4 Competency Based Learning Material 2
4 Competency Based Learning Material 2
4 Competency Based Learning Material 2
REMEMBER to:
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.
After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.
List of Competencies
Basic Competency
Common Competency
Core Competency
MODULE DESCRIPTION : This module covers the knowledge, skills and attitude
required to prepare for the production, process and
packaging various concoctions
CERTIFICATE LEVEL : NC II
ASSESSMENT CRITERIA
CONTENTS:
1. Types of Concoctions
2. Uses/Benefits of Concoctions
3. Tools, Materials and Equipment in the Preparation of Concoctions
4. Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant and Repellent in accordance with the
Good Manufacturing Practices
5. Checklist of allowed materials based on Appendix 2 of PNS
6. Principles of 5S and 3Rs
ASSESSMENT CRITERIA
1. Raw materials are prepared in accordance with enterprise practice.
2. Fermentation period is set based on enterprise practice.
3. Various concoctions are fermented following to organic practices.
4. Concoctions are harvested based on fermentation period of the
concoction.
CONTENTS:
ASSESSMENT CRITERIA
1. Concoctions are contained in sanitized bottles and containers.
2. Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
3. Packaged concoctions are stored in appropriate place and temperature
following organic practices.
4. Productions of concoctions are recorded using enterprise procedures.
CONTENTS:
1. Importance of Tagging
2. Sanitizing concoctions
3. Packages concoctions
4. Productions of concoctions
5. Recording of Bottled Concoctions
6. Importance of proper storage
Shelf life
Effects of storage temperature to concoctions
Learning Outcome # 2
1 TR
2 CBC
3 CBLM
Types of Concoction
Learning Objetives:
The popular Fermented Plant Juice (FPJ), is made from freshly picked
leaves. Leaves of plants are full of microbes and lactic acid as well as other
nutrients, which are drawn out through the osmotic action of brown sugar. FPJ will
also keep indefinitely if stored in a dark, cool place.
Materials Used For Fermented Plant Juice
any of these plant:(Trichanthera, Kangkong, Banana Trunk, Kamote Shoots,
Carabao Alugbati Etc.
Old used bucket/pail, Plastic straw (for tying), molasses/muscovado, and clean
water (no chlorinated)
Procedure
1. Gather plants before sunrise (when plant’s energy is at its peak and
microorganism is available)
2. Chop and/or shred the plants into small pieces
3. Mix properly the following at a ratio of 1:1:1 3 kilos chopped/shredded plant
parts 3 kilos muscovado sugar (crude sugar or kinugay) 3 liter clean water
4. Transfer the mixture into a pail. Leave 25% air space.
5. Cover with manila paper and tie securely.
6. Leave the pail in an undisturbed cool place for 7-14 days away from
sunlight.
QUALIFICATION Date Developed: Document No. 1
Issued by:
UNIT OF COMPETENCY Date Revised: Page
|5
Developed by:
Revision #
7. Harvest by straining the liquid extracts with a mosquito net or any strainer
using a funnel poured into a bottle.
8. Store in plastic bottles.
Fermented Fruit Juice or FFJ is made from sweet ripe fruits, fruit vegetables and
root crops. Thoroughly blended with crude sugar or molasses and stored for a short
period of time, the fermented extract is applied to the plants to promote flowering
and fruit setting.
Materials Used For Fermented Fruit Juice
Any of the following fruits: Mango, Papaya, Marang, Jackfruit, Banana, etc.
Molasses (or muscovado sugar), Bamboo trough, Manila paper, Plastic straw (for
tying), Clean water (no chlorine or other chemicals
Procedure
1. Collect fruits before sunrise (when fruits energy is at its peak)
2. Cut or chop the fruit finely
3. Mix properly the following at the ratio of 1:1:1 3 kilos chopped fruits 3 kilos
muscovado sugar 3 liters natural water
4. Put in a pail and leave 25% air space.
5. Leave container undisturbed in a cool place for 7-14 days.
6. Harvest FFJ liquid extract by straining with a mosquito net. The substrate
shall be composted
7. Store FFJ in a plastic bottle. FFJ is now ready to use.
4. FERMENTED (FISH) AMINO ACID (FAA)
As a general rule, the higher the protein content of the materials, when composted
or fermented, the higher the nitrogen. Fermented fish meets this definition, and
can be produced as follows:
Materials Used For Fish Amino Acid
Chopped fish or fish scraps such as: Gills, Entrails, Golden snail (shell removed)
Clean water (no chlorine or other chemicals)
Molasses (or muscovado sugar), Manila paper, Plastic straw (for tying), Old or used
bucket
Procedure
1. Mix properly the following ingredients at a ratio of 1:1:1
3 kilos chopped fish, snail or meat scraps and rejects
3 kilos molasses or muscovado sugar
3 liters natural water
2. Put into a pail and leave a 25% air space.
QUALIFICATION Date Developed: Document No. 1
Issued by:
UNIT OF COMPETENCY Date Revised: Page
|6
Developed by:
Revision #
3. Cover with Manila paper and tie securely fastened with plastic straw.
4. Put in a cool undisturbed place. Leave for 14 days.
5. Harvest FAA liquid extracts using a mosquito net to strain.
6. Store in plastic bottles. FAA is now ready to use.
SELF-CHECK 1.1
1. A
2. A
3. B
4. A
5. A
6. C
7. A
8. B
9. C
10.B
Performance Objective:
Process various concoctions following the fermentation practices in
organic agricultural production.
Supplies/Materials : Materials for producing FFJ
Any of the following fruits: Mango, Papaya, Marang, Jackfruit, Banana, etc.
Molasses (or muscovado sugar)
Bamboo trough
Manila paper,
Plastic straw (for tying),
Clean water (no chlorine or other chemicals
marker pen
masking tape
scissors
wooden ladle
waste can
PPE( apron, hairnet, food grade gloves)
Equipment :
Steps/Procedure:
1. Collect fruits before sunrise (when fruits energy is at its peak)
2. Cut or chop the fruit finely
3. Mix properly the following at the ratio of 1:1:1 3 kilos chopped fruits 3 kilos
muscovado sugar 3 liters natural water
4. Put in a pail and leave 25% air space.
5. Leave container undisturbed in a cool place for 7-14 days.
6. Harvest FFJ liquid extract by straining with a mosquito net. The substrate
shall be composted
7. Store FFJ in a plastic bottle. FFJ is now ready to use.
Assessment Method:
1. Demonstration
CRITERIA
YES NO
Did you….
1. Work and storage areas are cleaned, sanitized and secured.