Organic Agriculture

1. PROCESS
CONCOCTIONS
FERMENTATION

2. Preliminaries:
• Prayer
• Checking of Attendance
• Greetings
• Reminders

3. REVIEWING THE PREVIOUS
LESSON

4. Review: Identify the following

5. Review: Identify the following

6. Review: Identify the following

7. INTRODUCTION OF THE
LESSON

8. What is Fermentation?
 In Science, Fermentation is a metabolic process in which an organism converts a
carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast
performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform
fermentation, converting carbohydrates into lactic acid.
 Fermentation is an important process in making organic concoctions and extracts
because it harnesses the beneficial characteristics of plants and animals in a natural and
organic way.
• Fermentation is not focused only in Agriculture, this topic may also be discussed in your
TLE- Food Processing subject, and in SHS Biology I.

9. Lesson Objectives:
At the end of the lesson, at least 80% of the learners can:
a. identify the types of fermentation to be used in making organic
concoctions and extracts;
b. make organic concoctions following the fermentation procedures; and
c. value the importance of proper fermentation process in the perspective of
agriculture.

10. ACTIVITY 1
Looks Familiar!

11. Activity 1 Directions:
• Choose your partner
• Answer the given Activity Sheet 1 with your chosen
partner.
• Identify the fermented products common in our locality.
• Time allotted: 2 minutes

13. Activity 1 Answers
1. TUBA is a
fermented drink from the sap of
coconut tree.

14. Activity 1 Answers
2.TINABAL refers
to a Visayan salted/fermented
fish.

15. Activity 1 Answers
3. SUKAor vinegar

16. Activity 1 Answers
4. KESONG PUTI
is cheese made from carabao's
milk.

17. Activity 1 Answers
5. GINAMOS
is a fermented fish which is
usually made of small fish such
as anchovies.

18. Activity 1 Answers
6. BYAISis a traditional
Filipino wine from the Mansaka people
of Davao de Oro. It is made from boiled
lengkuas (pal'la, palla, panla,
or pangla in Mansaka) mixed with honey
or sugarcane juice which are then
fermented in tightly-sealed earthen
jars (tadyaw).

19. ACTIVITY 2
Things Matter!

20. Activity 2 Directions:
• Answer the given Activity Sheet 2 individually.
• Identify the common raw materials used in making
organic concoctions and extracts.
• Time allotted: 4 minutes

22. Activity 2 Answers
1. Leafy Vegetables 2. Muscovado / Brown Sugar

23. Activity 2 Answers
3. Ripe Fruits 4. Fish Waste

24. Activity 2 Answers
5. Golden Kuhol 6. Garlic & Ginger

25. Activity 2 Answers
7. Coconut Vinegar 8. Egg Shells

26. Activity 2 Answers
9. Cooked Rice 10. Fresh Milk

27. DISCUSSION
THE THREE TYPES OF FERMENTATION

28. LACTIC ACID FERMENTATION
• Lactic Acid Fermentation is the anaerobic
microbial breakdown of carbohydrates or sugars
to produce energy and byproduct in the form of
lactic acid. In organic concoctions and extracts,
molasses or muscovado sugar or brown sugar is
used to ferment the raw materials.

29. ACETIC ACID FERMENTATION
• Acetic Acid Fermentation is the breakdown of
ethanol into acetic acid. This type of
fermentation follows alcoholic fermentation and
occurs under aerobic conditions. Its only product is
vinegar. In organic concoctions and extracts,
naturally-fermented vinegar is used to ferment
raw materials.

30. ALCOHOLIC FERMENTATION
• Alcoholic Fermentation is the anaerobic microbial
breakdown of sugar into alcohol or ethanol. In
organic concoctions and extracts, the product of
lactic acid fermentation will undergo acetic acid
fermentation for the second and third extraction

31. Three Types of Fermentation
LACTIC ACID
FERMENTATION
ALCOHOLIC
FERMENTATION
ACETIC ACID
FERMENTATION
First Extraction:
Second-Third Extraction:

32. ACTIVITY 3
Group Them!

33. Activity 3 Directions:
• Students will form 3 equally distributed groups.
• Each group will be given copies of different kinds of organic
concoctions and extracts along with its materials and
procedures.
• With the cooperation of each member, they are going to
identify the type of fermentation process of each concoction.
• Time allotted: 5 minutes

35. Activity 3 Answers
LACTIC ACID
FERMENTATION
ALCOHOLIC
FERMENTATION
ACETIC ACID
FERMENTATION
Lactic Acid Bacteria Serum
Oriental Herbal Nutrient
Foliar Calcium
Fermented Plant Juice
Fermented Fruit Juice
Calcium Phosphate
Fish Amino Acid

36. PERFORMANCE TASK

37. Performance Task Directions:
Ask the learners to form 3 groups
The third group must consist only for the National Certificate Holders of OAP. This third
group, considered as EXPERTS and has proven their talents and skills during the TESDA
competency assessment, will be the ones to rate and give feedback of the performances
of the other 2 groups performing the tasks.
Group 1 will perform the Lactic Acid Fermentation – Fermented Fruit Juice while Group 2
will perform the Acetic Acid Fermentation – Calcium Phosphate
• Time allotted: 15 minutes

38. Performance Rubrics
CRITERIA OUTSTANDING
(4 points)
VERY SATISFACTORY
(3 points)
SATISFACTORY
(2 points)
UNSATISFACTORY
(1 point)
Safety Measures Uses of PPE all the time. Uses Personal Protective
Equipment (PPE)
sometimes.
Requires prompting to use
PPE.
No PPE is used.
Use of tools/ materials Uses complete and specific
tools/materials.
Fails to use 2 specific
tools/materials.
Fails to use more than two
specific tools/ materials.
No materials are used correctly.
Skills/Processes Properly uses materials and
Follows all steps correctly.
Good use of materials but
Misses some steps.
Needs assistance in handling
of tools and Does not follow
the steps correctly
There is no attempt to handle
tools.
Cleanliness Willingly do the clean the
area without any prompt.
Needs encouragement to do
the cleaning.
Requires prompting to clean. There is no attempt to do the
cleaning.
Timeliness Finishes work before the
deadline.
Finishes 75% of the work. Finishes 50% of the work. Finishes 25% of the work.
TOTAL SCORE:

39. Feedbacking
•Score of Group 1
•Score of Group 2

40. Generalization
 What are the three types of fermentation?
 What is the common ingredient in making Lactic Acid Fermentation?
 What is the common ingredient in making Acetic Acid Fermentation?
 Why OHN under Alcoholic Fermentation?
 Why fermentation is important in organic agriculture?

41. Written Assessment
• Answer the given Test Papers
• Time allotted: 5 minutes

42. Written Test Answers:
1. The following tools are used in making organic concoctions EXCEPT _____.
A. Plastic pail B. Wooden ladle C. Shovel D. Strainer
2. Which is NOT a type of fermentation?
A. Citric Acid Fermentation C. Alcoholic Fermentation
B. Lactic Acid Fermentation D. Acetic Acid Fermentation
3. Which material is commonly used in Lactic Acid Fermentation?
A. Sugar B. Eggs C. Vinegar D. Wine
4. Which material is commonly used in Acetic Acid Fermentation?
A. Milk B. Vinegar C. Sugar D. Rice

43. Written Test Answers:
5. What is the traditional wine of the Mansaka tribe of Davao de Oro?
A. Tapuy B. Basi C. Byais D. Lambanog
6. Which organic concoction is made using Lactic Acid Fermentation?
A. OHN B. FPJ C Foliar Calcium D. CalPhos
7. Which organic concoction is made using Acetic Acid Fermentation?
A. FPJ B. FFJ C. CalPhos D. LABS
8. Which organic concoction is made using Alcoholic Fermentation?
A. CalPhos B. FPJ C. FFJ D. OHN

44. Written Test Answers:
9. Why fermentation important in Agriculture?
A. It is used in making organic concoctions and extracts
B. It harnesses the beneficial characteristics of plants and animal materials
C. It increases potency more than normal dilution
D. All of the above
10. In organic agriculture, fermented products may be used in which of the following?
A. As pesticide C. As soil conditioner
B. As growth enhancer D. All of the above

45. Assignment
• Write your reflection about the lesson on your notebook

46. THANK YOU!
Presented by:
RENANTE D. MIRASOL