Professional Documents
Culture Documents
Champignon Odt
Champignon Odt
, MOSHAV
ZAR'IT, ISRAEL
IN PARTIAL FULFILMENT
OF THE REQUIREMENTS
FOR THE DEGREE OF
BACHELOR IN AGRICULTURAL TECHNOLOGY
November 2018
i
APPROVAL SHEET
This experiential report entitled “MAJOR PRACTICES REPORT:
CHAMPIGNON'S FARM LTD., MOSHAV ZAR'IT, NOTHERN ISRAEL
EXPERIENCE”, prepared and submitted by DAN VENICE I. MONTENEGRO in
partial fulfillment for the Degree of Bachelor in Agricultural Technology has been
examined and passed by:
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ACKNOWLEDGMENT
A heartfelt and appreciation for the love and support you’ve shared to us, as well
as the guidance and supervision during the On-the-Job Training (Israel Internship).
First of all, to our Almighty God for the strength and guidance showered in the
completion of the study and in the successful realization of our dreams to finish the
chosen career.
UNIVERSITY, for giving them the opportunity to attend the OJT INTERNSHIP
PROGRAM in Israel.
` To Prof. Anita Fabro, Dean and Adviser/ Israel Internship Coordinator, for her
moral support and being with us in passing our requirements with Ma`am Xenia Babera.
To Prof. Xenia Babera, for her patience in the supervision, encouragements and
UNIVERSITY for their deep and constant encouragements which contributed to the
The trainee would like also to thank his beloved parents and family, Mrs. Eunice
I. Montenegro and Mr. Danny R. Montenegro, for their love, encouragement, moral,
spiritual, and financial support during the OJT.
His friends, workmates, classmates and relatives who extended voluntary help and
assistance during the conduct of this endeavor.
And to all unnamed people who, in one way or another in materializing this
intellectual work.
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TABLE OF CONTENTS
TITLE PAGE i
APPROVAL SHEET ii
ACKNOWLEDGMENT iii
TABLE OF CONTENTS iv
INTRODUCTION 1
Objectives of the Program 2
AGENCY BACKGROUND 3
VICINITY MAP 4
ORGANIZATIONAL STRUCTURE OF THE FARM 5
MATERIALS AND METHODOLOGY (Table 1) 6
Table - 2&3 7
RESULT AND DICUSION (Figure - 1) 8
Figure – 2 9
Figure – 3 10
Figure – 4 11
Figure – 5 12
Figure – 6 13
Figure – 7 14
Figure – 8 15
Figure – 9 16
Figure – 10 17
Figure – 11 18
LEARNING AQUIRED 19
PROBLEM ENCOUNTERED 20
RECOMENDATIONS 21
REFERENCES 22
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INTRODUCTION
chance to apply the theories and computations that they have learned from the school. It
also helps the students to acquire relevant knowledge and skills by performing in actual
work setting. Colleges and universities require their students to undergo such training
real tools,equipments and documents. In effect, the student trainee learn more about his
fields. They collaborate with dozens of carefully selected farms across Israel, to ensure
each student is nurtured in the most enabling and stimulating learning environment,
allowing them to benefit from real exposure to the most advanced agricultural working
methods.
Classes are taught once a week on three campuses, one in Tel-Hai College in the
North (nearby Kiryat Sh’mona) another at the Ruppin College and a third in Kfar Silver.
In addition, each group is assigned a tutor who accompanies them throughout their
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The students are requiring to undergo the On-the-Job Training within 11 months.
Agro Studies program greatly helps and make each trainee feels the opportunity to be
exposed outside the country. Countries participating in this program include Asian
countries like, Philippines, Cambodian, Bhutan, Laos and Vietnam, African countries like
Uganda, Rwanda, Kenya, Senegal, Malawi, Burkina, Togo, Faso, Tanzania, Zambia and
1. Develop the students and acquire practical knowledge and desirable attitudes in
2. Enhance student Filipino work values, competencies and discipline as they relate
3. Expose the student-interns to scientific and actual activities related to their field of
expertise; and
4. Develop the intern to become globally competitive in the form of trainings and
communication skills.
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AGENCY BACKGROUND
Champinion's Farm
The farm was established in 1982 by Roza and Yitzhak Davidian as a family
business in Moshav Zarit in the Western Galilee as part of a national effort to strengthen
market. The farm has a line of fresh mushrooms products which can be enjoyed all year
round. The mushrooms of the Champignon Ranch excel in their beautiful appearance, in
The result of meticulous, professional care and great attention of the best
professionals in the industry, throughout the growth process. Innovation, quality, stability
and reliability all make the mushrooms of the campuses the best and favorite in the Israeli
culinary market, from the private consumer, the retail chains to the best chefs in the
gourmet restaurants. The farm has a wide and varied line of fresh mushrooms that are
served to the Israeli consumer's taste in various packages and sizes: Champignon
The quality raw materials are carefully chosen and the varieties that are grown are
of the highest quality. The growth processes are accompanied by computerized systems
and quality control of professionals assisted by a modern laboratory located on the farm,
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VICINITY MAP
4
ORGANIZATIONAL STRUCTURE OF THE FARM
5
MATERIALS AND METHODOLOGY
MOSHAV ZAR'IT in Israel where the students worked and lives in a house near the
farm. A 10mins walk from home to work. During Monday the students go to school in
RUPIN ACADEMIC CENTER, KFAR MONASH, Israel a 3hrs & 15mins travel from
TIME ACTIVITIES
6:30-7:30am Wake up, take a bath, breakfast & and prepare pack lunch
7:30-7:40am Walk to farm and wait until 8am
8:00-8:15am Check-in to biometrick & walk to designated work place
8:15-12:00nn Morning Work
12:00-12:30nn Check out to biometrick & 30mins Break time
12:30-5:00pm Check in to biometrick & continue to Afternoon Work
5:00-5:30pm Check out to biometrick & 30mins Break time
(maximum time of work during friday only)
5:30-10:00pm Check in to biometrick & continue to Evening Work
(depends on the production of mushroom for this day)
10:00-10:30pm Check out to biometrick & 30mins Break time
10:30-1:00am Check in to biometrick & continue to Evening Work
(depends on the production of mushroom for this day)
1:10-2:00am Cooking for dinner, tomorrow breakfast and lunch & wash up
(depends on the production of mushroom for this day)
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Table 2. Time frame during working days saturday to sunday
TIME ACTIVITIES
4:30-5:30pm Wake up, take a bath, & early dinner
5:30-5:40pm Walk to farm and wait until 6pm
6:00-6:15pm Check-in to biometrick & walk to designated work place
6:15-11:00pm Evening Work
11:00-11:30pm Check out to biometrick & 30mins Break time
11:30-5:00am Check in to biometrick & continue to Evening Work
5:00-5:15am (End of Saturday Work), Check out to biometrick & walk home
5:15-6:00am Cooking for breakfast and lunch, Breakfast and wash up
6:00-1:30pm Rest & Sleep
1:30-2:00pm Wake up, take a bath, & late Lunch
2:00-2:10pm Walk to farm and wait until 2:30pm
2:30-2:45pm Check-in to biometrick & walk to designated work place
2:45-6:30pm Afternoon Work
6:30-6:45pm Check out to biometrick & walk home
(End of Sunday Work to all Monday Class students only)
TIME ACTIVITIES
4:00-5:00am Wake up, take a bath and prepare for school
5:00-5:30am Wait for the bus
5:30-8:45am Travel going to school
8:45-9:15am Attendance and bonding with other students.
9:15-12:00nn Lecture
12:00-1:00pm Lunch break
1:00-3:30pm Lecture
3:30-6:45pm Travel going home
6:45-7:30pm Rest & wait for a possible call of work
(if the farm needs your help, you need to go to work)
6:00-7:00pm Cooking for dinner, breakfast and lunch tomorrow
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RESULTS AND DISCUSSION
Picking
Figure 1: Students are preparing their tolls and equipment for picking
This figure shows how we prepare our tools and equipments like this shelf, it can
not be done by only one person. So what we do is we help each other, first we will get one
shelf for him and later also one shelf for me.
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Figure 2: Picking in level 6 Bed
The student are picking “Big White” clustering. They are assigned to pick only
the big musrooms inside the clusters of mushroom to loosen the cluster and avoid
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Figure 3: Picking in level 2
In this figure the student is now picking in level 2. He will ask for help to remove
his shelf then he will get carriage put his boxe's and start picking in a comfortable
standing possition.
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Figure 4: Picking in level 1
In this fiigure I am picking Portabela Mushroom in level 1. This is the last part of
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Figure 5: Picking forest Mushroom
In forest mushroom, they dont need to cut the stalk and they will pick it by
clusters. So they will just grab it, twist a little bit then put to the box. Only 2 good picker
is assigned in forest mushroom because this is their number 1 product and they want it to
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Packaging
because we dont have enough B-Package in the storage and we have a lot of A-Class.
What we are packing here depends on the oders of the Supermarket all over Israel.
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Figure 7: Working in A-class Machine (unloding & refilling empty container)
This figure show the first part of A-Class machine where the students are
unloading the pallet 2box at a time then unloading the box 2mini box each hand then
refilling empty mini box & filing it to new pallet for reusing.
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Figure 8: A-class Machine (weight separator)
In this part of the machine, the box of mushrooms will separate into three
(Underwheight, Normal & Overweight). You can see the hand of the student, he is adding
mushroom to the underweight and subtracting mushroom from the overweight. If theres a
lot that he can't hold anymore, he can just let the overweight go, his priority is the
underweight. As you can see, there is a U-turn for the overweight so it will come back to
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Figure 9: A-class Machine (Final Weight)
Two Student is assigned here to finalize the weight bracket. They only have 5g
weight backet depends on what sir Adi will write on the board.
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Figure 10: Working in A-class Macine (last part)
This part of the machine will seal the boxe's with nylon and label with sticker. It
can also be set to seal by twos depend on what is the order in the market. Then the
students will arrange it inside the crates 10each then file it in a pallet 5box by 10layers
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Figure 11: Finish Product
After we finish packing 1 pallet we put it back to storage room while waiting for
the truck.
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LEARNING ACQUIRED
University to join the Agrostudies Training Program. With this training program I learned
how to work away from my comfort zone. I was able to test my strength and weakness,
build my self awareness and understand how I will work under pressure.
I also learned how to adapt to my new environment and adjust to new routine,
culture and new language. I have learn how to communicate effectively and speak
And what I have learned in champinion farm aside from the work is how to clean
the house every day even if we are working 12 to 16 hours a day. All of us in home have
a rotating daily assignment in cleaning the house and we need to send pictures as proof
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PROBLEM ENCOUNTERED
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RECOMMENDATIONS
To the Students
Students must have a basic training in Hebrew language before going to Israel or
must have a copy of basic words that is usually used in their assigned farms.
Respect the boss and co-workers in order to create a good working relationship.
Must know how to value their time and spend it properly because in Israel time is
Prepare oneself physically and mentally, face and accept consequences that will
arise.
To the Agrostudies
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REFERENCES
http://champinion.co.il
https://www.youtube.com/watch?v=hxxBTQktUMA&t=371s
https://www.youtube.com/watch?v=YcrCtVGEsZE
Agrostudies | Programswww.agrostudies.com
https://www.google.com/maps/place/Zar'it,+Israel/
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