CBLM - Produce Various Concoction and Extracts

COMPETENCY BASED LEARNING MATERIAL
Sector:
AGRI- FISHERY
Qualification:
ORGANIC AGRICULTURE PRODUCTION NCII
Module Title:
Produce Various Concoction and Extracts
Technical Education and Skills Development Authority
BALICUATRO COLLEGE OF ARTS AND TRADES
Allen, Northern Samar
RICO B. ESPONILLA
Trainer
BCAT Document No. STP-ISS-08-04-10-002

QA Learning Materials
Development Issued by: BCAT Date:11/15/2012
SYSTEM
Procedure Revision No.03 Page 6 of 16
Learning Materials Development Procedure for the BCAT QA System
ACKNOWLEDGEMENT
This COMPETENCY BASED LEARNING MATERIAL on ORGANIC

AGRICUTURE PRODUCTION NC II under the TRAINER’S METHODOLOGY LEVEL
I is based on the Philippine TVET Trainer Qualification of TESDA.
I would like to extend my heartfelt desire to thank and express great
appreciation and sincere gratitude to those people who have shared their precious
time, talents, insights, inspiration, and financial assistance to materialize this
learning guide.
Heartfelt thanks to my ever supportive, understanding and LOVING WIFE
MRS. ANGELINA L. ROXAS and my children MARK, MHEA, and MAEH. Thank you
so much for everything!
My sincere appreciation to ATTY. JOSE RUEL A. SANIEL, our instructor and
Trainer, for their encouragement to enhance and shared his knowledge and skills.
Thank you so much sir!
Special thanks to the HOLY ROSARY FAMILY FARM SCHOOL, headed by
SIR NICK GENTAPA, thank you so much for the everlasting support and
understanding to accomplish this CBLM.
To my supportive, understanding and beloved mother Mrs. CRISTITA H.
CAMBONGGA for her love, care, inspiration, and encouragement to reach the goal,
and to fulfill the ambition in life.
To my friends in for their generous help and advice. Thank you so much,
MAAM JEAN ROSE D. CUEZON AND ELJIN D. TAMALA and special thanks to
RELIN OGDAMEN, CHERYL MAY C. CORTES and EVELYN T. MANDAO for their
support and encouragement. Thank you so much guys!
Above all, to our ALMIGHTY GOD JESUS CHRIST, for the strength,
knowledge, peace of mind, and the blessings that HE bestowed for the success in
developing this learning material. THANK YOU.

QA Learning Materials Issued by: BCAT Date:11/15/2012
SYSTEM Development Procedure
Revision No.03 Page 6 of 16
HOW TO USE THIS LEARNER’S GUIDE
Welcome to this learners guide for the module in “PRODUCING

VARIOUS CONCOCTIONS AND EXTRACTS”. This learner’s guide contains
materials and activities to complete.
The units of competency “PRODUCE VARIOUS CONCOCTIONS AND

EXTRACTS” contains the knowledge, skills and attitude required to prepare
tools, farm implements and simple equipment for horticultural farm
operations.
You are required to go through a series of learning activities in order

to complete each learning outcomes such as Information Sheets, resources
materials and references materials for further reading that help you for a
better understanding and answer self-check basing the information sheet
provided. You may use a paper or bond paper to reflect your answer for each
self-check. Questions should be raise if encounter difficulties so you would
be assist by your trainer.
These module were prepared to help you achieve the required

competency in “PRODUCING VARIOUS CONCOCTIONS AND EXTRACTS”
.These will be the source of information for you to acquired knowledge and
skills in this particular trade with minimum super vision or help from your
instructor .With the aid of this materials you will acquire the competency
independently and in your own pace . Read this learning guide carefully so
you will be guided.
Work through all the information and complete the activities in

each section suggested references are included to supplement the
materials provided in this module .

PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE
References/Further Reading
Performance Criteria Checklist
Performance Criteria Checklist

Operation/Task/Job Sheet
Self-Check Answer Key
Self-Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
Module Content
List of Competencies
Module Content
Module Content
Front Page
Module Content
In our efforts to standardize CBLM, the above

parts are recommended for use in Competency
Based Training (CBT) in Technical Education
and Skills Development Authority (TESDA)
Technology Institutions. The next sections will
show you the components and features of each
part.

ORGANIC AGRICULTURE PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1. AGR612301
Raising Organic Chicken
Raise Organic Chicken
Produce Organic Producing Organic

AGR611306
2.
Vegetables Vegetables
Produce Organic Producing Organic AGR611301

3.
Fertilizer Fertilizer
Produce Various Producing Various

AGR611302
4. Concoctions and Concoctions and
extracts extracts
5. Raise Organic Hogs Raising Organic Hogs AGR612302
6
Raise Organic Small AGR612303
6. Raise Organic Small
Ruminants
Ruminants

MODULE CONTENT
UNIT OF COMPETENCY : PRODUCE VARIOUS CONCOCTIONS AND
EXTRACTS
MODULE TITLE : PRODUCING VARIOUS CONCOCTIONS AND

EXTRACTS
MODULE DESCRIPTOR : This module covers the knowledge, skills and

attitude required to prepare for the production, process and packaging
various concoctions.
NOMINAL DURATION : 232 HOURS
PRE-REQUISITE : CROP SCIENCE
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare for the production of various concoctions and extracts
2. Process concoctions and extracts
3. Package concoctions and extract.
ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality.
4. Personal hygiene is observed according to OHS procedures.

LEARNING OUTCOME NO. 1
LO 1: PREPARE FOR THE PRODUCTION OF VARIOUS
CONCOCTIONS AND EXTRACTS
ASSESSMENT CRITERIA:
 Work and storage areas are cleaned, sanitized and secured.

 Raw materials used are cleaned and freed from synthetic chemicals
 Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality.
 Personal hygiene are observed according to OHS procedures.
Contents:
 Types of Concoctions
 Uses/Benefits of Concoctions
 Tools, Materials and Equipment in the Preparation of Concoctions
 Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant and Repellent in accordance with
the Good Manufacturing Practices
 Principles of 5S and 3Rs
CONDITIONS:
The student/learner will be provided with the following:
 Tools in the preparation of concoctions

- plastic pail with cover (3 L capacity)
- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen, fine mesh net

- storage container with cap (1.5 L capacity)
- stone (weight), 0.5 kg
- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can
 harrow
 squeezer
o manufacturer’s manual
 Training equipment:
- LCD projector with screen
- desktop computer or laptop
- printer
 Reference materials
- hard copy of the procedure in preparing various concoctions
- Philippine National Standard as fertilizer, and pesticides
- checklist of allowed materials based on Appendix 2 of PNS
METHODOLOGIES:
 Participatory Lecture-Discussion
ASSESSMENT METHODS:
 Written exam

Learning Experiences
Learning Outcome 1
LO 1: Prepare for the production of various concoctions and extracts
Learning Activities Special Instructions
1. Read information sheet no. 4.1-1 Read Information Sheet 4.1-1

“Types of Concoctions”. then answer the Self-Check 4.1-1
and compare answers with the
Answer Key 4.1-1.
2. Answer self- check. 4.1-1
Compare answers with the
Answer Key 4.1-1
3. Read information sheet no 4.1-2 Read Information Sheet 4.1-2
then answer the Self-Check 4.1-2
Uses/Benefits of concoctions
4. Answer Self-Check 4.1-2
Answer Key 4.1-2.
Compare answers with the Answer
Key 4.1-2
5. Read information sheet 4.1-3 Read Information Sheet 4.1-3

then answers the Self-Check 4.1-3
‘’Tools, materials and equipment in
the preparation of concoctions.’’
Answer Key 4.1-3.

6.Answer Self-Check 4.1-3
Compare answers with the Answer

Key 4.1-3
7.Read information Sheet 4.1-4 on “ Read Information Sheet 4.1-4

Procedure in Preparing Concoctions” then answer the Self-Check 4.1-4
Answer Key 4.1-4. Perform Task
Sheet 4.1-4 then compare the
Compare answers with the Answer performance on the Performance
Key 4.1-4. Criteria Checklist 4.1-4
9.Perform Task Sheet 4.1-4
Compare performance to the

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

“Principles of 5S and 3Rs” then answer the Self-Check 4.1-5
Answer Key 4.1-5.
Compare answers with the
Answer Key 4.1-5

Information Sheet 4.1-1
TYPES OF CONCOCTIONS
Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to:
 Identify and classify the types of concoction and extracts.
Introduction
The Oil Crisis of 2008 created a big stir in the agriculture sector
mainly due to the escalating prices of inorganic fertilizers. With prices of
fertilizers tripled, farmers were forced to look for alternative sources (as
always) of nutrients in which the Department of Agriculture (DA), through
the bureau of Soils and Water Management (BSWM) responded with the
Project on Rapid Composting as a part of the DA's National Organic
Agriculture Program addressed mainly to rice farmers. The project involves
training and provision of shredders to capacitate farmers to produce their
own organic fertilizers.
The Bio-Organic Inputs

Principle of nature system advocates the utilization of naturally
produced farming inputs such us the following:
1. IMO – Indigenous Micro-organisms. These are micro-organisms that are

found in our environment which are beneficial to our farmers. These micro-
organisms have their role to play in farming.
2. FPJ – (Fermented Plant Juice). These are juices produces from selected
plant parts. Fermented plant juice (FPJ) or Bless Green Soup or Tenkei
Ryokujyu is made by fermenting plant parts in brown sugar. Sprouts and
baby fruits with high hormone concentration, full grown fruits, flower
abundant in honey, and any plant with strong vigor are good ingredients. It

is an ingredient in bokashi production and can also be used by applying
directly to soil and plants. FPJ is produced by the fermentation of plant
leaves, grasses, thinned crop plants, auxillary buds and/or young fruits and
flowers (Jensen et al, 2006). It contains plant growth hormones and
micronutrients that stimulate the growth of beneficial microorganisms. The
common materials being used in the Philippines are kangkong ( Ipomoea
aquatica), sweet potato ( Ipomoea batatas) and kakawate leaves ( Gliricidia
sepium).
3. FFJ- (Fermented Fruit Juice). It is used as a foliar spray to enhance
fruit quality, as a feed supplement for animals, and as a food
supplement for humans. In general, FFJ is generally used more during the
flowering and fruiting stage.
4. FAA – (Fish Amino Acid). Utilizes the fish trash like gills small fishes and
even whole body parts of fish. Fish amino acids are a good source of
nitrogen for crop plants and may be used to supplement compost and
manures in coastal regions which have a good supply of inexpensive fish by-
products. Some local government units (LGUs) such as Bayawan City in
Negros Oriental is collecting fish trashes from the market for free and
process this into FAA.
5. LABS – (Lactic Acid Bacteria Serum). It converts waste into organic
matter and basic minerals. LABS thrive and feed on the ammonia released
in the decomposition normally associated with the foul odor.
6. OHN – (Oriental Herbal Nutrients). Natural Pest repellant. It is use
throughout the early, vegetative and change over and fruiting stages.
7. CaPO4 – (Calcium Phosphate) induce flowering, prevent overgrowth,
increase calcium factor in roots and leaves.

Self-Check 4.1-1
Match Column A to Column B.
1. FFJ- (Fermented Fruit Juice) a. induce flowering, prevent

overgrowth, increase calcium
factor in roots and leaves.
2. CaPO4 b. used more during the flowering
and fruiting stage.
3. OHN – (Oriental Herbal Nutrients) c. It is use throughout the early,
vegetative and change over and
fruiting stages.
4. LABS – (Lactic Bacteria Serum) d. Utilizes the fish trash like gills
small fishes and even whole
body parts of fish
5. FAA – (Fish Amino Acid) e. It converts waste into organic
matter and basic minerals

ANSWER KEY 4.1-1
1. B
2. A
3. C
4. D
5. E

INFORMATION SHEET 4.1-2
Uses/benefits of Concoctions
Learning Objectives
 Determine the uses and benefits of concoctions
INTRODUCTION
The High Value Crops (HVCs) sector however, has been taking a
slightly different tact. Vegetable and fruit growers had been using
indigenous microorganisms (IMO) and fermented farm products as a part of
Nutrient Management based on Korean Natural Farming (KNF) through the
assistance of NGOs and SCUs in various training and extension programs.
Uses/Benefits of various concoctions

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

Application
a. The use of IMO as foliar fertilizer
 Mix 2 tablespoons of IMO per liter of clean water

when directly sprayed to plants. Use clean sprayer (the
sprayer must be new and not used previously
with chemicals, otherwise clean thoroughly the
sprayer before using).
 Spray the IMO mixture into the leaves of the plants
or the soil early in the morning at 4:00-6:00 AM or
in the afternoon at about 5:00 PM until sunset
(when micro-organisms are very active).
 In rice fields, spread immediately newly threshed
rice straws, to avoid burning, and spray the whole
area with IMO at least 2 times before land
preparation or plowing, at 8 tbsp/liter for this
purpose.
 Spray IMO immediately after leveling with the same
dosage.
 Use IMO every 7-10 days on newly planted seedlings
until maturity for rice, corn, vegetables and fruit
trees at the rate of 2 tablespoons per liter.

Benefits of IMO:
For plants and soil

1. Good soil conditioner
2. Restores plant vitality
3. Reduces plant stress on seedlings
4. Collects nitrogen from the atmosphere, thus promotes faster
plant growth.
5. Controls pests and diseases
6. Serves as foliar fertilizer spray to cut flowers and ornamentals
7. Reduces growth of weeds and grasses seeds
For Animals: Poultry, Piggery and Livestock
1. An arrest foul odors and minimizes flies proliferation in poultry
and piggery houses.
2. Improves digestion of feeds and helps better nutrient
assimilation when the good bacteria create enzymatic reaction
by converting nutrients into minerals (mineralization) and other
vitamins needed for animal growth.
3. Serves as probiotics to prevent diseases, pathogens and
epidemic development in poultry and livestock thereby reducing
the use of biologics and antibiotics to animals.
4. Additive for drinking water of poultry, livestock and pets.
Improves appetite and feed conversion ratio (FCR) of chickens
resulting to no left over feeds on the feeder.
5. Eliminate foul odor of slaughtered hog’s internal organs when
regularly used as mixture in feeds and drinking water.
6. Improves water quality and serves as water conditioner when
added in fish aquarium, fish ponds and lagoons.

7. Has anti-fungal and anti-septic property on dogs and pets.Very
effective remedy for scabies (kagid), otitis media (bo-og) and
other skin ailments of pets.
8. Removes odor from animal wastes and urine if added on feeds
or drinking water.
On Household Use and Environmental Quality Improvement
1. Used as sanitary spray to eliminate foul odor in toilets,

drainage canals, slaughter houses, septic tanks, garbage,
markets, etc.
2. Improves sanitation and produces a pleasant sanitary
environment.
2. Fermented Plant Juice (FPJ)
a) Growth promotants (Bionutrients)
b) Nitrogen provider
c) Phyllosphere nutrients processor
d) Human nutrition
Uses on the following:
On rice
 7 days after transplanting up to booting stage
On corn
 7 days after plant germination until flowering stage
On vegetables
 every 10 days after planting until harvesting
On bananas
 10 days after planting up to blossoming stage

Uses and rates of application of Fermented Plant Juice
* As seed treatment before sowing – soak the seeds in 0.2 % solution for 4 to
5 hours to facilitate germination and as a start-up solution to germinating
seeds.
* As a natural growth enhancer – Fermented Plant Juice made from actively

growing plant parts and fast growing plants may contain natural growth
hormones and mineralized nitrogen that promotes plant growth. Mix 1
teaspoon of Fermented Plant Juice per liter of water and spray on the leaves
or apply directly to the soil around the plants from seedling stage up to pre-
flowering stage. You can apply weekly or depending on plant vigor. Please
note that with the use of Fermented Plant Juice, there is no overdose; you
may use it liberally. However, the soil must be watered first before applying
Fermented Plant Juice to avoid scorching of the roots.
* Apply Fermented Plant Juice to the soil to serve as source of energy to

accelerate activities of soil microorganism. This activity will make the
nutrients available to the plants.
* Give Fermented Plant Juice, as drink, to livestock at 1 tbsp/liter to

increase microbial activities in gastrointestinal tracts. This would result to
better absorption of nutrients.
* Spray to animal beddings to hasten manure decomposition.

Benefits of FPJ:
a) Helps maintain vigor in plants and resistance against pests.

b) Can be used for livestock bedding sprays (pig pens and poultry
houses) to produce more colony of microorganisms.
c) Can also promote resistance against illnesses for human.

3. Fish Amino Acids (FAA)
a) Plant nutrients (Amino Acid)
b) Poultry heat stroke
c) Compost
Application:
1. For foliar spray to orchids, ornamentals, vegetables, cereals
and fruit trees.
2. Use 2 tablespoons FAA per liter of clean water. Use new
sprayer, otherwise clean the sprayer thoroughly before using.
3. Spray the leaves of plants or the soil.
4. Spray every 7 days on newly planted seedlings until fruiting
stage. Spray early in the morning at 4:00am—6:00am or in the
afternoon at 5:00pm until sunset when organisms are most
active.
Spray on the following:
On rice:
7 days after transplanting up to panicle initiation stage
On corn:
7 days after sowing and every 10 days thereafter until milking
stage
On fruit trees:
Every 10 days to maintain vigor
Benefits
1. A good source of nitrogen
2. Serves as “growth hormone” for plant growth and development
3. Used as foliar spray
4. Food of microorganisms

4. Calcium Phosphate (CaPO4)
a) Cell structure (Bone) strengthening
b) Phosphorus provider
5. Fermented Fruit Juice (FFJ)

a) For ornamental and fruit flowering
b) For fruit sweetening
c) Potassium provider
d) For human nutrition
Benefits:
1. A good source of potassium which can speed up plants
Absorption and results to sweeter tasting fruits.
2. Helps maintain vigor in plants and resistance against pests.
3. Adds to soil fertility and the advent of good colonies of
microorganisms.
Uses and rates of application of Fermented Fruit Juice
* As flower inducer and fruit setter – Fermented Fruit Juice made from a
combination of ripe fruits of banana, papaya and squash have been proven
by many organic farmers to be effective when sprayed on the leaves at the
rate of 2 to 4 tbsp/gallon of water at the onset of flowering up to fruit
setting. These ripe fruits contain phosphorous and potassium which are
necessary during the flowering and fruit setting stage.
* As soil microorganism activity accelerator – Fermented Fruit Juice is

applied directly to the soil at the rate of 1tsp/liter of water. The
carbohydrates and sugar content of Fermented Fruit Juice serve as source

of energy of soil microorganism, thereby, accelerating their activity.
Increased microbial activities result to the availability of nutrients for plant’s
uptake.
* As spray to animal beddings to hasten manure decomposition – Fermented

Fruit Juice contains beneficial microorganisms that help in the
decomposition process.
* As a nutritious drink – a 20% Fermented Fruit Juice solution makes an

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

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

ANSWER KEY 4.1-2
1.
a. Good soil conditioner Restores plant vitality

b. Reduces plant stress on seedlings
c. Collects nitrogen from the atmosphere, thus promotes faster
plant growth.
d. Controls pests and diseases
e. Serves as foliar fertilizer spray to cut flowers and ornamentals
f. Reduces growth of weeds and grasses seeds
2.
a. A good source of nitrogen

b. Serves as “growth hormone” for plant growth and
development
c. Used as foliar spray
d. Food of microorganisms

Tools, materials and equipment in the preparation of

concoctions
Learning Objectives
 Identify tools, materials and equipment in preparing

concoctions
Introduction
Natural Farming is a sustainable way of farming making use of

all inputs from natural materials, observes the law of Nature and respects
the rights of crops and livestock. It heals the soil damaged by chemicals,
herbicide and machines. In the words of the farmer practitioners… "The soil
becomes virgin again". And " With chemical agriculture they get sick before
harvesting the rice paddies, now not anymore".
Definition of Terms
1. Tools- are usually light and are used without the help of animals or
machines. They are being used in performing farm activities which
involve small areas like school garden and home garden.
2. Equipment – powered tool machine used in farming.
3. Preventive maintenance- an activity or operation done to prevent

malfunction of tools and equipment and it is done to prolong the
useful life of tools and equipment.

4. Repair- to restore to good condition something broken or damage.
5. Concoction/bio-organic inputs – is a combination of various

ingredients, usually herbs, spices, condiments, powdery substances,
or minerals, mixed up together, minced, dissolved, or macerated into a
liquid so as they can be ingested or drunk. The term "concoction" is
sometimes loosely used metaphorically in order to describe a cocktail
or a motley assemblage of things, persons, or ideas.
Tools, Materials, Equipment in Preparing of Concoctions
Tools- Hand tools are usually light and are used without the help of
animals or machines. They are being used in performing farm activities
which involve small areas like school garden and home garden.
Examples:
. Measuring cup
Make the calibrating procedure

easy to use for students and
professional users of sort.
Make the learning of the programs

easier for beginners.
Provide a faster way to do the time Fig.1
consuming calibration operations

and standardize calibration steps

Plastic cup
Plastic cups are often used for

gatherings where it would be
inconvenient to wash dishes
afterward, due to factors such as
location or number of guests. Plastic
cups can be used for storing most
liquids, but hot liquids may melt or
Fig. 2
warp the material.
Bamboo Container/Wooden box
Wooden boxes are ideal for storing items.
Fig. 3
Slicing knife
Knife is for cutting planting

materials and for performing other
operations. Fig. 4

Funnel (Imbudo)
A funnel is a pipe with a wide, often

conical mouth and a narrow stem. It
is used to channel liquid or fine-
grained substances into containers Fig. 5
with a small opening. Without a
funnel, spillage would occur.
Wooden ladle
used for stirring and mixing

ingredients for cooking or baking.
Fig. 6
Plastic basin
used for holding food or liquids and

uses for storage
Fig. 7

Chopping board
A cutting board is a durable board

on which to place material for
cutting.
Fig. 8
Masking tape-
also known as sticky tape, is a type

of pressure-sensitive tape made of a
thin and easy-to-tear paper, and an
easily released pressure-sensitive
adhesive. It is available in a variety
of widths. It is used mainly in Fig. 9
painting, to mask off areas that

should not be painted.
Weighing scales
-are used in many industrial and

commercial applications, and
products from feathers to loaded

tractor-trailers are sold by weight.
- is a measuring instrument for Fig. 10
determining the weight or mass of
an object.
Marker pen
A marker pen, fineliner, marking

pen, felt-tip pen, flow, marker or
texta (in Australia), is a pen which
has its own ink-source, and usually Fig. 11
a tip made of porous, pressed fibers
such as felt. used to mark and label
the product.
Waste can
A waste container is a container for

temporarily storing waste, and is
usually made out of metal or plastic.
Common terms are dustbin, rubbish
bin, litter bin, garbage can, trash
can, trash bin, dumpster, waste
basket, waste paper basket, waste
Fig. 12
receptacle, container bin, bin and

kitchen bin.
Stone
Fig. 13
_ is a unit of measure
- used in Great Britain and Ireland

for measuring human body weight.
First aid kit
-is a collection of supplies and

equipment for use in giving first
aid,and can be put together for the
purpose by an individual or Fig. 14
organization or purchased complete
Scissors
are used for cutting various thin

materials, such as paper, Fig. 15
cardboard, metal foil, thin plastic,
cloth, rope, and wire.

EQUIPMENT
These are machineries used in crop production. They are used in land
preparation and in transporting farm inputs and products. This equipment
need a highly skilled operator to use.
Examples:
Booth/temporary shed
Storage a temporary
structure of any material, as
boughs, canvas, or boards,
used especially for shelter;
shed.
Fig. 16
Shredder
Use for grinding the raw

products or materials to
become fine.
Fig. 17

Wheel borrow
is used for hauling trash,

manures, fertilizers, planting
materials and other
equipment.
Fig. 18
PH meter
meter is an electronic device

used for measuring the pH
(acidity or alkalinity) of a
liquid (though special probes Fig. 19
are sometimes used
advantageously for soil
fertility evaluation and
fertilizer recommendation.

Portable Soil Analyzer Kit
For efficient use of nutrients

in the soil, to test the purity
of drinking water and for
waste water testing, the
company has introduced
microprocessor Water & Soil
Analysis Kit. This is a unique
portable instrument for
measurement of various
parameters i.e. pH,
Fig. 20
Conductivity, TDS, Salinity,
Temperature, Dissolved
Oxygen and mV solution.

Cart
A cart is a vehicle designed

for transport, using two
wheels and normally pulled
by one or a pair of draught
animals. A handcart is pulled
or pushed by one or more
people. It is different from a
dray or wagon, which is a
heavy transport vehicle with
four wheels and typically two
Fig. 21
or more horses, or a carriage,
which is used exclusively for
transporting humans.
Fire Extinguisher
A fire extinguisher, or
extinguisher, is an active
fire protection device used to
extinguish or control small
fires, often in emergency
situations.
Fig. 22

LCD projector with screen
- is a type of video projector
for displaying video, images
or computer data on a screen
or other flat surface.
Fig. 23
Desktop computer
- is a personal computer in a
form intended for regular use
at a single location
desk/table due to its size and
power requirements, as
opposed to a laptop whose
rechargeable battery and Fig. 24
compact dimensions allow it
to be regularly carried and
used in different locations.

Materials
Examples:
Molasses
-(American vernacular), or black

treacle (British, for human
consumption; known as molasses
otherwise), is a viscous by-product of
the refining of sugarcane or sugar
Fig. 25
beets into sugar.
Concoctions/extracts
Fig. 26
Weight (clean stone)
Fig. 27
First aid Kit
Fig. 28

Plastic hose
Fig. 29
Manila paper
-used to cover
Fig. 30
Rubber bond
- which is commonly used to hold

multiple objects together
Fig. 31
Water container Fig. 32
- is a container for storing water
Marking pen
-used to write/mark the product

Fig. 33
Empty plastic container
-used for storing.
Fig. 34

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

and equipment.
1.
2.
3.
4.
5.

ANSWER KEY 4.1-3
1. Water container
- is a container for storing water
2. Rubber bond
- which is commonly used to hold multiple objects together
3. Wheel borrow
- is used for hauling trash, manures, fertilizers, planting

materials and other equipment
4. Molasses
- is a viscous by-product of the refining of sugarcane or sugar beets

into sugar.
5. Measuring cup
-Make the calibrating procedure easy to use for students and

professional users of sort.

Procedure in Preparing the Production of Various

Concoctions
Learning Objectives
 Prepare the various concoctions
LACTIC ACID BACTERIA SERUM (LABS)
MATERIALS AND PROCESS

1.Place about 500 ml 1st rice wash (kinilis) in a plastic container.
2.Cover with clean paper, tie with string and label
3.Place in a cool dark place.
4.After 5-7 days, when the bran has risen, take about 100 ml of clear water.
Fig. 1
5.Place 100 ml rice water in a plastic container and add 1 L fresh milk.
6.Label container and put back in the cool dark place
Fig. 2
7. After 3-5 days, if the whey (yellow liquid) has separated from the while
curdled portion, decant and use the whey only.

Fig. 3
8. Add molasses or brown sugar in a 1:1 ratio to preserve the LABS for a
longer period.
9.Place in a proper container and label accordingly.
10.Use with other concoctions, 2 tb/liter of water.
11.Appply early morning or late afternoon.
Fig. 4
Converts waste into organic matter and basic minerals.
Thrive and feed on the ammonia released in the decomposition

normally associated with the foul odor.
Defenses against viruses and fungi.

Indigenous Micro Organisms
(IMO1 -2)
Revive soil nutrients. It speeds growth of plants
hasten decomposition works like “vaccinating”
against plants diseases and is used in treatment
applied to the soil in order to improve it’s fertility
and health. Creates compounds like enzymes
and lactic acid that suppress various diseases.
1.
Put cooked/ steamed rice in a

HOW TO MAKE THE CONCOCTION
wooden box or perforated
plastic tray that is 8 ½ “ x 11” 2.
Cover the box, tray or
x 3” or a length of a bamboo bamboo with a clean
pole open or split open on one sheet of paper is used
side. Make sure there is enough
to allow air to pass
moisture in the box. Fill half of
through and tie with a
the container with rice. Do not
string. Label day
compress. Without sufficient
made and harvesting
Cover and wrap with
supply of air, anaerobic bacteria
will not thrive. day.
plastic to keep out
rainwater, protect from
wild rats or small
rodents that may
come and take it.
Remove after 3 days (in cold

area you need five days to
3. the do the process) white
molds will form on top of the
rice disregard black molds.
4.

Bury in an area
HOW TO USE where IMO’s
THE abound. Collect
from forest floors or
CONCOCTION site where many
decompose leaf
molds are found, 5.
bamboo forest, rice
1. Mix 2
paddy or coconut
tablespoons husk. Cover the
of the juice to surface of the rice.
1 liter of water
2. Spray on
Place in a plastic
soil and container/ jar the
plants. It moldy rice and mix
prevents with 1 kilo of molasses
offensive or crude sugar. This
odors when mixture is called IMO2
used for
animal
housing.
6.
Cover the jar with a
clean sheet of paper
and tie with a string.
Place in a cool and
shaded place. After 7
days this will yield a
mud like juice. Strain
the liquid do not closed
7. the cap. Wait till tiny
bubbles disappear from
the bottom.

Fermented Fruit Juice FFJ
- To sweeten the fruit (Potassium)
- It increases plant nutrition through
leaves and roots with potassium factor
Ratio 1:1 Put 1 kilo

sweet fruit inside the
clay jar /plastic
Prepare 1 kilo sweet fruits to 1 container & add 1
kilo brown sugar you may use kilo of crude sugar.
molasses. Suggested materials Best time to prepare
include banana, papaya, in the evening to
pineapple, mango, jack fruit, star prevent flying insect.
fruit, guava, pumpkin, etc (citrus
a fruit is not recommended).
Matured squash can also be Cover with a clean
used. Recommended “best” sheet of paper and
mixture is banana 3 kg, papaya 3 tie with a string and
kg, and pumpkin 3 kg. Rule of put a date. Place in a
thumb-fermented fruit juice from cool and shaded
tomatoes fed to tomatoes is just place. Ferment for 7
like feeding breast milk to the
days.
baby!

HOW TO USE THE This will make
CONCOCTION approximately 1 ½
For Plants: liters of juice. Drain
the liquid and place
Apply using 2 tbsp of FFJ /
in plastic bottles
10 liters of water. Apply
directly to leaves of plants
(always leave about
when sun is not out. Add to 1/3 of bottle empty
the IMO and FPJ mixture so IMOs can
and spray together to the breathe).
leaves and soil of fruit
bearing trees or during
vegetative and reproductive
stages.
For Animals:
Mix 2 tablespoons of the Points to Remember:
juice to 1 liter of water. This Chlorophyll in leaves does not dissolve in oil
is also good for human or water. It can dissolve only with very weak
consumption. alcohol. There are lot of enzymes in leaves,
IMPORTANT: Do not tighten when enzymes are mixed with brown sugar
bottle lid for 2 weeks or molasses they ferment through osmosis
following bottling to allow pressure and in the process we get the
gasses to escape and avoid a liquid or juice. Small fruits fermented in
sticky explosion! Solid brown sugar are used to promote growth.
material can be used as Get the little fruits and fed back to the tree
animal feed or compost. FFJ to make fruits grow a lot larger. You can
should have a pleasant smell also used the flowers or blooms of acacia
and sweet, tangy taste. and flowers that bee loves.
Keeps for about a year. It helps digestion of animal and plant
Other: Use FFJ to reduce nutrients. It resists plant diseases and
latrine smell. Use 3 spoons protects plant nutrients. It resists plants
/ 10 liters while cleaning. and protects plants from insects. It speeds
Pour 2-4 spoons directly harvesting. It is plant hormones. Spray to
down toilet to help septic leaves and soil.
system.

Fermented Plant Juice (FPJ)
- There are a lot of enzymes in leaves
- Enhances plant growth
- For greener leaves - Photosynthesis
2.
Use any green colored 3 4

leaves such as kangkong,
kamote, kalabasa,
alugbati tops, bamboo
shoots and other fast
growing plants can also be 2. Chop 2 kilo plants and mix 1 kilo of
used. Fresh, juicy, crude sugar in a large basin. Place in a
succulent leaves are best. clay jar or plastic container 3. Put a
Some suggestions are rock on top for the ¾ of the contents to
Banana Stem, Water settle at the bottom. 4. Wait for five
Spinach, Bamboo Shoots, hours and remove the rock and cover
the jar with a clean sheet of paper and
Green grasses, Bamboo
tie with a string. Put the jar/plastic
leaves, and Duck Weed or container in a cool and shaded place.
azola. Cut young banana Fermentation will be complete in seven
trunk (cardava) Collect to fifteen days.
before sunrise. Avoid
collecting after excessive
rain. Quickly snap the
growing points of the
plants. Baby fruits can be
used to promote growth.
This will yield 2 ½ liters of
juice when the banana
trunk is used. Filter to
separate sludge.

Point to Remember
Do Not wash the material.
Seal the container with clean
sheet of paper at room Application: 1:500 / 1:1000
temperature. Avoid direct Apply using 2 tablespoon of
sunlight. Solution is ready in FPJ / 1 liters water.
seven days. Strain and transfer -Apply directly to the leaves of
in a clean container. plants when sun is not hot.
Drain the liquid and place in Before sunrise or two hours
plastic or glass bottles (always before sunset.
leave about 1/3 of bottle empty -Plant material can be used as
so IMO to breathe). IMPORTANT: animal feed or compost. FPJ
Do not tighten bottle lid for 2 should have a pleasant smell
weeks to allow gasses to escape and sweet, tangy taste. Keeps
and avoid a sticky explosion! for about one year.
Note: Wait till the tiny bubbles -Rule of thumb, plant extract
disappear then close the (FPJ) of corn plant or rice plant
container tightly. if you observe is fed to rice and corn is just
un dissolved sugar at the like feeding breast milk to a
bottom means the fermentation baby.
did not take place. Extend for
another day and add a little
water to reactivate.

Oriental Herbal Nutrient (OHN)
- Natural pesticide and insect repellant. It is
use throughout the early, vegetative and
change over and fruiting stages.
- Is a very important input in natural farming
- To develop the immune system of your
plant and animals
Divide container
into three parts. Mix
ginger /garlic and
muscovado sugar
Ingredients: together preferably
by hand and put
8 kilo crushed ginger 2 inside jar cover and
for plants/garlic for
sealed ferment for
animals seven days.
2 kilo muscovado
sugar
10 liters of gin or
liquor 30-40 proof.
Use ceramic or glass
jar or non-porous
container. 2/3
1/3

After seven days add
10 liters of gin. Cover
and sealed. Decant
liquid after ten days. Together with other
First extraction is good mixtures spray on
for animal. Second plants every week
extraction is good for when they weaken
plants. Just add gin
or start to flower.
same amount taken
from the first
extraction. You may
add fresh or dry chili,
neem fruit, curry fruit,
makabuhay, marigold
for stronger potency
and repeat same
process the third time.
And continue to
ferment for ten days.
HOW TO USE THE

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

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

 Raw sugar or molasses
Procedure (FAA)
 1. Mix equal parts fish trash and brown sugar or molasses. Lactic acid
bacteria serum (LABS) may be added to minimize the foul smell.
 2. Place in earthen jar or any convenient container, cover with paper
and allow the fish juice to extract and fermentation to occur for 14
days.
 3. Filter out the solids and retain the liquid fish amino acids.
 4. Store in glass or plastic bottles. Do not completely close the cap on
the bottle.
 5. Shake the solution weekly and add sugar to it every month (20% of
the volume) as is done for IMO.

Application method (FAA)
Use 1-2 tbsp/L water and apply as soil drench or foliar spray weekly or
depending on the vigor of the plants. High dosage can have adverse effects
on plants.
Calcium Carbonate (Caco3) Preparation from Egg Shells
The main ingredient in eggshells is calcium carbonate. The shell itself is

about 95% CaCO3 (which is also the main ingredient in sea shells) (Powrie,
1972). The remaining mass is composed largely of phosphorus and
magnesium, and trace amounts of sodium, potassium, zinc, manganese,
iron, copper and others, 27 in all.
The CaCO3 is not in soluble form. To convert it into soluble form heat or
acid treatment is needed. The common method in KNF is the combination of
the two agents, heating and use of natural vinegars.
Materials (CaCO3)
 Egg shells or sea shells including snail shells.

 Natural vinegar (made from coconut sap, sugar cane, pineapple or
banana).

Procedure (CaCO3)
 1. Burn or roast the shells in open fire or over a hot tin sheet until the
color changes from brownish to black in color.
 2. Grind or pound the shells to a powder consistency.
 3. Place in a suitable jar or plastic container.
 4. Add 5-10 parts natural vinegar. Shake to produce bubbles
indicating a good reaction between the shell and the vinegar. The
bubbles are due to CO2 being released.
 5. Cover with paper and store in a cool dry place. The concoction may
be shaken from time to time to speed up the reaction.
 6. The water soluble calcium is ready in 7-14 days when there is no
more bubbling.
 7. Filter the preparation and put it in a new container (a glass jar).
 8. CaCO 3 has a long shelf life and can be stored for up to a year. Do
not shake or add sugar to the CaCO 3 solution during storage.
Application method (CaCO 3)
Use 1-2 tablespoon per liter as foliar spray or soil drench specially at the
start of flowering to improve fruit set and fruit quality.

Kuhol Amino Acid (KAA)
Materials:
 1 kg kuhol
 1 kg molasses
 Plastic
 Pail
 Manila
 Paper
 String
Procedure:
1. Mash very well 1 kg kuhol (and eggs if available) and mix with 1 kg
molasses.
2. Place the mixture inside a plastic pail, cover with manila paper and tie
with string.
3. Label accordingly. Place the pail in a dry cool place.
4. Ferment for 14 days.
How to Use Fish Amino Acid (FAA)/(KAA)
• Kuhol Amino Acid (KAA)
• Mix 2 Tb FAA/KAA to 1 L un chlorinated water
• Use early morning or late afternoon

What Fish Amino Acid (FAA) and Kuhol Amino Acid (KAA)
 Good source of Nitrogen
 Foliar fertilizer
 Root hormone
 Food for microorganism
Sea Weed Extract

1. Cut up 2 kgs sea weeds, add 2kg molasses and place in a plastic pail.
Add 1 liter of un chlorinated water. Cover with cloth and tie with
elastic band.
2. Label accordingly & ferment for 30 days. In the meanwhile, check
every so often and stir the mixture as this tends to expand.
3. Filter and place in containers, properly labeled.
Uses
 Powerful source of growth hormones
 Enhances growth of the plants
 Source of nitrogen
How to Use
1. Use 1-2 Tb sea weed extract per liter of water.
2. Early morning or late afternoon

Self- Check 4.1-4
Test I.
Multiple Choice
Direction: Read the questions carefully and select the best answer by writing
only the letter in your quiz notebook.
1. What do you call those bio-organic inputs these micro-organisms are found
in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA
2. These are juices produced from selected plants parts.

a. IMO
b. FFJ
c. LABS
d. FPJ
3. It is the bio- organic inputs that came from sprouts and baby fruits with high
hormone concentration full grown fruits, flower abundant in honey, and any
plant with strong vigor.
a. FPJ
b. FFJ
c. LABS
d. FAA
4. Which of the following bio- organic inputs that utilizes from the fish gills,
small fishes and even whole body parts of fish __________ ?
a. LABS
b. OHN
c. CalPhos
d. none of the above
5. It converts waste into organic matter and basic minerals.

a. LABS
b. FAA
c. OHN
d. IMO
6. Bio-organic inputs that are good source of nitrogen crop plants.

a. IMO
b. FAA

c. FFJ
d. none the above
7. It contains plants growth hormones and micronutrients that stimulate the

growth of beneficial microorganisms.
a. NIA
b. LABS
c. FFJ
d. FPJ
8. What is meant by LABS? .

a. Lactic Acid Serum
b. Lactic Acid Bacteria Serum
c. Land Amino Bacteria Serum
9. What do you call the bio-organic inputs that are nitrogen fixing?
a. NIA
b. FFJ
c. LABS
d. FAA
10. Which of the following bio-organic inputs that can reduce flowering,
prevents overgrowth, increase calcium factor in roots?
a. NIA
b. OHN
c. CalPhos
d. FAA

ANSWER KEY No 4.1-4
Test I.
1. B
2. D
3. A
4. D
5. A
6. B
7. D
8. B
9. D
10.C

Task sheet 4.1-4
Title: Prepare for the production of various concoctions and extracts
PERFORMANCE OBJECTIVES:
Given the Organic Agriculture Production of farm inputs

operation in preparing for the production of various concoctions and
extracts, you should be able to identify the types, uses/benefits of
concoctions for the conduct of operation.
SUPPLIES AND MATERIALS:
Hard copy of the procedure in preparing the various concoctions, CBLM,

Record Book ,Bond Paper, Ball pen.
STEP AND PROCEDURES:
1. Identify the types of concoctions

2. Determine the uses/benefits of concoctions.
3. Read the Information Sheet for clarification.
4. Refer to the trainer if encounter difficulties and for more
clarifications.
5. Submit yourself for the written exam.
ASSESSMENT METHOD:
1. Written exam
2. Actual Demonstration

Performance Criteria Checklist 4.1-4
CRITERIA
YES NO
Did you….
1. Did you wear appropriate personal protective
equipment before performing the activity? X
2. Did you prepare the materials of preparing for the

production of various concoctions? X
3. Did you determine the uses/benefits of each type of X

concoctions?
4. Did you read Information Sheet 1.1-1 for clarification? X
5. Did you submit yourself for written examinations? X

WRITTEN EXAMINATION FOR ASSESSMENT IN CONCOCTIONS AND EXTRACTS
Name:____________________________ Date:______________________
Test I. Multiple Choice Questions
Instruction: Read the question carefully and select the best
answer. Write only the letter at the space provided.
________1. What do you call those bio-organic inputs these micro-organisms are
found in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA
________2. These are juices produced from selected plants parts.

a. IMO
b. FFJ
c. LABS
d. FPJ
________3. It is the bio- organic inputs that came from sprouts and baby fruits
with high hormone concentration full grown fruits, flower abundant in honey,
and any plant with strong vigor.
a. FPJ
b. FFJ
c. LABS
d. FAA
________4. Which of the following bio- organic inputs that utilizes from the fish
gills, small fishes and even whole body parts of fish __________ ?
a. LABS
b. OHN
c. CalPhos
________5. It converts waste into organic matter and basic minerals.

a. LABS
b. FAA
c. OHN
d. IMO
________6. Bio-organic inputs that are good source of nitrogen crop plants.
a. IMO
b. FAA
c. FFJ
d. none the above

________7. It contains plants growth hormones and micronutrients that
stimulate the growth of beneficial microorganisms.
a. NIA
b. LABS
c. FFJ
d. FPJ
_______8. What do you mean by LABS? .

a. Lactic Acid Serum
b. Lactic Acid Bacteria Serum
c. Land Amino Bacteria Serum
_______9. How do you call the bio-organic inputs that are nitrogen fixing?
a. NIA
b. FFJ
c. LABS
d. FAA
_______10. Which of the following bio-organic inputs that can reduce flowering,
prevents overgrowth, increase calcium factor in roots?
a. NIA
b. OHN
c. CalPhos
d. FAA
Test II. True or False
________1. Fermented plant juice is fermented extract of the plants’ blood and
chlorophylls.
________2. FFJ Increases plant nutrition through leaves and roots with
potassium factors.
________3. LABS convert waste into organic matter and basic minerals.
________4. FFJ contains plants growth hormones and micronutrients that
stimulate the growth of beneficial microorganisms.
________5. FPJ helps develop the immune system of your plant and animals.

Test III. Matching Type
Match Column A to Column B
1. FFJ- (Fermented Fruit Juice) a. induce flowering, prevent

overgrowth, increase calcium
factor in roots and leaves.
2. CaPO4 b. used more during the flowering
and fruiting stage.
3. OHN – (Oriental Herbal Nutrients) c. It is use throughout the early,
vegetative and change over and
fruiting stages.
4. LABS – (Lactic Bacteria Serum) d. Utilizes the fish trash like gills
small fishes and even whole
body parts of fish
5. FAA – (Fish Amino Acid) e. It converts waste into organic
matter and basic minerals

Answer Key
Test I.
1. B
2. D
3. A
4. D
5. A
6. B
7. D
8. B
9. D
10.C
Test II.
1. True
2. True
3. True
4. False
5. False
Test III.
1. B
2. A
3. C
4. D
5. E

Performance Test
Specific Instruction for the Candidate:

1. You are not allowed to take the exam if you’re not wearing the
proper PPA/PPE.
2. You are required to perform this performance within 3hrs.
3. Cellular phone is not allowed.
4. You are allowed to take 10 min break.
5. You are not allowed to barrow tools/ materials/ and equipment to
your co candidate.
Qualification ORGANIC AGRICULTURE
PRODUCTION NC II
Unit of Competency Produce Various Concoctions and
extracts
General Instruction: Performing routinely procedure of preparing various
concoctions and extracts.
Specific Instruction: Perform the routinely procedure of preparing various

concoctions and extracts.
1. Appropriate tools, materials, and simple equipment are identified and
prepared according to its usage in performing routinely procedure of
preparing various concoctions and extracts.
2. Principles of 5S and 3S.

Performance Criteria
CRITERIA YES NO
6. Are all the questions related to the

competency being assessed?
7. Are all questions classified by dimensions

of competency?
8. Are all questions constructed to verify

particular performance criteria of
competency?
9. Do safety questions not leading?
10. Are questions stated in a level could

be understood clearly by trainees?
11. Is there a suggested answer for each

question?

Principles of 5s and 3Rs
Learning objectives:
After reading this information sheet you should be able to:
 Determine the Principles of 5S and 3Rs.
The 5 S housekeeping Systems

5 S is the name of workplace organization methodology that uses a list of
five Japanese words which are seiri, seiton, seiso, seikitsu, and shitsuke.
Translated into English, they all start with letter ‘’S’’. It is synonymous with
standardized clean up. The list described how items are stored and how the
new order is maintained. The decision-making process usually comes from a
dialogue about standardization which builds a clear understanding among
employees of how work should be done. It also instills ownership o the
process in each employee. www.training-management.info/5s.htm
Seire – (sort)
 (TIDINESS, ORGANIZATION)
 Taking out and disposing of unnecessary items.
 Unneeded items are thrown away or disposed.
 refers to the practice of sorting and through all tools ,materials ,etc
.,in the work area and keeping only essentials items. Everything
else stored or discarded. The leads to fewer hazards and less clutter
to interfere with productive work.
 Things that clutter the workplace that are not needed should be taken
out. They usually occupy space and restrict physical movement.
Further, this condition has a psychological effect that usually
clutters.

Seiton –(systematize)
 (ORDERLINES)
 Tools, equipment, and materials must be systematically arranged for
easiest and most efficient access.
 Assign a place for everything .The most often used item should be
nearest and ergonomically situated ,meaning –there should be little
effort required in accessing ,using and returning the equipment
,tools and part even documents. There must be a place for everything,
and everything must be in place.
 Arrangement/organization of necessary items in good order for use.
 Items in the work place are arranged for ease of access and repeated
use.
Seiso (sweep)
 CLEANLINESS: cleaning of the workplace.
 Cleaning even if things are NOT DIRTY. A regular cleaning schedule
prevent things from having change to get dirty.
 Indicates the need to keep the work place clean as well as neat.
Cleaning in Japanese companies is a daily activity. At the end of each
shift, the work area is cleaned up and everything restored to its place.
Seiketsu(standardize)
 (STANDARDS) maintaining the workplace in high standard
housekeeping.
 Allows for control and consistency. Basic housekeeping standard
apply everywhere in the facility. Everyone knows exactly what his or
her responsibilities are. Housekeeping duties is part of regular work
routines.
 Prepare housekeeping checklist. Checklist should be very detailed and
stringent. Remember the thoroughness is a requirement of
EXCELLENCE.
 EVALUATE work station according to the housekeeping Standard
Checklist.

 IMPLEMENT a periodic clean- up schedule; and award and sanction
scheme.
Shitsuke (Self-discipline)
 SUSTAINING DISCIPLINE. Doing things spontaneously without having
to be told.
 Teach by doing.
 It is good discipline to leave the workplace cleaner than when it is
found.
 Refers to maintaining standards and the facility in safe and efficient
order day after day, year after year.
Safety as defined may be the freedom from danger injury or damage.
According to Japan standards a new addition to the 5s is safety, hence it
become 5S + 1. Still part of the housekeeping system, safety becomes an
important task to be performed.
Safety Precaution
These are general safety precaution concerning people and facilities
although these may vary depending on the trade which they are in.
Concerning People
 When working wear appropriate clothing.
 Make sure that the safety hat is worn properly.
 Do not wear gloves when operating equipment except when any part
thereof is hot.
 Never remove safety devices or safety cover from equipment.
 Be careful of high voltages. Never touch switches with wet hands.
 When repairing power lines turn off the main power supply first.
 Should an accident occur, it should be reported immediately to proper
authority no matter how trivia.
Concerning Facilities
 Facilities must be adequately illuminated, clear neat and dry.
 Keep the area organized so there are no obstacles lying around the
floor.

 The equipment and the floor area round the equipment must be free
from dust and any chipping.
 Workbenches must be strong and sturdy, and their surfaces treated
with non-skid materials.
Security Policies and Procedures
The word ‘’Security’’ in the general usage is synonymous with ‘’safety’’
but us technical term ‘’security’’ means something not only is secure but
that is has been secured.
Physical Property
Keep your premises physically secure.
Education
Let everyone know what is expected of them.
Access control
If you run a multi-user computer system, use the appropriate access
control software to keep unauthorized persons away from information held
on your computer systems.
Clear desks
Establish a practice of clearing desk at the end of each day.
Destruction
If you have sensitive information which you would not want to fall into
the wrong hands, destroy any copies you don’t need.
The Three R's of the Environment
Waste management is the collection, transport, processing, recycling or
disposal of waste materials, usually ones by human activity, in an effort to
reduce their effect on human health or local aesthetics or amenity. Asub
focus in recent decades has been reduce the effect of waste materials on the
environment and to recover resources from them.
Waste management can involve solid, liquid or gaseous substances
with different method and fields of expertise for each.

Ecological Waste management is the proper handling of the thing we
throw away in a manner that does not harm anyone or anything, be it
human, animal or the environment.
Waste hierarchy refers to the ‘’3Rs’’ Reduce, reuse, and recycle. Which
classify waste management strategies according to their desirability in terms
of waste minimization. The waste hierarchy remains the cornerstones of
most waste minimization strategies. The aim of waste hierarchy is to extract
the maximum amount of waste.
Presidential Decree (PD) 1152 ‘’The Philippines Environment Code’’,
which took effect in 1997, provides a basis for an integrated waste
management regulation starting from waste source to method of disposal.
PD 1152 has further mandated specific guidelines to manage municipal
wastes (solid and liquid), sanitary landfill and incineration, and disposal
sites in the Philippines.
In 1990, the Philippines Congress enacted the toxic substances,

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

Segregated Waste = Resources
Mixed Waste = Garbage
To reduce waste…
SEGREGATE
Compost Recycle
Biodegradable Non-
Biodegradable

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

Section/ Area Practical Work Area/ Computer Laboratory
Generated/Accumulated WASTE SEGREGATED METHOD
waste
Recycle Compost Dispose
Paper X x
Pens X
Diskettes X
Cables/Wires X
It's time to learn the three R's of the environment: reduce, reuse, recycle.
Then practice what you preach: don't buy things you don't need or items
that come in wasteful packaging or that cannot be recycled. Reuse and
recycle whatever you can.

Reduce
Reducing the amount of waste you produce is the best way to help the
environment. There are lots of ways to do this. For example:
 Buy products that don't have a lot of packaging. Some products are
wrapped in many layers of plastic and paperboard even though they
don't need to be. You can also look for things that are packed in
materials that don't require a lot of energy or resources to produce.
Some products will put that information right on their labels.
 Instead of buying something you're not going to use very often, see if
you can borrow it from someone you know.
 Cars use up energy and cause pollution. Some ways to reduce the
environmental damage caused by cars include carpooling with friends,
walking, taking the bus, or riding your bike instead of driving.
 Start a compost bin. Some people set aside a place in their yard where
they can dispose of certain food and plant materials. Over time, the
materials will break down through a natural process called
decomposition. The compost is good for the soil in your yard and
means that less garbage will go to the landfill.
 You can reduce waste by using a computer! Many newspapers and
 magazines are online now. Instead of buying the paper versions, you
can find them on the Internet. Also remember that you should print
out only what you need. Everything you print that you don't really
need is a waste of paper.
 Save energy by turning off lights that you are not using.
 Save water by turning off the faucet while you brush your teeth.
 Lots of families receive a large amount of advertisements and other
junk mail that they do not want. You can stop the mailings and
reduce waste by writing to the following address and requesting that
they take your name off of their distribution list:

Reuse
Instead of throwing things away, try to find ways to use them again! For
example:
 Bring cloth sacks to the store with you instead of taking home new
paper or plastic bags. You can use these sacks again and again. You'll
be saving some trees!
 Plastic containers and reusable lunch bags are great ways to take
your lunch to school without creating waste.
 Coffee cans, shoe boxes, margarine containers, and other types of
containers people throw away can be used to store things or can
become fun arts and crafts projects. Use your imagination!
 Don't throw out clothes, toys, furniture, and other things that you
don't want anymore. Somebody else can probably use them. You can
bring them to a center that collects donations, give them to friends, or
even have a yard sale.
 Use all writing paper on both sides.
 Use paper grocery bags to make book covers rather than buying new
ones.
 Use silverware and dishes instead of disposable plastic utensils and
plates.
 Store food in reusable plastic containers.
Recycle
Many of the things we use every day, like paper bags, soda cans, and milk
cartons, are made out of materials that can be recycled. Recycled items are
put through a process that makes it possible to create new products out of
the materials from the old ones.
In addition to recycling the things you buy, you can help the environment by
buying products that contain recycled materials. Many brands of paper

towels, garbage bags, greeting cards, and toilet paper, to name a few
examples, will tell you on their labels if they are made from recycled
materials.
In some towns you can leave your recyclables in bins outside your home,
and a truck will come and collect them regularly. Other towns have recycling
centers where you can drop off the materials you've collected. Things like
paper and plastic grocery bags, and plastic and aluminum cans and bottles
can often be brought to the grocery store for recycling. Whatever your
system is, it's important to remember to rinse out and sort your recyclables!

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

2. Enumerate the 3Rs

ANSWER KEY 4.1-5
TEST-I ENUMERATION
1.
 Seire
 Seiton
 Seiso
 Seiketsu
 Shitsuke
2.
a. Reduce
b. Reuse
c. Recycle

References
BI, G. and C. SCAGEL.2007. Nitrogen Foliar Feeding Has Advantages.
FOSSEL, P. 2007. Organic Farming. Singapore p. 69
Gomez, I. and Thivant L. 2015. TECA TEAM – Research and Extension

Division (DDNR) of the Food and Agriculture Organization of the
United Nation (FAO).
KOLOTA, E., and OSINSKA, M. 2001. Efficiency of foliar nutrition of field

vegetables grown at different nitrogen rates. In: Proc. IC Environ.
Probl. N-Fert. Acta Hort., 563: 87-91. Retrieved on December 20, 2015
LIM, A. 2013. The Wisdom of Natural Farming System and Technology

(LessIsMore)
OOSTERHUIS, D. 2009. Foliar Fertilization: Mechanisms and Magnitude of

Nutrient Uptake, University of Arkansas, Fayetteville, AR, p.1-3.
Retrieved on December 20, 2015
PADEM, H., and YILDIRIM, E. 1996. Effect of foliar fertilizer on yield and
yield components of summer squash (Cucurbita pepo L.) 1st Egypt.-
Hung. Hort. Abstr. Conf. Kafr El-Sheikh, Egypt, p.120-123.
SANIEL, R. 2008. The Natural and Organic Farming. Saniel Integrated Farm
Technological Business School Inc. Sandal, San Isidro, Mahayag,
Zamboanga del Sur.


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COMPETENCY BASED LEARNING MATERIAL

BCAT Document No. STP-ISS-08-04-10-002

This COMPETENCY BASED LEARNING MATERIAL on ORGANIC

BCAT Document No. STP-ISS-08-04-10-002

Welcome to this learners guide for the module in “PRODUCING

The units of competency “PRODUCE VARIOUS CONCOCTIONS AND

You are required to go through a series of learning activities in order

These module were prepared to help you achieve the required

Work through all the information and complete the activities in

BCAT Document No. STP-ISS-08-04-10-002

Performance Criteria Checklist

Self-Check Answer Key

Learning Outcome Summary

In our efforts to standardize CBLM, the above

BCAT Document No. STP-ISS-08-04-10-002

COMPETENCY-BASED LEARNING MATERIALS

No. Unit of Competency Module Title Code

Produce Organic Producing Organic

Produce Organic Producing Organic AGR611301

Produce Various Producing Various

5. Raise Organic Hogs Raising Organic Hogs AGR612302

BCAT Document No. STP-ISS-08-04-10-002

UNIT OF COMPETENCY : PRODUCE VARIOUS CONCOCTIONS AND

MODULE TITLE : PRODUCING VARIOUS CONCOCTIONS AND

MODULE DESCRIPTOR : This module covers the knowledge, skills and

NOMINAL DURATION : 232 HOURS

PRE-REQUISITE : CROP SCIENCE

At the end of this module you MUST be able to:

1. Prepare for the production of various concoctions and extracts

2. Process concoctions and extracts

3. Package concoctions and extract.

1. Work and storage areas are cleaned, sanitized and secured.

BCAT Document No. STP-ISS-08-04-10-002

 Work and storage areas are cleaned, sanitized and secured.

The student/learner will be provided with the following:

 Tools in the preparation of concoctions

BCAT Document No. STP-ISS-08-04-10-002

BCAT Document No. STP-ISS-08-04-10-002

LO 1: Prepare for the production of various concoctions and extracts

Learning Activities Special Instructions

1. Read information sheet no. 4.1-1 Read Information Sheet 4.1-1

5. Read information sheet 4.1-3 Read Information Sheet 4.1-3

BCAT Document No. STP-ISS-08-04-10-002

Compare answers with the Answer

7.Read information Sheet 4.1-4 on “ Read Information Sheet 4.1-4

9.Perform Task Sheet 4.1-4

Compare performance to the

10.Read Information Sheet 4.1-5 on Read Information Sheet 4.1-5

BCAT Document No. STP-ISS-08-04-10-002

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

 Identify and classify the types of concoction and extracts.

The Bio-Organic Inputs

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

BCAT Document No. STP-ISS-08-04-10-002

3. FFJ- (Fermented Fruit Juice). It is used as a foliar spray to enhance

fruit quality, as a feed supplement for animals, and as a food

BCAT Document No. STP-ISS-08-04-10-002