AFAE1 125/126

CROP PRODUCTION
COURSE MODULE

SEMI-FINAL MODULES

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 COURSE CODE: AFAE1 125/126 – CROP PRODUCTION
Week 10: 2nd Semester, S.Y. 2021-2022

MODULE 08

INTRODUCTION

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping the
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learners meet the standards set by the K to 12 Curriculum while overcoming their personal,
social, and economic constraints in schooling.

Intended Learning Outcomes

PROCESS FARM WASTES

TOPIC 1: Collect Farm Wastes

Agricultural wastes is unwanted materials produced wholly from agricultural

operations directly related to the growing of crops or raising of animals for the
primary purpose for making profit or for livelihood.
Agricultural waste is composed of organic waste includes:

 Natural wastes
 Animal wastes
 Plant wastes
Field wastes are follows:
 Weeds, straws, animal wastes, animal dung, dead bodies, agro-industrial
wastes, sugar cane: molasses and peals.
Waste Management
Waste management helps maintain healthy environment for farm animals and
can reduce the needs for commercial fertilizers while providing other nutrients
needed from crop production.
The proper waste management of waste from agricultural operations can
contribute in a significant way to farm operations. The purposes of waste
management is to protect the environment and the public by keeping manure and
contaminated without surface and ground water and controlling application of manure
nutrients to crop land such as that nutrients to crop land such as that nutrients are
available in the right quantity at the right time and the right places.
Waste Collection
a. Establish a routine programmed for collection.
b. Collect ward waste daily

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 c. Waste should be sealed
d. All containers and bags should be labeled
e. Full containers should be immediately replaced with empty containers or
bags.
Management Processes
1. Source
2. Generation
3. Collection
4. Transportation
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5. Disposal
Collection:
1. Waste like fruit and vegetable waste are collected from houses called
domestic waste.
2. Waste collected from Road Street or side.
3. Collected waste like dry refuse and green waste, animal dung from
agricultural field.
COMPOSTING
Composting is a method in which organic matter present in agricultural waste
is decomposed by aerobically/an aerobically through a biochemical process and
converted into humus.
Composting is divided into
1. Preparation of agricultural waste
2. Decomposition
3. Product preparation and marketing
Tools and Materials for Collection of Farm Waste
Compost Manure Preparation
To encourage use of locally available materials to prepare organic fertilizer
that is economically and environmentally sound in line with pathway” approach to
suitable agriculture.
Materials Required:
1. Shovel’
2. Forked hoe
3. Composting materials
4. Yard waste and kitchen scrap
5. Garden hose
6. Buckets of water
7. Finished compost and garden soil
Ways to prepare compost
 Fast composting
 Slow composting

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 Why compost?
Why is so special about compost? Why not use organic matter directly?
The biggest advantage of using compost is that the organic matter is partially
decayed and has a much smaller volume. Further, is the microorganism
actively has stated in the post before it is applied to crops, allowing for a very
high concentration of these microorganisms. This makes the compost a
concentrated, easy to-absorb source of organic matter that benefits crops and
reduce waste.
Farm Waste Management
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Farm waste management covers the responsible storage, collection and

disposal of all the preparation and implementation of a farm waste
management plan.
Farm Waste Management Plan
The Farm Waste Management Plan must take into account the collection,
storage and disposal of all wastes. Implementation of the plan will reduce the
risk of pollution and prevent the loss of valuable nutrients.
Parts of the Plan
Part 1-completed farm waste checklist for the farm that ensures a high
standard of farm management.
Part 2-completed Farm Waste Location Plan-copy of your farm map showing
areas of farm suitable and unsuitable for spreading farm waste.

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Hazardous waste is waste that had substantial or potential treats to public health
or the environment. It is a waste with properties that make them dangerous or
potentially harmful to human health or the environment. It can be liquids, solids,
contained gases.

TOPIC 2: Identify and Segregate Wastes

Waste can be classified into five types of waste which is commonly found
around the house. This includes waste, solid rubbish, organic waste, recyclable
rubbish and hazardous waste. Make sure that you segregate your waste into
different types to ensure proper waste disposal.
Type of Waste:
1. Liquid waste – commonly found both in households as well as in
industries. This waste includes dirty water, organic liquids, wash water,
wash detergents and even rain water. You should know also source waste
that liquid waste can be classified into point and non-point source waste.
2. Solid rubbish – include variety of items found in your household along
with commercial and industrial locations. Solid rubbish is commonly
broke into following types:
a. Plastic waste – consist of bags, containers, jar, bottles and many other
products that can be found in your household. Plastic is not a
biodegradable, but many types of plastic can be recyclable. Plastic
should not be mixing your regular waste; it should be stored and
placed in your recycling bin.
b. Paper/card waste – includes packaging materials, newspaper,
cardboards and other products. Paper can easily be recycled and reused
so make sure to placed them in your recycling bin or take them to the
closets Brisbane recycling depot.
c. Tins and metals – this can be found in various forms throughout your
home. Most metals can be recycled. Consider taking these items to a
scrap yard or your closet Brisbane recycling depot to diagnose all the
waste type properly.
d. Organic waste – is common household waste. All food waste, garden
waste, manure and rotten meat are classified organic waste. Over time

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 organic waste is turned into manure by microorganisms. However, this
does not mean that you can dispose them anywhere.
3. Organic waste in landfills cause the production of methane, so it must
never be simply discarded with general waste. Instead, look to get a green
in from the Brisbane council, or hire a green skin bin or garden bag for
proper waste disposal.
4. Recycled rubbish – includes all waste items that can be converted into
products that can be used again. Solid items such as paper, metals,
furniture, furniture and organic waste can all be recycled. Instead of
throwing, these items in with regular waste, which then ends up in
landfills, place them in yellow recycling bin or take them to your local
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Brisbane recycling depot.

5. Hazardous waste – includes all types of rubbish that are flammable,
toxic, corrosive and reactively. This item can be harm you as well as the
environment and must be disposed of correctly. Therefore, I recommend
you make use waste removal company for proper disposal of hazardous
waste.
Classification of waste
Sources of waste can b e classified in four types:
1. Industrial waste – created in factories and industries.
2. Commercial waste – are produced in schools, colleges, shops and
offices.
3. Domestic waste
4. Agricultural waste
Types of waste disposal
1. Recycle
2. Animal feed
3. Biological reprocessing
4. Incineration
5. Landfill
Cleaning items should be changed after use. They should also change
immediately following the cleaning of blood or body substance spills. These
items should be washed in detergent and warm water, rinsed and stored dry
between uses.
Safe Management of Chemical
1. Correct labeling and packaging.
2. Provision of materials safety data sheets.
3. Safe transport, storage, use and disposal of substances.
Labeling and Packaging Chemicals
Chemicals must supplied in packages that are correctly labeled and suitable
for substances’ information provided on the label will depend on the type of
substance and the risk.
a. Signal words as “Caution” “Poison” or dangerous Poison-signal word alert
used to the possibility of poisoning if the substance word alert used to the

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 possibility of poisoning if the substance is swallowing, inhaled or
absorbed of the skin.
b. The Dangerous Goods/ADG diamond, if there is an immediate risk to
health or ex. Keep away from combustible material.
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 TOPIC 3: Treat and Process Farm Wastes

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TOPIC 4: Perform Housekeeping

Warning signs in the workplace

Warning signs in the workplace is very important for the safety of the workers.
The main purpose is to prevent accident in the work place.

General instruction
The warning signs required must be visible enough at all times in the work place
when work is being performed. After the work has been done, some warning signs
shall be removed or covered immediately when the hazard does not exist anymore.

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 Danger Signs
Danger signs are safety signs to warn workers of a potential hazard or obstacle
that maybe life-threatening.
Example of a danger sign
displayed at the fence/door of the
electric supply.

Warning/Caution Signs
Another safety sign used to warn workers about possible hazards or potential
accident.
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Example of a warning sign

when floor area is wet.
Removed when the floor is dried.

Exit Signs
It is a kind of device that denotes the nearest emergency exit in the building or
workplace in case of fire or other emergency.
Example of exit sign
displayed at the emergency
exit area.

Safety Instructions Signs

Safety instruction signs provide, different directions or instructions to help
worker to perform tasks in a safe manner.

Example of safety instruction sign

displayed at a conspicuous place.

Directional Signs
It is used to direct or guide workers to find the place they wanted to go or to
find something.
Example of directional sign displayed
near a particular area.

Traffic Signs
Big farms must also have traffic signs. These are road signs that give
instruction or provides information to the road users and to prevent from road
accident.
Example of traffic sign
erected at the road side prior
to a pedestrian lane.

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 5S of Housekeeping
Most of the time, our workplace is messy and unorganized. So, we spend extra
time in searching for the needed items such as tools and equipment or important
papers, etc. Cleaning the workplace needs to observe the 5S of housekeeping.
What is 5S of Housekeeping?
5S is the acronym for five Japanese words: Seiri (Sorting), Seiton (Set in
order), Seiso (Shine), Seiketsu (Standardize) and Shinseki (Sustain). The
technique was popularized as ‘Japanese 5S’ in 1980 by Hiroyuki Hirano.
Following 5S will help you…
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• to improve efficiency and productivity

• to maintain safety and cleanliness
• to maintain good control over the processes
• to maintain the good product quality

1. Seiri (Sorting/segregating) – separating the wanted and unwanted items and

removing the latter things in the workplace.
Methods
• First decide what is necessary and what is unnecessary. To find out unnecessary
items you should not only check the floor but also shelves, lockers, storehouse,
stairs, roofs, notice boards, etc. Your useful floor is saved.
Your searching time of tools, materials, and papers is reduced. You have better flow
of work. Your inventory cost of unnecessary items is reduced.
• Put a red tag on unnecessary items and keep them in a separate area.
• Discard or throw those items which have not been used in the past one year.
• Things used once in 6 to 12 months may be stored at a distance from work station.
• Things used more than once a month should be available at a central point in the
workplace.
• Things used hourly/everyday/once a week should be near the work station.

2. Seiton (Set in order/arranging) - Identifying places to arrange the things and

placing them in proper order for prompt usage. Enforce the dictum ‘a place for
everything and everything in its place’.
Methods:
• If necessary, reassign spaces, racks, cabinets, etc.
• Decide the right places for everything.
• Put all materials and equipment at a place allocated to them with proper label or
signalization. Use alerts or indications for out of stock situations.
• Use floor paint marking to define working area, path, entrance/exit, safety
equipment, cart/ trolley locations, etc.
• Use standard color coding for pipelines for steam, water, gas, drainage, etc.
• Use display cautions, messages, instructions at proper place at proper height.

3. Seiso (Shine) Clean up the workplace and look for ways to keep it clean. Sweep
your workplace thoroughly so that there is no dust/dirt/scrap anywhere.
Methods:
• Divide the total area in zones and allocate responsibility for cleaning for each zone.
• Decide on cleaning points, order of cleaning, type of cleaning, cleaning aid
required, etc.
• Display cleaning schedule.
• During cleaning, look for defective conditions (loose bolts, vibrations, excessive
sound, high temperature, fallen tools, etc.) and solve the problem.
• Allocate space for storage of cleaning aids and consumables for cleaning.

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 4. Seiketsu (Standardization) Always aim at maintaining the standard level of
cleanliness, hygiene and visual control. Maintain and monitor adherence to the first
three S.
Methods:
• Document procedures and guidelines for sorting, set in order and shine.
• Make a checklist for each section and train your people in using them.
• Carry out periodic evaluation by using the above check list.

5. Shitsuke (Sustain). It is a management responsibility. It emphasis on being able

to forge a workplace with good habits and discipline.
Methods:
• Create awareness and publicize the system. For example, develop 5S News,
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5S Posters, 5S Slogans, 5S Day, etc.

• Create a structure of how and when 5S activities will be implemented.
• Formulate guidelines for audit/evaluation of 5S implementation.
• Provide management support by providing resources and leadership.
• Reward and recognize best performers.

Cleaning the Tools

General cleaning procedures
The farmer and/or farm workers responsible for cleaning must adhere as much
as possible to the following procedures:
1. Be properly trained on the cleaning procedures.
2. Develop a cleaning program and schedule according to the recommended
frequency and the cleaning program should be monitored to ensure its effectiveness.
3. Cleaning must not take place while fresh vegetables are being harvested, packed,
handled and stored.
4. Water that is used for cleaning must be safe.
5. The cleaning of equipment, tools and containers must take place in a designated
area away from the field and the storage of agricultural inputs and fresh vegetables.
6. When using cleaning and disinfecting chemicals, the farmer and/or farm workers
must become familiar with the instructional use of these products.
7. Strictly adhere to all precautionary statements and mixing instructions.
8. Protect equipment, tools, containers and fresh vegetables when working with any
chemicals.

Cleaning re-usable containers

The farmer and/or farm workers responsible for cleaning re-usable containers
must adhere as much as possible to the following procedures:
1. Remove as much as possible plant debris, soil and residues of any kind, use a
brush or appropriate tool when necessary.
2. Inspect containers for physical damage which might injure, spoil and contaminate
fresh vegetables.
3. Inspect containers for any missed plant debris, soil and residues.
4. If cleaning and/or disinfecting chemicals are used, follow label instructions for
mixing.
5. Rinse containers with clean water. When possible, containers should be placed in
the full sun for rapid drying.
6. Store re-usable containers properly to avoid contamination.

Cleaning tools, equipment and garbage cans

The farmer and/or farm workers responsible for cleaning the equipment (e.g.
tables, racks, plastic sheet, etc.), tools (e.g. secateurs, knifes, brushes, etc.) and
garbage cans must adhere as much as possible to the following procedures:
1. Remove as much as possible plant debris, soil and residues of any kind, use a
brush or another appropriate tool when necessary.

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 2. Inspect equipment for physical damage which might injure, spoil and contaminate
fresh vegetables, if found, repair them.
3. Inspect equipment, tools and garbage cans for any missed plant debris, soil and
residues, if found, clean again.
4. If cleaning and/or disinfecting chemicals are used, follow label instructions for
mixing.
5. As required, apply cleaning materials such as detergent and/or disinfecting
chemicals, and ensure that no spots are missed.
6. Rinse with safe water, if there are parts of the equipment that cannot be rinsed
with water, use a clean wet towel and follow the same procedures for cleaning.
7. Ensure that small equipment and tools do not touch the ground floor after the
cleaning procedures. When possible place under the sun for rapid drying.
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8. Store equipment and tools properly to avoid contamination.

Storing chemicals
Chemicals are used on farms for a variety of purposes. The safe management of
chemicals requires access to information and responsible action. Manufacturers,
suppliers and users of farm chemicals all have an important role to play. Chemical
substances present different types of risks to people‘s health, safety and the
environment. For this reason, there are different laws controlling them. The purpose
of these laws is to ensure that chemicals are used safely and efficiently so that risks
to human health, the environment and damage to property are minimized.

Safe Management of chemicals involves

• correct labeling and packaging;
• provision of material safety data sheets (MSDS);
• safe transport, storage, use and disposal of substances.

Labeling and Packaging of Chemicals

Chemicals must be supplied in packages that are correctly labeled and suitable for
the substance. Information provided on the label will depend on the type of
substance and the risks associated with it. Items to look for are:
1. Signal words such as CAUTION, POISON or DANGEROUS POISON. A signal
that would alerts users to the possibility of poisoning if the substance is swallowed,
inhaled or absorbed through the skin.
2. The Dangerous Goods (ADG) if there is an immediate risk to health or safety e.g.
flammable liquids.
3. Risk phrases describing the type of health effects e.g. ‗irritating the skin, and
safety phrases stating precautions for safe handling, storage, spills, disposal and fire
e.g. ‗keep away from combustible materials.

Ensure that containers remain labeled

Farmers must ensure that the original labels remain on containers of substances. If a
substance is poured into a second container such as a spray tank, then that
container must be labeled with the product name and appropriate risk and safety
phrases. These can generally be copied from the parent container. Labeling is
not necessary if a substance is used immediately and its container is thoroughly
cleaned. There are good reasons for ensuring that proper containers and appropriate
labels are used, including:
1. Using food containers to store poisons can result in poisoning due to accidental
swallowing.
2. Insurance companies may question liability if something goes wrong and an
unlabeled container has been the cause of an incident.
3. Produce cannot be exported if maximum residue limits are exceeded labels
provide advice on permitted use and withholding periods for agricultural and
veterinary chemicals.

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 Material Safety Data Sheets
Material safety data sheets (MSDS) must be produced by the manufacturer or
importer of hazardous substance. The MSDS is not just a piece of paper. It provides
important and useful advice about what is in the product, its health effects, safe use
and handling, storage, disposal, first aid and emergency operation. Farmers must
obtain the MSDS from their supplier and keep them in a register where they are
available to people who could be exposed to the hazardous substance.
The register is a collection of the MSDS and other information which can be kept in a
folder, filing cabinet or other practical system. The register can be kept in the house,
workplace or the chemical store, so long as it remains accessible to emergency
service personnel and any employees who may be exposed to hazardous
substances.
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Storage and Transport of Chemicals

Safe storage of farm chemicals is needed to protect them from the elements,
restrict access to them, prevent contamination of the environment, food or livestock
and ensure separation from other incompatible chemicals. Arrangements must be in
place to contain any spillage of the chemical. After considering the potential risk to
people ‘s health or to the environment, a farmer might decide that a locked shed with
a roof and concrete floor, which is bounded to contain any spills, is the best way to
provide safe storage.
Remember, you should never store oxidizing agents with fuels. That is – never
store substances labeled yellow diamond with a red diamond. Safe transport of farm
chemicals depends on what the substance is, how much there is, where it is to be
transported and what else is to be transported with it. In general, small quantities or
less than 250 liters can be transported on vehicle provided that the container is
properly secured and safe from spillage.

REFERENCES
https://www.tesda.gov.ph/Download/DownloadTR
https://drive.google.com/drive/folders/1xNq5Q454_334OLkU9RKfFA3QKG_Q32zI

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