COMPETENCY-BASED LEARNING MATERIALS

Organic Agriculture Production NC II

Qualification Title :
Unit of Competency : Produce organic vegetables
Module Title : Producing organic vegetables

INTERNATIONAL SCHOOL FOR ADVANCE AND GENUINE

EDUCATION INC,
MOPAK, AVENUE KENRAM ISULAN, SULTAN KUDARAT

Welcome to the module in Organic Agriculture Production NC II. This module contains
training materials and activities for you to complete.
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 You are required to go through a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome are Information Sheets,
Self-Checks, Operation Sheets and Job Sheets. Follow these activities on your own. If you
have questions, don’t hesitate to ask your trainer/facilitator for assistance.
The goal of this course is the development of practical skills. To gain these skills, you
must learn basic components and terminology. For the most part, you’ll get this information
from the Information Sheets and TESDA website www.tesda.gov.ph.
This module was prepared to help you achieve the required competency, in Organic
Agriculture Production NC II. A person who has achieved this Qualification is competent to
be:
 Organic Agriculture Farmer
 Organic Chicken Raiser
 Organic Hogs Raiser
 Organic Small Ruminants Raiser
 Organic Vegetables Farmer
 Organic Concoctions and Extracts Producer
 Organic Fertilizer Producer

This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your instructor.

Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is there
to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will improve
both your speed and memory and also your confidence.
Use the self-check, Operation Sheets or Job Sheets at the end of each section to
test your own progress.When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart
LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

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Core Competencies
1. Raise organic chicken Raising organic chicken AGR612301
2. Produce organic vegetables Producing organic
vegetables AGR611306

3. Produce organic fertilizer Producing organic fertilizer AGR611301

4. Produce organic concoctions Producing organic AGR611302

and extracts concoctions and extracts
Elective Competencies
5. Raise organic hogs Raising organic hogs AGR612302
6. Raise organic small ruminants Raising organic small
ruminants AGR612303

MODULE CONTENT

UNIT OF COMPETENCY : Produce organic vegetables

MODULE TITLE : Producing organic vegetables

MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitude
required to establish nursery, plant seedlings,
perform plant care and perform harvest and post-
harvest.

NOMINAL DURATION : 24 hrs

LEARNING OUTCOMES :

Upon completion of this module the students/ trainees will be able to:

PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables

1. Establish nursery 1.1. Seeds are selected in accordance with the PNS, and
NSQCS/BPI.
1.2. Seedbeds are prepared in accordance with planting
requirements based on Vegetable Production manual (VPM).

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2. Plant seedlings
3. Perform plant care and
management
4. Perform harvest and
post-harvest activities
1.3. Care and maintenance of seedlings are done in
accordance with enterprise practice.
1.4. Potting media are prepared in accordance with enterprise
procedure.
2.1 Land preparation is carried out in accordance with enterprise
practice
2.2 Beneficial micro-organisms are introduced prior to planting in
accordance with enterprise procedure
2.3 Seedlings are transplanted/planted based on VPM
recommendations
2.4 Seedlings are watered based on VPM recommendations
3.1 Water management is implemented according to plan.
3.2 Effective control measures are determined on specific pest
and diseases as described under the “pest, disease and weed
management” of the PNS
3.3 All missing hills are replanted to maintain the desired plant
population of the area
3.4 Plant rejuvenation/rationing are maintained according to PNS.
3.5 Organic fertilizers are applied in accordance with fertilization
policy of the PNS
4.1. Products are checked using maturity indices according to to
PNS, PNS-organic agriculture and enterprise practice.
4.2. Marketable products are harvested according to PNS, PNS-
organic agriculture and enterprise practice.
4.3. Harvested vegetables are classified according to PNS, PNS-
organic agriculture and enterprise practice.
4.4. Appropriate harvesting tools and materials are used
according to PNS.
4.5. Post harvest practices are applied according to PNS and
GAP recommendations
4.6. Production record is accomplished according to enterprise
procedures.

Information Sheet 2.1-1

Producing organic vegetables
Learning Objective:

At the end of this module, the trainees must be able to:

1. Establish nursery

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 2. Plant seedlings
3. Perform plant care and management
4. Perform harvest and post-harvest activities

Introduction

The term vegetable is used to describe the tender edible shoot, leaves, fruits and root of plants and
spices that are consumed whole or in part, raw or cooked as a supplement to starchy foods and meat.

Organic vegetable production is an ecological production management system for vegetables that
promotes and enhances biodiversity, biological cycles and soil biological activity. It is a production
system working in partnership with nature to produce vegetables.

Philippine National Standards (PNS) Salient Features on Organic Vegetable Production

Length of conversion period

 For annual crops: at least twelve (12) months before the start of the production cycle
 For perennials: at least eighteen (18) months of management according to the full standards
requirements before the first harvest

Choice of crops and varieties

 Seeds and planting materials shall be of high quality and certified organic, when available
 When certified organic seed and planting materials are not available, non-organic seed and
planting materials may be used provided they have not been treated with pesticides and other
inputs.
 The use of genetically modified seeds, transgenic plants or planting materials is not allowed.

Soil management practices

 Organic production systems are soil-based and should care for the soil and surrounding
ecosystems in support of an increased diversity of species, while encouraging nutrient cycling
and mitigating soil and nutrient losses.
 Tillage and cultivation implements shall be selected and used in a manner that maintains or
improves soil physical and biological quality and minimizes erosion.

Fertilization practices
 The fertility and biological activity of the soil should be maintained or increased through
cultivation of legumes, green manures, multi-annual rotation program, incorporation of
organic material into the soil.

Pest, disease and weed management

 Preventive methods shall be the primary mean of pest management.
 If preventive methods are inadequate, mechanical, physical or biological methods are
preferred.
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  The use of synthetic pesticides is prohibited.

Pollution control and contamination management

 Buffer zones should be established to minimize contamination from non-organic farms.

Soil and water conservation

 Relevant measures should be taken to prevent soil erosion and ensure water conservation.
 Land clearing through burning is prohibited.

Diversity in crop production

 The diversity of crops and cropping systems on organic farms should sustain and promote
diversity that is suited to local agro-ecosystem.

CLASSIFICATION OF VEGETABLES

According to the part consumed, vegetables could be classified as:

 Leafy vegetables: the leaves and succulent young shoots are picked for consumption.
Examples are amaranthus, lettuce, and cabbage.
 Fruit vegetables: this comprises of young, immature unripe fruits or mature ripe fruits of
plants grown as vegetables. Examples are cucumber, tomato, okra, squash, eggplant, and
sweet pepper.
 Seed vegetables: this group is important for the seed produced. Examples are mungbean,
string bean, and kadyos.
 Root vegetables: such as sweet potato, irish potato, carrot and radish.
 Spices: important for their flavor and colour in foods such as chilli pepper, onion, garlic and
basil.
Botanical or Taxonomic Classification

Vegetables are classified according to family, genera and species. It is the most important and
acceptable form of classification.
IMPORTANCE OF VEGETABLES IN HUMAN DIET

Vegetables supply most of the nutrients that are deficient in other food materials. This includes
supply of minerals, especially calcium and iron. Vegetables are acid neutralizers e.g. okra,
Corchorus spp neutralizes the acid produced from the some fruits. Vegetables prevent constipation
and promote digestion as a result of fibres/roughages obtained from okra, cucumber, amaranth,
lettuce and cabbage. Vegetables are rich sources of vitamins A, B, and C which helps to lower
susceptibility to infection. e.g.: Carrots, sweet corn, and amaranth. Tomatoes, carrots, lettuce,
cabbage and amaranth provide Vitamin C.

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Also, some vegetables are rich sources of carbohydrate e.g. potatoes, sweet corn, carrot etc. Beans
are cheap sources of protein. Vegetables are generally needed to have balanced diets and overcome
nutritional deficiencies. Vegetables make our staple food more palatable and enhance their intake.

Characteristics of Organic Vegetable Farms:

Organic vegetable farms have minimizing the kind and amount of fertilizers and pesticides used to
produce a crop as their overall goal. As such, emphasis is placed on long term planning based on
information regarding crop pest life cycles, soil conditioning, extensive evaluation of ecological
relationships, field conditions, and, options for management of these variables in a given field or on a
given farm. There are three basic characteristics that define an organic farm:

1. Soil conditioning is maintained through the heavy use of composted and naturally occurring
plant and animal material incorporated into the soil profile; green manure and cover crops,
and, crop rotation.
2. Soil fertility is depended upon the continuing activity of minor organisms such as earthworms
and bacteria to digest organic matter and convert it to compounds available to plants.
3. Pest control is advanced by “healthy” soil, plant resistance, selective and limited use of
pesticides that poise little or no adverse effect to the soil, crop, environment and human
health

Establishing Organic Nurser

Ideal Characteristics of Organic Nursery
• Clean, free from contaminants and establish buffer zone, if necessary
• Put up shade or transparent plastic to protect heavy rains and avoid entry point for insect pest
• Availability of clean and unchlorinated water
• Availability of concoctions
• Secured area from stray animals
• Provide clean garden tools
• Strictly maintain proper record keepind
• Selecting Good seeds
• No to GMO seeds

• Source of seeds and planting materials shall be from certified organic producers, when
available
• Use untreated and planting materials which are available, in case, chemically untreated
conventional materials maybe used provided that they have not been treated with pesticides

Preparing growth media

• Use the ratio of 1:1:1
• One (1) part of ordinary garden soil, one (1) part of vermicompost and one (1) part of coco
coir dust or carbonized rice hull
• Introduce beneficial microorganisms

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Preparing the seedbed
• Clear the area and prepare growth media
• Sterilize plots through sun drying or hot water treatment
• Introduce beneficial microorganisms
• Provide access to clean and unchlorinated water
• Prepare the seedbeds using indigenous materials
• Seedling trays maybe used or “arorong”
• Strictly record the activities

Principles and Practice of Vegetable productions

There are some principles required in the production of vegetable crops which are very important
and well known to the grower. These principles are:
 Production of vegetables does not involve a long- time investment as does in the orchard of
citrus, mango, or cashew.
 Vegetable growers/farmers are not bound to produce the same crop each year like his
counterparts, who grow fruit crops.
 Vegetable growing lacks the stability which is methodically developed over a period of years
like an orchard thus, getting into vegetable production is a fast process and getting out may
even be faster.
 Vegetables can be grown by people with limited experience. Only skillful farmers sustain
their vegetable production.
 The land for production of vegetable crops is flexible and adjustable. It is much easier for
vegetable growers/farmers to change production from one crop to another than for fruit crop
grower.
 Cooperative efforts and organizations are somewhat more difficult with vegetable crop
producers than fruit growers. Vegetable/grower/farmers have no long period for making
plans. Vegetable production is seasonal.
 Vegetable production requires more intensive production management per unit area and time.

Cultural Practices and Management of Organic Vegetables

Land Preparation

Vegetables differ widely from field crops in their requirements for land preparation and
cultural practices because of their differences in their morphologies, growth habit, and socio-
economic values. In preparing land for vegetable production, the following factors are taken into
consideration: ecological location, mode of cropping, season, crop disposition, and the type of
vegetables to be grown.

Clearing

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 It is often necessary to remove the vegetation cover when a piece of land is to be used for
vegetable production. The land clearing methods may involve removing the remains of previous
crops and undergrowth, cutting back the woody shrubs and trees and decompose them.

General Organic Practices for Land Preparation

• Thorough land preparation by pulverizing soil and make it free from weeds
• Construct canals and waterways for proper drainage
• One meter of width of plot (distance depends upon the crop to be planted)
• Sterilize plots
• Introduce beneficial microorganisms
• Strictly record the activities

Levelling
When the site has been cleared, uneven land may have to be leveled. This facilitates the
process of plowing, harrowing ridging and layout of the site.

Tillage

Tillage is the term used for manual or mechanical manipulation of the soil to prepare it for
use in crop production. In vegetable production, the main objectives for tillage are to secure
increased growth and yields, to obtain suitable seed bed, to eliminate competition with weeds during
early growth, improve the physical condition of the soil
and conserve its water and nutrient contents.

Planting

Vegetables can be propagated either by direct sowing and transplanting methods.

 Direct sowing: Vegetables are sowed either by broadcasting or by seed drilling methods.
 Broadcasting method: In broadcasting, seeds are spread over the prepared land by throwing
small quantities of the seeds into the air close to the surface of the prepared land.
Broadcasting is the normal practice in sowing seeds of most leafy vegetables.
 Seed drilling method: This is a method for planting small seeded vegetables in rows.
Shallow furrows are made at the spacing recommended for the crop and the seed drilled
along the furrows.
 Transplanting method: Vegetable seedlings are first raised in the nursery for a required
period of time before they are transplanted on the field. Seedlings are transplanted in the
morning or in the evening to avoid transplanting shock. Vegetables like tomato, pepper,
cabbage, egg plant are planted by using transplanting method.

Procedures of Planting and Transplanting

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 • Staking
• Establishing distance
• Holing
• Sterilizing
• Basal application
• Spraying concoctions
• Planting/Transplanting

Thinning

Thinning of vegetable is done to reduce the number of seedlings per stand when planted in
situ. It is also used to obtain regular spacing and plant population when sowing is done in drills by
removing the weakest seedlings or those infected by diseases or damaged by insect pests.

Replanting

This is the practice of providing missing stands of vegetables planted by direct sowing as a
result of poor emergence or when seedlings are damaged by pests. The essence of seed supply is to
maintain correct plant population. Supplying of seeds has to be carried out as early as possible after
emergence.

Trellising

This is usually required for vegetables with climbing growth habit. Trellising is done to
provide support for the plant to climb and display the leaves for photosynthesis to take place. The
support allows the plant to carry more load without touching the soil thus enhancing the quality of
the fruit. Trellis can be made from bamboo or other available wood.

Mulching

A mulch is a layer of plant residue or other materials which is applied to the surface of the
soil in order to reduce evaporation, run-off or to prevent weed growth. The purpose of mulching is to
conserve soil moisture. Mulching also ensure clean fruit, hasten maturity and increase yields.

Watering:

One of the most critical inputs to vegetable is water. During the dry season or off season, the
source of water for vegetable growing is from irrigation while in the wet season, rainfall is the source
of water. Young vegetable seedlings in the nursery or in the field should be watered in the early
morning or late in the afternoon. Watering should be done before transplanting particularly in the
afternoon. Over-watering can be very harmful and can encourage the development of pathogenic
diseases and also cause mechanical damage to the seedlings.

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Fertilizer application

 This is an important variable cost in vegetable production. As all vegetables, particularly the
leafy grow quickly, they must be provided with ample supplies of nutrients such as nitrogen.
Application compost or organic fertilizer and some of the fermented inputs.

Nutrient Content of Agricultural Wastes

Type of Nutrient (%) per dry weight basis

Wastes
N P K Ca Mg C:N ratio
Cococnut coir 0.39 0.06 1.76 0.13 0.11 117.0
dust
Rice hull 0.40 0.05 0.38 0.07 0.04 102.0
Rice straw 0.53 0.27 1.70 0.50 0.48 67.0
Pineaaple trunk 1.18 0.08 2.26 0.09 0.10 37.0
Corn stalk 1.13 0.44 1.75 0.37 0.18 43.0
Oil palm frond 0.70 0.07 0.97 0.53 0.14 61.0
Oil pal empty 0.60 0.06 1.92 0.13 0.11 83.0
bunch
Chicken dung 1.72 1.82 2.18 9.23 0.86 12.42
Cow dung 2.05 0.76 0.82 1.29 0.48 30.25
Cocoa pods 1.0 0.05 1.08 0.12 0.05 na

Average Chemical Composition of Manures

Manure Chemical Composition, %

Water N P K Ca Mg
Cattle (Fresh) 79.0 2.06 0.66 0.77 0.70 0.16
Cattle (Old) 71.4 2.41 0.75 0.88 0.81 0.12
Carabao (Fresh) 71.0 1.22 0.85 0.79 0.15 0.09
Carabao (Old) 67.8 1.09 0.82 0.70 0.19 -----
Swine (Fresh) 73.8 2.76 2.64 1.47 1.26 0.09
Swine (Old) 70.5 2.11 2.41 0.91 0.35 0.04
Broilers (Fresh) 82.1 3.17 3.25 2.35 0.52 0.25

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 Broilers (Old) 44.6 3.17 3.29 2.41 0.65 0.37
Pullet (Fresh) 79.6 2.60 4.42 3.06 3.38 0.09
Pullet (Old) 53.8 3.61 3.33 2.38 1.39 0.41
Layers (Fresh) 73.5 4.02 3.71 1.55 4.09 0.14
Layers (Old) 52.2 4.22 3.82 2.00 4.12 0.48

Proximate Analysis of the Fermented Inputs

Nutrient (mg/kg) FFJ FPJ FAA

Nitrogen (N) 429.47 855.06 1166.34
Phosphorus (P) 61.87 122.72 193.44
Potassium (K) 1201.7 3934.2 314.6
Calcium 307.23 913.03 377.92
Magnesium 119.55 333.64 80.58
Sodium 51.15 128.19 426.4
Iron 15.07 52.24 19.73
Copper 0.75 0.87 0.94
Manganese 2.19 4.54 1.45
Zinc 1.97 3.74 5.84

Improving soil fertility

• Use of organic fertilizer

• Loosen the soil and spray IMO to increase the growth of beneficial microorganism
• Practice intercropping
• Application of green manure
• Practice crop rotation
• Prevent soil erosion through cover cropping
• Practice fallow period

Applying basal and foliar fertilizer

• Basal fertilizer is applied in the soil by digging holes or mixing basal fertilizer into the soil of
preferred bed before planting the seedling.
• Foliar fertilizer is applied by spraying into the plant leaves and body during ambient
temperature while the stomata is open.
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Weeding

Weed is any plant that grows where it is not wanted. Weed can reduce yield up to 40-60% if not
controlled. Weeds can be controlled using cultural, physical, and biological methods. Mulching of
soil can also be used to smother weeds. Intercropping of spreading vegetables like melon with some
erect and broad leaf crop like okra can provide ecological protection against weed development.
Hoeing, pulling and roguing are carried out during the early stages of growth.

Pest and diseases Control

Attack by pest and disease is one of the major factors militating against increased vegetable
production in the tropics. Insects and disease infestation in vegetable crops bring about heavy losses
through yield reduction, lowered quality of produce, increased costs of production and harvests.

Organic Control Methods

• Introduction of beneficial microorganisms

• Increase population of natural enemies by planting alternative host plant for natural enemies
• Use parasitoid
• Maintain sanitation in the field
• Plant sacrificial plant

General procedures in plant care

• Visit the plants everyday and observe presence of pests and diseases
• Water the plants every other day preferably in the morning
• Weed the plants when needed by hand weeding
• Spray concoction to make the soil healthy (feed the soil, not the plant)
• For faster growth, spray IMO & FPJ
• Spray FFJ to make fruits healthy and good taste
• Spray OHN and LABS when there are insect pests and diseases observed
• Plant insect repellants around the garden
• Practice crop rotation

HARVESTING OF VEGETABLES

Harvesting is the separation of the portion of need from the mother plant. May be carried out
once or over time or repeatedly. Leafy vegetables may be harvested by total removal or by
ratooning. The seed and the fruit vegetables may be harvested once, or by topping or digging or
lifting. Fruit vegetables may be harvested over a period of time by picking.

Maturity indices
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 • Solonaceous (eggplant, pepper, tomatoes)
-color of fruit, shiny, perfect size
• Cucurbits (pipino, squash, upo)
-size, age from transplanting, convex appearance, color
• Leafy (pechay, lettuce, mustard)
-at least 8 leaves from the base

Harvesting and Handling Vegetables

• Harvest vegetables early in the morning or late in the afternoon using pruning knife
• Segregate the different sizes of vegetable and remove those that have defects
• Place it in bamboo baskets lined with banana leaves or used newspapers to prevent
rashes and other damages
• Transport vegetables at cool temperature or early in the morning

Observing harvesting protocol

• Must have clearly defined collection area

• Harvester must be identified and familiar with the harvesting area
• The harvest area shall be at an appropriate distance from conventional farms and
other sources of pollution and contamination

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