PRODUCTION-OF-ORGANIC-CONCOCTION-AND-FERTILIZER (1)

Production of
Organic
Concoction and
z
Fertilizer
z
Natural farming concoctions which
contain live microorganisms feed both the
plant and the soil (especially IOM and LABS).
The inoculation and “cultivation” of the
beneficial microorganisms in the soil is very
important practice in natural farming as this
allows vital nutrients and minerals to be
available to the plants
KINDS OF CONCOCTIONS
1. Effective Microorganisms Activated Solutions

(EMAS)
Mixed cultures of beneficial naturally occurring organisms.

They consist of lactic acid bacteria, yeast
phototrophic/photosynthetic bacteria, actinomycetes, and fermenting
fungi. EM has many applications in agriculture, aquaculture, poultry,
piggery, livestock, waste management, environment regeneration,
and household/commercial/industrial
sanitation.
Functions:
Water/irrigate the plants (vegetables, fruit trees & any crops)
Probiotic for animals (chickens, pigs, livestock etc)
Eliminate foul odor from farm animals - can be used as

spray to the surroundings of the farm or for bathing of
animals
Dosage
10 ml/liter of unchlorinated water
Frequency
Once or twice a week
2. FERMENTED PLANT JUICE (FPJ)- Natural Growth Enhancer
A fermented extract of chlorophyll and young shoots of plants

such as axillary buds, leaves, grasses, young fruits and flowers. One
important ingredient in producing FPJ is chlorophyll, a green molecule
in plants that absorbs sunlight for photosynthesis. Consuming crops
which are propagated using. FPJ may help with blood detoxification,
wound healing, immune system support, and dancer prevention.
Functions:
Food for indigenous microorganism and serve as fertilizer and
enhance
plant growth
Greening of leaves and improve coloring of plants and produce
magnesium for chlorophyl
Helps maintain vigor in plants and resistance against pests
For flushing/greening of leaves
Ingredients:
1 kg of any of the following plant materials:
(Banana trunk, Malunggay, Camote tops,
Kangkong, Alubati, Bamboo shoot)
Combination of both materials
1.5 kg brown sugar or molasses
60 ml EMAS/IMO
1L water
Ingredients:
1 kg of any of the following plant materials:
(Banana trunk, Malunggay, Camote tops, Kangkong,
Alubati, Bamboo shoot)
Combination of both materials
1.5 kg brown sugar or molasses
60 ml EMAS/IMO
1L water
Procedure:
 Collect plant material
 Cut and weigh the plant material
 Odd brown sugar or molasses
 Pack the plant-material-and-brown-sugar mixture into a
container
 Check the container after 24 hours and adjust the volume if
necessary
 Let the contents ferment undisturbed
3.FERMENTED FRUIT JUICE (FFJ) – Natural Taste Enhancer
An artificial honey. It is a nutritional activation enzyme and it

is very effective in natural farming.
Function:
Plants – As a natural POTASSIUM source for

heavier yield; Encourages flowering/fruiting and
sweeter fruits.
Animals – Natural taste enhancer

Ingredients
 1 kg banana fruit, papaya, squash, watermelon, or a combination of both.
 1 kg molasses
 1 li water (unchlorinated)
 60 ml EMAS/IMO
Procedure
 Clean, wash fruit and drain for 5min;
 Slice to an inch size
 Mix all fruits thoroughly in a plastic pail
 Mix EMAS, molasses and water with fruits thoroughly
 Put the mixture to nylon screen
4. FERMENTED FISH AMINO ACID (FAA) – Enhanced Soil Fertility
A liquid made from fish. A great value to plants and

microorganisms in their growth, because it contains and abundant
amount of nutrients and various types of amino acid (will constitute a
source of nitrogen (N) for plants).
Function:
• Serves as fertilizer and good soil

conditioner.
• Rich in calcium and protein and rich in
supplement for animals
• Serves as hormone fro plant growth
and development.
• Food for microorganisms.
Ingredients
 1 kg fish
 1 kg molasses
 60 ml EMAS/IMO
 1 liter unchlorinated water
Procedure
 Clean, wash fish and drain for 5 minutes
 Slice to an inch in size
 Mix fish/fish parts, molasses, EMAS & water
thoroughly in a plastic pail
 Put the fish inside the net and add the liquid
mixture
 Wipe the mouth of the plastic pail
 Put stone on top to avoid floating
 Cover tightly and ferment anaerobically for
21 days
 Extract the liquid and keep it in plastic
container
5. FERMENTED PLANTS EXTRACT (FPE) – Immune
Booster/repellants
A plant functional food which originates from Japan. FPEs

use various plants as materials, and they are fermented by various
microorganisms to make a beverage or other physical form.
Function:
• Strengthens plants through the leaf

surface, contains plant hormones
• Wide range of possible use for plant
strengthening
• With special ingredients including fresh
grasses
Plant Extract with Vinegar & distilled Spirits (more organic
acid and esters)
6. ORIENTED HERBAL NUTRIENT (OHN) – Immune Booster
Is used in natural, also known as organic, farming to restrain

the growth an anaerobic bacteria, which usually thrives without the
presence of oxygen, that can cause diseases in plants.
Function:
• Serves as pesticide and fungicide for plants and

animals
• Control pest naturally and repel insect
• Provide vigor and vitality in plants
• Prevention of plant pests, fungus and diseases
Ingredients
 1 kilogram garlic cloves
 1 kilogram ginger
 200 grams Muscovado (or 1 liter of molasses
 2.2 liters of pure coconut vinegar
 200 grams of chilli
 100 grams of panayawan, a.k.a makabuhay
(Tinospora rumphii)
7. CALCIUM PHOSPHATE (CALPHOS) – Enhance Flowering
/Fruiting & with Micro-nutrients
A nutrients solution for plants just entering the flowering

cycle. There is an overlapping activity of Phosporous and
Potassium during flowering.
Function:
• Most important ingredients for flowering and full development of flowers.

• Can induce flowering among plants/induce longer shelf life among fruits.
• Give other resistance for plants against pest and harmful insects.
8. LACTIC ACID BACTERIAL SERUM (LABS)
One of the most significant groups of probiotic organisms,

commonly used in fermented dairy product.
Function:
• The lactic acid bacteria serum is very effective for improving ventilation for
growing fruits and leafy vegetables.
• The initial growth of the plants, when LABS is used during the vegetative growth
period of fruiting vegetables, higher quality plants will result, and may kept for
longer period, in storage.
• Can reduce damage from gas through neutralizing ammonia gas produced where
the immature compost is applied.
• Conditionally anaerobic, so they can also survive with oxygen.
• Resistant to light temperature.
• Strong sterilizer
• Used to culture IMO-3
Ingredients:
 Rice-washed water
 Milk (unprocessed and not
boiled)
 Brown sugar
 Clay jar/glass jar
 Porous paper (paper towel)
 Rubber band/thread
9. INDIGENOUSE MICRO-ORGANISIMS – (IMO)
One such great technology which is applied in the eastern part of world for the
extraction of minerals, enhancement of agriculture and waste management.
Function:
• Hastens decomposition process and increase soil

fertility
• Serves as foliar fertilization and good soil conditioner
• Restore plant vitality and restore plant stress on
seedlings
• Collect nitrogen from the atmosphere; thus promote
plant growth
• Reduce growth of weed and grasses seeds
• Removes foul odor of decaying leaves and animal
manure
• Revives soil nutrients
• Speed on growth
• Speed composting
• Balance beneficial and non-beneficial microorganism
Ingredients:
 1 kg rice (cool)
 Plastic container
 1 kg molasses
 Wooden box
 Pall
 Plastic container with cover
10. FERMENTED CARROT, CUCUMBER & CELERY (3 C) –
Health Enhancer
3C’s is the perfect symbolic beverage and tonic in one. A

vegetable antioxidant made from organic carrots, celery, and
cucumber lacto-fermented in organic wood pressed muscovado
sugar for 14 days making it a powerful immune booster.
Function:
• Boosting the immune system

• Ideal for vegetarians who
don’t want to take symbiotic
yogarts made from dairy
Ingredients:
 1kg carrots
 1kg celery
 1kg cucumber
 1kg muscovado sugar
 Plastic container
 Manila paper (unprinted)
Procedure
 Clean and wash vegetable and drain for 5 minutes
 Slice to ¼ of an size
 Mix all vegetables in a container
 Add the muscovado sugar
 Put nylon screen on top of the mixture the put weight by using mineral water
container
 Wipe the mouth of the pail and cover with manila paper
 Tie with rubber band and label the concoction
 Ferment for 20-21 days and extract the liquid
 Filter the liquid and keep it in plastic container

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Production of

1. Effective Microorganisms Activated Solutions

Mixed cultures of beneficial naturally occurring organisms.

Water/irrigate the plants (vegetables, fruit trees & any crops)

Probiotic for animals (chickens, pigs, livestock etc)

Eliminate foul odor from farm animals - can be used as

A fermented extract of chlorophyll and young shoots of plants

An artificial honey. It is a nutritional activation enzyme and it

Plants – As a natural POTASSIUM source for

Animals – Natural taste enhancer

A liquid made from fish. A great value to plants and

• Serves as fertilizer and good soil

A plant functional food which originates from Japan. FPEs

• Strengthens plants through the leaf

Is used in natural, also known as organic, farming to restrain

• Serves as pesticide and fungicide for plants and

A nutrients solution for plants just entering the flowering

• Most important ingredients for flowering and full development of flowers.

One of the most significant groups of probiotic organisms,

• Hastens decomposition process and increase soil

3C’s is the perfect symbolic beverage and tonic in one. A

• Boosting the immune system

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