Fermented Plant Juice (FPJ)

Introduction:

Fermented plant juice (FPJ) is derived from mixing the young shoots of the plants with molasses
and/or crude sugar and fermented in one (1) week. The shoots of plants are difficult to dissolve
in water or any kind of oil but it can be done with a little amount of alcohol. The process of
fermenting the soft part of the plants with molasses/crude sugar and with the presence of
microorganisms will result to a small percent of alcohol which is responsible in extracting the
juice from the young parts of the plants. FPJ is rich in micro and macro-nutrients. The primary
elements that FPJ can provide are nitrogen and some micro-nutrients like calcium,
molybdenum, manganese, iron and carbon. The juice also contains rich microorganisms which
give strength to plants and animals

Materials:

1 kilo of young banana trunk

1 kilo of sugar or molasses
Plastic container
Knife
Chopping board
Marking pen
Manila paper
Cheesecloth

Procedure:

1. Collect the plant while they are fresh and the microorganisms are still present.
2. Cut the plant materials into small pieces so that the juice can be easily extracted.
3. Put 1 kg chopped plant materials in a plastic container, add 1 kg crude sugar or molasses,
then mix thoroughly with your hands. Make sure that all plant materials are mixed with sugar
so that the juice can be extracted easily.
4. Cover the container with paper or cloth, and secure with a string or rubber band. On the
cover, write the date of processing and the expected date of harvest.
5. Store the container in a cool dry shady place.
6. After 7 days, the plant extract should smell sweet and alcoholic; otherwise, the concoction is
a failure. Separate the extract from the plant residue by filtering it through a cheesecloth, and
squeezing hard.
7. Collect the fermented extracts and preserve in dark colored glass jar. To cover the jar, use
paper or cloth to allow the gas to escape during further fermentation, then, store in a cool,
shady place.
Fermented Fruit Juice (FFJ)

Introduction:

Fermented Fruit Juice or FFJ is made from sweet ripe fruits, fruit vegetables and root
crops. Thoroughly blended with crude sugar or molasses and stored for a short period of time, the
fermented extract is applied to the plants to promote flowering and fruit setting.

Materials:

1 kilo of preferred ripe fruits/vegetables (banana, squash, papaya, etc.)

1 kilo of sugar or molasses
Plastic container
Knife
Chopping board
Marking pen
Manila paper
Cheesecloth

Procedure:

1. Prepare the preferred choice of ripe fruits or vegetables to be used for the concoction. Peel
the materials of their skin and remove the seeds.
2. Chop the materials into small pieces so that the juice can be easily extracted.
3. Put 1 kg chopped fruits in a plastic container, add 1 kg crude sugar or molasses, then mix
thoroughly with your hands. Make sure that all plant materials are mixed with sugar so that
the juice can be extracted easily.
4. Cover the container with paper or cloth, and secure with a string or rubber band. On the
cover, write the date of processing and the expected date of harvest.
5. Store the container in a cool dry shady place.
6. After 7 days, the fruit extract should smell sweet and alcoholic; otherwise, the concoction is a
failure. Separate the extract from the fruit residue by filtering it through a cheesecloth, and
squeezing hard.
7. Collect the fermented extracts and preserve in dark colored glass jar. To cover the jar, use
paper or cloth to allow the gas to escape during further fermentation, then, store in a cool,
shady place.
8. To use as soil microorganism activity accelerator, it is applied directly to the soil at the rate of
1tsp/liter of water. As flower inducer and fruit setter, spray on the leaves at the rate of 2 to 4
tbsp/gallon of water at the onset of flowering up to fruit setting
Oriental herbal Nutrient (OHN)

Introduction:

Oriental Herbal Nutrient (OHN), a fermented extract of herbs, is used in Natural Farming to
provide plants and soil microorganisms with micro-nutrients, which may optimize their resilience
to environmental stresses (wind, heat, drought, etc.). OHN is a mixture of edible, aromatic herbs
extracted with alcohol and fermented with brown sugar. It is used to discourage the growth of
anaerobic, potentially pathogenic microbes and encourage beneficial aerobic microbes in the
soil and on plants.)

Materials:
Ginger
Crushed chili
Denatured alcohol
Crude sugar or molasses
Plastic container
Knife
Chopping board
Marking pen
Manila paper
Cheesecloth

Procedure:

1. Chop worth 1 kilo of freshly harvested ginger.

2. Put it in a plastic container, and add denatured alcohol to it. The amount of denatured
alcohol should be such that it fully wets the ingredients but not too much.
3. After 12 hours, add 200 grams worth of crude sugar. Cover the jar using porous paper and
tie with rubber band. Leave for 4 to 5 days for fermentation.
4. Add
Calphos Liquid Fertilizer

Introduction:
Calphos is a nutrient solution for plants when they are entering the flowering cycle. Calphos should
be applied before and after flower initiation to support the eventual fruit. In simplistic terms, the
Phosphorus in the solution 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,
while the Calcium strengthens the plant in preparation for heavy flowers/fruits.

Materials:

Eggshells
Frying pan
Large plastic bottle
Vinegar

 Collect a bunch of eggshells and wash to remove inside filaments. Remember, you can
also use bones and other good sources of calcium like seashells, clams and oysters,
etc. Likewise, if you only want calcium, even limestone can be used, or simple lime.

Pan fry the eggshells. Fry until some are brown/black, some white. The burnt shells are
your Calcium source while the white are the Phosphorus source.

After roasting the eggshells, grind them up. You can do it manually, with a mortar and
pestle, throw them in a blender or electric coffee grinder, etc.

Add them to a jar and add 5 parts vinegar by volume. For example, if you have 1 cup
ground shells, add 5 cups vinegar.

The acid in the vinegar helps digest them. You will notice bubbling as this process
converts the ingredients to liquid calcium phosphate.

Wait until tiny bubbles disappear

Seal the jar and ferment for 20 days.

Filter into another jar
Indigenous Microorganism (IMO)

Natural Farming produces a good yield when the land cultivated has an excellent soil condition
for crops. Microorganisms play an important role in making soil good for growing plants. These
microorganisms can also be collected and cultured.

Natural Farming promotes the use of Indigenous Microorganisms (IMOs). The microorganisms
that have been living in the local area for a long time are best for farming because they are very
powerful and effective. They have survived and can survive the extreme climatic conditions of
the local environment much better than artificially produced microorganisms, which are cultured
in some foreign or artificial environment. And since they are already available in the field, they
are considered the best inputs for conditioning the land.

Organisms that are found under the heat of the sun are largely different than those found in
shaded areas such as under the bamboo trees. Dr. Cho advocates that it is better to culture
microorganisms from different areas in order to collect different kinds of microorganisms
(Microbial Diversity).

It is also good to culture microorganisms at different weather conditions and to mix different
types of microorganisms. In "Non-Chemical" agriculture practices we do not feed the plant. We
nurture the soil and the soil nurtures the plant through the IMOs.

Materials / ingredients needed

 Wooden box (made of Natural wood / bamboo / cedar, etc)

 Hard-cooked rice (Less moisture to collect aerobic microbes)
 Porous Paper (paper Towel)
 Rubber band / Thread
 Container Box / Basket made out of Bamboo
 Jaggery / Brown sugar (Unrefined sugar)
 Glass jar / Clay pot

How to collect IMOs

 A wooden box of Length 12 inches x Width 8 inches Height 4 inches is made with ½ an
inch thickness wood.
 Fill the wooden box with steamed rice. Its moisture content will attract the indigenous
microorganisms living in the local soil. Allow adequate air supply by not stuffing the rice
higher than 3 inches (do not press hard the rice in the box). Without sufficient supply of
air, the anaerobic IMOs will get collected. Aerobic IMOs are more commonly
recommended.
 Cover the wooden box with white plain paper (avoid news paper) and use a rubber band
or thread to hold the paper to the box. Paper allows air to pass through.
 Mark an area 12 inches x 8 inches in the soil and excavate 2 inches of soil. Place the
rice-filled wooden box in this pit, where IMOs abound, such as in a forest / field or at the
site where many decomposed leaf molds are found. Cover the box with leaves.

 The container box or basket is placed on this set-up to protect the wooden box from
stray animals.
 Prevent rain from getting through by covering with leaves. (use plastic sheet only if
necessary during excess rains) At 20°C, it will take about 5 to 6 days to grow the
microbes in the box filled with IMOs. Collection will be faster if the temperature is higher
than 30°C to 35°C it will take 2 to 3 days
 After 3 days the rice will be covered with microorganisms. Move the IMO formed rice to a
clay pot / glass jar. The IMOs thus collected is called as IMO-1.
 Mix jaggery with the IMO-1 in 1:1 ratio. For Eg 1 Kg of jaggery should be mixed with 1
Kg of IMO-1. This mixture of brown sugar and IMO-1 is called as IMO-2. The closer the
state of sugar is to nature, the better. The less process the sugar has undergone, the
more effective it is. Therefore, white refined sugar is not recommended. Brown sugar is
advisable, but crude and unrefined sugar (jaggery) is better.
 Cover the container using paper and hold in position using a rubber band or thread.
 NOTE : It will take 3 days in summer and 5 days in winter. You can experiment based on
the climate of the place where you live. Black molds on the steamed rice indicate that
you have exceeded the number of days