ORGANIC AGRICULTURE PRODUCTION NCII
COC4- PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
What is Fermentation?
- Breaking into smaller components with the help of microbes
- Benefits:
o Nutritional value of food increases
o Raw food preservation
o Detoxification of toxic components
o Improves digestibility
o No heat is involved- enzymes and nutrients are preserved
Different Concoctions
1. Fermented Plant Juice (FPJ)
o Best for plants
o Source of energy of microbial activities
o Drink/ vitamins for livestock
o Enhancer of decomposition process
o Natural Growth enhancer
o Strengthen plant immune system against attack of pest and diseases
o Helps in photosynthesis activities in plants
o It is made from axillary buds and young fruits, fast growing plants and young
leaves of plants.
o To choose raw materials it must be young and fresh, free from insect pest and
disease, free from chemical containments.
Materials:
Kangkong, legumes, grasses, Bamboo shoots, asparagus shoots, actively
growing plant parts and young fruits of cucumber, squash, melon,
watermelon, ampalaya and other cucurbits.
Crude sugar or molasses
Basin
Ceramic pot or plastic pail
Plastic screen
Manila paper or cloth for cover
String/ rubber band
Bolo/ knife
Chopping board
Marking pen
Steps in making FPJ:
Collect the plant materials early in the morning while it is fresh and the
microorganism are still present
Do not wash the plant materials
Cut them for easy extraction of juice
Put chopped materials in basin and add sugar with ratio of 1:1 ratio then
mixes using wood ladle
Put 3kg of plant materials in a pail then mixed thoroughly. Make sure that
all the plant materials are mixed with sugar.
Place plastic screen inside the container and place rocks to serve as sinkers
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ORGANIC AGRICULTURE PRODUCTION NCII
Cover the pot/ pail with 2 layer of manila paper and place a string or rubber
bond around it.
Label with the names of concoctions, date of fermentation and date of
harvest.
Store in cool and dry place
After 7 days extract the juice and place in a plastic container (mineral water
bottles, soft drinks bottles and etc.)
Uses and Application
2tbsp. in 1 liter of water
2. Fermented Fruit Juice (FFJ)
o to promote flowering and fruit setting
o soil microorganism activity accelerator (source of energy of soil microorganism)
o hasten of decomposition
o nutritious drink for both human and livestock
o Source of potassium
Materials:
Sweet ripe fruits (papaya, kalabasa, watermelon, banana, and etc.)
Crude sugar/ molasses
Plastic pail
Basin
Net bag
Manila paper
Rubber band/ masking tape
Knife
Chopping board
Marking pen
Steps in Making FFJ:
Collect ripe fruits
Chop it into small pieces
Mix the materials with sugar in the pail with the ratio of 1:1 (1kg of chopped
materials into 1kg of molasses)
Cover the pot/ pail with 2 layers of manila paper
Place a rubber bond around the pail
Label with the names and dates (date of fermentation and date of harvest)
Store in cool and dry place
After 7 days extract the juice and place in a plastic container (mineral water
bottles, soft drinks bottles and etc.)
Uses and Application
2tbsp. in 1 liter of water
Apply 2 times a week
3. Fish Amino Acid (FAA)
o source of nitrogen
o energy source for the soil microorganism
Materials:
Spoil fish, fish trash (skin, bones, head and internal organs)
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ORGANIC AGRICULTURE PRODUCTION NCII
Crude sugar or molasses
Plastic pail
Basin
Net bag
Manila paper
Rubber band/ masking tape
Knife
Chopping board
Marking pen
Steps in making FAA:
Collect fish trash or spoiled fish
Chop the materials
Put the materials in the pail
Mix the materials with the molasses with the ratio of 1:1 (1kg fish:1kg
molasses)
Cover the pot with the 2 layers manila paper and secure with the rubber
bond
Label the concoctions
Store in cool and dry place
Ferment within 30 days
Extract the juice of the fish
Uses and Application:
2tbsp. in 1 liter of water
4. Indigenous Microorganism (IMO)
o Beneficial fungi, bacteria and yeasts.
Materials:
o Cooked rice
o Basin
o Pail
o Wooden tray
o Manila paper
o Bamboo trough
o Masking tape
o Molasses/ Mascuvado sugar
Steps in making IMO:
Cook the rice (if no ready cooked rice)
Cool the rice.
After cooling, Place the rice in a bamboo trough only not so full.
Cover the mouth of the shoots with manila paper and fixed with rubber
band.
Place container/bamboo trough face down or slant position in an area
where decompose crops such as corn, rice straw, or in banana plantation
areas.
Cover the container with any materials that protects the fermented from
the rain.
After 5 days collect the fermented with microbes and place in the basin.
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ORGANIC AGRICULTURE PRODUCTION NCII
For 2nd fermentation mix fermented rice with the same amount of
molasses (1:1 ratio) in the pail.
Cover the pail of manila paper and tie it using rubber bonds or straws.
Label the fermentation with date of fermentation, date of harvest and the
name of fermentation.
Place the pail or container in the cool and dry place.
Ferment within 7 days in a cool and dry place.
After 7 days extract the juice of fermented and place in a plastic
container (mineral water bottles, soft drinks bottles and etc.)
Uses and Applications:
2tbsp. in 1 liter of water
Spray on the soil, root zone and plant
Spray in the IMO early in the morning (4-6am) or late in the afternoon (4pm
until sunset) when microorganism are most active.
5. Oriental Herbal Nutrient (OHN)
o Natural immune booster
o Prevent plant diseases
o Source of nutrients and other microelements
o Dewormer
o Less foul odor
o Better meat quality for livestock
Materials:
Onion bulb
Garlic
Ginger
Chili (optional)
Panyawan/ Makabuhay (optional)
Neem seeds (optional)
Coconut vinegar
Molasses
Gin (optional)
Plastic pail
Wooden ladle
Manila paper
Rubber bond
Weighing scale
Knife
Chopping board
Marker
Strainer
Steps in making OHN:
Prepare all the materials and ingredients
Peel the garlic and ginger
Cut the garlic and ginger into quarter of an inch
Place in pail and add molasses with the ratio of 1kg of chopped
materials into 200g of molasses.
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ORGANIC AGRICULTURE PRODUCTION NCII
Cover the pail of 2 layers of manila paper and secure using rubber
bond
Label the concoctions
Store in a cool and dry place within 3 days
After 3 days open the fermented add 500ml vinegar and ferment again
for 10 days.
After 10 days harvest the concoctions and filter the liquid part in a
plastic container, sealed it and put a label.
For 3rd fermentation. (note: for livestock you can use the extract in 2 nd
fermentation but for pesticides you can use the 3rd fermentation)
For 3rd fermentation add 2.4 liter of vinegar, 200g chili and 100g
makabuhay
Ferment for 10 days in a cool and dry place
After 10 days harvest the concoctions and extract the liquid and place
in a plastic container (mineral water bottles, soft drinks bottles and
etc.)
Uses and application:
2tbsp. in 1 liter of water
Spray 3 times a week
6. Lactic Acid Bacteria Serum (LABS)
o use to treat seeds before planting
o use to prevent foul smelling
o use a probiotic to enhance the immune system
Raw Materials:
Rice wash
Molasses
Fresh milk
Steps in making LABS
wash rice grains and collect the first two rinses of cloudy water
fill a clean glass jar about 2/3
cover the mouth of the jar
store in a cool and dry place
open it after 7 days
collect only the cloudy liquid in the middle part of the jar
for 2nd fermentation with the ratio of 1:10 (1liter of fermented rice wash into
10 liter of fresh milk) mix them very well.
cover again of manila paper and put a label
store in cool and dry place within 5 days
after 5 days harvest the LABS but only the yellow liquid must be kept alive.
Pour off the liquid fraction, being careful not to mix any solids
Store LABS in a loosely capped plastic or glass bottle with the dates and
contents.
Add an equal amount of molasses into LABS
It must be refrigerated
Uses and application:
2tbsp. in 1 liter of water
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ORGANIC AGRICULTURE PRODUCTION NCII
7. Calcium Phosphate (CalPhos)
o Plant growth
o Strengthening of the stems and fruit
o Source of Calcium and phosphorus
Materials:
Pail
Manila paper
Masking tape
Charcoal
Steel screen (for grilling)
Coconut vinegar
Bones (pig, cow)/ fish bones/sea shells/ egg shells
Steps in making CalPhos:
Prepare, clean and wash all the materials
Burn/ grill the bones at a low temperature until turn to brown
Cool down and wash the material
Put them into the pail and add coconut vinegar with the ratio of 1:9
(1kg of burned bones into 9liters of coconut vinegar)
Cover with manila paper and label it
Ferment for 30 days in a cool and dry place
After 30 days extract the liquid part and place in a plastic container
(mineral water bottles, soft drinks bottles and etc.)
Uses and application:
2tbsp. in 1 liter of water
How to protect concoctions from any forms of contaminants
a. Use indigenous materials
b. Use protective materials (screen, manila paper)
c. Wash the materials if needed
d. Use PPE’s
e. Clean/sanitized utensils to be used
f. Avoid direct exposure to the sunlight
g. Maintained required temperature
How to Package Concoctions
a. Store in a cool, dark and dry place that free from any disturbance
b. Label the product properly including the name of concoctions, date of
fermentation and date of harvest
Importance of Labeling of Concoctions
a. For identification
b. Indicate time of harvest as for the record keeping
c. It can be a basis for subsequent practice
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