12 SENIOR HIGH SCHOOL

TVL- AFA
ORGANIC AGRICULTURE
Quarter 2 – Module 5:
Process Concoctions
TVL – Grade 12
Alternative Delivery Mode
Quarter 2 – Module 5: Process Indigenous Microorganism (IMO)
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Rosie C. Baldelovar
Editor: Desan P. Mondia
Reviewer: Aisa C. Ibero
Typesetter: Desan P. Mondia, Rosie C. Baldelovar
Layout Artist: Reynald M. Manzano
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar Elmar L. Cabrera
Nilita R. Ragay, EdD
Antonio B. Baguio

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 12
TVL- Organic
Agriculture
Quarter 2 – Module 5:
Process Concoctions
Fermenting Indigenous Microorganism (IMO)
 What I Need to Know

This module was designed and written with you in mind. It is here to help
you to master the skills on how to ferment organic spray fertilizer
specifically producing Indigenous Microorganisms (IMO). Where the learners
independently demonstrate an understanding of the basic concepts,
underlying theories and principles in the production of various concoctions
and extracts, based on TESDA Training Regulations.

After going through this module, you are expected to:

1. identify and prepare raw materials according to industry practice;
2. set fermentation procedure based on industry practice;
3. ferment Indigenous Microorganism (IMO) following to organic
practices; and
4. harvest IMO based on the fermentation period of the concoction.

ii
 What I Know

Multiple Choices
Direction: Read each item carefully. Choose and write the best answer in
your answer sheet.

Let us find out how much you know about fermenting Indigenous
Microorganisms (IMO).

1. Is typically yellow, but comes in a variety of other colors, such as red,

orange, purple, blue, white, and black and this can be used as substitute if
cooked rice is not available?
a. rice
b. corn
c. molasses
d. ceramic

2. When is the proper time to harvest Indigenous Microorganism (IMO)?

a. 3-5 days
b. 7 days
c. 15 days
d. 30 days

3. What is the main purpose of ccovering the mouth of the container

completely with cloth or paper and fixing in place with a rubber band?
a. to shield from exposure.
b. protected from possible rain.
c. to prevent water or small insects from getting in.
d. All of the above

4. Refers to a metabolic process that produces chemical changes in

organic substrates through the action of enzymes?
a. putrefaction
b. concoction
c. harvest
d. fermentation

5. What do you call the group of innate microbial consortium that inhabits
the soil and the surfaces of all living things inside and outside which have
the potentiality in bio degradation?
a. Indigenous Microorganisms (IMO).
b. Fermented Plant Juice (FPJ).
c. Fermented Fruit Juice (FFJ).
d. Lactic Acid Bacterium Serum (LABS).

1
B. Direction: Arrange the steps in making Indigenous Microorganism by
putting number 1-13 on the square provided inside the picture. Please write
your answer on your answer sheet.

2
Lesson

5 Process Concoctions

In this lesson, you will be identify and prepare raw materials including the
needed tools and personal protective equipment in the production of
indigenous microorganism. You will be learning also its fermentation period,
proper procedure on how to produce IMO.

What’s In

Direction: Write Check (∕) if the statement show proper hygiene and (X) if it
does not.
___1. Unwashed clothes such as underwear and socks.
___2. Hands and wrists should be washed with clean soap and water, using
a brush if your fingernails are dirty.
___3. Regular tooth-brushing and flossing helps prevent gum disease, which
has been linked to other illnesses elsewhere in the body like heart
disease, stroke, and diabetes.
___4. Apply deodorant before working, playing sports, going to the gym, or
attending a formal occasion.
___5. Never mind your clothes after wearing them.
___6. Clip your fingernails and toenails regularly.
___7. Do not cover your nose and mouth when you cough or sneeze.
___8. Don't share razors, towels, or makeup with other people.
___9. Iron out wrinkles, and use a lint-remover to remove unwanted lint and
hair from clothing.
___10. Wash your hands after using the restroom; before, during, and after
preparing food.

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

3
 What’s New

Fermentation of Various Concoctions and Extracts

Is a metabolic process that produces chemical changes in

organic substrates through the action of enzymes. In biochemistry, it is
narrowly defined as the extraction of energy from carbohydrates in the
absence of oxygen. It is also the process that produces useful substances
(alcohol, amino acids, organic acids and anti-oxidant substances) for
humans, animals and plants through metabolism of microorganism.

Putrefaction
It is the process that produces harmful substances (hydrogen sulfide,
mercaptan, ammonia, oxidation substances) for humans, animals and
plants through the metabolism of microorganisms.

What is It

Indigenous Microorganisms (IMO) - are a group of innate microbial

consortium that inhabits the soil and the surfaces of all living things inside
and outside which have the potentiality in bio degradation, bio leaching, bio
composting, nitrogen fixation, improving soil fertility and as well in the
production of plant growth.
Choosing and collecting the right raw materials for IMO making

Choosing and collecting the right raw materials before the production of
various concoctions and extracts is very important. It is also believe that
these raw materials are the cheapest and always available in the market and
even in our community.

4
Raw materials needed in the production of IMO

Materials:
1 kilo rice or corn
1 liter molasses or I kilo muscovado sugar
2-3 liters of water
Plastic pail
White cloth
Rubber band

1. Cooked Rice- Cooked rice refers to rice that has been cooked either
by steaming or boiling. The terms steamed rice or boiled rice are also
commonly used. It is used to ferment Indigenous Microorganism (IMO).

2. Cooked Corn/Maize- Corn is typically yellow, but comes in a variety of

other colors, such as red, orange, purple, blue, white, and black. This can
be used as substitute if cooked rice is not available.

3. Molasses- is a viscous product resulting from refining sugarcane or sugar

beets into sugar. Molasses varies by amount of sugar, method of extraction,
and age of plant. Sugarcane molasses is primarily used for sweetening and
flavoring foods. This is very important in every fermentation process.
Molasses is used as a microbiological energy source in a wide range of
fermentation processes to grow yeasts, molds and bacteria which transform
sugars into alcohol, yeast, citric acid and the food additives mono sodium
glutamate and lysine. It is regularly the most cost-effective of the main
energy sources available for such industries. Molasses is easy to incorporate
into fermentation processes and represents a stable and predictable
substrate to store and handle.

5
4. Muscovado Sugar- It is used to substitute molasses if it is not available.

5. Water- This is one of the ingredients needed in the fermentation process

of different kinds of organic concoctions and extracts.

Fermentation period -30 days of fermentation

Importance of Setting the Period of Fermentation

Setting the period of fermentation is very significant. One of the

reason why we need to set specific dates, so that we will know when to
harvest and use our concoctions.

Fermentation Process

1. Cook a kilo of rice, preferably organic. Prepare a wooden, earthen or

ceramic container.

6
2. After cooling, put the cooked rice in a wooden, earthen or ceramic
container.
Avoid plastic or aluminum.

3. Cover the mouth of the container completely with cloth or paper.

4. Fixed in place with a rubber band, to prevent water or small insects from
getting
in.

5. Put the covered container, protected from possible rain, under the trees,
in a bamboo grove, a forest floor, or wherever a thick mat of leaves has
formed.

6. Leave it there for three days.

7
7. After whitish moldy filaments have formed, transfer the entire contents of
the container to a larger glass or earthen jar.

8. Add one kilo of brown sugar or molasses, preferably organic followed by

1-2 liters of clean water.

9. Cover the jar with clean cloth or paper, fixed with a rubber band. Keep
the jar in a dark, cool place. Let it ferment for 15 days, until it appears
muddy.

An Easy Way to Produce IMO

8
1. Put 1 kilo of cooked rice or corn in a clean pail.
2. Cover it using coco crudo cloth/white cloth or manila paper fixed with a
rubber band, don’t forget to indicate the date of production and the date of
harvest on a manila paper.
3. Keep it in a cool dark place within 3-5 days.
4. After 3-5 days, add I kilo of molasses or muscovado sugar and 1-2 liters
of water.
5. Mix will, cover again with cloth or manila paper, put it in a cool dark
place and ferment it within 15 days.
6. Harvest it after 15 days.

Dosage: Mix 2-3 tablespoon of IMO into 1 liter of water then spray it on pig
pens to neutralize odour and to compost to fasten the decomposition
process.

Precaution: Best safety practices for handling fungi

While culturing indigenous fungi may often be safe, it can be
important to take precautions when handling these organisms, because
humans can be adversely affected by contact with fungal spores and the
mycotoxins that fungi can produce. This is especially important for children,
the elderly, immunologically compromised individuals, and people who have
allergies, asthma, sinusitis, and similar respiratory problems. Take the
following precautions when gathering spores, mixing ingredients, and
applying a fungi-based soil amendment.
Wash your hands thoroughly with soap and water before and after
handling fungal materials. Do not touch your mouth, nose, or eyes when
handling fungi; do not use your hands to smoke or eat. Work with fungi in
an open-air environment, never in small, enclosed rooms. Wear disposable
gloves when handling fungi, and throw them out when done. Do not use
your bare hands to handle fungal materials if you have a cut or open
wound. Wear eye protection and a disposable N95 respirator mask when
handling fungi. Do not move tools and other supplies that have been in
contact with fungi to other areas of the farm or home unless they have been
washed with soap and water.

9
 What’s More

Harvest concoctions based on the fermentation period.

Harvesting of various concoctions is very important. It is always

involve the things to be done in harvesting process, materials, tools and the
procedure to follow.

Harvesting tools and materials:

*Colored glass jar-used to preserve fermented extracts.

*Strainer-used to strain big particles.
*Cloth or paper-use to cover the jar
*String or rubber band-use to seal the cover to allow the gas to escape
during further fermentation.
*“Tabo’ or cup-use to collect fermented extracts from the pail where it was
fermented.
*Wooden Ladle
*Personal Protective Equipment (PPE)-refers to personal protective wear
(boots, gloves, mask, hairnet, apron).

Read and understand the harvesting process applicable to all

concoctions.
1. When the fermentation process completed, get the mixture and strain the
liquid using strainer. In the absence of strainer you can use coco crudo
cloth.
2. Squeeze hard to get the remaining extracts.
3. Preserve the mixture in a dark colored glass jar.
4. To cover the jar, use paper or white cloth to allow the gas to escape
during further fermentation.
5. Sealed your cover using string or rubber band.
6. Make sure that the storage area is not infested with cockroaches or mice.
7. Label your extract.
8. Store in a cool, dry and shady place.

10
 What I Have Learned

A. Fermentation is a metabolic process that produces chemical changes in

organic substrates through the action of enzymes.

B. Indigenous Microorganisms (IMO) are a group of innate microbial

consortium that inhabits the soil and the surfaces of all living things inside
and outside which have the potentiality in bio degradation, bio leaching, bio
composting, nitrogen fixation, improving soil fertility and as well in the
production of plant growth.

C. Setting the period of fermentation is very significant. One of the reason

why we need to set specific dates, so that we will know when to harvest and
use our concoctions.

D. Choosing and collecting the right raw materials before the production of
various concoctions and extracts is very important.

E. While culturing indigenous fungi may often be safe, it can be important to

take precautions when handling these organisms, because humans can be
adversely affected by contact with fungal spores and the mycotoxins that
fungi can produce.

F. Harvesting IMO in a right time may lead to a high quality product.

11
 What I Can Do

Instruction: Process Indigenous Microorganism following the steps below.

Please take photo or video in every step you perform and pass
it to your teacher.

JOB SHEET
Title: Producing Indigenous Microorganism (IMO)
Performance Objective: Given all the necessary tools and materials, you
should be able to ferment Indigenous Microorganism following organic
practices.

Time: 1 hour
Supplies/Materials: Cooked rice/corn, molasses/muscovado sugar,
rubber band, white cloth/manila paper, pail or basin, Personal Protective
Equipment (PPE) (Apron, gloves, hairnet, boots, mask)
Equipment : None
Steps/Procedure:
1. Wear your complete Personal Protective Equipment (PPE).
2. Practice good working and safety habits.
3. Put 1 kilo of cooked rice or corn in a clean pail.
4. Cover it using coco crude cloth/white cloth or manila paper fixed with
a rubber band, don’t forget to indicate the date of production and the
date of harvest on a manila paper.
5. Keep it in a cool dark place within 3-5 days.
6. After 3-5 days, add I kilo of molasses or muscovado sugar and 1-2
liters of water.
7. Mix will, cover again with cloth or paper, put it in a cool dark place and
ferment it within 15 days.
8. Harvest it after 15 days.

Performance Criteria Checklist

CRITERIA YES NO
Did you…. 10 pts. 5 pts.

Wear your complete Personal Protective Equipment

(PPE)?
Put 1 kilo of cooked rice or corn in a clean pail.
Cover it using coco crude cloth/white cloth or manila
paper fixed with a rubber band.

12
Indicate the date of production and the date of harvest
on a manila paper.
Keep it in a cool dark place within 3-5 days.
After 3-5 days, add I kilo of molasses or muscovado
sugar and 1-2 liters of water.
Mix will, cover again with cloth or paper, put it in a
cool dark place and ferment it within 15 days.
Practice good working and safety habits.
TOTAL POINTS

Option A: If gadgets are available, send your pictures or videos while

performing the task to your teacher for assessment and monitoring.
Option B: If gadgets are NOT available, make a narrative report of the
activity done by answering the questions below. Write your answers in your
notebook.
Narrative Questions:
1. What are your preparations before doing the activity?
2. What are the problems you encountered while doing the activity? How
did you able to solve such problem?
3. If you are to assess yourself on the given activity, how well did you
perform in a scale of 1-10 using 10 as the highest. Justify.

Assessment

A. Direction: Read the statement carefully and select the letter of the
correct answer. Put your answer on your summative test notebook.
1. When is the proper time to harvest Indigenous Microorganism (IMO)?
a. 3-5 days
b. 7 days
c. 15 days
d. 30 days

2. What do you call the group of innate microbial consortium that inhabits
the soil and the surfaces of all living things inside and outside which have
the potentiality in bio degradation?
a. Fermented Plant Juice (FPJ).
b. Fermented Fruit Juice (FFJ).
c. Indigenous Microorganisms (IMO).

13
 d. Lactic Acid Bacterium Serum (LABS).

3. Is a viscous product resulting from refining sugarcane or sugar

beets into sugar?
a. rice
b. corn
c. molasses
d. ceramic

4. Refers to a metabolic process that produces chemical changes in organic

substrates through the action of enzymes?
a. putrefaction
b. fermentation
c. concoction
d. harvest

5. What is the main purpose of covering the mouth of the container

completely with cloth or paper and fixing in place with a rubber band?
a. to shield from exposure and protect from possible rain.
b. to prevent water or small insects from getting in.
c. to defend from stray animals.
d. none of the above

B. Direction: Let us see how far you have learned from the lesson. Arrange
the procedure without looking the steps above. Put number 1-9 on the blank
before the steps.
_____Cook a kilo of rice, preferably organic. Prepare a wooden, earthen or
ceramic container.
_____Leave it there for three days.
_____After cooling, put the cooked rice in a wooden, earthen or ceramic
container.
_____Cover the mouth of the container completely with cloth or paper.
_____Fixed in place with a rubber band.
_____Put the covered container, protected from possible rain.
_____Cover the jar with clean cloth or paper, fixed with a rubber band. Keep
the jar in a dark, cool place. Let it ferment for 15 days, until it appears
muddy.
_____After whitish mouldy filaments have formed, transfer the entire
contents
of the container to a larger glass or earthen jar.
_____Add one kilo of brown sugar or molasses, preferably organic followed by
1-2 liters of clean water.

14
 15
What I Know What’s In Assessment
1. b 1. X A.
2. c 2. ∕
3. c 3. ∕ 1. c
4. d 4. ∕ 2. c
5. a 5.X 3. c
B. 6. ∕ 4. b
7.X 5. b
8. ∕ B.
1 2 3
9. ∕ 1
4 10.∕ 6
5 6
2
3
8
7 9
4
10 11 12 5
9
13 7
8
Answer Key
References
https://www.bing.com/images/search?q=cooking%20rice%20in%20a%20po
ttery&qs=n&form=QBIRMH&sp=-
1&ghc=1&pq=cooking%20rice%20in%20a%20pottery&sc=1-
25&cvid=47A11DE24EC7465A9228D413AAC21514&first=1&scenario=Imag
eBasicHover

Curriculum Guide Organic Agriculture pages 9-13.

https://www.bing.com/images/search?q=%20qoutes&cbir=sbi&imageBin=
&qs=n&form=QBIR&sp=-1&pq=qoutes&sc=8-
6&sk=&cvid=1AD23C36254643B4AE135FEE18B2B44B
Rosie C. Baldelovar Training Methodology 1 (Plan Training Session pages 1-
108).
Rosie C. Baldelovar Daily Lesson Plan Session 1-18.
https://www.bing.com/images/search?q=fermentation+qoutes&FORM=HD
RSC2
https://www.bing.com/images/search?q=indigenous%20microorganism&qs
=n&form=QBIR&sp=-1&pq=indigenous%20microorga&sc=2-
20&cvid=D83CEA21B5224EB79655BD5A89939A38&first=1&scenario=Imag
eBasicHover

https://www.bing.com/images/search?q=pail%20with%20paper%20cover&
qs=n&form=QBIR&sp=-1&pq=pail%20with%20paper%20cover&sc=0-
21&cvid=91266ECE352D427B9D5E4D24FAE0B6E0&first=1&scenario=Ima
geBasicHover
https://businessdiary.com.ph/633/how-to-make-imo-indigenous-
microorganisms/
https://www.ctahr.hawaii.edu/oc/freepubs/pdf/BIO-9.pdf

For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net