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1. Name of Teacher: Bien B. Macatbag Grade/Year Level: 12
Learning Area: Organic Agriculture NC II Quarter: 3 Date: April 4 2023
OBJECTIVES
LEARNING
COMPETENCY:
Fermentation of Various Concoctions and Extracts Calcium Phosphate Micro Nutrients (CalPhos)
LEARNING AREA: Fermentation of Various Concoctions and Extracts
SPECIFIC OBJECTIVES: K: Prepare raw materials according to industry practice
S: Explain fermentation procedure of calphos based on industry practice
A: Ferment calcium phosphate following to organic practices
LEARNING TASK:
SUBJECT MATTER Fermentation of calcium phosphate
REFERENCE ORGANIC AGRICULTURE NC II PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS LO 2&3: PROCESS AND PACKAGE VARIOUS
CONCOCTIONSQuarter, Week 7-8
MATERIALS Projector/ TV, Laptop, gas burner 1 part (100g) – Eggshells5 part (1000 ml) – Apple cider vinegar/Coconut vinegar/Natural vinegar 1 pc –
Glass jar 1 pc - Manila paper (unprinted) or cloth 1 pc - Plastic straw (for tying) 1 pc – Griller/Stove and Frying pan 1 pc – Wooden ladle 1 pc
– Mortar and pestle (optional)
VALUE FOCUS Appreciate the importance of organic fertilizer
DEVELOPMENTAL TASK
STRATEGIES SUPPORT INSTRUCTIONAL MATERIALS/ STUDENTS RESPONSE/
TEACHERS’S NOTE
PRE-ACTIVITY  Prayer
 Greetings
o Good Morning Class
 Checking of Attendance
o Who is absent today?
ˠ Student will lead
ˠ Good Morning Sir
ˠ (the student will call the name of absent)
REVIEW/DRILL The teacher will ask the class:
 What is Fermentation?
 What is Fermented Plant juice ?
Students’ responses may vary according to their understanding…

2. MOTIVATION SPACE RACE.
How to play?
Make 2 teams
-One team is the ‘Rocket’ and one team is the ‘Alien Ship’
- The teams take turns in choosing a letter and then
answering the question.
After answering the question, click on the Rocket / Alien Ship
and it will move.
The first team to arrive at Mars is the win
What have you observe in the game.
What is Calcium
What is phosporous
What do you call those things?
Do you know how to use those elements in plant growth?
Students answer may vary...
PRESENTATION “We eat vegetables and fruits almost every day. We consume
food that come from plants. However, not all of us are aware
of how these foods are farmed and produced. In this lesson,
we will find out and learn the importance of calcium
phosphate (calphos) in our plants.
Before we go on, what comes up on your mind if you heard
about the word Calcium and Phosphorous
Students answer may vary..
ANALYSIS How did you come up with your answer? Students answer may vary
ABSTRACTION What is calcium phosphate Discussion

3. What are the benefits of calcium phosphate.?
How to ferment calcium phosphate?
CALCIUM PHOSPHATE
CalPhos is a nutrient solution for plants just entering the flowering cycle. There is an
overlapping activity of Phosphorous and Potassium during flowering. In natural
farming, calphos is applied before the flower initiation to support the eventual fruit.
In simplistic terms, Phosphorous is use to address the root system, which will enable
the plant to access better water and nutrients from the soil to support the critical
changeover as manifested by flower initiation. Calcium is used to strengthen the
plant in preparation for heavy flowers/fruits. Phosphorus and Calcium is needed
during the changeover period from growing to flowering/fruiting, and CalPhos can
provide for that need.
In animal production, it provides solution for the lack of calcium or Calcium
deficiency.
Uses/Benefits of Natural Calcium Phosphate (CalPhos)
✔ Essential substance for plant growth
✔ Can induce flowering among plants
✔ Promotes higher yield
✔ Induce longer shelf life of fruits
✔ Give added resistance to plants against pests and harmful insects
Materials/Ingredients Needed
1 part (200 ml) – Eggshells

4. 5 part (1000 ml) – Apple cider vinegar/Coconut vinegar
1 pc – Glass jar
1 pc - Manila paper (unprinted) or cloth
1 pc - Plastic straw (for tying)
1 pc – Griller/Stove and Frying pan
1 pc – Wooden ladle
1 pc – Mortar and pestle (optional)
Procedure:
1.Gather eggshells. Usually chicken eggs are used, but you could also use oyster
shells or bones – anything with high levels of calcium.
2. Roughly crushed/grind them up in a mortar and pestle, or with the bottom of a
cup in a large bowl, or with your bare hands.
3.Toast the shells in your fry pan or on the bbq grill until some of the shells start
turning black. The charred black shells are the phosphorus and white/brown shells
are the calcium.
4.Put shells into a glass jar along with apple cider vinegar, 1 parts shells to 5 parts
vinegar.
5.The mixture will start to bubble (this is a good thing), once this stops, seal the jar

5. and leave it to ferment for 20 days
6..After 20 days, strain and filter the liquid. Use on your flowering/fruiting plants (1
tbs calphos to 4L of water).
Uses and Rates of Application of CalPhos
For Plants
● Dilute the juice extracted in 20 parts of water or mix 2 tablespoons of
CalPhos on 1 liter of water, or for larger areas, mix an amount of 1-2 cans (lata ng
sardinas) to 16 Liters of water.
● Spray mixture into leaves or soil, preferably at both ends of the day (4:00-
6:00 AM or 4:00 PM until sunset) when microorganisms are most active. Apply every
seven (7) days to the following crop:
1. Rice: from booting stage up to a week before harvesting
2. Corn: 45 to 90 days of tenure
3. Fruits/vegetables/bananas: from bearing stage up to a week before
harvesting
● You can also put 1 tablespoon of CalPhos from bones on each plant.
For Animals
1. Mixed on the daily ration of feed for poultry/hogs

6. APPLICATION:
Directions:. Prepare the necessary ingredients and materials
and produce Calcium Phosphate by following the procedure
discuss above using the required ingredients enumerated
below. Please observe safety precautions in using sharp
objects. Take a photo or video while performing the activity
and send to your teacher through Facebook messenger or
Group Chat. Submit a composite sample output placed in a
bottle of calcium phosate
Scoring Rubrics:
Activities Weight (%) Score Point
Appropriate selection and preparation of
materials/ingredients.
35
Application of proper/right procedure. 35
Used of proper PPEs/Good working habits 10
Quality of finished output. 20
TOTAL POINTS EARNED

7. ASSESSMENT Direction: Briefly explain your points on the following topics.
1. I used to think that….. Fermentation of calcium phosphate
is_____________________________________________________
_______________________________________________________
_______________
2.Now I think that…… Fermentation of calcium phosphate
is._____________________________________________________
_______________________________________________________
_______________
Answer
Category 10-Above
Standard
8-Meets
standards
6.Approaching
Standards
5-Below
Standards
Score
Opinion with
Reasons
Opinion is
clearly stated
and reasons
are strong.
Opinion is
clearly stated
and reasons
are stated
Opinion is
clear but
reasons are
unclear or
incomplete
Opinion is
unclear; no
reasons are
given.
Idea
Explanation
Clear and
concise
explanation
that
thoroughly
discusses the
information
presented
Clear
explanation
that discusses
most of the
information
presented
Explanation
attempts to
discuss the
information
but is unclear
at times.
Little to no
explanation of
the
information
presented
Evidence Supports
opinion and
reasons with
strong,
accurate facts
and thorough
details.
Supports
opinion and
reasons with
facts and
necessary
details
ttempts to
support
opinion and
reasons with
facts;
however, the
information is
unclear or
inaccurate
Opinion is not
supported. No
evidence
provided

9. INSTRUCTIONAL
DECISION
Year and Section Total no. of
Students in a
Class
Total no. of
Students who
took the test
No. of
Students
who got
75% above
No. of
students
need
remediation
Mastery
Level
Decision
GRADE 12– TVL -AFA
REFLECTION:
A. Did the remedial lessons work? No. of learners
who have caught up with the lesson?
B. No. of learners who continue to require
remediation.
C. Which of my teaching strategies worked well?
Why did these work?
D. What difficulties did I encounter which my
principal or supervisor can help me solve?
E. What innovation or localized materials did I use?
Prepared by: Checked by Noted :
BIEN B. MACATBAG SONIA F. ABRAGON PhD. RODRIGO L. DIRECTO PhD
Teacher I ASST. PRINCIPAL PRINCIPAL III
ASSIGNMENT Directions: Define what is asked:
1.Define concoctions and extracts. ( 5 points )
2.Give atleast 5 examples of FNS. ( 5 points )
3. What are the importance of practice in producing
concoctions and extracts? (10 points)
To be submitted in our google classroom.