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Fermented Fruit Juice
Fermentedfruitjuice,alsoknownasFFJ,isa part of the ‘Natural farmingmethod’developed by Dr. Han
Kyu Cho of South Korea. This concoction can be made at home from many common overripe sweet
fruits. Itusesbrown (raw) sugar to extractthe phytochemicalsinfruits. The fermenting process takes at
leasta weektocomplete. Thisliquid have nutritionalactivationenzymes and help to increase nutrients
inthe soil andtherefore inthe plantsgrowinginit,especially potassiumlevels.It is commonly used as a
foliarsprayto enhance flowering and fruiting stage. Now, it is also use in animal production as it gives
supplemental nutrients to animals.
MATERIALS NEEDED IN MAKING FERMENTED FRUIT JUICE
1. Locallyproducedsweetripe fruitslikemango,banana,papaya,strawberryandchico;ripe squashfruit
and matured carrot; and root crops particularly camote, cassava and gabi. Citrus fruits are not
recommended.Youcanmake FermentedFruitJuice fromsingle material or a combination of materials.
The extract from the combination of banana, papaya, and squash have been proven to be effective in
flower induction and fruit setting by many organic farmers.
2. You can use either crude sugar or molasses or whichever is available or can be purchased at lower
3. You will also need ceramic pots or plastic pail, basin, net bag or cloth bag, paper or cloth for cover,
string, stone as weight, bolo, chopping board, marking pen, and glass jars for storage.
STEP BY STEP PROCEDURE
1. Prepare the Ripe Fruit Meat by peeling the skin and removing the seed of the fruit.
2. Chop the Ripe Fruit Meat into little pieces.
3. Put choppedmaterialsinthe jarand add exact amount/weight of crude sugar or molasses, and
thenmix.You must make sure that all chopped materials are coated with sugar or molasses so
that the juice can be extracted easily.
4. Cover the jar with paper and tie it securely with the string.
5. Leave the jar in a cool and dry place for 7 days to ferment. Away from sunlight and rain. Make
sure that the storage area is notinfestedwithcockroachesormice,because theymight feed on
the mixture andcontaminate the extract.In7 days, plant juice is extracted and fermented. The
fruit extract will change its color from yellow orange to brown, and will smell sweet and
6. After 7 days, separate the liquid from the solids. The liquid is the Fermented Fruit Juice (FFJ).
USES AND RATES OF APPLICATION OF FERMENTED FRUIT JUICE
As flower inducer and fruit setter – Fermented Fruit Juice made from a combination of ripe
fruitsof banana,papaya and squashhave beenprovenbymanyorganicfarmersto be effective
whensprayedonthe leavesatthe rate of 2 to 4 tbsp./gallonof water at the onsetof flowering
up to fruit setting. These ripe fruits contain phosphorous and potassium which are necessary
during the flowering and fruit setting stage.
As soil microorganismactivityaccelerator – FermentedFruitJuiceisapplied directly to the soil
at the rate of 1tsp/literof water.The carbohydratesandsugarcontentof FermentedFruitJuice
serve assource of energyof soil microorganism, thereby, accelerating their activity. Increased
microbial activities result to the availability of nutrients for plant’s uptake.
As sprayto animal beddingstohastenmanure decomposition –FermentedFruitJuice contains
beneficial microorganisms that help in the decomposition process.
As a nutritiousdrink –a 20% FermentedFruitJuice solution makes an excellent drink for both
human and livestock.
TIPS AND SUGGESTIONS
o Use any materials that are free from insect pests and diseases.
o Avoid using fruits that were treated with Calcium Carbide (kalburo) or any other chemical
o Do not use white sugar.
o You do not have to mix the brown sugar with water to make it liquid. The rise in temperature
due to fermentation will melt the brown sugar.
o If jars are too expensiveorare not readilyavailable inyourlocationyoucanuse plasticwater
o Always leave 1/3 of the bottle empty so the liquid can “breathe”
o Don not tighten the bottle lid for 2 weeks after bottling to allow gasses to escape and avoid a
o Solidmaterialsfromthe fermentation process can be given to animals as feeds or to plants as
o FFJ should have a pleasant smell and sweet and tangy taste
o FFJ keeps for over a year or longer if refrigerated