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TRAINERS

METHODOLOGY
(TM I) LEVEL I

ORGANIC AGRICULTURE
PRODUCTION NC II
TECHNICAL EDUCATION SKILLS DEVELOPMENT
AUTHORITY (TESDA)

A PORTFOLIO PRESENTED TO THE PANEL OF TESDA


ZAMBOANGA PENINSULA REGION

BY:

CRISTINO H. CAMBONGGA
SEPTEMBER 30, 2016

COMPETENCY BASED LEARNING MATERIALS

SECTOR

: AGRICULTURE AND FISHERY

QUALIFICATION TITTLE

: ORGANIC AGRICULTURE PRODUCTION NC II

UNIT OF COMPETENCY

: PRODUCE VARIOUS CONCOCTIONS AND


EXTRACTS

MODULE TITLE

: PRODUCING VARIOUS CONCOCTIONS AND

EXTRACTS

SANIEL INTEGRATED FARM TECHNOLOGICAL BUSINESS SCHOOL INC.


SANDAL, SAN ISIDRO, MAHAYAG ZAMBOANGA DEL SUR

ACKNOWLEDGEMENT
This

COMPETENCY

BASED

LEARNING

MATERIAL

on

ORGANIC

AGRICUTURE PRODUCTION NC II under the TRAINERS METHODOLOGY LEVEL


I is based on the Philippine TVET Trainer Qualification of TESDA.
I would like to extend my heartfelt desire to thank and express great
appreciation and sincere gratitude to those people who have shared their precious
time, talents, insights, inspiration, and financial assistance to materialize this
learning guide.
Heartfelt thanks to my ever supportive, understanding and LOVING WIFE
MRS. ANGELINA L. ROXAS and my children MARK, MHEA, and MAEH. Thank you
so much for everything!
My sincere appreciation to ATTY. JOSE RUEL A. SANIEL, our instructor and
Trainer, for their encouragement to enhance and shared his knowledge and skills.
Thank you so much sir!
Special thanks to the HOLY ROSARY FAMILY FARM SCHOOL, headed by SIR
NICK GENTAPA, thank you so much for the everlasting support and understanding
to accomplish this CBLM.
To my supportive, understanding and beloved mother Mrs. CRISTITA H.
CAMBONGGA for her love, care, inspiration, and encouragement to reach the goal,
and to fulfill the ambition in life.

To my friends in for their generous help and advice. Thank you so much,
MAAM JEAN ROSE D. CUEZON AND ELJIN D. TAMALA and special thanks to
RELIN OGDAMEN, CHERYL MAY C. CORTES and EVELYN T. MANDAO for their
support and encouragement. Thank you so much guys!
Above all, to our ALMIGHTY GOD JESUS CHRIST, for the strength,
knowledge, peace of mind, and the blessings that HE bestowed for the success in
developing this learning material. THANK YOU.

TABLE OF CONTENT
TITLE

PAGES

Cover Page...i
TITLE PAGE...ii
ACKNOWLEDGEMENT.iii
TABLE OF CONTENTS..iv
PLAN RAINING SESSION.........1
CHARACTERISTICS OF LEARNERS.2
SUMMARY OF CHARACTERISTICS OF LEARNERS6
SELF- ASSESSMENT CHECK.7
EVIDENCES/PROOF OF CURRENT COMPETENCIES..8
IDENTIFYING TRAINING GAPS..
..11
TRAINING NEEDS....13
SESSION PLAN..14

COMPETENCY BASED LEARNING MATERIALS.18


HOW TO USE THE COMPETENCY BASED LEARNING MATERIALS..19
PARTS OF THE COMPETENCY BASED LEARNING MATERIALS.20
LIST OF COMPETENCY..21
MODULE CONTENT.22
LEARNING OUTCOME NO. 1 Prepare for Production of
Various Concoctions and Extracts....23
LEARNING EXPERIENCE...25
INFORMATION SHEET 4.1-1. Types of Concoctions and Extracts..27
SELF-CHECK 4.1-1..30
ANSWER KEY 4.1-1........31
INFORMATION SHEET 4.1-2. Uses and Benefits of Concoctions.32
SELF-CHECK 4.1-2..40
ANSWER KEY 4.1-2.41
INFORMATION SHEET 4.1-3. Tools, Materials and Equipment in
The Preparation of Concoctions42
SELF-CHECK 4.1-3..55
ANSWER KEY 4.1-3.56
INFORMATION SHEET 4.1-4.Procedure in Preparing the Production of
Various Concoctions57
SELF-CHECK 4.1-4..72
ANSWER KEY 4.1-4.74
TASK SHEET 4.1-4..75
PERFORMANCE CRITERIA CHECKLIST 4.1-476
EVIDENCE PLAN..77
TABLE OF SPECIFICATION...78
WRITTEN EXAMINATION FOR ASSESSMENT IN VARIOUS
CONCOCTIONS AND EXTRACTS.79
ANSWER KEY.82

PERFORMANCE TEST.83
QUESTIONING TOOLS84
PERFORMANCE CRITERIA85
INVENTORY OF TRAINING RESOURCES.86
PERFORMANCE CRITERIA CHECKLIST..88
INFORMATION SHEET 4.1-5. Principle of 5s and 3Rs89
SELF-CHECK 4.1-5.99
ANSWER KEY 4.1-5...100
PROPOSED WORKSHOP LAYOUT101
FACILITATE LEARNING SESSION.102
TRAINING ACTIVITY MATRIX.103
TRAINEES PROGRESS SHEET..107
ACHIEVEMENT CHART111
CLASS PROGRESS CHART.112
PROGRESS CHART FOR ORGANIC AGRI. PRODUCTION NC II113
TRAINING EVALUATION..114
SUPERVISED WORK-BASED LEARNING116
TRAINING PLAN.117
TRAINEES RECORD BOOK119
MAINTAINED TRAINING FACILITIES..124
HOUSEKEEPING SCHEDULE125
HOUSEKEEPING INSPECTION CHECKLIST.126
EQUIPMENT MAINTENANCE SCHEDULE.127
MAINTENANCE INSPECTION CHECKLIST128
EQUIPMENT RECORD TO BE UTILIZED
129
TAG-OUT BILL.130
WASTE SEGREGATION LIST.131
BREAKDOWN/REPAIR REPORT..132
WORK REQUEST133
SALVAGE REPORT.135
PURCHASE REQUEST..136

REFERENCES..137

Plan
Training
Session

Saniel Integrated Farm Technological Business School INC.


Sandal, San Isidro, Mahayag Zamboanga Del Sur

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, literacy
and numeracy
(LL&N)

Cultural and
language
background

Average grade in:

Average grade in:

English

Math

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

Ethnicity/culture:
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education &
general
knowledge

Highest Educational Attainment:


a. High School Level
b. High School Graduate
c. College Level

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Characteristics of learners
d. College Graduate
e. with units in Masters degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex

a. Male
b. Female

Age

Your age: _____

Physical ability

Previous
experience with
the topic

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) ___________________
Horticultural/Agricultural Certificates
a. Farm Technician
b. Research Assistant
c. Farmer
d. Government Employee
Number of years as a competency trainer ______

Previous
learning
experience

List down trainings program and training


___________________________
___________________________
___________________________

Training Level
completed

Qualification and NC level


___________________________
___________________________

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Characteristics of learners
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
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

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Characteristics of learners
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.
b.
c.
d.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Financially challenged
Working student
Solo parent
Others(please specify)
___________________________
Printed Name and Signature

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

SELF-ASSESSMENT CHECK

Name: DORRES S. GILBERO

Date:

AUGUST 10, 2016

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?

Raise Organic Chicken

1.

2.

YES NO

Select healthy stocks

Determine suitable chicken house requirements

Install cage/ housing equipment

Feed chicken

Grow and Harvest chicken

Producing Organic Vegetables

Establish Nursery

Plant Seedlings

Perform Plant Care Activities and management

Perform Harvest and Post-Harvest Activities

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

CORE COMPETENCIES
CAN I?
3.

4.

YES NO

Producing Organic Fertilizer

Prepare composting area and raw materials

Compost and harvest fertilizer

Producing Various Concoctions and extracts

Prepare for the production of various concoctions


and extracts

Process concoctions and extracts

Package concoctions and extracts

ELECTIVE COMPETENCIES
CAN I?

Raise Organic Hogs

5.

6.

YES NO

Select healthy domestic hog breeds and suitable


housing

Feed Hogs

Grow and finish hogs

Raising Organic Small Ruminants

Select healthy breeders and suitable cages

Feed small ruminants

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

ELECTIVE COMPETENCIES
CAN I?

YES NO

Manage breeding of small ruminants

Manage does/ewes and their progenies

Evidences/Proof of Current Competencies


Name DORRES S. GILBERO Date:

AUGUST 10, 2016

Evidence of Current Competencies acquired related to Job/Occupation


Current competencies

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Proof/Evidence

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Means of

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

validating
1. Raise Organic Chicken

A relevant certificate of
experience.

Submit valid
authenticated
certificate of work
experience.

Select healthy stocks

Demonstrate a good
stock for raising
organic chicken and
identify sick and
desirable stocks

Actual
demonstration
should get 80%
satisfactory
performance.

Determine suitable
chicken house
requirements

Demonstrate suitable
chicken house

Actual
demonstration
should get 80%
satisfactory
performance.

Install cage/ housing


equipment

Demonstrate proper
housing equipment.

Actual
demonstration
should get 80%
satisfactory
performance

Feed chicken

Perform proper feeding


management

Take the test.

Perform proper
procedures in growing
and harvesting
chicken.

Should get 80%


satisfactory
performance.

Grow and Harvest


chicken

Should obtain 80%


satisfactory
answers.

valid
Produce
Organic A relevant certificate of Submitted
experience.
authenticated certificate
Vegetables

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

of work experience.

Care
maintain
seedlings

Land preparation

Perform
procedures
preparation.

Control Measures

Demonstrate
proper
application of beneficial
microorganism,
mulching, and other
control measure.

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 according to correctly
and
practices
standards.
satisfactorily on post
harvest operations.

Produce
Fertilizer

and Perform
proper Satisfactorily
procedures in caring demonstrated according
and
maintaining to
the
standard
seedlings.
procedures.
proper Satisfactorily answered
in
land questions relating to
land preparations.
Satisfactorily
demonstrated
and
answered
questions
relating
to
control
measures in organic
gardening.

Organic A relevant certificate of Submitted


experience.

valid
authenticated certificate
of work experience.

Prepare
Demonstrate
proper Satisfactorily
the
composting area composting area and demonstrated
proper composting area
and raw materials raw materials.
and raw materials.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Compost
and Perform
proper Satisfactorily answered
composting
and relevant questions on
harvest fertilizer
harvesting of fertilizer.
composting
and
harvesting fertilizer.

Identifying Training Gaps


Name: DORRES S. GILBERO

Date: AUGUST 10,2016

Summary of Current Competencies Versus Required Competencies

Required Units of
Competency/Learning
Outcomes based on CBC

Current
Competencies

Training
Gaps/Requirements

1. Raise Organic Chicken


1.1 Select healthy
stocks

1.1 Select healthy


stocks

1.2 Determine
suitable chicken
house
requirements

1.2 Determine
suitable chicken
house requirements

1.3 Install cage/

1.3 Install cage/

Housing
equipment

Housing equipment

1.4 Feed chicken

1.4 Feed chicken

1.5 Grow and Harvest

1.5 Grow and

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

chicken

Harvest chicken

2. PRODUCE ORGANIC VEGETABLES


2.1 Establish Nursery

2.1Establish
Nursery

2.2 Plant Seedlings

2.2 Plant Seedlings

2.3 Perform Plant


Care Activities and
management

2.3 Perform Plant


Care Activities and
management

2.4. Perform Harvest


and Post-Harvest
Activities

2.4Perform Harvest
and Post-Harvest
Activities

3. PRODUCE ORGANIC FERTILIZER


3.1 Prepare
composting area and
raw materials

3.1 Prepare
composting area
and raw materials

3.2 Compost and


harvest fertilizer

3.2 Compost and


harvest fertilizer

4. PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS


4.1 Prepare for the
production of various
concoctions and
extracts

4.1 Prepare for the


production of
various
concoctions and
extracts

4.2 Process concoctions and


extracts

4.2 Process
concoctions and
extracts

4.3 Package concoctions


and extracts

4.3 Package
concoctions and
extracts

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Training Needs
ORGANIC AGRICUTURE PRODUCTION NC II

Name: ____________________________ Date: ______________________


Training Needs
(Learning Outcomes)

Module Title/Module of
Instruction

1. PREPARE FOR THE


PRODUCTION OF VARIOUS
CONCOCTIONS AND EXTRACTS

Types of Concoctions

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Uses/Benefits of Concoctions

Tools, Materials and Equipment


in the Preparation of
Concoctions.

Procedure in Preparing FPJ,


FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant
and Repellent in accordance
with the Good Manufacturing
Practices

Principles of 5S and 3Rs

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Producing
Various
Concoctions
And Extracts

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

COMPETENCY
BASED
LEARNING
MATERIAL

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

HOW TO USE THIS LEARNERS GUIDE


Welcome to this learners guide for the module in PRODUCING
VARIOUS CONCOCTIONS AND EXTRACTS. This learners 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 module were prepared to help you achieve
competency

in

PRODUCING

VARIOUS

the required

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 this materials you will acquire

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

the competency independently and in your own pace . Read this learning
guide carefully so you will be guided.
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
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Module Content
Module Content

Front Page
Module Content

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.
1.
2.

Unit of Competency

Module Title

Raise Organic Chicken


Produce Organic
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Code

AGR612301
Raising Organic Chicken
Producing Organic
AGR611306

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

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Vegetables
Produce Organic

3.

Fertilizer

Produce Various

Producing Various

extracts
5.

Producing Organic
AGR611301

Fertilizer

Concoctions and

4.

Vegetables

Raise Organic Hogs

Concoctions AGR611302
and
extracts
Raising OrganicAGR612302
Hogs

6
6.

Raise Organic Small

Raise Organic Small

Ruminants

Ruminants

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

AGR612303

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

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


various concoctions.
NOMINAL DURATION

: 232 HOURS

PRE-REQUISITE

: CROP SCIENCE

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare for the production of various concoctions and extracts
2. Process concoctions and extracts
3. Package concoctions and extract.
ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized and secured.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

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.

LEARNING OUTCOME NO. 1


LO

1:

PREPARE

FOR

THE

PRODUCTION

OF

VARIOUS

CONCOCTIONS AND EXTRACTS


ASSESSMENT CRITERIA:

Work and storage areas are cleaned, sanitized and secured.

Raw materials used are cleaned and freed from synthetic chemicals

Tools, materials and equipment used are cleaned, freed from


contaminations and must be of food grade quality.

Personal hygiene are observed according to OHS procedures.

Contents:

Types of Concoctions

Uses/Benefits of Concoctions

Tools, Materials and Equipment in the Preparation of Concoctions

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,


LABS/LAS, CalPhos, Attractant and Repellent in accordance with
the Good Manufacturing Practices

Principles of 5S and 3Rs

CONDITIONS:
The student/learner will be provided with the following:
Tools in the preparation of concoctions
- plastic pail with cover (3 L capacity)
- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen, fine mesh net
- storage container with cap (1.5 L capacity)
- stone (weight), 0.5 kg
- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can
CBLM IN
ORGANIC
AGRICULTURE
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PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
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Date Revised:

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CRISTINO H. CAMBONGGA

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harrow

squeezer

o manufacturers manual
Training equipment:
- LCD projector with screen
- desktop computer or laptop
- printer
Reference materials
- hard copy of the procedure in preparing various concoctions
- Philippine National Standard as fertilizer, and pesticides
- checklist of allowed materials based on Appendix 2 of PNS
METHODOLOGIES:
Participatory Lecture-Discussion
ASSESSMENT METHODS:

Written exam

Learning Experiences
Learning Outcome 1
LO 1: Prepare for the production of various concoctions and extracts
Learning Activities

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Special Instructions

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1. Read information sheet no. 4.1-1


Types of Concoctions.

Read

Information

Sheet

4.1-1

then answer the Self-Check 4.1-1


and compare answers with the
Answer Key 4.1-1.

2. Answer self- check. 4.1-1


Compare answers with the
Answer Key 4.1-1
3. Read information sheet no 4.1-2
Uses/Benefits of concoctions

Read

Information

Sheet

4.1-2

then answer the Self-Check 4.1-2


and compare answers with the

4. Answer Self-Check 4.1-2


Compare answers with the Answer

Answer Key 4.1-2.

Key 4.1-2

5. Read information sheet 4.1-3

Read

Information

Sheet

4.1-3

Tools, materials and equipment in

then answers the Self-Check 4.1-3

the preparation of concoctions.

and compare answers with the


Answer Key 4.1-3.

6.Answer Self-Check 4.1-3


Compare answers with the Answer
Key 4.1-3

CBLM IN
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PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

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Date Revised:

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7.Read information Sheet 4.1-4 on

Read

Information

Sheet

4.1-4

Procedure in Preparing Concoctions

then answer the Self-Check 4.1-4


and compare answers with the
Answer Key 4.1-4. Perform Task

8.Answer Self-Check 4.1-4


Compare answers with the Answer

Sheet 4.1-4 then compare the

Key 4.1-4.

performance on the Performance

9.Perform Task Sheet 4.1-4

Criteria Checklist 4.1-4

Compare performance to the


Performance Criteria Checklist 4.1-4
10.Read Information Sheet 4.1-5 on

Read

Principles of 5S and 3Rs

then answer the Self-Check 4.1-5

11.Answer Self-Check 4.1-5

and compare answers with the

Compare

answers

with

Information

Sheet

4.1-5

the Answer Key 4.1-5.

Answer Key 4.1-5

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PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

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Information Sheet 4.1-1


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

Identify and classify the types of concoction and extracts.

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

The Bio-Organic Inputs


Principle of nature system advocates the utilization of naturally
produced farming inputs such us the following:

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1. IMO Indigenous Micro-organisms. These are micro-organisms that are


found in our environment which are beneficial to our farmers. These microorganisms have their role to play in farming.
2. FPJ (Fermented Plant Juice). These are juices produces from selected
plant parts. Fermented plant juice (FPJ) or Bless Green Soup or Tenkei
Ryokujyu is made by fermenting plant parts in brown sugar. Sprouts and
baby fruits with high hormone concentration, full grown fruits, flower
abundant in honey, and any plant with strong vigor are good ingredients. It
is an ingredient in bokashi production and can also be used by applying
directly to soil and plants. FPJ is produced by the fermentation of plant
leaves, grasses, thinned crop plants, auxillary buds and/or young fruits and
flowers (Jensen et al, 2006). It contains plant growth hormones and
micronutrients that stimulate the growth of beneficial microorganisms. The
common materials being used in the Philippines are kangkong ( Ipomoea
aquatica), sweet potato ( Ipomoea batatas) and kakawate leaves ( Gliricidia
sepium).
3. FFJ- (Fermented Fruit Juice). It is used as a foliar spray to enhance
fruit quality, as a feed supplement for animals, and as a food
supplement for humans. In general, FFJ is generally used more during the
flowering and fruiting stage.

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4. FAA (Fish Amino Acid). Utilizes the fish trash like gills small fishes and
even whole body parts of fish. Fish amino acids are a good source of
nitrogen for crop plants and may be used to supplement compost and
manures in coastal regions which have a good supply of inexpensive fish byproducts. Some local government units (LGUs) such as Bayawan City in
Negros Oriental is collecting fish trashes from the market for free and
process this into FAA.
5. LABS (Lactic Acid Bacteria Serum). It converts waste into organic
matter and basic minerals. LABS thrive and feed on the ammonia released
in the decomposition normally associated with the foul odor.
6. OHN (Oriental Herbal Nutrients). Natural Pest repellant. It is use
throughout the early, vegetative and change over and fruiting stages.
7. CaPO4 (Calcium Phosphate) induce flowering, prevent overgrowth,
increase calcium factor in roots and leaves.

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Self-Check 4.1-1
Match Column A to Column B.

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1. FFJ- (Fermented Fruit Juice)

a. induce flowering, prevent


overgrowth, increase calcium
factor in roots and leaves.

2. CaPO4

b. used more during the flowering


and fruiting stage.

3. OHN (Oriental Herbal Nutrients)

c. It is use throughout the early,


vegetative and change over and
fruiting stages.

4. LABS (Lactic Bacteria Serum)

d. Utilizes the fish trash like gills


small fishes and even whole
body parts of fish

5. FAA (Fish Amino Acid)

e. It converts waste into organic


matter and basic minerals

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PRODUCE
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CONCOCTIONS
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ANSWER KEY 4.1-1


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

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INFORMATION SHEET 4.1-2


Uses/benefits of Concoctions

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

Determine the uses and benefits of concoctions


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

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Uses/Benefits of various concoctions


1. Indigenous Micro-organism (IMO)
a) As soil conditioner
b) Aid in nutrient digestions
c) Composting.
d) Can induce flowering among plants
e) Induce longer shelf life of fruits
f) Give added resistance to plants against pests and harmful
insects
Application
a. The use of IMO as foliar fertilizer

Mix 2 tablespoons of IMO per liter of clean water


when directly sprayed to plants. Use clean sprayer (the
sprayer must be new and not used previously
with chemicals, otherwise clean thoroughly the
sprayer before using).

Spray the IMO mixture into the leaves of the plants


or the soil early in the morning at 4:00-6:00 AM or
in the afternoon at about 5:00 PM until sunset
(when micro-organisms are very active).

In rice fields, spread immediately newly threshed


rice straws, to avoid burning, and spray the whole
area with IMO at least 2 times before land

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PRODUCE
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CONCOCTIONS
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preparation or plowing, at 8 tbsp/liter for this


purpose.

Spray IMO immediately after leveling with the same


dosage.

Use IMO every 7-10 days on newly planted seedlings


until maturity for rice, corn, vegetables and fruit
trees at the rate of 2 tablespoons per liter.

Benefits of IMO:

For plants and soil


1. Good soil conditioner
2. Restores plant vitality
3. Reduces plant stress on seedlings
4. Collects nitrogen from the atmosphere, thus promotes faster
plant growth.
5. Controls pests and diseases
6. Serves as foliar fertilizer spray to cut flowers and ornamentals
7. Reduces growth of weeds and grasses seeds
For Animals: Poultry, Piggery and Livestock
1. An arrest foul odors and minimizes flies proliferation in poultry
and piggery houses.

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PRODUCE
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2. Improves digestion of feeds and helps better nutrient


assimilation when the good bacteria create enzymatic reaction
by converting nutrients into minerals (mineralization) and other
vitamins needed for animal growth.
3. Serves as probiotics to prevent diseases, pathogens and
epidemic development in poultry and livestock thereby reducing
the use of biologics and antibiotics to animals.
4. Additive for drinking water of poultry, livestock and pets.
Improves appetite and feed conversion ratio (FCR) of chickens
resulting to no left over feeds on the feeder.
5. Eliminate foul odor of slaughtered hogs internal organs when
regularly used as mixture in feeds and drinking water.
6. Improves water quality and serves as water conditioner when
added in fish aquarium, fish ponds and lagoons.
7. Has anti-fungal and anti-septic property on dogs and pets.Very
effective remedy for scabies (kagid), otitis media (bo-og) and
other skin ailments of pets.
8. Removes odor from animal wastes and urine if added on feeds
or drinking water.
On Household Use and Environmental Quality Improvement

CBLM IN
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PRODUCE
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CONCOCTIONS
AND EXTRACTS

Date Developed:
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1. Used as sanitary spray to eliminate foul odor in toilets,


drainage canals, slaughter houses, septic tanks, garbage,
markets, etc.
2.

Improves sanitation and produces a pleasant sanitary


environment.

2. Fermented Plant Juice (FPJ)


a) Growth promotants (Bionutrients)
b) Nitrogen provider
c) Phyllosphere nutrients processor
d) Human nutrition
Uses on the following:
On rice

7 days after transplanting up to booting stage

On corn

7 days after plant germination until flowering stage

On vegetables

every 10 days after planting until harvesting

On bananas

10 days after planting up to blossoming stage

Uses and rates of application of Fermented Plant Juice

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* As seed treatment before sowing soak the seeds in 0.2 % solution for 4 to
5 hours to facilitate germination and as a start-up solution to germinating
seeds.
* As a natural growth enhancer Fermented Plant Juice made from actively
growing plant parts and fast growing plants may contain natural growth
hormones and mineralized nitrogen that promotes plant growth. Mix 1
teaspoon of Fermented Plant Juice per liter of water and spray on the leaves
or apply directly to the soil around the plants from seedling stage up to preflowering stage. You can apply weekly or depending on plant vigor. Please
note that with the use of Fermented Plant Juice, there is no overdose; you
may use it liberally. However, the soil must be watered first before applying
Fermented Plant Juice to avoid scorching of the roots.
* Apply Fermented Plant Juice to the soil to serve as source of energy to
accelerate activities of soil microorganism. This activity will make the
nutrients available to the plants.
* Give Fermented Plant Juice, as drink, to livestock at 1 tbsp/liter to
increase microbial activities in gastrointestinal tracts. This would result to
better absorption of nutrients.
* Spray to animal beddings to hasten manure decomposition.
Benefits of FPJ:

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a) Helps maintain vigor in plants and resistance against pests.


b) Can be used for livestock bedding sprays (pig pens and poultry
houses) to produce more colony of microorganisms.
c) Can also promote resistance against illnesses for human.
3. Fish Amino Acids (FAA)
a) Plant nutrients (Amino Acid)
b) Poultry heat stroke
c) Compost
Application:
1. For foliar spray to orchids, ornamentals, vegetables, cereals
and fruit trees.
2. Use 2 tablespoons FAA per liter of clean water. Use new
sprayer, otherwise clean the sprayer thoroughly before using.
3. Spray the leaves of plants or the soil.
4. Spray every 7 days on newly planted seedlings until fruiting
stage. Spray early in the morning at 4:00am6:00am or in the
afternoon at 5:00pm until sunset when organisms are most
active.
Spray on the following:
On rice:
7 days after transplanting up to panicle initiation stage
On corn:
7 days after sowing and every 10 days thereafter until milking
stage
On fruit trees:

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Every 10 days to maintain vigor


Benefits
1. A good source of nitrogen
2. Serves as growth hormone for plant growth and development
3. Used as foliar spray
4. Food of microorganisms
4. Calcium Phosphate (CaPO4)
a) Cell structure (Bone) strengthening
b) Phosphorus provider
5. Fermented Fruit Juice (FFJ)
a) For ornamental and fruit flowering
b) For fruit sweetening
c) Potassium provider
d) For human nutrition
Benefits:
1. A good source of potassium which can speed up plants
Absorption and results to sweeter tasting fruits.
2. Helps maintain vigor in plants and resistance against pests.
3. Adds to soil fertility and the advent of good colonies of
microorganisms.
Uses and rates of application of Fermented Fruit Juice
* As flower inducer and fruit setter Fermented Fruit Juice made from a
combination of ripe fruits of banana, papaya and squash have been proven

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by many organic farmers to be effective when sprayed on the leaves at the


rate of 2 to 4 tbsp/gallon of water at the onset of flowering up to fruit
setting. These ripe fruits contain phosphorous and potassium which are
necessary during the flowering and fruit setting stage.
* As soil microorganism activity accelerator Fermented Fruit Juice is
applied directly to the soil at the rate of 1tsp/liter of water. The
carbohydrates and sugar content of Fermented Fruit Juice serve as source
of energy of soil microorganism, thereby, accelerating their activity.
Increased microbial activities result to the availability of nutrients for plants
uptake.
* As spray to animal beddings to hasten manure decomposition Fermented
Fruit

Juice

contains

beneficial

microorganisms

that

help

in

the

decomposition process.
* As a nutritious drink a 20% Fermented Fruit Juice solution makes an
excellent drink for both human and livestock.
6. Oriental Herbal Nutrition (OHN)
a. Plant Vitality enhancer
b. Downy and Powdery mildew control
7. Lactic Bacteria Serum (LABS)
Benefits
a) Serve as insecticide and fungicide at the same time.
b) Provide more vigor and vitality to the plant.
c) Use to treat skin diseases of hogs and other animals.
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Use:
a) Use as energy drink for humans.

SELF-CHECK 4.1-2
Identify the benefits of the following;
1. IMO
2. FAA

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ANSWER KEY 4.1-2


1.

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a. Good soil conditioner Restores plant vitality


b. Reduces plant stress on seedlings
c. Collects nitrogen from the atmosphere, thus promotes faster
plant growth.

d. Controls pests and diseases


e. Serves as foliar fertilizer spray to cut flowers and ornamentals
f. Reduces growth of weeds and grasses seeds
2.
a. A good source of nitrogen
b. Serves as growth hormone for plant growth and
development
c. Used as foliar spray
d. Food of microorganisms

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PRODUCE
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INFORMATION SHEET 4.1-3


Tools, materials and equipment in the preparation of
concoctions
Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to:

Identify tools, materials and equipment in preparing


concoctions
Introduction
Natural Farming is a sustainable way of farming making use of
all inputs from natural materials, observes the law of Nature and respects
the rights of crops and livestock. It heals the soil damaged by chemicals,
herbicide and machines. In the words of the farmer practitioners "The soil
becomes virgin again". And " With chemical agriculture they get sick before
harvesting the rice paddies, now not anymore".
Definition of Terms
1. Tools- are usually light and are used without the help of animals or
machines. They are being used in performing farm activities which
involve small areas like school garden and home garden.

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2. Equipment powered tool machine used in farming.


3. Preventive maintenance- an activity or operation done to prevent
malfunction of tools and equipment and it is done to prolong the
useful life of tools and equipment.
4. Repair- to restore to good condition something broken or damage.
5. Concoction/bio-organic inputs is a combination of various
ingredients, usually herbs, spices, condiments, powdery substances,
or minerals, mixed up together, minced, dissolved, or macerated into a
liquid so as they can be ingested or drunk. The term "concoction" is
sometimes loosely used metaphorically in order to describe a cocktail
or a motley assemblage of things, persons, or ideas.

Tools, Materials, Equipment in Preparing of Concoctions

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

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. Measuring cup
Make the calibrating procedure
easy

to

use

for

students

and

professional users of sort.

Make

the

learning

of

the

programs easier for beginners.


Fig.1
Provide a faster way to do the time
consuming

calibration

operations

and standardize calibration steps

Plastic cup
Plastic

cups

gatherings
inconvenient

are

where
to

often
it

used

for

would

be

wash

dishes

afterward, due to factors such as


location or number of guests. Plastic
cups can be used for storing most
liquids, but hot liquids may melt or

Fig. 2

warp the material.

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Bamboo Container/Wooden box


Wooden boxes are ideal for storing items.
Fig. 3
Slicing knife
Knife

is

for

cutting

planting

materials and for performing other

Fig. 4

operations.

Funnel (Imbudo)
A funnel is a pipe with a wide, often
conical mouth and a narrow stem. It
is used to channel liquid or finegrained substances into containers

Fig. 5

with a small opening. Without a


funnel, spillage would occur.

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Wooden ladle
used

for

stirring

and

mixing

ingredients for cooking or baking.

Fig. 6

Plastic basin
used for holding food or liquids and
uses for storage
Fig. 7

Chopping board
A cutting board is a durable board
on

which

to

place

material

for

cutting.
Fig. 8

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

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Masking tapealso known as sticky tape, is a type


of pressure-sensitive tape made of a
thin and easy-to-tear paper, and an
easily

released

pressure-sensitive
Fig. 9

adhesive. It is available in a variety


of widths. It is used mainly in
painting, to mask off areas that
should not be painted.

Weighing scales

-are used in many industrial and


commercial applications, and
products from feathers to loaded
tractor-trailers are sold by weight.

Fig. 10

- is a measuring instrument for


determining the weight or mass of
an object.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

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Marker pen

A marker pen, fineliner, marking


pen, felt-tip pen, flow, marker or
texta (in Australia), is a pen which

Fig. 11

has its own ink-source, and usually


a tip made of porous, pressed fibers
such as felt. used to mark and label
the product.

Waste can

A waste container is a container for


temporarily storing waste, and is
usually made out of metal or plastic.
Common terms are dustbin, rubbish
bin, litter bin, garbage can, trash
can, trash bin, dumpster, waste

Fig. 12

basket, waste paper basket, waste

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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receptacle, container bin, bin and


kitchen bin.

Fig. 13
Stone

is a unit of measure

- used in Great Britain and Ireland


for measuring human body weight.
First aid kit
-is a

collection

of supplies

and

equipment for use in giving first


aid,and can be put together for the
purpose

by

an

individual

Fig. 14

or

organization or purchased complete

Scissors

are used for cutting various thin


materials,

such

as

Fig. 15

paper,

cardboard, metal foil, thin plastic,


cloth, rope, and wire.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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Booth/temporary shed
Storage
a
temporary
structure of any material, as
boughs, canvas, or boards,
used especially for shelter;
shed.
Fig. 16
Shredder
Use

for

grinding

products

or

the

raw

materials

to

become fine.
Fig. 17
Wheel borrow
is used for hauling trash,
manures, fertilizers, planting
materials

and

other

equipment.

Fig. 18

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

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PH meter
meter is an electronic device
used for measuring the pH
(acidity or alkalinity) of a

Fig. 19

liquid (though special probes


are

sometimes

advantageously
fertility

used
for

soil

evaluation

and

fertilizer recommendation.
Portable Soil Analyzer Kit
For efficient use of nutrients
in the soil, to test the purity
of drinking water and for
waste

water

company

testing,

has

the

introduced

microprocessor Water & Soil


Analysis Kit. This is a unique
portable

instrument

measurement

of

parameters

i.e.

for

various
pH,

Fig. 20

Conductivity, TDS, Salinity,

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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Temperature,

Dissolved

Oxygen and mV solution.

CBLM IN
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CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

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Cart
A cart is a vehicle designed
for

transport,

using

two

wheels and normally pulled


by one or a pair of draught
animals. A handcart is pulled
or pushed by one or more
people. It is different from a
dray or wagon, which is a
heavy transport vehicle with
four wheels and typically two

Fig. 21

or more horses, or a carriage,


which is used exclusively for
transporting humans.
Fire Extinguisher

fire

extinguisher,

or

extinguisher, is an active
fire protection device used to
extinguish or control small
fires,

often

in

emergency

Fig. 22

situations.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

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LCD projector with screen

- is a type of video projector


for displaying video, images
or computer data on a screen

Fig. 23

or other flat surface.


Desktop computer
- is a personal computer in
a form intended for regular
use

at

single

location

desk/table due to its size and


power

requirements,

as

opposed to a laptop whose


rechargeable

battery

Fig. 24

and

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

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compact dimensions allow it


to be regularly carried and
used in different locations.

Materials
Examples:

CBLM IN
ORGANIC
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PRODUCE
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CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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Molasses
-(American
treacle

vernacular),
(British,

consumption;

known

or

black

for

human

as

molasses

otherwise), is a viscous by-product of


the refining of sugarcane or sugar

Fig. 25

beets into sugar.

Concoctions/extracts

Fig. 26

Weight (clean stone)


Fig. 27

First aid Kit


Fig. 28

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

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Plastic hose

Fig. 29

Manila paper
-used to cover

Fig. 30
Rubber bond
- which is commonly used to hold
multiple objects together

Fig. 31

Water container

Fig. 32

- is a container for storing water

Marking pen
-used to write/mark the product

Fig. 33

Empty plastic container


-used for storing.
Fig. 34

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

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Self-Check 4.1-3
Give the appropriate meaning of the given tools, materials
and equipment.

1.

2.

3.

4.

CBLM IN
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PRODUCE
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AND EXTRACTS

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AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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5.

ANSWER KEY 4.1-3


1. Water container
- is a container for storing water
2. Rubber bond
- which is commonly used to hold multiple objects together
3. Wheel borrow
- is used for hauling trash, manures, fertilizers, planting
materials and other equipment
4. Molasses
- is a viscous by-product of the refining of sugarcane or sugar beets
into sugar.
5. Measuring cup

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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-Make the calibrating procedure easy to use for students and


professional users of sort.

INFORMATION SHEET 4.1-4

Procedure in Preparing the Production of Various


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

Prepare the various concoctions


LACTIC ACID BACTERIA SERUM (LABS)

CBLM IN
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PRODUCE
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AND EXTRACTS

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Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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MATERIALS AND PROCESS


1.Place about 500 ml 1st rice wash (kinilis) in a plastic container.
2.Cover with clean paper, tie with string and label
3.Place in a cool dark place.
4.After 5-7 days, when the bran has risen, take about 100 ml of clear water.

Fig. 1

5.Place 100 ml rice water in a plastic container and add 1 L fresh milk.
6.Label container and put back in the cool dark place

Fig. 2

7. After 3-5 days, if the whey (yellow liquid) has separated from the while
curdled portion, decant and use the whey only.

Fig. 3

CBLM IN
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PRODUCE
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AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

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CRISTINO H. CAMBONGGA

Document No.

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8. Add molasses or brown sugar in a 1:1 ratio to preserve the LABS for a
longer period.
9.Place in a proper container and label accordingly.
10.Use with other concoctions, 2 tb/liter of water.
11.Appply early morning or late afternoon.

Fig. 4
Converts waste into organic matter and basic minerals.
Thrive and feed on the ammonia released in the decomposition
normally associated with the foul odor.
Defenses against viruses and fungi.

Indigenous Micro
(IMO1 -2)

Organisms

Revive soil nutrients. It speeds growth of plants


hasten decomposition works like vaccinating
against plants diseases and is used in treatment
applied to the soil in order to improve its fertility
and health. Creates compounds like enzymes
and lactic acid that suppress various diseases.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

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1.
Put cooked/ steamed rice in a
wooden box or perforated plastic
tray that is 8 x 11 x 3 or
a length of a bamboo pole open
or split open on one side. Make
sure there is enough moisture
in the box. Fill half of the
container with rice. Do not
compress. Without sufficient
supply of air, anaerobic bacteria
will not thrive.

HOW TO MAKE THE CONCOCTION


2.

Cover the box, tray


or bamboo with a
clean sheet of paper
is used to allow air to
pass through and tie
with a string. Label
day
made
and
Cover and harvesting
wrap withday.
plastic to
keep out rainwater, protect from
wild rats or small rodents that
may come and take it.

3.

molds.
rice

disregard

black

Remove after 3 days (in


cold area you need
fve days to the do the
process) white molds
will form on top of the

4.

CBLM IN
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NC II

PRODUCE
VARIOUS
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AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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HOW TO
USE
THE
CONC
OCTIO
N

Bury in an area where IMOs


abound. Collect from forest
floors or site where many
decompose leaf molds are
found, bamboo forest, rice
5.
paddy or coconut husk.
Cover the surface of the
rice.

1.
Mix
2
tablespoons
of the juice to
1 liter of water

Place in a plastic container/ jar


the moldy rice and mix with 1
kilo of molasses or crude sugar.
This mixture is called IMO2

2. Spray on
soil
and
plants.
It
prevents
offensive

6.

7.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
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AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Cover the jar with a


clean sheet of paper
and tie with a string.
Place in a cool and
shaded place. After 7
days this will yield a
mud like juice. Strain
the liquid do not closed
the cap. Wait till tiny
bubbles disappear
from the bottom.

Document No.

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Fermented Fruit Juice FFJ


-

To sweeten the fruit (Potassium)


It increases plant nutrition through
leaves and roots with potassium factor

Prepare 1 kilo sweet fruits to 1


kilo brown sugar you may use
molasses. Suggested materials
include
banana,
papaya,
pineapple, mango, jack fruit, star
fruit, guava, pumpkin, etc (citrus
a fruit is not recommended).
Matured squash can also be
used.
Recommended
best
mixture is banana 3 kg, papaya 3
kg, and pumpkin 3 kg. Rule of
thumb-fermented fruit juice from
tomatoes fed to tomatoes
CBLM IN is just
Date Developed:
ORGANIC
like feeding breast
milk to the
AUGUST 10, 2016
AGRICULTURE
baby!
Date
Revised:
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Developed by:
CRISTINO H. CAMBONGGA

Ratio 1:1 Put 1 kilo


sweet fruit inside
the clay jar /plastic
container & add 1
kilo of crude sugar.
Best time to prepare
in the evening to
prevent flying insect.

Cover with a clean


sheet of paper and
tie with a string and
put a date. Place in
Document No.
a cool and shaded
place. Ferment for 7
Issued by:
days.

SIFTBSI
Revision # 00

Page 137 of 137

HOW

TO
USE
CONCOCTION

THE

For Plants:
Apply using 2 tbsp of FFJ /
10 liters of water. Apply
directly to leaves of plants
when sun is not out. Add to
the IMO and FPJ mixture
and spray together to the
leaves and soil of fruit
bearing trees or during
vegetative and reproductive
stages.
For Animals:
Mix 2 tablespoons of the
juice to 1 liter of water. This
CBLMfor
IN human
is also good
Date Developed:
ORGANIC
AUGUST 10, 2016
consumption.
AGRICULTURE
PRODUCTION

Date Revised:

IMPORTANT: NC
DoII not tighten
bottle lid for 2 weeks
following bottling to allow
Developed by:
PRODUCE
gasses to escape
and avoid
a
CRISTINO
H. CAMBONGGA
VARIOUS
CONCOCTIONS
sticky
explosion!
Solid
AND EXTRACTS
material can be used as
animal feed or compost. FFJ
should have a pleasant smell
and sweet, tangy taste. Keeps
for about a year.

This will make


approximately 1
liters of juice. Drain
the liquid
Document
No. and place
in plastic bottles
(always
Issued
by: leave about
1/3 of bottle empty
Page 137 of 137
so IMOs can
SIFTBSI
breathe).
Revision # 00

Points to Remember:
Chlorophyll in leaves does not dissolve in oil
or water. It can dissolve only with very weak
alcohol. There are lot of enzymes in leaves,
when enzymes are mixed with brown sugar
or molasses they ferment through osmosis
pressure and in the process we get the
liquid or juice. Small fruits fermented in
brown sugar are used to promote growth.
Get the little fruits and fed back to the tree
to make fruits grow a lot larger. You can also
used the flowers or blooms of acacia and
flowers that bee loves.

It helps digestion of animal and plant


nutrients. It resists plant diseases and
protects plant nutrients. It resists plants
and protects plants from insects. It speeds
harvesting. It is plant hormones. Spray to
leaves and soil.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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Fermented Plant Juice (FPJ)


-

There are a lot of enzymes in leaves

Enhances plant growth


For greener leaves - Photosynthesis

2.
Use any green colored
leaves such as kangkong,
kamote,
kalabasa,
alugbati tops, bamboo
shoots and other fast
growing plants can also be
used.
Fresh,
juicy,
succulent leaves are best.
Some
suggestions
are
Banana
Stem,
Water
Spinach, Bamboo Shoots,
Green grasses, Bamboo
leaves, and Duck Weed or
azola. Cut young banana
trunk (cardava) Collect
before
sunrise.
Avoid
collecting after excessive
rain. Quickly snap the
growing points of the
plants. Baby fruits can be
used to promote growth.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

2. Chop 2 kilo plants and mix 1 kilo of

crude sugar in a large basin. Place in a


clay jar or plastic container 3. Put a
rock on top for the of the contents to
settle at the bottom. 4. Wait for five
hours and remove the rock and cover
the jar with a clean sheet of paper and
tie with a string. Put the jar/plastic
container in a cool and shaded place.
Fermentation will be complete in seven
to fifteen days.

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

This will yield 2 liters of


juice when the banana
trunkDocument
is used.No.Filter to
separate sludge.
Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Point to Remember
Do Not wash the material.
Seal the container with clean
sheet
of
paper
at
room
temperature.
Avoid
direct
sunlight. Solution is ready in
seven days. Strain and transfer
in a clean container.
Drain the liquid and place in
plastic or glass bottles (always
leave about 1/3 of bottle empty
so IMO to breathe). IMPORTANT:
Do not tighten bottle lid for 2
weeks to allow gasses to escape
and avoid a sticky explosion!
Note: Wait till the tiny bubbles
disappear
then
close
the
container tightly. if you observe
un dissolved sugar at the bottom
means the fermentation did not
take place. Extend for another
day and add a little water to

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Application: 1:500 / 1:1000


Apply using 2 tablespoon of
FPJ / 1 liters water.
-Apply directly to the leaves of
plants when sun is not hot.
Before sunrise or two hours
before sunset.
-Plant material can be used as
animal feed or compost. FPJ
should have a pleasant smell
and sweet, tangy taste. Keeps
for about one year.
-Rule of thumb, plant extract
(FPJ) of corn plant or rice plant
is fed to rice and corn is just

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

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Page 137 of 137

Oriental Herbal Nutrient (OHN)


-

Natural pesticide and insect repellant. It is


use throughout the early, vegetative and
change over and fruiting stages.
Is a very important input in natural
farming

Divide container into three


parts. Mix ginger /garlic
and muscovado sugar
together preferably by
hand and put inside jar
cover and sealed ferment
Document for
No. seven days.

Ingredients:
CBLM INgingerDatefor
8
kilo
crushed
Developed:
ORGANIC
AUGUST
10, 2016
plants/garlic for
animals
AGRICULTURE
PRODUCTION

2 kilo muscovado NC
sugar
II

Date Revised:

10 liters of gin or liquor 30-40


Developed by:
PRODUCE
proof. Use ceramic
or glass CRISTINO
jar or
H. CAMBONGGA
VARIOUS
CONCOCTIONS
non-porous container.
AND EXTRACTS

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

2/3

1/3

After seven days add 10 liters


of gin. Cover and sealed.
Decant liquid after ten days.
First extraction is good for
animal. Second extraction
is good for plants. Just add
gin same amount taken from
CBLM IN
Date Developed:
ORGANIC the frst extraction. You may
AUGUST 10, 2016
AGRICULTURE
add
fresh
or dry chili, neem
Date
Revised:
PRODUCTION
NC II
fruit, curry fruit, makabuhay,
marigold
for
stronger
Developed by:
PRODUCE
andH.repeat
same
CRISTINO
CAMBONGGA
VARIOUS potency
CONCOCTIONS
process the third time. And
AND EXTRACTS
continue to ferment for ten
days.

Document No.

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Revision # 00

Page 137 of 137

Together with other


mixtures spray on
plants every week
when they weaken
or start to flower.

HOW TO USE
CONCOCTION

THE

1. Mix the following


2 tablespoons of OHN to 1
liter of water
2. Add to the IMO and FPJ
mixture and spray together on
the leaves and soil every week
-

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

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Fish Amino Acid (FAA)

Fish amino acids are a good source of nitrogen for crop plants and may be
used to supplement compost and manures in coastal regions which have a
good supply of inexpensive fish byproducts. Some local government units
(LGUs) such as Bayawan City in Negros Oriental is collecting fish trashes
from the market for free and process this into FAA.
Materials (FAA)

Uncooked fish trash such as gills and intestines.

Raw sugar or molasses

Procedure (FAA)

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

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1. Mix equal parts fish trash and brown sugar or molasses. Lactic acid
bacteria serum (LABS) may be added to minimize the foul smell.

2. Place in earthen jar or any convenient container, cover with paper


and allow the fish juice to extract and fermentation to occur for 14
days.

3. Filter out the solids and retain the liquid fish amino acids.

4. Store in glass or plastic bottles. Do not completely close the cap on


the bottle.

5. Shake the solution weekly and add sugar to it every month (20% of
the volume) as is done for IMO.

Application method (FAA)


Use 1-2 tbsp/L water and apply as soil drench or foliar spray weekly or
depending on the vigor of the plants. High dosage can have adverse effects
on plants.
Calcium Carbonate (Caco3) Preparation from Egg Shells
The main ingredient in eggshells is calcium carbonate. The shell itself is
about 95% CaCO3 (which is also the main ingredient in sea shells) (Powrie,
1972). The remaining mass is composed largely of phosphorus and
magnesium, and trace amounts of sodium, potassium, zinc, manganese,
iron, copper and others, 27 in all.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

The CaCO3 is not in soluble form. To convert it into soluble form heat or
acid treatment is needed. The common method in KNF is the combination of
the two agents, heating and use of natural vinegars.

Materials (CaCO3)

Egg shells or sea shells including snail shells.

Natural vinegar (made from coconut sap, sugar cane, pineapple or


banana).

Procedure (CaCO3)

1. Burn or roast the shells in open fire or over a hot tin sheet until the
color changes from brownish to black in color.

2. Grind or pound the shells to a powder consistency.

3. Place in a suitable jar or plastic container.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

4. Add 5-10 parts natural vinegar. Shake to produce bubbles


indicating a good reaction between the shell and the vinegar. The
bubbles are due to CO2 being released.

5. Cover with paper and store in a cool dry place. The concoction may
be shaken from time to time to speed up the reaction.

6. The water soluble calcium is ready in 7-14 days when there is no


more bubbling.

7. Filter the preparation and put it in a new container (a glass jar).

8. CaCO 3 has a long shelf life and can be stored for up to a year. Do
not shake or add sugar to the CaCO 3 solution during storage.

Application method (CaCO 3)


Use 1-2 tablespoon per liter as foliar spray or soil drench specially at the
start of flowering to improve fruit set and fruit quality.

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Kuhol Amino Acid (KAA)

Materials:

1 kg kuhol

1 kg molasses

Plastic

Pail

Manila

Paper

String

Procedure:
1. Mash very well 1 kg kuhol (and eggs if available) and mix with 1 kg
molasses.
2. Place the mixture inside a plastic pail, cover with manila paper and tie
with string.
3. Label accordingly. Place the pail in a dry cool place.
4. Ferment for 14 days.

How to Use Fish Amino Acid (FAA)/(KAA)

Kuhol Amino Acid (KAA)


CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Mix 2 Tb FAA/KAA to 1 L un chlorinated water


Use early morning or late afternoon

What Fish Amino Acid (FAA) and Kuhol Amino Acid (KAA)

Good source of Nitrogen

Foliar fertilizer

Root hormone

Food for microorganism

Sea Weed Extract


1. Cut up 2 kgs sea weeds, add 2kg molasses and place in a plastic pail.
Add 1 liter of un chlorinated water. Cover with cloth and tie with
elastic band.
2. Label accordingly & ferment for 30 days. In the meanwhile, check
every so often and stir the mixture as this tends to expand.
3. Filter and place in containers, properly labeled.
Uses

Powerful source of growth hormones

Enhances growth of the plants

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Source of nitrogen
How to Use
1. Use 1-2 Tb sea weed extract per liter of water.
2. Early morning or late afternoon

Self- Check 4.1-4


Test I.
Multiple Choice
Direction: Read the questions carefully and select the best answer by writing
only the letter in your quiz notebook.
1. What do you call those bio-organic inputs these micro-organisms are found
in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA
2. These are juices produced from selected plants parts.
a. IMO
b. FFJ
c. LABS
d. FPJ

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

3. It is the bio- organic inputs that came from sprouts and baby fruits with high
hormone concentration full grown fruits, flower abundant in honey, and any
plant with strong vigor.
a. FPJ
b. FFJ
c. LABS
d. FAA
4. Which of the following bio- organic inputs that utilizes from the fish gills,
small fishes and even whole body parts of fish __________ ?
a. LABS
b. OHN
c. CalPhos
d. none of the above
5. It converts waste into organic matter and basic minerals.
a. LABS
b. FAA
c. OHN
d. IMO
6. Bio-organic inputs that are good source of nitrogen crop plants.
a. IMO
b. FAA
c. FFJ
d. none the above
7. It contains plants growth hormones and micronutrients that stimulate the
growth of beneficial microorganisms.
a. NIA
b. LABS
c. FFJ
d. FPJ
8. What is meant by LABS?
a. Lactic Acid Serum

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

b. Lactic Acid Bacteria Serum


c. Land Amino Bacteria Serum
d. none of the above
9. What do you call the bio-organic inputs that are nitrogen fixing?
a. NIA
b. FFJ
c. LABS
d. FAA
10. Which of the following bio-organic inputs that can reduce flowering,
prevents overgrowth, increase calcium factor in roots?
a. NIA
b. OHN
c. CalPhos
d. FAA

ANSWER KEY No 4.1-4


CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Test I.
1. B
2. D
3. A
4. D
5. A
6. B
7. D
8. B
9. D
10.C

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II

PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS

Date Developed:
AUGUST 10, 2016
Date Revised:

Developed by:
CRISTINO H. CAMBONGGA

Document No.

Issued by:

SIFTBSI
Revision # 00

Page 137 of 137

Task sheet 4.1-4


Title: Prepare for the production of various concoctions and extracts
PERFORMANCE OBJECTIVES:
Given the Organic Agriculture Production of farm inputs
operation in preparing for the production of various concoctions and
extracts, you should be able to identify the types, uses/benefits of
concoctions for the conduct of operation.
SUPPLIES AND MATERIALS:
Hard copy of the procedure in preparing the various concoctions, CBLM,
Record Book ,Bond Paper, Ball pen.
STEP AND PROCEDURES:
1. Identify the types of concoctions
2. Determine the uses/benefits of concoctions.
3. Read the Information Sheet for clarification.
4. Refer to the trainer if encounter difficulties and for more
clarifications.
5. Submit yourself for the written exam.
ASSESSMENT METHOD:
1. Written exam
2. Actual Demonstration

Performance Criteria Checklist 4.1-4

CRITERIA

Did you.
1. Did you wear appropriate personal protective
equipment before performing the activity?

YES

2. Did you prepare the materials of preparing for the


production of various concoctions?

3. Did you determine the uses/benefits of each type of

concoctions?
4. Did you read Information Sheet 1.1-1 for clarification?

5. Did you submit yourself for written examinations?

INSTITUTIONAL ASSESSMENT

NO

Evidence Plan

Ways in which evidence will be collected:


[tick the column]

The evidence must show that the trainee


Identify the various types of concoctions*

Written

PREPARE VARIOUS CONCOCTIONS AND


EXTRACTS

Portfolio

Unit of
competency:

Demonstration & Questioning

ORGANIC AGRICUTURE PRODUCTION NC II

Observation & Questioning

Competency
standard:

Determine the uses/benefits of concoctions.*

Identify the Tools/Materials/Equipment in


preparing the various types of concoctions.

Know the procedure in preparing FPJ, FFJ,


FAA/KAA/BAA, IMO, OHN, LABS/LAS,
CalPhos, Attractant and Repellant in
accordance with the good manufacturing
practices.

NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION

Objectives/Content
area/Topics

Knowledge

Comprehension

Application

# of items/
% of test

Identify the various


types of concoctions

2(10%)

2(10%)

2(10%)

6(30%)

Determine the uses


of the various types
of concoctions

1(5%)

2(10%)

3(15%)

6(30%)

2(10%)

3(15%)

3(15%)

8(40%)

5(25%)

7(35%)

8(40%)

20(100%

Know the procedure


in preparing FPJ,
FFJ, FAA/KAA/BAA,
IMO, OHN,
LABS/LAS, CalPhos,
Attractant and
Repellant in
accordance with the
good manufacturing
practices.

TOTAL

Saniel Integrated Farm Technological Business School


Sandal, San Isidro, Mahayag, Zamboanga del Sur
WRITTEN EXAMINATION FOR ASSESSMENT IN CONCOCTIONS AND
EXTRACTS

Name:____________________________ Date:______________________

Test I. Multiple Choice Questions


Instruction: Read the question carefully and select the best
answer. Write only the letter at the space provided.
________1. What do you call those bio-organic inputs these micro-organisms are
found in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA
________2. These are juices produced from selected plants parts.
a. IMO
b. FFJ
c. LABS
d. FPJ
________3. It is the bio- organic inputs that came from sprouts and baby fruits
with high hormone concentration full grown fruits, flower abundant in honey,
and any plant with strong vigor.
a. FPJ
b. FFJ
c. LABS
d. FAA
________4. Which of the following bio- organic inputs that utilizes from the fish
gills, small fishes and even whole body parts of fish __________ ?
a. LABS
b. OHN
c. CalPhos
d. none of the above
________5. It converts waste into organic matter and basic minerals.
a. LABS
b. FAA
c. OHN
d. IMO
________6. Bio-organic inputs that are good source of nitrogen crop plants.
a. IMO
b. FAA
c. FFJ
d. none the above
________7. It contains plants growth hormones and micronutrients that
stimulate the growth of beneficial microorganisms.
a. NIA
b. LABS

c. FFJ
d. FPJ
_______8. What do you mean by LABS?
a. Lactic Acid Serum
b. Lactic Acid Bacteria Serum
c. Land Amino Bacteria Serum
d. none of the above

_______9. How do you call the bio-organic inputs that are nitrogen fixing?
a. NIA
b. FFJ
c. LABS
d. FAA
_______10. Which of the following bio-organic inputs that can reduce flowering,
prevents overgrowth, increase calcium factor in roots?
a. NIA
b. OHN
c. CalPhos
d. FAA

Test II. True or False


________1. Fermented plant juice is fermented extract of the plants blood and
chlorophylls.
________2. FFJ Increases plant nutrition through leaves and roots with
potassium factors.
________3. LABS convert waste into organic matter and basic minerals.
________4. FFJ contains plants growth hormones and micronutrients that
stimulate the growth of beneficial microorganisms.
________5. FPJ helps develop the immune system of your plant and animals.

Test III. Matching Type

Match Column A to Column B


1. FFJ- (Fermented Fruit Juice)

a. induce flowering, prevent


overgrowth, increase calcium
factor in roots and leaves.

2. CaPO4

b. used more during the flowering


and fruiting stage.

3. OHN (Oriental Herbal Nutrients)

c. It is use throughout the early,


vegetative and change over and
fruiting stages.

4. LABS (Lactic Bacteria Serum)

d. Utilizes the fish trash like gills


small fishes and even whole
body parts of fish

5. FAA (Fish Amino Acid)

e. It converts waste into organic


matter and basic minerals

Answer Key
Test I.
1. B
2. D
3. A
4. D
5. A

6. B
7. D
8. B
9. D
10.C

Test II.
1. True
2. True
3. True
4. False
5. False

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

Performance Test
Specific Instruction for the Candidate:
1. You are not allowed to take the exam if youre not wearing the
proper PPA/PPE.
2. You are required to perform this performance within 3hrs.
3. Cellular phone is not allowed.
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
Unit of Competency

ORGANIC AGRICULTURE
PRODUCTION NC II
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.

QUESTIONING TOOLS
Questions to probe the candidates under
Extension/Reflection Questions
1. In the absence of materials during preparation of
concoctions operation, what will you do?
2. What is the importance of routinely check up?
3. How would you know if the equipment is in good
condition?
Safety question

Satisfactory
response
Yes

No

5. How would you avoid accident during preparation of


concoctions?
6. What would you do if the tools, materials, and equipment
used are unclean?
7. How to avoid contamination?
Contingency question
9. What would you do the tools, materials, equipment if
theres a heavy rain during the preparation of various
concoctions?
10. How do climatic factors affect the tools, materials, and
equipment during production of concoctions?
Job Role/Environment Questions
11. What are the importance of maintaining the farm
facilities and equipment?
12. What is the effect of environment in our farm
equipment and facilities?
Rules and Regulations
14. What are the two government codes regulations
regarding environment hazards?
15. Specific provisions in the quarantine
to production.
The candidates underpinning

laws that pertain

Satisfactory

Not satisfactory

knowledge was :

Performance Criteria
CRITERIA
6. Are all the questions related to the
competency being assessed?
7. Are all questions classified by dimensions
of competency?
8. Are all questions constructed to verify
particular performance criteria of
competency?
9. Do safety questions not leading?

YES

NO

10.

Are questions stated in a level could

be understood clearly by trainees?


11.

Is there a suggested answer for each

question?

INVENTORY OF TRAINING RESOURCES


Resources for presenting instruction

Print Resources

Brochures
Instructional supplies and materials
Procedural manuals
Visual aids
Reference materials/Books(hard copy of
procedure of various concoctions)

Requirements
as per TR
in
inventory
25pcs
25pcs
2
2
5
3
2
2
29
29

Gap

Remarks

Resources for Skills practice of Competency #1 ______________________________

Supplies and Materials

Molasses
Various concoctions/extracts

Requirements
in
as per TR
inventory
100 liter
100liter
8 liter
8liter

Gap

Remarks

Clean stone
Plastic strainer container, fine mesh
Empty plastic container
Plastic Tie box
First Aid Kit
Aprons
Plastic hose
Waste cans/bags
Plastic Sheet
Manila Paper
Rubber bond, large
Marking pen
Masking Tape, medium
Water container drum
Rugs

5pcs
3 pcs
50pcs
2 roll
1unit
15pcs
5meter
3pcs
10meter
25pcs
5box
5pcs
5pcs
1pcs
10pcs

10pcs
10pcs
5pcs
25pcs
25pcs
5pcs
2 sets
2pcs
10sets
5pcs
25pcs
2pc
1pc
5pcs
10pcs
2

10pcs
10pcs
5pcs
25pcs
25pcs
5pcs
2sets
5pcs
5sets
5pcs
25pcs
2pcs
1pc
5pcs
10pcs
2

Tools

Measuring cup (with calibration)


Plastic Cup
Syringe
Bamboo Container
Slicing Knife
Funnel (imbudo)
Carpentry tools
Knapsack sprayer
Bamboo/wooden ladle
Plastic basin
Chopping board
Knapsack sprayer
Moisture meter
Knife
Scissors
Storage tools/ cabinet

5 pcs
3 pcs
50 pcs
2 roll
1unit
15 pcs
5 meter
3pcs
10mtr
25pcs
5 box
5pcs
5pcs
1 pc
10pcs

EQUIPMENT

Booth/temporary shed
Cart (kariton & paragus)
Shredder
Portable Soil Analyzer
PH meter
Wheel Barrow
Carbonizer
Fire extinguisher
Meat Grinder,small
Storage room
Vermitea aerator
Thermometer
Moisture meter
Desktop Computer or laptop

1unit
1
1
1
1
1
1
1
1
1
1
1
1
1

1
1
1
1
1
1
1
1
1
1
1
1
1

Performance Criteria Checklist


CRITERIA

YES

6. Are the print resources required


available per competency listed?
7. Are the required non-print resources
available per competency?
8. Are the required tools per competency
available?
9. Are the required equipment
competency available?

per

10.
Are the required supplies and
materials per competency available?
11.
Are the required
competency listed?

tools

per

12.
Does the status or availability of
training resources specified in the
remarks column?

NO

INFORMATION SHEET 4.1-5

Principles of 5s and 3Rs


Learning objectives:
After reading this information sheet you should be able to:

Determine the Principles of 5S and 3Rs.

The 5 S housekeeping Systems


5 S is the name of workplace organization methodology that uses a list of
five Japanese words which are seiri, seiton, seiso, seikitsu, and shitsuke.
Translated into English, they all start with letter S. It is synonymous with
standardized clean up. The list described how items are stored and how the

new order is maintained. The decision-making process usually comes from a


dialogue about standardization which builds a clear understanding among
employees of how work should be done. It also instills ownership o the
process in each employee. www.training-management.info/5s.htm
Seire (sort)

(TIDINESS, ORGANIZATION)

Taking out and disposing of unnecessary items.

Unneeded items are thrown away or disposed.

refers to the practice of sorting and through all tools ,materials


,etc .,in the

work area

and keeping

only essentials items.

Everything else stored or discarded. The leads to fewer hazards and


less clutter to interfere with productive work.

Things that clutter the workplace that are not needed should be
taken

out.

They

usually

occupy

space

and

restrict

physical

movement. Further, this condition has a psychological effect that


usually clutters.
Seiton (systematize)

(ORDERLINES)

Tools, equipment, and materials must be systematically arranged for


easiest and most efficient access.

Assign a place for everything .The most often used item should be
nearest and ergonomically situated ,meaning there should be little
effort

required in accessing ,using and returning

the equipment

,tools and part even documents. There must be a place for everything,
and everything must be in place.

Arrangement/organization of necessary items in good order for use.

Items in the work place are arranged for ease of access and repeated
use.

Seiso (sweep)

CLEANLINESS: cleaning of the workplace.

Cleaning even if things are NOT DIRTY. A regular cleaning schedule


prevent things from having change to get dirty.

Indicates the need to keep the work place clean as well as neat.
Cleaning in Japanese companies is a daily activity. At the end of each
shift, the work area is cleaned up and everything restored to its place.

Seiketsu(standardize)

(STANDARDS)

maintaining

the

workplace

in

high

standard

housekeeping.

Allows for control and consistency. Basic housekeeping standard apply


everywhere in the facility. Everyone knows exactly what his or her
responsibilities are. Housekeeping duties is part of regular work
routines.

Prepare housekeeping checklist. Checklist should be very detailed and


stringent.

Remember

the

thoroughness

is

requirement

of

EXCELLENCE.

EVALUATE work station according to the housekeeping Standard


Checklist.

IMPLEMENT a periodic clean- up schedule; and award and sanction


scheme.

Shitsuke (Self-discipline)

SUSTAINING DISCIPLINE. Doing things spontaneously without having


to be told.

Teach by doing.

It is good discipline to leave the workplace cleaner than when it is


found.

Refers to maintaining standards and the facility in safe and efficient


order day after day, year after year.
Safety as defined may be the freedom from danger injury or damage.

According to Japan standards a new addition to the 5s is safety, hence it


become 5S + 1. Still part of the housekeeping system, safety becomes an
important task to be performed.

Safety Precaution
These are general safety precaution concerning people and facilities
although these may vary depending on the trade which they are in.
Concerning People

When working wear appropriate clothing.

Make sure that the safety hat is worn properly.

Do not wear gloves when operating equipment except when any part
thereof is hot.

Never remove safety devices or safety cover from equipment.

Be careful of high voltages. Never touch switches with wet hands.

When repairing power lines turn off the main power supply first.

Should an accident occur, it should be reported immediately to proper


authority no matter how trivia.

Concerning Facilities

Facilities must be adequately illuminated, clear neat and dry.

Keep the area organized so there are no obstacles lying around the
floor.

The equipment and the floor area round the equipment must be free
from dust and any chipping.

Workbenches must be strong and sturdy, and their surfaces treated


with non-skid materials.

Security Policies and Procedures


The word Security in the general usage is synonymous with safety
but us technical term security means something not only is secure but
that is has been secured.
Physical Property
Keep your premises physically secure.
Education
Let everyone know what is expected of them.
Access control

If you run a multi-user computer system, use the appropriate access


control software to keep unauthorized persons away from information held
on your computer systems.
Clear desks
Establish a practice of clearing desk at the end of each day.
Destruction
If you have sensitive information which you would not want to fall into
the wrong hands, destroy any copies you dont need.

The Three R's of the Environment


Waste management is the collection, transport, processing, recycling or
disposal of waste materials, usually ones by human activity, in an effort to
reduce their effect on human health or local aesthetics or amenity. Asub
focus in recent decades has been reduce the effect of waste materials on the
environment and to recover resources from them.
Waste management can involve solid, liquid or gaseous substances
with different method and fields of expertise for each.
Ecological Waste management is the proper handling of the thing we
throw away in a manner that does not harm anyone or anything, be it
human, animal or the environment.
Waste hierarchy refers to the 3Rs Reduce, reuse, and recycle. Which
classify waste management strategies according to their desirability in terms
of waste minimization. The waste hierarchy remains the cornerstones of
most waste minimization strategies. The aim of waste hierarchy is to extract
the maximum amount of waste.
Presidential Decree (PD) 1152 The Philippines Environment Code,
which took effect in 1997, provides a basis for an integrated waste
management regulation starting from waste source to method of disposal.
PD 1152 has further mandated specific guidelines to manage municipal
wastes (solid and liquid), sanitary landfill and incineration, and disposal
sites in the Philippines.

In 1990, the Philippines Congress enacted the toxic substances,


hazardous and nuclear waste control act, commonly known as Republic act
(RA) 6969. A law designed to respond to increasing problems associated with
toxic chemicals and hazardous and nuclear waste. RA 6969 mandates
control and management of import, manufacturer. Process, distribution,
use, transport, treatment, and disposal, of toxic substances and hazardous
and nuclear wastes in the country. The ACT seeks to protect public health
and the environment from unreasonable risk posed by these substance in
the Philippines.
Apart from the basic policy rules and regulations of RA 6969,
hazardous waste management must also comply with the requirements of
other specific environmental laws, such as PD 934 (Pollution Control Law),
PD 1586 (Environmental Impact Assessment System Law), RA 8749 (Clean
Air Act) and RA 9003 (Ecological Solid Waste Management Act) and their
implementing rules and regulations.
Remember:
Segregated Waste = Resources
Mixed Waste = Garbage

To reduce waste

SEGREGATE

Compost

Recycle

Biodegradable

NonBiodegradable

SAMPLE WASTE SEGREGATED LIST


General of Waste
Every area in our workplace generates waste. It is a part of every
workers responsibility to make the workplace not only clean but also
sanitized and free from any hazards. It is also the companys task to develop
a system to identify the waste generated in the area and considers the ways
of their proper disposal. Hence, a waste segregation list must be put together
and implemented.
Following below is sample Waste Segregation list of the Practical Work
area/ Computer Laboratory.

WASTE MANAGEMENT SEGREGATION LIST


Section/ Area

Practical Work Area/ Computer Laboratory

Generated/Accumulated WASTE SEGREGATED METHOD


waste

Recycle

Paper
Pens
Diskettes

Cables/Wires

Compost

Dispose

x
X
X

It's time to learn the three R's of the environment: reduce, reuse, recycle.
Then practice what you preach: don't buy things you don't need or items
that come in wasteful packaging or that cannot be recycled. Reuse and
recycle whatever you can.

Reduce
Reducing the amount of waste you produce is the best way to help the
environment. There are lots of ways to do this. For example:

Buy products that don't have a lot of packaging. Some products are
wrapped in many layers of plastic and paperboard even though they
don't need to be. You can also look for things that are packed in
materials that don't require a lot of energy or resources to produce.
Some products will put that information right on their labels.

Instead of buying something you're not going to use very often, see if
you can borrow it from someone you know.

Cars use up energy and cause pollution. Some ways to reduce the
environmental damage caused by cars include carpooling with friends,
walking, taking the bus, or riding your bike instead of driving.

Start a compost bin. Some people set aside a place in their yard where
they can dispose of certain food and plant materials. Over time, the
materials

will

break

down

through

natural

process

called

decomposition. The compost is good for the soil in your yard and
means that less garbage will go to the landfill.

You can reduce waste by using a computer! Many newspapers and

magazines are online now. Instead of buying the paper versions, you
can find them on the Internet. Also remember that you should print
out only what you need. Everything you print that you don't really
need is a waste of paper.

Save energy by turning off lights that you are not using.

Save water by turning off the faucet while you brush your teeth.

Lots of families receive a large amount of advertisements and other


junk mail that they do not want. You can stop the mailings and
reduce waste by writing to the following address and requesting that
they take your name off of their distribution list:

Reuse
Instead of throwing things away, try to find ways to use them again! For
example:

Bring cloth sacks to the store with you instead of taking home new
paper or plastic bags. You can use these sacks again and again. You'll
be saving some trees!

Plastic containers and reusable lunch bags are great ways to take your
lunch to school without creating waste.

Coffee cans, shoe boxes, margarine containers, and other types of


containers people throw away can be used to store things or can
become fun arts and crafts projects. Use your imagination!

Don't throw out clothes, toys, furniture, and other things that you
don't want anymore. Somebody else can probably use them. You can
bring them to a center that collects donations, give them to friends, or
even have a yard sale.

Use all writing paper on both sides.

Use paper grocery bags to make book covers rather than buying new
ones.

Use silverware and dishes instead of disposable plastic utensils and


plates.

Store food in reusable plastic containers.

Recycle
Many of the things we use every day, like paper bags, soda cans, and milk
cartons, are made out of materials that can be recycled. Recycled items are
put through a process that makes it possible to create new products out of
the materials from the old ones.
In addition to recycling the things you buy, you can help the environment by
buying products that contain recycled materials. Many brands of paper
towels, garbage bags, greeting cards, and toilet paper, to name a few
examples, will tell you on their labels if they are made from recycled
materials.
In some towns you can leave your recyclables in bins outside your home,
and a truck will come and collect them regularly. Other towns have recycling
centers where you can drop off the materials you've collected. Things like
paper and plastic grocery bags, and plastic and aluminum cans and bottles
can often be brought to the grocery store for recycling. Whatever your system
is, it's important to remember to rinse out and sort your recyclables!

SELF-CHECK 4.1-5
Test I- Enumeration
1. Enumerate the 5s in housekeeping.
2. Enumerate the 3Rs

ANSWER KEY 4.1-5

TEST-I ENUMERATION
1.

Seire

Seiton

Seiso

Seiketsu

Shitsuke

2.
a. Reduce
b. Reuse
c. Recycle

Facilitate

Learning
Session
TRAINING ACTIVITY MATRIX
Training Activity

Trainee

Facilities/Tools and
Equipment

Venue
(Workstatio
n/ Area)

Date &
Time

Remarks

Prayer
Recap of Activities
Unfreezing Activities
Feedback of Training

8:00 AM
to 8:30
AM

All trainees

Rejoinder/Motivation

GROUP I

4.1-1 Types of
Concoctions

4.1-2 Uses/Benefits of
Concoctions

Bendo, Angie
Candado, Ambe
Condes, Annie

GROUP II
Dambo,Dansoy
Egot, Cera
Fauna, Alice

FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos

FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos

Name of the
Work Station
1

Name
of
Workstation
2

9:30am11:30
am

12:30pm
-2:30pm

After
each
rotation
the
student will be
assessted every
end of the week.
Satisfied/
Completed
After
each
rotation
the
student will be
assessted every
end of the week.

Satisfied/
Completed

GROUP III
Guitara, Wardo
4.1-3 Tools, Materials
and Equipment in the
Preparation of
Concoctions

4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos, Attractant and
Repellent

Hando, Harold

plastic pail, chopping


board, plastic pail
without cover, strainer
or nylon screen, storage
container with
cap,knife, marker pen,
masking tape, storage
tool/cabinet, scissors,
First Aid Kit, wooden
ladle, wooden box or
bamboo splitopen,wooden box or
bamboo split-open.

GROUP IV
Inglatera, Larry
Kahoy, Langging

Tools/material

Name of
Workstation
3

2:30pm4:30pm

After
each
rotation
the
student will be
assessted every
end of the week.
Satisfied/
Completed

Name of
Workstation
4

4:30pm6:30pm

After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

TRAINING ACTIVITY MATRIX


Training Activity

Trainee

Facilities/Tools
and Equipment

Venue
(Workstation/
Area)

Prayer

Remarks

8:00 AM
to 8:30
AM

Recap of Activities
Unfreezing Activities

Date &
Time

All trainees

Feedback of Training
Rejoinder/Motivation
GROUP II

4.1-1 Types of
Concoctions

Dambo,Dansoy
Egot, Cera
Fauna, Alice

FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos

Name of the
Workstation
1

9:30am11:30 am

After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

GROUP III
4.1-2 Uses/Benefits of
Concoctions

Guitara, Wardo
Hando, Harold

FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos

Name of
Workstation 2

12:30pm2:30pm

After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

4.1-3 Tools, Materials


and Equipment in the
Preparation of
Concoctions

GROUP IV

Inglatera, Larry
Kahoy, Langging

4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos, Attractant and
Repellent

plastic pail,
chopping board,
plastic pail without
cover, strainer or
nylon screen,
storage container
with cap,knife,
marker pen,
masking tape,
storage
tool/cabinet,
scissors, First Aid
Kit, wooden ladle,
wooden box or
bamboo splitopen,wooden box or
bamboo split-open.

Name
of
Workstation 3
2:30pm4:30pm

Satisfied/
Completed

GROUP I
Bendo, Angie
Candado, Ambe
Condes, Annie

Tools/material

After each
rotation the
student will be
assessted every
end of the week.

Name of
Workstation 4

4:30pm6:30pm

After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

TRAINING ACTIVITY MATRIX


Training Activity

Trainee

Facilities/Tools
and Equipment

Venue
(Workstation
/ Area)

Prayer

Remarks

8:00 AM
to 8:30
AM

Recap of Activities
Unfreezing Activities

Date &
Time

All trainees

Feedback of Training
Rejoinder/Motivation
GROUP III
4.1-1 Types of
Concoctions

Guitara, Wardo
Hando, Harold

FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos

Name of the
Work Station
1

9:30am11:30 am

After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

GROUP IV
4.1-2 Uses/Benefits of
Concoctions

Inglatera, Larry
Kahoy, Langgging

FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos

Name of
Workstation 2

12:30pm2:30pm

After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

4.1-3 Tools, Materials


and Equipment in the
Preparation of
Concoctions

4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos, Attractant and
Repellent

GROUP I
Bendo, Angie
Candado, Ambe
Condes, Annie

plastic pail, chopping


board, plastic pail
without cover,
strainer or nylon
screen, storage
container with
cap,knife, marker
pen, masking tape,
storage tool/cabinet,
scissors, First Aid Kit,
wooden ladle, wooden
box or bamboo splitopen,wooden box or
bamboo split-open.

Name of
Workstation 3

2:30pm4:30pm

Satisfied/
Completed

GROUP II
Dambo, Dansoy
Egot, Cera
Fauna, Alice

Tools/material

After each
rotation the
student will be
assessted every
end of the week.

Name of
Workstation 4

4:30pm6:30pm

After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

TRAINING ACTIVITY MATRIX


Training Activity

Trainee

Facilities/Tools
and Equipment

Venue
(Workstation/
Area)

Prayer

Remarks

8:00 AM
to 8:30
AM

Recap of Activities
Unfreezing Activities

Date &
Time

All trainees

Feedback of Training
Rejoinder/Motivation
GROUP IV

4.1-1 Types of
Concoctions

Inglatera, Larry
Kahoy, Langging

FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos

Name of the
Work Station
1

9:30am11:30 am

Satisfied/
Completed

GROUP I
4.1-2 Uses/Benefits of
Concoctions

Bendo, Angie
Candado, Ambe
Condes, Annie

FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos

After each
rotation the
student will be
assessted every
end of the week.

Name of
Workstation 2

12:30pm2:30pm

After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

4.1-3 Tools, Materials


and Equipment in the
Preparation of
Concoctions

GROUP II
Dambo, Dansoy
Egot, Cera
Fauna, Alice

4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos, Attractant and
Repellent

plastic pail,
chopping board,
plastic pail
without cover,
strainer or nylon
screen, storage
container with
cap,knife, marker
pen, masking
tape, storage
tool/cabinet,
scissors, First Aid
Kit, wooden ladle,
wooden box or
bamboo splitopen,wooden box
or bamboo splitopen.

Name of
Workstation 3

2:30pm4:30pm

Satisfied/
Completed

GROUP III
Guitara, Wardo

Tools/material

Hando, Harold

After each
rotation the
student will be
assessted every
end of the week.

Name of
Workstation 4

4:30pm6:30pm

After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

Saniel Farm Technological Business School


Saniel, San Isidro, Mahayag, Zambo. Del Sur
Training Evaluation

Name of Trainee:_______________ Date: ________________


Trainer: ________________________ Qualification: ____________
INSTRUCTION: Please rate the following program component in terms of the
indicators provided below by ticking (/) the column that best describes your
evaluation of each program component. Your rating will be treated
confidentially.

Adjectival Rating

Outstanding
Very Good/ Very Adequate
Good/ Adequate
Fair/ Satisfactory/ Average
Inadequate/ Unsatisfactory

Numerical Rating

PROGRAM COMPONENT INDICATORS

5
4
3
2
1

RATING

5
A.

Program Design and Organization


1. Clarity of program objectives
2. Organization of Course Activities
3. Scheduling of activities & time allotment
4. Attainment of program objectives

B. Course Content
1. Course content vis--vis program
objective
2. Sequence of course contents
3. Sufficiency of information
4. Relevant of course vis--vis need
C. Training Methodology
1. Effectiveness of selected method
2. Appropriateness of course activity

D. Program Administration and Management


1. Adequacy of supplies and materials
2. Timeliness of provision of supplies and
materials
3. Availability of training equipment and
materials
4. Conduciveness of training venue to
learning
5. Appropriateness of the physical layout of
the venue
6. Overall accommodations
7. Secretariat service
Facilitator/Trainer
INSTRUCTIONS: Write the corresponding number to rate the trainer.
5 Outstanding 4 Very Good

3 Good

2 Average

N/A Not Applicable

1- Poor

N/A

1. Knowledge of the subject matter


2. Ability to communicate ideas
3. Ability to encourage participation
4. Ability to encourage participation
5. Ability to organize lecture
6. Ability to answer questions
7. Openness to suggestion and comments
8. Ability to encourage critical and/ or creative
thinking
9. Spontaneity of expression of ideas
10.

Use of training equipment

11.

Comprehensiveness of lecture

12.

Ability to provide adequate feedback

13.

Ability to provide practical exercise

____________________________

Signature over Printed Name

Supervise
Work-Based
Learning

Maintain
Training
Facilities

References

BI, G. and C. SCAGEL.2007. Nitrogen Foliar Feeding Has Advantages.


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.