GREEN ICE LETTUCE (Lactuca sativa) PRODUCTION

ENTERPRISE

Entrepreneurial Development Project Proposal

Submitted to the Faculty of the
College of Agriculture, Food, Environment and Natural Resources
Cavite State University
Indang, Cavite

In partial fulfillment
Of the requirements for the degree
Bachelor of Agricultural Entrepreneurship

January 2021

GREEN ICE LETTUCE (Lactuca sativa) PRODUCTION

 ENTERPRISE

INTRODUCTION

Lettuce, scientifically known as Lactuca sativa is the most popular among the

salad vegetable crops. It is often grown for its leaves but sometimes cultivated for its

stem and seed during ancient times. In addition to its main use as a leafy green, it

has also gathered religious and medicinal significance over centuries of human

consumption. Lettuce is an annual plant of the aster or sunflower family Asteraceae.

It is usually grown as a leaf vegetable with a height up to 30 cm.

 Lettuce in general provides small amounts of dietary fiber, some

carbohydrates, a little protein and a trace of fat. Its most important nutrients are

vitamin A and potassium. Lettuce is also a moderately good source of vitamin C,

calcium, iron and copper. 

The seeds germinate in temperature as low as 4ºC but it’s ideal germination

and growing temperature is between 16ºC to 18ºC. It is annually planted during

November to February. Lettuce can be grown in an area that gets an abundance of

sun and has fertile, well-drained soil with a pH between 6.0 and 6.8.

Nature of the Project

The project was named as Green Ice Lettuce (Lactuca sativa) Production

Enterprise. The project was a sole proprietorship type of business. It will be financed

by the student entrepreneur who will also be the responsible for all the management

aspects of the production.

Objectives of the Project:

The project will be conducted for the student entrepreneur to:

1. apply knowledge and skills in the production of lettuce;

2. gain income from lettuce production; and

3. determine the profitability of lettuce production enterprise.

Time and Place of the Project

The Green Ice Lettuce Production Enterprise will be conducted from February

to May 2021. This project will be conducted at Buna Lejos II Indang, Cavite.
 Actual Location
of Production

Figure 1. Location of the Project

 DESCRIPTION OF THE ENTERPRISE

The production of green ice is a sole proprietorship type of business. The

entrepreneur will be responsible for the production, monitoring, record keeping,

harvesting and marketing activities of the enterprise.

The project will involve growing and marketing of green ice lettuce. Green ice

lettuce in general provides small amounts of dietary fiber, some carbohydrates, a

little protein and a trace of fat. Lettuce can be grown in an area that gets an

abundance of sun and has fertile, well-drained soil with a pH between 6.0 and 6.8.

The total production area will be 300-meter square. The green ice will be

planted in an open field because it requires the proper amount of sunlight.

The fermented plant juice fertilizer and wood vinegar fertilizer will be used to

enhance the natural growth hormones of the plant.

1m 10m

0.5m

Figure 2. Lay-out of the Project

Pre-Production Activities

The activities performed by the student entrepreneur during the pre-

production period include the purchased of seeds, carbonized rice hull, and other

materials, preparation of seed box, seed sowing area, soil mix and seed bed.

Purchase of seeds and other materials

The seeds and other materials were purchased at MC enterprise at Mendez

Crossing Tagaytay City and Mahogany Tagaytay City.

Land Clearing

The weeds and other debris present on the plots was removed. The weeds

were hand pulled and hoe was used to loosen the soil.

Land Preparation

The area used for lettuce production was 300 square meters. The land was

prepared through harrowing with the use of pick mattock, shovel and hoe.

Plot Preparation

Plots measuring 1m x 10m were prepared using the hand and hoe.

Preparation of Fermented Plant Juice

The entrepreneur will produce the FPJ from 1 kg kangkong leaves, 1 kg of

kamote tops, 1 kg of banana stalks and 1.5 kg of molasses. The first step is to clean

ad wash the leaves and stalks. Then, drain for 5 minutes, slice to an inch size and

mix with the molasses. Place the mixture in a plastic pail and cover with nylon

screen. Put 5-8 pieces of stone on top of the nylon screen then wipe the mouth of the
plastic pail. Cover with manila paper and label. Ferment for 7 days then extract the

liquid and place the extract in another container.

Preparation of Sowing Media

The entrepreneur student was using sowing media that consist of a mix of

one part of vermicompost, one part of carbonized rice hull and coir dust were

thoroughly mixed.

Production Activities

Sowing of seeds, transplanting, watering, application of fermented plant juice,

and weeding are the main production activities done in the production of green ice

lettuce (Lactuca sativa) production enterprise.

Sowing of Seed

Sowing seed were sown in two Batches. The seed were sown in the seedling

trays. The first batch was planted in the first nine plots. The second batch was

planted in the nine plots. Plant 1 seed per hole and cover it again with the soil media

and water the seedling regularly.

Hardening

Harden the seedlings by gradually exposing the seedling to direct sunlight to

make them strong and help them adjust in the field one week before transplanting.

Transplanting

Lettuce seedlings were transplanted in the field 2 weeks after hardening.

Seedlings was planted ¼-½ inch deep with a planting distance of 20 com apart.

Transplanting will be done late in the afternoon.

Watering
 The lettuce plants were properly and regularly watered using a sprinkler and

hose every morning and late afternoon. Lettuce plant had a relatively high-water

requirement.

Application of fermented plant juice as fertilizer

Fermented Plant Juice was applied as foliar fertilizer during the seedling and

growing stage of the lettuce. Two tablespoons of FPJ mixed with 1L of water will be

sprayed to the plants. Fermented plant juice will be applied for natural growth

hormones of the plant. Three liters of the mixture will be applied per plot to enhance

the growth of lettuce.

Application of wood vinegar

Wood vinegar was applied at a ratio of 2tbsp per liter of water. The solution

will be sprayed over the plants using sprayer.

Weeding

Weeding was regularly done by hand pulling.

Pest control management

Pests of lettuce were controlled by using 2tbsp of wood vinegar and 1L of

water and will be sprayed to the leaves of the lettuce. Spraying will be done once a

week.

Harvesting

The lettuce was harvested at 45 days after sowing. This was done during the

early part of the day using sharp scissors or knife.

Postharvest Handling Operations

 Sorting, trimming, weighing, washing, air-drying and packaging of the

harvested lettuce were the postharvest operation performed.

Sorting and Trimming

Lettuce harvested was inspected for any damage or diseased leaves and was

removed. Sorting will be done to separate the good quality of lettuce form non-

marketable ones.

Weighing

After sorting and trimming, weighing of the harvested lettuce was done for

recording purposes.

Washing

The harvested lettuce was washed with running water and gently rubbing

them with clean hands. The procedure was repeated until soil will completely wash

off from the leaves.

Air drying

Air-drying was done to harvested lettuce, prior to packaging to allow excess

water to drain.

Packaging

Clear plastic bags were used as packaging materials. The harvested lettuce

was packed in ¼, ½, and 1 kilo packs.

Marketing
 The harvested lettuce was sold and marketed to retailers to walk-in or direct

costumer. The price was Php 32.50.00 for one-fourth kilo, Php 65.00 for half kilo and

Php 130.00 for one kilo.

LIST OF ACTIVITIES Month of December Month of January Month of February Month of March Month of April
W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4
Purchase of seeds and materials
Land Clearing
Land Preparation
Plot Preparation
Preparation of FPJ
Harvesting of FPJ
Preparation of Sowing Media
Sowing Seeds
Hardening
Transplanting
Watering
Weeding
Application of FPJ
Applicationg of Wood Vinegar
Harvesting
Post-harvest handling
Packaging
Marketing

Figure 3. Time Table of Activities

Table 1. Cost of Supplies

ITEMS QUANTITY UNIT COST (Php) TOTAL COST (Php)

Romaine lettuce seed 3 pack 90/pc 270.00

Vermicast 15 15/kg 225.00
CRH 15 20/kg 300.00
Coco coir dust 15 5/kg 75.00
Molasses 2L 40/L 80.00
Squash 1kg 20/kg 20.00
Kamote tops 1kg 20/kg 20.00
Banana stalk 1kg 20/kg 20.00
Natural vinegar 2L 100/L 200.00
Strainer 1pc 25/pc 25.00
Knife 1pc 30/pc 30.00
Chopping board 1pc 30/pc 30.00
Gloves 2 pairs 10/pc 20.00
Pail 1pc 35/pc 35.00
Basket tray 2pc 35/pc 70.00
Plastic bag 3pc 30/pc 90.00

Subtotal ₱ 1,520.00
Table 2. Cost of tools (depreciated)

ITEMS QUANTITY COST PER UNIT

TOTALCOST(Php)

Seed tray 20 40/pc 111.11

Rake 1 300/pc 41.66
Hoe 1 300/pc 41.66
Sprinkler 1 150/pc 20.83
Hand sprayer 1 140/pc 19.44
Bolo 2 300/pc 41.66
Pruning shears 1 100/pc 13.88

Subtotal ₱ 290.24
Table 3. Cost of Labor

ITEM NO. OF NO. OF TOTAL COST

HOURS LABORERS (Php43.75)

Procurement of seeds 5 1 218.75

And materials
Land clearing 14 1 612.50
Land preparation 15 1 656.25
Plot preparation 16 2 1,400.00
Potting media 2 1 87.50
Seed sowing 3 1 131.25
Watering 80 1 3,500.00
Weeding 10 1 437.50
Transplanting 13 2 1,137.50
Making of concoctions 2 1 175.00
Applying of FPJ 3 1 131.25
Applying of wood vinegar 3 1 131.25
Harvesting 10 1 437.50
Post harvesting 3 1 131.25
Marketing 9 1 393.75

Subtotal ₱ 9,581.75
Table 4. Other cost

ITEM COST PER UNIT TOTAL COST (Php)

Land rent and water 8%TPC 1,664.00

Transportation 100 per day 500.00

Subtotal ₱ 2,164.00

Table 5. Percentage summary of cost of production

ITEM TOTAL COST PERCENTAGE (%)

Cost of Materials 1,510.00 11.68%

Farm tool cost 290.24 1.48%
Cost of Labor 9,581.75 74.12%
Other expenses 1,544.00 12.72%

Subtotal ₱12,925.99 100%

Table 6. Statement of Production

CROP GREEN ICE LETTUCE

Maturity period 45 days
Production Area 300m.sq.
No. of bed 18 beds
Planting distance 20mx20m
Plant per plots 300
Size of the bed 1mx10m
Total population 4,995 plants
Ave. weight harvested per plant 50 grams
Per kilogram ₱ 130.00

Table 7. Total sales and income

Product Price Income

160 kg. of lettuce (estimated) 120.00/kg ₱20,800.00

Computation for Net Income

Net income = Gross Income – Total cost of Production

= 20,800 – 12,925.99

Net income = ₱7,874.01

= Total Cost of Production

Total Yield
= 12,925.99
160 kilograms
Breakeven Price = ₱80.78
Breakeven Yield = Total Cost of Production
130.00/kg.
= 12,925.99
130.00
Breakeven Yield = 99.43 kg.

Computation for Return of Investment

ROI = Net Income x100%
Total Cost
= 7,874.01 x100%
12,925.99
ROI = 60.95%