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Core Competencies
Produce organic
2 Produce organic vegetables AGR611306
vegetables
Produce organic
3 Produce organic fertilizer AGR611301
fertilizer
ASSESSMENT CRITERIA:
1. Prepare raw materials in accordance to enterprise practice.
2. Base the fermentation period on enterprise practice.
3. Follow the organic practices on fermenting various concoctions.
4. Harvest concoctions based on fermentation period of concoction.
CONDITION:
Student/ trainee must be provided with the following:
Materials Tools
Ripe banana, Wooden ladle
papaya, squash
molasses Weighing scale
Marker Knife
Strainer or nylon
screen
Learning Objectives:
After reading this INFORMATION SHEET, YOU should be able to:
1. Identify various concoctions.
2. Determine the materials and tools to be use for various
concoctions.
Introduction
The Fish Amino Acid (FAA) is a liquid made from fish. FAA is of great value
to both plants and microorganisms in their growth, because it contains and
abundant amount of nutrients and various types of amino acids (will
constitute a source of nitrogen (N) for plants). ... Fish trash (head, bone,
intestine, etc.)
Lactic Acid Bacteria Serum is now used for its ability to convert waste into
organic matter and basic materials. And they thrive and feed on the
ammonia released in the decomposition normally associated with foul
odor(removes foul odor). Lastly they serve as defense against pathogenic
diseases such as harmful fungi and viruses.
I. Identification:
Direction: Multiple choice. Write the letter of your choice to your answer
sheet.
1. They are microorganisms which can be found in any environment rich
mainly in carbohydrates.
A. Fungi
B. Viruses
C. Nematodes
D.Lactic acid bacteria
2. What is the real word for OHN?
A. Orange Herbal Nutrient
B. Overload Herbal Nutrient
C. Oriental Herbal Nutrient
D. Official Herbal Nutrient
3. Itoccurs abundantly in nature in several forms and are the principal
minerals for the production ofphosphate fertilizers and for a range of
phosphorus compounds.
A. Calcium phosphate
B. Nitrogen Phosphate
C. Hydrogen Phosphate
D. None of the above
4. It promotes the plant produce more flower and fruits.
A. OHN
B. FPJ
C. FFJ
D. Cal Phos
5. It is a fermented extract of plants which helps crops to absorb nutrients
directly for healthy growth and enabling their potential.
A. OHN
B. FFJ
C. FPJ
D. IMO
II Enumeration
Enumerate 5 various concoctions.
I. Multiple choice:
1. D
2. C
3. A
4. C
5. C
II. Innumeration
1. FPJ
2. OHN
3. FFJ
4. FAA
5. IMO
Learning Objectives:
After reading this INFORMATION SHEET, YOU should be able to:
1. Identify the different raw materials used in processing of
concoctions.
2. Discuss the steps on making concoctions.
Introduction
It is important to know the different raw materials before it was
process. Be sure that the materials are clean and free from all
contamination. The potency of the product depends on how it was prepared.
Indigenous Micro Organism (IMO)
Raw Materials:
1 kilo cooked, cool rice
1 kilo molasses/muscovado/brown sugar
Steps in making Indigenous Micro Organism (IMO)1-2
1. Put cooked/steamed rice in a wooden box or perforated plastic tray
that is 8 ½ x 11’’x3’’ 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 containerwith rice.Do not compress. Without sufficient air,
anaerobic bacteria will not thrive.
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.
3. Label day made.Cover and wrap with plastic to keep out rainwater,
protect from rats or small rodents that may come and take it.
4. Burry in an area where IMO’s abound. Collect from forest floors or site
where many decompose leaf molds are found, bamboo forest, rice
paddy or coconut husk.Leave it for three days.
5. Remove after three days ( in cool area you need five days to do the
process) whitw molds will form on the top of the rice. Disregard black
molds.
6. Place in a plastic container the moldy rice and mix with 1 kilo of
molasses/muscovado/brown sugar. This mixture is called IMO2.
Assessment Method:
Demonstration using Performance Criteria Checklist
CRITERIA YES NO
Did I?
1. Put cooked/steamed rice in a wooden box or perforated
plastic tray that is 8 ½ x 11’’x3’’ 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
air, anaerobic bacteria will not thrive.
Assessment Method:
Demonstration using Performance Criteria Checklist
CRITERIA YES NO
Did I?
1. Chop 2 kilos of plants and mix 1 kilo of molasses in
large basin.
5. Wait for five hours and remove the stone and cover the
pail with a clean manila paper or cheese cloth and tie
with string. Put the pail in a cool and shaded place.
Fermentation will be complete in 7 days.
Comments/Suggestions:
3. Cover it with a sheet of manila paper and tie it with string or rubber
band. Place in a cool and shaded place. Ferment it for 7 days. This will make
approximately 1.5 liters of juice.
Assessment Method:
Demonstration using Performance Criteria Checklist
CRITERIA YES NO
Did I?
1. Chop 1 kilo of ripe fruit. Do not include skin and seeds.
You can use bananas, papaya watermelon, ampalaya
and tomato. Matured squash can also be used.
Comments/Suggestions:
Assessment Method:
Demonstration using Performance Criteria Checklist
CRITERIA YES NO
Did I?
1. Put whole fish or bones, gills, and guts, scales, tails,
etc. Washed, crushed live snail or kuhol (eggs or roe
can also be used) place in a plastic container.
Comments/Suggestions:
Assessment Method:
Demonstration using Performance Criteria Checklist
CRITERIA YES NO
Did I?
1. Chop the equal amount of ingredients (ginger and
garlic).
Assessment Method:
Demonstration using Performance Criteria Checklist
CRITERIA YES NO
Did I?
1. Boil or broil 2 kilos of animal bones to separate meat
and fat until remaining meat to the bone is charcoal
black scrape charred meat and let it cool. Do not burn
the bone. Ratio 1:10
Comments/Suggestions:
Assessment Method:
Demonstration using Performance Criteria Checklist
CRITERIA YES NO
Did I?
1. Wash rice about 7 inches depth even in large container
is good for aeration in the liquid.
Comments/Suggestions:
Assessment Method:
Demonstration using Performance Criteria Checklist
CRITERIA YES NO
Did I?
1. 1 gallon of coconut vinegar or coconut wine(tuba) and
add ½ kilo of molasses/brown sugar/ muscovado
sugar before boiling. Cool and add 1/3 liter of FPJ
concentrate.
Comments/Suggestions:
Learning Objectives:
After reading this INFORMATION SHEET, YOU should be able to:
1. Determine the length of days of fermentation.
Introduction
Fermentation is a chemical process by which molecules such
as glucose are broken down anaerobically. Starch is converted to simple
sugars such as sucrose and glucose. Those sugars are then converted to
alcohol (ethyl alcohol) and carbon dioxide. Different concoction has its own
duration of fermentation. Plant based is faster than animal based material.
Duration of Fermentation
IMO2 7 days
FPJ 7 days
FFJ 7 days
FAA 15-30 days
CALPHOS 30 days
OHN 17-20 days
Natural attractants After boiling. When it is cool.
I. Matching Type:
Direction: Identify the following concoction based on its fermentation
period. Write your answer on the answersheet.
1. 7 days a. IMO1
2. 30 days b. FPJ
3. 7 days c. FAA
4. 17-20 days d. CALPHOS
5. 7 days e. OHN
f. FFJ
g.IMO2
II. Define Fermentation. 5 points.
I. Matching Type:
1. b
2. c
3. a
4. e
5. f
II. Define fermentation.
Fermentation is a chemical process by which molecules such
as glucose are broken down anaerobically.
Learning Objectives:
After reading this INFORMATION SHEET, YOU should be able to:
1. Determine the proper procedure of harvesting concoction.
2. Differentiate the odor and texture of different concoction.
Introduction
Harvesting is the process of extracting of raw material from the juice.
In order to use the different concoction, it must be harvested. Proper tools
and materials are necessary. Correct handling of concoction will produce a
pure and uncontaminated juice.
Name of Type of harvesting Odor and
concoction texture
IMO Extract the juice from fermented rice by Sweet and muddy
using nylon screen or strainer
FPJ Extract the juice from fermented Sweet and watery
various plant material by using nylon
screen or strainer
FFJ Extract the juice from fermented fruit Sweet and
by using nylon screen or strainer slightly muddy
FAA Extract the juice from fermented fish Sweet with odor
by using nylon screen or strainer of fish and watery
OHN pour the liquid or siphon it to other Spicy , alcohol
container odor and watery
CALPHOS Filter the liquid by using nylon screen Strong vinegar
or strainer odor and watery
LABS Extract only the yellow liquid and add Sweet and sour
molasses ,mascovado or brown sugar to odor, slightly
preserve. muddy
Natural attractants After boiling and mix with sugar it can Sweet and sour
for flying insects be put to container odor, watery