ORGANIC AGRICULTURE PRODUCTION

UC 1: RAISING ORGANIC CHICKEN

1. What are the factors for successful brooding?

a) Start with quality chicks

b) Proper temperature
c) Adequate Light and ventilation
d) Ample space allowances
e) Correct Feeding
f) Proper sanitation
g) Regularity of Care and Management
h) Environmental Control

2. What are the feed types and forms?

a. Mash
b. Pellets
c. Crumble
3. What do you mean by culling?
- Culling is the process of removal or segregating animals that are unproductive and undesired for
production.

4. How would you recognize good from bad layer?

- Good layers have clean-cut, strong, refined heads while poor layers have coarse, meaty/thin, blocky,
weak looking head. A good layer has an abdomen that is deep and soft, easily pliable without body fat
accumulation by probing fingers while a poor layer has a hard and shallow abdomen
5. How would you select good quality chicks?
a. From Organic Farms if possible or from reliable hatchery where parent stocks are well-housed and well-
managed.
b. Free from diseases and deformities
c. Bright Eyes
d. Clean and Downy Feathers
e. Uniformity (90-95%), chicks should have uniform size and color and in the case of broiler chicks should
not be less than 33 grams at day old.
f. Active and Alert
6. Why is lighting management necessary in layers?
- The egg production is associated with the length and intensity of the light received by the bird daily.
7. What would you do in case disease outbreak?
- Separate infected animals from healthy ones. Observe and Treat sick animals. If there are mortalities,
bury far from the production area. Disinfect production facilities.
8. In case cannibalism outbreak occurs in the farm, what would you do?
Cannibalism in poultry is the act of one individual of a poultry species consuming all or part of another
individual of the same species as food.
a. Try to correct any practices which may have led to cannibalism.
b. Darkening the facilities by using red bulbs.
c. Remove any badly injured birds.
 d. Applying an "anti-peck" ointment on any damaged birds usually stops pecking.
e. Lower the pen temperature a bit if possible.
f. Increase Calcium in the Diet
g. Cull if possible
9. What records do you need to accomplish? How and Why?
- Production Record, Disease Record, Delivery Record, Visitors Logbook, Etc. for effective production
management.
10. If sudden drop of egg production occur, what action would you take?
- Observe the hens and their ration. Correct nutrition and Lighting. Cull out unproductive birds. Force
Molting.
11. What is the standard classification of eggs?
- Sizes – Peewee, Pullets, Small, Medium, Large, XL, XXL
12. Give example of disinfectants used for poultry operations.
- Oriental Herbal Nutrient and Indigenous Microorganism.
13. Maintain cleanliness and orderliness of an organic poultry farm *
Answer:
A clean and orderly poultry is important for a healthy poultry. It minimizes disease and foul odor and at the
same time keeps predators at bay. There should be a schedule for cleaning, application of beneficial
microorganism, and collection of manure.
14. Apply appropriate space requirements and determine chicken house suitable for growing organic
chicken *
Answer:

AGE SPACE REQUIREMENT SPACE REQUIREMENT FEEDING SPACE

(layer) (broiler)

Day old to 4 weeks 6sq.In./chick 3.6sq.in./chick 2sq.in./chick

4 weeks to 8 11sq.in./chick 6sq.in./chick 2.5sq.in./chick
weeks
9 weeks to near 20-23sq.in./bird 12sq.in./bird 3.5sq.in./bird
laying age

15. Differentiate the feeding requirements of a brooding chicks and a growing chicken *
Answer:
Brooding chicks need 20-22 Crude Protein (CP) compared to growing chickens that only require 18CP.

16. Apply appropriate preventive measure to protect stocks from diseases *

Answer:
1. Suitable and clean housing.
2. Appropriate Feeding management.
3. Use of natural antibiotics like Oriental Herbal Nutrient and Malunggay Extract.
4. Vaccination is the last resort.
 17. Identify the age of an organic chicken ready for harvest *
Answer:
Depends upon the breed. Organic chicken are harvested when they are at least 1.3-1.5kg/Bird usually 12 to 15
weeks old.

18. Perform pre and post-laying activities *

Answer:
Pre-laying activities
 Ensure a healthy stocks before 18 weeks old by providing good nutrition and fowl management. Egg
laying will commence at 18 weeks by then provide a clean nest (1nest:5Layers) in an elevated, secured,
quiet, and shady place.
Post-laying activities
 Pickup eggs at least 4 times a day
 Never leave eggs in the nest and close nest boxes from 5pm to 6am
 Follow schedule
19. Enumerate common facilities found in the chicken pen and identify basic materials for chicken beddings
*
Answer:
1. Feeding troughs (Feeder)
2. Waterers
3. Containers of concoction

20. Identify common elements in the feed formulation *

Answer:
1. Protein Sources (e.g. madre de agua; ipil-ipil) other leguminous plants
2. Carbohydrate sources – rootcrops
3. Mineral sources – e.g. Calcium-eggshells, sea shells; potassium –tubers (banana)
4. Lipids

UC 2: PRODUCE ORGANIC VEGETABLES

1. How do you prepare a good seedbed?
a) Use the ratio of 1:1:1
b) One (1) part of ordinary garden soil, one (1) part of vermicompost and one (1) part of coco coir dust or
carbonized rice hull
c) Introduce beneficial microorganisms
2. Demonstrate land preparation for vegetable gardening*
Answer:
a) Clearing
b) Plowing
c) Harrowing
d) Farrowing
e) Introduction of Beneficial Microorganism
3. How do you select good seeds according to the Philippine National Standards?
a) Seeds and planting materials shall be of high quality and certified organic, when available.
b) When certified organic seed and planting materials are not available, non-organic seed and planting
materials may be used provided that they have not been treated with pesticides and other inputs not
permitted by this Standard.
c) The use of genetically modified seeds, transgenic plants or planting materials is not allowed.
d) Seeds and planting materials derived from tissue culture may be used for the production of organic,
disease-free planting materials.
e) When the use of treated seeds is required by government authorities or phytosanitary regulations
necessary to prevent the spread of seed-borne diseases, or when natural disaster like floods, drought,
earthquake, pest outbreaks, or other unanticipated circumstances have occurred, causing the
destruction of organic seed supply, only then can treated seeds be used.

4. What are the ideal characteristics of an organic nursery?

a) Clean, free from contaminants and establish buffer zone, if necessary
b) Put up shade or transparent plastic to protect heavy rains and avoid entry point for insect pest
c) Availability of clean and unchlorinated water
d) Availability of concoctions
e) Secured area from stray animals
f) Provide clean garden tools
g) Strictly maintain proper record keeping
5. How do you prepare the land for vegetable gardening?
a) Clear the area
b) Prepare the beds using indigenous materials
c) Prepare the growth media
d) Sterilize beds
e) Introduce beneficial microorganisms
f) Provide clean and unchlorinated water
g) Stricly record the activities
6. What are the proper procedures in planting and transplanting various vegetables?
There are vegetables that are directly seeded and there are those that are transplanted. Transplant
seedlings after its true leaves developed. Basal with Vermicast or Soil drench with Vermitea.
7. What are the types of pest and diseases of vegetables?
8. What are the organic methods of preventing and controlling pest and diseases for vegetables?
a) Introduction of beneficial microorganisms
b) Increase population of natural enemies by planting alternative host plant for natural enemies
c) Use parasitoid
d) Maintain sanitation in the field
e) Plant sacrificial plant
9. How do you identify the different maturity indices of common vegetables in the Philippines?
a) Solonaceous (eggplant, pepper, tomatoes)
-color of fruit, shiny, perfect size
b) Cucurbits (pipino, squash, upo)
-size, age from transplanting, convex appearance, color
c) Leafy (pechay, lettuce, mustard)
-at least 8 leaves from the base
10. How do you perform plant care activities?
 a) Visit the plants everyday and observe presence of pests and diseases
b) Water the plants every other day preferably in the morning
c) Weed the plants when needed by hand weeding
d) Spray concoction to make the soil healthy (feed the soil, not the plant)
e) For faster growth, spray IMO & FPJ
f) Spray FFJ to make fruits healthy and good taste
g) Spray OHN and LABS when there are insect pests and diseases observed
h) Plant insect repellants around the garden
i) Practice crop rotation
11. How do you perform improve fertility of the soil?
a) Use of organic fertilizer
b) Loosen the soil and spray IMO to increase the growth of beneficial microorganism
c) Practice intercropping
d) Application of green manure
e) Practice crop rotation
f) Prevent soil erosion through cover cropping
g) Practice fallow period
12. How do you apply basal and foliar fertilizer in the vegetables?
- Basal fertilizer is applied in the soil by digging holes or mixing basal fertilizer into the soil of preferred
bed before planting the seedling.
- Foliar fertilizer is applied by spraying into the plant leaves and body during ambient temperature while
the stomata is open.
13. Identify organic methods of preventing and controlling pest and diseases for vegetables*
Answer:
 Crop rotation
 Application of beneficial micro organisms
 Inter-cropping
 Planting botanical repellants
 Displaying organic attractants and repellants
 Preserve existing predators
 Mulching
14. Perform pre and post-harvest activities using indigenous methods*
Answer:
 Harvest vegetables early in the morning or late in the afternoon using pruning knife
 Segregate the different sizes of vegetable and remove those that have defects
 Place it in bamboo baskets lined with banana leaves or used newspapers to prevent rashes and other
damages
 Transport vegetables at cool temperature or early in the morning

UC 3: PRODUCE ORGANIC FERTILIZER

1. How do you prepare the composting area?
a) Good drainage system
b) Availability of water supply
c) Proximity to the source of raw materials
d) Accessibility of the composting site
e) Area of minimum contamination
f) Types of soil
g) Area with minimal sunlight

2. What are the characteristics of a good composting site?

a) Good drainage system
b) Availability of water supply
c) Proximity to the source of raw materials
d) Accessibility of the composting site
e) Area of minimum contamination
f) Types of soil
g) Area with minimal sunlight

3. What are the basic raw materials for composting?

a) Crop residue
b) Animal manure
c) Leguminous plants
4. How do you produce vermicast and vermicompost?
- Vermicast - Earthworms excreta/worm manure that has passed through the gut and is granular in
texture.
- Vermicompost - Contains both vermicast and bio-degradable materials that did pass through the
earthworms gut.
5. What are the raw materials for foliar fertilizer?
- Vermicast
- Water
- Mollases
6. How do you process foliar fertilizer?
a) Dissolve 1kg of Molasses in 30Liters of water
b) Put 2kg of Vermicast in the nylon bag and submerged in water-sugar mixture. Cover the container and
keep away from direct sunlight. Start the brewing process either by using Aerator or manually shaking
for every few hours.
c) Harvest after 3 days.
7. How do you apply foliar fertilizer?
- Late afternoon 4-6 pm
- Early morning 4-8 am
- Ratio: 1:4 (Tea:H2O)
8. What are the commonalities and differences between basal and foliar fertilizer?
- Foliar fertilizers are more soluble than basal fertilizers. Basal feed the plant thru the soil while foliar
fertilizers feed the plants directly thru the leaves.
9. How do you understand the carbon and nitrogen (C/N) ration and what it means?
- Carbon source – 70%
- Nitrogen source – 30%
- Nitrogen acts as decomposer while Carbon acts as deodorizer. The higher the nitrogen source the
faster the substrates decompose but with high volatility of nutrients. The lower the nitrogen source the
slower the substrates decompose but in low volatility of nutrients.
10. What are the advantage of an organic fertilizer over a chemical-based fertilizer?
a) Environment-friendly since earthworms feed on anything that is biodegradable, thereby a big help in
garbage disposal.
b) No imported inputs required, worm are now locally available.
c) Vermicompost is more effective as organic fertilizer than ordinary compost
d) Has auxin, a naturally occurring growth hormone
e) Improves soil health
f) No overdose
11. What are the positive contributions can organic fertilizers do to the environment?
a) Increase soil fertility
b) Encourages better root and plant growth
c) Increases organic matter
d) Improves soil structure
e) Increases resistance to erosion, runoff and compaction
f) Increases disease resistance in plants
g) Promotes less vulnerability to pests and diseases, in turn reducing pesticide use
h) Increases soil diversity
i) Cost
12. What makes a fertilizer organic?
PNS and Certifying bodies
13. How do you preserve the potency of your organic fertilizer?
- Store in dry, dark and cool place.
- Packaging material should be lined with plastic bag
- For foliar, when aging add molasses to prolong shelf-life.
14. What are the important elements present in an organic fertilizer?
a) TYPICAL ANALYSIS
b) ORGANIC MATTER - 9.3%
c) NITROGEN - 8.3%
d) PHOSPHORUS - 4.5%
e) POTASSIUM - 1.0%
f) CALCIUM - 0.4%
g) MAGNESIUM - 0.1%

UC IV: PRODUCE OF ORGANIC CONCOCTIONS/EXTRACTS

1. What are the kinds of concoctions used in fertilizers?
- FPJ, FFJ, OHN, IMO, CALPHOS
2. What are the kinds of concoction used for livestock?
- Farmers are observed using the concoctions for Livestock and Poultry but care should be observed.
3. Discuss how to package concoctions safely*
 Use clean tools and equipment
 Wearing PPEs
 Labeling properly

4. Discuss importance of labelling the containers with concoctions under process

 Concoction
  Date of Production
 Date of Harvest

5. Identify where to store concoctions and discuss how to store concoctions

 Cool and Dark room and away from contaminants

ORGANIC CONCOCTIONS AND EXTRACTS

Concoction Ratio Procedure Uses
Fermented 2:1 2 parts Chopped Plants (Preferably Young Natural Growth Enhancer, Seed
Plant Juice Shoots or Banana bracts) : 1 Part treatment, and Natural
(FPJ) Molasses, Ferment for 5-7 days in a cool Decomposer. 2 Tbps/ Liter of
and dark area water
Fermented Fruit 1:1 1 Part Fruit (Ripe sweet fruits except acidic Natural Taste Enhancer, Flower
Juice (FFJ) ones like Pineapple) : 1 Part Molasses, Inducer and fruit setter, Rich in
Ferment for 5-7 days in a cool and dark Potassium, Hasten
area. Decomposition. 2 Tbps/ Liter of
water
Fish Amino 1:1 1 Part Fish (Fish or entrails) : 1 Part Natural Source of Protein
Acid Molasses, Ferment for 10 days in a cool
and dark area
Indigenous 1:1 Deodorizer, Source of Beneficial
Microorganism 1 Part Rice (Cooked and fermented 3-5 Microorganism, Can induce
(IMO) days) only collect rice with Fungus of any flowering, promotes higher yield,
color except black, weigh : 1 Part Give added resistance to pests. 2
Molasses, Ferment for 5-7 days in a cool Tbps/ Liter of water.
and dark area
Oriental Herbal 1:20%:2.2 1 Part Spices (Onion, Garlic, Ginger): 20% Natural Immune Booster, Natural
Nutrient (OHN) Molasses, Ferment for 3 days, then Add Antibiotic, 2 Tbps/ Liter of water
2.2 liters of Coconut Vinegar or Beer,
ferment for 10 days in a cool and dark area
(1/4 kgs of Spices, 50 ML of Molasses, and
0.55 Liters of Vinegar or Beer)
CALPHOS 1:5 1 Part Powdered Eggshell or Bones: 5 Source of Calcium for both
Parts Vinegar, Ferment for 10 days or animals and Plants. Gives
longer. resistance and turgidity to plants.
Lactic Acid 1:9:1 1 Part Fermented Rice Wash (Ferment rice Source of Probiotics to Animals,
Bacterium wash for 3-5 days, Collect 100ML from the Natural Enzyme
(LABS) clear liquid using Syringe.) : 9 Part Fresh
Milk.
Ferment for 7 Days, then Collect the Whey
(liquid part). Add molasses equal to the
whey, then ferment again for 5-7 days
3Cs 1:1:1:1 1 Part Cucumber, 1 Part Carrots, 1 Part Immune Booster.
(Cucumber, celery or Cabbage: 1 Part Molasses.
Carrots, Celery Ferment for 5-7 days.
 or Cabbage)

ELECTIVE: RAISE ORGANIC HOG

1. Identify traits of various breeder*

Large White Hogs
White and lighter haired hogs are typically best for those focused on breeding and pig production. These swine
demonstrate great mothering traits and produce large litters.

Yorkshire

Yorkshire pigs are great mothers that produce large litters. They produce lots of milk which assists their pigs
getting off to a great start. These pigs feature a solid frame with upright ears. Their meat is lean with a great
carcass yield. The Yorkshire pig is arguably the poster-child of swine.

American Landrace
A Landrace is a long bodied white hog. Unlike many other breeds, their back is almost completely flat. Other
notable features include long, narrow heads and large, heavy ears that rest close to their face. Landrace sows
are known to have quality udders that make them great milk producers for their piglets. If you choose a
Landrace, make sure it’s all white. Spots and dark areas are not acceptable in the show ring, though freckles are
fine.

Chester White
Originating from Chester County, Pennsylvania, these swine are known for their ruggedness and quality
carcass. While they have great mothering traits like other white pigs, they also have quality muscle and meat.
That’s why the Chester is popular in pork production.

Dark Breeds
Pigs with darker coats are typically known for their muscle and build quality, making them great for meat as well
as shows.

Hampshire
Arguably the original breed of American hogs, these black, white belted pigs are known for their large size.
They’re naturally energetic and healthy, producing quality meat. They also demonstrate strong mothering
characteristics, though their litters usually aren’t as big as white sows.

Duroc
Duroc pigs feature a distinct red coating and a quality carcass. They grow quickly, displaying a deep body and
broad shoulders once reaching maturity. Additionally, their ears should droop. Duroc boars are   really great to
use in a crossbreeding program with white breeds of sows.
Berkshire
Berkshires are an interesting breed of pig that offer high quality, tender meat as well as positive show traits.
Their strong carcasses have made them popular in the show ring and also make them well suited for cross-
breeding programs. However, their litter size are on the smaller side often only averaging 5-6 pigs at farrowing.

Poland China
Known for their distinct black coat with white faces and feet, Poland China pigs are great for food production.
They’re capable of reaching a large weight at any age with proper care. They’re also quite docile. Poland China
pigs are one of the most popular breeds in America, and they can produce healthy litter sizes especially in a
cross- breeding program. Sows tend to get big and heavy as they get older

2. Identify characteristics of healthy piglet for raising organic hog

 White pigs: 12-15 kgs at 45 days from birth; native pigs: 10 kgs at 90 days
 Shiny haircoat
 Gait or Movement
 Uniformity (90%)

3. Identify common traits of a hog for organic raising

 Should be hardy to harsh conditions and fast growing.
4. Determine suitable house for growing organic hog*
 The stocking density in buildings should:
o provide for the comfort and wellbeing of the animals having regard for the species, breed, and
age of the animals;
o take into account the behavioral needs of the animals with respect to the size of the group and
the sex of the animals; and
o provide the animals with sufficient space to stand naturally, lie down easily, turn round, groom
themselves, and assume all natural postures and movements such as stretching and wing
flapping.

5. Enumerate basic materials for hog house beddings

 8 bags Coco Coir or Rice Hull
 1 bag Top Soil
 1 bag of sand
 2 kg Salt
 IMO

6. Identify fertility period of trained boar*

7. Enumerate common elements in feed formulation*

 Protein Sources (e.g. madre de agua; ipil-ipil; other leguminous plants
 Carbohydrate sources – rootcrops
 Mineral sources – e.g. Calcium-eggshells, sea shells; potassium –tubers (banana)
 8. Identify appropriate preventive measures to protect stock from diseases*
 Biosecurity
 Vitamins/mineral supplementation using concoctions
9. Distinguish/identify “in heat” and pregnant hog*
 Back end: swollen, red vulva (more notable in gilts than sows), watery discharge from vulva, clitoris flat
and pale pink, becoming more prominent
 Activity: restless, climb up gates and walls, mount other females but do not stand themselves,
increasing interest in the boar
 Sounds: high-pitched whining.

10. Provide different organic feeding requirement*

 Protein Sources (e.g. madre de agua; ipil-ipil; other leguminous plants
 Carbohydrate sources – rootcrops
 Mineral sources – e.g. Calcium-eggshells, sea shells; potassium –tubers (banana)

ELECTIVE: RAISE ORGANIC SMALL RUMINANTS

1. Identify genetically superior breeds of goats and sheep*

Anglo Nubians – basically a tropical breed that was successfully adapted in the western countries. Its
distinguishing features include drooping and pendulous ears, and a brown hair or a combination of brown and
black. It has a long body that usually weighs 70-90 kilograms at mature age and produces 1-2 liters of milk daily.
Boer – a meat type breed with distinct white body color and usually black or reddish brown from rear legs to the
head. The goat weighs an average of 90 kilograms at mature age.

Saanen – originated from Switzerland, is a pure white to off-white in color. It holds the distinction as the highest
milk producer (1.8 liters daily), that weighs an average of 70 kilograms.

Toggenburg – also from Switzerland, have distinct white markings on the face, legs and tail and an erect ears
like the Saanen. Milk production averages 1.5 liters daily.
Alpine – also of European breed has a color that ranges from off-white to red, to black. An alert breed of medium
to large size, it weighs 70 kilograms at mature age. It possesses an upright ears and a straight face, the breed
produces 1.5 liters of milk daily.
Native – the breed are small, stocky and low-set. Colors range from red, white or black or a combination of
these colors. Milk production is just enough for its kids. It weighs 20 to 30 kilograms at mature age.

2. Select and handle breeder goats and sheep*

A. Does
1. Does should be purchased from a locality or area with similar climatic conditions;
2. Native or graded does should not be less than 25 kilograms;
3. Udder should be palpated for size, detection of lumps, and other abnormalities;
4. Teats should be uniform at length and large enough for easy milking;
5. It must have a good appetite, possessing alert eyes, and well formed pupils; and
6. Do not buy breeders from markets;

B. Bucks
1. One year old breeder or buck that have successfully mated once is desirable;
2. Acquired buck should be accompanied by pedigree records;
3. It must have a good producing line based from farm records;
4. Buck must come from doe with high twinning rate;
5. Buck must be active and ready to breed in-heat doe;
6. Replace buck, preferably, every three years;

3. Handle does and ewes appropriately

If the doe is being milked, dry (stop milking) at least 1 Y2 to 2 months before kidding date. This will give her
enough reserve for the next lactation. Put all dry does in one compartment. One week before kidding, place her
in a separate kidding pen. This can be predicted by swelling and discharge from the vulva, engorgement and
waxing of the teats and constant lying down of the doe. Avoid any form of noise in the kidding area. Sometimes
it is necessary to help the pregnant doe during the kidding, especially to native does bred with pure bucks
because the kids are bigger. Dystocia, or difficult delivery, is common in these cases. Be sure that the
presentation is right before attempting to pullout the kid. In anterior presentation, both front legs and head are
presented and in posterior presentation, both hind limbs come out at the same time.

Over-sized kids should be pulled out with an even, continuous pressure. In difficult cases, it is best to see a
practicing veterinarian.

4. Apply proper feeding practices

5. Identify important forages for goat feeds*
6. Maintain pasture areas
 A well developed/improved pasture can carry up to 15 head/ha. When a combine grazing confinement
method is observed, provision of a developed 3 ha./50 hd. Pasture divided into 9 paddocks will be
desirable. Separate pasture paddocks should be provided for the dry doe, buck kids and growers.
Pasturing during the cool times of the day is commonly due.
 Cutting
 Application of organic fertilizer
 Watering
7. Apply proper herd health program and appropriate preventive measures to protect stock from diseases*
 Deworming
 Vitamins/mineral supplementation using concoctions
8. Determine house suitable for growing organic goat
Whether on range or confined feeding, housing provisions are necessary. A goat house or shed must be built to
provide shelter. Goats are afraid of rain and wetness as these make them prone to pneumonia. They also prefer
sleeping in elevated platforms like a stair type arrangement. It must be well ventilated and drained, and easy to
clean. Feeding racks (silage, water, mineral and concentrate) should be accessible to both animals and
caretaker, preferably in the front of the aisle. Flooring should be provided and elevated at least 15 degrees to
facilitate cleaning and drainage. Separate pens should be provided for lactating and dry does, kids, growers and
bucks. The buck pen should be visible to breeding does yet far enough to avoid transfer of the typical goat smell
especially to lactating does when milk is to be sold.

A fenced loafing area beside the goat house must be provided (100 to 150 m2/50 hd. ), complete with feeding
racks and water troughs, to allow animals to loaf freely. Flooring of the area must be cemented to facilitate
drying. Cogon and nipa as roof materials are preferred in hot and humid areas. Ventilation is of utmost
importance. Majority of pneumonia cases can be traced to excessively warm and humid interior and sudden
changes in temperature. Allow a 0.5 to 1 ft clearance between floor to wall and wall to beam to create an
adequate circulation and to lower draft. It is desirable to maintain an interior temperature of 28 to 30°C. It has
been established that above 30°C ruminants are inhibited from eating.

Lighting may also be provided in the barns during the night. Goats consume up to 30% of the day’s intake during
the night when light is provided.

9. Compute feeds and space requirements*

 Protein Sources (e.g. madre de agua; ipil-ipil; other leguminous plants
 Carbohydrate sources – rootcrops
 Mineral sources – e.g. Calcium-eggshells, sea shells; potassium –tubers (banana)
10. Identify basic materials for goat house beddings
11. Enumerate common facilities found in a goat house*
12. Identify elements that makes goat organically raised