RAISE ORGANIC CHICKEN

1. WHAT ARE THE FACTORS FOR SUCCESSFUL BROODING?

 Proper Temperature – 1-7 (32.2 to 35.0˚C), 8-14 (29.4 to 32.2˚C), 15-21 (26.7 to 29.4˚C)
 Adequate Space
 Proper Ventilation
 Proper Sanitation
 Adequate Lighting Allowance
2. WHEN THERE IS PROPER TEMPERATURE IN THE BROODING AREA?
 Chicks are evenly distributed in the brooding area
 Doing varied activities such as feeding, drinking, sleeping and playing
3. WHEN THE TEMPERATURE IS LOWER THAN WHAT THE CHICKS NEED?
 They huddle to e/o
 Stay together near the source of heat
 Produce an unusual chirping sound
4. WHEN THE TEMPERATURE IS EXTREMELY LOW?
 Chicks pile on top of one another causing high incidence of mortality due to suffocation
5. WHEN THE TEMPERATURE IS HIGHER THAN WHAT THE CHICKS NEED?
 They move away from the source of heat
 Chicks spread their wings, pant and drink a lot of water
6. WHEN THERE IS PRESENCE OF DRAFT?
 Chicks are keeping to one side of brooding area and staying loose to the brooding shield
7. WHAT ARE THE TYPES OF FEEDS?
 Pre-starter/chick booster
 Starter
 Finisher
 Chick grower
 Developer
 Layer 1
 Layer 2
8. WHAT ARE THE FORMS OF FEEDS?
 Mash
 Crumble
 Pellet
9. WHAT IS CULLING?
 Removal of unprofitable/unproductive birds from the flock (sick, non-laying, poor producer)
10. HOW DO YOU RECOGNIZE GOOD FROM BAD LAYER IN TERMS OF COMB, WATTLES AND
EARLOBES?
 GOOD – Fully developed, bright red, warm & waxy
 BAD – Small, pale, cold, shrunken, dry
11. HOW DO YOU RECOGNIZE GOOD FROM BAD LAYER IN TERMS OF PELVIC BONES?
 GOOD – Spread apart, 2-3 fingers can be placed between them, thin and pliable
 BAD – Close together, only 1 finger can be placed between them, thick and hard
12. HOW DO YOU RECOGNIZE GOOD FROM BAD LAYER IN TERMS OF VENT?
 GOOD – Large, moist, dilated, most oval-shaped
 BAD – Small, dry, puckered, round
13. HOW DO YOU RECOGNIZE GOOD FROM BAD LAYER IN TERMS OF ABDOMEN?
 GOOD – Soft with thin skin, expanded
 BAD – Hard with thin skin, contracted
14. HOW DO YOU RECOGNIZE GOOD FROM BAD LAYER IN TERMS OF SPAN?
 GOOD – About 3-4 fingers in width
 BAD – About 1-2 fingers in width
15. HOW DO YOU RECOGNIZE GOOD FROM BAD LAYER IN TERMS OF PIGMENTATION?
 GOOD – Bleach or white after several months of production
 BAD – Remains yellow even after several months in the laying pen
16. HOW WOULD YOU SELECT GOOD QUALITY CHICKS?
 Dry or fluffy feathers
 Bright eyes
 Well-healed navels
 Came from a reputable source
17. WHY IS LIGHTING MANAGEMENMT NECESSARY IN LAYERS?
 It will affect egg production
18. WHAT WOULD YOU DO IN CASE OF DISEASE OUTBREAK?
 Isolate/quarantine the affected birds
 Implement full biosecurity measures in the farm
 Review the medication program
 Consult an organic expert
19. WHAT WOULD YOU DO IN CASE OF CANNIBALISM OUTBREAK?
 Separate the injured birds and treat the wound with pine tar
20. HOW CAN YOU CONTROL CANNIBALISM?
 Identify its causes
 Giving rations containing the right quantity and quality of protein recommended for the different ages of
birds
 Providing birds with adequate floor, feed and drinking spaces
 Maintaining the recommended temperature and proper ventilation in the grow house
 Providing adequate and uniform light in the pen
 Debeaking chicks accurately
21. WHAT ARE THE SAFETY EQUIPMENT & CLOTHING YOU SHOULD USE & WEAR WHILE CLEANING
AND DISINFECTING POULTRY DISEASES?
 PPE, rubber boots, rubber gloves
22. WHAT ARE THE PROCEDURES OR STEPS TO FOLLOW IN WASTE MANAGEMENT AND DEAD
CHICKENS DISPOSAL?
 Identify and segregate biodegradable, non-biodegradable and recyclable wastes
 Dispose biodegradable/non-biodegradable
23. WHAT ARE THE RECORDS YOU NEED TO ACCOMPLISH IN THE FARM?
 Strain and source of chicks
 Feed consumption
 Medication
 Production
 Financial record
 Mortality record
 Inventory
24. WHAT ARE THE IMPORTANCE OF KEEPING ACCURATE AND UP-TO-DATE RECORDS?
 Production cost may be used in pricing
 Adjustment of operations can be computed and forecasted
  Whole financial status of business can be measured
 Accurate farm records will provide the basic data in planning of the succeeding business
 Production records determine the efficiency of birds
25. WHAT WOULD YOU DO IF A SUDDEN DROP OF EGG PRODUCTION OCCUR?
 Implement full biosecurity measures
 Perform all management practices such as feeding and medication
26. IS THERE A SPECIFIC PROCEDURE IN PUTTING UP A POULTRY FARM?
 Yes, because the success of poultry production enterprise demands not only on the financial resources of
the entrepreneur but also on the application of technology during the various phases of production
27. WHAT ARE THE POINTS THAT WE MUST CONSIDER BEFORE ENGAGING ON POULTRY
PRODUCTION?
 Personal qualifications and capabilities
 Availability of resources
 Supply of good stocks
 Constant supply of other farm inputs
 Market assurance
 Transportation facilities
 Site of farm
 Compliance to local zoning
28. WHAT ARE THE STANDARD CLASSIFICATION OF EGGS?
 Extra-large (XL) – 62 grams up
 Large (L) – 55-61 grams
 Medium (M) – 48-54 grams
 Small (S) – 41-47 grams
 Peewee – 41 grams below
29. CHICKEN EGGS ARE CLASSIFIED ACCORDING TO?
 Good eggs (cleaned and free from any stain/dirt)
 Reject eggs (cracked, off-shaped, off-sized, heavily/partly soiled, wet)
30. WHAT ARE THE MANAGEMENT PRACTICES FOR PRODUCTION OF HIGH QUALITY EGGS?
 Proper nutrition
 Laying birds must be free from disturbance
 Keeping nest cages and eggs roll out as clean as possible
 Cleaning egg trays and containers daily
 Classify eggs according to standard size immediately after collection
 Keep the eggs in cool storage (10-15.6˚C, humidity – 70%). If cooler is not available, store the eggs in a
cool room
 In the absence of cold storage room, dispose the egg soon after collection, or within 3 days after
collection to maintain freshness
31. WHAT IS THE DISINFECTANT USED FOR POULTRY OPERATIONS?
 LABS (Lactic Acid Bacteria Serum)
 RAISE ORGANIC HOG
1. HOW WOULD YOU DETERMINE THE SUITABILITY OF A BREED (SOW/BOAR)?
 Adaptability to local conditions
 Performance and productivity of the animal
 Availability of the animal
 Local preference of the breed
2. HOW WOULD YOU IDENTIFY A GOOD BREEDER (SOW/BOAR)?
 PHYSICAL EVALUATION
 No. of live teats
 Back slightly arc
 Feet stand squarely
 Long body
 Strong legs
 Equal size of testicles
 BEHAVIOUR
 Docility
 Temperament
 Good mothering ability
 Aggressiveness
 PRODUCTIVITY
 Litter rate
 Prolific
 Weaning rate
 Litter index
 PROGENY RECORDS
3. HOW WOULD YOU EVALUATE FERTILITY?
 SOW
 Litter size
 Litter index
 Weaning rate
 BOAR
 Semen (motility, volume, consistency, color)
 PERFORMANCE
 Aggressiveness
 Temperament
4. WHAT ARE THE BASIS FOR SPACE CONFINEMENT IN THE DIFFERENT STAGES OF SWINE
PRODUCTION?
 Age
 Purpose of production
 Size
5. HOW WOULD YOU RECOGNIZE IN HEAT AND PREGNANT ANIMALS?
 IN HEAT
 Grunting and mounting of the hogs
 Swelling and reddening of the vulva
 Loss of appetite
 Erect ears
 Appearance of mucous discharge from the vagina
 Can only be moved with great efforts
 Frequent attempts to urinate with little or no discharge at all
 PREGNANT
 Absence of heat/estrus
 Increase weight
 Enlargement of the abdomen
 Development of mammary glands
6. WHAT IS THE RELATION OF SPACE IN HEALTH AND FERTILITY OF THE ANIMALS?
 Space greatly affects health and fertility of the animals
 The smaller the space, the greater the chance of acquiring diseases. The bigger the space, the
more prone to injuries. Enough space means increase in growth and development.
7. HOW WOULD YOU MANAGE WASTE DISPOSAL IN THE FARM?
 Manure – use as fertilizer
 Dead animals – burning or deep burying
 Environmental compliance
8. WHAT ARE THE IDEAL SYSTEMS OR PROCEDURES OF WASTE MANAGEMENT FOR FARM
OPERATION?
 Convert animal manure to fuel (Biogas)
 Compliance with municipal regulations
9. HOW WOULD YOU LESSEN OR PREVENT CONTAMINATION OF YOUR FARM IN CASE OF DISEASE
INFECTION ON NEARBY FARMS?
 Quarantine
 Observe code of conducts and animal welfare act
 Strict implementation of biosecurity measure
10. HOW WOULD YOU PROTECT FARM PERSONNEL AGAINST THE ANIMAL OR VICE VERSA?
 Use of PPE
 Grouping of animals according to size and purpose
11. HOW OULD YOU MANAGE COMMON FARROWING PROBLEMS?
 Identify first the problem
 Dystocia (difficulty in labor) – administer oxytocin
 Agalactiaea – hot water compress on mammary gland/oxytocin
 Mastitis (breast inflammation) – antibiotic injection
 Metritis (inflammation of the womb) – antibiotic injection
 Provide proper nutrition
12. WHAT WOULD YOU DO IF THE FARM EXPERIENCES LOW LITTER RATE?
 Review breeding record
 Semen evaluation
 Improve breeding techniques
13. HOW WOULD YOU DETERMINE VACCINATION FAILURE?
 Development of the disease sought to be prevented
14. WHAT WOULD YOU DO IF THE SIZE OF THE SOW/GILT VARIES GREATLY WITH THE SIZE IF THE
BOAR DURING MATING?
 Use Artificial Insemination
 In the absence of AI, assist the boar in mating
15. WHAT WOULD YOU DO IF A PARTICULAR RATION IS DEFICIENT OR LESS BUT YOU HAVE
EXCESS WITH OTHER FEED RATION?
 Mix the two ration using Pearson square
16. WHAT WOULD YOU DO IF THE SOW REFUSES TO NURSE OR IS HOSTILE TO HER NEW BORN
LITTER?
 Identify the cause of hostility
 Check for agalactiaea and mastitis
 Use of sedatives in case of nervousness
17. WHAT ARE THE DIFFERENT BREEDING SYSTEMS AND THEIR ADVANTAGES AND
DISADVANTAGES?
 NATURAL BREEDING – also termed as “hand mating”; bringing the boar to mate an in heat gilt/sow or
vice versa, and then separating the two after mating.
 ADVANTAGES
 Owner actually sees the boar
 Less laborious
 Less labor and equipment use
 DISADVANTAGES
 Limits no. of sows that are serviced
 Occurrence of injuries during mating
 Increase sexually transmitted diseases
 Increases feed cost for boar
 High transportation cost
 ARTIFICIAL INSEMINATION – introduction of the sperm cell to the female reproductive organ; no
physical contact between the boar and the sow/gilt
 ADVANTAGES
 Increases no. of sows that can be serviced
 Eliminates injuries during mating
 Reduces sexually transmitted diseases
 Less transportation cost
 DISADVANTAGES
 Laborious and requires techniques
 High labor cost
 Expensive (lab and equipment)
18. WHAT REGULATIONS ON ORGANIC HOG/SWINE RAISING A FARM SHOULD COMPLY?
 Regulation of DENR and Municipal Ordinances
 RAISE SMALL RUMINANTS
1. WHAT WOULD YOU DO IF YOUR BREEDING OBJECTIVES ARE NOT MET?
 Evaluate the performance and physical characteristic of your breeder, your management practices
(breeding, feeding and health of the breeders) which may result to culling and selection
2. WHAT WOULD YOU DO IF THE NUMBER OF BREEDER ANIMALS ARE INADEQUATE?
 Selection of replacement stocks
 Buy from reputable sources through judging based on the characteristics of a good breeder using the score
card
3. WHAT WOULD YOU DO IF THE EXISTING ORGANIC HEALTH PROGRAM IS NOT EFFETIVE?
 Check the organic concoctions you are using
 Inform you supervisor and review with him/her the existing health program
4. WHAT ARE THE PRECAUTIONS WHEN HANDLING BREEDER RAMS (male sheep) AND BUCKS (male
animal)?
 Identify the flight zone of ram/buck
 Apply TLC (Tender Loving Care)
 Apply the correct ratio and proportion of male and female animals
5. HOW WOULD YOU PREVENT VIRAL DISEASES IN YOUR FARM?
 Practice organic security measures such as
 Isolation of newly acquired stocks and infected animals
 Feed the stocks with concoctions/extract
 Practice hygiene and sanitation (cleaning and disinfecting)
 Control the movement of man and animals inside your farm
6. HOW WOULD YOU PREVENT INBREEDING?
 Practice record keeping strictly including proper identification of animals (ear tagging, ear notching,
tattooing)
 Castration of unwanted male animals
7. WHAT ARE THE PRECAUTIONS IN HANDLING SICK ANIMALS?
 Wear appropriate protective equipment
 Now the behavior of your stocks
8. WHAT IS THE MOST IMPORTANT RECORD IN DETERMINING THE EFFICIENCY OF OPERATIONS?
 All records are important in measuring the efficiency of records
9. HOW WOULD YOU IMPROVE BREEDING EFFICIENCY IN YOUR HERD?
 Proper care and management of breeders
 Selection of breeders
 Providing appropriate nutrients for the breeders
 Providing correct housing requirements
 Implementation of effective herd health program
10. WHAT ARE THE ALTERNATIVE BREEDING SYSTEM YOU MUST ADOPT IF THE BREEDER
ANIMALS ARE LIMITED?
 Use Artificial Insemination – upgrading system to produce offspring with superior quality/traits
11. HOW WOULD YOU TREAT BLOATING?
 Let the animals walk
 Administer orally mineral oil
 Do not let the animal lie down
12. WHAT WOULD YOU DO IF FEED RESOURCES ARE SCARCE?
 Make process silage
 UTRS (concoction (LABS) treated rice straw)
 Use agri by-products
13. HOW WOULD YOU MANANGE UNPRODUCTIVE ANIMALS?
 Through culling activity
14. WHAT DO YOU NEED IF YOU WANT TO TRANSPORT ANIMALS?
 A permit from municipal veterinarian or Agriculture officer must be secured in transporting animals from
municipality to another
15. HOW WOULD YOU ENSURE VACCINES AND OTHER BIOLOGICAL?
 Maintain the recommended temperature as per manufacturer’s instruction
16. WHAT DOCU MENT DOES THE MUNICIPALITY PROVIDE DECLARING THAT AN AREA IS
APPROPRIATE FOR PASTURE?
 A permit is provided by the zoning officer of a municipality to prove that the area is appropriate for
pasture
17. COMMON GOAT DISEASES
 Pneumonia
 Mastitis
 Parasitism
 Paralysis

RAISE ORGANIC VEGETABLE

1. HOW WOULD YOU PREPARE A GOOD SEEDBED?
 Clean the area and prepare growth media
 1:1:1 (fine sand, organic fertilizer, coco coir dust
 2:1:1 (garden soil, organic fertilizer, carbonized rice hull)
 1:2 (ordinary farm soil, organic fertilizer)
 Sterilize plots through sun drying, hot water treatment and burning
 Introduction of beneficial microorganisms such as IMO, FPJ, FFJ, OHN, etc
 Accessible to clean and unchlorinated water
 Prepare the seedling trays/seed box
 Strictly record the activities
2. HOW WOULD YOU SELECT GOOD SEEDS ACCORDING TO PNS?
 No to GMO (Genetically Modified Organisms) seeds
 Source of seeds and planting materials shall be from certified organic producer when available
 Use untreated/certified seeds and planting materials
3. WHAT ARE THE IDEAL CHARACTERISTICS OF AN ORGANIC NURSERY?
 Clean, free from contaminants and  Availability of clean and unchlorinated
establish buffer zone, if necessary water
 Put up shade/screen or transparent  Availability of concoction
plastic to protect from heavy rains/entry  Provide clean garden tools
point of insect pests  Secured area from stray animals
 Strictly maintain proper record keeping
4. HOW WOULD YOU PREPARE LAND FOR VEGETABLE GARDENING?
 Thorough land preparation  One meter width of plot/half meter
 Pulverize soil, free from weeds between plots/hills (distance depends
 Construct canal and waterways for upon type of crop to be planted)\
proper drainage  Sterilize plots through sun drying
 Introduction of microorganism
 Strictly record the activities
5. WHAT ARE THE PROPER PROCEDURES IN PLANTING AND TRANSPLANTING VARIOUS
VEGETABLES?
 PLANTING (DIRECT PLANTING)
 Staking using plastic wines
 Establish distancing/spacing
 Holing
 Sterilizing
 Basal application (compost/vermicompost/BOF)
 Spraying concoctions (IMO/OHN)
 Planting
 TRANSPLANTING (from seedbed/seed box)
 Same as planting procedure
6. WHAT ARE THE TYPES OF PEST AND DISEASES OF VEGETABLES?
 PEST
 Insect pest
 Sucking pest (hoppers, aphids)
 Chewing insects (defoliators – larvae, spotted beetle)
 Rats/birds, mites
 Stray animals
 DISEASES
 Bacterial diseases (BLB – Bacterial Leaf Blight)
 Virus (mosaic)
 Nematodes
 Fungus (stem rot, fruit rot)
7. WHAT ARE THE ORGANIC METHODS OF PREVENTING AND CONTROLLING PEST AND DISEASES
FOR VEGETABLES?
 PREVENTION
 Maintain sanitation in the field
 Choose healthy and resistant variety
 Increase population of NEs (natural enemies) by planting alternative host plant for NEs
 Plant insect repellant/attractant (amarilyo/cosmos)
 Plant sacrificial plant
 CONTROL
 Introduction of microorganism
 Increase population of NEs (natural enemies) by planting alternative host plant for NEs
 Use parasitoid
 Maintain sanitation in the field
 Plant sacrificial plant (okra)
8. WHAT ARE THE DIFFERENT MATURITY INDICES OF COMMON VEGETABLES IN THE PHIL.?
 SOLANACEOUS (eggplant, sili, tomatoes)
 Yellowing of fruit
 Shiny
 Perfect size
 CUCURBITS (cucumber, watermelon, squash, upo)
 Size
 Age from transplanting
 Convex appearance
 Color
 LEAFY (pechay, lettuce, mustard)
 At least 8 leaves from the base
9. WHAT ARE THE PLANT CARE ACTIVITIES YOU SHOULD PERFORM?
 Visit the plants every day and observe presence of pest and diseases
 Water the plants every day preferably in the morning
 Weed the plants when needed by hand-weeding
 Spray concoction like IMO to make the soil healthy
 For faster growth, spray IMO and FPJ
 Spray FFJ to make the fruits healthy and good taste
 Spray OHN/LABS when there are insect, pest and diseases observed
 Planting of herbs and other insect repellants around the garden
 Practice crop rotation
10. HOW WOULD YOU IMPROVE FERTILITY OF THE SOIL?
 Use organic fertilizer (basal and foliar application)
 Loosen the soil and spray IMO to increase the growth of beneficial organism
 Practice intercropping
 Application of green manure
 Practice crop rotation
 Prevent soil erosion through contour farming
 Practice farrow period
11. HOW WOULD YOU APPLY BASAL AND FOLIAR FERTILIZER IN THE VEGETABLE?
 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
12. HOW WOULD YOU HARVEST AND HANDLE VEGETABLE USING INDIGENOUS MATERIALS?
 Harvest vegetables early in the morning or late in the afternoon using pruning knife
 Segregate the different sizes of the vegetable and remove those that have defects
 Place it in bamboo basket lined with banana leaves and/or use newspaper to prevent from rashes
 Transport vegetable at cool temperature early in the morning
13. WHAT ARE THE RECORDS YOU NEED TO KEEP IN THE FARM?
 Maintain record or logbook containing the following:
 Activities  Labor cost
 Date (start/end)  Person responsible
 Inputs (kind/quantity)  Others
 Expenses (unit/total cost)  Remarks
14. HOW WOULD YOU MAINTAIN CLEANINESS AND ORDERLINESS IN YOUR FARM?
 Implement 5S and GAP (Good Agricultural Practice)
 Sort
 Straighten
 Sweep
 Standardize
 Sustain
15. WHAT ARE THE HARVESTING PROTOCOL OF ORGANIC VEGETABLES?
 Must have clearly defined collection/harvesting area
 Harvester must be identified and familiar with the harvesting area
 The harvest area shall be at an appropriate distance from conventional farming and other possible sources
of pollution and contamination
16. WHAT IS THE PLAN TO IMPLEMENT THE PNS?
 The farm shall meet minimum requirements prescribed by the PNS
17. HOW WOULD YOU COMMUNICATE WITH SUPERVISOR AND CO-WORKERS TO ENSURE THAT
PLANNED ACTIVITIES IN PRODUCTION ARE CARRIED OUT EFFECTIVELY?
 Memos
 Regular meeting
  Farm record
18. WHAT ARE THE APPROPRIATE PPE IN THE GARDEN?
 Boots  Mask
 Gloves  Goggles
 Farm cap/hat  Long sleeve/Jacket

PRODUCE ORGANIC FERTILIZER

1. HOW WOULD YOU PREPARE THE COMPOSTING AREA?
 Consider the volume (dimensions: width/diameter, length and depth) of needed supply of fertilizer
 Proximity and availability of raw materials
 Area with minimal sunlight or covered garbage area
 Good drainage system and area of minimum contamination
 Accessibility of the composting area
2. WHAT ARE THE CHARACTERISTICS OF A GOOD COMPOSTING SITE?
 Good drainage system
 Availability of water supply
 Proximity to the source of raw materials
 Accessibility of the composting site
 Area of minimum contamination
 Types of soil
 Area with minimal sunlight
3. WHAT ARE THE BASIC RAW MATERIALS FOR COMPOSTING?
 Crop residue (rice straw, corn stalks, sugar cane bagasse, etc.)
 Animal manure
 Kitchen wastes
 Leguminous plants
4. HOW WOULD YOU PRODUCE VERMICAST AND VERMICOMPOST?
 SITE SELECTION – characteristics like shaded area and free from predators, near water source
 PREPARE MATERIALS – worm, worm buns, substrate: manure + ipil-ipil (kakawate) 2:1, rice straw +
manure 1:1, grasses + chicken manure 3:1, sawdust (except from that of gemilina tree) + ipil-ipil 3:1 (or
any equivalent materials available in the area)
 Anaerobic decomposition (absence of oxygen) followed by aerobic decomposition (presence of oxygen)
5. WHAT ARE THE RAW MATERIALS FOR FOLIAR FERTILIZER?
 Water
 Vermicast or fortified compost
 Molasses or brown sugar or Muscovado
 IMO
6. HOW DO YOU PROCESS FOLIAR FERTILIZER?
 Prepare a 60-liter capacity container with aeration facility. In the absence of aeration facility, prepare a
plastic container and a wooden ladle for stirring
 Put 50 liters of clean water (unchlorinated) in the container
 Aerate or stir the water for 30 mins
 Pour 500 ml of molasses into the aerated water inside the container
 Add 50 ml IMO after 30 mins of brewing and return the cover (optional)
 Aerate or brew for 24 hrs (starting from the first step)
 Extract the liquid and use within 24 hrs
7. HOW DO YOU APPLY FOLIAR FERTILIZER?
 Can be sprayed on and underneath the leaves
 Can be drenched into the soil
 Application should be early morning or late in the afternoon
8. WHAT ARE THE COMMONALITIESAND DIFFERENCES BETWEEN BASAL AND FOLIAR
FERTILIZER?
 SIMILARITIES
 Both contains macro and micro nutrients
 Both have microorganisms
 DIFFERENCES
 Basal fertilizer is applied on the soil while foliar is on and underneath the leaves
 Plants can absorb foliar fertilizer better than basal fertilizer
9. WHAT DOES CARBON AND NITROGEN (C/N) RATIO MEANS?
 All biodegradable materials contain carbon and nitrogen. Higher carbon content will mean slower
decomposition, hence, addition of materials rich or high in nitrogen (animal manure, leguminous plants)
is required to the process
10. WHAT ARE THE ADVANTAGES OF ORGANIC FERTILIZER OVER A CHEMICAL-BASED FERTILIZER
IN TERMS OF PHYSICAL PROPERTIES?
 ORGANIC FERTILIZER
  Improves structure (by adjusting the arrangement of soil particles)
 Soil becomes porous
 For light textured soil, it increases water-holding capacity. While for heavy textured soil, easy to
drain
 CHEMICAL-BASED FERTILIZER
 Destroy soil structure (massive)
 Soil become compact and hard due to fillers present in the materials
 No contribution in the improvement of WHC of the soil
11. WHAT ARE THE ADVANTAGES OF ORGANIC FERTILIZER OVER A CHEMICAL-BASED FERTILIZER
IN TERMS OF CHEMICAL PROPERTIES?
 ORGANIC FERTILIZER
 Add organic macro and micronutrients
 Provides both micro and macro nutrients
 Improves soil pH
 Lowers toxicity level of micronutrients
 CHEMICAL-BASED FERTILIZER
 No organic matter addition
 Contains 1-4 elements and mostly micronutrient only
 Contributes to the acidity of the soil
12. WHAT ARE THE ADVANTAGES OF ORGANIC FERTILIZER OVER A CHEMICAL-BASED FERTILIZER
IN TERMS OF BIOLOGICAL PROPERTIES?
 ORGANIC FERTILIZER
 Increase population density of beneficial microorganism
 Promotes biodiversity
 CHEMICAL-BASED FERTILIZER
 Kills most of beneficial microorganism in the soil
13. WHAT ARE THE POSITIVE CONTRIBUTIONS ORGANIC FERTILIZER DO TO THE ENVIRONMENT?
 Improve soil and water conditions
 Promote health aspect (nature/human)
14. HOW DO YOU PROTECT YOURSELF DURING THE PREPARATION AND PROCESSING OF ORGANIC
FERTILIZER?
 Use the following PPE:
 Gloves
 Mask
 Boots
 Hair net
15. HOW WOULD YOU APPLY FERTILIZER TO THE SOIL/PLANT?
 SOLID ORGANIC FERTILIZER – is applied basally by incorporating in the soil prior to planting or
transplanting and being absorbed by plants through the root system
 LIQUID/FOLIAR FERTILIZER – are sprayed to the plants particularly on the leaves which are
absorbed through stomata
 TIME/CONDITION OF APPLICATION – early morning or late in the afternoon and not windy and no
rain
16. WHAT MAKES A FERTILIZER ORGANIC?
 The material is free of chemical substances
 There is presence of high organic content
 Raw material used are indigenous in the locality
17. HOW WOULD YOU PRESERVE THE POTENCY OF YOUR ORGANIC FERTILIZER?
 Store in dry, dark and cool place
 Packaging materials should be lined with bag
 Foliar when aging add molasses to prolong shelf life
18. WHAT ARE THE IMPORTANT ELEMENTS PRESENT IN AN ORGANIC FERTILIZER?
 Macro elements – N, P, K (primary macro elements) Ca, Mg and S (secondary macro elements)
 Micro elements – Mn, Al, Cu, Mo, Zn, Fe, B
 PRODUCE ORGANIC CONCOCTION/EXTRACT
1. WHAT IS CONCOCTION?
 Replacement of synthetic chemical-based fertilizer, pesticide, fungicide, chemical based growth enhancer
and other synthetic food ingredients for animals and plants
2. WHAT ARE THE KINDS OF CONCOCTIONS USED AS FERTILIZER?
 Indigenous Micro Organism (IMO)
 Lactic Acid Bacteria Serum (LABS)
 Fermented Amino Acid (FAA)
3. WHAT ARE THE KINDS OF CONCOCTIONS USED FOR LIVESTOCK?
 Fermented Fruit Juice (FFJ) – natural  Indigenous Micro Organism (IMO)
taste enhancer  Cucumber, Carrot, Celery (3Cs) –
 Fermented Plant Juice (FPJ) – natural natural health enhancer
growth enhancer  Natural Calphos Micro Nutrients
 Fermented Amino Acid (FAA) – natural (CALPHOS)
amino acid  Natural Lactic Acid Bacterium Syrup
 Oriental Herbs Nutrients (OHN) – (LABS) Enzyme
natural immune booster
4. HOW WOULD YOU PROTECT CONCOCTION FROM ANY FORM OF CONTAMINATION?
 Use of indigenous materials like  Clean/sterilize utensils to be used
bamboo  Spray OHN, LABS, IMO
 Use of protective materials such as  Clean and sanitize the area
screen/cover  Avoid direct exposure to sunlight
 Wash materials during preparation  Maintain required temperature
 Use of PPE properly
5. WHAT ARE THE BASIC TOOLS/FACILITIES/EQUIPMENT USED IN THE PREPARATION OF
CONCOCTIONS?
 Knives  Masking tape
 Container  Pentel pen
 Chopping board  Rubber band
 Manila paper  Table weighing scale
6. HOW WOULD YOU PACKAGE CONCOCTIONS SAFELY AFTER HARVESTING?
 Store in clean, cool, dark place and free from disturbance
 Label the concoction products properly, indicating dates of formulation and harvest
7. WHAT IS THE IMPORTANCE OF LABELLING THE CONTAINERS WITH CONCOCTIONS UNDER
PROCESS?
 For the identification and indicate time of harvest as for record keeping
 It can be basis for subsequent practice
8. HOW WOULD YOU STORE CONCOCTIONS?
 Store in clean, cool, dark place and free from disturbance
9. HOW WOULD YOU HARVEST AND HANDLE CONCOCTIONS PROPERLY?
 To be able to harvest concoctions in a right time, maintain a record that serves as guide on the date of
harvesting it
 Keep concoctions in a clean container, new harvest must not be sealed right away but keep the cover not
so tighten in a given period and provide ventilation
 Handle the concoctions properly by storing It on cool, clean place free from any disturbances and not
exposed directly to the heat of the sun, fire or any heat produced by machines
10. HOW WOULD YOU MAINTAIN CLEANLINESS AND ORDERLINESS IN THE CONCOCTION ROOM?
 Label concoction area classified according to concoction processes
 Label production lines
 Label tool cabinets and equipment (brooms, clean cloth for wiping wet object/area)
 The room shall be well-ventilated, free from disturbances and free from any direct heat coming from the
sun, machine and electricity
 Prepare periodic schedules for cleaning and checklist indicator that orderliness has been done
 Maintain a record book indicating the life span and utilization of each of the concoction extracts
 Maintain clean sanitation foot rugs at the entrance of the concoction room
 Put rule signs at the room readable at eye level such as: No Smoking, Maintain Silence, Wipe your foot at
the entrance sanitation rugs, Wear PPE, etc
11. WHAT DATA MUST THE RECORD BOOK CONTAIN?
 Description of the concoction  Consumption date
 Date of formulation  Responsible person
 Time of harvest  Inventory of concoction
 Storage and expiry date  Refill and replacement of concoctions
 Rate of application per animal, plant and
area
12. WHAT ARE THE IMPORTANCE OF KEEPING RECORDS IN EVERY CONCOCTIONS?
  The record of each concoction will describe the date and time and the consumption
 The record book shall describe also the rate of formulating concoctions per application
 The record book shall determine the dosage in each application per animal and plant

PRINCIPLES AND AIMS OF ORGANIC AGRICULTURE

 Principles of HEALTH
 Principles of ECOLOGY
 Principles of FAIRNESS
 Principles of CARE

ROLE OF FARMERS
 Producers of the Nations Food
 Producers of Gods Creation
 Guardians of Human Health

ORGANIC AGRICULTURE LAW OF 2010 (RA 10068)

-An act providing for the development and promotion of organic agriculture in the Philippines and for other
purposes.

WHY ORGANIC?
 Economic Reason
 Health Reason
 Environmental Reason

CERTIFYING BODIES FOR ORGANIC AGRICULTURE

 NICERT- Negros Island Organic Certification
 OCCP- Organic Certification Center of the Philippines