CBLM Produce Organic Vegetable

PLAN
TRAINING
SESSION
Competency-based
Learning Material for
(ORGANIC AGRICULTURE NC
II) Date Developed: Document No.
Page 1 of 54
Module Title: Jan 02, 2023 PTS- 001
PRODUCE ORGANIC
CONCOCTIONS AND EXTRACTS
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or information which
is essential in planning training sessions. Please check the appropriate box of
your answer to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. RAISE ORGANIC CHICKEN
a. Select healthy stocks and suitable housing /
b. Set-up cage equipment /
c. Feed chicken /
d. Grow and harvest chicken /
2. PRODUCE ORGANIC VEGETABLES
a. Establish nursery /
b. Plant seedlings /
c. Perform plant care and management /
d. Perform harvest and post-harvest activities /
3. PRODUCE ORGANIC FERTILIZER
a. Prepare composting area and raw materials /
b. Compost and harvest fertilizer /
4. PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
a. Prepare for the production of various concoctions /
b. Process concoctions /
Competency-based
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PRODUCE ORGANIC
CORE COMPETENCIES
CAN I…? YES NO
c. Package concoctions /
Competency-based
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PRODUCE ORGANIC
Note: In making the Self-Check for your Qualification, all required competencies should
be specified. It is therefore required of a Trainer to be well- versed of the CBC or
TR of the program qualification he is teaching.
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence Means of validating
1. RAISE ORGANIC Certificate of employment Submission authentic COE/CoT

CHICKEN
Certificate of training
2 PRODUCE ORGANIC Certificate of employment Submission authentic COE/CoT

FERTILIZER
Certificate of training
3. PRODUCE Certificate of employment Submission authentic COE/CoT

ORGANIC
CONCOCTIONS AND Certificate of training
EXTRACTS
Competency-based
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PRODUCE ORGANIC
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the evidences of current
competencies (Form 1.2), the Trainer will be able to identify what the training needs of the
prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required Competencies (Sample)
Required Units of Current Competencies Training

Competency/Learning Outcomes Gaps/Requirements
based on CBC
1. RAISE ORGANIC CHICKEN

a. Select healthy stocks and a. Select healthy stocks
suitable housing and suitable housing
b. Set-up cage equipment b. Set-up cage
equipment
c. Feed chicken c. Feed chicken
d. Grow and harvest chickend. Grow and harvest

chicken
2. PRODUCE ORGANIC VEGETABLES
a. Establish nursery a.Establish nursery
b. Plant seedlings b.Plant seedlings
c. Perform plant care and c.Perform plant care and
management management
d. Perform harvest and post- d.Perform harvest and post-
harvest activities harvest activities
3. PRODUCE ORGANIC FERTILIZER
a. Prepare composting area a. Prepare composting
and raw materials area and raw materials
b. Compost and harvest b. Compost and harvest
fertilizer fertilizer
4. PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
a. Prepare for the production a.Prepare for the
of various concoctions
production of various
concoctions
b. Process concoctions b. Process concoctions
Competency-based
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PRODUCE ORGANIC
c. Package concoctions c.Package concoctions
Competency-based
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PRODUCE ORGANIC
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs
Training Needs Module Title/Module of Instruction
(Learning Outcomes)
Prepare for the production of various 2. PRODUCE ORGANIC

concoctions CONCOCTIONS AND EXTRACTS
Process concoctions
Package concoctions
Competency-based
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PRODUCE ORGANIC
Competency-based
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PRODUCE ORGANIC
MODULE CONTENT
PRODUCE ORGANIC CONCOCTIONS AND

UNIT OF COMPETENCY:
EXTRACTS
PRODUCE ORGANIC CONCOCTIONS AND
MODULE TITLE: EXTRACTS
NOMINAL DURATION: 24 HRS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitude
required to produce organic concoctions and
extracts for owned farm consumptions and not for
commercial porposes or selling
SUMMARY OF
LEARNING OUTCOMES:  LO 1 – Prepare for the production of various
concoctions
 LO 2 – Process concoctions
 LO 3 –Package concoctions
PERFORMANCE 1. LO 1- PREPARE FOR THE PRODUCTION OF

CRITERIA VARIOUS CONCOCTIONS
1.1 Work andstorage areas are cleaned,sanitized
and secured.
1.2. Raw materials used are cleaned and freed from synthetic
chemicals
1.3. Tools, materials and equipment used are cleaned ,freed from
contaminations and must be of “food grade” quality
1.4. Personal hygiene are observed according to OHS procedures
2. LO 2 - Process Concoctions
2.1 Raw materials are prepared in accordance with
enterprise practice.
2.2 Fermentation period is set based on enterprise practice.
2.3 Various concoctions are fermented fallowing to organic
practices
2.4 Concoctions are harvested based on fermentation period of
the concoction
Competency-based
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3. LO 3 – Package concoctions
3.1 Concoctions are contained in sanitized bottles
and containers.
3.2 Packaged concoctions are labeled and tagged in
accordance with enterprise practice.
3.3 packaged concoctions are stored in appropriate
place and temperature fallowing organic practices.
3.4 Production of concoctions are recorded using
enterprise procedures.
ASSESSMENT 1.Prepare for the production of various

CRITERIA: concoctions
2. Process concotions
3.Package concotions
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME NO. 1 Prepare for the production of various

concoctions
CONTENTS:
1.1 Work andstorage areas are cleaned,sanitized and secured.

1.2. Raw materials used are cleaned and freed from synthetic
chemicals
Competency-based
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1.3. Tools, materials and equipment used are cleaned ,freed from
contaminations and must be of “food grade” quality
1.4. Personal hygiene are observed according to OHS procedures
ASSESSMENT CRITERIA:
1. Prepare for the production of various concoction
CONDITIONS:
1.Raw Materials
1.1 Natural growth Enhacer-Fermented Plant Juice (FPJ)

1.1.1. At least tree three kinds of plants but not limited to
kangkong ,camote tops,alugbati,malunggay,banana
turnks,bamboo shoots and other fast growing plants
1.1.2. Molasses/mascuvado/brown sugar
1.2 Natural taste enhancer -Fermented fruit juice (FFJ)
1.2.1 Ripe and sweet fruits but not limited to banana, papaya,
water melon, ampalaya, tomato,
1.2.2.Molasses/mascuvado/brown sugar
1.3 Kuhol/ Fish Amino Acid (KAA/FAA)
1.3.1 Trash Fish and gills, scales, offal and big fishes, golden
kuhol meat,
1.3.2 Molasses/mascuvado/brown sugar
1.4 Natural Immune Booster – Oriental Herbal Nutrient (OHN)
1.4.1 Garlic, ginger
1.4.2 Pure coconut vinegar
1.4.3 Mascuvado
1.5 Natural Calcium Phosphate Micro Nutrients (CALPHOS)
1.5.1 Animal bones, egg shell, sea shell, kuhol shells,
1.5.2 Natural vinegar
1.6 Beneficial Microorganism
1.6.1 1kl. Cooked rice, cool rice
1.6.2 Molasses/mascuvado/crude sugar
1.7 Natural Enzymes – Lactic Acid Bacteria Serum (LABS)
1.7.1 900 ml. fresh milk
1.7.2 100 ml clear liquid from fermented rice
1.7.3 1 liter molasses/brown sugar/mascuvado
2.Tools and equipment
2.1 Natural Growth Enhancer – Fermented Plant Juice (FPJ)

2.1.1 Plastic Pail
Competency-based
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2.1.2 Wooden ladle
2.1.3 Manila paper or cheese cloth
2.1.4 String or rubber bands
2.1.5 Weighing scale
2.1.6 Chopping board
2.1.7 Knife
2.1.8 Marker
2.1.9 Stainer or nylon screen
2.1.10 tone (weight)
2.2 Natural Taste Enhancer – Fermented Fruit Juice (FFJ)
2.2.1 Plastic Pail

2.2.2 Wooden ladle
2.2.5 Weighing Scale
2.2.7 Knife
2.2.8 Marker
2.2.10 tone
2.3 Fish Amino Acid (FAA)
2.3.1 Plastic Pail

2.3.2 Wooden ladle
2.3.7 Knife
2.3.8 Marker
2.3.10 tone
2.4 Natural Immune Booster – Oriental herbal Nutrient (OHN)
2.4.1 Plastic Pail

2.4.2 Wooden ladle
Competency-based
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2.4.7 Knife
2.4.8 Marker
2.5 Natural Calcium Phosphate Micro Nutrients (CALPHOS)
2.5.1 Plastic Pail

2.5.2 Wooden ladle
2.5.7 Knife
2.5.8 Marker
2.6.1 Wooden ladle

2.6.5 Marker
2.6.6 Wooden box or bamboo split- open or plastic tray
2.7 Natural Enymes -Lactic Acid Bacteria Serum (LABS)
2.7.1 Plastic container

2.7.3 String or Rubber Bands
2.7.4 Weighing scale
2.7.5 Strainer or nylon screen
3.Various concoctions
3.1 Fermented Fruit Juice (FFJ)

3.2 Fish Amino Acid (FAA)
3.3 Oriental Herbal Nutrient (OHN)
3.4 Natural Calcium Phosphate Micro -nutrients (CALPHOS)
3.6 Natural Enzymes Lactic Acid Bacteria Serum (LABS)
Competency-based
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ASSESSMENT METHOD:
Competency in this unit must be assessed through:
1. Practical demonstration with oral questioning

2. Interview
Competency-based
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LEARNING EXPERIENCES
Learning Outcome No. 1: PREPARE FOR THE PRODUCTION OF

VARIOUS CONCOCTIONS
Competency-based
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Learning Activities Special Instructions
Read Information Sheet no.41-1” Read Information Sheet 4.1-1 then answer the
Type of Concoction Self -check 4.1-1 and compare answer with the
Answer Key 4.1-1
Answer Self-check 4.1-1 Read Information Sheet 4.1-2 then answer the Self-
Compare answer with the Check 4.1-2 and compare answer with the Answer
Answer key 4.1-1 Key 4.1-2
Read information sheet Read Information Sheet Read information Sheet

no.4.1-2 4.1-3 then answer the 4.1-4 then answer the self
Slef-Check 4.1-3 and -check 4.1-4 and
“Uses/Benefits of compare answer with the compare answer with the
concoctions” answer key 4.1-3 Answer Key 4.1-
4.compare perform Task
Answer Self-check 4.1-2 Sheet 4.-1-6 then
Compare answers with the compare the performance
Answer Key 4.1-2 on the Criteria
checklist .4-1-4.
Read information sheet 4.1- Read Information Sheet 4.-1-5 then Answer the slef-
3”Tools materilas and equipment check 4.1-5 and compare answer with the Answer Key
in the preparation of 4.1-5
concoctions.”
Answer Self -check 4.1-3

Compare answer with the
Answer key 4.-1-3
Read information Sheets 4.1-4on

“Procedure in preparing the
production of various
concoctions and repellant in
accordance with the Good
Manufacturing Practices”
Answer Self-Check 4.1-4

Compare Answer with the
Answer Key 4.1-4
Perform Task Sheet 4.1-4

Compare performance to the
Performance criteria Checklist
4.1-4
“Read informatin sheet 4.1-5 on

“Principles of 5SCompetency-based
and 3Rs
Page 16 of 54
Answer Self-Check 4.1-5
Compare answer with
PRODUCE ORGANICthe
Answer Key 4.1-5
After doing all the activities of this LO 1 , you are now ready to proceed to the next
Learning Outcome.
Competency-based
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INFORMATION SHEET No. 4.1-1
TYPES OF CONCOCTION
Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Identify and classify the types of concoction and extracts.
The fallowing are the diffirent types of organic concoction:
1.Calcium Phospate ( CalPHOS/CaPO4)- is extracted from the

bone of vertebrate animals and shells . CaPO4 is an essential substance for plant
growth and is widely distributed in the soil.Calcium phosphate is insoble in
water,but soluble in acids; this property is used in farming .It flowering,prevent
overgrowth,increase calcium factor in roots and leaves.
2.FERMENTED FRUIT JUICE (FFJ)- this is called an artificial honey. It is a

nutritoinal activition enzyme and is very effective in natural farming FFJ is a kind
of FPJ that only uses fruits as its main ingredients. Its is used to revitalize crops,
livestock and humans. As the main fruit ingredients we can use Banana, Papaya,
etc. (the fruits must be sweet).
3.Fermented plant juice (FPJ) -this is a fermented extract of a plant’s sap

and chlorophyll’s. Its is a rich enzyme solution full of microorganisms such lactic
acid bacteria and yeast that invigorates plant and animals used for for crop
treatments.
4.Fish Amino Acid (FAA)- a liquid made from fish. FAA is of great value to
both plants and microorganisms in their growth, because it contains and abundant
amount of nutrients and various types of amino acids (will constitute a source of
nitrogen (N) for plants). Blue, black color fishes will get good FAA. It is absorbed
directly by the crops and it also stimulates the activity of microorganisms. Oriental
is collecting fish trashes from the market for free and process this into FAA.
Competency-based
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5.Indigenous Micro-organisms (IMO)- this is avariety of soil-
microorganisms that has the ability and strength to live and find out live with the
environment. They have the ability to decompose organic compounds and is a
catalysis of chemical processes in the soil. It can be used to suppress diseases by
circulating naturally active materials.
6.Lactic Acid Bacteria Serum (LABS)- this refers to a large group of

bactearia. Rather than a single species or strain, that produce lactic acid as a buy-
product of digesting their food source ,LABS is used in making compost or compost
teas for soil preparation prior to planting.
7.Oriental Herbal Nutrients (OHN)- is made from herbs which are full of
energy and function to increase plant robustness, to sterilize and keep plants
warm. OHN revitalizes crops and activates their growth . it is made from popular
oriental hebrs such as Angelica, Acutiloba,Licorice and Cinnamon that are
fermented, not boiled, to maintain the vigorous growth of crops.
Competency-based
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SELF-CHECK 4-1.1
IDENTIFICATION. Kindly provide the type of concoction descrided in each

number.
(CALPHOS )1. A type concoction that is extracted from the bone of vertebrate
animals and shells.
(FERMENTED PLANT JUICE) 2.This is a fermented extract of a plant’s sap and

chlorophyll’s.
(OHN) 3. It is made from herbs which are full of energy and function to increase
plant robustness, to sterilize and keep plants warm.
(LABS) 4. This refers to a large group og bacteria, rather than a single species or
strain, that produce lactic acid as a by-product of digesting their food source.
(IMO) 5. They have the ability to decompose organic compounds and is a catalysis
of chemical processes in the soil.
ANSWER KEY 4-1.1

1. Calcium Phospate (CALPHOS)
2. Fermented Plant juice (FPJ)
3. Oriental herb Nutrient (OHN)
4. Lactic Acid Bacteria Serum (LABS)
5. Indigenous Micro-organisms (IMO)
Competency-based
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INFORMATION SHEET 4-1.2
USES/BENEFITS OF CONCOCTIONS
Learning Objective/s
After reading this INFORMATION SHEET,YOU MUST be able to:
1.Determine the uses and benefits of concoctions
Uses/Benefits of various concoctions
1.Calcium Phospate (CaPO4)
Uses/Benefits 1.Cell structure (bone)

strengthening
2.Phosphoros provider
3.Uses after dilution with water;

Spray on leaves during the period
of cross-over and vegetable growth
and when initial growth is poor
4.For animals, during pregnancy

or breeding time
Application 1.20 ml Calphos in 1L water
2.Spray on leaves during the

period of cross -over and vegetative
growth
2.Femented Fruit Juice (FFJ)

Competency-based
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Uses/Benefits 1.A good source of potassium
which helps maintain vigor in
plants and resistance aginst pests.
2.adds to soil fertility and the

avendent of good colones of
microorganisms.
Application 1.As a flower inducer and fruit

setter
( 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 and can
speed up plants absorption and
results to sweeter tasting fruits)
2.As soil microorganisms activity

accelerator
( Applied directly to the soil at

the rate of 1 tsp/liter of water .The
cabohydrates and sugar content of
Fermented Frui.t Juice serve as
source of energy of soil
microorganisms, there
by ,accelerating their
activity .Increased microbial
activities result to the availability
Competency-based
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of nutrients for plant’s uptake.)
3.As a nutritious drink
( A 20% Fermented Fruit Juice

solution makes an excellent drink
for both human and livestock .)
4. To increase decomposition
( As spray to animal beddings

to hasten manure
decomposition as it contains
beneficial microorganisms that
help in the decomposition
process
3.Fermented Plant Juice (FPJ)
Uses/benefits 1.On Plant
( Helps maintain vigor in plants and

resistance against pests
A. On Rice
( 7 days after transplanting up to
booting stage )
B. On Corn
( 7 days after plant

germination until flowering
stage )
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C. On Vegetables
( Every 10 days after

planting until
harvesting )
D. On Bananas
( 10 days after
planting up to
blossoming stage
2.On livestock
( For livestock bedding

sparys ( pig pens and
poultry houses) to
produce more colony of
microorganisms
3.On Humans
( Can also promote

resistance against
illnesses.
Competency-based
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Application 1.On Plants
A. 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 .
B. As a natural growth
enhancer
( Mix 2 teaspoons 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
Competency-based
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preflowering stage.You
can apply weekly or
depending on plant vigor.
Please note that with the
use of Fermented Plant
Juice, However, the soil
must be watered first
before applying
Fermented Plant Juice to
avoid scorching of the
roots
C. As energy source
( Accelerates activities of
soil microorganism. This
activity will make the
nutrients available to the
plants.
1. On livestock
A. As drink, to
livestock at 1
Competency-based
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tbsp/liter to
increase
microbial
activities in
gastrointestinal
tracts. This
would result to
better to hasten
manure
decomposition .
4.Fish Amino Acid (FAA)
Uses/Benefits 1. A good source of

nitrogen
2. Serves as “growth
hormone’’ for plant
growth and
depelopment
3. Used as foliar spray
4. Energy source for

Competency-based
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soil microorganism
to hasten
decomposition
Application 1.For foliar spray to orchids,

ornamentals,vegetables,cerals
and fruit trees.
A. Use 2 tablespoons FAA per

liter of clean water. Use new
sprayer ,other wise clean the
sprayer thoroughly before
using .
B.Spray the leaves of plants

or the soil.
C.Spray every 7days on newly

planted seedlings until
fruiting stage. Spray early in
the morning at 4:00 am -
6:00am or in the afternoon at
5:00pm until sunset when
organisms are most active.
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2. On Rice
( 7 days after transplating up

to panicle intiation stage
3.On fruit trees
A. Every 10 days to
maintain vigor
5.Indigenous Microorganism ( IMO)
Uses/Benefits 2.For plants and soil
( Good soil conditioner)
(Restores plant vitality)
( Reduces plant stress on

seedlings)
( Collects nitrogen from

the atmosphere, thus
promotes faster plant
growth.)
( Controls pests and

diseases )
( Serves as folair fertilizer

Competency-based
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spray to cut flower and or
namentals )
( Reduces growth of weeds

and grasses seeds
3.For Animals:
Poultry,Piggery and
livestock
( An arrest foul odors and

minimizes flies proliferation
in poultry and piggery
houses.
( Improves digestion of
feeds and help better
nutrients assimilation
when the good bacteria
create enzymatic reaction
by converting nutrients into
minerals (mineralization )
and other vitamins needed
for animal growth .)
Competency-based
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( Serves as probiotics to
prevent diseases,pathogens
and epidemic development
in poultry and livestock
thereby reducing the use of
bioilogics and antibiotics to
animals.)
( Additive for drinking

water of poultry, livestock
and pets. Improves appetite
and feed conversion ratio
( FCR) of chicken resulting
to no left over feeds on the
feeder.)
( Eliminate foul odor of

slaughtered hog’s internal
organs when regularly used
as mixture in feeds and
drinking water.)
( Improves water quality

and serves as water
Competency-based
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conditioner when added in
fish aquarium ,fish ponds
and lagoons.)
( 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.)
( Removes odor from

animals wastes and urine if
added on feeds or drinking
water.
4.On Household Use and

Environmental Quality
Improvement
( Used as sanitary spray to

eliminate foul odor in toilets
,drainage canals,slaughter
houses, septic tanks,
Competency-based
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garbage, markets ,etc,
Improves sanitation and

produces a pleasant
sanitary environment)
Application 1.As foliar fertilizer
( Mix 2 tablespoons of IMO

per liter of clean water
when directly sprayed to
(plants .)
( Spray the IMO mixture

into the leaves of the plants
or the soil early in the
morning at 4:00-6:00AM or
in the afternoon at about
5:00 PM until sunset (when
micro-organisms are very
active ).
( In rice fields, Spread

immediately newly threshed
Competency-based
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rice straws, to avoid
burning ,and spray the
whole area with IMO at
least 2 times before land
preparation or plowing ,at
8tbsp/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 tables per liter
6.Lactic Bacteria Serum ( LABS)
Uses/Benefits 1.Serve as insecticide and

fungicide at the same time
2.Provide more vigor and

Competency-based
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vitality to the plant
3.Increases the solubility of

the fertilizer
4. Reduce damage from gas

through neutralizing
ammonia gas produced
where the immature
compost is applied
5.Strong sterilizer
6. Use t treat skin diseases

of hogs and other animals.
For improving soil

ventilation and for growing
fruits and leafy vegetables
Application 1. 20L LABS in 1L

water
7.Oriental Herbal Nutrients (OHN)
Uses/Benefits 1.Plant Vitality enhancer

Competency-based
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2.Downy and powdery
mildew control
3.Use throughout the

nutritive cycle
4.Soil treatment solution
Application 1.20 ML OHN in 1 L water
2. Can be used throughout

the nutritive stage-
early,vegetables,
changeover and fruiting or
reproductive stage
SELF-CHECK 4.1-2
Identify ( at least 2 ) Benefits of the following:
1.IMO
2. FAA
3. LABS
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ANSWER KEY 4-1.2
1.IMO
A. Good soil Conditioner
B. Restores plant vitality
C. Reduces plant stress on seedlings
D. Collect nitrogen from the atmosphere,

thus promotes faster plant growth.
E. Controls pests and diseases
F. Serves as foliar fertilizer spray to cut

flowers and ornamentals
G. Reduces growth of weeds and grasses

seeds
2, FAA
A. A good source of nitrogen
B. Serves as “good homone” for plant

growth and development
C. Used as foliar spray

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D. Food of microorganisms
3.LABS
A. Serve as insecticide and fungicide at

the same time.
B. Provide more vigor and vitality to the

plant
C. Use to skin treat diseases of hogs and

other animals.
IMPORMATION SHEET 4-1.3
TOOLS, MATERIALS AND EQUIPMENT IN THE

PREPARATION OF CONCOCTIONS
Learning Objective/s
After reading this INFORMATION SHEET, YOU MUST be able to:
1.Indentify tools, materials and equipment in preparing

concoctions.
Competency-based
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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.
Example:
NAME DEFINITION PICTURE
Bamboo/Plactic An object for holding

container or transporting
something
Basin A wide open container

used for preparing
food or for holding
liquid
Chopping board A board on which

vegetables and other
types of food are
chopped
Competency-based
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Funnel A tube or pipe that is
wide at the top and
narrow at the bottom,
used for guiding
liquid or powder into
a small opening
Knife An instrument
composed of a blade
fixed into a handle,
used for cutting or as
a weapon
Ladle A large long-handled

spoon with a cup-
shaped bowl, used for
serving soup or souce
Measuring cup Cup marked up in

graded amounts,
commonly used in
cooking
Syringe A tube with a nozzle

and piston or bulb for
sucking in and
ejecting liquid in a
thin stream
Competency-based
Page 40 of 54
PRODUCE ORGANIC
Equipment-mostly powered tool machine used in farming
Examples:
Aerator To introduce air into

(material)
Cart A strong open vehicle

with two or four
wheels, typically used
for carrying loads and
pulled
Fire extinguisher A portable device that

discharges a jet of
water, foam, gas, or
other material to
extinguish a fire
Moisture meter Measure the percentage

of water in a given
sudstance
Competency-based
Page 41 of 54
PRODUCE ORGANIC
PH Meter An electronic device
used for measuring the
PH (acidity or
alkalinity) of a liquid
( though special probes
are sometimes used
advantageously for soil
fertility evaluation and
fertilizer
recommendation
Shed A simple roofed

structure for garden
storage , to shelter
animals, or as a
workshop
Shredder A machine or other

device for shredding
something
Competency-based
Page 42 of 54
PRODUCE ORGANIC
Thermometer An instrument for
measuring and
indicating temperature,
typically one consisting
of a narrow,
hermetically sealed
glass tube marked with
graduation and having
at one end a buld
containing mercury or
alcohol which extends
along the tube as it
expands
Wheel barrow Used hauling trash,

manures, fertilizer,
planting materials and
other equipment
Materials- a type of physical thing, such as wood, stone, or plastic, having

qualities that allow it to be used to make other things
Examples:
Competency-based
Page 43 of 54
PRODUCE ORGANIC
Apron A protective garment
worn over the front of
one’s clothes and tied
at the back
First Aid Kit A collection of supplies

and equipment for use
in giving forst aid, and
can be put together for
the purpose by an
individual or
organization
orpurchased complete
Manila Paper A type of paper for

covering
Marking open Used to write/ mark in

the label
Competency-based
Page 44 of 54
PRODUCE ORGANIC
Masking tape Type of pressure-
sensitive tape made of
a thin and easy-to tear
paper, and an easily
released pressure-
sensetive adhesive
Molasses Thick, dark brown

juice obtained from
raw sugar during the
refining process
Rags A piece of old cloth,

especially one torn
from a larger piece,
used typically for
cleaning things
Rubber band A loop of rubber for

holdingthings together
Stone Hard solid non-matalic

mineral matter of
which rock is made,
especially as a
building materail
Competency-based
Page 45 of 54
PRODUCE ORGANIC
Waste can/bin Container for
temporarily storing
waste, and is usually
made out of metal or
plastic
ANSWER KEY 4-1.3
NAME PICTURE TOOL/ HOW IS IT

EQUIPMENT USED?
MATERAIL
Aerator Equipment To
introduce
air into ( a
material
Sherdder Equipment For

shredding
farm waste
Competency-based
Page 46 of 54
PRODUCE ORGANIC
Molasses Material Thick, dark
brown juice
obtained
from raw
sugardurin
g the
refining
process
Apron Material A
protective
garment
worm over
the front of
one’s
clothes and
tiedd at the
back
Competency-based
Page 47 of 54
PRODUCE ORGANIC
Measurin Tool Cup
g cup marked
upin
graded
amounts,
commonly
used in
cooking
INFORMATION SHEET 4-1.4
PROCEDURE IN PREPARING THE PRODUCTION OF

VARIOUS CONCOCTIONS AND ATTRACTANT AND
REPELLENT IN A ACCORDANCE WITH THE GOOD
MANUFACTURING PRACTICES
Learning objective/s
After reading this INFORMATION SHEET, YOU MUST be able to:
1.Prepare the varous concoction
Procedure for each concoction
1.Calcuim Phospate (CALPHOS)
Competency-based
Page 48 of 54
PRODUCE ORGANIC
Materials (1:9):
1kgs bones/shells
9 L coco vinegar
Wash and clean 1 kg bones Drain
Cook/grill Wash
Drain Place in a plastic pail
Competency-based
Page 49 of 54
PRODUCE ORGANIC
Add 9L. Vinegar Cover with paper
Add Label Ferment for 30 days
Filter liquid Store in container
2.Fermented Fruit Juice (FFJ)
Materials (1:1):
1kg Banana
1kg Papaya
Competency-based
Page 50 of 54
PRODUCE ORGANIC
1kg squash/pumpkin/watermelon
3kgs Molasses
Wash fruits 1kg banana,1kg papaya,1kg squash Drain for 5 mins
Slice to 1 inch Mix in a plastic pale,container
Add 3kg Molasses Put screen, stone ,cover and tie
Add label Ferment for 7 days
Competency-based
Page 51 of 54
PRODUCE ORGANIC
Extract liquid Place in container
3.Fermented Plant Juice
Materials (1:2):
1kg Kangkong
1kg Kamote tops/Leguminous plants
1kg Banana stalk
1.5kgs Molasses
Wash 1kg Kangkong, Drain 5 mins Slice to 1 inch
1kg Kamote tops, 1kg Banana stalk
Competency-based
Page 52 of 54
PRODUCE ORGANIC
Mix in a plastic container Add 1.5 kg Molasses Put screen,
stone,cover and tie
Add label Ferment for 7 days Extract liquid
Place in container
4.Fish Amino Acid ( FFA)
Materials (1:1):
1 kg Fish
1kg Molasses
Competency-based
Page 53 of 54
PRODUCE ORGANIC
Wash 1kg fish Drain for 5 mins Slice to 1 inch
Add label Ferment for 14days Extract liquid
Place in container
Competency-based
Page 54 of 54
PRODUCE ORGANIC

CBLM Produce Organic Vegetable

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CBLM Produce Organic Vegetable

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PLAN

CAN I…? YES NO

1. RAISE ORGANIC CHICKEN

a. Select healthy stocks and suitable housing /

b. Set-up cage equipment /

d. Grow and harvest chicken /

2. PRODUCE ORGANIC VEGETABLES

c. Perform plant care and management /

d. Perform harvest and post-harvest activities /

3. PRODUCE ORGANIC FERTILIZER

a. Prepare composting area and raw materials /

b. Compost and harvest fertilizer /

4. PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

a. Prepare for the production of various concoctions /

CAN I…? YES NO

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

Current competencies Proof/Evidence Means of validating

1. RAISE ORGANIC Certificate of employment Submission authentic COE/CoT

2 PRODUCE ORGANIC Certificate of employment Submission authentic COE/CoT

3. PRODUCE Certificate of employment Submission authentic COE/CoT

Form 1.3 Summary of Current Competencies Versus Required Competencies (Sample)

Required Units of Current Competencies Training

1. RAISE ORGANIC CHICKEN

d. Grow and harvest chickend. Grow and harvest

b. Process concoctions b. Process concoctions

Form No. 1.4: Training Needs

Training Needs Module Title/Module of Instruction

Prepare for the production of various 2. PRODUCE ORGANIC

PRODUCE ORGANIC CONCOCTIONS AND

NOMINAL DURATION: 24 HRS

PERFORMANCE 1. LO 1- PREPARE FOR THE PRODUCTION OF

ASSESSMENT 1.Prepare for the production of various

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME NO. 1 Prepare for the production of various

1.1 Work andstorage areas are cleaned,sanitized and secured.

1.1 Natural growth Enhacer-Fermented Plant Juice (FPJ)

2.Tools and equipment

2.1 Natural Growth Enhancer – Fermented Plant Juice (FPJ)

2.2 Natural Taste Enhancer – Fermented Fruit Juice (FFJ)

2.2.1 Plastic Pail

2.3 Fish Amino Acid (FAA)

2.3.1 Plastic Pail

2.4 Natural Immune Booster – Oriental herbal Nutrient (OHN)

2.4.1 Plastic Pail

2.5 Natural Calcium Phosphate Micro Nutrients (CALPHOS)

2.5.1 Plastic Pail

2.6 Beneficial Microorganism

2.6.1 Wooden ladle

2.7 Natural Enymes -Lactic Acid Bacteria Serum (LABS)

2.7.1 Plastic container

3.1 Fermented Fruit Juice (FFJ)

Competency in this unit must be assessed through:

1. Practical demonstration with oral questioning

Learning Outcome No. 1: PREPARE FOR THE PRODUCTION OF

Read information sheet Read Information Sheet Read information Sheet

Answer Self -check 4.1-3

Read information Sheets 4.1-4on

Answer Self-Check 4.1-4

Perform Task Sheet 4.1-4

“Read informatin sheet 4.1-5 on

The fallowing are the diffirent types of organic concoction:

1.Calcium Phospate ( CalPHOS/CaPO4)- is extracted from the