Indigenous Microorganisms (IMO)

Indigenous Microorganisms or IMOs refer to the population of microbes that live in the soil and the surfaces of
living things. Their presence indicates a healthy, dynamic ecosystem. They are harvested from their natural
environment and cultivated in containers for use in fertilizing, composting, and feeding.
Benefits of Using IMOs:
 improves soil condition
 outnumbers pathogens in the soil
 enhances growth of plants, as well as resistance to pest and diseases
 improves digestive system of livestock

IMOs can be collected and cultivated from rice paddies, bamboo trees, and shrubs or bushes.
Collecting Indigenous Microorganisms (IMOs)

Ingredients:
 cooked rice
 muscovado sugar/molasses
 clean water (no chlorine or other chemicals)

Materials:
 bamboo trough/clay pot
 Manila paper
 basin
 strainer
 funnel
 plastic
 marker

Procedures:
1. Prepare the cooked rice and allow it to cool down. Once it has cooled down, place it in a bamboo trough or
a clay pot.
2. Cover the container with a Manila paper, and then secure it with a tying material such as rubber band or
abaca twine. Cover again with plastic to protect from animals.
3. Place the container in rice paddies, under bamboo trees, and shrubs or bushes. Cover with a pile of rice
straw/dried leaves. Leave on for 3-5 days and then harvest.
4. Weigh the harvest in a clean container. Add an equivalent amount of molasses or muscovado sugar.
5. Cover with Manila paper or katsa, and then secure with a rubber band. Label with the name, date of
production, and date of harvest.
6. Place the container in a cool, dry place away from direct sunlight. Leave for 7 days.
7. After 7 days, strain the liquid from the mixture. Save the leftover rice for composting.
8. Transfer the mixture into a plastic bottle. Do not seal the cap too tightly because pressure will continue to
build up for 2 weeks after harvest.
9. Store IMOs in a cool, dry place, away from direct sunlight.

Application
Properly stored IMOs will last for 6 months if unused. Apply as:
 as foliar fertilizer

Mix 2 tbsps/20mL of IMO per liter of clean water. Transfer into a clean sprayer. Spray onto the leaves of the
plants during early morning (4:00 – 6:00 AM) or late afternoon (5:00 PM).
 as soil conditioner

Take 2 tbsps./20mL of IMO, dilute in 1L of water. Spray in plots before transplanting or during plot
preparation. OR;
Spray on compost to hasten decomposition.
 as feed mixture

Mix 2 tbsps./20mL of IMO per liter of water. This will strengthen the digestive system of farm animals.
Fish Amino Acid/Kuhol Amino Acid (FAA)
Fish Amino Acid (FAA) or Kuhol Amino Acid (KAA) is a source of nitrogen and micronutrients for plants. It is
made by fermenting fish entrails and trimmings, or kuhol.
FAA is also a good source of protein for animals.

How to Make Fish Amino Acid

Ingredients:
 fish or fish trimmings such as scales, gills, entrails, head; OR
 golden snail or kuhol
 molasses/muscovado sugar

Materials:
 pail/plastic container
 weighing scale
 Manila paper
 tape and marker
 cloth
 net
 rubber band or plastic straw
 stone (at least 50g)
 knife
 chopping board
 wooden ladle

Procedures:
1. Mix the following ingredients at a ratio of 1:1
o fish trimmings; OR golden snail or kuhol (removed shells)
o molasses/muscovado sugar
2. Place mixture in a pail. Stir with a wooden ladle or stick.
3. Take the net and put it directly on top of the mixture. Put in the clean stones. This step will sink the fish in
the mixture, creating desirable fermentation.
4. Wipe the rim of the pail. Cover with Manila paper and secure with a rubber band or plastic straw. Label with
the name, date of production, and date of harvest.
5. Leave to ferment in a cool, dry place, away from direct sunlight for at least 14 days.
6. Harvest by straining the liquid from the mixture.
7. Transfer the mixture into a plastic bottle. Do not seal the cap too tightly because pressure will continue to
build up for 2 weeks after harvest.
8. Store FAA in a cool, dry place, away from direct sunlight.

Application
Properly stored FAA will last for 6 months if unused. Apply them as:
 as soil treatment for crops

Dilute 2 tbsps./20mL of FAA for every liter of water. Drench into soil.
 as compost activator
Dilute 2 tbsps./20mL of FAA for every liter of water. Drench/spray into compost.
Fermented Plant Juice (FPJ)
Fermented plant juice is a source of macro- and micronutrients for plants. It is made by fermenting green,
leafy plants.
The nutrient profile of the FPJ will vary based on the plants used.
Benefits:
 source of plant nutrients, e.g. potassium, nitrogen, etc.
 maintains plant vigor
 improves resistance to pest and diseases
 improves digestion in animals
 strengthens immune system of animals

Making Fermented Plant Juice

Ingredients:
 green, leafy plants
 water spinach or kangkong
 banana trunk
 sweet potato shoots or talbos ng kamote
 bamboo shoots or labong
 pumpkin leaves
 perennial peanut or mani-mani
 malavar spinach or talbos ng alugbati
 molasses/muscovado sugar

Materials:
 pail/plastic container
 weighing scale
 Manila paper
 tape and marker
 cloth
 net
 rubber band or plastic straw
 stone (at least 50g)
 knife
 chopping board
 wooden ladle

Procedures:
1. Harvest green, leafy plants before sunrise. Chop them into smaller pieces for easier extraction.
2. Mix the following ingredients at a ratio of 2:1
o chopped green, leafy plants
o muscovado sugar/molasses
3. Place mixture in a pail. Stir with a wooden ladle or stick.
4. Take the net and put it directly on top of the mixture. Put in the clean stones. This step will sink the
ingredients in the mixture, creating desirable fermentation.
5. Wipe the rim of the pail. Cover with Manila paper and secure with a rubber band or plastic straw. Label with
the name, date of production, and date of harvest.
6. Leave to ferment in a cool, dry place, away from direct sunlight for 7-10 days.
7. Harvest by straining the liquid from the mixture.
8. Transfer the mixture into a plastic bottle. Do not seal the cap too tightly because pressure will continue to
build up for 2 weeks after harvest.
9. Store FPJ in a cool, dry place, away from direct sunlight.

Application
Properly stored FPJ will last for 6 months if unused. Apply as:
 as seed treatment before sowing

Mix 2 tbsps/20mL of FPJ per liter of water. Soak the seeds for 4 to 5 hours.
 as soil conditioner

Mix 2 tbsps/20mL of FPJ per liter of clean water. Transfer into a clean sprayer. Drench into the soil. Prior to
drenching, water the soil to prevent scorching.
 as foliar spray for crops

Mix 2 tbsps./20mL of FPJ per liter of clean water. Transfer into a clean sprayer. Spray onto the leaves of the
plants during early morning (4:00 – 6:00 AM) or late afternoon (5:00 PM). Apply weekly.
 as feed ingredient

Mix 2 tbsps./20mL of FPJ per liter of water. Give as drink to livestock.

Fermented Fruit Juice (FFJ)

Fermented Fruit Juice is another organic concoction applied to fruit trees and vegetables to improve flowering
and fruit-setting.
FFJ is a great source of potassium. When applied liberally and regularly, it will produce larger and sweeter-
tasting fruits.
Making Fermented Fruit Juice
Ingredients:
 one or more fruits, for example:
o squash
o papaya
o banana
o mango
o marang
o jackfruit
o watermelon
 muscovado sugar/molasses

Materials:
 pail/plastic container
 weighing scale
 Manila paper
 tape and marker
 cloth
 net
 rubber band or plastic straw
 stone (at least 50g)
 knife
 chopping board
 wooden ladle

Procedures:
1. Harvest ripe fruits before sunrise. Slice fruits into tiny pieces for easier extraction.
2. Mix the following ingredients at a ratio of 1:1
o fruits
o muscovado sugar/molasses
3. Place mixture in a pail. Stir with a wooden ladle or stick.
4. Take the net and put it directly on top of the mixture. Put in the clean stones. This step will sink the
ingredients in the mixture, creating desirable fermentation.
5. Wipe the rim of the pail. Cover with Manila paper and secure with a rubber band or plastic straw. Label with
the name, date of production, and date of harvest.
6. Leave to ferment in a cool, dry place, away from direct sunlight for 7-10 days.
7. Harvest by straining the liquid from the mixture.
8. Transfer the mixture into a plastic bottle. Do not seal the cap too tightly because pressure will continue to
build up for 2 weeks after harvest.
9. Store FFJ in a cool, dry place, away from direct sunlight.
Application
Properly stored FFJ will last for 6 months if unused. Apply as:
 as flower inducer and fruit setter

Mix 2 tbsps./20mL of FFJ with 1L water. Spray onto the leaves of the plants at the beginning of flowering stage
up until the production of fruits. Spray during early morning (4:00 – 6:00 AM) or late afternoon (5:00 PM).
Apply weekly.
 as microbial activity accelerator

Mix 2 tbsps./20mL per 1L of water. Drench onto the soil.

 as compost activator

Mix 2 tbsps./20mL of FFJ with 1L water. Spray onto the compost heap.
 as nutritious drink

You can mix up to 200mL of FFJ per liter of water. (humans)

Mix 2 tbsps./20mL per 1L of water. (livestock)

Foliar Calcium from Eggshells (Calphos)

Foliar calcium is a micronutrient source made from eggshells that you can spray on your crops.
It is a good source of calcium which is important in fruit-bearing plants.
This organic extract also prevents blossom-end rot or the yellowing or browning of water-soaked spots on the
ends of fruits such as tomatoes.
How to Make Foliar Calcium from Eggshells
Ingredients:
 eggshells
 coconut vinegar

Materials:
 pot and stove
 plastic container
 wooden ladle
 plastic bottle/glass jar
 strainer
 funnel
 plastic
 marker
Procedures:
1. Collect the eggshells. Wash and drain for five minutes. Remove the inner peel or membrane and then crush
them into smaller pieces.
2. Toast the eggshells until they dry out and turn brown. Allow the eggshells to cool down after.
3. For every 100g of eggshells, add 1L of coconut vinegar.
4. Transfer the mixture into a plastic container. Cover and allow to ferment in a cool, dry place for 20 days.
5. Strain and transfer the mixture into a plastic bottle. Do not seal the cap too tightly because pressure will
continue to build up for 2 weeks after harvest.
6. Store in a cool, dry place, away from direct sunlight.

Application
Properly stored Foliar Calcium will last for 6 months if unused. Apply as:
 as foliar spray before and during flowering stage

Dilute 2 tbsps./20mL for every liter of water.

Calcium Phosphate (CALPHOS)
Calcium Phosphate or CALPHOS is another organic extract made from sources of calcium and phosphate.
It helps in fruit-setting and fruit growth.
Making Calcium Phosphate or CALPHOS
Ingredients:
 bones from pig, goat, cow or fish
 coconut vinegar

Materials:
 plastic container
 wooden ladle
 plastic/glass bottle
 strainer
 funnel
 plastic

Procedures:
1. Collect bones from pig, goat, cow, and fish. Wash and drain them for 5 minutes. Dry the bones and broil
until charcoal black.
2. Place the bones in a pot filled with water and bring them to a boil. This will remove the meat and fat. Allow
the bones to dry for a while before setting them in a grill or broiler.
3. Grill the bones until their color turns brownish black.
4. Soak the bones in coconut vinegar. For every 100g of bones, there should be at least 1L of coconut vinegar.
5. Cover the container and allow the mixture to ferment in a cool, dry place for 30 days.
6. After 30 days, strain the mixture into a plastic bottle. Do not seal the cap too tightly because the pressure
will continue to build up for 2 weeks after harvest and this might cause the contents to gush out.
7. Store CALPHOS in a cool, dry place, away from direct sunlight.

Application
Properly stored CALPHOS will last for 6 months if unused. Apply as:
 as foliar spray during fruiting stage

Dilute 2 tbsps./20mL for every liter of water

Oriental Herb Nutrient (OHN)

Oriental Herb Nutrient or OHN is an organic extract made from plants and herbs. It is used in crop production
for its anti-fungal and anti-bacterial properties. It is also used in pest control.
OHN improves the immune system of plants and animals.
Making Oriental Herb Nutrient
Ingredients:
 1 kg garlic
 1 kg ginger
 400 g Muscovado sugar
 4.4 L pure coconut vinegar
 200g of red hot chili pepper or sili
 100g of makabuhay plant

Materials:
 plastic pail with lid/cover
 wooden ladle
 masking tape
 strainer
 funnel
Procedures: First Extraction
1. Skin the garlic and ginger. Cut the garlic in halves and slice the ginger into a quarter of an inch.
2. Mix garlic with 400g muscovado sugar in a plastic pail.
3. Wipe the rim of the plastic pail and cover with a lid. Seal with a masking tape on the side.
4. Label with the name of the product, and the date of first fermentation.
5. After 3 days, open the cover and add 2.4L of pure coconut vinegar.
6. Once again, wipe the rim of the plastic pail and cover it with a lid. Seal with a masking tape on the side.
7. After 10 days, siphon 1L of the mixture into another container. The concoction is now ready for human and
animal consumption.

Second Extraction
1. Add 1L of coconut vinegar to the original mixture.
2. Once again, wipe the rim of the plastic pail and cover it with a lid. Seal with a masking tape on the side.
3. After 10 days, siphon 1L of the mixture into another container. The concoction is now ready for animal
consumption and as foliar fertilizer.

Third Extraction (OHN2)

1. Add 1L of coconut vinegar to the original mixture.
2. Add 200g of red hot chili pepper or sili, 100g of makabuhay plant.
3. Once again, wipe the rim of the plastic pail and cover it with a lid. Seal with a masking tape on the side.
4. Strain and transfer the mixture into a plastic bottle. Do not seal the cap too tightly because pressure will
continue to build up for 2 weeks after harvest.
5. Use this 3rd extract as a bio-pesticide.

Application
Properly stored OHN will last for 6 months if unused. Apply them as:
 as natural antibiotic for chicken

For every liter of water, add 2 tbsps./20mL of OHN.

 as bio-pesticide and fungicide for plants

For every liter of water, add 2 tbsps./20mL of OHN. Drench/spray onto leaves or soil.
 as sanitizing agent for beddings

Lactic Acid Bacteria Serum (LABS)

Lactic Acid Bacteria Serum (LABS) is an organic concoction made by culturing lactic acid bacteria present in
milk. The recommended ratio for LABS is 1-part rice wash 9-parts milk, 10-parts molasses.
LABS can be used in soils, animal beddings, and as composting agent. LABS is also useful improving plants’
resistance to diseases.
Making Lactic Acid Bacteria Serum
Ingredients:
 100mL rice wash or hugas bigas
 900mL fresh milk
 1L molasses or muscovado sugar

Materials:
 plastic container or earthen jar
 Manila paper
 plastic straw
 cheesecloth

Procedures:
First culture
1. Pour 100mL rice wash into a container. Leave at least 25% of air space in the container.
2. Cover the container with a Manila paper and then secure it with a plastic straw.
3. Leave to ferment in a cool, dry place for 5-7 days. The rice bran should float like a thin film on the surface of
the liquid. Remove the bran in preparation for the second culture.
Second culture
1. Add 900mL of milk. Use a cheesecloth to strain milk clots.
2. Cover and ferment for 7-10 days.
3. After 7-10 days, the fat and milk solids will float on the surface, leaving the serum at the bottom. Remove
the fat and milk solids and add them to your compost.
4. Add equivalent amount of molasses to the mixture. The more you put, the more will be available for the
lactic acid bacteria to consume.
5. Ferment for another 5-7 days.
6. Transfer to a clean container and store in a cool, dry place, away from direct sunlight.
7. Transfer the mixture into a plastic bottle. Do not seal the cap too tightly because pressure will continue to
build up for 2 weeks after harvest.

Application Properly stored LABS will last for 6 months if unused. Apply as:
 as immunity booster for animals

Dilute 2 tbsps./20mL for every liter of water.

 as composting agent

Dilute 2 tbsps./20mL for every liter of water.

 as sanitizing agent for soil and beddings in poultry/livestock production

Dilute 2 tbsps./20mL for every liter of water.

Natural Insect Attractant (NIA)

Natural Insect Attractant is an organic extract used to lure away flying insects from crops. It works by
attracting the insects into a makeshift trap.
Unlike other organic concoctions and extracts, the natural insect attractant does not undergo fermentation. It
is simply made from other fermented concoctions and extracts.
Setting Up a Trap Using Natural Insect Attractant
Ingredients:
 1gal coconut vinegar
 0.5L molasses
 300mL fermented plant juice

Materials:
 stove and pot
 wooden ladle
 container

Procedures:
1. Bring the coconut vinegar to a boil and then remove from heat.
2. Add 0.5L molasses and set aside to cool.
3. Add 300mL FPJ. Mix well.
4. Transfer into a clean container and store in a cool, dry place.

Setting Up the Trap

Materials:
 Natural Insect Attractant
 1L plastic bottle or bigger
 cutter or scissors
 rope/straw/tie-wire

Procedures:
1. Cut out holes on the sides of the plastic bottle.
2. Pour at least 40mL of NIA at the bottom portion.
3. Make a smaller hole on the cap with which a rope/straw/wire can come through. This will be used to hang
the bottle in trees, or stick poles around the area for crop production.
4. Dispose of the trapped insects regularly. And replenish the trap with insect attractant.

Effective Microorganism Activated Solution (EMAS)

Effective Microorganism Activated Solution (EMAS) is an organic concoction made by fermenting a microbial
inoculant called EM 1 concentrate. EM 1 concentrate is a mixture of cultures of photosynthetic bacteria, lactic
acid bacteria, and yeast that can increase the microbial biodiversity of soils.
Making Effective Microorganisms Activated Solution
Ingredients:
 900 mL water
 50 mL EM1 concentrate
 50 mL molasses

Materials:
 wooden ladle/stirring rod
 funnel
 plastic container

Procedures:
1. In a plastic container, pour 900mL of clean and non-chlorinated water.
2. Add the EM1 concentrate and the molasses.
3. Label and leave to ferment for at least 7 days.
4. Loosen the cap once a day to release the gas inside the container.
5. Use EMAS within one month to take advantage of its potency.

Application
Properly stored EMAS will last for 1 month. Apply as:
 as foliar spray
Dilute 10mL of EMAS in 1L of water. Spray 1-2x a week during early morning or late afternoon.
 drench for crops

Dilute 10mL of EMAS in 1L of water.

 as a sanitizing agent for animal houses/pens

Dilute 10mL of EMAS in 1L of water. Spray inside and outside of animal houses/pens to remove foul odor.
 as feed mixture

Dilute 10mL of EMAS in 1L of drinking water to prevent diseases of animals

Topic 11: Natural Health Enhancer (3Cs)
Making Natural Health Enhancer (3Cs)
Ingredients:
 250g celery
 250g carrots
 250gcucumber
 250g muscovado sugar or coco sugar
 salt solution (one-part salt, 4-parts water)

Materials:
 vegetable peeler
 knife and chopping board
 plastic container
 strainer
 funnel

Procedures:
1. Soak the celery, carrot, and cucumber in salt solution for 5 minutes.
2. Wash them and drain for another 5 minutes.
3. Slice the celery, carrot, and cucumber into the size of an inch.
4. Layer the ingredients in a container in the following sequence (from bottom to top): carrots, sugar, celery,
sugar, cucumber sugar. The total amount of sugar must be divided by 3 for each layer.
5. Cover and set aside for 7-14 days.
6. After 7-14 days, strain the mixture and transfer into a bottle. Do not seal the cap too tightly because the
pressure will continue to build up for 2 weeks after harvest and this might cause the contents to gush out.
7. Store in a cool, dry place.
Application
Properly stored 3Cs will last for 40 days. Apply as:
 health drink for humans and animals

Dilute 20mL of 3Cs per 1L of water.

 foliar fertilizer

Dilute 20mL of 3Cs per 1L of water