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Page 1

Farmer’s Guide on Bio-Organic

Inputs from Plants, Fish &
Animal Liquid Extracts
AGRICULTURAL TRAINING INSTITUTE-REGIONAL TRAINING CENTER VIII
Visayas State University, Baybay, Leyte
Telefax # (053) 335-2614
E-mail Address: ati_rtc8@yahoo.com.ph
URL: http://www.ati.da.gov.ph/rtc8
http://atirtc8.multiply.com
December 2006

Page 2
Introduction
The insurmountable rising cost of inorganic fertilizers is inevitably
uncontrollable in the coming production years. Looking into this
perspective the farmers has to look for an alternative measures to
sustain his farming business profitability.
On December 27, 2005 Her Excellency President Gloria Macapagal-
Arroyo signed Executive Order 481 on the Promotion and
Development of Organic Agriculture in the Philippines. Then,
Former Agriculture Secretary Domingo F. Panganiban signed
Administrative Order No. 9 series of 2006 or the Implementing
Rules and Regulations (IRR) of EO 481.
With these development the Department of Agriculture has come
up with programs and projects in support to EO 481. Thus, the
Agricultural Training Institute in Region 8 made this material on
bio-organic inputs in response to the program.
This material discusses steps on the preparation, the materials
needed, the applications and benefits of the different bio-organic
inputs. It is hope that this material will provide the needed know-
how on bio-organic inputs that would eventually help farmers
improve their farming.
The Bio-Organic Inputs
This material discusses the following organic inputs:
1. Indigenous Microorganism (IMO)
2. Fermented Plant Juice (FPJ)
3. Fermented Fruit Juice (FFJ)
4. Fermented Amino Acid (FAA)
5. Oriental Herbal Nutrients (OHN)
6. Calcium Phosphate (Ca Phos)
7. Lactic Acid Bacteria Serum (LABS)
8. Natural Insect Attractant (NIA)
B. Procedure
1. Mix the sugar, water and vinegar in a basin or any available
container that could accommodate the mixture.
C. Application
1. Cut out holes or vents (2 square inches) on two opposite
sides of the plastic bottles.
2. Transfer a minimal amount of the mixture into bottles and
make sure that the contents do not spill out of the vents.
3. Using a piece of rope or tie-wire, hang bottles from fruit
trees or vineyards. For low-lying crops, pour solution in
coconut shells or any bowl-like container and strategically
place near plants.
4. Hang 100 bottles of NIA with a distance of 10 x 10 meters
for a hectare farm lot planted with rice, corn, bananas,
fruits, high value vegetables, etc.
References
1. Grow and Produce Your Own BIO-FERTILIZERS, PhilRootcrops,
LSU, Visca, Baybay, Leyte
2. Nature Farming System (NFS) Handout, DA-CENVIARC, Mandaue
City, Cebu
3. TOT documents on Organic-based Agriculture
4. Handout, Application Manual on Crop Production using EM
Technology, EM Research Phils., Inc., Madrigal Business Park,
Alabang, Muntinlupa City
5. Organic Fertilizers and Soil Amendments: Importance and Role
of Organic Fertilizers and Soil Amendments
6. Advocacy documents of DA-ATI 8, LSU, Visca, Baybay, Leyte
For inquiries and/or clarifications, please write, call,
email or text:
Dr. Paulino T. Cabahit
Center Director, DA-ATI 8
VSU, Visca, Baybay, Leyte
Telefax # (053) 335-2614 / Mobile # 0906-525-3708
E-mail address: ptcabahit@yahoo.com

Page 3
float and leaving a yellow liquid (serum) which contain the
lactic acid bacteria. Dispose the coagulated carbohydrate,
protein and fat. Add them to compost pile or feed them to
your animals.
9. The pure lactic acid bacteria serum can be stored in the
refrigerator. Or simply add equal amount of crude sugar
(kinugay) or molasses and dilute with 1/3 water. Crude
sugar or molasses will keep the lactic acid bacteria alive at
room temperature at 1:1 ratio serving as food for the
bacteria to keep alive.
C. Application
1. To use, dilute this pure culture with 20 parts water or 1:20
ratio as basic lactic acid bacteria concoction.
Use: 2-4 tbsp/gal of water (clean water) spray or add
to water and feeds of animals
For bigger animals: use 2-4 tbsp of diluted lactic acid
bacteria serum without diluting it further with
water.
2. Use as spray to plant leaves to fortify phyllosphere
microbes. Spray to soil and compost to build-up good
microorganism colony.
D. Benefits
1. Promotes intestine movement
2. Regulates the balance of the intestinal bacteria
3. Prevents growth of harmful or pathogenic bacteria
4. Improves immune system
5. Contains anti-aging properties and/or antioxidants
VIII.Natural Insect Attractant (NIA)
A. Materials
1. 3 liter clean water
2. 1 liter coconut vinegar
3. 1 kilo muscovado sugar
4. Empty mineral water bottles
I. Indigenous Microorganism (IMO)
A. Materials
1. Clay pot/Bamboo trough
2. Manila paper (unprinted)
3. Basin
4. Cooked rice
5. Muscovado sugar (generic or crude sugar)
6. Clean water (no chlorine or other chemicals)
B. Procedure
1. Collecting IMO
a. Place cooked rice into pot or bamboo trough. Let it
cool first before placing into the trough.
b. Cover container with fine wire screen to avoid rat
disturbances and tie up using any tying material.
c. Place container face down or slant position in an area
where decomposed crops such as corn, rice straw, etc.
or in banana/bamboo plantation areas. Cover container
with any material to protect from rain.
d. Collect container after 5-7 days when presence of
molds can be seen.
2. Culture and production
a. Transfer the molded rice with collected microbes into a
basin. For every kilo of cooked rice add 1 kilo of
muscovado sugar and 1 liter clean water (no chlorine).
Mix well.
b. Transfer the mixture into an old pail or clay jar. Cover
with unprinted Manila paper and tie up using any tying
materials. Fill the pail up to 75% only, leaving 25% air
space.
c. Place the container in a cool place away from the heat
of the sun.
d. Leave pail or jar for 7 days then collect by straining the
liquid extract, leaving the substrate to the compost
area.
3. Harvesting
a. Prepare plastic containers (mineral water bottle,
softdrinks bottle, etc.)

Page 4
b. Harvest microorganisms by straining the fermented
liquid (extracts) using mosquito net or any straining
materials through a funnel poured into the plastic
containers.
c. Store the basic and pure IMO in the containers. IMO is
now ready to use.
4. 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.
• If you find white materials in the soil it is an
indication of the proliferation and good production
of micro-organisms in the soil.
b. The use of IMO in quick composting
Materials:
• ½ bag tiki-tiki (very fine rice bran)
• ½ bag ash
• 5 bags chicken dung
• 1 ton (1,000 kg) rice straw (about 50sacks)
Preparing BOKASHI Mixture
• Ratio 1:4 (3 liters IMO, 12 liters clean water)
• Fruits, Vegetables and Bananas: from bearing stage up
to a week before harvesting
D. Benefits
1. Can induce flowering among plants
2. Promotes higher yield
3. Induce longer shelf life of fruits
4. Give added resistance to plants against pests and harmful
insects
VII.Lactic Acid Bacteria Serum (LABS)
Lactic acid bacteria can be collected in the air
A. Materials
1. Rice wash
2. Fresh milk (skimmed or powdered milk can be used)
3. Used or old pail or plastic container
4. Manila paper (unprinted)
5. Muscovado sugar (crude or generic sugar)
B. Procedure
1. Pour rice wash (solution generated when you wash the rice
with water) into a container.
2. Allow 50-75% air space in the container.
3. Cover container loosely (not vacuum tight, allowing air to
move into the container). Put container in a cool area
with no direct sunlight.
4. Allow rice wash to ferment for 5-7 days at a temperature
of 20-25 degrees centigrade.
5. The rice bran will be separated and float like a thin film on
the liquid smelling sour.
6. Strain the liquid with a cheese cloth or wheat flour bag
cloth. Put liquid in a bigger container.
7. Pour ten parts milk (the original liquid has already been
infected with different types of microorganisms including
Lactobacilli. Saturation of milk will eliminate the other
microorganisms and pure Lactobacilli will remain.)
8. Ferment in 5-7 days. Carbohydrates, protein and fat will

Page 5
D. Benefits
1. Serve as insecticide and fungicide at the same time.
2. Provide more vigor and vitality to the plant.
3. Use to treat skin diseases of hogs and other animals.
4. Use as energy drink for humans.
VI. Calcium Phosphate (Ca Phos)
A. Materials
1. Any of the following: pork, fish and beef bones, eggshells
and kuhol and/or any shells
2. Clay pot or cross-cut bamboo trough
3. Manila paper (unprinted)
4. Plastic straw (for tying)
5. Coconut vinegar
6. Griller
B. Procedure
1. Broil bones. Roast eggshells until they turned into ashes
2. Pulverize bones. Transfer in a container pulverized bones
or shells and add equal volume of vinegar.
3. Transfer the mixture into a bamboo trough or clay jar,
cover with Manila paper and tie up with plastic straw.
4. For bones: Allow to sit for one month or until bones soften
or dissolve completely. For eggshells: Allow to sit for 2
weeks (14 days) or until dissolved completely.
5. Harvest, strain the preparation and bottle after a month or
until when bones are completely dissolved.
C. Application
1. Dilute the juice extracted in 20 parts water.
2. Spray mixture into leaves or soil, preferably at both ends
of the day (4:00-6:00 AM or 4:00 PM until sunset) when
microorganisms are most active. Apply every 7 days to the
following crops:
• Rice: from booting stage up to a week before
harvesting
• Corn: 45 to 90 days of tenure
• Put IMO in a large used basin. Add 12 liters clean
water and mix.
• Add tiki-tiki until 60% moist. The 60% moisture is
determined when you strongly squeeze the
BOKASHI, just enough water will come out between
your fingers. BOKASHI is now ready for application.
Steps in Compost Making using IMO
• Uniformly cut rice straws at least 2 inches long and
dip in a basin with clean water for 5 minutes.
• Arrange the first layer of straw bed that measures
2m x 6m x 4 inches thickness. Sprinkle water in bed
with chopped rice straw or any bio-degradable
materials and press into its desired thickness.
Spread BOKASHI uniformly then spread uniformly 1
bag chicken dung. Place at least 1 inch thick rice
hull ash evenly spread on top of the dung.
• Repeat the same procedure up to desired height
based on farmer’s convenience.
• Wet the topmost layer of straw and spread ash
about 1 inch thick again.
• Cover the compost bed with plastic to generate
heat and to protect the compost pile from the rain.
Put on top some coconut fronds to stabilize and
give weight to the plastic cover in order to be in
place.
• After 2 weeks, in 1 week interval thereafter, slice
the end of the bed and place at the side having the
same layout and dimension. Invert and mix
thoroughly the material and spread within the
layout by using a spading fork. Cover again with
the plastic material and coco fronds after all are
transferred and properly mixed.
• Harvest the compost after one month. If the field
is not yet ready for application, air-dry the compost
under a shed. When dried, place the compost in
bags and store.
C. Benefits of IMO
For plants and soil
1. Good soil conditioner
2. Restores plant vitality

Page 6
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 cutflowers and
ornamentals
7. Reduces growth of weeds and grasses seeds
For Animals: Poultry, Piggery and Livestock
1. Arrests 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.
3. Crosscut bamboo or clay jar or glass jar
4. Plastic straw (for tying)
5. Muscovado sugar
6. Coconut vinegar, Beer or Gin
B. Procedure
1. Finely chop half-a-kilo each of ginger, bulb onion and
garlic.
2. Transfer chopped spices into a bamboo through or clay/
glass jar and pour 2 liters coconut vinegar . Mix well and
cover with a clean Manila paper and tie with plastic straw.
3. Preserve for a duration of 12 hours then remove cover and
add 1 kilo of muscovado sugar. Replace cover.
4. Place container in a cool place away from direct sunlight.
5. After 4 to 5 days of fermentation add gin.
6. Replace cover, return to storing place and retrieve after 7
to 10 days. Strain liquid from container and place in
plastic bottles.
7. OHN is now ready to use.
8. You can extract liquid 5 times from this preparation. Add
beer or vinegar into container and ferment using the same
procedure.
C. Uses and Application
1. Add 2 tablespoons of OHN to every liter of water. Spray
mixture into leaves or soil, at both ends of the day (4:00-
6:00 AM or 4:00 PM) when microorganisms are most active
to the following crops:
• Rice, corn, Vegetables, Fruits and Bananas — from
planting up to bearing stage. (Apply twice weekly upon
indications of insects infestation and aphids.)
2. Used as natural anti-biotic for plants and animals. Garlic
has high level of sulfur which is a good fungicide.
3. Used on chicks, chickens and sick animals.
4. Sprayed to plant leaves to fortify phyllosphere microbes.
5. Treatment for fungal problems of plants: downy mildew,
powdery mildew. (See application on number 1)
6. Used as herbal tincture which is highly medicinal and
highly nutritious.
7. On humans: a) used as a remedy for rheumatism; and b) a
treatment for coughs, fever and flu.
 Page 7
3 liters natural water
2. Put into a pail and leave a 25% air space.
3. Cover with Manila paper and tie securely fastened with
plastic straw.
4. Put in a cool undisturbed place. Leave for 14 days.
5. Harvest FAA liquid extracts using a mosquito net to strain.
6. Store in plastic bottles. FAA is now ready to use.
C. 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.
5. 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
D. 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
V. Oriental Herbal Nutrients (OHN) / Herb Medicine
Nutrient (HMN)
A. Materials
1. Ginger, garlic and bulb onions
2. Manila paper (unprinted)
II. Fermented Plant Juice (FPJ)
A. Materials
1. Use any of the following plants: Trichanthera leaves;
kangkong; banana trunk; camote shoots; carabao grass;
hagonoy (Chromolaena odorata — used for crops only);
alugbati; etc.
2. Old or used pail
3. Manila paper (unprinted)
4. Plastic straw (for tying)
5. Muscovado sugar (crude sugar)
6. Clean water (no chlorine)
B. Procedure
1. Gather plants before sunrise (when plant’s energy is at its
peak and microorganism is available)
2. Chop and/or shred the plants into small pieces
3. Mix properly the following at a ratio of 1:1:1
3 kilos chopped/shredded plant parts
3 kilos muscovado sugar (crude sugar or kinugay)
3 liter clean water
4. Transfer the mixture into a pail. Leave 25% air space.
5. Cover with manila paper and tie securely.
6. Leave the pail in an undisturbed cool place for 7-14 days
away from sunlight.
7. Harvest by straining the liquid extracts with a mosquito net
or any strainer using a funnel poured into a bottle.
8. Store in plastic bottles.
C. Application
1. Mix 2 tablespoons of FPJ per liter of clean water.
2. Spray on the leaves of plants or on the soil using a clean
sprayer.
3. Spray early in the morning at 4:00am—6:00 am or in the
afternoon at 5:00pm until sunset when the microorganism
are very active.
4. Use on the following:
• On rice: 7 days after transplanting up to booting stage
• On corn: 7 days after plant germination until flowering
stage

Page 8
• On vegetables: every 10 days after planting until
harvesting
• On bananas: 10 days after planting up to blossoming
stage
• On fruit trees: every 10 days to maintain plan vigor
D. Benefits of FPJ
1. Helps maintain vigor in plants and resistance against pests.
2. Can be used for livestock bedding sprays(pig pens and
poultry houses) to produce more colony of microorganism
3. Can also promote resistance against illnesses for human
III. Fermented Fruit Juice (FFJ)
A. Materials
1. Any of the following fruits: mango; papaya; marang;
jackfruit; or banana (but not pineapple); etc.
2. Old or used pail
3. Muscovado sugar (crude sugar or kinugay)
4. Manila paper (unprinted)
5. Plastic straw for tying
6. Clean water (no chlorine or other chemical compound)
B. Procedure
1. Collect fruits before sunrise (when fruits energy is at its
peak)
2. Cut or chop the fruit finely
3. Mix properly the following at the ratio of 1:1:1
3 kilos chopped fruits
3 kilos muscovado sugar
3 liters natural water
4. Put in a pail and leave 25% air space.
5. Leave container undisturbed in a cool place for 7-14 days.
6. Harvest FFJ liquid extract by straining with a mosquito net.
The substrate shall be composted
7. Store FFJ in a plastic bottle. FFJ is now ready to use.
C. Application
1. Mix 2 tablespoons of FPJ per liter of clean water.
2. Spray on the leaves of plants or on the soil using a clean
sprayer.
3. Spray early in the morning at 4:00am—6:00am and in the
afternoon at 5:00pm until sunset when the microorganisms
are most active.
4. Spray on the following:
• On rice: from panicle initiation until a week before
harvesting
• On corn: as soon as tassels appear until a week before
harvesting
• On banana: as soon as blossoming starts until a week
before harvesting
D. Benefits
1. A good source of potassium which can speed up plant’s
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.
IV. Fermented (Fish) Amino Acid (FAA)
A. Materials
1. Chopped fish or fish trash such as gills, entrails, golden
snail (shell removed) or meat scrap and rejects
2. Old or used pail
3. Manila paper (unprinted)
4. Muscovado sugar
5. Plastic straw
6. Clean water (no chlorine or other chemical compound)
B. Procedure
1. Mix properly the following ingredients at a ratio of 1:1:1
3 kilos chopped fish, snail or meat scraps and
rejects
3 kilos muscovado sugar
 Be the first to comment

Organic Concoctions and Extracts

1. 1. JUPITE MARK U. BANAYAG, L.Agr Faculty Compostela Valley State College- Main Campus
SEMINAR ON ORGANIC CONCOCTIONS AND EXTRACTS October 8, 2019 | San Miguel
National High School, Compostela, Compostela Valley LIQUID ORGANIC FARM INPUTS
2. 2. ABOUT THE MODULE • This module explains the natural farming inputs, the raw materials and
procedures in preparing the inputs, their uses and application rates, advantages and limitations.
JMUBanayag 2
3. 3. LEARNING OBJECTIVES At the end of the module you will be able to: • Locate and identify
different raw materials that can be processed as liquid farm inputs • Produce the liquid farm inputs
following the procedure and using the raw materials you have chosen • Apply the recommended
amount at different stages of plant growth • Package and store liquid farm inputs for future use
JMUBanayag 3
4. 4. INTRODUCTION Principles of Organic Agriculture Organic agriculture is based on: JMUBanayag
4
5. 5. Principle of Health Healthy soil, plants, animals, humans = a healthy planet. Principle of Fairness
Equity, respect and justice for all living things. Principle of Ecology Emulating and sustaining natural
systems. Principle of Care For the generations to come. Principles of Organic Agriculture
JMUBanayag 5
6. 6. BIODIVERSITY • Short for biological diversity • The number and variety of organisms found
within a specified geographic region. JMUBanayag 6
7. 7. Example of the role of living organisms in the soil and its Biodiversity. JMUBanayag 7
8. 8. SOIL BIODIVERSITY The variety of among living organisms in the soil. JMUBanayag 8
9. 9. Lose several species and at some point the whole system fails.JMUBanayag 9 Each species is
important in its own small way, lose one and little happens but the ecosystem weakens. 
10. 10. JMUBanayag 10
11. 11. Neutralize compounds that could inhibit the growth of our plants. JMUBanayag 11 Protects our
plants from pathogens.  Prevent nutrient from getting lost.  Provide our plants with nutrients and
water from the soil. IMPORTANCE OF SOIL LIFE
12. 12. Many different organisms in a liter of soil JMUBanayag 12
13. 13. Ruehr‟s Rule: “The bugs get it first”. Soil Bacteria JMUBanayag 13
14. 14. mineralization material (small particles) (litter) JMUBanayag 14   humus    detritus  
Sequence of Events in Decomposition • Many different organisms involved in decomposition •
Undescribed species, etc. • Organisms have many different functions….. soil animals bacteria soil
chemistry Organic
15. 15. Why Organic Matter is So Important ? good aeration and good infiltration of rain and irrigation
water soil organic matter provides a suitable environment for soil organisms many beneficial soil
organisms such as earth worms are feeding on organic material visible parts of organic matter act like
tiny sponges a loose and soft soil structure with a lot of cavities non-visible parts of organic matter act
like a glue, sticking soil particles together BALANCED FEEDING AND PROTECTION OF SOIL
ORGANISMS JMUBanayag 15
16. 16. JMUBanayag 16
17. 17. ORGANIC CONCOCTIONS AND EXTRACTS Naturally Fermented Solutions (NFS)
JMUBanayag 17
18. 18. Tea Manure (TM)- Micronutrient Packed Liquid JMUBanayag 18 Fish Amino Acid (FAA)- Fast
Acting Abono  Fermented Fruit Juice (FFJ)- The Power Packed Health Drink  Fermented Plant
Juice (FPJ)- Best for Plants, Best for Microbes too ORGANIC CONCOCTIONS AND EXTRACTS
19. 19. Indigenous Microorganism(IMO) ORGANIC CONCOCTIONS AND EXTRACTS JMUBanayag
19 Natural Enzymes – Lactic Acid Bacteria Serum (LABS)  Natural Calcium Phosphate Micro
Nutrients (CALPHOS) Oriental Herbal Nutrient (OHN) - Natural Immune Booster 
20. 20. FERMENTATION - “breaking down into smaller components” with the help of microbes. -
Benefits: oNutritional value of food increases. oRaw food preservation oDetoxification of toxic
components oImproves digestibility oNo heat is involved- enzymes and nutrients are preserved
JMUBanayag 20
21. 21. FERMENTED FOODS JMUBanayag 21
22. 22. FERMENTED FOODS JMUBanayag 22
23. 23. FERMENTED FOODS JMUBanayag 23
24. 24. JMUBanayag 24
25. 25. FERMENTED PLANT JUICE (FPJ) Best for Plants, Best for Microbes too JMUBanayag 25
26. 26. FERMENTED PLANT JUICE (FPJ) Best for Plants, Best for Microbes too • FPJ is made from
axillary buds and young fruits, fast growing plants, and young leaves of plants. • These are mixed with
crude sugar or molasses, fermented in seven days, after which, juice is extracted and stored. • The
liquid is applied to plants' leaves and growing points, to soil around the plant, and to compost heap
and animal beddings to fortify microbial activities. JMUBanayag 26
27. 27. Origin of FPJ The „KIMCHI‟ soup JMUBanayag 27
28. 28. Choosing raw materials for FPJ • To choose materials for FPJ, you should choose those that are
young and fresh; free from insect pests and diseases, free from chemical containments, and abundant
in your area. JMUBanayag 28
29. 29. What are the materials for making FPJ? • Kangkong, legumes, and grasses • Bamboo shoots,
asparagus shoots, actively growing plant parts and young fruits of cucumber, squash, melon,
watermelon, amplaya, and other cucurbits • Young leaves of trees and banana trunks • Crude sugar or
molasses, whichever is available and cheap • Basin, ceramic pot or plastic pail, net bag or cloth bag,
paper or cloth for cover, string, bolo, chopping board, marking pen. JMUBanayag 29
30. 30. Steps involved in making FPJ 1. Collect plant materials • Collect the plant materials early in the
morning while they are fresh and the microorganisms are still present. • Do not wash the plant
materials. • Cut them for easy extraction of juice. JMUBanayag 30
31. 31. Steps involved in making FPJ 2. Put chopped materials in a basin • Put chopped materials in basin,
add sugar, then mix with hands • Put 3 kg chopped plant materials in a basin, add 1 kg crude sugar or
molasses, then mix thoroughly with your hands. Make sure that all plant materials are mixed with
sugar. JMUBanayag 31
32. 32. Steps involved in making FPJ 3. Put the mixture in a net bag or cloth • Put the mixture in a net bag
or cloth bag so that the extracted juice will ooze from all sides of the bag JMUBanayag 32
33. 33. Steps involved in making FPJ 4. Cover the pot or pail with paper or cloth • Cover the pot or pail
with paper or cloth and place a string or rubberband around it. Paper or cloth is used to allow air to get
inside the pot and for the gas that is being produced during the fermentation process to escape.
JMUBanayag 33
34. 34. Steps involved in making FPJ 5. Label with names and dates • Label the pots, write the dates of
processing and harvesting. JMUBanayag 34
35. 35. Steps involved in making FPJ 6. Store in a cool dry place • Store the container in a cool dry shady
place. • Make sure that the storage area is not infested with cockroaches or mice because they might
feed on the mixture and contaminate the extract. Within 7 days, fermentation occurs and the plant
extract changes its color from green to yellow, then to brown and will smell sweet and alcoholic.
JMUBanayag 35
36. 36. Steps involved in making FPJ 7. After 7 days, extract the juice • After 7 days, lift the bagged
mixture and squeeze hard to get the remaining extracts. JMUBanayag 36
37. 37. Steps involved in making FPJ 8. Collect fermented extracts • Collect the fermented extracts and
preserve in dark colored glass jar. Use paper or cloth for covering the jar to allow the gas to escape
during further fermentation, then store in a cool, shady place. JMUBanayag 37
38. 38. USES AND RATES OF APPLICATION OF FPJ • As seed treatment before sowing • Soak the
seeds in 0.2% solution for 4-5 hours to facilitate germination and as start-up solution to germinating
 seeds • As natural growth enhancer • Mix 1 tsp of FPJ 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. • Note that with the use of FPJ, there is no overdose. You
may use it liberally. However, water the soil first before applying FPJ to avoid scorching of the roots.
JMUBanayag 38
39. 39. USES AND RATES OF APPLICATION OF FPJ JMUBanayag 39
40. 40. USES AND RATES OF APPLICATION OF FPJ • As source of energy for microbial activities •
Apply FPJ to soil to serve as source of energy to accelerate activities of soil microorganism. This
activity will make the nutrients available to plants • As a drink to livestock • Give 1 tbsp /liter of FPJ
to increase microbial activities in gastro-intestinal tracts. This would result to better absorption of
nutrients. • As enhancers of decomposition process • Spray to animal beddings to hasten manure
decomposition. JMUBanayag 40
41. 41. ADVANTAGES AND LIMITATIONS OF USING FPJ • ADVANTAGES • Using FPJ is
beneficial to the soil, plant, and the user himself • FPJ is safe to use and will not pose danger to the
user's health even if accidentally ingested. • It can be applied liberally to both plant and soil without
the danger of overdose. • When applied to the soil, it helps increase the population of beneficial soil
microorganism. • Since the nutrient content of FPJ is slow release, it provides a continuous supply of
nutrient to the plants in minimal amount. JMUBanayag 41
42. 42. ADVANTAGES AND LIMITATIONS OF USING FPJ • LIMITATIONS While there are
benefits to using FPJ, some limitations cannot be avoided: • The nutrient content of FPJ is very
minimal and may not be sufficient to the requirements of the plants • It is good for supplementary
feeding only and should be used in combination with other organic fertilizers • It is labor intensive
since it has to be applied more frequently due to its low nutrient content JMUBanayag 42
43. 43. JMUBanayag 43
44. 44. FERMENTED FRUIT JUICE (FFJ) The Power Packed Health Drinks JMUBanayag 44
45. 45. FERMENTED FRUIT JUICE (FFJ) The Power Packed Health Drinks • FFJ is made from sweet
ripe fruits, fruit vegetables and root crops. These are thoroughly blended with crude sugar or molasses
and stored for a short period of time. The fermented plant extract is applied to the plants to promote
flowering and fruit setting. JMUBanayag 45
46. 46. Choosing raw materials for FFJ • To choose materials for FFJ, you should choose those that are
locally produced; free from insect pests and diseases, free from chemical containments. JMUBanayag
46
47. 47. What are the materials for making FFJ? • Locally produced sweet ripe fruits like mango, banana,
papaya; ripe squash fruit and matured carrot; root crops particularly camote, cassava, and gabi. Citrus
fruits are not recommended. • You can make FFJ from single material or a combination of materials.
The extract from the combination of banana, papaya, and squash have been proven to be effective in
flower induction and fruit settings by many organic farmers • You can use either crude sugar or
molasses or whichever is available or can be purchased at lower cost. • You will also need ceramic
pots or plastic pail, basin, net bag or cloth bag, paper or cloth for cover, string, bolo, chopping board,
marking pen, and glass jars for storage. JMUBanayag 47
48. 48. Steps involved in making FFJ 1. Collect ripe fruits or vegetables • You must collect ripe fruits or
vegetables that are already available or in season. For example, if squash is available, then make
fermented squash juice. You should use materials that are free from insect pests and diseases
JMUBanayag 48
49. 49. Steps involved in making FFJ 2. Chop the materials into small pieces • Chopping the materials
into small pieces makes juice extraction easier JMUBanayag 49
50. 50. Steps involved in making FFJ 3. Mix materials with crude sugar basin • Put 1 kg chopped
materials in a basin, add 1 kg crude sugar or molasses, then mix thoroughly with your bare hands.
Make sure that all chopped materials are coated with sugar or molasses so that the juice can be
extracted easily. Ratio 1:1 JMUBanayag 50
51. 51. Steps involved in making FFJ 4. Put the mixture in a net bag or cloth • Put the mixture in a net bag
or cloth bag so that the extracted juice will ooze from all sides of the bag JMUBanayag 51
52. 52. Steps involved in making FFJ 5. Cover the pot or pail with paper or cloth • Cover the pot or pail
with paper or cloth and place a string or rubberband around it. Paper or cloth is used to allow air to get
inside the pot and for the gas that is being produced during the fermentation process to escape.
JMUBanayag 52
53. 53. Steps involved in making FFJ 5. Label with names and dates • Label the pots, write the dates of
processing and harvesting. JMUBanayag 53
54. 54. Steps involved in making FFJ 6. Store in a cool dry place • Store the container in a cool dry shady
place. • Make sure that the storage area is not infested with cockroaches or mice because they might
feed on the mixture and contaminate the extract. Within 7 days, fermentation occurs and the plant
extract changes its color from yellow/orange to brown and will smell sweet and alcoholic.
JMUBanayag 54
55. 55. Steps involved in making FFJ 7. After 7 days, extract the juice • After 7 days, lift the bagged
mixture and squeeze hard to get the remaining extracts. JMUBanayag 55
56. 56. Steps involved in making FFJ 8. Collect fermented extracts • Collect the fermented extracts and
preserve in dark colored glass jar. Use paper or cloth for covering the jar to allow the gas to escape
during further fermentation, then store in a cool, shady place. JMUBanayag 56
57. 57. USES AND RATES OF APPLICATION OF FFJ • As flower inducer and fruit setter • FFJ 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 2-4 tbsp/gallon of water at the onset
of flowering up to fruit setting. These ripe fruits contain phosphorus and potassium, which are
necessary during the flowering and fruit setting stage. • As soil microorganism activity accelerator •
FFJ is applied directly to the soil at the rate of 1 tsp/liter of water. The carbohydrates and sugar
content of FFJ serve as source of energy of soil microorganism, thereby accelerating their activity.
Increased microbial activities results to the availability of nutrients for plants uptake. JMUBanayag 57
58. 58. USES AND RATES OF APPLICATION OF FFJ • As spray to animal beddings • As spray to
animal beddings to hasten manure decomposition – FFJ contains beneficial microorganisms that help
in the decomposition process. • As nutritious drink • As a nutritious drink – a 20% FFJ solution makes
an excellent drink for both human and livestock. JMUBanayag 58
59. 59. ADVANTAGES AND LIMITATIONS OF USING FFJ • ADVANTAGES Using FFJ has the
following advantages: • It is safe to use and will not pose danger to user's health even if accidentally
ingested • It can be applied liberally to both plant and soil without the danger of overdose • When
applied to the soil, FFJ helps increase the population of beneficial soil microorganism and accelerates
other activities • Since the nutrient content of FFJ is slow release, it provides a continuous supply of
nutrients to the plants in minimal amount JMUBanayag 59
60. 60. ADVANTAGES AND LIMITATIONS OF USING FFJ • LIMITATIONS Using FFJ has the
following limitations: • The nutrient content of FFJ is very minimal and may not be sufficient to the
requirements of the plants. • It is good for supplementary feeding only and should be used in
combination with other organic fertilizers. • It could be labor intensive because it has to be applied
more frequently due to its low nutrient content. JMUBanayag 60
61. 61. JMUBanayag 61
62. 62. FISH AMINO ACID (FAA) / KUHOL AMINO ACID (KAA) Fast Acting Abono! JMUBanayag
62
63. 63. FISH AMINO ACID (FAA) Fast Acting Abono! FAA is made from spoled fish and fish trash
such as bones, head, internal organs, and skin, and crude sugar. The fish' juice is extracted and
fermented for 30 days. FAA contains 90% nitrogen and 2.5% phosphorus. JMUBanayag 63
64. 64. Choosing materials for FAA • When choosing materials for making FAA, choose those that are: •
Not fit for human consumption • Already considered waste • Not contaminated with chemicals • Can
be acquired free or purchased at low cost JMUBanayag 64
65. 65. What are the materials for making FAA? • You need the following materials for making FAA: •
Spoiled fish and fish trash such as skin, bones, head and internal organs • Crude sugar or molasses,
whichever is available and cheap • Ceramic pot or plastic pail, basin, wooden laddle, cloth for cover,
string, marking pen, kitchen knife, chopping board, and glass jar for storage JMUBanayag 65
66. 66. Steps involved in making FAA 1. Collect fish wastes • Collect fish wastes from the marketplace,
fish processing plant or from the fish port. Frequency of collection depends on the volume of your
production. JMUBanayag 66
67. 67. Steps involved in making FAA 2. Chop the materials • Chop the materials for easy extraction of
juice JMUBanayag 67
68. 68. Steps involved in making FAA 3. Put materials in a basin • Put 3 kg chopped materials in a basin,
add 3 kg crude sugar or molasses, then mix thoroughly using a wooden laddle. Make sure that all fish
parts are coated with sugar so that the juice can be extracted easily Ratio 1:1 JMUBanayag 68
69. 69. Steps involved in making FAA 4. Pour the mixture in a glass jar • Pour the mixture in a glass jar or
plastic pail, cover with cloth and secure with a string JMUBanayag 69
70. 70. Steps involved in making FAA 5. Cover the pot or pail • Cover the pot or pail with cloth or paper
and secure with a string. Paper or cloth is used as cover to allow some air to get inside the pot and for
the gas that is being produced during fermentation to escape JMUBanayag 70
71. 71. Steps involved in making FAA 6. Write the date of processing • On the cover, write the date of
processing and the expected date of harvest JMUBanayag 71
72. 72. Steps involved in making FAA 7. Store the container • Store the container with the mixture for 4
weeks in a cool dry shady place. Make sure that the storage area is not infested with cockroaches or
mice because they might feed on the mixture and contaminate the extract. The mixture may be
appealing to the house pets so make sure that it is properly secured. In a month's time, the fermented
extract is ready. JMUBanayag 72
73. 73. Steps involved in making FAA 8. Collect the fermented extract • Collect the fermented extract and
preserve in a colored glass jar. Cover the jar with paper and store in a cool dark place JMUBanayag 73
74. 74. Steps involved in making FAA 8. Collect the fermented extract • Collect the fermented extract and
preserve in a colored glass jar. Cover the jar with paper and store in a cool dark place JMUBanayag 74
75. 75. USES AND RATES OF APPLICATION OF FAA The following are the uses of FFA • As source
of nitrogen • FAA is a source of nitrogen. Use it as foliar spray during the vegetative stage at 1
teaspoon/liter of water or apply it directly to the soil to hasten microbial activities. • As energy source
for the soil microorganism • You can apply it to the compost heap as energy source for soil
microorganism to hasten decomposition JMUBanayag 75
76. 76. ADVANTAGES AND LIMITATIONS OF USING FAA • ADVANTAGES Using FFA have the
following advantages: • FAA is safe to use and will not pose danger to the user’s health even if
accidentally ingested. • FAA is a cheap source of nitrogen for the plants and for the soil
microorganisms. • Since the nutrient content of FAA is slow release, it provides a continuous supply
of nutrient to the plants in minimal amount. JMUBanayag 76
77. 77. ADVANTAGES AND LIMITATIONS OF USING FAA • LIMITATIONS The following are the
limitations of using FFA: • The nutrient content of FAA is very minimal and may not be sufficient to
the requirements of the plants at a given time. • It is good for supplementary feeding only and should
be used in combination with other organic fertilizers. • It is labor intensive since it has to be applied
more frequently due to its low nutrient content. • Fish emulsions normally emits food odor and may be
offensive to the user. JMUBanayag 77
78. 78. Use within 6 months JMUBanayag 78Store in a cool, dry place away from direct sunlight. Or
use cheese cloth or paper as a cup to avoid gas build-up. Loosen the storage container cap after
fermentation every morning to avoid build-up of gas pressure. Materials should not be contaminated
with any synthetic chemicals. Important Reminders when producing FPJ-FFJ-FAA:
79. 79. JMUBanayag 79
80. 80. TEA MANURE (TM) Micronutrient Packed Liquid JMUBanayag 80
81. 81. TEA MANURE (TM) Micronutrient Packed Liquid Tea Manure (TM) is the resulting tea after
soaking partially dried sheep, cow or horse manure in water for one week. These contain all major
nutrients in small quantities but are rich in trace elements and very useful for treating trace element
deficiencies. JMUBanayag 81
82. 82. Plastic drum, 200 liter capacity JMUBanayag 82Rainwater, underground water or unheated water
One sack partially dried cow, carabao or horse manure – these manure from large ruminants contain
beneficial microorganisms Materials Needed for Making TM?
83. 83. Steps in Making TM Step 1. Collect partially dried cow, carabao or horse manure. Step 2. Put the
manure in a plastic sack or jute sack to make a tea bag. JMUBanayag 83
84. 84. Steps in Making TM oStep 3. Place the manure tea bag inside the 200 liter plastic drum and put
weight. Stone makes a good weight to keep the manure tea bag in the bottom of the drum. oStep 4.
Pour water over the tea bag leaving a 20% air gap and cover with cloth or net. JMUBanayag 84
85. 85. Steps in Making TM oStep 5. Soak the manure tea bag for one week. o Step 6. After 1 week, the
color of the tea is rich dark brown and is ready for use. JMUBanayag 85
86. 86. Steps in Making TM JMUBanayag 86
87. 87. Uses and Rates of Application of TM • Use tea manure as foliar fertilizer – dilute tea manure with
equal amount of water and spray weekly throughout the different growth stages of the plant. • Use full
strength or undiluted tea manure as soil drench before planting • Dilute tea manure with equal amount
of water, and then apply directly to the soil to provide micronutrient to the plant and energy for
increased microbial activities. JMUBanayag 87
88. 88. Uses and Rates of Application of TM JMUBanayag 88
89. 89. ADVANTAGES AND LIMITATIONS OF USING FAA • ADVANTAGES Advantages of using
Tea Manure: • TM provides the plant with small quantities of all major nutrients and full range trace
elements. • It is best to apply TM as foliar fertilizer because plants can absorb nutrients about 20 times
faster through the leaves. • TM helps to overcome temporary shortage of nutrient. It provides quick
relief for nutrient deficient plants and promotes growth. JMUBanayag 89
90. 90. ADVANTAGES AND LIMITATIONS OF USING TM • ADVANTAGES Advantages of using
Tea Manure: • There is no overdose in using TM and can be applied liberally. • When applied to the
soil, the nutrients in TM are slow release so it provides a continuous supply of nutrients even in small
quantities. • You can apply undiluted TM over a compost heap to provide moisture and distribute
beneficial microorganisms and nutrients to all parts of the compost heap. JMUBanayag 90
91. 91. ADVANTAGES AND LIMITATIONS OF USING TM • LIMITATIONS The following are the
limitations of using Tea Manure: • If you live near the urban area, the supply of undiluted water and
manure may be a problem. • The soaked manure may emit foul odor. • Manure may carry weed seeds
that can increase the weed population in your production area. JMUBanayag 91
92. 92. JMUBanayag 92
93. 93. ORIENTAL HERBAL NUTRIENTS (OHN) JMUBanayag Natural Immune Booster 93
94. 94. • Benefits of using OHN • Prevention of some plant diseases. • Source of nutrients and other
microelements. • For animals, it prevents diseases, skin problem and cures other diseases. • Acts as
dewormer for animals such as chicken, goat, swine, and cattle. • Manure of animals fed with OHN
were observed to have less foul odor. • Meat of livestock fed with OHN have better meat quality. Uses
and Benefits of OHN JMUBanayag 94
95. 95. Materials Needed for Making OHN? JMUBanayag • Tools and equipment • Plastic pail • Wooden
ladle • Manila paper or cheese cloth • String or rubber bands • Weighing scale • Chopping board •
Knife • Marker • Strainer or nylon screen • Raw materials • Onion bulb • Garlic • Ginger • Chili
(Optional) • Panyawan (Optional) • Neem seeds (Optional) • Vinegar pure • Molasses • Gin (Optional)
3:3:1:1 ratio spice: vinegar: sugar: gin 95
96. 96. Process of Making OHN 1. Prepare all the materials and ingredients. 2. Chop the onion, garlic,
ginger into small parts. 3. Place in pail and add pure vinegar until all ingredients are submerged. Mix
well. 4. Cover it with manila paper tape both side, label the date of processing. 5. Place the fermented
mixture in a dry cool place away from animals. 6. Ferment for 14-21 days. JMUBanayag 96
97. 97. Process of Making OHN JMUBanayag 97
98. 98. Process of Making OHN JMUBanayag 98
99. 99. Process of Making OHN JMUBanayag 99
100. 100. Process of Making OHN Add label (date of production and date of
harvesting)JMUBanayag 100
101. 101. Process of Making OHN JMUBanayag 101
102. 102. Process of Making OHN JMUBanayag 102
103. 103. Uses and Rates of Application of OHN JMUBanayag FOR ANIMALS ½ tbsp /1 kg of
feeds ½ tbsp/ 1L water FOR PLANTS ½ tbsp/ 1L water (spray) ½ tbsp/ 1L water (drench) • Note: • If
 materials are added with Chili, Panyawan, and Neem seeds, it not recommended to be use for animals.
103
104. 104. JMUBanayag 104
105. 105. NATURAL CALCIUM PHOSPHATE (CALPHOS) Natural Calcium Phosphate Micro
Nutrients JMUBanayag 105
106. 106. NATURAL CALCIUM PHOSPHATE (CALPHOS) Natural Calcium Phosphate Micro
Nutrients • CALPHOS is extracted from the bone of vertebrate animals. • CALPHOS is an essential
substance for plant growth. JMUBanayag 106
107. 107. Materials Needed for Making CALPHOS? • Pail, manila paper, marker, masking tape,
charcoal, steel screen (for grilling) • Coconut vinegar • Bones of vertebrates (pig, cow) and Fish bones
JMUBanayag 1:10 Bone: Vinegar Ratio 107
108. 108. How to make CALPHOS? • Cow, pig, fish bone contains much calcium phosphate. •
Burn them at a low temperature for removing organic substances JMUBanayag 108
109. 109. How to make CALPHOS? • Boil to take out meat and fats. Dry and broil till meat or fats
turn too charcoal black and scrape remaining charred meat. JMUBanayag 109
110. 110. How to make and use CALPHOS? • After burning, put them into Coconut vinegar for
extracting inorganic substance, calcium phosphate. 10 parts coconut vinegar 1 part of bones (by
weight) burned bones Add bone first, then vinegar • Ferment for 21 days . • After 21 days, extract the
liquid part. • Place in a cool dry area or in a room temperature. Application: 10 ml (1 tablespoon)/litre
water applied as foliar spray. JMUBanayag 110
111. 111. JMUBanayag 111
112. 112. WATER-SOLUBLE CALCIUM (WCA) JMUBanayag 112
113. 113. Materials Needed for Making WCA? • Pail, manila paper, marker, masking tape,
charcoal, steel screen (for grilling) • Coconut vinegar • Eggshells JMUBanayag 1:10 Shells: Vinegar
Ratio 113
114. 114. How to make WCA? • Control the temperature as you can touch the frying pan. • Break
the eggshells into small pieces. JMUBanayag 114
115. 115. How to make WCA? JMUBanayag 115
116. 116. How to make WCA? • Put the roasted eggshells into Coconut vinegar • Cover the
container with paper towel. JMUBanayag 116
117. 117. Use within 6 months. Application: 10 ml (1 tablespoon)/litre water applied as foliar
spray. 117 Place in a cool dry area or in a room temperature.  After 21 days, extract the liquid part.
How to make WCA? JMUBanayag
118. 118. When is the right time to apply? JMUBanayag 118
119. 119. When is the right time to apply? JMUBanayag Time to apply • Early in the morning
until 8 am is advisable. • Late in the afternoon starting 4 pm if the sunlight is not so hot. • Apply one
to two times a week. • Don't apply when it is likely to rain. 119
120. 120. Comparative Properties JMUBanayag N P K Micronutrients Growth Hormone
Microorganism Activity Accelerator Flower Induction/Fruit Setter FPJ √ √ √ √ √ FFJ √ √ √ √ FAA √ √
Calphos √ √ 120
121. 121. JMUBanayag 121
122. 122. LACTIC ACID BACTERIA SERUM (LABS) #1 & #2 JMUBanayag 122
123. 123. LACTIC ACID BACTERIA SERUM (LABS) • Lactic acid bacteria (LAB) are
ubiquitous microorganisms that can be beneficial in crop and livestock production. • With their long
history of use in food preservation by many world cultures (Nordqvist 2004), LAB are generally
recognized as safe for human consumption. JMUBanayag 123
124. 124. LAB #1 Culture Instructions 1. Wash rice grains and collect the first two rinses of
cloudy water. 2. Fill a clean glass jar about 2/3 full with rice rinse-water. 3. Label the jar with date and
contents. 4. Cover the mouth of the jar with breathable cloth or paper and secure with rubber bands or
ties to keep out pests. 5. Store at room temperature away from direct light. Be careful not to shake or
move the jar while it ferments. JMUBanayag 124
125. 125. LAB #1 Culture Instructions 6. After 3 to 5 days, LAB will multiply and give off a
slightly sour odor. 7. There will be a mat of semi-solid material floating on the top of the cloudy liquid
 in the jar. Collect only the cloudy liquid (fermented rinse-water) by pouring off and discarding the mat
layer. JMUBanayag 125
126. 126. JMUBanayag 126
127. 127. LAB #2 Culture Instructions 1. Measure one part of fermented rinse-water and add 10
parts of milk to fill your jar full. 2. As in step 4-5, cover the mouth of the jar with cloth or paper and
secure with rubber bands or ties to keep out pests. JMUBanayag 1:10 ratio 127
128. 128. LAB #2 Culture Instructions JMUBanayag 3. After 3 to 5 days, the contents of the jar
will separate into a floating solid fraction and a yellow liquid fraction. The yellow liquid is the LAB
culture, which must be kept alive. 128
129. 129. Milk solid will float JMUBanayag 129
130. 130. LAB #2 Culture Instructions JMUBanayag 4. Pour off the liquid fraction, being careful
not to mix any solids back into the LAB culture. 5. Store LAB culture in a loosely capped plastic or
glass bottle labeled with the date and contents. 130
131. 131. LAB #2 Culture Instructions JMUBanayag 6. Any LAB culture not used within a week
should be refrigerated, or if it must be kept at room temperature. 7. Add an equal amount (by weight)
of brown sugar. In either case, keep the bottle loosely capped to release gases formed by fermentation,
or the container may burst. 8. LAB culture may be kept refrigerated for 6 months. Continue to keep
the bottle loosely capped to release gases. 9. LAB culture should have a sweet odor; if the odor
becomes unpleasant (rotten), discard and make new batch. 131
132. 132. LABS With mascuvado or mollasses LABS (WHEY) without Molasses JMUBanayag
132
133. 133. How Is LAB Culture Used for Plant Production? JMUBanayag • Diluted at a 1:1,000
ratio with water , mixed with a plant nutrient solution such as fermented plant juice (FPJ) (Miller et
al., in press), and applied as a foliar spray to leaf surfaces of leaf or fruit crops. • Can also be used in
conjunction with other nutrient solutions to treat seeds before planting. 133
134. 134. How Is LAB Culture Used in Livestock Production? JMUBanayag • Can transform a
foul-smelling, anaerobic livestock pen, for example, into an odorless system when used in conjunction
with an IMO- inoculation • Can also be given to most livestock species to consume through their feed
and/or water as a probiotic to help foster a healthy gut flora, enhance their immune systems, and aid in
digestion (Corcionivoschi et al. 2010, Farjardo et al. 2012). 134
135. 135. JMUBanayag 135
136. 136. IMO #1 IMO #2 IMO #3 IMO #4 JMUBanayag INDIGENOUS MICROORGANISM
(IMO #1 - 4) 136
137. 137. INDIGENOUS MICROORGANISM (IMO) • IMO are the microorganisms that have
been adapting and surviving within the native soil environments throughout the years. • The
organisms that primarily make up IMO are beneficial fungi, bacteria, and yeasts. JMUBanayag 137
138. 138. INDIGENOUS MICROORGANISM (IMO) • IMO are the microorganisms that have
been adapting and surviving within the native soil environments throughout the years. • The
organisms that primarily make up IMO are beneficial fungi, bacteria, and yeasts. JMUBanayag 138
139. 139. (IMO #1) JMUBanayag 139
140. 140. Materials Needed for Making IMO? • Pail, manila paper, marker, masking tape, rice
cooker, wooden tray. JMUBanayag 140
141. 141. How to make IMO #1? JMUBanayag 141
142. 142. Pwede pong gamitin ang binlod(broken rice) na mas mura 142Hindi punong-puno.
Huwag sisik. Hindi rin pwede ang basa Hindi rin pwede ang lugaw. Hindi bahaw. Bagong luto na
kanin. How to make IMO #1? JMUBanayag
143. 143. How to make IMO #1? JMUBanayag 143
144. 144. How to make IMO #1? • Cook a kilo of rice, preferably organic. • After cooling, put the
cooked rice in a wooden, earthen or ceramic container. JMUBanayag 144
145. 145. How to make IMO #1? • Cover the mouth of the container completely with cloth or
paper, fixed in place with a rubber band, to prevent water or small insects from getting in.
JMUBanayag 145
146. 146. How to make IMO #1? JMUBanayag 146
147. 147. How to make IMO #1? Collection site • The sweetness from the roots of crops. • Near
the roots of bamboo • leaf mold of broadleaved • ▪Rice stump • ▪It is better to collect in a slightly
barren area rather than in a nutrient-rich area. JMUBanayag 147
148. 148. JMUBanayag How to make IMO #1? 148
149. 149. Collect from forest floors How to make IMO #1? JMUBanayag 149
150. 150. JMUBanayag How to make IMO #1? 150
151. 151. JMUBanayag How to make IMO #1? It is a cocktail of microbial culture of selected
species of microorganism. 151
152. 152. Collect from plastic tray How to make IMO #1? JMUBanayag 152
153. 153. How to make IMO #1? JMUBanayag 153
154. 154. (IMO #2) JMUBanayag 154
155. 155. Sting or rubber band JMUBanayag 155Paper towel or manila paper Clay jar or pail
Brown sugar or molasses IMO #1 Process of Making IMO #2 Materials
156. 156. Process of Making IMO #2 • Mix IMO #1 with brown sugar in 1:1 ratio (weight) and
then put it in the jar or pail. • Fill 2/3 of the clay jar with the mixture. • This creates the most favorable
environment for fermentation. • Cover the clay jar with paper and tie it with a rubber band or straws. •
Fermentation temperature : 23-25˚C • Fermentation period : 7days JMUBanayag 156
157. 157. Process of Making IMO #2 JMUBanayag 157
158. 158. Process of Making IMO #2 JMUBanayag 158
159. 159. Process of Making IMO #2 JMUBanayag 159
160. 160. Process of Making IMO #2 JMUBanayag 160
161. 161. Process of Making IMO #2 JMUBanayag 161
162. 162. Use of IMO #2 • Diluted at a 1:1,000 ratio with water, applied to the compost and plots
before planting JMUBanayag 162
163. 163. (IMO #3) JMUBanayag 163
164. 164. Tools •A shade that shields the working area from direct light •Thermometer •Rice
straws and fallen leaves. JMUBanayag 164Process of Making IMO #3
165. 165. Materials •Rice bran •IMO #2 (1:500~1:1000) •Nutrient liquid • OHN (1:1,000) • FPJ
(1:500) • FFJ (1:500) Liter to kg ratio JMUBanayag 165Process of Making IMO #3
166. 166. Keep the temperature : 15 C JMUBanayag 166Fermentation period : 7days Methods
• Moisture level : 65~70% • Temperature : 40~50oC • IMO#3 stacking height : evenly 13.7~15.7in
Process of Making IMO #3
167. 167. Process of Making IMO #3 JMUBanayag 167
168. 168. Process of Making IMO #3 JMUBanayag 168
169. 169. Process of Making IMO #3 JMUBanayag 169
170. 170. Process of Making IMO #3 JMUBanayag 170
171. 171. Process of Making IMO #3 JMUBanayag 171
172. 172. (IMO # 4) JMUBanayag 172
173. 173. Materials • IMO #3: soil = (1:1) (garden soil/field soil) • Nutrient liquid • OHN (1:1,000)
• FPJ (1:500) • FFJ (1:500) Liter to kg ratio JMUBanayag 173Process of Making IMO #4
174. 174. Fermentation period : 7days JMUBanayag 174IMO#3 stacking height : evenly
13.7~15.7in Methods • Moisture level : 65~70% • Temperature : 40~50oC Process of Making
IMO #4
175. 175. Process of Making IMO #4 JMUBanayag 175
176. 176. Process of Making IMO #4 JMUBanayag 176
177. 177. Process of Making IMO #4 JMUBanayag 177
178. 178. Process of Making IMO #4 JMUBanayag 178
179. 179. Process of Making IMO #4 JMUBanayag 179
180. 180. How to utilize IMO? Making the soil foundation Scatter IMO#4(150kg/0.1ha)on the
soil.JMUBanayag 180
181. 181. How to utilize IMO? As recovering soil environment, microorganism and small animal
is becoming more active. JMUBanayag 181
182. 182. How to utilize IMO? Filed without successive cropping disorder Field with successive
cropping disorder IMO #4 One week before seeding and planting Two weeks before seeding and
planting JMUBanayag 182
183. 183. JMUBanayag 183
184. 184. Summary • Organic Concoctions and Extracts JMUBanayag 184
185. 185. PREPARING FOR WORK • 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. JMUBanayag 185
186. 186. THINK SAFETY JMUBanayag 186
187. 187. RECORD KEEPING JMUBanayag 187
188. 188. Thank you! JMUBanayag 188 Disclaimer: The content provided in this presentation is
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accuracy or completeness of any information provided in this slide. The owner will also not be liable
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