Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
METHODOLOGY
(TM I) LEVEL I
ORGANIC AGRICULTURE
PRODUCTION NC II
TECHNICAL EDUCATION SKILLS DEVELOPMENT
AUTHORITY (TESDA)
BY:
CRISTINO H. CAMBONGGA
SEPTEMBER 30, 2016
SECTOR
QUALIFICATION TITTLE
UNIT OF COMPETENCY
MODULE TITLE
EXTRACTS
ACKNOWLEDGEMENT
This
COMPETENCY
BASED
LEARNING
MATERIAL
on
ORGANIC
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
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
Name: _____________________________
Date: __________________
Cultural and
language
background
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
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Characteristics of learners
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
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
Training Level
completed
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Characteristics of learners
Special courses
Learning styles
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Characteristics of learners
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
SELF-ASSESSMENT CHECK
Date:
1.
2.
YES NO
Feed chicken
Establish Nursery
Plant Seedlings
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CORE COMPETENCIES
CAN I?
3.
4.
YES NO
ELECTIVE COMPETENCIES
CAN I?
5.
6.
YES NO
Feed Hogs
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
ELECTIVE COMPETENCIES
CAN I?
YES NO
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Proof/Evidence
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Means of
Document No.
Issued by:
SIFTBSI
Revision # 00
validating
1. Raise Organic Chicken
A relevant certificate of
experience.
Submit valid
authenticated
certificate of work
experience.
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.
Demonstrate proper
housing equipment.
Actual
demonstration
should get 80%
satisfactory
performance
Feed chicken
Perform proper
procedures in growing
and harvesting
chicken.
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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.
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Compost
and Perform
proper Satisfactorily answered
composting
and relevant questions on
harvest fertilizer
harvesting of fertilizer.
composting
and
harvesting fertilizer.
Required Units of
Competency/Learning
Outcomes based on CBC
Current
Competencies
Training
Gaps/Requirements
1.2 Determine
suitable chicken
house
requirements
1.2 Determine
suitable chicken
house requirements
Housing
equipment
Housing equipment
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
chicken
Harvest chicken
2.1Establish
Nursery
2.4Perform Harvest
and Post-Harvest
Activities
3.1 Prepare
composting area
and raw materials
4.2 Process
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Training Needs
ORGANIC AGRICUTURE PRODUCTION NC II
Module Title/Module of
Instruction
Types of Concoctions
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Uses/Benefits of Concoctions
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Producing
Various
Concoctions
And Extracts
Document No.
Issued by:
SIFTBSI
Revision # 00
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
in
PRODUCING
VARIOUS
the required
CONCOCTIONS
AND
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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
are
included
to supplement
the
References/Further Reading
Performance Criteria Checklist
Self-Check
Information Sheet
Learning Experiences
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Module Content
Module Content
Front Page
Module Content
List of Competencies
No.
1.
2.
Unit of Competency
Module Title
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Code
AGR612301
Raising Organic Chicken
Producing Organic
AGR611306
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Vegetables
Produce Organic
3.
Fertilizer
Produce Various
Producing Various
extracts
5.
Producing Organic
AGR611301
Fertilizer
Concoctions and
4.
Vegetables
Concoctions AGR611302
and
extracts
Raising OrganicAGR612302
Hogs
6
6.
Ruminants
Ruminants
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
AGR612303
Document No.
Issued by:
SIFTBSI
Revision # 00
MODULE CONTENT
UNIT OF COMPETENCY
MODULE TITLE
MODULE DESCRIPTOR
: 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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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.
1:
PREPARE
FOR
THE
PRODUCTION
OF
VARIOUS
Raw materials used are cleaned and freed from synthetic chemicals
Contents:
Types of Concoctions
Uses/Benefits of Concoctions
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Special Instructions
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Read
Information
Sheet
4.1-1
Read
Information
Sheet
4.1-2
Key 4.1-2
Read
Information
Sheet
4.1-3
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Read
Information
Sheet
4.1-4
Key 4.1-4.
Read
Compare
answers
with
Information
Sheet
4.1-5
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Self-Check 4.1-1
Match Column A to Column B.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
2. CaPO4
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to:
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Benefits of IMO:
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
On corn
On vegetables
On bananas
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
* 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:
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Use:
a) Use as energy drink for humans.
SELF-CHECK 4.1-2
Identify the benefits of the following;
1. IMO
2. FAA
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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:
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
. Measuring cup
Make the calibrating procedure
easy
to
use
for
students
and
Make
the
learning
of
the
calibration
operations
Plastic cup
Plastic
cups
gatherings
inconvenient
are
where
to
often
it
used
for
would
be
wash
dishes
Fig. 2
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
is
for
cutting
planting
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
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
Wooden ladle
used
for
stirring
and
mixing
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
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
released
pressure-sensitive
Fig. 9
Weighing scales
Fig. 10
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Marker pen
Fig. 11
Waste can
Fig. 12
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
Fig. 13
Stone
is a unit of measure
collection
of supplies
and
by
an
individual
Fig. 14
or
Scissors
such
as
Fig. 15
paper,
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
PH meter
meter is an electronic device
used for measuring the pH
(acidity or alkalinity) of a
Fig. 19
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
instrument
measurement
of
parameters
i.e.
for
various
pH,
Fig. 20
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
Temperature,
Dissolved
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Cart
A cart is a vehicle designed
for
transport,
using
two
Fig. 21
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Fig. 23
at
single
location
requirements,
as
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Materials
Examples:
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
Molasses
-(American
treacle
vernacular),
(British,
consumption;
known
or
black
for
human
as
molasses
Fig. 25
Concoctions/extracts
Fig. 26
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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
Marking pen
-used to write/mark the product
Fig. 33
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
5.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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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
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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.
3.
molds.
rice
disregard
black
4.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
HOW TO
USE
THE
CONC
OCTIO
N
1.
Mix
2
tablespoons
of the juice to
1 liter of water
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Developed by:
CRISTINO H. CAMBONGGA
SIFTBSI
Revision # 00
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.
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.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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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
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
SIFTBSI
Revision # 00
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
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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:
Issued by:
SIFTBSI
Revision # 00
2/3
1/3
Document No.
Issued by:
SIFTBSI
Revision # 00
HOW TO USE
CONCOCTION
THE
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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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)
Procedure (FAA)
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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1. Mix equal parts fish trash and brown sugar or molasses. Lactic acid
bacteria serum (LABS) may be added to minimize the foul smell.
3. Filter out the solids and retain the liquid fish amino acids.
5. Shake the solution weekly and add sugar to it every month (20% of
the volume) as is done for IMO.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
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)
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.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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.
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.
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
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.
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
What Fish Amino Acid (FAA) and Kuhol Amino Acid (KAA)
Foliar fertilizer
Root hormone
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
Source of nitrogen
How to Use
1. Use 1-2 Tb sea weed extract per liter of water.
2. Early morning or late afternoon
CBLM IN
ORGANIC
AGRICULTURE
PRODUCTION
NC II
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
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Revision # 00
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
PRODUCE
VARIOUS
CONCOCTIONS
AND EXTRACTS
Date Developed:
AUGUST 10, 2016
Date Revised:
Developed by:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
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:
CRISTINO H. CAMBONGGA
Document No.
Issued by:
SIFTBSI
Revision # 00
CRITERIA
Did you.
1. Did you wear appropriate personal protective
equipment before performing the activity?
YES
concoctions?
4. Did you read Information Sheet 1.1-1 for clarification?
INSTITUTIONAL ASSESSMENT
NO
Evidence Plan
Written
Portfolio
Unit of
competency:
Competency
standard:
TABLE OF SPECIFICATION
Objectives/Content
area/Topics
Knowledge
Comprehension
Application
# of items/
% of test
2(10%)
2(10%)
2(10%)
6(30%)
1(5%)
2(10%)
3(15%)
6(30%)
2(10%)
3(15%)
3(15%)
8(40%)
5(25%)
7(35%)
8(40%)
20(100%
TOTAL
Name:____________________________ Date:______________________
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
d. none of the above
_______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
2. CaPO4
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
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
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.
question?
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
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
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
YES
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
(TIDINESS, ORGANIZATION)
work area
and keeping
Things that clutter the workplace that are not needed should be
taken
out.
They
usually
occupy
space
and
restrict
physical
(ORDERLINES)
Assign a place for everything .The most often used item should be
nearest and ergonomically situated ,meaning there should be little
effort
the equipment
,tools and part even documents. There must be a place for everything,
and everything must be in place.
Items in the work place are arranged for ease of access and repeated
use.
Seiso (sweep)
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.
Remember
the
thoroughness
is
requirement
of
EXCELLENCE.
Shitsuke (Self-discipline)
Teach by doing.
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
Do not wear gloves when operating equipment except when any part
thereof is hot.
When repairing power lines turn off the main power supply first.
Concerning Facilities
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.
To reduce waste
SEGREGATE
Compost
Recycle
Biodegradable
NonBiodegradable
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.
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.
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.
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 paper grocery bags to make book covers rather than buying new
ones.
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
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
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
Trainee
Facilities/Tools
and Equipment
Venue
(Workstation/
Area)
Prayer
Remarks
8:00 AM
to 8:30
AM
Recap of Activities
Unfreezing Activities
Date &
Time
All trainees
Feedback of Training
Rejoinder/Motivation
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
4.1-2 Uses/Benefits of
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
GROUP IV
Inglatera, Larry
Kahoy, Langging
4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos, Attractant and
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
Trainee
Facilities/Tools
and Equipment
Venue
(Workstation
/ Area)
Prayer
Remarks
8:00 AM
to 8:30
AM
Recap of Activities
Unfreezing Activities
Date &
Time
All trainees
Feedback of Training
Rejoinder/Motivation
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
4.1-2 Uses/Benefits of
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
4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos, Attractant and
Repellent
GROUP I
Bendo, Angie
Candado, Ambe
Condes, Annie
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
Trainee
Facilities/Tools
and Equipment
Venue
(Workstation/
Area)
Prayer
Remarks
8:00 AM
to 8:30
AM
Recap of Activities
Unfreezing Activities
Date &
Time
All trainees
Feedback of Training
Rejoinder/Motivation
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
4.1-2 Uses/Benefits of
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
GROUP II
Dambo, Dansoy
Egot, Cera
Fauna, Alice
4.1-4 Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos, Attractant and
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
Adjectival Rating
Outstanding
Very Good/ Very Adequate
Good/ Adequate
Fair/ Satisfactory/ Average
Inadequate/ Unsatisfactory
Numerical Rating
5
4
3
2
1
RATING
5
A.
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
3 Good
2 Average
1- Poor
N/A
11.
Comprehensiveness of lecture
12.
13.
____________________________
Supervise
Work-Based
Learning
Maintain
Training
Facilities
References