Fermented Plant Juice (FPJ)

Fermented Plant Juice (FPJ)

MAKING FERMENTED PLANT JUICE (FPJ)
FPJ is a fermented extract of a plant’s sap and chlorophyll's. It is a rich enzyme solution
full of microorganisms such as lactic acid bacteria and yeast that invigorates plants and
animals. FPJ is used for crop treatments.

Materials/ ingredients needed:

Mugwart / Water amaranth / Bamboo shoot etc.
Jaggery / Brown sugar
Clay jar / glass jar
Porous paper (paper towel)
Rubber band / thread
WHAT TYPE OF PLANTS TO COLLECT
Plants that are strong against cold and can grow well in spring. This is in order to pass
down the characteristic of plants that can endure extreme climatic changes.
Plants that grow fast and are vigorous. Fast developing plants have growth hormones
that are very active. This characteristic can improve any plant weaknesses and the
recovery of certain health problems of the plants.
Fast-growing and vigorous plants. For example, Bamboo shoots and lateral buds of all
kinds of plants have abundant growth hormone and vitality.
Thinned-out fruits have a lot of gibberellins which makes plants healthy with thicker
foliage and enhances the thickness of fruit.
WHEN TO COLLECT
Avoid days when there is excessive sunshine or rainfall. Excessive sunshine may
evaporate nutrients. Too much rainfall may wash away important nutrients and
microorganisms. When there is rain, collect only after two days.
Collect the ingredients just before sunrise. Plants have perfect moisture level during this
time.
HOW TO MAKE FPJ
Shake off dirt from the Plants but do not wash in water. Washing will remove useful
microorganisms. If the ingredients are too big, cut them to adequate sizes, about 3 to 5
cm. This increases contact surface area and promotes osmotic pressure. (Do not mix
different kinds of ingredients in one container. Use separate container for each
ingredient.)
Measure the weight of the ingredient and the weight of brown sugar. Brown sugar
should be between half of the weight of the ingredient. You should add or subtract sugar
according to plant’s moisture level.
Put the ingredients and brown sugar in a large wide container and mix them with your
hands. Cover with porous paper and leave for 1 to 2 hours.
Put the mixture into the clay pot. It should fill up ¾ of the jar. It is important that the jar is
not too full or under full. The empty space is not empty. It is filled with air, for optimum
fermentation to occur.
Put weight (Stone) on the mixture to control the amount of air in it.
Put on the cover and tie the jar. A cover is needed to prevent insects from getting into
the mixture. Paper is ideal because it lets the air in and out.
Remove the weight after 1 or 2 days. After the air has escaped, put back the cover
again.
Put the jar in a cool and shaded place. Do not open, move or stir the ingredients during
the process of fermentation.
WHEN TO USE FPJ
Germination to early vegetative growth: Mugwort (Artemisia vulgaris, Mosapatri in
Telugu), and bamboo shoot FPJs are suitable at this stage to help crops become
resistant against cold and grow fast and strong. FPJs should be used at lower
concentration during this stage, preferably at a dilution of 1:1000.
Vegetative growth: Arrowroot and Bamboo shoot FPJs, as well as Reeds (water or
marsh plants with a firm stem), help crops obtain their needed nitrogen to increase in
volume. At this stage, FPJs can be used at a general dilution of 1:800 to 1:1000.
Presence of pests: FPJ can be used to keep pests away from fruits. Amixture of FPJ
and rice bran can be sprinkled on the area around fruit trees to lure pests to the ground,
thus preventing them from going to the fruits.
WHEN NOT TO USE FPJ
During excessive vegetative growth or overgrowth due to prolonged rains or cloudy
weather.
FPJ made from the crop itself should not be used as this will promote further growth.
During acidic or nitrogen-excessive crop conditions, which create a pest-attractive
environment.
Conditions of too much moisture or of bad ventilation, which promotes fungal growth.
HOW TO USE FPJ
FPJs are normally used at a dilution rate of 1: 800 to 1000 in water. When FPJ is used
with other NF inputs, more water should be added to the solution. FPJ from the same
crops to get better results:

Tomato, (Chilli, brinjal, etc,). lateral buds of stems and leaves for tomato plants.
Squash and sweet potato- vines for same crops.
Pinched shoots of plants (not contaminated by chemicals).
HOW TO STORE / PRESERVE FPJ
Polyethylene or glass products or clay jar may be used as a container. When using
glass bottles, brown glass containers must be preferred.
Store in a cool place. Select a shaded area where there is no direct sunlight and where
the temperature does not fluctuate. Direct sunlight should be avoided.
The optimum temperature range is 1 to15ºC for storage (Use a Refrigerator if available)
if you want to keep for one year. Otherwise one can use within 30 days store at room
temperature.
IMPORTANT NOTE:
It is not recommendable to use molasses as it contains too much moisture to raise the
osmotic pressure as high as brown sugar does for good fermentation.
Sometimes small bubbles or fungi will be present in the Jar. They result from lacking
brown sugar or from an unbalanced volume between the empty space and the
ingredient. In this case, add a little brown sugar, stir and preserve after filtering.
Avoid excessive sunshine (heat). Avoid sunlight for picking plants. If the hot weather
continues, but FPJ production must continue, then water the plant one day before
picking the plants / leaves before sunrise.
Avoid excessive rainfall (rainy season). Avoid picking plants during or after rainfall
because rain washes away lactic acid bacteria and yeast on the leaves. If FPJ is made
during this time, the juice can become sticky and thick, and won’t ferment well. This is
the same reason why the ingredients should not be washed before fermentation. It is
advised to pick plants 2 to 3 days after rain.
Avoid picking plants near the road side to prevent the polluted plants.
Fermented Fruit Juice (FFJ)
Fermented Fruit Juice (FFJ)
PREPARING FERMENTED FRUIT JUICE (FFJ)
Fermented Fruit Juice (FFJ) is an artificial honey. It is a nutritional activation enzyme
and is very effective in natural farming. FFJ is a kind of FPJ that only uses fruits as its
main ingredients. It is used to revitalize crops, livestock and humans. As the main fruit
ingredients we can use Banana, Papaya, Mango, Grape, Melon, Apple etc (the fruits
must be sweet).

Materials / ingredients needed:

Banana
Jaggery /Brown sugar
Container
Wooden stick (ladle)
Chopping board
Porous paper
How to make FFJ
Prepare at least 3 fully ripened fruits, either picked or fallen. Look for fruits that grow in
your locality. If the quantity of fruits is not sufficient, you may add supplementary
ingredients such as spinach roots, wild yam, cabbage, cucumber, zucchini and radish.
(Use grapes only for grapes and citrus for citrus fruits. These fruits are not good when
used on other crops due to their cold and sour characteristics.)
For 1 Kg of fruit ingredient, use 1.2 to 1.3 Kg of brown sugar (Jaggery) in summer and
1Kg in winter. (One of the functions of brown sugar is to control moisture. During winter,
temperature is lower, thus, there is little need to control the moisture).
Wash and dry the jar to disinfect container in the sun.
Spread the sugar on the chopping board.
Dice your fruit ingredients starting with the sweetest. After dicing, smear sugar on the
fruits and put them in a container. This step should be taken quickly to prevent the loss
of essential substances. Fruits that are difficult to dice like grapes and strawberries may
be slightly crunched with clean fingers.
Use half of the sugar while dicing and pour the remaining half after all of the fruits have
been diced and placed in the container.
Slowly stir the mixture of diced fruits and sugar, about 2 to 3 times with a wooden stick.
Since temperature plays an important role in this process, stir the mixture with fewer
strokes in summer and with more strokes in winter.
Cover with porous paper and tie to the container. Porous paper allows a good amount
of air supply.
Let the mixture ferment. During summer, fermentation completes in 4 to 5 days. In
winter the process takes 7 to 8 days.
After fermentation, sprinkle some more sugar on the mixture and store in a cool and
shaded place. It is normal, that some sugar can still be found on the surface.
WHEN AND HOW TO USE FFJ
Changeover period: During this period, crops require ample amounts of phosphoric
acid. Acid from FFJs of less ripe fruits is good such as those from Grape, Papaya,
Mulberry or Raspberry.
Reproductive growth: FPJs made from fully ripened fruits of apple, banana, mango,
papaya, peach, and grape are useful to supply the calcium demand of crops at this
stage.
After the Changeover period of crops, they are applied with FFJ that has been diluted in
1:1000 ratio in water.
Spray it to chicken housing, vegetables, orchard for protection against diseases.
Plant activation enzyme is an indispensable material in Natural Farming. Activation
enzyme enables used main.resources to be utilized in various application such as
enzyme feed, enzyme fertilizers.
It is an excellent output for re-energizing crops and livestock.
Note: When big bubbles pop during the fermentation process, it means the power of
enzyme is weak, and when tiny bubbles fiercely boil at once, it means power of enzyme
is strong.
Oriental Herbal Nutrient (OHN)
Oriental Herbal Nutrient (OHN)
MAKING ORIENTAL HERBAL NUTRIENT (OHN)
The oriental Herbal Nutrient (OHN )is a very important input in Natural Farming. It is
made from herbs which are full of energy and function to increase plant robustness, to
sterilize and keep plants warm. OHN revitalizes crops and activates their growth. It is
made from popular oriental herbs such as Angelica, Acutiloba, Licorice and Cinnamon
that are fermented, not boiled, to maintain the vigorous growth of crops.

GARLIC / GINGER / CINNAMON

The above ingredients may be classified as being in a raw state (Garlic / Ginger) in a
dry state (Cinamon bark) can be used in their raw state.

Preparation of OHN with CINNAMON

Materials / ingredients needed:
Cinnamon
Rice wine/Bear
Jars / Bottle
Porous paper
Rubber band
HOW TO MAKE
Take cinnamon bark 250 gms / Bear 750 ml,
Put the cinnamon bark in a jar and fill up with bear so that the bark is completely
soaked.
Fill the jar with 2/3 of the jar. (The amount of bear should be such that it fully wets the
ingredients but not too much. Let it absorb the moisture for 1 or 2 days).
Add jaggary to the jar equivalent to the weight of the ingredients.
Cover the jar using porous paper and tie with rubber band. Leave for 3 to 5 days for
fermentation.
Stir everyday with stick in the morning for two weeks.
After fermentation, pour distilled liquor into the remaining 1/3 space of the 3 jar. (For
long storage)
If we use with in 45 days no need to add liquor, water will do.
HOW TO MAKE OHN WITH GARLIC / GINGER
Garlic: When using the whole bulb of garlic (1 kg), select freshly harvested garlic (Do
not wash with water). Crush everything including the skins and the roots, which contain
moisture. Crush 1kg of the garlic (Do not crush too finely)
Ginger: Collect ginger (Do not wash with water). Crush after shaking the soil off (Do not
crush too finely).
Put 1kg of crushed garlic or ginger in the seperate jar.
Add the same amount of Jagerry 1kg (1:1 ratio) and cover it with porous paper. The
amount of mixture should occupy 2/3 of the space of the jar. It is very important to fill
only 2/3 of the jar in order for good fermentation. Leave it for 4-6 days.
The jar must cover it with tight lid / vinyl film. Stir the mixture gently clockwise every day
morning for a week. Leave it for 4-6 days.
Filter the content and keep the extraction in another jar for long-term storage.
The extracting process is difficult add water to extract juce this can be used with in 45
days.
To preserve longer period add liquor to extract the juce easily.
HOW TO DILUTE OHN
The dilution ration of OHN to water is 1:1000. The ratio can be changed depending on
the weather or the condition of the plant. The three kinds of OHNs (ginger, garlic and
cinnamon) are mixed just before using in the following ratio: 1:1:1:1000.

HOW TO USE OHN

OHN is used for making IMO - 3, IMO - 4, the soil treatment solution, and the seed
treatment solution. OHN is also good for all of the growth periods of crops, Nutritional
growth period, Change-over period and Reproductive growth period. OHN is always
used in Natural Farming.

WHEN AND HOW TO USE OHN

Throughout the Nutritive Cycle. OHN is considered a very important input in Natural
Farming and can be used throughout the early, vegetative, changeover and fruiting or
reproductive stages at the basic dilution ratio of 1: 500 to 1000 times in water.

WHEN CROPS ARE WEAKENED

To reinvigorate weakened crops, a mixture of OHN (1:1000) with FPJ (1:500) and BRV
(1:500) can be applied. For plants with soft rot or anthracnose, WCA (1:1000) is added
to the mixture
Liquid Fish Amino Acid (FAA)
Fermented Fruit Juice (FFJ)
PREPARING LIQUID FISH AMINO ACID (FAA)
What is Fish Amino Acid (FAA) ?
The Fish Amino Acid (FAA) is a liquid made from fish. FAA is of great value to both
plants and microorganisms in their growth, because it contains and abundant amount of
nutrients and various types of amino acids (will constitute a source of nitrogen (N) for
plants). Blue, back color fishes will get good FAA. It is absorbed directly by the crops
and it also stimulates the activity of microorganisms. The effects of FAA are more
observable when mixed with a pinch of urea.

Materials/ ingredients needed:

Fish trash (head, bone, intestine, etc.)
Jagerry / Brown sugar
IMO-3
Mosquito net
Rubber band / thread
Clay pot / plastic jar (PE container) or glass jar
HOW TO MAKE FAA ?
Cut fish into pieces and put in a clay pot or plastic jar (Blue�black colored fish are good
because they contain high amounts of amino acid).
Add Jagerry of an equal amount (1:1 weight ratio). Fill the jar up to 2/3 of its volume.
Cover the opening of jar with a mosquito net. The meat will ferment in 7 to 10 days. In
the presence of fat on the surface of the solution, put 2 to 3 tea spoons of IMO-3 to
dissolve the fat.
Extract the solution and use the liquid to crops.
Uses of FAA
FAA is rich with nitrogen. It is good fertilizer for applying both to soil and foliage since it
enhances the growth of crops during their vegetative growth period when used with
other Natural Farming Materials
For leafy vegetable, it is possible to use FAA continuously to increase yield and improve
taste and fragrance.
When making IMO or mixed compost apply the FAA after diluting it with water 1:1000
ratio. Then the FAA will help activate the micro organisms.
Mackerel FAA is very effective in getting rid of mites and the green house whitefly
(Trialeurodes vaporariorum). Dilute FAA with water and spray it on both sides of the
leaf.
Put the bones left over from creating FAA into the brown rice vinegar (BRV), which has
a volume 10 times larger than the bones. The bones will decompose and produce good
quality water-soluble calcium phosphate.
Note: It is not recommendable to use FAA during the period of reproductive growth,
because it may induce over growth.
How to preserve FAA ?
The optimum temperature ranges between 23-250C
No direct sunlight. Acool place is recommended.
Water-Soluble Potassium (WS-K)
Water-Soluble Potassium (WS-K)
MAKING WATER-SOLUBLE POTASSIUM (WS-K)
Potassium deficiency occurs when the soil lacks potassium. Even though enough
potassium exists, if the soil contains a lot of lime and magnesium, the plant suffers from
potassium deficiency, because the absorption of potassium is suppressed due to those
trace elements. Potassium deficiency can also easily occur in sandy soil which has less
humus.

FUNCTIONS OF WATER-SOLUBLE POTASSIUM (WS-K)

Potassium activates the starch-synthesizing enzyme, facilitates the translocation of
photosynthate, and helps to relocate the storage substances in a starchy crop.
Potassium deficiency symptoms occur first on older leaves, because potassium is a
highly mobile element in the plant. The potassium content in the leaf decreases rapidly
in the fruit enlargement period because a lot of potassium is translocated to the fruit.
The principal function of potassium is to grow meristematic tissues.
Potassium regulates the plant stomata and water use. At low concentrations, potassium
decreases the growth rate, the size of the fruit, and the moisture content in the tissues.
Therefore, potassium plays a vital role in cell enlargement. When the stomata are
opened, the potassium content in guard cells is high; when the stomata are closed, the
potassium content in guard cells low. In the light. Guard cells produce ATP through
photosynthesis and absorb potassium by using energy from ATP. Consequently, when
potassium is accumulated in the guard cells, the turgor pressure rises resulting in the
opening of the stomata.
Potassium promotes synthesis of the carbon dioxide-fixing enzyme, decreases the
diffusive resistance of CO2 in the leaf, and activates various enzyme reaction systems.
The absorption of potassium is metabolic and its rate is high and increases the fluidity in
the system. The main route of translocation is bound for meristematic tissues.
Sometimes, potassium is translocated again from old tissues to young tissues.
Potassium functions to regulate the absorption of moisture, to enhance the translocation
of photosynthates and to activate metabolic enzymes.
Potassium is abundant in leaves, the stems and the root tips as almost a form of salt.
Potassium is very mobile in the plant, because it always exists as an ion or an easily
ionizable form.
Potassium functions to help transport carbohydrates, to vitalize carbon assimilation, to
control the turgidity (swollen) of protoplasm and to improve resistance to drought and
freezing of plant tissues.
Potassium reduces lodging problems, increases yield and improves the quality of crops.
SYMPTOMS OF POTASSIUM (K) DEFICIENCY
Potassium deficiency occurs in plants that lack potassium in the plant or soil. The lack
of potassium leads to an abnormal enzyme system and restrains various metabolisms.
Consequently, the plant is disturbs/obstructs in its growth.
When WS-K is deficient, the branch shows growth deterioration, maturity is stunted, and
yield/quality is deteriorated.
It is rare to have WS-K deficiency in initial stages of growth. In general, the symptoms of
deficiency appear after the plant grows up to a certain point.
Chlorosis starts from the old leaves whose edges become yellowish brown. Chlorosis
appears as a spot in the middle of leaves in some plants.
When roots and stems are getting thin, especially when lignifications of vascular
bundles in the stem are suppressed consequently becoming less resistant to cold.
The seeds of fruits become small and matures late.
Chlorosis usually starts from the old leaf, but the tip of the leaf in the middle may
discolor and dry out even at the peak of growth.
MATERIALS / INGREDIENTS NEEDED
Clay jar / mud pot
Porous paper (Paper towel)
Tobacco stems
Water
Rubber Band / Thread
HOW TO MAKE ?
Dry tobacco stems and cut them in to pieces. (Do not ground too fine to avoid making
powder).
Put 1kg of tobacco stem in the hemp/cotton cloth bag and dip it in 5 Lt of water in order
to dissolve potassium in water (crude liquid of natural potassium). It takes about 7 days.
HOW TO USE
It is necessary to use water-soluble potassium alone. Dilute 0.7 Lt of the crude
potassium liquid with 20 Lt of water.

SYMPTOMS OF EXCESSIVE WS-K

Magnesium deficiency occurs if the potassium level is excessive.
It is similar to gas disorder and occurs in the middle part of leaves.
ENVIRONMENTAL CONDITIONS
Optimum temperature range is 23~25 °C.
It is good to select a cool and shaded area with no direct sunlight.
Water-Soluble Phosphoric Acid (WS-PA)
Water-Soluble Phosphoric Acid (WS-PA)
MAKING WATER-SOLUBLE PHOSPHORIC ACID (WS-PA)
Phosphoric acid is a substance of the cell nucleus and major element of the
reproductive body of the plant. If the plant is deficient in phosphoric acid, cell division is
hindered and the reproductive growth is not good.

Phosphoric acid is an important element for the life of crops, it contained in every plant.
Phosphoric acid is a substance that composes the cell nucleus.
Absorbed phosphoric acid is used for cellular division when it moves to the bud, root tip
or seed.
The stem of Sesame (Zingly) contains large amounts of phosphoric acid, and is used in
Natural Farming. Burn sesame stems into charcoal and percolate the charcoal to extract
WS-PA.
Phytic acid, storage form of phosphoric acid, is the major substance in the seed.
Phosphoric acid is involved in photo phosphorylation and electron transport in
photosynthesis. Also, phosphoric acid affects transporting anabolites and in protein
synthesis.
Materials / Ingredients Needed
Charcoal from sesame stems
Water
Jar /Glass jar
Porous paper (Paper towel)
Rubber Band / thread
HOW TO MAKE WS-PA ?
Make charcoal out of sesame stems. Natural phosphoric acid is abundant in those
stems. Burn the sesame stems and put out the fire when large flames appear.
Put 1 Kg of sesame stem charcoal in the cloth bag and dip it in 5 liters of water in order
to dissolve phosphoric acid in water (Crude Liquid of Natural phosphoric acid)
It takes about 7 days although the time varies depending on the temperature of the
surroundings.
Use air to enter once in two days (blow air into the water with a tube). Phosphoric acid
dissolves in water.
HOW TO USE WS-PA ?
In 20 liters of water, 700 ml of WS-PA solution is added and mixed. The mixture is then
applied during changeover period.
Dilute 700 ml of the crude WS-PA liquid with 20 liters of water when WS-PAis used
alone.
Dilute WS-PA with water in the ratio of 1:1000, when it is used together with water-
soluble calcium.
WHEN TO USE WS-PA
Apply WS-PA during the Change-over period. It promotes the differentiation of flower
buds resulting in high fertility and yield.
WS-PAimproves the sugar content of fruits.
Apply WS-PAwhen the colours of leaves turn light or dark green.
ENVIRONMENTAL CONDITIONS
The optimum temperature ranges from 23-25 °C.
It is good to select a cool and shaded place with no direct sunlight.
SYMPTOMS OF WS-PA DEFICIENCY
WS-P can easily travel within the plant and move to the vigorous new leaves first. As a
result, symptoms of deficiency appear mainly on the petiole and veins of the old leaf.
The new leaf does not grow well and it becomes smaller and dark green in color.
The growth of flowers is noticeably suppressed, naturally bearing fewer fruits.
Usually the symptoms are dormant within the body. It is therefore difficult to recover,
even considering the ability to cope with the disease when the symptoms appear on the
exterior.
The fruit skin becomes thick and the acid content increases.
Water-Soluble Calcium (WS-Ca)
Water-Soluble Calcium (WS-Ca)
MAKING WATER-SOLUBLE CALCIUM (WS-Ca)
Calcium is as important to plants as it is to humans. It is one of the most common
substances in the world next to oxygen and silicon and the majority of calcium exists in
the form of calcium carbonate (CaCO3). In Natural Farming, calcium carbonate is
extracted from egg shells in which calcium carbonate is the main component by using
brown rice vinegar. Through this process, calcium carbonate is changed to water-
soluble calcium, which can be quickly absorbed by the crop. It prevents overgrowth of
crops, hardens the fruit, prolongs storage period, promotes absorption of phosphoric
acid and helps crops to accumulate nutrients. Calcium in water soluble form is efficient
and effective in natural farming. Eggshells are very cost-effective materials for WS-Ca.

CHARACTERISTICS OF CALCIUM
Calcium contributes to better utilization of carbohydrates and protein. It is the major
component in forming cell membranes and enables smooth cell division.
Calcium removes harmful substances in the body by binding with organic acids.
Calcium prevents crops from overgrowing.
Calcium makes fruits firm and prolongs the storage period.
Calcium promotes absorption of phosphoric acid and is responsible for nutrient
accumulation in the crop.
Calcium plays a very important role in maintaining the health of the plant.
Calcium carries and accumulates nutrients for e.g., carbohydrate, which are temporarily
stored in branches and in leaves till the final storage organ for e.g., ovary through
physiological activity.
Materials / Ingredients Needed
Eggshells / Seashells
Crushing / Pounding Tool
Brown Rice Vinegar (BRV)
Jar / Polyethylene container
Porous paper ( PaperTowel)
Rubber band / Thread Calcium carbonate is the main component of eggshells. When
calcium carbonate acts with any kind of acid, it produces carbon dioxide (CO2). But
acetic acid, the major component of vinegar, is a weak acid, so it reacts very slowly and
emits an imperceptible amount of CO2. A fluffy egg shell means that CO2 is melting into
vinegar.
HOW TO PREPARE WS-CA ?
Collect eggshells and take out the inside peel. Taking out the inside peelings clears the
eggshells of matters other than calcium.
Crush / Pound the shells in to small pieces (not into powder form). This makes the
process faster and the product more effective.
Lightly roast the shells to remove any organic substances that may rot and deteriorate
during the process.
Put the roasted shells in a container filled with brown rice vinegar (BRV). The eggshells
will move up and down, emitting bubbles and melt to become a neutralized liquid. When
there is no more movement or bubbles, it is done. When there are no more bubbles with
the added eggshells, it means the solution is saturated.
PRECAUTION: Put the roasted eggshells little by little and slowly into the container with
veniger or BRV. If not, the bubbles can overflow by the reaction between the materials
and the BRV.
NOTE: The eggshells that still have calcium carbonate may sink and remain at the
bottom. This is because there are too many materials for the veniger or BRV to melt and
the solubilization process reaches the saturation point. In this case, take out the solution
and add more veniger or BRV.
HOW TO USE WS-Ca ?
WS-Ca is used with WCaP, FPJ, OHN and sea water for better taste and more aromatic
fruits. It is sprayed on the leaves after the fruits have become large. Use after dilution
with water. The basic dilution ratio is 1:1000

WHEN TO USE WS-Ca

Several WS-Ca completed separately may be mixed in order to enhance the effect of
calcium.
WS-Ca is very effective in the cross-over period when the growth of crop changes from
vegetative to reproductive growth.
Spray WS-Ca on the leaves several times after the fruits have become large to some
degree. Spraying WS-Ca prevents plants from overgrowing and yields solid fruits.
WS-Ca leads nutrients to be accumulated in flower buds and fruits. As a result, the
flower buds become strong, can prepare for high yields the following year and harvest
solid and substantial fruits that year as well.
WS-Ca has an effect of improving the taste and fragrance of the fruit when it is used
with water-soluble calcium phosphate, oriental herbal nutrient (OHN), fermented plant
juice(FPJ) and sea-water.
Use WS-Ca when the plants overgrow.
Use WS-Ca when the initial growth of the crop is poor.
Use WS-Ca when the leaves discolor and lack luster
Use WS-Ca when the flower buds have poor differentiation.
Use WS-Ca when the physiological drop is severe.
Use WS-Ca when fruit enlargement is slow
Use WS-Ca when the sugar content decreases.
WS-Ca helps in the transition from vegetative to reproductive growth. It is also effective
when crops are overgrown, leaves have bad color or no luster, floral differentiation is
weak, flower blossoms just fall, fruits do not ripen, fruits are not sweet and crops are
nitrogen-excessive. However, WS-Ca should not be given when vigorous vegetative
growth is needed.
ENVIRONMENTAL CONDITIONS
The optimum temperature should range from 23-25 °C.
It is good to have cool and shaded place where no direct sunlight can penetrate.
SYMPTOMS OF CALCIUM DEFICIENCY
Underdeveloped roots and feeble root hairs: It is because, the normal protoplasm of the
cell is not formed due to calcium deficiency.
The leaves discolor become brownish and then dry out.
Appearance of empty bean pods.
Poor ripening of the fruit and vegetable, excessive moisture and organic acid, lack of
sugar content, softening of the fruit flesh, insufficient fragrance.
Leafy vegetable contact with Rhizoctonia disease and the poor heading phenomenon.
Root vegetables become pithy(spongy) and hollow, lack of sugar content and fragrance
and it stay a short time in storage.
Both rice plants and barley plants suffer from problems such as excessive moisture, low
accumulation of starch, lack of luster and fragrance and low resistance to insects and
diseases.

Water-Soluble Calcium Phosphate (Ws-Capo)

Water-Soluble Calcium Phosphate (Ws-Capo)
MAKING WATER-SOLUBLE CALCIUM PHOSPHATE (WS-CaPo)
The Water-soluble Calcium Phosphate (WS-CaPo) is extracted from the bone of
vertebrate animals. WS-CaPo is an essential substance for plant growth and is widely
distributed in the soil. Calcium phosphate is insoluble in water, but soluble in acids: this
property is used in Natural Farming. Calcium phosphate can dissolve slightly in the
water containing CO2.

Phosphoric acid and Calcium are good for plant cultivation. Their results are said to be
effective, but with improved method of production and correct usage, the benefits may
be seen much faster.

Materials / Ingredients Needed

Animal bones 200 gms (Cow / Pig / Chicken/ fish)
Brown Rice Vinegar 1 liter. (BRV)
Clay Jar / Glass Jar
Porous paper ( Paper towel)
Rubber Band
HOW TO PREPARE WS-CaPo
To remove the flesh boiled the bones and dry under sunlight. Do not use raw bones, on
which meat and fat is attached. Turn the bones into a charcoal state by burning them at
a low temperature. This process is necessary to burn organic and fatty substances.
Use the charcoal of the bones as they are or pound them (Do not pound too much, as it
will become powder). Put the bones in the jar with BRV.
Calcium phosphate is dissolved from the bones.
Small bubbles will appear. If there is no movement, it means that the process of solution
is completed (about 7 days).
NOTE: Cow, Pig or Fish bones contain much calcium phosphate. After burning them at
a low temperature for removing organic substances, then put them into veniger or BRV
for extracting inorganic substance, calcium phosphate.
HOW TO USE WS-CaPo
WS-CaPo is diluted 1:500 to 1:1000 times for crops. A stronger dilution rate can be
used when needed. The solution is then sprayed on leaves.
WHEN TO USE WS-CaPo
WS-CaPo is used on plants before and after the changeover period.

Use after dilution with water. The basic dilution ratio is 1:1000
Spray WS-CaPo on leaves during the periods of cross-over and vegetative growth.
Use WS-CaPo when the crop overgrows.
Use WS-CaPo when the initial growth is poor.
Use WS-CaPo when the flower buds have weak differentiation.
Use as drinking water (1:500) for the livestock that are pregnant or ovulating.
WS-CaPo It can be fed to animals during pregnancy or breeding time.
HOW TO STORE
1. The optimum temperature ranges from 23-25 ºC.
2. It is good to have cool and shaded place where no direct sunlight can penetrate.
Brown Rice Vinegar (BRV)
Brown Rice Vinegar (BRV)
MAKING BROWN RICE VINEGAR (BRV)
Characteristics of Brown Rice Vinegar
The acetic acid bacteria of brown rice vinegar (BRV) affects liver cells and support them
for sterilization, neutralization, diuresis, synthesis, and works to prevent and cure
various diseases in live stock.
BRV is weakly acidic but when it is decomposed in the body, the remnant becomes
alkali. Therefore, it is called alkali food. Cereals and fruits, which produce vinegars are
typical alkali foods.
BRV itself is an acid, but it changes into a base when it is absorbed by humans,
livestock or crops. So, BRV functions to change the physical constitution from acidic to
alkali, which means it renews the body into a pure and healthy condition.
BRV contains phytic acid, it helps to neutralize poisons, to sterilize and to improve
physical constitution. It is effective in preventing and curing various diseases.
BRV has more amino acids and organic acids, which are antidotal, than any other food.
Therefore, it is excellent for decomposing lactic acid, which prevents aging.
BRV raises the calcium absorption ratio. If body fluid tends to be acidic, the body tries to
neutralize it and when this happens, the body needs calcium. It is difficult for calcium to
be absorbed in an acidic condition. But, combined with the citric acid in BRV, calcium
can easily be absorbed.
FUNCTIONS OF BRV
BRV in low concentrations facilitates vegetative growth and affects the initial growth of
leaves. If BRV is applied on the leaves, it helps them form the wax layer, which creates
thicker leaves, fastens foliation and increases resistance to diseases and insects.
BRV improves the flexibility of the tree and increases absorption ability when Natural
Farming materials are sprayed.
Due to the activity of the acetic acid bacteria, BRV has an ability to sterilize and restrain
bacterial growth.
Because it is used with water-soluble calcium, BRV maximizes the effect of calcium.
BRV of high concentration accelerates reproductive growth.
HOW TO PREPARE BRV ?
Same method as 'Makgeolli'(Korean rice wine).
If ripe 'Makgeolli' is left as it is, BRV is produced due to the acetic acid bacteria. (instead
of BRV we can use 15 days fermented toddy, it turns in to Vinegar)
PRACTICAL USAGE OF BRV
Put the eggshells in BRV and make water-soluble calcium.
Dissolve the animal bones (cow / pig / chicken / fish ) in BRV and make water-soluble
calcium phosphate.
For the purpose of sterilizing, use BRV with a dilution ratio of 1:500 at the juvenile leaf
stage and a ratio of 1:200-1:300 at the adult leaf stage.
BRV is used for making Soil Ground work, Seed and Seedling Treatment, treatment of
Nutritional Growth Period, Changeover Period and Reproductive Growth Period.
BRV is used for making IMO-3, IMO-4 and enriched compost.
Seawater and Fermented Seawater (SW)
Seawater and Fermented Seawater (SW)
SEAWATER AND FERMENTED SEAWATER (SW)
The deeper the sea water is the higher the salt content. There fore it is desirable to use
the surface seawater.

Organic matter in sea water produces an excellent effect when the microbes of land and
the minerals and microbes of seawater meet. Brackish provides a favorable conditions
for microbes. Which in turn helps support may plankton and many fish that eat the
plankton.

In other words fermented seawater provides abundant energy to the crops and the
livestock. Because of viruses skin disease occurs. When skin looses fat, the number of
microbes decrease and even such a small change can induce out breaks of disease.
Sea water can solve this problem. Adding rice-washed water (5ml) brings out its best
properties. Rice-washed water and fermented plant juice (5ml) to sea water (diluted 30
ml to one lit water) brings out its best properties. Rice washed water has an effect like
that of yeast. It is more effective when oriental herbal nutrient is mixed.

The combination has a similar effect when the river and sea merging point where
freshwater and seawater meet. It provides a favorable condition for microbes which in
turn support many plankton and many fish that eat the plankton. In other wards
fermented seawater provides abundant energy to the crops and the live stock.

When the microbes of land and the minerals and microbes of seawater are combined it
produces an excellent effect for crops and livestock.

HOW TO PREPARE SEA WATER.

For storage, pour seawater in a large bowl and leave it for a day to let air borne
microbes go in it.

Using Seawater (SW) as an NF Input:

While Natural Farming uses materials that farmers can prepare by themselves, other
natural inputs need to be collected away from the farms. Such inputs include seawater
(SW) and natural minerals (NM). Seawater and sun-dried salt are two sources of
nutrients and minerals regarded by Natural Farming as also essential together with
NPK.

WHEN AND HOWTO USE SEAWATER

One lit Seawater is diluted with 30 lit water, while sun-dried salt is diluted 2ml for1000
ml water.

To sweeten fruits. WS-Ca is added to diluted seawater and then the solution is sprayed
twice in one month and then 20 days before harvest.
Soil application. Sun-dried salt is applied to soil at 5 kg for every 10 acres.
Prevent feather loss in chickens. To avoid feather loss of chickens in summer, BRV
(200) and WS-Ca (500) is mixed with diluted seawater and fed to chickens once in two
days.

http://www.cgnfindia.com/sw.html

How to Make Fermented Plant Juice or FPJ

BD October 5, 2018 AgriBusiness 3 Comments

Fermented Plant Juice or FPJ is made from axillary buds and young fruits, fast growing plants, young
leaves of plants and grasses. Mixed with crude sugar or molasses, the juice is extracted and fermented after
storing for a period of time. The liquid is applied to plant’s leaves and growing points, soil around the plant,
compost heap and animal beddings to fortify microbial activities.

Choosing the raw materials for Fermented Plant Juice

You choose materials that are:
Young and fresh
Free from insect pests and diseases
Abundant in the production area
Free from chemical containments
Materials needed in making Fermented Plant Juice
* Local plants that are fast growing like kangkong, legumes and grasses. You can also use bamboo shoots,
asparagus shoots, actively growing plant parts and young fruits of cucumber, squash, melon, watermelon,
ampalaya and other cucurbits.
* Weed species that are found growing in the production area, young leaves of trees, banana trunks, young
leaves and fruits of stress tolerant crops are also good materials for Fermented Plant Juice.
* You can use either crude sugar or molasses or whichever is available and can be bought at a lower price.
* You will need basin, ceramic pot or plastic pail, net bag or cloth bag, paper or cloth for cover, string, stone as
weight, bolo, chopping board, marking pen and glass jars.

Steps in Making Fermented Plant Juice

1. Collect the plant materials early in the morning while they are fresh and the microorganisms are still present.
Do not wash the plant materials.

2. Cut the plant materials into small pieces so that the juice can be easily extracted.

3. 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 so that the juice can be extracted easily.

4. Put the mixture in a net bag or cloth bag. This is done so that the extracted juice will ooze from all sides of
the bag.

5. Put the bagged mixture in a ceramic pot or plastic pail, and put weight to compress the mixture. Stone is a
good material used to weigh down the mixture.

6. Cover the pot or pail with paper or cloth, and secure with a string or rubber band. 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 the fermentation
process to escape. On the cover, write the date of processing and the expected date of harvest

7. Store the container with the bagged mixture 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. In 7
days, plant juice is extracted and fermented. The plant extract will change its color from green to yellow, then
to brown and will smell sweet and alcoholic.

8. After 7 days, lift the bagged mixture and squeeze hard to get the remaining extracts

9. 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. You may add the plant
residue to the compost pile to hasten decomposition or you can apply it to the garden plots as source of organic
matter. Use your Fermented Plant Juice more effectively if it is stored for another one week after completion.

Uses and rates of application of Fermented Plant Juice

* As seed treatment before sowing – soak the seeds in 0.2 % solution for 4 to 5 hours to facilitate germination
and as a start-up solution to germinating seeds.
* As a natural growth enhancer – Fermented Plant Juice made from actively growing plant parts and fast
growing plants may contain natural growth hormones and mineralized nitrogen that promotes plant growth.
Mix 1 teaspoon of Fermented Plant Juice 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. Please note that with the use of Fermented Plant Juice, there is no overdose; you may use it liberally.
However, the soil must be watered first before applying Fermented Plant Juice to avoid scorching of the roots.

* Apply Fermented Plant Juice to the soil to serve as source of energy to accelerate activities of soil
microorganism. This activity will make the nutrients available to the plants.

* Give Fermented Plant Juice, as drink, to livestock at 1 tbsp/liter to increase microbial activities in
gastrointestinal tracts. This would result to better absorption of nutrients.

* Spray to animal beddings to hasten manure decomposition.

Source: e-extension.gov.ph

https://businessdiary.com.ph/3468/how-to-make-fermented-plant-juice-or-fpj/

All About Fermented Plant Juice

AUGUST 18, 2017 GLOBALCAL KOREAN NATURAL FARMING INPUTS

Fermented Plant Juice

Fermented plant juice (FPJ) is a fermented extract of plants which helps crops to absorb
nutrients directly for healthy growth and enabling their potential.

Origin of FPJ

FPJ originates from Kimchi which is a Korean pickled dish made of vegetables with
various seasonings in which lactic acid bacteria grow in abundance and which enhances
appetite and digestion. Kimchi soup is also applied in farming to help plants grow
healthy and strong. There are tremendous populations of microbes such as lactic acid
bacteria and yeasts on plant leaves. Similar to making Kimchi, the essence of a plant
can be extracted by using brown sugar (instead of salt) through osmotic pressure.
During the process of fermentation FPJ produces weak alcohols which dissolve
chlorophylls. FPJ is the fertilizer which allows plants to enhance their own vitality and
induce their own potentials which consequently allows them to grow robustly.
Principles of FPJ

There are about 100,000-150,000 microbes per 1cm2 on a plant leaf. Most of the
microbes are lactic acid bacteria and yeasts which are very beneficial for plant growth.
The essence of the plant chlorophylls, lactic acid bacteria and yeasts which are on the
leaves and stems of the plant can be extracted using brown sugar.

What to collect

Use plants that are naturally resistant for the FPJ mugwort and dropwort are good
examples. Mugwort is naturally resistant to both cold and heat, had good vitality and a
goad amount of iron. Mugwort FPJ is used for giving vitality to crops when they sprout
buds and the end of the dormant period in spring, and helps to revitalize plants.
Dropwort is full of iron and manganese which are good for circulation, stimulating the
nervous system and recovering from injury.

When making FPJ it is important to use plants that grow fast. These plant have growth
hormones that are very active and have a lot of energy. This characteristic can improve
weaknesses in the plants which their FPJ is applied to and can help them recover from
health problems. Bamboo shoots are an excellent example of this. Bamboo shoots grow
after rain and because they grow very fast they must be collected in a timely manner.
Remove dirt from the shoots but not the outer skin. Bamboo shoot FPJ can be used
with mugwort and dropwort FPJ to increase vegetative growth in chops that have been
weakened by disease. Lateral buds from all kinds of plants also have abundant growth
hormones.

It is recommended to use plant that are in season. Wild plants are preferable because
they have a vitality that is conducive to the production of FPJ. The fermentation process
goes smoothly with wild plants. Indigenous plants are prefered because they have
adapted to the weather extremes of the region. FPJ can also be made from the same
crop ( ex: lateral buds leaves and stem of tomatoes, vines of squash and sweet potato,
crops damaged by insects or unmarketable products, outer leaves of kale or broccoli).

When to collect
Materials should be collected before sunrise. During this time of day plants have the
most nutrients and have the most vitality, also when plants have dew on their leaves a
higher volume of FPJ is produced. When the sun is up photosynthesis is active and
more of plants nutrients are stored in their stems. From 3pm to sunrise the following
day catabolism is active, hence the plant’s energy is stored intensively making it the
best time for collection. With your hand quickly snap off the growing tips of the plant.
Plants should be used immediately after picking for the best results. Avoid picking in
periods of drought or excessive sun. If there is no rain in the foreseeable future water
the plant one day before picking. Avoid periods of excessive rain because rain washes
away the lactic acid bacteria and yeasts on the leaves. If FPJ is made at this time the
juice will become sticky and thick, for this same reason the picked leaves should not be
washed before preparation. It is best to pick plants 2-3 days after rain. It is
recommended to only use one species of plant per preparation and to avoid picking
plants near a road.

How to make FPJ

Materials:

Brown sugar

Picked plants

Container

Plants:

Do not wash the plants or peel off the skin. Only use one type of plant per FPJ. Shake
off dirt (do not wash). Cut plants into manageable size to broaden surface area. Plants
with dew are best.

Brown sugar:

Brown sugar has the effective components of sugarcane, and contains a lot of minerals
such as iron, calcium, and sodium. Sugar cane contains 293 mg of calcium per 100g (do
not use beet sugar). The more moisture the material contains the more sugar it needs.
The ratio for mixture is 1/1 based on weight. Do not use molasses as it contains too
much moisture to create the osmotic pressure necessary for proper fermentation.
Container:

A clay container is best for fermentation however if one is not available glass is
acceptable. Try to avoid using metal or plastic if possible.

Process

Shake off dirt (do not wash)

Measure the weight of ingredients and brown sugar. Depending on the moisture
content of the plants being used the ratio of mixture can fluctuate from ½ to ⅔ weight
of sugar. Add more brown sugar for fruit and flowers which have a higher moisture
level. Mix at a ratio of 1/1 for storage.

Mix the ingredients thoroughly with brown sugar. At the top of the container add a
layer of brown sugar to cover the materials this helps the process to remain anaerobic.
Fill the container to the top with the mixture then compact to about ⅔ to remove air.
When the container is ⅔ full with some space left for air optimum fermentation will
occur.

Keep the container out of direct sunlight at a temperature of around 23-25 degrees
celsius.

A successful fermentation will be fragrant and will produce clean juice when the content
is filtered. Sometimes small bubbles or fungi will be present in the filtered liquid, this is
because of an inadequate amount of sugar. In this case add some brown sugar, stir,
and preserve after filtering.

Do not apply pressure to the plant material when filtering.

Only store the juice after the fermentation process is complete.

How to store FPJ

Add more brown sugar if the FPJ will not be used immediately.
FPJ must be stored out of sunlight. Bury the container or keep it in a cool storage. The
optimum temperature range for storage is from 1-15 degrees celsius.

The lid of the container should allow for ventilation but not contamination.

FPJ can be stored for up to 2-3 years for ripe FPJ.

How to use FPJ

From germination to early growth:

Choose an ingredient that has good vitality and a strong resistance to weather
extremes. Ex: Mugwort, dropwort, bamboo shoot, etc.. (1/500 dilution)

During vegetative growth:

Crops develop their volume during this period and absorb mostly nitrogen rich
nutrients. Use FPJ from mugwort, dropwort, arrowroot vine, reeds, and bamboo shoots.
(1/500 dilution)

Cross-over period:

Period of flower formation. Plants absorb mostly phosphoric acid rich nutrients. Use FPJ
made from black locust (false acacia), unripe mulberry, grape, or raspberry which are
more acidic. (1/500 dilution)

During reproductive growth:

Flowers fall and crops reach fruiting stage. Plants absorb mostly calcium rich nutrients
during this stage. Use FPJ made from ripe fruits. (<1/2000)

Mature stage:

Use matured (1-2 years old) FPJ from purslane to add luster and prevent evaporation.
(<1/5000)

FPJ is used in IMO#3 and IMO#4.

Do not use FPJ on fungal diseases it will cause them to spread.

Use well ripened FPJ after diluting it to less than 1/2000 during the period of
reproductive growth when fruits become large enough. This is because of the sugar
content of the FPJ which can cause spots on the fruit. FPJs improve the taste and yield
but decrease the commercial value (outer appearance).

This information has been paraphrased from the booklet “Cho’s Natural Farming:
Recipes and Instructions for Use”. A copy can be down loaded from Drake’s natural
farming website which is an excellent source of information. Also for some top notch
instructional videos you can also visit Chris Trump’s youtube channel

http://theseedsyouplant.com/index.php/2017/08/18/all-about-fermented-plant-juice/