Unit VI

Cultural Practices of Vegetable and Fruit Tree Production

Vegetable Production
Introduction:
Vegetable is an edible, succulent plant or plant part of a plant which usually eaten with
staple food. In the Philippines, plant parts are commonly used as food, such as leaves, flowers,
stem, fruits, seeds, roots, tubers and bulbs. They contribute a large portion to the nutrient of the
body such as vitamins and minerals needed for growth, development and maintenance of the
body. It also a good substitute for meat and other expensive sources of nutrients.
Learning outcomes;
At the end of the module, the students are expected to;
1. Give the different types of vegetable production
2. Explain the methods of planting vegetables
3. Discuss the cultural practices of growing selected vegetable crops.

Topic 1 - Types of vegetable Production

1.Home Gardening. Production of vegetables for family use.
2.Market Gardening. The production of vegetables located near population centers.
3.Tract farming. The extensive production of vegetables on large tracts of land for distant
markets.
4.Growing for Processing. The production of vegetables wherein vegetables are canned,
pickled, frozen or dehydrated.
5.Vegatable Forcing. The growing of vegetables at a time other than the normal season of
growing.
6. Vegetable seed production. The growing of vegetables to produce seeds for planting.

Topic 2: Methods of Planting vegetables

a.Direct seeding. The seeds are planted directly into the field.
Example of direct seeded plants:
 Radish
 Carrot
 Beans
 Sweet corn
 Okra
It should not be transplanted because transplanting harms the roots. When the
roots of radish and carrots are injured, they deformed and this may lower their market
value. In the case of beans, swwet corn and okra, the roots harmed in transplanting can
hardly recover and this results in the poor growth and low yield.
b.Transplanting. the seeds are planted first in the seedbed or seedbox to produce
seedlings, which are then transplanted in the field.
Example:
 Tomato
  Eggplant
 Pepper
 Cabbage
 Pechay
 Mustard
a. Asexual. Vegetative parts of vegetables such as cuttings, runners, suckers, tubers are
directly planted in the field.

Topic 3: Cultural Practices of Growing Vegetable Crops

LEAFY VEGETABLES
1.Cabbage
Cabbage is a biennial herb but is grown as an annual. It is a low, stocky plant bearing a
compact, dense head of fleshy and overlapping leaves. The leaves of the plant form themselves
into a round head and the plant reaches maturity. Cabbage is high in vitamin c and minerals.
o Cultural Practices
Cabbage grows well in medium to heavy soil and likes limes. A friable and fertile
soil is a medium for starting a cabbage seedlings. The seeds are evenly sown in
seedbox or seedtray and watered whenever necessary. After 3-5 days the seeds will
germinate . A day before transplanting the seedbed should be watered to facilitate
pulling thus minimizing root injury. Transplanting should be done late in the afternoon to
prevent seedling from excessive heat exposure from the sun. seedlings are transplanted
when 4-6 weeks old and spaced of 30-50 cm between hills and 75 cm between rows.
Adequate irrigation should be done after transplanting. The critical stage of watering is
during the head formation, for inadequate supply of water means a poor yield.
o Harvesting and storage
Cabbage is ready for harvesting when the head is firm and compact. Lift the
entire plant with a fork and cut off the roots and stem with a sharp knife above the base
of the lower leaves, remove the lower and outer leaves that are too coarse for eating.
Mature cabbage with firm heads can be kept in cool, airy shed for weeks.
2.Kangkong
It is sometimes called a swamp cabbage, an annual vine with hollow stems. Bell-shaped,
purple flowers arise in the leaf axis and open in the morning and remain closed the rest of the
day. It is an excellent leafy vegetables rich in vitamin A, B, C, calcium, phosphorus and iron.
There are two distinct varieties of lowland type which is generally grown water-logged areas and
the upland type which is more succulent, brittle and smooth.
o Cultural Practices
Kangkong is a very common plant that grows in standing water, fish ponds,
creeks and muddy fields. It also grows well in plots where other vegetables grow
but need water. Stem cutting are usually used in planting, some upland varieties
are planted through seeds
o Harvesting and Marketing
Kangkong stems are harvested when they are large enough for market. The
marketable shoots are selected and cut one. Select the best shoots for market and use
 the rest for a long feed. This vegetables is good for both animal and human
consumption.
3.Saluyot
Saluyot is an edible weed which is a shrubby red-stemmed annual about 1-1.5 m high.
The leaves have saw-tooth margin margins. The yellow flowers arise in the leaf axis. The
beaked fruits are elongated with ten ribs splitting into valves and maturity. The edible leaves are
slimy when cooked. They are rich in iron. Calcium and vitamins. The stem yields a strong fiber.
There are three known varieties: the Chorchorius olitorius, Chorchorus acutangulus and
Chorchorus capsularis.
o Cultural Practices
Saluyot isa rainy season crop and grows best in warm, humid climates. It is
propagated by means of its seeds. Farmers scatter the seeds on cultivated soil then are
thinned out if they 6 cm tall.
o Harvesting and Marketing
The plants are usually harvested after they bloom. It is marketed fresh and tied in
bundles.

4.Lettuce
Lettuce is an erect, smooth annual herb. The leaves are round and wider at the top
tapering to the base. There are leaves at the base, generally curly with wide variations in their
margins. The leaves are rich in iron, calcium and phosphorus. It is the most popular salad
vegetables and appetizing flavour when fleshy cut.
o Cultural Practices
Lettuce will grow well on almost garden soil. Sow the seeds very thinly. Quick
growing lettuce is a good vegetable for intercropping between rows of other vegetables.
All lettuce varieties requires warmth moisture and weed-free with protection from garden
pests. Give as much water as the roots require but do not overwater it.
o Harvesting and Marketing
Harvest lettuce as soon as it is at is best and fully hearted. Lettuce should feel
firm by pressing with back of your hand. Cut lettuce with sharp knife just above the lowest
leaves or pull out by the roots and cut them off. If going to be stored, enclosed the plant in a
plastic bag and chill. The lettuce will keep fresh for about a week. Wash the leaves or
heads of lettuce thoroughly for marketing.
5.Malunggay
Drumstick tree is grown in a backyard vegetable along fences. It grows as high as 9 m
and has soft-white wood and corky, gummy bark. Each compound leaf contain 3-9 very thin
leaflets. The flowers are white and fragrant, and produce long, pendulous, nine ribbed pods.
The three angled seeds are winged. The leaves are rich in iron, calcium and the flowers, barks,
seeds are medicinal.
o Cultural Practices
Propagation is by seed and stem cutting. It is drought resistant and grows in all
kinds of well drained soils.
o Harvesting and Marketing
 Malunggay leaves are harvested when young and tender the fruit is harvested
when the seeds are still tenders too. The fruit can be stored in cool temperate for one
week. The fruit can be stored in cool temperature in one week. Malunggay leaves are
marketed by bundles on the day they are harvested. Fruits can be kept for a number of
days.

ROOT CROPS
1.Radish
Radish is one of the most popular root crops in the Philippines. It is one of the easiest
and quickest vegetables to grow, giving a high yield of crisp roots with minimum effort. It is a
good source of iron, calcium and vitamin b. it is good for salad and sinigang.
o Cultural Practices
Success on radishes depends on the large extent of soil conditions. The soil
must be moist, warmth, light fertile and sandy soil. Beds should be constructed before
the seeds are planted in rows at distance of 3-5 cm between plants. Cultivation and
weeding should be started as weeds start to appear and cultivation be done from time to
time. Continue watering the plants until they are harvested so as to make the roots
tender, crisp and sweet. Apply inorganic fertilizer if necessary and protect them from
insect pest and diseases using chemical control.
o Harvesting and Marketing
Radish are normally harvested four to six weeks after sowing. Harvesting should
not be delayed because the roots become fibrous ad spongy, tasteless, and pungent.
Radish should be washed thoroughly under running water until all the soil is removed
before marketing in bundles or by kilograms
2.Onions
Onions is a biennial crop which persist vegetatively as perennial by means of bulbs. The
root system is relatively shallow and fibrous. It has hallow, radical leaves and a leafless swelling
stem which bears a small six segmented bell-shaped white or pinkish flowers. There are two
general types of onions: the bulb onion with bulbits and the green onion, which does not form
a bulb.
a. Bulb onion varieties
i. Excell onion. With small to medium flat bulbs, maturing in 90-100 dyas after
planting and with white color.
ii. Granex onion. With medium sized bulbs, reddish in color and maturing about 90
days.
iii. Red globe onion. With bulbs which are the medium size, flat to medium
roughness, oblate well-filled neck, dull red in skin color, medium thick and with
good keeping qualities.
iv. Crystal wax onion. Medium sized, flat and white in color and harvested late.
b. Green onions
i. Japanese bunching. With long slender, silvery white stalk.
ii. Baguio green. An onion native from Baguio with many divisions and delicate
flavor.
 o Cultural Practices
Onions need well-drained, firm, loamy soil. The land is prepared by plowing,
harrowing and making elevated plots. 10m long and 1 m wide. The best time to plant is
after rainy season when the danger of rotting due to excessive moisture is over.
o Harvesting and Marketing
Green onions are harvested earlier than bulb onions. A bulb onion is considered
mature when the leaves are dried up and eventually fall off. The bulbs are dug out and
left to dry in the shade for two to three days before marketing.
4.Ginger
Ginger is one of the most important spices in the world. It is a perennial herb with thick,
aromatic, branched, and colored underground stem called rhizomes which can grow year to
year if left in the ground. The following are known ginger varieties.
a. Jamaican ginger. Produces yellowish pink rhizomes of medium size. It matures 8-10
months. Best soft for soft drinks.
b. Chinese ginger. Produce yellowish, large, less pungent, more succulent and less
fibrous. It matures 8-10 months. Best for pickling.
o Cultural Practices
The soil should be plowed several ties and harrowed before planting. The
rhizomes to be used for planting should be properly matured and free from pest
infestation. There should be three visible eye in each planting material. During rainy
season, ginger is planted in furrows to prevent rotting and during dry season, planted
ginger is covered with dry banana leaves or coconut leaves to protect from direct heat of
the sun and to conserve soil moisture.
o Harvesting and Marketing
Ginger is ready to harvest eight months after planting. As soon as the crop turns
yellow and either begin digging the roots by means of spading fork but take care to avoid
injuring the rhizomes. Wash the roots and dry them under shade before packing and
marketing.
5.Sweet Potato
Sweet potato is a viny annual with milky juice. It is tuber-rooted perennial crop
propagated by bud or vine cutting. It is a good source of calories and vitamins such as carotene,
ascorbic acid, niacin, and thiamine. There are two types of sweet potato; the vineless type has
short internode that grow about 61 cm long and the viny type that grows over 38 cm long.
o Harvesting and Marketing
After 5-6 months sweet potato are ready for harvest. Harvesting is done by the
use of plow and the exposed sweet potatoes are then gathered by hand. Camote tubers
are washed well before they are packed and sold in the market by kilo or by piece.

6.Gabi
Taro is an English name for gabi. The tuber is specialized root called corm. All of the plat
parts except the roots are edible, the leaves are sturdy. Corms are rich in minerals and vitamin
A and C.
There are two types of gabi; the lowland type which grows with plenty of water and the
upland type which grows best in elevated areas. Some kind of gabi is itchy or acrid to the taste
because of calcium oxalate crystals found in them. The most popular varieties grown in the
country are gabing-tagalog and gabimg-cebu.

o Cultural Practices
Upland varieties grow best in sandy loam soil while lowland varieties grow best in
clay soil which can hold soil moisture well. The land should be thoroughly cleared before
planting. Furrows are set 60-70 cm apart in the row and hills are spaced 30-40cm apart
in the row.
o Harvesting and Marketing
Harvesting is usually done by digging or pulling the mature plants. Gabi corms
are sold in the market either in sack, bundle or kilo depending on the needs of the
consumer.
7.Cassava
Cassava is a tropical, shrubby plant reaching 3m high. The leaves is fan-shaped lobed,
some of which have reddish stalk. There are six varieties; golden yellow, katabang, Macan,
Brazil, java brown, and Hawaiian-5.
o Cultural Practices
The best time to plant cassava cuttings is at the beginning of the rainy season.
The stem are being used in planting, cut in 25cm in length. The distance of planting is
75-100 cm, at the depth of 10cm. horizontal planting is done during dry season and
vertical planting during the rainy season so that the stem does not rot. When the plants
start growing, cultivation should be done to eliminate weeds and to give the plants better
chance to grow.
o Harvesting and Marketing
Progressive harvesting is done when tubers are just for home consumption.
Complete harvesting are applied when they are planted for commercial purposes. Wash
cassava well before they are packed and sold in the market by pile, bundle or kilo.
8.Yam
Ube is a vine grown primarily for its roots or tuber. The tuber can be eaten boiled, baked,
roasted, flakes, chips, and processed into powder. Dehydrated yam slices are the preparation of
food such as ice cream, cakes, pastries, and other dessert. The ube root has 70% moisture
and 28% starch. It is also contains traces of fat, crude protein, sugar, crude fiber, ash and
vitamin C, B1, and B2.
o Cultural Practices
Yam grows anywhere in a wide range of soil types and elevation because it can
tolerate adverse conditions such as droughts and pest infestation. However it thrives
best in sandy loam or silt loam soil. Two times plowing and harrowing is recommended
for the field to be planted with use. The planting materials or sets are pre-sprouted or
non-presprouted. There are four types of setts; head, middle, tail and whole. The first
three are prepared by cutting large tubers into pieces. The fourth type is small whole
tuber. Plant setts in the seedbed at a distance of 50cm x 60cm at 10-15cm deep. Mulch
the field to reduce soil temperature and conserve soil moisture. Staking is necessary to
support the vine for at least 7 months.
o Harvesting
 The physiological maturity of ube can be determined when its foliage is already
yellowing or drying up.

GOURD CROPS
1.Patola
Patola is annual herbaceous vine with slender stem about 5m long bearing tendrils. The
fruit elongates about 20 cm long. It is a god source of Phosphorus, calcium and iron. There are
two common types; the patolang tabubok which has smooth surface, and patolang-kastila
with rough surface.
o Cultural Practices
Patola plant thrives best in sandy, rich and well drained soil and can be planted
either during rainy and dry season. The seeds are sown in furrows with 2-3 cm between
seeds. As the plants grow, cultivate the soil around the base regularly. Apply compost or
complete fertilizer at the base of the plant. Erect pole or a trellis for plants to crawl.
o Harvesting and Marketing
Harvest patola when it is still young, that is two weeks after the young fruit
appears. To determine harvested fruit, pinch the fruit with the fingernails if it soft they are
ready to use as vegetables. Fruit intended for seed production are left hanging on the
stem until they turn brown and dry up. Patola is sold in the market by piece, pile or kilo.
2.Squash
Squash is one of the most common of the cucurbits with numerous lomg tendrils, and is
commonly seen growing on trellises or spread out on the ground. The leaves is clothed with
dense hairs (trichomes). Singel bright edible flowers grow out of the leaf axila. The fruit may be
yellow green generally round or oblong.in shape. The fruit, flower and leaves are rich in vitamin
A and calcium.
o Cultural Practices
In preparing the ground for squash, dig a hole and place manure and compost 10
cm deep at the bottom. Then fill the hole with rich moist soil and drop the seeds at a
depth of 3 cm at a distance of 2.5m to give enough space for the creeping stem of the
squash. Give enough water to keep its roots moist.
o Harvesting and Marketing
Ripe squash is ready for harvest when it has a hard and shiny skin. It can be
stored well for several months if kept in dry, air place. Squash is sold whole or by slice.
The seeds are rich in vegetable fats and fruits are rich in carotene and vitamins.
3.Upo
Upo is a coarse, annual herbaceous, hairy vine, the stem attaining a length of 5m or
longer with slender branched and coiled tendrils. The flowers are white snowy and the fruit is of
varied shapes, the most common being club shape, about 15cm in diameter and 90 cm long,
some varieties round in shape.
o Cultural Practices
 Upo requires a clay loam soil rich in humus on which to grow, two or three seeds
are planted per hill 2-3 cm apart. As the plants grows, it needs strong trellis on which to
climb and the fruit usually hang underneath the vine.
o Harvesting and Marketing
Harvesting is done before the fruit is matures. The matured fruits are left hanging
till they are dried and then seeds are extracted and stored. It is sold in the market as a
whole or kilo.
4.Ampalaya
Ampalaya is sometimes called bitter gourd or bitter melon. It is grown for its bitter fruit
and leaves. The flower is yellow and the fleshy green fruit is oblong, with pointed ends, ribbed
and wrinkled and they burst when mature to release the seeds with their coating of bright red.
Both leaves and fruits are source of iron, calcium and phosphorus.
o Cultural Practices
Amplaya can be planted any time of the year, and it thrives best on a clay loam
soil. Planting is done on hills 1m x 1m apart at three seeds per hill. Mixing animal
manure into the plot or garden a week before planting helps to make plants grow well.
o Harvesting and Marketing
The leaves, tops and fruits are harvested as vegetables. The young fruit are
cooked as vegetables, while the ripe fruits provide seeds for the garden, the leaves and
tops are washed and tied into bundles for marketing. The fruit are washed and sold by
piece or kilo.
5.Cucumber
Cucumber is probably the most important single crop for plant picking. This plant
climbing or spreading vine. It has stiff and the mature fruit smoother. It is said to have cleansing
properties for skin blemishes.
o Cultural Practices
Cucumber likes plenty of manure, a handful of it placed in the hole where seeds
are planted. The seeds are planted 1-2 cm deep at 1mx1m with 3-5 seeds per hill. Use
of chemicals to kill worms and other insect pest. If leaves are observe to be wilting,
uproot the plants and burn them at once.
o Harvesting and Marketing
Cucumber are ready to harvest when they attain the length of 12-20 cm and the
fruit end is well rounded. They should be picked before the seeds harden. Picked fruit
are grades and placed baskets for market by piece of in kilograms.
6.Chayote
Chayote is one of the cucurbit in which the fruit contains only one large seed. The hairy
leaves are broad and triangular with shallow lobes. Small, pale yellowish, five petals are borne
at the axils. The light green fruits are pear shaped, somewhat wrinkled and spiny.
o Cultural Practices
Sayote favors cool climates and higher elevation. Fertilizer must be
supplemented because thi plant uses up much minerals from the soil.
o Harvesting and Marketing
 The tops and fruits of sayote are harvested vegetables. Gather the fruit when still
young because mature fruit are pulpy. The fruits, leaves and young shoots of sayote are
edible. Chayote fruit are sold by piece, pile or kilo.

BEANS OR PEA (Legumes)

1.String beans
String beans are also called pole sitao are herbaceous annuals with three foliate leaves.
The stalk flowers are in clusters arising in the leaf axils. They have greenish, united sepals, and
the petals are pale purple. They have fibrous roots and nodules. The field should thoroughly
prepared by plowing it twice followed by harrowing to make the soil porous.
o Bush sitao is a cross between pole sitao and cow pea which possess the combined
good qualities of the two. The crop doesn’t need trellis, the stem is straight or slightly
hairy. The pods are borne above the leaf canopy making the pods very visible.
2.Winged bean
It is a twinning herbaceous perennial herb that attains a height of 3-4 cm if supported on
trellises. The leaves have three leaflet that are triangular, egg-shaped. The bean pod is typically
15-22 cm long or lobed.
o Cultural Practices
The field should be properly prepared before planting. Prepare furrows from 70-
100 cm apart. Sow few seeds per hill at a distance of 30 cm between hills. Place stake
on every hill when plants are at twinning few weeks after germination. Staking materials
could be made of bamboo, wire and plastic strings.
o Harvesting
When the pod is fully matured, it turns into an ash-brown and split open to
release the seeds.
3.Munggo/Mungbean
It is a tropical crop, highly branched having alternate and trifoliate leaves. Growth habit is
upright and vine type ranging from 1-3 ft. in height. The roots bear root nodules which can fix
nitrogen from the air. Flower are pale yellow in color borne in cluster of 12-15 near the top of the
plant. mature pods vary in color (yellowish brown to black0, about a 5 inches long and contain
10-15 seeds. It contains protein about 20-28%.
4.Pigeon pea
It is locally known as kadios or kardis is a shrub which can grow well in dry land. It is
about 1-3 m tall and start to bear fruit after a year and continue to produce until 3-4 years old.
The young tender pods and seeds are edible and the leaves are used as forage for animals.
5.Lima bean
It is locally known as patani, an annual crop that produces cluster of greenish yellow
flowers. The pods are 6-12 cm long, flattened, elongated, somewhat curved and with vary
colored seeds. It has two types; the viny and the bush.

SOLANACEOUS CROPS
1.Pepper
Pepper is a perfect-flowered annual or perennial. It reaches a height of 91-120cm with
smooth, glossy and elongated heart-shaped leaves. The peppery flavor due to the presence of
chemical compound, capsaicin, the hotter flavor. All peppers are very high in Vitamin c content.
The shape of the fruit can be round, oblong or conical in shape, wrinkled or smooth skinned,
and fro 5-15 cm long.
There are two types of pepper, the sweet or mild-flavored and the hot varieties. Most of
the sweet varieties are large fruited, while hot varieties are small. The seeds are first sown in
seed boxes and transplanted in a garden plots. The rows should be 35-40 cm apart and 30 cm
between hills in a row.
The fruits should be picked as soon as they are sufficient size and the flesh is firm and
well filled out.
2.Tomatoes
Tomatoes is a hairy ascending herb or vine. It is a strong smelling, spreading plant. the
fruit has watery endocarp with many seeds. The fruit is rich in vitamins and minerals. There are
two type of tomatoes; the table type and the processing type. The seeds are sown in seed
boxes before it will planted in the field. The seedlings are ready for transplanting when about 12
cm long. The fruits are ready for harvest if the color is mature green, pink or red.
3.Eggplant
Eggplant is a course, somewhat hairy, woody plant growing up to 1m. The purple to
bluish flowers develop into an oblong to green purple fruit. Eggplant is rich in calcium, iron and
phosphorus. Eggplant can be grown in almost any kind of soil but they thrive best in heavy and
sticky soil mixed with compost and with good drainage. The seeds are first sown in seed box.
They are ready for transplanting when three weeks old. Eggplants are harvested at the length
and maturity preferred by the consumers.

4.Okra
Ladies finger is a robust, hairy annual herb with thick, branched, rough stems. It grows
up to 2 m tall and produces elongated, ribbed and lightly hairy. The pods are harvested before
they become mature so that they can be eaten as a vegetables.

Topic 4: Cultural Practices of Growing Fruit Trees

1.Avocado
Avocado is a tree up to 10 m high with leathery leaves on brittle branches. Its small,
yellow flowers are in compact clusters. The fruit is rich in oil, vitamins and minerals and is
suitable for salads and ice cream. The many varieties is divided into two groups 1)Mexican,
have smooth, thin skin and small fruits, 2) Guatemala, have a thick, rough skins and bigger
fruits than Mexicans 3) West Indian, the same size as the Guatemalan fruit but have a leathery
leaves.
It is generally grown by seeds in which are viable for a very short period. It may also be
propagated by budding, grafting and marcotting. The bearing age is four to six years. Harvesting
mature avocado fruit is done by hand picking and sold on the market by piece or by kilograms.
2.banana
 Banana is a herbaceous plant. It is considered the “fruit queen” in the Philippines and is
commonly eaten by Filipinos. The plant grows from 2-9 m tall and looks like a tree but its not
because it has no woody trunk. It is propagated by suckers or from cutting of rhizomes. A single
flower emerge and develops into banana fruit when they are 8-15 months old. Each banana fruit
is a “finger’ on the familiar cluster known as “hanled”. Most banana plants produce from 6-15
hands, each contain 12-21 fingers. Banana are rich in carbohydrates, phosphorus, potassium
and vitamin A & C.
Some of the commercially grown banana varieties are Giant Chavendish, Dwarf
Chavendish, Sba, Latundan, Lakatan and the Bongolan.
The bananas grown in any kind of the soil but thrive best in clay-loam. They can be
planted any time of the year, but planting during the start of the rainy season is preferable. The
planting distance should prolonged droughts. The bananas are harvested while they are still
green so they will ripe when they reach the consumers at distant market. The stem of the
banana plant is cut off after bearing once. A new stem then grows in its place.
3.Citrus
All citrus have leathery dark green. Some varieties have spines at the side of each leaf
bud. The leaves have distinctive pleasant smell due to citric acid. The ripe fruits are green,
yellow or orange.
a) Citrus aurantifolia. The fruit are yellow and normally small. The tree is mall with
stiff and thorny branches.
b) Citrus limon or lemon. The fruits are large, yellow, egg-shaped and very acidic.
The tree has braches with long spine. It has no petiole blade
c) Citrus paradist or grapefruit. The fruit are yellow when ripe are much larger and
sweeter than other citrus varieties. The tree is usually often without seed. The
tree is usually large with small thorns and large petiole blades.
d) Citrus reticulate or tangerine. The fruit are bright orange and peel easily with
distinctive smell. They are also called “mandarin” and are often without seed. The
tree is small without thorns.
e) Citrus aurantium or sour orange. The fruit are orange and round. The three is
small with long thorns.
f) Citrus sinensis or sweet orange. The fruit are round and orange when ripe. The
three has large thorns.
The seeds are first sown in a seedbed and when 12 cm high are transferred into
small cans or bags. They are grown for up to one year and then budded or grafted. The
trees begin to bear fruit 3-5 years after being transplanted into the field and will fully bear
up to 10 years.
4.Jackfruit
Jackfruit is about 12m tall and has the reputation or bearing the largest fruit in the world.
Each fruit with its sharp projections, and pleasant smell, weighs from about 20-30 kg.the ripe
fruit is eaten raw but it is after cooked as a vegetable when unripe. The propagation is by seed.
The plant bears fruit in seven to eight years. The fruit is ripe when the short, sharp projections
start to expand and exude a pleasant smell. The fleshy yellow pulp is aromatic and juicy.
5 .Mango
The majestic of all Philippine fruit trees is cultivated to produce fruit of unequaled flavor.
The tree grows from 12-15 m tall. The fruit of the mango tree is usually the size of an apple. It
consists of a soft, juicy, yellow or orange pulp covered by skin that may be yellow, red or green.
It is rich in vitamin A & C and carbohydrates. Mangoes are adapted to a wide range of soils and
are grown on large scale. Propagation is through sexual and asexual (grafting0. Grafted trees
bears fruit after 2-3 years.
6.Papaya
Papaya is sometimes called pawpaw or papaw in some speaking English countries. It is
tall, fast growing herbaceous perennial that normally grows as a single unbranched hollow stem.
Each fruit that develops looks like melons generally spherical to oblong in shape, and with five
longitudinal sections. It is rich in vitamin A, B, & C. Papaya are normally propagated by seeds.
Proper land preparation, fertilization and control of pest is necessary for optimum growth and
development.
7.Pineapple
It is a tropical herbaceous perennial plant that has numerous strong, sword shaped
leaves with saw-toothed edges. The fruit is very rich in vitamin A,B,& C. Pineapples thrive best
in regions with uniform distribution of rainfall throughout the year. The soil should be well
drained and have pH value of 4.5 -5.5. the planting materials can be suckers, slips or crowns.
o Harvesting
The pineapple are ready to harvest 5-6 months after the flower appear. Some
fruits are harvested when the eyes are predominantly yellow, while others when
reddish-brown. The fruits are manually harvested and then carefully packed in suitable
containers.
8.Durian
Durian is a large tree growing 30=40 m tall. Its leaves are oblong 10-15 cm long. Its
flowers grow from the main trunk or older branches and in clusters of 3-30 and is only pollinated
at night by bats. The fruit is about the size of an unhusked coconut. It is covered with sharp,
hard stiff spines. The edible fruit is rich in vitamins, proteins and minerals. Durian thrives in
many types but it performs well on soil that is fertile, well deep and drained in a sandy loam or
clay loam in texture. Propagation is either through seed or grafting method which starts to bear
fruit in 5-6 years after planting. Fruits are in season from August to November.

9.Rambutan
Rambutan is a medium sized tree, 15 to 25 m, tall. Propagation is through seeds or
grafting. The fruits are grow in clusters of from 10-30. They are round or oval in shape and vary
in size. The color ranges from red to wine red and orange to yellow. It is composed of closely
fitting tubercles, each terminated by soft, pliable spine or variable appearance. The plant derives
its name from rambut, a malay word meaning “hair’. Surrounding the seed is the edible part,
translucent, pearly white pulp, juicy and sweet. Rambutan thrives best in well drained loamy soil
in humid hot regions where rainfall is well distributed. The planting materials could be
propagated in the nursery sexually or asexually. Grafted or budded rambutam starts fruiting 3 to
4years, while those grown from seeds, after 5 to 6 years. The usual distance between fruit trees
is 10m x 10m. the fruit becomes red when ripe. Harvesting is done by cutting the whole bunch.
Planting distance of various fruits and plantation crops for square and other systems of planting.
Crop Planting Distance
Abaca 2.0
African oil palm 8.0
Agave 2.0
Avocado 6.0-8.0
Banana 3.0-5.0
Cacao 3.0
Cashew 4.0-6.0
Castor .5
Chico 6.0-8.0
Citrus 4.0-6.0
Coconut 8.0
Coffee 3.0
Durian 8.0-10.0
Guava 4.0-6.0
Jackfruit 6.0-8.0
Lanzones 4.0-6.0
Lumbang 8.0-10.0
Mango 8.0-10.0
Mangosteen 8.0-10.0
Papaya 3.0-4.0
Pineapple 0.2-0.3
Rambutan 6.0-8.0
Rubber 4.0-5.0
Santol 6.0-8.0

Teaching – Learning Activities

In your home backyard, establish your own vegetable garden. Document your activities
using the given format
Recommended Learning Resources:
Internet
Module
Textbooks
Self Evaluation:
Discuss the cultural practices adopted in growing your backyard vegetable plants and fruit
tree plants.

References:
a. Practical Manual of Horticultural Crops Vol. 1: Productions Technologies by Nipa. ©
September 15, 2015. ISBN13:9789383305704.
b. Plant Production: Horticulture by Ransom A. Moore. ©November 17, 2016.
Published by Forgotten Books. ISBN-13-978-1330347713.
 c. Vegetable Production and Practices by Gregory E. Welbaum at Virginia Tech
University. © January 29, 2015. Published by CABI Books. ISBN13:978-
1845938024.
d. High-Yield Vegetable Gardening by Colin McCrate and Brad Halm. ©December 29,
2015. Published by Storey Publishing, LLC. ISBN-13-978-1612123967.
e. Organic Farming First Edition. Global Perspectives and Methods by Sarath
Chandran, Unni M.R. and Sabu Thomas. © November 30, 2018. Published by
Woodhead Publishing. ISBN-13-9780128132739.
f. Hydroponics Gardening for Beginners: A Simple User Guide to Grow Hydroponics
Herbs and Vegetables at Home by Sherry Forest. © March 31, 2016. Publisher
Createspace Independent Publisher.
Horticulture: an Exploratory Course by Salvador B. Romo, Ph. D. Published by Lorimar
Publishing, INC. IBSN 971-685-764-1