Wendam PTS 8 CBLM Producing Organic Vegetables

COMPETENCY BASED LEARNING MATERIAL
WENDAM AGRI BUSINESS

MANAGEMENT CONSULTANCY
SERVICES
Zarraga, Iloilo
Sector:
AGRICULTURE AND FISHERY
Qualification:
ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency
PRODUCE ORGANIC VEGETABLES
Module Title:
PRODUCING ORGANIC VEGETABLES
Logo Name of school
HOW TO USE THE MODULE
Welcome to the Module “Producing Organic Vegetables”. This module

contains training materials and activities for you to complete. The unit of
competency “Produce organic vegetables” contains knowledge, skills and
attitudes required for Organic Vegetable Production NC II course.You are required
to go through a series of learning activities in order to complete each of the
learning outcomes of the module. In each learning outcome there are Information
Sheets, Operation Sheets, Job Sheet and Activity Sheets. Follow these activities on
your own and answer the Self-Check at the end of each learning activity.
If you have questions, don’t hesitate to ask your teacher for assistance.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this
module because you have:
 been working for some time
 already have completed training in this area.
If you can demonstrate to your teacher that you are competent in a
particular skill or skills, talk to him/her about having them formally recognized so
you don’t have to do the same training again. If you have a qualification or
Certificate of Competency from previous trainings show it to your teacher. If the
skills you acquired are still current and relevant to this module, they may become
part of the evidence you can present for RPL. If you are not sure about the
currency of your skills, discuss it with your teacher.
After completing this module ask your teacher to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.
Inside this module you will find the activities for you to complete followed by
relevant information sheets for each learning outcome. Each learning outcome may
have more than one learning activity.
Date Developed: Document No.

Organic Vegetable Production Issued by:
NC II
Developed by: Page 1 of 60
Producing organic vegetables Revision # 00
Joyce S. Wendam
SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS
List of Core Competencies
No. Unit of Competency Module Title Code

1.
Raise organic chicken Raising organic chicken AGR612301
2. Producing organic
Produce organic vegetables AGR611306
vegetables
3. Producing organic
Produce organic fertilizer AGR611301
fertilizer
Producing organic
4. Produce organic concoctions
concoctions and AGR611302
and extracts
extracts
List of Elective Competencies
No. Unit of Competency Module Title Code

1. Raise organic hogs
Raising organic hogs AGR612302
2. Raising organic small

Raise organic small ruminants AGR612303
ruminants

NC II
Joyce S. Wendam
Table of Contents
HOW TO USE THIS COMPETENCY-BASED --------------------------------------------- 1

SUMMARY OF COMPETENCY-BASEDLEARNING MATERIALS --------------------- 2
TABLE OF CONTENTS ------------------------------------------------------------------------ 3
MODULE CONTENT ---------------------------------------------------------------------------- 4-5
LEARNING OUTCOME #4--------------------------------------------------------------------- 6
LEARNING EXPERIENCES ------------------------------------------------------------------ 7-8
INFORMATION SHEET 4.4-1 Procedures in opening and serving the
wine------------------------------------------------- 9-11
Self- Check 4.4-1 ---------------------------------------------------------------------- 12-13
Answer Self- Check 4.4-1------------------------------------------------------------ 14
TASK SHEET 4.4-1a Open and serve (white wine) ----------------------- 15-16
Performance Check List 4.4-1a ------------------------------------------------ 17
TASK SHEET 4.4-1bOpen and serve (red wine) ---------------------------- 18-19
Performance Check List 4.4-1b -------------------------------------------------- 20
TASK SHEET 4.4-1cOpen and Serve (Sparkling Wine) ------------------ 21-22
Performance Check List 4.4-1c ------------------------------------------------- 23
INFORMATION SHEET 4.4-2 • Laws in relation to responsible service of

alcohol--------------------------------------------------------------------- 24-26
Self- Check 4.4-2 ------------------------------------------------------------------- 27-28
Answer Self- Check 4.4-2---------------------------------------------------------- 29
REFERENCES ------------------------------------------------------------------------- 30
MODULE CONTENT
QUALIFICATION Organic Vegetable Production NC II

NC II
Joyce S. Wendam
UNIT OF COMPETENCY Produce Organic Vegetables
MODULE TITLE Producing organic vegetables
INTRODUCTION:
This module covers the knowledge, skills and attitudes needed to produce
organic vegetables which are safe, nutritious and healthy.
Organic agriculture is an integrated production management system which

promotes and enhances agro-ecosystem health, including biodiversity, biological
cycles and soil biological activity (FAO/WHO Codex Alimentarius Commission,
2007). It emphasizes the use of natural inputs (i.e. mineral and products derived
from plants) and the renunciation of synthetic fertilizers and pesticides.
Organic agriculture is based on traditional knowledge and culture. Its

farming methods evolve to match local environments, responding to unique
biophysical and socio economics constraints and opportunities. By using local
resources, local knowledge, connecting farmers, consumers and their markets, the
economic conditions and the development of rural can be improved.
Organic agriculture contributes to the social well-being by reducing the

losses of arable soil, water contamination, biodiversity erosion, GHG emissions,
food losses, and pesticide poisoning.
Organic agriculture stresses diversification and adaptive management to

increase farm productivity, decrease vulnerability to weather vagaries, and
consequently improves food security, either with the food the farmers produce or
the income from the products they sell.
In this session, the trainees will understand and acquire knowledge, skills
and attitudes required to practice organic agriculture specifically producing
organic vegetables which consists of the following learning outcomes: establish
nursery for organic vegetable production; plant seedlings; perform plant care and
management activities; and, perform harvest and post-harvest activities.
NOMINAL DURATION: 40 HRS
LEARNING OUTCOMES:

NC II
Joyce S. Wendam
LO1. Establish nursery
LO2. Plant seedlings
LO3. Perform plant care and management
LO4. Perform harvest and post-harvest activities
ASSESSMENT CRITERIA:
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).
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
3.3 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.

NC II
Joyce S. Wendam
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.
Prerequisite: None
LEARNING OUTCOME SUMMARY

NC II
Joyce S. Wendam
LEARNING OUTCOME # 1
CONTENTS:
 Seed selection
 Seedbed preparation
 Care and maintenance of seedlings
 Potting media preparation
 Seeds are selected in accordance with the PNS, and NSQCS/BPI.
 Seedbeds are prepared in accordance with planting requirements based
on Vegetable Production manual (VPM).
 Care and maintenance of seedlings are done in accordance with
 Potting media are prepared in accordance with enterprise procedure.
CONDITION:
Trainees must be provided with the following:
1. Workplace location: Appropriately simulated environment through
TESDA accredited assessment centers
2. Equipment and facilities such as:
 Booth/temporary shed
 Cart
 Comb-tooth harrow
 Computer
 Crates
 Farm/ field greenhouse/nursery
 Irrigation system (sprinkler, mist/drip irrigation)
 Mower (grass cutter)
 Overhead projector (OHP)
 Portable chainsaw
 Spike tooth harrow
 Storage room
 Surface irrigation system
3. Tools and instruments
 Bolos
 Broomstick
 Calculator
 Container

NC II
Joyce S. Wendam
 Cutting tools
 Digging tools
 Hat
 Knapsack sprayer
 Knife
 Light hoe
 Petri-dish
 pH meter
 Pick mattock
 Picking knife
 Protective gadgets
 Pruning shears
4. Supplies and Materials
 Agri bags, plastic

 Bamboo stick
 Basket
 Bond paper
 Catching nets
 Clips
 Coconut dust
 Compost
 Fertilizers
 First aide supplies/medicine
 Fungicides
 Gloves
 Growing media (garden soil, sewed sand, compost, soil, manure and
sawdust/rice)
 Killing bottles
 Marking pens
 Masks
 Mulching material
 Pail
5. Training materials
 CBLM
 Ball pen
 White board marker
 Manuals

NC II
Joyce S. Wendam
EVALUATION METHOD:
 Written examination
 Direct observation
 Practical demonstration with oral questioning
 Interview
CONTENTS:

NC II
Joyce S. Wendam
 Land preparation
 Beneficial micro-organisms
 Transplanting of seedlings
 Watering of seedlings
 Land preparation is carried out in accordance with enterprise practice
 Beneficial micro-organisms are introduced prior to planting in accordance with enterprise
procedure
 Seedlings are transplanted/planted based on VPM recommendations
 Seedlings are watered based on VPM recommendations
CONDITION:
 Cart
 Computer
 Crates
 Farm/ field greenhouse/nursery
 Irrigation system (sprinkler, mist/drip irrigation
 Storage room
3. Tools and instruments such as:
 Bolos
 Broomstick
 Calculator
 Container
 Cutting tools
 Digging tools
 Drying meter
 Hat

NC II
Joyce S. Wendam
 Knife
 Light hoe
 Moisture meter
 Petri-dish
 pH meter
 Pick mattock
 Picking knife
 Plow
 Pruning shears
4. Supplies and Materials such as:
 Bamboo stick
 Basket
 Bond paper
 Catching nets
 Clips
 Coconut dust
 Compost
 Fertilizers
 Fungicides
 Gloves
 Growing media (garden soil, sewed sand, compost, soil, manure and sawdust/rice)
 Killing bottles
 Marking pens
 Masks
 Pail
 CBLM
 Ball pen
 Manuals
EVALUATION METHOD:
 Interview

NC II
Joyce S. Wendam
CONTENTS:
 Water management
 Effective control measures on specific pests and diseases

NC II
Joyce S. Wendam
 Weed management
 Replanting of missing hills
 Plant rejuvenation/rationing
 Organic fertilizers
 Organic fertilizer application
 Water management was implemented according to plan.
 Effective control measures were determined on specific pest and diseases as described
under the “pest, disease and weed management” of the PNS
 All missing hills were replanted to maintain the desired plant population of the area
 Plant rejuvenation/rationing were maintained according to PNS.
 Organic fertilizers were applied in accordance with fertilization policy of the PNS
CONDITION:
 Cart (Kariton & paragus)
 Computer
 Crates
 Farm/field
 Greenhouse/nursery
 Harvesting equipment
 Irrigation system (sprinkler, mist/ drip irrigation)
 Portable chain saw
 Post-Harvest treatment equipment
 Power sprayer
 Rotavator
 Service vehicle
 Sorting equipment
 Storage room
3. Tools and instruments such as:
 Bolos

NC II
Joyce S. Wendam
 Broomstick
 Calculator
 Container
 Cutting tools
 Digging tools
 Drying meter
 Fruit crate
 Harvesting tools
 Hat
 Knife
 Light hoe
 Moisture meter
 Petri-dish
 pH meter
 Pick mattock
 Picking knife
 Plow
 Plumbing tools
 Post-Harvest treatment tools
 Pruning shears

 Bamboo stick
 Basket
 Bond paper
 Catching nets
 Clips
 Coconut dust
 Compost
 Fertilizers
 First aide supplies/ medicine
 Flower inducer
 Fungicides
 Gloves
 Killing bottles
 Marking pens
 Masks
 Hair nets
 Packaging materials, assorted
 Pail

NC II
Joyce S. Wendam
 CBLM
 Ball pen
 Manuals
EVALUATION METHOD:
 Interview
CONTENTS:
 Product check
 Harvesting procedures
 Classification of harvested vegetables
 Harvesting tools and materials
 Post harvest practices
 Production record
 Products are checked using maturity indices according to to PNS, PNS-organic
agriculture and enterprise practice.
 Marketable products are harvested according to PNS, PNS-organic agriculture and

NC II
Joyce S. Wendam
 Harvested vegetables are classified according to PNS, PNS-organic agriculture and
 Appropriate harvesting tools and materials are used according to PNS.
 Post harvest practices are applied according to PNS and GAP recommendations
 Production record is accomplished according to enterprise procedures.
CONDITION:
 Computer
 Irrigation system (sprinkler, mist/drip irrigation)
 Over head projector (OHP)
 Portable chain saw
3. Tools such as:
 Bolos
 Calculator
 Container
 Cutting tools
 Fruit crate
 Harvesting tools
 Hat
 Knife
 Moisture meter
 Petri-dish
 pH meter
 Pick mattock
 Picking knife
 Plumbing tools
 Post-Harvest treatment tools
 Pruning shears

NC II
Joyce S. Wendam
 Bamboo stick
 Basket
 Bond paper
 Catching nets
 Clips
 Coconut dust
 Compost
 Fertilizers
 Fungicides
 Gloves
 Killing bottles
 Marking pens
 Mask
 Pail
 CBLM
 Ball pen
 Manuals
EVALUATION METHOD:
 Interview

NC II
Joyce S. Wendam
LEARNING EXPERIENCES
LEARNING OUTCOME #3: Perform plant care and management
Learning Activities Special Instructions

1. Read If you have some problem on the content of the
Information sheet 3.2-1 on information sheet don’t hesitate to approach
your facilitator.
plant care and management of organic
If you feel that you are knowledgeable on the
vegetables
content of the information sheet, you can now
answer self-check provided in the module.
2. Answer Self Refer your answers to the answer key 3.2-1
Check 3.2-1 for self-check. You are required to get all
answers correct. If not, read the information

NC II
Joyce S. Wendam
sheets again to answer all questions
correctly.
3. View video If you feel that you are knowledgeable on the
presentation on procedures in performing presentation, you can now answer oral
plant care and management of organic questioning.
vegetables
4. Answer oral See that you got all answers correctly before
question you could proceed to the next activity.
5. Observe the trainer in If you have some problem on the
demonstrating procedure on how demonstration don’t hesitate to approach your
to prepare fermented plant juice facilitator.
(FPJ) as organic fertilizer
If you feel that you are knowledgeable on the
demonstration perform task sheet 3.2-1a. If
not, don’t hesitate to approach your facilitator.
6. Perform task sheet 3.2-1a on Compare your work to the Performance
how to prepare fermented plant Criteria Checklist 3.2-1a. If you got 100%
juice (FPJ) as organic fertilizer correct answer in this task, you can now move
to the next activity. If not review the operation
sheet and go over the task again.
7. Perform task sheet 3.2-1b on Compare your work to the Performance
plant care and management. Criteria Checklist 3.2-1b. If you got 100%
correct answer in this task, you can now move
to the next activity. If not review the operation
sheet and go over the task again.
Congratulations on a Job well done!!! You have now successfully completed LO 3 of Core 2
and is now ready for the Institutional Assessment. Good luck and use what you have
learned here well!!!

NC II
Joyce S. Wendam
INFORMATION SHEET 3.2-1
Plant care and management of organic vegetables
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to execute

correctly the procedures in performing plant care and management.
Performing plant care and management activities
In performing plant care and management activities for organic vegetables,

the following activities should be observed:
 Water management is implemented according to plan.

 Effective control measures are determined on specific pest and diseases
as described under the “pest, disease and weed management” of the PNS
 All missing hills are replanted to maintain the desired plant population of
the area
 Plant rejuvenation/rationing are maintained according to PNS.
 Organic fertilizers are applied in accordance with fertilization policy of
the PNS
Over a thousand species of herbaceous plants classified as vegetables are

consumed by man throughout the world. Vegetables supply various nutrients
which cannot be provided by other food materials. They play a very important role
in our diet.
Different families of vegetables
Identification of the different families of vegetables is imperative so that

proper plant care and management activities may be applied to each specific
family of vegetables.
The different families of vegetables are categorized as follows:

 Green leafy vegetables - mainly used for their leaves whether eaten

NC II
Joyce S. Wendam
cooked or raw; require full sunlight and may be grown in containers
or pots; have shallow roots and require no trellis. They are ideal for
backyard gardening.
 Cucurbits – better known as the squash family (Cucurbitacea)
- Bitter gourd (ampalaya)
- Bottle gourd(upo)
- Sponge gourd(Patola)
- Wax gourd(Kundol)
- Cucumber
 Solanaceous crops
Solanaceae family - better grown in summer or hotter regions, deep
roots
- Pepper
- Tomato
- Eggplant
 Root crops – crops that produce edible and enlarge roots or stem; have
deep roots and require sandy loam soil and full sunlight
- Carrots
- Radish
 Legumes - member of the legume family that produce edible pods

and seeds
- Snap beans
- Pole beans
 Crucifers
- Cole crops family and includes Broccoli, Cauliflower, Cabbage,

etc.
 Herbs - for culinary and medicinal purposes, love to be planted in pots

with lots of organic inputs and can tolerate shaded areas
- Basil
- Mint
- Taragon

NC II
Joyce S. Wendam
- Chives
 Water management
Organic farming aims at optimizing the use of on-farm resources and

sustainable use of natural resources. Active water retention, water
harvesting and storing of water are important practices, especially for
organic farmers. Organic farmers know that it is more important to first
improve the water retention and the infiltration of water into the soil.
 How to keep the water in the soil
 Keep soil moisture
During dry periods, some soils are more and some are less in a
position to supply crops with water. The ability of a soil to absorb and
store water largely depends on the soil composition and on the content
of organic matter. Soils rich in clay can store up to three times more
water than sandy soils. Soil organic matter acts as storage of water,
just like a sponge. Therefore, crop residue or a cover crop protects the
soil, prevents crusting on the surface, and slows runoff. Roots,
earthworms and other soil life maintain cracks and pores in the soil.
Less water runs off, and more sinks into the soil.
 Reduce evaporation
A thin layer of mulch can considerably reduce the evaporation

of water from the soil. It shades the soil from direct sunlight and
prevents the soil from getting too warm. Shallow digging of the dry top
soil can help to reduce the drying up of the soil layers beneath (it
breaks the capillary vessels). A better retention of water within the soil
saves costs on irrigation.
A green manure or cover crop is not always a suitable way of

reducing evaporation from the soil, due that they also use water. In

NC II
Joyce S. Wendam
dry areas, you should consider using other types of mulch, such as
crop residues or plant remains brought in from outside the field. That
will help conserve moisture in the soil where it can be used by the
crop.
 Better use of season’s rainfall
Ripping during the dry season allows farmers to plant earlier –

right at the start of the rains.
 Harvesting water
 Increasing infiltration
During strong rains, only a part of the water infiltrates into the
soil. A considerable part flows away as surface runoff, thus being lost
for the crop. In order to get as much of the available rainwater into
the soil, the infiltration of rainwater needs to be increased through the
following:
- Contour trenches
- Semi-circular bunds
- Circular bunds
- Plant pits with mulch
The most important for achieving a high infiltration is to

maintain a topsoil with a good soil structure containing many cavities
and pores (e.g. from earthworms). Cover crops and mulch application
are suitable to create such a favorable top soil structure. Further, they
help to slow down the flow of water, thus allowing more time for the
infiltration.
 Water storage
Excess water in the rainy season may be made use of during dry
periods. There are many possibilities of storing rainwater for
irrigation, but most of them are laboring intensive or costly. Storing
water in ponds has the advantage that fish may be grown, but water is

NC II
Joyce S. Wendam
likely to be lost through infiltration and evaporation. The construction
of water tanks may avoid these losses, but needs appropriate
construction materials. To decide whether or not to build water
storage infrastructure, the benefits should be weighed against the
costs, including the loss of arable land.
 Drip irrigation systems
There are irrigation systems of higher or lower efficiency and with

more or less negative impact. If irrigation is necessary, organic farmers
should carefully select a system, which is does not overexploit the water
source, does not harm the soil and has no negative impact on plant health.
One promising option are drip irrigation systems. From a central tank,
water is distributed through thin perforated pipes directly to the single crop
plants. There is a continuous but very light flow of water, thus allowing
sufficient time to infiltrate in the root zone of the crops. In this way, a
minimum of water is lost and the soil is not negatively affected.
The establishment of drip irrigation systems can be quite costly.

However, some farmers have developed low cost drip irrigation systems from
locally available materials. Whatever irrigation system the farmer chooses,
he will reach higher efficiency if it is combined with accompanying measures
for improving the soil structure and the water retention of the soil.
 Water management for selected crops
 Eggplant
 For beds with plastic mulch, flood the beds two days before
transplanting to cool down the soil under the plastic mulch
and dissolve the fertilizers applied.
 For the conventional method, irrigate the furrows to dissolve
the fertilizers applied and minimize direct contact of the
seedling roots with fertilizers.
 During the dry season, irrigate at 7, 21 and 30 DAT. Irrigate
as the need arises.
 Irrigate after every fertilizer application.

NC II
Joyce S. Wendam
 Squash
Squash is tolerant to drought but it benefits well from regular

irrigation during the dry season. Irrigation practices that may be
observed are as follows:
 Irrigate by furrow every 7 – 10 days. Mulching can help conserve
soil moisture. The double bed method can make furrow irrigation
easier and more systematic.
 Furrow irrigation is preferable in large scale production. For
backyard gardening, use sprinkler or any modified system of
irrigation. Irrigate once a week or hand water with one liter per
hill every other day.
 Irrigate also every after fertilizer application.
 Withhold watering or irrigation when the fruits have reached
mature green stage. Irrigating at this stage will result in lower
fruit quality.
 Okra
 Water the crops regularly. Use furrow irrigation, if available, every

7 to 14 days depending on the season and soil type.
 Sitao
 If soil moisture is not sufficient during planting time, water the

field immediately after planting to ensure uniform germination.
Frequency of irrigation depends on soil type and weather
condition. Sandy loam soil needs more frequent irrigation.
Construct drainage canal if the area has poor drainage.
 Irrigate the field weekly during the dry season and when needed
during the wet season. Mulch to reduce water loss during the dry
season.
 Practice furrow irrigation as soon as plants exhibit signs of water
stress. Wilting in the morning or evening indicates moisture
stress.

NC II
Joyce S. Wendam
 It is important to program the planting period so that moisture
stress or water logging will be avoided.
 Ampalaya
 Supplementary irrigation is needed to maintain a good crop during

the dry season. Irrigate the field when necessary during the
growing period of the plant. Furrow irrigation can be applied.
Mulch with rice straw or plastic to reduce water requirement.
 During the wet season, irrigate only when seedlings are being
established, provide adequate drainage because ampalaya cannot
tolerate water logging.
 Effective control measures for specific pests and diseases
Knowledge about plant health and pest and disease ecology helps the
farmer to choose effective preventive crop protection measures. As many
factors influence the development of pest and disease, it is crucial to step in
at the most sensitive points. This can be accomplished through the right
timing of management practices, a suitable combination of different
methods, or the choice of a selective method.
 Preventive crop protection measures
Some important preventive crop protection measures are the

following:
 Selection of adapted and resistant varieties
- Choose varieties which are well adapted to the local

environmental conditions (temperature, nutrient supply, pests
and disease pressure), as it allows them to grow healthy and
makes them stronger against infections of pests and diseases.
 Selection of clean seed and planting material

NC II
Joyce S. Wendam
- Use safe seeds which have been inspected for pathogens and
weeds at all stages of production.
- Use planting material from safe sources.
 Use of suitable cropping systems
- Mixed cropping systems: can limit pest and disease pressure

as the pest has less host plants to feed on and more beneficial
insect life in a diverse system.
- Crop rotation: reduces the chances of soil borne diseases and
increases soil fertility.
- Green manuring and cover crops: increases the biological

activity in the soil and can enhance the presence of beneficial
organisms (but also of pests; therefore a careful selection of
the proper species is needed).
 Use of balanced nutrient management:
- Moderate fertilization: steady growth makes a plant less

vulnerable to infection. Too much fertilization may result in
salt damage to roots, opening the way for secondary infections.
- Balanced potassium supply contributes to the prevention of

fungi and bacterial infections.
 Input of organic matter:
- Increases micro-organism density and activity in the soil, thus

decreasing population densities of pathogenic and soil borne
fungi.
- Stabilizes soil structure and thus improves aeration and

infiltration of water.
- Supplies substances which strengthen the plant‘s own

protection mechanisms.

NC II
Joyce S. Wendam
 Application of suitable soil cultivation methods:
- Facilitates the decomposition of infected plant parts.
- Regulates weeds which serve as hosts for pests and diseases.
- Protects the micro-organisms which regulate soil borne

diseases.
 Use of good water management:
- No water logging: causes stress to the plant, which encourages

pathogens infections.
- Avoid water on the foliage, as water borne disease spread with

droplets and fungal disease germinate in water.
 Conservation and promotion of natural enemies:
- Provide an ideal habitat for natural enemies to grow and

reproduce.
- Avoid using products which harm natural enemies.
 Selection of optimum planting time and spacing:
- Most pests or diseases attack the plant only in a certain

life stage; therefore it’s crucial that this vulnerable life
stage doesn’t correspond with the period of high pest
density and thus that the optimal planting time is chosen.
- Sufficient distance between the plants reduces the spread of a

disease.
- Good aeration of the plants allows leaves to dry off faster,

which hinders pathogen development and infection.

NC II
Joyce S. Wendam
 Use of proper sanitation measures:
- Remove infected plant parts (leaves, fruits) from the ground to

prevent the disease from spreading.
- Eliminate residues of infected plants after harvesting.
 Integrated Pest Management
The principles of integrated pest management should be adhered

consisting of the following:
 growing healthy crops through the use of resistant varieties;
 better seed selection process;
 efficient water and weed management;
 conserve beneficial organisms (parasites, predators and

pathogens); and,
 observe field regularly to determine management action

necessary to produce a safe and profitable crop.
Likewise, also observe these important points on integrated pest

management:
 understand crop biology/culture and how it is influenced by its

immediate environment;
 identify key pest, know their biology, behavior and distribution

as influenced by environment and identify weak links in their
life cycle; and,
 identify existing biological control agents of major pests.
In order to prevent the occurrence of pests, the following

NC II
Joyce S. Wendam
practices may be applied/observed:
 practicing field sanitation;
 plant resistant varieties;
 crop rotation; and,
 spray insecticide following the manufacturers’ recommended

dosage as a last recourse.
 In case of disease infection, pull and burn infected plants.
Other prevention methods include the following:
 choosing sowing times that prevent pest outbreaks;

 improving soil health to resist soil pathogens;
 encouraging natural biological agents for control of disease,
insects and weeds;
 using physical barriers for protection from insects, birds and
animals;
 modifying habitat to encourage pollinators and natural enemies;
and,
 trapping pests in pheromone attractants.
A well-kept field record book is a great help in remembering which

crop has in the past been grown in a particular plot within the field or farm.
This is useful especially if the records also show past incidents of plant pests
or diseases in each plot in the farm. For example, soil diseases and pests
can build up during the life of a susceptible crop. If the same crop or a
similar type belonging to the same family is grown in the same field, it will
suffer from the accumulated pests and diseases from the previous crop(s)
and may not grow well. This can be avoided if the soil is left fallow (not
cropped) for a while, or a different crop is planted which is tolerant or
resistant to the particular pest or disease. Better still is to plant a crop from
a different family which will not share a same complex of pests and diseases.

NC II
Joyce S. Wendam
This will result in decline of soil problems and the original crop can be
grown successfully again.
 Control measures
Organic pest management uses living organisms or products derived

from living organisms in dealing, controlling or managing pests. The main
considerations in organic pest management are as follows:
 Environment-friendly
 Sustainable
 Affordable
 Less pest outbreak
 Safe food
Various insect pests and diseases affect lowland vegetables during its
growing period. Insect pests and diseases reduce yield, lower the quality of
produce, and increase cost of production. There are several ways to
minimize pest incidence. They are as follows:
 Avoid monocropping. Intercrop with other vegetables, cereals and

legumes.
 Plant aromatic crops such as marigold, ginger, basil, lemon grass,

and alliums to repel insects.
 Grow flowering plants like sunflower, cosmos and zinnia as border

rows to attract beneficial insects.
 Remove and burn fruits and shoots damaged by borers.
 Gather and destroy egg masses of fruit and shoot borers found on
the underside of the leaves.
Holistic approach in applying control measures
Some control measures using the holistic approach:

NC II
Joyce S. Wendam
 Multi-cropping
 Crop rotation
 Companion planting
 Net bagging
 Beneficial insects
 Flowers & herbs
 OHN
Common pests and their control
 FRUITFLY
Host range
 Cucurbits (watermelon, muskmelon, bitter gourd, ridge gourd,

pumpkin)
 Solanaceous (tomato, eggplant, sweet pepper)
 Legumes
 Fruit crops (papaya, jackfruit, avocado, pummel
Damage symptoms
 The larva burrow inside the fruit and feed on the flesh. Infested
fruit will become rotten and later drop to the ground.
Control measures
 Net bags- Wrapping of the fruit with newspaper, nylon net

or polyethylene sleeve (especially for long, thin cucurbit
fruits).
 Use of attractants (pheromones) for suppression of male
population.
 Use of sticky traps.
 Collect and bury the fallen fruits to kill larva present in it.
 Practice crop rotation.
 Clean culture/sanitation.

NC II
Joyce S. Wendam
 APHIDS
Host range
 Cucurbits (watermelon, muskmelon, cucumber, bitter gourd,

ridge gourd, bottle gourd, pumpkin, squash)
 Solanaceous (tomato, pepper, eggplant)
 Brassicas
 Legumes
Damage symptoms
 Yellowing of leaves during the initial attack of aphids.
 Leaves become puckered and curled as the aphids become

numerous.
 As population continue to rise, aphids move to younger leaves,
stems and flowers (sepals mostly).
 Plants become covered with black sooty mold which grows on
the honeydew excreted by the aphids.
 Plants also become stunted (particularly the cucurbits) and the
stems become twisted.
 At a very high density, the aphids are able to kill its host.
Control measures
 Spray Calphos using fermented egg shells/bones/seashells.

 Pruning of the heavily infested plant parts and proper disposal
(bury or burn).
 Use of yellow sticky traps to lessen aphid population.
 Use of botanical extracts such as neem, kakawate, hot pepper

and ginger extracts (OHN).
 Use of plastic mulch is recommended since it can help repel

insect pests (including aphids) especially in the early stages of
the plant.

NC II
Joyce S. Wendam
 Intercrop with chives.
 EGGPLANT FRUIT AND SHOOT BORERS
Host range
 Eggplant
Damage symptoms
 Wilted shoots are readily visible.
 There may be small darkened holes surrounded with brownish

areas on fruit surface and/or fruit stalk.
 The inside of the fruit is hollow and filled with frass.
 The first indication is a small hole in the fruit stalk or in the

fruit itself. This is where the larva has entered. Cut the fruit
near those entry hole and you will find areas where the larva
has tunneled. The tunnels contain frass and insect remains. If
you continue to cut around this area you may locate the live
larva.
Control measures
 Plant resistant varieties.
 Practice clean culture/sanitation.
 Remove infested twigs and fruits and bury.
 Apply Trichogramma chilonis and earwigs as biological

control agents (available in DA Research Outreach Stations).
 LEAFHOPPERS
Host range

NC II
Joyce S. Wendam
 Most types of plants and different species attack a variety of
vegetable crops.
Damage symptoms
 Infested leaves curl upwards along the margins.
 Outer leaf areas appear yellowish or burned.
 Leaves are extremely small and show a mosaic pattern of

yellowing. Fruit-set may be very low.
 Adults and immature nymphs are readily found on the

undersides of leaves. Their nervous behavior makes them
difficult to catch.
Control measures
 Plant resistant varieties. Cultivars with hairier leaves are

less susceptible to damage.
 Use trap crops, specifically okra. Grow okra along borders,

“trap” the leafhoppers there, and focus sprays on those
plants.
 Practice clean culture.
 28-SPOTTED LADY BEETLE
Host range
 Eggplant
 Pepper
 Tomato
Damage symptoms

NC II
Joyce S. Wendam
 Both larvae and adults feed voraciously on the leaves of the
host, scrapping away succulent tissues and leaving thin
epidermis and the veins.
 When numerous in population, the host plants are defoliated.

Adults also feed on the young fruits.
Control measures
 Hand picking of larvae and adult early in the morning.
 Practice clean culture.
 Application of wood ash on the leaves of vegetables.
 VEGETABLE LEAF MINER
Host range
 Cucurbits
 Legumes
 Solanaceous crops
Damage symptoms
 Foliage puntures caused by females during the acts of

oviposition or feeding may cause a stippled appearance on
foliage.
 Mesophyll between the surfaces of the leaf are removed by the

larvae which are often easily visible within the mine, fecal
deposits are also evident in the mines.
Control measures
 Plant insect-free seedlings.

 Cut all infested leaves, bury or burn to prevent build-up of the
pest.
 Use yellow sticky trap for adult leaf miners.

NC II
Joyce S. Wendam
 Destroy affected plants after harvesting to reduce the
population.
 Practice crop rotation to avoid pest build-up.
 Avoid intercropping with leafminer favorite host plants.
 Practice sanitation, since the weeds are favorite alternate host
plants.
 TOMATO FRUITWORM
Host range
 Tomato
 Other hosts: chili, pepper, cabbage, maize, tobacco, cotton
Damage symptoms
 A small darkened partially healed hole at the base of the fruit

pedicel is evident.
 The inside of the fruit has a watery cavity that contains frass
and decay.
 Tomatoes ripen early.
 If you cut open a darkened hole, you will notice tunneling
caused by the insect. This cavity may contain frass and decay.
Often the caterpillar is present.
Control measures
 Fruitworm can be prevented by avoiding planting vegetables of

the same variety and type at the same season. Also avoid
planting tomato near corn or other host plants to prevent heavy
pests infestation.
 Bury vegetable stubbles after last harvesting to reduce
population of eggs, larva and adults of fruitworm.
 Plow the field after last harvest to destroy pupa present in the
soil.
 Regulate spacing and application of nitrogen fertilizers so that
crop will not be easily affected by this pest.
 Insect attractant can also be used to decrease insect
population.

NC II
Joyce S. Wendam
 Crop rotation.
 Parasitic wasp, especially Trichogramma chilonis are important
natural enemies. Fruitworm eggs turn black when parasitized.
Predatory earwigs are also effective against the pest.
Common diseases of lowland vegetables
A. Fungus diseases
 POWDERY MILDEW
Crops affected
 Beans, tomato, squash and ampalaya
Symptoms
 Initial symptoms are small, white powdery spots that appear on

the upper surface of the leaflets and soon become evident
on both surfaces.
 Affected tissues turn yellow.
 In serious cases, the mildew covers entire leaves until they
shrivel and die. The disease progresses from the older to the
younger leaves.
 The pathogens also affect stems, peticles, and floral parts.
Control measures
 Use sprinkler irrigation instead of furrow irrigation.

 Do clean cultural management practices.
 FUSARIUM WILT
Crops affected
 Tomatoes, potatoes, eggplants, peppers and strawberries

NC II
Joyce S. Wendam
Symptoms
 Tomato and potato
- Slight vein clearing on outer leaflet and dropping of

petioles
- Lower leaves wilt, turn yellow and die and the entire plant
may be killed, often the plant reaches maturity.
- In many cases a single shoot wilts before the rest of the
plants show symptoms or one side of the plant is affected
first.
- If the main stem is cut, dark, chocolate-brown streaks
may be seen running lengthwise through the stem.
 Pepper
- Lower leaves do not begin to wilt until roots and the base of
the stem have already started to decay.
- Wilting of the entire plant soon follows.
- Dark brown, sunken and eventually girdling cankers may
be seen at the base of the pepper plant.
 Eggplant
- Wilting progresses from lower to upper leaves, followed by

collapse of the plant.
Control measures:
 Practice crop rotation.

 Remove and burn infested plant materials after harvest.
 Use resistant varieties.
 Do clean cultural management practices by uprooting
infested plants and burning or burying them in the ground.

NC II
Joyce S. Wendam
 STEM ROT
Crops affected
 Beans, cabbage, carrots, celery, cucumbers, lettuce, onions,

peas, squash, tomatoes and many other species.
Symptoms
 A dry rot girdles the stem at the ground level and eventually the
plant wilt and dies. A diagnostic sign for this disease is the
presence of sclerotia (hard pea-like structures) within the
girdled stem.
Control measures
 Wider plant spacing can be effective in reducing primary

infection as well as minimizing secondary spread of disease by
root contacts.
 Reduce frequency of irrigation.
 Use organic soil amendments.
 Practice crop rotation to prevent build-up of sclerotia in the
soil.
 Sanitation.
B. Bacterial diseases
 BACTERIAL WILT
Crops affected
 Tomato, eggplant, pepper and potato
Symptoms
 Sudden plant wilting without leaf yellowing.

 Stem centers (pith) become water-soaked; they later turn
brown and sometimes become hallow.

NC II
Joyce S. Wendam
 Pitch discoloration helps distinguish bacterial wilt from
Verticillum and Fusarium wilts.
 Woody stem tissue turns brown and roots may start to form on
the stem.
Control measures
 Practice crop rotation with non-solanaceous crops.

 Grow seedlings in bacterial-wilt free beds.
 Use disease-free seeds.
 Practice field sanitation.
 Avoid using surface water as irrigation.
 BACTERIAL SPOT
Crops affected
 Tomato and pepper
Symptoms
 Infection occurs on leaves, stems, petioles, pedicels and fruit.

 Dark, water-soaked circular spots appear on the leaves.
 These lesions are usually smaller than 3 mm, but they may be
larger when humidity is high during lesion development. The
lesions become angular and turn brown-black. Eventually the
center of the spots may dry and fall out.
 Under optimal conditions, lesions become prevalent on the
foliage and give the plant the appearance of blight.
 Fruit infection occurs on young, green fruit as small, black
specks. These specks enlarge to become brown, slightly
sunken, scabby spots. Sometimes the fruit spots are
surrounded by a halo.
Control measures
 Use disease-free seeds as planting materials.

NC II
Joyce S. Wendam
 Practice crop rotation.
 Hot water treatment of seeds before plant.
 Practice field sanitation.
C. Virus diseases
 SQUASH MOSAIC VIRUS
Crops affected
 Squash
Symptoms
 Mosaic and distortion can be seen on the leaves.

 Fruit may be mottled and malformed.
Control measures
 Plant healthy seed.

 Improve cultural practices.
 Control the insect vector.
 Field sanitation.
 BEAN MOSAIC VIRUS
Crops affected
 Beans
Symptoms
 Stunting of plants.
 Mottling, puckering.
 Stunting and vein-dyeing of leaves.
 Dying-back of shoot tips.

NC II
Joyce S. Wendam
 Sometimes distortion and stunting of pods.
Control measures
 Plant healthy seed.

 Improve cultural practices.
 Control the insect vector.
 Use botanical insecticides to control insects.
 TOBACCO MOSAIC VIRUS
Crops affected
 Tomatoes, eggplants, peppers and related plants
Symptoms
 Foliage is light and dark green mottling with curling and slight
malformation od leaflets.
 Sometimes young fruits are mottled.
 Affected plants may be stunted.
Control measures

 Minimize nitrogen fertilization to reduce viral replication.
 Clean tools with soap and water after every use during planting
and other cultural operations to reduce spread of virus.
 Locate seedbeds or nurseries away from tobacco storage
warehouses.
 Avoid smoking during planting and other cultural operations.
 Practice sanitation.
 Use botanical pesticide (chili and neem leaves extract).
 Weed management

NC II
Joyce S. Wendam
Good weed management in organic farming includes creating conditions
which hinder weeds from growing at the wrong time and in the wrong place and
then become a serious problem for the crop cultivation. Competition by weeds
does not harm the crop throughout the whole cultivation period in the same way.
The most sensitive phase of a crop to weed competition is in its early growth stage.
A young plant is vulnerable and depends highly on an ideal nutrient, light, and
water supply for a good development. If it has to compete with weeds at this stage,
the crop may grow weak, which also makes it more vulnerable to pest and disease
infections.
Weed competition later in the cultivation period is less harmful. However,

some weeds may cause harvesting problems and reduce the crop yield in that way.
Therefore, weeds should not be completely ignored after the most critical growth
period of the crop, but in general, they become less important. These
considerations should influence the selection and timing of weed management
measures. In general, such measures aim at keeping the weed population at a level
which doesn’t result in economic loss of the crop cultivation or harm its quality.
 Preventive practices
 Choice of crops and varieties
Tall crops and varieties with broader leaves will compete

better with late occurring weeds than small varieties with narrow
leaves. Some varieties will inhibit and suppress weeds while others
will tolerate them.
 Mulching
The weeds find it difficult to receive enough light to grow and

may not be able to pass through the mulch layer. Dry, hardy
material, that decomposes slowly, keeps its effect longer than fresh
mulch material.
 Living green cover
The cover competes successfully against the weeds for light,

nutrients, and water and therefore helps to prevent weed growth by

NC II
Joyce S. Wendam
winning the competition for resources. The cover crops usually
used are legumes, which improves soil fertility on top of
suppressing weeds.
 Crop rotation
Rotation of crops is the most efficient measure to regulate

seed and root weeds. Changing the conditions of the crop
interrupts the living conditions of the weeds thus inhibiting their
growth and spread.
 Intercropping (mixed cropping and under-sowing)
Intercropping with fast growing weed suppressive species

(“smoother crop” or “living mulch” between rows of main crop
species is effective in weed control.
 Sowing time and density
Optimum growing conditions enhance the optimum crop

plant development and their ability to compete against weeds.
Proper crop spacing will ensure that minimum space is available
for the growth of weeds and will minimize competition with weeds.
This will effectively restrict weed development. In order to apply
this approach, the limiting weeds must be known and the seasons
in which they occur. A weed calendar of the area or region, if
available, might be of help. It will be used to manage weeds in a
targeted fashion with proper timing and effect.
 Balanced fertilization
It can support an ideal growth of the crop, which promotes

the growth of the crop over the weeds.
 Soil cultivation

NC II
Joyce S. Wendam
Soil cultivation methods can influence the total weed
pressure as well as the composition of weeds. For example,
minimum-tillage systems can increase the weed pressure. Because
weed seeds can germinate between soil cultivation and sowing of
the crop, weed cures before sowing can be effective at reducing
weed pressure. Use of superficial stubble treatment works against
persisting weeds. It should be done under dry weather conditions
to allow the weed roots which have been brought to the surface to
dry out.
 Pasturing
In perennial crops like coffee, mangoes, avocadoes or cocoa,

the use of sheep and goats to reduce rampant weed growth is
becoming common. In case of cattle, broadleaf weeds tend to
predominate due to the cattle preference for grasses. Therefore, it is
necessary to rotate with sheep and goats which prefer broadleaves
to overcome this selective grazing.
 Weed management of selected vegetables
 Eggplant
- In unmulched fields, manage weeds by hand-weeding or off-

barring at 14 DAT and by hilling-up at 21 DAT.
 Squash
- Remove weeds in between plants at seven (7) to 14 days after

emergence.
- Repeat weeding if weeds still persist.
 Ampalaya
- Off-bar the plants at 7 to 10 days after planting to control

weeds.
- Hill up at 15 to 20 days after off-barring or during the
application of sidedress fertilizers.

NC II
Joyce S. Wendam
- Hand weed the base of the plants regularly to avoid the weeds
competing with plants in nutrient and water uptake.
 Okra
- Off-bar the plants at 15 days after emergence to minimize the

growth of weeds. Do not cultivate too close to the base of the
plants to avoid disturbing the roots.
- Hill-up one month after emergence or 15 days after off-barring
to cover the base of the plants.
- Hand-pull remaining weeds between plants.
 Sitao
- Keep the field weed-free since they compete with the crop for
light, moisture and nutrients.
- Do interrow cultivation at 10 to 15 DAE to control weeds.
- Hill-up at 25 to 30 days after emergence.
- Spot weed after hilling-up.
 Replanting of all missing hills
Monitor the seedlings regularly for missing hills. For missing hills,
replant at once.
 Plant rejuvenation/rationing
 Pruning
Pruning is necessary for plant growth and fruit development.
Steps:
 Remove the lateral branches below the split, except the branch
nearest to the split (Y branch) to allow the air to move freely on

NC II
Joyce S. Wendam
the base of the plants and to minimize occurrence of fungal and
bacterial diseases.
 Prune unnecessary leaves to reduce competition in nutrient

absorption.
Maintaining plant rejuvenation/rationing
 Thinning of vines and fruits
Steps:
 Thin some lateral vines near the fully developed fruits.

 Remove all deformed fruits while still small to avoid nutrient
competition.
 Place 5 to 6 cm thick of bedding materials like rice straw, rice
hull, etc. beneath the good fruits to prevent rotting of the
fruits.
 Organic fertilizer
Organic Fertilizer is any product in solid or liquid form, of plant

(except by-products from petroleum industries) or animal origin that has
undergone substantial decomposition that can supply available nutrients to
plants with a total Nitrogen (N), Phosphorus (P) and Potassium (K) of five to
seven percent (5-7 %). This may be enriched by microbial inoculants and
naturally occurring minerals but no chemical or inorganic fertilizer material
has been added to the finished product to affect the nutrient content
(PHILIPPINE NATIONAL STANDARD PNS/BAFPS 40:2012 Organic
Fertilizer).
 Organic fertilizer production
 Fermented Plant Juice
Steps in making fermented plant juice

NC II
Joyce S. Wendam
1. Collect the plant materials early in the morning while they
are fresh and the microorganisms are still present. Do not
wash the plant materials.
2. Cut the plant materials into small pieces so that the juice
can be easily extracted.
3. Put 3 kg chopped plant materials in a basin, add 1 kg crude

sugar or molasses, then mix thoroughly with your hands.
Make sure that all plant materials are mixed with sugar so
that the juice can be extracted easily.
4. Put the mixture in a net bag or cloth bag. This is done so

that the extracted juice will ooze from all sides of the bag.
5. Put the bagged mixture in a ceramic pot or plastic, and put

weight to compress the mixture. Stone is a good material
used to weigh down the mixture.
6. Cover the pot or pail with paper or cloth, and secure with a
string or rubber band. Paper or cloth is used as cover to allow
some air to get inside the pot and for the gas that is being
produced during the fermentation process to escape. On the
cover, write the date of processing and the expected date of
harvest.
7. Store the container with the bagged mixture in a cool dry

shady place. Make sure that the storage area is not infested
with cockroaches or mice, because they might feed on the
mixture and contaminate the extract. In 7 days, plant juice
is extracted and fermented. The plant extract will change its
color from green to yellow, then to brown and will smell sweet
and alcoholic.
8. After 7 days, lift the bagged mixture and squeeze hard to get
the remaining extracts.

NC II
Joyce S. Wendam
9. Collect the fermented extracts and preserve in dark colored
glass jar. To cover the jar, use paper or cloth to allow the gas
to escape during further fermentation, then, store in a cool,
shady place. You may add the plant residue to the compost
pile to hasten decomposition or you can apply it to the garden
plots as source of organic matter. Use your Fermented Plant
Juice more effectively if it is stored for another one week after
completion.
Uses and rates of application of Fermented Plant Juice
- As seed treatment before sowing – soak the seeds in 0.2%

solution for 4 to 5 hours to facilitate germination and as a
start-up solution to germinating seeds.
- As a natural growth enhancer – Fermented Plant Juice made

from actively growing plant parts and fast growing plants may
contain natural growth hormones and mineralized nitrogen
that promotes plant growth. Mix 1 teaspoon of Fermented
plant Juice per liter of water and spray on the leaves or apply
directly to the soil around the plants from seedling stage up to
pre-flowering stage. You can apply weekly or depending on
plant vigor. Please note that with the use of Fermented Plant
Juice, there is no overdose; you may use it liberally. However,
the soil must be watered first before applying Fermented Plant
Juice to avoid scorching of the roots.
- Apply Fermented Plant Juice to the soil to serve as source of

energy to accelerate activities of soil microorganism. This
activity will make the nutrients available to the plants.
- Give Fermented Plant Juice, as drink, to livestock at 1

tbsp/liter to increase microbial activities in gastrointestinal
tracts. This would result to better absorption of nutrients.
- Spray to animal beddings to hasten manure decomposition.

NC II
Joyce S. Wendam
 Organic fertilizer application
 For lowland areas, incorporate fully decomposed farm manures or

compost fertilizer at harrowing, before planting.
For highland areas, apply 100 g organic fertilizer mixed with 1 tbsp of
complete fertilizer in each hole before planting.
 At different stages of crop development, apply:

 Fish Amino Acid
 Fermented Plant Juice (FPJ)
For foliage and greening, during the vegetative stage, apply nitrogen–
rich organic fertilizer
 Fermented Plant Juice
For heavy yields, during the reproductive stage, apply potassium-rich

organic fertilizer :
 Fermented Plant Juice (FPJ)
 Fermented Fruit Juice (FFJ)
 Once every 2 weeks after planting, side dress with bokashi

(100 g/m2).
Complete fertilizer
 Bokashi
 Fortified Organic Compost
 Fortified Organic Fertilizer
 Vermicast/Vermicompost
SELF- CHECK 3.2-1
Instruction: Identify what is being asked in the statement. Encircle your answer.
1. What family of vegetables which are ideal for backyard gardening?

NC II
Joyce S. Wendam
a. cucurbits
b. green leafy vegetables
c. solanaceous crops
d. legumes
2. To what family of vegetables does eggplant belong?

a. solanaceous crops
b. herbs
c. crucifers
d. cucurbits
3. Which vegetable that is tolerant to drought but benefits well from regular
Irrigation during the dry season?
a. eggplant
b. ampalaya
c. squash
d. okra
4. What cropping system reduces the chances of soil borne diseases and
increases soil fertility?
a. mixed cropping system
b. crop rotation
c. monocropping
d. green manuring
5. In case of disease infection, what are you going to do with the infected plants
in order to prevent the spread of the disease?
a. pull and burn the infected plants
b. throw away the infected plants
c. bury the infected plants
d. all of the above
6. What is one of the main considerations in organic pest management?

a. environment-friendly
b. use of conventional farming system
c. accessible
d. none of the above

NC II
Joyce S. Wendam
7. What is one way of minimizing pest incidence in organic agriculture?
a. intercropping
b. monocropping
c. use of chemicals
d. none of the above
8. What pest uses cucurbits, legumes, solanaceous crops and fruit crops as its
host?
a. aphids
b. fruitfly
c. borer
d. leafhopper
9. What fungus disease affects beans, tomatoes, squash and ampalaya with
initial symptoms being small, white powdery spots appearing on the upper
surface of the leaflets and soon become evident on both surfaces?
a. fusarium wilt
b. stem rot
c. powdery mildew
d. all of the above
10. What type of fertilizer is used for foliage and greening?

a. nitrogen-rich organic fertilizer
b. potassium-rich fertilizer
c. phosphorous-rich fertilizer
d. all of the above
ANSWERS KEY 3.2-1

NC II
Joyce S. Wendam
1. b
2. a
3. c
4. b
5. a
6. a
7. a
8. b
9. c
10. a

NC II
Joyce S. Wendam
TASK SHEET 3.2-1a
Title: Make Fermented Plant Juice
Performance Objective:
Given the necessary tool, materials, and equipment you need to
make fermented plant juice, you must be able to execute the making
of fermented plant juice in accordance with the proper standard
procedure.
Supplies and materials needed in making Fermented Plant Juice:
 Local plants that are fast growing like kangkong, legumes and
grasses. You can also use bamboo shoots, asparagus shoots,
actively growing plant parts and young fruits of cucumber, squash,
melon, watermelon, ampalaya and other cucurbits.
 Weed species that are found growing in the production area, young
leaves of trees, banana trunks, young leaves and fruits of stress
tolerant crops are also good materials for Fermented Plant Juice.
 Crude sugar or molasses or whichever is available and can be

bought at a lower price.
 Net bag or cloth bag, paper or cloth for cover
Tools/Equipment :
Bolo
Chopping board
Marking pen
Glass jars
Basin
Ceramic pot or plastic pail
String
Stone as weight

NC II
Joyce S. Wendam
Steps/Procedure:
1. Collect the plant materials early in the morning while they are fresh
and the microorganisms are still present.
2. Do not wash the plant materials.
3. Cut the plant materials into small pieces so that the juice can be
easily extracted.
4. Put 3 kg chopped plant materials in a basin, add 1 kg crude sugar

or molasses, then mix thoroughly with your hands.
5. All plant materials are mixed with sugar so that the juice can be
extracted easily.
6. Put the mixture in a net bag or cloth bag. This is done so that the
extracted juice will ooze from all sides of the bag.
7. Put the bagged mixture in a ceramic pot or plastic, and put weight
to compress the mixture. Stone is a good material used to weigh
down the mixture.
8. Cover the pot or pail with paper or cloth, and secure with a string or
rubber band. Paper or cloth is used as cover to allow some air to get
inside the pot and for the gas that is being produced during the
fermentation process to escape.
9. Write the date of processing and the expected date of harvest on the
cover.
10. Store the container with the bagged mixture in a cool dry shady
place. Make sure that the storage area is not infested with
cockroaches or mice, because they might feed on the mixture and
contaminate the extract. In 7 days, plant juice is extracted and
fermented. The plant extract will change its color from green to
yellow, then to brown and will smell sweet and alcoholic.
11. After 7 days, lift the bagged mixture and squeeze hard to get the

NC II
Joyce S. Wendam
remaining extracts.
12. Collect the fermented extracts and preserve in dark colored glass
jar.
13. Use paper or cloth to cover the jar to allow the gas to escape during
further fermentation.
14. Store in a cool, shady place. You may add the plant residue to the
compost pile to hasten decomposition or you can apply it to the garden
plots as source of organic matter. Use your Fermented Plant Juice more
effectively if it is stored for another one week after completion.
Assessment Method:
Direct Observation, Performance Criteria Checklist

NC II
Joyce S. Wendam
Performance Checklist 3.2-1a
CRITERIA YE N
S O
1. Collect the plant materials early in the morning while they are
fresh and the microorganisms are still present
2. Do not wash the plant materials
3. Cut the plant materials into small pieces

4. Put 3 kg chopped plant materials in a basin, add 1 kg crude
sugar or molasses, then mix thoroughly with your hands
5. All plant materials mixed with sugar so that the juice can be
extracted easily
6. Put the mixture in a net bag or cloth bag
7. Put the bagged mixture in a ceramic pot or plastic, and put

weight to compress the mixture
8. Cover the pot or pail with paper or cloth, and secure with a string
or rubber band
9. Write the date of processing and the expected date of harvest on

the cover
10. Store the container with the bagged mixture in a cool dry shady
place. Make sure that the storage area is not infested with
cockroaches or mice
11. Lift the bagged mixture and squeeze hard to get the remaining
extracts after 7 days
12. Collect the fermented extracts and preserve in dark colored
glass jar.
13. Use paper or cloth to cover the jar to allow the gas to escape

NC II
Joyce S. Wendam
CRITERIA YE N
S O
during further fermentation
14. Store in a cool, shady place
REFERENCES FOR FURTHER READING

1. Rojo, L. Bar and Beverage Service w/ Mixology(2nd Ed) c. 2012, Mind
Shapers Co. Inc
2. Serve Safe : Responsible Service of Alcohol

(http://library.monash.edu.au/vwebv/holdingsInfo?bibId=2253326).

NC II
Joyce S. Wendam

Wendam PTS 8 CBLM Producing Organic Vegetables

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Wendam PTS 8 CBLM Producing Organic Vegetables

Uploaded by

Copyright:

Available Formats

COMPETENCY BASED LEARNING MATERIAL

WENDAM AGRI BUSINESS

HOW TO USE THE MODULE

Welcome to the Module “Producing Organic Vegetables”. This module

Recognition of Prior Learning (RPL)

Date Developed: Document No.

List of Core Competencies

No. Unit of Competency Module Title Code

List of Elective Competencies

No. Unit of Competency Module Title Code

2. Raising organic small

Date Developed: Document No.

HOW TO USE THIS COMPETENCY-BASED --------------------------------------------- 1

Answer Self- Check 4.4-1------------------------------------------------------------ 14

Performance Check List 4.4-1a ------------------------------------------------ 17

TASK SHEET 4.4-1bOpen and serve (red wine) ---------------------------- 18-19

Performance Check List 4.4-1b -------------------------------------------------- 20

TASK SHEET 4.4-1cOpen and Serve (Sparkling Wine) ------------------ 21-22

Performance Check List 4.4-1c ------------------------------------------------- 23

INFORMATION SHEET 4.4-2 • Laws in relation to responsible service of

Answer Self- Check 4.4-2---------------------------------------------------------- 29

Date Developed: Document No.

MODULE TITLE Producing organic vegetables

Organic agriculture is an integrated production management system which

Organic agriculture is based on traditional knowledge and culture. Its

Organic agriculture contributes to the social well-being by reducing the

Organic agriculture stresses diversification and adaptive management to

NOMINAL DURATION: 40 HRS

Date Developed: Document No.

4.3. Harvested vegetables are classified according to PNS, PNS-organic agriculture

Date Developed: Document No.

LEARNING OUTCOME SUMMARY

Date Developed: Document No.

Date Developed: Document No.

4. Supplies and Materials

 Agri bags, plastic

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

3. Tools and instruments such as:

Date Developed: Document No.

4. Supplies and Materials such as:

 Agri bags, plastic

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

LEARNING OUTCOME #3: Perform plant care and management

Learning Activities Special Instructions

Date Developed: Document No.

Date Developed: Document No.

After reading this INFORMATION SHEET, YOU MUST be able to execute

Performing plant care and management activities

In performing plant care and management activities for organic vegetables,

 Water management is implemented according to plan.

Over a thousand species of herbaceous plants classified as vegetables are

Different families of vegetables

Identification of the different families of vegetables is imperative so that

The different families of vegetables are categorized as follows:

Date Developed: Document No.

 Legumes - member of the legume family that produce edible pods