CBLM

TRAINERS
METHODOLOGY
(TM I) LEVEL I
ORGANIC AGRICULTURE
PRODUCTION NC II
TECHNICAL EDUCATION SKILLS DEVELOPMENT
AUTHORITY (TESDA)
A PORTFOLIO PRESENTED TO THE PANEL OF TESDA

ZAMBOANGA PENINSULA REGION
BY:
CRISTINO H. CAMBONGGA
SEPTEMBER 30, 2016
COMPETENCY BASED LEARNING MATERIALS
SECTOR
: AGRICULTURE AND FISHERY
QUALIFICATION TITTLE
: ORGANIC AGRICULTURE PRODUCTION NC II
UNIT OF COMPETENCY
: PRODUCE VARIOUS CONCOCTIONS AND

EXTRACTS
MODULE TITLE
: PRODUCING VARIOUS CONCOCTIONS AND
EXTRACTS
SANIEL INTEGRATED FARM TECHNOLOGICAL BUSINESS SCHOOL INC.

SANDAL, SAN ISIDRO, MAHAYAG ZAMBOANGA DEL SUR
ACKNOWLEDGEMENT
This
COMPETENCY
BASED
LEARNING
MATERIAL
on
ORGANIC
AGRICUTURE PRODUCTION NC II under the TRAINERS METHODOLOGY LEVEL

I is based on the Philippine TVET Trainer Qualification of TESDA.
I would like to extend my heartfelt desire to thank and express great
appreciation and sincere gratitude to those people who have shared their precious
time, talents, insights, inspiration, and financial assistance to materialize this
learning guide.
Heartfelt thanks to my ever supportive, understanding and LOVING WIFE
MRS. ANGELINA L. ROXAS and my children MARK, MHEA, and MAEH. Thank you
so much for everything!
My sincere appreciation to ATTY. JOSE RUEL A. SANIEL, our instructor and
Trainer, for their encouragement to enhance and shared his knowledge and skills.
Thank you so much sir!
Special thanks to the HOLY ROSARY FAMILY FARM SCHOOL, headed by SIR
NICK GENTAPA, thank you so much for the everlasting support and understanding
to accomplish this CBLM.
To my supportive, understanding and beloved mother Mrs. CRISTITA H.
CAMBONGGA for her love, care, inspiration, and encouragement to reach the goal,
and to fulfill the ambition in life.
To my friends in for their generous help and advice. Thank you so much,
MAAM JEAN ROSE D. CUEZON AND ELJIN D. TAMALA and special thanks to
RELIN OGDAMEN, CHERYL MAY C. CORTES and EVELYN T. MANDAO for their
support and encouragement. Thank you so much guys!
Above all, to our ALMIGHTY GOD JESUS CHRIST, for the strength,
knowledge, peace of mind, and the blessings that HE bestowed for the success in
developing this learning material. THANK YOU.
TABLE OF CONTENT
TITLE
PAGES
Cover Page...i
TITLE PAGE...ii
ACKNOWLEDGEMENT.iii
TABLE OF CONTENTS..iv
PLAN RAINING SESSION.........1
CHARACTERISTICS OF LEARNERS.2
SUMMARY OF CHARACTERISTICS OF LEARNERS6
SELF- ASSESSMENT CHECK.7
EVIDENCES/PROOF OF CURRENT COMPETENCIES..8
IDENTIFYING TRAINING GAPS..
..11
TRAINING NEEDS....13
SESSION PLAN..14
COMPETENCY BASED LEARNING MATERIALS.18

HOW TO USE THE COMPETENCY BASED LEARNING MATERIALS..19
PARTS OF THE COMPETENCY BASED LEARNING MATERIALS.20
LIST OF COMPETENCY..21
MODULE CONTENT.22
LEARNING OUTCOME NO. 1 Prepare for Production of
Various Concoctions and Extracts....23
LEARNING EXPERIENCE...25
INFORMATION SHEET 4.1-1. Types of Concoctions and Extracts..27
SELF-CHECK 4.1-1..30
ANSWER KEY 4.1-1........31
INFORMATION SHEET 4.1-2. Uses and Benefits of Concoctions.32
ANSWER KEY 4.1-2.41
INFORMATION SHEET 4.1-3. Tools, Materials and Equipment in
The Preparation of Concoctions42
ANSWER KEY 4.1-3.56
INFORMATION SHEET 4.1-4.Procedure in Preparing the Production of
Various Concoctions57
ANSWER KEY 4.1-4.74
TASK SHEET 4.1-4..75
PERFORMANCE CRITERIA CHECKLIST 4.1-476
EVIDENCE PLAN..77
TABLE OF SPECIFICATION...78
WRITTEN EXAMINATION FOR ASSESSMENT IN VARIOUS
CONCOCTIONS AND EXTRACTS.79
ANSWER KEY.82
PERFORMANCE TEST.83
QUESTIONING TOOLS84
PERFORMANCE CRITERIA85
INVENTORY OF TRAINING RESOURCES.86
PERFORMANCE CRITERIA CHECKLIST..88
INFORMATION SHEET 4.1-5. Principle of 5s and 3Rs89
SELF-CHECK 4.1-5.99
ANSWER KEY 4.1-5...100
PROPOSED WORKSHOP LAYOUT101
FACILITATE LEARNING SESSION.102
TRAINING ACTIVITY MATRIX.103
TRAINEES PROGRESS SHEET..107
ACHIEVEMENT CHART111
CLASS PROGRESS CHART.112
PROGRESS CHART FOR ORGANIC AGRI. PRODUCTION NC II113
TRAINING EVALUATION..114
SUPERVISED WORK-BASED LEARNING116
TRAINING PLAN.117
TRAINEES RECORD BOOK119
MAINTAINED TRAINING FACILITIES..124
HOUSEKEEPING SCHEDULE125
HOUSEKEEPING INSPECTION CHECKLIST.126
EQUIPMENT MAINTENANCE SCHEDULE.127
MAINTENANCE INSPECTION CHECKLIST128
EQUIPMENT RECORD TO BE UTILIZED
129
TAG-OUT BILL.130
WASTE SEGREGATION LIST.131
BREAKDOWN/REPAIR REPORT..132
WORK REQUEST133
SALVAGE REPORT.135
PURCHASE REQUEST..136
REFERENCES..137
Plan
Training
Session
Saniel Integrated Farm Technological Business School INC.

Sandal, San Isidro, Mahayag Zamboanga Del Sur
Name: _____________________________
Date: __________________
Please answer the following instrument according to the

characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, literacy
and numeracy
(LL&N)
Cultural and
language
background
Average grade in:
Average grade in:
English
Math
a. 95 and above
a. 95 and above
b. 90 to 94
b. 90 to 94
c. 85 to 89
c. 85 to 89
d. 80 to 84
d. 80 to 84
a. 75 to 79
e. 75 to 79
Ethnicity/culture:
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________
Education &
general
knowledge
Highest Educational Attainment:

a. High School Level
b. High School Graduate
c. College Level
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
d. College Graduate
e. with units in Masters degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex
a. Male
b. Female
Age
Your age: _____
Physical ability
Previous
experience with
the topic
1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Horticultural/Agricultural Certificates
a. Farm Technician
b. Research Assistant
c. Farmer
d. Government Employee
Number of years as a competency trainer ______
Previous
learning
experience
List down trainings program and training

___________________________
___________________________
___________________________
Training Level
completed
Qualification and NC level

___________________________
___________________________
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Special courses
Other courses related to Horticulture

a. Agricultural Graduate
b. Degree in Agricultural Engineering
c. Degree in Animal Science
d. Degree in crop science
e. Degree in Horticulture
f. Degree in Agronomy
g. Degree in forestry
h. Degree in Aqua Fisheries
i. Others (please specify)____________________
Learning styles
a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs
a.
b.
c.
d.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Financially challenged
Working student
Solo parent
Others(please specify)
___________________________
Printed Name and Signature
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
SELF-ASSESSMENT CHECK
Name: DORRES S. GILBERO
Date:
AUGUST 10, 2016
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I?
Raise Organic Chicken
1.
2.
YES NO
Select healthy stocks
Determine suitable chicken house requirements
Install cage/ housing equipment
Feed chicken
Grow and Harvest chicken
Producing Organic Vegetables
Establish Nursery
Plant Seedlings
Perform Plant Care Activities and management
Perform Harvest and Post-Harvest Activities
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
CORE COMPETENCIES
CAN I?
3.
4.
YES NO
Producing Organic Fertilizer
Prepare composting area and raw materials
Compost and harvest fertilizer
Producing Various Concoctions and extracts
Prepare for the production of various concoctions

and extracts
Process concoctions and extracts
Package concoctions and extracts
ELECTIVE COMPETENCIES
CAN I?
Raise Organic Hogs
5.
6.
YES NO
Select healthy domestic hog breeds and suitable

housing
Feed Hogs
Grow and finish hogs
Raising Organic Small Ruminants
Select healthy breeders and suitable cages
Feed small ruminants
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
ELECTIVE COMPETENCIES
CAN I?
YES NO
Manage breeding of small ruminants
Manage does/ewes and their progenies
Evidences/Proof of Current Competencies

Name DORRES S. GILBERO Date:
AUGUST 10, 2016
Evidence of Current Competencies acquired related to Job/Occupation

Current competencies
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Proof/Evidence
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Means of
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
validating
1. Raise Organic Chicken
A relevant certificate of
experience.
Submit valid
authenticated
certificate of work
experience.
Select healthy stocks
Demonstrate a good
stock for raising
organic chicken and
identify sick and
desirable stocks
Actual
demonstration
should get 80%
satisfactory
performance.
Determine suitable
chicken house
requirements
Demonstrate suitable
chicken house
Actual
demonstration
should get 80%
satisfactory
performance.
Install cage/ housing

equipment
Demonstrate proper
housing equipment.
Actual
demonstration
should get 80%
satisfactory
performance
Feed chicken
Perform proper feeding

management
Take the test.
Perform proper
procedures in growing
and harvesting
chicken.
Should get 80%

satisfactory
performance.
Grow and Harvest

chicken
Should obtain 80%

satisfactory
answers.
valid
Produce
Organic A relevant certificate of Submitted
experience.
authenticated certificate
Vegetables
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
of work experience.
Care
maintain
seedlings
Land preparation
Perform
procedures
preparation.
Control Measures
Demonstrate
proper
application of beneficial
microorganism,
mulching, and other
control measure.
Organic Fertilizer
Perform
proper Answered
questions
procedures in preparing correctly
and
organic fertilizer.
satisfactorily
on
preparing basal and
foliar organic fertilizer.
Post
Harvest Perform post harvest Answered
questions
practices according to correctly
and
practices
standards.
satisfactorily on post
harvest operations.
Produce
Fertilizer
and Perform
proper Satisfactorily
procedures in caring demonstrated according
and
maintaining to
the
standard
seedlings.
procedures.
proper Satisfactorily answered
in
land questions relating to
land preparations.
Satisfactorily
demonstrated
and
answered
questions
relating
to
control
measures in organic
gardening.
Organic A relevant certificate of Submitted

experience.
valid
authenticated certificate
of work experience.
Prepare
Demonstrate
proper Satisfactorily
the
composting area composting area and demonstrated
proper composting area
and raw materials raw materials.
and raw materials.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Compost
and Perform
proper Satisfactorily answered
composting
and relevant questions on
harvest fertilizer
harvesting of fertilizer.
composting
and
harvesting fertilizer.
Identifying Training Gaps

Name: DORRES S. GILBERO
Date: AUGUST 10,2016
Summary of Current Competencies Versus Required Competencies
Required Units of
Competency/Learning
Outcomes based on CBC
Current
Competencies
Training
Gaps/Requirements
1. Raise Organic Chicken

1.1 Select healthy
stocks
1.1 Select healthy

stocks
1.2 Determine
suitable chicken
house
requirements
1.2 Determine
suitable chicken
house requirements
1.3 Install cage/
1.3 Install cage/
Housing
equipment
Housing equipment
1.4 Feed chicken
1.4 Feed chicken
1.5 Grow and Harvest
1.5 Grow and
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
chicken
Harvest chicken
2. PRODUCE ORGANIC VEGETABLES

2.1 Establish Nursery
2.1Establish
Nursery
2.2 Plant Seedlings
2.2 Plant Seedlings
2.3 Perform Plant

Care Activities and
management
2.3 Perform Plant

Care Activities and
management
2.4. Perform Harvest

and Post-Harvest
Activities
2.4Perform Harvest
and Post-Harvest
Activities
3. PRODUCE ORGANIC FERTILIZER

3.1 Prepare
composting area and
raw materials
3.1 Prepare
composting area
and raw materials
3.2 Compost and

harvest fertilizer
3.2 Compost and

harvest fertilizer
4. PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS

4.1 Prepare for the
production of various
concoctions and
extracts
4.1 Prepare for the

production of
various
concoctions and
extracts
4.2 Process concoctions and

extracts
4.2 Process
concoctions and
extracts
4.3 Package concoctions

and extracts
4.3 Package
concoctions and
extracts
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Training Needs
ORGANIC AGRICUTURE PRODUCTION NC II
Name: ____________________________ Date: ______________________

Training Needs
(Learning Outcomes)
Module Title/Module of
Instruction
1. PREPARE FOR THE

PRODUCTION OF VARIOUS
CONCOCTIONS AND EXTRACTS
Types of Concoctions
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Uses/Benefits of Concoctions
Tools, Materials and Equipment

in the Preparation of
Concoctions.
Procedure in Preparing FPJ,

FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant
and Repellent in accordance
with the Good Manufacturing
Practices
Principles of 5S and 3Rs
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Producing
Various
Concoctions
And Extracts
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
COMPETENCY
BASED
LEARNING
MATERIAL
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
HOW TO USE THIS LEARNERS GUIDE

Welcome to this learners guide for the module in PRODUCING
VARIOUS CONCOCTIONS AND EXTRACTS. This learners guide contains
materials and activities to complete.
The units of competency PRODUCE VARIOUS CONCOCTIONS AND
EXTRACTS contains the knowledge, skills and attitude required to prepare
tools, farm implements and simple equipment for horticultural farm
operations.
You are required to go through a series of learning activities in order
to complete each learning outcomes such as Information Sheets, resources
materials and references materials for further reading that help you for a
better understanding and answer self-check basing the information sheet
provided. You may use a paper or bond paper to reflect your answer for each
self-check. Questions should be raise if encounter difficulties so you would
be assist by your trainer.
These module were prepared to help you achieve
competency
in
PRODUCING
VARIOUS
the required
CONCOCTIONS
AND
EXTRACTS .These will be the source of information for you to acquired

knowledge and skills in this particular trade with minimum super vision or
help from your instructor .With the aid of this materials you will acquire
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
the competency independently and in your own pace . Read this learning
guide carefully so you will be guided.
Work through all the information and complete the activities in
each
section suggested references
are
included
to supplement
the
materials provided in this module .
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self-Check Answer Key
Self-Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
Module Content
List of Competencies
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Module Content
Module Content
Front Page
Module Content
In our efforts to standardize CBLM, the above

parts are recommended for use in
Competency Based Training (CBT) in
Technical Education and Skills Development
Authority (TESDA) Technology Institutions.
The next sections will show you the
components and features of each part.
ORGANIC AGRICULTURE PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No.
1.
2.
Unit of Competency
Module Title
Raise Organic Chicken

Produce Organic
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Code
AGR612301
Raising Organic Chicken
Producing Organic
AGR611306
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Vegetables
Produce Organic
3.
Fertilizer
Produce Various
Producing Various
extracts
5.
Producing Organic
AGR611301
Fertilizer
Concoctions and
4.
Vegetables
Raise Organic Hogs
Concoctions AGR611302
and
extracts
Raising OrganicAGR612302
Hogs
6
6.
Raise Organic Small
Raise Organic Small
Ruminants
Ruminants
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
AGR612303
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
MODULE CONTENT
UNIT OF COMPETENCY
: PRODUCE VARIOUS CONCOCTIONS AND

EXTRACTS
MODULE TITLE
: PRODUCING VARIOUS CONCOCTIONS AND

EXTRACTS
MODULE DESCRIPTOR
: This module covers the knowledge, skills and
attitude required to prepare for the production, process and packaging

various concoctions.
NOMINAL DURATION
: 232 HOURS
PRE-REQUISITE
: CROP SCIENCE
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare for the production of various concoctions and extracts
2. Process concoctions and extracts
3. Package concoctions and extract.
ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized and secured.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
2. Raw materials used are cleaned and freed from synthetic chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of food grade quality.
4. Personal hygiene is observed according to OHS procedures.
LEARNING OUTCOME NO. 1

LO
1:
PREPARE
FOR
THE
PRODUCTION
OF
VARIOUS
CONCOCTIONS AND EXTRACTS

ASSESSMENT CRITERIA:
Work and storage areas are cleaned, sanitized and secured.
Raw materials used are cleaned and freed from synthetic chemicals
Tools, materials and equipment used are cleaned, freed from

contaminations and must be of food grade quality.
Personal hygiene are observed according to OHS procedures.
Contents:
Types of Concoctions
Uses/Benefits of Concoctions
Tools, Materials and Equipment in the Preparation of Concoctions
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,

LABS/LAS, CalPhos, Attractant and Repellent in accordance with
the Good Manufacturing Practices
CONDITIONS:
The student/learner will be provided with the following:
Tools in the preparation of concoctions
- plastic pail with cover (3 L capacity)
- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen, fine mesh net
- storage container with cap (1.5 L capacity)
- stone (weight), 0.5 kg
- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
harrow
squeezer
o manufacturers manual
Training equipment:
- LCD projector with screen
- desktop computer or laptop
- printer
Reference materials
- hard copy of the procedure in preparing various concoctions
- Philippine National Standard as fertilizer, and pesticides
- checklist of allowed materials based on Appendix 2 of PNS
METHODOLOGIES:
Participatory Lecture-Discussion
ASSESSMENT METHODS:
Written exam
Learning Experiences
Learning Outcome 1
LO 1: Prepare for the production of various concoctions and extracts
Learning Activities
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PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Special Instructions
Date Developed:
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1. Read information sheet no. 4.1-1

Types of Concoctions.
Read
Information
Sheet
4.1-1
then answer the Self-Check 4.1-1

and compare answers with the
Answer Key 4.1-1.
2. Answer self- check. 4.1-1

Compare answers with the
Answer Key 4.1-1
3. Read information sheet no 4.1-2
Uses/Benefits of concoctions
Read
Information
Sheet
4.1-2

4. Answer Self-Check 4.1-2

Compare answers with the Answer
Answer Key 4.1-2.
Key 4.1-2
5. Read information sheet 4.1-3
Read
Information
Sheet
4.1-3
Tools, materials and equipment in
then answers the Self-Check 4.1-3
the preparation of concoctions.

Answer Key 4.1-3.
6.Answer Self-Check 4.1-3

Key 4.1-3
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CONCOCTIONS
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7.Read information Sheet 4.1-4 on
Read
Information
Sheet
4.1-4
Procedure in Preparing Concoctions

Answer Key 4.1-4. Perform Task

Sheet 4.1-4 then compare the
Key 4.1-4.
performance on the Performance
9.Perform Task Sheet 4.1-4
Criteria Checklist 4.1-4
Compare performance to the

Performance Criteria Checklist 4.1-4
10.Read Information Sheet 4.1-5 on
Read
Compare
answers
with
Information
Sheet
4.1-5
the Answer Key 4.1-5.
Answer Key 4.1-5
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
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Date Revised:
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Information Sheet 4.1-1

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

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

found in our environment which are beneficial to our farmers. These microorganisms have their role to play in farming.
2. FPJ (Fermented Plant Juice). These are juices produces from selected
plant parts. Fermented plant juice (FPJ) or Bless Green Soup or Tenkei
Ryokujyu is made by fermenting plant parts in brown sugar. Sprouts and
baby fruits with high hormone concentration, full grown fruits, flower
abundant in honey, and any plant with strong vigor are good ingredients. It
is an ingredient in bokashi production and can also be used by applying
directly to soil and plants. FPJ is produced by the fermentation of plant
leaves, grasses, thinned crop plants, auxillary buds and/or young fruits and
flowers (Jensen et al, 2006). It contains plant growth hormones and
micronutrients that stimulate the growth of beneficial microorganisms. The
common materials being used in the Philippines are kangkong ( Ipomoea
aquatica), sweet potato ( Ipomoea batatas) and kakawate leaves ( Gliricidia
sepium).
3. FFJ- (Fermented Fruit Juice). It is used as a foliar spray to enhance
fruit quality, as a feed supplement for animals, and as a food
supplement for humans. In general, FFJ is generally used more during the
flowering and fruiting stage.
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CONCOCTIONS
AND EXTRACTS
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4. FAA (Fish Amino Acid). Utilizes the fish trash like gills small fishes and
even whole body parts of fish. Fish amino acids are a good source of
nitrogen for crop plants and may be used to supplement compost and
manures in coastal regions which have a good supply of inexpensive fish byproducts. Some local government units (LGUs) such as Bayawan City in
Negros Oriental is collecting fish trashes from the market for free and
process this into FAA.
5. LABS (Lactic Acid Bacteria Serum). It converts waste into organic
matter and basic minerals. LABS thrive and feed on the ammonia released
in the decomposition normally associated with the foul odor.
6. OHN (Oriental Herbal Nutrients). Natural Pest repellant. It is use
throughout the early, vegetative and change over and fruiting stages.
7. CaPO4 (Calcium Phosphate) induce flowering, prevent overgrowth,
increase calcium factor in roots and leaves.
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PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
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Self-Check 4.1-1
Match Column A to Column B.
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1. FFJ- (Fermented Fruit Juice)
a. induce flowering, prevent

overgrowth, increase calcium
factor in roots and leaves.
2. CaPO4
b. used more during the flowering

and fruiting stage.
3. OHN (Oriental Herbal Nutrients)
c. It is use throughout the early,

vegetative and change over and
fruiting stages.
4. LABS (Lactic Bacteria Serum)
d. Utilizes the fish trash like gills

small fishes and even whole
body parts of fish
5. FAA (Fish Amino Acid)
e. It converts waste into organic

matter and basic minerals
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PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
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ANSWER KEY 4.1-1

1. B
2. A
3. C
4. D
5. E
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INFORMATION SHEET 4.1-2

Uses/benefits of Concoctions
Learning Objectives
Determine the uses and benefits of concoctions

INTRODUCTION
The High Value Crops (HVCs) sector however, has been taking a
slightly different tact. Vegetable and fruit growers had been using
indigenous microorganisms (IMO) and fermented farm products as a part of
Nutrient Management based on Korean Natural Farming (KNF) through the
assistance of NGOs and SCUs in various training and extension programs.
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CONCOCTIONS
AND EXTRACTS
Date Developed:
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Uses/Benefits of various concoctions

1. Indigenous Micro-organism (IMO)
a) As soil conditioner
b) Aid in nutrient digestions
c) Composting.
d) Can induce flowering among plants
e) Induce longer shelf life of fruits
f) Give added resistance to plants against pests and harmful
insects
Application
a. The use of IMO as foliar fertilizer
Mix 2 tablespoons of IMO per liter of clean water

when directly sprayed to plants. Use clean sprayer (the
sprayer must be new and not used previously
with chemicals, otherwise clean thoroughly the
sprayer before using).
Spray the IMO mixture into the leaves of the plants

or the soil early in the morning at 4:00-6:00 AM or
in the afternoon at about 5:00 PM until sunset
(when micro-organisms are very active).
In rice fields, spread immediately newly threshed

rice straws, to avoid burning, and spray the whole
area with IMO at least 2 times before land
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CONCOCTIONS
AND EXTRACTS
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preparation or plowing, at 8 tbsp/liter for this

purpose.
Spray IMO immediately after leveling with the same

dosage.
Use IMO every 7-10 days on newly planted seedlings

until maturity for rice, corn, vegetables and fruit
trees at the rate of 2 tablespoons per liter.
Benefits of IMO:
For plants and soil

1. Good soil conditioner
2. Restores plant vitality
3. Reduces plant stress on seedlings
4. Collects nitrogen from the atmosphere, thus promotes faster
plant growth.
5. Controls pests and diseases
6. Serves as foliar fertilizer spray to cut flowers and ornamentals
7. Reduces growth of weeds and grasses seeds
For Animals: Poultry, Piggery and Livestock
1. An arrest foul odors and minimizes flies proliferation in poultry
and piggery houses.
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CONCOCTIONS
AND EXTRACTS
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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 hogs 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
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PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
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1. Used as sanitary spray to eliminate foul odor in toilets,

drainage canals, slaughter houses, septic tanks, garbage,
markets, etc.
2.
Improves sanitation and produces a pleasant sanitary

environment.
2. Fermented Plant Juice (FPJ)

a) Growth promotants (Bionutrients)
b) Nitrogen provider
c) Phyllosphere nutrients processor
d) Human nutrition
Uses on the following:
On rice
7 days after transplanting up to booting stage
On corn
7 days after plant germination until flowering stage
On vegetables
every 10 days after planting until harvesting
On bananas
10 days after planting up to blossoming stage
Uses and rates of application of Fermented Plant Juice
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PRODUCE
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CONCOCTIONS
AND EXTRACTS
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* As seed treatment before sowing soak the seeds in 0.2 % solution for 4 to
5 hours to facilitate germination and as a start-up solution to germinating
seeds.
* As a natural growth enhancer Fermented Plant Juice made from actively
growing plant parts and fast growing plants may contain natural growth
hormones and mineralized nitrogen that promotes plant growth. Mix 1
teaspoon of Fermented Plant Juice per liter of water and spray on the leaves
or apply directly to the soil around the plants from seedling stage up to preflowering stage. You can apply weekly or depending on plant vigor. Please
note that with the use of Fermented Plant Juice, there is no overdose; you
may use it liberally. However, the soil must be watered first before applying
Fermented Plant Juice to avoid scorching of the roots.
* Apply Fermented Plant Juice to the soil to serve as source of energy to
accelerate activities of soil microorganism. This activity will make the
nutrients available to the plants.
* Give Fermented Plant Juice, as drink, to livestock at 1 tbsp/liter to
increase microbial activities in gastrointestinal tracts. This would result to
better absorption of nutrients.
* Spray to animal beddings to hasten manure decomposition.
Benefits of FPJ:
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a) Helps maintain vigor in plants and resistance against pests.

b) Can be used for livestock bedding sprays (pig pens and poultry
houses) to produce more colony of microorganisms.
c) Can also promote resistance against illnesses for human.
3. Fish Amino Acids (FAA)
a) Plant nutrients (Amino Acid)
b) Poultry heat stroke
c) Compost
Application:
1. For foliar spray to orchids, ornamentals, vegetables, cereals
and fruit trees.
2. Use 2 tablespoons FAA per liter of clean water. Use new
sprayer, otherwise clean the sprayer thoroughly before using.
3. Spray the leaves of plants or the soil.
4. Spray every 7 days on newly planted seedlings until fruiting
stage. Spray early in the morning at 4:00am6:00am or in the
afternoon at 5:00pm until sunset when organisms are most
active.
Spray on the following:
On rice:
7 days after transplanting up to panicle initiation stage
On corn:
7 days after sowing and every 10 days thereafter until milking
stage
On fruit trees:
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Every 10 days to maintain vigor

Benefits
1. A good source of nitrogen
2. Serves as growth hormone for plant growth and development
3. Used as foliar spray
4. Food of microorganisms
4. Calcium Phosphate (CaPO4)
a) Cell structure (Bone) strengthening
b) Phosphorus provider
5. Fermented Fruit Juice (FFJ)
a) For ornamental and fruit flowering
b) For fruit sweetening
c) Potassium provider
d) For human nutrition
Benefits:
1. A good source of potassium which can speed up plants
Absorption and results to sweeter tasting fruits.
2. Helps maintain vigor in plants and resistance against pests.
3. Adds to soil fertility and the advent of good colonies of
microorganisms.
Uses and rates of application of Fermented Fruit Juice
* As flower inducer and fruit setter Fermented Fruit Juice made from a
combination of ripe fruits of banana, papaya and squash have been proven
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by many organic farmers to be effective when sprayed on the leaves at the

rate of 2 to 4 tbsp/gallon of water at the onset of flowering up to fruit
setting. These ripe fruits contain phosphorous and potassium which are
necessary during the flowering and fruit setting stage.
* As soil microorganism activity accelerator Fermented Fruit Juice is
applied directly to the soil at the rate of 1tsp/liter of water. The
carbohydrates and sugar content of Fermented Fruit Juice serve as source
of energy of soil microorganism, thereby, accelerating their activity.
Increased microbial activities result to the availability of nutrients for plants
uptake.
* As spray to animal beddings to hasten manure decomposition Fermented
Fruit
Juice
contains
beneficial
microorganisms
that
help
in
the
decomposition process.
* As a nutritious drink a 20% Fermented Fruit Juice solution makes an
excellent drink for both human and livestock.
6. Oriental Herbal Nutrition (OHN)
a. Plant Vitality enhancer
b. Downy and Powdery mildew control
7. Lactic Bacteria Serum (LABS)
Benefits
a) Serve as insecticide and fungicide at the same time.
b) Provide more vigor and vitality to the plant.
c) Use to treat skin diseases of hogs and other animals.
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AND EXTRACTS
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Use:
a) Use as energy drink for humans.
SELF-CHECK 4.1-2
Identify the benefits of the following;
1. IMO
2. FAA
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ANSWER KEY 4.1-2

1.
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a. Good soil conditioner Restores plant vitality

b. Reduces plant stress on seedlings
c. Collects nitrogen from the atmosphere, thus promotes faster
plant growth.
d. Controls pests and diseases

e. Serves as foliar fertilizer spray to cut flowers and ornamentals
f. Reduces growth of weeds and grasses seeds
2.
a. A good source of nitrogen
b. Serves as growth hormone for plant growth and
development
c. Used as foliar spray
d. Food of microorganisms
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PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
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Tools, materials and equipment in the preparation of
concoctions
Learning Objectives
Identify tools, materials and equipment in preparing

concoctions
Introduction
Natural Farming is a sustainable way of farming making use of
all inputs from natural materials, observes the law of Nature and respects
the rights of crops and livestock. It heals the soil damaged by chemicals,
herbicide and machines. In the words of the farmer practitioners "The soil
becomes virgin again". And " With chemical agriculture they get sick before
harvesting the rice paddies, now not anymore".
Definition of Terms
1. Tools- are usually light and are used without the help of animals or
machines. They are being used in performing farm activities which
involve small areas like school garden and home garden.
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2. Equipment powered tool machine used in farming.

3. Preventive maintenance- an activity or operation done to prevent
malfunction of tools and equipment and it is done to prolong the
useful life of tools and equipment.
4. Repair- to restore to good condition something broken or damage.
5. Concoction/bio-organic inputs is a combination of various
ingredients, usually herbs, spices, condiments, powdery substances,
or minerals, mixed up together, minced, dissolved, or macerated into a
liquid so as they can be ingested or drunk. The term "concoction" is
sometimes loosely used metaphorically in order to describe a cocktail
or a motley assemblage of things, persons, or ideas.
Tools, Materials, Equipment in Preparing of Concoctions
Tools- Hand tools are usually light and are used without the help of
animals or machines. They are being used in performing farm activities
which involve small areas like school garden and home garden.
Examples:
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. Measuring cup
Make the calibrating procedure
easy
to
use
for
students
and
professional users of sort.
Make
the
learning
of
the
programs easier for beginners.

Fig.1
Provide a faster way to do the time
consuming
calibration
operations
and standardize calibration steps
Plastic cup
Plastic
cups
gatherings
inconvenient
are
where
to
often
it
used
for
would
be
wash
dishes
afterward, due to factors such as

location or number of guests. Plastic
cups can be used for storing most
liquids, but hot liquids may melt or
Fig. 2
warp the material.
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Bamboo Container/Wooden box

Wooden boxes are ideal for storing items.
Fig. 3
Slicing knife
Knife
is
for
cutting
planting
materials and for performing other
Fig. 4
operations.
Funnel (Imbudo)
A funnel is a pipe with a wide, often
conical mouth and a narrow stem. It
is used to channel liquid or finegrained substances into containers
Fig. 5
with a small opening. Without a

funnel, spillage would occur.
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Wooden ladle
used
for
stirring
and
mixing
ingredients for cooking or baking.
Fig. 6
Plastic basin
used for holding food or liquids and
uses for storage
Fig. 7
Chopping board
A cutting board is a durable board
on
which
to
place
material
for
cutting.
Fig. 8
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Masking tapealso known as sticky tape, is a type

of pressure-sensitive tape made of a
thin and easy-to-tear paper, and an
easily
released
pressure-sensitive
Fig. 9
adhesive. It is available in a variety

of widths. It is used mainly in
painting, to mask off areas that
should not be painted.
Weighing scales
-are used in many industrial and

commercial applications, and
products from feathers to loaded
tractor-trailers are sold by weight.
Fig. 10
- is a measuring instrument for

determining the weight or mass of
an object.
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Marker pen
A marker pen, fineliner, marking

pen, felt-tip pen, flow, marker or
texta (in Australia), is a pen which
Fig. 11
has its own ink-source, and usually

a tip made of porous, pressed fibers
such as felt. used to mark and label
the product.
Waste can
A waste container is a container for

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

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

for measuring human body weight.
First aid kit
-is a
collection
of supplies
and
equipment for use in giving first

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

materials,
such
as
Fig. 15
paper,
cardboard, metal foil, thin plastic,

cloth, rope, and wire.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Booth/temporary shed
Storage
a
temporary
structure of any material, as
boughs, canvas, or boards,
used especially for shelter;
shed.
Fig. 16
Shredder
Use
for
grinding
products
or
the
raw
materials
to
become fine.
Fig. 17
Wheel borrow
is used for hauling trash,
manures, fertilizers, planting
materials
and
other
equipment.
Fig. 18
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
PH meter
meter is an electronic device
used for measuring the pH
(acidity or alkalinity) of a
Fig. 19
liquid (though special probes

are
sometimes
advantageously
fertility
used
for
soil
evaluation
and
fertilizer recommendation.
Portable Soil Analyzer Kit
For efficient use of nutrients
in the soil, to test the purity
of drinking water and for
waste
water
company
testing,
has
the
introduced
microprocessor Water & Soil

Analysis Kit. This is a unique
portable
instrument
measurement
of
parameters
i.e.
for
various
pH,
Fig. 20
Conductivity, TDS, Salinity,
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
Page 137 of 137
Temperature,
Dissolved
Oxygen and mV solution.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Cart
A cart is a vehicle designed
for
transport,
using
two
wheels and normally pulled

by one or a pair of draught
animals. A handcart is pulled
or pushed by one or more
people. It is different from a
dray or wagon, which is a
heavy transport vehicle with
four wheels and typically two
Fig. 21
or more horses, or a carriage,

which is used exclusively for
transporting humans.
Fire Extinguisher
fire
extinguisher,
or
extinguisher, is an active
fire protection device used to
extinguish or control small
fires,
often
in
emergency
Fig. 22
situations.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
LCD projector with screen
- is a type of video projector

for displaying video, images
or computer data on a screen
Fig. 23
or other flat surface.

Desktop computer
- is a personal computer in
a form intended for regular
use
at
single
location
desk/table due to its size and

power
requirements,
as
opposed to a laptop whose

rechargeable
battery
Fig. 24
and
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
Page 137 of 137
compact dimensions allow it

to be regularly carried and
used in different locations.
Materials
Examples:
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Molasses
-(American
treacle
vernacular),
(British,
consumption;
known
or
black
for
human
as
molasses
otherwise), is a viscous by-product of

the refining of sugarcane or sugar
Fig. 25
beets into sugar.
Concoctions/extracts
Fig. 26
Weight (clean stone)

Fig. 27
First aid Kit

Fig. 28
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Plastic hose
Fig. 29
Manila paper
-used to cover
Fig. 30
Rubber bond
- which is commonly used to hold
multiple objects together
Fig. 31
Water container
Fig. 32
- is a container for storing water
Marking pen
-used to write/mark the product
Fig. 33
Empty plastic container

-used for storing.
Fig. 34
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Self-Check 4.1-3
Give the appropriate meaning of the given tools, materials
and equipment.
1.
2.
3.
4.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
Page 137 of 137
5.
ANSWER KEY 4.1-3

1. Water container
- is a container for storing water
2. Rubber bond
- which is commonly used to hold multiple objects together
3. Wheel borrow
- is used for hauling trash, manures, fertilizers, planting
materials and other equipment
4. Molasses
- is a viscous by-product of the refining of sugarcane or sugar beets
into sugar.
5. Measuring cup
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
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-Make the calibrating procedure easy to use for students and

professional users of sort.
Procedure in Preparing the Production of Various

Concoctions
Learning Objectives
Prepare the various concoctions

LACTIC ACID BACTERIA SERUM (LABS)
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
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MATERIALS AND PROCESS

1.Place about 500 ml 1st rice wash (kinilis) in a plastic container.
2.Cover with clean paper, tie with string and label
3.Place in a cool dark place.
4.After 5-7 days, when the bran has risen, take about 100 ml of clear water.
Fig. 1
5.Place 100 ml rice water in a plastic container and add 1 L fresh milk.
6.Label container and put back in the cool dark place
Fig. 2
7. After 3-5 days, if the whey (yellow liquid) has separated from the while
curdled portion, decant and use the whey only.
Fig. 3
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
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8. Add molasses or brown sugar in a 1:1 ratio to preserve the LABS for a
longer period.
9.Place in a proper container and label accordingly.
10.Use with other concoctions, 2 tb/liter of water.
11.Appply early morning or late afternoon.
Fig. 4
Converts waste into organic matter and basic minerals.
Thrive and feed on the ammonia released in the decomposition
normally associated with the foul odor.
Defenses against viruses and fungi.
Indigenous Micro
(IMO1 -2)
Organisms
Revive soil nutrients. It speeds growth of plants

hasten decomposition works like vaccinating
against plants diseases and is used in treatment
applied to the soil in order to improve its fertility
and health. Creates compounds like enzymes
and lactic acid that suppress various diseases.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
1.
Put cooked/ steamed rice in a
wooden box or perforated plastic
tray that is 8 x 11 x 3 or
a length of a bamboo pole open
or split open on one side. Make
sure there is enough moisture
in the box. Fill half of the
container with rice. Do not
compress. Without sufficient
supply of air, anaerobic bacteria
will not thrive.
HOW TO MAKE THE CONCOCTION

2.
Cover the box, tray

or bamboo with a
clean sheet of paper
is used to allow air to
pass through and tie
with a string. Label
day
made
and
Cover and harvesting
wrap withday.
plastic to
keep out rainwater, protect from
wild rats or small rodents that
may come and take it.
3.
molds.
rice
disregard
black
Remove after 3 days (in

cold area you need
fve days to the do the
process) white molds
will form on top of the
4.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
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HOW TO
USE
THE
CONC
OCTIO
N
Bury in an area where IMOs

abound. Collect from forest
floors or site where many
decompose leaf molds are
found, bamboo forest, rice
5.
paddy or coconut husk.
Cover the surface of the
rice.
1.
Mix
2
tablespoons
of the juice to
1 liter of water
Place in a plastic container/ jar

the moldy rice and mix with 1
kilo of molasses or crude sugar.
This mixture is called IMO2
2. Spray on
soil
and
plants.
It
prevents
offensive
6.
7.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Cover the jar with a

clean sheet of paper
and tie with a string.
Place in a cool and
shaded place. After 7
days this will yield a
mud like juice. Strain
the liquid do not closed
the cap. Wait till tiny
bubbles disappear
from the bottom.
Document No.
Issued by:
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Revision # 00
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Fermented Fruit Juice FFJ

-
To sweeten the fruit (Potassium)

It increases plant nutrition through
leaves and roots with potassium factor
Prepare 1 kilo sweet fruits to 1

kilo brown sugar you may use
molasses. Suggested materials
include
banana,
papaya,
pineapple, mango, jack fruit, star
fruit, guava, pumpkin, etc (citrus
a fruit is not recommended).
Matured squash can also be
used.
Recommended
best
mixture is banana 3 kg, papaya 3
kg, and pumpkin 3 kg. Rule of
thumb-fermented fruit juice from
tomatoes fed to tomatoes
CBLM IN is just
Date Developed:
ORGANIC
like feeding breast
milk to the
AUGUST 10, 2016
AGRICULTURE
baby!
Date
Revised:
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Developed by:
Ratio 1:1 Put 1 kilo

sweet fruit inside
the clay jar /plastic
container & add 1
kilo of crude sugar.
Best time to prepare
in the evening to
prevent flying insect.
Cover with a clean

sheet of paper and
tie with a string and
put a date. Place in
Document No.
a cool and shaded
place. Ferment for 7
Issued by:
days.
SIFTBSI
Revision # 00
Page 137 of 137
HOW
TO
USE
CONCOCTION
THE
For Plants:
Apply using 2 tbsp of FFJ /
10 liters of water. Apply
directly to leaves of plants
when sun is not out. Add to
the IMO and FPJ mixture
and spray together to the
leaves and soil of fruit
bearing trees or during
vegetative and reproductive
stages.
For Animals:
Mix 2 tablespoons of the
juice to 1 liter of water. This
CBLMfor
IN human
is also good
Date Developed:
ORGANIC
AUGUST 10, 2016
consumption.
AGRICULTURE
PRODUCTION
Date Revised:
IMPORTANT: NC
DoII not tighten
bottle lid for 2 weeks
following bottling to allow
Developed by:
PRODUCE
gasses to escape
and avoid
a
CRISTINO
H. CAMBONGGA
VARIOUS
CONCOCTIONS
sticky
explosion!
Solid
AND EXTRACTS
material can be used as
animal feed or compost. FFJ
should have a pleasant smell
and sweet, tangy taste. Keeps
for about a year.
This will make

approximately 1
liters of juice. Drain
the liquid
Document
No. and place
in plastic bottles
(always
Issued
by: leave about
1/3 of bottle empty
Page 137 of 137
so IMOs can
SIFTBSI
breathe).
Revision # 00
Points to Remember:
Chlorophyll in leaves does not dissolve in oil
or water. It can dissolve only with very weak
alcohol. There are lot of enzymes in leaves,
when enzymes are mixed with brown sugar
or molasses they ferment through osmosis
pressure and in the process we get the
liquid or juice. Small fruits fermented in
brown sugar are used to promote growth.
Get the little fruits and fed back to the tree
to make fruits grow a lot larger. You can also
used the flowers or blooms of acacia and
flowers that bee loves.
It helps digestion of animal and plant

nutrients. It resists plant diseases and
protects plant nutrients. It resists plants
and protects plants from insects. It speeds
harvesting. It is plant hormones. Spray to
leaves and soil.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Fermented Plant Juice (FPJ)

-
There are a lot of enzymes in leaves
Enhances plant growth

For greener leaves - Photosynthesis
2.
Use any green colored
leaves such as kangkong,
kamote,
kalabasa,
alugbati tops, bamboo
shoots and other fast
growing plants can also be
used.
Fresh,
juicy,
succulent leaves are best.
Some
suggestions
are
Banana
Stem,
Water
Spinach, Bamboo Shoots,
Green grasses, Bamboo
leaves, and Duck Weed or
azola. Cut young banana
trunk (cardava) Collect
before
sunrise.
Avoid
collecting after excessive
rain. Quickly snap the
growing points of the
plants. Baby fruits can be
used to promote growth.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
2. Chop 2 kilo plants and mix 1 kilo of
crude sugar in a large basin. Place in a

clay jar or plastic container 3. Put a
rock on top for the of the contents to
settle at the bottom. 4. Wait for five
hours and remove the rock and cover
the jar with a clean sheet of paper and
tie with a string. Put the jar/plastic
container in a cool and shaded place.
Fermentation will be complete in seven
to fifteen days.
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
This will yield 2 liters of

juice when the banana
trunkDocument
is used.No.Filter to
separate sludge.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Point to Remember
Do Not wash the material.
Seal the container with clean
sheet
of
paper
at
room
temperature.
Avoid
direct
sunlight. Solution is ready in
seven days. Strain and transfer
in a clean container.
Drain the liquid and place in
plastic or glass bottles (always
leave about 1/3 of bottle empty
so IMO to breathe). IMPORTANT:
Do not tighten bottle lid for 2
weeks to allow gasses to escape
and avoid a sticky explosion!
Note: Wait till the tiny bubbles
disappear
then
close
the
container tightly. if you observe
un dissolved sugar at the bottom
means the fermentation did not
take place. Extend for another
day and add a little water to
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Application: 1:500 / 1:1000

Apply using 2 tablespoon of
FPJ / 1 liters water.
-Apply directly to the leaves of
plants when sun is not hot.
Before sunrise or two hours
before sunset.
-Plant material can be used as
animal feed or compost. FPJ
should have a pleasant smell
and sweet, tangy taste. Keeps
for about one year.
-Rule of thumb, plant extract
(FPJ) of corn plant or rice plant
is fed to rice and corn is just
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
Page 137 of 137
Oriental Herbal Nutrient (OHN)

-
Natural pesticide and insect repellant. It is

use throughout the early, vegetative and
change over and fruiting stages.
Is a very important input in natural
farming
Divide container into three

parts. Mix ginger /garlic
and muscovado sugar
together preferably by
hand and put inside jar
cover and sealed ferment
Document for
No. seven days.
Ingredients:
CBLM INgingerDatefor
8
kilo
crushed
Developed:
ORGANIC
AUGUST
10, 2016
plants/garlic for
animals
AGRICULTURE
PRODUCTION
2 kilo muscovado NC
sugar
II
Date Revised:
10 liters of gin or liquor 30-40

Developed by:
PRODUCE
proof. Use ceramic
or glass CRISTINO
jar or
H. CAMBONGGA
VARIOUS
CONCOCTIONS
non-porous container.
AND EXTRACTS
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
2/3
1/3
After seven days add 10 liters

of gin. Cover and sealed.
Decant liquid after ten days.
First extraction is good for
animal. Second extraction
is good for plants. Just add
gin same amount taken from
CBLM IN
Date Developed:
ORGANIC the frst extraction. You may
AUGUST 10, 2016
AGRICULTURE
add
fresh
or dry chili, neem
Date
Revised:
PRODUCTION
NC II
fruit, curry fruit, makabuhay,
marigold
for
stronger
Developed by:
PRODUCE
andH.repeat
same
CRISTINO
CAMBONGGA
VARIOUS potency
CONCOCTIONS
process the third time. And
AND EXTRACTS
continue to ferment for ten
days.
Document No.
Issued by:
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Revision # 00
Page 137 of 137
Together with other

mixtures spray on
plants every week
when they weaken
or start to flower.
HOW TO USE
CONCOCTION
THE
1. Mix the following

2 tablespoons of OHN to 1
liter of water
2. Add to the IMO and FPJ
mixture and spray together on
the leaves and soil every week
-
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
Page 137 of 137
Fish Amino Acid (FAA)
Fish amino acids are a good source of nitrogen for crop plants and may be
used to supplement compost and manures in coastal regions which have a
good supply of inexpensive fish byproducts. Some local government units
(LGUs) such as Bayawan City in Negros Oriental is collecting fish trashes
from the market for free and process this into FAA.
Materials (FAA)
Uncooked fish trash such as gills and intestines.
Raw sugar or molasses
Procedure (FAA)
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
Page 137 of 137
1. Mix equal parts fish trash and brown sugar or molasses. Lactic acid
bacteria serum (LABS) may be added to minimize the foul smell.
2. Place in earthen jar or any convenient container, cover with paper

and allow the fish juice to extract and fermentation to occur for 14
days.
3. Filter out the solids and retain the liquid fish amino acids.
4. Store in glass or plastic bottles. Do not completely close the cap on

the bottle.
5. Shake the solution weekly and add sugar to it every month (20% of
the volume) as is done for IMO.
Application method (FAA)

Use 1-2 tbsp/L water and apply as soil drench or foliar spray weekly or
depending on the vigor of the plants. High dosage can have adverse effects
on plants.
Calcium Carbonate (Caco3) Preparation from Egg Shells
The main ingredient in eggshells is calcium carbonate. The shell itself is
about 95% CaCO3 (which is also the main ingredient in sea shells) (Powrie,
1972). The remaining mass is composed largely of phosphorus and
magnesium, and trace amounts of sodium, potassium, zinc, manganese,
iron, copper and others, 27 in all.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
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Revision # 00
Page 137 of 137
The CaCO3 is not in soluble form. To convert it into soluble form heat or
acid treatment is needed. The common method in KNF is the combination of
the two agents, heating and use of natural vinegars.
Materials (CaCO3)
Egg shells or sea shells including snail shells.
Natural vinegar (made from coconut sap, sugar cane, pineapple or

banana).
Procedure (CaCO3)
1. Burn or roast the shells in open fire or over a hot tin sheet until the
color changes from brownish to black in color.
2. Grind or pound the shells to a powder consistency.
3. Place in a suitable jar or plastic container.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
4. Add 5-10 parts natural vinegar. Shake to produce bubbles

indicating a good reaction between the shell and the vinegar. The
bubbles are due to CO2 being released.
5. Cover with paper and store in a cool dry place. The concoction may
be shaken from time to time to speed up the reaction.
6. The water soluble calcium is ready in 7-14 days when there is no

more bubbling.
7. Filter the preparation and put it in a new container (a glass jar).
8. CaCO 3 has a long shelf life and can be stored for up to a year. Do
not shake or add sugar to the CaCO 3 solution during storage.
Application method (CaCO 3)

Use 1-2 tablespoon per liter as foliar spray or soil drench specially at the
start of flowering to improve fruit set and fruit quality.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Kuhol Amino Acid (KAA)
Materials:
1 kg kuhol
1 kg molasses
Plastic
Pail
Manila
Paper
String
Procedure:
1. Mash very well 1 kg kuhol (and eggs if available) and mix with 1 kg
molasses.
2. Place the mixture inside a plastic pail, cover with manila paper and tie
with string.
3. Label accordingly. Place the pail in a dry cool place.
4. Ferment for 14 days.
How to Use Fish Amino Acid (FAA)/(KAA)
Kuhol Amino Acid (KAA)

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Mix 2 Tb FAA/KAA to 1 L un chlorinated water

Use early morning or late afternoon
What Fish Amino Acid (FAA) and Kuhol Amino Acid (KAA)
Good source of Nitrogen
Foliar fertilizer
Root hormone
Food for microorganism
Sea Weed Extract

1. Cut up 2 kgs sea weeds, add 2kg molasses and place in a plastic pail.
Add 1 liter of un chlorinated water. Cover with cloth and tie with
elastic band.
2. Label accordingly & ferment for 30 days. In the meanwhile, check
every so often and stir the mixture as this tends to expand.
3. Filter and place in containers, properly labeled.
Uses
Powerful source of growth hormones
Enhances growth of the plants
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Source of nitrogen
How to Use
1. Use 1-2 Tb sea weed extract per liter of water.
2. Early morning or late afternoon
Self- Check 4.1-4

Test I.
Multiple Choice
Direction: Read the questions carefully and select the best answer by writing
only the letter in your quiz notebook.
1. What do you call those bio-organic inputs these micro-organisms are found
in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA
2. These are juices produced from selected plants parts.
a. IMO
b. FFJ
c. LABS
d. FPJ
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
3. It is the bio- organic inputs that came from sprouts and baby fruits with high
hormone concentration full grown fruits, flower abundant in honey, and any
plant with strong vigor.
a. FPJ
b. FFJ
c. LABS
d. FAA
4. Which of the following bio- organic inputs that utilizes from the fish gills,
small fishes and even whole body parts of fish __________ ?
a. LABS
b. OHN
c. CalPhos
d. none of the above
5. It converts waste into organic matter and basic minerals.
a. LABS
b. FAA
c. OHN
d. IMO
6. Bio-organic inputs that are good source of nitrogen crop plants.
a. IMO
b. FAA
c. FFJ
d. none the above
7. It contains plants growth hormones and micronutrients that stimulate the
growth of beneficial microorganisms.
a. NIA
b. LABS
c. FFJ
d. FPJ
8. What is meant by LABS?
a. Lactic Acid Serum
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
b. Lactic Acid Bacteria Serum

c. Land Amino Bacteria Serum
9. What do you call the bio-organic inputs that are nitrogen fixing?
a. NIA
b. FFJ
c. LABS
d. FAA
10. Which of the following bio-organic inputs that can reduce flowering,
prevents overgrowth, increase calcium factor in roots?
a. NIA
b. OHN
c. CalPhos
d. FAA
ANSWER KEY No 4.1-4

CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Test I.
1. B
2. D
3. A
4. D
5. A
6. B
7. D
8. B
9. D
10.C
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
Document No.
Issued by:
SIFTBSI
Revision # 00
Page 137 of 137
Task sheet 4.1-4

Title: Prepare for the production of various concoctions and extracts
PERFORMANCE OBJECTIVES:
Given the Organic Agriculture Production of farm inputs
operation in preparing for the production of various concoctions and
extracts, you should be able to identify the types, uses/benefits of
concoctions for the conduct of operation.
SUPPLIES AND MATERIALS:
Hard copy of the procedure in preparing the various concoctions, CBLM,
Record Book ,Bond Paper, Ball pen.
STEP AND PROCEDURES:
1. Identify the types of concoctions
2. Determine the uses/benefits of concoctions.
3. Read the Information Sheet for clarification.
4. Refer to the trainer if encounter difficulties and for more
clarifications.
5. Submit yourself for the written exam.
ASSESSMENT METHOD:
1. Written exam
2. Actual Demonstration
Performance Criteria Checklist 4.1-4
CRITERIA
Did you.
1. Did you wear appropriate personal protective
equipment before performing the activity?
YES
2. Did you prepare the materials of preparing for the

production of various concoctions?
3. Did you determine the uses/benefits of each type of
concoctions?
4. Did you read Information Sheet 1.1-1 for clarification?
5. Did you submit yourself for written examinations?
INSTITUTIONAL ASSESSMENT
NO
Evidence Plan
Ways in which evidence will be collected:

[tick the column]
The evidence must show that the trainee

Identify the various types of concoctions*
Written
PREPARE VARIOUS CONCOCTIONS AND

EXTRACTS
Portfolio
Unit of
competency:
Demonstration & Questioning
ORGANIC AGRICUTURE PRODUCTION NC II
Observation & Questioning
Competency
standard:
Determine the uses/benefits of concoctions.*
Identify the Tools/Materials/Equipment in

preparing the various types of concoctions.
Know the procedure in preparing FPJ, FFJ,

FAA/KAA/BAA, IMO, OHN, LABS/LAS,
CalPhos, Attractant and Repellant in
accordance with the good manufacturing
practices.
NOTE: *Critical aspects of competency
TABLE OF SPECIFICATION
Objectives/Content
area/Topics
Knowledge
Comprehension
Application
# of items/
% of test
Identify the various

types of concoctions
2(10%)
2(10%)
2(10%)
6(30%)
Determine the uses

of the various types
of concoctions
1(5%)
2(10%)
3(15%)
6(30%)
2(10%)
3(15%)
3(15%)
8(40%)
5(25%)
7(35%)
8(40%)
20(100%
Know the procedure

in preparing FPJ,
FFJ, FAA/KAA/BAA,
IMO, OHN,
LABS/LAS, CalPhos,
Attractant and
Repellant in
accordance with the
good manufacturing
practices.
TOTAL
Saniel Integrated Farm Technological Business School

Sandal, San Isidro, Mahayag, Zamboanga del Sur
WRITTEN EXAMINATION FOR ASSESSMENT IN CONCOCTIONS AND
EXTRACTS
Name:____________________________ Date:______________________
Test I. Multiple Choice Questions

Instruction: Read the question carefully and select the best
answer. Write only the letter at the space provided.
________1. What do you call those bio-organic inputs these micro-organisms are
found in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA
________2. These are juices produced from selected plants parts.
a. IMO
b. FFJ
c. LABS
d. FPJ
________3. It is the bio- organic inputs that came from sprouts and baby fruits
with high hormone concentration full grown fruits, flower abundant in honey,
and any plant with strong vigor.
a. FPJ
b. FFJ
c. LABS
d. FAA
________4. Which of the following bio- organic inputs that utilizes from the fish
gills, small fishes and even whole body parts of fish __________ ?
a. LABS
b. OHN
c. CalPhos
________5. It converts waste into organic matter and basic minerals.
a. LABS
b. FAA
c. OHN
d. IMO
________6. Bio-organic inputs that are good source of nitrogen crop plants.
a. IMO
b. FAA
c. FFJ
d. none the above
________7. It contains plants growth hormones and micronutrients that
stimulate the growth of beneficial microorganisms.
a. NIA
b. LABS
c. FFJ
d. FPJ
_______8. What do you mean by LABS?
a. Lactic Acid Serum
b. Lactic Acid Bacteria Serum
c. Land Amino Bacteria Serum
_______9. How do you call the bio-organic inputs that are nitrogen fixing?
a. NIA
b. FFJ
c. LABS
d. FAA
_______10. Which of the following bio-organic inputs that can reduce flowering,
prevents overgrowth, increase calcium factor in roots?
a. NIA
b. OHN
c. CalPhos
d. FAA
Test II. True or False

________1. Fermented plant juice is fermented extract of the plants blood and
chlorophylls.
________2. FFJ Increases plant nutrition through leaves and roots with
potassium factors.
________3. LABS convert waste into organic matter and basic minerals.
________4. FFJ contains plants growth hormones and micronutrients that
stimulate the growth of beneficial microorganisms.
________5. FPJ helps develop the immune system of your plant and animals.
Test III. Matching Type
Match Column A to Column B

1. FFJ- (Fermented Fruit Juice)
a. induce flowering, prevent

overgrowth, increase calcium
factor in roots and leaves.
2. CaPO4
b. used more during the flowering

and fruiting stage.
3. OHN (Oriental Herbal Nutrients)
c. It is use throughout the early,

vegetative and change over and
fruiting stages.
4. LABS (Lactic Bacteria Serum)
d. Utilizes the fish trash like gills

small fishes and even whole
body parts of fish
5. FAA (Fish Amino Acid)
e. It converts waste into organic

matter and basic minerals
Answer Key
Test I.
1. B
2. D
3. A
4. D
5. A
6. B
7. D
8. B
9. D
10.C
Test II.
1. True
2. True
3. True
4. False
5. False
Test III.
1. B
2. A
3. C
4. D
5. E
Performance Test
Specific Instruction for the Candidate:
1. You are not allowed to take the exam if youre not wearing the
proper PPA/PPE.
2. You are required to perform this performance within 3hrs.
3. Cellular phone is not allowed.
4. You are allowed to take 10 min break.
5. You are not allowed to barrow tools/ materials/ and equipment to
your co candidate.
Qualification
Unit of Competency
ORGANIC AGRICULTURE
PRODUCTION NC II
Produce Various Concoctions and
extracts
General Instruction: Performing routinely procedure of preparing various

concoctions and extracts.
Specific Instruction: Perform the routinely procedure of preparing various
concoctions and extracts.
1. Appropriate tools, materials, and simple equipment are identified and
prepared according to its usage in performing routinely procedure of
preparing various concoctions and extracts.
2. Principles of 5S and 3S.
QUESTIONING TOOLS
Questions to probe the candidates under
Extension/Reflection Questions
1. In the absence of materials during preparation of
concoctions operation, what will you do?
2. What is the importance of routinely check up?
3. How would you know if the equipment is in good
condition?
Safety question
Satisfactory
response
Yes
No
5. How would you avoid accident during preparation of

concoctions?
6. What would you do if the tools, materials, and equipment
used are unclean?
7. How to avoid contamination?
Contingency question
9. What would you do the tools, materials, equipment if
theres a heavy rain during the preparation of various
concoctions?
10. How do climatic factors affect the tools, materials, and
equipment during production of concoctions?
Job Role/Environment Questions
11. What are the importance of maintaining the farm
facilities and equipment?
12. What is the effect of environment in our farm
equipment and facilities?
Rules and Regulations
14. What are the two government codes regulations
regarding environment hazards?
15. Specific provisions in the quarantine
to production.
The candidates underpinning
laws that pertain
Satisfactory
Not satisfactory
knowledge was :
Performance Criteria
CRITERIA
6. Are all the questions related to the
competency being assessed?
7. Are all questions classified by dimensions
of competency?
8. Are all questions constructed to verify
particular performance criteria of
competency?
9. Do safety questions not leading?
YES
NO
10.
Are questions stated in a level could
be understood clearly by trainees?

11.
Is there a suggested answer for each
question?
INVENTORY OF TRAINING RESOURCES

Resources for presenting instruction
Print Resources
Brochures
Instructional supplies and materials
Procedural manuals
Visual aids
Reference materials/Books(hard copy of
procedure of various concoctions)
Requirements
as per TR
in
inventory
25pcs
25pcs
2
2
5
3
2
2
29
29
Gap
Remarks
Resources for Skills practice of Competency #1 ______________________________
Supplies and Materials
Molasses
Various concoctions/extracts
Requirements
in
as per TR
inventory
100 liter
100liter
8 liter
8liter
Gap
Remarks
Clean stone
Plastic strainer container, fine mesh
Empty plastic container
Plastic Tie box
First Aid Kit
Aprons
Plastic hose
Waste cans/bags
Plastic Sheet
Manila Paper
Rubber bond, large
Marking pen
Masking Tape, medium
Water container drum
Rugs
5pcs
3 pcs
50pcs
2 roll
1unit
15pcs
5meter
3pcs
10meter
25pcs
5box
5pcs
5pcs
1pcs
10pcs
10pcs
10pcs
5pcs
25pcs
25pcs
5pcs
2 sets
2pcs
10sets
5pcs
25pcs
2pc
1pc
5pcs
10pcs
2
10pcs
10pcs
5pcs
25pcs
25pcs
5pcs
2sets
5pcs
5sets
5pcs
25pcs
2pcs
1pc
5pcs
10pcs
2
Tools
Measuring cup (with calibration)

Plastic Cup
Syringe
Bamboo Container
Slicing Knife
Funnel (imbudo)
Carpentry tools
Knapsack sprayer
Bamboo/wooden ladle
Plastic basin
Chopping board
Knapsack sprayer
Moisture meter
Knife
Scissors
Storage tools/ cabinet
5 pcs
3 pcs
50 pcs
2 roll
1unit
15 pcs
5 meter
3pcs
10mtr
25pcs
5 box
5pcs
5pcs
1 pc
10pcs
EQUIPMENT
Booth/temporary shed
Cart (kariton & paragus)
Shredder
Portable Soil Analyzer
PH meter
Wheel Barrow
Carbonizer
Fire extinguisher
Meat Grinder,small
Storage room
Vermitea aerator
Thermometer
Moisture meter
Desktop Computer or laptop
1unit
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1

CRITERIA
YES
6. Are the print resources required

available per competency listed?
7. Are the required non-print resources
available per competency?
8. Are the required tools per competency
available?
9. Are the required equipment
competency available?
per
10.
Are the required supplies and
materials per competency available?
11.
Are the required
competency listed?
tools
per
12.
Does the status or availability of
training resources specified in the
remarks column?
NO
Principles of 5s and 3Rs

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

5 S is the name of workplace organization methodology that uses a list of
five Japanese words which are seiri, seiton, seiso, seikitsu, and shitsuke.
Translated into English, they all start with letter S. It is synonymous with
standardized clean up. The list described how items are stored and how the
new order is maintained. The decision-making process usually comes from a

dialogue about standardization which builds a clear understanding among
employees of how work should be done. It also instills ownership o the
process in each employee. www.training-management.info/5s.htm
Seire (sort)
(TIDINESS, ORGANIZATION)
Taking out and disposing of unnecessary items.
Unneeded items are thrown away or disposed.
refers to the practice of sorting and through all tools ,materials

,etc .,in the
work area
and keeping
only essentials items.
Everything else stored or discarded. The leads to fewer hazards and

less clutter to interfere with productive work.
Things that clutter the workplace that are not needed should be
taken
out.
They
usually
occupy
space
and
restrict
physical
movement. Further, this condition has a psychological effect that

usually clutters.
Seiton (systematize)
(ORDERLINES)
Tools, equipment, and materials must be systematically arranged for

easiest and most efficient access.
Assign a place for everything .The most often used item should be
nearest and ergonomically situated ,meaning there should be little
effort
required in accessing ,using and returning
the equipment
,tools and part even documents. There must be a place for everything,
and everything must be in place.
Arrangement/organization of necessary items in good order for use.
Items in the work place are arranged for ease of access and repeated
use.
Seiso (sweep)
CLEANLINESS: cleaning of the workplace.
Cleaning even if things are NOT DIRTY. A regular cleaning schedule

prevent things from having change to get dirty.
Indicates the need to keep the work place clean as well as neat.
Cleaning in Japanese companies is a daily activity. At the end of each
shift, the work area is cleaned up and everything restored to its place.
Seiketsu(standardize)
(STANDARDS)
maintaining
the
workplace
in
high
standard
housekeeping.
Allows for control and consistency. Basic housekeeping standard apply

everywhere in the facility. Everyone knows exactly what his or her
responsibilities are. Housekeeping duties is part of regular work
routines.
Prepare housekeeping checklist. Checklist should be very detailed and

stringent.
Remember
the
thoroughness
is
requirement
of
EXCELLENCE.
EVALUATE work station according to the housekeeping Standard

Checklist.
IMPLEMENT a periodic clean- up schedule; and award and sanction

scheme.
Shitsuke (Self-discipline)
SUSTAINING DISCIPLINE. Doing things spontaneously without having

to be told.
Teach by doing.
It is good discipline to leave the workplace cleaner than when it is

found.
Refers to maintaining standards and the facility in safe and efficient

order day after day, year after year.
Safety as defined may be the freedom from danger injury or damage.
According to Japan standards a new addition to the 5s is safety, hence it

become 5S + 1. Still part of the housekeeping system, safety becomes an
important task to be performed.
Safety Precaution
These are general safety precaution concerning people and facilities
although these may vary depending on the trade which they are in.
Concerning People
When working wear appropriate clothing.
Make sure that the safety hat is worn properly.
Do not wear gloves when operating equipment except when any part
thereof is hot.
Never remove safety devices or safety cover from equipment.
Be careful of high voltages. Never touch switches with wet hands.
When repairing power lines turn off the main power supply first.
Should an accident occur, it should be reported immediately to proper

authority no matter how trivia.
Concerning Facilities
Facilities must be adequately illuminated, clear neat and dry.
Keep the area organized so there are no obstacles lying around the
floor.
The equipment and the floor area round the equipment must be free
from dust and any chipping.
Workbenches must be strong and sturdy, and their surfaces treated

with non-skid materials.
Security Policies and Procedures

The word Security in the general usage is synonymous with safety
but us technical term security means something not only is secure but
that is has been secured.
Physical Property
Keep your premises physically secure.
Education
Let everyone know what is expected of them.
Access control
If you run a multi-user computer system, use the appropriate access

control software to keep unauthorized persons away from information held
on your computer systems.
Clear desks
Establish a practice of clearing desk at the end of each day.
Destruction
If you have sensitive information which you would not want to fall into
the wrong hands, destroy any copies you dont need.
The Three R's of the Environment

Waste management is the collection, transport, processing, recycling or
disposal of waste materials, usually ones by human activity, in an effort to
reduce their effect on human health or local aesthetics or amenity. Asub
focus in recent decades has been reduce the effect of waste materials on the
environment and to recover resources from them.
Waste management can involve solid, liquid or gaseous substances
with different method and fields of expertise for each.
Ecological Waste management is the proper handling of the thing we
throw away in a manner that does not harm anyone or anything, be it
human, animal or the environment.
Waste hierarchy refers to the 3Rs Reduce, reuse, and recycle. Which
classify waste management strategies according to their desirability in terms
of waste minimization. The waste hierarchy remains the cornerstones of
most waste minimization strategies. The aim of waste hierarchy is to extract
the maximum amount of waste.
Presidential Decree (PD) 1152 The Philippines Environment Code,
which took effect in 1997, provides a basis for an integrated waste
management regulation starting from waste source to method of disposal.
PD 1152 has further mandated specific guidelines to manage municipal
wastes (solid and liquid), sanitary landfill and incineration, and disposal
sites in the Philippines.
In 1990, the Philippines Congress enacted the toxic substances,

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

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

Section/ Area
Practical Work Area/ Computer Laboratory
Generated/Accumulated WASTE SEGREGATED METHOD

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

junk mail that they do not want. You can stop the mailings and
reduce waste by writing to the following address and requesting that
they take your name off of their distribution list:
Reuse
Instead of throwing things away, try to find ways to use them again! For
example:
Bring cloth sacks to the store with you instead of taking home new
paper or plastic bags. You can use these sacks again and again. You'll
be saving some trees!
Plastic containers and reusable lunch bags are great ways to take your
lunch to school without creating waste.
Coffee cans, shoe boxes, margarine containers, and other types of

containers people throw away can be used to store things or can
become fun arts and crafts projects. Use your imagination!
Don't throw out clothes, toys, furniture, and other things that you
don't want anymore. Somebody else can probably use them. You can
bring them to a center that collects donations, give them to friends, or
even have a yard sale.
Use all writing paper on both sides.
Use paper grocery bags to make book covers rather than buying new
ones.
Use silverware and dishes instead of disposable plastic utensils and

plates.
Store food in reusable plastic containers.
Recycle
Many of the things we use every day, like paper bags, soda cans, and milk
cartons, are made out of materials that can be recycled. Recycled items are
put through a process that makes it possible to create new products out of
the materials from the old ones.
In addition to recycling the things you buy, you can help the environment by
buying products that contain recycled materials. Many brands of paper
towels, garbage bags, greeting cards, and toilet paper, to name a few
examples, will tell you on their labels if they are made from recycled
materials.
In some towns you can leave your recyclables in bins outside your home,
and a truck will come and collect them regularly. Other towns have recycling
centers where you can drop off the materials you've collected. Things like
paper and plastic grocery bags, and plastic and aluminum cans and bottles
can often be brought to the grocery store for recycling. Whatever your system
is, it's important to remember to rinse out and sort your recyclables!
SELF-CHECK 4.1-5
Test I- Enumeration
1. Enumerate the 5s in housekeeping.
2. Enumerate the 3Rs
ANSWER KEY 4.1-5
TEST-I ENUMERATION
1.
Seire
Seiton
Seiso
Seiketsu
Shitsuke
2.
a. Reduce
b. Reuse
c. Recycle
Facilitate
Learning
Session
TRAINING ACTIVITY MATRIX
Training Activity
Trainee
Facilities/Tools and
Equipment
Venue
(Workstatio
n/ Area)
Date &
Time
Remarks
Prayer
Recap of Activities
Unfreezing Activities
Feedback of Training
8:00 AM
to 8:30
AM
All trainees
Rejoinder/Motivation
GROUP I
4.1-1 Types of
Concoctions
4.1-2 Uses/Benefits of
Concoctions
Bendo, Angie
Candado, Ambe
Condes, Annie
GROUP II
Dambo,Dansoy
Egot, Cera
Fauna, Alice
FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos
FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos
Name of the
Work Station
1
Name
of
Workstation
2
9:30am11:30
am
12:30pm
-2:30pm
After
each
rotation
the
student will be
assessted every
end of the week.
Satisfied/
Completed
After
each
rotation
the
student will be
assessted every
end of the week.
Satisfied/
Completed
GROUP III
Guitara, Wardo
4.1-3 Tools, Materials
and Equipment in the
Preparation of
Concoctions
4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos, Attractant and
Repellent
Hando, Harold
plastic pail, chopping

board, plastic pail
without cover, strainer
or nylon screen, storage
container with
cap,knife, marker pen,
masking tape, storage
tool/cabinet, scissors,
First Aid Kit, wooden
ladle, wooden box or
bamboo splitopen,wooden box or
bamboo split-open.
GROUP IV
Inglatera, Larry
Kahoy, Langging
Tools/material
Name of
Workstation
3
2:30pm4:30pm
After
each
rotation
the
student will be
assessted every
end of the week.
Satisfied/
Completed
Name of
Workstation
4
4:30pm6:30pm
After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

Training Activity
Trainee
Facilities/Tools
and Equipment
Venue
(Workstation/
Area)
Prayer
Remarks
8:00 AM
to 8:30
AM
Recap of Activities
Date &
Time
All trainees
GROUP II
4.1-1 Types of
Concoctions
Dambo,Dansoy
Egot, Cera
Fauna, Alice
FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos
Name of the
Workstation
1
9:30am11:30 am
After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed
GROUP III
Concoctions
Guitara, Wardo
Hando, Harold
FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos
Name of
Workstation 2
12:30pm2:30pm
After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

Preparation of
Concoctions
GROUP IV
Inglatera, Larry
Kahoy, Langging
4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
Repellent
plastic pail,
chopping board,
plastic pail without
cover, strainer or
nylon screen,
storage container
with cap,knife,
marker pen,
masking tape,
storage
tool/cabinet,
scissors, First Aid
Kit, wooden ladle,
wooden box or
bamboo splitopen,wooden box or
bamboo split-open.
Name
of
Workstation 3
2:30pm4:30pm
Satisfied/
Completed
GROUP I
Bendo, Angie
Candado, Ambe
Condes, Annie
Tools/material
After each
rotation the
student will be
assessted every
end of the week.
Name of
Workstation 4
4:30pm6:30pm
After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

Training Activity
Trainee
Facilities/Tools
and Equipment
Venue
(Workstation
/ Area)
Prayer
Remarks
8:00 AM
to 8:30
AM
Recap of Activities
Date &
Time
All trainees
GROUP III
4.1-1 Types of
Concoctions
Guitara, Wardo
Hando, Harold
FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos
Name of the
Work Station
1
9:30am11:30 am
After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed
GROUP IV
Concoctions
Inglatera, Larry
Kahoy, Langgging
FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos
Name of
Workstation 2
12:30pm2:30pm
After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

Preparation of
Concoctions
4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
Repellent
GROUP I
Bendo, Angie
Candado, Ambe
Condes, Annie
plastic pail, chopping

board, plastic pail
without cover,
strainer or nylon
screen, storage
container with
cap,knife, marker
pen, masking tape,
storage tool/cabinet,
scissors, First Aid Kit,
wooden ladle, wooden
box or bamboo splitopen,wooden box or
bamboo split-open.
Name of
Workstation 3
2:30pm4:30pm
Satisfied/
Completed
GROUP II
Dambo, Dansoy
Egot, Cera
Fauna, Alice
Tools/material
After each
rotation the
student will be
assessted every
end of the week.
Name of
Workstation 4
4:30pm6:30pm
After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

Training Activity
Trainee
Facilities/Tools
and Equipment
Venue
(Workstation/
Area)
Prayer
Remarks
8:00 AM
to 8:30
AM
Recap of Activities
Date &
Time
All trainees
GROUP IV
4.1-1 Types of
Concoctions
Inglatera, Larry
Kahoy, Langging
FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos
Name of the
Work Station
1
9:30am11:30 am
Satisfied/
Completed
GROUP I
Concoctions
Bendo, Angie
Candado, Ambe
Condes, Annie
FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos
After each
rotation the
student will be
assessted every
end of the week.
Name of
Workstation 2
12:30pm2:30pm
After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed

Preparation of
Concoctions
GROUP II
Dambo, Dansoy
Egot, Cera
Fauna, Alice
4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
Repellent
plastic pail,
chopping board,
plastic pail
without cover,
strainer or nylon
screen, storage
container with
cap,knife, marker
pen, masking
tape, storage
tool/cabinet,
scissors, First Aid
Kit, wooden ladle,
wooden box or
bamboo splitopen,wooden box
or bamboo splitopen.
Name of
Workstation 3
2:30pm4:30pm
Satisfied/
Completed
GROUP III
Guitara, Wardo
Tools/material
Hando, Harold
After each
rotation the
student will be
assessted every
end of the week.
Name of
Workstation 4
4:30pm6:30pm
After each
rotation the
student will be
assessted every
end of the week.
Satisfied/
Completed
Saniel Farm Technological Business School

Saniel, San Isidro, Mahayag, Zambo. Del Sur
Training Evaluation
Name of Trainee:_______________ Date: ________________

Trainer: ________________________ Qualification: ____________
INSTRUCTION: Please rate the following program component in terms of the
indicators provided below by ticking (/) the column that best describes your
evaluation of each program component. Your rating will be treated
confidentially.
Adjectival Rating
Outstanding
Very Good/ Very Adequate
Good/ Adequate
Fair/ Satisfactory/ Average
Inadequate/ Unsatisfactory
Numerical Rating
PROGRAM COMPONENT INDICATORS
5
4
3
2
1
RATING
5
A.
Program Design and Organization

1. Clarity of program objectives
2. Organization of Course Activities
3. Scheduling of activities & time allotment
4. Attainment of program objectives
B. Course Content
1. Course content vis--vis program
objective
2. Sequence of course contents
3. Sufficiency of information
4. Relevant of course vis--vis need
C. Training Methodology
1. Effectiveness of selected method
2. Appropriateness of course activity
D. Program Administration and Management

1. Adequacy of supplies and materials
2. Timeliness of provision of supplies and
materials
3. Availability of training equipment and
materials
4. Conduciveness of training venue to
learning
5. Appropriateness of the physical layout of
the venue
6. Overall accommodations
7. Secretariat service
Facilitator/Trainer
INSTRUCTIONS: Write the corresponding number to rate the trainer.
5 Outstanding 4 Very Good
3 Good
2 Average
N/A Not Applicable
1- Poor
N/A
1. Knowledge of the subject matter

2. Ability to communicate ideas
3. Ability to encourage participation
4. Ability to encourage participation
5. Ability to organize lecture
6. Ability to answer questions
7. Openness to suggestion and comments
8. Ability to encourage critical and/ or creative
thinking
9. Spontaneity of expression of ideas
10.
Use of training equipment
11.
Comprehensiveness of lecture
12.
Ability to provide adequate feedback
13.
Ability to provide practical exercise
____________________________
Signature over Printed Name
Supervise
Work-Based
Learning
Maintain
Training
Facilities
References
BI, G. and C. SCAGEL.2007. Nitrogen Foliar Feeding Has Advantages.

FOSSEL, P. 2007. Organic Farming. Singapore p. 69
Gomez, I. and Thivant L. 2015. TECA TEAM Research and Extension
Division (DDNR) of the Food and Agriculture Organization of the
United Nation (FAO).
KOLOTA, E., and OSINSKA, M. 2001. Efficiency of foliar nutrition of field
vegetables grown at different nitrogen rates. In: Proc. IC Environ.
Probl. N-Fert. Acta Hort., 563: 87-91. Retrieved on December 20, 2015
LIM, A. 2013. The Wisdom of Natural Farming System and Technology
(LessIsMore)
OOSTERHUIS, D. 2009. Foliar Fertilization: Mechanisms and Magnitude of
Nutrient Uptake, University of Arkansas, Fayetteville, AR, p.1-3.
Retrieved on December 20, 2015
PADEM, H., and YILDIRIM, E. 1996. Effect of foliar fertilizer on yield and
yield components of summer squash (Cucurbita pepo L.) 1 st Egypt.Hung. Hort. Abstr. Conf. Kafr El-Sheikh, Egypt, p.120-123.
SANIEL, R. 2008. The Natural and Organic Farming. Saniel Integrated Farm
Technological Business School Inc. Sandal, San Isidro, Mahayag,
Zamboanga del Sur.

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TRAINERS

A PORTFOLIO PRESENTED TO THE PANEL OF TESDA

COMPETENCY BASED LEARNING MATERIALS

: AGRICULTURE AND FISHERY

: ORGANIC AGRICULTURE PRODUCTION NC II

: PRODUCE VARIOUS CONCOCTIONS AND

: PRODUCING VARIOUS CONCOCTIONS AND

SANIEL INTEGRATED FARM TECHNOLOGICAL BUSINESS SCHOOL INC.

AGRICUTURE PRODUCTION NC II under the TRAINERS METHODOLOGY LEVEL

COMPETENCY BASED LEARNING MATERIALS.18

Saniel Integrated Farm Technological Business School INC.

Please answer the following instrument according to the

Average grade in:

Average grade in:

Highest Educational Attainment:

Page 137 of 137

Your age: _____

List down trainings program and training

Qualification and NC level

Page 137 of 137

Other courses related to Horticulture

a. Visual - The visual learner takes mental

Page 137 of 137

Page 137 of 137

Name: DORRES S. GILBERO

AUGUST 10, 2016

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

Raise Organic Chicken

Select healthy stocks

Determine suitable chicken house requirements

Install cage/ housing equipment

Grow and Harvest chicken

Producing Organic Vegetables

Perform Plant Care Activities and management

Perform Harvest and Post-Harvest Activities

Page 137 of 137

Producing Organic Fertilizer

Prepare composting area and raw materials

Compost and harvest fertilizer

Producing Various Concoctions and extracts

Prepare for the production of various concoctions

Process concoctions and extracts

Package concoctions and extracts

Raise Organic Hogs

Select healthy domestic hog breeds and suitable

Grow and finish hogs

Raising Organic Small Ruminants

Select healthy breeders and suitable cages

Feed small ruminants

Page 137 of 137

Manage breeding of small ruminants

Manage does/ewes and their progenies

Evidences/Proof of Current Competencies

AUGUST 10, 2016

Evidence of Current Competencies acquired related to Job/Occupation

Page 137 of 137

Select healthy stocks

Install cage/ housing

Perform proper feeding

Take the test.

Should get 80%

Grow and Harvest

Should obtain 80%

Page 137 of 137

Name: ______ Date: