Organic Concoctions and Extracts

JUPITE MARK U. BANAYAG, L.Agr
Faculty
Compostela Valley State College- Main Campus
SEMINAR ON ORGANIC CONCOCTIONS AND EXTRACTS
October 8, 2019 | San Miguel National High School, Compostela, Compostela Valley
LIQUID ORGANIC FARM INPUTS

ABOUT THE MODULE
• This module explains the natural farming
inputs, the raw materials and procedures
in preparing the inputs, their uses and
application rates, advantages and
limitations.
JMUBanayag 2

LEARNING OBJECTIVES
At the end of the module you will be able to:
• Locate and identify different raw materials that
can be processed as liquid farm inputs
• Produce the liquid farm inputs following the
procedure and using the raw materials you
have chosen
• Apply the recommended amount at different
stages of plant growth
• Package and store liquid farm inputs for future
use
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INTRODUCTION
Principles of Organic Agriculture
Organic agriculture is based on:
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Principle of Health
Healthy soil, plants,
animals, humans = a
healthy planet.
Principle of
Fairness
Equity, respect and
justice for all living
things.
Principle of Ecology
Emulating and
sustaining natural
systems.
Principle of Care
For the generations to
come.
Principles of Organic Agriculture
JMUBanayag 5

BIODIVERSITY
• Short for biological diversity
• The number and variety of organisms found
within a specified geographic region.
JMUBanayag 6

Example of the role of living organisms in the soil and its
Biodiversity.
JMUBanayag 7

SOIL BIODIVERSITY
The variety of among
living organisms in the
soil.
JMUBanayag 8

 Each species is important in its own small way,
lose one and little happens but the ecosystem
weakens.
 Lose several species and at some point the
whole system fails.JMUBanayag 9

IMPORTANCE OF SOIL LIFE
 Provide our plants with nutrients and water
from the soil.
 Prevent nutrient from getting lost.
 Protects our plants from pathogens.
 Neutralize compounds that could inhibit
the growth of our plants.
JMUBanayag 11

Many different
organisms in a liter of
soil
JMUBanayag 12

Ruehr‟s Rule: “The bugs get it first”.
Soil Bacteria
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Sequence of Events in Decomposition
• Many different organisms involved in
decomposition
• Undescribed species, etc.
• Organisms have many different functions…..
soil animals bacteria soil chemistry
Organic    detritus    humus    mineralization
material (small particles)
(litter)
JMUBanayag 14

Why Organic Matter is So
Important ?
good aeration and good
infiltration of rain and
irrigation water
soil organic matter provides
a suitable environment for
soil organisms
many beneficial soil
organisms such as earth
worms are feeding on
organic material
visible parts of
organic matter act
like tiny sponges
a loose and soft
soil structure
with a lot of
cavities
non-visible parts of
organic matter act like a
glue, sticking soil
particles together
BALANCED FEEDING AND PROTECTION OF SOIL
ORGANISMS
JMUBanayag 15

ORGANIC CONCOCTIONS AND
EXTRACTS
Naturally Fermented Solutions (NFS)
JMUBanayag 17

EXTRACTS
 Fermented Plant Juice (FPJ)- Best for Plants,
Best for Microbes too
 Fermented Fruit Juice (FFJ)- The Power
Packed Health Drink
 Fish Amino Acid (FAA)- Fast Acting Abono
 Tea Manure (TM)- Micronutrient Packed Liquid
JMUBanayag 18

Oriental Herbal Nutrient (OHN) - Natural
Immune Booster
 Natural Calcium Phosphate Micro Nutrients
(CALPHOS)
 Natural Enzymes – Lactic Acid Bacteria Serum
(LABS)
 Indigenous Microorganism(IMO)
EXTRACTS
JMUBanayag 19

FERMENTATION
- “breaking down into smaller components” with
the help of microbes.
- Benefits:
oNutritional value of food increases.
oRaw food preservation
oDetoxification of toxic components
oImproves digestibility
oNo heat is involved- enzymes and nutrients are
preserved
JMUBanayag 20

FERMENTED PLANT JUICE
(FPJ)
Best for Plants, Best for Microbes too
JMUBanayag 25

FERMENTED PLANT JUICE (FPJ)
Best for Plants, Best for Microbes too
• FPJ is made from axillary buds and young fruits, fast
growing plants, and young leaves of plants.
• These are mixed with crude sugar or molasses,
fermented in seven days, after which, juice is extracted
and stored.
• The liquid is applied to plants' leaves and growing
points, to soil around the plant, and to compost heap
and animal beddings to fortify microbial activities.
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Origin of FPJ
The „KIMCHI‟ soup
JMUBanayag 27

Choosing raw materials for FPJ
• To choose materials for FPJ, you should
choose those that are young and fresh; free
from insect pests and diseases, free from
chemical containments, and abundant in your
area.
JMUBanayag 28

What are the materials for making
FPJ?
• Kangkong, legumes, and grasses
• Bamboo shoots, asparagus shoots, actively
growing plant parts and young fruits of cucumber,
squash, melon, watermelon, amplaya, and other
cucurbits
• Young leaves of trees and banana trunks
• Crude sugar or molasses, whichever is available
and cheap
• Basin, ceramic pot or plastic pail, net bag or cloth
bag, paper or cloth for cover, string, bolo, chopping
board, marking pen.
JMUBanayag 29

Steps involved in making FPJ
1. Collect plant materials
• Collect the plant materials early in the morning
while they are fresh and the microorganisms are
still present.
• Do not wash the plant materials.
• Cut them for easy extraction of juice.
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2. Put chopped materials in a basin
• Put chopped materials in basin, add sugar, then mix
with hands
• Put 3 kg chopped plant materials in a basin, add 1
kg crude sugar or molasses, then mix thoroughly
with your hands. Make sure that all plant materials
are mixed with sugar.
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3. Put the mixture in a net bag or cloth
• Put the mixture in a net bag or cloth bag so that the
extracted juice will ooze from all sides of the bag
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4. Cover the pot or pail with paper or cloth
• Cover the pot or pail with paper or cloth and place a
string or rubberband around it. Paper or cloth is
used to allow air to get inside the pot and for the
gas that is being produced during the fermentation
process to escape.
JMUBanayag 33

5. Label with names and dates
• Label the pots, write the dates of processing and
harvesting.
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6. Store in a cool dry place
• Store the container in a cool dry shady place.
• Make sure that the storage area is not infested with
cockroaches or mice because they might feed on the
mixture and contaminate the extract. Within 7 days,
fermentation occurs and the plant extract changes its
color from green to yellow, then to brown and will
smell sweet and alcoholic.
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7. After 7 days, extract the juice
• After 7 days, lift the bagged mixture and squeeze hard
to get the remaining extracts.
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8. Collect fermented extracts
• Collect the fermented extracts and preserve in dark
colored glass jar. Use paper or cloth for covering the
jar to allow the gas to escape during further
fermentation, then store in a cool, shady place.
JMUBanayag 37

USES AND RATES OF APPLICATION
OF FPJ
• As seed treatment before sowing
• Soak the seeds in 0.2% solution for 4-5 hours to
facilitate germination and as start-up solution to
germinating seeds
• As natural growth enhancer
• Mix 1 tsp of FPJ per liter of water and spray on the
leaves or apply directly to the soil around the
plants from seedling stage up to pre-flowering
stage. You can apply weekly or depending on plant
vigor.
• Note that with the use of FPJ, there is no overdose.
You may use it liberally. However, water the soil first
before applying FPJ to avoid scorching of the roots.
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OF FPJ
JMUBanayag 39

OF FPJ
• As source of energy for microbial activities
• Apply FPJ to soil to serve as source of energy to
accelerate activities of soil microorganism. This
activity will make the nutrients available to plants
• As a drink to livestock
• Give 1 tbsp /liter of FPJ to increase microbial
activities in gastro-intestinal tracts. This would result
to better absorption of nutrients.
• As enhancers of decomposition process
• Spray to animal beddings to hasten manure
decomposition.
JMUBanayag 40

ADVANTAGES AND LIMITATIONS OF
USING FPJ
• ADVANTAGES
• Using FPJ is beneficial to the soil, plant, and the
user himself
• FPJ is safe to use and will not pose danger to the
user's health even if accidentally ingested.
• It can be applied liberally to both plant and soil
without the danger of overdose.
• When applied to the soil, it helps increase the
population of beneficial soil microorganism.
• Since the nutrient content of FPJ is slow release, it
provides a continuous supply of nutrient to the
plants in minimal amount.
JMUBanayag 41

USING FPJ
• LIMITATIONS
While there are benefits to using FPJ, some
limitations cannot be avoided:
• The nutrient content of FPJ is very minimal and
may not be sufficient to the requirements of the
plants
• It is good for supplementary feeding only and
should be used in combination with other organic
fertilizers
• It is labor intensive since it has to be applied more
frequently due to its low nutrient content
JMUBanayag 42

FERMENTED FRUIT JUICE
(FFJ)
The Power Packed Health Drinks
JMUBanayag 44

FERMENTED FRUIT JUICE (FFJ)
The Power Packed Health Drinks
• FFJ is made from sweet ripe fruits, fruit
vegetables and root crops. These are
thoroughly blended with crude sugar or
molasses and stored for a short period of time.
The fermented plant extract is applied to the
plants to promote flowering and fruit setting.
JMUBanayag 45

Choosing raw materials for FFJ
• To choose materials for FFJ, you should
choose those that are locally produced; free
from insect pests and diseases, free from
chemical containments.
JMUBanayag 46

FFJ?
• Locally produced sweet ripe fruits like mango, banana,
papaya; ripe squash fruit and matured carrot; root
crops particularly camote, cassava, and gabi. Citrus
fruits are not recommended.
• You can make FFJ from single material or a
combination of materials. The extract from the
combination of banana, papaya, and squash have
been proven to be effective in flower induction and fruit
settings by many organic farmers
• You can use either crude sugar or molasses or
whichever is available or can be purchased at lower
cost.
• You will also need ceramic pots or plastic pail, basin,
net bag or cloth bag, paper or cloth for cover, string,
bolo, chopping board, marking pen, and glass jars for
storage.
JMUBanayag 47

Steps involved in making FFJ
1. Collect ripe fruits or vegetables
• You must collect ripe fruits or vegetables that are
already available or in season. For example, if
squash is available, then make fermented squash
juice. You should use materials that are free from
insect pests and diseases
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2. Chop the materials into small pieces
• Chopping the materials into small pieces makes
juice extraction easier
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3. Mix materials with crude sugar basin
• Put 1 kg chopped materials in a basin, add 1 kg
crude sugar or molasses, then mix thoroughly with
your bare hands. Make sure that all chopped
materials are coated with sugar or molasses so that
the juice can be extracted easily.
Ratio 1:1
JMUBanayag 50

4. Put the mixture in a net bag or cloth
• Put the mixture in a net bag or cloth bag so that the
extracted juice will ooze from all sides of the bag
JMUBanayag 51

5. Cover the pot or pail with paper or cloth
• Cover the pot or pail with paper or cloth and place a
string or rubberband around it. Paper or cloth is
used to allow air to get inside the pot and for the
gas that is being produced during the fermentation
process to escape.
JMUBanayag 52

5. Label with names and dates
• Label the pots, write the dates of processing and
harvesting.
JMUBanayag 53

6. Store in a cool dry place
• Store the container in a cool dry shady place.
• Make sure that the storage area is not infested with
cockroaches or mice because they might feed on the
mixture and contaminate the extract. Within 7 days,
fermentation occurs and the plant extract changes its
color from yellow/orange to brown and will smell
sweet and alcoholic.
JMUBanayag 54

7. After 7 days, extract the juice
• After 7 days, lift the bagged mixture and squeeze hard
to get the remaining extracts.
JMUBanayag 55

8. Collect fermented extracts
• Collect the fermented extracts and preserve in dark
colored glass jar. Use paper or cloth for covering the
jar to allow the gas to escape during further
fermentation, then store in a cool, shady place.
JMUBanayag 56

OF FFJ
• As flower inducer and fruit setter
• FFJ made from a combination of ripe fruits of banana,
papaya, and squash have been proven by many organic
farmers to be effective when sprayed on the leaves at
the rate of 2-4 tbsp/gallon of water at the onset of
flowering up to fruit setting. These ripe fruits contain
phosphorus and potassium, which are necessary during
the flowering and fruit setting stage.
• As soil microorganism activity accelerator
• FFJ is applied directly to the soil at the rate of 1 tsp/liter
of water. The carbohydrates and sugar content of FFJ
serve as source of energy of soil microorganism,
thereby accelerating their activity. Increased microbial
activities results to the availability of nutrients for plants
uptake. JMUBanayag 57

OF FFJ
• As spray to animal beddings
• As spray to animal beddings to hasten manure
decomposition – FFJ contains beneficial
microorganisms that help in the decomposition
process.
• As nutritious drink
• As a nutritious drink – a 20% FFJ solution makes
an excellent drink for both human and livestock.
JMUBanayag 58

USING FFJ
• ADVANTAGES
Using FFJ has the following advantages:
• It is safe to use and will not pose danger to user's
health even if accidentally ingested
• It can be applied liberally to both plant and soil
without the danger of overdose
• When applied to the soil, FFJ helps increase the
population of beneficial soil microorganism and
accelerates other activities
• Since the nutrient content of FFJ is slow release, it
provides a continuous supply of nutrients to the
plants in minimal amount
JMUBanayag 59

USING FFJ
• LIMITATIONS
Using FFJ has the following limitations:
• The nutrient content of FFJ is very minimal and may
not be sufficient to the requirements of the plants.
fertilizers.
• It could be labor intensive because it has to be
applied more frequently due to its low nutrient
content.
JMUBanayag 60

FISH AMINO ACID (FAA) /
KUHOL AMINO ACID (KAA)
Fast Acting Abono!
JMUBanayag 62

FISH AMINO ACID (FAA)
Fast Acting Abono!
FAA is made from spoled fish and fish trash such
as bones, head, internal organs, and skin, and
crude sugar.
The fish' juice is extracted and fermented for 30
days. FAA contains 90% nitrogen and 2.5%
phosphorus.
JMUBanayag 63

Choosing materials for FAA
• When choosing materials for making FAA,
choose those that are:
• Not fit for human consumption
• Already considered waste
• Not contaminated with chemicals
• Can be acquired free or purchased at low cost
JMUBanayag 64

FAA?
• You need the following materials for making
FAA:
• Spoiled fish and fish trash such as skin, bones,
head and internal organs
• Crude sugar or molasses, whichever is available
and cheap
• Ceramic pot or plastic pail, basin, wooden laddle,
cloth for cover, string, marking pen, kitchen knife,
chopping board, and glass jar for storage
JMUBanayag 65

Steps involved in making FAA
1. Collect fish wastes
• Collect fish wastes from the marketplace, fish
processing plant or from the fish port. Frequency of
collection depends on the volume of your
production.
JMUBanayag 66

2. Chop the materials
• Chop the materials for easy extraction of juice
JMUBanayag 67

3. Put materials in a basin
• Put 3 kg chopped materials in a basin, add 3 kg
crude sugar or molasses, then mix thoroughly using
a wooden laddle. Make sure that all fish parts are
coated with sugar so that the juice can be extracted
easily
Ratio 1:1
JMUBanayag 68

4. Pour the mixture in a glass jar
• Pour the mixture in a glass jar or plastic pail, cover
with cloth and secure with a string
JMUBanayag 69

5. Cover the pot or pail
• Cover the pot or pail with cloth or paper and secure
with a string. Paper or cloth is used as cover to
allow some air to get inside the pot and for the gas
that is being produced during fermentation to
escape
JMUBanayag 70

6. Write the date of processing
• On the cover, write the date of processing and the
expected date of harvest
JMUBanayag 71

7. Store the container
• Store the container with the mixture for 4 weeks in a
cool dry shady place. Make sure that the storage
area is not infested with cockroaches or mice
because they might feed on the mixture and
contaminate the extract. The mixture may be
appealing to the house pets so make sure that it is
properly secured. In a month's time, the fermented
extract is ready.
JMUBanayag 72

8. Collect the fermented extract
• Collect the fermented extract and preserve in a
colored glass jar. Cover the jar with paper and store
in a cool dark place
JMUBanayag 73

8. Collect the fermented extract
• Collect the fermented extract and preserve in a
colored glass jar. Cover the jar with paper and store
in a cool dark place
JMUBanayag 74

OF FAA
The following are the uses of FFA
• As source of nitrogen
• FAA is a source of nitrogen. Use it as foliar spray
during the vegetative stage at 1 teaspoon/liter of
water or apply it directly to the soil to hasten
microbial activities.
• As energy source for the soil
microorganism
• You can apply it to the compost heap as energy
source for soil microorganism to hasten
decomposition
JMUBanayag 75

USING FAA
• ADVANTAGES
Using FFA have the following advantages:
• FAA is safe to use and will not pose danger to the
user’s health even if accidentally ingested.
• FAA is a cheap source of nitrogen for the plants and
for the soil microorganisms.
• Since the nutrient content of FAA is slow release, it
provides a continuous supply of nutrient to the
plants in minimal amount.
JMUBanayag 76

USING FAA
• LIMITATIONS
The following are the limitations of using FFA:
• The nutrient content of FAA is very minimal and
may not be sufficient to the requirements of the
plants at a given time.
fertilizers.
• It is labor intensive since it has to be applied more
frequently due to its low nutrient content.
• Fish emulsions normally emits food odor and may
be offensive to the user.
JMUBanayag 77

Important Reminders when producing
FPJ-FFJ-FAA:
Materials should not be contaminated with any
synthetic chemicals.
Loosen the storage container cap after
fermentation every morning to avoid build-up of
gas pressure.
Or use cheese cloth or paper as a cup to avoid
gas build-up.
Store in a cool, dry place away from direct
sunlight.
Use within 6 months
JMUBanayag 78

TEA MANURE (TM)
Micronutrient Packed Liquid
JMUBanayag 80

TEA MANURE (TM)
Micronutrient Packed Liquid
Tea Manure (TM) is the resulting tea after soaking
partially dried sheep, cow or horse manure in
water for one week. These contain all major
nutrients in small quantities but are rich in trace
elements and very useful for treating trace
element deficiencies.
JMUBanayag 81

Materials Needed for Making TM?
One sack partially dried cow, carabao or horse
manure – these manure from large ruminants
contain beneficial microorganisms
Rainwater, underground water or unheated water
Plastic drum, 200 liter capacity
JMUBanayag 82

Steps in Making TM
Step 1. Collect partially dried cow, carabao or
horse manure.
Step 2. Put the manure in a plastic sack or jute
sack to make a tea bag.
JMUBanayag 83

Steps in Making TM
oStep 3. Place the manure tea bag inside the
200 liter plastic drum and put weight. Stone
makes a good weight to keep the manure tea
bag in the bottom of the drum.
oStep 4. Pour water over the tea bag leaving a
20% air gap and cover with cloth or net.
JMUBanayag 84

Steps in Making TM
oStep 5. Soak the manure tea bag for one
week.
o Step 6. After 1 week, the color of the tea is
rich dark brown and is ready for use.
JMUBanayag 85

Steps in Making TM
JMUBanayag 86

Uses and Rates of Application of TM
• Use tea manure as foliar fertilizer – dilute tea
manure with equal amount of water and spray
weekly throughout the different growth stages
of the plant.
• Use full strength or undiluted tea manure as
soil drench before planting
• Dilute tea manure with equal amount of water,
and then apply directly to the soil to provide
micronutrient to the plant and energy for
increased microbial activities.
JMUBanayag 87

Uses and Rates of Application of TM
JMUBanayag 88

USING FAA
• ADVANTAGES
Advantages of using Tea Manure:
• TM provides the plant with small quantities of all
major nutrients and full range trace elements.
• It is best to apply TM as foliar fertilizer because
plants can absorb nutrients about 20 times faster
through the leaves.
• TM helps to overcome temporary shortage of
nutrient. It provides quick relief for nutrient deficient
plants and promotes growth.
JMUBanayag 89

USING TM
• ADVANTAGES
Advantages of using Tea Manure:
• There is no overdose in using TM and can be
applied liberally.
• When applied to the soil, the nutrients in TM are
slow release so it provides a continuous supply of
nutrients even in small quantities.
• You can apply undiluted TM over a compost heap
to provide moisture and distribute beneficial
microorganisms and nutrients to all parts of the
compost heap.
JMUBanayag 90

USING TM
• LIMITATIONS
The following are the limitations of using Tea
Manure:
• If you live near the urban area, the supply of
undiluted water and manure may be a problem.
• The soaked manure may emit foul odor.
• Manure may carry weed seeds that can increase
the weed population in your production area.
JMUBanayag 91

ORIENTAL HERBAL NUTRIENTS
(OHN)
JMUBanayag
Natural Immune Booster
93

• Benefits of using OHN
• Prevention of some plant diseases.
• Source of nutrients and other microelements.
• For animals, it prevents diseases, skin problem
and cures other diseases.
• Acts as dewormer for animals such as chicken,
goat, swine, and cattle.
• Manure of animals fed with OHN were
observed to have less foul odor.
• Meat of livestock fed with OHN have better
meat quality.
Uses and Benefits of OHN
JMUBanayag 94

Materials Needed for Making OHN?
JMUBanayag
• Tools and equipment
• Plastic pail
• Wooden ladle
• Manila paper or cheese
cloth
• String or rubber bands
• Weighing scale
• Chopping board
• Knife
• Marker
• Strainer or nylon screen
• Raw materials
• Onion bulb
• Garlic
• Ginger
• Chili (Optional)
• Panyawan (Optional)
• Neem seeds (Optional)
• Vinegar pure
• Molasses
• Gin (Optional)
3:3:1:1 ratio
spice: vinegar: sugar: gin
95

Process of Making OHN
1. Prepare all the materials and ingredients.
2. Chop the onion, garlic, ginger into small
parts.
3. Place in pail and add pure vinegar until all
ingredients are submerged. Mix well.
4. Cover it with manila paper tape both side,
label the date of processing.
5. Place the fermented mixture in a dry cool
place away from animals.
6. Ferment for 14-21 days.
JMUBanayag 96

JMUBanayag 97

JMUBanayag 98

JMUBanayag 99

Add label (date of production and date of harvesting)JMUBanayag 100

JMUBanayag 101

JMUBanayag 102

Uses and Rates of Application of OHN
JMUBanayag
FOR ANIMALS
½ tbsp /1 kg of feeds
½ tbsp/ 1L water
FOR PLANTS
½ tbsp/ 1L water (spray)
½ tbsp/ 1L water (drench)
• Note:
• If materials are added with Chili, Panyawan, and
Neem seeds, it not recommended to be use for
animals.
103

NATURAL CALCIUM
PHOSPHATE (CALPHOS)
Natural Calcium Phosphate Micro Nutrients
JMUBanayag 105

NATURAL CALCIUM PHOSPHATE
(CALPHOS)
Natural Calcium Phosphate Micro Nutrients
• CALPHOS is extracted from the bone of
vertebrate animals.
• CALPHOS is an essential substance for plant
growth.
JMUBanayag 106

Materials Needed for Making
CALPHOS?
• Pail, manila paper, marker, masking tape,
charcoal, steel screen (for grilling)
• Coconut vinegar
• Bones of vertebrates (pig, cow) and Fish bones
JMUBanayag
1:10
Bone: Vinegar Ratio
107

How to make CALPHOS?
• Cow, pig, fish bone contains much calcium
phosphate.
• Burn them at a low temperature for removing
organic substances
JMUBanayag 108

How to make CALPHOS?
• Boil to take out meat and fats. Dry and broil till
meat or fats turn too charcoal black and scrape
remaining charred meat.
JMUBanayag 109

How to make and use CALPHOS?
• After burning, put them into Coconut vinegar for
extracting inorganic substance, calcium phosphate.
10 parts coconut vinegar
1 part of bones (by weight) burned bones
Add bone first, then vinegar
• Ferment for 21 days .
• After 21 days, extract the liquid part.
• Place in a cool dry area or in a room temperature.
Application: 10 ml (1 tablespoon)/litre water applied
as foliar spray.
JMUBanayag 110

WATER-SOLUBLE CALCIUM
(WCA)
JMUBanayag 112

Materials Needed for Making WCA?
• Pail, manila paper, marker, masking tape,
charcoal, steel screen (for grilling)
• Coconut vinegar
• Eggshells
JMUBanayag
1:10
Shells: Vinegar Ratio
113

How to make WCA?
• Control the temperature as
you can touch the frying
pan.
• Break the eggshells into
small pieces.
JMUBanayag 114

How to make WCA?
JMUBanayag 115

How to make WCA?
• Put the roasted eggshells
into Coconut vinegar
• Cover the container with
paper towel.
JMUBanayag 116

How to make WCA?
JMUBanayag
 After 21 days, extract
the liquid part.
 Place in a cool dry area
or in a room
temperature.
 Use within 6 months.
Application: 10 ml (1
tablespoon)/litre water
applied as foliar spray.
117

When is the right time to apply?
JMUBanayag 118

When is the right time to apply?
JMUBanayag
Time to apply
• Early in the morning until 8 am is advisable.
• Late in the afternoon starting 4 pm if the
sunlight is not so hot.
• Apply one to two times a week.
• Don't apply when it is likely to rain.
119

Comparative Properties
JMUBanayag
N P K Micronutrients
Growth
Hormone
Microorganism
Activity
Accelerator
Flower
Induction/Fruit
Setter
FPJ √ √ √ √ √
FFJ √ √ √ √
FAA √ √
Calphos √ √
120

LACTIC ACID BACTERIA SERUM
(LABS) #1 & #2
JMUBanayag 122

LACTIC ACID BACTERIA SERUM
(LABS)
• Lactic acid bacteria (LAB) are ubiquitous
microorganisms that can be beneficial in crop
and livestock production.
• With their long history of use in food
preservation by many world cultures
(Nordqvist 2004), LAB are generally
recognized as safe for human consumption.
JMUBanayag 123

LAB #1 Culture Instructions
1. Wash rice grains and collect the
first two rinses of cloudy water.
2. Fill a clean glass jar about 2/3
full with rice rinse-water.
3. Label the jar with date and
contents.
4. Cover the mouth of the jar with
breathable cloth or paper and
secure with rubber bands or ties
to keep out pests.
5. Store at room temperature away
from direct light. Be careful not to
shake or move the jar while it
ferments.
JMUBanayag 124

6. After 3 to 5 days, LAB
will multiply and give off
a slightly sour odor.
7. There will be a mat of
semi-solid material
floating on the top of
the cloudy liquid in the
jar. Collect only the
cloudy liquid
(fermented rinse-water)
by pouring off and
discarding the mat
layer.
JMUBanayag 125

1. Measure one part of
fermented rinse-water
and add 10 parts of
milk to fill your jar full.
2. As in step 4-5, cover
the mouth of the jar
with cloth or paper and
secure with rubber
bands or ties to keep
out pests.
JMUBanayag
1:10 ratio
127

JMUBanayag
3. After 3 to 5 days, the
contents of the jar will
separate into a floating
solid fraction and a
yellow liquid fraction.
The yellow liquid is
the LAB culture,
which must be kept
alive.
128

Milk solid will float
JMUBanayag 129

JMUBanayag
4. Pour off the liquid
fraction, being careful
not to mix any solids
back into the LAB
culture.
5. Store LAB culture in a
loosely capped
plastic or glass bottle
labeled with the date
and contents.
130

JMUBanayag
6. Any LAB culture not used within a week should be
refrigerated, or if it must be kept at room
temperature.
7. Add an equal amount (by weight) of brown sugar.
In either case, keep the bottle loosely capped to
release gases formed by fermentation, or the
container may burst.
8. LAB culture may be kept refrigerated for 6 months.
Continue to keep the bottle loosely capped to
release gases.
9. LAB culture should have a sweet odor; if the odor
becomes unpleasant (rotten), discard and make
new batch. 131

LABS With mascuvado or
mollasses
LABS (WHEY) without
Molasses
JMUBanayag 132

How Is LAB Culture Used for Plant
Production?
JMUBanayag
• Diluted at a 1:1,000 ratio with water , mixed with
a plant nutrient solution such as fermented plant
juice (FPJ) (Miller et al., in press), and applied
as a foliar spray to leaf surfaces of leaf or fruit
crops.
• Can also be used in conjunction with other
nutrient solutions to treat seeds before planting.
133

How Is LAB Culture Used in Livestock
Production?
JMUBanayag
• Can transform a foul-smelling, anaerobic
livestock pen, for example, into an odorless
system when used in conjunction with an IMO-
inoculation
• Can also be given to most livestock species to
consume through their feed and/or water as a
probiotic to help foster a healthy gut flora,
enhance their immune systems, and aid in
digestion (Corcionivoschi et al. 2010, Farjardo et
al. 2012).
134

IMO #1 IMO #2 IMO #3 IMO #4
JMUBanayag
INDIGENOUS MICROORGANISM
(IMO #1 - 4)
136

(IMO)
• IMO are the microorganisms that have been
adapting and surviving within the native soil
environments throughout the years.
• The organisms that primarily make up IMO are
beneficial fungi, bacteria, and yeasts.
JMUBanayag 137

(IMO)
• IMO are the microorganisms that have been
adapting and surviving within the native soil
environments throughout the years.
• The organisms that primarily make up IMO are
beneficial fungi, bacteria, and yeasts.
JMUBanayag 138

Materials Needed for Making IMO?
• Pail, manila paper, marker, masking tape, rice
cooker, wooden tray.
JMUBanayag 140

How to make IMO #1?
JMUBanayag 141

How to make IMO #1?
JMUBanayag
Bagong luto na kanin.
Hindi bahaw.
Hindi rin pwede ang lugaw.
Hindi rin pwede ang basa
Hindi punong-puno. Huwag sisik.
Pwede pong gamitin ang binlod(broken rice)
na mas mura
142

How to make IMO #1?
JMUBanayag 143

How to make IMO #1?
• Cook a kilo
of rice, preferably
organic.
• After cooling, put
the cooked rice in
a wooden,
earthen or
ceramic container.
JMUBanayag 144

How to make IMO #1?
• Cover the mouth of
the container
completely with cloth
or paper, fixed in
place with a rubber
band, to prevent
water or small
insects from getting
in.
JMUBanayag 145

How to make IMO #1?
JMUBanayag 146

How to make IMO #1?
Collection site
• The sweetness from the roots of crops.
• Near the roots of bamboo
• leaf mold of broadleaved
• ▪Rice stump
• ▪It is better to collect in a slightly barren
area rather than in a nutrient-rich area.
JMUBanayag 147

JMUBanayag
How to make IMO #1?
148

Collect from forest floors
How to make IMO #1?
JMUBanayag 149

JMUBanayag
How to make IMO #1?
150

JMUBanayag
How to make IMO #1?
It is a cocktail of
microbial culture
of selected
species of
microorganism.
151

Collect from plastic tray
How to make IMO #1?
JMUBanayag 152

How to make IMO #1?
JMUBanayag 153

Process of Making IMO #2
Materials
IMO #1
Brown sugar or molasses
Clay jar or pail
Paper towel or manila paper
Sting or rubber band
JMUBanayag 155

• Mix IMO #1 with brown sugar in 1:1 ratio
(weight) and then put it in the jar or pail.
• Fill 2/3 of the clay jar with the mixture.
• This creates the most favorable environment
for fermentation.
• Cover the clay jar with paper and tie it with a
rubber band or straws.
• Fermentation temperature : 23-25˚C
• Fermentation period : 7days
JMUBanayag 156

JMUBanayag 157

JMUBanayag 158

JMUBanayag 159

JMUBanayag 160

JMUBanayag 161

Use of IMO #2
• Diluted at a 1:1,000
ratio with water,
applied to the
compost and plots
before planting
JMUBanayag 162

Tools
•A shade that shields the working
area from direct light
•Thermometer
•Rice straws and fallen leaves.
JMUBanayag 164

Materials
•Rice bran
•IMO #2 (1:500~1:1000)
•Nutrient liquid
• OHN (1:1,000)
• FPJ (1:500)
• FFJ (1:500)
Liter to kg ratio
JMUBanayag 165

Methods
• Moisture level : 65~70%
• Temperature : 40~50oC
• IMO#3 stacking height : evenly 13.7~15.7in
Fermentation period : 7days
Keep the temperature : 15 C
JMUBanayag 166

JMUBanayag 167

JMUBanayag 168

JMUBanayag 169

JMUBanayag 170

JMUBanayag 171

Materials
• IMO #3: soil = (1:1) (garden soil/field soil)
• Nutrient liquid
• OHN (1:1,000)
• FPJ (1:500)
• FFJ (1:500) Liter to kg ratio
JMUBanayag 173

Methods
• Moisture level : 65~70%
• Temperature : 40~50oC
IMO#3 stacking height : evenly 13.7~15.7in
Fermentation period : 7days
JMUBanayag 174

JMUBanayag 175

JMUBanayag 176

JMUBanayag 177

JMUBanayag 178

JMUBanayag 179

How to utilize IMO?
Making the soil foundation
Scatter IMO#4(150kg/0.1ha)on the soil.JMUBanayag 180

How to utilize IMO?
As recovering soil environment, microorganism and small
animal is becoming more active.
JMUBanayag 181

How to utilize IMO?
Filed without
successive cropping
disorder
Field with
successive cropping
disorder
IMO #4 One week before seeding and
planting
Two weeks before seeding
and planting
JMUBanayag 182

Summary
• Organic Concoctions and Extracts
JMUBanayag 184

PREPARING FOR WORK
• 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.
JMUBanayag 185

Thank you!
JMUBanayag 188
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