COMPETENCY BASED LEARNING MATERIALS

SECTOR
AGRI- FISHERY

QUALIFICATION TITTLE
ORGANIC AGRICULTURE PRODUCTION NC II

UNIT OF COMPETENCY
PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS

MODULE TITLE
PRODUCING VARIOUS CONCOCTIONS AND EXTRACTS
 TABLE OF CONTENT

TITLE PAGES

Cover Page . . . . . . . . . . 1
TABLE OF CONTENTS . . . . . . . . 2

PLAN TRAINING SESSION . . . . . . . 4

CHARACTERISTICS OF LEARNERS . . . . . . 5
SELF- ASSESSMENT CHECK . . . . . . . 8
EVIDENCES/PROOF OF CURRENT COMPETENCIES . . . 10
IDENTIFYING TRAINING GAPS . . . . . . 12
TRAINING NEEDS. . . . . . . . . 14

COMPETENCY BASED LEARNING MATERIALS . . . . 15

HOW TO USE THE COMPETENCY BASED LEARNING MATERIALS . 16
PARTS OF THE COMPETENCY BASED LEARNING MATERIALS . 17
LIST OF COMPETENCY . . . . . . . . 18
MODULE CONTENT . . . . . . . . 19

LEARNING OUTCOME NO. 3 Package Concoctions . . . 21

LEARNING EXPERIENCE . . . . . . . 23
DEFINITION OF TERMS . . . . . . . 25
INFORMATION SHEET 4.3-1. Importance of Tagging . . . 27
SELF-CHECK 4.3-1 . . . . . . . . 36
INFORMATION SHEET 4.3-2. Sanitizing Concoctions . . . 38
SELF-CHECK 4.3-2 . . . . . . . . 46
INFORMATION SHEET 4.3-3. Packages Concoctions . . . 48
SELF-CHECK 4.3-3 . . . . . . . . 53
INFORMATION SHEET 4.3-4. Production of Concoction . . 55
INFORMATION SHEET 4.3-5. Recording of Bottled Concoctions . 64
SELF-CHECK 4.3-5 . . . . . . . . 66
INFORMATION SHEET 4.3-6. Importance of Proper Storage . . 68
SELF-CHECK 4.3-6 . . . . . . . . 72

FACILITATE LEARNING SESSION . . . . . . 74

TRAINING ACTIVITY MATRIX . . . . . . . 75
EVIDENCE PLAN . . . . . . . . . 79
TABLE OF SPECIFICATION . . . . . . . 80
ITEM ANALYSIS . . . . . . . . . 81
WRITTEN EXAMINATION . . . . . . . 82
PERFORMANCE TEST . . . . . . . . 88
PERFORMANCE CRITERIA . . . . . . . 89
PERFORMANCE CRITERIA CHECKLIST . . . . . 90
QUESTIONING TOOLS . . . . . . . . 91
EXPECTED ANSWER QUESTIONNING TOOLS . . . . 92

REFERENCES . . . . . . . . . 95
 Plan
Training
Session
 EL MIRO DE SHEI INTEGRATED FARM, INC.
Purok 4, Salugan, Csamalig, Albay

Name: _____________________________ Date: __________________

Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.

Characteristics of learners

Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others (please specify) _____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level

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 Characteristics of learners
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____
Physical ability 1. Disabilities (if any) _____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify) ___________________

Previous Horticultural/Agricultural Certificates

experience with a. Farm Technician
the topic b. Research Assistant
c. Farmer
d. Government Employee
Number of years as a competency trainer
______

Previous List down trainings program and training

learning ___________________________
experience ___________________________
___________________________
Qualification and NC level
Training Level
completed ___________________________
___________________________

Special courses Other courses related to Horticulture

a. Agricultural Graduate
b. Degree in Agricultural Engineering
c. Degree in Animal Science
d. Degree in crop science
e. Degree in Horticulture
f. Degree in Agronomy
g. Degree in forestry
h. Degree in Aqua Fisheries

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 Characteristics of learners

i. Others (please specify) ____________________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others (please specify)
___________________________

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 __________________________________
Printed Name and Signature

SELF-ASSESSMENT CHECK

Name: _____________________________________ Date: _______________________

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. Raise Organic Chicken
 Select healthy stocks X
 Determine suitable chicken house requirements X
 Install cage/ housing equipment X
 Feed chicken X
 Grow and Harvest chicken X
2. Producing Organic Vegetables
 Establish Nursery X
 Plant Seedlings X
 Perform Plant Care Activities and management X
 Perform Harvest and Post-Harvest Activities X
3. Producing Organic Fertilizer
 Prepare composting area and raw materials X
 Compost and harvest fertilizer X
4. Producing Various Concoctions and Extracts
 Prepare for the production of various concoctions X
and extracts
 Process concoctions and extracts X
 Package concoctions and extracts X

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ELECTIVE COMPETENCIES
CAN I…? YES NO
5. Raise Organic Hogs
 Select healthy domestic hog breeds and suitable X
housing
 Feed Hogs X
 Grow and finish hogs X

6. Raising Organic Small Ruminants

 Select healthy breeders and suitable cages X
 Feed small ruminants X
 Manage breeding of small ruminants X
 Manage does/ewes and their progenies X

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 Evidences/Proof of Current Competencies

Name: _____________________________________ Date: _______________________

Evidence of Current Competencies acquired related to Job/Occupation

Means of
Current competencies Proof/Evidence
validating
1. Raise Organic Chicken A relevant certificate of Submit valid
experience. authenticated
certificate of work
experience.
 Select healthy stocks Demonstrate a good Actual
stock for raising demonstration
organic chicken and should get 80%
identify sick and satisfactory
desirable stocks performance.
 Determine suitable Demonstrate suitable Actual
chicken house chicken house demonstration
requirements should get 80%
satisfactory
performance.
 Install cage/ housing Demonstrate proper Actual
equipment housing equipment. demonstration
should get 80%
satisfactory
performance
 Feed chicken Perform proper feeding Take the test.
management Should obtain 80%
satisfactory
answers.
 Grow and Harvest Perform proper Should get 80%
chicken procedures in growing satisfactory
and harvesting performance.
chicken.

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Produce Organic A relevant certificate of Submitted valid
Vegetables experience. authenticated certificate
of work experience.
 Care and Perform proper Satisfactorily
maintain procedures in caring demonstrated according
seedlings and maintaining to the standard
seedlings. procedures.
 Land preparation Perform proper Satisfactorily answered
procedures in land questions relating to
preparation. land preparations.
 Control Measures Demonstrate proper Satisfactorily
application of beneficial demonstrated and
microorganism, answered questions
mulching, and other relating to control
control measure. measures in organic
gardening.
 Organic Fertilizer Perform proper Answered questions
procedures in preparing correctly and
organic fertilizer. satisfactorily on
preparing basal and
foliar organic fertilizer.
 Post-Harvest Perform post-harvest Answered questions
practices practices according to correctly and
standards. satisfactorily on post-
harvest operations.
Produce Organic A relevant certificate of Submitted valid
Fertilizer experience. authenticated certificate
of work experience.
 Prepare Demonstrate proper Satisfactorily
composting area composting area and demonstrated the
and raw materials raw materials. proper composting area
and raw materials.
 Compost and Perform proper Satisfactorily answered
harvest fertilizer composting and relevant questions on
harvesting of fertilizer. composting and
harvesting fertilizer.
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 Identifying Training Gaps

Name: _____________________________________ Date: _______________________

Summary of Current Competencies Versus Required Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Raise Organic Chicken
1.1 Select healthy 1.1 Select healthy
stocks stocks
1.2 Determine
1.2 Determine
suitable chicken
suitable chicken
house
house requirements
requirements

1.3 Install cage/

1.3 Install cage/
Housing
Housing equipment
equipment

1.4 Feed chicken 1.4 Feed chicken

1.5 Grow and 1.5 Grow and

Harvest chicken Harvest chicken
2. PRODUCE ORGANIC VEGETABLES
2.1 Establish
2.1 Establish Nursery
Nursery
2.2 Plant Seedlings 2.2 Plant Seedlings
2.3 Perform Plant Care 2.3 Perform Plant
Activities and Care Activities and
management management

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 2.4. Perform Harvest 2.4Perform Harvest
and Post-Harvest and Post-Harvest
Activities Activities
3. PRODUCE ORGANIC FERTILIZER
3.1 Prepare composting 3.1 Prepare
area and raw composting area
materials and raw materials
3.2 Compost and 3.2 Compost and
harvest fertilizer harvest fertilizer
4. PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS
4.1 Prepare for the 4.1 Prepare for the
production of various production of
concoctions and various
extracts concoctions
and extracts

4.2 Process concoctions 4.2 Process

and extracts concoctions and
extracts
4.3 Package concoctions 4.3 Package
and extracts concoctions and
extracts

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 Training Needs
ORGANIC AGRICUTURE PRODUCTION NC II

Name: ____________________________ Date: ______________________

Training Needs Module Title/Module of Instruction

(Learning Outcomes)
3. Package concoction and
extracts

Importance of tagging

Sanitizing concoctions
Producing
Packages of concoctions
Various
Productions of concoctions Concoctions
And Extracts
Recording of bottled
concoctions

Importance of proper storage

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COMPETENCY
BASED
LEARNING
MATERIAL

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 HOW TO USE THIS LEARNER’S GUIDE

Welcome to this learner guide for the module in “PRODUCING

VARIOUS CONCOCTIONS AND EXTRACTS”. This learner’s guide contains
materials and activities to complete.

The units of competency “PRODUCE VARIOUS CONCOCTIONS AND

EXTRACTS” contains the knowledge, skills and attitude required to prepare
tools, farm implements and simple equipment for horticultural farm
operations.

You are required to go through a series of learning activities in order

to complete each learning outcomes such as Information Sheets, resources
materials and references materials for further reading that help you for a
better understanding and answer self-check basing the information sheet
provided. You may use a paper or bond paper to reflect your answer for each
self-check. Questions should be raise if encounter difficulties so you would
be assist by your trainer.

These modules were prepared to help you achieve the required

competency in “PRODUCING VARIOUS CONCOCTIONS AND EXTRACTS”.
These will be the source of information for you to acquired knowledge and
skills in this particular trade with minimum super vision or help from your
instructor. With the aid of these materials you will acquire the competency
independently and in your own pace. Read this learning guide carefully so
you will be guided.

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 Work through all the information and complete the activities in each
section suggested references are included to supplement the materials
provided in this module.

PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE

References/Further Reading
Performance Criteria Checklist

Performance Criteria Checklist

Operation/Task/Job Sheet

Self-Check Answer Key

Self-Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module Content
Module Content
List of Competencies
Module Content

Module Content

Front Page

Module Content
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 In our efforts to standardize CBLM, the above
parts are recommended for use in Competency
Based Training (CBT) in Technical Education
and Skills Development Authority (TESDA)
Technology Institutions. The next sections will
show you the components and features of each
part.

ORGANIC AGRICULTURE PRODUCTION NC II

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

AGR612301
1. Raising Organic Chicken
Raise Organic Chicken

Produce Organic Producing Organic

AGR611306
2.
Vegetables Vegetables

Produce Organic Producing Organic AGR611301

3.
Fertilizer Fertilizer

Produce Various Producing Various

AGR611302
4. Concoctions and Concoctions and
extracts extracts

5. Raise Organic Hogs Raising Organic Hogs AGR612302

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 Raise Organic Small
Raise Organic Small
6. Ruminants AGR612303
Ruminants

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 MODULE CONTENT

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 g various concoctions.

NOMINAL DURATION : 24 HOURS

QUALIFICATION LEVEL : NC II

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 extracts

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
contaminations and must be of “food grade” quality.
4. Personal hygiene is observed according to OHS procedures.
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5. Raw materials are prepared in accordance with enterprise practice.

6. Fermentation period is set based on enterprise practice.

7. Various concoctions are fermented following to organic practices.

8. Concoctions are harvested based on fermentation period of the

concoction.

9. Concoctions are contained in sanitized bottles and containers.

10. Packaged concoctions are labeled and tagged in accordance with

enterprise practice.

11. Packaged concoctions are stored in appropriate place and

temperature following organic practices.

12. Production of concoctions are recorded using enterprise procedures.

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 LEARNING OUTCOME NO. 3

PACKAGE CONCOCTIONS AND EXTRACTS

ASSESSMENT CRITERIA:

 Concoctions are contained in sanitized bottles and containers.

 Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
 Packaged concoctions are stored in appropriate place and
temperature following organic practices.
 Production of concoctions are recorded using enterprise
procedures.

Contents:

 Importance of Tagging
 Sanitizing concoctions
 Packages concoctions
 Productions of concoctions
 Recording of Bottled Concoctions
 Importance of proper storage
o Shelf life
o Effects of storage temperature to concoctions

CONDITIONS:

The students/trainees must be provided with the following:

 Tools and materials:

- marker pen
- masking tape

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 - record book
- plastic bottles with re-sealable caps

 Facilities:
-storage area

METHODOLOGIES:

 Direct observation
 Lecture

ASSESSMENT METHODS:

 Written examination
 Demonstration

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 Learning Experiences

Learning Outcome 3

LO 3: Package concoctions and extracts

Learning Activities Special Instructions

Read information sheet 4.3-1 on Identify the importance of tagging

“Importance of Tagging.”
Try to answer self-check without
looking at the answer key.
Answer Self-Check 4.3-1 You are required to get all answers
“Importance of Tagging.” correct. If not, read the information
sheets again to answer all the
questions correctly.
Double Check the answer in case you
Compare answer to answer key
forgot to answer correctly using self-
4.3-1
check.

Read information sheet 4.3-2 on Always remember the protocols used

“Sanitizing concoctions.” in sanitizing concoctions

Answer Self-Check 4.3-2 Try to answer self-check without

“Sanitizing concoctions.” looking at the answer key.
Compare answer to answer key Double Check the answer in case you
4.3-2 forgot to answer correctly using self-
check.

Read information sheet 4.3-3 on Always remember the factors to be

“Packages concoctions.” consider in packaging concoctions

Answer Self-Check 4.3-3 Try to answer self-check without

“Packages concoctions.” looking at the answer key.

Compare answer to answer key Double Check the answer in case you
4.3-3 forgot to answer correctly using self-
check.

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Read information sheet 4.3-4 on Always remember the factors to be
“Productions of concoctions.” consider in production of concoctions

Answer Self-Check 4.3-4 Try to answer self-check without

“Productions of concoctions.” looking at the answer key.

Compare answer to answer key Double Check the answer in case you
4.3-4 forgot to answer correctly using self-
check.

Read information sheet 4.3-5 on

Take note for the proper recording of
“Recording of Bottled
bottled concoctions
Concoctions.”

Try to answer self-check without

Answer Self-Check 4.3-5
looking at the answer key.
“Recording of Bottled
Concoctions.”

Compare answer to answer key Double Check the answer in case you
4.3-5 forgot to answer correctly using self-
check.

Read information sheet 4.3-6 on

Enumerate the importance of proper
“Importance of proper storage
storage in terms of shelf life and the
Shelf life
effects of storage temperature to
Effects of storage
concoctions
temperature to concoctions.”

Answer Self-Check 4.3-6

“Importance of proper storage Try to answer self-check without
Shelf life looking at the answer key.
Effects of storage
temperature to concoctions.”

Compare answer to answer key Double Check the answer in case you
4.3-6 forgot to answer correctly using self-
check.

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Definition of Terms

Agricultural product/product of agricultural origin means any product or

commodity, raw or processed, that is marketed for human consumption
(excluding water, salt and additives) or animal feed.
Audit is a systematic and functionally independent examination to
determine whether activities and related results comply with planned
objectives2.
Certification is the procedure by which official certification bodies, or
officially recognized certification bodies, provide written or equivalent
assurance that foods or food control systems conform to requirements.
Certification of food may be, as appropriate, based on a range of inspection
activities which may include continuous on-line inspection, auditing of
quality assurance systems and examination of finished products.3
Certification body means a body which is responsible for verifying that a
product sold or labelled as "organic" is produced, processed, prepared
handled, and imported according to these guidelines.
Competent authority means the official government agency having
jurisdiction.
Genetically engineered/modified organisms. The following provisional
definition is provided for genetically/modified organisms4. Genetically
engineered/modified organisms, and products thereof, are produced
through techniques in which the genetic material has been altered in a way
that does not occur naturally by mating and/or natural recombination.
Ingredient means any substance, including a food additive, used in the
manufacture or preparation of a food and present in the final product
although possibly in a modified form 5.
Inspection is the examination of food or systems for control of food, raw
materials, processing, and distribution including in-process and finished
product testing, in order to verify that they conform to requirements6. For
organic food, inspection includes the examination of the production and
processing system.
Labelling means any written, printed or graphic matter that is present on
the label, accompanies the food, or is displayed near the food, including that
for the purpose of promoting its sale or disposal.

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Marketing means holding for sale or displaying for sale, offering for sale,
selling, delivering or placing on the market in any other form.

Official accreditation is the procedure by which a government agency

having jurisdiction formally recognizes the competence of an inspection
and/or certification body to provide inspection and certification services.
For organic production the competent authority may delegate the
accreditation function to a private body.

Officially recognized inspection systems/officially recognized

certification systems are systems which have been formally approved or
recognized by a government agency having jurisdiction.9

Operator means any person who produces, prepares or imports, with a view
to the subsequent marketing thereof, products as referred to in Section 1.1,
or who markets such products.

Plant protection product means any substance intended for preventing,

destroying, attracting, repelling, or controlling any pest or disease including
unwanted species of plants or animals during the production, storage,
transport, distribution and processing of food, agricultural commodities, or
animal feeds.

Preparation means the operations of slaughtering, processing, preserving

and packaging of agricultural products and also alterations made to the
labelling concerning the presentation of the organic production method.

Production means the operations undertaken to supply agricultural

products in the state in which they occur on the farm, including initial
packaging and labelling of the product.

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 Information Sheet 4.3-1
IMPORTANCE OF TAGGING

Learning Objectives:

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

1. Discuss tagging/labelling.
2. Identify guidelines in labelling package concoctions and extracts.
3. Enumerate the importance of labeling in the marketing.
4. Labeled and tagged packaged concoction in accordance with
enterprise practice.

Labeling

Labelling is an important part of marketing of a product. Labelling is

essential as it helps to grab the attention of a customer. It can be combined
with packaging and can be used by marketers to encourage potential buyers
to purchase the product. It should show the correct information about
product.

Labeling fully discloses ingredients in the order of their weight

percentages and whether or not they are organic. Furthermore, food
ingredient declaration and naming of additives shall be in accordance
with the latest FDA Guidelines for food labeling of pre-packaged foods.

As an exemption:
If herbs and/or spices constitute less than 2% of the total weight of the
product, they may be listed as “spices” or “herbs”.

Labeling identifies the entity legally responsible for the product and
the body that assures conformity to the applicable organic standard.

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 Claims that processed products are “organic” can be made only if the
product contains 95%, higher organic ingredients. Claims that
processed products are “made with organic ingredients” or similar
terms are made only if the product contains 95%-70% organic
ingredients. Where less than 70% of the ingredients are of certified
organic origin, the indication that an ingredient is organic may
appear in the ingredient list. Such product may not be labeled
“organic.” These percentages are measured by weight for solids or by
volume for liquids- excluding water and salt.

Labeling clearly distinguishes in-conversion products or similar terms

from organic products. Labeling ensures that products labeled as
“organic” or “in-conversion”, or an equivalent term (e.g. biologic or
ecological), comply with the applicable organic standards.

Products which only consist of certified wild ingredients shall be

labeled “wild” or “natural”. A multi-ingredient product containing
both certified organic agricultural and certified wild/natural origin
may be labeled as organic.

GUIDELINES FOR THE PRODUCTION, PROCESSING, LABELLING AND

MARKETING OF ORGANICALLY PRODUCED FOODS
(GL 32 – 1999, Rev. 1 – 2001)

SECTION 3: LABELLING AND CLAIMS

3.1 Organic products should be labelled in accordance with the Codex

General Standard for the Labelling of Prepackaged Foods11.

3.2 The labelling and claims of a product specified in Section 1.1(a) may
refer to organic production methods only where:

(a) such indications show clearly that they relate to a method of agricultural
production;

(b) the product was produced in accordance with the requirements of

Section 4 or imported under the requirements laid down in Section 7;

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(c) the product was produced or imported by an operator who is subject to
the inspection measures laid down in Section 6, and

(d) the labelling refers to the name and/or code number of the officially
recognized inspection or certification body to which the operator who has
carried out the production or the most recent processing operation is
subject.

3.3 The labelling and claims of a product specified in paragraph 1.1(b) may
refer to organic production methods only where:

(a) such indication show clearly that they relate to a method of agricultural
production and are linked with the name of the agricultural product in
question, unless such indication is clearly given in the list of ingredients;

(b) all the ingredients of agricultural origin of the product are, or are derived
from, products obtained in accordance with the requirements of Section 4,
or imported under the arrangements laid down in Section 7;

(c) the product should not contain any ingredient of non-agricultural origin
not listed in Annex 2, Table 3;

(d) the same ingredients shall not be derived from an organic and non-
organic origin;

(e) the product or its ingredients have not been subjected during preparation
to treatments involving the use of ionizing radiation or substances not listed
in Annex 2, Table 4;

(f) the product was prepared or imported by an operator subject to the

regular inspection system as set out in Section 6 of these guidelines; and

(g) the labelling refers to the name and/or the code number of the official or
officially recognized certification body or authority to which the operator who
has carried out the most recent preparation operation is subject.

3.4 By way of derogation from paragraph 3.3(b), certain ingredients of

agricultural origin not satisfying the requirement in that paragraph may be
used, within the limit of maximum level of 5% m/m of the total ingredients
excluding salt and water in the final product, in the preparation of products
as referred to in paragraph 1.1(b);

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- where such ingredients of agricultural origin are not available, or in
sufficient quantity, in accordance with the requirements of Section 4 of
these guidelines;

3.5 Pending further review of the guidelines in accordance with Section 8,

Member Countries can consider the following with regard to products
referred to in paragraph 1.1(b) marketed in their territory:

- the development of specific labelling provisions for products containing

less than 95% ingredients of agricultural ingredients;

- the calculation of the percentages in 3.4 (5%) and in 3.5 (95%) on the basis
of the ingredients of agricultural origin (instead of all ingredients excluding
only salt and water);

- the marketing of product with in transition/conversion labelling containing

more than one ingredient of agricultural origin.

3.6 In developing labelling provisions from products containing less than

95% of organic ingredients in accordance with the paragraph above, member
countries may consider the following elements in particular for products
containing 95% and 70% of organic ingredients:

(a) the product satisfies the requirements of paragraphs 3.3(c), (d) (e), (f) and
(g);

(b) the indications referring to organic production methods should only

appear on the front panel as a reference to the approximate percentage of
the total ingredients including additives but excluding salt and water;

(c) the ingredients, appear in descending order (mass/mass) in the list of

ingredients;

(d) indications in the list of ingredients appear in the same colour and with
an identical style and size of lettering as other indications in the list of
ingredient.

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Labelling of Products in Transition/Conversion to Organic

3.7 Products of farms in transition to organic production methods may only

be labelled as “transition to organic” after 12 months of production using
organic methods providing that:

(a) the requirements referred to in paragraphs 3.2 and 3.3 are fully satisfied;

(b) the indications referring to transition/conversion do not mislead the

purchaser of the product regarding its difference from products obtained
from farms and/or farm units which have fully completed the conversion
period;

(c) such indication takes the form of words, such as “product under
conversion to organic farming”, or similar words or phrase accepted by the
competent authority of the country where the product is marketed, and
must appear in a color, size and style of lettering which is not more
prominent than the sales description of the product;

(d) foods composed of a single ingredient may be labelled as “transition to

organic” on the principal display panel;

(e) the labelling refers to the name and/or the code number of the official or
officially approved certification body or authority to which the operator who
has carried out the most recent preparation is subject.

Labelling of non-retail containers

3.8 The labelling of non-retail containers of product specified in paragraph

1.1 should meet the requirements set out in Annex 3, paragraph 10.

Importance of labeling in marketing

Marketers use labeling to their products to bring identification. This

kind of labeling helps a viewer to differentiate the product from the rest in
the shelves of the market. There are several used of the label for the
products in the market.

Labeling is used for packaging the product. In marketing, a marketer

can also use a sticker inedible products to impart knowledge of the
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ingredients of the food items. This helps to spread awareness among the
customers about the item they are consuming and labeling also helps to
mention ingredients.

Types of labeling in marketing

There are various types of labeling in marketing. Let us check out:


 Branded Product Labels

Products need to be branded to help with identification and play a key

role in company brand building programs. Branded Product Labels need to
be securely bonded to the product surface in a way that is best suited to
that product.

There are two types of branded labels:

Removable
None Removable labels

With permanent labels, the bonding has to be permanent and the

label must be difficult to remove and resistant to a number of factors.

Removable product labels, on the other hand, need to adhere to the

product only until they need to be removed.

 Eco or Information Labels

Information Labels or Eco-Labels are used on consumer products

such as foodstuff and fast moving consumer goods. They are used to impart
information to the consumer about the product. Often these types are made
out of eco-friendly substances so that they do not interfere with the
products they are associated with.

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Other Product Label Types

There are a number of different label types that are in common usage
around the world that are regular mass produced by specialist printing
services.

What is product labeling?

Product Labeling is a key feature in marketing. It helps to market the

product allowing customers to know about the item and give necessary
messages including ingredients, instructions, and uses.

Product labeling can be done in a variety of sizes, materials, and

shapes. It plays a key role as a point of sale display in the market shelves.
They can also communicate information about how to handle a product or
how to dispose of it. You can use the labeling for security reasons so that a
product should not be misused. It is for these purposes the labeling having
the logo or the trademark of the company. All these are different types of
uses of the label for a product in the world of business.

What must you include in your label?

A label needs to comply with the Competition and Consumer Act 2010
(CCA). This Act is required to give information to consumers, such as:

The mandatory consumer product information standards under the

CCA
Industry specific regulations, such as the Food Standards Code
Labels required by customs for some imported products under the
Commerce (Trade Descriptions) Act.

Importance of labeling and packaging

Another main purpose of the use of labeling and packaging is to

exaggerate the product. A marketer needs to grab the attention of a viewer to
purchase the product. Labeling and packaging should be able to beautify a
product to add to its visual appeal.

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 This can instantly grab a viewer’s attention towards a product. You
can arouse interest in the mind of a customer towards a product through an
attractively designed label. It is essential to use a good quality material for
the sticker.

Importance:

The role of packaging and labeling has become quite significant as it

helps to grab the attention of the audience.
    
Labelling and packaging can be used by marketers to encourage
potential buyers to purchase the product.

Packaging is also used for convenience and information transmission.

Packages and labels communicate how to use, transport, recycle or
dispose of the package or product.

 Sample layout for labeling

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 SELF – CHECK 4.3-1

True or False. Write the word True if the statement is correct, otherwise
write False if it is wrong. Write your answer on a separate
sheet of paper.

1. The role of packaging and labeling has become quite insignificant as it

helps to grab the attention of the audience.

2. Packaging identifies the entity legally responsible for the product and
the body that assures conformity to the applicable organic standard.

    
3. Packaging is used for convenience and information transmission.
Packages and labels communicate how to use, transport, recycle or
dispose of the package or product.

4. Product selling helps to market the product allowing customers to

know about the item and give necessary messages including
ingredients, instructions, and uses.

5. Branded Product Labels need to be securely bonded to the product

surface in a way that is best suited to that product.

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 ANSWEY KEY 4.3-1

1. False

2. False

3. True

4. False

5. True

Information Sheet 4.3-2

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 SANITIZING CONCOCTIONS

Learning Objectives:

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

 Identify different methods of cleaning.

 Apply sanitary procedures in packaging concoctions.

Methods of cleaning (PNS/BAFS 07:2016)

Operators shall take all necessary precautions to protect organic

food against contamination by substances prohibited in organic
agriculture and handling pest, disease-causing organisms, and
foreign substances.

Substances used for cleaning or disinfection of storage, transport,

and processing facilities are listed in Annex F. Any
succession/addition/revision from relevant standard setting
bodies (BAFS & FDA) shall be adopted and shall be in accordance
with the criteria established in Section 12 of this Standard.
Operations that use cleaners, sanitizers, and disinfectants on food
contact surfaces shall use them in a way that maintains the
organic integrity of the food. Unless otherwise noted in the Annex
F, the operator is required to perform an intervening event between
the use of any cleaners, sanitizers, or disinfectant and the contact
of the organic food in that surface. Acceptable intervening events
include a hot-water rinse, a sufficient flush of organic product that
is not sold as organic product, or adequate time for the substances
to volatilize.

Operators shall prevent the residues of boiler water additives from

direct contact with organic food by the use of entrained water,
filters, traps, or other means that prevent steam in contact with
organic foods from carrying such compounds.

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 Handlers and processors shall make a plan and maintain a report
of cleaners, disinfectants, and sanitizers used by certified organic
handling and processing operations. This report should include a
list of the cleaning, disinfecting, and sanitizing agents currently
used in certified organic facilities.

Cleaning and sanitizing tools, harvest containers and surfaces

Quick facts

 All reusable harvest containers, tools and food contact surfaces

should be kept as clean as possible and regularly sanitized.
 Sanitizing can be done with a number of products.

Wash harvest totes and tools as often as needed to keep them free
of excess debris and soil

Using clean containers and tools can help decrease postharvest

losses on sensitive products like summer squash, tomatoes and berries,
as well as reduce the chance of spreading foodborne illness-causing
pathogens.

All reusable harvest containers and tools should be kept as clean

as possible and regularly sanitized. At least weekly, or as often as
needed, reusable produce bins, buckets, totes and other containers
should be cleaned of excess soil, vegetable matter and other debris.
Tools should be cleaned daily or as needed to keep them clean.

Sanitize tools and totes several times throughout the growing

season, and at the end and beginning of each season. A sanitizing
solution, such as a weak (50 to 150 ppm) bleach solution, should be
applied to harvest tools and containers after cleaning and as needed to
kill pathogens.

Cleaning procedure

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 Clean harvest containers, tools and food contact surfaces before
sanitizing. Sanitizers are more effective if the surfaces are clean and free
of soil and other debris.

 Rinse surface of container to remove soil and debris.

 Wash surface of container with detergent and water. For harvest
containers, use a high-pressure sprayer hose.
 Rinse with clean potable water.

Any detergent can be used for the wash step on hard surfaces.
Only detergents/soaps that come in contact with food need to be labeled
as safe for food. Read the label and make sure you follow the
instructions on the label.

Sanitizing harvest containers, tools and food contact surfaces

 Apply a fine mist of sanitizer solution to surfaces using a sprayer.

 Let containers, tools and surfaces air dry. Do not dry with towels.

Sanitizing products

Sanitizing can be done with a number of products. Many

companies, such as EcoLab, have hydrogen peroxide-based products
that are formulated specifically for sanitizing hard surfaces.

Bleach solution (50 ppm is about 1.5 tablespoons of household

chlorine bleach per five gallons of water) is an inexpensive and
commonly used sanitizing solution.

Vinegar is not an acceptable sanitizer, as it does not adequately

sanitize surfaces.

If you are certified organic, there are many allowable solutions to

use, but make sure you check with your certifying agency first.

Whatever sanitizer you use; you will need to monitor the

concentration to make sure that it is the correct strength. In the case of
chlorine bleach, use test strips to make sure the solution is at the
needed strength.

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 Test strips for chlorine are available at restaurant supply stores
and online. Test strips for other products are available from the product
supplier.

Other sanitizers will have different recommended concentrations.

Follow all label directions carefully, and wear protective gear (e.g. gloves,
goggles) when pouring all sanitizers; they are dangerous when undiluted.

Many companies have formulations that are specific to hard

surfaces.

Sanitizers for use on hard surfaces

These are commonly used sanitizers.

 Chlorine bleach (hypochlorite): Assuming a 5.25 percent

hypochlorite in household bleach, use 1 cup per 50 gallons or 1.5
tablespoons per 5 gallons and check with chlorine tester strips for
~50ppm.

Some detergents and sanitizers are dangerous to use, so protecting

workers and farmers is important; read the labels.

Seven Steps to Sanitary

There can be no shortcuts in the process. Every step must be done and
done in the proper order.

A sanitary processing environment is essential to food safety, and

ensuring a sanitary plant means implementing cleaning standards as well
as sanitation standards.

“Cleaning and sanitation are different because the cleaning steps

address physical soils that are loose or adhering to a surface. Sanitation is
directly related to microorganisms,” said Alan Parker, managing director of
Parker Associates consulting organization.

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 Parker defines cleaning as “the complete removal of unwanted matter.”
Removing these soils enables the sanitizers to work effectively. Thus,
attaining a sanitary environment involves seven essential steps:

1. Inspection, Identification, Equipment Breakdown

2. Sweeping and Flushing
3. Washing
4. Rinsing
5. Sanitizing
6. Rinse/Air Dry
7. Validation

As stated in the publication “Sanitation, the Foundation of Food

Safety,” developed by the Minnesota Department of Agriculture (MDA),
“There can be NO shortcuts in this process – each step must be done and
done in the proper order”.

1. Inspection, Identification, and Equipment Breakdown

Prior to beginning program, equipment should be broken down,

and an inspection conducted to identify any areas needing particular
attention and select then application methods and chemicals to be
used. While a plant will generally have standards for selection, it is
also important to determining if any extenuating conditions exist that
may require extra cleaning or sanitation, different detergent or
sanitizer, or other variation.

2. Sweeping, Scraping, and Flushing

The first step in the cleaning and sanitation is, then, the
physical removal of gross solids and large particles. This could include
the use of brooms and scrapers or simply physical lifting and
disposing of items. The more food residues removed ahead of time, the
cleaner the water will stay.

This is often followed by flushing or rinsing of the surfaces to

remove as much of the solids and particles prior to cleaning as
possible. Parker recommends that warm water, of 105° to 115°F be
used for rinsing. “If the water is too hot, it can cause the soils to
become more adherent,” he said.

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3. Washing

The second step of cleaning is the application of a detergent.

This may be applied manually, but a mechanical foamer is generally
preferred, Parker said. “This gives a very good cling to the surface so
the contact time cab be enhanced,” he explained, adding that it is
particularly effective on vertical surfaces. Manufacturer directions for
dilution rates and contact time should be used, then physical cleaning
conducted to scrub the surfaces.

If operation in a dry facility, equipment and components may

instead be cleaned with alcohol or other solvents that evaporate over
time.

4. Rinsing

Following washing, a potable-water rinse is conducted to ensure

that all the detergent is removed. The rinse step is critical because
detergent residues will neutralize many sanitizers.

5. Sanitizing

Once the surfaces are verified as “clean”, the sanitizing steps

are begun. A variety of applications are used for sanitizing processing
environments, from heat to chemical disinfectants. The most common
of these are chlorine-based, sodium hypochloride, commonly known
as bleach.
6. Rinse/Air Dry

Sanitizers come in two forms: leave on and rinse off. Most food
processors currently use leave-on sanitizers due to the “glove-like
protection” they provide. These, can be left on the surfaces for several
hours and still maintain their effectiveness.

As with detergents, rinse-off sanitizers should be completely

rinsed from surfaces prior to operational start-up, and label directions
should be followed for dry time for leave-on sanitizers.

7. Validation and Verification

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 Validation should be conducted through both visual inspection
and protein swabs. It is also reco9mmended that all cleaning and
sanitizing procedures be regularly monitored for effectiveness, through
pre-operational inspections or adults and microbial sampling of the
environment and food-contact surfaces. Verification criteria should
include that no visible residue be present and micro counts be within
acceptable limits.

 The cleanliness and orderliness in the concoction room shall

described by:

Labelled storage area classified according to concoction processes;

Labelled production lines;
The labelled tool cabinets and equipment (brooms, clean cloth for
wiping wet object/area, etc.)
The room shall be well ventilated, free from disturbances and free
from any direct heat coming from the sun, machine and electricity.
Prepare periodic schedules for cleaning and checklist indicator that
orderliness had been done.
Maintain a record book indicating the life span and utilization of each
of the concoction extracts.
Maintain clean sanitation foot rugs at the entrance of the concoction
room.
Put rule signs at the room readable at eye level such as: No Smoking,
Maintain Silence, Wipe your foot at the entrance sanitation rugs, Wear
PPE, etc.

SELF – CHECK 4.3-2

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Enumeration:

1. What are the essential steps in attaining sanitary environment?

2. What are the protocol to be followed in maintaining cleanliness and

orderliness in the storage area?

ANSWEY KEY 4.3-2

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 1.
Inspection, Identification, Equipment Breakdown
Sweeping and Flushing
Washing
Rinsing
Sanitizing
Rinse/Air Dry
Validation

2. .
Label the storage area
Label production area
Observe 7s
Label tool cabinet and equipment
Maintenance schedule
Well ventilated
Maintain record book

Information Sheet 4.3-3

PACKAGES OF CONCOCTIONS

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

 Define packaging.
 Enumerate the procedures in packaging concoctions an extracts.
 Package concoctions in accordance with enterprise practice.

Packaging

Organic products must be not packed in reused bags or containers

that have been in direct contact with any substance that would likely
compromise the integrity of the product or ingredient placed in those
containers, unless reusable bags or containers have been thoroughly
cleaned and pose no risk of contamination.

Packaging is essential as it is used for the identification of the

products in marketing. It enhances the appearance of the label for
promoting the product. This is the major importance of labeling in
marketing. In addition, labeling also helps to provide the information about
a product to the prospective customer. This function fulfills informative
purpose of using a tag.

Plastic materials made of plastic and paper should be from virgin

materials while packaging materials made of glass shall be sterilized before
use. Use of packaging materials from biodegradable, recycled, or recyclable
sources is encouraged.

Preparation and packaging units

1. The producer and/or operator and should provide:

a full description of the unit, showing the facilities used for the,
preparation, packaging and storage of agricultural products before
and after the operations concerning them;

all the practical measures to be taken at the level of the unit to

ensure compliance these guidelines.

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 This description and the measures concerned should be signed
by the responsible person of the unit and the certification body.

2. Written accounts should be kept enabling the certification body or

authority to trace:

the origin, nature and quantities of agricultural products have been

delivered to the unit;

the nature, quantities and consignees of products which have left the
unit;

any other information such as the origin, nature and quantities of

ingredients, additives and manufacturing aids delivered to the unit
and the composition of processed products, that is required by the
certification body or authority for the purposes of proper inspection of
the operations.

3. Products which are also processed, packaged or stored in the unit

concerned:

the unit should have separate areas within the premises for the
storage of products before and after the operations;

operations should be carried out continuously until the complete run

has been dealt with, separated by place or time from similar
operations performed on products

if such operations are not carried out frequently, they should be

announced in advance, with a deadline agreed on with the
certification body or authority;

every measure should be taken to ensure identification of lots and to

avoid mixtures with products not obtained in accordance with the
requirements of these guidelines.

4. The official or officially recognized certification body or authority should

ensure that a full physical inspection, at least once a year, of the unit.
Samples for testing of products not listed in these guidelines may be

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 taken where their use is suspected. An inspection report must be drawn
up after each visit countersigned by the person responsible for the unit
inspected. Additional occasional unannounced visits should also be
undertaken according to need or at random.

5. The operator should give the official or officially recognized certification

body or authority or authority, for inspection purposes, access to the unit
and to written accounts and relevant supporting documents. The
operator should also provide the inspection body with any information
necessary for the purposes of inspection.

Six Steps to Proper Packaging

No matter what product you need to ship, you should be able to

expect that your product will get to its destination just as it was shipped. To
ensure product safety, there are several important steps any company
should take when packaging. Follow these 6 steps to ensure your product is
packaged perfectly, every time!

1. Organize

It may seem obvious, but organizing a distribution center’s packaging

space can make a big difference. A workspace should be large enough to
have room to move the package around, with all necessary packaging
materials in reach.

Ideally, the area should have storage space or pegboards to keep a

large variety of materials in the workspace, as different types and sizes of
products will require different materials. You’ll be amazed by the production
time that can be saved by keeping a fully-stocked and organized packaging
space!

2. Measure

Before selecting the box you plan to ship your product in, it is a good
idea to measure your product. Once your product is measured, add about 2
inches to each the width, the height, and the length to derive the ideal box
size. This ensures that you will have room to wrap each product and fill your
box with extra padding so your goods will be protected while in transit.

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3. Select

Now that you have measured your product or products, it is time to

select the right box.

4. Protect

Now that you have selected your packaging, it’s time to protect your
product. There are numerous types of protective packaging, so make sure to
choose the one that best suits your company’s needs. After all, it is better to
be extra cautious than to have your product get damaged.

If you are shipping more than one product per box, make sure to wrap
each product separately so that your merchandise does not clink against
each other during shipping and damage each other.

5.  Seal

Now that your product is properly protected and fitted into the proper
size box, it is time to seal the box. Do not use cellophane or duct tape, as
neither are strong enough to properly seal your box. Instead, look for proper
packaging tapes or adhesives. Make sure you have a full seal on your
product before you send it off for shipping. Apply 2-3 strips of tape where
packaging overlaps, so you do not have to worry about the packaging
opening during shipment.

6. Label

Though labeling is the last step, it is one of the most important steps.
Double check the recipient’s address and place the label infronty of the
container including the date ofn preparartion and the expiration date.

Packaging of Concoction

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 Store in a clean, cool and dark place, free from disturbance
Label the concoction products
 Date of formulation/preparation
 Date of harvest
Proper record keeping

SELF – CHECK 4.3-3

True or False: Write the word True if the statement is correct, otherwise
write False if it is wrong. Use a separate sheet of paper for
your answer.

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 1. Plastic materials made of plastic and paper should be from used
materials while packaging materials made of glass shall be washed
before use.

2. Though labeling is the last step, it is one of the most important steps.

3. We can use cellophane or duct tape to properly seal your box.

4. The farm worker should provide the inspection body with any
information necessary for the purposes of inspection.

5. Packaging is essential as it is used for the identification of the

products in marketing.

6. Organic products must be packed in reused bags or containers.

7. If you are shipping more than one product per box, make sure to wrap
each product separately so that your merchandise does not clink
against each other during shipping and damage each other.

8. An inspection report must be drawn up before each visit

countersigned by the person responsible for the unit inspected.

9. The producer should provide a full description of the unit, showing

the facilities used for the, preparation, packaging and storage of
agricultural products before and after the operations concerning
them.

10. Once your product is measured, add about 4 inches to each the
width, the height, and the length to derive the ideal box size.

ANSWEY KEY 4.3-3

1. False

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 2. True

3. False

4. False

5. True

6. False

7. True

8. False

9. True

10. False

Information Sheet 4.3-4

PRODUCTIONS OF CONCOCTIONS

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

 Enumerate the procedures in making concoctions.

 Identify important features involve in production of concoctions.

The Production of Organic Liquid Fertilizer – Concoction

Faced with challenges of

smallholders in terms of
agricultural inputs and the
limitations of mineral
fertilizers, ECHO’s West
Africa Impact Center has
provided farmers with
practical and economic
knowledge. One example of
this is the technique of
manufacturing organic
liquid fertilizer.

This technique
responds to two major
concerns of farmers: the
production time and the
efficiency of organic fertilizer.

Indeed, organic liquid fertilizer is obtained only for 14 days of aerobic

biological decomposition of a mixture of organic matter, water, and other
locally available elements. This fertilizer is rich in nutrients and must be
diluted before application in fields of gardens.

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How to make organic liquid fertilizer
To make or prepare the organic liquid fertilizer, it takes a container,
the ingredients, and a stick to mix the solution.

Regarding the container, it should not have leaks or traces of oil or

petroleum products or other toxic products. Otherwise, these products can
kill the good bacteria and other microorganisms responsible for the organic
decomposition of organic matter into organic liquid fertilizer.

Figure 12. Organic liquid

fertilizer. Source: ECHO West
Africa Impact Center Staff

As for the ingredients, the organic liquid fertilizer is very economical in

ingredients. The ingredients used are: manure of any animal species, green
matter, living earth, ash, and water. These ingredients add up according to
defined proportions and objectives below:

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  The manure, a source
of nitrogen, occupies
1/3 of the contents of
the receptacle chosen
for the manufacture
of the liquid fertilizer. If
possible, combine
different types of
animal manure to
achieve the best
results.
 The green matter is
green grass or green
leaves. Green matter
is a source of sugars
and minerals. It
occupies 1/3 of the contents of the container.
 The living earth and ash 2 to 3 shovelfuls of each. The living earth,
helps to increase the varieties of useful microorganisms. For ash, it
brings minerals and potassium to the fertilizer which regulates its Ph.
 Water completes the last third of the contents of the container. It
reaches the edge of the container so that, when stirring, the solution
does not spill out.

Note that in addition to these ingredients, other ingredients can be

added in order to increase the nutrient value of organic liquid fertilizer.
These other ingredients can include: mud from fish ponds, remains of fish,
carcasses or remains of (unpoisoned) small animals (eg. rats, chicks).

Concerning the stick, it is used to mix the different ingredients

together in order to have a solution similar to a "sauce". After this first
mixing, it is necessary to mix the liquid fertilizer with the stick every day for
5-10 minutes for 2 weeks: on the one hand, it allows the mixture to
oxygenate and on the other hand, the more you stir, the quicker the
decomposition process and the better the quality of the fertilizer will be.

It should be emphasized that liquid fertilizer should be produced in the

shade and must remain in the shade, sheltered from the direct rays of the
sun. It is also necessary to cover the container after each mixture so that
the rainwater does not dilute it but also for sanitation reasons.

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How to use liquid fertilizer
After 14 days, the liquid fertilizer is ready to use. Liquid fertilizer can
be used for nurseries, gardens, fruit trees, and other large crops.

Before using it, it is necessary to extract the liquid portion out of the
mixture. This is the liquid fertilizer. Dilute a volume of this liquid in fifteen
to twenty volumes of water (1 for 15 to 20) and finally to use this diluted
solution by spraying the base of the plants once or twice a week. It is
strongly advised to mulch the plant base before using the liquid fertilizer.

Please Note:

 When mature, undiluted liquid fertilizer can be stored in a container

of any size for a long time.
 Undiluted liquid fertilizer can burn plants.
 Even if diluted, if applied directly to plant leaves, liquid fertilizer can
burn plants.
 Liquid fertilizer can be applied 7 to 10 days after germination of the
plants and is continued if necessary.

 Production of Different Concoctions

A. Indigenous Micro-Organisms (IMO)

1. Collecting IMO

a. Place cooked rice into pot or bamboo trough. Let it cool first
before placing into the trough.
b. Cover container with fine wire screen to avoid rat disturbances
and tie up using any tying material.
c. Place container face down or slant position in an area where
decomposed crops such as corn, rice straw, etc. or in
banana/bamboo plantation areas. Cover container with any
material to protect from rain. d. Collect container after 5-7 days
when presence of molds can be seen.

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 2. Culture and production

a. Transfer the molded rice with collected microbes into a basin.

For every kilo of cooked rice add 1 kilo of muscovado sugar and
1-liter clean water (no chlorine). Mix well.
b. Transfer the mixture into an old pail or clay jar. Cover with
unprinted Manila paper and tie up using any tying materials.
Fill the pail up to 75% only, leaving 25% air space.
c. Place the container in a cool place away from the heat of the
sun.
d. Leave pail or jar for 7 days then collect by straining the liquid
extract, leaving the substrate to the compost area.

B.Fermented Plant Juice (FPJ)

1. Gather plants before sunrise (when plant’s energy is at its peak

and microorganism is available)
2. Chop and/or shred the plants into small pieces
3. Mix properly the following at a ratio of 1:1:1 3 kilos
chopped/shredded plant parts 3 kilos muscovado sugar (crude
sugar or kinugay) 3-liter clean water
4. Transfer the mixture into a pail. Leave 25% air space.
5. Cover with manila paper and tie securely.
6. Leave the pail in an undisturbed cool place for 7-14 days away
from sunlight.
7. Harvest by straining the liquid extracts with a mosquito net or
any strainer using a funnel poured into a bottle. 8. Store in
plastic bottles.

C. Fermented Fruit Juice (FFJ)

1. Collect fruits before sunrise (when fruits energy is at its peak)

2. Cut or chop the fruit finely
3. Mix properly the following at the ratio of 1:1:1 3 kilos chopped
fruits 3 kilos muscovado sugar 3 liters’ natural water
4. Put in a pail and leave 25% air space.
5. Leave container undisturbed in a cool place for 7-14 days.
6. Harvest FFJ liquid extract by straining with a mosquito net.
The substrate shall be composted
7. Store FFJ in a plastic bottle. FFJ is now ready to use.

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D. Fermented (Fish) Amino Acid (FAA)

1. Mix properly the following ingredients at a ratio of 1:1:1 3 kilos

chopped fish, snail or meat scraps and rejects, 3 kilos, muscovado
sugar, 3-liters natural water
2. Put into a pail and leave a 25% air space.
3. Cover with Manila paper and tie securely fastened with plastic
straw.
4. Put in a cool undisturbed place. Leave for 14 days.
5. Harvest FAA liquid extracts using a mosquito net to strain.
6. Store in plastic bottles. FAA is now ready to use.

E. Oriental Herbal Nutrients (OHN) / Herb Medicine Nutrient (HMN)

1. Finely chop half-a-kilo each of ginger, bulb onion and garlic.

2. Transfer chopped spices into a bamboo through or clay/ glass jar
and pour 2 liters’ coconut vinegar. Mix well and cover with a
clean Manila paper and tie with plastic straw.
3. Preserve for a duration of 12 hours then remove cover and add 1
kilo of muscovado sugar. Replace cover.
4. Place container in a cool place away from direct sunlight.
5. After 4 to 5 days of fermentation add gin.
6. Replace cover, return to storing place and retrieve after 7 to 10
days. Strain liquid from container and place in plastic bottles.
7. OHN is now ready to use.
8. You can extract liquid 5 times from this preparation. Add beer or
vinegar into container and ferment using the same procedure.

F. Calcium Phosphate (CalPhos)

1. Broil bones. Roast eggshells until they turned into ashes.

2. Pulverize bones. Transfer in a container pulverized bones or
shells and add equal volume of vinegar.
3. Transfer the mixture into a bamboo trough or clay jar, cover with
Manila paper and tie up with plastic straw.
4. For bones: Allow to sit for one month or until bones soften or
dissolve completely. For eggshells: Allow to sit for 2 weeks (14
days) or until dissolved completely.

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 5. Harvest, strain the preparation and bottle after a month or until
when bones are completely dissolved.

G. Lactic Acid Bacteria Serum (LABS)

1. Pour rice wash (solution generated when you wash the rice with
water) into a container.
2. Allow 50-75% air space in the container.
3. Cover container loosely (not vacuum tight, allowing air to move
into the container). Put container in a cool area with no direct
sunlight.
4. Allow rice wash to ferment for 5-7 days at a temperature of 20-25
degrees centigrade.
5. The rice bran will be separated and float like a thin film on the
liquid smelling sour.
6. Strain the liquid with a cheese cloth or wheat flour bag cloth.
Put liquid in a bigger container.
7. Pour ten parts milk (the original liquid has already been infected
with different types of microorganisms including Lactobacilli.
Saturation of milk will eliminate the other microorganisms and
pure Lactobacilli will remain.)
8. Ferment in 5-7 days. Carbohydrates, protein and fat will float
and leaving a yellow (serum) which contain the lactic acid
bacteria. Dispose the coagulated carbohydrate, protein and fat.
Add them to compost pile or feed them to your animals.
9. The pure lactic acid bacteria serum can be stored in the
refrigerator. Or simply add equal amount of crude sugar
(kinugay) or molasses and dilute with 1/3 water. Crude sugar or
molasses will keep the lactic acid bacteria alive at room
temperature at 1:1 ratio serving as food for the bacteria to keep
alive.

H. Natural Insect Attractant (NIA)

1. Mix the sugar, water and vinegar in a basin or any available

container that could accommodate the mixture.

 Harvesting of Concoctions
Harvest in the right time
Keep it in a clean container

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 New harvested must not be sealed right away
Provide ventilation
Handle it properly

SELF – CHECK 4.3-14

True or False. Write the word True if the statement is correct, otherwise
write False if it is wrong. Use a separate sheet of paper for
your answer.

1. The Fermented Fruit Juice (FFJ) can be stored in the refrigerator.

2. You can extract liquid 8 times from Oriental Herbal Nutrient

(OHN).

3. The fermentation period of Fish Amino Acid (FAA)N is 7 days.

4. It should be emphasized that liquid fertilizer should be produced in

the shade and must remain in the shade, sheltered from the direct
rays of the sun.

5. It is not necessary to cover the container after each mixture so that

the rainwater does not dilute it but also for sanitation reasons.

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 ANSWEY KEY 4.3-4

1. False

2. False

3. False

4. True

5. False

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 Information Sheet 4.3-5
RECORDING OF BOTTLED CONCOCTIONS

Learning Objectives:

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

 Identify important measures of keeping records in packaging

concoctions.
 Record production of concoctions using enterprise procedures.
 Maintain records for future references.

Traceability and recordkeeping (PNS/BAFS 07:2016)

Each separate production site is identified by a name or code. The

name or code is placed on the site and recorded on a property map.
The site name or code is recorded on all documents and records that
refer to the site.

Operators shall maintain purchase, handling, and processing records,

also stock inventory of all materials used for organic production,
processing, and handling as well as finished products.

Documentation and records shall clearly identify the source,

movement, use, and inventory of organic from non-organic materials
at all stages of production/processing and handling.

Records, documentation, and accounts shall provide traceability and

be made available to the competent authority and certifying bodies for
audit trail and trace back verification at any time.

Abovementioned records (including those related to use of sub-

contractors) shall follow a retention period of at least five (5) years.

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The Importance of Record Keeping

Organic farming and producing organic fertilizers is a business. Below

are just some of the benefits of keeping records accurate and up to date

Track income and expenditures

Plan and do realistic forecasting
Provides valuable information on which methods work
Better predict price changes of inputs and produce from expenditures
and sales records kept from previous years
Good records lead to better decisions and hopefully higher returns
Measure efficiency and progress
Easier to prepare accounts at year end
Identify strengths and weaknesses in the farm business
Help manage changes and improvements in the agribusiness
Make productivity projections
Help maximize the expenses you claim and minimize tax burden
Make it easier to pay employees and creditors and see what is owed
Simplify process if you want to get a loan or sell the business
Easier to distribute profits to shareholders (dividends)
Quicker for partnerships to view profits and losses

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 SELF – CHECK 4.3-5

Enumeration:

1. What are the importance of keeping operational records of the farm?

Give at least 5.

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 ANSWEY KEY 4.3-5

1.
Track income and expenditures
Plan and do realistic forecasting
Provides valuable information on which methods work
Better predict price changes of inputs and produce from
expenditures and sales records kept from previous years
Good records lead to better decisions and hopefully higher
returns

Measure efficiency and progress

Easier to prepare accounts at year end
Identify strengths and weaknesses in the farm business
Help manage changes and improvements in the agribusiness
Make productivity projections
Help maximize the expenses you claim and minimize tax burden
Make it easier to pay employees and creditors and see what is
owed
Simplify process if you want to get a loan or sell the business
Easier to distribute profits to shareholders (dividends)
Quicker for partnerships to view profits and losses

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 Information Sheet 4.3-6
IMPORTANCE OF PROPER STORAGE

Learning Objectives:

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

 Identify the importance of proper storage.

 Stored packaged concoctions in appropriate place and temperature
following organic practices.

Storage, Processing and Transportation

Organic and non-organic products shall not be stored and transported

together except when physically separated and labeled.
Product integrity should be maintained during any storage and
transportation and handling by use of the following precautions:

 organic products must be protected at all times from

commingling with non-organic products; and

 organic products must be protected at all times from contact

with materials and substances not permitted for use in
organic farming and handling.
Where only part of the unit is certified, other product not covered by
these guidelines should be stored and handled separately and both
types of products should be clearly identified.

Bulk stores for organic product should be separate from non-organic

product stores and clearly labeled to that effect.

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 Storage areas and transport containers for organic product should be
cleaned using methods and materials permitted in organic production.
Measures should be taken to prevent possible contamination from any
pesticide or other treatment.

Handling/Storing Organic Fertilizer

1. Follow label directions

2. Lock or otherwise secure storage container valves when not in use
3. Storage buildings should have impermeable floor (impermeable
secondary containment dikes cab be used)
4. Do not store fertilizer underground in containers or pits
5. Mix and load fertilizers at the application place when possible
6. Handle and store fertilizer away from wellheads and surface water
7. Immediately recover and reuse or properly dispose of fertilizer spills
8. Always store fertilizers in their original containers.

10 Advantages of Store Keeping

The following advantages of store keeping help the organization to

receive, store and distribute materials easily & quickly.

1. Provides the proper place:

Under modern store keeping, each item of the material is kept at
proper place so that at the time of need it may be obtained easily. If any
material is not kept at proper place and is not available when required then
the advantages of store keeping are not fully derived.

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2. Leads to minimum inventory investment:
It avoids the material in stores and thus enables the company to have
more profitable use of working capital by way of minimum inventory of
investment.

3. Leads to easy identification and specification of materials:

Store keeping will make easy identification and specifications of
materials in store. It will also help in using the oldest materials first on the
basis of first in first out. It provides for proper storage space, equipment and
scientific location of the store rooms.

4. Materials estimation in anticipation:

Store keeping is a link between purchasing and production. The
efficient and economical receiving’s, handling, and issuing of store items,
will save the investment in inventory and further it will facilitate ordering of
needed materials. So, the choice of right and at right place and at right time
can be made for future needs of an organisation.

5. Protection of material:
By effective store keeping process, materials stored are protected
against damages, deterioration, theft, pilferage, unauthorised removal etc.

6. Helps to minimize accident:

The proper system of store keeping the materials when place in
different racks, bins and shelves properly (and not in a haphazard manner)
will help in minimising the cases of accidents.

7. Quality & Cost:

Modern age is the age of specialisation. Qualitative goods are to be
produced at lesser and lesser cost. Poor control and bad store keeping may
result in the issuance of old, Semi-obsolescent materials to the factory
which would create the problem of product quality. This will also create
marketing problems for the company and in extreme case, may affect its
reputation.

8. Enables the continuous production:

Stoppage in manufacturing operations is minimised by ensuring
continuous flow of materials needed for the different jobs. Thus, production

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schedules are not dislocated and therefore promised delivery dates are
maintained. Stock position is easily known which enables timely
replenishment of stock of the needed items once the stock reaches the
minimum level.

9. Reduces mismanagement:
A regular analysis will be possible in order to control losses, wastages,
obsolescence and pilferage and have updated information on material
requirements. The good system of store keeping will be helpful in measuring,
counting and weighing the store items.

10. Other benefits:

Store keeping also make easy identification of materials in a store due
to application of classification and codification system with the result there
is no problem in the process of issuing the material to the concerned
department.

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 SELF – CHECK 4.3-6

Enumeration:

1. What are the advantages of store keeping organization?

2. Give at least 5 ways of proper handling/storing of organic fertilizer.

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 ANSWEY KEY 4.3-6

 10 Advantages of Store Keeping

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1. Provides the proper place:

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 2. Leads to minimum inventory investment:
3. Leads to easy identification and specification of materials:
4. Materials estimation in anticipation:
5. Protection of material:
6. Helps to minimize accident:
7. Quality & Cost:
8. Enables the continuous production:
9. Reduces mismanagement:
10. Other benefits:

 Handling/Storing Organic Fertilizer

1. Follow label directions
2. Lock or otherwise secure storage container valves when not in
use
3. Storage buildings should have impermeable floor (impermeable
secondary containment dikes cab be used)
4. Do not store fertilizer underground in containers or pits
5. Mix and load fertilizers at the application place when possible
6. Handle and store fertilizer away from wellheads and surface
water
7. Immediately recover and reuse or properly dispose of fertilizer
spills
8. Always store fertilizers in their original containers.

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Extracts TRAINER – OAP NC II
 Facilitate
Learning
Session

TRAINING ACTIVITY MATRIX

Facilities/ Venue
Training Date &
Trainee Tools and Remarks
Activity (Workstatio Time
Equipment
n/ Area)
Prayer
Recap of
8:00 AM
Activities All
to 8:30
Unfreezing trainees
AM
Activities
Feedback of
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Training
Rejoinder/
Motivation
marker pen After each
masking tape rotation the
4.3-1 Importance record book student will be
of Tagging plastic bottles
GROUP I Name of the 9:30am- assessted every
with Work Station 11:30 am end of the
4.3-3 Packages re-sealable caps 1 week.
Concoctions
storage area Satisfied/
Completed
marker pen After each
masking tape rotation the
GROUP II record book 12:30pm- student will be
 4.3-2 Sanitizing plastic bottles Name of 2:30pm assessted every
Concoctions with Workstation end of the
re-sealable caps 2 week.

storage area Satisfied/

Completed

GROUP III Name of

marker pen Workstation After each
3 rotation the
4.3-4 Production masking tape
of Concoctions record book student will be
plastic bottles assessted every
with 2:30pm- end of the
4.3-5 Recording re-sealable caps 4:30pm week.
of Bottled
Concoctions storage area Satisfied/
Completed

marker pen After each

masking tape rotation the
record book student will be
GROUP IV plastic bottles Name of assessted every
4.3-6 Importance  4:30pm-
with Workstation end of the
of Proper Storage 6:30pm
re-sealable caps 4 week.

storage area Satisfied/

Completed

TRAINING ACTIVITY MATRIX

Venue
Training Facilities/Tools Date &
Trainee Remarks
Activity and Equipment Time
(Workstation/
Area)

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Extracts TRAINER – OAP NC II
Prayer
Recap of
Activities
All 8:00 AM to
Unfreezing
trainees 8:30 AM
Activities
Feedback of
Training
Rejoinder/
Motivation
marker pen After each
4.3-1 masking tape rotation the
Importance of record book student will
Tagging GROUP II plastic bottles with Name of the  9:30am- be assessted
re-sealable caps Workstation 11:30 am every end of
4.3-3 Packages 1 the week.
Concoctions storage area Satisfied/
Completed

marker pen After each

masking tape rotation the
GROUP III student will
 4.3-2 record book 12:30pm-
be assessted
Sanitizing plastic bottles with Name of 2:30pm
every end of
Concoctions re-sealable caps Workstation 2 the week.

storage area Satisfied/

Completed

Name of After each

4.3-4 GROUP IV marker pen Workstation 3
Production of masking tape rotation the
student will
Concoctions record book be assessted
plastic bottles with 2:30pm- every end of
re-sealable caps 4:30pm the week.
4.3-5 Recording
of Bottled storage area Satisfied/
Concoctions Completed

marker pen After each

masking tape rotation the
record book student will
4.3-6 GROUP I be assessted
plastic bottles with Name of  4:30pm-
Importance of every end of
re-sealable caps Workstation 4 6:30pm the week.
Proper Storage
storage area Satisfied/
Completed
TRAINING ACTIVITY MATRIX
Venue
Training Facilities/Tools Date &
Trainee Remarks
Activity and Equipment (Workstation/ Time
Area)
Prayer 8:00 AM
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Extracts TRAINER – OAP NC II
Recap of
Activities
All
Unfreezing to 8:30
trainees
Activities AM
Feedback of
Training
Rejoinder/
Motivation
marker pen After each
4.3-1 masking tape rotation the
Importance of record book student will
Tagging plastic bottles with Name of the  9:30am- be assessted
GROUP III
re-sealable caps Work Station 11:30 am every end of
4.3-3 Packages 1 the week.
Concoctions storage area
Satisfied/
Completed
After each
marker pen
rotation the
masking tape
student will
 4.3-2 GROUP IV record book 12:30pm-
be assessted
Sanitizing plastic bottles with Name of 2:30pm
every end of
Concoctions re-sealable caps Workstation 2
the week.
storage area
Satisfied/
Completed
Name of
Workstation 3

GROUP I After each

4.3-4 marker pen rotation the
Production of masking tape student will
Concoctions record book be assessted
plastic bottles with  2:30pm- every end of
re-sealable caps 4:30pm the week.
4.3-5 Recording
of Bottled storage area Satisfied/
Concoctions Completed

After each
marker pen
rotation the
masking tape
student will
record book
4.3-6 GROUP II be assessted
plastic bottles with Name of  4:30pm-
Importance of every end of
re-sealable caps Workstation 4 6:30pm
Proper Storage the week.
storage area
Satisfied/
Completed

TRAINING ACTIVITY MATRIX

Venue
Training Facilities/Tools Date &
Trainee Remarks
Activity and Equipment (Workstatio Time
n/ Area)

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Extracts TRAINER – OAP NC II
Prayer
Recap of
Activities 8:00 AM
All
Unfreezing to 8:30
trainees
Activities AM
Feedback of
Training
Rejoinder/
Motivation
marker pen
masking tape After each
4.3-1 Importance record book rotation the
of Tagging plastic bottles Name of the student will be
GROUP IV  9:30am-
with Work assessted every
11:30 am
4.3-3 Packages re-sealable caps Station end of the week.
Concoctions 1
storage area Satisfied/
Completed

marker pen
After each
masking tape
rotation the
GROUP I record book 12:30pm-
student will be
 4.3-2 Sanitizing plastic bottles Name of 2:30pm
assessted every
Concoctions with Workstation
end of the week.
re-sealable caps 2
Satisfied/
storage area
Completed
GROUP II marker pen Name of  2:30pm- After each
4.3-4 Production masking tape Workstation 4:30pm rotation the
of Concoctions record book 3 student will be
plastic bottles assessted every
with end of the week.
4.3-5 Recording re-sealable caps
of Bottled Satisfied/
Concoctions storage area Completed

4.3-6 Importance GROUP marker pen  4:30pm- After each

of Proper Storage III masking tape 6:30pm rotation the
record book student will be
plastic bottles Name of assessted every
with Workstation end of the week.
re-sealable caps 4
Satisfied/
storage area Completed

Evidence Plan

Competency
standard: ORGANIC AGRICUTURE PRODUCTION NC II

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 Unit of PREPARE VARIOUS CONCOCTIONS AND
competency: EXTRACTS
Ways in which evidence will be collected:

Demonstration &
Observation &
Questioning

Questioning
Portfolio

Written
The evidence must show that the trainee…
 Concoctions are contained in sanitized / / /
bottles and containers.
 Packaged concoctions are labeled and
tagged in accordance with enterprise / /
practice.
 Packaged concoctions are stored in
appropriate place and temperature / /
following organic practices.
 Production of concoctions are recorded / / /
using enterprise procedures.

TABLE OF SPECIFICATION

Objectives/Content Knowledge Comprehension Application # of items/

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 area/Topics % of test

 Importance of 8% 8% 16%
Tagging
 Sanitizing 8% 8% 16%
concoctions
 Packages 8% 8% 16%
concoctions
 Productions of 8% 20% 28%
concoctions
 Recording of 8%
Bottled 8%
Concoctions
 Importance of 16% 16%
proper storage
TOTAL 24% 56% 20% 100%

ITEM ANALYSIS

Objectives/Content # of items/
Knowledge Comprehension Application
area/Topics % of test

 Importance of 2 2 4

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 Tagging
 Sanitizing 2 2 4
concoctions
 Packages 2 2 4
concoctions
 Productions of 2 5 7
concoctions
 Recording of
Bottled 2 2
Concoctions
 Importance of 4 4
proper storage
TOTAL 6 14 10 25 items

WRITTEN EXAMINATION

Name: ____________________________ Date: _______________

Test I. Multiple Choice Questions

Instruction: Read the question carefully and select the correct letter of your
answer. Write your answer on a separate sheet of paper.

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1. Means any written, printed or graphic matter that is present on the
label, accompanies the food, or is displayed near the food, including
that for the purpose of promoting its sale or disposal.
a. Marketing
b. Labelling
c. Packaging
d. Production

2. Products of farms in transition to organic production methods may

only be labelled as “transition to organic” after __________ months of
production using organic methods.
a. 8
b. 10
c. 12
d. 14

3. It helps to market the product allowing customers to know about the

item and give necessary messages including ingredients, instructions,
and uses.
a. Product Marketing
b. Product Labelling
c. Product Packaging
d. Product Production

4. The following are the compliance with the Competition and Consumer
Act 2010 (CCA) for product labelling; EXCEPT:
a. Foods composed of a single ingredient may be labelled as
“transition to organic”
b. The mandatory consumer product information standards under
the CCA
c. Industry specific regulations, such as the Food Standards Code
d. Labels required by customs for some imported products under
the Commerce (Trade Descriptions) Act.

5. Which of the following is the importance of using clean containers and

tools?
a. Help decrease postharvest losses on sensitive products
b. Reduce the chance of spreading foodborne illness-causing
pathogens
c. Complete removal of unwanted matter

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 d. All of the above

6. Tools and materials should be clean ________________.

a. Daily
b. Weekly
c. Twice a month
d. Monthly

7. This refers to second step of cleaning which may be applied manually

but a mechanical foamer is generally preferred.
a. Sweeping
b. Washing
c. Scraping
d. Rinsing

8. This process should be conducted through both visual inspection and

protein swabs.
a. Inspection
b. Identification
c. Validation
d. Verification

9. It is essential as it is used for the identification of the products in

marketing.
a. Marketing
b. Labelling
c. Packaging
d. Production

10. The following are the important information needed in labeling

product; EXCEPT:
a. Recipient’s address and place
b. Date of formulation
c. Date of harvest
d. Materials used

II. True or False: Write the word True if the statement is correct; otherwise
write False if it is wrong.

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1. It is not necessary to cover the container after each mixture so that the
rainwater does not dilute it but also for sanitation reasons.

2. It should be emphasized that liquid fertilizer should be produced under

the heat of the sun and must remain in the place, and have direct rays
of the sun.

3. Record keeping helps the farm operator better predict price changes of
inputs and produce from expenditures and sales records kept from
previous years
4. Farm workers shall maintain purchase, handling and processing records
and stock inventory of all materials used for organic productions.
5. Organic and non-organic products shall be stored and transported
together except when physically separated and labeled.
6. Bulk stores for organic product should be separate from non-organic
product stores and clearly labeled to that effect.
7. Storage areas and transport containers for organic product should be
cleaned using methods and materials permitted in organic production.
8. Under modern store keeping, each item of the material is kept at proper
place so that at the time of need it may be obtained easily.
9. Inventory shall clearly identify the source, movement, use, and inventory
of organic from non-organic materials at all stages of
production/processing and handling.

10. The site name or code is recorded on all documents and records that
refer to the site.

Test III. (5 pts)

1. Howe to process Fermented Fruit Juice (FFJ)?

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 Answer Key

Test I. Multiple Choice

1. B
2. C
3. B

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 4. A
5. D
6. A
7. B
8. C
9. C
10. D

Test II. True or False

1. False
2. False
3. True
4. False
5. False
6. True
7. True
8. True
9. False
10. True

III. Fermented Fruit Juice (FFJ)

1. Collect fruits before sunrise (when fruits energy is at its peak)

2. Cut or chop the fruit finely
3. Mix properly the following at the ratio of 1:1:1 3 kilos chopped
fruits 3 kilos muscovado sugar 3 liters’ natural water
4. Put in a pail and leave 25% air space.
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 5. Leave container undisturbed in a cool place for 7-14 days.
6. Harvest FFJ liquid extract by straining with a mosquito net.
The substrate shall be composted
7. Store FFJ in a plastic bottle. FFJ is now ready to use.

Performance Test

Specific Instruction for the Candidate:

1. You are not allowed to take the exam if you’re not wearing the
proper PPA/PPE.
2. You are required to perform this performance within 3hrs.
3. Cellular phone is not allowed.

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 4. You are allowed to take 10 min break.
5. You are not allowed to barrow tools/ materials/ and equipment to
your co candidate.
Qualification ORGANIC AGRICULTURE
PRODUCTION NC II
Unit of Competency Produce Various Concoctions and
Extracts
General Instruction: Performing routinely procedure of preparing various
concoctions and extracts.

Specific Instruction: Perform the routinely procedure of preparing various

concoctions and extracts.
1. Appropriate tools, materials, and simple equipment are identified and
prepared according to its usage in performing routinely procedure of
preparing various concoctions and extracts.
2. Principles of 5S and 3S.

Performance Criteria

CRITERIA YES NO

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1. Are all the questions related to the
competency being assessed?

2. Are all questions classified by dimensions

of competency?

3. Are all questions constructed to verify

particular performance criteria of
competency?

4. Do safety questions not lead?

5. Are questions stated in a level could be

understood clearly by trainees?

6. Is there a suggested answer for each

question?

Performance Criteria Checklist

CRITERIA YES NO
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 1. Are the print resources required available
per competency listed?
2. Are the required non-print resources
available per competency?
3. Are the required tools per competency
available?
4. Are the required equipment per competency
available?
5. Are the required supplies and materials per
competency available?
6. Are the required tools per competency
listed?
7. Does the status or availability of training
resources specify in the remarks column?

QUESTIONING TOOLS
Questions to probe the candidate’s under Satisfactory
response

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Extension/Reflection Questions Yes No
1. What is labeling?

2. What is marketing?
3. How do you package concoctions safely after
harvesting?
Safety question
4. What is the importance of labeling in marketing?

5. What would you do if the tools, materials, and

equipment used are unclean?
6. How do you protect your concoctions from any form of
contaminations?
Contingency question
7. What will you do if there is no available storage room for
your harvested concoction and extracts?

8. What will you do if you found out that the container of

the harvested concoction is tightly closed?
Job Role/Environment Questions
9. Who is responsible in making plan and maintaining
reports on sanitary operations?
10. How do you maintain cleanliness and orderliness in
your concoction room and what are the benefits that
will bring to the products?
Rules and Regulations
11. How and when do you wear appropriate PPE ion the
concoction’s production line?

12. How do you keep records in every concoctions and

what is the importance of doing so?
The candidate’s underpinning Satisfactory Not satisfactory
knowledge was:

EXPECTED ANSWER QUESTIONING TOOLS

Questions to probe the candidate’s under Satisfactory
response
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Extension/Reflection Questions Yes No
1. Labeling means any written, printed or graphic
matter that is present on the label, accompanies the
food, or is displayed near the food, including that for
the purpose of promoting its sale or disposal.
2. Marketing means holding for sale or displaying for
sale, offering for sale, selling, delivering or placing on
the market in any other form.

3.
 Store in clean, cool, dark place and free from
disturbance
 Label the concoction products properly, indicating
dates of formulation and harvest
Safety question
4. Marketers use labeling to their products to bring
identification. This kind of labeling helps a viewer to
differentiate the product from the rest in the shelves
of the market.
5. Wash if first before using it.

6.
 Use of indigenous materials like bamboo
 Use of protective materials such as screen, covers,
stray animals
 Wash materials during fermentation
 Use of PPE properly
 Clean/sterilize the area
 Avoid direct exposure to sunlight
 Maintain required temperature
Contingency question
7. Look for another space/area which is clean, cool, and
dark place and free from any form of contamination.

8. Loosen the lid/cap slowly to release the gas inside the

container to avoid accident and spoilage of
concoction.

Job Role/Environment Questions

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 9. Handlers and processors shall make a plan and
maintain a report of cleaners, disinfectants, and
sanitizers used by certified organic handling and
processing operations. This report should include a
list of the cleaning, disinfecting, and sanitizing
agents currently used in certified organic facilities.

10. The cleanliness and orderliness in the concoction

room shall described by:
 Labelled storage area classified according to
concoction processes;
 Labelled production lines;
 The labelled tool cabinets and equipment (brooms,
clean cloth for wiping wet object/area, etc.)
 The room shall be well ventilated, free from
disturbances and free from any direct heat coming
from the sun, machine and electricity.
 Prepare periodic schedules for cleaning and
checklist indicator that orderliness had been done.
 Maintain a record book indicating the life span and
utilization of each of the concoction extracts.
 Maintain clean sanitation foot rugs at the entrance
of the concoction room.
 Put rule signs at the room readable at eye level such
as: No Smoking, Maintain Silence, Wipe your foot at
the entrance sanitation rugs, Wear PPE, etc.
Rules and Regulations
11.
 Use of Personal Protective Equipment (PPE) needs
demonstration on its proper utilization by trained
personnel. POPE are worn in the concoction
production line to protect concoction products from
contamination and preserve its purity.
12.
 The record book must contain data such as
description of the concoction; date of formulation; time
of harvest; storage and expiry date; rate of application
per animal, plant, and area; consumption date;
responsible person, inventory of concoction; refill and
replacement of concoctions
 The record of each concoction will describe the date of
time, and the amount consumed per plant, animal and
for fertilization.
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  The record book shall describe also the rate of
formulating concoctions per application.
 The record book shall determine the dosage in each
application per animal, and plant.
The candidate’s underpinning Satisfactory Not satisfactory
knowledge was:

References
BI, G. and C. SCAGEL.2007. Nitrogen Foliar Feeding Has Advantages.
Organic Agriculture Date Developed: Document No.00
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Extracts TRAINER – OAP NC II
FOSSEL, P. 2007. Organic Farming. Singapore p. 69

Gomez, I. and Thivant L. 2015. TECA TEAM – Research and Extension

Division (DDNR) of the Food and Agriculture Organization of the United
Nation (FAO).

KOLOTA, E., and OSINSKA, M. 2001. Efficiency of foliar nutrition of field

vegetables grown at different nitrogen rates. In: Proc. IC Environ. Probl. N-
Fert. Acta Hort., 563: 87-91. Retrieved on December 20, 2015

LIM, A. 2013. The Wisdom of Natural Farming System and Technology

(LessIsMore)

OOSTERHUIS, D. 2009. Foliar Fertilization: Mechanisms and Magnitude of

Nutrient Uptake, University of Arkansas, Fayetteville, AR, p.1-3. Retrieved
on December 20, 2015

PADEM, H., and YILDIRIM, E. 1996. Effect of foliar fertilizer on yield and
yield components of summer squash (Cucurbita pepo L.) 1 st Egypt.- Hung.
Hort. Abstr. Conf. Kafr El-Sheikh, Egypt, p.120-123.

SANIEL, R. 2008. The Natural and Organic Farming. Saniel Integrated Farm
Technological Business School Inc. Sandal, San Isidro, Mahayag,
Zamboanga del Sur.

Grow and Produce Your Own BIO-FERTILIZERS, PhilRootcrops, LSU, Visca,

Baybay, Leyte

Nature Farming System (NFS) Handout, DA-CENVIARC, Mandaue City,

Cebu

TOT documents on Organic-based Agriculture

Handout, Application Manual on Crop Production using EM Technology, EM

Research Phils., Inc., Madrigal Business Park, Alabang, Muntinlupa City

Organic Fertilizers and Soil Amendments: Importance and Role of Organic

Fertilizers and Soil Amendments

Advocacy documents of DA-ATI 8, LSU, Visca, Baybay, Leyte

PNS/BAFS 07:2016

Organic Agriculture Date Developed: Document No.00

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Extracts TRAINER – OAP NC II