Republic of the Philippines

CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE

Calabanga | Pasacao | Pili | Sipocot

Produce Organic
Concoction and
Extracts
JAYRYL D. ENANO, L.Agr.
CONCOCTIONS
KOREAN FARMING SYSTEM
CONCOCTIONS
 Replacement of chemical based fertilizers,
pesticides, fungicides, repellants chemical
based growth enhancers and other synthetic
food ingredients for animals and plants
 Done through fermentation where the potency
is enhanced by the beneficial micro-organisms
How to produce concoctions that
produces beneficial microorganisms?

Fermentation – process that

produces useful substances
(alcohol, amino acids, organic acids,
and anti-oxidant substances) for
humans, animals and plants through
the metabolism of microorganisms
CONCOCTIONS
Indigenous Microorganisms (IMO)
Fermented Fruit Juice (FFJ)
Fermented Plant Juice (FPJ)
Fish Amino Acid (FAA)
Oriental Herbal Nutrient (OHN)
Calcium
Calcium Phosphate (CalPhos)
Lactic Acid Bacteria Serum (LABS)
 INDIGENOUS
MICROORGANISMS
(IMO)
WHY INDIGENOUS MICROORGANISM?

 Made from microorganism present in the bamboo and the

forest grounds
 Cultivated in steamed rice as medium; fermented with raw
sugar (muscovado) or molasses
 Serves as decomposer; controls non-beneficial
microorganism
 IMO is the basis for making fertile land
 Materials circulation
 Power of the indigeneous
 Restore the pristine nature
Indigenous Microorganisms
(IMO)
 Where you are, there they are!
It’s in the air, soils and our body

IMO1 is decomposer and it balances and control the

non beneficial microorganism
 Collect from your fields (rice paddies, sugarcane, banana,
pineapple field) not just from anywhere. Reaction for using
farm soil is IMO1 from soil has “village” of micro organism
 Put soil back in the field, relatives will not fight and this
becomes a village of microbes.
 Collect from the forest floor, leaf molds, rice paddy,
bamboo trees
Indigenous Microorganisms
(IMO)

Materials: (1:1)
1 empty container (bamboo split open or wooden box)
1 kg cooked cool rice
Manila papers, plastic , rubber bands, masking
tape, pentel pen
1 kg molasses
Bamboo spatula for mixing
Basin/Canister
 Indigenous Microorganisms
(IMO)
Procedure:
1. Wash the rice properly
2. Cook it normally (not too
wet or too dry)
3. Transfer the ¼ full cooked
rice into the bamboo pole/wooden
box
4. Cover it with 2 layered
manila paper and cellophane
then tie with rubber bands and
put markings
 Indigenous Microorganisms
(IMO)
5. Keep it under the bamboo
forest.
Chemical free area, clean and
cool place and lots of food for
microorganism ilagay ang dahon
na laya na may puting (white
molds) amag at ilagay sa ibabaw
ng bamboo/wooden box.
Indigenous Microorganisms
(IMO1)

MOLDS
 Indigenous Microorganisms
(IMO)

6. After 3-5 days, collect the

white colored molds (black
molds discard)

7. Remove the moldy rice

from the container, place in
a plastic pail and add 1 kg
molasses. Be sure that the
container is only 70% full.
Indigenous Microorganisms
(IMO)
8. Wipe the mouth of the
pail, cover it with 2 layered
manila paper and store in a dry
cool place, away from sunlight.
Label accordingly and put
markings. Ferment for 1 week
9. After 7 days, the mixture will
yield a mudlike juice, you can
remove the liquid.
and place in another container.
Loosen the cap for 1 week
10. IMO is ready to use
after fermentation

11. Total fermentation

days: 13 days

IMPORTANT: Do not
tighten bottle lid for 2
weeks to allow gasses
to escape and avoid a
sticky explosion!
 How to use IMO 2

Mix 2 tbs IMO 2 to 1 liter non-

chlorinated water

Use as soil drench or foliar spray.

May Used with other fermented extracts

Spray early in the morning or late

afternoon.
Indigenous Microorganisms
(IMO)

USAGE
Plants- stronger immune system

Animals- stronger immune systems

and Removes foul odor
 What IMO 2 does

Revives soil It helps digesting

nutrients/Speeds food-substances of
composting plants and animals

Speeds plant growth. Balances

It increases plant
beneficial and non-
nutrition through
leaves and roots with beneficial micro-
potassium organisms
FERMENTED PLANT JUICE
(FPJ)
 Fermented Plant Juice
“The Mother”

Fermented plant juice is fermented

extract of the plants’ blood and
chlorophylls.
There are plenty of enzymes in the
leaves. Crude sugar (mascuvado) or
molasses is used to extract the
essence through osmotic pressure.
Squash shoots Camote Tops Banana trunks
Kangkong

Bamboo Shoots Arachis pintoi Talinum

 HOW TO COLLECT:

 Avoid excessive sunshine and

rainfall
 Just before sunrise or after a
rainfall
 Visit the site first
 Quickly snap with your finger the
growing points of the plant
 FERMENTED PLANT JUICE (FPJ)

Materials: (1:2)
2 kg of any of these plants:
Kangkong, banana trunk, bamboo shoots
camote tops, mani-mani, alugbati or leguminous
plants
Crude (muscovado) sugar /molasses
Manila paper & rubber band
Plastic container or clay jar
Knife to cut banana shoot
 FERMENTED PLANT JUICE (FPJ)
Green color plant such as kangkong and young banana trunk,leaves
and blossom bamboo shoots, squash leaves, alugbati (malabar
spinach) and kulitis (URAY) have fast growing cell and growth
hormones and lot of enzymes in leaves.
ALWAYS HARVEST DURING EARLY MORNING or RIGHT AFTER
THE RAIN WERE MICROORGANISM IS VERY ACTIVE.
Used young about three years old mango tree (hindi pa nag
bunga) and used the leaves as FPJ, you feed at maximum stage
of growth it will make fruit strong and will have great
productivity.
 Look at plants and
trees in your area that
makes resin like
mango. Use the resin
talinum (dagta) to make
solution. It’s great
promoter for growth
Will prevent illness.
Bacterial / viral
disease cured
 FERMENTED PLANT JUICE (FPJ)

Procedure:
1. Clean and wash plants;
2. Drain for 5 min;
3. Slice to an inch size;
4. Mix all plants and molasses thoroughly in a plastic
pail;
5. Put nylon screen on the top of the mixture;
6. Put 5-8 pieces 25-50 grams stone on the top of the
nylon screen;
 FERMENTED PLANT JUICE (FPJ)
7. Wipe the mouth of the plastic pail;
8. Cover with manila paper and add label.
Ferment for 7 days;
9. After 7 days, drain the liquid and place
in plastic or glass bottles (always leave
about 1/3 of bottle empty so IMO can
breathe).

IMPORTANT: Do not tighten bottle lid for 2

weeks to allow gasses to escape and avoid a
sticky explosion!
 FERMENTED PLANT JUICE (FPJ)

 FPJ should have a pleasant smell

and sweet, tangy taste. Keeps for
about one year.

Note: Wait until the tiny bubbles disappear

then close the container tightly. If you
observe that the sugar is not dissolved at
the bottom, it means the fermentation did
not take place. Extend for another day
and add a little water to activate.
 HOW TO USE FPJ

Mix 2 tbs FPJ to 1 liter

unchlorinated water.

May be used as foliar spray or

soil drench.

May also be used with other

fermented extracts.

Spray early in the morning or

late afternoon.
 FERMENTED PLANT JUICE (FPJ)

USAGE:
• Food for indigenous microorganism
• It helps in the modification of soil to speed
up the growth of plants.
• It activate enzymes in the leaves for
greener leaves.
• It helps digesting of food substances of
plants and animal.
 FERMENTED PLANT JUICE (FPJ)

USAGE
Plants – Natural growth enhancer. Nitrogen fertilizer.
Animals - Natural growth enhancer . mix with drinking
water

DOSAGE
2tbsp./liter of water
spray or drench 1 to 2 times a week
Total fermentation days: 7 days
FERMENTED FRUIT JUICE
(FFJ)
 Fermented Fruit Juice
(potassium factor) “The
Father”
Materials: (1:1)
Mango, papaya, avocado
marang, jackfruit or banana
Crude (muscovado) sugar/molasses
Manila paper & rubber band or any string
Plastic container or clay jar
Knife to cut fruit
 FERMENTED FRUIT JUICE
(FFJ)

Procedure:
1. Clean and wash fruits;
2. Drain for 5 min;
3. Slice to an inch size;
4. Mix all fruits and molasses
thoroughly in a plastic pail (20 liter capacity);
5. Put nylon screen on the top of the mixture;
6. Put 5-8 pieces 25-50 grams stone on the top of
the nylon screen;
 FERMENTED FRUIT JUICE
(FFJ)

Procedure:
7. Wipe the mouth of the plastic pail;
8. Cover with manila paper and add label.
Ferment for 7 days;
9. Extract the liquid and keep it in a plastic
container.
 How to use FFJ

2 tbs.
Can be used FFJ
as foliar or 1 liter of non-
chlo-rinated
soil drench water

Use early
morning or
late
afternoon

Add to IMO and FPJ mixture and use as foliar

for fruit trees or during reproductive stage
 What FFJ does
increases plant nutrition through leaves and roots
with potassium factors

sweetens the fruit

helps digestion of animal and plant nutrients

resists plant disease and protects plants
from insects
speeds harvesting

plant hormone
FISH AMINO ACID (FAA)
 FISH AMINO ACID (FAA)

 Fish amino acid is a liquid

made from fish entrails gut and
gills. It contains abundant
amount of nutrients and various
types of amino acids.

 Replacement for UREA

 FISH AMINO ACID (FAA)

Materials : (1:1)
Fish, fish scraps, gills, innerts
Molasses
Bamboo spatula for mixing
Manila paper & rubber band/string
Plastic container , clay jar or bamboo
 FISH AMINO ACID (FAA)
Procedure:
1. Clean and wash fish;
2. Drain for 5 min;
3. Slice to an inch size;
4. Place the mixture inside a
plastic pail and add 1 kg
molasses. Mix thoroughly.
5. Put plastic/nylon screen on
top of the mixture;
 FISH AMINO ACID (FAA)

Procedure:
6. Put 5-8 pieces 25-50 grams stone on top of
the nylon screen;
7. Wipe the mouth of the plastic pail;
8. Cover with manila paper and tie with rubber
band/string
9. Add label. Ferment for 14 days;
10. After 14 days extract the liquid and keep it
in a plastic container.
FISH AMINO ACID (FAA)
 Golden kuhol (live)
and egg (roe) (KAA)
 Wash and clean and soak for one
hour
 Crush grind live shell and pour
molasses immediately.
 Ratio 1:1
 Store in plastic container cover
with manila paper (remember
prepare during night time to
prevent from flies) Add some
molasses.
 FISH AMINO ACID
FAA/KAA

Application:

Mix 2 tbsp FAA to 1 liter of unchlorinated

water and pour to the soil.

Best time to spray:

Start spraying from 4:00-6:00 am and from

4:00 pm until sunset.
 FISH AMINO ACID (FAA)

Uses:
 Nitrogen fixing, for flower inducer
 Strengthen flowering.
 For sweet and hard fruits.
 Protein supplement (animals)
• Good source of high Protein/Nitrogen
• Foliar fertilizer
• Root hormone
• Food for microorganism
ORIENTAL HERBAL NUTRIENT
(OHN)
 ORIENTAL HERB NUTRIENT-
OHN1 & 2
OHN is made from popular oriental herbs such as garlic
(antibiotic and for parasites), ginger (upper respiratory
system and intestinal system), chili (blood
circulations), neem seeds (control pest)
OHN is a very important input in Natural Farming
 To develop the immune system of your plant and
animals
 To control crawling pest (ginger)
 OHN-GARLIC is good for toothache
 ORIENTAL HERB NUTRIENT-
OHN1 & 2
Materials :
OHN 1
1kg garlic
1kg ginger
400g muscovado sugar/molasses
2.4L coconut vinegar
OHN 2
200g chili
100g makabuhay/panyawan
 Ginger Garlic Coconut Vinegar

Makabuhay/Panyawan Neem leaves Marigold Siling Labuyo

 Garlic – for Ginger – for
plants, upper respiratory
animals, as antibiotic,
system and intestinal
anti-parasitic
system

neem
chili - for blood seeds/maka
circulation
buhay – for pest
control
 ORIENTAL HERB NUTRIENT-
OHN1 & 2
Procedure : (OHN1)
1. Peel the garlic and ginger
2. Cut the garlic into halves and slice the ginger
into quarter of an inch
3. Mix garlic and ginger with muscovado
sugar/molasses in a pail
4. Wipe the mouth of pail and seal it tightly
5. Put markings or label when it was made to
know if it is ready to extract.
 ORIENTAL HERB NUTRIENT-
OHN1 & 2
Procedure: (OHN1)
6. After 3 days, mix the vinegar and wipe the
mouth of the pail and seal it tightly.
7. Ferment for 10 days. (1st extraction)
8. Filter the liquid in a plastic container, seal and
put markings.
9. Ready to use for animals
 ORIENTAL HERB NUTRIENT-
OHN1 & 2
Procedure: (OHN2)
10. Put 2.4L of vinegar, 200g chili and 100g
makabuhay
11. Ferment for 10 days (2nd extraction)
12. Filter the liquid in a plastic container, seal
and put markings.
13. Put 2.4L of vinegar, 200g chili and 100g
makabuhay for (3rd extraction.)
14. Filter the liquid in a plastic container, seal
and put markings.
 ORIENTAL HERB NUTRIENT-
OHN1 & 2

USAGE
Plants – Pest repellant.
Animals – Immune booster. Mix with drinking
water and feeds
DOSAGE
2tbsp./L of water spray or drench 3x a week
Total fermentation days: 13 days (OHN1) 23
days (OHN2)
Oriental Herbal Nutrient (OHN) USE

Add to IMO and FPJ

1st extraction mixture and spray on the
for animal use leaves and the soil every
(ginger/garlic) week when they weaken
and start to flower

2ND and 3rd for

Mix 2 tbsp OHN to 1 L
plants to be used as
water
spray or soil drench
 ORIENTAL HERB NUTRIENT-
OHN1 & 2

USES
1. Natural pest repellant. It is use throughout the
early, vegetative and change over and fruiting
stages.
2. It is very important input in natural farming.
3. It develop the immune system of your plant
and animals.
Calcium (Eggshell)
 Calcium (Eggshell)

Materials: (1:9)
1 kg Eggshell
9 liters of coconut vinegar
 Calcium (Eggshell)

 COLLECT 1 KILO
EGGSHELLS
AND TAKE THE INSIDE PEEL
OUT.
(pwede ang oyster shell-
mollusk or tahong– any sea
shell)

62
Calcium (Eggshell)

 PAN FRY TOAST AND UNTIL

EGGSHELL TURN BROWN
USE SWIFT hand movement
when burning eggshells
Calcium (Eggshell)
COOL, Mix with Nine
(9) LITERS OF
COCONUT /
SUGARCANE /
VINEGAR. VINEGAR
FIRST THEN
EGGSHELL WAIT
UNTILL BUBBLES
DISAPPEAR.
FERMENT FOR 30
DAYS
 Calcium (Eggshell)

Wait until the bubbles

disappear and then close
the lid of the container.
Calcium (Eggshell)

Smell of fermentation
should not be putrid
(mabaho)!
1 KILO EGGSHELL
9 LITERS COCONUT
VINEGAR
Up to the rim of the
container.
 How to use Calcium
 Dilute calcium 2 tbsp to 1 liter of
unchlorinated water
 Spray CA on the leaves after the fruits
have become large. They prevent
overgrowth and get a sweet hard fruit.
 Add seawater, calcium phosphate or
OHN for better taste and aroma of the
fruits.
 Benefits of Calcium

 Strengthens flowers
 Aids in forming cell membrane
 Helps in better utilization of
carbohydrates and protein
 Use for hard sweet fruits
CALCIUM PHOSPHATE
(CALPHOS)
 CALCIUM PHOSPHATE
(CALPHOS)
Ca-P is applied when the plants are
about to flower. Older plants need more
energy for production. Ca-P helps them
produce more.
Calcium Phosphate (Calphos) is the
product which according to the plants’
lifecycle and can be fast-effective.
 CALCIUM PHOSPHATE
(CALPHOS)

Materials: (1:9)
1 kg. Bone (Ruminants)
9 liters of coconut vinegar
CALCIUM PHOSPHATE
(CALPHOS)
 CALCIUM PHOSPHATE
(CALPHOS)
Procedure:
1. Clean and wash bones properly then grill it
2. Wait until the remaining fats are drained
3. Remove the bones/shell when it becomes
brownish in color (not over cooked)
4. Cool down and wash again
5. Drain excess water
Burn bones using
rice hull (balat ng palay)
save your time making
CRH for your seedling
 CALCIUM PHOSPHATE
(CALPHOS)
Procedure:
6. Put the bones inside the plastic pail ( BONE FIRST
THEN POUR THE VINEGAR)

7. Add 9 liters of coconut vinegar

8. Wipe the mouth of the pail then cover it with
manila paper and tie with rubber band
9.Ferment for 30 days
10. Filter and put it in another plastic container.
Loosen cap for 1 week
11. Ready to use
 CALCIUM PHOSPHATE
(CALPHOS)
Uses
• Can induce flowering among plants
• Promotes higher yield
• Gives longer shelf life to fruits
• Gives added resistance to plants against pest and harmful
insects
• Calcium and phosphorous source (plants)
• Calcium source for bones (animals). Mix with drinking
water
 CALCIUM PHOSPHATE
(CALPHOS)
DOSAGE
 2tbsp./L of water
 spray or drench 2x a week
 Total fermentation days: 30 days
LACTIC ACID BACTERIA SERUM
(LABS)
LACTIC ACID BACTERIA SERUM
(LABS)

Materials:
900 ml Fresh Milk
100 ml clear liquid from fermented
rice
1L Molasses
 LACTIC ACID BACTERIA SERUM
(LABS)
Procedure:
1. Use the first rice wash
from the cooked rice
2. Put liquid inside the plastic
container (3/4 full)
3. Cover the container with 2
layer manila paper
4. Put markings
5. Ferment for 7 days
LACTIC ACID BACTERIA SERUM –LABS
(FORMULATION 1)

Rice hull will float

center
LAS

RICE BRAN at the bottom

 LACTIC ACID BACTERIA SERUM –LABS
(FORMULATION 1)

Procedure:
6. Remove 100ml from milk
7. Take 100ml from the liquid between the bottom and
top layers of the fermentation and add to the 1 liter milk
pack
8. Return the cover of the pack and seal with masking
tape
9. Put markings
10. Ferment for 5 days
Fresh cows milk /
tetra pack milk
 LACTIC ACID BACTERIA SERUM –LABS
(FORMULATION 1)

11. Filter and Milk solid will float

measure the
collected liquid and
add equivalent
amount of
molasses
12. Keep in a
plastic container. Whey at the bottom of the container
Ready to use
LACTIC ACID BACTERIA SERUM –LABS
(FORMULATION 1)
LACTIC ACID BACTERIA SERUM –LABS
(FORMULATION 2)

Materials:
100g powdered rice
2.1L milk
Water 1L+10L
1L Molasses+1.5L
1 bottle of beer
LACTIC ACID BACTERIA SERUM –LABS
(FORMULATION 2)

Procedure:
1.Ferment 100g of ground rice to 1L
of water for 1 week (or you can use
1L of Rice wash) in a pail
2. After 1 week, add 2.1L of Milk
3. After 1 week, add 1L of Molasses
LACTIC ACID BACTERIA SERUM –LABS
(FORMULATION 2)

Procedure:
4. After 1 week, add 10L of water,
1.5L of Molasses and 1 bottle of
beer
5. Ferment for another week before
it is ready for use
 LACTIC ACID BACTERIA SERUM
– LABS
USAGE
Plants – immune system of plants.
Animals – improve immune system of animals. Remove
foul odor. mix with feeds, drinking water

DOSAGE
2tbsp./L of water
spray or drench 2x a week
Total fermentation days: 12 days (Formulation 1)
Total fermentation days: 5weeks/ 35 days (Formulation 2)
 EFFECTIVE
MICROORGANISMS
(EM)
 WHAT IS EM-1

A microbial Inoculant, not a fertilizer

A mixed-culture solution of Effective Microbes.
The technology is imported from Japan but the
microbes are local
Yellowish –brown color solution
Sweet –sour –fermented smell
The pH value is below 3.5
Bio Activity of EM-1 is stable
 The EM Technology
Em consists of Safe and Human-Friendly
Microorganisms
1. Lactic Acid Bacteria
 Decompose organic matter by fermentation and the barrier of Lactic
Acid keeps harmful microbes away.
 Converts large amount of sugar into lactic acid through
fermentation.
 Inhibits the growth of pathogens and other harmful bacteria by
lowering pH
 Use in the production of fermented foods such as cheese and
yogurt.
 Discovered by Louis Pasteur in 1857.
 Lowers cholesterol.
 The EM Technology

2. Yeast
 Decompose organic matter by fermentation and
produce the bioactive substances such as hormones,
enzymes and converted into plant food.
 Use in brewing alcohol, making bread, nutrition, etc.
 Improves immune systems of humans, animals &
plants.
 Small group of microorganism, yet very essential for
human life.
 The EM Technology

3. Phototrophic Bacteria
 Decompose harmful gases such as ammonia and
hydrogen sulfide and change them into odorless
gases.
 Also known as photosynthetic bacteria- it uses
solar energy to metabolise organic and inorganic
substance.
 EFFECTIVE MICROORGANISM ACTIVATED
SOLUTION
(EMAS)

What is EMAS
A microbial Inoculant in extended form
EMAS (EM Activated Solution)
 EMAS can be used for many purposes in
the same way as EM-1.
 EMAS is much cheaper than EM-1.
 EFFECTIVE MICROORGANISM ACTIVATED
SOLUTION
(EMAS)

Preparation of EMAS using small container (1 liter)

EM original (50 ml) + Molasses (50 ml) + clean

and non chlorinated water (900 ml)= 1L
container Ferment it for 7 days
 Check the Quality of EMAS

 Fermentation period: 7-10 days (depends on

temperature)
 PH: should drop to below 4.0 (ideally around 3.5)
 Smell: sweet – sour fermentation smell (unpleasant smell
means failure of the press)
 Color: dark brown turns into a lighter brown
 Gas formation: generally stops when fermentation is
completed
 There is a wide range of variations of EMAS as a results
of fermentation due to materials and conditions
 Storage of
EMAS
 Keep the container in a dark cool place
 No direct sunlight
 Use EMAS within 1 month!!!
 White flakes (layer) of microbes may form on the
surface . These flakes are harmless and do not
affect the quality.

Caution
EM-1: can be multiplied
EMAS: cannot be multiplied
Differences between EM-1 and EMAS

QUALITY ACTIVITY STORAGE

EM-1 Excellent Steady 6

EMAS Depends on High 1 month

fermentation
 Usage of EMAS (for
Plants)
 1 tablespoon (10ml) per liter of non-
chlorinated water; 1 sardine can per
backpack sprayer
 Spray onto leaves 1 to 2 times per
week
 Do the spraying in the morning (5am-
9am) or in the afternoon (3pm-6pm);
 It can also be used to water the plants
 Usage of EMAS (for
animals)
1 tablespoon (10ml) per liter of non-
chlorinated water; 1 sardine can per backpack
sprayer
Spray inside and outside the pen 1 to 2 times
a week to remove the foul odor
Do the spraying in the morning (5am-9am) or
in the afternoon (3pm-6pm)
It can also be sprayed or bathed to farm
animals like pigs to remove the foul odor
 Usage EMAS (as Probiotic)

Mix 1 tablespoon (10 ml) per liter of non-

chlorinated water in the main water tank of the
farm animals
Use as drinking water to prevent the animals
from having sickness. Use unto pigs, chicken,
etc.

NOTE: Once EM-1/EMAS is diluted with water,

the dilution should be used within a day.
 Natural Health Enhancer
(3C’s)
 Improves plant health and plant nutrition
 14 days fermentation
 40 days expiration

Materials Needed
 Cucumber
 Celery
 Carrots
 Concoction and Contamination
 Use of indigenous materials
 Use of Protective materials
 Wash materials before, during and after
preparation
 Use of PPE properly
 Clean and sterilize utensils to be used
 Clean and sanitize the area before and after using
 Avoid direct exposure to sunlight
 Maintain required temperature
Packaging of Concoction

 Store in cool and dark place, free from

disturbance
 Label the concoction products
 Date of formulation/preparation
 Date of harvest
 Proper record keeping
Harvesting of Concoctions
 Harvest in the right time
 Keep it in a clean container
 New harvested must not be sealed
right away
 Provide ventilation
Handle it properly
Cleanliness and Orderliness
 Label the storage area
 Label production area
 Observe 7s
 Label tool cabinet and equipment
 Maintenance schedule
 Well ventilated
 Maintain record book
 Concoction
 Dosage
 Dates
Thank you!
 ALBERTO N. NAPERI, DPA
SUC President IV

ANA E. MIRANIA, Ed
Vice-President for Academic Affairs

CELERINO B. LLESOL JR., PhD

Campus Administrator, Pili

MARIYLN B. BALDERAS, PhD

Dean, CANR

REMAR F. CANONICO
Program Chairperson, BAT

JUDITH R. TORTOLES JAYRYL D. ENANO FRANCIS LEO M. LOBERANES

Faculty Faculty Faculty