Produce Organic

Concoctions and Extracts

LEADING IN ORGANIC AGRICULTURE

PRODUCTION NCII

Trainer: REYDEANC. DEMAYO

Definition of Terms
Beneficial are also known as harmless microorganisms.
microorganisms These are the microorganisms which are
involved in the production of oxygen,
biomass control and 'cleaning' the Earth of
remnants of dead organisms.
 

Concoctions is a combination of various ingredients, usually

herbs, spices, condiments, powdery substances
or minerals, mixed up together, minced,
dissolved or macerated into a liquid so as they
can be ingested or drunk. The term "concoction"
is sometimes loosely used metaphorically in
order to describe a cocktail or a motley
assemblage of things, persons or ideas.
 
Definition of Terms
Enzymes are biological molecules that catalyze (i.e.,
increase the rates of) chemical reactions. In
enzymatic reactions, the molecules at the
beginning of the process, called substrates,
are converted into different molecules, called
products.

Fermentation in food processing typically is the conversion

of carbohydrates to alcohols and carbon
dioxide or organic acids using yeasts,
bacteria, or a combination thereof, under
anaerobic conditions. In simple terms, it is
the chemical conversion of sugars into
ethanol.
 
 WHAT ARE THE 7 ORGANIC
CONCOCTIONS?
• IMO (Indigenous Micro Organism)
• FAA (Fish Amino Acid)
• FPJ ( Fermented Plant Juice)
• FFJ (Fermented Fruit Juice)
• CALPHOS (Calcium Phosphate)
• OHN 1&2 ( Oriental Herbal Nutrient)
• LABS (Lactic Acid Bacteria Serum)
Fermented Plant Juice (FPJ)
Natural Growth Enhancer

Raw Materials: Fast-growing plants

Ratio and Proportion: 1:1/2
Fermentation Period: 7 days
Application: Vegetative stage of the crops;
could be mixed in the drinking water of
animals
Dilution Rate: 2 tbsps./liter of water
Fermented Plant Juice (FPJ)
Natural Growth Enhancer
• Clean and wash plant materials
• Drain and slice to an inch size
• Mix all plant materials thoroughly in plastic pail and
add molasses using a wooden ladle
• Put nylon screen and stone on top of the mixture
• Wipe the mouth of the container
• Cover with two layer of manila paper and tie with
rubber band
• Label and keep in dark cool room for 7 days
• Filter the liquid and keep in plastic container
(do not close the cap tightly)
• Completely close the cap after the week or when
there are no bubbles going up.
Fermented Fruit Juice (FFJ)
Natural Taste Enhancer

Raw Materials: sweet ripe fruits

Ratio and Proportion: 1:1
Fermentation Period: 7 days
Application: Reproductive stage of the crops;
could be mixed in the feeds of animals as source
of vitamins and enhance the palatability of
feeds
Dilution Rate: 2 tbsps./liter of water
Fermented Fruit Juice (FFJ)
Natural Taste Enhancer

• Clean and wash fruits

• Drain and remove the seeds of papaya. Slice to an inch size.
• Mix all fruits thoroughly in plastic pail and add molasses using
a wooden ladle
• Put nylon screen and stone on top of the mixture
• Wipe the mouth of the container
• Cover with two layer of manila paper and tie with rubber band
• Label and keep in dark cool room for 7 days
• Filter the liquid and keep in plastic container
(do not close the cap tightly)
• Completely close the cap after the week or when there are no
bubbles going up.
Fish Amino Acid (FAA)
Natural Source of Nitrogen and Micronutrients
Raw Materials: fish trash
Ratio and Proportion: 1:1
Fermentation Period: 15 days
Application: Vegetative stage of the crops;
could be mixed in the feeds of animals as source
of micronutrients
Dilution Rate: 2 tbsps./liter of water
Fish Amino Acid (FAA)
Natural Source of Nitrogen and Micronutrients

• Mix all fish trash, gills and entrails in plastic pail and add
molasses using a wooden ladle
• Put nylon screen and stone on top of the mixture
• Wipe the mouth of the container
• Cover with two layer of manila paper and tie with rubber
band
• Label and keep in dark cool room for 15 days
• Filter the liquid and keep in plastic container
(do not close the cap tightly)
• Completely close the cap after the week or when there are
no bubbles going up.
Indigenous Microorganisms (IMO)
Beneficial Microorganisms
Raw Materials: cooked rice
Ratio and Proportion: 1:1
Fermentation Period: Stage 1- 3 to 5 days
Stage 2- 7 days
Application: All stages of the crops; could be
mixed in the drinking water of animals; or
sprayed in farm area or beddings
Dilution Rate: 2 tbsps./liter of water
Indigenous Microorganisms (IMO)
Beneficial Microorganisms
• Wash rice properly and first rice wash maybe set aside to be used for
LABS.
• Cook the rice normally and let it cool naturally.
• Transfer the cooked rice inside the bamboo through using the wooden
ladle.
• Cover with two layer manila paper and tie with rubber bond, label and
keep it under the bamboo shade covered with dried leaves for 3 days
• Open the bamboo pole and collect the molds that are not black
colored. Weigh and add molasses in equal weight
• Put the mixture in the plastic container, wipe the mouth, cover with
two-layered manila paper.
• Label and keep in dark cool room for 7 days
• Filter the liquid and keep it in plastic container (do not close the cap
tightly)
• Completely close the cap after the week or when there are no bubbles
going up.
Lactic Acid Bacteria Serum (LABS)
Natural Enzymes
Raw Materials: fermented rice, fresh milk
Ratio and Proportion: 1:1
Fermentation Period: Stage 1- 7 days
Stage 2- 5 days
Application: All stages of the crops; could be
mixed in the drinking water of animals; or
sprayed in farm area or beddings
Dilution Rate: 2 tbsps./liter of water
Lactic Acid Bacteria Serum (LABS)
Natural Enzymes
• Use the first wash liquid from the cooked rice previously set
aside
• Put the liquid in a transparent container, cover the container
with manila paper and label
• Let it undergo the first stage of fermentation for 7 days.
• Use the 1 liter fresh milk pack and remove 100 ml (10%)
• Extract 100 ml from the fermented first wash liquid of the
cooked rice and add to the fresh milk pack. Take the liquid
between the bottom and top layer of the fermentation
• Return the cover of the pack, fix with masking tape and label
• Keep in dark cool room for 5 days
• Drain the liquid and filter by separating the sludge from the
liquid.
• Measure the liquid and add the same amount of molasses.
• The concoction is ready to use after extraction
Oriental Herbal Nutrients (OHN)
Natural Pesticides
Raw Materials: garlic and ginger
Ratio and Proportion: 1:20%:2.4
Fermentation Period: Stage 1- 3 days
Stage 2- 10 days
Application: Control and prevent insects and
diseases; could be mixed in the drinking water of
animals to boost immune system
Dilution Rate: 2 tbsps./liter of water
Oriental Herbal Nutrients (OHN)
Natural Pesticides
• Skin the garlic and wash the ginger thoroughly
• Cut the garlic into halves and slice the ginger into quarter of an
inch
• Mix the garlic and ginger in a container and add 20% of molasses
• Wipe the mouth of the plastic pail, cover with manila paper and
tie with rubber band
• Label and keep in dark cool room for 3 days
• Open the cover and add 2.4 liter of coconut vinegar, cover and
seal with rubber band or masking tape
• Label and ferment it for 10 days (first extraction)
• Filter the liquid and keep it in plastic container
• Measure the liquid and add the same amount of molasses.
• Add the extracted mixture same amount of vinegar and add sili,
panyawan, madre de cacao, hagonoy, lemongrass and ferment
for 10 days (second extraction)
Calcium phosphate (Calphos)
Natural Pesticides
Raw Materials: eggshells or bones
Ratio and Proportion: 1:9
Fermentation Period: Eggshells- 15 days
Bones- 30 days
Dilution Rate: 2 tbsps./liter of water
Calcium phosphate (Calphos)
Natural source of micronutirents
•Clean and wash cow bones properly.
•Cook the bones with flesh and remove all meats and fats.
•Wash and clean the bones.
•Put the bones above the fired charcoal until the remaining
fats are drained.
•Remove the bones when it becomes brownish in color.
•Cool it off for 10 to 20 minutes. If necessary, wash again the
bones to remove the excess oil then drain.
•Put the bones inside the plastic pail and add 27 liters of pure
coconut vinegar.
•Wipe the mouth of the plastic pail, cover with two layer of
manila paper and label.
•Open the container after 30 days of soaking, filter the liquid
and keep it in another plastic container.
Calcium phosphate (Calphos)
Natural Pesticides
Raw Materials: eggshells or bones
Ratio and Proportion: 1:9
Fermentation Period: Eggshells- 15 days
Bones- 30 days
Dilution Rate: 2 tbsps./liter of water
Carrots, Celery and Cucumber (3Cs)
Natural Health Enhancer
Raw Materials: carrots, celery and cucumber
Ratio and Proportion: 1:1:1:1
Fermentation Period: 20-21 days
Dilution Rate: 2 tbsps./liter of water
Carrots, Celery and Cucumber (3Cs)
Natural Health Enhancer
-Clean and wash the vegetables thoroughly and drain for 5
minutes. To remove pesticide residue, you may soak the
vegetables in brine solution for 5 minutes and wash then drain
it.
-Slice to ¼ of an inch size.
-Mix all vegetables in a container.
-Add the muscovado sugar.
-Put nylon screen on top of the mixture then put weight by
using mineral water container.
-Wipe the mouth of the pail and cover with manila paper.
-Tie with rubber band and label the concoction.
-Ferment it for 20-21 days and extract the liquid.
-Filter the liquid and keep it in a plastic container.
THANK YOU 