ORGANIC AGRICULTURE PRODUCTION NCII

COC4- PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

What is Fermentation?
- Breaking into smaller components with the help of microbes
- Benefits:
o Nutritional value of food increases
o Raw food preservation
o Detoxification of toxic components
o Improves digestibility
o No heat is involved- enzymes and nutrients are preserved

Different Concoctions
1. Fermented Plant Juice (FPJ)
o Best for plants
o Source of energy of microbial activities
o Drink/ vitamins for livestock
o Enhancer of decomposition process
o Natural Growth enhancer
o Strengthen plant immune system against attack of pest and diseases
o Helps in photosynthesis activities in plants
o It is made from axillary buds and young fruits, fast growing plants and young
leaves of plants.
o To choose raw materials it must be young and fresh, free from insect pest and
disease, free from chemical containments.
Materials:
 Kangkong, legumes, grasses, Bamboo shoots, asparagus shoots, actively
growing plant parts and young fruits of cucumber, squash, melon,
watermelon, ampalaya and other cucurbits.
 Crude sugar or molasses
 Basin
 Ceramic pot or plastic pail
 Plastic screen
 Manila paper or cloth for cover
 String/ rubber band
 Bolo/ knife
 Chopping board
 Marking pen
Steps in making FPJ:
 Collect the plant materials early in the morning while it is fresh and the
microorganism are still present
 Do not wash the plant materials
 Cut them for easy extraction of juice
 Put chopped materials in basin and add sugar with ratio of 1:1 ratio then
mixes using wood ladle
 Put 3kg of plant materials in a pail then mixed thoroughly. Make sure that
all the plant materials are mixed with sugar.
 Place plastic screen inside the container and place rocks to serve as sinkers

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 Cover the pot/ pail with 2 layer of manila paper and place a string or rubber
bond around it.
 Label with the names of concoctions, date of fermentation and date of
harvest.
 Store in cool and dry place
 After 7 days extract the juice and place in a plastic container (mineral water
bottles, soft drinks bottles and etc.)
Uses and Application
 2tbsp. in 1 liter of water

2. Fermented Fruit Juice (FFJ)

o to promote flowering and fruit setting
o soil microorganism activity accelerator (source of energy of soil microorganism)
o hasten of decomposition
o nutritious drink for both human and livestock
o Source of potassium

Materials:
 Sweet ripe fruits (papaya, kalabasa, watermelon, banana, and etc.)
 Crude sugar/ molasses
 Plastic pail
 Basin
 Net bag
 Manila paper
 Rubber band/ masking tape
 Knife
 Chopping board
 Marking pen
Steps in Making FFJ:
 Collect ripe fruits
 Chop it into small pieces
 Mix the materials with sugar in the pail with the ratio of 1:1 (1kg of chopped
materials into 1kg of molasses)
 Cover the pot/ pail with 2 layers of manila paper
 Place a rubber bond around the pail
 Label with the names and dates (date of fermentation and date of harvest)
 Store in cool and dry place
 After 7 days extract the juice and place in a plastic container (mineral water
bottles, soft drinks bottles and etc.)
Uses and Application
 2tbsp. in 1 liter of water
 Apply 2 times a week
3. Fish Amino Acid (FAA)
o source of nitrogen
o energy source for the soil microorganism

Materials:
 Spoil fish, fish trash (skin, bones, head and internal organs)
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 Crude sugar or molasses
 Plastic pail
 Basin
 Net bag
 Manila paper
 Rubber band/ masking tape
 Knife
 Chopping board
 Marking pen
Steps in making FAA:
 Collect fish trash or spoiled fish
 Chop the materials
 Put the materials in the pail
 Mix the materials with the molasses with the ratio of 1:1 (1kg fish:1kg
molasses)
 Cover the pot with the 2 layers manila paper and secure with the rubber
bond
 Label the concoctions
 Store in cool and dry place
 Ferment within 30 days
 Extract the juice of the fish
Uses and Application:
 2tbsp. in 1 liter of water

4. Indigenous Microorganism (IMO)

o Beneficial fungi, bacteria and yeasts.

Materials:
o Cooked rice
o Basin
o Pail
o Wooden tray
o Manila paper
o Bamboo trough
o Masking tape
o Molasses/ Mascuvado sugar

Steps in making IMO:

 Cook the rice (if no ready cooked rice)
 Cool the rice.
 After cooling, Place the rice in a bamboo trough only not so full.
 Cover the mouth of the shoots with manila paper and fixed with rubber
band.
 Place container/bamboo trough face down or slant position in an area
where decompose crops such as corn, rice straw, or in banana plantation
areas.
 Cover the container with any materials that protects the fermented from
the rain.
 After 5 days collect the fermented with microbes and place in the basin.
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 For 2nd fermentation mix fermented rice with the same amount of
molasses (1:1 ratio) in the pail.
 Cover the pail of manila paper and tie it using rubber bonds or straws.
 Label the fermentation with date of fermentation, date of harvest and the
name of fermentation.
 Place the pail or container in the cool and dry place.
 Ferment within 7 days in a cool and dry place.
 After 7 days extract the juice of fermented and place in a plastic
container (mineral water bottles, soft drinks bottles and etc.)
Uses and Applications:
 2tbsp. in 1 liter of water
 Spray on the soil, root zone and plant
 Spray in the IMO early in the morning (4-6am) or late in the afternoon (4pm
until sunset) when microorganism are most active.

5. Oriental Herbal Nutrient (OHN)

o Natural immune booster
o Prevent plant diseases
o Source of nutrients and other microelements
o Dewormer
o Less foul odor
o Better meat quality for livestock

Materials:
 Onion bulb
 Garlic
 Ginger
 Chili (optional)
 Panyawan/ Makabuhay (optional)
 Neem seeds (optional)
 Coconut vinegar
 Molasses
 Gin (optional)
 Plastic pail
 Wooden ladle
 Manila paper
 Rubber bond
 Weighing scale
 Knife
 Chopping board
 Marker
 Strainer
Steps in making OHN:
 Prepare all the materials and ingredients
 Peel the garlic and ginger
 Cut the garlic and ginger into quarter of an inch
 Place in pail and add molasses with the ratio of 1kg of chopped
materials into 200g of molasses.

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 Cover the pail of 2 layers of manila paper and secure using rubber
bond
 Label the concoctions
 Store in a cool and dry place within 3 days
 After 3 days open the fermented add 500ml vinegar and ferment again
for 10 days.
 After 10 days harvest the concoctions and filter the liquid part in a
plastic container, sealed it and put a label.
 For 3rd fermentation. (note: for livestock you can use the extract in 2 nd
fermentation but for pesticides you can use the 3rd fermentation)
 For 3rd fermentation add 2.4 liter of vinegar, 200g chili and 100g
makabuhay
 Ferment for 10 days in a cool and dry place
 After 10 days harvest the concoctions and extract the liquid and place
in a plastic container (mineral water bottles, soft drinks bottles and
etc.)
Uses and application:
 2tbsp. in 1 liter of water
 Spray 3 times a week

6. Lactic Acid Bacteria Serum (LABS)

o use to treat seeds before planting
o use to prevent foul smelling
o use a probiotic to enhance the immune system

Raw Materials:
 Rice wash
 Molasses
 Fresh milk
Steps in making LABS
 wash rice grains and collect the first two rinses of cloudy water
 fill a clean glass jar about 2/3
 cover the mouth of the jar
 store in a cool and dry place
 open it after 7 days
 collect only the cloudy liquid in the middle part of the jar
 for 2nd fermentation with the ratio of 1:10 (1liter of fermented rice wash into
10 liter of fresh milk) mix them very well.
 cover again of manila paper and put a label
 store in cool and dry place within 5 days
 after 5 days harvest the LABS but only the yellow liquid must be kept alive.
 Pour off the liquid fraction, being careful not to mix any solids
 Store LABS in a loosely capped plastic or glass bottle with the dates and
contents.
 Add an equal amount of molasses into LABS
 It must be refrigerated
Uses and application:
 2tbsp. in 1 liter of water

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7. Calcium Phosphate (CalPhos)

o Plant growth
o Strengthening of the stems and fruit
o Source of Calcium and phosphorus

Materials:
 Pail
 Manila paper
 Masking tape
 Charcoal
 Steel screen (for grilling)
 Coconut vinegar
 Bones (pig, cow)/ fish bones/sea shells/ egg shells
Steps in making CalPhos:
Prepare, clean and wash all the materials
Burn/ grill the bones at a low temperature until turn to brown
Cool down and wash the material
Put them into the pail and add coconut vinegar with the ratio of 1:9
(1kg of burned bones into 9liters of coconut vinegar)
 Cover with manila paper and label it
 Ferment for 30 days in a cool and dry place
 After 30 days extract the liquid part and place in a plastic container
(mineral water bottles, soft drinks bottles and etc.)
Uses and application:
 2tbsp. in 1 liter of water
How to protect concoctions from any forms of contaminants
a. Use indigenous materials
b. Use protective materials (screen, manila paper)
c. Wash the materials if needed
d. Use PPE’s
e. Clean/sanitized utensils to be used
f. Avoid direct exposure to the sunlight
g. Maintained required temperature
How to Package Concoctions
a. Store in a cool, dark and dry place that free from any disturbance
b. Label the product properly including the name of concoctions, date of
fermentation and date of harvest
Importance of Labeling of Concoctions
a. For identification
b. Indicate time of harvest as for the record keeping
c. It can be a basis for subsequent practice

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