COMPETENCY - BASED LEARNING MATERIALS

Sector : AGRICULTURE AND FISHERIES

Qualification Title : ORGANIC AGRICULTURE PRODUCTION

NC II

Unit of Competency : PRODUCE ORGANIC CONCOCTIONS AND

EXTRACTS

MODULE TITLE : PRODUCING ORGANIC CONCOCTIONS

AND EXTRACTS
 LEON GANZON POLYTECHNIC COLLEGE
Balasan, Iloilo

HOW TO USE THIS COMPETENCY-BASED LEARNING

MATERIAL

Welcome to the module in “Producing organic cncoctions and extracts”.

This module contains training materials and activities for you to complete.
The unit of competency “Produce organic concoctions and extracts”
covers the knowledge, skills, and attitudes on identifying and measuring
objects based on the required performance standards. It is one of the
specialized modules required to complete the qualification onOrganic
Agriculture Production NC II.
You are required to go through a series of learning activities in order
to complete each of the learning outcomes of the module. Each of the
learning outcomes is provided with Information Sheets, Self-checks,
Answer Keys, Task Sheets, Job Sheets and Performance Criteria
Checklist. (Reference Materials for further reading to help you better
understand the required activities). Follow these activities on your own and
answer the self-check at the end of each learning outcome. Write your
answers for the Self-Check on the answer sheets provided by your
trainer/facilitator. If you have questions, don’t hesitate to ask your
trainer/facilitator for assistance.
Remember to:
 Read information sheets and complete the self-checks. Suggested
references are included to supplement the materials provided in this
module.
 Perform the task sheets and job sheets until you are confident that
your outputs conform to the performance criteria checklist that
follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Achievement Chart. Outputs shall
serve as your portfolio during the institutional competency evaluation.
When you feel confident that you have had sufficient practice, ask
your trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Achievement Chart.

Organic Agriculture Prduction Date Developed: Document No.

NC II Issued by:
Core Competency Module 4 Developed by: Page 2 of
Produce Organic Concoctions Revision # 47
LGPC - QAS and Extracts 00
 You must pass the institutional competency evaluation for this
competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.
You need to complete this module before you can perform the module
on Production of Organic Concoctions and Extracts.
 LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

Basic Competencies
Participate in
Participating in workplace
1 workplace 500311105
communication
communication
Work in team Working in team
2 500311106
environment environment

Practice career Practicing career

3 500311107
professionalism professionalism
Practice occupational
Practicing occupational
4 health and safety 500311108
health and safety procedures
procedures
Common Competencies
Apply safety measures Apply safety measures in
1 in farm operations farm operations
AGR321201

Use farm tools and

equipment Use farm tools and
2
equipment AGR321202

Perform estimation and

calculations Perform estimation and
3
calculations AGR321203

Develop and update

industry knowledge Develop and update industry
4
knowledge TRS311201

5 Perform record keeping Perform record keeping AGR321205

Core Competencies

1 Raise organic chicken Raised organic chicken AGR612301

Produce organic
2 Produce organic vegetables AGR611306
vegetables
Produce organic
3 Produce organic fertilizer AGR611301
fertilizer
 Produce
Produce organic
4 organic AGR611302
concoctions and extracts
concoctions and
extracts

TABLE OF CONTENTS
Page No.
How To Use This Competency - Based Learning Material......................................2
List Of Competencies.................................................................................................................4
Table Of Contents........................................................................................................................6
Module Content............................................................................................................................7
Learning Outcome Summary.................................................................................................8
Learning Experiences.............................................................................................................10
Information Sheet 2.2-1.........................................................................................................12
Self-Check 2.2-1.........................................................................................................................18
Answer Key 2.2-1............................................................................................................................ 19
Information Sheet 2.2-2.........................................................................................................20
Self-Check 2.2-2 ...........................................Error! Bookmark not defined.
Answer Key 2.2-2..........................................Error! Bookmark not defined.
Information Sheet 2.2-3 ................................Error! Bookmark not defined.
Self-Check 2.2-3 ...........................................Error! Bookmark not defined.
Answer Key 2.2-3..........................................Error! Bookmark not defined.
Task Sheet 2.2-3...........................................Error! Bookmark not defined.
Performance Criteria Checklist 2.2-3.............Error! Bookmark not
defined. Information Sheet 2.2-4 ................................Error! Bookmark
not defined.
Self-Check 2.2-4 ...........................................Error! Bookmark not defined.
Answer Key 2.2-4..........................................Error! Bookmark not defined.
Information Sheet 2.2-5 ................................Error! Bookmark not defined.
Self-Check 2.2-5 ...........................................Error! Bookmark not defined.
Answer Key 2.2-5..........................................Error! Bookmark not defined.
References ....................................................Error! Bookmark not defined.
 MODULE CONTENT

Qualification :Organic Agriculture Production NC II

Unit of Competency: Produce organic concoctions and extracts
Module Title : Producing organic concoctions and extracts
ModuleDescriptor :
This unit covers the knowledge, skills and attitude required to
produce organic concoctions and extracts for owned farm consumptions and
not for commercial purposes or selling.
Learning Outcomes:
At the end of this module you MUST be able to:
2.1 Prepare for the production of various concoctions
2.2 Process concoctions
2.3 Package concoctions
Assessment Criteria:
1. Clean, sanitize and secure the working and storage area.
2. Free and clean the raw materials from synthetic chemicals.
3. Use clean tools, materials and equipment and free from
contamination.
4. Observe personal hygiene according to OHS.
 LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 2 Process concoctions
CONTENTS:
1. Prepare for the production of various concoction
2. Processing of raw materials for making of various concoction
3. Fermentation of various concoctions
4. Harvesting of concoctions

ASSESSMENT CRITERIA:
1. Prepare raw materials in accordance to enterprise practice.
2. Base the fermentation period on enterprise practice.
3. Follow the organic practices on fermenting various concoctions.
4. Harvest concoctions based on fermentation period of concoction.

CONDITION:
Student/ trainee must be provided with the following:
Materials Tools
Ripe banana, Wooden ladle
papaya, squash
molasses Weighing scale
Marker Knife

Manila paper or Chopping board

cheese cloth
String or rubber Stone
bands
Plastic pail

Strainer or nylon
screen
METHODOLOGY:
 Individualized Learning
 Demonstration
 Video presentation
ASSESSMENT METHOD:
 Demonstration with Oral Questioning
 Written test
 Interview
 LEARNING EXPERIENCES
Learning Outcome 2:Process concoctions

Learning Activities Specific Instructions

After reading INFORMATION SHEET

1.Read INFORMATION SHEET 4.2-1
4.2-1, the trainee is encouraged to
on various concoctions
answer SELF-CHECK4.2-1
Compare answers using ANSWER
KEY 4.2-1. You are required to get all
2. Answer SELF-CHECK 4.2-1 on
answers correct. If not, read
processing of raw materials
INFORMATION SHEET 4.2-1 again to
answer all questions correctly
3.ReadINFORMATION SHEET 4.2-2 After reading INFORMATION SHEET
on processing of raw materials 2.2-1, the trainee is encouraged to
answer SELF-CHECK 4.2-2.

4.Answer SELF-CHECK 4.2-2 on Compare answers using ANSWER

processing of raw materials KEY 4.2-2. You are required to get all
answers correct. If not, read
INFORMATION SHEET 4.2-2 again to
answer all questions correctly.
5. Observe in demonstrating the If you have some problems on the
processing of raw materials demonstration, do not hesitate to
approach your facilitator. If none, you
may proceed to perform the task.
6. Perform TASK SHEET 4.2-2A-G Compare your performance with
on processing of raw materials PERFORMANCE CRITERIA
CHECKLIST 4.2-2A-G

7. View video presentation on Answer Oral Questions asked by the

processing of raw materials trainer

8. Read INFORMATION SHEET After reading INFORMATION SHEET

4.2-3 on fermentation of 4.2-3, the trainee is encouraged to
concoctions answer SELF-CHECK 4.2-3

Organic Agriculture Prduction Date Developed: Document No.

NC II Issued by:
Core Competency Module 4 Developed by: Page 10
Produce Organic Concoctions Revision # of 47
LGPC - QAS and Extracts 00
9. Answer SELF-CHECK 4.2-3 on Compare answers using ANSWER
fermentation of concoctions KEY 4.2-3. You are required to get all
answers correct. If not, read
INFORMATION SHEET 4.2-3 again to
answer all questions correctly.
10. Read INFORMATION SHEET After reading INFORMATION SHEET
4.2-4 on harvesting of concoctions 4.2-4, the trainee is encouraged to
answer SELF-CHECK 4.2-4
11.Answer SELF-CHECK 4.2-4 on Compare answers using ANSWER
harvesting of concoctions KEY 4.2-4. You are required to get all
answers correct. If not, read
INFORMATION SHEET 4.2-4 again to
answer all questions correctly.
Congratulations, you are now ready to proceed to the next Core
Competency.
 INFORMATION SHEET4.2-1
Prepare for the Production of Various Concoctions

Learning Objectives:
After reading this INFORMATION SHEET, YOU should be able to:
1. Identify various concoctions.
2. Determine the materials and tools to be use for various
concoctions.

Introduction

The insurmountable rising cost of inorganic fertilizers inevitably

uncontrollable in the coming production years. Looking into this perspective
the farmers has to look for an alternative measures to sustain his farming
business profitability.

Here comes the discovery of using 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.
Various concoctions:

1. Indigenous Microorganism (IMO)

Indigenous microorganisms are a group of innate microbial consortium that

inhabits the soil and the surfaces of all living things inside and out which
have the potentiality in biodegradation, nitrogen fixation, improving soil
fertility, phosphate solubilisers and plant growth promoters.

Materials and tools:

1 kilo cooked, cool rice
1 kilo molasses/muscovado/brown sugar
Wooden ladle
Manila paper or cheese cloth
String or rubber bands
Weighing scale
Marker
Wooden box or bamboo split-open or plastic tray

2. Fermented Plant Juice (FPJ)

Fermented plant juice (FPJ) is a fermented extract of plants which helps

crops to absorb nutrients directly for healthy growth and enabling their
potential. It consist the young shoots of vigorously growing plants that are
allowed to ferment for approximately 7 days with the aid of brown sugar.
The brown sugar draws the juices out of the plant material via osmosis and
also serves as a food source for the microbes carrying out the fermentation
process. The weak alcohol produced during fermentation extracts
chlorophyll (soluble in ethanol) and other plant components.

Materials and tools:

2 kilos (Atleast three kinds of plants but not limited to kangkong, camote
tops, alugbati, malunggay, banana trunks, bamboo shoots and other fast
growing plants)
1 kilo molasses/muscovado/brown sugar
Plastic pail
Wooden ladle
Manila paper/cheese cloth
String/rubber bond
Weighing scale
Chopping board
Knife
Marker
Strainer/nylone screen
Stone
3. Fermented Fruit Juice (FFJ)
Fermented Fruit Juice or FFJ is made from sweet ripe fruits, fruit vegetables
and root crops. Thoroughly blended with crude sugar or molasses and
stored for a short period of time, the fermented extract is applied to the
plants to promote flowering and fruit setting.

Materials and tools:

1 kilo ripe and sweet fruits but not limited to banana, papaya, watermelon,
ampalaya, tomato
1 kilo molasses/mascovado/brown sugar
Plastic pail
Wooden ladle
Manila paper/cheese cloth
String/rubber bond
Weighing scale
Chopping board
Knife
Marker
Strainer/nylone
screen stone
4. Fish Amino Acid (FAA)

The Fish Amino Acid (FAA) is a liquid made from fish. FAA is of great value
to both plants and microorganisms in their growth, because it contains and
abundant amount of nutrients and various types of amino acids (will
constitute a source of nitrogen (N) for plants)........Fish trash (head, bone,
intestine, etc.)

Materials and tools:

Trash fish gills, scales, offal of big fishes, golden kuhol meat
Molasses/mascovado sugar
Plastic pail
Wooden ladle
Manila paper or cheese cloth
String/ rubber bands
Weighing scale chopping
board
 Knife
Marker
Strainer or nylon screen
Stone

5. Oriental Herbal Nutrients (OHN)

OHN is a mixture of edible, aromatic herbs extracted with alcohol and

fermented with brown sugar. It is used to discourage the growth of
anaerobic, potentially pathogenic microbes and encourage beneficial aerobic
microbes in the soil and on plants.

Materials and tools:

Garlic, ginger
Beer
Pure coconut vinegar/gin
Molasses/Masuvado/brown sugar
Plastic pail
Wooden ladle
Manila paper or cheese cloth
String/rubber bands
Weighing scale
Chopping board
Knife
Marker
Strainer or nylon screen

6. Calcium Phosphate (Cal Phos)

Calcium phosphate is a family of materials and minerals containing

calcium ions (Ca2+) together with inorganic phosphate anions. Some so-
called calcium phosphates contain oxide and hydroxide as well. They are
white solids of nutritious value.Calcium phosphates occur abundantly in
nature in several forms and are the principal minerals for the production of
phosphate fertilizers and for a range of phosphorus compounds. For
example, the tribasic variety (precipitated calcium phosphate), Ca3(PO4)2,
is the principal inorganic constituent of bone ash.

Materials and tools:

Animal bones, egg shell, sea shell, kuhol shell
Natural vinegar
Plastic pail manila paper or cheese cloth
String or rubber bands
Chopping board
Knife
Marker
Strainer or nylon screen

7. Lactic Acid Bacteria Serum (LABS)

Lactic Acid Bacteria (LAB) are widespread microorganisms which can be

found in any environment rich mainly in carbohydrates, LAB are anaerobic
microorganism that decompose sugar in the absence of oxygen. Normally
they are separated and cultured with rice washed with water and milk. This
is how Lactic Acid Bacteria Serum (LABS) obtained.

Lactic Acid Bacteria Serum is now used for its ability to convert waste into
organic matter and basic materials. And they thrive and feed on the
ammonia released in the decomposition normally associated with foul
odor(removes foul odor). Lastly they serve as defense against pathogenic
diseases such as harmful fungi and viruses.

Materials and tools:

900 ml. fresh milk
100 ml. clear liquid from fermented rice
1 liter molasses /brown sugar/ mascovado
Plastic container manila paper or cheese cloth
String or rubber bands
Weighing scale
Strainer or nylon screen
8. Natural attractant for flying Insects and Butterflies

Materials and tools:

1 gallon coconut vinegar or coconut wine(tuba)
½ Molasses/brown sugar/ mascovado
Plastic container
Weighing scale
Empty bottles (mineral water)
Knife
Rope or string
 SELF-CHECK 4.2-1

I. Identification:
Direction: Multiple choice. Write the letter of your choice to your answer
sheet.
1. They are microorganisms which can be found in any environment
rich mainly in carbohydrates.
A. Fungi
B. Viruses
C. Nematodes
D. Lactic acid bacteria
2. What is the real word for OHN?
A. Orange Herbal Nutrient
B. Overload Herbal Nutrient
C. Oriental Herbal Nutrient
D. Official Herbal Nutrient
3. Itoccurs abundantly in nature in several forms and are the principal
minerals for the production ofphosphate fertilizers and for a range of
phosphorus compounds.
A. Calcium phosphate
B. Nitrogen Phosphate
C. Hydrogen Phosphate
D. None of the above
4. It promotes the plant produce more flower and fruits.
A. OHN
B. FPJ
C. FFJ
D. Cal Phos
5. It is a fermented extract of plants which helps crops to absorb nutrients
directly for healthy growth and enabling their potential.
A. OHN
B. FFJ
C. FPJ
D. IMO

II Enumeration
Enumerate 5 various concoctions.
 ANSWER KEY4.2-1

I. Multiple choice:
1. D
2. C
3. A
4. C
5. C
II. Innumeration
1. FPJ
2. OHN
3. FFJ
4. FAA
5. IMO
 INFORMATION SHEET4.2-2
Process of Raw Materials for Making of Concoctions

Learning Objectives:
After reading this INFORMATION SHEET, YOU should be able to:
1. Identify the different raw materials used in processing of
concoctions.
2. Discuss the steps on making concoctions.

Introduction
It is important to know the different raw materials before it was
process. Be sure that the materials are clean and free from all
contamination. The potency of the product depends on how it was prepared.
Indigenous Micro Organism (IMO)
Raw Materials:
1 kilo cooked, cool rice
1 kilo molasses/muscovado/brown sugar
Steps in making Indigenous Micro Organism (IMO)1-2
1. Put cooked/steamed rice in a wooden box or perforated plastic tray
that is 8 ½ x 11’’x3’’ or a length of a bamboo pole open or split open
on one side.Make sure there is enough moisture in the box. Fill half of
the containerwith rice.Do not compress. Without sufficient air,
anaerobic bacteria will not thrive.
2. Cover the box, tray or bamboo with a clean sheet of paper is used to
allow air to pass through and tie with a string.
3. Label day made.Cover and wrap with plastic to keep out rainwater,
protect from rats or small rodents that may come and take it.
4. Burry in an area where IMO’s abound. Collect from forest floors or site
where many decompose leaf molds are found, bamboo forest, rice
paddy or coconut husk.Leave it for three days.
5. Remove after three days ( in cool area you need five days to do the
process) whitw molds will form on the top of the rice. Disregard black
molds.
6. Place in a plastic container the moldy rice and mix with 1 kilo of
molasses/muscovado/brown sugar. This mixture is called IMO2.
 7. Cover the plastic container with a clean sheet of paper and tie with a
string. Place in a cool and shaded place. After 7 days this will yield a
mud like juice.

Fermented Plant Juice

Raw Materials:
2 kilos (Atleast three kinds of plants but not limited to kangkong, camote
tops, alugbati, malunggay, banana trunks, bamboo shoots and other fast
growing plants)
Note: collect it before sunrise. Avoid collecting after excessive
rain. 1 kilo molasses/muscovado/brown sugar

Steps in Making Fermented Plant Juice (FPJ)

1. Chop 2 kilos of plants and mix 1 kilo of molasses in large basin.
2. Place in a plastic pail.
3. Put a stone on top for the ¾ of the contents will settle at the bottom.
4. Wait for five hours and remove the stone and cover the pail with a clean
manila paper or cheese cloth and tie with string. Put the pail in a cool and
shaded place. Fermentation will be complete in 7 days.
Fermented Fruit Juice (FFJ)
Raw Materials:
1 kilo ripe and sweet fruits but not limited to banana, papaya, watermelon,
ampalaya, tomato
1 kilo molasses/mascovado/brown sugar

Steps in Making Fermented Fruit Juice (FFJ)

1. Chop 1 kilo of ripe fruit. Do not include skin and seeds. You can use
bananas, mangoes, papaya and avocado. Matured squash can also be used.
2. Put the chopped ripe fruit inside the clean plastic container and mixed it
with 1 kilo of crude sugar. The best time to prepare in the evening to prevent
flying insect.

3. Cover it with a sheet of manila paper and tie it with string or

rubber band. Place in a cool and shaded place. Ferment it for 7
days. This will make approximately 1.5 liters of juice.
Fish Amino Acid
Raw Materials:
Trash fish gills, scales, offal of big fishes, golden kuhol meat
Molasses/mascovado sugar
Steps in making Fish Amino Acid
1. Put whole fish or bones, gills, and guts, scales, tails, etc. Washed,
crushed live snail or kuhol (eggs or roe can also be used) place in a
plastic container.
2. Pestle or crush materials. Don’t use hands. Add the same amount of
molasses or mascovado sugar. Mix sugar in ¾ container with fish
ingredients then remaining molasses. Prepare at night to prevent flies
from breeding.
3. Cover and keep in a cool or shaded area.

Oriental Herbal Nutrient (OHN)

Raw Materials:
Garlic, ginger
Beer
Pure coconut vinegar/gin
Molasses/Mascuvado/brown sugar
Steps in making Oriental Herbal Nutrient
1. Chop the equal amount of ingredients (ginger and garlic).
2. Place in the pail. Add beer to the level of the ingredients.
3. Cover with paper or cheese cloth and ensure with rubber band or
string. Keep it in a cool dark place and leave it for 12 hours.
4. Add molasses to the amount used by individual herb 1:1 ratio. Cover
again with paper and string and put in a cool dark place. Ferment it
for 7 days.
5. Add gin/coconut vinegar equivalent to the amount of beer that was
used in day 1. Cover again and keep in dark, cool place.

Calcium Phosphate (Cal Phos)

Raw Materials:
Animal bones, egg shell, sea shell, kuhol shell
Natural vinegar
 Steps in making of Natural Calcium Phosphate Micro Nutrients
(CALPHOS)
1. Boil or broil 2 kilos of animal bones to separate meat and fat until
remaining meat to the bone is charcoal black scrape charred meat
and let it cool. Do not burn the bone. Ratio 1:10
2. Place the bone in a container and pour 5 gallons of pure coconut or
sugarcane vinegar. Cover for 30 days.
For eggshell and shells
1. Wash and crush eggshell and take the filament or film. Pan fry 2 kilos
eggshell until brown, set aside and cool. Vinegar first then pour slowly
the eggshell.
2. Wait until the tiny bubbles disappear and stop. Use exact container.
Cover and ferment for 20 days.
Natural Enzymes- Lactic Acid Bacteria Serum (.LABS)
Raw Materials:
900 ml. fresh milk
100 ml. clear liquid from fermented rice
1 liter molasses /brown sugar/ mascovado
Steps in making LABS
1. Wash rice about 7 inches depth even in large container is good for
aeration in the liquid.
2. Cover with clean sheet of paper and put container in shaded area for 7
days.
3. After 7 days it will develop sour smell and will form 3 layer:1 floating
compound-rice bran2. clear LAS 3. Starch. Extract the clear (middle)
layer only using siphon.
4. Secondary culture: Mix 1 part clear liquid (LAS) to 10 part fresh milk
Put rice bran evenly on the top of the milk to keep it in anaerobic
stage. Do not stir.
5. In 5 to 7 days, carbohydrate, protein and fat will float leaving yellow
liquid(serum) or whey which contains lactic acid bacteria.
6. Extract only the yellow liquid and add crude sugar for preservation or
same amount of LAS. Keep in clean cool dry place. Process should
take place.
Natural Attractant for Flying Insects and Butterflies
Raw Materials:
1 gallon coconut vinegar or coconut wine(tuba)
½ Molasses/brown sugar/ mascovado
Steps in making Natural Attractant for Flying Insects and Butterflies
1. 1 gallon of coconut vinegar or coconut wine(tuba) and add ½ kilo of
molasses/brown sugar/ mascovado sugar before boiling.
2. Cool and add 1/3 liter of FPJ concentrate.
 TASK SHEET 4.2-2A
Title: Processing of Indigenous Micro Organism
Performance Objective: Given the required supplies/materials, you must be
able to follow the procedures in processing of
Indigenous Micro Organism in accordance with
established or acceptable procedures in one (1)
hour.
Raw Materials:1 kilo cool cooked rice, molasses/brown sugar/mascovado
sugar
Equipment/Tools: wooden ladle, manila paper or cheese cloth, string or
rubber bands, weighing scale, marker, wooden box
or bamboo split-open or plastic tray.
Steps/Procedures:
1. Put cooked/steamed rice in a wooden box or perforated plastic tray that
is 8 ½ x 11’’x3’’ or a length of a bamboo pole open or split open on one
side.Make sure there is enough moisture in the box. Fill half of the
container with rice.Do not compress. Without sufficient air, anaerobic
bacteria will not thrive.
2. Cover the box, tray or bamboo with a clean sheet of paper is used to
allow air to pass through and tie with a string.
3. Label day made.Cover and wrap with plastic to keep out rainwater,
protect from rats or small rodents that may come and take it.
4. Burry in an area where IMO’s abound. Collect from forest floors or site
where many decompose leaf molds are found, bamboo forest, rice
paddy or coconut husk.Leave it for three days.
5. Remove after three days ( in cool area you need five days to do the
process) whitw molds will form on the top of the rice. Disregard black
molds.
6. Place in a plastic container the moldy rice and mix with 1 kilo of
molasses/muscovado/brown sugar. This mixture is called IMO2.
7. Cover the plastic container with a clean sheet of paper and tie with a
string. Place in a cool and shaded place. After 7 days this will yield a
mud like juice.

Assessment Method:
 Demonstration using Performance Criteria Checklist
 PERFORMANCE CRITERIA CHECKLIST 4.2-2A

CRITERIA YES NO
Did I?
1. Put cooked/steamed rice in a wooden box or perforated
plastic tray that is 8 ½ x 11’’x3’’ or a length of a
bamboo pole open or split open on one side. Make sure
there is enough moisture in the box. Fill half of the
container with rice.Do not compress. Without sufficient
air, anaerobic bacteria will not thrive.

2. Cover the box, tray or bamboo with a clean sheet of

paper is used to allow air to pass through and tie with
a string.

3. Label day made. Cover and wrap with plastic to keep

out rainwater, protect from rats or small rodents that
may come and take it.

4. Burry in an area where IMO’s abound. Collect from

forest floors or site where many decompose leaf molds
are found, bamboo forest, rice paddy or coconut
husk.Leave it for three days.

5. Remove after three days ( in cool area you need five

days to do the process) whitw molds will form on the
top of the rice. Disregard black molds.

6. Place in a plastic container the moldy rice and mix with

1 kilo of molasses/muscovado/brown sugar. This
mixture is called IMO2.

7. Cover the plastic container with a clean sheet of paper

and tie with a string. Place in a cool and shaded place.
After 7 days this will yield a mud like juice.
Comments/Suggestions:

Trainer’s Name:Charline L. Banquero Date:

 TASK SHEET 4.2-2B
Title: Processing of Fermented Plant Juice
Performance Objective: Given the required supplies/materials, you must be
able to follow the procedures in processing of
Fermented Plant Juice in accordance with
established or acceptable procedures in one (1)
hour.
Raw Materials: 2 kilos At least three kinds of plant but not limited to
kangkong, camote tops, alugbate, malunggay,
banana trunks, bamboo shoots and other fast
growing green plants and
molasses/mascovado/brown sugar
Equipment/Tools: Plastic pail, wooden ladle, manila paper or cheese cloth,
string or rubber bands, weighing scale, chopping
board, knife, marker, strainer or nylon screen and
stone
Steps/Procedures:
1. Chop 2 kilos of plants and mix 1 kilo of molasses in large basin.
2. Place in a plastic pail.
3. Put a stone on top for the ¾ of the contents will settle at the bottom.
4. Wait for five hours and remove the stone and cover the pail with a clean
manila paper or cheese cloth and tie with string. Put the pail in a cool and
shaded place. Fermentation will be complete in 7 days.

Assessment Method:
 Demonstration using Performance Criteria Checklist
 PERFORMANCE CRITERIA CHECKLIST 4.2-2B

CRITERIA YES NO
Did I?
1. Chop 2 kilos of plants and mix 1 kilo of molasses in
large basin.

3. Place in a plastic pail.

4. Put a stone on top for the ¾ of the contents will settle

at the bottom.

5. Wait for five hours and remove the stone and cover the
pail with a clean manila paper or cheese cloth and tie
with string. Put the pail in a cool and shaded place.
Fermentation will be complete in 7 days.

Comments/Suggestions:

Trainer’s Name:Charline L. Banquero Date:

 TASK SHEET 4.2-2C
Title: Processing of Fermented Fruit Juice
Performance Objective: Given the required supplies/materials, you must be
able to follow the procedures in processing of
Fermented Fruit Juice in accordance with
established or acceptable procedures in one (1)
hour.
Raw Materials: Ripe and sweet fruit not limited to banana, papaya,
watermelon, ampalaya, tomato,
molasses/mascovado/brown sugar
Equipment/Tools: Plastic pail, wooden ladle, manila paper or cheese cloth,
string or rubber bands, weighing scale, chopping
board, knife, marker, strainer or nylon screen and
stone
Steps/Procedures:
1. Chop 1 kilo of ripe fruit. Do not include skin and seeds. You can use
bananas, papaya watermelon, ampalaya and tomato. Matured squash can
also be used.
2. Put the chopped ripe fruit inside the clean plastic container and mixed
it with 1 kilo of crude sugar. The best time to prepare in the evening to
prevent flying insect.

3. Cover it with a sheet of manila paper and tie it with string or rubber
band. Place in a cool and shaded place. Ferment it for 7 days. This will make
approximately 1.5 liters of juice.

Assessment Method:
 Demonstration using Performance Criteria Checklist
 PERFORMANCE CRITERIA CHECKLIST 4.2-2C

CRITERIA YES NO
Did I?
1. Chop 1 kilo of ripe fruit. Do not include skin and seeds.
You can use bananas, papaya watermelon, ampalaya
and tomato. Matured squash can also be used.

2. Put the chopped ripe fruit inside the clean plastic

container and mixed it with 1 kilo of crude sugar. The
best time to prepare in the evening to prevent flying
insect.

3. Cover it with a sheet of manila paper and tie it with

string or rubber band. Place in a cool and shaded
place. Ferment it for 7 days. This will make
approximately 1.5 liters of juice.

Comments/Suggestions:

Trainer’s Name:Charline L. Banquero Date:

 TASK SHEET 4.2-2D
Title: Processing of Kuhol/Fish Amino Acid
Performance Objective: Given the required supplies/materials, you must be
able to follow the procedures in processing of
Kuhol/ Fish Amino Acid in accordance with
established or acceptable procedures in one (1)
hour.
Raw Materials: trash fish and gills, scales, offal of big fishes, golden kuhol
meat
Equipment/Tools: Plastic pail, wooden ladle, manila paper or cheese cloth,
string or rubber bands, weighing scale, chopping
board, knife, marker, strainer or nylon screen and
stone
Steps/Procedures:
1. Put whole fish or bones, gills, and guts, scales, tails, etc. Washed,
crushed live snail or kuhol (eggs or roe can also be used) place in a
plastic container.
2. Pestle or crush materials. Don’t use hands. Add the same amount of
molasses or mascovado sugar. Mix sugar in ¾ container with fish
ingredients then remaining molasses. Prepare at night to prevent flies
from breeding.
3. Cover and keep in a cool or shaded area.

Assessment Method:
 Demonstration using Performance Criteria Checklist
 PERFORMANCE CRITERIA CHECKLIST 4.2-2D

CRITERIA YES NO
Did I?
1. Put whole fish or bones, gills, and guts, scales, tails,
etc. Washed, crushed live snail or kuhol (eggs or roe
can also be used) place in a plastic container.

2. Pestle or crush materials. Don’t use hands. Add the

same amount of molasses or mascovado sugar. Mix
sugar in ¾ container with fish ingredients then
remaining molasses. Prepare at night to prevent flies
from breeding.

3. Cover and keep in a cool or shaded area.

Comments/Suggestions:

Trainer’s Name:Charline L. Banquero Date:

 TASK SHEET 4.2-2E
Title: Processing of Oriental Herbal Nutrient
Performance Objective: Given the required supplies/materials, you must be
able to follow the procedures in processing of
Oriental Herbal Nutrient in accordance with
established or acceptable procedures in one (1)
hour.
Raw Materials: Garlic, ginger, pure coconut vinegaror gin, mascuvado sugar
beer
Equipment/Tools: Plastic pail, wooden ladle, manila paper or cheese cloth,
string or rubber bands, weighing scale, chopping
board, knife, marker, strainer or nylon screen
Steps/Procedures:
1. Chop the equal amount of ingredients (ginger and garlic).
2. Place in the pail. Add beer to the level of the ingredients.
3. Cover with paper or cheese cloth and ensure with rubber band or
string. Keep it in a cool dark place and leave it for 12 hours.
4. Add molasses to the amount used by individual herb 1:1 ratio. Cover
again with paper and string and put in a cool dark place. Ferment it for
7 days.
5. Add gin/coconut vinegar equivalent to the amount of beer that was
used in day 1. Cover again and keep in dark, cool place.

Assessment Method:
 Demonstration using Performance Criteria Checklist
 PERFORMANCE CRITERIA CHECKLIST 4.2-2E

CRITERIA YES NO
Did I?
1. Chop the equal amount of ingredients (ginger and
garlic).

2. Place in the pail. Add beer to the level of the

ingredients.
3. Cover with paper or cheese cloth and ensure with
rubber band or string. Keep it in a cool dark place and
leave it for 12 hours.

4. Add molasses to the amount used by individual herb

1:1 ratio. Cover again with paper and string and put in
a cool dark place. Ferment it for 7 days.
5. Add gin/coconut vinegar equivalent to the amount of
beer that was used in day 1. Cover again and keep in
dark, cool place.
Comments/Suggestions:

Trainer’s Name:Charline L. Banquero Date:

 TASK SHEET 4.2-2F
Title: Processing of Natural Calcium Phosphate Micro Nutrients (CALPHOS)
Performance Objective: Given the required supplies/materials, you must be
able to follow the procedures in processing of
Natural Calcium Phosphate Micro Nutrients
(CALPHOS) in accordance with established or
acceptable procedures in one (1) hour.
Raw Materials: Animal bones, egg shell, sea shell, kuhol shell and natural
vinegar
Equipment/Tools: Plastic pail, manila paper or cheese cloth, string or
rubber bands, weighing scale, chopping board,
knife, marker, strainer or nylon screen
Steps/Procedures:
1. Boil or broil 2 kilos of animal bones to separate meat and fat until
remaining meat to the bone is charcoal black scrape charred meat and
let it cool. Do not burn the bone. Ratio 1:10
2. Place the bone in a container and pour 5 gallons of pure coconut or
sugarcane vinegar. Cover for 30 days.
For eggshell and shells
3. Wash and crush eggshell and take the filament or film. Pan fry 2 kilos
eggshell until brown, set aside and cool. Vinegar first then pour slowly
the eggshell.
4. Wait until the tiny bubbles disappear and stop. Use exact container.
Cover and ferment for 20 days.

Assessment Method:
 Demonstration using Performance Criteria Checklist
 PERFORMANCE CRITERIA CHECKLIST 4.2-2F

CRITERIA YES NO
Did I?
1. Boil or broil 2 kilos of animal bones to separate meat
and fat until remaining meat to the bone is charcoal
black scrape charred meat and let it cool. Do not burn
the bone. Ratio 1:10

2. Place the bone in a container and pour 5 gallons of

pure coconut or sugarcane vinegar. Cover for 30 days.

3. Wash and crush eggshell and take the filament or film.

Pan fry 2 kilos eggshell until brown, set aside and cool.
Vinegar first then pour slowly the eggshell.

4. Wait until the tiny bubbles disappear and stop. Use

exact container. Cover and ferment for 20 days.

Comments/Suggestions:

Trainer’s Name:Charline L. Banquero Date:

 TASK SHEET 4.2-2G
Title: Processing of Lactic Acid Bacteria Serum (LABS)
Performance Objective: Given the required supplies/materials, you must be
able to follow the procedures in processing of
Lactic Acid Bacteria Serum in accordance with
established or acceptable procedures in one (1)
hour.
Raw Materials: 900 ml. fresh milk, 100ml. clear liquid from fermented rice
and 1 kilo molasses/brown sugar/mascovado
Equipment/Tools: Plastic container, manila paper or cheese cloth, string or
rubber bands, weighing scale, chopping board,
knife, marker, strainer or nylon screen, hose
Steps/Procedures:
1. Wash rice about 7 inches depth even in large container is good for
aeration in the liquid.
2. Cover with clean sheet of paper and put container in shaded area for 7
days.
3. After 7 days it will develop sour smell and will form 3 layer:1). floating
compound-rice bran 2). clear LAS 3).Starch. Extract the clear (middle)
layer only using siphon.
4. Secondary culture: Mix 1 part clear liquid (LAS) to 10 part fresh milk
Put rice bran evenly on the top of the milk to keep it in anaerobic stage.
Do not stir.
5. In 5 to 7 days, carbohydrate, protein and fat will float leaving yellow
liquid (serum) or whey which contains lactic acid bacteria.
6. Extract only the yellow liquid and add crude sugar for preservation or
same amount of LAS. Keep in clean cool dry place. Process should take
place.

Assessment Method:
 Demonstration using Performance Criteria Checklist
 PERFORMANCE CRITERIA CHECKLIST 4.2-2G

CRITERIA YES NO
Did I?
1. Wash rice about 7 inches depth even in large container
is good for aeration in the liquid.

2. Cover with clean sheet of paper and put container in

shaded area for 7 days.

3. After 7 days it will develop sour smell and will form 3

layer:1). floating compound-rice bran 2). clear LAS
3).Starch. Extract the clear (middle) layer only using
siphon.

4. Secondary culture: Mix 1 part clear liquid (LAS) to 10

part fresh milk Put rice bran evenly on the top of the
milk to keep it in anaerobic stage. Do not stir.
5. In 5 to 7 days, carbohydrate, protein and fat will float
leaving yellow liquid (serum) or whey which contains
lactic acid bacteria.
6. Extract only the yellow liquid and add crude sugar for
preservation or same amount of LAS. Keep in clean cool
dry place. Process should take place.

Comments/Suggestions:

Trainer’s Name:Charline L. Banquero Date:

 TASK SHEET 4.2-2H
Title: Processing of Natural Attractant for Flying Insects and Butterflies
Performance Objective: Given the required supplies/materials, you must be
able to follow the procedures in processing of
Natural Attractant for Flying Insects and
Butterflies in accordance with established or
acceptable procedures in one (1) hour.
Raw Materials1 gallon coconut vinegar or coconut wine(tuba),
½ Molasses/brown sugar/ mascovado
,
Equipment/Tools: Plastic container, string or rope, weighing scale, knife
Steps/Procedures:
1. 1 gallon of coconut vinegar or coconut wine(tuba) and add ½ kilo of
molasses/brown sugar/ mascovado sugar before boiling. Cool and add
1/3 liter of FPJ concentrate.

Assessment Method:
 Demonstration using Performance Criteria Checklist
 PERFORMANCE CRITERIA CHECKLIST 4.2-2G

CRITERIA YES NO
Did I?
1. 1 gallon of coconut vinegar or coconut wine(tuba) and
add ½ kilo of molasses/brown sugar/ muscovado
sugar before boiling. Cool and add 1/3 liter of FPJ
concentrate.

Comments/Suggestions:

Trainer’s Name:Charline L. Banquero Date:

 REFERENCES
www.wikipedia.com
www.google.com
Meriam Webster Dictionary
Encarta Premium
Module in Organic Production NC II
 INFORMATION SHEET 4.2-3
Fermentation of Various Concoction

Learning Objectives:
After reading this INFORMATION SHEET, YOU should be able to:
1. Determine the length of days of fermentation.

Introduction
Fermentation is a chemical process by which molecules such
as glucose are broken down anaerobically. Starch is converted to simple
sugars such as sucrose and glucose. Those sugars are then converted to
alcohol (ethyl alcohol) and carbon dioxide. Different concoction has its own
duration of fermentation. Plant based is faster than animal based material.

Duration of Fermentation
IMO2 7 days
FPJ 7 days
FFJ 7 days
FAA 15-30 days
CALPHOS 30 days
OHN 17-20 days
Natural attractants After boiling. When it is cool.
SELF-CHECK 2.2-3

I. Matching Type:
Direction: Identify the following concoction based on its fermentation
period. Write your answer on the answersheet.
1. 7 days a. IMO1
2. 30 days b. FPJ
3. 7 days c. FAA
4. 17-20 days d. CALPHOS
5. 7 days e. OHN
f. FFJ
g.IMO2
II. Define Fermentation. 5 points.
 ANSWER KEY 2.2-3

I. Matching Type:
1. b
2. c
3. a
4. e
5. f
II. Define fermentation.
Fermentation is a chemical process by which molecules such
as glucose are broken down anaerobically.
 INFORMATION SHEET 4.2-4
Harvesting of Concoction

Learning Objectives:
After reading this INFORMATION SHEET, YOU should be able to:
1. Determine the proper procedure of harvesting concoction.
2. Differentiate the odor and texture of different concoction.

Introduction
Harvesting is the process of extracting of raw material from the juice.
In order to use the different concoction, it must be harvested. Proper tools
and materials are necessary. Correct handling of concoction will produce a
pure and uncontaminated juice.
Name of Type of harvesting Odor and
concoction texture

IMO Extract the juice from fermented rice by Sweet and muddy
using nylon screen or strainer
FPJ Extract the juice from fermented Sweet and watery
various plant material by using nylon
screen or strainer
FFJ Extract the juice from fermented fruit Sweet and
by using nylon screen or strainer slightly muddy
FAA Extract the juice from fermented fish Sweet with odor
by using nylon screen or strainer of fish and watery
OHN pour the liquid or siphon it to other Spicy , alcohol
container odor and watery
CALPHOS Filter the liquid by using nylon screen Strong vinegar
or strainer odor and watery
LABS Extract only the yellow liquid and add Sweet and sour
molasses ,mascovado or brown sugar to odor, slightly
preserve. muddy
Natural attractants After boiling and mix with sugar it can Sweet and sour
for flying insects be put to container odor, watery
 SELF-CHECK 2.2-4
I.
1.
II.