CBLM Organic Concoctions

Competency Based
Learning Materials
Sector: Agri-Fishery
Qualification: Organic Agriculture Production
NC II
Unit of Competency: Produce Organic Concoction &
Extract
Module Title: Producing Organic
Concoction & Extract
TALISAYAN MANPOWER RESOURCE & DEVELOPMENT SCHOOL
Mintabon, Talisayan, Misamis Oriental

HOW TO USE THIS COMPETENCY BASED
LEARNING MATERIALS
Welcome to the module in “ORGANIC AGRICULTURE PRODUCTION NC
II”. This module contains training materials and activities for you to complete.
The unit of competency “Produce Organic Concoction/Extract " contains
knowledge on producing organic concoction/extract. You are required to go
through a series of learning activities in, skills and attitudes required for in
order to complete each learning outcome of the module. In each learning
outcome there are Information Sheets, Self-Checks, Task Sheet and Job
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Sheets. Follow these activities on your own. If you have questions, don’t
hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain
these skills, you must learn basic concepts and terminologies. For the most
part, you'll get this information from the Information Sheets and TESDA
Website, www.tesda.gov.ph
This module is prepared to help you achieve the required competency, in
"Producing Organic Concoctions/Extract ".
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This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your instructor.
Remember to:
 Work through all the information and complete the activities in each
section.

R ea d i n f o r m a ti o n s h e et s a n d c om p l
r e f er e n c e s a r e i n c lu d e d t o s u p p le m en t
ee t he s e lf - c h e c k . S u g ge s t e d
t h e m a te r ia l s p r o v i de d in t h i s
module.
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 Most probably your trainer will also be your supervisor or manager. Your
trainer is there to support you and show you the correct way to do
things.
 You will be given plenty of opportunity to ask questions and practice in
your respective laboratory. Make sure you practice your new skills
during regular training schedule. This way you will improve both your
speed and memory and also your confidence.
 Use the Self-checks, Job Sheets at the end of each section to test your
own progress.
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 When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Achievement Chart.
 You need to complete this module before you can move on to the next
module.
ORGANIC AGRICULTURE PRODUCTION NC II

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List of Competencies
No. Unit o C ompetency Module T itle Code

f
1. Raise Organic Chicken Raising Organic Chicken AGR612301

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Produce Organic Producing Organic AGR611306
2.
Vegetable Vegetable
Manufacture Organic Manufacturing Organic AGR611301

3.
Fertilizer Fertilizer
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Produce Various
Producing VariousAGR611302
4. Concoction and Extract
Concoction
Raising Organic H AGR612302

5.Raise Organic Hogs ogs
6. Raise Organic Small Ruminants Raising Organic SmAaGlRl 612303 Ruminants
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MODULE CONTENT
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UNIT OF COMPETENCY: PRODUCE ORGANIC CONCOCTIONS
MODULE TITLE : Producing Organic Concoctions

MODULE DESCRIPTOR: This module covers the knowledge, skills and attitude
required to prepare for the production, process and
packaging various concoctions.
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NOMINAL DURATION: 24 Hours
LEARNING OUTCOMES:
Upon completion of this module, the students/trainees will be able
to:
LO1. Prepare for the production of various concoctions and extracts
LO2. Process concoctions and extracts

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LO3. Package concoctions and extracts
ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized and secured.
2. Raw materials used are cleaned and freed from synthetic chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality
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4. Personal hygiene is observed according to OHS procedures.

5. Raw materials are prepared in accordance with enterprise practice.
6. Fermentation period is set based on enterprise practice.
7. Various concoctions are fermented following to organic practices.
8. Concoctions are harvested based on fermentation period of the
concoction.
9. Concoctions are contained in sanitized bottles and containers.
1 1 0.Pteamckpaegreadtu croen fcoollcotwioinsg aoreg asntoicr epdr

ainct iacpep. ropriate place and 11.Production of concoctions are
recorded using enterprise procedures.
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LEARNING OUTCOME SUMMARY

CONTENTS:
• Types of Concoctions
• Uses/Benefits of Concoctions
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• 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
• Checklist of allowed materials based on Appendix 2 of PNS
• Principles of 5S and 3Rs
• Identification and Collection of the Right Kind of Raw Materials in
Producing Concoction
• Concept of Fermentation
• Methods in preparing and harvesting various concoctions
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• Storage Requirement During Fermentation Process

• Proper Harvesting of Fermented Materials
• Importance of Tagging
• Sanitizing concoctions
• Packages concoctions
• Production of concoctions
• Recording of Bottled Concoctions
• Importance of proper storage
O Shelf life
O Effects of storage temperature to concoctions
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ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized and secured.
2. Raw materials used are cleaned and freed from synthetic chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality
4. Personal hygiene is observed according to OHS procedures.
5. Raw materials are prepared in accordance with enterprise practice.
6. Fermentation period is set based on enterprise practice.
7. Various concoctions are fermented following to organic practices.
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8. Concoctions are harvested based on fermentation period of the

concoction.
9. Concoctions are contained in sanitized bottles and containers.
10.Packaged concoctions are stored in appropriate place and
temperature
following organic practice.
11.Production of concoctions are recorded using enterprise procedures.
CONDITIONS:
The students/trainees must be provided with the following:
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• 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
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- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit

- wooden ladle

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- wooden box or bamboo split-open or plastic tray

- waste can
- record book
- plastic bottle with re-sealable caps
• training equipment:
- LCD projector with screen
- desktop computer or
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- 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
Facilities:
- Storage area

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METHODOLOGIES:
• Participatory Lecture-Discussion
• Lecture
• Observation
• Demonstration

Direct observation
ASSESSMENT METHODS:
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• Written exam
• Direct observation and oral questions
• Interview
• Demonstration

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Learning Experiences
Learning Outcome 4
Learning Activities Special Instructions

Read Information Sheet 4.1.1-6 on Read and understand the
Prepare for The Production of information sheet and check
Various Concoction yourself by answering the Self-
check. You must answer all the
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questions correctly before

proceeding to the next activity.
Answer Self Check 4.1.1-6 If you score 100% upon comparing

your answer to answer key of Self Check 4.1.1-6, you m
return to Info Sheet 4.1.1-6 Read and understand the

Read Information Sheet 4.2.1-5 on information sheet and check

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Process Concoction and Extract yourself by answering the Self-

check. You must answer all the questions correctly befor
If you score 100% upon comparing
Answer Self Check 4.2.1-5 your answer to answer key of Self Check 4.2.1-5, you m
Information Sheet 4.3.1-6, if not return to Info Sheet 4.2.1

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Read Information Sheet 4.3.1-6 on Read and understand the

Package Concoctions and Extract information sheet and check
yourself by answering the Self-
Answer Self Check 4.3.1-6 If you score 100% upon comparing
your answer to answer key of Self
Check 4.3-1, you may proceed to the
next unit of competency , if not
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return to Info Sheet 4.3-1

Read and understand the
information sheet and check
yourself by answering the Self-
Perform Job Sheet 4.1-1 Job Sheet will help you practice
your skill.

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The Performance Criteria Checklist will guide and help you evaluate
your work as you are practicing your skill.
Evaluate your work using the Performance Criteria. When you are ready, present your work to your
trainer for final evaluation and recording.

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If you have questions about the use of the matrix, please ask your trainer.
After doing all activities of this LO,
you are ready to proceed to the next LO of this Competency.
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INFORMATION SHEET 4.1.1-6

MANUFACTURE/PRODUCE ORGANIC CONCOCTION & EXTRACT
TYPES OF CONCOCTIONS AND ITS USES AND BENEFITS

Kinds of concoction used as fertilizers:
Indigenous Micro Organism (IMO), Lactic Acid Bacteria Serum (LABS)

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Fermented Amino Acid (FAA)
Kinds of Concoction Used for Livestock

Natural Health Enhancer (3 Cs)
Natural CalPhos Micro Nutrient (CALPHOS)
Natural Lactic Acid Bacterium Syrup (LABS)
Enzymes Beneficial Indigenous Micro-Organism
(IMO)
Natural Immune Booster (OHN- Oriental Herbs

Nutrients) Natural Taste Enhancer (Fermented Fruit
Juice-FFJ)
Natural Growth Enhancer (Fermented Plant Juice – FPJ)

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The use of concoctions as food supplement for livestock:
Fermented Fruit Juice a natural enhancer. Mix two (2) tablespoons of
juice to one (1) liter of clean drinking water at a dosage of two (2) times a
week. In severe cases double the dosage. This can be mixed also with
the feeds at the same time frequency.
Fermented Plant Juice a natural growth enhancer. Mix two (2)

tablespoon of juice to one liter of clean drinking water at a dosage of two
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(2) times a week. In severe case double the dosage. This can be mixed
also with the feed at the same time frequency.
Fermented Amino Acid a natural amino acid. Mix two tablespoon of FAA
with one (1) liter of clean drinking water at a dosage of two (2) times a
week. In severe cases double dosage. This can be mixed also with the
feed at the same time frequency.
Ornamental Herbs Nutrients a natural immune booster. Mix two (2)

tablespoons of OHN in one (1) liter of clean drinking water at a dosage of
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two 2-4 times a week. In severe cases, triple the dosage. This can be
mixed also with the feeds at the same time frequency.
Indigenous Micro Organism a beneficial micro-organism. Two (2)

tablespoons of IMO mix with one (1) liter of clean drinking water at a
dosage of two (2) times a week. In severe cases double the dosage. This
can be mixed also with the feeds at the same time frequency.
Lactic Acid Bacteria Serums a natural enzyme. Two (2) tablespoons of
LABS mix with one (1) liter of clean drinking water at a dosage of two (2)
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times a week. In severe cases, triple the dosage. This can be mixed also
with the feeds at the same time frequency.
Natural CalPhos Micro-Nutrients. Two (2) tablespoon of LABS mix with

one (1) liter of clean drinking water at a dosage of two (2) to four (4)
times a week. In severe cases double the dosage. This can be mixed also
with the feeds at the same time frequency.
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3Cs (Celery, Carrots, Cucumber) a natural health enhancer. Mix five (5)
tablespoon of 3Cs with one half (1/2) liter of clean drinking water and
administer it orally to the animal (good for fever, poor appetite)
Tools, Materials and Equipment in the Preparation of Concoctions:
- plastic pail with cover (3 L capacity)

- chopping board
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- 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
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- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray

- waste can
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- record book
- plastic bottle with re-sealable cap
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PROCEDURES IN PREPARING DIFFERENT CONCOCTIONS/EXTRACT

IN ACCORDANCE WITH A GOOD MANUFACTURING PRACTICES
MATERIALS AND SUPPLIES FOR FERMENTATION OF VARIOUS

CONCOCTION
BENEFICIAL INDIGENOUS MICRO-ORGANISM (IMO)
Materials:
1 kg. Commercial rice: and 2kgs. Molasses
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Steps on how to ferment:

1. Wash rice properly, (Keep the first wash liquid for the LABS)
2. Cook it normally (not too wet and not to dry)
3. Cool the rice naturally
4. Transfer the cooked rice to a tray
5. Use wooden ladle to transfer rice

6. Put some cooked rice inside the bamboo pole (1/4 full of rice)
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7. Cover it with a two layered manila paper then tie with rubber bands
8. Wrap the bamboo pole with a clear cellophane then tie with rubber
bands.
9. Write markings on the masking tape bearing the name and date of
fermentation and paste it on top of manila paper.
10. Keep it under the bamboo forest for 3 to 5 days
11. Open the bamboo pole and inspect the growing mold, black colored
molds discard, white color molds collect.
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12. Weigh the recovered rice and molds, add molasses in equal weight.
13. Put the mixture in a plastic container, wipe the mouth, cover with a
double layered manila paper, and put the proper markings.
14. After 7 days drain the liquid from the mixture, filter and place it in
another container (do not close the cap tightly: loosen the cap of
approximately 1 complete twist)
15. Completely close the cap after a week or when there are bubbles going
up.
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16. The concoction is ready to use after extraction.

17. Six months’ expiry.
Dosage:
2 tablespoon of IMO mix with 1-liter clean water. In severe cases, double
the dosage.
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Application:
Animals – Mix it with drinking water at the dosage above mentioned
2 times a week. It can also be mixed the feeds at the same
frequency.
Plants – prepare the same dosage and spray to the leaves, trunks,
and the plants base 1 to 2 times a week.
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Fertilizer – 2 tablespoons with 1 liter of water apply to Organic

Fertilizer (OF) Mixture
Deodorizer – apply the dosage above 1 to 2 times a week
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FISH AMINO ACID (FAA)
Materials:
1 kg trash fish and gills, scales, offals’ of big fish: 1 kg Molasses
1. Clean and wash fish

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2. Drain for 5 minutes

3. Slice to an inch
4. Mix all materials thoroughly in plastic pail (20 liters’ capacity)
5. Mix with 1 kgs. Of molasses thoroughly
6. Put nylon screen on top of the mixture
7. Put 5-8 pieces 25-50 grams of stone on the top of the nylon screen
8. Wipe the mouth of the plastic pail
9. Cover with two layered manila
paper 10.Tie with rubber band.
11.Write markings on the masking tape bearing the name and date of
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fermentation and paste it on top of the manila paper.

12. Keep in dark cool room for 15 days
13. Open the mixture and extract the liquid
14. Filter the liquid and keep it in a plastic container (do not close cap
tightly, loosen the cap of approximately 1 complete twist)
15. Completely close cap after a week or when there are no bubbles
going up.
17. Six months’ expiry.
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Dosage:
2 tablespoon of FAA mix with 1 liter of clean water. In severe cases,
Double the dosage.
Application:
Animal – mix it with drinking water at the dosage above mentioned 2
times a week. It can also be mixed with feeds at the
same frequency.
Plants – Prepare the same dosage and spray to plants base and
nearby soil 1 to 2 times a week.
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NATURAL CALPHOS MICRO NUTRIENTS (CALPHOS)

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Materials:
3 kgs. Cow bones: and 27 liters of pure coconut vinegar
1. Clean and wash cow bones properly

2. Cook bones with some flesh and add spices
3. Remove all meat and fats thoroughly (eat the meat and fats)
4. Wash and clean the bones
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5. Put the bones above fired charcoal

6. Wait until the remaining fats are drained.
7. Remove the bones when it became brownish in color (do not make it
black, it’s over cooked)
8. Cool it off for 10 to 20 minutes.
9. Wash again to remove excess oil, if necessary.
10.Drain excess water.
11. Put the bones inside the plastic pail.
12. Add 27 liters of pure coconut vinegar without coloring.
13. Wipe the mouth of plastic pail, cover with two layered manila paper
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and write markings (name and date of fermentation)

14. Open the container after 30 days of soaking, filter the liquid and
keep it in another plastic container (do not close the cap tightly,
loosen the cap of approximately 1 complete twist).
15. Completely close cap after a week or when there are no more
bubbles going up. Write the proper markings, it is ready to use.
Dosage:
2 tablespoons of CALPHOS mix with 1 liter of clean water, in severe
cases, double the dosage.
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Application:
Animals – mix with drinking water at the dosage above 2 to 4 times a

week. It can also be mixed with the feeds at the same
frequency.
Plants – prepare the same dosage and spray to the base 1 to 3 times
a week.
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NATURAL GROWTH ENHANCER (FPJ)
Materials:
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1 kg. Kangkong: 1kg Camote tops: 1 kg. Banana trunk: and 1.5 Kg. Molasses

1. Clean and wash vegetable materials (if taken from the farm no need)
3. Slice to an inch size
4. Mix all vegetables thoroughly in a plastic pail (20 liters’ capacity)
5. Mix with 1.5 kgs of molasses thoroughly.
6. Put nylon screen on top of the mixture.
7. Put 5-8 pieces 25-50 grams’ stone on top of the nylon screen.
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8. Wipe the mouth of the plastic pail.

9. Cover with two layered manila paper.
10.Tie with rubber band.
11. Put marking on the masking tape bearing the name and date of
12. Keep in dark cool room for 7 days.
13. Open the mixture and extract the liquid.
14. Filter the liquid and keep it in a plastic container (do not close the
cap tightly, loosen the cap of approximately 1 complete twist).
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going up.
Dosage:
2 tablespoons of FPJ mix with 1 liter of clean water. In severe cases,

double the dosage.
Application:
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Animals – mix it with drinking water at the dosage above mentioned

2 times a week. It can also be mixed with the feeds at the
same frequency.
Plants – prepare the same dosage and spray to the leaves and trunks
of the plants 1 to 2 times a week.
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NATURAL HUMAN HEALTH ENHANCER (3Cs)
Materials:
5 kgs Carrots: 5kgs Cucumber: and 5 kgs Mascuvado

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1. Clean and wash vegetables materials thoroughly.

3. Slice to ¼ of an inch size
4. Mix all vegetables thoroughly in a plastic pail (80 liters’ capacity)
5. Mix with 5 kgs. Of mascuvado thoroughly
6. Put nylon screen on top of the mixture.
7. Put 5-8 pieces 25-50 grams stone on top of the nylon screen.
9. Cover with two layered manila paper.
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10. Tie with rubber band.

12. Keep in dark cool room for 20 days.
14. Filter the liquid and keep it in a plastic container (do not close
tightly, loosen the cap approximately 1 complete twist.
going up.
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Dosage:
1 to 2 shot after meal
Application:
Human – take every after meal 1 to 2 single shot for health

maintenance.
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Animals – Mix 5 tablespoon of 3Cs with ½ liter of clean water and

Take orally (good for fever, stomach pain, poor
appetite, etc.)
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NATURAL IMMUNE BOOSTER (OHN)
Materials:
1 kg. Garlic: 1 kg Ginger: 200 grams Mascuvado: and 2.2 liters pure
coconut vinegar (white)
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1. Skinned the garlic and ginger

2. Cut garlic in halves and slice ginger into quarter of an inch
3. Mix garlic and ginger with 200 grams mascuvado sugar in a plastic pail.
5. Close cover tightly and seal it with masking tape at the side.
6. Mark the name and date of fermentation (first stage of fermentation 3
days)
7. Open the cover and add 2.2 liters of pure coconut vinegar (1:1 solution)
9. Close cover tightly and seal it again with the markings (first extraction)
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10. Open the cover, filter and decant the liquid to another container 10
days after (second stage of fermentation)
11.Close tightly the cover and do the markings (first extraction)
12. The concoction is now ready to use for animals.
13. Add the same amount of liquid extracted (2.2 liters pure coconut
vinegar) 200 grams of sili and 100 grams of panyawan, soak for 10
days (second extraction).
14. Repeat number 13 procedure for the third extraction.
Dosage:
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2 tablespoons of OHN mix 1 liter of clean water. In severe cases

triple the dosage.
Application:
Animals - use the first extraction only. Mix it with drinking water at
the dosage above mentioned 2-4 times a week. It can
also be mixed with the feeds at the same frequency.
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Plants – use the second and third extraction. Prepare the same
dosage and spray to the plant’s parts affected by insects, etc.
1 to 3 times a week. Stop the application when there is no
more insects, etc.
NATURAL LABS ENZYMES (LABS)
Materials:
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900 ml. Cow’s milk: 100 ml. clear liquid from fermented rice: and 1-
liter molasses.
1. Use the first wash liquid from cooked rice.

2. Put liquid inside the plastic container (3/4 full) and wipe excess water.
3. Cover the container with a double layered manila paper.
4. Mark the name and date of fermentation
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5. Ferment it for 7 days (first stage of fermentation)

6. Use 1-liter cow’s milk pack and remove 100 ml (10%)
7. Extract 100 ml from the fermented first wash liquid of the cooked rice.
8. Take the liquid between the bottom and top layers of the fermentation
and add to the 1-liter milk pack.
9. Return the cover of the pack and seal it with the masking tape.
10.Mark it with the name and date of fermentation.
11. Keep it for 5 days in a dark cool room do not disturb.
12. Drain the liquid (whey) and filter, separate the sludge from the liquid.
13. Measure the liquid and add the same amount of molasses.
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14. Keep it in a plastic container (do not close the cap tightly, loosen the
cap of approximately 1 complete twist)
15. Completely close the cap after a week or when there are no
bubbles going up.
17. Six-month expiry
Dosage:
2 tablespoon of LABS mix with 1 liter of clean water, in severe cases
triple the dosage.
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Application:
Animals – mix it with drinking water at the dosage above mentioned

2 times a week. It can also be mixed with the feeds at the
same frequency.
Plants – prepare the same dosage and spray to the plants’ base 1 to 2
times a week.
Fertilizer – 2 tablespoons with 1 liter of clean water apply to Organic
Fertilizer (OF) mixture

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Deodorizer – apply the dosage above 1 to 2 times a week.
NATURAL TASTE ENHANCER (FFJ)
Materials:
1 kg. Banana fruit: 1 kg. Papaya: 1 kg Water Melon: 3 kgs. Molasses
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1. Clean and wash fruits

3. Slice to an inch size
4. Mix all fruits thoroughly in a plastic pail (20 liters’ capacity)
5. Mix with 3 kgs. Of molasses thoroughly
6. Put nylon screen on top of the mixture
7. Put 5-8 pieces 25-50 grams’ stone on top of the screen
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8. Wipe the mouth of the plastic pail

9. Cover with two layered manila
paper 10. Tie with rubber bond
fermentation and paste it on top of the manila paper
12. keep in dark cool room for 7 days
14. Filter the liquid and keep it in a plastic container.
going up.
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Dosage:
2 tablespoons of FFJ mix with 1 liter of clean water. In severe cases,

Double the dosage.
Application:
Animals – mix it with drinking water at the dosage above mention 2

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times a week. It can also be mixed with the feeds at the

same frequency.
Plants – Prepare the same dosage and spray to the flowers and fruits
of the plants 1 to 2 times a week.
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PRINCIPLES OF 5S AND 3Rs

5S involves the principle of waste elimination through workplace
organization.
Always maintain cleanliness and orderliness in your farm –
implement the 5S and GAP.
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Seire or sort is defined as the sorting out necessary equipment or

material in required and non-required items. Seire is the
identification of the best physical organization of the workplace.
Seiton or straighten/systemize (proper arrangement) means
orderliness. It means setting ever thing in proper order for easy
r e tr ie v a l. I t i nv l ve s s t i g h te n
M e th o d o l ogy o f S e i to n : T h e ra c k s y st
an d s ta n d a r d i z a t i on of it.
em f o r e a s y r e tr i e v a l .
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Seiso or sweep/clean implies keeping things clean and polished in

the workplace.
Seiketsu/standardize implies purity and focuses on maintaining
cleanliness and perpetual cleaning. It derives from the one-time
Seiso step which made the factory “shiny clean” and set standard
f o r c l e a n l in e s s . Seiketsu makes it possible and

tt h at s t a nd a r d .
feasible to live up to
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Shitsuke or sustain is the fifth and final steps Lean 5S method. It

means ‘sustain” or “sustained discipline”. It is a Japanese word
that carries a wealth of cultural meaning: Discipline and training
imposed upon a person.
This 5S signifies order, cleanliness, purity, and commitment. The
5S h i lo s o p h y f o c u se s o n
s i m pl if y t h e w o r k p l a c e e
e f f e c ti ve w o r k p la c e o rg a n i za t io n ,
n vir o n m e n t a n d r e d u c e w a s te ,
h e lp s improving quality and safety.
w h ile
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The principle of 3Rs – reduce, reuse and recycle –all help to cut
down on the amount of waste we throw away. They conserve
natural resources, landfill space and energy. Plus, the three R’s
save land and money communities must use to dispose of waste in
l a n d f il ls . T h e o p u la r a d w e l l-
t h e c o n t e x t o f pr o d u c ti o n a n d c
k n o w n c o n c e p t o f 3 R p ar t ic u l a r ly
o n s u m p ti o n . C a l ls fo r a n i n c r e a s e in
the ratio of recyclable materials, further reusing of raw materials
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and manufacturing wastes, and overall reduction in resources and

energy used.
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SELF CHECK 4.1.1-6
Enumeration: Write the correct answer in your answer sheet.
1 – 3 Kinds of concoction used as fertilizers.
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4 – 9 Give at least five concoctions used for livestock.
10 – 17 List of materials to be used in preparing concoction.
18 – 25 Give at least 8 ways to protect concoctions for contamination.

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Answers Key 4.1 -1
1. Indigenous Micro-organism (IMO)

2. Lactic Acid Bacteria Serum (LABS)
3. Fermented Amino Acid
4. Natural Health Enhancer (3Cs)
5. Natural CalPhos Micro Nutrients (CALPHOS)
6. Natural Immune Booster (OHN)
7. Natural Taste Enhancer (FFJ)
9. natural Growth Enhancer
(FPJ)

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10. Knives
11. Container
12. Chopping Board
13. Manila Paper
14. Masking tape
15. Pentel pen
16. rubber bond
17. Table weighing scale
18. use of indigenous materials
19. use of protective materials such as screen, covers, stray animals

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20. Wash material before the preparation

21. Use Proper PPE
22. Clean/sterilize utensils to be
used 23. Clean and sanitize the area
24. Avoid direct exposure to sunlight
25. maintain required temperature.

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TASK SHEET 4.1.1-6

Title: Preparing for the Production of Various Concoctions and
Extract
Performance Objective:Given the following tools, materials and
equipment, you should perform activities to
prepare for the production of Various
Concoctions and extract following the industry standard in 30 minutes.

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Supplies/Training Materials : Handout/flyers

Video presentation
PPEs
Tools/Materials: plastic pail with cover (3L capacity, chopping board,
weighing scale, plastic pail w/o cover, strainer or
nylon screen, fine mesh net, storage container with
mcaapr k(1e.r5 p-leitne,r mcapsakcinitgy )t, aspteo,n sec (iwsseoigrsh,t )w,
wooden box or bamboo split open or plastic tray, waste can, storage tool/c


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Training Equipment : LCD/computer, printer

1. Identify types of concoctions/extract
2. Know the uses/benefits of concoctions
3. Prepared tools, materials and equipment to used during the
process of concoctions
4. Identify the procedure in preparing concoctions in accordance
with the Good Manufacturing practices.
5. Prepared checklist of allowed materials based on Appendix 2 of
PNS.
6. Practice the principles of 5S and 3Rs
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Assessment Method: DEMONSTRATION

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PERFORMANCE CRITERIA 4.1.1-6
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CRITERIA
Did you . . . YES NO

1. Cleaned, sanitized and secured work and storage

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areas .
Cleaned and freed raw materials from synthetic chemicals.
Cleaned and freed tools, materials and equipment used from contaminations and must be of “food
4. OpOrbascetricvesd.
personal hygieneaccordingtoOHS

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INFORMATION 4.2.1-5
MANUFACTURING ORGANIC CONCOCTION AND EXTRACT
Learning Objective:
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PROCESS CONCOCTIONS AND EXTRACT
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Prepared raw materials in accordance with enterprise practice.
2. Set fermentation period based on enterprise practice.
3. Fermented various concoctions following to organic process.
4. Harvested concoctions based on fermentation period of the concoction.

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This section covers knowledge, skill, and attitude identifying and collecting the
right kind of raw materials in producing concoctions and extract, the concept
of fermentation, methods in preparing and harvesting various concoctions,
storing requirement during fermentation process, and proper harvesting of
fermented materials.
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Concoction is something that is concocted from various element: Something

prepared or devised by combining different ingredients an elaborate concoction
Natural Farming Concoctions which contain live microorganisms feed both

plant and the soil (specially IMO and LABS).....it also promotes the
proliferation of earthworms and other higher soil organisms which contribute
ftfaor tmhien ogv. erall fertility of the soil that is the role of concoction in
organic
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IDENTIFICATION AND COLLECTION OF THE RIGHT KIND OF MATERIALS

IN PRODUCING
Natural Growth Enhancer (Fermented Plant Juice – FPJ)
Natural Plant Growth Enhancer is an organic potassium supplement used to

promote strong roots and robust vegetative growth......Natural Plant Growth
Enhancer activates at least 60 different enzymes involved in plant growth and
enhancer vegetative growths, roots and blooms. It is also known as FFJ, acts
as an organic fertilizer for plants and gardens. This liquid increases nutrients
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in the soil and therefore in the plants growing it, specially potassium
levels.....Overripe sweet fruits are ideal for creating fermented fruit juice
Raw Materials for Fermented Plant Juice
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Kangkong Banana trunk Camote tops
Considering Concoctions as Fertilizers
Indigenous Micro-Organism (IMO)

Are a group of innate microbial consortium that inhabits the soil and the
surface of all living things inside and outside which have the potentiality in
biodegradation, bioleaching, bio composting, nitrogen fixation, improving soil
fertility and as well in the production of plant growth.
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IMO is a powerful input

that improves soil condition
and crop health. It is collected
from nearby forest or fields
using a simple wooden lunch
ubotixli ziwngit hm
isctreoaomrg anriscsme. s
thBayt survived and adapted
to that
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local place for numerous generations, we can have safe, cheap yet powerful
microorganism input.
Raw Materials of IMO

Lactic Acid Bacteria Serum (LABS)
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Natural Lactic Acid Bacterium Syrup (LABS) Enzymes

These bacteria usually found in decomposing plants and milk products,
produce lactic acid as the major metabolic end product of carbohydrate
fermentation.
Raw Materials of LABS
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Milk Product
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Fermented Amino Acid (FAA)
The Fish Amino Acid is a liquid made from fish. FAA is of great value to both
plants and microorganisms in their growth, because it contains an abundant
amount of nutrients and various types of amino acid (will constitute a source
of
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Nitrogen (N) for plants and encourages plant growth during vegetative state.
Any fish can be used including blue back fishes. A fish fertilizer improves soil
health; it also increases soil fertility by providing the primary nutrient
necessary for plants to thrive. Fish fertilizers offer a source of burn-free
nitrogen, along with the other primary nutrients of phosphorous and
potassium. May be applied to both soil and foliage.
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Raw
Materials for FAA
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Waste parts of fish
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Concoctions for Livestock
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Natural Health Enhancer (3Cs)

Growth enhancers are materials that help plants absorb nutrients more
Carrots effectively from the soil.
Raw Materials for 3Cs
Cucumber

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Carrots
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Celery Celery
C
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Natural CalPhos Micro Nutrients (CalPhos)

CalPhos is a natural, untreated soft phosphate with colloidal clay containing
valuable minor minerals in addition to phosphorus. It is not acid forming, will
not cake or harden and spreads easily through any type of lime, phosphate or
fertilizer spreader. It is a nutrient solution for plants just entering the
flowering cycle.....Use calcium to strengthen the plant in preparation for heavy
flowers/fruits. Thus, natural farming emphasizes Phosphorus and Calcium
during the hangover period of growing to flowering/fruiting, and this provides
for that need. Plants need thirteen (13) different minerals from the soil in order
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to fully develop. Six of these nutrients are Nitrogen, Phosphorus, Potassium,

Magnesium, Sulfur and Calcium.
Eggshell (good source of CalPhos)
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Natural Immune Booster (OHN- Oriental Herbs Nutrients)
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OHN juice is a very important input in natural farming. It 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. Can be mix with other fermented juices and spray on the leaves of
the plants and on the soil every week. It is good for all stages of plant

Raw Material of OHN
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Garlic
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Natural Taste Enhancer (Fermented Fruit Juice – FFJ)

Fermented Fruit Juice (FFJ) is an artificial honey. It is a nutritional activation
enzyme and is very effective in natural farming. FFJ I a kind of FPJ that uses
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fruits as its main ingredients. It is used to revitalized crops, livestock and

human.
Raw Materials of FFJ
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Ripe Papaya Squash
Raw Materials for FFJ
Overripe Banana and Mascuvado
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CONCEPT OF FERMENTATION
Fermentation is the process in which a substance breaks down into a
simpler substance. Microorganism like yeast and bacteria usually play a role
in the fermentation process. There are three types of fermentation: the lactic
acid fermentation and the alcoholic fermentation and the acetic fermentation.
Fermentation is a metabolic process in which an organism converts a
carbohydrate, such as cornstarch or a sugar, into an alcohol or an acid. For
example, yeast performs fermentation to obtain energy by converting sugar into
alcohol. Bacteria perform fermentation, converting carbohydrates into lactic
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acid. The purpose of fermentation is to regenerate the electron carriers used in

glycolysis and produce a small amount of ATP.
Methods in Preparing and Harvesting Various Concoctions

In order to protect concoctions from any form of contamination simply
use indigenous materials like bamboo, use protective material such as screen,
covers, stray animals. Wash materials during preparation, use PPE properly,
Clean/sterilize utensils to be used, spray OHN, LABS and IMO, clean and
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sanitized the area, avoid direct exposure of sunlight and maintain required
temperature.
The procedure in the application of Organic sanitation is system-wide

using organically produced disinfectants thru concoctions and sprayed all
over the place where possible sources of destructive bacteria/germs are.
The
sanitation procedure shall include strict clean area (well ventilated, free from
any contamination, well organized, well protected facilities) with periodic
inspection using the principles of 5 Japanese S. Concoction products are not
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harmful to the environment and to human as well as to the animals. The

commercial sterilization is cleaning the area thru the use of chemicals.
Storage Requirement During Fermentation Process
Fermented concoctions must be stored in clean, dark place and free from
dist bance. Label the concoction products properly, indicating dates of
formulation and harvest.
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Harvesting of Fermented Materials

To handle and harvest concoctions properly you must be able to harvest
concoctions in a right time, maintain a record that serves as a guide on a date
of harvesting. Keep concoctions in a clean container, new harvest must be
sealed right away but keep the cover not so tighten in a given period, and
provide ventilation. Handle the concoctions properly by storing it in cool, clean
place free from any disturbances and not exposed directly to the heat of the
sun, fire or any heat produced by machines.
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SELFCHECK 4.2.1-5
Instruction: Write (T) if the statement is true and write (F) if the statement
is false in the space provided for. Read the sentence carefully.
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1. Concoctions expire within 6months but can be activated by adding

Molasses.
2. Mascuvado is an alternate of molasses.
3. IMO is a concoction not use as fertilizer.
4. FAA enhance the growth of the plants.
5. LABS is use as foliar fertilizer.
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6. Harvest concoction at the right time.
7. 3Cs is a natural health enhancer for both human and livestock.
8. To protect from any form of contamination clean and sterilize

Utensils to be used.
9. Protect concoction by maintaining required temperature.
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10. Overripe fruits are good and right materials use for FFJ.
11. OHN is commonly use as antibiotic of animals with diseases.
12. FPJ is use as natural growth enhancer of the plants.
13. IMO, LABS and FAA is actually not a fertilizer.
14. In storing a concoction, it is not necessary to label it.
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15. Handle concoction properly by storing in a cool, clean and

dry storage.
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ANSWER KEY 4.2.1-5
1. T
2. T
3. F
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4. F
5. T
6. T
7. T
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8. T
9. T
10. T
11. T
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12. T
13. F
14. T
15. T
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TASK SHEET 4.2.1-5

Title: Processing Concoctions and Extract
Performance Objective:Given the following tools, materials and
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equipment,
you should perform different
activities to process concoctions and extract following the industry standard in 30 minutes.
Video presentation
PPEs
Tools/Materials: plastic pail with cover (3L capacity, chopping board,

nylon screen, fine mesh net, storage container with cap (1.5-liter capacity), stone (weight), 0.5 kg, knife,
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marker pen, masking tape, scissors, wooden ladle,

wooden box or bamboo split open or plastic tray,
waste can, storage tool/cabinet, First aid kit.
Facilities: booth/temporary shed, storage area
1. Identify and collect the right kind of materials in producing concoctions. 2. Perform the process of fermentati
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3. Perform the methods in preparing and harvesting various concoctions.
4. Store concoction based on the requirement of fermentation process.
5. Perform harvesting of fermented materials
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CRITERIA
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Did
you . . . YES NO
1. Prepared raw materials in accordance with
enterprise practice.
2. Set fermentation period based on enterprise
practice.
3. Fermented various concoctions following to organic
practice.
4. Harvested concoctions based on fermentation
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period of the concoction.
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Information Sheet 4.3.1-6
PACKAGE CONCOCTION AND EXTRACT
Learning Objectives:
After reading this information sheet, YOU MUST BE able to:
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1. Contained concoctions in sanitized bottles and container

2. Labeled and tagged package concoctions in accordance with enterprise
practice.
3. Stored packaged concoctions in appropriate place and temperature
following organic practices.
4. Recorded production of concoctions using enterprise procedures.
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This section covers knowledge, skills and attitude the importance of tagging,
sanitizing concoctions, packaging concoctions, production of concoctions,
recording of bottled concoctions and selecting proper storage and its
importance.
IMPORTANCE OF TAGGING
The action of attaching a label to something. Tagging process involves using
labels to provide content with additional information (using a particular set of
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keywords). Tagging is primarily used to make information easier to find or link

to. It is also a kind of indexing, a process of labeling and categorizing
information made to support resource discovery for users.
SANITIZING CONCOCTIONS
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To maintain cleanliness and orderliness in concoction room will bring some
benefits to the products. The sanitation of the storage area is classified
according to the concoction that is being process and it area must be labelled.
Label also the production line, including the tool cabinets and equipment,
(such as brooms, clean cloth for wiping wet object/area, etc.). The room shall
be well ventilated, free from disturbances and free from any direct heat coming
from the sun, machine and electricity. A schedule of periodic cleaning and a
checklist indictor that orderliness has been done were prepared. Maintain a
record book indicating the life span and utilization of each of the concoction
extracts, maintain clean sanitation foot rugs at the entrance of the concoction
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room. Put rule signs at the room readable at the eye level such as: “NO
SMOKING”, “MAINTAIN SILENCE”, “WIPE YOUR FOOT AT THE ENTRANCE
SANITATION RUGS”, “WEAR PPE”, etc.
To protect concoctions from any form of contamination use indigenous
materials like bamboo, use protective materials such as screen, covers, and
sclterayn /satneirmiliazles .u tenWsails h t om baete PtPoE

ruiaslesd . duSrpinrga y pOreHpNa ,r aLtiAoBn,S , uIsMeO clpearonp
earnlyd,
sanitize the area. Maintain required temperature and avoid direct exposure to
sunlight.
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The procedure in the application of organic sanitation is system- wide using

organically produced disinfectants thru concoctions and sprayed all over the
place where the possible sources of destructive bacteria/germs are. The
sanitation procedure shall include strict clean area (well-ventilated, free from
any contamination, well organized, well protected facilities) with periodic
inspection using the principles of 5 Japanese S. Concoction products are not
harmful to the environment and to human as well as to the animals. The
commercial sterilization is cleaning the area thru the use of chemicals.
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Packages Concoctions
In packaging always consider containers that are receptacles that hold, protect
and organize products and materials during storage and transport. Some of
the common packaging of the products include boxes, cartons, cans, bottles,
bags, envelopes and wrappers too.
Good packaging serves two purposes are essentially technical and

presentational. Technical changes in packaging aim to extend the shelf-life of
the product by better protecting it from all the hazards it will meet in storage,
distribution and use.
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Package concoction safely after harvesting by storing it in a clean, cool, dark

place and free from disturbance. Label the concoction products properly,
indicating dates of formulation and harvest.
For the identification and indicate time of harvest as for record keeping. It can
be a basis for subsequent practice. That’s the reason why it is important to
label the containers with concoctions under process.
The basic function of packaging is to protect the contents from damage, dust,
dirt, leakage, pilferage,evaporation, watering,
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contamination and so on. Packaging helps in the protection of the contents of
the products. Seasonal fluctuations in demand may be smoothed out through
packaging. The 3Ps of packaging: Protection, Preservation and Promotion.
Maintain a record book indicating the life span and utilization of each of the
concoction extracts, maintain clean sanitation foot rugs at the entrance of the
concoction room. Put rule signs at the room readable at the eye level such as,
“No Smoking”, “Maintain Silence”, “Wipe your feet at the entrance sanitation
rugs, “wear PPE, etc.
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Label the products. Labelling is used for packaging in product. In marketing, a

marker can also use a sticker inedible products to impart knowledge of the
ingredients of your items. This helps to spread awareness about the item they
are consuming and labeling also helps to mention ingredients all other details
with regards to your product.
Keep Records in every concoctions and what is the importance of doing so. The
record book must contain date such as description of the concoction; date of
formulation; time of harvest; storage and expiry date; rate of application per
animal, plant and area; consumption date; responsible person; inventory of
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concoction; refill and replacement of concoctions. The record of each

concoction will describe the date and time, and the consumption history of the
concoction for the organic farmer to determine the amount consumed per
plant, animal and for fertilization. The record book shall describe also the rate
of formulating concoctions per application. It shall determine the dosage in
each application per animal, and plant.
Recording of Bottled Concoctions
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Keep records in every concoctions and the importance of doing so. The record
book must contain data such as description of the concoction; date of
formulation; time of harvest; storage and expiry date; rate of application per
animal, plant and area; consumption date; responsible person; inventory of
concoction; refill and replacement of concoction. The record of each concoction
will describe the date and time, and the consumption history of the concoction
of the organic farmer to determine the amount consumed per plant, animal,
and for fertilization. Record book shall describe also the rate of formulating
concoctions per application and shall determine the dosage in each application
per animal and plant.
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Importance of proper storage

Shelf life is often specified in conjunction with a specific product, package,
and distribution system. For example, an MRE field ration is designed to have
a shelf – life of three years at 80 0F (27 0C) and six months at 100 0F (38 0C).
Shelf-life is defined as the time necessary for the fermented materials to
decay to 90% of its original concentration, product will remain stable when
stored under recommended storage condition. The minimum shelf-life
indicates how long the product retains its function and structure when
stored correctly.
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However, this is not in regard to a product’s expiration date. A product can

therefore easily be used without any hazardous effects after this period has
come to an end.
Effects of storage temperature to concoctions

Keep dry storage areas clean with good ventilation to control humidity and
prevent the growth of mold and bacteria. Store dry foods at 500f for maximum
shelf life. Most microbial cells will die at a temperature of 1000C. However,
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some bacterial spores will survive this and need temperature around 1300C to
kill them. It must be monitored so that useful bacteria will not die.
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SELF-CHECK 4.3.1-6
Package Concoctions and Extract
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Instruction: Supply the missing word, select the best answer below the
statement.
1. Materials, tools and in processing concoctions are prepared

according to the work requirements.
a. Supplies
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b. Medicines
c. Feeds
d. Equipment
2. Practice Occupational Health and Safety in the workplace by using

.
a. Mask
b. Gloves
c. Boots
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d. All of the above
3. Maintain record book indicating and utilization of

Each of the concoction and extract
a. Cleanliness
b. Period
c. Checklist
d. Life span
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4. Maintain clean sanitation at the entrance of

the Concoction room.
a. Foot rug
b. Rule sign
c. Wearing PPE
d. None of the above
5. The room/storage shall be .
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a. Ventilated
b. Free from disturbance
c. Free from any direct heat
d. All of the above.
6. Most microbial cells die at the temperature of .
a. 100 0C
b. 30 0C
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c. 50 0C
7. Shelf-life is defined as the for the fermented materials

to decay.
a. Life span
b. Time necessary
c. Fermentation process
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8. Record book contains .
a. Date of formulation
b. Time to harvest
c. Expiry date
d. All of the above
9. Packaging helps in the of the products.
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a. Promotion
b. Expiry
c. Hazard
d. Protection
10. Good packaging serves two purposes .
a. Technical and presentational

b. Capital and profit
c. Money and time
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ANSWER KEY 4.3.1-6
1. Equipment
2. All of the above
3. Life span
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4. Foot rug
5. All of the
above 6. 100 0C
7. Time necessary
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8. All of the above
9. Protection
10. Technical and presentational
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TASK SHEET 3.3.1-6

Title: Processing Concoctions and Extract
P erformance Objective:Geiqvueinp mthen fto, lylowui nshg otuooldls p, emrfaotremria dlsif faenrednt
activities to process concoctions and extract
following the industry standard in 30 minutes.
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Video presentation
PPEs
Tools/Materials : plastic pail with cover (3L capacity, chopping board,
nylon screen, fine mesh net, storage container with
cap (1.5-liter capacity), stone (weight), 0.5 kg, knife,
marker pen, masking tape, scissors, wooden ladle,
wooden box or bamboo split open or plastic tray,
waste can, storage tool/cabinet, First aid kit.
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Facilities: booth/temporary shed, storage

area 1. Perform tagging and labeling of harvested concoction.
2. Sanitizing Concoction.
3. Perform packaging of various concoctions.
4.Produce concoction
5.Record all bottled concoctions.

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6.Practice and perform the proper storage.
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CRITERIA
Did you . . . YES NO

Contained concoctions in sanitized bottles and
containers.
Labeled and tagged all packaged concoction in accordance with enterprise practice.
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Stored packaged concoctions in appropriate place and temperature following organic practices
Recordedproductionofconcoctionsusing enterprise procedures.
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Definition of Terms
Booster – a substance or dose use to renew or increase the effect of a drug
or immunizing agent.
Bubbles – a small globule typically hallow and light: such as a small body
of gas within a liquid
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Colloidal – a substance that consist particles dispersed throughout

another substance which are too small.
Crumbling – to break into small

pieces Friable – easily crumbled or
pulverized
Electron – an elementary particle consisting of a charge of negative
electricity .
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Evaporation – the change from liquid to vapor

Exposure – the condition of being unprotected especially from severe
weather.
Leakage – the act or process or an instance of leaking.

Molasses – the thick dark to light brown syrup that is separated from raw
sugar in sugar manufacture.
Molds – crumbling soft friable earth suited to plant growth.
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Offal – the waste or by-product of a

process. Pilferage - boost
Proliferation – to grow by rapid production of new parts, cells, buds or
offspring
Revitalize – to give new life or vigor to.
Standardize – to bring into conformity with a standard especially in
order to assure consistency and regularity.
Sort – a group set up on the basis of any characteristics in common.
Sterilize- to free from living organism.
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Systemize – following a system

Sustain – to supply with sustenance: Nourish
Vegetative-- growing or having the power of growing; of, relating to, or
engaged in nutritive and growth functions as contrasted with
reproductive functions.
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Reference:
https://www. subscribed. Com. Doc

Concoctions.com

https://www.mediafast.co
m Ati.da.gov.ph
Organic.da.gov.
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www. cgnfindia.com
https//www.customhydronutrients.com
goldlifepermaculture.com. au>
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ORGANIC AGRICULTURE NC II

CBLM Organic Concoctions

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CBLM Organic Concoctions

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Competency Based

Mintabon, Talisayan, Misamis Oriental

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ORGANIC AGRICULTURE PRODUCTION NC II

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No. Unit o C ompetency Module T itle Code

1. Raise Organic Chicken Raising Organic Chicken AGR612301

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Manufacture Organic Manufacturing Organic AGR611301

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Raising Organic H AGR612302

6. Raise Organic Small Ruminants Raising Organic SmAaGlRl 612303 Ruminants

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MODULE TITLE : Producing Organic Concoctions

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NOMINAL DURATION: 24 Hours

LO1. Prepare for the production of various concoctions and extracts

LO2. Process concoctions and extracts

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LO3. Package concoctions and extracts

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4. Personal hygiene is observed according to OHS procedures.

1 1 0.Pteamckpaegreadtu croen fcoollcotwioinsg aoreg asntoicr epdr

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LEARNING OUTCOME SUMMARY

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• Tools, Materials and Equipment in the Preparation of Concoctions

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• Storage Requirement During Fermentation Process

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8. Concoctions are harvested based on fermentation period of the

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• Tools in the preparation of concoctions

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- First Aid Kit

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- wooden box or bamboo split-open or plastic tray

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Learning Activities Special Instructions

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questions correctly before

Answer Self Check 4.1.1-6 If you score 100% upon comparing

return to Info Sheet 4.1.1-6 Read and understand the

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