CBLM

TRAINER’S METHODOLOGY (TM I) LEVEL I

ORGANIC AGRICULTURE PRODUCTION NC II TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY (TESDA)

A PORTFOLIO PRESENTED TO THE PANEL OF TESDA ZAMBOANGA PENINSULA REGION

BY:

CRISTINO H. CAMBONGGA SEPTEMBER 30, 2016

COMPETENCY BASED LEARNING MATERIALS

SECTOR

: AGRICULTURE AND FISHERY

QUALIFICATION TITTLE

: ORGANIC AGRICULTURE PRODUCTION NC II

UNIT OF COMPETENCY

: PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS

MODULE TITLE

: PRODUCING VARIOUS CONCOCTIONS AND

EXTRACTS

SANIEL INTEGRATED FARM TECHNOLOGICAL BUSINESS SCHOOL INC. SANDAL, SAN ISIDRO, MAHAYAG ZAMBOANGA DEL SUR

ACKNOWLEDGEMENT This

COMPETENCY

BASED

LEARNING

MATERIAL

on

ORGANIC

AGRICUTURE PRODUCTION NC II under the TRAINER’S METHODOLOGY LEVEL I is based on the Philippine TVET Trainer Qualification of TESDA. I would like to extend my heartfelt desire to thank and express great appreciation and sincere gratitude to those people who have shared their precious time, talents, insights, inspiration, and financial assistance to materialize this learning guide. Heartfelt thanks to my ever supportive, understanding and LOVING WIFE MRS. ANGELINA L. ROXAS and my children MARK, MHEA, and MAEH. Thank you so much for everything! My sincere appreciation to ATTY. JOSE RUEL A. SANIEL, our instructor and Trainer, for their encouragement to enhance and shared his knowledge and skills. Thank you so much sir! Special thanks to the HOLY ROSARY FAMILY FARM SCHOOL, headed by SIR NICK GENTAPA, thank you so much for the everlasting support and understanding to accomplish this CBLM. To my supportive, understanding and beloved mother Mrs. CRISTITA H. CAMBONGGA for her love, care, inspiration, and encouragement to reach the goal, and to fulfill the ambition in life.

To my friends in for their generous help and advice. Thank you so much, MAAM JEAN ROSE D. CUEZON AND ELJIN D. TAMALA and special thanks to RELIN OGDAMEN, CHERYL MAY C. CORTES and EVELYN T. MANDAO for their support and encouragement. Thank you so much guys! Above all, to our ALMIGHTY GOD JESUS CHRIST, for the strength, knowledge, peace of mind, and the blessings that HE bestowed for the success in developing this learning material. THANK YOU.

TABLE OF CONTENT TITLE

PAGES

Cover Page…………………………………………………………………………………...i TITLE PAGE………………………………………………………………………………...ii ACKNOWLEDGEMENT………………………………………………………………….iii TABLE OF CONTENTS…………………………………………………………………..iv PLAN RAINING SESSION……………………………………………………….........1 CHARACTERISTICS OF LEARNERS………………………………………………….2 SUMMARY OF CHARACTERISTICS OF LEARNERS………………………………6 SELF- ASSESSMENT CHECK………………………………………………………….7 EVIDENCES/PROOF OF CURRENT COMPETENCIES…………………………..8 IDENTIFYING TRAINING GAPS………………………………………………….. …..11 TRAINING NEEDS……………………………………………………………………....13 SESSION PLAN…………………………………………………………………………..14

COMPETENCY BASED LEARNING MATERIALS…………………………….…18 HOW TO USE THE COMPETENCY BASED LEARNING MATERIALS….…….19 PARTS OF THE COMPETENCY BASED LEARNING MATERIALS………….…20 LIST OF COMPETENCY………………………………………………………….…….21 MODULE CONTENT………………………………………………………………….…22 LEARNING OUTCOME NO. 1 Prepare for Production of Various Concoctions and Extracts………..………………………………………..23 LEARNING EXPERIENCE...……………………………………………………………25 INFORMATION SHEET 4.1-1. Types of Concoctions and Extracts…………..27 SELF-CHECK 4.1-1…………………………………………………………………..…30 ANSWER KEY 4.1-1………………………………………………………………........31 INFORMATION SHEET 4.1-2. Uses and Benefits of Concoctions…………….32 SELF-CHECK 4.1-2……………………………………………………………………..40 ANSWER KEY 4.1-2………………………………………………………………….…41 INFORMATION SHEET 4.1-3. Tools, Materials and Equipment in The Preparation of Concoctions………………………………………………………42 SELF-CHECK 4.1-3……………………………………………………………………..55 ANSWER KEY 4.1-3…………………………………………………………………….56 INFORMATION SHEET 4.1-4.Procedure in Preparing the Production of Various Concoctions……………………………………………………………………57 SELF-CHECK 4.1-4……………………………………………………………………..72 ANSWER KEY 4.1-4…………………………………………………………………….74 TASK SHEET 4.1-4……………………………………………………………………..75 PERFORMANCE CRITERIA CHECKLIST 4.1-4……………………………………76 EVIDENCE PLAN………………………………………………………………………..77 TABLE OF SPECIFICATION…………………………………………………...………78 WRITTEN EXAMINATION FOR ASSESSMENT IN VARIOUS CONCOCTIONS AND EXTRACTS…………………………………………………….79 ANSWER KEY…………………………………………………………………………….82

PERFORMANCE TEST………………………………………………………………….83 QUESTIONING TOOLS…………………………………………………………………84 PERFORMANCE CRITERIA……………………………………………………………85 INVENTORY OF TRAINING RESOURCES………………………………………….86 PERFORMANCE CRITERIA CHECKLIST…………………………………………..88 INFORMATION SHEET 4.1-5. Principle of 5s and 3Rs…………………………89 SELF-CHECK 4.1-5…………………………………………………………………….99 ANSWER KEY 4.1-5…………………………………………………………………...100 PROPOSED WORKSHOP LAYOUT…………………………………………………101 FACILITATE LEARNING SESSION……………………………………………….102 TRAINING ACTIVITY MATRIX……………………………………………………….103 TRAINEES PROGRESS SHEET……………………………………………………..107 ACHIEVEMENT CHART………………………………………………………………111 CLASS PROGRESS CHART………………………………………………………….112 PROGRESS CHART FOR ORGANIC AGRI. PRODUCTION NC II……………113 TRAINING EVALUATION……………………………………………………………..114 SUPERVISED WORK-BASED LEARNING………………………………………116 TRAINING PLAN……………………………………………………………………….117 TRAINEES RECORD BOOK…………………………………………………………119 MAINTAINED TRAINING FACILITIES……………………………………………..124 HOUSEKEEPING SCHEDULE………………………………………………………125 HOUSEKEEPING INSPECTION CHECKLIST…………………………………….126 EQUIPMENT MAINTENANCE SCHEDULE……………………………………….127 MAINTENANCE INSPECTION CHECKLIST………………………………………128 EQUIPMENT RECORD TO BE UTILIZED………………………………………… 129 TAG-OUT BILL………………………………………………………………………….130 WASTE SEGREGATION LIST……………………………………………………….131 BREAKDOWN/REPAIR REPORT…………………………………………………..132 WORK REQUEST………………………………………………………………………133 SALVAGE REPORT…………………………………………………………………….135 PURCHASE REQUEST………………………………………………………………..136

REFERENCES…………………………………………………………………………..137

Plan Training Session

Saniel Integrated Farm Technological Business School INC. Sandal, San Isidro, Mahayag Zamboanga Del Sur

Name: _____________________________

Date: __________________

Please answer the following instrument according to the characteristics described below. Encircle the letter of your choice that best describes you as a learner. Blank spaces are provided for some data that need your response. Characteristics of learners Language, literacy and numeracy (LL&N)

Cultural and language background

Average grade in:

Average grade in:

English

Math

a. 95 and above

a. 95 and above

b. 90 to 94

b. 90 to 94

c. 85 to 89

c. 85 to 89

d. 80 to 84

d. 80 to 84

a. 75 to 79

e. 75 to 79

Ethnicity/culture: a. Ifugao b. Igorot c. Ibanag d. Gaddang e. Muslim f. Ibaloy g. Others( please specify)_____________

Education & general knowledge

Highest Educational Attainment: a. High School Level b. High School Graduate c. College Level

CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II

PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS

Date Developed: AUGUST 10, 2016 Date Revised:

Developed by: CRISTINO H. CAMBONGGA

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Characteristics of learners d. College Graduate e. with units in Master’s degree f. Masteral Graduate g. With units in Doctoral Level h. Doctoral Graduate Sex

a. Male b. Female

Age

Your age: _____

Physical ability

Previous experience with the topic

1. Disabilities(if any)_____________________ 2. Existing Health Conditions (Existing illness if any) a. None b. Asthma c. Heart disease d. Anemia e. Hypertension f. Diabetes g. Others(please specify) ___________________ Horticultural/Agricultural Certificates a. Farm Technician b. Research Assistant c. Farmer d. Government Employee Number of years as a competency trainer ______

Previous learning experience

List down trainings program and training ___________________________ ___________________________ ___________________________

Training Level completed

Qualification and NC level ___________________________ ___________________________





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Characteristics of learners Special courses

Other courses related to Horticulture a. Agricultural Graduate b. Degree in Agricultural Engineering c. Degree in Animal Science d. Degree in crop science e. Degree in Horticulture f. Degree in Agronomy g. Degree in forestry h. Degree in Aqua Fisheries i. Others (please specify)____________________

Learning styles

a. Visual - The visual learner takes mental pictures of information given, so in order for this kind of learner to retain information, oral or written, presentations of new information must contain diagrams and drawings, preferably in color. The visual learner can't concentrate with a lot of activity around him and will focus better and learn faster in a quiet study environment. b. Kinesthetic - described as the students in the classroom, who have problems sitting still and who often bounce their legs while tapping their fingers on the desks. They are often referred to as hyperactive students with concentration issues. c. Auditory- a learner who has the ability to remember speeches and lectures in detail but has a hard time with written text. Having to read long texts is pointless and will not be retained by the auditory learner unless it is read aloud. d. Activist - Learns by having a go e. Reflector - Learns most from activities where they can watch, listen and then review what





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Characteristics of learners has happened. f. Theorist - Learns most when ideas are linked to existing theories and concepts. g. Pragmatist - Learns most from learning activities that are directly relevant to their

situation. Other needs

a. b. c. d.



Financially challenged Working student Solo parent Others(please specify) ___________________________ Printed Name and Signature



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SELF-ASSESSMENT CHECK

Name: DORRES S. GILBERO

Date:

AUGUST 10, 2016

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or information which is essential in planning training sessions. Please check the appropriate box of your answer to the questions below. CORE COMPETENCIES CAN I…?

Raise Organic Chicken

1.

2.

YES NO



Select healthy stocks

X



Determine suitable chicken house requirements

X



Install cage/ housing equipment

X



Feed chicken

X



Grow and Harvest chicken

X

Producing Organic Vegetables 

Establish Nursery

X



Plant Seedlings

X



Perform Plant Care Activities and management

X



Perform Harvest and Post-Harvest Activities

X





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CORE COMPETENCIES CAN I…? 3.

4.

YES NO

Producing Organic Fertilizer 

Prepare composting area and raw materials

X



Compost and harvest fertilizer

X

Producing Various Concoctions and extracts 

Prepare for the production of various concoctions and extracts

X



Process concoctions and extracts

X



Package concoctions and extracts

X

ELECTIVE COMPETENCIES CAN I…?

Raise Organic Hogs

5.

6.

YES NO



Select healthy domestic hog breeds and suitable housing

X



Feed Hogs

X



Grow and finish hogs

X

Raising Organic Small Ruminants 

Select healthy breeders and suitable cages

X



Feed small ruminants

X





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ELECTIVE COMPETENCIES CAN I…?

YES NO



Manage breeding of small ruminants

X



Manage does/ewes and their progenies

X

Evidences/Proof of Current Competencies Name DORRES S. GILBERO Date:

AUGUST 10, 2016

Evidence of Current Competencies acquired related to Job/Occupation Current competencies



Proof/Evidence



Means of

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validating 1. Raise Organic Chicken

A relevant certificate of experience.

Submit valid authenticated certificate of work experience.



Select healthy stocks

Demonstrate a good stock for raising organic chicken and identify sick and desirable stocks

Actual demonstration should get 80% satisfactory performance.



Determine suitable chicken house requirements

Demonstrate suitable chicken house

Actual demonstration should get 80% satisfactory performance.



Install cage/ housing equipment

Demonstrate proper housing equipment.

Actual demonstration should get 80% satisfactory performance



Feed chicken

Perform proper feeding management

Take the test.

Perform proper procedures in growing and harvesting chicken.

Should get 80% satisfactory performance.



Grow and Harvest chicken

Should obtain 80% satisfactory answers.

valid Produce Organic A relevant certificate of Submitted experience. authenticated certificate Vegetables





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of work experience.



Care maintain seedlings



Land preparation

Perform procedures preparation.



Control Measures

Demonstrate proper application of beneficial microorganism, mulching, and other control measure.



Organic Fertilizer

Perform proper Answered questions procedures in preparing correctly and organic fertilizer. satisfactorily on preparing basal and foliar organic fertilizer.



Post Harvest Perform post harvest Answered questions practices according to correctly and practices standards. satisfactorily on post harvest operations.

Produce Fertilizer 

and Perform proper Satisfactorily procedures in caring demonstrated according and maintaining to the standard seedlings. procedures. proper Satisfactorily answered in land questions relating to land preparations. Satisfactorily demonstrated and answered questions relating to control measures in organic gardening.

Organic A relevant certificate of Submitted experience.

valid authenticated certificate of work experience.

Prepare Demonstrate proper Satisfactorily the composting area composting area and demonstrated proper composting area and raw materials raw materials. and raw materials.





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

Compost and Perform proper Satisfactorily answered composting and relevant questions on harvest fertilizer harvesting of fertilizer. composting and harvesting fertilizer.

Identifying Training Gaps Name: DORRES S. GILBERO

Date: AUGUST 10,2016

Summary of Current Competencies Versus Required Competencies

Required Units of Competency/Learning Outcomes based on CBC

Current Competencies

Training Gaps/Requirements

1. Raise Organic Chicken 1.1 Select healthy stocks

1.1 Select healthy stocks

1.2 Determine suitable chicken house requirements

1.2 Determine suitable chicken house requirements

1.3 Install cage/

1.3 Install cage/

Housing equipment

Housing equipment

1.4 Feed chicken

1.4 Feed chicken

1.5 Grow and Harvest

1.5 Grow and





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chicken

Harvest chicken

2. PRODUCE ORGANIC VEGETABLES 2.1 Establish Nursery

2.1Establish Nursery

2.2 Plant Seedlings

2.2 Plant Seedlings

2.3 Perform Plant Care Activities and management

2.3 Perform Plant Care Activities and management

2.4. Perform Harvest and Post-Harvest Activities

2.4Perform Harvest and Post-Harvest Activities

3. PRODUCE ORGANIC FERTILIZER 3.1 Prepare composting area and raw materials

3.1 Prepare composting area and raw materials

3.2 Compost and harvest fertilizer

3.2 Compost and harvest fertilizer

4. PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS 4.1 Prepare for the production of various concoctions and extracts

4.1 Prepare for the production of various concoctions and extracts

4.2 Process concoctions and extracts

4.2 Process concoctions and extracts

4.3 Package concoctions and extracts

4.3 Package concoctions and extracts





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Training Needs ORGANIC AGRICUTURE PRODUCTION NC II

Name: ____________________________ Date: ______________________ Training Needs (Learning Outcomes)

Module Title/Module of Instruction

1. PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS AND EXTRACTS 

Types of Concoctions





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

Uses/Benefits of Concoctions



Tools, Materials and Equipment in the Preparation of Concoctions.



Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS, CalPhos, Attractant and Repellent in accordance with the Good Manufacturing Practices



Principles of 5S and 3Rs





Producing Various Concoctions And Extracts

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COMPETENCY BASED LEARNING MATERIAL





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

in

“PRODUCING

VARIOUS

the required

CONCOCTIONS

AND

EXTRACTS” .These will be the source of information for you to acquired knowledge and skills in this particular trade with minimum super vision or help from your instructor .With the aid of this materials you will acquire





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the competency independently and in your own pace . Read this learning guide carefully so you will be guided. Work through all the information and complete the activities in each

section suggested references

are

included

to supplement

the

materials provided in this module .

PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE

References/Further Reading Performance Criteria Checklist

Performance Criteria Checklist Operation/Task/Job Sheet Self-Check Answer Key

Self-Check

Information Sheet Learning Experiences

Learning Outcome Summary

Module Content Module Content List of Competencies CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II




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Module Content Module Content

Front Page Module Content

In our efforts to standardize CBLM, the above parts are recommended for use in Competency Based Training (CBT) in Technical Education and Skills Development Authority (TESDA) Technology Institutions. The next sections will show you the components and features of each part.

ORGANIC AGRICULTURE PRODUCTION NC II

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. 1. 2.

Unit of Competency

Module Title

Raise Organic Chicken Produce Organic CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II


Code

AGR612301 Raising Organic Chicken Producing Organic AGR611306



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Vegetables Produce Organic

3.

Fertilizer

Produce Various

Producing Various

extracts 5.

Producing Organic AGR611301

Fertilizer

Concoctions and

4.

Vegetables

Raise Organic Hogs

Concoctions AGR611302 and extracts Raising OrganicAGR612302 Hogs

6 6.

Raise Organic Small

Raise Organic Small

Ruminants

Ruminants





AGR612303

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MODULE CONTENT

UNIT OF COMPETENCY

: PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS

MODULE TITLE

: PRODUCING VARIOUS CONCOCTIONS AND EXTRACTS

MODULE DESCRIPTOR

: This module covers the knowledge, skills and

attitude required to prepare for the production, process and packaging various concoctions. NOMINAL DURATION

: 232 HOURS

PRE-REQUISITE

: CROP SCIENCE

LEARNING OUTCOMES: At the end of this module you MUST be able to: 1. Prepare for the production of various concoctions and extracts 2. Process concoctions and extracts 3. Package concoctions and extract. ASSESSMENT CRITERIA: 1. Work and storage areas are cleaned, sanitized and secured.





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2. Raw materials used are cleaned and freed from synthetic chemicals 3. Tools, materials and equipment used are cleaned, freed from contaminations and must be of “food grade” quality. 4. Personal hygiene is observed according to OHS procedures.

LEARNING OUTCOME NO. 1 LO

1:

PREPARE

FOR

THE

PRODUCTION

OF

VARIOUS

CONCOCTIONS AND EXTRACTS ASSESSMENT CRITERIA: 

Work and storage areas are cleaned, sanitized and secured.



Raw materials used are cleaned and freed from synthetic chemicals



Tools, materials and equipment used are cleaned, freed from contaminations and must be of “food grade” quality.



Personal hygiene are observed according to OHS procedures.

Contents: 

Types of Concoctions



Uses/Benefits of Concoctions



Tools, Materials and Equipment in the Preparation of Concoctions





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

Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS, CalPhos, Attractant and Repellent in accordance with the Good Manufacturing Practices



Principles of 5S and 3Rs

CONDITIONS: The student/learner will be provided with the following:  Tools in the preparation of concoctions - plastic pail with cover (3 L capacity) - chopping board - weighing scale, 2 kilo capacity - plastic pail without cover - strainer or nylon screen, fine mesh net - storage container with cap (1.5 L capacity) - stone (weight), 0.5 kg - knife - marker pen - masking tape - storage tool/cabinet - scissors - First Aid Kit - wooden ladle - wooden box or bamboo split-open or plastic tray - waste can CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II




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

harrow



squeezer

o manufacturer’s manual  Training equipment: - LCD projector with screen - desktop computer or laptop - printer  Reference materials - hard copy of the procedure in preparing various concoctions - Philippine National Standard as fertilizer, and pesticides - checklist of allowed materials based on Appendix 2 of PNS METHODOLOGIES:  Participatory Lecture-Discussion ASSESSMENT METHODS:

 Written exam

Learning Experiences Learning Outcome 1 LO 1: Prepare for the production of various concoctions and extracts Learning Activities



Special Instructions



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1. Read information sheet no. 4.1-1 “Types of Concoctions”.

Read

Information

Sheet

4.1-1

then answer the Self-Check 4.1-1 and compare answers with the Answer Key 4.1-1.

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

Read

Information

Sheet

4.1-2

then answer the Self-Check 4.1-2 and compare answers with the

4. Answer Self-Check 4.1-2 Compare answers with the Answer

Answer Key 4.1-2.

Key 4.1-2

5. Read information sheet 4.1-3

Read

Information

Sheet

4.1-3

‘’Tools, materials and equipment in

then answers the Self-Check 4.1-3

the preparation of concoctions.’’

and compare answers with the Answer Key 4.1-3.

6.Answer Self-Check 4.1-3 Compare answers with the Answer Key 4.1-3





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7.Read information Sheet 4.1-4 on “

Read

Information

Sheet

4.1-4

Procedure in Preparing Concoctions”

then answer the Self-Check 4.1-4 and compare answers with the Answer Key 4.1-4. Perform Task

8.Answer Self-Check 4.1-4 Compare answers with the Answer

Sheet 4.1-4 then compare the

Key 4.1-4.

performance on the Performance

9.Perform Task Sheet 4.1-4

Criteria Checklist 4.1-4

Compare performance to the Performance Criteria Checklist 4.1-4 10.Read Information Sheet 4.1-5 on

Read

“Principles of 5S and 3Rs”

then answer the Self-Check 4.1-5

11.Answer Self-Check 4.1-5

and compare answers with the

Compare

answers

with

Information

Sheet

4.1-5

the Answer Key 4.1-5.

Answer Key 4.1-5





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Information Sheet 4.1-1 TYPES OF CONCOCTIONS Learning Objectives After reading this INFORMATION SHEET, YOU MUST be able to:



Identify and classify the types of concoction and extracts.

Introduction The Oil Crisis of 2008 created a big stir in the agriculture sector mainly due to the escalating prices of inorganic fertilizers. With prices of fertilizers tripled, farmers were forced to look for alternative sources (as always) of nutrients in which the Department of Agriculture (DA), through the bureau of Soils and Water Management (BSWM) responded with the Project on Rapid Composting as a part of the DA's National Organic Agriculture Program addressed mainly to rice farmers. The project involves training and provision of shredders to capacitate farmers to produce their own organic fertilizers.

The Bio-Organic Inputs Principle of nature system advocates the utilization of naturally produced farming inputs such us the following:





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1. IMO – Indigenous Micro-organisms. These are micro-organisms that are found in our environment which are beneficial to our farmers. These microorganisms have their role to play in farming. 2. FPJ – (Fermented Plant Juice). These are juices produces from selected plant parts. Fermented plant juice (FPJ) or Bless Green Soup or Tenkei Ryokujyu is made by fermenting plant parts in brown sugar. Sprouts and baby fruits with high hormone concentration, full grown fruits, flower abundant in honey, and any plant with strong vigor are good ingredients. It is an ingredient in bokashi production and can also be used by applying directly to soil and plants. FPJ is produced by the fermentation of plant leaves, grasses, thinned crop plants, auxillary buds and/or young fruits and flowers (Jensen et al, 2006). It contains plant growth hormones and micronutrients that stimulate the growth of beneficial microorganisms. The common materials being used in the Philippines are kangkong ( Ipomoea aquatica), sweet potato ( Ipomoea batatas) and kakawate leaves ( Gliricidia sepium). 3. FFJ- (Fermented Fruit Juice). It is used as a foliar spray to enhance fruit quality, as a feed supplement for animals, and as a food supplement for humans. In general, FFJ is generally used more during the flowering and fruiting stage.





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4. FAA – (Fish Amino Acid). Utilizes the fish trash like gills small fishes and even whole body parts of fish. Fish amino acids are a good source of nitrogen for crop plants and may be used to supplement compost and manures in coastal regions which have a good supply of inexpensive fish byproducts. Some local government units (LGUs) such as Bayawan City in Negros Oriental is collecting fish trashes from the market for free and process this into FAA. 5. LABS – (Lactic Acid Bacteria Serum). It converts waste into organic matter and basic minerals. LABS thrive and feed on the ammonia released in the decomposition normally associated with the foul odor. 6. OHN – (Oriental Herbal Nutrients). Natural Pest repellant. It is use throughout the early, vegetative and change over and fruiting stages. 7. CaPO4 – (Calcium Phosphate) induce flowering, prevent overgrowth, increase calcium factor in roots and leaves.





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Self-Check 4.1-1 Match Column A to Column B.





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1. FFJ- (Fermented Fruit Juice)

a. induce flowering, prevent overgrowth, increase calcium factor in roots and leaves.

2. CaPO4

b. used more during the flowering and fruiting stage.

3. OHN – (Oriental Herbal Nutrients)

c. It is use throughout the early, vegetative and change over and fruiting stages.

4. LABS – (Lactic Bacteria Serum)

d. Utilizes the fish trash like gills small fishes and even whole body parts of fish

5. FAA – (Fish Amino Acid)

e. It converts waste into organic matter and basic minerals





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ANSWER KEY 4.1-1 1. B 2. A 3. C 4. D 5. E





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INFORMATION SHEET 4.1-2 Uses/benefits of Concoctions

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

 Determine the uses and benefits of concoctions INTRODUCTION The High Value Crops (HVCs) sector however, has been taking a slightly different tact. Vegetable and fruit growers had been using indigenous microorganisms (IMO) and fermented farm products as a part of Nutrient Management based on Korean Natural Farming (KNF) through the assistance of NGOs and SCUs in various training and extension programs. CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II




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



Mix 2 tablespoons of IMO per liter of clean water when directly sprayed to plants. Use clean sprayer (the sprayer must be new and not used previously with chemicals, otherwise clean thoroughly the sprayer before using).



Spray the IMO mixture into the leaves of the plants or the soil early in the morning at 4:00-6:00 AM or in the afternoon at about 5:00 PM until sunset (when micro-organisms are very active).



In rice fields, spread immediately newly threshed rice straws, to avoid burning, and spray the whole area with IMO at least 2 times before land





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preparation or plowing, at 8 tbsp/liter for this purpose. 

Spray IMO immediately after leveling with the same dosage.



Use IMO every 7-10 days on newly planted seedlings until maturity for rice, corn, vegetables and fruit trees at the rate of 2 tablespoons per liter.

Benefits of IMO:

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





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2. Improves digestion of feeds and helps better nutrient assimilation when the good bacteria create enzymatic reaction by converting nutrients into minerals (mineralization) and other vitamins needed for animal growth. 3. Serves as probiotics to prevent diseases, pathogens and epidemic development in poultry and livestock thereby reducing the use of biologics and antibiotics to animals. 4. Additive for drinking water of poultry, livestock and pets. Improves appetite and feed conversion ratio (FCR) of chickens resulting to no left over feeds on the feeder. 5. Eliminate foul odor of slaughtered 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 (bo-og) and other skin ailments of pets. 8. Removes odor from animal wastes and urine if added on feeds or drinking water. On Household Use and Environmental Quality Improvement





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1. Used as sanitary spray to eliminate foul odor in toilets, drainage canals, slaughter houses, septic tanks, garbage, markets, etc. 2.

Improves sanitation and produces a pleasant sanitary environment.

2. Fermented Plant Juice (FPJ) a) Growth promotants (Bionutrients) b) Nitrogen provider c) Phyllosphere nutrients processor d) Human nutrition Uses on the following: On rice 

7 days after transplanting up to booting stage

On corn 

7 days after plant germination until flowering stage

On vegetables 

every 10 days after planting until harvesting

On bananas 

10 days after planting up to blossoming stage

Uses and rates of application of Fermented Plant Juice





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* As seed treatment before sowing – soak the seeds in 0.2 % solution for 4 to 5 hours to facilitate germination and as a start-up solution to germinating seeds. * As a natural growth enhancer – Fermented Plant Juice made from actively growing plant parts and fast growing plants may contain natural growth hormones and mineralized nitrogen that promotes plant growth. Mix 1 teaspoon of Fermented Plant Juice per liter of water and spray on the leaves or apply directly to the soil around the plants from seedling stage up to preflowering stage. You can apply weekly or depending on plant vigor. Please note that with the use of Fermented Plant Juice, there is no overdose; you may use it liberally. However, the soil must be watered first before applying Fermented Plant Juice to avoid scorching of the roots. * Apply Fermented Plant Juice to the soil to serve as source of energy to accelerate activities of soil microorganism. This activity will make the nutrients available to the plants. * Give Fermented Plant Juice, as drink, to livestock at 1 tbsp/liter to increase microbial activities in gastrointestinal tracts. This would result to better absorption of nutrients. * Spray to animal beddings to hasten manure decomposition. Benefits of FPJ:





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a) Helps maintain vigor in plants and resistance against pests. b) Can be used for livestock bedding sprays (pig pens and poultry houses) to produce more colony of microorganisms. c) Can also promote resistance against illnesses for human. 3. Fish Amino Acids (FAA) a) Plant nutrients (Amino Acid) b) Poultry heat stroke c) Compost Application: 1. For foliar spray to orchids, ornamentals, vegetables, cereals and fruit trees. 2. Use 2 tablespoons FAA per liter of clean water. Use new sprayer, otherwise clean the sprayer thoroughly before using. 3. Spray the leaves of plants or the soil. 4. Spray every 7 days on newly planted seedlings until fruiting stage. Spray early in the morning at 4:00am—6:00am or in the afternoon at 5:00pm until sunset when organisms are most active. Spray on the following: On rice: 7 days after transplanting up to panicle initiation stage On corn: 7 days after sowing and every 10 days thereafter until milking stage On fruit trees:





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Every 10 days to maintain vigor Benefits 1. A good source of nitrogen 2. Serves as “growth hormone” for plant growth and development 3. Used as foliar spray 4. Food of microorganisms 4. Calcium Phosphate (CaPO4) a) Cell structure (Bone) strengthening b) Phosphorus provider 5. Fermented Fruit Juice (FFJ) a) For ornamental and fruit flowering b) For fruit sweetening c) Potassium provider d) For human nutrition Benefits: 1. A good source of potassium which can speed up plants Absorption and results to sweeter tasting fruits. 2. Helps maintain vigor in plants and resistance against pests. 3. Adds to soil fertility and the advent of good colonies of microorganisms. Uses and rates of application of Fermented Fruit Juice * As flower inducer and fruit setter – Fermented Fruit Juice made from a combination of ripe fruits of banana, papaya and squash have been proven





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by many organic farmers to be effective when sprayed on the leaves at the rate of 2 to 4 tbsp/gallon of water at the onset of flowering up to fruit setting. These ripe fruits contain phosphorous and potassium which are necessary during the flowering and fruit setting stage. * As soil microorganism activity accelerator – Fermented Fruit Juice is applied directly to the soil at the rate of 1tsp/liter of water. The carbohydrates and sugar content of Fermented Fruit Juice serve as source of energy of soil microorganism, thereby, accelerating their activity. Increased microbial activities result to the availability of nutrients for plant’s uptake. * As spray to animal beddings to hasten manure decomposition – Fermented Fruit

Juice

contains

beneficial

microorganisms

that

help

in

the

decomposition process. * As a nutritious drink – a 20% Fermented Fruit Juice solution makes an excellent drink for both human and livestock. 6. Oriental Herbal Nutrition (OHN) a. Plant Vitality enhancer b. Downy and Powdery mildew control 7. Lactic Bacteria Serum (LABS) Benefits a) Serve as insecticide and fungicide at the same time. b) Provide more vigor and vitality to the plant. c) Use to treat skin diseases of hogs and other animals. CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II




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Use: a) Use as energy drink for humans.

SELF-CHECK 4.1-2 Identify the benefits of the following; 1. IMO 2. FAA





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ANSWER KEY 4.1-2 1.





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a. Good soil conditioner Restores plant vitality b. Reduces plant stress on seedlings c. Collects nitrogen from the atmosphere, thus promotes faster plant growth.

d. Controls pests and diseases e. Serves as foliar fertilizer spray to cut flowers and ornamentals f. Reduces growth of weeds and grasses seeds 2. a. A good source of nitrogen b. Serves as “growth hormone” for plant growth and development c. Used as foliar spray d. Food of microorganisms





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INFORMATION SHEET 4.1-3 Tools, materials and equipment in the preparation of concoctions Learning Objectives After reading this INFORMATION SHEET, YOU MUST be able to:

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





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2. Equipment – powered tool machine used in farming. 3. Preventive maintenance- an activity or operation done to prevent malfunction of tools and equipment and it is done to prolong the useful life of tools and equipment. 4. Repair- to restore to good condition something broken or damage. 5. Concoction/bio-organic inputs – is a combination of various ingredients, usually herbs, spices, condiments, powdery substances, or minerals, mixed up together, minced, dissolved, or macerated into a liquid so as they can be ingested or drunk. The term "concoction" is sometimes loosely used metaphorically in order to describe a cocktail or a motley assemblage of things, persons, or ideas.

Tools, Materials, Equipment in Preparing of Concoctions

Tools- Hand tools are usually light and are used without the help of animals or machines. They are being used in performing farm activities which involve small areas like school garden and home garden. Examples:





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. Measuring cup  Make the calibrating procedure easy

to

use

for

students

and

professional users of sort.



Make

the

learning

of

the

programs easier for beginners. Fig.1  Provide a faster way to do the time consuming

calibration

operations

and standardize calibration steps

Plastic cup Plastic

cups

gatherings inconvenient

are

where to

often it

used

for

would

be

wash

dishes

afterward, due to factors such as location or number of guests. Plastic cups can be used for storing most liquids, but hot liquids may melt or

Fig. 2

warp the material.





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Bamboo Container/Wooden box Wooden boxes are ideal for storing items. Fig. 3 Slicing knife Knife

is

for

cutting

planting

materials and for performing other

Fig. 4

operations.

Funnel (Imbudo) A funnel is a pipe with a wide, often conical mouth and a narrow stem. It is used to channel liquid or finegrained substances into containers

Fig. 5

with a small opening. Without a funnel, spillage would occur.





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Wooden ladle used

for

stirring

and

mixing

ingredients for cooking or baking.

Fig. 6

Plastic basin used for holding food or liquids and uses for storage Fig. 7

Chopping board A cutting board is a durable board on

which

to

place

material

for

cutting. Fig. 8





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Masking tapealso known as sticky tape, is a type of pressure-sensitive tape made of a thin and easy-to-tear paper, and an easily

released

pressure-sensitive Fig. 9

adhesive. It is available in a variety of widths. It is used mainly in painting, to mask off areas that should not be painted.

Weighing scales

-are used in many industrial and commercial applications, and products from feathers to loaded tractor-trailers are sold by weight.

Fig. 10

- is a measuring instrument for determining the weight or mass of an object.





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Marker pen

A marker pen, fineliner, marking pen, felt-tip pen, flow, marker or texta (in Australia), is a pen which

Fig. 11

has its own ink-source, and usually a tip made of porous, pressed fibers such as felt. used to mark and label the product.

Waste can

A waste container is a container for temporarily storing waste, and is usually made out of metal or plastic. Common terms are dustbin, rubbish bin, litter bin, garbage can, trash can, trash bin, dumpster, waste

Fig. 12

basket, waste paper basket, waste





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receptacle, container bin, bin and kitchen bin.

Fig. 13 Stone

_

is a unit of measure

- used in Great Britain and Ireland for measuring human body weight. First aid kit -is a

collection

of supplies

and

equipment for use in giving first aid,and can be put together for the purpose

by

an

individual

Fig. 14

or

organization or purchased complete

Scissors

are used for cutting various thin materials,

such

as

Fig. 15

paper,

cardboard, metal foil, thin plastic, cloth, rope, and wire.





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Booth/temporary shed Storage a temporary structure of any material, as boughs, canvas, or boards, used especially for shelter; shed. Fig. 16 Shredder Use

for

grinding

products

or

the

raw

materials

to

become fine. Fig. 17 Wheel borrow is used for hauling trash, manures, fertilizers, planting materials

and

other

equipment.

Fig. 18





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PH meter meter is an electronic device used for measuring the pH (acidity or alkalinity) of a

Fig. 19

liquid (though special probes are

sometimes

advantageously fertility

used for

soil

evaluation

and

fertilizer recommendation. Portable Soil Analyzer Kit For efficient use of nutrients in the soil, to test the purity of drinking water and for waste

water

company

testing,

has

the

introduced

microprocessor Water & Soil Analysis Kit. This is a unique portable

instrument

measurement

of

parameters

i.e.

for

various pH,

Fig. 20

Conductivity, TDS, Salinity,





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Temperature,

Dissolved

Oxygen and mV solution.





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Cart A cart is a vehicle designed for

transport,

using

two

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

Fig. 21

or more horses, or a carriage, which is used exclusively for transporting humans. Fire Extinguisher

A

fire

extinguisher,

or

extinguisher, is an active fire protection device used to extinguish or control small fires,

often

in

emergency

Fig. 22

situations.





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LCD projector with screen

- is a type of video projector for displaying video, images or computer data on a screen

Fig. 23

or other flat surface. Desktop computer - is a personal computer in a form intended for regular use

at

a

single

location

desk/table due to its size and power

requirements,

as

opposed to a laptop whose rechargeable

battery

Fig. 24

and





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compact dimensions allow it to be regularly carried and used in different locations.

Materials Examples:





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Molasses -(American treacle

vernacular), (British,

consumption;

known

or

black

for

human

as

molasses

otherwise), is a viscous by-product of the refining of sugarcane or sugar

Fig. 25

beets into sugar.

Concoctions/extracts

Fig. 26

Weight (clean stone) Fig. 27

First aid Kit Fig. 28





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Plastic hose

Fig. 29

Manila paper -used to cover

Fig. 30 Rubber bond - which is commonly used to hold multiple objects together

Fig. 31

Water container

Fig. 32

- is a container for storing water

Marking pen -used to write/mark the product

Fig. 33

Empty plastic container -used for storing. Fig. 34





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Self-Check 4.1-3 Give the appropriate meaning of the given tools, materials and equipment.

1.

2.

3.

4.





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5.

ANSWER KEY 4.1-3 1. Water container - is a container for storing water 2. Rubber bond - which is commonly used to hold multiple objects together 3. Wheel borrow - is used for hauling trash, manures, fertilizers, planting materials and other equipment 4. Molasses - is a viscous by-product of the refining of sugarcane or sugar beets into sugar. 5. Measuring cup





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-Make the calibrating procedure easy to use for students and professional users of sort.

INFORMATION SHEET 4.1-4

Procedure in Preparing the Production of Various Concoctions Learning Objectives After reading this INFORMATION SHEET, YOU MUST be able to: 

Prepare the various concoctions LACTIC ACID BACTERIA SERUM (LABS)





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MATERIALS AND PROCESS 1.Place about 500 ml 1st rice wash (kinilis) in a plastic container. 2.Cover with clean paper, tie with string and label 3.Place in a cool dark place. 4.After 5-7 days, when the bran has risen, take about 100 ml of clear water.

Fig. 1

5.Place 100 ml rice water in a plastic container and add 1 L fresh milk. 6.Label container and put back in the cool dark place

Fig. 2

7. After 3-5 days, if the whey (yellow liquid) has separated from the while curdled portion, decant and use the whey only.

Fig. 3





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8. Add molasses or brown sugar in a 1:1 ratio to preserve the LABS for a longer period. 9.Place in a proper container and label accordingly. 10.Use with other concoctions, 2 tb/liter of water. 11.Appply early morning or late afternoon.

Fig. 4 Converts waste into organic matter and basic minerals. Thrive and feed on the ammonia released in the decomposition normally associated with the foul odor. Defenses against viruses and fungi.

Indigenous Micro (IMO1 -2)

Organisms

Revive soil nutrients. It speeds growth of plants hasten decomposition works like “vaccinating” against plants diseases and is used in treatment applied to the soil in order to improve it’s fertility and health. Creates compounds like enzymes and lactic acid that suppress various diseases. CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II




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1. Put cooked/ steamed rice in a wooden box or perforated plastic tray that is 8 ½ “ x 11” x 3” or a length of a bamboo pole open or split open on one side. Make sure there is enough moisture in the box. Fill half of the container with rice. Do not compress. Without sufficient supply of air, anaerobic bacteria will not thrive.

HOW TO MAKE THE CONCOCTION 2.

Cover the box, tray or bamboo with a clean sheet of paper is used to allow air to pass through and tie with a string. Label day made and Cover and harvesting wrap withday. plastic to keep out rainwater, protect from wild rats or small rodents that may come and take it.

3.

molds. rice

disregard

black

Remove after 3 days (in cold area you need fve days to the do the process) white molds will form on top of the

4.





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HOW TO USE THE CONC OCTIO N

Bury in an area where IMO’s abound. Collect from forest floors or site where many decompose leaf molds are found, bamboo forest, rice 5. paddy or coconut husk. Cover the surface of the rice.

1. Mix 2 tablespoons of the juice to 1 liter of water

Place in a plastic container/ jar the moldy rice and mix with 1 kilo of molasses or crude sugar. This mixture is called IMO2

2. Spray on soil and plants. It prevents offensive

6.

7.





Cover the jar with a clean sheet of paper and tie with a string. Place in a cool and shaded place. After 7 days this will yield a mud like juice. Strain the liquid do not closed the cap. Wait till tiny bubbles disappear from the bottom.

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Fermented Fruit Juice FFJ -

To sweeten the fruit (Potassium) It increases plant nutrition through leaves and roots with potassium factor

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



Ratio 1:1 Put 1 kilo sweet fruit inside the clay jar /plastic container & add 1 kilo of crude sugar. Best time to prepare in the evening to prevent flying insect.

Cover with a clean sheet of paper and tie with a string and put a date. Place in Document No. a cool and shaded place. Ferment for 7 Issued by: days.


Page 137 of 137

HOW

TO USE CONCOCTION

THE

For Plants: Apply using 2 tbsp of FFJ / 10 liters of water. Apply directly to leaves of plants when sun is not out. Add to the IMO and FPJ mixture and spray together to the leaves and soil of fruit bearing trees or during vegetative and reproductive stages. For Animals: Mix 2 tablespoons of the juice to 1 liter of water. This CBLMfor IN human is also good Date Developed: ORGANIC AUGUST 10, 2016 consumption. AGRICULTURE PRODUCTION

Date Revised:

IMPORTANT: NC DoII not tighten bottle lid for 2 weeks following bottling to allow Developed by: PRODUCE gasses to escape and avoid a CRISTINO H. CAMBONGGA VARIOUS CONCOCTIONS sticky explosion! Solid AND EXTRACTS material can be used as animal feed or compost. FFJ should have a pleasant smell and sweet, tangy taste. Keeps for about a year.

This will make approximately 1 ½ liters of juice. Drain the liquid Document No. and place in plastic bottles (always Issued by: leave about 1/3 of bottle empty Page 137 of 137 so IMOs can SIFTBSI breathe). Revision # 00

Points to Remember: Chlorophyll in leaves does not dissolve in oil or water. It can dissolve only with very weak alcohol. There are lot of enzymes in leaves, when enzymes are mixed with brown sugar or molasses they ferment through osmosis pressure and in the process we get the liquid or juice. Small fruits fermented in brown sugar are used to promote growth. Get the little fruits and fed back to the tree to make fruits grow a lot larger. You can also used the flowers or blooms of acacia and flowers that bee loves.

It helps digestion of animal and plant nutrients. It resists plant diseases and protects plant nutrients. It resists plants and protects plants from insects. It speeds harvesting. It is plant hormones. Spray to leaves and soil.





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Fermented Plant Juice (FPJ) -

There are a lot of enzymes in leaves

-

Enhances plant growth For greener leaves - Photosynthesis

2. Use any green colored leaves such as kangkong, kamote, kalabasa, alugbati tops, bamboo shoots and other fast growing plants can also be used. Fresh, juicy, succulent leaves are best. Some suggestions are Banana Stem, Water Spinach, Bamboo Shoots, Green grasses, Bamboo leaves, and Duck Weed or azola. Cut young banana trunk (cardava) Collect before sunrise. Avoid collecting after excessive rain. Quickly snap the growing points of the plants. Baby fruits can be used to promote growth.



3

4

2. Chop 2 kilo plants and mix 1 kilo of

crude sugar in a large basin. Place in a clay jar or plastic container 3. Put a rock on top for the ¾ of the contents to settle at the bottom. 4. Wait for five hours and remove the rock and cover the jar with a clean sheet of paper and tie with a string. Put the jar/plastic container in a cool and shaded place. Fermentation will be complete in seven to fifteen days.



This will yield 2 ½ liters of juice when the banana trunkDocument is used.No.Filter to separate sludge. Issued by:


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Point to Remember Do Not wash the material. Seal the container with clean sheet of paper at room temperature. Avoid direct sunlight. Solution is ready in seven days. Strain and transfer in a clean container. Drain the liquid and place in plastic or glass bottles (always leave about 1/3 of bottle empty so IMO to breathe). IMPORTANT: Do not tighten bottle lid for 2 weeks to allow gasses to escape and avoid a sticky explosion! Note: Wait till the tiny bubbles disappear then close the container tightly. if you observe un dissolved sugar at the bottom means the fermentation did not take place. Extend for another day and add a little water to



Application: 1:500 / 1:1000 Apply using 2 tablespoon of FPJ / 1 liters water. -Apply directly to the leaves of plants when sun is not hot. Before sunrise or two hours before sunset. -Plant material can be used as animal feed or compost. FPJ should have a pleasant smell and sweet, tangy taste. Keeps for about one year. -Rule of thumb, plant extract (FPJ) of corn plant or rice plant is fed to rice and corn is just



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Oriental Herbal Nutrient (OHN) -

-

Natural pesticide and insect repellant. It is use throughout the early, vegetative and change over and fruiting stages. Is a very important input in natural farming

Divide container into three parts. Mix ginger /garlic and muscovado sugar together preferably by hand and put inside jar cover and sealed ferment Document for No. seven days.

2

Ingredients: CBLM INgingerDatefor 8 kilo crushed Developed: ORGANIC AUGUST 10, 2016 plants/garlic for animals AGRICULTURE PRODUCTION

2 kilo muscovado NC sugar II

Date Revised:

10 liters of gin or liquor 30-40 Developed by: PRODUCE proof. Use ceramic or glass CRISTINO jar or H. CAMBONGGA VARIOUS CONCOCTIONS non-porous container. AND EXTRACTS

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2/3

1/3

After seven days add 10 liters of gin. Cover and sealed. Decant liquid after ten days. First extraction is good for animal. Second extraction is good for plants. Just add gin same amount taken from CBLM IN Date Developed: ORGANIC the frst extraction. You may AUGUST 10, 2016 AGRICULTURE add fresh or dry chili, neem Date Revised: PRODUCTION NC II fruit, curry fruit, makabuhay, marigold for stronger Developed by: PRODUCE andH.repeat same CRISTINO CAMBONGGA VARIOUS potency CONCOCTIONS process the third time. And AND EXTRACTS continue to ferment for ten days.

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Together with other mixtures spray on plants every week when they weaken or start to flower.

HOW TO USE CONCOCTION

THE

1. Mix the following 2 tablespoons of OHN to 1 liter of water 2. Add to the IMO and FPJ mixture and spray together on the leaves and soil every week -





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Fish Amino Acid (FAA)

Fish amino acids are a good source of nitrogen for crop plants and may be used to supplement compost and manures in coastal regions which have a good supply of inexpensive fish byproducts. Some local government units (LGUs) such as Bayawan City in Negros Oriental is collecting fish trashes from the market for free and process this into FAA. Materials (FAA) 

Uncooked fish trash such as gills and intestines.



Raw sugar or molasses

Procedure (FAA)





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

1. Mix equal parts fish trash and brown sugar or molasses. Lactic acid bacteria serum (LABS) may be added to minimize the foul smell.



2. Place in earthen jar or any convenient container, cover with paper and allow the fish juice to extract and fermentation to occur for 14 days.



3. Filter out the solids and retain the liquid fish amino acids.



4. Store in glass or plastic bottles. Do not completely close the cap on the bottle.



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

Application method (FAA) Use 1-2 tbsp/L water and apply as soil drench or foliar spray weekly or depending on the vigor of the plants. High dosage can have adverse effects on plants. Calcium Carbonate (Caco3) Preparation from Egg Shells The main ingredient in eggshells is calcium carbonate. The shell itself is about 95% CaCO3 (which is also the main ingredient in sea shells) (Powrie, 1972). The remaining mass is composed largely of phosphorus and magnesium, and trace amounts of sodium, potassium, zinc, manganese, iron, copper and others, 27 in all.





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The CaCO3 is not in soluble form. To convert it into soluble form heat or acid treatment is needed. The common method in KNF is the combination of the two agents, heating and use of natural vinegars.

Materials (CaCO3) 

Egg shells or sea shells including snail shells.



Natural vinegar (made from coconut sap, sugar cane, pineapple or banana).

Procedure (CaCO3) 

1. Burn or roast the shells in open fire or over a hot tin sheet until the color changes from brownish to black in color.



2. Grind or pound the shells to a powder consistency.



3. Place in a suitable jar or plastic container.





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

4. Add 5-10 parts natural vinegar. Shake to produce bubbles indicating a good reaction between the shell and the vinegar. The bubbles are due to CO2 being released.



5. Cover with paper and store in a cool dry place. The concoction may be shaken from time to time to speed up the reaction.



6. The water soluble calcium is ready in 7-14 days when there is no more bubbling.



7. Filter the preparation and put it in a new container (a glass jar).



8. CaCO 3 has a long shelf life and can be stored for up to a year. Do not shake or add sugar to the CaCO 3 solution during storage.

Application method (CaCO 3) Use 1-2 tablespoon per liter as foliar spray or soil drench specially at the start of flowering to improve fruit set and fruit quality.





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Kuhol Amino Acid (KAA)

Materials:



1 kg kuhol



1 kg molasses



Plastic



Pail



Manila



Paper



String

Procedure: 1. Mash very well 1 kg kuhol (and eggs if available) and mix with 1 kg molasses. 2. Place the mixture inside a plastic pail, cover with manila paper and tie with string. 3. Label accordingly. Place the pail in a dry cool place. 4. Ferment for 14 days.

How to Use Fish Amino Acid (FAA)/(KAA)

• Kuhol Amino Acid (KAA) CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II




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• Mix 2 Tb FAA/KAA to 1 L un chlorinated water • Use early morning or late afternoon

What Fish Amino Acid (FAA) and Kuhol Amino Acid (KAA)



Good source of Nitrogen



Foliar fertilizer



Root hormone



Food for microorganism

Sea Weed Extract 1. Cut up 2 kgs sea weeds, add 2kg molasses and place in a plastic pail. Add 1 liter of un chlorinated water. Cover with cloth and tie with elastic band. 2. Label accordingly & ferment for 30 days. In the meanwhile, check every so often and stir the mixture as this tends to expand. 3. Filter and place in containers, properly labeled. Uses 

Powerful source of growth hormones



Enhances growth of the plants





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

Source of nitrogen How to Use 1. Use 1-2 Tb sea weed extract per liter of water. 2. Early morning or late afternoon

Self- Check 4.1-4 Test I. Multiple Choice Direction: Read the questions carefully and select the best answer by writing only the letter in your quiz notebook. 1. What do you call those bio-organic inputs these micro-organisms are found in our environment? a. FPJ b. IMO c. FFJ d. KAA 2. These are juices produced from selected plants parts. a. IMO b. FFJ c. LABS d. FPJ





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3. It is the bio- organic inputs that came from sprouts and baby fruits with high hormone concentration full grown fruits, flower abundant in honey, and any plant with strong vigor. a. FPJ b. FFJ c. LABS d. FAA 4. Which of the following bio- organic inputs that utilizes from the fish gills, small fishes and even whole body parts of fish __________ ? a. LABS b. OHN c. CalPhos d. none of the above 5. It converts waste into organic matter and basic minerals. a. LABS b. FAA c. OHN d. IMO 6. Bio-organic inputs that are good source of nitrogen crop plants. a. IMO b. FAA c. FFJ d. none the above 7. It contains plants growth hormones and micronutrients that stimulate the growth of beneficial microorganisms. a. NIA b. LABS c. FFJ d. FPJ 8. What is meant by LABS? a. Lactic Acid Serum



.



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b. Lactic Acid Bacteria Serum c. Land Amino Bacteria Serum d. none of the above 9. What do you call the bio-organic inputs that are nitrogen fixing? a. NIA b. FFJ c. LABS d. FAA 10. Which of the following bio-organic inputs that can reduce flowering, prevents overgrowth, increase calcium factor in roots? a. NIA b. OHN c. CalPhos d. FAA

ANSWER KEY No 4.1-4 CBLM IN ORGANIC AGRICULTURE PRODUCTION NC II




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Test I. 1. B 2. D 3. A 4. D 5. A 6. B 7. D 8. B 9. D 10.C





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

Performance Criteria Checklist 4.1-4

CRITERIA

Did you…. 1. Did you wear appropriate personal protective equipment before performing the activity?

YES

X

2. Did you prepare the materials of preparing for the production of various concoctions?

X

3. Did you determine the uses/benefits of each type of

X

concoctions? 4. Did you read Information Sheet 1.1-1 for clarification?

X

5. Did you submit yourself for written examinations?

X

INSTITUTIONAL ASSESSMENT

NO

Evidence Plan

Ways in which evidence will be collected: [tick the column]

The evidence must show that the trainee… Identify the various types of concoctions*

Written

PREPARE VARIOUS CONCOCTIONS AND EXTRACTS

Portfolio

Unit of competency:

Demonstration & Questioning

ORGANIC AGRICUTURE PRODUCTION NC II

Observation & Questioning

Competency standard:

/

/

Determine the uses/benefits of concoctions.*

/

/

/

 Identify the Tools/Materials/Equipment in preparing the various types of concoctions.

/

/

/

Know the procedure in preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS, CalPhos, Attractant and Repellant in accordance with the good manufacturing practices.

/

/

/

NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION

/

Objectives/Content area/Topics

Knowledge

Comprehension

Application

# of items/ % of test

Identify the various types of concoctions

2(10%)

2(10%)

2(10%)

6(30%)

Determine the uses of the various types of concoctions

1(5%)

2(10%)

3(15%)

6(30%)

2(10%)

3(15%)

3(15%)

8(40%)

5(25%)

7(35%)

8(40%)

20(100%

Know the procedure in preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS, CalPhos, Attractant and Repellant in accordance with the good manufacturing practices.

TOTAL

Saniel Integrated Farm Technological Business School Sandal, San Isidro, Mahayag, Zamboanga del Sur WRITTEN EXAMINATION FOR ASSESSMENT IN CONCOCTIONS AND EXTRACTS

Name:____________________________ Date:______________________

Test I. Multiple Choice Questions Instruction: Read the question carefully and select the best answer. Write only the letter at the space provided. ________1. What do you call those bio-organic inputs these micro-organisms are found in our environment? a. FPJ b. IMO c. FFJ d. KAA ________2. These are juices produced from selected plants parts. a. IMO b. FFJ c. LABS d. FPJ ________3. It is the bio- organic inputs that came from sprouts and baby fruits with high hormone concentration full grown fruits, flower abundant in honey, and any plant with strong vigor. a. FPJ b. FFJ c. LABS d. FAA ________4. Which of the following bio- organic inputs that utilizes from the fish gills, small fishes and even whole body parts of fish __________ ? a. LABS b. OHN c. CalPhos d. none of the above ________5. It converts waste into organic matter and basic minerals. a. LABS b. FAA c. OHN d. IMO ________6. Bio-organic inputs that are good source of nitrogen crop plants. a. IMO b. FAA c. FFJ d. none the above ________7. It contains plants growth hormones and micronutrients that stimulate the growth of beneficial microorganisms. a. NIA b. LABS

c. FFJ d. FPJ _______8. What do you mean by LABS? a. Lactic Acid Serum b. Lactic Acid Bacteria Serum c. Land Amino Bacteria Serum d. none of the above

.

_______9. How do you call the bio-organic inputs that are nitrogen fixing? a. NIA b. FFJ c. LABS d. FAA _______10. Which of the following bio-organic inputs that can reduce flowering, prevents overgrowth, increase calcium factor in roots? a. NIA b. OHN c. CalPhos d. FAA

Test II. True or False ________1. Fermented plant juice is fermented extract of the plants’ blood and chlorophylls. ________2. FFJ Increases plant nutrition through leaves and roots with potassium factors. ________3. LABS convert waste into organic matter and basic minerals. ________4. FFJ contains plants growth hormones and micronutrients that stimulate the growth of beneficial microorganisms. ________5. FPJ helps develop the immune system of your plant and animals.

Test III. Matching Type

Match Column A to Column B 1. FFJ- (Fermented Fruit Juice)

a. induce flowering, prevent overgrowth, increase calcium factor in roots and leaves.

2. CaPO4

b. used more during the flowering and fruiting stage.

3. OHN – (Oriental Herbal Nutrients)

c. It is use throughout the early, vegetative and change over and fruiting stages.

4. LABS – (Lactic Bacteria Serum)

d. Utilizes the fish trash like gills small fishes and even whole body parts of fish

5. FAA – (Fish Amino Acid)

e. It converts waste into organic matter and basic minerals

Answer Key Test I. 1. B 2. D 3. A 4. D 5. A

6. B 7. D 8. B 9. D 10.C

Test II. 1. True 2. True 3. True 4. False 5. False

Test III. 1. B 2. A 3. C 4. D 5. E

Performance Test Specific Instruction for the Candidate: 1. You are not allowed to take the exam if you’re not wearing the proper PPA/PPE. 2. You are required to perform this performance within 3hrs. 3. Cellular phone is not allowed. 4. You are allowed to take 10 min break. 5. You are not allowed to barrow tools/ materials/ and equipment to your co candidate.

Qualification Unit of Competency

ORGANIC AGRICULTURE PRODUCTION NC II Produce Various Concoctions and extracts

General Instruction: Performing routinely procedure of preparing various concoctions and extracts. Specific Instruction: Perform the routinely procedure of preparing various concoctions and extracts. 1. Appropriate tools, materials, and simple equipment are identified and prepared according to its usage in performing routinely procedure of preparing various concoctions and extracts. 2. Principles of 5S and 3S.

QUESTIONING TOOLS Questions to probe the candidate’s under Extension/Reflection Questions 1. In the absence of materials during preparation of concoctions operation, what will you do? 2. What is the importance of routinely check up? 3. How would you know if the equipment is in good condition? Safety question

Satisfactory response Yes

No

5. How would you avoid accident during preparation of concoctions? 6. What would you do if the tools, materials, and equipment used are unclean? 7. How to avoid contamination? Contingency question 9. What would you do the tools, materials, equipment if there’s a heavy rain during the preparation of various concoctions? 10. How do climatic factors affect the tools, materials, and equipment during production of concoctions? Job Role/Environment Questions 11. What are the importance of maintaining the farm facilities and equipment? 12. What is the effect of environment in our farm equipment and facilities? Rules and Regulations 14. What are the two government codes regulations regarding environment hazards? 15. Specific provisions in the quarantine to production. The candidate’s underpinning

laws that pertain

Satisfactory

Not satisfactory

knowledge was :

Performance Criteria CRITERIA 6. Are all the questions related to the competency being assessed? 7. Are all questions classified by dimensions of competency? 8. Are all questions constructed to verify particular performance criteria of competency? 9. Do safety questions not leading?

YES

NO

10.

Are questions stated in a level could

be understood clearly by trainees? 11.

Is there a suggested answer for each

question?

INVENTORY OF TRAINING RESOURCES Resources for presenting instruction 

Print Resources

Brochures Instructional supplies and materials Procedural manuals Visual aids Reference materials/Books(hard copy of procedure of various concoctions)

Requirements as per TR in inventory 25pcs 25pcs 2 2 5 3 2 2 29 29

Gap

Remarks

Resources for Skills practice of Competency #1 ______________________________ 

Supplies and Materials

Molasses Various concoctions/extracts

Requirements in as per TR inventory 100 liter 100liter 8 liter 8liter

Gap

Remarks

Clean stone Plastic strainer container, fine mesh Empty plastic container Plastic Tie box First Aid Kit Aprons Plastic hose Waste cans/bags Plastic Sheet Manila Paper Rubber bond, large Marking pen Masking Tape, medium Water container drum Rugs 

5pcs 3 pcs 50pcs 2 roll 1unit 15pcs 5meter 3pcs 10meter 25pcs 5box 5pcs 5pcs 1pcs 10pcs

10pcs 10pcs 5pcs 25pcs 25pcs 5pcs 2 sets 2pcs 10sets 5pcs 25pcs 2pc 1pc 5pcs 10pcs 2

10pcs 10pcs 5pcs 25pcs 25pcs 5pcs 2sets 5pcs 5sets 5pcs 25pcs 2pcs 1pc 5pcs 10pcs 2

Tools

Measuring cup (with calibration) Plastic Cup Syringe Bamboo Container Slicing Knife Funnel (imbudo) Carpentry tools Knapsack sprayer Bamboo/wooden ladle Plastic basin Chopping board Knapsack sprayer Moisture meter Knife Scissors Storage tools/ cabinet 

5 pcs 3 pcs 50 pcs 2 roll 1unit 15 pcs 5 meter 3pcs 10mtr 25pcs 5 box 5pcs 5pcs 1 pc 10pcs

EQUIPMENT

Booth/temporary shed Cart (kariton & paragus) Shredder Portable Soil Analyzer PH meter Wheel Barrow Carbonizer Fire extinguisher Meat Grinder,small Storage room Vermitea aerator Thermometer Moisture meter Desktop Computer or laptop

1unit 1 1 1 1 1 1 1 1 1 1 1 1 1

1 1 1 1 1 1 1 1 1 1 1 1 1

Performance Criteria Checklist CRITERIA

YES

6. Are the print resources required available per competency listed? 7. Are the required non-print resources available per competency? 8. Are the required tools per competency available? 9. Are the required equipment competency available?

per

10. Are the required supplies and materials per competency available? 11. Are the required competency listed?

tools

per

12. Does the status or availability of training resources specified in the remarks column?

NO

INFORMATION SHEET 4.1-5

Principles of 5s and 3Rs Learning objectives: After reading this information sheet you should be able to: 

Determine the Principles of 5S and 3Rs.

The 5 S housekeeping Systems 5 S is the name of workplace organization methodology that uses a list of five Japanese words which are seiri, seiton, seiso, seikitsu, and shitsuke. Translated into English, they all start with letter ‘’S’’. It is synonymous with standardized clean up. The list described how items are stored and how the

new order is maintained. The decision-making process usually comes from a dialogue about standardization which builds a clear understanding among employees of how work should be done. It also instills ownership o the process in each employee. www.training-management.info/5s.htm Seire – (sort) 

(TIDINESS, ORGANIZATION)



Taking out and disposing of unnecessary items.



Unneeded items are thrown away or disposed.



refers to the practice of sorting and through all tools ,materials ,etc .,in the

work area

and keeping

only essentials items.

Everything else stored or discarded. The leads to fewer hazards and less clutter to interfere with productive work. 

Things that clutter the workplace that are not needed should be taken

out.

They

usually

occupy

space

and

restrict

physical

movement. Further, this condition has a psychological effect that usually clutters. Seiton –(systematize) 

(ORDERLINES)



Tools, equipment, and materials must be systematically arranged for easiest and most efficient access.



Assign a place for everything .The most often used item should be nearest and ergonomically situated ,meaning –there should be little effort

required in accessing ,using and returning

the equipment

,tools and part even documents. There must be a place for everything, and everything must be in place. 

Arrangement/organization of necessary items in good order for use.



Items in the work place are arranged for ease of access and repeated use.

Seiso (sweep) 

CLEANLINESS: cleaning of the workplace.



Cleaning even if things are NOT DIRTY. A regular cleaning schedule prevent things from having change to get dirty.



Indicates the need to keep the work place clean as well as neat. Cleaning in Japanese companies is a daily activity. At the end of each shift, the work area is cleaned up and everything restored to its place.

Seiketsu(standardize) 

(STANDARDS)

maintaining

the

workplace

in

high

standard

housekeeping. 

Allows for control and consistency. Basic housekeeping standard apply everywhere in the facility. Everyone knows exactly what his or her responsibilities are. Housekeeping duties is part of regular work routines.



Prepare housekeeping checklist. Checklist should be very detailed and stringent.

Remember

the

thoroughness

is

a

requirement

of

EXCELLENCE. 

EVALUATE work station according to the housekeeping Standard Checklist.



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

Shitsuke (Self-discipline) 

SUSTAINING DISCIPLINE. Doing things spontaneously without having to be told.



Teach by doing.



It is good discipline to leave the workplace cleaner than when it is found.



Refers to maintaining standards and the facility in safe and efficient order day after day, year after year. Safety as defined may be the freedom from danger injury or damage.

According to Japan standards a new addition to the 5s is safety, hence it become 5S + 1. Still part of the housekeeping system, safety becomes an important task to be performed.

Safety Precaution These are general safety precaution concerning people and facilities although these may vary depending on the trade which they are in. Concerning People 

When working wear appropriate clothing.



Make sure that the safety hat is worn properly.



Do not wear gloves when operating equipment except when any part thereof is hot.



Never remove safety devices or safety cover from equipment.



Be careful of high voltages. Never touch switches with wet hands.



When repairing power lines turn off the main power supply first.



Should an accident occur, it should be reported immediately to proper authority no matter how trivia.

Concerning Facilities 

Facilities must be adequately illuminated, clear neat and dry.



Keep the area organized so there are no obstacles lying around the floor.



The equipment and the floor area round the equipment must be free from dust and any chipping.



Workbenches must be strong and sturdy, and their surfaces treated with non-skid materials.

Security Policies and Procedures The word ‘’Security’’ in the general usage is synonymous with ‘’safety’’ but us technical term ‘’security’’ means something not only is secure but that is has been secured. Physical Property Keep your premises physically secure. Education Let everyone know what is expected of them. Access control

If you run a multi-user computer system, use the appropriate access control software to keep unauthorized persons away from information held on your computer systems. Clear desks Establish a practice of clearing desk at the end of each day. Destruction If you have sensitive information which you would not want to fall into the wrong hands, destroy any copies you don’t need.

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

In 1990, the Philippines Congress enacted the toxic substances, hazardous and nuclear waste control act, commonly known as Republic act (RA) 6969. A law designed to respond to increasing problems associated with toxic chemicals and hazardous and nuclear waste. RA 6969 mandates control and management of import, manufacturer. Process, distribution, use, transport, treatment, and disposal, of toxic substances and hazardous and nuclear wastes in the country. The ACT seeks to protect public health and the environment from unreasonable risk posed by these substance in the Philippines. Apart from the basic policy rules and regulations of RA 6969, hazardous waste management must also comply with the requirements of other specific environmental laws, such as PD 934 (Pollution Control Law), PD 1586 (Environmental Impact Assessment System Law), RA 8749 (Clean Air Act) and RA 9003 (Ecological Solid Waste Management Act) and their implementing rules and regulations. Remember: Segregated Waste = Resources Mixed Waste = Garbage

To reduce waste…

SEGREGATE

Compost

Recycle

Biodegradable

NonBiodegradable

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

WASTE MANAGEMENT SEGREGATION LIST Section/ Area

Practical Work Area/ Computer Laboratory

Generated/Accumulated WASTE SEGREGATED METHOD waste

Recycle

Paper Pens Diskettes

X

Cables/Wires

X

Compost

Dispose

x X X

It's time to learn the three R's of the environment: reduce, reuse, recycle. Then practice what you preach: don't buy things you don't need or items that come in wasteful packaging or that cannot be recycled. Reuse and recycle whatever you can.

Reduce Reducing the amount of waste you produce is the best way to help the environment. There are lots of ways to do this. For example: 

Buy products that don't have a lot of packaging. Some products are wrapped in many layers of plastic and paperboard even though they don't need to be. You can also look for things that are packed in materials that don't require a lot of energy or resources to produce. Some products will put that information right on their labels.



Instead of buying something you're not going to use very often, see if you can borrow it from someone you know.



Cars use up energy and cause pollution. Some ways to reduce the environmental damage caused by cars include carpooling with friends, walking, taking the bus, or riding your bike instead of driving.



Start a compost bin. Some people set aside a place in their yard where they can dispose of certain food and plant materials. Over time, the materials

will

break

down

through

a

natural

process

called

decomposition. The compost is good for the soil in your yard and means that less garbage will go to the landfill. 

You can reduce waste by using a computer! Many newspapers and



magazines are online now. Instead of buying the paper versions, you can find them on the Internet. Also remember that you should print out only what you need. Everything you print that you don't really need is a waste of paper.



Save energy by turning off lights that you are not using.



Save water by turning off the faucet while you brush your teeth.



Lots of families receive a large amount of advertisements and other junk mail that they do not want. You can stop the mailings and reduce waste by writing to the following address and requesting that they take your name off of their distribution list:

Reuse Instead of throwing things away, try to find ways to use them again! For example: 

Bring cloth sacks to the store with you instead of taking home new paper or plastic bags. You can use these sacks again and again. You'll be saving some trees!



Plastic containers and reusable lunch bags are great ways to take your lunch to school without creating waste.



Coffee cans, shoe boxes, margarine containers, and other types of containers people throw away can be used to store things or can become fun arts and crafts projects. Use your imagination!



Don't throw out clothes, toys, furniture, and other things that you don't want anymore. Somebody else can probably use them. You can bring them to a center that collects donations, give them to friends, or even have a yard sale.



Use all writing paper on both sides.



Use paper grocery bags to make book covers rather than buying new ones.



Use silverware and dishes instead of disposable plastic utensils and plates.



Store food in reusable plastic containers.

Recycle Many of the things we use every day, like paper bags, soda cans, and milk cartons, are made out of materials that can be recycled. Recycled items are put through a process that makes it possible to create new products out of the materials from the old ones. In addition to recycling the things you buy, you can help the environment by buying products that contain recycled materials. Many brands of paper towels, garbage bags, greeting cards, and toilet paper, to name a few examples, will tell you on their labels if they are made from recycled materials. In some towns you can leave your recyclables in bins outside your home, and a truck will come and collect them regularly. Other towns have recycling centers where you can drop off the materials you've collected. Things like paper and plastic grocery bags, and plastic and aluminum cans and bottles can often be brought to the grocery store for recycling. Whatever your system is, it's important to remember to rinse out and sort your recyclables!

SELF-CHECK 4.1-5 Test I- Enumeration 1. Enumerate the 5s in housekeeping. 2. Enumerate the 3Rs

ANSWER KEY 4.1-5

TEST-I ENUMERATION 1. 

Seire



Seiton



Seiso



Seiketsu



Shitsuke

2. a. Reduce b. Reuse c. Recycle

Facilitate

Learning Session TRAINING ACTIVITY MATRIX Training Activity

Trainee

Facilities/Tools and Equipment

Venue (Workstatio n/ Area)

Date & Time

Remarks

Prayer Recap of Activities Unfreezing Activities Feedback of Training

8:00 AM to 8:30 AM

All trainees

Rejoinder/Motivation

GROUP I

4.1-1 Types of Concoctions

4.1-2 Uses/Benefits of Concoctions

Bendo, Angie Candado, Ambe Condes, Annie

GROUP II Dambo,Dansoy Egot, Cera Fauna, Alice

FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS, CalPhos


Name of the Work Station 1

Name of Workstation 2

9:30am11:30 am

12:30pm -2:30pm

After each rotation the student will be assessted every end of the week. Satisfied/ Completed After each rotation the student will be assessted every end of the week.

Satisfied/ Completed

GROUP III Guitara, Wardo 4.1-3 Tools, Materials and Equipment in the Preparation of Concoctions

4.1-4 Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN, LABS/LAS, CalPhos, Attractant and Repellent

Hando, Harold

plastic pail, chopping board, plastic pail without cover, strainer or nylon screen, storage container with cap,knife, marker pen, masking tape, storage tool/cabinet, scissors, First Aid Kit, wooden ladle, wooden box or bamboo splitopen,wooden box or bamboo split-open.

GROUP IV Inglatera, Larry Kahoy, Langging

Tools/material


2:30pm4:30pm

After each rotation the student will be assessted every end of the week. Satisfied/ Completed


4:30pm6:30pm


TRAINING ACTIVITY MATRIX Training Activity

Trainee


Venue (Workstation/ Area)

Prayer

Remarks

8:00 AM to 8:30 AM

Recap of Activities Unfreezing Activities

Date & Time

All trainees

Feedback of Training Rejoinder/Motivation GROUP II


Dambo,Dansoy Egot, Cera Fauna, Alice


Name of the Workstation 1

9:30am11:30 am


GROUP III 4.1-2 Uses/Benefits of Concoctions

Guitara, Wardo Hando, Harold



12:30pm2:30pm


4.1-3 Tools, Materials and Equipment in the Preparation of Concoctions

GROUP IV

Inglatera, Larry Kahoy, Langging



Name of Workstation 3 2:30pm4:30pm


GROUP I Bendo, Angie Candado, Ambe Condes, Annie

Tools/material

After each rotation the student will be assessted every end of the week.


4:30pm6:30pm



Trainee


Venue (Workstation / Area)

Prayer

Remarks

8:00 AM to 8:30 AM


Date & Time

All trainees

Feedback of Training Rejoinder/Motivation GROUP III 4.1-1 Types of Concoctions

Guitara, Wardo Hando, Harold



9:30am11:30 am


GROUP IV 4.1-2 Uses/Benefits of Concoctions

Inglatera, Larry Kahoy, Langgging



12:30pm2:30pm




GROUP I Bendo, Angie Candado, Ambe Condes, Annie



2:30pm4:30pm


GROUP II Dambo, Dansoy Egot, Cera Fauna, Alice

Tools/material



4:30pm6:30pm



Trainee


Venue (Workstation/ Area)

Prayer

Remarks

8:00 AM to 8:30 AM


Date & Time

All trainees

Feedback of Training Rejoinder/Motivation GROUP IV


Inglatera, Larry Kahoy, Langging



9:30am11:30 am


GROUP I 4.1-2 Uses/Benefits of Concoctions

Bendo, Angie Candado, Ambe Condes, Annie




12:30pm2:30pm



GROUP II Dambo, Dansoy Egot, Cera Fauna, Alice


plastic pail, chopping board, plastic pail without cover, strainer or nylon screen, storage container with cap,knife, marker pen, masking tape, storage tool/cabinet, scissors, First Aid Kit, wooden ladle, wooden box or bamboo splitopen,wooden box or bamboo splitopen.


2:30pm4:30pm


GROUP III Guitara, Wardo

Tools/material

Hando, Harold



4:30pm6:30pm


Saniel Farm Technological Business School Saniel, San Isidro, Mahayag, Zambo. Del Sur Training Evaluation

Name of Trainee:_______________ Date: ________________ Trainer: ________________________ Qualification: ____________ INSTRUCTION: Please rate the following program component in terms of the indicators provided below by ticking (/) the column that best describes your evaluation of each program component. Your rating will be treated confidentially.

Adjectival Rating

Outstanding Very Good/ Very Adequate Good/ Adequate Fair/ Satisfactory/ Average Inadequate/ Unsatisfactory

Numerical Rating

PROGRAM COMPONENT INDICATORS

5 4 3 2 1

RATING

5 A.

Program Design and Organization 1. Clarity of program objectives 2. Organization of Course Activities 3. Scheduling of activities & time allotment 4. Attainment of program objectives

B. Course Content 1. Course content vis-ā-vis program objective 2. Sequence of course contents 3. Sufficiency of information 4. Relevant of course vis-ā-vis need C. Training Methodology 1. Effectiveness of selected method 2. Appropriateness of course activity

4

3

2

1

D. Program Administration and Management 1. Adequacy of supplies and materials 2. Timeliness of provision of supplies and materials 3. Availability of training equipment and materials 4. Conduciveness of training venue to learning 5. Appropriateness of the physical layout of the venue 6. Overall accommodations 7. Secretariat service Facilitator/Trainer INSTRUCTIONS: Write the corresponding number to rate the trainer. 5 – Outstanding 4 – Very Good

3 – Good

2 – Average

N/A – Not Applicable

1- Poor

5

4

3

2

1

N/A

1. Knowledge of the subject matter 2. Ability to communicate ideas 3. Ability to encourage participation 4. Ability to encourage participation 5. Ability to organize lecture 6. Ability to answer questions 7. Openness to suggestion and comments 8. Ability to encourage critical and/ or creative thinking 9. Spontaneity of expression of ideas 10.

Use of training equipment

11.

Comprehensiveness of lecture

12.

Ability to provide adequate feedback

13.

Ability to provide practical exercise

____________________________

Signature over Printed Name

Supervise Work-Based Learning

Maintain Training Facilities

References

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

CBLM

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