Organic Agriculture Production NC II

Produce Organic Concoction and Extract

Process Concoction

MODULE CONTENT

UNIT OF COMPETENCY : Produce Organic Concoctions and Extracts

MODULE TITLE : Producing Organic Concoctions and

Extracts
MODULE DESCRIPTOR : This module covers the knowledge, skills
and attitude required to produce organic
concoctions and extracts for owned farm
consumptions and not for commercial
purposes or selling.

NOMINAL DURATION : 24 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1. Prepare for the production of various
concoctions

LO2. Process concoctions

LO3. Package concoctions

ASSESSMENT CRITERIA:

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.

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Process Concoction

Learning Outcome: 2
Process Concoctions

Contents

1. Preparing raw materials

2. Setting-up f e r m e n t a t i o n
3. Fermenting various concoctions
4. Harvesting Concoctions

Assessment Criteria:

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.

Conditions

The participants will have access to:

1. WORKPLACE LOCATION
2. EQUIPMENT, TOOLS & MATERIALS
Common Personal Protective
Equipment
- apron
- hair net
- gloves
- face mask
- rubber boots
Common Tools and Equipment
- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen
- stone (weight), 0.5 kg
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Process Concoction

- knife
- marker pen
- masking tape
- scissors
- manila paper/ cheess
- cloth

Raw Materials

Fermented Plant Juice (FPJ) at least three kinds of plants

- kangkong
- kamote tops
- banana trunks
- alugbati
- bamboo shoots
- molasses/ mascuvado/ brown sugar

Fermented Fruit Juice (FFJ) at least three kinds of Fruits

- banana
- papaya
- watermelon
- ampalaya
- tomato
- molasses/mascuvado/ brown sugar

Fish Amino Acid (FAA)

- trash fish and gills
- scales of all of big fishes
- golden kuhol meat
- molasses/mascuvado/ brown sugar

Oriental Herbal Nutrient (OHN)

- garlic
- ginger
- chili
- makabuhay
- pure coconut vinegar
- molasses/mascuvado/ brown sugar

Calcium Phosphate (CALPHOS)

- animal bones (ruminants)

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- egg shell

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- sea shell
- kuhol shell
- pure coconut vinegar

Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)

- cooked rice
- molasses/mascuvado/ brown
sugar Lactic Acid Bacteria Serum
(LABS)
- fresh milk
- clear liquid from fermented rice/ powdered rice
- molasses/mascuvado sugar

3. TRAINING MATERIALS
- white board with marker
- LCD projector with screen
- desktop computer or laptop
- printer

Assessment Method:

1. Written Test
2. Demonstration
3. Oral Question/ Interview

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Process Concoction

Learning Experiences

Process Concoctions

Learning Activities Special Instructions

Read Information Sheet 4.2-1 on you have some problem on the content of
Preparing raw materials the information sheet don’t hesitate to
approach your facilitator.
you feel that you are now knowledgeable
on the content of the information sheet,
you can now answer Self-Check
provided in this module.

Answer Self-Check 4.2-1 on PreparingCompare your answer to the Answer Key

Raw materials 4.2-1 on Preparing raw materials. If
you got 100% correct answer in the
Self -Check you can now move on to
the Task Sheet 4.2-1 on Preparing
raw materials.

Perform Task Sheet 4.2-1 on Trainer evaluates the performance using

Preparing Raw materials Performance Criteria Checklist 4.2-1
on Preparing raw materials.

Read Information Sheet 4.2-2 on you have some problem on the content of
Setting-up Fermentation the information sheet don’t hesitate to
approach your facilitator.
you feel that you are now knowledgeable
on the content of the information sheet,
you can now answer Self-Check
provided in this module.

Answer Self Check 4.2-2 on Setting- Compare your answer to the Answer
up Fermentation Key 4.2-2 on Setting-up
fermentation. If you got 100%
correct answer in the Self -Check
you can now move on to the Task
Sheet 4.2-2 on Setting-up
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Process Concoction

fermentation.

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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Learning Activities Special Instructions

Perform Task Sheet 4.2-2 on Trainer evaluates the performance
Setting- up fermentation using Performance Criteria
Checklist 4.2-2 on Setting-up
fermentation
Read Information Sheet 4.2-3 If you have some problem on the
on Fermenting various content of the information sheet don’t
concoctions hesitate to approach your facilitator.
If you feel that you are now
knowledgeable on the content of the
information sheet, you can now answer
Self-Check provided in this module.
Answer Self Check 4.2-3 on Compare your answer to the Answer
Fermenting various Key 4.2-3 on Fermenting various
concoctions concoctions. If you got 100% correct
answer in the Self -Check you can
now move on to the Task Sheet 4.2-3
(A to G) on Fermenting various
concoctions.
Perform Task Sheet 4.2-3 (A) on Trainer evaluates the performance
Fermenting Plant Juice using Performance Criteria
Checklist 4.2-3 (A) on Fermenting
Plant Juice
Perform Task Sheet 4.2-3 (B) Trainer evaluates the performance
on Fermenting Fruit Juice using Performance Criteria
Checklist 4.2-3 (B) on Fermenting
Fruit Juice
Perform Task Sheet 4.2-3 (C) Trainer evaluates the performance
on Fermenting Fish Amino Acid using Performance Criteria
Checklist 4.2-3 (C) on Fermenting
Fish Amino Acid
Perform Task Sheet 4.2-3 (D) on Trainer evaluates the performance
Fermenting Oriental Herb using Performance Criteria Checklist
Nutrient 4.2-3 (D) on Fermenting Oriental
Herb Nutrient

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Perform Task Sheet 4.2-3 (E) Trainer evaluates the performance

on Fermenting Calcium using Performance Criteria
Phosphate Checklist

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Process Concoction

Learning Activities Special Instructions

4.2-3 (E) on Fermenting Calcium

Phosphate

Perform Task Sheet 4.2-3 (F) Trainer evaluates the performance

on Fermenting Beneficial Micro- using Performance Criteria
Organism Checklist 4.2-3 (F) on Fermenting
Beneficial Micro-Organism

Perform Task Sheet 4.2-3 (G) Trainer evaluates the performance

on Fermenting Lactic Acid using Performance Criteria
Bacteria Serum Checklist 4.2-3 (G) on Fermenting
Lactic Acid Bacteria Serum

Read Information Sheet 4.2-4 If you have some problem on the

on Harvesting Concoctions content of the information sheet don’t
hesitate to approach your facilitator.
If you feel that you are now
knowledgeable on the content of the
information sheet, you can now answer
Self-Check provided in this module.

Answer Self Check 4.2-4 Compare your answer to the Answer

on Harvesting Key 4.2-4 on Preparing raw materials.
Concoctions If you got 100% correct answer in
the Self -Check you can now move on
to the Task Sheet 4.2-4 on Harvesting
Concoctions

Perform Task Sheet 4.2-4 (A) on Trainer evaluates the performance

Harvesting Fermented Plant Juice using Performance Criteria
Checklist 4.2-4 (A) on Harvesting
Fermented Plant Juice

Perform Task Sheet 4.2-4 (B) on Trainer evaluates the performance

Harvesting Fermented Fruit Juice using Performance Criteria
Checklist 4.2-4 (B) on Harvesting
Fermented Fruit Juice

Perform Task Sheet 4.2-4 (C) Trainer evaluates the performance

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on Harvesting Fish Amino Acid using Performance Criteria

Checklist

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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Learning Activities Special Instructions

4.2-4 (C) on Harvesting Fish Amino

Acid

Perform Task Sheet 4.2-4 (D) on Trainer evaluates the performance

Harvesting Oriental Herb using Performance Criteria Checklist
Nutrient 4.2-4 (D) on Harvesting Oriental
Herb Nutrient

Perform Task Sheet 4.2-4 (E) Trainer evaluates the performance

on Harvesting Calcium using Performance Criteria
Phosphate Checklist 4.2-4 (E) on Harvesting
Calcium Phosphate

Perform Task Sheet 4.2-4 (F) on Trainer evaluates the performance

Harvesting Beneficial Micro- using Performance Criteria
Organism Checklist 4.2-4 (F) on Harvesting
Beneficial Micro-Organism

Perform Task Sheet 4.2-4 (G) Trainer evaluates the performance

on Harvesting Lactic Acid using Performance Criteria
Bacteria Serum Checklist 4.2-4 (G) on Harvesting
Lactic Acid Bacteria Serum

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Process Concoction

Information Sheet 4.2-1

PREPARING RAW MATERIALS

LEARNING OBJECTIVES:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. identify the following:
a. recall the 5 S of house keeping
b. identify the types of organic concoctions and their uses
c. identify different PPE, equipment, tools & raw materials in
preparing organic concoctions and extracts.

INTRODUCTION:

Organic Agriculture is an ecological production management system

that promotes and enhances biodiversity, biological cycles, and soil
biological activity. It is based on minimal use of off-farm inputs and on
management practices that restore, maintain, or enhance ecological
harmony.
Preparing tools and equipment must be in accordance with enterprise
procedure and/ or aligned in the Philippine National Standard. The following
must be observed:
1. Use of PPE or Personal Protective Equipment;
2. Use and proper handling of the appropriate tools, equipment and
raw materials; and
3. Application of the 5 S of housekeeping.

Unnecessary accident cause by hazardous activity in relation to

preparation of organic concoction may lessen if not totally eliminated through
the proper use of PPE.

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Process Concoction

Appropriate handling of raw materials like; cleaning, sanitizing and

securing work and storage areas needs the application of the 5 S of
housekeeping.
1. SEIRI – means SORT by removing all unnecessary or not
needed in the workplace to avoid accidents.

2. SEITON – means SET IN ORDER or SYSTEMATIZED by

arranging all needed tools and equipment and raw materials to be
used and properly labeled for easily identified.

3. SEISO – means SHINE or SWEEP by keeping or maintain our

work area, tools, equipment and raw materials clean to avoid
contaminated results.

4. SEIKETSU – means STANDARDIZE or SANITIZE by creating

consistent way that task and procedure are done.

5. SHITSUKE – means SELF-DISCIPLINE or SUSTAIN by making

a habit of properly maintaining the correct procedure for this is the
pillar of the first 4 S.

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Process Concoction

CONCOCTIONS:

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.

These are non-chemical fertilizers, pesticides, fungicides, repellant,

growth enhancers and other ingredients for animals and plants. Done
through fermentation where the effectiveness is enhanced by the beneficial
micro- organisms.

Types of Concoctions:
a) Fermented Plant Juice (FPJ)
- It is a fermented extract of a plant's sap and chlorophylls.
- It is a rich enzyme solution full of microorganisms such as
lactic acid bacteria and yeast that invigorates plants and
animals.

b) Fermented Fruit Juice (FFJ)

- It is a nutritional activation enzyme and is very effective in
natural farming the uses fruits as its main ingredients.

c) Fish Amino Acid (FAA)

- It is a liquid made from fish waste.
- It is of great value to both plants and microorganisms in their
growth, because it contains an abundant amount of nutrients
and various types of amino acids.

d) Oriental Herbal Nutrient (OHN)

- It is a very important input in Natural Farming that is made from
herbs which are full of energy and function to increase plant
robustness, to sterilize and keep plants warm which revitalizes
crops and activates their growth.
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Process Concoction

e) Calcium Phosphate (CALPHOS)

- It is a buffered calcium phosphate solution for foliar application
used to improve the quality, shelf life and storability of
horticultural crops.
f) Beneficial Microorganism (BMO)/ Indigenous Microorganism
(IMO)

- These are a group of innate microbial consortium that inhabits

the soil and the surfaces of all living things inside and outside
which have the potentiality in biodegradation, bioleaching, bio-
composting, nitrogen fixation, improving soil fertility and as
well in the production of plant growth hormones.”

g) Lactic Acid Bacteria Serum (LABS)

- It is used to remove foul odor and make immune system of

plants and animals stronger.

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COMMON PERSONAL PROTECTIVE EQUIPMENT (PPE)

Apron
- made of cloth or plastic used as
protection from any liquid materials
and dirt when doing the
fermentation procedure.

Hair Net
- made of nets to cover the head to
eliminate contamination of the
fermented concoction.

Gloves
- it is made up of rubber or plastic
used to cover the hand to
minimized the contamination of
the fermented concoction.

Face Mask
- made up of cloth or thin plastic
used to cover the mouth eliminate
contamination of the fermented
concoction.

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Rubber Boots

- it is used to protect the feet from any

clutter around the work place

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COMMON TOOLS & EQUIPMENT

Chopping Board
- made up of plastic or wood used for
slicing or cutting of the raw materials
in preparing fermented concoction.

Knife
- an aluminum metal used to cut or
slice the raw materials in preparing
fermented concoction.

Manila Paper
- a yellowish paper used to cover the
pail with prepared fermented
concoction.

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Marker Pen
- used in marking or labeling the out-
put.

Masking Tape
- used in fastening the manila paper into
the pail with prepared fermented
concoction.

Plastic Pail
- used as container of the prepared
fermented concoction.

Scissors/ cutter
- used in cutting the manila paper and
masking tape to make a presentable
out-put.

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Stone
- a solid materials weighing at least 0.5
kg serve as stopper of the screen
inside the pail

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Strainer / Screen
- made up of nylon or plastic that serve
as filter inside the pail with prepared
concoction.

Weighing Scale
- a digital or manual tools used to
measure mass of the raw materials in
preparing fermented concoction.

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RAW MATERIALS IN PREPARING ORGANIC CONCOCTIONS

Fermented Plant Juice (FPJ) at least three kinds of plants

Alugbati
- a plant that bears fruit that ranges
in color from dark green to red.

Bamboo Shoots
- new cane culms that come out of
the ground
- also known as bamboo sprouts

Banana Trunks
- an inner part of the banana
plant stems edible, healthy and
rich in fibers.

Kamote Tops
- a good source of protein, minerals,
dietary fiber and nutrients such as
calcium, magnesium,
sodium, phosphorous,
sulfur, iron and zinc.

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Kangkong
- a plant known in English as water
spinach, river spinach, water
morning glory and water convolvulus
that gives a lot of health benefits.

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Molasses
- a dark color liquid and about two-
thirds as sweet as regular sugar
used in fermentation process.

Mascuvado
- a natural sugar from sugar cane
and alternative raw material in
fermentation process.

Brown sugar
- a natural material also from sugar
cane and alternative raw material
in fermentation process.

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Fermented Fruit Juice (FFJ) at least three kinds of ripe

fruits

Banana
- a fruit that rich in potassium that
provides instant energy.

Papaya
- a that contains enzyme called
papain that aids digestion, high in
fiber and water content, which help
to prevent constipation and promote
regularity and a healthy digestive
tract.

Watermelon
- a delicious and refreshing fruit that
contain 46 calories per cup, high in
vitamin C and vitamin A.

Ampalaya
- known as bitter melon for diabetes,
stomach and intestinal problems,
promote menstruation, and many
other conditions

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Tomato
- a fruit that contains a chemical called
lycopene, which is believed to play a
role in preventing cancer.

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Fish Amino Acid (FAA)

Golden Kuhol Meat

- known as Golden Apple Snail that
highly invasive and cause
damage to rice crops wihc can be
a source of nitrogen fertilizer for
plants and protein supplement to
animals.

Scales of all of big fishes

- these are the outer covering of
fish which can be used in
producing Amino Acid for plants
and animals.

Trash fish
- these are marine fish h a v i n g
little or no market value as
human food but used
sometimes in the production of
fish meal simply waste of fish
like head, bone, intestines, scales,
gills, etc..

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Oriental Herbal Nutrient (OHN)

Chili
- a small hot-tasting pod of a
variety of capsicum, used
chopped (and often dried) in
sauces, relishes, and spice
powders.

Garlic
- a strong-smelling pungent-tasting
bulb, used as a flavoring in
cooking and in herbal medicine.

Ginger
- a hot fragrant spice made from the
rhizome of a plant. It is chopped or
powdered for cooking, preserved in
syrup, or candied.

Makabuhay
- a primary ingredient used to
concoct preparations that would
prevent spread of malaria, and
may be used as cleanser for skin
ulcer and skin wounds.

Pure coconut vinegar

- produced from the sap and water
of coconut trees that is fermented
and aged to and processed into a
mildly sweet vinegar.

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Calcium Phosphate (CALPHOS)

Animal bones (ruminants)

- the remain parts of the animals
specifically the bone.

Egg Shell
- the thin, hard outer layer of an
egg, especially a hen's egg.

Kuhol Shell
- serves for muscle attachment
and calcium storage.

Sea Shell
- the outer covering of a marine
mollusk.

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Beneficial Microorganism (BMO)/ Indigenous Microorganism

(IMO)

Cooked Rice
- grains from palay that heated
and serve as food.

Lactic Acid Bacteria Serum (LABS)

Fresh Milk
- an extract from ruminants.

Powdered Rice
- a pulverized material out of rice.

Note: All Organic Concoction are fermented with the use of

molasses or muscovado or brown sugar.

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Self- Check 4.2-1

PREPARING RAW MATERIALS

I. Multiple Choice: Choose the correct letter and write it on the space
provided before the number.

1. Which of the following must be use by an agriculturist in

preparing organic concoctions?
a. PPE c. tools
b. raw materials d. apparatus

2. Which of the following describes Organic Agriculture?

a. enhances biodiversity c. soil biological activity
b. biological cycles d. all of the above

3. It is the pillar or foundations of all the 5 S of housekeeping.

a. Seiton/Set in Order/Systematized
b. Seiso/Shine/Sweep
c. Shitsuke/Self-Discipline/Sustain
d. Seiketsu/Standardize/Sanitize

4. Which of the following statement describes concoctions?

a. these are chemically prepared fertilizers, pesticides, fungicides,
repellant and growth enhancers
b. it is done by fermentation where beneficial micro-organisms are
enhanced
c. use of anti-biotic and growth hormones
d. all the above

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5. It is done by arranging all needed tools and equipment and raw

materials to be used and properly labeled for easily identified.
a. Seiton/Set in Order/Systematized
b. Seiso/Shine/Sweep
c. Shitsuke/Self-Discipline/Sustain
d. Seiketsu/Standardize/Sanitize

6. The following equipment are example of PPE except one, which of

them?
a. apron c. knife
b. hair net d. rubber boots

7. It is made of webs used to cover the head to eliminate

contamination of the fermented concoction.
a. apron c. gloves
b. hair net d. face mask

8. It is used to protect the feet from any clutter around the work place.
a. hair net c. face mask
b. gloves d. rubber boots

9. The following are raw materials in preparing Fermented Fruit Juice

except one, which of them?
a. chili c. banana
b. papaya d. tomato

10. It is a delicious and refreshing fruit that contain 46 calories per

cup, high in vitamin C and vitamin A.
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a. garlic c. makabuhay
b. ampalaya d. watermelon

11. Which of the following fruits contains enzyme called papain?

a. chili c. banana
b. papaya d. tomato

12. It is known as bitter melon for diabetes, stomach and intestinal

problems, promote menstruation, and many other conditions.
a. garlic c. makabuhay
b. ampalaya d. watermelon

13. It is a fruit that contains a chemical called lycopene, which is

believed to play a role in preventing cancer.
a. chili c. banana
b. papaya d. tomato

14. These are the waste of marine fish having little or no market
value as human food like head, bone, intestines, scales, gills.
a. golden kuhol meat c. trash fish
b. scales d. shell

15. Known as “kuhol” that highly invasive and cause damage to rice
crops which can be a source of nitrogen fertilizer for plants and
protein supplement to animals.
a. golden apple snail c. trash fish
b. scales d. animals

16. These are the outer covering of fish which can be used in
producing Amino Acid for plants and animals.
a. golden apple snail c. trash fish
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b. scales d. animals

17. It is the outer covering of a marine mollusk.

a. golden kuhol meat c. trash fish
b. scales d. shell

18. Which of the following used to measure mass of the raw materials in
preparing fermented concoction?
a. chopping board c. weighing scale
b. manila paper d. masking tape

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II. Matching Type: Match Column A with Column B.

Write the letter of your answer on the space before the
number.

Column Column B
A
19. It is a fermented extract of a) BMO/ IMO
a plant's sap and chlorophyll's.
20. It is a nutritional activation b) CALPHOS
enzyme and uses fruits as its
main ingredients. c) FAA

21. It is a liquid made from fish waste. d) FFJ

22. Natural Farming that is made
from herbs which are full of energy. e) FPJ
23. It is used to improve the quality, f) LABS
shelf life and storability of
horticultural crops. g) OHN
24. Have the potentiality in improving
soil fertility
25. It remove foul odor and make
immune system of plants and
animals
stronger.

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ANSWER KEY 4.2-1

PREPARING RAW MATERIALS

I. Multiple Choice II. Matching Type

1. a 19. e
2. d 20. d
3. c 21. c
4. d 22. g
5. a 23. b
6. c 24. a
7. b 25. f
8. d
9. a
10. d
11. b
12. b
13. d
14. c
15. a
16. b
17. d
18. c

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TASK SHEET 4.2-1

Title: PREPARING RAW MATERIALS

Performance Objective:
Given the tools and equipment, you should be able to performed the task in
accordance with enterprise practice following standard in 60 minutes.

Supplies/Materials:

• Raw Materials per Organic Concoctions

1) Fermented Plant Juice (FPJ) at least three kinds of plants

- kangkong, kamote tops, banana trunks, alugbati,
malunggay, bamboo shoots, molasses/ mascuvado/ brown
sugar
2) Fermented Fruit Juice (FFJ) at least three kinds of plants
- banana, papaya, watermelon, ampalaya, tomato,
molasses/ mascuvado/ brown sugar
3) Fish Amino Acid (FAA)
- trash fish and gills, scales of all of big fishes, golden kuhol
meat, molasses/mascuvado/ brown sugar
4) Oriental Herbal Nutrient (OHN)
- garlic, ginger, chili, makabuhay, pure coconut vinegar,
molasses/ mascuvado/ brown sugar
5) Calcium Phosphate (CALPHOS)
- animal bones (ruminants), egg shell, sea shell, kuhol shell,
pure coconut vinegar
6)Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)
- cooked rice, molasses/mascuvado/ brown sugar
7) Lactic Acid Bacteria Serum (LABS)
- fresh milk, clear liquid from fermented rice/ powdered rice, -
molasses/ mascuvado sugar
Tools / Equipment:
• chopping board
• weighing scale, 2 kilo capacity
• plastic pail without cover
• strainer or nylon screen, fine mesh net

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• stone (weight), 0.5 kg

• knife
• marker pen
• masking tape
• scissors/cutter
• manila paper/ cheese cloth
Steps/Procedure:
1. Identify the appropriate PPE.
2. Identify/ Check the correct raw materials.
3. Identify/ Check the correct tools and equipment.
4. Sorting / Arranging of materials.
5. State /describe the types of concoctions orally.

Assessment Method:
 Written Test
 Oral/ Interview
 Demonstration

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Performance Criteria Checklist 4.2-1

PREPARING RAW MATERIALS

CRITERIA
YES NO
Did you….
1. Identify the appropriate PPE?
2. Identify/ Check the correct raw materials?
3. Identify/ Check the correct tools and equipment?
4. Sort/Arrange materials?
5. State /describe the types of concoctions orally?

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Information Sheet 4.2-2

SETTING-UP FERMENTATION

LEARNING OBJECTIVES:
After reading this INFORMATION SHEET, YOU MUST be able to be
familiar on how to prepare organic concoctions aligned to enterprises or
Philippine National Standard.

INTRODUCTION:
Organic farmer is those any farmer who uses organic farming
methods. Organic farming is more than agricultural production without
the use of synthetic chemicals or genetically modified organisms, growth
regulators, and livestock feed additives. Organic farming emphasizes on
a holistic farm management approach, where rotations and animals play
an integral role to the system.
Fermentation process 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.

PROCEDURE IN PREPARING ORGANIC CONCOCTIONS

A. Fermented Plant Juice (FPJ)

1) Clean and wash plants (at least 3 leguminous plants)
with fresh water and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg for
each plant).
3) Mix thoroughly all fruits with a 1.5 kg of
molasses/ muscovado/ brown sugar in a plastic pail
(20 Liter capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces 25-50
grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.
6) Cover with 2 layered manila paper and tie with rubber
band or masking tape then add label (date prepared-DP and
date harvest-DH).
7) Ferment for 7 days.
8) Extract the liquid and keep it in a plastic container.
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9) FPJ is ready to use.

B. Fermented Fruit Juice (FFJ)

1) Clean and wash fruits (at least 3 fruits) with fresh water
and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg for
each fruit).
3) Mix thoroughly all fruits with a 3 kg of
molasses/ muscovado/ brown sugar in a plastic pail
(20 Liter capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces 25-
50 grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.
6) Cover with 2 layered manila paper and tie with rubber band
or masking tape then add label (date prepared-DP and date
harvest-DH).
7) Ferment for 7 days.
8) Extract the liquid and keep it in a plastic container.
9) FFJ is ready to use.

C. Fish Amino Acid (FAA)

1) Clean and wash fish (fish scraps, gills, innerts) with fresh
water and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg).
3) Mix thoroughly all parts with a 1 kg of molasses/
mascuvado/ brown sugar in a plastic pail (20 Liter
capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces 25-50
grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.
6) Cover with 2 layered manila paper and tie with rubber band or
masking tape then add label (date prepared-DP and date
harvest-DH).
7) Ferment for 7 days.
8) Extract the liquid and keep it in a plastic container.
9) FAA is ready to use.

D. Oriental Herbal Nutrient (OHN)

1) Peel the garlic and ginger.

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2) Cut the garlic into halves and slice the ginger into quarter
of an inch.
3) Mix 1 kg of garlic and 1 kg of ginger with 400 grams
of molasses/ mascuvado/ brown sugar in a plastic
pail.
4) Put nylon screen on top of the mixture and 3-5 pieces 25-
50 grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.

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6) Cover with 2 layered manila paper and tie with rubber band or
masking tape then add label (date prepared-DP and date
harvest-DH).
7) After 3 days, mix 2.4 Liters of pure coconut vinegar and
cover it again 2 layered manila paper and tie with rubber
band or masking tape then add label (date prepared-DP
and date harvest-DH).
8) Ferment for 10 days.
9) Extract the liquid and keep it in a plastic container.
10) OHN is ready to use.

E. Calcium Phosphate (CALPHOS)

1) Clean and wash bones/ shell properly then grill it.
2) Wait until the remaining fats are drained.
3) Remove the bones/ shell when it becomes brownish in
color (not over cooked).
4) Cool down and wash again, then drain the excess water.
5) Put the 1 kg of bones/shell inside plastic pail and add
9 Liters of coconut vinegar.
6) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.
7) Cover with 2 layered manila paper and tie with rubber band
or masking tape then add label (date prepared-DP and date
harvest-DH).
8) Ferment for 30 days.
9) Extract the liquid and keep it in a plastic container.
10) CALPHOS is ready to use.

F. Beneficial Microorganism (BMO)/Indigenous Microorganism (IMO)

1) Wash the rice properly and cook it normally.
2) Transfer the ¼ full cooked rice into the bamboo pole and
cover it with 2 layered manila paper and cellophane then tie
with rubber bands and put markings.
3) Keep it under the bamboo forest.
4) After 3 – 5 days, collect the white colored molds (discard
the black molds).
5) Weight the collected rice and molds then add molasses/
mascuvado/ brown sugar in equal weight (1:1 ratio)
6) Put in a plastic container/pail.
7) Cover it with 2 layered manila paper and tie with rubber
band or masking tape then add label (date prepared-DP and
date harvest-DH).
8) Ferment for 1 week.
9) Drain the liquid and place in another container but loosen
or make small hole on the cap for 1 week.
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10) BMO/IMO is ready to use after fermentation.

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G. Lactic Acid Bacteria Serum (LABS)

1) Ferment 100 grams of ground rice to 1 liter of water for 1
week (or use 1 liter of rice wash) in a pail.
2) After 1 week, add 1 liter of Milk
3) After 1 week, add 1 Liter of molasses/ mascuvado/
brown sugar
4) After 1 week, add 10 Liters of water, 1.5 Liter of
molasses/ mascuvado/ brown sugar and 1 bottle of beer.
5) Ferment for another week before it is ready for use.

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Self- Check 4.2-2

SETTING-UP FERMENTATION

I. Multiple Choice: Choose the correct letter and write it on the space
provided before the number.
1. Which of the following statement describes an organic farming?
a. do not use any synthetic chemicals or genetically modified
organisms
b. do not integrate crop rotation
c. use any synthetic chemicals or genetically modified organisms
d. use of fertilizers like: urea
2. It is the process in chemical conversion of sugars into ethanol.
a. fermentation c. oxidation
b. livestock d. carbon dioxide
3. In preparing OHN with 1 kg garlic and 1 kg of ginger added to 400
grams of molasses. How much molasses shall be added to 1/8 kg of
garlic and ginger?
a. 100 grams c. 75 grams
b. 50 grams d. 25 grams
4. How long FFJ will be fermented?
a. 7 days c. 15 days
b. 10 days d. 28 days
5. What will be the standard size of the raw materials when cut into
small pieces?
a. half inch c. ½ of the whole
b. at least 1 inch d. 1 whole
6. In preparing LABS, how much ground rice shall be added to a 1
liter of water?
a. 25 grams c. 75 grams
b. 50 grams d. 100 grams
7. Which of the following defines the acronym “DH”?
a. department of health c. date harvest
b. di-hydrogen d. days and hour

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8. In preparing LABS after 1 week we add 10 Liters of water, 1.5

Liter of molasses and
a. 1 bottle of soft drink c. 1 bottle of coconut vinegar

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b. 1 bottle of mineral water d. 1 bottle of beer

9. After 3-5 days, what should be collected in the bamboo pole

with cooked rice in preparation of BMO/ IMO fermentation?
a. white molds c. brown molds
b. black molds d. red molds
10. How long a CALPHOS must be fermented before harvesting?
a. 7 days c. 28 days
b. 15 days d. 30 days
11. Which of the following organic concoctions uses at least
three leguminous plants for fermentation?
a. FPJ c. FFJ
b. FAA d. OHN
12. Which of the following raw materials used in preparing OHN?
a. banana c. ampalaya
b. garlic d. papaya
13. Which of the following defines the acronym “DP”?
a. department of public c. date purchase
b. di-phosphate d. date prepared

II. Acronym: Give the meaning of the acronym. Use separate sheets if
needed.
14. FPJ

15. FFJ

16. FAA

17. OHN

18. IMO

19. LABS

20. CALPHOS

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ANSWER KEY 4.2-2

SETTING-UP FERMENTATION

I. Multiple Choice
1. a
2. b
3. b
4. a
5. b
6. d
7. c
8. d
9. a
10. d
11. a
12. b

13. d
II. Acronym
14. FPJ – Fermented Plant Juice
15. FFJ– Fermented Fruit Juice
16. FAA – Fish Amino Acid
17. OHN – Oriental Herb Nutrient
18. IMO – Indigenous Micro-Organism
19. LABS – Lactic Acid Bacteria Serum
20. CALPHOS – Calcium Phosphate

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TASK SHEET 4.2-2

Title: SETTING-UP FERMENTATION
Performance Objective:
Given the tools and equipment, you should be able to performed the task
in accordance with enterprise practice following standard in 60 minutes.

Supplies/Materials:
Raw Materials per Organic Concoctions
1) Fermented Plant Juice (FPJ) at least three kinds of plants
- kangkong, kamote tops, banana trunks, alugbati,
malunggay, bamboo shoots, molasses/ mascuvado/ brown
sugar
2) Fermented Fruit Juice (FFJ) at least three kinds of plants
- banana, papaya, watermelon, ampalaya, tomato,
molasses/ mascuvado/ brown sugar
3) Fish Amino Acid (FAA)
- trash fish and gills, scales of all of big fishes, golden kuhol
meat, molasses/mascuvado/ brown sugar
4) Oriental Herbal Nutrient (OHN)
- garlic, ginger, chili, makabuhay, pure coconut
vinegar, molasses/ mascuvado/ brown sugar
5) Calcium Phosphate (CALPHOS)
- animal bones (ruminants), egg shell, sea shell, kuhol shell,
pure coconut vinegar
6)Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)
- cooked rice, molasses/mascuvado/ brown sugar
7) Lactic Acid Bacteria Serum (LABS)
- fresh milk, clear liquid from fermented rice/ powdered rice,
- molasses/ mascuvado sugar
Tools / Equipment:
• chopping board
• weighing scale, 2 kilo capacity
• plastic pail without cover
• strainer or nylon screen, fine mesh net

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• stone (weight), 0.5 kg

• knife
• marker pen
• masking tape
• scissors/cutter
• manila paper/ cheese cloth
Steps/Procedure:
1. Identify the appropriate PPE.
2. Identify/ Check the correct raw materials.
3. Identify/ Check the correct tools and equipment.
4. Sorting / Arranging of materials.
5. State /describe the procedure in preparing organic
concoction orally.

Assessment Method:
• Written Test
• Oral/ Interview
• Demonstration

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Performance Criteria Checklist 4.2-2

SETTING-UP FERMENTATION

CRITERIA
YES NO
Did you….
1. Identify the appropriate PPE?
2. Identify/ Check the correct raw materials?
3. Identify/ Check the correct tools and equipment?
4. Sort/Arrange materials?
5. State /describe the procedure in preparing organic
concoction orally?

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Information Sheet 4.2-3

FERMENTING VARIOUS CONCOCTIONS

LEARNING OBJECTIVES:
After reading this INFORMATION SHEET, YOU MUST be able to
demonstrate skills on how to prepare organic concoctions aligned to
enterprises or Philippine National Standard.

INTRODUCTION:
According to the Philippine National Standard, the fertility and
biological activity of the soil should be maintained or increased, where
appropriate, through:
• cultivation of legumes, green manures, or deep-rooting plants in an
appropriate multi-annual rotation program;
• incorporation of organic material into the soil, composted or not, from
farms which produce in accordance with this standard; and
• use of by-products from animal production, such as farmyard
manure, provided that they come from farms producing in
accordance with this standard.

PROCEDURE IN PREPARING ORGANIC CONCOCTIONS

Cutting/ Slicing of raw materials

Weighing of raw materials

and adding molasses

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Mixing of raw materials

and molasses

Putting up strainer

Placing stone

Packaging using manila paper

and masking tape

Labeling: writing DP – Date

Prepared and DH – Date
Harvest

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Fermented Plant Juice (FPJ)

1) Clean and wash plants (at least 3 leguminous plants)
with fresh water and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg for
each plant).
3) Mix thoroughly all fruits with a 1.5 kg of molasses/
mascuvado/ brown sugar in a plastic pail (20 Liter
capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces 25-
50 grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to avoid
contamination.
6) Cover with 2 layered manila paper and tie with rubber band
or masking tape then add label (date prepared-DP and date
harvest-DH).
7) Ferment for 7 days.

A. Fermented Fruit Juice (FFJ)

1) Clean and wash fruits (at least 3 fruits) with fresh water
and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg for
each fruit).
3) Mix thoroughly all fruits with a 3 kg of
molasses/ mascuvado/ brown sugar in a plastic pail
(20 Liter capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces 25-50
grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.
6) Cover with 2 layered manila paper and tie with rubber band
or masking tape then add label (date prepared-DP and date

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harvest-DH).
7) Ferment for 7 days.

B. Fish Amino Acid (FAA)

1) Clean and wash fish (fish scraps, gills, innerts) with fresh
water and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg).
3) Mix thoroughly all parts with a 1 kg of molasses/
mascuvado/ brown sugar in a plastic pail (20 Liter
capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces 25-50
grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.
6) Cover with 2 layered manila paper and tie with rubber band
or masking tape then add label (date prepared-DP and date
harvest-DH).
7) Ferment for 7 days.
8) Extract the liquid and keep it in a plastic container.
9.) FAA is ready to use.

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C. Oriental Herbal Nutrient (OHN)

1) Peel the garlic and ginger.
2) Cut the garlic into halves and slice the ginger into quarter
of an inch.
3) Mix 1 kg of garlic and 1 kg of ginger with 400 grams
of molasses/ mascuvado/ brown sugar in a plastic
pail.
4) Put nylon screen on top of the mixture and 3-5 pieces 25-
50 grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.
6) Cover with 2 layered manila paper and tie with rubber band or
masking tape then add label (date prepared-DP and date
harvest-DH).
7) After 3 days, mix 2.4 Liters of pure coconut vinegar and
cover it again 2 layered manila paper and tie with rubber
band or masking tape then add label (date prepared-DP
and date harvest-DH).
8) Ferment for 10 days.

D. Calcium Phosphate (CALPHOS)

1) Clean and wash bones/ shell properly then grill it.
2) Wait until the remaining fats are drained.
3) Remove the bones/ shell when it becomes brownish in
color (not over cooked).
4) Cool down and wash again, then drain the excess water.
5) Put the 1 kg of bones/shell inside plastic pail and add
9 Liters of coconut vinegar.
6) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.
7) Cover with 2 layered manila paper and tie with rubber band
or masking tape then add label (date prepared-DP and date
harvest-DH).
8) Ferment for 30 days.

E. Beneficial Microorganism (BMO)/Indigenous Microorganism (IMO)

1) Wash the rice properly and cook it normally.

2) Transfer the ¼ full cooked rice into the bamboo pole and
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cover it with 2 layered manila paper and cellophane then tie

with rubber bands and put markings.

3) Keep it under the bamboo forest.

4) After 3 – 5 days, collect the white colored molds (discard

the black molds).

5) Weight the collected rice and molds then add molasses/

mascuvado/ brown sugar in equal weight (1:1 ratio)

6) Put in a plastic container/pail.

7) Cover it with 2 layered manila paper and tie with rubber band or
masking tape then add label (date prepared-DP and date harvest-
DH).

8) Ferment for 1 week.

F. Lactic Acid Bacteria Serum (LABS)

1) Ferment 100 grams of ground rice to 1 liter of water for 1
week (or use 1 liter of rice wash) in a pail.
2) After 1 week, add 1 liter of Milk
3) After 1 week, add 1 Liter of molasses/ mascuvado/
brown sugar
4) After 1 week, add 10 Liters of water, 1.5 Liter of
molasses/ mascuvado/ brown sugar and 1 bottle of beer.
5) Ferment for another week.

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Self- Check 4.2-3

FERMENTING VARIOUS CONCOCTIONS

Multiple Choice: Choose the correct letter and write it on the space
provided before the number.

1. The following organic concoctions fermented for 7 days except

one, which of them?
a. LABS c. FFJ
b. FPJ d. FAA

2. Fermented Fruit Juice has a ratio of 1:2, how much molasses

or muscovado must be mix if ½ kg of each 3 leguminous plant is
used?
a. 1.5 kg c. 0.75 kg
b. 1 kg d. 0.5 kg

3. Which of the following statement give the importance of

organic concoction?
a. safe for carcinogenic substance;
b. an environment-friendly;
c. many business opportunities
d. all of the above

4. How many days OHN should be fermented?

a. 7 days c. 13 days
b. 12 days d. 28 days

5. All prepared organic concoctions dosage is 2 tablespoons per

Liter of water. How much will be mix to a 16 Liter knapsack
sprayer?
a. 16 tablespoons c. 32 tablespoons
b. 26 tablespoons d. 42 tablespoon

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6. Which of the following has the longest fermentation period?

a. CALPHOS c. OHN
b. BMO/IMO d. LABS

7. How many times of application period per organic concoctions

in plants?
a. 2x a day c. 2x a month
b. 2x a week d. 2x a year

8. In covering the prepared organic concoction which of the

following must be used?
a. bond paper c. cartolina
b. illustration board d. manila paper

9. How many kinds of fruits in preparation of Fermented Fruit Juice?

a. 2 fruits c. 4 fruits
b. 3 fruits d. 5 fruits

10. If molasses or muscovado is not available in the market, what

will be the alternate raw materials?
a. artificial sugar c. red sugar
b. brown sugar d. white sugar

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II. Enumeration: Enumerate the procedure in preparing the given

organic concoctions. Use separate sheets if needed. (2
pts each)
A) FPJ

B) FFJ

C) FAA

D) OHN

E) LABS

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ANSWER KEY 4.2-3

FERMENTING VARIOUS CONCOCTIONS

I. Multiple Choice:
1. a
2. c
3. d
4. c
5. c
6. a
7. b
8. c
9. b
10. b

II. Enumeration
A) FPJ
1) Clean and wash plants (at least 3 leguminous plants) with
fresh water and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg for each
plant).
3) Mix thoroughly all fruits with a 1.5 kg of molasses/
mascuvado/ brown sugar in a plastic pail (20 Liter capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces 25-50
grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to avoid
contamination.
6) Cover with 2 layered manila paper and tie with rubber band or
masking tape then add label (date prepared-DP and date harvest-
DH).
7) Ferment for 7 days.

B) FFJ
1) Clean and wash fruits (at least 3 fruits) with fresh water and
drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg for each
fruit).
3) Mix thoroughly all fruits with a 3 kg of molasses/
mascuvado/ brown sugar in a plastic pail (20 Liter capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces 25-50
grams stone on top of the nylon screen.
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5) Wipe the mouth of the plastic pail with a clean cloth to

avoid contamination.

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6) Cover with 2 layered manila paper and tie with rubber band
or masking tape then add label (date prepared-DP and date
harvest- DH).
7) Ferment for 7 days.

C) FAA
1) Clean and wash fish (fish scraps, gills, innerts) with fresh
water and drain for 5 minutes.
2) Slice to an inch size and weigh in weighing scale (1 kg).
3) Mix thoroughly all parts with a 1 kg of molasses/
mascuvado/ brown sugar in a plastic pail (20 Liter
capacity).
4) Put nylon screen on top of the mixture and 3-5 pieces
25-50 grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth to
avoid contamination.
6) Cover with 2 layered manila paper and tie with rubber band
or masking tape then add label (date prepared-DP and date
harvest- DH).
7) Ferment for 7 days.

D) OHN)
1) Peel the garlic and ginger.
2) Cut the garlic into halves and slice the ginger into
quarter of an inch.
3) Mix 1 kg of garlic and 1 kg of ginger with 400
grams of molasses/ mascuvado/ brown sugar
in a plastic pail.
4) Put nylon screen on top of the mixture and 3-5 pieces
25-50 grams stone on top of the nylon screen.
5) Wipe the mouth of the plastic pail with a clean cloth
to avoid contamination.
6) Cover with 2 layered manila paper and tie with rubber
band or masking tape then add label (date prepared-DP
and date harvest-DH).
7) After 3 days, mix 2.4 Liters of pure coconut vinegar and
cover it again 2 layered manila paper and tie with
rubber band or masking tape then add label (date
prepared-DP and date harvest-DH).
8) Ferment for 10 days.

E) LABS
1) Ferment 100 grams of ground rice to 1 liter of water for
1 week (or use 1 liter of rice wash) in a pail.
2) After 1 week, add 1 liter of Milk
3) After 1 week, add 1 Liter of molasses/ mascuvado/ brown
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sugar
4) After 1 week, add 10 Liters of water, 1.5 Liter of
molasses/ mascuvado/ brown sugar and 1 bottle of
beer.
5) Ferment for another week.

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TASK SHEET 4.2-3A

Title: FERMENTING PLANT JUICE (FPJ)

Performance Objective:
Given tools, equipment and raw materials, you should be able
to prepare Fermented Plant Juice following the procedure in
60 minutes.
Supplies/Materials:
Raw Materials per Organic Concoctions
Fermented Plant Juice (FPJ) at least three kinds of
plants
- kangkong
- kamote tops
- banana trunks
- alugbati
- malunggay
- bamboo shoots
- molasses/ muscovado/ brown sugar

Tools / Equipment:
• chopping board
• weighing scale, 2 kilo capacity
• plastic pail without cover
• strainer or nylon screen, fine mesh net
• stone (weight), 0.5 kg
• knife
• marker pen
• masking tape
• scissors/cutter
• manila paper/ cheese cloth

Steps/Procedure:
1. Wear appropriate PPE
2. Follow the procedure
a) Washing/Cleaning of raw materials

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b) Cutting/slicing of raw materials

a) Weighing the needed molasses/ muscovado /brown
sugar Mixing of cut/slice raw materials
b) Packaging/covering the plastic pail with manila
paper
c) Labeling (Date Prepared-DP and Date Harvest-DH)
d) Teamwork
e) Presentation of out-put
f) Application of 5 S of housekeeping

Assessment Method:
• Written Test
• Oral/ Interview
• Demonstration

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Performance Criteria Checklist 4.2-3A

FERMENTING PLANT JUICE (FPJ)

CRITERIA
YES NO
Did you….
1. Wear appropriate PPE?
2. Follow the procedure in
a) Washing/cleaning of raw materials?
b) Cutting/slicing of raw materials?
c) Weighing of needed molasses/ muscovado /brown
sugar?
d) Mixing of cut/slice raw materials?
e) Packaging/covering the plastic pail with manila paper?
f) Labeling (Date Prepared-DP and Date Harvest-DH)?
3) Teamwork
4) Presentation of out-put
5) Application of 5 S of housekeeping

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TASK SHEET 4.2-3B

Title: FERMENTING FRUIT JUICE (FFJ)

Performance Objective:
Given tools, equipment and raw materials, you should be able to prepare
Fermented Fruit Juice following the procedure in 60 minutes.

Supplies/Materials:
Raw Materials per Organic Concoctions
Fermented Fruit Juice (FFJ) at least three kinds of plants
- banana
- papaya
- watermelon
- ampalaya
- tomato
- molasses/ muscovado / brown sugar

Tools / Equipment:
• chopping board
• weighing scale, 2 kilo capacity
• plastic pail without cover
• strainer or nylon screen, fine mesh net
• stone (weight), 0.5 kg
• knife
• marker pen
• masking tape
• scissors/cutter
• manila paper/ cheese cloth

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Steps/Procedure:
1. Wear appropriate PPE
2. Follow the procedure
a) Washing/Cleaning of raw materials
b) Cutting/slicing of raw materials
c) Weighing the needed molasses/ muscovado /brown sugar
d) Mixing of cut/slice raw materials
e) Packaging/covering the plastic pail with manila paper
f) Labeling (Date Prepared-DP and Date Harvest-DH)
3. Teamwork
4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:
• Written Test
• Oral/ Interview
• Demonstration

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Performance Criteria Checklist 4.2-3B

FERMENTING FRUIT JUICE (FFJ)

CRITERIA
YES NO
Did you….
1. Wear appropriate PPE?
2. Follow the procedure in
a) Washing/cleaning of raw materials?
b) Cutting/slicing of raw materials?
c) Weighing of needed molasses/ muscovado /brown
sugar?
d) Mixing of cut/slice raw materials?
e) Packaging/covering the plastic pail with manila paper?
f) Labeling (Date Prepared-DP and Date Harvest-DH)?
3) Teamwork
4) Presentation of out-put
5) Application of 5 S of housekeeping

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TASK SHEET 4.2-3C

Title: FERMENTING FISH AMINO ACID (FAA)

Performance Objective:
Given tools, equipment and raw materials, you should be able to prepare
Fish Amino Acid following the procedure in 60 minutes.

Supplies/Materials:
Raw Materials per Organic Concoctions Fish
Amino Acid (FAA)
- trash fish and gills
- scales of all of big fishes
- golden kuhol meat
- molasses/ muscovado / brown sugar
Tools / Equipment:
• chopping board
• weighing scale, 2 kilo capacity
• plastic pail without cover
• strainer or nylon screen, fine mesh net
• stone (weight), 0.5 kg
• knife
• marker pen
• masking tape
• scissors/cutter
• manila paper/ cheese cloth

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Steps/Procedure:
1. Wear appropriate PPE
2. Follow the procedure
a) Washing/Cleaning of raw materials
b) Cutting/slicing of raw materials
c) Weighing the needed molasses/ muscovado /brown sugar
d) Mixing of cut/slice raw materials
e) Packaging/covering the plastic pail with manila paper
f) Labeling (Date Prepared-DP and Date Harvest-DH)
3. Teamwork
4. Presentation of out-put

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5. Application of 5 S of housekeeping

Assessment Method:
• Written Test
• Oral/ Interview
• Demonstration

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Performance Criteria Checklist 4.2-3C

FERMENTING FISH AMINO ACID (FAA)

CRITERIA
YES NO
Did you….
1. Wear appropriate PPE?
2. Follow the procedure in
a) Washing/cleaning of raw materials?
b) Cutting/slicing of raw materials?
c) Weighing of needed molasses/ muscovado /brown
sugar?
d) Mixing of cut/slice raw materials?
e) Packaging/covering the plastic pail with manila paper?
f) Labeling (Date Prepared-DP and Date Harvest-DH)?
3) Teamwork
4) Presentation of out-put
5) Application of 5 S of housekeeping

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TASK SHEET 4.2-3D

Title: FERMENTING ORIENTAL HERBAL NUTRIENT (OHN)

Performance Objective:
Given tools, equipment and raw materials, you should be able to prepare
Oriental Herbal Nutrient following the procedure in 60 minutes.

Supplies/Materials:
Raw Materials per Organic Concoctions Oriental
Herbal Nutrient (OHN)
- garlic
- ginger
- chili
- makabuhay
- pure coconut vinegar
- molasses/ muscovado / brown sugar
Tools / Equipment:
• chopping board
• weighing scale, 2 kilo capacity
• plastic pail without cover
• strainer or nylon screen, fine mesh net
• stone (weight), 0.5 kg
• knife
• marker pen
• masking tape
• scissors/cutter
• manila paper/ cheese cloth
Steps/Procedure:
1. Wear appropriate PPE
2. Follow the procedure
a) Washing/Cleaning of raw materials
b) Cutting/slicing of raw materials
c) Weighing the needed molasses/ muscovado /brown sugar
d) Mixing of cut/slice raw materials
e) Packaging/covering the plastic pail with manila paper
f) Labeling (Date Prepared-DP and Date Harvest-DH)
3. Teamwork
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4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:

• Written Test
• Oral/ Interview
• Demonstration

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Performance Criteria Checklist 4.2-3D

FERMENTING ORIENTAL HERBAL NUTRIENT (OHN)

CRITERIA
YES NO
Did you….
1. Wear appropriate PPE?
2. Follow the procedure in
a) Washing/cleaning of raw materials?
b) Cutting/slicing of raw materials?
c) Weighing of needed molasses/ muscovado /brown
sugar?
d) Mixing of cut/slice raw materials?
e) Packaging/covering the plastic pail with manila paper?
f) Labeling (Date Prepared-DP and Date Harvest-DH)?
3) Teamwork
4) Presentation of out-put
5) Application of 5 S of housekeeping

TASK SHEET 4.2-3E

TITLE : FERMENTING CALCIUN PHOSPATE (CALPHOS)

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Performance Objective:
Given tools, equipment and raw materials, you should be able to prepare
Calcium Phosphate following the procedure in 60 minutes.
Supplies/Materials:
Raw Materials per Organic Concoctions Calcium
Phosphate (CALPHOS)
- animal bones (ruminants)
- egg shell
- sea shell
- kuhol shell
- pure coconut vinegar
- molasses/ muscovado / brown sugar
Tools / Equipment:
• chopping board
• weighing scale, 2 kilo capacity
• plastic pail without cover
• strainer or nylon screen, fine mesh net
• stone (weight), 0.5 kg
• knife
• marker pen
• masking tape
• scissors/cutter
• manila paper/ cheese cloth
Steps/Procedure:
1. Wear appropriate PPE
2. Follow the procedure
a) Washing/Cleaning of raw materials
b) Cutting/slicing of raw materials
c) Weighing the needed molasses/ muscovado /brown sugar
d) Mixing of cut/slice raw materials
e) Packaging/covering the plastic pail with manila paper
f) Labeling (Date Prepared-DP and Date Harvest-DH)
3. Teamwork
4. Presentation of out-put
5. Application of 5 S of Housekeeping

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Assessment Method:

•Written Test
•Oral/ Interview
•Demonstration

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Performance Criteria Checklist 4.2-3E

FERMENTING CALCIUM PHOSPHATE
(CALPHOS)

CRITERIA
YES NO
Did you….
1. Wear appropriate PPE?
2. Follow the procedure in
a) Washing/cleaning of raw materials?
b) Cutting/slicing of raw materials?
c) Weighing of needed molasses/ muscovado /brown
sugar?
d) Mixing of cut/slice raw materials?
e) Packaging/covering the plastic pail with manila paper?
f) Labeling (Date Prepared-DP and Date Harvest-DH)?
3) Teamwork
4) Presentation of out-put
5) Application of 5 S of housekeeping

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TASK SHEET 4.2-3F

Title: FERMENTING BENEFICIAL MICROORGANISM (BMO)

Performance Objective:
Given tools, equipment and raw materials, you should be able to prepare
Beneficial Microorganism / Indigenous Microorganism following the procedure
in 60 minutes.

Supplies/Materials:
Raw Materials per Organic Concoctions
Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)
- cooked rice
- molasses/ muscovado / brown sugar
Tools / Equipment:
• chopping board
• weighing scale, 2 kilo capacity
• plastic pail without cover
• strainer or nylon screen, fine mesh net
• stone (weight), 0.5 kg
• knife
• marker pen
• masking tape
• scissors/cutter
• manila paper/ cheese cloth

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Steps/Procedure:
1. Wear appropriate PPE
2. Follow the procedure
a) Washing/Cleaning of raw materials
b) Cutting/slicing of raw materials
c) Weighing the needed molasses/ muscovado /brown sugar
d) Mixing of cut/slice raw materials
e) Packaging/covering the plastic pail with manila paper
f) Labeling (Date Prepared-DP and Date Harvest-DH)

3. Teamwork
4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:

•Written Test
•Oral/ Interview
•Demonstration

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Performance Criteria Checklist 4.2-3F FERMENTING

BENEFICIAL MICROORGANISM (BMO)

CRITERIA
YES NO
Did you….
1. Wear appropriate PPE?
2. Follow the procedure in
a) Washing/cleaning of raw materials?
b) Cutting/slicing of raw materials?
c) Weighing of needed molasses/ muscovado /brown
sugar?
d) Mixing of cut/slice raw materials?
e) Packaging/covering the plastic pail with manila paper?
f) Labeling (Date Prepared-DP and Date Harvest-DH)?
3) Teamwork
4) Presentation of out-put
5) Application of 5 S of housekeeping

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TASK SHEET 4.2-3G

Title: FERMENTING LACTIC ACID BACTERIA SERUM (LABS)
Performance Objective:
Given tools, equipment and raw materials, you should be able to prepare
Lactic Acid Bacteria Serum following the procedure in 60 minutes.

Supplies/Materials:
Raw Materials per Organic Concoctions Lactic Acid
Bacteria Serum (LABS)
- fresh milk
- clear liquid from fermented rice/ powdered rice
- molasses/ muscovado / brown sugar

Tools / Equipment:
• weighing scale, 2 kilo capacity
• plastic pail without cover
• strainer or nylon screen, fine mesh net
• stone (weight), 0.5 kg
• knife
• marker pen
• masking tape
• scissors/cutter
• manila paper/ cheese cloth

Steps/Procedure:
1. Wear appropriate PPE
2. Follow the procedure
a) Washing/Cleaning of raw materials
b) Cutting/slicing of raw materials
c) Weighing the needed molasses/ muscovado /brown sugar
d) Mixing of cut/slice raw materials
e) Packaging/covering the plastic pail with manila paper
f) Labeling (Date Prepared-DP and Date Harvest-DH)
3. Teamwork
4. Presentation of out-put

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5. Application of 5 S of housekeeping
Assessment Method:

• Written Test
• Oral/ Interview
• Demonstration

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Performance Criteria Checklist 4.2-3G FERMENTING

LACTIC ACID BACTERIA SERUM (LABS)

CRITERIA
YES NO
Did you….
1. Wear appropriate PPE?
2. Follow the procedure in
a) Washing/cleaning of raw materials?
b) Cutting/slicing of raw materials?
c) Weighing of needed molasses/ muscovado /brown
sugar?
d) Mixing of cut/slice raw materials?
e) Packaging/covering the plastic pail with manila paper?
f) Labeling (Date Prepared-DP and Date Harvest-DH)?
3) Teamwork
4) Presentation of out-put
5) Application of 5 S of housekeeping

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Information Sheet 4.2-4

HARVESTING CONCOCTIONS

LEARNING OBJECTIVES:

After reading this INFORMATION SHEET, YOU MUST be able to

harvest prepared organic concoction.

INTRODUCTION:

The knowledge, skills and attitude required to produce organic

fertilizers which include tasks such as preparing composting area and raw
materials and carrying-out composting activities and finally, harvesting of
fertilizer. Using Organic Concoction is connecting with the nature. Embracing
t h e mystery of the environment that God created.

Significance of Organic Concoctions

1. replaces the chemical-based fertilizers, pesticides, fungicides,
repellants, growth enhances and other food ingredients for animals
and plants;
2. safe for carcinogenic substance;
3. an environment-friendly;
4. low cost; and
5. many business opportunities
PROCEDURE IN HARVESTING ORGANIC CONCOCTIONS

Fermented Plant Juice (FPJ)

1. After Fermenting for 7 days.
2. Extract the liquid using strainer or a piece of cloth.
3. Keep it in a plastic container.
4. FPJ is ready to use.

Fermented Fruit Juice (FFJ)

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1. After Fermenting for 7 days.

2. Extract the liquid using strainer or a piece of cloth.
3. Keep it in a plastic container.
4. FFJ is ready to use.

Fish Amino Acid (FAA)

1. After Fermenting for 7 days.
2. Extract the liquid using strainer or a piece of cloth.
3. Keep it in a plastic container.
4. FAA is ready to use.

Oriental Herbal Nutrient (OHN)

1. After Fermenting for 10 days.
2. Extract the liquid using strainer or a piece of cloth.
3. Keep it in a plastic container.

4. OHN is ready to use.

Calcium Phosphate (CALPHOS)

1. After Fermenting for 30 days.
2. Extract the liquid using strainer or a piece of cloth.
3. Keep it in a plastic container.
4. CALPHOS is ready to use.

Beneficial Microorganism (BMO)/Indigenous Microorganism (IMO)

1. After Fermenting for 1 week.
2. Extract the liquid using strainer or a piece of cloth.
3. Keep it in a plastic container.
4. BMO/IMO is ready to use after fermentation.

Lactic Acid Bacteria Serum (LABS)

1. After Fermenting for 1 week.
2. Extract the liquid using strainer or a piece of cloth
3. Keep it in a plastic container.
4. BMO/IMO is ready to use after fermentation.

USES OF CONCOCTIONS:
a) Fermented Plant Juice (FPJ)
- It is a nitrogen fertilizer and growth enhancer that revitalize
crops, livestock and humans.
b) Fermented Fruit Juice (FFJ)
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- It is a potassium fertilizer for crop treatments of the plants

and taste enhancer to animals.
c) Fish Amino Acid (FAA)
- It is a nitrogen fertilizer for plants and protein supplement
to animals.
d) Oriental Herbal Nutrient (OHN)
- It is a pest repellent for plants and immune booster to animals.
e) Calcium Phosphate (CALPHOS)
- It is a source of calcium and phosphorus for plants and
bone enhancer to animals.
f) Beneficial Microorganism (BMO)/ Indigenous Microorganism (IMO)
- It is used to remove foul odor and make immune system of
plants and animals stronger.

g) Lactic Acid Bacteria Serum (LABS)

- It is used to remove foul odor and make immune system of
plants and animals stronger.

DOSAGE AND FERMENTATION

Concoctions Recommended Fermentation

Dosage Application
FPJ 2 tbsp./L of water Spray or drench 2x a week 7 days
FFJ 2 tbsp./L of water Spray or drench 2x a week 7 days
FAA 2 tbsp./L of water Spray or drench 2x a week 7 days
OHN 2 tbsp./L of water Spray or drench 2x a week 13
days
CALPHOS 2 tbsp./L of water Spray or drench 2x a week 37
days
BMO/IMO 2 tbsp./L of water Spray or drench 2x a week 12
days
LABS 2 tbsp./L of water Spray or drench 2x a week 28
days

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Self- Check 4.2-4

HARVESTING CONCOCTIONS

I. Multiple Choice: Choose the letter of your answer and write them on
the space provided before the number.
1. The following are important task in producing organic fertilizers
except one, which of them?
a. spraying synthetic chemicals
b. harvesting of fertilizer
c. preparing composting area and raw materials
d. carrying-out composting activities
2. The following statement describes the
importance of organic concoctions?
a. safe for carcinogenic substance;
b. an environment-friendly;
c. many business opportunities
d. all of the above
3. Which of the following measures the correct dosage in using
fermented concoction?
a. 1 tbsp./L of water c. 10 tbsp./L of water
b. 2 tbsp./L of water d. 20 tbsp./L of water
4. It is a nitrogen fertilizer and growth enhancer for plants and animals.
a. FAA c. FFJ
b. FPJ d. LABS
5. It is a potassium fertilizer for plants and taste enhancer to animals.
a. BMO/ IMO c. FAA
b. CALPHOS d. FFJ
6. It is a nitrogen fertilizer for plants and protein supplement to animals.
a. FAA c. FFJ
b. FPJ d. LABS
7. It is a pest repellent for plants and immune booster to animals.
a. FFJ c. LABS
b. FPJ d. OHN

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8. It is a source of calcium and phosphorus for plants and bone

enhancer to animals.
a. BMO/ IMO c. FAA
b. CALPHOS d. FFJ

9. It is used to remove foul odor and make immune system of plants and
animals stronger.
a. FFJ c. CALPHOS
b. FAA d. BMO/ IMO
10. It is used to remove foul odor and make immune system of plants
and animals stronger.
a. FFJ c. LABS
b. FPJ d. OHN

II. Enumeration: Enumerate the steps in harvesting of the following

prepared organic concoctions. Use extra sheet if needed.
(2 pts each)
a) FAA

b) FFJ

c) FPJ

d) LABS

e) OHN

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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

ANSWER KEY 4.2-4

HARVESTING CONCOCTIONS

I. Multiple Choice
1. a
2. d
3. b
4. b
5. d
6. a
7. d
8. b
9. d
10. c

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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

II. Enumeration

a. Fish Amino Acid (FAA) d. Oriental Herbal Nutrient (OHN)

1. After Fermenting for 7 days. 1. After Fermenting for 10 days.
2. Extract the liquid 2. Extract the liquid using
using strainer or a strainer or a piece of cloth.
piece of cloth. 3. Keep it in a plastic container.
3. Keep it in a plastic container. 4. OHN is ready to use.
4. FAA is ready to use.
e. Lactic Acid Bacteria
b. Fermented Fruit Juice Serum (LABS)
(FFJ) 1. After Fermenting for 1 week.
1. After Fermenting for 7 days. 2. Extract the liquid using
2. Extract the liquid strainer or a piece of cloth
using strainer or a 3. Keep it in a plastic container.
piece of cloth. 4. BMO/IMO is ready to use
3. Keep it in a plastic container. after fermentation.
4. FFJ is ready to use.

c. Fermented Plant Juice

(FPJ)
1. After Fermenting for 7 days.
2. Extract the liquid
using strainer or a
piece of cloth.
3. Keep it in a plastic container.
4. FPJ is ready to use.

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Regional Training Center-Tacloban City
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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

TASK SHEET 4.2-4A

Title: HARVESTING FERMENTED PLANT JUICE

Performance Objective:
Given tools, equipment and raw materials, you should be able to
harvest prepared Fermented Plant Juice following the procedure in 60
minutes.

Supplies/Materials:
Prepared Fermented Plant Juice (FPJ)

Tools / Equipment:
 scissors/cutter
 plastic bottle/ container

Steps/Procedure:
1. Wear appropriate PPE
2. Extracting the liquid using strainer or a piece of cloth
3. Keeping the extracted liquid in a plastic container.
4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:

• Written Exam
• Oral Questioning
• Demonstration

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Regional Training Center-Tacloban City
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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Performance Criteria Checklist 4.2-4A

HARVESTING FERMENTED PLANT JUICE

CRITERIA
YES NO
Did you….
1) Wear appropriate PPE?
2) Extract the liquid using strainer or a piece of cloth?
3) Keep the extracted liquid in a plastic container?
4) Present the out-put?
5) Apply 5 S of housekeeping?

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

TASK SHEET 4.2-4B

Title: HARVESTING FERMENTED FRUIT JUICE

Performance Objective:
Given tools, equipment and raw materials, you should be able to
harvest prepared Fermented Fruit Juice following the procedure in 60
minutes.
Supplies/Materials:
Prepared Fermented Fruit Juice (FFJ)

Tools / Equipment:
• scissors/cutter
• plastic bottle/ container

Steps/Procedure:
1. Wear appropriate PPE
2. Extracting the liquid using strainer or a piece of cloth
3. Keeping the extracted liquid in a plastic container.
4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:

• Written Exam
• Oral Questioning
• Demonstration

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]
 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Performance Criteria Checklist 4.2-4B

HARVESTING FERMENTED FRUIT JUICE

CRITERIA
YES NO
Did you….
1) Wear appropriate PPE?
2) Extract the liquid using strainer or a piece of cloth?
3) Keep the extracted liquid in a plastic container?
4) Present the out-put?
5) Apply 5 S of housekeeping?

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

TASK SHEET 4.2-4C

Title: HARVESTING FISH AMINO ACID

Performance Objective:
Given t o o l s , equipment and raw materials, you should be able to
harvest prepared Fish Amino Acid following the procedure in 60 minutes.

Supplies/Materials:
Prepared Fish Amino Acid (FAA)

Tools / Equipment:
• scissors/cutter
• plastic bottle/ container

Steps/Procedure:
1. Wear appropriate PPE
2. Extracting the liquid using strainer or a piece of cloth
3. Keeping the extracted liquid in a plastic container.
4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:

• Written Exam
• Oral Questioning
• Demonstration

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Performance Criteria Checklist 4.2-4C

HARVESTING FISH AMINO ACID

CRITERIA
YES NO
Did you….
1) Wear appropriate PPE?
2) Extract the liquid using strainer or a piece of cloth?
3) Keep the extracted liquid in a plastic container?
4) Present the out-put?
5) Apply 5 S of housekeeping?

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]
 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

TASK SHEET 4.2-4D

Title: HARVESTING ORIENTAL HERBAL NUTRIENT

Performance Objective:
Given tools, equipment and raw materials, you should be able to
harvest prepared Oriental Herbal Nutrient following the procedure in 60
minutes.
Supplies/Materials:
Prepared Oriental Herbal Nutrient (OHN)

Tools / Equipment:
• scissors/cutter
• plastic bottle/ container

Steps/Procedure:
1. Wear appropriate PPE
2. Extracting the liquid using strainer or a piece of cloth
3. Keeping the extracted liquid in a plastic container.
4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:

• Written Exam
• Oral Questioning
• Demonstration

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Performance Criteria Checklist 4.2-4D

HARVESTING ORIENTAL HERBAL NUTRIENT

CRITERIA
YES NO
Did you….
1) Wear appropriate PPE?
2) Extract the liquid using strainer or a piece of cloth?
3) Keep the liquid in a plastic container?
4) Present the output
5) Apply 5S in housekeeping

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]
 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

TASK SHEET 4.2-4E

Title: HARVESTING CALCIUM PHOSPHATE

Performance Objective:
Given tools, equipment and raw materials, you should be able to
harvest
prepared Calcium Phosphate following the procedure in 60 minutes.
Supplies/Materials:
Prepared Calcium Phosphate (CALPHOS)

Tools / Equipment:
• scissors/cutter
• plastic bottle/ container

Steps/Procedure:
1. Wear appropriate PPE
2. Extracting the liquid using strainer or a piece of cloth
3. Keeping the extracted liquid in a plastic container.
4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:

• Written Exam
• Oral Questioning
• Demonstration

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
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 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Performance Criteria Checklist 4.2-4E

HARVESTING CALCIUM PHOSPHATE

CRITERIA
YES NO
Did you….
1) Wear appropriate PPE?
2) Extract the liquid using strainer or a piece of cloth?
3) Keep the liquid in a plastic container?
4) Present the output
5) Apply 5S in housekeeping

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]
 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

TASK SHEET 4.2-4F

Title: HARVESTING BENEFICIAL MICROORGANISM

Performance Objective:
Given tools, equipment and raw materials, you should be able to harvest
prepared Beneficial Microorganism / Indigenous Microorganism following the
procedure in 60 minutes.

Supplies/Materials:
Prepared Beneficial Microorganism (BMO)/ Indigenous Microorganism
(IMO)

Tools / Equipment:
• scissors/cutter
• plastic bottle/ container

Steps/Procedure:
1. Wear appropriate PPE
2. Extracting the liquid using strainer or a piece of cloth
3. Keeping the extracted liquid in a plastic container.
4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:

• Written Exam
• Oral Questioning
• Demonstration

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]
 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Performance Criteria Checklist 4.2-4F

HARVESTING BENEFICIAL MICROORGANISM

CRITERIA
YES NO
Did you….
1) Wear appropriate PPE?
2) Extract the liquid using strainer or a piece of cloth?
3) Keep the extracted liquid in a plastic container?
4) Apply 5S of Housekeeping?
5) Present the out-put?

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]
 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

TASK SHEET 4.2-4G

Title: HARVESTING LACTIC ACID BACTERIA SERUM

Performance Objective:
Given tools, equipment and raw materials, you should be able to
harvest prepared Lactic Acid Bacteria Serum following the procedure in 60
minutes.
Supplies/Materials:
Prepared Lactic Acid Bacteria Serum (LABS)

Tools / Equipment:
• scissors/cutter
• plastic bottle/ container
Steps/Procedure:
1. Wear appropriate PPE
2. Extracting the liquid using strainer or a piece of cloth
3. Keeping the extracted liquid in a plastic container.
4. Presentation of out-put
5. Application of 5 S of housekeeping

Assessment Method:

• Written Exam
• Oral Questioning
• Demonstration

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]
 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Performance Criteria Checklist 4.2-4G

HARVESTING LACTIC ACID BACTERIA SERUM

CRITERIA
YES NO
Did you….
1) Wear appropriate PPE?
2) Extract the liquid using strainer or a piece of cloth?
3) Keep the extracted liquid in a plastic container?
4) Present the out-put?
5) Apply 5 S of housekeeping?

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]
 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

References:

http://www.practicalgardening.blackdovenest.com/2012/03/easy-homemade-
fish-emulsion- fertilizer.html

http://www.ridgedalepermaculture.com/blog/making-fish-hydrolysate

http://www.gardeningknowhow.com/garden-how-to/soil-fertilizers/fish-
emulsion-fertilizer.htm

http://farming.pinakbet.net/2011/12/how-to-make-fish-amino-acid-faa/

http://www.ctahr.hawaii.edu/oc/freepubs/pdf/SA-12.pdf

https://en.wikipedia.org/wiki/Garlic

https://www.google.com.ph/search?biw=1366&bih=621&ei=MuktW8OJOMay8
QXKhJ6gCQ&q=what+is+ginger&oq=what+is+ginger&gs_l=psy-
ab.3..0i7i30k1j0i67k1l2j0i7i30k1l2j0j0i7i30k1j0j0i7i30k1l2.25443.36905.0.37
869.8.8.0.0.0.0.214.1216.0j6j1.7.0....0...1c.1.64.psy-
ab..1.7.1216...0i7i10i30k1.0.2QUOa2vaTTQ

http://www.medicalhealthguide.com/articles/kangkong.htm

https://healthyfarmer.blogspot.com/2014/11/amazing-benefits-of-camote-
tops-leaves.html

http://www.wattalyf.com/alugbati-benefits-for-health/

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]
 Organic Agriculture Production NC II
Produce Organic Concoction and Extract
Process Concoction

Technical Education Skills and Development Authority

Regional Training Center-Tacloban City
[email protected]