sugar
3. Clean water


77
LEARNING OUTCOME # 2 PROCESS CONCOCTION AND EXTRACTS
CONTENTS:
● Identification and Collection of the Right Kind of Raw Materials in

Producing Concoction
● Concept of Fermentation
● Methods in preparing and harvesting various concoctions
● Harvest Concoction
1. Raw materials are prepared in accordance with enterprise practice.

2. Fermentation period is set based on enterprise practice.
3. Various concoctions are fermented following to organic practices.
4. Concoctions are harvested based on fermentation period of the
concoction.


77
CONDITIONS:
● 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
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can
● training equipment
- LCD projector with screen
- desktop computer or laptop
● facilities
- booth/temporary shed
- storage area
ASSESSMENT METHODS:
● Direct observation and oral questions


77
● Interview
● Written exam
LEARNING EXPERIENCE
“Identification and Collection of the development of the Institutional
the Right Kind of Raw Materials Competency Evaluation Tool which
in Producing Concoction” then trainers use in evaluating their
answer the Self- Check 4.2-1 and trainees after finishing a
Compare Answer with Answer competency of the qualification.
Key4.2-1 Go through the learning activities
outlined for you on the left column
-Answer self- check. 4.2-1 Compare to gain the necessary information or
answers with the Answer Key4 .2-1 knowledge before doing the tasks to
- Read Information Sheet 4.2-2 practice on performing the
“Concept of Fermentation” then requirements of the evaluation tool.
answer the Self- Check 4.2-2 and
Compare Answer with Answer The output of this LO is a complete
Key4.2-2 Institutional Competency


77
-Answer self- check. 4.2-2 Compare Evaluation Package for one
answers with the Answer Key4 .2-2 Competency of ORGANIC
- Read Information Sheet 4.2-3 AGRICULTURE PRODUCTION NC
“Methods in preparing and II. Your output shall serve as one of
harvesting various concoctions” your portfolios for your Institutional
then answer the Self- Check 4.2-3 Competency Evaluation for
and Compare Answer with Answer PRODUCING ORGANIC
Key4.2-3 CONCOCTION AND EXTRACTS
-Answer self- check. 4.2-3 Compare Feel free to show your outputs to
answers with the Answer Key4 .2-3 your trainer as you accomplish
- Read Information Sheet 4.2-4 them for guidance and evaluation.
“Harvest Concoctions” then
answer the Self- Check 4.2-4 and
Compare Answer with Answer
Key4.2-4
-Answer self- check. 4.2-4 Compare
answers with the Answer Key4 .2-4
Information Sheet 4.2.1

“Identification and Collection of the Right Kind of Raw Materials in
Producing Concoction”
Types and Kinds of Raw Materials

1. Fermented Plant Juice (FPJ)- At least three kinds of plants but not
limited to kangkong, kamote tops, alugbati, malunggay, banana trunks,
bamboo shoots and other fast growing green plants ans
molasses/mascuvado/brown sugar.


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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
5. Natural Calcium Phosphate Micro Nutrient (CALPHOS)- animal bones,

egg shell, sea shell, kuhol shell and Natural Vinegar
6. Beneficial Microorganism(IMO)- 1kl cooked cool rice, and

molasses/muscovado/crude sugar.


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7. Lactic Acid Bacteria Serum(LABS)- 900ml,fresh milk, 100ml clear liquid
from fermented rice and 1 liter molasses/ brown sugar/mascuvado
SELF CHECK 4.2.1

Identify the following Concoctions.
________________1. 900ml,fresh milk, 100ml clear liquid from fermented rice

and 1 liter molasses/ brown sugar/mascuvado.
________________2. Ripe and sweet fruits but not limited to banana, papaya,
watermelon, ampalaya, tomato and molasses/ mascuvado/ brown sugar
________________3. trash fishand gills, scales, offal of big fishes, golden kuhol
meat and molasses/mascuvado/brown sugar.
________________4. At least three kinds of plants but not limited to
kangkong, kamote tops, alugbati, malunggay, banana trunks, bamboo
shoots and other fast growing green plants ans molasses/mascuvado/brown
sugar.


77
_______________5. 1kl cooked cool rice, and molasses/muscovado/crude
sugar.
ANSWER KEY 4.2.1

1. Lactic Acid Bacteria Serum(LABS)
2. Fermented Fruit Juice ( FFJ)
3. Kuhol/ Fish Amino Acid( KAA/FAA)
4. Fermented Plant Juice (FPJ)
5. Beneficial Microorganism(IMO)


77
“Concept of Fermentation”
The main function of fermentation is to convert NADH back into the
coenzyme NAD so that it can be used again glycolysis. During fermentation
an organic electron acceptor( such as pyruvate or acetaldehyde) reacts with
NADH to form NAD, generating products such as carbon dioxide and
ethanol ( ethanol fermentation) or lactate (lactic acid fermentation) in the
process.
Types of Fermentation


77
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).
In ethanol fermentation the pyruvate produced through glycolysis is

converted to ethanol and carbon dioxide in two steps . First, the pyruvate
releases carbon dioxide to form a two- carbon compound called
acetaldehyde . Next acetaldehyde is reduced by NADH to ethanol, thereby
regenerating the NAD for use in glycolysis. Overall one molecule of glucose
is converted into two molecules of carbon dioxide and two molecules of
ethanol. Ethanol fermentation is typically performed by yeast, which is a
unicellular fungus.
Lactic Acid Fermentation
This figure depicts the processes of glycolysis and homolactic and
heterolactic.In homolactic acid fermentation .NADH reduces pyruvate
directly to form lactate. This process does not release gas. Overall, one
molecules of glucose is converted into two molecules of lactate. In
heterolactic fermentation , some lactate is further metabolized, resulting in
ethanol and carbon dioxide via the phosphoketolase pathway.
Lactic Acid fermentation is primarily performed by certain types of bacteria

and fungi. However, this type of fermentation also occurs in muscle cellsto
produce ATP when the oxygen supply has been depleted during strenuous
exercise and aerobic respirations not possible.
Self- Check 4.2.2
Enumarate the types of fermentation and explain it function


77
Answer Key 4.2.2
1. Ethanol fermentation the pyruvate produced through glycolysis is

converted to ethanol and carbon dioxide in two steps. First, the pyruvate
releases carbon dioxide to form a two- carbon compound called
acetaldehyde. Next acetaldehyde is reduced by NADH to ethanol, thereby
regenerating the NAD for use in glycolysis. Overall, one molecule of glucose
is converted into two molecules of carbon dioxide and two molecules of


77
ethanol. Ethanol fermentation is typically performed by yeast, which is a
unicellular fungus.
2. Lactic Acid fermentation is primarily performed by certain types of

bacteria and fungi. However, this type of fermentation also occurs in
muscle cellsto produce ATP when the oxygen supply has been depleted
during strenuous exercise and aerobic respirations not possible.

“Methods in Preparing and Harvesting Various Concoctions”
1.Fermented Plant Juice

Materials: 1kg Kangkong
1kg Camote
1kg banana trunk


77
1.5 kgs. Molasses
Steps in ferment:
1. Clean and wash vegetables materials
3. Slice to an inc size
4. Mix all vegetables thoroughly in a plastic pail(20 li. Capacity)
5. Mix with 1.5kgs. of molasses thoroughly
7. Put 5-8pcs. 25-30 grams stone on top of the nylon screen
10. Tie with rubber band
fermentation and paste it on top of the manila paper
12. Keep in dark cool room for 7-14days
14. Filter the liquid and keep it in a plastic container(do not close
the cap tightly, loosen the cap of approximately 1 complete twist)
going up
2.Fermented Fruit Juice

Materials:1kg. banana fruit
1kg. papayas
1kg. watermelon/kalabasa
3kg. molasses
1. Clean and wash fruits
3. Slice to an inch size
4. Mix all fruits thoroughly in plastic pail (20 liters capacity)


77
fermentation and paste it on top of the manila paper .
14. Filter the liquid and keep it in a plastic container (do not close the
cap tightly, loosen the cap tightly, loosen the cap of approximately 1
complete twist)
up
3.Fish Amino Acid (FAA)
Materials:1kg trash fish and gills, scales, offals, of big fish
1kg molasses
1. Clean and wash vegetable materials
3. Slice to an inc. size
4. Mix all parts thoroughly in a plastic pail( 20liters capacity)
10. Tie with rubber band
fermentation, paste it on top of the manila paper
14. Filter the liquid and keep it in a plastic container ( do not close
the cap tightly , the cap of approximately 1 complete twist)
going up


77
4. Oriental Herbs Nutrients(OHN)
Materials: 1kg. garlic
1kg. ginger
200grams muscovado
2.2 liters pure coconut vinegar
1. Skinned the garlic and ginger into quarter inch
2. Cut garlic in halves and slice ginger into quarter of an inch
3. Mix garlic and ginger with 200 grams muscovado sugar in a
plastic pail
5. Close cover lightly and seal it with marking tape at the side
6. Mark the name and date of fermentation (first stage fermentation)
7. Open the cover and add 2.2 liters of pure coconut
vinegar( 1:1solution) 3 days after
9. Close cover tightly and seal it again with masking tape
1. 10.Open the cover tightly and decant the liquid to another container
10 days after( second stage fermentation.)
10. Close tightly the cover and do the markings ( first extraction)
11. The concoction is now ready to use for animals
12. Add the same amount of liquid extracted ( 2.2liters of pure coco
vinegar) then add 200 grams of hot pepper and 100 grams of
panyawan, soak for 10days(second extraction)
13. Repeat number 13 procedure for third extraction
Uses and Application

1. Add 2 tablespoons of OHN to every liter of water. Spray mixture into
2. leaves or soil, at both ends of the day (4:00-6:00 AM or 4:00 PM)
3. when microorganisms are most active to the following crops:
• Rice, corn, Vegetables, Fruits and Bananas — from planting up
to
4. bearing stage. (Apply twice weekly upon indications of insects
5. infestation and aphids.)
2. Used as natural anti-biotic for plants and animals. Garlic has high


77
6. level of sulfur which is a good fungicide.
3. Used on chicks, chickens and sick animals.
4. Sprayed to plant leaves to fortify phyllosphere microbes.
5. Treatment for fungal problems of plants: downy mildew, powdery
7. mildew. (See application on number 1)
6. Used as herbal tincture which is highly medicinal and highly
8. nutritious.
7. On humans: a) used as a remedy for rheumatism; and b) a
9. treatment for coughs, fever and flu.
5.Indiginous Micro-Organism(IMO)
Materials: 1kg. commercial rice
2kg. molasses
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 .Keep it under the bamboo forest for 3 to 5 days
10. Open the bamboo pole and inspect the growing molds, black
colored molds discard, white colored molds collect
11. Weigh the recovered rice and molds and add equal weight
12. Put the mixture in plastic container , wipe the mouth , cover
with a double layered manila paper and put the proper markings
13. Drain the liquid from the mixture, filter and place it in another
container( do not close the cap tightly ; loosen the cap of
approximately 1 complete twist)
going up


77
6. Lactic Acid Bacteria Serum (LABS)
Materials: 900ml Cow’s milk
100ml clear liquid from fermented rice
1 liter molasses
Step on how to ferment:
1. Use the first wash liquid from the cooked rice
2. Put liquid inside the plastic container (3/4 full) and wipe 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 100ml(10%)
7. Extract 100ml from the fermented first wash liquid of the cooked rice
8. Take the liquid between the bottom and top layers of the fermentation
an add to the 1 liter milk pack
9. Return the cover of 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 sludge from the liquid
13. Measure the liquid and add the same amount of molasses
14. Keep it in 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
7. Calphos Micro Nutrient(CALPHOS)
Materials: 3kgs. Cow bones/egg shell
27liters of pure coco vinegar


77
1. Clean and wash cow bones properly
2. Cook bones with some flesh and spices
3. Remove all meat and fats thoroughly( eat the meat and fats)
4. Wash and clean the bones
5. Put the bones above fired charcoal
6. Wait until the remaining fats are drained
7. Remove the bones when it becomes brownish in color( do not make it
black, its over cooked)
8. Cool it off for 10 to 20minutes
9. Wash again to remove excess oil if necessary
10.Drain excess water
11. Put the bones inside the plastic pail
12. Add 27 liters of pure coconut vinegar without coloring
13. Wipe the mouth of the plastic pail, cover with two layered manila paper
and write the markings( name and date of fermentation)
14. 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 of
approximately 1 complete twist
up. Write the proper markings. It is ready to use.

Harvest Concoctions


77
It is important to apply good harvesting procedures to be able to get the best
end-result/output.
Steps and Procedures

a. Prepare plastic containers (mineral water bottle, softdrinks bottle, etc.)
b. Harvest microorganisms by straining the fermented liquid (extracts) using

mosquito net or any straining materials through a funnel poured into the
plastic containers.
c. Store the basic and pure extracts in the containers. Extracts is now
ready to use.


77
Self - Check 4.2-4
Enumeration
Direction: Enumerate the steps/procedure in harvesting extracts.
A.
B.
C.
Answer Key 4.2-4


77
A. Prepare plastic containers (mineral water bottle, soft drinks bottle, etc.)
B. Harvest microorganisms by straining the fermented liquid (extracts) using

mosquito net or any straining materials through a funnel poured into the
plastic containers.
C. Store the basic and pure extracts in the containers. Extracts is now
ready to use.


77
LEARNING OUTCOME #3 PACKAGE CONCOCTIONS AND
EXTRACTS
CONTENTS:
 Proper Labelling and Packaging

 Storage Requirements during Fermentation process
 Temperature and Shelf-Life Requirements
1. Concoctions are contained in sanitized bottles and containers.

2. Packaged concoctions are labeled and tagged in accordance with enterprise
practice.
3. Packaged concoctions are stored in appropriate place and temperature
following organic practices.
4. Production of concoctions are recorded using enterprise procedures.
CONDITIONS:
- marker pen
- masking tape
- record book
- plastic bottles with re-sealable caps
● facilities:
-storage area
ASSESSMENT METHODS:
● Written examination
● Demonstration


77
LEARNING EXPERIENCE
“Proper Labeling and Packaging” then the development of the Institutional
answer the Self- Check 4.3-1 and Competency Evaluation Tool which
Compare Answer with Answer trainers use in evaluating their
Key4.3-1 trainees after finishing a
-Answer self- check. 4.3-1 Compare competency of the qualification.
answers with the Answer Key .1-1 Go through the learning activities
-Read information sheet no 4.-3 -2 outlined for you on the left column
“Storage Requirements During to gain the necessary information or
Fermentation Process” then answer knowledge before doing the tasks to
the Self- Check 4.1-2 and Compare practice on performing the
Answer with Answer Key4.3-2 requirements of the evaluation tool.
-Answer self- check. 4.-3-2 Compare The output of this LO is a complete

answers with the Answer Key 4.3-2 Institutional Competency Evaluation
Package for one Competency of
-Read information sheet 4.3-3 ORGANIC AGRICULTURE
“Temperature and Shelf life PRODUCTION NC II. Your output
Requirement” then answer the Self- shall serve as one of your portfolios
Check 4.3-3 and Compare Answer for your Institutional Competency
with Answer Key 4.3-3 Evaluation for PRODUCING
ORGANIC CONCOCTION AND
EXTRACTS Feel free to show your
-Answer self- check. 4.3-3 Compare outputs to your trainer as you
answers with the Answer Key 4.3-3 accomplish them for guidance and
evaluation.


77
“Proper Labeling and Packaging”
Importance of labelling and packaging

Another main purpose of the labeling and packaging is to exaggerate
the product. A marketer needs to grab the attention of a viewer to purchase
the product. Labelling and packaging should be able to beautify a product to
adds to its visual appeal.
This can instantly grab a viewer’s attention toward a product. You can
arouse interest in the mind of a customer towards a product through an
attractively designed label. It is essential to use a good quality materials for
the sticker.
A label needs to comply with the Competition and Consumer Act
2010 (CCA). This act is required to give information to consumer such as:
● The mandatory consumer product information standards

under CCA
● Industry specific regulations, such as the Food Standards Code
● Labels required by customs for some imported products under

the Commerce ( Trade Description) Act.
● The role of packaging and labelling has become quite significant
as it helps to grab the attention of the audience
● Labelling and packaging can be used by marketers to encourage
potential buyers to purchase the product.
● Packaging is also used for convenience and information
transmission. Packages and labels communicate how to use,
transport, recycle, or dispose of the package or product.
Labelling
Name of Product
● True nature of the product


77
● State type of treatment it has
undergone
● The name of the product shall
be presented in bold type
letters
List of Ingredients
● A complete list raw materials
shall be declared in
descending order of
proportion
● A specific name, not collective
( generic) name shall used as
a ingredient
The name and address of the
● The name and address of the
manufacturer, packer or distributor
manufacturer, packer or the
distributor of the food shall be
declared in the label
● If the product is not
manufactured by person or
company whose appear in the
label , the name must be
qualified by manufactured for
packed or similar expression.
Manufacturing and Expiration Date
● The date when the product
was manufactured and the
date when the product was
manufactured and the date of
expiration shall be placed
visibly within the label


77
Self -Check 4.3-1
Fill in the blank.
_____________1. State type of treatment it has undergone.
_____________2. A complete list raw materials shall be declared in

descending order of proportion.
____________3. A specific name, not collective ( generic) name shall used as

an ingredient
______________4. The date when the product was manufactured and the date
when the product was manufactured and the date of expiration shall be
placed visibly within the label
______________5. If the product is not manufactured by person or company
whose appear in the label , the name must be qualified by manufactured for
packed or similar expression


77
Answer Key 4.3-1
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


77
INFORMATION SHEET 4.-3 -2
“Storage Requirements During Fermentation Process”
Storage Requirements of various concoctions
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

Store the container with the bagged mixture for 7 days in a cool
dry shady place. Make sure that the storage area is not infested with
cockroach or mice, because they might feed on the mixture and contaminate
the extracts. In 7 days , plant juice is extracted and fermented. The fruit
extract will change its color from yellow orange to brown and will smell
sweet and alcoholic. After 7 days, lift the bagged mixture and squeeze hard
to get the remaining extracts.

Polyethylene or glass products or clay jar may be used as a container.
When using glass bottles, brown glass container must be preferred.
Store in cool place. Select a shaded area where there is no direct
sunlight and where the temperature does not fluctuate. Direct sunlight
should be avoided.


77
The optimum temperature range is 1 to 15 degree Celsius for storage (
use a refrigerator if available) If you want to keep for one year. Otherwise
one can use within 30 days store at room temperature.
Fish Amino Acid

Store the container with the mixture for 4 weeks in a cool dry shady place.
Make sure that storage area is not infested with cockroaches or mice
because they might feed on the mixture and contaminated the extract. The
mixture may be appealing to the house pets so make sure that it is properly
secured . In month’s time, the fermented extract is ready.
Lactic Acid Bacteria Serum( LABS)

Keep the refined LAB serum at cool temperature , so for longer period where
there is temperature change (1-15 degree Celsius). No storage under the
sunlight.
In order to keep LAB at a normal temperature it must be mixed with the
same amount of brown sugar and stirred with wooden stick.(ladle)
Note: Using rice-washed water in obtaining lactic acid bacteria is to collect
stronger ones. Only strong one can survive in poor nutrients condition like
rice washed water.
Oriental Herbs Nutrient(OHN)

The jar must cover it with tight lid/ vinyl film. Stir the mixture gently
clockwise everyday morning for a week. Leave it for 4-6 days.
Filter the content and keep the extraction in another jar for long- term
storage.
The extracting process is difficult add water to extract the juice this can be
used within 45 days.
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.


77
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-
30%) as the moisture gets evaporated. It means that the IMO have entered a
sleeping phase (state of dormancy). Pile up containers into 3 layers and
shield them from direct sunlight and rain. At this point, there is no need to
turn over, because of the convection currents that are created through the
gaps of containers.
Self Check 4.-3 -2
Cite Storage Requirements of FFJ,FPJ and FAA.


77
Answer Key 4.-3 -2

Store the container with the bagged mixture for 7 days in a cool
dry shady place. Make sure that the storage area is not infested with
cockroach or mice, because they might feed on the mixture and contaminate
the extracts. In 7 days , plant juice is extracted and fermented. The fruit
extract will change its color from yellow orange to brown and will smell
sweet and alcoholic. After 7 days, lift the bagged mixture and squeeze hard
to get the remaining extracts.

Polyethylene or glass products or clay jar may be used as a container.
When using glass bottles, brown glass container must be preferred.
Store in cool place. Select a shaded area where there is no direct
sunlight and where the temperature does not fluctuate. Direct sunlight
should be avoided.
The optimum temperature range is 1 to 15 degree Celsius for storage (
use a refrigerator if available) If you want to keep for one year. Otherwise
one can use within 30 days store at room temperature.
Fish Amino Acid


77
Store the container with the mixture for 4 weeks in a cool dry shady place.
Make sure that storage area is not infested with cockroaches or mice
because they might feed on the mixture and contaminated the extract. The
mixture may be appealing to the house pets so make sure that it is properly
secured . In month’s time, the fermented extract is ready.

“Temperature and Shelf-life Requirement”
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:
● The sealed bottles or other package prevent contamination during

storage and transport.
● The concoctions/ extracts will have a long but not an indefinite
storage life.
● The storage life depends on several factors, but especially on the
nature of the product and the conditions of storage.
● Concoctions have a storage life for many years


77
● As a general rule, the lower the storage temperature, the longer the
storage life will be.
Self- Check 4.3-3
Enumerate:
Shelf-life of Various concoction and extracts packaged in bottles/
containers.


77
Answer Key 4.3-3
Various concoction and extracts packaged in bottles/ containers:
● The sealed bottles or other package prevent contamination during

storage and transport.
● The concoctions/ extracts will have a long but not an indefinite
storage life.
● The storage life depends on several factors, but especially on the
nature of the product and the conditions of storage.
● Concoctions have a storage life for many years
● As a general rule, the lower the storage temperature, the longer the
storage life will be.


77

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Produce Organic Concoction 1 HBF

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COMPETENCY BASED LEARNING MATERIAL

AGRICULTURE, FORESTRY AND FISHERY SECTOR

ORGANC AGRICULTURE PRODUCTION NCII

PRODUCE ORGANIC CONCTION/EXTRACTS

PRODUCING ORGANIC CONCTION/EXTRACTS

Lenkoy Farm Technical School and Assessment Center, INC

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI

Welcome to the module in Produce Organic Concoction and

The unit of competency “Produce Organic Concoction and Extract”

You are required to go through a series of learning activities in order

The goal of this course is the development of practical skills. To gain

This module is prepared to help you achieve the required

This will be the source of information for you to acquire knowledge

This module was prepared to help you achieve the required

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI

No Unit of Competency Module Title Code

1 Raise organic chicken Raising Organic Chicken AGR612301

2 Produce Organic vegetables Producing Organic Vegetable AGR611306

3 Produce Organic Fertilizer Producing Organic Fertilizer AGR611301

4 Produce Concoctions and Producing organic AGR611302

5 Raise Organic Hogs Raising Organic Hogs AGR612302

6 Raise Orgnic Small Raising Organic Small AGR612303

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI

UNIT OF COMPETENCY : PRODUCE ORGANIC CONCOCTION AND

MODULE TITLE : PRODUCE ORGANIC CONCOCTION AND

MODULE DESCRIPTOR : This module covers the knowledge,

At the end of this module you MUST be able to:

1. Prepare for the production of various concoctions and extracts

2. Process concoctions and extracts

3. Package concoctions and extracts

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II

Unit Of Competency: PRODUCE ORGANIC CONCOCTION AND EXTRACTS

Module Title: PRODUCING ORGANIC CONCOCTION AND

This unit covers the knowledge, skills and attitudes in promoting

Upon completion of this module, you MUST be able to:

1. Prepare for the production of various concoctions and extracts

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI

● Tools, Materials and Equipment in the Preparation of Concoctions

● Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS,

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

● Tools in the preparation of concoctions

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI

Learning Activities Special Instructions

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI

Answer self- check. 4.1-4 Compare

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI Page 10 of

Document No. LFTSACI-OAP

Produce Organic Prepared by: LFTSACI Page 11 of

4. Oriental Herbal Nutrient (OHN)- is used in natural also known as