How to make Fermented Plant Juice (FPJ) and what are the possible uses of it?

Today, I will teach you how to make Fermented Plant Juice (FPJ) and discuss its possible uses. Fermented Plant Juice is an organic pesticide derived from specific plants, such as madre de cacao, which helps prevent insects and pests from damaging your plants when applied through spraying. Additionally, FPJ can also serve as a fertilizer for your plants, as madre de cacao is rich in nitrogen, which is one of the essential macronutrients required by plants. If you are eco-friendly, health-conscious, and a farmer who practices organic methods, you may find this topic interesting.

Before starting the process, gather madre de cacao leaves and molasses in a 2:1 ratio. Prepare a plastic container for the fermentation process. Use a bolo and cutting board to cut the madre de cacao leaves into small pieces, as smaller pieces are better for fermentation. Have a strainer ready for separating the leaves into FPJ.

Follow these step-by-step instructions to make Fermented Plant Juice (FPJ):

1. Remove the madre de cacao leaves from the branches for easier cutting.
2. Using a bolo and cutting board, cut the leaves into small pieces. The pieces should not be too fine or too large.
3. Put the cut madre de cacao leaves into the container and add the molasses. Mix thoroughly using a stirring rod or your hand, ensuring that the molasses is distributed evenly.
4. Tie or seal the container tightly.
5. The fermentation process usually takes between 7 to 21 days. However, 7 days is typically sufficient. The duration of fermentation may vary depending on the size of the cut madre de cacao leaves.
6. After fermentation, separate the leaves from the liquid to obtain the Fermented Plant Juice (FPJ). Use a kitchen strainer or silk cloth for this process.
7. Transfer the FPJ to a storage container. Please note that FPJ has a shelf life of 3 to 6 months when handled properly.

For optimum effectiveness, it is recommended to spray the FPJ late in the afternoon to prevent evaporation.