HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the module in PRODUCING ORGANIC CONCOCTIONS

AND EXTRACTS. This module contains training materials and activities for
you to complete.

The unit of competency PRODUCE ORGANIC CONCOCTIONS AND

EXTRACTS covers the knowledge, skills, and attitudes required to complete
so as to qualify you in the National Certification in 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. Each of the learning
outcomes is provided with Information Sheets. Follow these activities on
your own and answer the self-check at the end of each learning outcome.
You may remove a blank answer sheet at the end of each module (or get the
answer sheets from the facilitator) to write the answers for each self-check.
If you have questions, don’t hesitate to ask your facilitator for assistance.

RECOGNITION OF PRIOR LEARNING (RPL)

You may already have some or most of the knowledge and skills
covered in this learner’s guide because you have:
 Been working for some time.
 Already completed training in this area.

If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to the facilitator about having them formally
recognized so you do not have to do the same training again. If you have
qualification or Certificate of Competency from the previous trainings, show
it to the facilitator. If the skills you acquired are still current and relevant to
the unit/s of competency they may become part of the evidence you can
present for RPL. If you are not sure about the currency of your skills,
discuss this with your facilitator.

At the end of this module is a Learner’s Diary. Use the diary to record
important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your facilitator/ assessor. A Record
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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
of Achievement is also provided by your facilitator to complete once you
complete the module.
This module was prepared to help you achieve the required competency
in Organic Agriculture Production NC II. This will be the source of
information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help
from your instructor.

 Talk to your facilitator and agree on how you will both organize the
Training of this unit. Read through the module carefully. It is divided
into sections, which cover all the skills and knowledge you need to
successfully complete this module.
 Work through all the information and complete the activities in each
section. Read information sheets and complete self check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably your facilitator will be your supervisor or manager.
Your facilitator will support and correct you.
 Your facilitator will tell you about the important things you need to
consider when you are completing activities and it is important that
you listen and take notes.
 You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice new skills during regular work
shifts. This way you will improve both your speed and memory and
also your confidence.
 Talk to more experience work-mates and ask for their guidance.
 Use the self-check questions at the end of each section to test your
own progress.
 When you are ready, ask your facilitator to watch you perform the
activities outlined in this module.
 Ask you work through the activities; ask for written feedback on your
progress. Your facilitator keeps feedback/ pre-assessment reports for
this reason. When you have successfully completed each element, ask
the facilitator to mark on the reports that you are ready for
assessment.
 When you have completed this module, and feel confident that you
have had sufficient practice, your facilitator will arrange an
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appointment with registered assessor’s to assess you. The results of
your assessment will be recorded in your competency Achievement
Record.

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LACEDA
TABLE OF CONTENTS

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL……1

TABLE OF CONTENTS…………………………………………………………… 4
LIST OF COMPETENCIES…………………………………………………….... 5
MODULE CONTENT……………………………………………………….......... 6
LEARNING OUTCOME:
No. 1 Prepare for the production of various concoctions and
extracts …………………………………………………………………….…...... 7
LEARNING EXPERIENCES……………………………………………………. 9
Information Sheet 4.1-1
Types of Concoctions ………………………………………………….. 10
Self-Check 4.1-1………………..…………….…………………………… 14
Answer Key 4.1-1…………………………………………………………. 15

Information Sheet 4.1-2

Uses/Benefits of Concoctions……………………………………….... 16
Self-Chek 4.1-2…...………………………………………………………… 19
Answer key 4.1-2…………………………………………………………… 19

Information Sheet 4.1-3

Tools, Materials and Equipment in the Preparation of Concoctions
……………………………………..…………………………………………………. 20
Self-Check 4.1-3……………… ……… ………………………………… 22
Answer key 4.1-3…………………………………………………………. 22

Information Sheet 4.1 – 4

Procedure in Preparing FPJ, FFJ, FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant and Repellant in accordance with the
Good Manufacturing Practices……………………………………………….. 23
Self-Check 4.1-4……………………………………………………………. 30
Answer key 4.1-4…………………………………………………………… 30
Task Sheet 4.1-1…………………………………………………………… 31
Criteria 4.1-1………………………………………………………………… 32
Task Sheet 4.1-2……………………………………………………………. 33
Criteria 4.1-2………………………………………………………………… 34

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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
Information Sheet 4.1 – 5
Principles of 5S and 3Rs………………………………………………… 35
Self-Check 4.1-5…………………………………………………………….. 37
Answer Key 4.1-5……………………………………………………………. 38
References……………………………………………………………………… 39

QUALIFICATION TITLE
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1. RAISE ORGANIC RAISING ORGANIC AGR612301

CHICKEN CHICKEN

2. PRODUCE ORGANIC PRODUCING ORGANIC AGR611306

VEGETABLES VEGETABLES

PRODUCE ORGANIC PRODUCING ORGANIC AGR611301

3. FERTILIZER FERTILIZER
PRODUCE ORGANIC PRODUCING ORGANIC
4. CONCOCTIONS AND CONCOCTIONS AND AGR611302
EXTRACTS EXTRACTS

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PRODUCING ORGANIC CONCOCTIONS
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MODULE CONTENT

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS
Module Title: PRODUCING VARIOUS CONCOCTIONS AND EXTRACTS

MODULE DESCRIPTOR:
This module covers the outcomes required in producing
various concoctions and extracts. It concists the competencies to prepare for
the production, process and packaging various concoctions.

LEARNING OUTCOME:
Upon completion of this module, you must be able to:
LO1. Prepare for the production of various concoctions and
extracts
LO2. Process concoctions and extracts
LO3. 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. Personality 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.
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Module Title:
PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
LEARNING OUTCOME NO. 1 PREPARE FOR THE PRODUCTION OF
VARIOUS CONCOCTIONS AND EXTRACTS
CONTENTS:
1. Types of Concoctions
2. Uses/Benefits of Concoctions
3. Tools, Materials and Equipment in the Preparation of Concoctions
4. Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS,
CalPhos, Attractant and Repellant in accordance with the Good
Manufacturing Practices.
5. Principles of 5S and 3Rs.
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. Personality 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
 Training equipment
- LCD projector with screen
- Desktop computer or laptop
- Printer
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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
 Reference materials
- Hard copy of the procedure in preparing various concoctions
- Philippine National Standard as fertilizer, and pesticides
- Checklist of allowed materials based on APPENDIX 2 of PNS
ASSESSMENT METHOD:
 Participatory Lecture - Discussion
 Direct observation and question
 Demonstration
 Oral interview and written exam

LEARNING EXPERIENCES

Learning Outcome No. 1: PREPARE FOR THE PRODUCTION OF

VARIOUS CONCOCTIONS AND EXTRACTS
Learning Activities Special Instructions
1. Read INFORMATION SHEET Read and understand the
4.1-1 Types of Concoctions information sheet No. 4.4-1, answer
the self-check No. 4.1-1 and compare
response to answer key No. 4.4-1.
2. Read INFORMATION SHEET Read and understand the
4.1-2 Uses/Benefits of information sheet No. 4.1-2, answer
Concoctions the self-check No. 4.1-2 and compare
response to answer key No. 4.1-2.
3. Read INFORMATION SHEET Read and understand the
4.1- 3 Tools, Materials and information sheet No. 4.1-3, answer
Equipment in the Preparation the self-check No. 4.1-3 and compare
of Concoctions response to answer key No. 4.1-3.
Read and understand the
4. Read INFORMATION SHEET
information sheet No. 3.3-2 and
4.1-4 Procedure in Preparing
compare with the answer key No.
FPJ. FFJ, FAA/KAA/BAA,
3.3-2 to check your own work. You
IMO,OHN,LABS/LAS, CalPhos,
should get 100% correct answer
Attractant, and Repellant in
before going to the next activity.
accordance with the Good
Manufacturing Practices.
Use Peformance Criteria Checklist
No. 4.4-1. You should get 100%
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LACEDA
5. Perform TASK SHEET 4.1-1
Producing Concoctions and
Extracts (FERMENTED FRUIT
correct answer before going to the
JUICE)
next activity.
6. Perform TASK SHEET 4.1-2
Use Peformance Criteria Checklist
Producing Concoctions and
No. 4.4-2. You should get 100%
Extracts (FERMENTED
correct answer before going to the
PLANT JUICE)
next activity.
Read and understand the
7. Read INFORMATION SHEET information sheet No. 4.1-5, answer
4.1-5 Principles of 5S and 3Rs the self-check No4.1-5 and compare
response to answer key No. 4.1-5.

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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
INFORMATION SHEET No. 4.1-1
TYPES OF CONCOCTIONS

Learning Objective:
After reading this Information Sheet, you should be able to:
1. Identify the different types of concoctions

INTRODUCTION:

The Philippines' Department of Agriculture has been promoting the

production of High Value Crops (HVCs) in order for farmers to earn higher
income. Instead of using inorganic fertilizers, however, vegetable and fruit
growers had been taught to use indigenous microorganisms (IMO) and
fermented farm products as part of a nutrient management component
based on the Korean Natural Farming (KNF). This is a system of farming
which has been practiced in over 30 countries. This paper discusses the
different types of concoctions, the methods of preparing the common
fermented farm inputs, particularly the Fermented Plant Juice (FPJ) and the
Fermented Fruit Juice (FFJ). It likewise examines the variations in materials
and processes and how these organic fertilizers from farm wastes are used
in different areas in the Philippines.

TYPES OF CONCOCTIONS

The following are the different types of organic concoctions:

1. Fermented Plant Juice (FPJ)
2. Fermented Fruit Juice (FFJ)
3. Fish Amino Acid (FAA)
4. Indigenous Microorganism (IMO)
5. Oriental Herbal Nutrients (OHN)
6. Lactic Acid Bacteria Serum (LABS)
7. Calcium Phosphate (CalPhos)
8. Natural Insect Attractant (NIA)

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Module Title:
PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
CHRISTOPHER V.
LACEDA
A. FERMENTED PLANT JUICE (FPJ)

What Is Fermented Plant Juice?

FPJ is used in solutions for seed and soil treatments and plant
nutrition. It consists of the young shoots of vigorously growing plants that
are allowed to ferment for approximately 7 days with the aid of brown sugar.
The brown sugar draws the juices out of the plant material via osmosis and
also serves as a food source for the microbes carrying out the fermentation
process. The weak alcohol produced during fermentation extracts
chlorophyll (soluble in ethanol) and other plant components. It is non-toxic
and edible.
It is an ingredient in bokashi production and can also be used by
applying directly to soil and plants. FPJ is produced by the fermentation of
plant leaves, grasses, thinned crop plants, auxillary buds and/or young
fruits and flowers (Jensen et al, 2006). It contains plant growth hormones
and micronutrients that stimulate the growth of beneficial microorganisms.

The common materials being used in the Philippines are kangkong (Ipomoea
aquatica), sweet potato ( Ipomoea batatas) and kakawate leaves ( Gliricidia
sepium).

B. FERMENTED FRUIT JUICE (FFJ)

Fermented fruit juice (FFJ) is prepared in a similar manner to

fermented plant juice (FPJ). It is used as a foliar spray to enhance fruit
quality, as a feed supplement for animals, and as a food supplement for
humans. In general, FFJ is generally used more during the flowering and
fruiting stage.

C. FISH AMINO ACID (FAA)

Fish amino acids (FAA) are a good source of nitrogen for crop plants
and may be used to supplement compost and manures in coastal regions
which have a good supply of inexpensive fish byproducts. Some local
government units (LGUs) such as Bayawan City in Negros Oriental is
collecting fish trashes from the market for free and process this into FAA.

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
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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
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.

D. INDIGENOUS MICROORGANISM (IMO)

Natural Farming produces a good yield when the land cultivated has
an excellent soil condition for crops. Microorganisms play an important role
in making soil good for growing plants. These microorganisms can also be
collected and cultured.

Natural Farming promotes the use of Indigenous Microorganisms (IMOs).

The microorganisms that have been living in the local area for a long time
are best for farming because they are very powerful and effective. They have
survived and can survive the extreme climatic conditions of the local
environment much better than artificially produced microorganisms, which
are cultured in some foreign or artificial environment. And since they are
already available in the field, they are considered the best inputs for
conditioning the land.

What is the Indigenous Microorganism ?

 In a variety of soil microorganisms.
 Their own ability and strength to live and find out alive.
 Environment, ability to cope.
 Soil Environment.

Characteristics of Indigenous Microorganisms

o Ability to decompose organic compounds.
o Catalysis of chemical processes in the soil.
o Natural ecosystems to facilitate recovery.
o Suppression of diseases by circulating naturally active
materials.

E. Oriental Herbal Nutrients (OHN)

The oriental Herbal Nutrient (OHN )is a very important input in

Natural Farming. It is made from herbs which are full of energy and function
to increase plant robustness, to sterilize and keep plants warm. OHN
revitalizes crops and activates their growth. It is made from popular oriental
herbs such as Angelica, Acutiloba, Licorice and Cinnamon that are
fermented, not boiled, to maintain the vigorous growth of crops.

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Module Title:
PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
CHRISTOPHER V.
LACEDA
F. LACTIC ACID BACTERIA SERUM (LABS)

Lactic acid bacteria are anaerobic microorganisms. In the absence of

oxygen, they break sugar into lactic acid. LAB is very effective in improving
ventilation of air in the soil, promoting rapid growth of fruit trees and leaf
vegetables.

G. CALCIUM PHOSPHATE (CALPHOS)

This is an awesome product you can make from ingredients found in

your kitchen. It 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.

H. NATURAL INSECT ATTRACTANT (NIA)

Insect attractant (NIA) is a mixture of mascuvado sugar and vinegar

(1Kg sugar, 1 Litre vinegar, and 3 Litre water). It can be placed inside a
recycled plastic container, improvised for the purpose, and place in strategic
position advantageous to catch flies, insects, etc.

The natural insect attractant is also excellent in household use; it can

practically be placed near open spout, open garbage bin, or a place you
knew there is possible presence of insects.

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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
SELF-CHECK 4.1-1

Directions: Read and understand the questions below. Write the letter of
the correct answer in your test notebook.

1. This is a good source of nitrogen for crop plants and may be used to
supplement compost and manures in coastal regions which have a good
supply of inexpensive fish byproducts.

A. Fermented Plant Juice (FPJ) B. Fermented Fruit Juice (FFJ)

C. Fish Amino Acid (FAA) D. Calcium Phosphate (CalPhos)

2. It is used in solutions for seed and soil treatments and plant nutrition. It
consists of the young shoots of vigorously growing plants that are allowed to
ferment for approximately 7 days with the aid of brown sugar.

A. Fermented Plant Juice (FPJ) B. Fermented Fruit Juice (FFJ)

C. Fish Amino Acid (FAA) D. Calcium Phosphate (CalPhos)

3. It is used as a foliar spray to enhance fruit quality, as a feed supplement

for animals, and as a food supplement for humans.

A. Fermented Plant Juice (FPJ) B. Fermented Fruit Juice (FFJ)

C. Fish Amino Acid (FAA) D. Calcium Phosphate (CalPhos)

4. It is made from herbs which are full of energy and function to increase
plant robustness, to sterilize and keep plants warm.

A. Fermented Plant Juice (FPJ) B. Fermented Fruit Juice (FFJ)

C. Calcium Phosphate (CalPhos) D. Oriental Herbal Nutrients (OHN)

5. It is very effective in improving ventilation of air in the soil, promoting

rapid growth of fruit trees and leaf vegetables.

A. Calcium Phosphate (CalPhos)

B. Oriental Herbal Nutrients (OHN)
C. Lactic Acid Bacteria Serum (LABS)
D. Calcium Phosphate (CalPhos)

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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
ANSWER KEY 4.1-1
1. C
2. A
3. B
4. D
5. C

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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
INFORMATION SHEET No. 4.1-2
USES/BENEFITS OF CONCOCTIONS

Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Enumerate uses/benefits of concoctions
3. Appreciate the importance of using organic concoctions in farming.

Introduction

The following are the uses/benefits of using organic concoctions in

farming.

Types of Concoctions Uses/ Benefits

A. FERMENTED PLANT  Helps maintain vigor in plants and
JUICE (FPJ) resistance against pests.
 Can be used for livestock bedding sprays
(pig pens and poultry houses) to produce
more colony of microorganism.
 Can also promote resistance against
illnesses for human.

B. FERMENTED FRUIT  A good source of potassium which can

JUICE (FFJ) speed up plant’s absorption and results
to sweet tasting fruits.
 Helps maintain vigor in plants and
resistance against pests.
 Adds to soil fertility and the advent of
good colonies of microorganisms.

3. FISH AMINO ACID (FAA)  A good source of Nitrogen.

 Serves as “growth hormone” for plant
growth and development.
 Used as foliar spray.
 Food of microorganisms.
4. INDIGENOUS For plants and soil
MICROORGANISM (IMO)  Good soil conditioner
 Restores plant vitality
 Reduces plant stress on seedlings.
 Collects nitrogen from the atmosphere,
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PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
CHRISTOPHER V.
LACEDA
thus promotes faster plant growth.
 Controls pests and diseases.
 Serves as foliar fertilizer spray to
cutflowers and ornaments.
 Reduces growth of weeds and grasses
seeds.

For Animals: Poultry, Piggery and

Livestock
 Arrests foul odors and minimizes flies
proliferation in poultry and piggery
houses.
 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.
 Serves as probiotics to prevent diseases,
pathogens and epidemic development in
poultry and livestock thereby
reducing the use of biologics and
antibiotics to animals.
 Additive for drinking water of poultry,
livestock and pets. Improves appetite and
feed conversion ratio (FCR) of chickens
resulting to no left over feeds on the
feeder.
 Eliminate foul odor of slaughtered hog’s
internal organs when regularly used as
mixture in feeds and drinking water.
 Improves water quality and serves as
water conditioner when added in fish
aquarium, fish ponds and lagoons.
 Has anti-fungal and anti-septic property
on dogs and pets. Very effective remedy
for scabies (kagid), otitis media (boog)
and other skin ailments of pets.
 Removes odor from animal wastes and
urine if added on feeds or drinking water.

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On Household Use and Environmental
Quality Improvement
 Used as sanitary spray to eliminate foul
odor in toilets, drainage canals, slaughter
houses, septic tanks, garbage, markets,
etc.
 Improves sanitation and produces a
pleasant sanitary environment.
5. ORIENTAL HERBAL  Serve as insecticide and fungicide at the
NUTRIENTS (OHN) same time.
 Provide more vigor and vitality to the
plant.
 Use to treat skin diseases of hogs and
other animals.
 Use as energy drink for humans.

6. LACTIC ACID BACTERIA  Promotes intestine movement.

SERUM (LABS)  Regulates the balance of the intestinal
bacteria.
 Prevents growth of harmful or pathogenic
bacteria.
 Improves immune system.
 Contains anti-aging properties and/or
antioxidants.
7. CALCIUM PHOSPHATE  Can induce flowering among plants.
(CALPHOS)  Promotes higher yield.
 Induce longer shelf life of fruits.
 Give added resistance to plants against
pests and harmful insects.

8. NATURAL INSECT  Place some amount of the mixture in

ATTRACTANT (NIA) containers and hang on fruit, vegetable
trellises.
 Place some near vegetables plots, corn
fields.

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Module Title:
PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
CHRISTOPHER V.
LACEDA
SELF CHECK 4.1-2

True or False: Write your answer in your test notebook.

1. FPJ is produced by the fermentation of plant leaves, grasses, thinned

crop plants.

2. Fish amino acids are a good source of nitrogen for crop plants and
may be used to supplement compost and manures.

3. CalPhos is used as a foliar spray to enhance fruit quality, as a feed

supplement for animals, and as a food supplement for humans.

4. FFJ it helps digestion of animal and plant nutrients.

5. LABS give added resistance to plants against pests and harmful

insects.

Answer Key: 4.1-2

1. True
2. True
3. False
4. True
5. False

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Module Title:
PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
CHRISTOPHER V.
LACEDA
INFORMATION SHEET No. 4.1-3
TOOLS, MATERIALS AND EQUIPMENT IN THE
PREPARATION OF CONCOCTIONS

Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Identify and classify tools, materials and equipment for preparation
of organic concoctions.

INTRODUCTION:

Equipment – things which are used to provide specific service or

function.

TOOLS AND EQUIPMENT USES/FUNCTIONS

PLASTIC PAIL - is a container used in the
processing of concoctions.

WOODEN BOX or BAMBOO SPLIT - it is made of bamboo used

OPEN in making molds.

CHOPPING BOARD - it is where fish or meat are

cut; ingredients are sliced
or minced.
- The surface we use to
prepare meat and
vegetables for cooking and
eating. Usually made of
hardwood or plastic, these
cutting boards need to be
cleaned and sanitized
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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
thoroughly.
WEIGHING SCALE - it is a device used to
measure the weight of
fish/food.

- it is use for cutting or

slicing fish or plant leaves;
for scaling fish.
KNIFE
NYLON SCREEN or STRAINER - A strainer is a type of sieve
that separates larger bits
into smaller bits as with a
flour sifter.

WOODEN LADLE - Many cooks prefer to use a

wooden spoon for certain
tasks especially when
dealing with non-stick
cookware. Some states have
however made them illegal
in commercial kitchens.
MARKER - an object used to indicate a
position, place, or route.

MANILA PAPER - is a relatively inexpensive

type of paper, generally
made through a less refined
process than other types of
paper. It is typically made
from semi-bleached wood
fibres.
RUBBER BANDS - a loop of stretchy rubber for
holding things together.

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Module Title:
PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
CHRISTOPHER V.
LACEDA
SELF CHECK 4.1-3

Identify the following: Write your answer in your quiz notebook.

____________1. The surface we use to prepare meat and vegetables for
cooking and eating. It is usually made of hardwood or
plastic.

____________2. A loop of stretchy rubber for holding things together.

____________3. It is a device used to measure the weight of fish/food.

____________4. It is use for cutting or slicing fish or plant leaves; for

scaling fish.

____________5. It is a relatively inexpensive type of paper, generally

made through a less refined process than other types of
paper.

Answer Key: 4.1-3

1. Chopping Board
2. Rubber Bands
3. Weighing Scale
4. Knife
5. Manila Paper

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Module Title:
PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
CHRISTOPHER V.
LACEDA
INFORMATION SHEET No. 4.1-4
PROCEDURES IN PREPARING VARIOUS CONCOCTIONS
AND EXTRACTS

Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Identify the following procedures on how to produce various
concoctions and extracts.
2. Produce various concoctions and extracts.

INTRODUCTION:
This material discusses steps on the preparation, the materials
needed, the applications and benefits of the different organic concoctions. It
is hope that this material will provide the needed know-how on organic
concoctions that would eventually help farmers improve their farming.

THE CONCOCTIONS

This material discusses the following organic concoctions:

1. Fermented Plant Juice (FPJ)
2. Fermented Fruit Juice (FFJ)
3. Fermented Amino Acid (FAA)
4. Indigenous Microorganism (IMO)
5. Oriental Herbal Nutrients (OHN)
6. Lactic Acid Bacteria Serum (LABS)
7. Calcium Phosphate (CalPhos)
8. Natural Insect Attractant (NIA)

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PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
CHRISTOPHER V.
LACEDA
FERMENTED PLANT JUICE (FPJ)

A. Function:
- Natural growth enhancer

B. Application
1. Mix 2 tbsp. FPJ to 1 liter unchlorinated water.
2. Sprinkler/spray on the soil as is.
3. May also be used with other fermented extracts.
4. Spray early in the morning or late afternoon.

FERMENTED FRUIT JUICE (FFJ)

A. Function
- Increases plant nutrition through leaves and roots with
potassium factors.
- It helps digestion of animal and plant nutrients.

B. Application
1. 2 tbsp. FFJ + 1 liter of unchlorinated water
2. Add to IMO and FPJ mixture and use as foliar for fruit
trees or during reproductive stage.

FISH AMINO ACID (FAA)

A. Function:
Animal: source of protein

Plants: source of nitrogen

B. Materials:
1 kg fish 1 kg molasses
Plastic pail manila paper
String

C. Procedures:
1. Preparation of supplies and materials.

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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
2. Weighing of fish ( 1 kg. Tamban).
3. Washing, chopping/cutting of fish ( 3-4 cut/pc.)
4. Mixing ( 1 kg. of fish + 1 kg. of molasses).
5. Put nylon screen on top of mixture.
6. Put 5 – 8 pcs. Of stones on top of the nylon screen.
7. Wipe the mouth of the plastic pail.
8. Cover with two layer of manila paper.
9. Tie with rubber band.
10. Write markings on the masking tape (name and date of
fermentation).
11. Store in dark cool room for 15 days.
12. Open the mixture and extract the liquid.
13. Filter the liquid and keep it in a plastic container ( do not close the
cap tightly).
14. Completely close the cap after a week.
15. The concoction is ready to used after extraction.

D. Application

Animals:

INDIGENOUS MICRO-ORGANISM

A. Function:
- Odor absorber
- Soil Conditioner

B. Materials:
1 kg. Commercial rice
2 kg. Molasses

C. Procedures:
1. Wash the rice properly ( keep the first wash for the LABS).
2. Cook it normally ( not too wet or too dry).
3. Cool the cooked rice naturally.
4. Transfer the cooked rice in a tray (use a wooden spoon in
transferring).
5. Put some cooked rice inside the bamboo pole ( ¼ fulled rice).
6. Cover it with a two layered manila paper then tie with rubber band.
7. Wrap the bamboo pole with a clean plastic then, tie with rubber
bands.

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CHRISTOPHER V.
LACEDA
8. Write the marking on the masking tape ( name and date of
fermentation)
9. Keep it under the bamboo forest for 3 – 5 days.
10. Open the bamboo poles (white colored molds collect).
` 11. Weigh the recovered rice and mold.
12. Add molasses in equal weight.
13. Put the mixture in plastic container, wipe the mouth.
14. Cover with double layered manila paper and put the proper
markings.
` 15. Drain the liquid from the mixture, filter and place it in another
container.
16. The concoctions is ready to use.

D. Application

Expiry: 6 months

Dosage: 2 tbsp. of OHN mix with 1 liter of clean water

Animals:
- Mix with drinking water at the dosage of 2:1 ratio, 2 times a
week
- It can also be mixed with the feeds.

Fertilizer
- 2 tbsp with 1 liter of water

Deodorize
- Apply the dosage 2:1, 1-2 times a week

ORIENTAL HERBAL NUTRIENTS (OHN)

A. Function
- To develop the immune system of plant and animals

B. Materials
2.5 kgs. Ginger or garlic 4 L gin (1st extraction)
2.5 L beer 4 L gin (2nd extraction)
.5 L Molasses 4 L gin (3rd extraction)
Crushed siling labuyo, makabuhay and neem tree fruits or leaves and
marigold.

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CHRISTOPHER V.
LACEDA
C. Procedures
1. Slice the ginger/garlic diagonally.
2. Place in a plastic container and add the beer.
3. After 12 hours add molasses and ferment for 4-5 days this is
your Mother Liqour.
4. 1ST extraction
- Add 4 L gin
- Ferment for 10 days
- Harvest 4 L solution
5. 2nd extraction
- Add 4 L gin
- Ferment for 10 days
- Harvest 4 L solution
6. 3 extraction
rd

- Add 4 L gin
- Ferment for 10 days
- Harvest 4 L solution
- Add desired herbs to increase potency

LACTIC ACID BACILLUS SERUM (LABS)

A. Function:
- It can convert waste into organic matter and basic minerals, good
digestion for animals.
-Deodorizer

B. Materials:
900 ml. cows milk
100 ml. clear liquid from fermented rice
1 liter molasses

C. Procedures:
1. Use the first wash liquid from the cooked rice.
2. Put liquid inside the plastic container ¾ full and wipe excess water.
3. Cover it with a double layered manila paper.
4. Mark the name and date of fermentation.
5. Ferment it for 7 days (1st stage of fermentation).

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CHRISTOPHER V.
LACEDA
6. Use 1 liter of cow’s milk and remove 100 ml. (10%)
7. Extract 100 ml. from the fermented first wash liquid rice.
8. Take the liquid between the bottom and top layers of the
fermentation and add to the 1 liter milk.
9. Return the cover of the pack and seal it with masking tape.
10. Mark it with the name and date of fermentation.
11. Keep it for 5 days in dark cool room.
12. Drain the liquid and filter, separate the sludge from the liquid.
13. Measure the liquid and add same amount of molasses.
14. Keep it in a plastic container ( do not close the cap tightly).
15. The concoction is ready to use.

D. Application

Expiration: 6 months

Dosage: 2 tbsp. of LABS mix with 1 liter of clean water

Animals:
- Mix with drinking water at the dosage of 2 tbsp. per liter of
water
- It can also be mixed with the feeds at the same frequency.

Fertilizer:
- 2 tbsp. with 1 liter of clean water apply to organic fertilizer
mixture.

Deodorize:
- Apply the dosage above 1 to 2 times a week

CALCIUM PHOSPHATE (CALPHOS)

A. Function
- It use when the plants are about to flower

B. Materials
1 kg Animal bones
Manila Ppaer
2 ½ gal uncolored pure coconut vinegar
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CHRISTOPHER V.
LACEDA
Plastic pail
String

C. Procedures
1. Boil 2 kgs animal bones to take out the meat and fats.
2. Broil the bones until blackened.
3. Crush very well place in a plastic container. Add 2 ½ gallon of
pure uncolored coconut vinegar. Vover the plastic pail with
manila paper, tie with string and ferment for 30 days.
4. Label the mixture properly.

D. Application
- 2 tbsp CalPhos to 1 L unchlorinated water

NATURAL INSECTS ATTRACTANT (NIA)

A. Process
1. Bring to a boil 1 gallon coconut vinegar. Immediately remove
from the fire and add ½ kg molasses; set aside and cool.
2. Set aside to cool and add
3. Add 8 tbsp FPJ using the same plant ex. Mango leaves and
fruits for mango tree.

B. Application
1. Place some amount of the mixture in containers and hang on
fruit trees, vegetable trellises
2. Place some near vegetable plots, corn fields.

SELF-CHECK 4.1-4

Direction: Match the different concoctions in Column A with Column B.

Write only the letter of the correct answer on your quiz notebook.

Column A Column B
______1. Fermented Plant Juice A. Natural calphos
micronutrients flower inducer,
revent over growth

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CHRISTOPHER V.
LACEDA
______2. Indigenous Micro-Organism B. Natural Immune booster

______3. Fish Amino Acid C. Source of protein and nitrogen

______4. Fermented Fruit Juice D. Natural taste enhancer

_____5. Oriental Herbal Nutrients E. Natural growth enhancer

F. Odor absorber

Answer Key 4.1-4

1. E
2. F
3. C
4. D
5. B

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CHRISTOPHER V.
LACEDA
TASK SHEET 4.1-1
Title: Produce Concoctions and extracts (FERMENTED FRUIT JUICE
(FFJ)
Performance Objectives: Given are the materials needed in producing
Fermented fruit juice . Follow the
guidelines/and steps given to you for this activity.
Supplies/materials:
Video Presentation
1 kg. banana
1 kg. papaya
1 kg. water melon
3 kg. molasses
Equipment: Projector, laptop/computer, speaker
Procedure/Steps:
1. Clean and wash the fruits.
2. Drain for 5 minutes
3. Slice to an inch size
4. Mix all fruits thoroughly in a plastic pail (20 L cap).
5. Put the 3 kg. molasses and mix thoroughly.
6. Put nylon screen on top of the miture.
7. Put 5-8 pcs of stones on top of the nylon screen.
8. Wipe the mouth of the plastic pail.
9. Cover with two layer of manila paper.
10. Tie with rubber band.
11. Write markings on the masking tape (name and date of
fermentation).
12. Store in dark cool room for 7 days.
13. Open the miture and extract the liquid.
14. Filter the liquid and keep it in a plastic container.
15. The concoction is ready to use after extraction.

Assessment Method:
Check performance using performance criteria checklist

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AND EXTRACTS
CHRISTOPHER V.
LACEDA
Performance Criteria Checklist 4.4-1

Trainee’s Name Date:

CRITERIA Yes No
Did the trainee….
1. Wear PPE during the task?
2. Used the tools properly?
3. Follow the steps and procedures in producing
Fermented Fruit Juice (FFJ)?
4. Safety precautions and procedures to observe, and
sanitary conditions to be maintained and directions
for checking the accuracy of the job indicated?

Comments/ Suggestion:

Trainer’s Name Date:

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AND EXTRACTS
CHRISTOPHER V.
LACEDA
TASK SHEET 4.1-2
Title: Produce Concoctions and extracts (FERMENTED PLANT JUICE
(FPJ)
Performance Objectives: Given are the materials needed in producing
Fermented plant juice. Follow the
guidelines/and steps given to you for this activity.
Supplies/materials:
Video Presentation
1 kg. kangkong
1 kg. camote tops
1 kg. banana trunk
1.5 kg. molasses
Equipment: Projector, laptop/computer, speaker
Procedure/Steps:
1. Clean and wash the vegetable materials.
2. Drain for 5 minutes.
3. Slice and cut to inch size.
4. Mix all vegetables thoroughly in a plastic pail ( 20 L cap).
5. Put the 1.5 kg. molasses and mix thoroughly.
6. Put nylon screen on top of the mixture.
7. Put 5-8 pcs. Of stones on top of the nylon screen.
8. Wipe the mouth of the plastic pail.
9. Cover with two layer of manila paper.
10. Tie with rubber band.
11. Write markings on the masking tape (name and date of
fermentation).
12. Store in dark cool room for 7 days.
13. Open the mixture and extract the liquid.
14. Filter the liquid and keep it in a plastic container.
15. The concoction is ready to use after extraction.
Assessment Method:
Check performance using performance criteria checklist

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AND EXTRACTS
CHRISTOPHER V.
LACEDA
Performance Criteria Checklist 4.4-2

Trainee’s Name Date:

CRITERIA Yes No
Did the trainee….
5. Wear PPE during the task?
6. Used the tools properly?
7. Follow the steps and procedures in producing
Fermented Fruit Juice (FFJ)?
8. Safety precautions and procedures to observe, and
sanitary conditions to be maintained and directions
for checking the accuracy of the job indicated?
9.
Comments/ Suggestion:

Trainer’s Name Date:

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PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
CHRISTOPHER V.
LACEDA
INFORMATION SHEET No. 4.1-5
PRINCIPLES OF 5S AND 3Rs

Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Understand the principles of 5’s and 3’Rs
2. Apply principles of 5S and 3Rs in the workplace

INTRODUCTION:

Keep Your Workplace Clean and Organized

It is important to consider safety measures whether in the

agricultural laboratory shop, working area or in the home workshop. Good
housekeeping is one of the sure ways to keep a safe workplace. It is not the
result of cleaning up once a week or even once a day. It is the result of
keeping the qorkplace cleaned-up all the time. It is an essential factor in a
good safety program, promoting safety, health, production, and morale.

Besides preventing accidents and injuries, good housekeeping saves,

time, and materials. When a workplace is clean, orderly, and free of
obstruction, work can get done safely and properly. Workers feel better,
think better, do better work, and increase the quantity and quality of their
work.

5S is the name of a workplace organization methodology that uses a

list of five Japanese words which are seiri, seiton, seiso, seiketsu and
shitsuke. Transliterated or translated into English, they all start with the
letter “S” It is synonymous with standardized clean up. The list describes
how items are stored and how the new order is maintained. The decision-
making process usually comes from a dialogue about standardization which
builds a clear understanding among employess of how work should be done.
It also instills ownership of the process in each employee. [Link]-
[Link]/[Link]

The 5S methodology is all about eliminating waste, speeding up daily

tasks, and improving the quality of the workplace. You can use the 5S
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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
methodology to help you organize your tasks at the end of every working
day.

Principles of 5S

SEIRI (SORTING)
Take out unnecessary items and dispose. Keep only the items you
need at work, and discard or store everything else.

SEITON (SYSTEMATIZE)
“Set in order” means that there’s a place for everything, and
everything should be in its place. Arrange necessary items in good order for
use.

SEISO (SWEEPING)
At the end of each working day, take time to clean up your office
space. Clean up any mess you make.

SEIKETSU (STANDARDIZING)
Maintain high standard of housekeeping

Tips in Preparing a Housekeeping Standard Checklist:

 Keep it simple – one page checklist
 Follow a logical sequence
 Use bullet enumerated points, if relevant and necessary
 Consider the 5WH
 Avoid making assumptions
 From each item in your checklist, other items will naturally originate
from it.

SHITSSUKE (SUSTAINING)
Do things spontaneously without being told or ordered.

A systematic and productive workplace is not a one-day affair just

because somebody is observing you.

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PRODUCING ORGANIC CONCOCTIONS
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CHRISTOPHER V.
LACEDA
The 5S system may sound simple, but it demands dedication and
commitment. With 5S, you can be sure to complete your cleaning tasks in
your workshop in no time.

WASTE HIERARCHY: The 3 R’s (Reduce, Reuse, Recycle)

The principle of Reducing waste, Reusing and Recycling of resources

and products is often called the “3R’s”.

Reducing means choosing to use things with care to reduce the amount of
waste generated.

Reusing involves the repeated use of items or parts of items which are still
usable.

Recycling means the conversion of a waste to form a new product.

Waste minimization can be achieved in an efficient way by focusing

primarily on the first of the 3Rs, "reduce," followed by "reuse" and then
"recycle". The principle of Reduce Reuse Recycle can be depicted as an
inverted pyramid. The pyramid illustrates that the more that waste is
reduced, the less must to be reused. And the more that waste is reused the
less must be [Link] are the core ideas of the 3R- principle:

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AND EXTRACTS
CHRISTOPHER V.
LACEDA
SELF – CHECK 4.1-5

Direction: Match the different 5’S in Column A with Column B. Write only
the letter of the correct answer on your quiz notebook.

Column A Column B

_______1. Shitsuke (Sustaining) A. Take out unnecessary items

and dispose.

_______2. Seiso (Sweeping) B. Arrange necessary items in

good order for use.

_______3. Seiketsu (Standardizing) C. Clean up any mess you make.

_______4. Seiton (Set in order) D. Maintain high standard of

housekeeping.

_______5. Seiri (Sorting) E. Do things spontaneously

without being told or ordered.

Answer Key 4.1-5

1. E
2. C
3. D
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CHRISTOPHER V.
LACEDA
4. B
5. A

References:

[Link]

[Link]

[Link]

[Link]
tech-eqf5-en/14-book/206-6-2-waste-hierarchy-the-3-r-s-reduce-re-use-
recycle

[Link]

[Link]

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CHRISTOPHER V.
LACEDA