BFF PTS 8 - CBLM-Performing Processing of Concoctions

COMPETENCY BASED LEARNING MATERIAL
(CBLM)
Date Developed: Document No.
Organic Agriculture Dec. 20, 2019 Issued by:
Production NC II
Developed by: Page 1 of 18
Perform harvest and post- Revision #
harvest activities ROGER ARANQUE
Production NC II
Sector:
AGRICULTURE
Qualification:
ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: Perform harvest and post-harvest activities
Module Title: Performing harvest and post-harvest activities
GUIMARAS SKILLS ACADEMY CORP.

TAMBOBOHAN, MAABAY, SIBUNAG, GUIMARAS
HOW TO USE THE MODULE
Welcome to the Module “Performing harvest and post-harvest activities”.

This module contains training materials and activities for you to complete. The
unit of competency “Performing harvest and post-harvest activities” contains
knowledge, skills and attitudes required for a Organic Agriculture 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 completed training in this area.
Organic Agriculture Date Developed: Document No.

Production NC II Dec. 20, 2019 Issued by:
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.

Production NC II
SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS
List of Core Competencies
No. Unit of Competency Module Title Code
1. RAISING ORGANIC
RAISE ORGANIC CHICKEN AGR612301
CHICKEN
PRODUCE ORGANIC PRODUCING ORGANIC

2. AGR611306
VEGETABLES VEGETABLES
PRODUCE ORGANIC PRODUCING ORGANIC

3. AGR611301
FERTILIZER FERTILIZER
PRODUCING ORGANIC
PRODUCE ORGANIC
4. CONCOCTIONS AND AGR611302
CONCOCTIONS AND EXTRACTS
EXTRACTS
RAISING ORGANIC
5. RAISE ORGANIC HOGS
HOGS AGR612302
RAISE ORGANIC SMALL RAISING ORGANIC

6. AGR612303
RUMINANTS SMALL RUMINANTS

Table of Contents
HOW TO USE THIS COMPETENCY-BASED--------------------------------1
SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS -------2
TABLE OF CONTENTS --------------------------------------------------------------3
MODULE CONTENT -------------------------------------------------------------------5
LEARNING OUTCOME SUMMARY----------------------------------------------7

LEARNING OUTCOME
LEARNING EXPERIENCES----------------------------------------------------
INFORMATION SHEET --------------------------------------------------------
SELF CHECK --------------------------------------------------------------------
ANSWER KEY -------------------------------------------------------------------
VIDEOS ON HARVESTING & POSTHARVEST ACTIVITIES ---------------
TASK SHEET ---------------------------------------------------------------------

Performance Criteria Check List -------------------------------------------
REFERENCES -------------------------------------------------------------------------

MODULE CONTENT
QUALIFICATION Organic Agriculture Production NC II
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. Correct methods of producing vegetables must be in
accordance with enterprise practices should be applied.
Performing harvest and post-harvest activities should be followed in the
right manner how to determine maturity indices dictated by the target
market, harvesting procedure and postharvest activities to produce good
quality and prolonged shelf life which when applied the following right
procedure will result to prolonged shelf life thus, increased income.
NOMINAL DURATION: 8 HRS
LEARNING OUTCOMES:
1.1 Knowing or identifying what the market wants is carried out in accordance with enterprise
practice;
1.2 Determining the physiological maturity of vegetables planted is essential to have a prolonged
shelf life;
1.3 Applying other postharvest activities such as: sorting, classifying, grading and even washing;
1.4 Placing in appropriate packaging materials can help prolong the shelf life, using
indigenous/bio-degradable and attractive to the eyes of the buyers.
CRITERIA:
2.1 Knowing what the market wants:
2.2 Knowing what the market wants will dictate what particular physiological
2.3 Determining the physiological maturity of a particular vegetables plays an
important role to have a maximum benefit and prolonged shelf life;
2.4 Performing postharvest activities such as sorting, grading, classifying will
differentiate climacteric vs non-climacteric type of ripening and will also
determine marketability from non-marketability;
2.5 Placing harvested vegetables/fruits in an appropriate containers will
prevent from postharvest losses such mechanical damage, bruises,
contusions that lead to faster deterioration thus shelf life becomes shorter.

Note: 1. Video presentation or pictures to supplement discussion. For
example documentation of the real market situation on the handling of
vegetables.
3.0 Knowing the physiological maturity:

3.1 Knowing the basic cell biology will enrich knowledge to the physiological
response of the commodity;
3.2 Understanding the physiological maturity will give you the maximum
benefits from the harvested produce such as color, aroma, taste, etc.;
3.3 Determining maturity of the produce will prolong its shelf life thus, giving its
maximum benefit;
3.4 Harvesting vegetables in its physiological maturity stage gives maximum
nutritional benefit.
4.0 Other postharvest handling activities:

4.1 What are the benefits of sorting from good vs reject?
4.2 Grading depending on the market;
4.3 Classifying from marketability vs non-marketability?
4.2 Washing to remove other dirt
5.0 Appropriate packaging materials:

5.1 What are various packaging materials?
5.2 What are advantages and disadvantages of using plastic crates vs. wooden
vs bamboo vs sack

LEARNING OUTCOME SUMMARY
LEARNING OUTCOME #2 2.2 Beneficial micro-organisms are

introduced prior to planting in accordance
with enterprise procedure
CONTENT:
Land Preparation
Introduction of beneficial microorganism

Planting and watering of seedlings

Production NC II
LEARNING EXPERIENCES
LEARNING OUTCOME #2 2.3 Seedlings are transplanted/planted

based on VPM recommendations
Special instructions
Read Information Sheet 2.2-1
procedure in preparing the land
View the video.2.2-1 The trainer must

observe the proper way on how to
prepare the land for planting.
View the PowerPoint presentation of

various organic fertilizers
The trainer must perform the proper

way of planting and watering the
seedlings

Production NC II
INFORMATION SHEET
PLANT SEEDLINGS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to compare
and contrast the difference between the organic and inorganic fertilizers in using
as soil media for the growth of seedlings, value the importance of micro-organisms
produced by organic matter,and it could alleviate an extra income if properly
observed the correct practice of producing organic vegetables in accordance with
enterprise practice.
Introduction
One good basis in choosing what kind of farming technology to use in your
farm is gaining more knowledge and understanding through the use and utilize
the available resources in your environment. To provide a free from chemical
contamination vegetables served at our tables, we must adopt “Organic vegetable
production” practices. A good and proper way of producing organic vegetables
starts from “PLANT SEEDLINGS”.
STEPS/PROCEDURES:
1. Prepre the land by clearing and removing all necessary things that could
hinder the growth of your desired plants to produce.
2. Plowing and harrowing the land for proper tillage
3. Pulverize the soil before sowing the seeds
4. Apply organic fertilizer before planting
5. Observe proper care and maintenance of your growing vegetable

seedlings.
6. Observe correct practice of nutrient management &
7. Carefully observe crop protection.

Production NC II
SELF- CHECK 2.1.1
TRUE OR FALSE
Instruction: Read the following statement carefully. Write TRUE if the

statement is correct and FALSE if the statement is incorrect.
__________1. In planting seeds we must consider the soil media preparation.
__________2. The proper way of growing organic vegetables is to know its

growing time and season.
__________3. Natural growth enhancers in plants are normally found in mature

leaves and stems that are near the base of the plant.
__________4. One should use pesticides for the growing organic vegetable crops.
__________5. One can just choose any plant from any field to make organic
vegetable garden.
__________6 PPE is not necessarily required in performing plant seedlings.
__________7 Observing hygiene when performing plant seedlings does not really
matter for as long as one is using PPE.
__________8. Contamination of plant raw materials with synthetic chemicals

make them unsafe to eat.
__________9. Care and maintenance should be strictly observed
__________10. Weeds are not considered the worst competitors of plants
ANSWER KEY
1. True
2. True
3. False
4. False
5. True
6. False

7. False
8. True
9. True
10. False
TASK SHEET 2.1.1

Title: Seedlings are transplanted/planted based on VPM recommendations.
(Vegetable Production Manual)
Performance Objective: Given the necessary equipment, materials and tools,
perform the steps preparing transplanting of seedlings from
the seed box to the field.
Tools and Materials:
 Cart (Kariton & paragus Irrigation system (sprinkler, mist/ drip irrigation system (sprinkler,
mist/ drip irrigation Compost
 Fertilizers
 First aid supplies/ medicine
 Gloves
 Growing media (garden soil, sieved sand, compost, soil, manure and sawdust/rice)
 Trowel,hoe,rake
 seedlings
Assessment Method:
 Direct Oral Questioning
 Demonstration
 Performance Checklist
PERFORMANCE CRITERIA CHECKLIST 2.1.1
1. Use properly the garden tools according to its purpose.

2. Use personal protective equipment (PPE) - hat, mask,

gloves ,rubber boots, sweat shirt
3. Observe the proper hygiene in doing the transplanting.

4. Follow the VPM in performing the task.
5. Observe tender loving care while doing the job in the work
area.
6. Maintain cleanliness and orderliness within the place.
Comment/Suggestions:
Trainer: JOMER G. CHAVEZ Date:

TASK SHEET 2.1.2
Title:
2.4 Seedlings are watered based on VPM recommendations
Performance Objective: Watering the right amount of water needed by plants
Tools and Materials: sprinkler, sackcloth/plastic mesh
Assessment Method:
 Direct oral questioning
 Demonstration
Procedure:
1. Prepare the needed equipment in watering the seedlings.
2. Observe tender,loving, care in performing the task.
3. Observe proper hygiene by using PPE.

PERFORMANCE CRITERIA CHECKLIST 2.1.2
CRITERIA YES - NO
Did you…….
1. Follow the proper way in using the equipment
2. Observe consistency in doing the task
3. Return the watering equipment/tools in the storage room

properly.
Comment/Suggestions:
Trainer: JOMER G. CHAVEZ Date:

Production NC II
REFERENCES:
Videos
2001 February 14. Mag-Agri Tayo . Organic/Natural farming: Fermented Plant

Juices . Accessed on 4 September 2019 from http://www.youtube.com/watch?
v=eGRauRUk29o
2001 June 22. Mag-Agri Tayo. FFJ Calphos FAA. Accessed on 4 September 2019
from http:// www.youtube.com/watch?v=FU9h78RtBk
Jamilarin, John. TMI Module on Produce Organic Vegetables. Soft copy. Accessed
2 September 2019.
Printed material
Sabadeo, Lilybeth. July, 2019. Bio-Organic Products (Plant Concoctions) A Power

point Presentation. Class Handout.
Technical Education and Skills Development Authority (TESDA). Agriculture and

Fisheries Sector. Organic Agriculture Production NC II Training Regulations. East
Service Road, South Superhighway, Taguig City, Metro Manila


BFF PTS 8 - CBLM-Performing Processing of Concoctions

Uploaded by

Document Information

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

BFF PTS 8 - CBLM-Performing Processing of Concoctions

Uploaded by

Copyright:

Available Formats

COMPETENCY BASED LEARNING MATERIAL

Unit of Competency: Perform harvest and post-harvest activities

Module Title: Performing harvest and post-harvest activities

GUIMARAS SKILLS ACADEMY CORP.

HOW TO USE THE MODULE

Welcome to the Module “Performing harvest and post-harvest activities”.

Recognition of Prior Learning (RPL)

Organic Agriculture Date Developed: Document No.

Date Developed: Document No.

List of Core Competencies

No. Unit of Competency Module Title Code

PRODUCE ORGANIC PRODUCING ORGANIC

PRODUCE ORGANIC PRODUCING ORGANIC

RAISE ORGANIC SMALL RAISING ORGANIC

Organic Agriculture Date Developed: Document No.

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

SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS -------2

TABLE OF CONTENTS --------------------------------------------------------------3

MODULE CONTENT -------------------------------------------------------------------5

LEARNING OUTCOME SUMMARY----------------------------------------------7

TASK SHEET ---------------------------------------------------------------------

Organic Agriculture Date Developed: Document No.

UNIT OF COMPETENCY Produce Organic Vegetables

MODULE TITLE Producing Organic Vegetables

NOMINAL DURATION: 8 HRS

Organic Agriculture Date Developed: Document No.

3.0 Knowing the physiological maturity:

4.0 Other postharvest handling activities:

5.0 Appropriate packaging materials:

Organic Agriculture Date Developed: Document No.

LEARNING OUTCOME #2 2.2 Beneficial micro-organisms are

Introduction of beneficial microorganism

Date Developed: Document No.

LEARNING OUTCOME #2 2.3 Seedlings are transplanted/planted

View the video.2.2-1 The trainer must

View the PowerPoint presentation of

The trainer must perform the proper

Date Developed: Document No.

2. Plowing and harrowing the land for proper tillage

3. Pulverize the soil before sowing the seeds

4. Apply organic fertilizer before planting

5. Observe proper care and maintenance of your growing vegetable

6. Observe correct practice of nutrient management &

7. Carefully observe crop protection.

Date Developed: Document No.

Instruction: Read the following statement carefully. Write TRUE if the

__________1. In planting seeds we must consider the soil media preparation.

__________2. The proper way of growing organic vegetables is to know its

__________3. Natural growth enhancers in plants are normally found in mature

__________6 PPE is not necessarily required in performing plant seedlings.

__________8. Contamination of plant raw materials with synthetic chemicals

__________9. Care and maintenance should be strictly observed

__________10. Weeds are not considered the worst competitors of plants

Organic Agriculture Date Developed: Document No.

TASK SHEET 2.1.1

PERFORMANCE CRITERIA CHECKLIST 2.1.1

1. Use properly the garden tools according to its purpose.

Organic Agriculture Date Developed: Document No.

3. Observe the proper hygiene in doing the transplanting.

6. Maintain cleanliness and orderliness within the place.

Trainer: JOMER G. CHAVEZ Date:

Organic Agriculture Date Developed: Document No.

Performance Objective: Watering the right amount of water needed by plants

Tools and Materials: sprinkler, sackcloth/plastic mesh