Competency Based Learning Material: and Extracts Technical Education and Skills Development Authority

COMPETENCY BASED LEARNING MATERIAL
Sector : AGRI-FISHERY
Qualification Title : ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: PRODUCE ORGANIC CONCOCTIONS

AND EXTRACTS
Module Title : PRODUCING ORGANIC CONCOCTIONS AND EXTRACTS
Technical Education and Skills Development

Authority
Region XI
Tagum City College of Science and Technology

Foundation, Inc.
Tagum City, Davao del Norte
By:
CONSUELITO M. IROY, Ed.D.

Davao Oriental Polytechnic Institute (DOPI)
Lupon, Davao Oriental
Table of Contents
ORGANIC AGRICULTURE PRODUCTION NC II

Page
Cover page ………………………………………………………….….…………………. i
Table of Contents ……………………………………………………..…………..……..ii
Session Plan……………………………………………………….…………………….1-3
How to use this Competency Base Learning Materials ……….. …..……..…….1
Competency-Based Learning Materials (CBLM)…………….……………..………3
Module Content……………………………………….……………....…………..……..4
Learning Outcome #1
Prepare for the Production of Various Concoctions…………………..……5
Learning Experiences …………………………………………………….…..………..8
Information Sheet 4.1-1
Raw Materials
…………………................................................................9
Self Check 4.1-1
Raw Materials ………………………….……………………….………..……….11
Answer Key 4.1-1
Raw Materials………………………………………………..…………..………..12
Tools and Equipment Needed in Producing Concoctions………..………13
Self Check 4.1-2
Tools and Equipment Needed in Producing Concoctions ………..……..15
Answer Sheet 4.1-2
Tools and Equipment Needed in Producing Concoctions ……….…..…..16
Information Sheet 4.1-3 Importance of Cleanliness,
Sanitization and Hygiene in Producing Concoction………………….……17
Self Check 4.1-3 Importance of Cleanliness,
Sanitization and Hygiene in Producing Concoction…….…..………..…..18
Answer Sheet 4.1-2 Importance of Cleanliness,
Sanitization and Hygiene in Producing Concoction……………………....19
Learning Outcome No. 2
Process Concoctions ………………………………………..…………………...20
Learning Experiences ………………………………….…………………………..….23
Various Concoctions …………………………….………………….………..….24
Self Check 4.2-1
Various Concoctions ………………………………...……………………….….25
Answer Sheet 4.2-1
Various Concoctions …………………………….…..……………………….….26
Preparation Methods of Different Types of Concoctions ………………….27
1. Fermented Plant Juice (FPJ)………………………………………………....28
2. Fermented Fruit Juice (FFJ)……………………………………………..…..30
3. Fish Amino Acid (FAA) …………………………………………………….….33
4. Indigenous Micro Organisms (IMO)……………………….………………..35
5. Lactic Acid Bacteria Serum (LABS) …………………………………….….39
6. Calcium Phosphate (Cal Phos) ………………………………………….…..41
7. Oriental Herbal Nutrient (OHN) ……………………………………….……42
8. Natural Insect Attractant (NIA) ……………………………………………..44
Self Check 4.2-2
Preparation Methods of Different Types of Concoctions ………..…….….46
Answer Sheet 4.2-2
Preparation Methods of Different Types of Concoctions …………….….47
Task Sheet 4.2-2
Preparation Methods of Different Types of Concoctions …………..…….48
Performance Criteria Checklist 4.2-2
Preparation Methods of Different Types of Concoctions …………….….49
Learning Outcome No. 3 ……………………………………………………………..50
Learning Experiences …………………………………………………………….…..51
Importance of Proper Labeling and Storage……………………………..….52
Self Check 4.3-1
Importance of Proper Labeling and Storage…………………………………53
Answer Sheet 4.3-1
Importance of Proper Labeling and Storage…………………………………54
References…………………………………………………………………………………55
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the Module Organic Agriculture Production NC II. This

Module contains training materials and activities for you to complete.
This unit of competency Produce Organic Concoctions and Extracts

for Service contains the knowledge, skills and attitude under the Core
Competency of the qualification Organic Agriculture Production NC II.
You are required to go through a series of learning activities in order

to complete each learning outcome of the module. In each learning outcome
there are Information Sheets, Resource Sheets and References Materials for
further reading to help you better understand the required activities. Follow
these activities on your own and answer the self – check at the end of each
learning outcome. Get the answer key from the instructor and check your
work honestly. If you have questions, please don’t hesitate to ask your
facilitator for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills
covered in this module because you have:
 been working for sometime

 already completed training in this area
If you can demonstrate to your trainer that you are competent in a

particular skill or skills, discuss this with the trainer to formally recognize
the learning and so you won’t have to do the same training. If you have
qualifications or Certificates of Competency from the previous trainings,
show them to your trainer. If the skills you acquired are still relevant to this
module, they may become part of the evidence you can present for RPL.
This learning material is prepared to help you achieve the required

competency in Produce Organic Concoctions and Extracts. This will be
the source of information for you to acquire the knowledge and skills in this
particular competency independently and at your own pace with minimum
supervision or help from your instructor.
In doing the activities to complete the requirements of this module,

please be guided by the following:
 Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important
that you listen and take notes.
 You will be given plenty of opportunities to ask questions and
practice on the job. Make sure you practice your new skills
during regular work shifts. This way you will improve both your
precision and memory and also boost your confidence.
 Talk to more experience workmates and ask for their guidance.
 Use the self-check questions at the end of each section to test

your own progress.
 When you are ready, ask your trainer to watch you perform the
activities outlined in the learning guide.
As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for this
reason. When you have completed this learning material and feel confident
that you have had sufficient knowledge and skills, your trainer will arrange
for the Institutional Assessment. The results of the assessment will be
recorded in your Competency Achievement Record and posted in the
Progress Chart.
You need to complete this module before you can perform the next
module which is Produce Organic Concoctions and Extracts
The units of competency comprising this qualification include the
following:
Code BASIC COMPETENCIES
500311105 Participate in workplace communication
500311104 Work in a team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
Code COMMON COMPETENCIES

AGR321201 Apply safety measures in farm operations
AGR321202 Use farm tools and equipment
AGR321203 Perform estimation and calculations
TRS311201 Develop and update industry knowledge
AGR321205 Perform record keeping
Code CORE COMPETENCIES
AGR612301 Raise organic chicken
AGR611306 Produce organic vegetables
AGR611301 Produce organic fertilizer
AGR611302 Produce organic concoctions and extracts
Code ELECTIVE COMPETENCIES
AGR612302 Raise organic hogs
AGR612303 Raise organic small ruminants
A person who has achieved this Qualification is competent to be:
• Organic Agriculture Farmer
• Organic Chicken Raiser
• Organic Hogs Raiser
• Organic Small Ruminants Raiser
• Organic Vegetables Farmer
• Organic Concoctions and Extracts Producer
• Organic Fertilizer Producer
A person who has achieved this qualification is competent to be:
Organic Concoctions and Extracts Producer
TRAINEE ENTRY REQUIREMENTS:
 Able to read and write

 With good moral character
 At least 15 years of age
 Physically and mentally fit
ORGANIC AGRICULTURE PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1. Raise organic chicken Raising organic chicken
Produce organic Producing organic

2. vegetables vegetables

3. fertilizer fertilizer

4. concoctions and concoctions and
extracts extracts
MODULE CONTENT
UNIT OF COMPETENCY: PRODUCE ORGANIC CONCOCTIONS

AND EXTRACTS
MODULE TITLE: PRODUCING ORGANIC CONCOCTIONS

AND EXTRACTS
MODULE DESCRIPTOR:
This unit covers the knowledge, skills and attitude required to
produce organic concoctions and extracts for owned farm consumptions and
not for commercial purposes or selling.
NOMINAL DURATION: 24 hours
LEARNING OUTCOMES:
At the end of this module, the students should be able to:
1. Prepare for the production of various concoctions.
2. Process concoctions.
3. Package concoctions.
ASSESSMENT CRITERIA:
1.1 Work and storage areas are cleaned, sanitized and secured.
1.2. Raw materials used are cleaned and freed from synthetic chemicals
1.3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality.
1.4. Personal hygiene are observed according to OHS procedures.
2.1 Raw materials are prepared in accordance with enterprise practice.
2.2. Fermentation period is set based on enterprise practice.
2.3. Various concoctions are fermented following to organic practices.
2.4. Concoctions are harvested based on fermentation period of the
concoction.
3.1 Concoctions are contained in sanitized bottles and containers.
3.2. Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
3.3. Packaged concoctions are stored in appropriate place and temperature
following organic practices.
3.4. Production of concoctions are recorded using enterprise procedures.
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME # 1 PREPARE FOR THE PRODUCTION OF

VARIOUS CONCOCTIONS
CONTENTS:
1. Raw Materials
2. Tools and Equipment Needed in Producing Concoctions
3. Importance of Cleanliness, Sanitation and Hygiene in Producing
Concoction
1.1 Work and storage areas are cleaned, sanitized and secured.
1.2. Raw materials used are cleaned and freed from synthetic chemicals
1.3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality.
1.4. Personal hygiene are observed according to OHS procedures.
CONDITIONS:
Trainees must be provided with the following:
A. For Natural Growth Enhancer - Fermented Plant Juice (FPJ)

1. Plastic pail
2. Wooden ladle
3. Manila paper or cheese cloth
4. String or rubber bands
5. Weighing scale
6. Chopping board
7. Knife
8. Marker
9. Strainer or nylon screen
10. Stone (weight)
B. Natural Taste Enhancer - Fermented Fruit Juice (FFJ)

1. Plastic pail
2. Wooden ladle
5. Weighing scale
6. Chopping board
7. Knife
8. Marker
10. Stone
C. Natural Source of Amino Acid - Fish Amino Acid (FAA)

1. Plastic pail
2. Wooden ladle
5. Weighing scale
6. Chopping board
7. Knife
8. Marker
10. Stone
D. Natural Immune Booster – Oriental Herbal Nutrient (OHN)

1. Plastic pail
2. Wooden ladle
5. Weighing scale
6. Chopping board
7. Knife
8. Marker
E. Natural Calcium Phosphate Micro Nutrients (CALPHOS)

1. Plastic pail
4. Weighing scale
5. Chopping board
6. Knife
7. Marker
F. Beneficial / Indigenous Microorganism (IMO)

1. Wooden ladle
4. Weighing scale
5. Marker
6. wooden box or bamboo split-open or plastic tray
G. Natural Enzymes – Lactic Acid Bacteria Serum (LABS)

1. Plastic container
4. Weighing scale
Methodologies
 Self-paced learning
 Discussion
 Practical demonstration
Assessment Methods:
 Written examination
 Direct observation
LEARNING EXPERIENCES
Learning Outcome #1 Prepare for the production of various concoctions
Learning Activities Special Instructions

Read Information Sheet 4.1-1 Raw
Materials Ask your trainer to have an access of
Answer Self-check 4.1-1 Raw Materials the equipment and other materials
needed
Refer to Answer Key 4.1-1 Raw
Materials If you are competent proceed to the
Read Information Sheet 4.1-2 Tools
next activity
and equipment needed in producing
concoctions
If you are incompetent review this
Answer Self-check 4.1-2 Tools and
activity
equipment needed in producing
concoctions
Refer to Answer Key 4.1-2 Tools and
equipment needed in producing
concoctions
Read Information Sheet 4.1-3
Importance of cleanliness, sanitization
and hygiene in producing concoction
Answer Self-check 4.1-3 Importance of
cleanliness, sanitization and hygiene in
producing concoction
Refer to Answer Key 4.1-3 Importance
of cleanliness, sanitization and hygiene
in producing concoction
INFORMATION SHEET 4.1-1

RAW MATERIALS
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Prepare the different raw materials needed for the production of
various concoctions.
2. Determine the acceptable raw materials for organic concoctions.
Introduction:
Preparing the raw materials and tools in concoctions is very

indispensable within our knowledge and attitudes specifically on the
importance of cleanliness, sanitization and hygiene. These materials for
concoctions would be fermented and extracted after few days. This will help
our plants and animals are free from diseases and pests and enhance soil
fertility and improve production. Raw materials for fermented plant juice
includes trichantera, alugbati, kangkong, camote tops, saluyot and those
fast growing plants which are available in our surroundings. Raw materials
for fermented fruit juice includes mango, melon, squash, banana, papaya
(excluding pineapple due to acidic), and other sweet fruits which are
available and affordable. In choosing raw material for concoctions, it should
be young and fresh, free from insects pests and diseases, abundant in the
production areas and free from chemical containments.
Organic Plant Supplement – any compound of organic origin in liquid
or solid form which in low concentration promotes or modifies physiological
processes in plants.
Raw Materials for Concoctions
 Fruits (papaya, melon, watermelon, banana, squash, mango)

 Vegetables (kangkong, alugbati, banana trunk, camote tops,
trichantera, saluyot)
 Fish
 Bones
 Fresh milk
 Rice
 Ginger
 Garlic
 Molasses / Mascovado sugar
 Pure coconut vinegar
SELF CHECK 4.1-1
RAW MATERIALS
Enumeration:
1. Give at least 3 raw materials to be used in FPJ?
2. Give at least 3 raw materials to be used in FFJ?
3. What raw material to be used for fermentation?.
4. What raw materials to be used in FAA?
5. What raw materials to be used in OHN?

ANSWER KEY 4.1-1
RAW MATERIALS
Enumeration:
1. Give at least 3 raw materials to be used in FPJ?

Answer: kangkong, alugbati, camote tops
2. Give at least 3 raw materials to be used in FFJ?

Answer: squash, melon, banana
3. What raw material to be used for fermentation?.

Answer: Molasses or muscovado sugar
4. What raw material to be used in FAA?

Answer: Fish
5. What raw materials to be used in OHN?

Answer: Ginger, coco vinegar, garlic

TOOLS AND EQUIPMENT NEEDED IN PRODUCING CONCOCTIONS
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be

1. Identify different tools and equipment needed in producing
concoctions.
Introduction:
Tools are any device or implements used to carry out mechanical
functions whether manually or by a machine. These are objects that are
usually light and are used without the help of animals and machineries.
These are tools made of light materials and are used manually. Most of the
hand tools are used in cultivating the area for small garden or in backyard
gardening.
Tools and PPE for Producing Organic Concoctions
 Plastic Pail
 Wooden ladle
 Manila paper or cheese cloth
 String or rubber bands
 Weighing scale
 Chopping board
 Knife
 Marker
 Strainer or nylon screen
 Scissor
 Face mash
 Gloves
 Hair nets
 Aprons
 Rugs
 Masking tape
SELF CHECK 4.1-2
Enumeration:
1. Give at least 3 tools to be used in fermented fruit juice (FFJ).
2. Give at least 3 tools to be used in fermented plant juice (FPJ).
3. What are the tools to be used in Fish Amino Acid?
4. What are the tools to be used in OHN?
5. What are the tools to be used in CalPhos?

ANSWER SHEET 4.1-2
Enumeration:
1. Give at least 3 tools to be used in fermented fruit juice (FFJ).

Answer: knife, chopping board, pail or container
2. Give at least 3 tools to be used in fermented plant juice (FPJ).

Answer: knife, chopping board, pail or container
3. What are the tools to be used in Fish Amino Acid?

Answer: knife, chopping board, pail or container, ladle, nylon screen
4. What are the tools to be used in OHN?

Answer: knife, chopping board, pail or container, ladle, nylon screen
5. What are the tools to be used in IMO?

Answer: bamboo trough or tray, container, wooden ladle
IMPORTANCE OF CLEANLINESS, SANITIZATION AND HYGIENE IN
PRODUCING CONCOCTION
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST:
1. Understand and apply the importance of cleanliness, sanitization
and hygiene in producing concoction.
2. Give importance the value of cleanliness, sanitization and hygiene
in producing concoction.
Introduction:
Sanitation and cleanliness play an important role in the betterment of
the physical environment. Sanitation refers to the maintenance of hygienic
conditions and improvement and promotion of human health through
different practices including safe disposal of human waste, waste water and
waste solid, garbage collection and health and hygiene management.
Cleanliness and sanitation is not only about keeping clean, removing dirt
and dust but also about protecting the environment and its local resources,
We must reduce the harmful effect of inadequate sanitation practices in
order improve health and hygiene and promote sustainable development.

SELF CHECK 4.1-3
Choice: Select the best answer.
1. Concoction processes is done through fermentation with

a) beneficial microorganism
b) harmful insects
c) synthetic farm inputs
d) molasses
2. The benefits of organic farming are the following

a) protect health of the farmers and consumers
b) save on imported inputs
c) reduce pollution and destruction of environment
d) all of the above
3. After extraction, keep and stored the concoction in clean and cool dry
place, mark and label with
a) name of the raw materials
b) date of extraction
c) the kind of extraction and instruction to use
d) the formula
4. Do NOT tighten the bottle immediately to allow

a) gasses to escape
b) avoid sticky explosion
c) IMO’s can breath
d) all of the above
5. Drain and _____ the concoction and place in the clean bottle.
a) extract
b) filter
c) mix with water
d) spray
ANSWER SHEET 4.1-3

Multiple Choice:
1. A
2. D
3. C
4. D
5. B
Learning Outcome No. 2
LEARNING OUTCOME # 2 PROCESS CONCOCTIONS
CONTENTS:
1. Various concoctions
2. Preparation methods of different types of concoctions
3. Processing concoctions
2.1 Raw materials are prepared in accordance with enterprise practice.

2.2. Fermentation period is set based on enterprise practice.
2.3. Various concoctions are fermented following to organic practices.
2.4. Concoctions are harvested based on fermentation period of the
concoction.
CONDITIONS:
A. For Natural Growth Enhancer - Fermented Plant Juice (FPJ)

1. Plastic pail
2. Wooden ladle
5. Weighing scale
6. Chopping board
7. Knife
8. Marker
10. Stone (weight)
B. Natural Taste Enhancer - Fermented Fruit Juice (FFJ)

1. Plastic pail
2. Wooden ladle
5. Weighing scale
6. Chopping board
7. Knife
8. Marker
10. Stone
C. Natural Source of Amino Acid - Fish Amino Acid (FAA)

1. Plastic pail
2. Wooden ladle
5. Weighing scale
6. Chopping board
7. Knife
8. Marker
10. Stone
D. Natural Immune Booster – Oriental Herbal Nutrient (OHN)

1. Plastic pail
2. Wooden ladle
5. Weighing scale
6. Chopping board
7. Knife
8. Marker
E. Natural Calcium Phosphate Micro Nutrients (CALPHOS)

1. Plastic pail
4. Weighing scale
5. Chopping board
6. Knife
7. Marker
F. Beneficial / Indigenous Microorganism (IMO)

1. Wooden ladle
4. Weighing scale
5. Marker
6. wooden box or bamboo split-open or plastic tray
G. Natural Enzymes – Lactic Acid Bacteria Serum (LABS)

1. Plastic container
4. Weighing scale
Methodologies
 Discussion
Assessment Methods:
 Demonstration
 Direct observation with oral questioning
Learning Outcome #2 PROCESS CONCOCTIONS

Read Information Sheet 4.2-1 Various
concoctions Ask your trainer to have an access of
Answer Self-check 4.2-1 Various the equipment and other materials
concoctions needed
Refer to Answer Key 4.2-1 Various
If you are competent proceed to the
concoctions
Read Information Sheet 4.2-2 next activity
Preparation methods of different types
of concoctions If you are incompetent review this
Answer Self-check 4.2-2 Preparation activity
methods of different types of
concoctions
Refer to Answer Key 4.2-2 Preparation
methods of different types of
concoctions
Read Job Sheet 4.2-3 Processing
Concoctions
Perform Job Sheet 4.2-3 Processing
Concoctions
Evaluate your work using Performance
Criteria 4.2-3

VARIOUS CONCOCTIONS
Learning Objective:
1. To understand and perform the various concoctions.
Introduction
Beneficial microorganisms are employed in agriculture as agents of

nitrogen fixation and as a means to suppress insects and plant diseases.
This will lead improved crop quality and yield while reducing the need for
labor. It is a no till farming technique. The application of beneficial
microorganisms to the soil can enhance its capacity to support plants.
Periodically applying cultured beneficial microorganisms to the soil
can bring back natural processes into play and enrich the organic
components of the soil, this will lead to a greater diversity of useful
microorganisms. The greater the diversity of microorganisms, the greater the
diversity of crops that it can support. The culture becomes more effective in
combination with crop residues, animal manure and even municipal wastes.
Things to remember when preparing concoctions
1. Always clean the area before and after the demonstration.

2. Always observe Occupational Heath Safety.
3. Wear your PPE’s
4. Clean and wash tools
5. Always observe 5S in preparing concoctions
6. Follow procedures
SELF CHECK 4.2-1

VARIOUS CONCOCTIONS
Enumeration:
1. What concoction is for natural taste enhancer?
2. What concoction is for immune booster?
3. What concoction is for natural growth enhancer?
4. What concoction is made from auxiliary buds and fast

growing plants.
5. What concoction is good source of nitrogen?

ANSWER SHEET 4.2-1
VARIOUS CONCOCTIONS
Enumeration:
1. What concoction is for natural taste enhancer?

Answer: FFJ
2. What concoction is for immune booster?

Answer: OHN
3. What concoction is for natural growth enhancer?

Answer: FPJ
4. What concoction is made from auxiliary buds and fast growing plants.
Answer: FPJ
5. What concoction is good source of nitrogen?

Answer: FAA

PREPARATION METHODS OF DIFFERENT TYPES OF CONCOCTIONS
Learning Objective:
1. Prepare and perform the different types of concoctions.
Introduction:
Organic agriculture is one among the broad spectrum of
methodologies which are supportive of the environment. Organic production
systems are based on specific and precise standards of production which
aim at achieving optimal agro-ecosystems which are socially, ecologically
and economically sustainable. Terms such as biological and ecological are
also used in an effort to describe the organic system more clearly.
Requirements for organically produced foods differ from those for other
agricultural products in that production procedures are an intrinsic part of
the identification and labeling of, and claim for, such products. Organic is a
labeling term that denotes products that have been produced in accordance
with organic production standards and certified by a duly constituted
certification body or authority. Organic agriculture is based on minimizing
the use of external inputs, avoiding the use of synthetic fertilizers and
pesticides. Organic agriculture practices cannot ensure that products are
completely free of residues, due to general environmental pollution.
However, methods are used to minimize pollution of air, soil and water.
Organic food handlers, processors and retailers adhere to standards to
maintain the integrity of organic agriculture products. The primary goal of
organic agriculture is to optimize the health and productivity of
interdependent communities of soil life, plants, animals and people.
The Bio-Organic Inputs are:
1. Fermented Plant Juice (FPJ)

2. Fermented Fruit Juice (FFJ)
3. Fish Amino Acid (FAA)
4. Indigenous Microorganism (IMO)
5. Lactic Acid Bacteria Serum (LABS)
6. Oriental Herbal Nutrients (OHN)
7. Calcium Phosphate (Cal Phos)
8. Natural Insect Attractant (NIA)
DIFFERENT TYPES OF CONCOCTIONS
1. FERMENTED PLANT JUICE (FPJ) is made from auxiliary buds and fast
growing plants.
Materials:
 Alugbati, kangkong, camote tops, trichantera, banana trunk

 Pail or container
 Manila paper (unprinted)
 Molasses / mascovado sugar
 Rubber band
 Scissor
 Chopping board
 Knife
 Ladle
 Stone
 Nylon screen
Procedure:
1. Clean and wash vegetables and drain.

2. Weigh and slice the vegetables into half an inch.
3. Mix all the vegetables thoroughly in a plastic container or pail.
4. Mix with molasses (ratio 1:.5)
5. Put nylon screen on top of the mixture.
6. Put 3 – 5 pieces of 25 – 50 grams stone on top of the nylon screen.
7. Wipe the mouth of the plastic container or pail.
8. Cover with 2 layered manila paper (unprinted).
9. Tie with rubber bands.
10. Put marking on the masking tape bearing the name and date of
fermentation and date of harvest and paste it on top of the manila
paper.
11. Keep in dark cool room for 7 days.
12. Open the mixture and extract the liquid.
13. Screen the liquid and keep it in a plastic container (do not close the
cap tightly, loosen the cap of approximately 1 complete twist).
14. Completely close cap after a week or when there are no bubbles going
up.
15. The concoction is ready to use after extraction.
Dosage:
2 tablespoons of FPJ mix with 1 liter of clean water.
Application:
a. Animals – mix it with drinking water or feeds for 2 times a week.

b. Plants – prepare the same dosage and spray to the leaves and trunk of
the plants 1 to 2 times a week.
Benefits:
1. Helps maintain vigor in plants and animals and resistance against

pest and diseases.
2. Can be used for livestock bedding spray for pig pens and poultry
houses to produce more colony of microorganisms.
2. FERMENTED FRUIT JUICE (FFJ) – Natural Taste Enhancer
Materials:
 Any of the following fruits: papaya, banana, squash, mango or marang

(but not pineapple), etc.
 Molasses / muscovado sugar
 Rubber band
 Scissor
 Chopping board
 Knife
 Ladle
 Stone
 Nylon screen
Procedure:
1. Clean and wash the fruits and drain.

2. Remove the seeds and slice the fruits into half an inch.
3. Weigh all the fruits and put in the pail or container.
4. Mix with molasses (ratio 1:1)
5. Put nylon screen on top of the mixture.
7. Wipe the mouth of the pail or container.
8. Cover with 2 layer manila paper (unprinted) and tie with rubber
bands.
9. Write marking on the masking tape bearing the name and date of
fermentation and date of harvest and paste it on top of the manila
paper.
12. Screen the liquid and place in a plastic container (do not close the cap
tightly, loosen the cap of approximately 1 complete twist).
up.
14. The concoction is ready to use.
Dosage:
2 tablespoons of FFJ mix with 1 liter of clean water.
Application:
1. Mix 2 tablespoons of FFJ per liter of clean water.

2. Spray on the leaves of plants or on the soil using a clean sprayer 1 or
2 times a week.
3. Spray early in the morning at 4:00 am to 6:00 am and in the
afternoon at 5:00 pm until sunset when the microorganisms are most
active.
4. Spray on the following:
 On rice: from panicle initiation until a week before harvesting.
 On corn: as soon as tassels appear until a week before harvesting.
 On banana: as soon as blossoming starts until a week before
harvesting.
 On vegetables: as soon as flowering starts.
Benefits for plants:
1. A good source of potassium which can speed up plant’s absorption

and results to sweeter tasting.
2. Help maintain vigor in plants and resistance against pests.
3. Add to soil fertility and the advent of good colonies of microorganisms.
Benefits for animals:
1. Natural taste enhancer.

2. Help maintain vigor in animals and resistance against diseases.
3. A good source of vitamins and minerals.
3. FISH AMINO ACID (FAA) is produced from fish and fish trash fermented
for 15-day or 30-day period. FAA contains 90% nitrogen and 2.5%
phosphorus.
Materials:
 Chopped fish or fish trash such as gills, entrails,

 Molasses / mascovado sugar
 Rubber band
 Scissor
 Chopping board
 Knife
 Ladle
 Stone
 Nylon screen
 Masking tape and marker (pentel pen)
Procedure:
1. Wash the fish / fish gills with clean water, allow to drain excess water.
2. Weigh the fish and cut into half inch.
3. Put the chopped fish into the pail or container and add molasses with
1:1 ratio
4. Put nylon screen on top of the chopped fish.
6. Wipe the mouth of the pail or container.
7. Cover with 2 layer manila paper (unprinted) and tie with rubber bands.
8. Write marking on the masking tape bearing the name and date of
fermentation and date of harvest and paste it on top of the manila paper.
11. Screen the liquid and place in a plastic container (do not close the cap
tightly, loosen the cap of approximately 1 complete twist).
up.
13. The concoction is ready to use.
DOSAGE:
2 tablespoons of FAA mix with 1 liter of clean water.
Application:
1. Mix 2 tablespoons of FAA per liter of clean water.

2. Spray on the plants base and nearby soil 1 to 2 times a week.
3. Spray early in the morning at 4:00 am to 6:00 am and in the
afternoon at 5:00 pm until sunset when the microorganisms are most
active.
4. Spray on the following:
 On rice: from panicle initiation until a week before harvesting.
 On corn: as soon as tassels appear until a week before harvesting.
 On banana: as soon as blossoming starts until a week before
harvesting.
 On vegetables: as soon as flowering starts.
Benefits for plants:
1. A good source of nitrogen.

2. Serve as “growth hormone” for plant growth and development.
3. Use as foliar spray.
4. Food of microorganisms.
Benefits for animals:
1. A good source of nitrogen.

2. Serve as “growth hormone” for animal growth and development.
3. A good source of protein and minerals.
4. INDIGENOUS MICRO ORGANISMS (IMO) – Beneficial Indigenous

Microorganisms
Materials:
1. Bamboo trough or square tray

2. Manila paper (unprinted)
3. Basin
4. Cooked rice
5. Molasses
Procedure:
1. Wash the rice properly. (keep the first wash liquid use for the LABS)
2. Cook the rice normally. (not too wet or too dry)
3. Cool the cooked rice normally.
4. Transfer the cooked rice to the tray or bamboo trough.
5. Use wooden ladle to transfer the rice.
6. Put some cooked rice to the bamboo pole. (¼ full of rice)
7. Cover it with a 2 layered manila paper then tie with rubber bands.
8. Wrap the bamboo pole with a clean cellophane then tie with rubber
bands.
9. Write markings on the masking tape bearing the name and date of
fermentation and date of harvest and paste it on top of the cellophane.
10. Keep it under the bamboo forest or collect bamboo leaves with white
microorganisms for 3 – 5 days.
11. Open the bamboo trough and check the growing molds. (collect the
white colored molds, black and other colored molds, discard)
12. Weigh the white colored rice with molds then add molasses (1:1
ratio).
13. Add 1 liter of water.
14. Put the mixture in a plastic container, wipe the mouth of the
container then cover with a double layered manila paper and put
proper markings.
15. Ferment for another 7 days.
16. Drain the liquid from the mixture, screen and place it in another
container (do not close the cap tightly, loosen the cap of approximately
1 complete twist).
17. Completely close the cap after a week or when there are no bubbles
up.
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 not be 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 microorganisms are very active).
 In rice fields, spread immediately newly threshed rice straws, to avoid
burning and spray the whole area with IMO at least 2 times before
land preparation or plowing at 8 tbsp/liter for this purpose.
 Spray IMO immediately after leveling with the same dosage.
 Use IMO every 7–10 days on newly planted seedlings until maturity for
rice, corn, vegetables and fruit trees at the rate of 2 tablespoons per
liter.
 If you find white materials in the soil, it is an indication of the
proliferation and good production of micro-organisms in the soil.
b. The use of IMO in quick composting
Materials:
 ½ bag tiki-tiki (very fine rice bran)
 ½ bag ash
 5 bags of chicken dung
 1 ton (1,000 kg) rice straw (about 50 sacks)
Preparing BOKASHI Mixture
 Ratio 1:4 (3 liters IMO, 12 liters clean water)
 Fruits, vegetables and bananas: from bearing stage up to a week
before harvesting.
 Put IMO in a large used basin, add 12 liters clean water and mix.
 Add tiki-tiki until 60% moist. The 60% moist is determined when you
strongly squeeze the BOKASHI, just enough water will come out
between your fingers. BOKASHI is now ready for application.
 Uniformly cut rice straws at least 2 inches long and dip in a basin
with clean water for 5 minutes.
 Arrange the first layer of straw bed that measure 2m x 6m x 4 inches
thickness. Sprinkle water in bed with chopped rice straw or any bio-
degradable materials and press into its desired thickness.
 Spread BOKASHI uniformly then spread uniformly 1 bag chicken
dung. Place at least 1 inch thick rice hull ash evenly spread on top of
the chicken dung.
 Repeat the same procedure up to the desired height based on farmer’s
convenience.
 Wet the topmost layer of straw and spread ash about 1 inch thick
again.
 Cover the compost bed with plastic to generate heat and to protect the
compost from the rain.
 Put on top some coconut fronds to stabilize and give weight to the
plastic cover in order to be in place.
 After two weeks, in 1 week interval thereafter, slice the end of the bed
and place at the side having the same layout and dimension. Cover
again with the plastic material and coco fronds after all are
transferred and properly mixed.
 Harvest the compost after one month. If the field is not yet ready for
application, air-dry the compost under a shed. When dried, place the
compost in bags and store.
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. Control pests and diseases.
6. Serve as foliar fertilizer, spray to cutflowers and ornamentals.
7. Reduces growth of weeds and grasses seeds.
For animals: Poultry, Piggery and Livestock

1. Arrest foul odors and minimizes flies proliferation in poultry and
piggery houses.
2. Improve 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 animals growth.
3. Serves as probiotics to prevent diseases, pathogens and epidemic
development 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 hog’s 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 (boog) 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 Environment Quality Improvement

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.
5. LACTIC ACID BACTERIA SERUM (LABS)
Materials:
1. Rice wash
2. Fresh milk (skimmed or powdered milk can be used)
3. Pail or plastic container
5. Molasses or muscovado sugar
Procedure:
1. Use the first wash liquid from the cooked rice.

2. Put the liquid inside the plastic container (¾ full ) and wipe the
excess water.
3. Cover the container with a double layered manila paper.
4. Mark the name and the date of fermentation.
5. Ferment it for 7 days (first stage of fermentation)
6. Use 1 liter of cows milk pack and remove 100 ml (10%).
7. Take 100 ml from the fermented rice wash liquid.
8. Take the liquid between the top and the bottom layer of the
fermentation and add to the 1 liter milk pack.
9. Return the cover of the pack and sealed it with masking tape.
10. Mark it with the name and date of fermentation and date of harvest.
11. Keep it for 5 days in a dark cool room, do not disturb.
12. Drain the liquid (whey) and screen, separate the sludge from the
liquid.
13. Measure the liquid and add the same amount of molasses (1:1 ratio)
14. Keep it in a plastic container (do not close the cap tightly, loosen the
cap of approximately 1 complete twist).
up.
Application:
1. For animals – mix it with drinking water (2 tablespoons/liter) 2-3

times a week. It can also be mixed with the feeds at the same
frequency.
2. For plants – prepare the same dosage and spray to the plants base 1
to 2 times a week.
3. For fertilizer – 2 tablespoons with 1 liter of clean water.
4. For deodorizer – apply the same dosage above mention 1 to 2 times a
week.
Benefits:
1. Promote good intestine movement.
2. Regulates the balance of the intestinal bacteria.
3. Prevents growth of harmful or pathogenic bacteria.
4. Improves immune system.
5. Contains anti-aging properties and/or antioxidants.
6. Deodorizer.
6. CALCIUM PHOSPHATE (CalPhos)
Materials:
1. Any of the following: pork and beef bones, eggshells, kuhol shells
3. Rubber bands
4. Coconut vinegar
5. Griller
Procedure:
1. Clean and wash cow or pork bones properly.
2. Cook bones with some flesh and add spices.
3. Remove all meat and fats thoroughly.
4. Wash and clean the bones.
5. Put the bones above the fired charcoal.
6. Wait until the remaining fats are drained.
7. Remove the bones when it come brownish in color (do not make it
black, its over cooked).
8. Cool it off for 20 to 30 minutes.
9. Wash again to remove excess oil if necessary.
10. Drain excess water.
11. Put the bone inside the plastic pail or container.
12. Add pure coconut vinegar without coloring (ratio 1:9)
13. Wipe the mouth of the plastic pail, cover it with two layered manila
paper and write the markings (name and date of fermentation and
date of harvest).
14. Open the container after 30 days of soaking, screen the liquid and
keep it in another plastic container (do not close the cap of
approximately 1 complete twist).
15. Complete close cap after a week or when there are no bubbles going
up. Write the proper markings. It is ready to use.
Dosage:
2 tablespoon of CALPHOS mix with 1 liter of clean water. In severe
cases, double the dosage.
Application:
1. For animals – mix it with drinking water at a dosage above 2 to 4

times a week. It can also be mix with the feeds at the same
frequency.
2. For plants – prepare the same dosage and spray to the plant base
1 to 3 times a week.
Benefits:
1. A good source of potassium which can speed up plant’s absorption
and results to sweeter tasting fruits.
2. Help maintain vigor in plants and resistance against pests.
3. Adds to soil fertility and the advent of good colonies of
microorganisms.
7. ORIENTAL HERBAL NUTRIENT (OHN) – Natural Immune Booster
Materials:
1 kg. of Ginger
1 kg. of Garlic
400 grams of Molasses or muscovado sugar
2.4 liters of Coconut vinegar or gin
Procedure:
1. Skinned the garlic and ginger.
2. Cut garlic in halves and slice the ginger into quarter of an inch.
3. Mix garlic and ginger with 400 grams of molasses or muscovado sugar
in a plastic container.
4. Wipe the mouth of the plastic container.
5. Close cover tightly and seal it with masking tape at the side.
6. Mark the name and date of fermentation (first stage of fermentation –
3 days)
7. Open the cover and add 2.4 liters of pure coconut vinegar (1:1
solution)
8. Wipe the mouth of the plastic container.
9. Close cover tightly and seal it with masking tape at the side.
10. Ferment for 10 days.
11. Open the cover, screen and decant the liquid to another container
(first extraction – OHN 1)
12. Close tightly the cover and do the markings (first extraction)
13. The concoction now ready to use for animals.
14. Add the same amount of liquid extracted. (2.4 liters of pure coco
vinegar, then add 200 grams of sili and 100 grams of panyawan, soak
for 10 days – second extraction)
15. Repeat number 14 procedure for the third extraction (add neem tree)
Dosage:
2 tablespoons of OHN mix with 1 liter of clean water. In severe cases,
double the dosage.
Application:
For animals – use the first extraction only. Mix it with drinking
water at the dosage above 2 to 4 times a week. It can also be mix with feeds
at the same frequency.
For plants – use the second and third extraction. Prepare the same
dosage and spray to the plant parts affected by insects, etc. then 1 to 3
times a week. Stop the application when there is no more insects, etc.
present.
8. NATURAL INSECT ATTRACTANT (NIA)
Materials:
1. One (1) gallon of natural coconut vinegar
2. One half (½) muscovado sugar or molasses
3. One third (1/3) liter of FPJ
4. Empty mineral water bottles
Procedure:
1. Mix the molasses and vinegar in a basin or any available container
that could accommodate the mixture.
2. Boil the mixture and let it cool.
3. Add 1/3 liter of FPJ and mix.
Application:
1. Cut out holes or vents (2 square inches) on two opposite sides of the
plastic bottles.
2. Transfer a mineral amount of the mixture into bottles and make sure
that contents do not spill out of the vents.
3. Using a piece of rope or tie-wire, hang bottles from the fruit trees or
vineyards. For low-lying crops, pour solution in a coconut shells or
any bowl-like container and strategically place near plants.
4. Hang 100 bottles of NIA with a distance of 10 x 10 meters for a
hectare farm lot planted with rice, corn, bananas, fruits, high value
vegetables, etc.
SELF CHECK 4.2-2
Select the best answer:
1. What concoction for natural growth enhancer?

a) IMO b) FFJ c) FPJ d) FAA e) none
2. What concoction for natural taste enhancer?

a) IMO b) FFJ c) FPJ d) LABS e) none
3. How many days the FPJ would be fermented?

a) 7 days b) 10 days c) 15 days d) 1 month e) none
4. What concoction for immune booster for animals?

a) NIA b) OHN1 c) OHN2 d) LABS e) none
5. How many days the FAA would be fermented?

a) 3 days b) 7 days c) 10 days d) 15 days e) none
6. What is the ratio for FPJ?

a) 1:.5 b) 1:1 c) 1:2 d) 1:9 e) none
ANSWER SHEET 4.2-2

Answer:
1. C
2. B
3. A
4. B
5. D
6. A
TASK SHEET 4.2-2

Title: Package Concoctions
Performance Objective: Giving the raw materials and tools, the

trainee’s should be able to perform packaging of the different
concoctions.
Supplies/Materials : Raw materials and tools
Equipment : not applicable
Steps/Procedure:
1. Wearing of PPE’s.
2. Clean the work area.
3. Wash all the raw materials and tools.
4. Weigh all the raw materials.
5. Slice the raw materials according to standard procedure.
6. Place the slice materials in the plastic container.
7. Mix with molasses.
8. Cover with manila paper then ferment and place in the storage
area.
9. Harvest the different concoctions.
10. Package the different concoctions.
Assessment Method:
1. Demonstration
2. Written and Oral Exam
PERFORMANCE CRITERIA CHECKLIST 4.2-2

CRITERIA
YES NO
Did you….
1. Wear the PPE’s.
2. Clean the station area properly?
3. Wash your hands before performing the task?
4. Clean the raw materials and tools?
5. Slice the raw materials according to standards

procedure?
6. Harvest the concoctions?
7. Package the concoctions?

8. Label the concoctions?
9. Place the concoctions in the storage area?
LEARNING OUTCOME NO.3
LEARNING OUTCOME # 3 PACKAGE CONCOCTIONS
CONTENTS:
1. Importance of proper labeling and storage
3.1. Concoctions are contained in sanitized bottles and containers.

3.2. Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
3.3. Packaged concoctions are stored in appropriate place and temperature
following organic practices.
3.4. Production of concoctions are recorded using enterprise procedures.
CONDITIONS:
1. Tools (marker, plastic pail, manila paper, rubber bands, stone)

2. Area (work station)
Methodologies
 Discussion
Assessment Methods:
 Demonstration
 Direct observation with oral questioning
Learning Outcome #3 PACKAGE CONCOCTIONS

Read Information Sheet 4.3-1
Importance of proper labeling and Ask your trainer to have an access of
storage the equipment and other materials
needed
Answer Self-check 4.3-1 Importance of
proper labeling and storage If you are competent proceed to the
next activity
Refer to Answer Key 4.3-1 Importance
of proper labeling and storage If you are incompetent review this
activity
IMPORTANCE OF PROPER LABELING AND STORAGE
Learning Objective:
1. Understand and demonstrate the importance of proper labeling and
storage.
Introduction:
Organic farming makes use of natural attractants and repellants. In

this way, the harmful insects are killed, sparing the fast moving friendly
insects. The use of various concoctions with more or less synthetic inputs
reduce pollution and destruction of the environment, protect the health of
farmers, consumers and save on imported farm inputs.
In organic farming, fermentation process of the various concoctions,

extractions or collecting of the result of the fermentation takes place. It is a
process by getting the liquefied concoctions that undergoes the fermentation
process.
Packaging of concoctions is indispensable with our knowledge and

attitudes specifically on the importance of cleanliness, sanitation and
hygiene. Keeping the work station free from dirt, pathogens, pests,
nematodes, etc. by removing waste, trash and garbage before doing the
procedures. Emphasize the practices of 5S such as sanitize, sweep, sort,
standardize and sustain. Sterilization is the process of cleaning and
disinfecting materials / facilities that may not be contaminated with pest.
SELF CHECK 4.3-1
Enumeration:
1. What do you write in the label of a concoction?
2. Where do you store the output of the concoction?
3. What do you tied in the mouth of the container?
4. What do you cover of a concoction on the container?
ANSWER SHEET 4.3-1

Enumeration:
1. What do you write in the label of a concoction?

Answer: Name of the concoction, date of fermentation
and date of harvest
2. Where do you store the output of the concoction?

Answer: Dark cool place
3. What do you tied in the mouth of the container?

Answer: Rubber bands
4. What do you cover of a concoction on the container?

Answer: Manila paper (unprinted)

Competency Based Learning Material: and Extracts Technical Education and Skills Development Authority

Caricato da

Informazioni sul documento

Descrizione originale:

Titolo originale

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

Competency Based Learning Material: and Extracts Technical Education and Skills Development Authority

Caricato da

Copyright:

Formati disponibili

COMPETENCY BASED LEARNING MATERIAL

Qualification Title : ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PRODUCE ORGANIC CONCOCTIONS

Technical Education and Skills Development

Tagum City College of Science and Technology

Tagum City, Davao del Norte

CONSUELITO M. IROY, Ed.D.

ORGANIC AGRICULTURE PRODUCTION NC II

Welcome to the Module Organic Agriculture Production NC II. This

This unit of competency Produce Organic Concoctions and Extracts

You are required to go through a series of learning activities in order

Recognition of Prior Learning (RPL)

 been working for sometime

If you can demonstrate to your trainer that you are competent in a

This learning material is prepared to help you achieve the required

In doing the activities to complete the requirements of this module,

 Talk to more experience workmates and ask for their guidance.

 Use the self-check questions at the end of each section to test

Code COMMON COMPETENCIES

A person who has achieved this qualification is competent to be:

Organic Concoctions and Extracts Producer

TRAINEE ENTRY REQUIREMENTS:

 Able to read and write

No. Unit of Competency Module Title Code

1. Raise organic chicken Raising organic chicken

Produce organic Producing organic

Produce organic Producing organic

Produce organic Producing organic

UNIT OF COMPETENCY: PRODUCE ORGANIC CONCOCTIONS

MODULE TITLE: PRODUCING ORGANIC CONCOCTIONS

NOMINAL DURATION: 24 hours

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 1 PREPARE FOR THE PRODUCTION OF

Trainees must be provided with the following:

A. For Natural Growth Enhancer - Fermented Plant Juice (FPJ)

B. Natural Taste Enhancer - Fermented Fruit Juice (FFJ)

C. Natural Source of Amino Acid - Fish Amino Acid (FAA)

D. Natural Immune Booster – Oriental Herbal Nutrient (OHN)

E. Natural Calcium Phosphate Micro Nutrients (CALPHOS)

F. Beneficial / Indigenous Microorganism (IMO)

G. Natural Enzymes – Lactic Acid Bacteria Serum (LABS)

Learning Outcome #1 Prepare for the production of various concoctions

Learning Activities Special Instructions

INFORMATION SHEET 4.1-1

After reading this INFORMATION SHEET, YOU MUST be able to:

Preparing the raw materials and tools in concoctions is very

Raw Materials for Concoctions

 Fruits (papaya, melon, watermelon, banana, squash, mango)

1. Give at least 3 raw materials to be used in FPJ?

2. Give at least 3 raw materials to be used in FFJ?

3. What raw material to be used for fermentation?.

4. What raw materials to be used in FAA?

5. What raw materials to be used in OHN?

1. Give at least 3 raw materials to be used in FPJ?

2. Give at least 3 raw materials to be used in FFJ?

3. What raw material to be used for fermentation?.

4. What raw material to be used in FAA?

5. What raw materials to be used in OHN?

INFORMATION SHEET 4.1-2

After reading this INFORMATION SHEET, YOU MUST be

Tools are any device or implements used to carry out mechanical

functions whether manually or by a machine. These are objects that are