MAJOR PRACTICES REPORT:CHAMPIGNON'S FARM LTD.

, MOSHAV
ZAR'IT, ISRAEL

NORTHERN ISRAEL EXPERIENCE

DAN VENICE I. MONTENEGRO

AN EXPERIENTIAL REPORT PRESENTED TO THE FACULTY OF THE

PRESIDENT RAMON MAGSAYSAY STATE UNIVERSITY
SAN MARCELINO CAMPUS
NAGBUNGA, SAN MARCELINO ZAMBALES

IN PARTIAL FULFILMENT
OF THE REQUIREMENTS
FOR THE DEGREE OF
BACHELOR IN AGRICULTURAL TECHNOLOGY

November 2018

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 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:

ORAL EVALUATION SHEET

ii
 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.

To Dr. Cornelio P. Garcia, PRESIDENT RAMON MAGSAYSAY STATE

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

motherly pieces of advice to her students in Agrostudies.

All faculty members of PRESIDENT RAMON MAGSAYSAY STATE

UNIVERSITY for their deep and constant encouragements which contributed to the

success of this training.

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

On the job training or OJT is one method by which students is given a

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

within a specific number of hours as part of the curriculum.

For the students, an OJT or internship program like Agrostudies provides

opportunities to go through the actual methodologies of a specific job using the

real tools,equipments and documents. In effect, the student trainee learn more about his

chosen field and practice what he has learn from school.

Agro-studies is an organization that provides a unique apprenticeship in

agriculture, combining advanced studies and hands on “learning by doing” in various

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

internship, based on their area of study.

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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

Cameroon and from South America were Peru and Ecuador.

Objectives of the Program

Generally, the programs aimed to:

1. Develop the students and acquire practical knowledge and desirable attitudes in

reputable establishments in Israel;

2. Enhance student Filipino work values, competencies and discipline as they relate

to other multicultural work environment;

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

and establish agricultural livelihoods in the communities of the confrontation line.

The Champignon Ranch is considered to be the largest leader in the mushroom

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

their exquisite form and taste.

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

mushrooms, Portabella and Mega Portobella and various forest mushrooms.

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,

and performs the tests using unique and advanced methods.

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 VICINITY MAP

Location: CHAMPIGNON'S FARM LTD., MOSHAV ZAR'IT, ISRAEL

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 ORGANIZATIONAL STRUCTURE OF THE FARM

Based on the observed management of the farm, the organizational structure

was like this.

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 MATERIALS AND METHODOLOGY

Time and place of the Internship

The internship program was conducted in CHAMPIGNON'S FARM LTD.,

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

home to school. From June 2018 to September 2018.

Table 1. Time frame during working days tuesday to friday

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)

Table 3. Time frame during school day

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

pushing each othe while growing.

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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

picking where we will shave all the mushroom on the room.

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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

the best quality.

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 Packaging

Figure 6. Student working in Manual Packaging

In this figure I am working the 5kg B-Package transfering A-Class to B-Package

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

him later if no more preasure.

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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

then tie it with nylon.

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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

It is a great privilege and experience for me te be one of the students sent by my

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

confidently specially to my bhutan and cambodian friends.

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

that we clean the house.

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 PROBLEM ENCOUNTERED

During my stay in Israel this are the problem that I encountered:

 Time and schedule of work is very difficult

 Limited time during school tours

 Extreme weather condition

 Cheating of other co-students in work

 Slow response of Agrostudies in the needs of students

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 RECOMMENDATIONS

The following are recommended:

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.

 Be responsible and output oriented.

 Proper clothing should be brought by the student-interns to be used particularly

during extreme weather condition.

 Must know how to value their time and spend it properly because in Israel time is

not just gold but rather it is diamond.

 Prepare oneself physically and mentally, face and accept consequences that will

arise.

To the Agrostudies

 Immediate response about the needs of the student-interns

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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

Champignon's Farm location at

https://www.google.com/maps/place/Zar'it,+Israel/
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