Scribd
Upload
453 views5 pages

Organic Agriculture Production NC II: Name of Learner: Grade Level: Date Learning Activity Sheet

The document provides instructions for making fermented plant juice (FPJ). FPJ is produced by fermenting plant materials like leaves, fruits, and flowers with brown sugar for 7-10 days. It contains nutrients and hormones that promote plant and microbial growth. The instructions describe collecting and chopping plant materials, mixing with sugar in a 1:2 ratio, sealing in a container for 7-10 days, extracting the juice, and applying diluted FPJ to plants or soil. Key steps include using personal protective equipment, labeling the finished product with the date, and leaving the sealed container undisturbed in a cool dark place during fermentation.

Uploaded by

Romwell Ramirez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
453 views5 pages

Organic Agriculture Production NC II: Name of Learner: Grade Level: Date Learning Activity Sheet

The document provides instructions for making fermented plant juice (FPJ). FPJ is produced by fermenting plant materials like leaves, fruits, and flowers with brown sugar for 7-10 days. It contains nutrients and hormones that promote plant and microbial growth. The instructions describe collecting and chopping plant materials, mixing with sugar in a 1:2 ratio, sealing in a container for 7-10 days, extracting the juice, and applying diluted FPJ to plants or soil. Key steps include using personal protective equipment, labeling the finished product with the date, and leaving the sealed container undisturbed in a cool dark place during fermentation.

Uploaded by

Romwell Ramirez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 5

Organic Agriculture Production NC II

Name of Learner: Grade Level:


Date

Learning Activity Sheet

Make Fermented Plant Juice

Background Information for Learners

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. FPJ is
best applied during the young stage of the plant.
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).

Learning Competency with Code

Produce Organic Concoctions (Quarter 2, Week 3 to 4, TLE_AFOA9-12OF-


Ia-j-IIa-j-1)

Tools/ Materials Needed for the Acitvity

Plant materials: leaves, grass, buds, young fruits, etc.


Raw sugar or molasses at the rate of 1:2 of the plant material
Chopping board
Kitchen knife
Plastic container
Rubber band
Manila paper
Marker pen
PPE’s ( Mask, Gloves, Apron, Hairnet)
Weighing Scale
Directions/ Instructions:

Exercise 1. Make Fermented Plant Juice

1. Collect the materials (plant leaves and soft stem) early in the morning. Chop and finely mix
these with sugar or molasses with a ratio of 1:2. For every 1kl of sugar/molasses, add 2 kilo of
plant materials.

2. Place the mixed material in a suitable container such as earthen jar, or plastic drum if prepared
in big volumes

3. Cover the pot or drum with paper or cheese cloth

4. Store in a cool dark place for 7-10 days to allow fermentation. The juice will change color
from dark green to yellow brown or brown and would smell sweet and alcoholic.

5. After 7-10 days filter the material to extract the juice. Net bag can be used for small scale
production. For big scale FPJ production, an improvised extractor or press can be used.

6. The FPJ can be stored in a glass or plastic bottle in a cool, dark place for up to 6 months. It
is important not to tighten the cap completely on the bottle to allow aeration. Shake the bottle
once a week to provide air to the microorganisms

7. Don’t forget to place a label, indicating the type of concoction, date of fermentation and date
of harvest.

POINTS 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 clos e the container tightly. if you observe
undissolved sugar at the bottom means the fermentation did not take place. Extend for another
day and add a little water to
reactivate.
Exercise 2. Application of Fermented Plant Juice

1. Dilute FPJ at the rate of 2 table spoonful per liter of water.


2. Spray to plants or drench to the soil.

3. Apply to plant during early morning every after 7 days.

Guide Questions:

1. Enumerate the different materials needed to produce FPJ?

2. How long is the fermentation period?

3. Why do we need to place a label on the concoction?

4. How do we apply FPJ?

Reflection

What have you learned in this Activity?

List down the different benefits of using Fermented plant juice?


Rubrics/ Performance Checklist: Make Fermented Plant Juice

Name of Learner: Grade level:


Date:
Directions: Read each of the following indicators and place a check whether each was followed or not.
Each item followed corresponds to 1 point.
Note: Please support answer with a photo or video using your smartphone.

A. Using of PPE’s

Indicators Followed Not followed


1. The learner used gloves
2. The learner used face mask
3. The Learner used apron
4. The learner used hairnet
Total Score

B. Timeliness

Based on the given information, place a check mark on the timeline of the fermentation process.

Indicator/ 7 days (20 14 days (15 31 days ( 10 45 days ( 5 60 days ( 1


Time points) points) points) points) point)
Fermentation
process

Total Score:

Answer Key

1. Plant matter, sugar/molasses, weighing scale, ppe, knife etc

2. 7 days

3. To identify the type of concoction and its date of harvest.

4. Dilute in water, spay to plants or drench to soil

Prepared by:
MARK J. FERRER

You might also like