Acp Nci Module 1

Carangcang, Magarao, Camarines Sur
COMPETENCY-BASED LEARNING MATERIAL
Sector AGRI-FISHERY
Qualification AGRICULTURAL CROP PRODUCTION NC I
Unit of Competency SUPPORT HORTICULTURAL CROP WORKS
Module Title SUPPORTING HORTICULTURAL CROP WORKS
Competency-based Learning Material for Date Revised: Document No.

AGRICULTURAL CROPS PRODUCTION NC I January, 2020
Issued by: Page 1 of 63
Module Title: Supporting Horticultural Crop
Work Revision No. 01
QUALIFICATION TITLE
COMPETENCY BASED LEARNING MATERIALS
List of Competencies
Core Competencies:
No. Unit of Competency Module Title Code
Supporting Horticultural
1 Support Horticultural Crop Work AGR611306
Crop Work
Supporting Nursery
2 Support Nursery Work AGR611307
Work
Supporting Agronomic
3 Support Agronomic Crop Work AGR611308
Crop Work
Supporting Irrigation
4 Support Irrigation Work AGR611309
Work

INFORMATION SHEET No. 1.1-1
HORTICULTURE DEFINITION AND ITS BRANCHES
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Define horticulture.
2. Know and understand the branches of horticulture.
Horticulture
• is the art and science of growing vegetables, fruits, ornamental plants for landscape
gardening, and other plantation crops. It is an art, because it involves creativity in the
application of skills in growing plants to enhance aesthetic value. It is also a science,
because of the body of knowledge and facts in principles and practices of growing
horticultural crops.
• The word horticulture comes from the Latin word “hortus” meaning garden and
“cultura” meaning cultivation or culture.
• are annual and perennial species which are grown under a system of “intensive”
culture which means they usually require special care.
Branches of Horticulture
A. Pomological or Fruit Crops. For convenience fruit crops are classified into: a) tree
fruits b) nut fruits, and c) small fruits, depending mainly on the habit of the plant
on which they are borne. They are consumed fresh or in the process form.
1. Tree Fruits. Fruits borne on trees. Majority

of the crops belong to this category, such as
mango, lanzones, durian, orange, etc.

2. Nut Fruits. Fruits borne on trees but which are
enclosed by a stony structure, such as talisay,
cashew, and pili.
3. Small Fruits. Fruits borne not on trees but on

herbaceous plants, such as pineapple,
strawberry, and vine plants such as grapes.
B. Vegetables. Vegetable crops are classified based on similarities in the method of

culture. In general, crops belonging to one group have the same cultural requirements
and problems.
1. Leafy Vegetables. Crops grown mainly for their leaves,
such as malungay, pechay, kangkong, and saluyot.
2. Cole Crops or Crucifers. Crops that belong to

the crucifer family specifically cabbage,
cauliflower and Chinese cabbage.
3. Root, Tuber, and Bulb Crops. Crops with

swollen underground stems or roots, such as
sweet potato, onion, radish, and potato.

4. Legumes. Crops belonging to the legume family, such
as sitao, cowpea, lima bean, pigeon pea, chick pea, and
winged bean.
5. Solanaceous Crops. Crops belonging to the

solanaceous or nightshade family (Solanaceae) whose
economically useful parts are the fruits, such as
tomato, eggplant, and sweet pepper.
6. Cucurbits. Crops belonging to the cucurbit family

(Cucurbitaceae) such as cucumber, muskmelon,
squash, watermelon, ampalaya, and chayote.
7. Tree Vegetables. Examples are malungay, katuray,

himbabao.
C. Ornamentals. Ornamentals can be classified according to their special uses. This

classification is based on the specific plant part aesthetically valued and on form in
which the plants are maintained or marketed.

1. Cut Flower or Florist Crop. Plants grown for their
flowers, such as daisies, roses, gladiolus, carnations,
chrysanthemum, anthurium, sampaguita, orchids, birds
of paradise.
2. Cut Foliage or Florist Greens. Plants whose foliage

provides background in floral arrangement. Ferns and
asparagus are important in this category. Some species
of asparagus like asparagus fern are sometimes use for
corsages, bouquets, and wreaths.
3. Flowering Pot Plants. Plants grown in containers for

their beautiful flowers, usually for display purposes.
(Chrysanthemum, poinsettia, santan, bougainvilla).
4. Landscape Plants. Almost ornamentals fall under this

category. They are used for landscaping purposes.
5. Foliage Plants. Plants grown for

their attractive foliage. Many of
these plants can tolerate low light
intensities since they have no
demanding inflorescence to support.
They are used as indoor plants by
which they are sometimes called.
Examples: begonia, philodendron.

6. Turf. Turf grasses are used for lawns or greens (grass
for golf courses). They rightfully fall under landscape
plants but have grown in importance to be in class by
themselves. Manila grass.
D. Plantation Crops. These are also classified according to their useful components.
They may have different cultural practices but their principal products can be
substituted for one another.
1. Oil Crops. These are grown for their oil

content, such as coconut, African oil palm,
lumbang, castor bean.
2. Fiber Crops. These are grown for their

fibers which are used for textiles, corsage,
pulp, paper twines, sacks, bags, mats, etc.
For example, abaca, buri, maguey, kapok,
cabo negro.
3. Beverage Crops. Crops which are used for

brewing non-alcoholic drinks, such as cacao,
tea, and coffee.
4. Spices producing crops: black pepper (Piper

nigrum), vanilla (Vanilla planifolia).

5. Aromatic or essential-oil producing crops: lemon grass
or “tanglad” Cymbopogon citratus); citronella or “salay”
(C. winterianus); patchouli (Pogostemon cablin); vetiver
grass (Vetiveria zizanoides); “ilang – ilang” (Cananga
odorata).
6. Latexes and Resins. These crops where products of the

sap (latex) tapped or obtained from the bark such as
rubber. Resins are organic substance from plants. It is
solid or semisolid natural organic substance secreted in
the sap of some plants and trees that has a transparent or
translucent quality and a yellow or brown color. It is used
in varnishes, paints, adhesives, inks, and medicines.
7. Medicinal and Biocidal Crops. Sources of

pharmaceutical and insecticidal
compounds. Examples of native species
which have been clinically tested to have
medicinal properties are lagundi (Vitex
negundo), yerba buena (Mentha
cordiflora), sambong (Blumea
balsamifera).

Self-Check No. 1.1-1
IDENTIFICATION
Instruction: Write the correct answer on the space provided before the number.
1. It is the art and science of growing vegetables,

fruits, ornamental plants for landscape gardening,
and other plantation crops.
2. The Latin word that means” cultivation or culture”.
3. Fruits borne not on trees but on herbaceous plants.
4. Fruits borne on trees but which are enclosed by a

stony structure.
5. Plants grown for their attractive foliage.
6. Crops that are sources of pharmaceutical and

insecticidal compounds.
7. These crops are grown for their fibers which are
used for textiles, corsage, pulp, paper twines, sacks,
bags, mats.
8. Plants whose foliage provides background in floral
arrangement.
9. These are grown for their oil content, such as
coconut, African oil palm, lumbang, castor bean.
10. Grasses that are used for lawns or greens (grass for
golf courses).

USE OF FARM TOOLS, IMPLEMENTS AND EQUIPMENT
1. Identify the farm tools, implements and equipment.

2. Know and understand the uses of farm tools, implements and equipment.
3. Differentiate farm tools and farm equipment.
In horticultural crop production the use of farm tools, implements and equipment is
indispensable. Small as well as large scale of cultivating horticultural crops use necessary
tools, implements and equipment to facilitate horticultural operations from land preparation
to harvesting.
In our country, most of the farmers today especially those who are engaged in large
scale of production rely much on the use of highly mechanized farm operations. In order to
do horticultural operations successfully, one must have a good working knowledge of the
tools, implements and equipment before using them.
Hand tools – light and are used without the help of animals or machines and usually used in
small areas. These are grouped according to uses such as digging, cutting, cultivating,
cleaning and even harvesting.
Bolo is used for cutting of grasses and weeds, loosening and

pulverizing the soil, digging small holes for planting and posts,
and breaking the topsoil in preparing garden plots if no other tools
are available.
Crowbar is used for digging dig holes and for digging out big
stones and stumps.
Pick mattock is used for digging canals, breaking hard topsoil

and for digging up stones and tree stumps.

Grab-hoe is used for breaking hard topsoil and pulverizing soil.
Spade is used for removing trash or soil, digging canals or ditches

and mixing soil media.
Shovel is used in removing trash, digging loose soil, moving soil

from one place to another and for mixing soil media.
Rake is used for cleaning the ground and leveling the topsoil.
Spading fork is used for loosening the soil, digging up root crops
and turning over the materials in a compost heap.
Light hoe is used for loosening and leveling soil and digging out
furrows for planting.
Hand trowel is used for loosening the soil around the growing
plants and putting small amount of manure in the soil.
Hand cultivator is used for cultivating the garden plot by

loosening the soil and removing young weeds around the plant.
Hand fork is used for inter row cultivation.
Pruning shears is used for cutting branches of planting materials

and unnecessary branches of plants.

Axe is used for cutting bigger size post.
Knife is used for cutting planting materials and for performing

other operations in horticulture.
Wheel barrow is used for hauling trash, manures fertilizers,

planting materials and other equipment.
Bulb Transplanter is used for transplanting of bulb crops.
Grafting/Budding knife typically used in fruit tree propagation,

it can also be used for many other kinds of nursery stock.
Pruning saw is used in trimming branches.
Hole Digger is used to dig narrow holes.
Sprayer is used for spraying insecticides, foliar fertilizers,

fungicides and herbicides for effectively distributing the droplets
uniformly over the plants. Regulating the amount of liquid applied
on plants to avoid excessive application.
Knapsack Sprayer
Hand sprayer

Hedge Shear is used to prune shrubs grown closely space as
hedges.
Sickle is used for harvesting or reaping grain crops or cutting

succulent forage chiefly for feeding livestock.
Farm Implements – these are accessories which are being pulled by working animals or
mounted to machineries. (hand tractor, tractor) which are usually used in the preparation of
wide land. These are usually kind of metal.
Plow is specifically used for tilling large areas, making furrows

and inter-row cultivation. Plows pulled by working animals are
made either a combination of metal or wood or pure metal. They
are used to till areas with a shallower depth than that of the disc
plow which are pulled by tractors. Native Plow
Disc Plow
Harrower
The native wooden harrow is made of wood with a metal tooth
and pulled by a carabao while the disc harrow is a metal mounted
to a tractor. Harrowers are used for tilling and pulverizing the soil
Native wooden harrow
Disc harrow

Rotavator is an implement mounted to a tractor used for tilling
and pulverizing the soil.
Equipment – these are machineries used in horticultural operations especially in vegetable

production. They are used in land preparation and in transporting farm inputs and products.
These equipment need a highly skilled operator to use.
Hand tractor is used to pull a plow and harrow in preparing a

large area of land.
Four-wheel tractor is used to pull disc plow and disc harrow in

preparing much bigger area of land.
Water pumps are used to draw irrigation water from a source.
Other materials, tools and equipment

1. Water pails – for hauling water, manure and fertilizers
2. Sprinklers – for watering seedlings and young plants

DIFFERENCE BETWEEN FARM TOOLS AND EQUIPMENT
PARAMETER FARM TOOLS FARM EQUIPMENT

Durability Shorter life span sometimes Longer life span and durable
disposable
Portability More portable and light Heavy
Acquisition and Cheap, affordable and minimal Expensive and higher

maintenance cost maintenance cost maintenance cost
Operation Easy operated and service mainly for Need extra skills in operation
its purpose and multi-purpose device
Capacity Limited capacity, hand held and Greater capacity and driven
operated by body force by engine or electricity
Safety Need caution Need extra additional caution

Multiple Choice
Instruction: Write the letter of the correct answer on the space provided before the number.
______________1. A tool which is used for cultivating the garden plot by loosening the soil
and removing weeds.
a. Spade b. Hand Cultivator c. Hand Fork d. Rake
______________2. A tool which is used for inter-row cultivation.
a. Shovel b. Sickle c. Hand Fork d. Spading Fork
______________3. A tool used for harvesting or reaping grain crops or cutting succulent
forage chiefly for feeding livestock.
a. Sickle b. Hand Trowel c. Axe d. Knife
______________4. A tool which is used for cutting branches of planting materials and
unnecessary branches of plants.
a. Bolo b. Pruning Shear c. Pick-Mattock d. Sprinkler
______________5. An equipment which is used to pull disc plow and disc harrow in
preparing much bigger area of land.
a. Harrow b. Plow c. Four-Wheel tractor d. Sprayer
______________6. A tool which is used for loosening the soil around the growing plants and
putting small amount of manure in the soil
a. Spade b. Hand Trowel c. Hand Fork d. Shovel
______________7. A tool which is used for breaking hard topsoil and for pulverizing soil.
a. Crowbar b. Pick-Mattock c. Grab-Hoe d. Spading Fork
______________8. A tool which is used is used for cutting of grasses and weeds, loosening
and pulverizing the soil, digging small holes for planting and posts, and
breaking the topsoil in preparing garden plots if no other tools are
available.
a. Knife b. Bolo c. Spade d. Shovel
______________9. An equipment which is used to pull a plow and harrow in preparing large
area of land.
a. Truck b. Four-Wheel Tractor c. Hand Tractor d. Wheel Barrow
______________10. It is used for spraying insecticides, foliar fertilizers, fungicides and
herbicides for effectively distributing the droplets uniformly over the
plants.
a. Water Pail b. Sprinkler c. Sprayer d. Shovel

TASK SHEET No. 1.1 – 1
Title: Identifying Tools, Farm Implements and Simple Equipment
Performance Objective: Identify tools, farm implements and simple equipment in

nursery operation
Supplies and Materials: Ball pen and bond paper
Facilities/Area: School Tool Room
Steps and Procedure: 1. Given with the hand tools, farm implements and
simple equipment, identify each according to its
uses in crop production.
2. Identify the name and write it down to the answer
sheet given.
Assessment Method: Performance Criteria Checklist

Answer Sheet
No. Preparing Applying Watering Cutting Cultivating Digging Harvesting

Land Fertilizer
1
10

PERFORMANCE CRITERIA CHECKLIST
Did you…..
YES NO
1. Identify each tool, farm implements and simple equipment?
2. Understand the uses of each tool, farm implements and simple

equipment in producing crops?
3. Observe Personal Protective Equipment (PPE) in handling tools

and farm implements while identifying?

METHODS OF LAND PREPARATION
1. Define land preparation.

2. Know and understand the objectives and methods of land preparation.
LAND PREPARATION
• The process of preparing the land for planting.
• To provide a favorable soil environment for the germination and growth of a
particular crop.
• It is done in accordance with the requirements of the crops, whether they grow under
dryland or wetland systems. The two systems of land preparation and water
management (wetland and dry land) have contrasting features in terms of its physical,
biological and chemical natures of soil.
• Land is prepared by the process of tillage. Tillage is the manual or mechanized
manipulation of the soil to provide a medium for proper crop establishment and
growth.
OBJECTIVES OF LAND PREPARATION

✓ Control weeds
✓ Mix organic materials with the soil
✓ Incorporate fertilizers and pesticides
✓ Turn soil into “soft puddle” for easy transplanting
✓ Form a hard layer (plow pan) that reduces water loss during subsequent flooding
METHODS OF LAND PREPARATION
Two (2) Major Tillage Operations
1. Primary tillage (plowing)

2. Secondary tillage (harrowing)

1. Primary Tillage
➢ Alternatively, known as plowing, this involves the initial cutting of the soil where a
crop has been grown and harvested, or where grasses are still growing, or where the
ground is simple barren.
2. Secondary Tillage
➢ Known as harrowing, is the subsequent of the soil after primary tillage. It finally
conditions the soil before seeding or planting. This breaks the soil clods; mix plant
materials; level soil for irrigation and drainage.
LAND PREPARATION INVOLVING VEGETABLES

✓ Clearing
✓ Plowing
✓ Harrowing/furrowing
✓ Lay-outing
✓ Plotting
✓ Digging of holes

Plot/Bed Preparation
• Design and size of plot/bed will vary depending on the types and number of crops to
be planted.
Procedures:
1. Prepare the raised beds by digging out the furrows. The desired height of the
raised beds during rainy season is knee-deep (0.5m).
2. Mix animal manure or other organic fertilizer into the bed at rate of four (4)
liter/meter.
3. Pulverize and level the beds carefully to obtain a smooth surface.
4. Make drainage canals as soon as beds are finished. Do not wait for the rain
before making the canals should be able to drain out excess from the field.

ESSAY
1. What is the importance of land preparation? (5 points)

2. Explain the relationship of land preparation and seed germination? (5 points)
3. What is the difference between primary and secondary tillage operation?
(5 points)

SEED VIABILITY, SEED SOWING AND TRANSPLANTING
1. Identify the considerations in selecting good quality seeds.

2. Know and understand the methods of seed viability testing, principles to follow in
sowing seeds.
3. Understand the advantages and disadvantages of transplanting.
CONSIDERATIONS IN SELECTING GOOD QUALITY SEEDS
✓ Viability
✓ Damage-free
✓ True – to – type
✓ Free from seed-borne diseases
✓ Free from mixture
✓ Physiologically mature
METHODS OF SEED VIABILITY TESTING
1. Ragdoll method or rolled-towel test

➢ seeds are arranged in rows and
rolled up.
2. Seed box method

➢ seeds are sown in previously sterilized
soil.

3. Petri dish
➢ seeds are placed in absorbent material
in the dish.
4. Tetrazolium Test (TZ)

➢ the seeds are soaked in triphenyl
tetrazolium chloride. The viable
living tissue will turn red in color
due to the formation of the
insoluble compound called
“formazon”. This is the reaction to
the enzyme systems of alive
seeds.
To compute for the percentage germination of seeds. The following formula can be used:
𝑁𝑜. 𝑜𝑓 𝑠𝑒𝑒𝑑𝑠 𝑔𝑒𝑟𝑚𝑖𝑛𝑎𝑡𝑒𝑑

% 𝐺𝑒𝑟𝑚𝑖𝑛𝑎𝑡𝑖𝑜𝑛 = 𝑥 100
𝑁𝑜. 𝑜𝑓 𝑠𝑒𝑒𝑑𝑠 𝑠𝑜𝑤𝑛
Example: No. of seeds sown is 100 and the number of seeds germinated is 85.
85
% 𝐺𝑒𝑟𝑚𝑖𝑛𝑎𝑡𝑖𝑜𝑛 = 𝑥 100
100
=85%

PRINCIPLES TO FOLLOW IN SOWING SEEDS
✓ Select seeds for sowing. Those of inferior quality should not be used.
✓ Seeds must have uniformity in size and shape.
✓ Seeds for sowing must be fully mature.
✓ Do not use seeds which are adulterated with weeds. Inferior quality seeds contain
seeds of poor species and inferior varieties.
✓ Practice seed treatment. Before sowing, seeds must be treated against fungus
infection.
✓ Seed rows in seed boxes must be of equal distances. This is done to develop uniform
quality among seedlings.
FACTORS AFFECTING DECISION TO TRANSPLANT OR SOW SEED DIRECTLY
➢ Plant factors
• Rate of root generation
• Type of root system
• Days from seed to harvest
• Seed size
• Rate of germination and seedling growth
➢ Economic factors
• Size of the farm
• Purpose of which vegetables is grown
• Availability and cost of seeds and labor
TWO METHODS OF PLANTING VEGETABLES
Use of seeds:
1. Direct Seeding – seeds are sown directly to the field
(examples: okra, melon, cucumber, squash, beans,
carrots, etc.).

Reasons:
• Some seeds germinate rapidly and their seedlings grow fast.
• Some seeds are large, thus, can be planted in a wide range of soil
condition.
• Some vegetables like carrot and radish have only one long tap root
system which, if damaged, will deform the root.
• Some have slow root regeneration capacity.
2. Indirect Seeding – seeds are sown in seed

trays, seed boxes, poly bags and seedbeds.
Reasons:
• Small-type seeds (pechay,
tomato, eggplant, hot/sweet
pepper, lettuce, etc.)
FACTORS TO CONSIDER WHEN CHOOSING THE METHOD OF PLANTING TO

BE EMPLOYED
1. Seed size – e.g., small seed are often transplanted (pechay, tobacco, mustard, tomato).
2. Rate of root regeneration – e.g., plants with slow rate of root regeneration are usually
direct seeds (cucurbits, legumes, root crops, corn, okra).
3. Price of seed – e.g., expensive seeds are often transplanted.
4. Availability and cost of labor – e.g., when labor cost is high and not very available,
direct seedling is done.
SOWING OF SEEDS IN SEEDLING TRAYS
1. Read the information on the seed packet. It will tell you

when to start your seeds and what they need in the way of
soil and air temperature, humidity and light, as well as any
special pre-plating treatment.
2. Fill the seedling trays with growing media.

3. Moisten the media before seeds are sown.
4. Make hole in the center of the growing media to which

the seeds will be sown, depth will vary depending on
the types or size of seeds.
5. Sow/drop carefully at least 1-2 seeds in each hole.
6. Cover seeds thinly with soil.
7. Water using fine sprinkler or watering can.
8. Put label in each compartment*
9. Allow the seeds to germinate by providing the

necessary care and maintenance. Thin or prick out
excess seedlings when first true leaves have appeared.
ADVANTAGES AND DISADVANTAGES OF TRANSPLANTING
Advantages
1. Can ensure optimum plant population

2. Crop intensification is possible under transplanting

Disadvantages
1. Nursery raising is expensive

2. Transplanting is another laborious and expensive method
Use of vegetative parts

Crops that do not bear seeds, or have modified parts (sweet potato, potato, onions,
garlic, etc.)
Planting sweet potato
Planting potato
Planting onion
Planting garlic

ENUMERATION
1. What are the considerations in selecting good quality seeds? (5 points)

2. What are the methods of seed viability testing? (4 points)
3. What are the methods of planting vegetables? (2 points)
4. What are the factors to consider when choosing the method of planting? (4 points)

SOIL FERTILITY MANAGEMENT
1. Define soil fertility, soil productivity, soil pH, fertilizer and soil management.
2. Know and understand the major groups of fertilizers and its methods of application
3. Understand the time and frequency of fertilizer application.
SOIL FERTILITY MANAGEMENT
SOIL FERTILITY
➢ The capability of the soil to supply the nutrients in the right amounts and
proportions to meet the nutrient requirement of the crop, as affected by soil
properties and condition.
SOIL PRODUCTIVITY
➢ The ability of the soil to support or produce a desired quantity of plant juice
Note: “A fertile soil is not necessary a productive soil. A productive soil is necessary fertile”
CROP NUTRITION
Very important contributing factor to increase production nutrient should be present
in proportionately balanced condition, and if any one element is lacking, it should be
available in the soil.
SOIL pH
• the degree of acidity and alkalinity of the soil
• an indicator of soil fertility problem
• can be determined easily and quickly either using the pH meter or organic dye.

SOIL CLASSES ACCORDING TO pH
Group pH
Extremely acidic Below 4.5
Very strongly acidic 4.5 – 5.0
Strongly acidic 5.0 – 5.5
Medium acidic 5.6 – 6.0
Slightly acidic 5.1 – 6.5
Neutral 6.6 – 7.3
Slightly alkaline 7.3 – 7.8
Moderately alkaline 7.9 – 8.4
Strongly alkaline 8.5 – 9.0
Very strongly alkaline 9.0 +
SOIL MANAGEMENT
Soil condition must be fostered by increasing the soil organic matter content through
crop rotation, cover cropping, green manuring and/or compost application.
NUTRIENTS
➢ Chemical elements or compounds required by plants for normal growth.
20 ESSENTIAL ELEMENTS IN THE SOIL
CHOPKNSMgCa FeMnCuBZnCoMoClNaVSi
Macronutrients Micronutrients
Carbon Iron
Hydrogen Manganese
Oxygen Copper
Phosphorus Boron
Potassium Zinc
Nitrogen Cobalt
Sulfur Molybdenum
Magnesium Chlorine
Calcium Sodium
Vanadium
Silicon

FERTILIZER
➢ Any substance that is applied to the soil or to the plant in solid, liquid, or gaseous
form to supply one or more of the essential nutrient elements requires for the
nutrition and growth of plants.
➢ Classified only into two organic and inorganic/chemical fertilizer
MAJOR GROUPS OF FERTILIZERS
A. Organic fertilizers – derived from either

animal or plants or both animal manure, crop
residues, compost, etc.
B. Inorganic fertilizers – usually synthesized

and often called chemical fertilizers. It
carries either one or a combination of N, P, K.
METHODS OF FERTILIZER APPLICATION
A. Basal
➢ application of fertilizer near the base
or the application of fertilizer to an
area before planting.

B. Side dressing
➢ application along one side of each row
(10-30 days after transplanting).
C. Top dressing
➢ fertilizer is spread out on the surface of
the field or garden (60-65 days after
transplanting).
D. Ring method
➢ fertilizer is applied around the base of
the plant 2-3 inches away (10-30 days
after transplanting).
E. Foliar application
➢ application to the aerial part (leaves).
F. Broadcasting
➢ applied uniformly over the entire area
before planting or while the crop is
growing.

G. Localized - supplied to the seed/plant.
TIME AND FREQUENCY OF APPLICATION
Every crop has its own requirement in terms of fertilizer. Follow the recommendations
on the timing and frequency of application for each crop.
Example: In carrot
✓ incorporate compost/manure in the soil before planting
✓ apply P, K, and ½ N in basal at planting
✓ side dress the remaining N at the initiation of shooting

IDENTIFICATION: Identify the pictures below showing the methods of fertilizer

application.
1.__________________ 2. ____________________ 3. ________________
4.__________________ 5. ____________________ 6. ________________

WATER MANAGEMENT
1. Know and understand the sources of water, methods of water application to soil or
plants.
WATER
➢ is essential in the growth and survival of plants.
➢ 70-85% of the fresh weight of most plants comprises of water.
➢ This functions as a transport medium and cooling mechanism and is involved
in many biochemical reactions in plants.
SOURCES OF WATER
1. Rainfall
2. Surface water from streams and rivers
3. River diversion systems –huge dam infrastructure
4. Small farm reservoir

• water collected from rainfall and surface run-off
• 300-2000 m2 – can service 0.5 ha or more
• elevation higher than the farm

5. Ground water through tube wells
Philippines has about 6-20 m depth of ground water
Pump irrigation
✓ hydraulic ram – gravity operated
✓ axial flow pump – lifting of water to 4 m
✓ shallow well pump – limited to 7 m depth
✓ deep well pump – operated at depth beyond 100 feet
METHODS OF WATER APPLICATION TO SOIL OR PLANTS

1. Manual type
➢ uses garden hose, pail, and sprinkler or
watering can.
➢ this is common to backyard or small farm.
2. Irrigated type
➢ Uses motorized/electric-dependent water
pump or the gravity type irrigation.
➢ Commonly used in large farms or
plantations
WATER REQUIREMENT OF CROPS

➢ total amount of water for a plant to complete its growth and development
(germination to maturity).
➢ After planting the seeds or transplanting the seedlings, water the plots. Fruit
vegetables such as pepper, cucumber, snap beans, and garden pea require
adequate water supply during flower initiation to fruit development. Seasons
and soil types affects the interval of irrigation
CRITICAL GROWTH STAGES (FOR ANNUALS)
Seedling stage
➢ not too critical stage for water; adequate water for germination
Vegetative
➢ accelerated growth rate at 3-5 weeks after germination; adequate moisture
w/in 3-5 weeks after germination.
Reproductive
➢ most critical period; deficiency affects fertilization, pollination and cell
differentiation
Seed /grain filling

➢ implication on yield; affects number of filled seeds and seed weight
Ripening
➢ irrigation not needed usually 2 weeks before harvesting
Water stress sensitive phases

✓ Flowering
✓ Seed development
✓ Fruiting
DRAINAGE
➢ removal of excess water from root zone; main purpose is to the lower table to
increase the depth of rooting.
➢ good drainage provides the necessary oxygen to root tips which are regions of
rapid cell division and elongation.

ESSAY.
1. Explain the importance of water to plants. (5 points)

2. Describe the different methods of water application to soil or plants. (10 points)

PEST MANAGEMENT
1. Define pest.
2. Know and understand the grouping of pests, methods of controlling pests.
PEST
➢ is anything that (biotic/abiotic) injures crop; competes with crops; spreads
diseases to crops; and, annoys human and animals.
GROUPINGS OF PESTS
1. Insect pests
2. Pathogens
3. Weeds
4. Vertebrates
5. Mollusks
METHODS OF CONTROLLING PESTS
1. CULTURAL METHOD
➢ includes the avoidance of monocropping, clean cultivation, mulching,
bagging, trap crops, crop rotation, fallow period and intercropping.

2. MECHANICAL CONTROL
➢ handpicking and removal of infected/infested parts; sweeping, use of sticky
trap, use of machinery, etc.
3. PHYSICAL CONTROL
➢ use of physical elements such as water,
light, temperature, air/wind, sound, etc.
which act as barriers, repellants and
attractant.
4. HOST PLANT RESISTANCE

➢ breeding of crop varieties that are less susceptible to pests.
5. BIOLOGICAL CONTROL
➢ practice that includes conservation and
manipulation of natural enemies,
introduction of exotic natural enemies
and use of microbial agents.
➢ This also uses botanical pesticides.
6. CHEMICAL CONTROL
➢ use of synthetic pesticides.

ESSAY.
1. What is pest? (5 points)

2. What are the groupings of pest? (5 points)
3. What are the methods of controlling pests? (6 points)
4. What are the differences in the methods of controlling pests? (14 points)

OTHER MAINTENANCE ACTIVITIES
1. Define trellis, mulching, training, pruning, and staking.

2. Know and understand the importance and types of trellis, training and pruning
methods, mulching.
TRELLIS
➢ is a structure that is used to guide or support plants with climbing habits.
Climbing plants have a special stimulus or directional response to any solid
object.
➢ this is called “thigmotropism”.
➢ it is exhibited by most plants belonging to cucurbit family (squash,
watermelon, honeydew melon, cucumber, etc.).
IMPORTANCE OF TRELLIS
1. Supports vine and fruits
2. Improved fruit set and development
3. Prevent fruits from rotting
4. Harvesting becomes easy & systematic
5. Crop maintenance is easy
6. Prevents soil-borne diseases
7. Minimize occurrence of pest
8. Maximize utilization of space
TYPES OF TRELLIS
✓ A Type

✓ I type
✓ Side Trellis
✓ Tunnel type
✓ Overhead trellis
MATERIALS NEEDED IN TRELLISING
✓ Any local materials that are cost efficient

✓ Strong and durable. (post & bamboo, culture net, tying wire etc.)
HEIGHT OF TRELLIS
✓ Ideal is 6 feet
✓ Depends on the height of the farmer
TRAINING AND PRUNING METHODS OF CUCURBITS

Growth Habit
✓ Trail over the ground or climb up over some support
✓ Rapid vegetative growth
✓ Tendrils (metamorphosed leaves)
▪ Coil around supports
▪ From anchoring pads on flat surfaces
NEED OF TRAINING AND PRUNING FOR CUCURBITS
1. During the initial growth plants produce

✓ Abundant leaves and vines
✓ Directionless vine growth
✓ Focus more on growing foliage than flowers
2. Pinch and prune without hesitation

✓ New buds replace the removed buds
✓ Plants will focus on making food than foliage
3. Train lengthy vines on different structures for productivity and canopy maintenance.
4. Prune to maintain predictable growth and development
TRAINING
➢ Force or make the plant grow in a certain architecture or structure or trellis.
➢ Allowing them to grow over different structures and grooming/ trimming them in
respect to give them the specific shape and structure.
➢ So that they can bear the heavy load of the fruits and produce quality harvest.
OBJECTIVES OF TRAINING
✓ Remove excess growth.
✓ Force plants to give desired/ certain shape.
✓ Minimizes direct contact with the soil.
✓ Minimizes overcrowding of limbs at a single place.
✓ Maximum use of resources.
✓ Easy intercultural operation.
BENEFITS OF TRAINING
1. Improve growth and expand fruiting area

✓ Increase yield
2. No or less contact with soil
✓ Cleaner harvest
✓ Reduce the incidence of fruit fly
✓ Reduce soil borne diseases
3. Fruit grows fully to perfect shape/ desirable shape
4. Easy intercultural operation
5. Ground space can be utilized
✓ Inter cropping
✓ Extra income
PRINCIPLES OF TRAINING
✓ Start from the very young age.
✓ Terminal bud should be removed.
✓ Drooping branches needed to be managed.
PRUNING
➢ Judicious removal of parts like root, leaf,
flower, fruit etc. to obtain good and
qualitative yield.
➢ Removal of any excess or undesirable/
unproductive branches, shoots or any other
parts of plants to allow the remaining part to
grow normally or according to desire of
grower.
OBJECTIVE OF PRUNING
✓ Remove diseased, damaged, insect infested part of plant
✓ Remove weak shoots
✓ Control flowering and fruiting.
✓ Thin out excess flower and fruits
✓ Ensure access to sunlight to each and every part of canopy.
BENEFITS OF PRUNING
✓ Improves structure of plant.
✓ Removal of diseased and unproductive vines to direct the energy to produce the
productive vines.
✓ Maintains cleanliness in the canopy.
✓ Reduces disease pressure by improving air circulation in the canopy.
✓ Maintains clearance in the garden.
PRINCIPLE OF PRUNING
✓ Should be performed well in advance before the flowering stage.
✓ Proper and well sanitized tools should be used.
✓ The cut should be sharp and slanting.

TYPES OF PRUNING
1. Topping or pinching
➢ Removal of the central apical bud with pinch of fingers
2. Clipping or Trimming
➢ Regular pruning of the plant to give them a specific shape or to make them fit
into certain shaped structure
3. De-shooting
➢ Removal of any extra and unwanted shoot.
➢ Also serves an important role in maximizing dry matter partitioning towards
the fruit and maximizes the marketable yield.
➢ Removed shoots also used as vegetable.
4. Disbudding
➢ The removal of excess/ non desirable flowering and vegetative buds before
they mature.
➢ Remaining buds will be stimulated to begin growing
➢ Removing small buds that grow on the bottom half parts.
5. Defoliation
➢ Reduce disease pressure.
➢ Accelerate fruit ripening
➢ Make harvesting operation easier.
➢ Reduce vegetative sink strength and increase biomass partitioning to the fruit.
➢ The leaves are removed totally or partially.
➢ Removal of foliage can be divided into two: 1) removal of lower-leaf, and 2)
canopy thinning.
6. Thinning
➢ Removal of extra, week, slow growing seedlings by keeping single healthy
seedling intact at one spot is called thinning.
➢ Thinning of excess fruits can also be performed to increase the uniformity
and quality of remaining fruits.
➢ Fruit thinning can also be used to control excess fruit load; fruit load affects
the process of partition between vegetative and generative plant growth and
fruit size through mutual competition for assimilates between fruit.

DIFFERENCE BETWEEN TRAINING AND PRUNING
Training Pruning
Training is mainly concerned with giving a Pruning has an effect on the function of plant
frame and shape to the plant. as it influences bearing or fruiting of plant.
Training determines the general character and Pruning determines and enhances the
even details of plant out line it’s branching capacity of plant to produce fruit.
and frame work.
By training the plant or vine are kept in a By pruning the flow of sap is drive or direct
manageable shape and the branches are towards fruiting area on plant and the plant or
disposed in desirable direction and position. vine are forced to bear better quality of fruits.
STAKING
➢ In this training system, wooden or metal stakes are driven between every other plant.
Lines of twine are strung between stakes on either side of the plants to provide
support.
➢ The growth habit of specific variety will help determine stake length.
CAGING
➢ support system that requires less work than staking or trellising.
MULCHING
➢ The use of plastic or organic mulch in some vegetables not only helps in conserving
soil moisture and in reducing weed population but also help reduce population of
thrips and other insect pests.
MULCHING GIVES THE FOLLOWING BENEFITS:

✓ Improves soil moisture retention
✓ Protects the soil against direct exposure from sunlight.
✓ Prevents and slows down growth of weeds.
✓ Keeps leafy vegetables clean
✓ Adds organic matter to the soil through slow disintegration of the mulching material.
TYPES OF MULCHING
✓ Plastic mulch

✓ Grass Clipping
✓ Wood chips
✓ Straw
✓ Leaves
✓ Newspaper
✓ Living mulch

HOW TO INSTALL THE PLASTIC MULCH?
1. Unroll the plastic mulch on top of the bed every

10 meters as much as you can without breaking.
Sketching will keep the mulch onto the bed
firmly and prevent it from being torn during
windy days.
2. Staple it into the soil in all sides using the

bamboo sticks or staples.
3. Punch holes at the desired planting distance by

pressing a hot can filled with burning charcoal.

ESSAY.
1. Enumerate the procedures in installing plastic mulch. (10 points)

2. Differentiate training from pruning. (10 points)
3. What are the benefits of mulching? (5 points)
4. Enumerate the types of pruning. (6 points)
5. What is the importance of trellis? (4 points)

HARVESTING AND POSTHARVEST HANDLING
1. Define post production, post-harvest handling, perishables, durables.

2. Know and understand the division of postharvest technology.
3. Differentiate perishables from durables.
POST PRODUCTION
➢ Handling of crops from harvest up to the time they reach the consumer.
POST HARVEST HANDLING

➢ Specific term used for the movement of commodities and the operation which the
commodities undergo immediately prior to food processing.
PERISHABLES
➢ Food crops for which food value is maintained for only a short period of time after
harvest if without processing.
DURABLES
➢ Food crops which can be maintained as food over a long period of time relative to
perishable.
TWO MAIN SUBDIVISION OF POSTHARVEST TECHNOLOGY
1. PRIMARY PROCESSING
➢ involves the handling of the produce to make them suitable for consumer.
2. SECONDARY PROCESSING
➢ post production activities the involve conversion of harvested crops into stable
products that can no longer be changed into other forms.

HARVESTING
➢ The field of Postharvest starts at Harvest
➢ Deliberate picking of commodity- transition point in the postharvest system
PROPER HARVESTING
✓ Harvest vegetables early in the morning or late in the afternoon using proper
harvesting tools.
✓ Sorting by the size of the vegetable
✓ Segregation of vegetables with defects
✓ Store vegetables at clean, dry and cool area
✓ Transport vegetables at cool temperature or early in the morning
TYPES OF MATURITY
1. Harvest/ commercial maturity

➢ stage of development when the plant parts
possess the necessary characteristics
preferred by the consumers. Example:
Cucumber – pickle and table use.
2. Physiological maturity
➢ end of the development stage of a fruit or
fruit vegetable when it has developed the
ability to ripen normally after harvest.
Example: Papaya fruit showing peel
yellowing.

CHARACTERISTICS OF COMMODITIES HARVESTED AT THE PROPER
STAGE OF MATURITY
1. Longer storage life.

2. Greater resistance to physiological disorders and water loss.
3. Ripe fruits possess all desirable characteristics.
MATURITY INDICES
➢ Signs or indications of the readiness of the plant for harvest.
➢ Used as guides to determine harvest maturity.
TYPES OF INDICES
1. Subjective type
➢ method which depends on the perception of individual. Not enough to set
definite standard.
✓ Visual method -change in shape and color
✓ Physical means -use feel, force, sound and smell
Example: ease of being broken
2. Objective type
➢ measurable indices
✓ Chemical method – sugar, starch content
✓ Physiological method – respiration rate, ethylene production
✓ Phenological methods – days from anthesis (from flower
opening to harvest)
WHEN TO HARVEST
✓ Time of harvest - almost always a compromise
✓ Desirable to have the commodity at a stage of development (maturity) which will
ensure the maximum quality to the ultimate consumer.
✓ Must be harvested when it can tolerate the rigors of harvesting, handling, packing,
storage, and transportation.
✓ To vegetable – “early morning or late afternoon”
MATURITY INDICES OF COMMON VEGETABLES

a. Solanaceous (Eggplant, Chili, Tomatoes, etc.)
✓ Yellowing of fruit, shiny, perfect size
b. Cucurbits (Cucumber, Squash, Bottle Gourd, Water Melon)
✓ Size, age from transplanting, convex appearance, color
c. Leafy Vegetables (Pechay, Lettuce, Mustard)
✓ At least eight leaves from the base
HARVESTING METHODS
1. Manual Harvesting
✓ Pulling (beans, peas, tomatoes)

✓ Twisting
✓ Bending
✓ Cutting
✓ Digging (potato)
2. Mechanical Harvesting
OBJECTIVES OF POSTHARVEST
1. To minimize losses due to produce deterioration

2. To prolong the harvested commodity in an acceptable state
MORPHO-ANATOMICAL BASIS OF POSTHARVEST TECHNOLOGY
TYPE OF ORGAN
Dictate how the commodity will respond to technology or its environment
✓ Leaves – turn yellow and wilt
✓ Flowers – open or discolor
✓ Stem – sprout or elongate
✓ Fruits – over ripe

COMPARISON OF POST HARVEST HANDLING OF PERISHABLE AND
DURABLE CROPS
PARAMETERS DURABLES PERISHABLES
Number of Crops Not more than 5 Major ones consist of not less than
major ones 10 fruits, vegetables, cut flowers,
cut foliage and perishable stables.
Moisture content to be 14% 75-95%
maintained
Length of time that crops A year Most last no more than a week;
are useful under ordinary root and bulb crops can last can
conditions several weeks or months
Technologies involved Threshing, Trimming, cleaning, curing,
after harvest drying, waxing, grading, control of
fumigation, ripening, de-greening, ethylene
controlled treatment, precooling, refrigerated
atmosphere storage and transport, hot water
storage, grading treatment, vapor heat treatment,
packaging, conditioning,
controlled and modified
atmosphere storage
Markets Mainly local Domestic and export markets,
market processing plants, food service
establishments
WAYS TO MINIMIZE POSTHARVEST DISEASES

1. Hygiene and Sanitation
2. Culling out
3. Hot water treatment
4. Curing T
5. Temperature/RH management
CONSIDERATIONS IN HARVESTING
1. Avoid high temperature
2. Avoid exposure to direct sunlight
3. Minimize contact with the soil
4. Minimize mechanical injuries

PACKINGHOUSE OPERATIONS
➢ series of steps which includes all those practices done after harvest to prepare
the commodity for a market or for long term storage.
PACKINGHOUSE
➢ building where preparatory steps are done.
PACKING STATION
➢ place other done a building where market preparation is carried out.
PACKINGHOUSE AND COLD ROOM COMPLEXES

➢ packinghouse with cold room which are used for both short- and long-term
storage.
FIELD PACKING
➢ all operations related to market preparations done in the field
COMMON PACKINGHOUSE OPERATIONS
1. Trimming
➢ removing unwanted, discolored and severely malformed parts or parts that
favor deterioration or increased likelihood of injury
2. Delatexing
➢ removing latex exuded by the crop during harvesting
Latex – unsightly and lowers the marketability of the produce
Alum – delatexing agent
3. Curing
➢ rapid closing of the neck of bulb crops under favorable conditions
Purpose of Curing
✓ Self-healing (root crops)
✓ Toughening (Allium cepa, citrus)
✓ Enhancement of flavor (Ipomoea batatas)
4. Sorting
➢ process of classifying produce into groups designated by the person
classifying them according to whatever criteria he may desire.

Advantages of Sorting
✓ Avoid/minimize spread of disease
✓ Reduce repacking and transport cost
✓ Minimize handling
5. Sizing
➢ classification of produce into different sizes.
➢ Approved by authority- Grading process
➢ Size classes and limits – specifies the range of sizes that falls under each
classification.
➢ Based on weight, diameter, length, or count
6. Grading
➢ grouping of commodities according to a set of criteria of quality and size
recognized or accepted by the industry.
➢ Grade designations – Grade 1,2,3 or Extra class, Class I, II, etc.
➢ Size classes and limits (weight, diameter, length, count)
➢ Requirements for packing and labeling- packing container, name of produce,
size, net contents, name and address of the producer.
➢ Provisions for contaminants
➢ Provisions on hygiene
7. Cleaning
➢ removing soil and other foreign materials from product surfaces.
Cleaning Operations
✓ Washing, soaking in water
✓ Dry brushing – Zingiber officinale, Lansium
domesticum
✓ Wiping with cloth – Lycopersicon esculentum, Cucumis sativus
✓ Forced air – Durio zibethinus
8. Waxing
➢ application of thin film of surface coating to fruits and vegetables.
Effects of Waxing
✓ Reduces transpiration
✓ Slows respiration rate
✓ Seals tiny scratches
✓ Reduces chilling injury
✓ Controls disease
9. Packing
➢ act of putting the commodities in package.
10. Storage
➢ this aims to regulate the market in an orderly manner; avoid glut and distress
sale in the market, thus prolonging the market period; and in long term
storage, making the food available in off-season.
11. Display
➢ provision of racks and shelves; provision of shade; proper display temperature
at the display shelves; protection from injury; use of water for
sprinkling/misting.
EXAMPLES OF POSTHARVEST LOSSES
• Immature/Premature/Over mature harvest.

• Faulty postharvest practices.
• Poor sorting and grading practices.
• Poor temperature & RH management in storage.
• Improper packing & washing.
• Delay & improper transport to market.
• Causes of exogenous factors (rot, insects).
• Lack of knowledge on postharvest techniques.
• Shrinkage and loss of weight caused by water loss.
• Poor air circulation in the stores.
• Limited level of production & small land holdings.
• Small, scattered, remotely located production pockets with limited
access to market centers.
• Careless handling, causing internal bruising, splitting and skin breaks.
• Inadequate modern technologies and skills.
TYPES OF POSTHARVEST LOSSES

1. Biological: Pest and diseases
2. Chemical: Visible external contamination with pesticides & chemical products, toxics
and unpleasant flavor produces by pathogens etc.
3. Mechanical: Injuries, cuts, bruises, grazes, drops, scrapings, shatters during
harvesting etc.
4. Physical: Heating, cooling, freezing, water loss.
5. Physiological: Sprouting, rooting, senescence, and changes caused by transpiration &
respiration
POSTHARVEST TREATMENT
1. Washing with chlorine solution

2. Ethylene inhibitors/ growth regulators/ fungicide treatments
3. Calcium application
4. Thermal treatments:
✓ hot water treatment
✓ vapour heat treatment
✓ Fumigation
5. Irradiation
6. Waxing
7. Use of Tawas to remove stain
COMMON STORAGE PESTS & DISEASES
✓ Insect pests - weevil, ants, mites, etc.

✓ Diseases - fungus example: anthracnose
✓ Vertebrate pest – rats
CONTROL OF PESTS & DISEASES
✓ To avoid growth of molds, store the grains to its required moisture content.
✓ Pre-treat (fumigate) the area before the crops are stored.
✓ Treat the harvested produced based on its requirement (example: hot water)
✓ Avoid damaging the harvested produce.

IDENTIFICATION.
1. This is application of thin film of surface coating to fruits and vegetables.

2. Removing soil and other foreign materials from product surfaces.
3. It refers to the classification of produce into different sizes.
4. This is the act of putting the commodities in package.
5. This aims to regulate the market in an orderly manner; avoid glut and distress sale in
the market, thus prolonging the market period; and in long term storage, making the
food available in off-season.
6. Specific term used for the movement of commodities and the operation which the
commodities undergo immediately prior to food processing.
7. Food crops for which food value is maintained for only a short period of time after
harvest if without processing.
8. Stage of development when the plant parts possess the necessary characteristics
preferred by the consumers. Example: Cucumber – pickle and table use.
9. Signs or indications of the readiness of the plant for harvest.
10. Deliberate picking of commodity- transition point in the postharvest system.

REFERENCES
Emily Guimpol, ACP NC I Powerpoint Presentations, 2020
Green Empire, Licensure Examination for Agriculturist Crop Science. 2019
Salvador B. Romo, Ed.D., Horticulture an Exploratory course, 2013
Salvador B. Romo, Ed.D., and Catherine G. Romo, Crop Production an Exploratory Course,
2014
Electronic Sources
• https://www.google.com/search?q=rag+doll+method&tbm=isch&ved=2ahUKEwjXo
LTGjsbuAhUw-2EKHQ76BcwQ2-
• https://www.google.com/search?q=tetrazolium+method+in+testing+seeds&tbm=isch
&ved=2ahUKEwjb65HoksbuAhXBBd4KHeENAtgQ2-
• https://www.google.com/search?q=anthracnose+of+mango&tbm=isch&ved=2ahUKE
wiC1YeIm8ruAhUBB94KHYnWCP8Q2-
• http://www.agritech.tnau.ac.in/agriculture/agri_nutrientmgt_methodsoffertilizerappln.
html
• https://www.slideshare.net/LATIFHYDERWadho/methods-of-irrigation-61078387
• https://www.britannica.com/topic/farm-building
• https://www.britannica.com/topic/nursery
• https://graduatefarmer.co.ke/2017/01/20/types-of-nursery-facilities-management/
• https://gltnhs-tle.weebly.com/lesson-14.html
• https://www.greenhousecatalog.com/greenhouse-frame
• https://www.gardeningchannel.com/types-of-greenhouse-coverings/
• http://phytosphere.com/BMPsnursery/BMP6_4toolsurf.htm
• https://vtechworks.lib.vt.edu/bitstream/handle/10919/84355/BSE-
226.pdf?sequence=1&isAllowed=y
• http://article.sapub.org/10.5923.j.ije.20160601.02.html


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Carangcang, Magarao, Camarines Sur

COMPETENCY-BASED LEARNING MATERIAL

Qualification AGRICULTURAL CROP PRODUCTION NC I

Unit of Competency SUPPORT HORTICULTURAL CROP WORKS

Module Title SUPPORTING HORTICULTURAL CROP WORKS

Competency-based Learning Material for Date Revised: Document No.

Competency-based Learning Material for Date Revised: Document No.

HORTICULTURE DEFINITION AND ITS BRANCHES

1. Tree Fruits. Fruits borne on trees. Majority

Competency-based Learning Material for Date Revised: Document No.

3. Small Fruits. Fruits borne not on trees but on

B. Vegetables. Vegetable crops are classified based on similarities in the method of

2. Cole Crops or Crucifers. Crops that belong to

3. Root, Tuber, and Bulb Crops. Crops with

Competency-based Learning Material for Date Revised: Document No.

5. Solanaceous Crops. Crops belonging to the

6. Cucurbits. Crops belonging to the cucurbit family

7. Tree Vegetables. Examples are malungay, katuray,

C. Ornamentals. Ornamentals can be classified according to their special uses. This

Competency-based Learning Material for Date Revised: Document No.

2. Cut Foliage or Florist Greens. Plants whose foliage

3. Flowering Pot Plants. Plants grown in containers for

4. Landscape Plants. Almost ornamentals fall under this

5. Foliage Plants. Plants grown for

Competency-based Learning Material for Date Revised: Document No.

1. Oil Crops. These are grown for their oil

2. Fiber Crops. These are grown for their

3. Beverage Crops. Crops which are used for

4. Spices producing crops: black pepper (Piper

Competency-based Learning Material for Date Revised: Document No.

6. Latexes and Resins. These crops where products of the

7. Medicinal and Biocidal Crops. Sources of

Competency-based Learning Material for Date Revised: Document No.

1. It is the art and science of growing vegetables,

2. The Latin word that means” cultivation or culture”.

3. Fruits borne not on trees but on herbaceous plants.

4. Fruits borne on trees but which are enclosed by a

6. Crops that are sources of pharmaceutical and

Competency-based Learning Material for Date Revised: Document No.

USE OF FARM TOOLS, IMPLEMENTS AND EQUIPMENT

1. Identify the farm tools, implements and equipment.

Bolo is used for cutting of grasses and weeds, loosening and

Pick mattock is used for digging canals, breaking hard topsoil

Competency-based Learning Material for Date Revised: Document No.

Spade is used for removing trash or soil, digging canals or ditches

Shovel is used in removing trash, digging loose soil, moving soil

Hand cultivator is used for cultivating the garden plot by

Hand fork is used for inter row cultivation.

Pruning shears is used for cutting branches of planting materials

Competency-based Learning Material for Date Revised: Document No.

Knife is used for cutting planting materials and for performing

Wheel barrow is used for hauling trash, manures fertilizers,

Bulb Transplanter is used for transplanting of bulb crops.

Grafting/Budding knife typically used in fruit tree propagation,

Pruning saw is used in trimming branches.

Hole Digger is used to dig narrow holes.

Sprayer is used for spraying insecticides, foliar fertilizers,

Competency-based Learning Material for Date Revised: Document No.

Sickle is used for harvesting or reaping grain crops or cutting

Plow is specifically used for tilling large areas, making furrows

Competency-based Learning Material for Date Revised: Document No.

Equipment – these are machineries used in horticultural operations especially in vegetable

Hand tractor is used to pull a plow and harrow in preparing a