PRODUCE ORGANIC

CONCOCTIONS AND EXTRACTS

 LEARNING OBJECTIVES
• At the end of this competency the student shall be able to:

1. Identify the different types of concoctions and

extracts.
2. Explain the importance/ uses of the different
concoctions and extracts
3. Demonstrate the different types of concoctions and
extracts.
 Natural Farming
• 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.
Natural materials instead of chemicals as its
 Natural Farming
• Materials are locally available and cheap, and
the farming inputs are made by the farmers
instead of being purchased from the market;
thus lowering cost for the farmers and
converting waste into resources.
• Being “farmer-friendly,” it is also being used as
a tool to improve the living of the poor farmers
in the world.
 Concoctions
• Replacement of chemical based fertilizers,
pesticides, fungicides, repellants chemical
based growth enhancers and other
synthetic food ingredients for animals and
plants.

• Done through fermentation where the

potency is enhanced by the beneficial
 Fermentation
• Fermentation is a chemical breakdown of
organic substrates, especially carbohydrates, to
ethyl alcohol or organic acids. Fermentation is
performed primarily by yeasts, molds, and
bacteria, and is usually accompanied by the
production of a gas, such as carbon dioxide or
hydrogen gas.
 Molasses Fermentation
• Molasses Fermentation is a biological
process in which sucrose from molasses is
converted into cellular energy that
eventually produces ethanol and carbon
dioxide. Molasses from sugarcane or sugar
imparts an appropriate substrate for
ethanol production.
Aerobic vs anaerobic Fermentation
• The key difference between aerobic and
anaerobic fermentation is that aerobic
fermentation uses oxygen whereas
anaerobic fermentation does not use
oxygen.
 TYPES AND USES/ BENEFITS OF CONCOCTIONS
Kl;TYPES USES BENEFITS
1. OHN- Oriented Natural Immune For Plants:
Herbal Nutrients Booster  Pest repellants
->made from herbs  increase plant
which are full of robustness
energy and function
such as ginger,  to sterilize and
garlic, and bulb keep plants warm
onion  revitalizes crops
and activates their
growth
For Animals:
 improves
immune booster
Mix with drinking
water and feeds
2. IMO- Indigenous Beneficial For Plants:
 Mix with drinking
water and feeds
2. IMO- Indigenous Beneficial For Plants:
Microorganisms Microorganisms  stronger immune
systems
 good soil
conditioner
 restores plant
vitality

For Animals:
 Stronger immune
systems
 Removes foul
odor.

Mix with drinking

water
3. FPJ- Fermented Natural Growth For Plants:
Plant Juice Enhancer
 Nitrogen Fertilizer
 promotes higher
yield
 Helps maintain
vigor in plants and
resistance against
pests.
For animals:
 Growth enhancer
 promote resistance
against illnesses
4. FFJ- Fermented Natural Taste For Plants:
Fruit Juice Enhancer
 source of Potassium
  Growth enhancer
 promote resistance
against illnesses
4. FFJ- Fermented Natural Taste For Plants:
Fruit Juice Enhancer
 source of Potassium
fertilizer
For Animals:
 Tasteenhancer
Mix with drinking
water.
5. FAA- Fish Amino Protein source For Plants:
Acid
 source of Nitrogen
Fertilizer
For Animals:
 Protein
Supplements.
Mix with Drinking
water
6. CALPHOS- Calcium Natural Calcium and For Plants:
Phosphate phosphorous source of
 source of
nutrients
Phosphorous fertilizer
and Calcium Fertilizer
  Protein
Supplements.
Mix with Drinking
water
6. CALPHOS- Calcium Natural Calcium and For Plants:
Phosphate phosphorous source of
 source of
nutrients
Phosphorous fertilizer
and Calcium Fertilizer
For Animals:
 calcium source for
bones
Mix with drinking
water
 For Animals:
 calcium source for
bones
Mix with drinking
water
7. LABS- Lactic Acid Natural Enzymes For Plants :
Bacteria Serum  Immune system of
plants.
For Animals:
 Improves immune
system of animals.
 Removes foul odor

Mix with feeds or in

drinking water.
 RAW MATERIALS FOR CONCOCTIONS
OHN- ORIENTED HERBAL NUTRIENTS
1. Garlic 2. Ginger 3. gin/liquor

4. Pure coconut vinegar 5. muscovado sugar / molasse

 IMO- INDIGENOUS MICROORGANISMS
. Cooked rice 2. muscovado sugar/ molasses

FAA- FISH AMINO ACID

1. Kuhol Shell 2. Fish 3. Muscovado Sugar/ Molasses
 FFJ- FERMENTED FRUIT JUICE
1. Banana 2. Papaya 3. Watermelon

4. Tomatoes 5. Muscovado Sugar / Molasses

 CALPHOS- CALCUIM PHOSPHATE

1. Egg Shell 2. Pure Coconut Vinegar 3. Sea Shells 4. Animal Bones

LABS- LACTIC ACID BACTERIA SERUM

. Fresh milk 2. Clear liquid from 3. molasses
fermented rice
A tool is an object used to extend the ability of an individual to modify
features of the surrounding environment. It plays an important role in
producing concoctions. Hand tools are usually light and are used without the
help of animals or machines. They are being used in performing farm activities
which involves small areas like school garden and home garden.
• TOOLS AND EQUIPMENTS
MEASURING CUP Used primarily to measure the volume of liquid or bulk
solid ingredients. The cup will usually have a scale
marked in cups and fractions of a cup, and often with fluid measure

KNIFE Usually sharp blade attached to a handle that is used for cutting.

CHOPPING BOARD is a durable board on which to place material for cutting

PLASTIC PAIL Used for a variety of fluids and flowable materials.

STRAINER/ NYLON SCREEN A device having holes punched in it or made
of crossed wires used for separating solid
matter from a liquid.

. PLASTIC PAIL Used for a variety of fluids and flowable materials.

SANITIZED BOTTLE WITH CAP a container for liquids, usually made

of glass or plastic, with a narrow neck
used for storage.

MARKER/ PENTELPEN a pen with a thick writing point used for writing
or drawing
 STRING/ RUBBER BANDS A thin rope made by twisting very thin threads
together, used for fastening and tying things.

WOODEN LADLE
 Used for stirring and for mixing ingredients. It is made of wood and has a long
handle.

. MANILA PAPER UNPRINTED used for covering purposes

WEIGHING SCALE
 used for monitoring ingredients weight
 “IMPORTANCE OF CLEANLINESS, SANITIZATION AND
HYGIENE IN PRODUCING CONCOCTIONS”

INTRODUCTION TO CLEANLINESS
Cleanliness means that there is no dirt, no dust, no stains, and no bad
smells. The goals of cleanliness are health, beauty, absence of offensive odor
and to avoid the spreading of dirt and contaminants to oneself and others.
With the help of cleanliness, we can keep our physical and mental health
 SANITIZATION
Sanitizing is the process
of treating a food contact
surface with a sanitizing
solution that will kill
most microorganisms or
reduce them to a non-
harmful level. For
sanitizers to be effective,
surfaces must first be
cleaned, because soil and
soap residues can make
the sanitizing solution
less effective.

Hygiene is a set of practices performed to preserve health. Hygiene refers to

conditions and practices that help to maintain health and prevent the spread
of diseases.
Hygiene is a concept related to cleanliness, health and medicine. It is as well
related to personal and professional care practices. In medicine and everyday
life settings, hygiene practices are employed as preventative measures to
reduce the incidence and spreading of disease.
Cleanliness and sanitation importance and impacts
 cleanliness is a mark of politeness,
 It produces affection, and as it bears analogy to purity of mind.
 It makes us agreeable to others.
 It is an excellent preservative of health;
 Several vices, destructive both to body and mind, are inconsistent with
it.
 Cleanliness is a much sought-after virtue, not possessed by many.

Cleanliness is always associated with virtuous character.

Hence the saying, ‘Cleanliness is next to Godliness’ came into being. All great
men of all times have stressed on the importance of leading a clean and
morally upright life for the attainment of all-round happiness. According to
 FERMENTED PLANT
JUICE
USAGE:
• Natural Growth Enhancer
• Source of Natural Vitamins and Minerals
MATERIALS: Ratio 1:2
• 1kg kangkong, 1kg camote tops/leguminous plants, 1kg banana
stalks
• 1kg molasses
FERMENTED FRUIT JUICE (FFJ)
 2. FERMENTED FRUIT JUICE (FFJ)
• USAGE:
PROCEDURE:
• Natural Taste Enhancer
• Source of Natural Vitamins
1. Clean and wash fruits.
and Minerals 2. Drain for 5mins.
• For plants: Source of 3. Slice to an inch size
POTASSIUM for heavier
yield. Encourages fruiting and
4. Mix all fruits and molasses thoroughly in a
Sweeter Fruit black pail.
• DOSAGE: 5. Wipe the mouth of the plastic pail.
• • 2 tbsp./L of water 6. Cover with manila paper and add label.
• • spray or drench one or 2x Ferment for 7days.
a week
• • total fermentation days— 7. Extract the liquid and keep it in a plastic
7days. container.
Thank you and
God
Blessed……….