FORMULATED REVIEW QUESTIONS FOR OAP NC 2 COC 1 RAISE ORGANIC CHICKEN (Q1; What are the factors for successful brooding? Al: A. Proper Temperature ‘Age of chick (in days) Temperature (in °C) wo 322-350 814 29.4-32.2 1421 267-298 ¥ inthe absence if thermometer, the behavior of chicks in the brdoder can be used as 2 practical guide in determining whether the temperature inside the brooder compartment is adequate or not. Proper Temperature ‘© Chicks are evenly distributed in the brooding area ‘© Doing varied activities such as feeding, drinking, sleeping and playing ‘Temperature is lower than what the chicks need © They huddle to each other Stay together near the source of the heat ¢ Produce an unusual chirping sound Temperature is extremely low ‘© Chicks pile on top of one another causing high incidence of mortality due to suffocation ‘Temperature is higher than what the chicks need They move away from the source of heat ‘© Chicks spread their wings, pant, and drink a lot of water B. Presence of Draft Y Chicks are keeping to one side of brooding area and staying close to the brooder shield C. Adequate space allowances Y Provide chicks with adequate floor, feeding, and drinking space allowances D. Proper ventilation Y Make sure that the chicks have adequate supply of fresh oxygen. While carbon = dioxide, ammonia, and excess moisture that have accumulated inside the brooder compartment have to be moved.E. Proper sanitation Y Cleanliness and dryness of the brooding quarters. Remember, “Good sanitation is the best preventive measure against diseases.” =. Adequate lighting facilities The presence of light in the brooder encourages the chicks to keep close to the sources of hat and help them locate the feeder/waterer. 2: What are the feed types and forms? A2: Feed Forms © Mash © Crumbles © Pellets Feed Types © For Young Chicken: ‘Young chicken: _ — Pre-starter or chick booste Day old (in weeks) - Starter 3-4 wks. ~[49.3= 20.7% CP Finisher Swks. old until marketing | 18 - 19.3% CP * For Chicken Layers _ [ —___|__ Age (in wks) | _Crude Protein Content (94) Chick Harter 192-199 Chick grower — 157-163 Developer 140-145 lLayer1 169-175 Layer 2 42-cull [159-165 + For Ducks — ‘age (in wks.) Starter Grower ~ 8-1kess | { roduction (EP) [Layer/Breeder 1% EP - cull (Q3: What do you mean by culling? ‘A3: Culling is the removal of unprofitable/unproductive birds from the flock. Undesirable are those who are sick, non-aying, and poor producer.Q4: How would you recognize good from bad layer? Aa [ Character Non-Laying |, pale, cold, shrunken, a warmand waxy | dry” Pelvic bones (two small Bones | Spread apart, 2—3 fingers can | Close together, only one extending along the sides of _| be placed between them, thin | finger can be placed between thevent) and pliable them, thick and hard Vent Large, moist, dilated most | Small, dry, puckered, round oval-shaped : ‘Abdomen | ‘Soft with thin skin, expanded | Hard with thick skin, contracted = Span (distance between the end of the keel or breast bone and the end of the pubic “About 3~4 fingers in width | About 152 fingers in width | bones) _ | Pigmentation (yellow beak | Bleach or white after several | Remains yellow even after | and shanks) months of production several months in the laying pen 5: How would you sel lity chicks? AS: Quality chicks can be selected by looking in their characteristics such as with dry and fluffy feathers, bright eyes, well-healed navels and apparently active and came from the reputable source. Q6: Why is lighting management necessary in layers? : Lighting management is necessary to layers because it will affect egg production. An Increasing photoperiod stimulates the birds to mature and a decreasing photoperiods retards the birds to mature and will affect the egg production. Follow strictly lighting program for layers Q7: Why would you do in_case of disease outbreak? A7: Follow the following procedures: Isolate/quarantine affected birds Implement biosecurity measures in the farm Review the medication program Consult organic expert ita disease outbreak strikes on the farm.Q8: In case cannibalism outbreak occurs in the farm, what would you do? ‘AB: Separating injured birds and treat wounds with pine tar or any anti-peck preparations. Cannibalism can be controlled by: a. Identifying the causes b. Giving rations containing the right quantity and quality of protein recommended for the different ages of birds. c. Providing the birds with adequate floor, fee, and drinking spaces. d. Maintaining the recommended temperature and proper ventilation in the grow house. fe. Providing adequate and uniform light in the pen f. Debeaking chicks accurately at recommended age. Q9: What safety equipment and clothing should you use and wear while cleaning and disinfecting poultry diseases? ‘A9: Personal protective equipment, rubber boots, rubber glove Q10: What are the procedures or steps to follow in waste management and dead chickens disposal? ‘A10: Follow strictly the environmental requirements and municipal law and regulation as well as industry requirements such as: a. Identify and segregate biodegradable (waste of birds, spolled feeds, dead birds, litter materials), recyclable (empty sacks, empty bottles, plastic bottles, used office ‘materials, used bond papers}, non-biodegradable (disposable syringes, used bulbs). b. Dispose biodegradablenon-biodegradable ‘* Waste of birds/spolled feeds/litter materials ~can be sold or used as, organic fertilizer. ‘* Dead birds - burn immediately or burry at least 6 ft below the ground . Recyclable materials — can be sold Q11: What records do you need to accomplish? How and why? A11: These are the following: Strain and source of chicks Feed consumption Production Financial record Mortality record InventoryImportance of keeping accurate and up to date records '* Production costs may be used in pricing the adjustment of operations can be computed and forecasted Whole financial status of the business can be measured also ‘© Accurate farm records will provide the basic data in the planning of the succeeding business ‘+ Production records determine the efficiency of birds, flock men and management practice Q12: Hasud roduction occurs, what 2 ‘A12: Determine the cause of drop of egg production and implement immediate corrective measures to arrest the egg drop problem by: “ ‘© Implementing full biosecurity measures in the farm ‘© Performing all management practices such as feeding and medication 13:15 there a specific procedure in putting up a farm? ‘A13: Yes, because the success of poultry production enterprise depends not only on the financial resources of the entrepreneur but also on the application of technology during the various phases of production. We must consider the following points before engaging on poultry production. Personal qualification and capabilities Availability of resources Supply of good stocks Constant supple of other farm inputs Market assurance Transportation facilities Site of the farm Compliance to local zoning 14: What is ndard cl tion of ey A14: Layer egg classification Extra Large (Xi) | 62 grams Large (L) [55~61 grams ‘Medium (M) 48-54 grams ‘Small (S) 41-47 grams Peewee Below 41 gramsChicken eggs are classified according t Good Eggs | This includes cleaned and free from any stain/dirt | Reject Eggs | Cracked, off-shaped, off-sized, heavily/partly soiled and wet eggs 15: What are management practices for the production of high quality eggs? A15: Quality eggs can be produced by performing the following management practices: a. Proper nutrition b. Laying of birds must be free from disturbance c. Keeping nests, cages, an egg roll out as clean as possible to avoid s d. Cleaning egg trays and containers daily e sin the eggs Classifying eggs according to standard sizes immediately after collection. Whenever possible, soiled eggs should be cleaned first with soap and water before placing them In the egg room. f. Keep eggs in a cool storage preferably at 10- 15.6°C with relative humidity of about 70%. if coolers are not available, store eggs in a cool room. g. Inthe absence of cold storage room, dispose the eggs soon after collection or within 3 days after collection to maintain freshness. 16: Give an example of disinfectants used for poultry operations ‘A16: LABS (Lactic Acid Bacteria Serums)COC2 PRODUCE ORGANIC VEGETABLES Q1: How do you prepare a good seedbed? ‘Ai: Consider the following: a, Clear the area and prepare growth media by mixing fine sand, organic fertilizer (OF) and coco coir dust at a ratio on 1:1:1 (1 part sand, 1 part OF, and 4 part coco coir) or other combinations that can be used are a) 2:1:1 (garden soil, organic fertilizer, and carbonized rice hull) b) 1:2 (ordinary farm soil and organic fertilizer). Sterilize plots through sun drying, hot water treatment, and burning Introduction of beneficial microorganisms such as IMO, FPI, FFI, OHN, etc. ‘Accessible to clean and unchlorinated water Prepare the seedling trays/seedbox (range in size depends on the crops to be sowed) using indigenous materials in the area) Strictly record the activities Q2: How de u select good seeds according to the Philippine National Standards (PNS)?_ {A2: Consider the following: a. NotoGMO seeds. b. Source of seeds and planting materials shall be from certified organic producers, when available ©. Use untreated/certified seeds and planting materials which are available, incase, chemically untreated unconventional materials maybe used provided that they have not been treated with pesticides. 3: What ate the ideal characteristics of an organic nursery? {A3: Observe the following: a, Clean, free from contaminants and establish buffer zone, if necessary b, Put up shade/screen or transparent plastic to protect from heavy rains/entry point of insect pest . Availability of clean and unchlorinated water d. Availability of concoctions e. Provide clean garden tools f. Secure area from stray animals &. Strictly maintain proper record keeping Q4: How do you prepare the land for vegetable gardening? ‘A4: Consider the following: ‘Thorough land preparation Pulverize soll, free from weeds c. Construct canal and waterways for proper drainage d, One meter width of plot/half meter between plots/hills (distance depends upon the type of crop to be planted) fe. Sterilize plots through sun dryingf. Introduction of microorganisms 8. Strictly record activities ‘Q5: What are the proper lures in planting and transplanting various vege! AS: a. Planting (direct planting) © Staking using plastic wines «Establish distancing/spacing * Holing + Sterilizing ‘¢ Basal application (compost/vermicompost/BOF) ‘© Spraying concoctions (IMO/OHN) © Planting b. Transplanting (from seedbed/seedbox) % ‘© Same as planting procedure Q6: What are the types of pest and diseases of vegetables? AG: a. Pests © Insect pest = Sucking insects (hoppers, aphids) = Chewing insects (defoliators-larvae, spotted beetle) '* Rats/birds, mites © Astray animals b. Diseases ‘© Bacterial disease (BLB) Virus (mosaic) Nematodes © Fungus (stem rot, fruit rot) Q7: What are the organic methods of preventing and controlling pest and diseases for vegetables AT: a. Prevention © Maintain sanitation in the field Choose healthy and resistant variety Increase population of NEs by planting alternative host plant for NEs Plant insect repellent/attractant (amarilyo, cosmos) Plant sacrificial plant b. ControtAs: * Introduction of microorganism © Increase population of NEs by planting alternative host plant for NEs © Use parasitoid ‘+ Maintain sanitation on the field * Plant sacrificial plant indices of common vegetables in the Philippines? a. Solanaceous (eggplant, sili, tomatoes, etc) ‘* Yellowing of fruit, shiny, perfect size b. Cucurbits (pipino, squash, upo, pakwan) ‘© Size, age from transplanting, convex appearance, color Leafy (petchay, lettuce, mustard) ‘© Atleast 8 leaves from the base 9: How do you perform plant care activites? ‘A: Observe the following: a. Visit plants everyday and observe presence of pest/s and disease/s Planting of herbs and other insect repellants around the garden Practice crop rotation b. Water the plants everyday preferably in the morning ©. Weed the plants when needed by hand weeding 4d. 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 and FPS f. Spray FP) to make the fruits healthy and have a good taste g. Pray OHN/LABS when there are insect, pests and diseases observed h i 10: How do you improve the fertility ‘A10: Consider the following: All: ‘¢ Use of organic fertilizer: basal and foliar application Loosen the soil and spray IMO to increase the growth of beneficial organism Practice intercropping Application of green manure Practice crop rotation Prevent soil erosion through contour farming Practice fallow method iow 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 soll of preferred bed before planting the seedling ‘¢ Foliar fertilizer is applied by spraying into the plant leaves and body during ambient temperature while stomata are open12: How do you handle vegetables pr indigenous materials? ‘A12: Observe the following: ‘© 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 and/or used newspapers to prevent rashes ‘© Transport vegetables at cool temperatures or early in the morning Q13: How do you keep records in the farm? ‘A13: Maintain records or logbook containing the following: + Activities Date (start/end) Inputs (kind/quantity) © Expenses (unit/total cost) © Labor costs ‘* Persons responsible \ © Others © Remarks 14: How do you maintain cleanliness and orderliness in your farm? A14: Implement 5S and GAP © Sort © Straighten © sweep © Standardize © Sustain QS: How do you observe the harvesting protocol of organic ‘A15: Observe the follow! © Must have clearly defined collection/harvesting area © Harvester must be Identified and familiar with harvesting area ‘¢ The harvest area shall be at an appropriate distance from conventional farming and other possible sources of pollution and contamination, 16: How do you plan to implement the Philippine National Standards? ‘A16: The farm shall meet the minimum requirements as prescribed by the PNS 17: How do you com: jth the superior: -work ¢nsure that plan ‘activities in production are carried out effectively? ALT: © Memo: * Farm Records ‘© Regular meetings Q18: What are the appropriate PPE in the garden?Boots Gloves cap/hat mask goggles long sleeves/jacketCOC 3 PRODUCE ORGANIC FERTILIZER 4: How do you prepare composting area? Al: Do the following: a. Consider the volume (dimensions: width/diameter, length, and depth) of needed supply of fertilizer b. Proximity and availability of raw materials ©. Area with minimal sunlight/or covered garbage area 4. Good drainage system and area of minimum contamination e. Accessibility of the composting area (2: What ar istics of ing site? A2: These are the following: ‘© Good drainage system Availability of water supply Proximity to the source of raw materials Accessibility of the composting site ‘Area of minimum contamination ‘Types of soil ‘Area with minimal sunlight b, Animal manure ¢. Leguminous plants d. Kitchen waste Q4: How do you produce vermicast and vermicompost? ‘A4:.Consider the following: ‘* Site selection — characteristics like shaded area and free from predators, near water source, ete. © Prepare materials — worms, worm buns, substrate: manure + ipitipil (kakawate) 2:1, rice straw + manure 1:1, grasses + chicken manure 3:1, sawdust (except from that of gmelina tree) + ipilpil 3:1 (or any equivalent materials avallable in the area) *. Anaerobic decomposition (absence of oxygen) followed by aerobic decomposition (with presence of oxygen) © HarvestingQ5: What are the raw materials for foliar fertilizer? AS: These are the following: © Water © Vermin cast or fortified compost © Molasses or brown sugar or muscovado * IMO Q6: How do you process foliar fertilizer? ‘AG: Do the following: a. Prepare a 6-O-liter capacity container with zeration facility - in the absence of aeration facility, prepare a plastic container and a wooden ladle for stirring b. Put 50 liters of clean water (unchlorinated) in the container ¢. Aerate/stir the water for 30 mins d. Put 3 kg of vermicast or fortified compost inside the tea bag and soak into the water . Pour $00 ml of molasses into the aerated water inside the container f. & h ‘Add 50 mi IMO after 30 mins of brewing inside the container, Aerate or brew for 24 hrs (starting from the first step) Extract liquid and use within 24 hours Q7: How do you apply foliar fertilizer? AT: ‘© Can be sprayed on and underneath the leaves © Canbe drenched into the soil © Application should be early in the morning or late in the afternoon Q8: What are the commonalities and differences between basal and foliar fertilizers? SIMILARITIES ‘© Both contains macro and micronutrients © Both have microorganisms DIFFERENCES ‘© Basal fertilizer is applied on the soil while foliar is on and underneath the leaves ‘© Plants can absorb foliar fertilizer better than basal fertilizer Q9: How do vou understand the carbon and nitrogen (C/N) ration and what it means? ‘A9: All biodegradable materials contain carbon ( C ) and nitrogen ( N ); higher carbon content will mean slower decomposition, hence addition of materials rich or high in nitrogen {animal manure, leguminous plants, etc.) is required to the process.010: What are the advantages of an organic fertilizer over a chemical-based fertilizer? 10: Properties of soil (Organic fertilizer Chemical-based fertilizer Improves structure (by Destroy soll structure adjusting the arrangement of soil particles (massive) Soll becomes compact and | Soll becomes porous hard due to filers present Physical Property in the material increases water holding _| No contribution to the capacity (WHC) while for | improvement of the WHC heavy textured soil, easy to | of the soil drain ‘Adds organic maro and No orgie matter addition rmleronutrients Provides both macro and | Contains 1-4 elements and micronutrients mostiy micronutrients only er meenene| my Contributes to the acidity eens of the soil Towers toxicity level of micronutrients | J Increase population density | cars most of beneficial If beneficial | Biological property | microorganisms in the soil microorganisms Promotes biodiversity Q11: What are the positive contributions that organic fertilizers give to the environment? AL: ‘© Improves soil and water conditions ‘© Promotes health aspects Q12: How do you prote Hf duri repar an sing of organic fertilizers? ‘A12: Use the following Personal Protective Equipment (PPE) © Gloves ° Mask © Boots '3: How do you lizers to the soil/plant and when? ‘A13: Consider the following: Solid Organic Fertilizer — applied basally by incorporating in the soil prior to planting or transplanting and being absorbed the plants through the root system. Liquid/Foliar Fertilizer — sprayed to the plants, particularly on the leaves, which are absorbed through the stomata Time/Condition of Application ~ early in the morning or late in the afternoon and not windy and no rain.14: What makes a fertilizer organic? Ald: © The material is free from chemical substances ‘© There is presence of high organic matter content ‘© Raw materials used are indigenous in the locality Q15: 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 016: What are the important elements present in an organic Aue ‘© Macro-Elements ~N, P, K (primary macro-elemerits), Ca, Mg, S{secondary ,macro- elements) © Micro-Elements ~ Mn, Al, Cu, Mo, Zn Fe, 8 Q17: What are the things to record in the production of or tilizer’ AIT: Manufacturing date Expiry date ‘Quantity Moisture content Nutritional composition 18: How do you plan to implement the Philippine National Standards (PNS) for organic fertilizer production? ‘A18: follow the organic fertilizer production protocol Q19: How do you communicate with the superiors and co-workers to ensure that planned Activities in production are carried out effectively? 19: © Make a report © Call for a meeting ‘* Serve memo or letters Q20:What to comply in the establishment of commercial organic fertilizer production? A20: ‘* BAFPS Registration Brgy. LGU permits © Local zoning ‘© Third party certificationCOC 4 PRODUCE ORGANIC CONCOCTIONS/EXTRACTS Qi: What are the kinds of concoctions used as fertilizers? AL: Indigenous Micro-Organisms (IMO) '* Lactic Acid Bacteria Serum (LABS) ‘¢ Fermented Amino Acid (FAA) 2: What are the kinds of concoction used for livestock? Az: + Natural Health Enhancer (3Cs) * Natural Calphos Micro Nutrients (CALPHOS) ‘© Natural Lactic Acid Bacterium Syrup (LABS) Enzymes ‘Beneficial Indigenous Micro Organism (IMO) ‘+ Natural Immune Booster (OHM ~ Oriental Herbs Nutrients) ‘Natural Taste Enhancer (Fermented Fruit Juice ~ FFI) + Natural Growth Enhancer (Fermented Plant Juice ~ FP) Q3: Select at least two (2) of the following concoctions and explain the preparation or ‘processes and applications of each in organic farming, AB: ‘© Indigenous Micro Organism (IMO) ‘+ Lactic Acid Bacteria Serum (LABS) ‘* Fermented Fruit Juice ‘+ Fermented Plant Juice ‘+ Oriental Herbs Nutrients * Calcium Phosphate ‘* Fermented Celery, Carrots, And Cucumber 4: How do you protect your concoctions from any form of contamination? ‘A4: Observe the following: ‘© Use of indigenous materials like bamboo ‘+ Use of protective materials such as screen, covers, stray animals, '* Use of PPE properly © Clean/sterilize utensils to be used * Spray OHN, LABS, IMO * Clean and sanitize the area * Avoid direct exposure to sunlight © Maintain required temperatureQS: How do you apply the procedures in organic sanitation and commercial sterilization and how the differ from each other? AG: The procedure in the application of organic sanitation is system-wide using organically produced disinfectants through concoctions and sprayed all over the place where the Possible sources of destructive bacteria/germs are. The sanitation procedure shall include strictly clean area (well ventilated, free from any contamination, well organized, well protected facilities) with periodic inspection using the principles of 5 Japanese S. Concoction Products are not harmful to the environment and to humans as well as to animals, The commercial sterilization is the cleaning area through the use of chemicals commercially Produced, which is very expensive and hazardous to the environment and to humans, Q6: What are the basic tools/facilities/ equipment used in the preparation of concoctions? AG: These are the following: © Knives © Container © Chopping board © Manila paper © Masking tape © Pentel pen © Rubber band Table weighing scale Q7: How do you package concoctions safely after harvesting? AT: * Store in clean, cool, dark place and free from disturbance ‘* Label the concoction products properly, indicating dates of formulation and harvest Q8: What are the importance of labeling the containers with concoctions under process? Ag: * For the identification and indicate time of harvest as for recordkeeping © Itcan be a basis for subsequent practice 8: How and where do you store concoction: AS: * Store in clean, cool, dark place and free from disturbance * Label the concoction products properly, indicating dates of formulation and harvest ‘Q10: How do you use concoction as food supplement for livestock? ‘10: Consider the following: * Fermented Fruit Juice — a natural taste enhancer. Mix 2 tablespoons of juice to 1 liter of clean drinking water as @ dosage of 2x a week. In severe causes double the dosage. This can be mixed also with the feeds at the same frequency.‘* Fermented Plant Juice ~ a natural growth enhancer. Mix 2 tablespoons of juice to 1 liter of clean drinking water at a dosage of 2x a week. In severe causes double the dosage. This can be mixed also with the feeds at the same frequency. * Fermented Amino Acid ~a natural amino acid. Mix 2 tablespoons of FAA to 1 liter of clean drinking water at a dosage of 2x a week. In severe causes double the dosage. This can be mixed also with the feeds at the same frequency. © Oriental Herbs Nutrients —a natural immunity booster. Mix 2 tablespoons of OHN to 1 liter of clean drinking water at a dosage of 2~4x a week. In severe causes triple ‘the dosage. This can be mixed also with the feeds at the same frequency. ‘* Indigenous Micro Organism ~a beneficial microorganism. Mix 2 tablespoons of IMO to liter of clean drinking water at a dosage of 2x a week. In severe causes double the dosage. This can be mixed also with the feeds at the same frequency. ‘© Lactic Acid Bacteria Serum —a natural enzyme. Mix 2 tablespoons of LABS to 1 liter of clean drinking water at a dosage of 2x a week. in severe causes double the dosage. This can be mixed also with the feeds at the same frequency. ‘Natural Calphos Micro-Nutrients - Mix 2 tablespoons of calphds,to 1 liter of clean drinking water at a dosage of 2-4x a week. In severe causes double the dosage. This ‘can be mixed also with the feeds at the same frequency. * 3Cs (Celery, Carrots, Cucumber) ~2 natural health enhancer. Mix 5 tablespoons of Cs with 1/2 liter of clean drinking water and administer it orally to the animal (good for, poor appetite). 11: How do. der concoction as: 2 All: © Indigenous Micro-Organism (IMO) — a beneficial indigenous microorganism. Add 2 tablespoons of MO with 1 liter of water and apply to Organic Fertilizer (OF) mixture. * Lactic Acid Bacteria Serums (LABS) —a natural enzymerAdd 2 tablespoons of LABS With 4 lites,of water'and apply to Organic i (OF) mixture, oF spray to the plant base 12x aweek. ‘* Fermented Amino Acid (FAA) —a gatin acid that enhanced the fertility of the soil. in a mixture of 2 tablespoons of FAA with 1 liter of clean water spray to the plant base and nearby soil 1-2x a week. 212: How do you harvest and handl \ctions properly? A12: ‘* Tobe able to harvest concoctions in a tight time, maintain a record that serves as a guide on the date of harvesting it. * Keep concoctions in a clean container. New harvest must not be sealed right away but keep the cover not so tight in a given period, and provide ventilation. ‘* Handle the concoctions properly by storing it in cool, clean place free from any disturbances and not exposed directly to the heat of the sun, fire, or any head produced by machines. 13: He u maintain cleantine rliness in your 1d what re the ben at will bring roducts? ‘A13: The cleanliness and orderliness in the concoction room shail be described by: © Label storage area classified according to concoction processLabel production lines The labeled tool cabinets and equipment (brooms, clean cloth for wiping wet object/area, etc.) The room shall be well ventilated, free from disturbances and free from any direct heat coming from the sun, machine, and electricity. Prepare periodic schedules for cleaning and a checklist indicator that order been done Maintain a record book indicating the life span and utilization of each of the concoction extracts. Maintain clean sanitation foot rugs at the entrance of the concoction room Put rule signs at the room readable at eye level such as: No Smoking, maintain Silence, Wipe Your Feet at the Entrance Sanitation Rugs, Wear PPE, etc. ess has (Q14: How do you keep records in every concoctions and what is the importance of doing so? A14: Observe the following: The record book must contain date such as description o the concdction, date of formulation, time of harvest, storage and expiry date, rate of application per animal, plant, and area, consumption date, responsible person, inventory of concoction, refill and replacement of concoctions The record of each concoction will describe the date and time, and the amount, consumed per plant, animal, and for fertilization The record book shall describe also the rate of formulating concoctions per application The record book shall determine the dosage in each application per animal and plant. ‘Q15: How and when do you wear appropriate PPE in the concoction’s production line? AIS: Use of Personal Protective Equipment (PPE) needs demonstration on Its proper utilization by trained personnel. PPE are worn in the concoction production line to protect concoction products from contamination and preserve its purity. The use of masks, books, hair net, gloves and clean utensils are to protect concoction Products from the falling hair, saliva, and sweat from the organic farmer/workerCOC 5 RAISE ORGANIC HOGS Qt: How do you determine the suitability of a breed (sow/boar)? ‘Al: Adaptability to local conditions, performance and productivity of the animal and availability of the animal, local preference of the breed. 2: How do you identify a good breeder (sow/boar]? A2: Observe the following: * Physical evaluation ~ no. of live teats, back slightly arc, feet stand squarely, long, body, strong legs, equal size of testicles * Behavior —docility, temperament, good mothering ability, aggressiveness * Productivity —litter size, prolific, weaning rate, litter index © Progeny records Q3: How do you evaluate fertility? Aa: © Sow-litter size, litter index, weaning rate * Boar~semen (motility, volume, consistency, color) Performance ~ aggressiveness, temperament basis for: yement in nt sti ge, purpose of production, and size Q5: How do you recognize in heat and pregnant animal? AS: Observe the following: © InHeat: * Grunting and mounting of hogs ‘Swelling and reddening of the vulva Loss of appetite Erect ears Appearance of mucous discharge from the vagina Can only be moved with great efforts Frequent attempts to urinate with little or no discharge at all © Pregnant: = Absence of heat/estrus + Increased weight * Enlargement of the abdomen + Development of mammary glands Q6: What is the relation of space in health and fertility of ani ‘AG: Space greatly affects health and fertlity of the animals. The smaller the space the greater the chance of acquiring diseases, the bigger the space the more prone to injury, enough space means increased growth and development.Q7:How do you manage waste disposal of the farm? AT: Observe the following: * Manure —Uuse as fertilizer ‘© Dead animals ~ burning or deep burying ‘* Environmental compliance Q8: What system or ‘waste management is ideal for farm operation? ‘AB: Observe the followi Convert animal manure to fuel (Biogas) * Compliance with municipal regulation Q5; In case of disease infection on nearby farm: ill you lessen or contamination of your farm? A9: Quarantine, observe code of conducts and animal welfare act, strict implementation of of biosecurity measures. ano: u protect the far el against anim: A110: Use of PPE, groupings of animals according to size and purpose 11: How do you manage common farrowing problems? ‘A11: First, identify the problem. The common problems are the following: ‘* Dystrocia administer oxytocin ‘* Agalactiae ~ hot water compress on mammary gland/oxytocin ‘+ Mastitis ~ antibiotic injection ‘+ Metritis ~ antibiotic injection Then, provide proper nutrition Q12: What would you do if the farm experiences low litter rate? ‘A12: Review breeding record, semen evaluation, improve breeding techniques Q13: How do you determine vaccination failure? ‘A13: Development of the disease sought to be prevented ‘14: What would you do if the size of the sow/silt varies greatly with the size of the boar during mating? A14: Use Artificial Inse ation, in the absence of Al assists the boar in mating Q15: What would you do if particular ration is deficient or less but you have excess with other feed ration? ‘A15: Mix the two rations using pearson squareQ16: What would you do if the sow refuses to nurse or is hostile to her new-born litter? 16: In case of hostility, check for agalactiaea and mastitis. Use sedative in case of nervousness Q17: What are the different breeding systems and their advantages? ‘+ Natural Breeding — bringing the boar to the mate an “in-heat” gilt/sow or vice versa, and then separating the two after mating. This practice is termed as hand mating. * Artificial insemination — introduction of the sperm cell to the female reproductive physical contact between the boar and sow/gilt. ___ ADVANTAGES DISADVANTAGES _ Natural Breeding ‘* Owneractuallysees | © Limits the number of | the boar sows that are serviced | Less laborious © Occurrence of injuries Less labor and diuging mating ‘equipment cost © Increases sexually ‘transmitted © High transportation eee cost Artificial Insemination © Increases numberof | * Laborious and sows that can be requires techniques serviced * High labor cost * Eliminates injuries © Expensive (laboratory during mating and equipment) © Reduces sexually transmitted diseases * Less transportation cost a 18: What regulations on organic hogs/swine raising should be a farm comply? A ’egulation of DENR and Municipal Ordinances.COC 6 RAISE SMALL RUMINANTS {GOAT} Q1: What would you do if your breeding objectives are not met? 1: Evaluate the performance and physical characteristics of breeders, your management practices, (breeding, feeding and health of the breeders) which may result to culling and selection. What if vour numbers of breeder animals are inadequate? ‘A2: Selection replacement stocks either within the general herd or buy from reputable sources ‘Through judging based from the characteristics of a good breeder using a score card e existing organic health program is n ‘A3: Check the organic/concoctions you are using. Inform your supervisor and review with him/her the existing health program, if necessary consult a organic hog expert. Q4; Identify precautions when handling br ims and bucks? ‘Aa: Identify the flight zone of the ram/buck, apply TLC (Tender Loving Care). Apply the correct ratio and proportion of the male and female, Q5: What would do to prevent viral diseases in your flock? AS: Practice organic security measures, such as: * Isolation of newly acquired stocks and infected animals Feed the stocks with concoction/extracts Practice hygiene and sanitation (cleaning and disinfecting) Control the movement of man and animals inside your farm : How would you prevent inbreeding? ‘AG: Practice record keeping strictly including proper identification of animals (ear tagging, ear notching, tattooing) and castration of unwanted male animals. Q7: What precaution must you take in handling sick animals? 7: Wear appropriate protective equipment; know the behavior of your stocks. 8: What records are most important to determine the efficiency of AB: All records are important in measuring the efficiency of oper s? ions. Q9: How would you improve breeding efficiency in your her ‘A9: Proper care and management of breeders (selection of breeders, providing appropriate nutrients for breeders, providing correct housing requirements and implementation of effective herd health program). 10: What alternative breeding system would adopt breeder animals are limited? ‘A10: Use artificial insemination. Upgrading system to produce offspring with superior quality ortraitsQ11: How do you treat bloating? ALL: Let the animal walk. Administer orally mineral oll, massage the rumen, and do not let the animal lie down 412: What would you do if feed resources are scarce? ‘A12: Make/process silage, UTRS {concoction (LABS) treated strawh, use agricultural by-products would you manage unproductive animals? A13: Through culling activity (14: What would you do if you want to transport animals? ‘A14: A permit from the municipal veterinarian or agricultural officer must be secured in transporting animals from a municipality to another Q15: How would you ens \dling of vaccines and other biological matter? 15: Maintain the recommended temperature as per manufacturer's instructions (16: What document is provided by a municipality that an area Is appropriate for pasture? ‘A16: A permit is provided by the zoning officer of a municipality to prove that the area is appropriate for pasture. GOOD LUCK SCHOLARS