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WEBSCRIPT ORGANIC AGRICULTURE PRODUCTION NC II

UNIT 4 PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

Objectives At the end of this unit, you should be able to:

1. Identify different types of raw materials to be used for various concoctions.
2. Prepare the work and storage area for the production of various concoctions.
3. Demonstrate various concoction based on fermentation period set on enterprise
practice.
4. Demonstrate harvesting and packaging various concoctions in accordance with
enterprise practice.
Introduction
LESSON 1 PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS AND EXTRACTS
The use of various concoction is the heart of natural farming techniques. It is the
replacement of chemical based fertilizers, pesticides, fungicides, repellants, chemical based
growth enhancers, and other synthetic food ingredients for animals and plants.

TOPIC 1 TYPES AND USES/BENEFITS OF CONCOCTIONS AND EXTRACTS

Types of concoctions and extracts:

1. Fermented Plant Juice (FPJ) – is made from axillary buds and young fruits, fast growing
plants, young leaves of plants and grasses. Mixed with crude sugar or molasses, the juice is
extracted and fermented after storing for a period of time. The liquid is applied to plant’s
leaves and growing points, soil around the plant, compost heap and animal beddings to
fortify microbial activities.

2. Fermented Fruit Juice (FFJ) - is made from sweet ripe fruits, fruit vegetables and root
crops. Thoroughly blended with crude sugar or molasses and stored for a short period of
time, the fermented extract is applied to the plants to promote flowering and fruit setting.

3. Kuhol / Fish Amino Acid (KAA/FAA) - is made from spoiled fish and fish trash such as
bones, head, internal organs and skin with crude sugar; juice of the fish is extracted and
gets fermented after storing for 30-day period.
Is a liquid made from fish waste. FAA is of great value to plants and microorganisms in their
growth because it contains and abundance of nutrients and various amino acids. Blue
Back fishes have good proteins, amino acids, and fatty acids that are recognized as

4. Oriental Herbal Nutrient (OHN)- is used in natural, also known as organic, farming to
restrain the growth of anaerobic bacteria, which usually thrives without the presence of
oxygen, that can cause diseases in plants. OHN is used not only to prevent these
pathogenic bacteria from harming crops, but also to promote aerobic microorganisms that
benefit the soil and plants by improving their resilience to various environmental stresses
like wind, heat, drought, and so on.

OHN is a mixture of edible, aromatic herb extracts. Herbs with prebiotic components such

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as ginger root (Zingiber officinale), turmeric root (Curcuma longa), garlic cloves (Allium
sativum), licorice root (Glycurrhiza uralensis), and cinnamon bark (Cinnamomum
zeylanicum) are usually used. The prebiotic elements found in these herbs encourage the
growth and activity of beneficial microorganisms like bacteria and fungi that can help enrich
the soil

5. Natural Calcium Phosphate Micro Nutrients (CALPHOS)- is a nutrient solution for

plants just entering the flowering cycle. There is an overlapping activity of Phosporous and
Potassium during flowering. In natural farming, we apply calphos before the flower initiation
to support the eventual fruit. In simplistic terms, we use Phosphorous to address the root
system, which will enable the plant to access better water and nutrients from the soil to
support the critical changeover as manifested by flower initiation. We use Calcium to
strengthen the plant in preparation for heavy flowers/fruits. Thus, natural farming
emphasizes Phosphorus and Calcium during the changeover period from growing to
flowering/fruiting, and this provides for that need.

6. Beneficial Indigenous Microorganism - is becoming popular among farmers. This

Indigenous microorganism (IMO) has been successfully tried by government agriculturists,
academic researchers, non-profit organizations and farmers alike. They have found that
IMO is useful in removing bad odors from animal wastes, hastening composting, and
contributing to crops’ general health.

7. Lactic Acid Bacteria Serum (LABS)- 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 the foul odor (removes foul odor)

Uses and benefits

Concoction Uses/benefits
1. Fermented Plant Juice (FPJ) • Natural Growth Enhancer
• Invigorates plants and animals
• Used for crop treatments
• Helps crops to absorb nutrients
directly for healthy growth and
enabling potential

2. Fermented Fruit Juice ( FFJ) • Natural Taste Enhancer

• acts as an organic fertilizer for
plants and gardens
• increases nutrients in the soil and
the plants especially potassium
levels.
3. kuhol/Fish Amino Acid ( KAA/FAA) • improves soil health
• it also increases soil fertility by
providing the primary nutrients
necessary for plants to thrive.
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• Source of burn-free nitrogen, along

with the other primary nutrients of
phosphorus and potassium.
4. Oriental Herbal Nutrient (OHN) • Natural Immune Booster
• good for all stages of plant growth.
• In animal it can be used as feeds
additive together with other
Fermented Juices.
• increase plant robustness, to
sterilize and keep plants warm

5. Natural Calcium Phosphate Micro • strengthen the plant in preparation

Nutrients (CALPHOS) for heavy flowers/fruits.
• support the eventual fruit
6. Indigenous Microorganism (IMO) • Remove unpleasant odors in the
chicken coops and pig pens
• Hasten decomposition on compost
pile
• improve their general health by
controlling pests and serving as
foliar fertilizer.

7. Lactic Acid Bacteria Serum (LABS) • Natural Enzymes

• improved nutritional value of food
• control of intestinal infections
• improved digestion of lactose

Topic 2 TOOLS AND MATERIALS NEEDED IN PRODUCTION CONCOCTION

1. Plastic Pail

2. wooden ladle

3. weighing scale

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4. chopping board

5. knife

6. bamboo box/bamboo split open

7. nylon screen

8. manila paper/ cheese cloth

9. stone

10. marker
11. plastic tray

12. container 60 li

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13. string/rubber band

14. Plastic bottles

TOPIC 3 STERILIZATION
Staff at production and research laboratories use high-pressure steam inside an
autoclave to sterilize or remove all microorganisms from plastic containers. These
containers must be rated safe for an autoclave as some plastics, such as HDPE and
polyethylene, will melt in the course of a standard autoclave run. For those looking to
sterilize plastic containers at home, a standard microwave oven will do the trick. Of
course, only microwave-safe plastics ought to be sterilized in this manner. Although not
appropriate for home sterilization, plastic container sterilization can also be
accomplished via ethylene oxide 'gas' sterilization, peracetic acid, ionizing radiation, dry
heat, hydrogen peroxide gas plasma systems, ozone, formaldehyde steam, gaseous
chlorine dioxide and infrared radiation.

Microwave Sterilization
1. Prepare a Heat Sink
Fill a cup with 250 to 500 ml (about 1 to 2 cups) of water and place it in the microwave.
This will act as a heat sink to ensure the plastic container inside the microwave doesn't
get too hot and melt.
2. Place Containers in Microwave
Gather together the microwave-safe containers and lids that require sterilization.
Microwave containers in a secondary container for at least 3 minutes on the highest
setting.
3. Take Out Sterilized Containers
Remove secondary container for microwave with plastic containers inside, while
maintaining sterility. Use insulated gloves, as the containers may be hot.

Autoclave Sterilization
1. Prepare the Containers
Gather together autoclave-safe plastic containers and any lids that need sterilization. Lids
can be loosely placed on top of containers. A tightly attached lid can cause a container
to succumb to pressure within the autoclave and crack or explode.

2. Organize the Containers

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Place containers and lids in a secondary autoclave-safe container, making sure to leave
space between containers.

3. Follow the Operating Procedures

Place the secondary container in the autoclave and follow any standard operating
procedures for your specific autoclave. The standard sterilizing autoclave run is at 121
degrees Celsius, 15 pounds per square inch of pressure for at least 30 minutes.

4. Remove Sterilized Containers Carefully

Remove the secondary container from the autoclave using thick, insulated gloves to avoid
burning. The surfaces will be extremely hot.

How to sterilize plastic bottles

Step 1
Remove all the labels from your bottles before cleaning them. You can do this with scissors
or by soaking the bottle in warm soapy water to dilute the glue. The method you use will
depend on the actual labels. For example, soft drink bottles have labels that are only glued
in one spot. Using the scissors, you can easily cut the band and then unwrap what's left.
Step 2
Unscrew the tops and set them in a container of warm soapy water to avoid losing them
down the drain.
Step 3
Fill a large pot or sink with soap and hot water. You'll want to fully submerge your bottles
into the solution for a few minutes to kill any bacteria. If scratches are on the inside of the
bottles, recycle them. Bacteria can become lodged in those scratches and multiply later.
Step 4
Rinse the bottles and tops thoroughly. For the bottles, fill them with warm water from the tap
until no soap residue is left over. You can also place the caps on the bottles and shake the
water inside to see if soap bubbles appear. If they do, rinse again.
Step 5
Stand the bottles upside down on a well-ventilated drying rack. Don't lay them on their sides
as they'll take longer to dry and may dry unevenly. Allow the bottles to dry overnight. Don't
refill the bottles too soon; they must be completely dry before refilling to avoid bacterial
buildup.

Video on how to sterilize plastic bottles

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ACTIVITY Demonstration on How to sterilize plastic bottles

SHEET NO.1
Activity Sheet No. 1

Title How to sterilize plastic bottles

Purpose To perform proper sterilization of plastic bottles

Supplies/Materials Plastic bottles, water, detergents

1. Remove all the labels from your bottles before

Procedure:
cleaning them. You can do this with scissors or
by soaking the bottle in warm soapy water to
dilute the glue.
2. Unscrew the tops and set them in a container of
warm soapy water to avoid losing them down the
drain.
3. Fill a large pot or sink with soap and hot water.
You'll want to fully submerge your bottles into the
solution for a few minutes to kill any bacteria. If
scratches are on the inside of the bottles, recycle
them.
4. Rinse the bottles and tops thoroughly. For the
bottles, fill them with warm water from the tap
until no soap residue is left over. You can also
place the caps on the bottles and shake the
water inside to see if soap bubbles appear. If

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they do, rinse again.

5. Stand the bottles upside down on a well-
ventilated drying rack. Don't lay them on their
sides as they'll take longer to dry and may dry
unevenly. Allow the bottles to dry overnight. Don't
refill the bottles too soon; they must be
completely dry before refilling to avoid bacterial
buildup.

Assessment Method Face-to-face feedback from trainer

LESSON 2 PROCESS CONCOCTION AND EXTRACTS

TOPIC 1 RIGHT KIND OF RAW MATERIALS
Types and Kinds of raw materials

1. Fermented Plant Juice (FPJ) - At least three kinds of plants but not limited to kangkong,
camote tops, alugbati, malunggay, banana trunks, bamboo shoots and other fast growing
green plants and Molasses/mascuvado/ brown sugar.

2. Fermented Fruit Juice (FFJ) - Ripe and sweet fruits but not limited to banana, papaya,
watermelon, ampalaya , tomato and Molasses/mascuvado/ brown sugar.

3. Kuhol / Fish Amino Acid (KAA/FAA) - Trash Fish and gills, scales, offal of big fishes,
golden kuhol meat and Molasses/mascuvado/ brown sugar

4. Oriental Herbal Nutrient (OHN)- garlic, ginger, pure coconut vinegar and muscuvado

5. Natural Calcium Phosphate Micro Nutrients (CALPHOS)- animal bones, egg shell, sea
shell, kuhol shell and Natural vinegar

6. Beneficial Microorganism - 1 kl. cooked, cool rice, Molasses/mascuvado/ crude sugar

7. Lactic Acid Bacteria Serum (LABS)- 900 ml. fresh milk,100 ml clear liquid from fermented
rice and1 liter molasses/brown sugar/mascuvado

TOPIC 2 CONCEPT OF FERMENTATION

What is Fermentation
Fermentation refers to the metabolic process by which organic molecules (normally glucose)
are converted into acids, gases, or alcohol in the absence of oxygen or any electron
transport chain. Fermentation pathways regenerate the coenzyme nicotinamide adenine
dinucleotide (NAD+), which is used in glycolysis to release energy in the form of adenosine
triphosphate (ATP). Fermentation only yields a net of 2 ATP per glucose molecule (through
glycolysis), while aerobic respiration yields as many as 32 molecules of ATP per glucose
molecule with the aid of the electron transport chain.
The study of fermentation and its practical uses is named zymology and originated in 1856
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when French chemist Louis Pasteur demonstrated that fermentation was caused by yeast.
Fermentation occurs in certain types of bacteria and fungi that require an oxygen-free
environment to live (known as obligate anaerobes), in facultative anaerobes such as yeast,
and also in muscle cells when oxygen is in short supply (as in strenuous exercise). The
processes of fermentation are valuable to the food and beverage industries, with the
conversion of sugars into ethanol used to produce alcoholic beverages, the release of
CO2 by yeast used in the leavening of bread, and with the production of organic acids to
preserve and flavor vegetables and dairy products.
Function of Fermentation

The main function of fermentation is to convert NADH back into the coenzyme NAD+ so that
it can be used again for glycolysis. During fermentation, an organic electron acceptor (such
as pyruvate or acetaldehyde) reacts with NADH to form NAD+, generating products such as
carbon dioxide and ethanol (ethanol fermentation) or lactate (lactic acid fermentation) in the
process.
Types of Fermentation

There are many types of fermentation that are distinguished by the end products formed
from pyruvate or its derivatives. The two fermentations most commonly used by humans to
produce commercial foods are ethanol fermentation (used in beer and bread) and lactic acid
fermentation (used to flavor and preserve dairy and vegetables).
Ethanol Fermentation

This figure depicts the processes of glycolysis and ethanol fermentation.

In ethanol fermentation, the pyruvate produced through glycolysis is converted to ethanol
and carbon dioxide in two steps. First, the pyruvate releases carbon dioxide to form a two-
carbon compound called acetaldehyde. Next, acetaldehyde is reduced by NADH to ethanol,
thereby regenerating the NAD+ for use in glycolysis. Overall, one molecule of glucose is
converted into two molecules of carbon dioxide and two molecules of ethanol.
Ethanol fermentation is typically performed by yeast, which is a unicellular fungus.
Lactic Acid Fermentation

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This figure depicts the processes of glycolysis and homolactic fermentation.

There are two main types of lactic acid fermentation: homolactic and heterolactic. In
homolactic acid fermentation, NADH reduces pyruvate directly to form lactate. This process
does not release gas. Overall, one molecule of glucose is converted into two molecules of
lactate. In heterolactic fermentation, some lactate is further metabolized, resulting in ethanol
and carbon dioxide via the phosphoketolase pathway.
Lactic acid fermentation is primarily performed by certain types of bacteria and fungi.
However, this type of fermentation also occurs in muscle cells to produce ATP when the
oxygen supply has been depleted during strenuous exercise and aerobic respiration is not
possible.

TOPIC 3 PROCEDURES IN PREPARING AND HARVESTING VARIOUS CONCOCTIONS

Various concoction for natural farming
1. Fermented Plant Juice
Materials : 1 kg kankong;1 kg Camote tops; 1 kg banana trunk; and 1.5 kgs molasses
Steps on to ferment:
1. Clean and wash vegetable materials
2. Drain for 5 minutes
3. Slice to an inc size
4. Mix all vegetable thoroughly in a plastic pail(20 li. Capacity)
5. Mix with 1.5 kgs of molasses thoroughly
6. Put nylon screen on top of the mixture
7. Put 5-8 pieces 25-30 grams stone on top of the nylon screen
8. 8. Wipe the mouth of the plastic pail
9. Cover with two layered manila paper
10. Tie with rubber band
11. Put marking on the masking tape bearing the name and date of fermentation and
paste it on top of the manila paper
12. Keep in dark cool room for 7 days
13. Open the mixture and extract the liquid
14. Filter the liquid and keep it in a plastic container ( do not close the cap tightly, loosen
the cap of approximately 1 complete twist)
15. Completely close cap after a week or when there are no bubbles going up
16. The concoction is ready to use after extraction

2. Fermented Fruit Juice (FFJ)

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Materials: 1 kg banana fruit; 1kg papaya; 1kg watermelon; and 3 kgs molasses
Steps on how to ferment:
1. Clean and wash fruits
2. Drain for 5 minutes
3. Slice to an inch size
4. Mix all fruits thoroughly in a plastic pail ( 20 liters capacity)
5. Mix with 3 kgs. Of molasses thoroughly
6. Put nylon screen on top of the mixture
7. Put 5-8 pieces 25-30 grams stone on top of the nylon screen
8. Wipe the mouth of the plastic pail
9. Cover with two layered manila paper
10. Tie with rubber band
11. Put marking on the masking tape bearing the name and date of fermentation and
paste it on top of the manila paper
12. Keep in dark cool room for 7 days
13. Open the mixture and extract the liquid
14. Filter the liquid and keep it in a plastic container ( do not close the cap tightly, loosen
the cap of approximately 1 complete twist)
15. Completely close cap after a week or when there are no bubbles going up
16. The concoction is ready to use after extraction

4. Fish Amino Acid ( FAA)

Materials : 1 kg Trash fish and gills, scales, offals, of big fish; and 1 kg molasses
Steps on how to ferment:

1. Clean and wash vegetable materials

2. Drain for 5 minutes
3. Slice to an inc size
4. Mix all parts thoroughly in a bplastic pail ( 20 liters capacity)
5. Mix with 1 kgs of molasses thoroughly
6. Put nylon screen on top of the mixture
7. Put 5-8 pieces 25-30 grams stone on top of the nylon screen
8. Wipe the mouth of the plastic pail
9. Cover with two layered manila paper
10. Tie with rubber band
11. Put marking on the masking tape bearing the name and date of fermentation and
paste it on top of the manila paper
12. Keep in dark cool room for 15 days
13. Open the mixture and extract the liquid
14. Filter the liquid and keep it in a plastic container ( do not close the cap tightly, loosen
the cap of approximately 1 complete twist)
15. Completely close cap after a week or when there are no bubbles going up
16. The concoction is ready to use after extraction

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5. Oriental Herbs Nutrients (OHN)

Materials: 1 kg garlic; 1kg. Ginger, 200 grams muscuvado, and 2.2 liters pure coconut
vinegar
Steps on how to ferment:

1. Skinned the garlic and ginger

2. Cut garlic in halves and slice ginger into quarter of an inch
3. Mix garlic and ginger with 200 grams muscuvado sugar in a plastic pail
4. Wipe the mouth of the plastic pail
5. Close cover tightly and seal it with masking tape at the side
6. Mark the name and date of fermentation ( First stage fermentation)
7. Open the cover and add 2.2 liters of pure coconut vinegar (1:1 solution) 3 days after
8. Wipe the mouth of the plastic pail
9. Close cover tightly and seal it again with masking tape
10. Open the cover tightly and decant the liquid to another container 10 days after (
second stage fermentation)
11. Close tightly the cover and do the markings ( first extraction)
12. The concoction is now ready to use for animals
13. Add the same amount of liquid extracted ( 2.2 liters of pure coco vinegar) then add
200 grams of hot pepper and 100 grams of panyawan, soak for 10 days ( second
extraction)
14. Repeat number 13 procedure for the third extraction

6. Indiginous Micro-organism ( IMO)

Materials: 1 kg commercial rice; and 2 kgs molasses

Steps on how to ferment:

1. Wash the rice properly. ( keep the first wash liquid for the LABS)
2. Cook it normally ( not too wet or too dry)
3. Cool the cooked rice naturally
4. Transfer the cooked rice to a tray
5. Use wooden ladle to transfer rice
6. Put some cooked rice inside the bamboo pole (1/4 full of rice)
7. Cover it with a two 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
paste it on top of the cellophane then tie with rubber bands
10. Keep it under the bamboo forest for 3 to 5 days
11. Open the bamboo pole and inspect the growing molds, black colored molds discard,
white colored molds collect
12. Weigh the recovered rice and molds, and add molasses in equal weight
13. Put the mixture in a plastic container, wipe the mouth, cover with a double layered
manila paper and put the proper markings
14. Drain the Liquid from the mixture, filter and place it in another container ( do not

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close the cap tightly; loosen the cap of approximately 1 complete twist)
15. Completely close cap after a week or when there are no bubbles going up
16. The concoction is ready to use after extraction.

7. Lactic Acid Bacteria Serum (LABS)

Materials: 900 ml. Cow’s milk; 100 ml. Clear liquid from fermented rice; and 1 liter molasses

Steps on how to ferment:

1. Use the first wash liquid from the cooked rice
2. Put liquid inside the plastic container (3/4 full) and wipe excess water
3. Cover the container with a double layered manila paper
4. Mark the name and date of fermentation
5. Ferment it for 7 days ( first stage fermentation)
6. Use 1 liter cow’s milk pack and remove 100 ml (10%)
7. Extract 100ml from the fermented first wash liquid of the cooked rice
8. Take the liquid between the bottom and top layers of the fermentation and add to the
1 liter milk pack
9. Return the cover of the pack and seal it with a masking tape
10. Mark it with the name and date of fermentation
11. Keep it for 5 days in a dark cool room, do nt disturb
12. Drain the liquid (whey) and filter, separate the sludge from the liquid
13. Measure the liquid and add the same amount of molasses
14. Keep it in a plastic container ( do not close the cap0 tightly, loosen the cap of
approximately 1 complete twist)
15. Completely close cap after a week or when there are no bubbles going up.
16. The concoction is ready to use after extraction.

8. Calphos Micro Nutrients (CALPHOS)

Materials: 3 kgs. Cow bones/eggshell and 27 liters of pure coco vinegar

Steps on how to ferment:
1. Clean and wash cow bones properly
2. Cook bones with some flesh and spices
3. Remove all meat and fats thoroughly (eat the meat and fats)
4. Wash and clean the bones
5. Put the bones above fired charcoal
6. Wait until the remaining fats are drained
7. Remove the bones when it become brownish in color ( do not make it black, it’s over
cooked)
8. Cool it off for 10 to 20 minutes
9. Wash again to remove excess oil, if necessary
10. Drain excess water
11. Put the bones inside the plastic pail
12. Add 27 liters of pure coconut vinegar without coloring

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13. Wipe the mouth of the plastic pail, cover with two layered manila paper and write the
markings (name and date of fermentation)
14. Open the container after 30 days of soaking, filter the liquid and keep it in another
plastic container( do not close the cap tightly, loosen the cap of approximately 1
complete twist)
15. Completely close cap after a week or when there are no bubbles going up. Write the
proper markings. It is ready to use.

8. Natural Human Health Enhancer ( 3Cs)

Materials: 5 kgs. Celery; 5 kgs. Carrots; 5 kgs. Cucumber; and 5 Kgs. Muscuvado

Steps on How to ferment:

1. Clean and wash vegetable materials thoroughly
2. Drain for 5 minutes
3. Slice to ¼ of an inch size
4. Mix all vegetable thoroughly in a plastic container ( 80 Liters capacity)
5. Mix with 5 kgs of muscuvado thoroughly
6. Put nylon screen on top of the mixture
7. Put 6-8 pieces of 250-500 ml mineral water container on top of the nylon screen as
weight
8. Wipe the mouth of the plastic pail
9. Cover with two layered manila paper
10. Tie with rubber band
11. Write markings on the masking tape bearing the name and date of fermentation and
paste it on top of the manila paper.
12. Keep in dark cool room for 20 days
13. Open the mixture and extract the liquid
14. Filter the liquid and keep it in a plastic container ( do not close the cap tightly, loosen
the cap of approximately 1 complete twist)
15. Completely close cap after a week or when there are no bubbles going up
16. The concoction is ready to use after extraction

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Video in preparing various concoction

ACTIVITY Demonstration on How to prepare various concoction
SHEET NO 2
Activity Sheet No. 2

Title How to prepare various concoction and extracts

Purpose To perform different preparation of various concoction

and extracts

Supplies/Materials Raw materials for the concoction and extracts, tools and
kitchen equipment
1. Go to the workshop area. Inform your trainer that
you are ready for this activity.
Procedure:
2. Clean and sanitize your hand before you start the
activity.
3. Ensure that all the conditions within the workstation
conforms with Safety and Health
4. Prepare the raw materials and equipment required
to prepare various concoction and extracts.
5. Produce various concoctions and extracts according
to steps on how to ferment.
6. Clean Work area.
Assessment Method Face-to-face feedback from trainer

LESSON 3 PACKAGE CONCOCTIONS

TOPIC 1 PROPER LABELING AND PACKAGING
Importance of labeling and packaging
Another main purpose of the use of labeling and packaging is to exaggerate the product.
A marketer needs to grab the attention of a viewer to purchase the product. Labeling and
packaging should be able to beautify a product to add to its visual appeal.
This can instantly grab a viewer’s attention towards a product. You can arouse interest in
the mind of a customer towards a product through an attractively designed label. It is
essential to use a good quality material for the sticker.
A label needs to comply with the Competition and Consumer Act 2010 (CCA). This Act
is required to give information to consumers, such as:
• The mandatory consumer product information standards under the CCA
• Industry specific regulations, such as the Food Standards Code
• Labels required by customs for some imported products under the Commerce (Trade
Descriptions) Act.
• The role of packaging and labeling has become quite significant as it helps to grab the
attention of the audience.
• Labelling and packaging can be used by marketers to encourage potential buyers to
purchase the product.
Date Developed:
May 5, 2020 Version No. 1
E-Learning for ORGANIC
AGRICULTURE PRODUCTION NC II
Developed by:
Module Title: CONCEPCION T.
Producing Organic Concoctions and OBCENA Page 15 of 19
Extracts
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
RPTESDC-BINANGONAN

• Packaging is also used for convenience and information transmission. Packages and
labels communicate how to use, transport, recycle or dispose of the package or product.

⚫ true nature of the product

⚫ state type of treatment it has
Name of
undergone
Product
⚫ The name of the product shall be
presented in bold type letters

⚫ A complete list of raw materials shall

be declared in descending order of
proportion
List of
⚫ A specific name, not collective
Ingredients
(generic) name shall used as a
ingredient

⚫ The name and address of the

manufacturer, packer or the distributor
The name of the food shall be declared in the
and address label.
of the
manufacturer, ⚫ if the product is not manufactured by
packer or person or company whose appear in
distributor the label, the name must be qualified
by manufactured for or packed for or
similar expression.

Manufacturing ⚫ The date when the product was

and manufactured and the date of
Expiration expiration shall be placed visibly within
Date the label

ACTIVITY Labeling/tagging fermented concoction

No. 3

Activity Sheet 3

Activity Title : Labeling/tagging fermented concoctions

Purpose : To become skilled in labelling/tagging in compliance of product
Date Developed:
May 5, 2020 Version No. 1
E-Learning for ORGANIC
AGRICULTURE PRODUCTION NC II
Developed by:
Module Title: CONCEPCION T.
Producing Organic Concoctions and OBCENA Page 16 of 19
Extracts
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
RPTESDC-BINANGONAN

labels

Procedure 1:
1. Prepare all the supplies and materials in labelling and tagging
2. Get your produce concoctions
3. Label the fermented products base on the required information
4. Submit your work to your trainer. After checking, your trainer will return your work.

TOPIC 2 Storage Requirement During Fermentation Process

Storage Requirements of various concoctions
Store the covered container in a well-ventilated area away from artificial or natural light and
extreme heat or cold. Do not refrigerate. In order for the fermentation process to
occur properly, the volume of the plant-material-and-brown-sugar mixture should settle to
2/3 of the container after 24 hours.

Fermented Fruit Juice

Store the container with the bagged mixture for 7 days in a cool dry shady place. Make
sure that the storage area is not infested with cockroaches or mice, because they might feed
on the mixture and contaminate the extracts. In 7 days, plant juice is extracted and
fermented. The fruit extract will change its color from yellow orange to brown and will smell
sweet and alcoholic. After 7 days, lift the bagged mixture and squeeze hard to get the
remaining extracts.

Fermented Plant Juice

Polyethylene or glass products or clay jar may be used as a container. When using glass
bottles, brown glass containers must be preferred.
Store in a cool place. Select a shaded area where there is no direct sunlight and where
the temperature does not fluctuate. Direct sunlight should be avoided.
The optimum temperature range is 1 to15ºC for storage (Use a Refrigerator if available) if
you want to keep for one year. Otherwise one can use within 30 days store at room
temperature.

Fish Amino Acid

Store the container with the mixture for 4 weeks in a cool dry shady place. Make sure
that the storage area is not infested with cockroaches or mice because they might feed on
the mixture and contaminate the extract. The mixture may be appealing to the house pets so
make sure that it is properly secured. In a month’s time, the fermented extract is ready.

Lactic Acid Bacteria Serum (LABS)

Date Developed:
May 5, 2020 Version No. 1
E-Learning for ORGANIC
AGRICULTURE PRODUCTION NC II
Developed by:
Module Title: CONCEPCION T.
Producing Organic Concoctions and OBCENA Page 17 of 19
Extracts
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
RPTESDC-BINANGONAN

Keep the refined LAB serum at cool temperature, so for longer period where there is
temperature change (1-15°C ). No storage under direct sunlight.
In order to keep LAB at a normal temperature it must be mixed with the same amount
of brown sugar and stirred with a wooden stick (ladle).
Note: Using rice-washed water in obtaining lactic acid bacteria is to collect stronger ones.
Only strong ones can survive in poor nutrients condition like rice washed water.

Oriental Herbs Nutrients (OHN)

The jar must cover it with tight lid / vinyl film. Stir the mixture gently clockwise every day
morning for a week. Leave it for 4-6 days.
Filter the content and keep the extraction in another jar for long-term storage.
The extracting process is difficult add water to extract juce this can be used with in 45 days.

Indigenous Microorganism

Keep the IMO3 bags in shaded and cool place. Make sure that the air is well circulated by
keeping IMO-3 in a ventilated container such as jute / gunny / cloth bags.

First, spread rice straw or leaf litter at the bottom of the container, and put in IMO-3. During
storage, the IMO-3 may become dry (moisture level 20-30%) as the moisture gets
evaporated. It means that the IMOs have entered a sleeping phase (state of dormancy). Pile
up containers into 3 layers and shield them from direct sunlight and rain. At this point, there
is no need to turn over, because of the convection currents that are created through the
gaps of containers.

TOPIC 3 TEMPERATURE AND SHELFLIFE REQUIREMENT

Temperature Control

There should be active mechanical temperature control and no direct sources of heat (sunny
windows, steam pipes, furnaces, etc.).

Most are fairly stable at room temperature. 4 degrees Celsius should be ok for
most plant extracts. I would also suggest keeping it out of light as well. As light can
alter certain compound and decrease their potency and change their structure

Shelf life

Various concoctions and extracts packaged in bottles/ containers

• The sealed bottles or other package prevents contamination during storage and
transport.
• The concoctions/extracts will have a long but not an indefinite storage life.
• The storage life depends on several factors, but especially on the nature of the
product and the conditions of storage.
Date Developed:
May 5, 2020 Version No. 1
E-Learning for ORGANIC
AGRICULTURE PRODUCTION NC II
Developed by:
Module Title: CONCEPCION T.
Producing Organic Concoctions and OBCENA Page 18 of 19
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 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
RPTESDC-BINANGONAN

• Concoctions have a storage life for many years.

• As a general rule, the lower the storage temperature, the longer the storage life will
be.

1. Competency based learning materials

2.Agriculture Technology Institute
3. Natural Farming Technologies..
4. Agriculture: Laws and Regulations that Apply to Your Agricultural Operation by Farm Activity, United
States Environmental Protection Agency
5 Internet Links

https://www.youtube.com/watch?v=GouWt_DM544
https://www.youtube.com/watch?v=Qr3gZAbnrHM
https://www.youtube.com/watch?v=W58mZaJCArA
https://www.youtube.com/watch?v=peJeyMV2Plc
https://www.youtube.com/watch?v=lspuVsEW3vY
https://www.youtube.com/watch?v=6a1YezkoLjs
https://www.youtube.com/watch?v=A40KLz6fRk8
https://www.youtube.com/watch?v=UXysXSFuME0
https://www.youtube.com/watch?v=vCFkmuUL-S0
https://www.youtube.com/watch?v=XzdeuMz3MZ4

Date Developed:
May 5, 2020 Version No. 1
E-Learning for ORGANIC
AGRICULTURE PRODUCTION NC II
Developed by:
Module Title: CONCEPCION T.
Producing Organic Concoctions and OBCENA Page 19 of 19
Extracts