OA-NCT II ASSESSMENT GUIDE

Unit of Competency: PRODUCE ORGANIC VEGETABLES

Seed selection
Characteristics of organic nursery
Seedbed Preparation
Land preparation
Soil fertility improvement
How to apply basal and foliar fertilizer
Procedures and processes in planting
How do you perform plant care activities
Organic methods of preventing and controlling pests
Maturity Indices of different vegetables
Personal Protective Equipment (PPE)
Harvest activities using indigenous methods
Records included in inventory of products harvested-x
Implement PNS in vegetable production
Solve routine problems in vegetable production-x

1. How do you prepare a good seedbed ?

a. Clear the area and prepare growth media by mixing fine sand , organic
fertilizer and coco coir dust at a ratio of 1:1:1 (1part sand, 1part OF, and
1 part coco coir)or other combinations that can be used are : a) garden
soil, organic fertilizer, and carbonized rice hull- 2:1:1 and b.) ordinary
farm soil and organic fertilizer -1:2.
b. Sterilize plots through sun drying, hot water treatment and burning.
c. Introduction of beneficial microorganisms such as IMO. FPJ, FFJ, OHN, etc.
d. Accessible to clean and unchlorinated water.
e. Prepare the seedling trays/seedbox (range in size depends on the crops
to be sowed) using indigenous materials in the area.
f. Strictly record the activities.

2. How do you select good seeds according to the Philippine

National Standards (PNS)?
a. No to GMO seeds
b. Source of seeds planting materials shall be from from the certified organic
producers, when available
c. Use untreated/certified seeds and planting materials which are available,
in case, chemically untreated conventional materials maybe used
provided that they have not been treated with pesticides.

3. What are ideal characteristics of an organic nursery ?

a. Clean, free from contaminants and establish buffer zone if necessary

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 b. Put up shade/UV screen or transparent plastic to protect from heavy
rains/entry point of insect pest
c. Availability of clean and unchlorinated water
d. Availability of concoctions
e. Provide clean garden tools
f. Secured area from astray animals
g. Strictly maintain proper record keeping

4. What are the important factors to consider in proper land

preparation?

a. Soil moisture – don’t prepare the land if it is too wet (over moisture)
b. Weeds – consider the existing weeds
c. Available equipment
d. Previously planted crop

5. How do you prepare the land for vegetable gardening?

a. Through land preparation

b. Pulverized soil, free from weeds
c. Construct canal and waterway for proper drainage
d. One meter width of plot /half meter between plots/hills
distance depends upon type of crop to be planted)
e. Sterilizing
f. Basal application (compost/vermicompost/BOF)
g. Spraying concocctions (IMO/OHN)
h. Strictly record the activities
6. How do you apply basal and foliar fertilizer in vegetable?

a. Basal fertilizer is applied in the soil by digging holes or mixing basal

fertilizer into the soil of prepared bed before planting the seedling.
b. Foliar fertilizer is applied by spraying into the plant leaves and body
during ambient temperature while the stomata are open.

7. What are the procedures and processes in planting organic vegetables?

In organic gardening, you may follow the traditional way of planting backyard
garden:

a. Plow and clean the planting area

b. Make raised beds of not more than 1.5 meters in width
c. Provide 0.5 meter canal between beds to drain excess water and access
space to work on
d. Harrow topsoil and rearrange soil layering to make a diversified
microorganism distribution

e. Dig holes and put organic fertilizer at the bottom and cover with topsoil

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 f. Mix the organic fertilizer and topsoil within the hole and spray with IMO

g. Plant the seedlings , water the plants with diluted mixture of organic
concoctions and cover the plot with mulch

8. How do you perform plant care activities?

a. Visit the plants everyday and observe presence of pest/s and

disease/s.
b. Water the plants everyday preferably in the morning.
c. Weed the plants when needed by hand weeding.
d. Spray concoction like IMO to make the soil healthy because of the
principle “feed the soil not the plant”.
e. For faster growth spray IMO & FPJ.
f. Spray FAA & Calphos before flowering.
g. Spray FFJ to make the fruits healthy and good taste.
h. Spray OHN/LABS when there are insect pests and diseases observed.
i. Planting of herbs and other insect repellants around the garden.
j. Practice crop rotation.

9. What are the organic methods of preventing and controlling pest and
diseases in vegetables?

Prevention
a. Maintain sanitation in the field
b. Choose healthy and resistant varieties
c. Increase population of NEs by planting alternative host plant for NEs
d. Plant insect repellant/attractant (amarilyo, cosmos)
e. Use sacrificial plant
Control
a. Introduction of micro-organism
b. Increase population of NEs by planting alternative host plant
for NEs
c. Use parasitoid
d. Maintain sanitation in the field
e. Plant sacrificial plant

10. Enumerate the maturity indices of vegetable crops.

a. Textural properties (firmness, tenderness, and toughness)

b. Color (external or external)
c. Size
d. Shape
e. Surface structure
f. Specific gravity (through flotation technique)
g. Compositional factors (acid content or juice content)

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11. What are the Personal Protective Equipment (PPE) used in organic
vegetable production?

 Gas mask, gloves, goggles, boots, hat, apron, hairnet, and appropriate clothing

12. How do you harvest and handle vegetable properly using indigenous
materials?

a. Harvest vegetables early in the morning or late in the afternoon using

pruning knife.
b. Segregate the different sizes of vegetable and remove those that have
defects.
c. Place it in bamboo baskets lined with banana leaves and/or used
newspapers to prevent from rashes.
d. Transport vegetables at cool temperature or early in the morning.

13. What are the records included in the inventory of products harvested?

a. Name of producer
b. Code of farm
c. Quantity of products harvested

14. How do you implement the PNS on organic vegetable production?

An “organic operations manual” should be prepared and strictly followed by the

producer. The internal organic standards (IOS) embodied therein must be the same
or even more strict than the standards in the PNS. The IOS must include minimum
requirements on:

 Conversion period
 Choice of varieties
 Crop rotations and soil mgt. practices
 Fertilization policy
 Production of organic fertilizer in the farm
 Insect pests, diseases and weed management
 Use of growth regulators
 Pollution control
 Soil and water conservation, and
 Diversity in crop production

15. How do you solve routine problems in organic vegetable production?

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