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Oap G11 Concoctions

The document provides procedures for fermenting various organic concoctions including fermented plant juice, fermented fruit juice, fish amino acid, oriental herbal nutrient, beneficial microorganism, and fermented acid bacteria serum. The procedures include cleaning and preparing ingredients, mixing ingredients, covering containers, and fermenting mixtures for various time periods.

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Christel Alpay
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133 views15 pages

Oap G11 Concoctions

The document provides procedures for fermenting various organic concoctions including fermented plant juice, fermented fruit juice, fish amino acid, oriental herbal nutrient, beneficial microorganism, and fermented acid bacteria serum. The procedures include cleaning and preparing ingredients, mixing ingredients, covering containers, and fermenting mixtures for various time periods.

Uploaded by

Christel Alpay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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ORGANIC

AGRICULTURE PRODUCTION
Fermenting Various
Concoctions
PROCEDURE IN THE FERMENTATION
OF ORGANIC CONCOCTIONS
Fermented Plant Juice
1. Clean and wash plants (at least 3 leguminous plants)
with fresh water and drain for 5 minutes.
2. Slice to an in 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 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.
Fermented Fruit Juice (FFJ)
1. Clean and wash fruits (at least 3 ripe fruits) with fresh
water and drain for 5 minutes.
2. Slice to an in 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
L 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
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-DP)
7. Ferment for 7 days.
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 in size and weigh in weighing scale
(1 kg).
3. Mix thoroughly all parts with a 1 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 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 14 days.
Oriental Herbal Nutrient (OHN)
OHN1
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 4oo 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 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 the vinegar and wipe the mouth
of the pail and seal it tightly.
8. Ferment for 10 days. (1st extraction)
9. Filter the liquid in a plastic container, seal and put
markings.
10. Ready to use for animals
OHN2
11. Put 2.4L of vinegar, 200g chili and 100g makabuhay
12. Ferment for 10 days (2nd extraction)
13. Filter the liquid in a plastic container, seal and put
markings.
14. Put 2.4L of vinegar, 200g chili and 100g makabuhay for
(3rd extraction.)
15. Filter the liquid in a plastic container, seal and put
markings.
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. Weigh the collected rice and molds then add
molasses/muscovado/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.
Fermented 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/muscovado/brown sugar
4. After 1 week, add 10 liters of water, 1.5 Liter of
molasses/muscovado/brown sugar and 1 bottle of
beer.
5. Ferment for another week.

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