Competency-Based Learning Materials

Producing Organic Concotions and

Extracts

Printed by:
JENEFER D. ALVIOLA
09105232511

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIALS

Welcome!
The unit of competency, "Produce Organic Concoctions and Extract”is one
of the competencies of ORGANIC AGRICULTURE PRODUCTION NC II, a course that
comprises the knowledge, skills and attitudes required for a trainer to possess.
The module, "Producing Organic Concoctions and Extract, covers the
knowledge, skills and attitude required to producing organic concoctions and extracts
for owned farm consumption and not for commercial purposes and selling.
In this module, you are required to go through a series of learning activities in
order to complete each learning outcome. In each learning outcome are Information
Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform the activities on
your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.
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 Accomplishment 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 Accomplishment Chart.
You must pass the Institutional Competency Evaluation before
you can complete the whole Unit of Competencies. A Certificate of
Achievement will be awarded to you after passing the evaluation.
You need to complete this module before you can complete the
whole unit of the Core Competencies

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 Organic Agriculture Production NCII
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies

No. Unit of Competency Module Title Code

1. Raise Organic Raising Organic AGR612302

Chicken Chicken

2. Produce Organic Producing Organic AGR611306

Vegetable Vegetable

3. Produce Organic Producing Organic AGR611301

Fertilizer Fertilizer
 

4. Produce Organic Producing Organic AGR611302

Concoctions and Concoctions and
Extracts Extracts

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 TABLE OF CONTENT
TITLE PAGES

Cover Page…………………………………………………………………………………………………...I

TITLE PAGE………………………………………………………………………………………………...ii
ACKNOWLEDGEMENT………………………………………………………………………….…….iii
TABLE OF CONTENTS…………………………………………………………………………….…..iv
PLAN TRAINING SESSION…………………………………………………………………….........1
CHARACTERISTICS OF LEARNERS………………………………………………………….…..2
SUMMARY OF CHARACTERISTICS OF LEARNERS……………………………………..…6
SELF- ASSESSMENT CHECK…………………………………………………………………….….7
EVIDENCES/PROOF OF CURRENT COMPETENCIES…………………………..8
IDENTIFYING TRAINING GAPS…………………………………………………..…..11
TRAINING NEEDS……………………………………………………………………....13
SESSION PLAN…………………………………………………………………………..14
COMPETENCY BASED LEARNING MATERIALS…………………………….…18
HOW TO USE THE COMPETENCY BASED LEARNING MATERIALS….…….19
PARTS OF THE COMPETENCY BASED LEARNING MATERIALS………….…20
LIST OF COMPETENCY………………………………………………………….…….21
MODULE CONTENT………………………………………………………………….…22
LEARNING OUTCOME NO. 1 Prepare for Production of Various Concoctions and
Extracts………..………………………………………..23
LEARNINGEXPERIENCE...……………………………………………………………25
INFORMATION SHEET 4.1-1. Types of Concoctions and Extracts…………..27
SELF-CHECK 4.1-1…………………………………………………………………..…30
ANSWER KEY 4.1-1………………………………………………………………........31
INFORMATION SHEET 4.1-2. Uses and Benefits of Concoctions…………….32
SELF-CHECK 4.1-2……………………………………………………………………..40

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
ANSWER KEY 4.1-2………………………………………………………………….…41
INFORMATION SHEET 4.1-3. Tools, Materials and Equipment in The Preparation
of Concoctions………………………………………………………42
SELF-CHECK 4.1-3……………………………………………………………………..55
ANSWER KEY 4.1-3…………………………………………………………………….56
INFORMATION SHEET 4.1-4.Procedure in Preparing the Production of Various
Concoctions……………………………………………………………………57
SELF-CHECK 4.1-4……………………………………………………………………..72
ANSWER KEY 4.1-4…………………………………………………………………….74
TASK SHEET 4.1-4……………………………………………………………………..75
PERFORMANCE CRITERIA CHECKLIST 4.1-4……………………………………76
EVIDENCE PLAN………………………………………………………………………..77
TABLE OF SPECIFICATION…………………………………………………...………7
WRITTEN EXAMINATION FOR ASSESSMENT IN VARIOUS CONCOCTIONS AND
EXTRACTS…………………………………………………….79
ANSWER KEY…………………………………………………………………………….82
PERFORMANCE TEST………………………………………………………………….83
QUESTIONING TOOLS…………………………………………………………………84
PERFORMANCE CRITERIA……………………………………………………………85
INVENTORY OF TRAINING RESOURCES………………………………………….86
PERFORMANCE CRITERIA CHECKLIST…………………………………………..88
INFORMATION SHEET 4.1-5. Principle of 5s and 3Rs…………………………89
SELF-CHECK 4.1-5…………………………………………………………………….99
ANSWER KEY 4.1-5…………………………………………………………………...100
PROPOSED WORKSHOP LAYOUT…………………………………………………101
FACILITATE LEARNING SESSION……………………………………………….102
TRAINING ACTIVITY MATRIX……………………………………………………….103
TRAINEES PROGRESS SHEET……………………………………………………..107
ACHIEVEMENT CHART………………………………………………………………111
CLASS PROGRESS CHART………………………………………………………….112
PROGRESS CHART FOR ORGANIC AGRI. PRODUCTION NC II……………113
TRAINING EVALUATION……………………………………………………………..114

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
SUPERVISED WORK-BASED LEARNING………………………………………116
TRAINING PLAN……………………………………………………………………….117
TRAINEES RECORD BOOK…………………………………………………………119
MAINTAINED TRAINING FACILITIES……………………………………………..124
HOUSEKEEPING SCHEDULE………………………………………………………125
HOUSEKEEPING INSPECTION CHECKLIST…………………………………….126
EQUIPMENT MAINTENANCE SCHEDULE……………………………………….127
MAINTENANCE INSPECTION CHECKLIST………………………………………128
EQUIPMENT RECORD TO BE UTILIZED………………………………………… 129
TAG-OUT BILL………………………………………………………………………….130
WASTE SEGREGATION LIST……………………………………………………….131
BREAKDOWN/REPAIR REPORT…………………………………………………..132
WORK REQUEST………………………………………………………………………133
SALVAGE REPORT…………………………………………………………………….135
PURCHASE REQUEST………………………………………………………………..136
REFERENCES…………………………………………………………………………..13

MODULE CONTENT

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
UNIT OF COMPETENCY : PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS
MODULE TITLE: PRODUCING VARIOUS CONCOCTIONS AND EXTRACTS
MODULE DESCRIPTOR: This module covers the knowledge, skills and attitude
required to prepare for the production, process and packaging various concoctions.

NOMINAL DURATION :24HRS

LEARNING OUTCOMES :

At the end of this module you MUST be able to:

1. Prepare for the production of various concoctions and extracts
2. Process concoctions and extracts
3. Package concoctions and extract.

ASSESSMENT CRITERIA: ______all LO based om Performance Criteria___________________

LEARNING OUTCOME NO. 1: PREPARE FOR THE PRODUCTION OF VARIOUS

CONCOCTIONS AND EXTRACTS

Contents: 

1. Types of Concoctions 
2. Uses/Benefits of Concoctions 
3. Tools, Materials and Equipment in the Preparation of Concoctions
 4.Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS, CalPhos,
Attractant and Repellent in accordance with the Good Manufacturing Practices
5. Principles of 5S and 3RS

ASSESSMENT CRITERIA: 

1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic chemicals 
3. Tools, materials and equipment used are cleaned, freed from contamination
and mustbe of “food grade” quality. 
4. Personal hygiene are observed according to OHS procedures.

CONDITIONS:

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
The student/learner will be provided with the following:

1. Workplace
2. Tools in the preparation of concoctions:
-plastic pail with cover (3 L capacity)
- chopping board - weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen, fine mesh net
- storage container with cap (1.5 L capacity)
- stone (weight), 0.5 kg
- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split
-open or plastic tray
- waste can
 -harrow
- squeezer
- manufacturer’s manual


3. Training equipment:
- LCD projector with screen
- desktop computer or laptop
- printer 
-Reference materials
- hard copy of the procedure in preparing various concoctions
- Philippine National Standard as fertilizer, and pesticides -

METHODOLOGIES: Participatory Lecture-Discussion, Actual Demonstration

ASSESSMENT METHODS: Written exam, direct observation and oral questioning

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 Learning Experiences

Learning Outcome 1

LO 1: Prepare for the production of various concoctions and extracts

Learning Activities Special Instruction

1. Read information sheet Read Information Sheet 4.1-1

no 4.1-1 “Types of Concoctions”. then answer the Self-Check 4.1-1
and compare answers with
2. Answer self- check. 4.1-1 Compare the Answer Key 4.1-1.
answers with the Answer Key 4.1-1

3. Read information sheet no 4.1-2 Read Information Sheet 4.1-2

Uses/Benefits of concoctions then answer the Self-Check 4.1-2
and compare answers with the
4. Answer Self-Check 4.1-2 Answer Key 4.1-2.
Compare answers with the Answer Key 4.1-2

5. Read information sheet 4.1-3 Read Information Sheet 4.1-3

‘’Tools, materials and equipment in the then answers the Self-Check 4.1-3
preparation of concoctions.’’ and compare answers with the
6. Answer Self-Check 4.1-3 Compare answers Answer Key 4.1-3.
with the Answer Key 4.1-3

7. Read information Sheet 4.1-4 on“

in Preparing Concoctions” Read Information Sheet 4.1-4 then
8.Answer Self-Check 4.1-4 Compare answers answer the Self-Check 4.1-4 and
with the Answer Key 4.1-4. compare answers with the Answer
Key 4.1-4.
Perform Task Sheet 4.1-4 then
9. Perform Task Sheet 4.1-4
compare the performance on the
Compare performance to the Performance
Performance Criteria Checklist 4.1-4
Criteria Checklist 4.1-4

10. Read Information Sheet 4.1-5 on Read Information Sheet 4.1-5 then
“Principles of 5S and 3Rs” answer the Self-Check 4.1-5 and
11. Answer Self-Check 4.1-5 Compare compare answers with the Answer

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 answers with the Answer Key 4.1-5 Key 4.1-5.

Information Sheet 4.1-1

TYPES OF CONCOCTIONS

Learning Objectives

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

Identify and classify the types of concoction and extracts.

Introduction

The Oil Crisis of 2008 created a big stir in the agriculture sector mainly due to
the escalating prices of inorganic fertilizers. With prices of fertilizers tripled, farmers
were forced to look for alternative sources (as always) of nutrients in which the
Department of Agriculture (DA), through the bureau of Soils and Water Management
(BSWM) responded with the Project on Rapid Composting as a part of the DA's
National Organic Agriculture Program addressed mainly to rice farmers. The project
involves training and provision of shredders to capacitate farmers to produce their
own organic fertilizers.

The Bio-Organic Inputs

Principle of nature system advocates the utilization of naturally produced

farming inputs such us the following:
1. IMO – Indigenous Micro-organisms. These are micro-organisms that are
found in our environment which are beneficial to our farmers. These microorganisms
have their role to play in farming.

2. FPJ – (Fermented Plant Juice). These are juices produces from selected plant
parts. Fermented plant juice (FPJ) or Bless Green Soup or Tenkei Ryokujyu is made by
fermenting plant parts in brown sugar. Sprouts and baby fruits with high

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
hormone concentration, full grown fruits, flower abundant in honey, and any plant
with strong vigor are good ingredients. It is an ingredient in bokashi production and
can also be used by applying directly to soil and plants. FPJ is produced by the
fermentation of plant leaves, grasses, thinned crop plants, auxillary buds and/or
young fruits and flowers (Jensen et al, 2006). It contains plant growth hormones and
micronutrients that stimulate the growth of beneficial microorganisms. The common
materials being used in the Philippines are kangkong ( Ipomoea aquatica), sweet
potato ( Ipomoea batatas) and kakawate leaves ( Gliricidia sepium)

3. FFJ- (Fermented Fruit Juice). It is used as a foliar spray to enhance fruit

quality, as a feed supplement for animals, and as a food supplement for humans. In
general, FFJ is generally used more during the flowering and fruiting stage.

4. FAA – (Fish Amino Acid). Utilizes the fish trash like gills small fishes and even
whole body parts of fish. Fish amino acids are a good source of nitrogen for crop plants
and may be used to supplement compost and manures in coastal regions which have a
good supply of inexpensive fish byproducts. Some local government units (LGUs) such as
Bayawan City in Negros Oriental is collecting fish trashes from the market for free and
process this into FAA.
5. LABS – (Lactic Acid Bacteria Serum). It converts waste into organic matter
and basic minerals. LABS thrive and feed on the ammonia released in the
decomposition normally associated with the foul odor.

6. OHN – (Oriental Herbal Nutrients). Natural Pest repellant. It is use

throughout the early, vegetative and change over and fruiting stages.

7. CaPO4 – (Calcium Phosphate) induce flowering, prevent overgrowth,

increase calcium factor in roots and leaves.

Self-Check 4.1-1

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 Match Column A to Column B

1. FFJ- (Fermented Fruit Juice) a. induce flowering, prevent

overgrowth, increase calcium factor in
roots and Leaves
b. used more during the flowering and
2. CaPO4 fruiting stage. .

3. Oriental Herbal Nutrients) c. it is use throughout the early,

vegetative and change over
and fruiting stages.
4. LABS – (Lactic Bacteria Serum)d. utilizes the fish trash like gills
small fishes and even whole body
parts of fish

5. FAA – (Fish Amino Acid)e. it converts waste into organic matter

and basic minerals

ANSWER KEY 4.1-1

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

Information Sheet 4.1-2

Uses/benefits of Concoctions

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
Learning Objectives:

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

Determine the uses and benefits of concoctions

INTRODUCTION

The High Value Crops (HVCs) sector however, has been taking a slightly different
tact. Vegetable and fruit growers had been using indigenous microorganisms (IMO) and
fermented farm products as a part of Nutrient Management based on Korean Natural
Farming (KNF) through the assistance of NGOs and SCUs in various training and extension
programs.

Uses/Benefits of various concoctions

1. Indigenous Micro-organism (IMO)

a) As soil conditioner
b) Aid in nutrient digestions
c) Composting.
d) Can induce flowering among plants
e) Induce longer shelf life of fruits
f) Give added resistance to plants against pests and harmful insects

Application

a. The use of IMO as foliar fertilizer 

 Mix 2 tablespoons of IMO per liter of clean water when directly sprayed
to plants. Use clean sprayer (the sprayer must be new and not used
previously with chemicals, otherwise clean thoroughly the sprayer
before using). 

 Spray the IMO mixture into the leaves of the plants or the soil earlyin the
morning at 4:00-6:00 AM or in the afternoon at about 5:00 PM until
sunset (when micro-organisms are very active).

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 In rice fields, spread immediately newly threshed rice straws, to avoid
burning, and spray the whole area with IMO at least 2 times before land.
preparation or plowing, at 8 tbsp/liter for this purpose.
 Spray IMO immediately after leveling with the same dosage.
 Use IMO every 7-10 days on newly planted seedlings until maturity for
rice, corn, vegetables and fruit trees at the rate of 2 tablespoons per liter.

Benefits of IMO:

For plants and soil :

1. Good soil conditioner
2. Restores plant vitality
3. Reduces plant stress on seedlings
4. Collects nitrogen from the atmosphere, thus promotes faster plant growth.
5. Controls pests and diseases
6. Serves as foliar fertilizer spray to cut flowers and ornamentals
7. Reduces growth of weeds and grasses seeds

For Animals: Poultry, Piggery and Livestock

1. An arrest foul odors and minimizes flies proliferation in poultry and

piggery houses.
2. Improves digestion of feeds and helps better nutrient assimilation when
the good bacteria create enzymatic reaction by converting nutrients into
minerals (mineralization) and other vitamins needed for animal growth.
3. Serves as probiotics to prevent diseases, pathogens and epidemic
development in poultry and livestock thereby reducing the use of biologics
and antibiotics to animals.
4. Additive for drinking water of poultry, livestock and pets. Improves
appetite and feed conversion ratio (FCR) of chickens resulting to no left over
feeds on the feeder.
5. Eliminate foul odor of slaughtered hog’s internal organs when regularly
used as mixture in feeds and drinking water
6. Improves water quality and serves as water conditioner when added in
fish aquarium, fish ponds and lagoons

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 7. Has anti-fungal and anti-septic property on dogs and pets.Very effective
remedy for scabies (kagid), otitis media (bo-og) and other skin ailments of
pets.
8. Removes odor from animal wastes and urine if added on feeds or drinking
water.

On Household Use and Environmental Quality Improvement

 Used as sanitary spray to eliminate foul odor in toilets, drainage canals,
slaughter houses, septic tanks, garbage, markets, etc.
 Improves sanitation and produces a pleasant sanitary environment.

2. Fermented Plant Juice (FPJ)

a) Growth promotants (Bionutrients)
b) Nitrogen provider
c) Phyllosphere nutrients processor
d) Human nutrition

Uses on the following:

On rice: 7 days after transplanting up to booting stage
On corn:7 days after plant germination until flowering stage
On vegetables: every 10 days after planting until harvesting
On bananas: 10 days after planting up to blossoming stage

Uses and rates of application of Fermented Plant Juice

* As seed treatment before sowing – soak the seeds in 0.2 % solution for 4
to 5 hours to facilitate germination and as a start-up solution to germinating
seeds.
* As a natural growth enhancer – Fermented Plant Juice made from actively
growing plant parts and fast growing plants may contain natural growth
hormones and mineralized nitrogen that promotes plant growth. Mix 1
teaspoon of Fermented Plant Juice per liter of water and spray on the leaves
or apply directly to the soil around the plants from seedling stage up to
preflowering stage. You can apply weekly or depending on plant vigor.
Please note that with the use of Fermented Plant Juice, there is no overdose;
you may use it liberally. However, the soil must be watered first before
applying Fermented Plant Juice to avoid scorching of the roots.

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 * Apply Fermented Plant Juice to the soil to serve as source of energy to
accelerate activities of soil microorganism. This activity will make the
nutrients available to the plants.
* Give Fermented Plant Juice, as drink, to livestock at 1 tbsp/liter to
increase microbial activities in gastrointestinal tracts. This would result to
better absorption of nutrients.
* Spray to animal beddings to hasten manure decomposition.

Benefits of FPJ:
a) Helps maintain vigor in plants and resistance against pests.
b) Can be used for livestock bedding sprays (pig pens and poultry houses) to
produce more colony of microorganisms.
c) Can also promote resistance against illnesses for human.

3. Fish Amino Acids (FAA)

a) Plant nutrients (Amino Acid)
b) Poultry heat stroke
c) Compost

Application:
1. For foliar spray to orchids, ornamentals, vegetables, cereals and fruit trees. 2.
Use 2 tablespoons FAA per liter of clean water. Use new sprayer, otherwise
clean the sprayer thoroughly before using. 3. Spray the leaves of plants or the
soil. 4. Spray every 7 days on newly planted seedlings until fruiting stage. Spray
early in the morning at 4:00am—6:00am or in the afternoon at 5:00pm until
sunset when organisms are most active.

Spray on the following:

On rice: 7 days after transplanting up to panicle initiation stage
On corn: 7 days after sowing and every 10 days thereafter until
milking stage

On fruit trees: Every 10 days to maintain vigor

Benefits
 A good source of nitrogen

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
  Serves as “growth hormone” for plant growth and development
 Used as foliar spray
 Food of microorganisms

4.Calcium Phosphate (CaPO4)

a) Cell structure (Bone) strengthening

b) Phosphorus provider

5. Fermented Fruit Juice (FFJ)

a.)For ornamental and fruit flowering
b) For fruit sweetening
c) Potassium provider
d) For human nutrition

Benefits:
1. A good source of potassium which can speed up plants Absorption and
results to sweeter tasting fruits.
2. Helps maintain vigor in plants and resistance against pests.
3. Adds to soil fertility and the advent of good colonies of microorganisms.

Uses and rates of application of Fermented Fruit Juice

* As flower inducer and fruit setter – Fermented Fruit Juice made from a
combination of ripe fruits of banana, papaya and squash have been proven
by many organic farmers to be effective when sprayed on the leaves at the
rate of 2 to 4 tbsp/gallon of water at the onset of flowering up to fruit setting.
These ripe fruits contain phosphorous and potassium which are necessary
during the flowering and fruit setting stage.

* As soil microorganism activity accelerator – Fermented Fruit Juice is

applied directly to the soil at the rate of 1tsp/liter of water. The
carbohydrates and sugar content of Fermented Fruit Juice serve as source of
energy of soil microorganism, thereby, accelerating their activity. Increased
microbial activities result to the availability of nutrients for plant’s uptake.
* As spray to animal beddings to hasten manure decomposition – Fermented
Fruit Juice contains beneficial microorganisms that help in the decomposition
process.
* As a nutritious drink – a 20% Fermented Fruit Juice solution makes an
excellent drink for both human and livestock.

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
6. Oriental Herbal Nutrition (OHN)
a. Plant Vitality enhancer
b. Downy and Powdery mildew control

7. Lactic Bacteria Serum (LABS)

Benefits
a) Serve as insecticide and fungicide at the same time.b
b) Provide more vigor and vitality to the plant.
c) Use to treat skin diseases of hogs and other animals.
d) Use as energy drink for humans.

SELF-CHECK 4.1-2

Enumerate the benefits of the following;

1. IMO
2. FAA

ANSWER KEY 4.1-2

1.IMO
a. Good soil conditioner Restores plant vitality
b. Reduces plant stress on seedlings
c. Collects nitrogen from the atmosphere, thus promotes faster plant
growth.
d. Controls pests and diseases
e. Serves as foliar fertilizer spray to cut flowers and ornamentals
f. Reduces growth of weeds and grasses seeds

2. FAA
a. A good source of nitrogen

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 b. Serves as “growth hormone” for plant growth and development
c. Used as foliar spray
d. Food of microorganism

Information Sheet 4.1-3

Tools, Materials and Equipment in the Preparation of

Concoctions

Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to: 
 Identify tools, materials and equipment in preparing concoctions

Introduction

Natural Farming is a sustainable way of farming making use of all

inputs from natural materials, observes the law of Nature and respects the
rights of crops and livestock. It heals the soil damaged by chemicals,
herbicide and machines. In the words of the farmer practitioners… "The soil
becomes virgin again". And " With chemical agriculture they get sick before
harvesting the rice paddies, now not anymore".

Definition of Terms

1. Tools- are usually light and are used without the help of animals or
machines. They are being used in performing farm activities which involve
small areas like school garden and home garden

2. Equipment – powered tool machine used in farming.

3. Preventive maintenance- an activity or operation done to prevent

malfunction of tools and equipment and it is done to prolong the useful life of
tools and equipment.

4. Repair- to restore to good condition something broken or damage.

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
5. Concoction/bio-organic inputs – 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.

Tools, Materials, Equipment in Preparing of Concoctions

Tools- Hand tools are usually light and are used without the help of animals
or machines. They are being used in performing farm activities which involve
small areas like school garden and home garden.

Examples:

Measuring cup

Make the calibrating procedureeasy to use for students
and professional users of sort. Make the learning of the
programs easier for beginners. Provide a faster way to
do the
time consuming calibration operations and standardize
calibration steps

Plastic cup

Plastic cups are often

used for gatherings where it
would be inconvenient to wash
dishes afterward, due to factors
such as location or number of
guests. Plastic cups can be used
for storing most liquids, but hot
liquids may melt or warp the
material.

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
Bamboo Container/
Wooden box

Wooden boxes are ideal

for storing items

Chopping board

A cutting board is a
durable board on which
to place material for
cutting.

Masking tape

also known as sticky tape,

is a type of pressure-
sensitive tape made of a
thin and easy-to-tear
paper, and an easily
released pressure-sensitive adhesive.
It is available in a
variety of widths. It is
used mainly in painting,
to mask off areas that
should not be painted.

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
Weighing scales

-are usedin many industrial and

commercial applications,
and products from feathers to
loaded tractor-trailers are sold
by weight. - is a measuring
instrument for determining the
weight or mass of an object.

Marker pen

A marker pen,
fineliner, marking pen,
felt-tip pen, flow, marke
or texta (in Australia), is a pen
which has its own
ink-source, and usually
a tip made of porous,
pressed fibers such as felt. used to mark and label the
product.

Waste can

A waste container is a container

for temporarily storing waste,
and is usually made out of metal
or plastic. Common terms are d
ustbin, rubbish bin, litter bin,
garbage can, trash can, trash bin,
dumpster, waste basket, waste paper
basket, wastereceptacle, container
bin, bin and kitchen bin.

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
Stone _

is a unit of measure - used

in Great Britain and Ireland for
measuring human body weight.

First aid kit

-is a collection of
supplies and equipment for use in
giving first aid,and can be put
together for the purpose by an
individual or organization or
purchased complete
Scissors

are used for cutting various thin materials, such as

paper, cardboard, metal foil, thin
cloth, rope, and wire.

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 Date Developed: Document No.
CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 Date Developed: Document No.
CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
Molasses

-(American vernacular), or black treacle

(British, for human consumption; known
as molasses otherwise), is a viscous
by-product of the refining of sugarcane
or sugar beets into sugar
Fig. 23

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 Concoctions/extracts

Fig. 24

Empty plastic container

-used for storing.

Fig. 25

Self-Check 4.1-3

Give the appropriate meaning of the given tools, materials and equipment.

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
1.

2.

3.

4.

5.

Answer Key 4.1.3

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 1. Empty plastic container-used for storing

2. Molasses-(American vernacular), or black treacle

(British, for human consumption; known
as molasses otherwise), is a viscous
by-product of the refining of sugarcane
or sugar beets into sugar

3.Weighing scales -are usedin many industrial and

commercial applications, and products from feathers to
loaded tractor-trailers are soldby weight. - is a measuring
instrument for determining the weight or mass of an object.

4.Plastic cup -Plastic cups are often used for gatherings where it
would be inconvenient to wash dishes afterward, due to factors
such as location or number of guests. Plastic cups can be used
for storing most liquids, but hot liquids may melt or warp the
material.
6. PH meter meter - is an electronic device used for measuring the pH (acidity
or alkalinity) of a liquid (though special probes are sometimes used
advantageously for soil fertility evaluation and fertilizer recommendation.

Information Sheet 4.1-4

Procedure in Preparing the Production of Various

Concoctions

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
Learning Objectives:

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

 Prepare the various concoctions as follows:

1. Lactic Bacteria Serum (LABS

2. Indigenous Micro Organisms (IMO1 -2)
3. Fermented Fruit Juice (FFJ)
4. Fermented Plant Juice (FPJ)
5. Oriental Herbal Nutrient (OHN)
6. Fermented Amino Acid (FAA)
7. Calcium Carbonate (CaCo3)
8. Kuhol Amino Acid (KAA)
9. Seaweed Extract

Material and Methods in Preparation

1. Lactic Bacteria Serum (LABS)

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
2. Indigenous Micro Organism (IMO1-2)

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 IMOs are used primarily to create fertile and healthy soilcondition that is
ideal for farming and to prevent plant diseases. In Natural Farming, IMOs are used
in treatments applied to the soil in order to improve its fertility and health.The best
material that can be used in culturing IMOs is steamed rice. The rice should not be
too soft or too sticky since aerobic micro organisms do not prefer to live on it.
Hence, it is best to use left-over rice. In making IMOs using plastic as containers
should be avoided. Containers made of Wood or Bamboo is recommended.

Date Developed: Document No.

CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts
 Date Developed: Document No.
CBLMs on
Issued by:
Organic
Agriculture NCII Date Revised: Page
Developed by: Revision no.
Producing Organic JENEFER D.
Concoctions and ALVIOLA
Extracts