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How to make fermented fruit juice (FFJ)

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It’s been weeks since my grapes had started flowering, and so i need a concoction that will provide potassium and additional nutrient to support this change-over period. 

Potassium will serve to sweeten the young fruits. As the famous researcher Shibada Genshi remarked, the enzymes found in fruits are as sweet as honey. 

Since the bignay (Antidesma bunius) is in bloom like crazy these days, i am going to use this for  FFJ.  

Here’s what you will need-

1. Plastic pail

2. Manila paper

3. 3kg Molasses

4. 3kg ripe bignay fruits

5. Something heavy to crush the fruits. Here i used a small glass container. 

How to do it-

1. Crush the fruits using the bottom of the glass container.

The crushing is just to break apart the fruits so the molasses can do its work during fermentation. 

2. Put the crushed fruits inside the plastic pail and mix with the same amount of molasses. 

  3. With the container at least 3/4 full, to allow for fermentation to occur; cover with manila paper and tie tightly with a string. 
4. Store in a cool and shaded place for 7 days. 5. This will yield at least 6 liters of FFJ. 

How to use-

1. Mix 10ml of the FFJ to a liter of water. Or to a backpack sprayer, fill with water until almost full and add 150ml concoction (you can use a small sardine can for measuring). 

2. Spray on the leaves and around the soil of frui-bearing trees either very early in the morning or in the late afternoon. This is to allow for the live microorganism to get under the soil while the sun is not yet up as they will be killed by the heat. 

3. Apply once a week from change-over or flowering until one week before harvest. 

Written by Veni

July 28, 2015 at 2:56 pm

Posted in Natural Inputs

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Ricewash for eliminating foul poultry odor

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I have a reader who wants to procure IMO but unfortunately i am not concocting right now for commercial purposes.
It’s a good thing she mentioned that it will be used to deodorize her poultry building. Chicken manure especially when wet will attract millions of flies and hey nobody wants that.
I had been using rice wash now to disinfect, deodorize and generally to sanitize any place around the farm like drainage canals, fresh manure piles, at the same way that imo is used.
It is easy to prepare but lack the storage lifeshelf of imo. When cooking rice, keep the water used to wash, up to second washing. I used an old mineral water galloner. Just add to it everyday until full. Then store for 5 days and not more. Storing them will allow for the good bacteria to multiply. More than 5days and bad bacteria will develop. You get a sour smell, not so bad to the nose. In this case yu had to use your sense of smell. We are looking for fermentation and not putrefaction. If the latter happens, you get a bad smell like your trash and that you had to discard.
After 5 days the ricewash is ready to use. I use it as it is, no more dilution. I either use a backpack sprayer, or apply it directly to my vegetable planted in sacks.

Written by Veni

September 22, 2013 at 10:58 am

Posted in Natural Inputs

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Nutrient Cycling

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Here’s how I recycle the flow of nutrients around the farm:

1. The pigpen has a wallowing pool, and the used water, flows out into the azolla pond. The azolla nourished by the manure-rich wastewater, is then added to the feeds for the pigs.

2. After a cycle of fattening pigs, the outer layer of the deep-bedding system(DBS) is applied as a basal fertilizer to the forage plants around, from the banana to napier, and others. The banana trunks, after harvest of fruits, are eventually fed back to the pigs.


Written by Veni

February 19, 2012 at 2:27 pm

Fermented Oregano: concoction for a rainy day

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The last month had been overly wet, what with the typhoons coming like a celestial parade,  going out and arriving without delay from one another.

Overworking, I think I got wet in the rain as well, that I went down with something like flu. As I cannot afford to be sick these days,  I retreated in bed with a book, and feeling somewhat well, got busy once again. The relapse was worse. My eyes burned like hell on earth. And the most miserable thing about it, I started coughing.

I reach out for my fermented oregano. It had aged a bit, maybe around two months old, that the taste borders like an alcoholic beverage. No wonder they made this into a wine now, as in oregano wine. It is my natural armor even for a slight cold, or maybe a single sneeze. Why, it tastes so much better than my regular everyday 3C.

Fermented oregano and 3C are concoctions right from my own kitchen, some of the ingredients picked straight from the garden.  I am the kind of person who usually doesn’t  do painkillers, though I understand the importance of technological advancement in the form of medicinal capsules and such. But for a simple cough, the herbal plant oregano will do just fine.

Let’s drink to that.

Written by Veni

August 2, 2011 at 8:18 pm

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Mudballs as remedy for scouring

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There is a natural remedy for scouring or diarrhea in your animals that are simple to prepare.

I have a two-week old piglet, and like a baby I watch its pooh. The other day they were soft, unlike the previous days.  Maybe it was just a reaction to something eaten, as the little fella had already been up and about testing those snouts around. But the following day all was back to normal. So I was relieved from preparing mudballs, but if the chance arises, here it is:

1. Uproot a weed, or any plant around your farm that is growing well and looking healthy.

2. Take the clump of soil that had remained on the main roots.

3. Pulverize an equal amout of coconut charcoal.

4. Combine the two and add virgin coconut oil (VCO). Form into tiny mudballs.

5. In case of piglets, made the mudballs into smaller sizes for easy swallowing.

After birth of pigs till day5, they need additional iron, hence the customary supplementation by injection. Scouring is one sign that they lack of it. And soil provides iron naturally.

Written by Veni

May 29, 2011 at 9:25 pm

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Seaweeds – green fertilizer from the sea

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For a few days now I’ve been observing from the road the recent presence of greenery along the point where the Aguada Creek drains down the Ragay Gulf sea.

Daroanak Island and Ragay Gulf offering me nature's richness in the form of green seaweeds

I have not seen it that many before, probably a lomot or the type that clings to woods or bamboo poles submerged on the sea for a long time. That I remarked to my son and we made plans to look it up closer on our way home from work and school.

school of small fish swaying by the seaweeds

I then took out a small plastic and selected those submerged under the water, which later on turned out to be exactly 3 kilogram (kg). If I can use this as a material for fermented seaweed extract (FSE) then I am going to have a very good supply of nitrate, amino acid and other minerals for my farm. And its free. Otherwise you can get your protein requirements from fish meal, fish entrails or kuhol snails. Fish amino acid (FAA) or kuhol amino acid (KAA) are a vital component in making a complete organic basal fertilizer called IMO5.

Before we left my son asked me to take a photo of him with this favourite friend playing dead.  That is, after running with the little creature and digging it up as it crawls hiding into a sand hole.  When he finally caught it the poor fella had no choice but to play dead. He assured me it’s fine because he always returns them to the sand after they get reacquainted. All legs intact, hopefully.

little pal, big happiness

Written by Veni

March 10, 2011 at 5:48 am

How to make an Indigenous Microorganism (IMO2)

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bury your cooked rice under the bamboo groove, then cover with dried bamboo leaves

Find a good spot to capture your indigenous microorganism (IMO). When you say indigenous, it means is it found locally. Your bamboo groove, and forest floors away from human traffic are two perfect spot to get them.  Your IMO are your farm’s good guys, so you try to multiply them to fight the bad guys. Bad guys are the microorganisms that cause plant’s diseases, putrefaction of composts, foul smell of livestock’s wastes.

Here’s how I do it.

1. One-half kilo of rice will yield  1 kilo cooked rice. Make sure you cooked it hard, with less moisture.

2. Place in a bamboo stump then cover with Manila paper and seal with plastic to protect from rain.

3. Bury half-way under the bamboo groove  or shady forest floor for three (3) days on sunny days and five (5) days on rainy days. Make sure it is also covered with dead leaves. IMO especially thrives on dead bamboo leaves.

4. After 3 days, open your containers and you will notice white molds on top of the rice. Other colors like orange are a good sign that you caught the good ones. A large presence of black and green molds means you had to start the process all over again. This is your IMO1.

5. Weigh your finished rice with molds and add the same amount of molasses, mixed thoroughly. You are feeding your IMO so they will further multiply.

6. Cover with Manila paper, or any plain paper will do. Seal tighly and store on a cool, dark place for seven (7) days.

7. After 7 days decant the liquid from the mud-like sludge. This is your IMO2, looking like a witch brew. It is because your good guys are alive!

do not cover the IMO for a few days more after harvest, unless you want it to burst up your ceiling!

Written by Veni

March 7, 2011 at 12:04 pm

Posted in Natural Inputs

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