Banana

Jaggery /Brown sugar

Container

Wooden stick (ladle)

Chopping board

Porous paper

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.

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.