COMPETENCY-BASED LEARNING MATERIALS

Sector : Agriculture and Fishery

Organic Agriculture Production NC II

Qualification Title :

Unit of Competency : Produce Organic Concoctions and Extracts

Module Title : Producing Organic Concoctions and Extracts

Province of Sultan Kudarat

SULTAN KUDARAT LIVELIHOOD SKILLS TRAINING CENTER
Old Capitol, Kalawag II, Isulan, Sultan Kudarat
MR. KADAFI A. TAYANTIS
Contact No. 09279679408/09219687085
Trainer
 Module Content

Qualification Title Organic Agriculture NC II

Unit of Competency Produce various concoctions and extracts

Module Title Producing various concoctions and extracts

Introduction:

This module covers the knowledge, skills and attitude required to

prepare for the production, processing and packaging various
concoctions.

Learning Outcomes:
LO1. Prepare for the production of various concoctions and extracts
LO2. Processing and packaging concoctions and extracts

Assessment Criteria:
1. Work and storage areas are cleaned, sanitized and secured.
2. Raw materials used are cleaned and freed from synthetic
chemicals
3. Tools, materials and equipment used are cleaned, free from
contaminations and must be of “food grade” quality
4. Personal hygiene are observed according to OHS procedures.
5. Raw materials are prepared in accordance with enterprise practice.
6. Fermentation period is set based on enterprise practice.
7. Various concoctions are fermented following to organic practices.
8. Concoctions are harvested based on fermentation period of the
concoction.
9. Concoctions are contained in sanitized bottles and containers.
10. Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
11.Packaged concoctions are stored in appropriate place and
temperature following organic practices.
 12.Production of concoctions are recorded using enterprise
procedures.

Learning Outcome Summary

Learning Outcome No. 1 Prepare for the production of various

concoctions and extracts
Contents:
• Types of Concoctions
• Uses of Concoctions
• Application of Concoctions

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.
Condition:
• 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
• 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

Assessment Methods:
• Demonstration
• Observation with Questioning
• Written Examination
 Learning Outcome Summary

Learning Outcome No. 2 Process and package concoctions and extracts

Contents:
• Identification and collection of right kind of raw materials
• Methods of processing concoctions
• Proper harvesting of fermented materials
• Packaging concoctions
• Labelling and recording of bottled concoctions

Assessment Criteria:
• Raw materials are prepared in accordance with enterprise practice.
• Fermentation period is set based on enterprise practice.
• Various concoctionsarefermented following to organic practices.
• Concoctions are harvested based on fermentation period of the
concoction.
• Concoctions are contained in sanitized bottles and containers.
• Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
• Packaged concoctions are stored in appropriate place and
temperature following organic practices.
• Production of concoctions are recorded using enterprise
procedures.
Condition:
• tools:
- 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
- record book
- plastic bottles with resealable caps
 • training equipment
- LCD projector with screen
- desktop computer or laptop
• facilities
- booth/temporary shed
- storage area
Assessment Methods:
• Demonstration
• Observation with Questioning
• Written Examination
 Information Sheet 4.1-1
Preparing for the Production of Various
Concoctions and Extracts

Learning Objectives:

At the end of this module, the trainees will be able to:

• Identify and collect quality raw materials for various concoctions; and
• Familiarize the uses, benefits and concoctions of different concoctions.

The current economic situation and the prevailing condition of our natural
resources including the rising cost of inorganic fertilizers requires farmers
nowadays to look into alternative measures to sustain the farming business
profitably.

Production of concoction and extract will help farmers to achieve this. A

concoction is a combination of various ingredients locally found in the farm.
Extract is made from raw materials found in the farm using water as solvent.

The following are the needed to know-how organic concoctions and extracts
that would eventually help the farmers improve their farming.

The Different Types of Concoctions

1. Fish Amino Acid (FAA) is produced from spoiled fish

and fish trash fermented after storing for a 30-day
period. FAA contains nitrogen (90%) and phosphorus
(2.5%).

2. Indigenous Microorganisms (IMO) is a soil additive

made from indigenous microbes cultured in cooked rice.
3. Fermented Plant Juice (FPJ) is made from axillary buds and young fruits,
fast growing plants, young leaves of plants and grasses.

4. Oriental Herbal Nutrients (OHN), a fermented extract of herbs.

5. Fermented Fruit Juice (FFJ) is made from sweet

ripe fruits, fruit vegetables and rootcrops.

6. Calcium Phosphate (CaPhos)

7. Lactic Acid Bacteria Serum (LABS)

8. Carrots, Cucumber & Celery (3Cs)

Benefit and Application of Different Concoctions

Indigenous Microorganisms

❖ Can induce flowering among plants

❖ Promotes higher yield
❖ Induce longer shelf life of fruits
❖ Give added resistance to plants against pests and harmful insects

►►The use of IMO as foliar fertilizer- Mix 2 tablespoons of IMO per liter of
clean water and directly spray to plants. 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 microorganisms 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 tablespoons per liter.

Fermented Fruit Juice (FFJ)

►► As flower inducer and fruit setter –Spray 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 –

FFJ is applied directly to the soil at the rate of 1tsp/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 result to the availability of nutrients for plant’s uptake.

►► As spray to animal beddings to hasten manure decomposition – FFJ

contains beneficial microorganisms that help in the decomposition process.
►► As a nutritious drink – a 20% FFJ solution makes an excellent drink for
both human and livestock.

Oriental Herbal Nutrients (OHN)

❖ A good source of nitrogen

❖ Serves as “growth hormone” for plant growth and development
❖ Used as foliar spray
❖ Food of microorganisms

►►For foliar spray to orchids, ornamentals, vegetables, cereals and fruit trees.
Use 2 tablespoons FAA per liter of clean water. Use new sprayer, otherwise
clean the sprayer thoroughly before using. Spray the leaves of plants or the
soil. Spray every 7 days on newly planted seedlings until fruiting stage. Spray
early in the morning at 4:00 AM to 6:00 AM or in the afternoon at 5:00 PM
until sunset when organisms are most active.

►►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.

Fish Amino Acid (FAA)

►► As source of nitrogen – use as foliar spray during the

vegetative stage at the rate of 1 tsp/liter of water or can be
applied directly to the soil to hasten microbial activities.

►► You can apply to the compost heap as energy source

for the soil microorganism to hasten decomposition.
Calcium Phosphate (Calphos)

• Can induce flowering among plants

• Promotes higher yield
• Induce longer shelf-life of fruits
• Give added resistance to plants against pests and harmful insects

►►Dilute the juice extracted in 20 parts water.

►►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; Fruits, vegetables and
bananas: from bearing stage up to a week before harvesting.

Fermented Plant Juice (FPJ)

■■ 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 – FPJ 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 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. Please note that with the use of FPJ, there is no overdose; you may
use it liberally. However, the soil must be watered first before applying FPJ to
avoid scorching of the roots.

■■ Apply FPJ 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 FPJ, as drink, to livestock at 1 tbsp/liter to increase microbial

activities in gastro-intestinal tracts. This would result to better absorption of
nutrients.

■■ Spray to animal beddings to hasten manure decomposition.

Tea Manure (TM)

1. 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.

2. TM helps to overcome temporary shortage of nutrient. It provides quick relief

for nutrient deficient plants and promotes growth.

3. There is no overdose in using TM and can be applied liberally.

4. When applied to the soil, the nutrients in TM are slowly released so it

provides a continuous supply of nutrients even in small quantities.

5. 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. If you decide to produce and use this kind of Liquid Organic Fertilizer
(LOF), you must have the following:
• Dependable source of partially dried animal manure
• Labor for collecting, processing and application of TM
• Capital for purchasing the needed materials for making 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.

Lactic Acid Bacteria Serum (LABS)

• Promotes intestine movement
• Regulates the balance of the intestinal bacteria
• Prevents growth of harmful or pathogenic bacteria
• Improves immune system
• Contains anti-aging properties and/or antioxidants

►►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 as feeds of
animals. For bigger animals: use 2-4 tbsp of diluted lactic acid bacteria serum
without diluting it further with water.
►►Use as spray to plant leaves to fortify phyllosphere microbes. Spray to soil
compost to build-up good microorganism colony.

Natural Insect Attractant

►►Cut out holes or vents (2 square inches) on two opposite sides of the plastic
bottles.

►►Transfer a minimal amount of the mixture into bottles and make sure that
the contents do not spill out of the vents.

►►Using a piece of rope or tie-wire, hang the 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.

►►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.

Materials in Preparing Concoctions

Indigenous Microorganisms (IMO)

1. Clay pot/Bamboo trough
2. Manila paper (unprinted)
3. Basin
4. Cooked rice
5. Muscovado sugar
6. Clean water (no chlorine or other chemicals)

Fermented Fruit Juice (FFJ)

1. Any of the following fruits: mango, papaya, marang, jackfruit, banana, etc.
(but not pineapple)
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)

Fermented Plant Juice (FPJ)

1. Use any of the following plants: Trichantera leaves, kangkong, banana
trunk, camote shoots, carabao grass, hagonoy (use 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)

Fermented Fish Amino Acid (FAA)

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)

Oriental Herbal Nutrients (OHN)

1. Ginger, garlic and bulb onions
2. Manila paper (unprinted)
3. Crosscut bamboo or clay jar or glass jar
4. Plastic straw (for tying)
5. Muscovado sugar
6. Coconut vinegar, beer or gin

Calcium Phosphate (CalPhos)

1. Any of the following: pork, fish and beef bones, eggshells and kuhol and
or any shells
2. Clay pot or cross-cut bamboo through
3. Manila paper (unprinted)
4. Plastic through (for tying)
5. Coconut vinegar
6. Griller

Lactic Acid Bacteria Serum (LABS)

• Lactic acid bacteria can be collected in the air
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)

Natural Insect Attractant

1. 3 liters clean water
2. 1 liter coconut vinegar
3. 1 kilo muscovado sugar
4. Empty mineral water bottles
Tea Manure
1. One sack partially dried cow, carabao or horse manure- these manure
from large ruminants contain beneficial microorganisms
2. Rainwater, underground water or unheated water
3. Plastic drum, 200 liter capacity

3Cs
1. 1 kg celery
2. 1 kg carrots
3. 1 kg cucumber
4. 1 kg muscovado sugar
5. Used or old pail or plastic container
6. Manila paper (unprinted)

Information Sheet 4.2-2

Process and Package Concoctions and Extracts

Learning Objectives:

At the end of this module, the trainees will be able to:

• Prepare the raw materials in accordance with the organic production
practices; and
• Process various concoctions following the fermentation practices in
organic agricultural production.

Previously, you were able to familiarize all the different types of concoctions
and extracts necessary in organic farming including their uses and
applications.

This section will discuss in detail the different procedures in processing these
different concoctions and extracts.

Selecting Materials for Concoctions

The following are the points to consider in selecting the materials for the
different concoctions:

For Fish Amino Acid (FAA)

• Not fit for human consumption
• Already considered waste
• Not contaminated with chemicals
• Free or purchased at low cost
For Fermented Fruit Juice (FFJ)
• Locally produced
• Free from insect pests and diseases
• Not fit for human consumption

For Fermented Plant Juice (FPJ)

• Young and fresh
• Free from insect pests and diseases
• Abundant in the production area
• Free from chemical containments

For Tea Manure (TM)

• Choose partially dried sheep, cow, carabao or horse manure
• Use rainwater or underground water if possible. Make sure that the
water is free from chemical contaminants.
• Use plastic drum because it is more sturdy and won’t get rusty
• One sack partially dried cow, carabao or horse manure- these manure
from large ruminants contain beneficial microorganisms
• Rainwater, underground water or unheated water
• Plastic drum, 200 liter capacity

Procedures in Processing Concoctions

Indigenous Microorganisms

1. Cook a kilo of rice, preferably organic. After cooling, put the cooked rice in a
bamboo, wooden, earthen or ceramic container. Avoid plastic or aluminum.

2. Cover the mouth of the container completely with manila paper and plastic
cover, fixed in place with a rubber band, to prevent water or small insects from
getting in.

3. Put the covered container, protected from possible rain, under the trees, in a
bamboo grove, a forest floor, or wherever a thick mat of leaves has formed.
Leave it there for three days.

4. After whitish moldy filaments have formed, transfer the entire contents of
the container to a larger glass or earthen jar and add one kilo of brown sugar
or molasses, preferably organic.
5. Cover the jar with clean cloth or paper, fixed with a rubber band. Keep the
jar in a dark, cool place. Let it ferment for seven days, until it appears muddy.
This is your IMO concoction.

Fermented Plant Juice (FPJ)

1. Collect the plant materials early in the morning while

they are fresh and the microorganisms are still present.
Wash and drain the plant materials.

2. Cut the plant materials into small pieces (an inch size) so that the juice can
be easily extracted.

3. Put the chopped plant materials in a pail or container, add crude sugar or
molasses which is ½ of the total weight of the plant source, then mix
thoroughly using the wooden ladle. Make sure that all plant materials are
mixed with sugar so that the juice can be extracted easily.

4. Put a net above the mixture and put weight to

compress the mixture. Stone is a good material used to
weigh down the mixture.

5. Cover the pail with two-layered manila paper, and

secure with a string or rubber band. Paper is used as
cover to allow some air to get inside the pot and for the
gas that is being produced during the fermentation
process to escape. Label the container, write the date of
processing and the expected date of harvest.

6. Store the container with the mixture 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. In 7 days, plant juice is
extracted and fermented. The plant extract will change its color from green to
yellow, then to brown and will smell sweet and alcoholic.
8. After 7 days, lift the mixture and squeeze hard to get the remaining extracts.

9. Collect the fermented extracts and preserve in dark

colored glass jar. You may add the plant residue to the
compost pile to hasten decomposition or you can apply it to
the garden plots as source of organic matter. Use your FPJ
more effectively if it is stored for another one week after
completion.

Calcium Phosphate (CalPhos)

1. Broil bones. Roast eggshells until they turned into deep brown.

2. Transfer in a container the bones or shells and add 9 parts of vinegar.

3. Transfer the mixture into a container and cover with Manila paper and tie
up with plastic straw or rubber band.

4. For bones: Allow to sit for 30 days or until bones soften or dissolve
completely. For eggshells: Allow to sit for 2 weeks (15 days) or until dissolved
completely.

5. Harvest, strain the preparation and bottle after a month or 15 days.

Fermented Fruit Juice (FFJ)

1. Collect ripe fruits or vegetables that are already

available or in season, for example, if squash is
available, then make fermented squash juice. There
are plenty of materials to be used so you can make
different kinds of FFJ. Use any materials that are free
from insect pests and diseases.

2. Chop the materials into small pieces (an inch size) so

that the juice can be easily extracted.

3. Put 1 kg chopped materials in a pail, add 1 kg

crude sugar or molasses, and then mix thoroughly
using a wooden ladle. You must make sure that all
chopped materials are coated with sugar or molasses so that the juice can be
extracted easily.

4. Put a net on top of the mixture and put weight to compress the mixture.
Stone is a good material used to weigh down the mixture.

5. Cover the pot or pail with two-layered manila paper or

cloth and secure with a string or rubber band. Paper or
cloth is used as cover to allow some air to get inside the pot
or pail and for the gas that is being produced during the
fermentation process to escape. Label the mixture, write the
date of processing and the expected date of harvest.

6. Store the container with the mixture for 7 days 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. In 7
days, fruit juice is extracted and fermented. The fruit extract will change its
color from yellow orange to brown, and will smell sweet and alcoholic. After 7
days, lift the mixture and squeeze hard to get the remaining extracts.

7. Collect the fermented extracts and preserve in dark

colored glass jar. You may add the fruit residue to
compost pile to hasten decomposition or you can apply it
to the garden plots as source of organic matter. You can
use your FFJ more effectively if it is stored for another one
week after completion.

Oriental Herbal Nutrients (OHN)

1. Wash the ginger and peel it then cut it into an inch size. Cut the garlic into
halves and remove the peel.

2. Transfer sliced materials into a pail. Add molasses which is 20% of the total
weight of materials. Mix well using a wooden ladle and cover with a clean
Manila paper and tie with plastic straw or rubber band.

3. Preserve for a duration of 3 days then remove cover and add 2.2 liters of
coconut vinegar. Replace cover.

4. Place container in a cool place away from direct sunlight.

5. Ferment the mixture for 7 to 10 days. Strain liquid from container and place
in plastic bottles.

7. OHN is now ready to use and this is OHN1. After extraction, add the same
amount of coconut vinegar then add 200 grams of sili and 100 grams of
panyawan. Soak it for 7 to 10 days.

8. This is now your OHN2 ready for use. You could repeat procedure no. 7 for
the third extraction.

Tea Manure (TM)

1. Collect partially dried cow, carabao or horse manure.

2. Put the manure in a plastic sack or jute sack to make a tea

bag.

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.

4. Pour water over the tea bag leaving a 20% air gap and cover with cloth or
net.

4. Soak the manure tea bag for one week.

5. After 1 week, the color of the tea is rich dark brown and is ready for use.

Lactic Acid Bacteria Serum (LABS)

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. Extract 100 ml from the fermented first wash liquid of the cooked rice. Take
the liquid between the bottom and top layers of the fermentation.

7. Remove the 100 ml of milk from a pack and add the extracted rice liquid in a
1 liter milk pack.

8. Return the cover of the pack and seal it with a masking tape. Mark it with
the name and date of fermentation.

8. Ferment in 5 days. Drain the liquid (whey) and filter, separate the sludge
from the liquid.

9. Measure the liquid and add the same amount of molasses. Keep it in a
plastic container. This is ready to use or you have an option to keep it for 7
days before using it.

Natural Insect Attractant

1. Mix the sugar, water and vinegar in a basin or any available container
that could accommodate the mixture. Clean and wash the vegetables
thoroughly and drain for 5 minutes.
2. Slice to ¼ of an inch size.
3. Mix all vegetables in a container.
4. Add the muscovado sugar.
5. Put nylon screen on top of the mixture then put weight by using mineral
water container.
6. Wipe the mouth of the pail and cover with manila paper.
7. Tie with rubber band and label the concoction.
8. Ferment it for 20-21 days and extract the liquid.
9. Filter the liquid and keep it in a plastic container.
3 C’s (Carrots, Cucumber, Celery)

10. Clean and wash the vegetables thoroughly and drain for 5
minutes.
11. Slice to ¼ of an inch size.
12. Mix all vegetables in a container.
13. Add the muscovado sugar.
14. Put nylon screen on top of the mixture then put weight by using
mineral water container.
15. Wipe the mouth of the pail and cover with manila paper.
16. Tie with rubber band and label the concoction.
17. Ferment it for 20-21 days and extract the liquid.
18. Filter the liquid and keep it in a plastic container.

Let Us Review!

The kinds of concoctions that are used as fertilizers are:

• Indigenous Micro-Organism (IMO),
• Lactic Acid Bacteria Serum (LABS); and
• Fermented Amino Acid (FAA)

The kinds of concoction used for livestock are:

• Natural Health Enhancer (3 Cs)
• Natural Calphos Micro Nutrients (CALPHOS)
• Natural Lactic Acid Bacterium Syrup (LABS) Enzymes
• Beneficial Indigenous Micro-Organism (IMO)
• Natural Immune Booster (OHN – Oriental Herbs Nutrients)
• Natural Taste Enhancer (Fermented Fruit Juice – FFJ)
• Natural Growth Enhancer (Fermented Plant Juice – FFJ)

To protect the concoctions from any form of contaminations, the following must
be observed:
• Use of indigenous materials like bamboo
• Use of protective materials such as screen, covers, stray animals
• Wash materials during preparation
• Use of PPE properly
• Clean/sterilize utensils to be used
• Spray OHN, LABS, IMO
• Clean and sanitize the area
• Avoid direct exposure to sunlight
• Maintain required temperature
The procedure in the application of organic sanitation is system-wide using
organically produced disinfectants thru concoctions and sprayed all over the
place where the possible sources of destructive bacteria/germs are. The
sanitation procedure shall include strict clean area (well ventilated, free from
any contamination, well organized, well protected facilities) with periodic
inspection using the principles of 5 Japanese S. Concoction products are not
harmful to the environment and to human as well as to the animals. The
commercial sterilization is cleaning the area thru the use of chemicals
commercially produced, which is very expensive and hazardous to the
environment and the people.

The basic tools/facilities/equipment used in the preparation of concoctions

are:
• Knives
• Container
• Chopping board
• Manila paper
• Masking tape
• Pentel pen
• Rubber bond
• Table weighing scale

Concoctions are packaged due to the following reasons:

• For the identification and indicate time of harvest as for recordkeeping
• It can be a basis for subsequent practice

In storing concoctions, the following must be observed:

• Store in clean, cool, dark place and free from disturbance
• Label the concoction products properly, indicating dates of formulation
and harvest

The following are the ways in using concoctions as food supplement for
livestock:
• Fermented Fruit Juice – a natural taste enhancer. Mix two (2)
tablespoons of Juice to one (1) liter of clean drinking water at a dosage of
two (2) times week. In severe cases double the dosage. This can be mixed
also with the feeds at the same frequency.
• Fermented Plant Juice – a natural growth enhancer. Mix two (2)
tablespoons of juice to one (1) liter of clean drinking water at a dosage of
two (2) times week. In severe cases double the dosage. This can be mixed
also with the feeds at the same frequency.
• Fermented Amino Acid – a natural amino acid. Two (2) table spoon of
FAA mix with one (1) liter of clean drinking water at a dosage of two (2)
 times a week. In severe cases double the dosage. This can be mixed also
with the feeds at the same frequency
• Oriental Herbs Nutrients – a natural immune booster. Mix two (2)
tablespoon of OHN in one (1) liter of clean drinking water at the dosage of
2 – 4 times a week. In severe cases, triple the dosage. This can also
mixed with the feeds at the same frequency.
• Indigenous Micro-Organism – a beneficial micro-organism. Two (2) table
spoon of IMO mix with one (1) liter of clean drinking water at a dosage of
two (2) times a week. In severe cases, double the dosage. This can be
mixed with the feeds of the same frequency.
• Lactic Acid Bacteria Serums – a natural enzymes. Two (2) tablespoon of
LABS mix with one (1) liter of clean drinking water at a dosage of two (2)
times a week. In severe cases, triple the dosage. This can be mixed with
the feeds of the same frequency.
• Natural Calphos Micro-Nutrients – two (2) tablespoon of CALPHOS mix
with one (1) liter of clean drinking water at a dosage of two (2) to four (4)
times a week. In severe cases, double the dosage. This can be mixed with
the feeds of the same frequency.
• 3Cs (Celery, Carrots, Cucumber)- a natural health enhancer. Mix five (5)
tablespoon of 3Cs with one half (1/2) liter of clean drinking water and
administer it orally to the animal (good for fever, poor appetite).

As fertilizer, the following concoctions could be considered as:

• Indigenous Micro-Organism (IMO) – beneficial indigenous micro-
organism. Add two (2) tablespoon of IMO with one (1) liter of water and
apply to Organic Fertilizer (OF) mixture.
• Lactic Acid Bacteria Serums (LABS) – a natural enzyme. Add two (2)
tablespoons of Labs with one (1) liter of water and apply to Organic
Fertilizer (OF) mixture. Or spray to the plant base one (1) to two (2) times
a week.
• Fermented Amino Acid (FAA) - is a natural amino acid that enhances the
fertility of the soil. In a mixture of two (2) tablespoons of FAA with one (1)
liter of clean water spray to the plant base and nearby soil one (1) to two
(2) times a week.

To properly harvest and handle concoctions:

• To be able to harvest concoctions in a right time, maintain a record that
serves as guide on the date of harvesting it.
• Keep concoctions in a clean container, new harvest must not be sealed
right away but keep the cover not so tighten in a given period, and
provide ventilation.
• Handle the concoctions properly by storing it in cool, clean place free
from any disturbances and not exposed directly to the heat of the sun,
fire or any heat produced by machines.
To maintain cleanliness and orderliness in the concoction room, the following
must be observed:
• Labelled storage area classified according to concoction processes;
• Labelled production lines;
• The labeled tool cabinets and equipment (brooms, clean cloth for wiping
wet object/area, etc.)
• The room shall be well ventilated, free from disturbances and free from
any direct heat coming from the sun, machine and electricity.
• Prepare periodic schedules for cleaning and a checklist indicator that
orderliness had been done.
• Maintain a record book indicating the life span and utilization of each of
the concoction extracts.
• Maintain clean sanitation foot rugs at the entrance of the concoction
room.
• Put rule signs at the room readable at eye level such as: No Smoking,
maintain silence, wipe your foot at the entrance sanitation rugs, wear
PPE, etc.

To keep records in every concoctions:

• The record book must contain data such as description of the
concoction; date of formulation; time of harvest; storage and expiry date;
rate of application per animal, plant, and area: consumption date;
responsible person; inventory of concoction; refill and replacement of
concoctions.
• The record of each concoction will describe the date and time, and the
consumption history of the concoctions for the organic farmer to
determine the amount consumed per plant, animal, and for fertilization.
• The record book shall describe also the rate of formulating concoctions
per application.
• The record book shall determine the dosage in each application per
animal and plant.

PPE must be worn in the concoction’s production line:

• Use of Personal Protective Equipment (PPE) needs demonstration on its
proper utilization by trained personnel. PPE are worn in the concoction
production line to protect concoction products from contamination and
preserve its purity.
• The use of masks, books, hair net, gloves and clean utensils are to
protect concoction products from the falling hair, saliva and sweat from
the organic farmer/worker.