The Conference

PLAN TRAINING
SESSION
Prepared By: Sajaroden D. Sigalong
Date Developed: Document No.

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Plan Date Revised: Oct. 6, 2019
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Session Sajaroden D. Sigalong
Name: Romar C. Balista Date: October 06, 2019
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the

characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Tboli
background
b. Blaan
c. Ilonggo
d. Ilocano
e. Muslim
f. Cebuano
g. Manobo
h. Others( please specify)____________
Education & Highest Educational Attainment:

general a. Elementary Level
knowledge
b. Elementary Graduate
c. High School Level
d. High School Graduate
e. College Level
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f. College Graduate
g. with units in Master’s degree

h. Masteral Graduate
i. With units in Doctoral Level
j. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: ____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) __allergies to
crustaceans_________________
Previous List down trainings related to your qualification

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
_____________________________
completed
Special courses Other courses related to your qualification

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
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drawings, preferably in color. The visual

learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or information which is essential in
planning the training sessions. Please check the appropriate box of your answer to the questions
below.
Can I? YES NO
Basic Competencies
1. Participate in workplace communication 
L.O.1. Obtain and convey workplace information 
L.O.2. Participate in workplace meetings and discussions 
L.O.3. Complete relevant work related documents 
2. Work in a team environment

L.O.1. Describe team role and scope 
L.O.2. Identify own role and responsibility within team 
L.O.3. Work as a team member 
3. Practice career professionalism 

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L.O.1. Integrate personal objectives with organizational goals 
L.O.2. Set and meet work priorities 
L.O.3. Maintain professional growth and development 
4. Practice occupational health and safety procedures 
L.O.1. Identify hazards and risks 
L.O.2. Evaluate hazards and risks 
L.O.3. Control hazards and risks 
L.O.4. Maintain OHS awareness 
Common Competencies
1. Apply safety measures in farm operations
L.O.1. Determine areas of concern for safety measures 
L.O.2. Apply appropriate safety measures 
L.O.3. Safe keep/dispose tools, materials and outfit 

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2. Use farm tools and equipment 
L.O.1. Select and use farm tools 
L.O.2. Select and operate farm equipment 
L.O.3. Perform preventive maintenance 
3. Perform estimation and calculations 
L.O.1. Perform estimation 
L.O.2. Perform basic workplace calculation 
4. Develop and update industry knowledge 
L.O.1. Seek information on the industry 
L.O.2. Update industry knowledge 
5. Perform record keeping 
L.O.1. Carry out inventory activities 

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L.O.2 Maintain production record 
L.O.3. Prepare financial records 
Core Competencies
1. Raise organic chicken 
L.O.1. Select healthy stocks and suitable housing 
L.O.2. Set-up cage equipment 
L.O.3. Feed chicken 
L.O.4. Grow and harvest chicken 
2. Produce organic vegetables 
L.O.1. Establish nursery 
L.O.2. Plant seedlings 
L.O.3. Perform plant care and management 
L.O.4. Perform harvest and post-harvest activities 

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3. Produce organic fertilizer 
LO.1 Prepare composting area and raw materials 
L.O.2 Compost and harvest fertilizer 
4.Produce organic concoctions and extracts 
L.O.1. Prepare for the production of various concoctions 
L.O.2. Process concoctions 
L.O.3. Package concoctions 
5.Raise Organic Hogs 
L.O.1.Select healthy domestic hog breeds and suitable housing 
L.O.2. Feed hogs 
L.O.3. Grow and finish hogs 
6.Raise Organic Small Ruminants 

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L.O.1. Select healthy breeders and suitable cages 
L.O.2. Feed small ruminants 
L.O.3. Manage breeding of small ruminants 
L.O.4.Manage does/ewes and their progenies 
L.O.5.Grow and harvest small ruminants 
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required for the Trainer to be well-
versed of the CBC or TR of the program qualification he is teaching..

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Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Name: Romar C. Balista

Current competencies Proof/Evidence Means of validating
Basic competency
1. Participate in Workplace communication
L.O.1 Obtain and convey workplace Certificate of employment Interview
information.
L.O.2 Complete relevant work related Transcript of record Oral Questioning
documents
L.O.3 Participate in workplace meeting Certificate of training Oral Questioning
and discussion.
2. Work in a team environment
L.O.1 Describe and identify team role Certificate of training Interview
and responsibility in a team.
L.O.2 Describe work as a team Certificate of employment Interview
member.
3. Practice career professionalism
L.O.1 Integrate personal objectives with Transcript of record Written test
organizational goals
L.O.2 Set and meet work priorities Certificate of training Interview

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L.O.3 Maintain professional growth Certificate of employment Oral questioning
and development.
4. Practice occupational health and safety
L.O.1 Evaluate hazard and risks Certificate of training Interview
L.O.2 Identify hazards and risks Certificate of training Oral questioning
L.O.3 Control hazards and risks Certificate of training Written test
L.O.4 Maintain occupational health Certificate of employment Interview
and safety awareness
Common Competencies
1. Apply safety measures in farm operations
L.O.1 Determine areas of concern for Certificate of employment Interview
safety measures
L.O.2 Apply appropriate safety Certificate of training Interview
measures
L.O.3 Safe keep/dispose tools, Certificate of training Interview
materials and outfit
2. Use farm tools and equipment
L.O.1 Select and use farm tools Certificate of training Interview
L.O.2 Select and operate farm Certificate of employment Interview
equipment
L.O.3 Perform preventive maintenance Certificate of employment Interview
3. Perform estimation and calculations
L.O.1 Perform estimation Certificate of employment Interview

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L.O.2Perform basic workplace Certificate of training Interview
calculation
4. Develop and update industry knowledge
L.O.1 Seek information on the industry Certificate of training Interview
L.O.2 Update industry knowledge Certificate of employment Oral questioning
5.Perform record keeping
L.O.1 Carry out inventory activities Certificate of employment Interview
L.O.2 Maintain production record Certificate of employment Interview
L.O.3 Prepare financial records Certificate of employment Interview

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Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the evidences of current competencies (Form
1.2), the Trainer will be able to identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies versus Required Competencies

Required Units of Current Competencies Training
Competency/Learning Gaps/Requirements
Outcomes based on CBC
Basic Competencies:
1. Participate in workplace 1. Participate in
communication workplace
communication
2. Work in a Team 2.Work in a Team
Environment
Environment
3. Practice career 3. Practice career
professionalism professionalism
4. Practice occupational health 4. Practice occupational
and safety procedures health and safety
procedures
Required Units of Current Competencies Training
Competency/Learning Gaps/Requirements
Outcomes based on CBC
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COMMON COMPETENCIES:
1. Develop and update 1.Develop and update

industry knowledge
industry knowledge
2.Observe workplace hygiene 2. Observe workplace
procedures hygiene procedures
3. Perform computer 3.Perform computer
operations operations
4. Perform workplace and 4.Prepare and serve

safety practices other types of desserts
5. Provide effective customer 5.Provide effective

customer service
service
CORE COMPETENCIES:
1. Raise organic chicken Raise organic chicken 1.Raise organic chicken
2. Produce organic Produce organic 2. Produce organic
vegetables vegetables vegetables
3. Produce organic fertilizer Produce organic 3.Produce organic
fertilizer fertilizer
4. Produce organic Produce organic 4.Produce organic
concoction and extract concoction and extract concoction and extract
5. Raise organic hogs Raise organic hogs 5.Raise organic hogs

6. Raise organic small Raise organic small 6.Raise organic small
ruminants ruminants ruminants
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Form No. 1.4: Training Needs

Training Needs Module Title/Module of
(Learning Outcome) Instruction
Produce Organic Vegetables
1.1 Establish Nursery Prepare Nursery
1.2 Plant seedlings Planting Direction
1.3 Perform Plant Care and Plant Propagation and Management
Management
1.4 Perform harvest and Post-harvest Post-Harvest Management practices
activities
SESSION PLAN
Sector : Agriculture and Fishery Sector
Qualification Title : Organic Agriculture Production NC II
Unit of Competency : Produce Organic Vegetables
Module Title : Producing Organic Vegetables

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Learning Outcomes: At the end of the session, trainees must be able to:
LO 1. Establish nursery
LO 2. Plant seedlings
LO 3. Perform plant care and management
LO 4. Perform harvest and post-harvest activities
A. INTRODUCTION
This session covers the knowledge, skills and attitude required to produce organic concoctions and
extracts for owned farm consumptions and not for commercial purposes or selling.
F. LEARNING ACTIVITIES
LO1. Establish nursery
Learning Content Methods Presentation Practice Feedback Resources Time
1. Seedbed selected  Self-paced Trainee will read Trainee will Trainee will CBLM 30
procedure. learning Information Sheet 2.1-1 on answer self- refer to answer mins
seedbed selected check 2.1-1 key 2.1-1
procedure.

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 Video Trainee will view a video Answer self- Refer to answer PC/Multimedi 1 hrs
Presentati presentation on seedbed check key 2.1-1 a projector
on selected procedure. questions PPE
2.1-1
2. Seedbed  Self-paced Trainee will read Answer self- Information CBLM 30

preparing learning Information Sheet 2.1-2 on check sheet 2.1-2 mins
procedure. Seedbed Preparing question 2.1- answer key
procedure. 2
 Video Trainee will view a video Answer self- Refer to answer PC/Multimedi 1 hrs
Presentati presentation on seedbed check key 2.1-2 a projector
on preparing procedure. questions PPE
2.1-2
 Individual Trainee will read and Trainee will Trainee will CBLM 1 hrs
ized interpret Task Sheet 2.1-2 perform evaluate on
Instructio perform procedure in activity on work using
n preparing seedbed the task performance
sheet 2.1-2 criteria check
perform list
procedure

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3. Seedbed care and  Self-paced Trainee will read Answer self- Information CBLM 30
maintenance learning Information Sheet 2.1-3 on check sheet 2.1-3 mins
procedure how to Prepare the seed question 2.1- answer key
bed care maintenance 3
procedure.
 Video Trainee will view video Answer self- Refer to answer PC/Multimedi 1 hrs
presentati presentation on seedbed check key 2.1-3 a projector
on care and maintenance questions PPE
procedure. 2.1-3
4.Potting media  Self-study Trainee will read and Trainee will Use answer key CBLM 30
preparation and familiarize information answer self- 2.1.4 as mins
procedure sheet 2.1-4 on Potting check 2.1-4 reference
media preparation and
procedure.
 Video Trainee will view video Answer self- Refer to answer PC/Multimedi 1
presentati presentation on potting check key 2.1-4 a projector hour
on media preparation and questions PPE
procedure. 2.1-4
LO2. Plant seedlings

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1.Land preparation  Self-study Trainee will read Trainee will Use answer key CBLM 30
activities procedure information 2.2-1 on land answer self- 2.2-1 as mins
preparation procedure check 2.2-1 reference
 Multimedi Trainers present a power Answer oral Trainer will give PC/Multimedi 1hour
a point and trainee will questioning comments a projector
presentati participate in the PPE
on with discussion of Land
discussio preparation procedure.
n
2. Procedure in  Self-study Trainee will read Trainee will Use answer key CBLM 30
applying organic information 2.2-2 answer self- 2.2-2 as mins
fertilizers and procedure in applying check 2.2-2 reference
applicable organic fertilizers and
concoctions applicable concoctions
 Power Trainee will view a power Answer self- Use answer key PC/Multimedi 1 hrs
point point presentation check 2.2-2 as a projector
presentati procedure in applying question 2.2- reference PPE
on organic fertilizers and 2
applicable concoctions

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 Individual Trainee will read Perform Perform Trainee will 1 hrs
ized interpreted task sheet 2.2- activities on activities on the evaluate on
instructio 2 the task task sheet 2.2- work using
n sheet 2.2-2 2 performance
criteria check
list
3.Transplanting  Individual Trainee will participate Trainee will Trainee will CBLM 30
and planting ize individualized learning on read refer to answer mins
procedures learning transplanting and planting information key 2.2-3
procedures sheets 2.2-3
 Demonstr Trainee will observe the Trainee will Information Trainee will 1 hrs
ation trainers demonstration on perform sheet answer evaluate on
transplanting and planting return key 2.2-3 work using
procedures demonstratio performance
n criteria check
list
4. Water  Self-paced Trainee will read Trainee will Use answer key CBLM 30
management study information 2.2-4 on Water answer self- 2.2-4 as mins
management check 2.2-4 reference

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 Demonstr Trainee will observe the Trainee will Information Evaluation of 1 hrs
ation trainers demonstration on perform sheet answer trainees
Water management return key 2.2-4 performance
demonstratio using
n in Water performance
management criteria check
list 2.2-4
LO3. Perform plant care and management

1. Proper water  Self-paced Trainee will read Trainee will Use answer key CBLM 30
management and study information 2.3-1 on answer self- 2.3-1 as mins
procedures Proper water management check 2.3-1 reference
and procedures
presentati presentation on Proper check key 2.3-1 a projector
on water management and questions PPE
procedures 2.3-1
2.Procedure of  Self-paced Trainee will read Trainee will Use answer key CBLM 30
Organic method of study information 2.3-2 on answer self- 2.3-2 as mins
preventing and Procedure of Organic check 2.3-2 reference
controlling pest and method of preventing and
diseases controlling pest and
diseases

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 Power Trainee will view a power Answer self- Use answer key PC/Multimedi 1 hrs
point point presentation in check 2.3-3as a projector
presentati Procedure of Organic question 2.3- reference PPE
on method of preventing and 2
controlling pest and
diseases
3. Crop rotation/ Inter-  Self-paced Trainee will read Trainee will Use answer key CBLM 30
cropping procedure study information 2.3-3 on Crop answer self- 2.3-4 as
rotation/ Inter-cropping check 2.3-3 reference
procedure
 Video Trainee will view video Answer self- Refer to answer PC/Multimedi 1hrs
presentati presentation on Crop check key 2.3-3 a projector
on rotation/ Inter-cropping questions PPE
procedure 2.3-3
4. Plant  Self-paced Trainee will read Trainee will Use answer key CBLM 30
rejuvenation/rationi study information 2.3-4 on Plant answer self- 2.3-4 as mins
ng procedure rejuvenation/rationing check 2.3-4 reference
procedure

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presentati presentation on Plant check key 2.3.4 a projector
on rejuvenation/rationing questions PPE
procedure 2.3-4
LO4. Perform harvest and post-harvest activities

1.Procedure of post-  Individual Trainee will participate Trainee will Trainee will CBLM 30
harvest practices ize individualized learning on read refer to answer mins
learning Procedure of post-harvest information key 2.4-1
practices sheets 2.4-1
presentati presentation on Procedure check key 2.4-1 a projector
on of post-harvest practices questions PPE
2.4-1
2. Procedure of  Self-paced Trainee will read Trainee will Use answer key CBLM 30
proper handling of study information 2.4-2 on answer self- 2.4-2 as mins
harvesting tools and Procedure of proper check 2.4-2 reference
materials handling of harvesting
tools and materials

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presentati presentation on proper check key 2.4-2 a projector
on handling of harvesting questions PPE
tools and materials 2.4-2
C. ASSESSMENT PLAN
 Written Test
 Direct Observation, Demonstration on : Establish nursery preparation
: Seedbed preparation
 Oral Interview on: How to produce organic Vegetables. What is the potting media used in accordance with the
enterprise procedures.
D. TRAINER’S SELF-REFLECTION OF THE SESSION

1. What if the trainees are unable to answer and perform the activity?
 Perform or demo or film viewing to facilitate the activity.
2. What if they didn’t observe the presentation carefully?
 Read the guided study and return demo.

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PARTS OF COMPETENCY BASED
LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self-Check Answer Key
Self-Check
Information Sheet
Learning Experiences
Learning Outcome Summary

Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

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HOW TO USE THIS COMPETENCY-BASED LEARNING
MATERIALS
COMPETENCY-BASED LEARNING MATERIALS
Organic Agriculture Production NC II

Qualification Title :
Unit of Competency : Produce organic vegetables

Module Title : Producing organic vegetables
General Santos National School Of Arts And Trades

Tiongson st., Lagao, General Santos City

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COMPETENCY-BASED LEARNING
MATERIALS
Welcome!
The unit of competency. “Produce Organic Vegetables” is one of the
competencies in Organic Agriculture Production NC II, a course with
comprises the knowledge, skills, and attitudes required for a TVET trainee to
possess.
The module, “Producing Organic Vegetables” This unit covers the
knowledge, skills and attitudes required to select healthy stocks and suitable
housing, Set-up equipment, feed chicken and grow harvest chicken.
In this module, you are required to go through a series of learning activities
in order to complete each learning outcome of the module. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets Task
Sheets and Job Sheets. Follow these activities on your own. If you have
questions, don’t hesitate to ask your trainer/facilitator for assistance.
This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with
minimum supervision or help from your instructor.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do
things.
 You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice your new skills during regular work
shifts. This way you will improve both your speed and memory and
also your confidence.
 Use the self-check, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
 When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
This module was prepared to help you achieve the required competency, in
Organic Agriculture Production NC II. A person who has achieved this
Qualification is competent to be:

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 Organic Chicken Raiser
 Organic Hogs Raiser
 Organic Small Ruminants Raiser
 Organic Vegetables Production
 Organic Concoctions and Extracts Producer
 Organic Fertilizer Producer
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
Core Competencies
1. Raise organic chicken Raising organic chicken AGR612301
2. Produce organic vegetables Producing organic
AGR611306
vegetables
3. Produce organic fertilizer Producing organic fertilizer AGR611301
4. Produce organic concoctions Producing organic AGR611302

and extracts concoctions and extracts
Elective Competencies
5. Raise organic hogs Raising organic hogs AGR612302
6. Raise organic small ruminants Raising organic small
AGR612303
ruminants

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MODULE CONTENT
QUALIFICATION TITLE : ORGANIC AGRICULTURE PRODUCTION NCll
UNIT OF COMPETENCY : Produce organic vegetables
MODULE TITLE : Producing organic vegetables
MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitude
required to establish nursery, plant seedlings, perform plant care and
perform harvest and post-harvest.
NOMINAL DURATION: 24 hrs.
LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables
1. Establish nursery 1.1. Seeds are selected in accordance with the PNS, and
NSQCS/BPI.
1.2. Seedbeds are prepared in accordance with planting
requirements based on Vegetable Production manual (VPM).
1.3. Care and maintenance of seedlings are done in
accordance with enterprise practice.
1.4. Potting media are prepared in accordance with enterprise
procedure.
2. Plant seedlings 2.1 Land preparation is carried out in accordance with enterprise
practice
2.2 Beneficial micro-organisms are introduced prior to planting in
accordance with enterprise procedure
2.3 Seedlings are transplanted/planted based on VPM
recommendations
2.4 Seedlings are watered based on VPM recommendations
3. Perform plant care 3.1 Water management is implemented according to plan.
and management 3.2 Effective control measures are determined on specific pest
and diseases as described under the “pest, disease and weed
management” of the PNS
3.3 All missing hills are replanted to maintain the desired plant
population of the area
3.4 Plant rejuvenation/rationing are maintained according to PNS.
3.5 Organic fertilizers are applied in accordance with fertilization
policy of the PNS
4. Perform harvest and 4.1. Products are checked using maturity indices according to
post-harvest activities PNS, PNS-organic agriculture and enterprise practice.
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4.2. Marketable products are harvested according to PNS, PNS-
organic agriculture and enterprise practice.
4.3. Harvested vegetables are classified according to PNS, PNS-
4.4. Appropriate harvesting tools and materials are used
according to PNS.
4.5. Post-harvest practices are applied according to PNS and
GAP recommendations
4.6. Production record is accomplished according to enterprise
procedures.
LEARNING OUTCOME #1.

ESTABLISH NURSURY
ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Establish nursery
1. Seeds are selected in accordance with the PNS, and NSQCS/BPI.
2. Seedbeds are prepared in accordance with planting requirements based
on Vegetable Production manual (VPM).
3. Care and maintenance of seedlings are done in accordance with
enterprise practice.
4. Potting media are prepared in accordance with enterprise procedure.
2. Plant seedlings
2.1 Land preparation is carried out in accordance with enterprise practice
2.3 Seedlings are transplanted/planted based on VPM recommendations
2.4 Seedlings are watered based on VPM recommendations.
3. Perform plant care and management
3.1 Water management is implemented according to plan.
3.2 Effective control measures are determined on specific pest and
diseases as described under the “pest, disease and weed management” of the
PNS
3.3 All missing hills are replanted to maintain the desired plant population
of the area
3.5 Organic fertilizers are applied in accordance with fertilization policy of
the PNS
4. Perform harvest and post-harvest activities

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4.1. Products are checked using maturity indices according to PNS, PNS-
4.2. Marketable products are harvested according to PNS, PNS-organic
agriculture and enterprise practice.
4.3. Harvested vegetables are classified according to PNS, PNS-organic
4.4. Appropriate harvesting tools and materials are used according to PNS.
4.5. Post-harvest practices are applied according to PNS and GAP
recommendations
4.6. Production record is accomplished according to enterprise procedures.

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INFORMATION SHEET 2.1-1
Producing organic vegetables
Learning Objective:
At the end of this module, the trainees must be able to:
2. Plant seedlings
4. Perform harvest and post-harvest activities
Introduction
The term vegetable is used to describe the tender edible shoot, leaves, fruits
and root of plants and spices that are consumed whole or in part, raw or
cooked as a supplement to starchy foods and meat.
Organic vegetable production is an ecological production management

system for vegetables that promotes and enhances biodiversity, biological
cycles and soil biological activity. It is a production system working in
partnership with nature to produce vegetables.

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PHILIPPINE NATIONAL STANDARD (PNS)
Learning objectives
At the end of the module, trainees able to identity.
1. The different Philippine National Standards (PNS) Salient Features on

Organic Vegetable Production.
Philippine National Standards (PNS) Salient Features on Organic

Vegetable Production
Length of conversion period

 For annual crops: at least twelve (12) months before the start of the
production cycle
 For perennials: at least eighteen (18) months of management according
to the full standards requirements before the first harvest
Choice of crops and varieties

 Seeds and planting materials shall be of high quality and certified
organic, when available
 When certified organic seed and planting materials are not available,
non-organic seed and planting materials may be used provided they
have not been treated with pesticides and other inputs.
 The use of genetically modified seeds, transgenic plants or planting
materials is not allowed.
Soil management practices

 Organic production systems are soil-based and should care for the soil
and surrounding ecosystems in support of an increased diversity of
species, while encouraging nutrient cycling and mitigating soil and
nutrient losses.
 Tillage and cultivation implements shall be selected and used in a
manner that maintains or improves soil physical and biological quality
and minimizes erosion.
Fertilization practices
 The fertility and biological activity of the soil should be maintained or
increased through cultivation of legumes, green manures, multi-
annual rotation program, and incorporation of organic material into
the soil.
Pest, disease and weed management

 Preventive methods shall be the primary mean of pest management.
 If preventive methods are inadequate, mechanical, physical or
biological methods are preferred.
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 The use of synthetic pesticides is prohibited.
Pollution control and contamination management

 Buffer zones should be established to minimize contamination from
non-organic farms.
Soil and water conservation

 Relevant measures should be taken to prevent soil erosion and ensure
water conservation.
 Land clearing through burning is prohibited.
Diversity in crop production

 The diversity of crops and cropping systems on organic farms should
sustain and promote diversity that is suited to local agro-ecosystem.

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PLANTING REQUIREMENTS BASED ON VEGETABLE PRODUCTION
MANUAL (VPM)
Learning Objective:
At the end of module, trainees able to identify
1. The different standards analysis test
CLASSIFICATION OF VEGETABLES
According to the part consumed, vegetables could be classified as:
 Leafy vegetables: the leaves and succulent young shoots are picked
for consumption. Examples are amaranthus, lettuce, and cabbage.
 Fruit vegetables: this comprises of young, immature unripe fruits or
mature ripe fruits of plants grown as vegetables. Examples are
cucumber, tomato, okra, squash, eggplant, and sweet pepper.
 Seed vegetables: this group is important for the seed produced.
Examples are mungbean, string bean, and kadyos.
 Root vegetables: such as sweet potato, irish potato, carrot and radish.
 Spices: important for their flavor and colour in foods such as chilli
pepper, onion, garlic and basil.
I.SEED ANALYSIS. A good crop starts with good quality seed and a good
crop stand and establishment depends on the quality of seed planted and the
condition under which the seed was planted.
 Seed testing- is a procedure of gathering pertinent information about

the seed, its capacity for establishing a stand of seedlings. There are
several methods of seed viability testing namely;
A. Standard Germination Test

SGS’s seed testing labs develop and expertly perform a wide range of
investigations – including a standard germination test – designed to
accurately analyze your seeds and make your business more
competitive.
1. Rug doll method or rolled- towel test-
Seeds are arranged in rows and rolled
up. The rolled materials is placed in a
germinator at 90% RH at 26 °C for 16
hour, then another 8 hours and 300°C
for one to several weeks.
2. Seeds box method- Seeds are sown in previously sterilized soil.

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3. Petri dish method- Seeds are absorbent material in the dish. Scoring is
done by the group of seedling into categories as normal. Hard seed (no
imbibition’s), abnormal (malformed) and dead or decaying seed.
%Germination = Number of seeds germinated Χ100

Number of seeds sown
B. Tetrazolium test- in the colometric test which the biochemical reaction
causes the solution change color under certain condition. Certain
enzymes become active when viable seed (living tissue) imbibe water
(hydration) and start respiration. Hydrogen ions are released when the
dehydrogenases act on the substrate (seed tissue such as cotyledon).
I. T-Z test- (2,3,5 triphenyltetrazolium chloride) solution is colorless but
changes into red insoluble compound called formazan upon being reduced by
the hydrogen ions. Respiring and viable seeds will change color to red. Dead
or non-respiring seeds remain colorless. T-Z test is quick and reliable. Seeds
are soaked in water or 24 hours.
II. SEEDS PURITY TEST

 Seed purity is the percentage pure seed (only the seed of the desired
kind without contaminants) in the sample tested. Contaminants
include the following:
1. Seeds of the other crops
2. Weed seeds
3. Inert matter (foreign matter such as stone, pieces of wood and other
plant materials).
III. FIELD SEEDING/ PLANTING

Types of planting materials
1. Seeds
2. Vegetable materials
Botanical or Taxonomic Classification
Vegetables are classified according to family, genera and species. It is the

most important and acceptable form of classification.
IMPORTANCE OF VEGETABLES IN HUMAN DIET
Vegetables supply most of the nutrients that are deficient in other food
materials. This includes supply of minerals, especially calcium and iron.
Vegetables are acid neutralizers e.g. okra, Corchorus spp neutralizes the acid

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produced from the some fruits. Vegetables prevent constipation and promote
digestion as a result of fibres/roughages obtained from okra, cucumber,
amaranth, lettuce and cabbage. Vegetables are rich sources of vitamins A, B,
and C which helps to lower susceptibility to infection. e.g.: Carrots, sweet
corn, and amaranth. Tomatoes, carrots, lettuce, cabbage and amaranth
provide Vitamin C.
Also, some vegetables are rich sources of carbohydrate e.g. potatoes, sweet
corn, carrot etc. Beans are cheap sources of protein. Vegetables are
generally needed to have balanced diets and overcome nutritional
deficiencies. Vegetables make our staple food more palatable and enhance
their intake.
Characteristics of Organic Vegetable Farms:
Organic vegetable farms have minimizing the kind and amount of fertilizers
and pesticides used to produce a crop as their overall goal. As such,
emphasis is placed on long term planning based on information regarding
crop pest life cycles, soil conditioning, extensive evaluation of ecological
relationships, field conditions, and, options for management of these
variables in a given field or on a given farm. There are three basic
characteristics that define an organic farm:
1. Soil conditioning is maintained through the heavy use of composted

and naturally occurring plant and animal material incorporated into
the soil profile; green manure and cover crops, and, crop rotation.
2. Soil fertility is depended upon the continuing activity of minor
organisms such as earthworms and bacteria to digest organic matter
and convert it to compounds available to plants.
3. Pest control is advanced by “healthy” soil, plant resistance, selective
and limited use of pesticides that poise little or no adverse effect to the
soil, crop, environment and human health.

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CARE AND MAINTENANCE OF SEEDLINGS
Learning objective:
At the end of the module, trainees able to perform

1. Care and maintenance of seedling are done in accordance with
Characteristics of Organic Vegetable Farms:

Organic vegetable farms have minimizing the kind and amount of
fertilizers and pesticides used to produce a crop as their overall goal.
As such, emphasis is placed on long term planning based on
information regarding crop pest life cycles, soil conditioning, extensive
evaluation of ecological relationships, field conditions, and, options for
management of these variables in a given field or on a given farm.
There are three basic characteristics that define an organic farm:
1. Soil conditioning is maintained through the heavy use of
composted and naturally occurring plant and animal
material incorporated into the soil profile; green manure
and cover crops, and, crop rotation.
2. Soil fertility is depended upon the continuing activity of
minor organisms such as earthworms and bacteria to
digest organic matter and convert it to compounds
available to plants.
3. Pest control is advanced by “healthy” soil, plant resistance,
selective and limited use of pesticides that poise little or no
adverse effect to the soil, crop, environment and human
health.
Establishing Organic Nursery
Ideal Characteristics of Organic Nursery

 Clean, free from contaminants and establish buffer zone, if necessary
 Put up shade or transparent plastic to protect heavy rains and avoid
entry point for insect pest
 Availability of clean and unchlorinated water
 Availability of concoctions
 Secured area from stray animals
 Provide clean garden tools
 Strictly maintain proper record keeping
Selecting Good seeds

 No to GMO seeds
 Source of seeds and planting materials shall be from certified organic
producers, when available

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 Use untreated and planting materials which are available, in case,
chemically untreated conventional materials maybe used provided that
they have not been treated with pesticides

POTTING MEDIA
Learning objectives
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At the end of the module, trainees able to perform
1. The growing media or soil mixing.
Preparing growth media

 Use the ratio of 1:1:1
 One (1) part of ordinary garden soil, one (1) part of vermicomposting
and one (1) part of coco coir dust or carbonized rice hull
 Introduce beneficial microorganisms
Preparing the seedbed

 Clear the area and prepare growth media
 Sterilize plots through sun drying or hot water treatment
 Provide access to clean and unchlorinated water
 Prepare the seedbeds using indigenous materials
 Seedling trays maybe used or “arorong”
 Strictly record the activities

LAND PREPARATION
Learning objective:
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At the end of the module, trainees able to perform:
2. Perform harvest and post-harvest activities Establish nursery
3. Plant seedlings
Cultural Practices and Management of Organic Vegetables

Land Preparation
Land preparation is done to create favorable condition for seed
germination, seedling establishment, and subsequent management of the
crop. Properly done, it eliminates most of the weeds and soil borne
pathogenic microorganisms. It also improve the water holding capacity,
drainage and aeration of the soil. Likewise, facilitates field operations, such
us furrow irrigation and mechanized weed control.
Vegetables differ widely from field crops in their requirements for land
preparation and cultural practices because of their differences in their
morphologies, growth habit, and socio-economic values. In preparing land for
vegetable production, the following factors are taken into consideration:
ecological location, mode of cropping, season, crop disposition, and the type
of vegetables to be grown.
Factors in land preparation for vegetables

1. Ecological location,
2. Mode of cropping,
3. Season,
4. Crop disposition,
5. Type of vegetable to be grown.
Clearing
It is often necessary to remove the vegetation cover when a piece of
land is to be used for vegetable production. The land clearing methods may
involve removing the remains of previous crops and undergrowth, cutting
back the woody shrubs and trees and decompose them.
General Organic Practices for Land Preparation
 Thorough land preparation by pulverizing soil and make it free from

weeds
 Construct canals and waterways for proper drainage
 One meter of width of plot (distance depends upon the crop to be
planted)
 Sterilize plots
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 Strictly record the activities
Levelling
When the site has been cleared, uneven land may have to be leveled. This
facilitates the process of plowing, harrowing ridging and layout of the site.
Tillage
Tillage is the term used for manual or mechanical manipulation of the soil to
prepare it for use in crop production. In vegetable production, the main
objectives for tillage are to secure increased growth and yields, to obtain
suitable seed bed, to eliminate competition with weeds during early growth,
improve the physical condition of the soil and conserve its water and nutrient
contents.
Principles and Practice of Vegetable productions
There are some principles required in the production of vegetable crops

which are very important and well known to the grower. These principles are:
 Production of vegetables does not involve a long- time investment as
does in the orchard of citrus, mango, or cashew.
 Vegetable growers/farmers are not bound to produce the same crop
each year like his counterparts, who grow fruit crops.
 Vegetable growing lacks the stability which is methodically developed
over a period of years like an orchard thus, getting into vegetable
production is a fast process and getting out may even be faster.
 Vegetables can be grown by people with limited experience. Only
skillful farmers sustain their vegetable production.
 The land for production of vegetable crops is flexible and adjustable. It
is much easier for vegetable growers/farmers to change production
from one crop to another than for fruit crop grower.
 Cooperative efforts and organizations are somewhat more difficult with
vegetable crop producers than fruit growers. Vegetable/grower/farmers
have no long period for making plans. Vegetable production is
seasonal.
 Vegetable production requires more intensive production management
per unit area and time.

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SEEDLINGS ARE TRANSPLANTED ACCORDING TO VPM
METHODS OF PLANTING VEGETABLE CROPS

Vegetable can be classified into three categories, depending on the
planting practice:
A. Crops usually transplanted
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-Cabbage, Chines cabbage, Broccoli, Cauliflower, Tomato, Eggplant,
Pepper, Bitter gourd, Celery, Lettuce, and onion.
B. Crops usually direct-seeded
-Watermelon, Cantaloupe, Squash, Cucumber, Snap bean, Cowpea,
Garden pea, Bitter gourd, onion.
C. Crops that should be direct seeded
-Radish, Carrot, Turnips, Beets.
Planting
Vegetables can be propagated either by direct sowing and transplanting

methods.
 Direct sowing: Vegetables are sowed either by broadcasting or by seed
drilling methods.
 Broadcasting method: In broadcasting, seeds are spread over the
prepared land by throwing small quantities of the seeds into the air
close to the surface of the prepared land. Broadcasting is the normal
practice in sowing seeds of most leafy vegetables.
 Seed drilling method: This is a method for planting small seeded
vegetables in rows. Shallow furrows are made at the spacing
recommended for the crop and the seed drilled along the furrows.
 Transplanting method: Vegetable seedlings are first raised in the
nursery for a required period of time before they are transplanted on
the field. Seedlings are transplanted in the morning or in the evening to
avoid transplanting shock. Vegetables like tomato, pepper, cabbage,
eggplant are planted by using transplanting method.
Procedures of Planting and Transplanting
• Staking
• Establishing distance
• Holing
• Sterilizing
• Basal application
• Spraying concoctions
• Planting/Transplanting
Thinning
Thinning of vegetable is done to reduce the number of seedlings per

stand when planted in situ. It is also used to obtain regular spacing and
plant population when sowing is done in drills by removing the weakest
seedlings or those infected by diseases or damaged by insect pests.
Replanting

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This is the practice of providing missing stands of vegetables planted
by direct sowing as a result of poor emergence or when seedlings are
damaged by pests. The essence of seed supply is to maintain correct plant
population. Supplying of seeds has to be carried out as early as possible after
emergence.
Trellising
This is usually required for vegetables with climbing growth habit.

Trellising is done to provide support for the plant to climb and display the
leaves for photosynthesis to take place. The support allows the plant to carry
more load without touching the soil thus enhancing the quality of the fruit.
Trellis can be made from bamboo or other available wood.
Mulching
A mulch is a layer of plant residue or other materials which is applied

to the surface of the soil in order to reduce evaporation, run-off or to prevent
weed growth. The purpose of mulching is to conserve soil moisture. Mulching
also ensure clean fruit, hasten maturity and increase yields.
Watering:
Water for vegetable growing is from irrigation while in the wet season,
rainfall is the source of water. Young vegetable seedlings in the nursery or in
the field should be watered in the early morning or late in the afternoon.
Watering should be done before transplanting particularly in the afternoon.
Over-watering can be very harmful and can encourage the development of
pathogenic diseases and also cause one of the most critical inputs to
vegetable is water. During the dry season or off season, the source of
mechanical damage to the seedlings.

Watering
Water for vegetable growing is from irrigation while in the wet season,
rainfall is the source of water. Young vegetable seedlings in the nursery or in
the field should be watered in the early morning or late in the afternoon.
Watering should be done before transplanting particularly in the afternoon.
Over-watering can be very harmful and can encourage the development of
pathogenic diseases and also cause one of the most critical inputs to
vegetable is water. During the dry season or off season, the source of
mechanical damage to the seedlings.

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SOIL AND WATER CONSERVATION according to Philippine National
Standard (PNS)
Relevant measures should be taken to prevent soil erosion and ensure water
conversation. Appropriate conversation measures, including management
practices such as grass waterways, contour strips, diversion canals,
catch/filtration ponds, buffers, wind breaks, mulch, and cover crops to
prevent wind and water erosion, must be established. Reasonable water
conservation measures must be taken to avoid excessive exploitation and
depletion of water resource.
Water requirements of some crops

Crop Growing period (days) Consumptive use (cm)
Field crops
Rice 90-120 72(WS); 112(DS)
Cassava 240-356 50-250
Corn 100 55
Mungbean 60-68 41
Peanut 90-150 50-60
Soybean 80-90 53
Sugarcane 300-365 132
Vegetables
Cabbage 70-90 132
Eggplant 90-120 48
Garlic 90-120 36
Lettuce 40-50 30
Mustard 40-60 41
Okra 60-90 30
Onion 90-100 46
Pechay 40-60 30
Tomato 80-100 46
watermelon 75-95 46

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CONTROL MEASURES
PEST, DISEASE, AND WEED MANAGEMENT ACCORDING TO PHILIPPINE

NATIONAL STANDARD (PNS)
1. Preventive methods such as disruption and elimination of pest habitat and
access to facilitate shall be the primary mean of pest management.
2. If preventive methods are inadequate, mechanical/physical and biological
methods are preferred.
3. Products that may be used in the control of pest and diseases.

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4. The release of local acclimatized predatory insects, such as earwig and
trichogramma, and use of microbial pest control agents, such as bacteria (e.g.
bacillus thuringiensis), viruses (e.g. baculovirus), and fungi (e.g. B.
bassiana), are allowed. However, these are subject to appropriate existing
phytosanitary regulation and measures, as well as national registration
requirements (e.g. NCBP, BPI-PQS). The release of such organisms should be
done in such a manner that these do not damage the ecosystem, and done if
other pest control measures are found in effective.
5. Physical method for pest, disease, and weed management are allowed.
Thermic sterilization of soils to combat pest, disease, and weed restricted in
circumstances where a proper rotation or renewal of soil cannot take place.
6. Farm tools and equipment should be used exclusively in organic farms. In
cases that these are not dedicated for organic production, these must be
properly cleaned and free of residues from synthetic pesticides.
Types of pest control measures

Biological pest control
Biological pest control is the control of one through the control and
management of natural predators and parasites. For example: mosquitos are
often controlled by putting Bt Bacillus thuringiensis ssp. Israelensis, a
bacterium that infects and kills mosquito larvae, in local water sources. The
treatment has no known negative consequences on the remaining ecology
and his safe for humans to drink. The point of biological pest control, or any
natural pest control, is to eliminate a pest with minimal harm to the
ecological balance of the environment in its present from.
Mechanical pest control
Mechanical pest control is the use of hands-on techniques as well as
simple equipment and devices that provides a protective barrier between
plants and insects. For example: weeds can be controlled by being physically
removed from the ground. This is referred to as tillage and is one of the oldest
methods of weed control.
Physical pest control

Physical pest control is a method of getting rid of insects and small
rodents by removing, attacking, setting up barriers that well prevent further
destruction of one’s plants, or forcing insect infestation to become visual.
Weeding
Weed is any plant that grows where it is not wanted. Weed can reduce
yield up to 40-60% if not controlled. Weeds can be controlled using cultural,
physical, and biological methods. Mulching of soil can also be used to
smother weeds. Intercropping of spreading vegetables like melon with some
erect and broad leaf crop like okra can provide ecological protection against

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weed development. Hoeing, pulling and roguing are carried out during the
early stages of growth.
Pest and diseases Control

Attack by pest and disease is one of the major factors militating
against increased vegetable production in the tropics. Insects and disease
infestation in vegetable crops bring about heavy losses through yield
reduction, lowered quality of produce, increased costs of production and
harvests.
Organic Control Methods
 Introduction of beneficial microorganisms

 Increase population of natural enemies by planting alternative host
plant for natural enemies
 Use parasitoid
 Maintain sanitation in the field
 Plant sacrificial plant

ORGANIC FERTILIZER
Fertilizer application
 This is an important variable cost in vegetable production. As all

vegetables, particularly the leafy grow quickly, they must be provided
with ample supplies of nutrients such as nitrogen. Application compost
or organic fertilizer and some of the fermented inputs.
Nutrient Content of Agricultural Wastes

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Type of Nutrient (%) per dry weight basis
Wastes
N P K Ca Mg C:N
ratio
Cococnut coir 0.39 0.06 1.76 0.13 0.11 117.0
dust
Rice hull 0.40 0.05 0.38 0.07 0.04 102.0
Rice straw 0.53 0.27 1.70 0.50 0.48 67.0
Pineaaple 1.18 0.08 2.26 0.09 0.10 37.0
trunk
Corn stalk 1.13 0.44 1.75 0.37 0.18 43.0
Oil palm frond 0.70 0.07 0.97 0.53 0.14 61.0
Oil pal empty 0.60 0.06 1.92 0.13 0.11 83.0
bunch
Chicken dung 1.72 1.82 2.18 9.23 0.86 12.42
Cow dung 2.05 0.76 0.82 1.29 0.48 30.25
Cocoa pods 1.0 0.05 1.08 0.12 0.05 na
Average Chemical Composition of Manures
Manure Chemical Composition, %

Water N P K Ca Mg
Cattle (Fresh) 79.0 2.06 0.66 0.77 0.70 0.16
Cattle (Old) 71.4 2.41 0.75 0.88 0.81 0.12
Carabao 71.0 1.22 0.85 0.79 0.15 0.09
(Fresh)
Carabao (Old) 67.8 1.09 0.82 0.70 0.19 -----
Swine (Fresh) 73.8 2.76 2.64 1.47 1.26 0.09
Swine (Old) 70.5 2.11 2.41 0.91 0.35 0.04
Broilers 82.1 3.17 3.25 2.35 0.52 0.25
(Fresh)
Broilers (Old) 44.6 3.17 3.29 2.41 0.65 0.37
Pullet (Fresh) 79.6 2.60 4.42 3.06 3.38 0.09
Pullet (Old) 53.8 3.61 3.33 2.38 1.39 0.41
Layers (Fresh) 73.5 4.02 3.71 1.55 4.09 0.14
Layers (Old) 52.2 4.22 3.82 2.00 4.12 0.48
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Proximate Analysis of the Fermented Inputs
Nutrient (mg/kg) FFJ FPJ FAA

Nitrogen (N) 429.47 855.06 1166.34
Phosphorus (P) 61.87 122.72 193.44
Potassium (K) 1201.7 3934.2 314.6
Calcium 307.23 913.03 377.92
Magnesium 119.55 333.64 80.58
Sodium 51.15 128.19 426.4
Iron 15.07 52.24 19.73
Copper 0.75 0.87 0.94
Manganese 2.19 4.54 1.45
Zinc 1.97 3.74 5.84
Improving soil fertility
 Use of organic fertilizer

 Loosen the soil and spray IMO to increase the growth of beneficial
microorganism
 Practice intercropping
 Application of green manure
 Practice crop rotation
 Prevent soil erosion through cover cropping
 Practice fallow period
Applying basal and foliar fertilizer
 Basal fertilizer is applied in the soil by digging holes or mixing basal

fertilizer into the soil of preferred bed before planting the seedling.
 Foliar fertilizer is applied by spraying into the plant leaves and body
during ambient temperature while the stomata is open.
General procedures in plant care

 Visit the plants every day and observe presence of pests and diseases
 Water the plants every other day preferably in the morning
 Weed the plants when needed by hand weeding
 Spray concoction to make the soil healthy (feed the soil, not the plant)
 For faster growth, spray IMO & FPJ
 Spray FFJ to make fruits healthy and good taste

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 Spray OHN and LABS when there are insect pests and diseases
observed
 Plant insect repellants around the garden

ORGANIC FERTILIZER
Fertilizer application
 This is an important variable cost in vegetable production. As all
vegetables, particularly the leafy grow quickly, they must be provided
with sample supplies of nutrients such as nitrogen. Application compost
or organic fertilizer and some of the fermented inputs.
Nutrient Content of Agricultural Wastes

Type of Nutrient (%) per dry weight basis
Wastes N P K Ca Mg C:N
ratio
Cococnut coir 0.39 0.06 1.76 0.13 0.11 117.0
dust
Rice hull 0.40 0.05 0.38 0.07 0.04 102.0
Rice straw 0.53 0.27 1.70 0.50 0.48 67.0
Pineapple 1.18 0.08 2.26 0.09 0.10 37.0
trunk
Corn stalk 1.13 0.44 1.75 0.37 0.18 43.0
Oil palm frond 0.70 0.07 0.97 0.53 0.14 61.0
Oil pal empty 0.60 0.06 1.92 0.13 0.11 83.0
bunch
Chicken dung 1.72 1.82 2.18 9.23 0.86 12.42
Cow dung 2.05 0.76 0.82 1.29 0.48 30.25
Cocoa pods 1.0 0.05 1.08 0.12 0.05 na
Average Chemical Composition of Manures
Manure Chemical Composition, %

Water N P K Ca Mg

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Cattle (Fresh) 79.0 2.06 0.66 0.77 0.70 0.16
Cattle (Old) 71.4 2.41 0.75 0.88 0.81 0.12
Carabao 71.0 1.22 0.85 0.79 0.15 0.09
(Fresh)
Carabao (Old) 67.8 1.09 0.82 0.70 0.19 -----
Swine (Fresh) 73.8 2.76 2.64 1.47 1.26 0.09
Swine (Old) 70.5 2.11 2.41 0.91 0.35 0.04
Broilers 82.1 3.17 3.25 2.35 0.52 0.25
(Fresh)
Broilers (Old) 44.6 3.17 3.29 2.41 0.65 0.37
Pullet (Fresh) 79.6 2.60 4.42 3.06 3.38 0.09
Pullet (Old) 53.8 3.61 3.33 2.38 1.39 0.41
Layers (Fresh) 73.5 4.02 3.71 1.55 4.09 0.14
Layers (Old) 52.2 4.22 3.82 2.00 4.12 0.48
Proximate Analysis of the Fermented Inputs
Nutrient (mg/kg) FFJ FPJ FAA

Nitrogen (N) 429.47 855.06 1166.34
Phosphorus (P) 61.87 122.72 193.44
Potassium (K) 1201.7 3934.2 314.6
Calcium 307.23 913.03 377.92
Magnesium 119.55 333.64 80.58
Sodium 51.15 128.19 426.4
Iron 15.07 52.24 19.73
Copper 0.75 0.87 0.94
Manganese 2.19 4.54 1.45
Zinc 1.97 3.74 5.84
Improving soil fertility

 Use of organic fertilizer
 Loosen the soil and spray IMO to increase the growth of beneficial
microorganism
 Practice intercropping
 Application of green manure
 Prevent soil erosion through cover cropping

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 Practice fallow period
Applying basal and foliar fertilizer

 Basal fertilizer is applied in the soil by digging holes or mixing basal
fertilizer into the soil of preferred bed before planting the seedling.
 Foliar fertilizer is applied by spraying into the plant leaves and body
during ambient temperature while the stomata is open.
General procedures in plant care
 Visit the plants everyday and observe presence of pests and diseases
 Water the plants every other day preferably in the morning
 Weed the plants when needed by hand weeding
 Spray concoction to make the soil healthy (feed the soil, not the plant)
 For faster growth, spray IMO & FPJ
 Spray FFJ to make fruits healthy and good taste
 Spray OHN and LABS when there are insect pests and diseases
observed
 Plant insect repellants around the garden
HARVESTING OF VEGETABLES
Harvesting is the separation of the portion of need from the mother

plant. May be carried out once or over time or repeatedly. Leafy vegetables
may be harvested by total removal or by ratooning. The seed and the fruit
vegetables may be harvested once, or by topping or digging or lifting. Fruit
vegetables may be harvested over a period of time by picking.
Maturity indices
 Solonaceous (eggplant, pepper, tomatoes)
-color of fruit, shiny, perfect size
 Cucurbits (pipino, squash, upo)
-size, age from transplanting, convex appearance, color
 Leafy (pechay, lettuce, mustard)
-at least 8 leaves from the base

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Harvesting and Handling Vegetables
 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 or used
newspapers to prevent rashes and other damages
 Transport vegetables at cool temperature or early in the morning
Observing harvesting protocol
 Must have clearly defined collection area

 Harvester must be identified and familiar with the harvesting area
 The harvest area shall be at an appropriate distance from conventional
farms and other sources of pollution and contamination
MATURITY INDICES OF VEGETABLE CROPS

CROP INDEX
Root, bulb and tuber crops
Radish and Carrot Large enough and crispy (over mature if pithy)
Potato, onion, and garlic Tops beginning to dry out and topple down
Yam bean, and ginger Large enough (over mature if tough and
fibrous)
Green onion Leaves at their broadest and longest
Fruits Vegetable
Cowpea, yard long bean, Well-filled pods that snap readily
snap bean, batao, sweet pea,
and winged bean
Lima bean and pigeon pea Well-filled pods that are beginning to lose their
greenness
Okra Desirable size reached and the tips of which
can be snapped readily
Upo, snake, gourd, and Desirable size reached but still tender (over
dishrag gourd mature if color dulls or changes seeds are
tough
Eggplant, bitter gourd, Desirable size reached and thumbnail can still
chayote, or slicing cucumber penetrate flesg readily (over mature if
thumbnail cannot penetrate flesh readily
Sweet corn Exudes milky sap when thumbnail penetrates
kernel

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Tomato Seeds sleeping when fruit is cut green color
turning into pink
Sweet pepper Deep green color turning dull or red
Musk melon Easily separated from vine with a slight twist
leaving clean cavity
Honeydew Melon Change in fruit color from a greenish white to
cream; aroma noticeable
Watermelon Color compact of lower part turning creamy
yellow, dull hollow sound when thumped
Flower Vegetable
Cauliflower Curd compact (over mature if flower cluster
elongates and become loose)
Broccoli Bud cluster compact (over mature if loose)
Lettuce, Pechay Big enough before flowering unless flowers are
desired
Cabbage Head compact (over mature if head cracks)
Celery Big enough before it becomes pithy
Minimum requirement for processed organic products Philippine

national Standard (PNS)
The integrity of the organic product must be maintained throughout
the processing phase. This is achieve by the use of techniques appropriate to
the specifics of the ingredients with careful processing methods limiting and
refining the use of additives and processing aids.
Compliance to the relevant regulatory requirements (I.e. good
manufacturing practices) and compliance to relevant regulatory agencies
(BAI, BPI, FDA, NMIS, DENR and LGUs) should be met in conjunction with
the requirements of this standard.
POSTHARVEST OPERATION (Philippine National Standard)
1. Organic shall produce neither be mixed nor switched with non-
organic produce. Handlers and processors shall not comingle
organics products with non-organic products.
2. Processing and handling of organic and non-organic products must
be separately in time and/or place.
3. When equipment is not exclusively used for organic products, the
equipment should be properly cleaned before processing organic
products.
4. All products shall be adequately identified through the whole process
until final labelling.
TRACEABILITY AND RECORDKEEPING (Philippine National Standard)

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1. Each separate production site is identified by a name or code. The
name or code is placed on the site and recorded on a property map.
The site name or code is recorded on all documents and records that
refer to the site.
2. Operators shall maintain purchase, handling and processing records,
also stock inventory of all materials used for organic production,
processing, and handling as well as finished products.
3. Documentation and records shall clearly identify the source,
movement, use, and inventory of organic from non-organic materials
at all stages of production/processing and handling.
4. Records, documentation, and accounts shall provide traceability and
be made available to the competent authority and available to the
competent authority and certifying bodies for audit trail and trace
back verification at any time.
5. Abovementioned records (including those related to use of sub-
contractors) shall follow a retention period for at least (5) years.

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ASSESSMENT CHECK 2.4-1
FILL IN THE BLANK
____________________1.Well filled pods that are beginning to lose their
greenness.
____________________2.Big enough before flowering unless flowers are desired.
____________________3.Processing and handling of organic and non-organic
products must be done separately in time and/r place.
____________________4.Documentation and records shall clearly identify the
-source, movement, use, and inventory of organic from non-organic materials
at all stages of production/processing and handling.
____________________5.Color of fruit, shiny, perfect size.
____________________6.Bud cluster compact (over mature if lose).
____________________7.Exudes milky sap when thumbnail penetrates kernel.
____________________8.At least 8 leaves from the base.
____________________9.Harvester must be identified and familiar with the
harvesting area.
____________________10.PNS stands for.

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Table of Content

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ORGANIC AGRICULTURE PRODUCTION
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Core competencies
Raise organic chicken Raising organic chicken AGR612301
1.
Produce organic Producing organic
2. AGR611306
vegetables vegetables
Produce organic fertilizer Producing organic fertilizer AGR611301
3.
Produce organic Producing organic AGR611302
4. concoctions and extracts concoctions and extracts
Elective competencies
Raise organic hogs Raising organic hogs AGR612302
5.
Raise organic small Raising organic small
6. AGR612303
ruminants ruminants
Note: Core Competencies only
MODULE CONTENT

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UNIT OF COMPETENCY : Produce organic vegetable
MODULE TITLE : Producing organic vegetable
MODULE DESCRIPTOR : This unit covers the knowledge, skills
and attitude required to establish nursery, plant seedlings, perform
plant care and perform harvest and post-harvest
NOMINAL DURATION : 24hour
LEARNING OUTCOMES : Establish nursery
Learning Objective
At the end of this module you MUST be able to:
L.O.1 Stablish nursery
L.O.2 Plant seedlings
L.O.3 Perform plant care and management
L.O.4 Perform harvest and post-harvest activities
ASSESSMENT CRITERIA:
LO1. Establish nursery
2.1-1 Seeds are selected in accordance with the PNS, and NSQCS/BPI.
2.1-2Seedbeds are prepared in accordance with planting
2.1-3Care and maintenance of seedlings are done in accordance with
2.1-4 Potting media are prepared in accordance with enterprise procedure.
Contents:
 1. Germination testing
 Physical evaluation of seeds
 Seedbed preparation procedure
 Proper handling of seedlings
 Pricking
 Hardening
 Proper water management
 Organic method of pest and disease management
 Organic method of nutrient management
 Types of potting media
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 Advantage/disadvantage of different potting media
 Mixture of potting media
 Potting media preparation and procedure
LO2. Plant seedlings
2.1 Land preparation is carried out in accordance with enterprise practice
2.3 Seedlings are transplanted/planted based on VPM recommendations
2.4 Seedlings are watered based on VPM recommendations.
LO3. Perform plant care and management
3.1 Water management is implemented according to plan.
3.2 Effective control measures are determined on specific pest and
diseases as described under the “pest, disease and weed management” of
the PNS
3.3 All missing hills are replanted to maintain the desired plant
population of the area
LO4. Perform harvest and post-harvest activities
4.1. Products are checked using maturity indices according to PNS, PNS-
4.2. Marketable products are harvested according to PNS, PNS-organic
4.3. Harvested vegetables are classified according to PNS, PNS-organic
4.4. Appropriate harvesting tools and materials are used according to PNS.
4.5. Post-harvest practices are applied according to PNS and GAP
recommendations
4.6. Production record is accomplished according to enterprise procedures.
LEARNING OUTCOME NO. 2.1-1

Title: Establish nursery

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Assessment Criteria:
2.1-1 Seeds are selected in accordance with the PNS, and NSQCS/BPI.
2.1-2Seedbeds are prepared in accordance with planting
2.1-3Care and maintenance of seedlings are done in accordance with
2.1-4 Potting media are prepared in accordance with enterprise procedure
Conditions:
Trainees must be provided with the following:
Tools and materials
-Bolo
-Broom stick
-Clean cloth
-Sprinkle
-Trowel
Seeds materials
-Assorted vegetable seeds
-Seed boxes
-Organic fertilizers
-Base material for growing media
-Seedling tray
Training materials
-Vegetable production manual
-Handouts/flyers
-video presentation
-PPEs
Assessment Method: 1. Practical demonstration with oral questioning

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2. Interview

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Learning Experiences
Learning Outcome #1
ESTABLISH ORGANIC NURSERY

Prepare tools, materials and Supplies
Learning Activities Special Instructions
Read Information Sheet 2.1-1 Read and understand the information sheet and
on Philippine national check yourself by answering the self-check. You
standards (PNS) must answer all question correctly before
proceeding to be next activity. You may check your
Answer Self-check Questions
answer by using the answer key.
2.1-1 and compare answer
with answer key 2.1-1
Read Information Sheet 2.1-2
on planting requirements Task/job operation sheets will help you practice
based on vegetable production your skills.
manual (VPM)
Answer Self-check Questions
2.1-2 and compare answer
with answer key 2.1-2 The performance criteria checklist will guide and
help you work as you are practicing your skill.
Read Information Sheet 2.1-3
on Care and maintenance of
seedlings
Answer Self Check 2.1-3 and Evaluate you own work using the performance
compare your answer on criteria. When you are ready, present your work to
answer key trainer for final evaluation and recording.
Perform Task Sheet 2.1-4 on
potting media. Rate on After doing all activities of this LO-Establish
performance using the Organic Nursery you are ready to proceed to the
performance criteria checklist next LO-Plant seedlings.

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Information Sheet 2.1-1
Establish nursery
Learning Objectives:
At the end of this module, trainees must be able to:
5. The different Philippine National Standard (PNS) Salient Features
on Organic vegetable production
Introduction:
The term vegetable is used to describe the tender edible shoot,

leaves, fruits and root of plants and spices that are consumed whole or in
part, raw or cooked as a supplement to starchy foods and meat.
Organic vegetable production is an ecological production management
system for vegetables that promotes and enhances biodiversity, biological
cycles and soil biological activity. It is a production system working in
partnership with nature to produce vegetables.
Self- Check 2.1-1

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1. How many months the conversion period of annual crops?
2. What are the different fertilizers practices?
3. The use of synthetic pesticide is prohibited on what (PNS) salient
procedure?
4. The GMO is belong to what PNS salient procedure?
5. The organic must be?
Answer Key 2.1-1
1. 18 Months
2. Cultivation of legumes, green manures, multi-annual rotation program,
and incorporation of organic material into the soil.
3. Pest, diseases and weed management
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4. Choice of crops and varieties
5. Free from any chemicals substance

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TASK SHEET 2.1-1
Title: PRODUCE ORGANIC VEGETABLE
Performance Objective: Given (condition), you should be able to

(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
1.
2.
3.
4.
Assessment Method: -Practical demonstration with oral questioning.

-Interview.

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Performance Criteria Checklist 2.1-1
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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JOB SHEET 2.1-1
Title: Potting media
Performance Objective: Given the materials and procedure you are ask
to Potting media within 20 minutes
Supplies/Materials :
 Coco Coir
 Vermi compost
 Garden Soil
 Animal Manure
 Indigenous Microorganisms
 Concoction
 Sprinkles
 Spoon
 Soil Strainer
Equipment : LCD/computer
Steps/Procedure:
1.Gather All the Materials
2.Use the ratio of 1:1:1
3.One (1) part of ordinary garden soil
4.One (1) of vermicomposting
5.One (1) part of coco coir dust or carbonized rice hull
6.Introduce beneficial microorganisms
Mix
Assessment Method: - Practical demonstration with oral questioning

- Interview

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Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1. Gather All the Materials
2. Use the ratio of 1:1:1
3. One (1) part of ordinary garden soil
4. One (1) of vermicomposting
5. One (1) part of coco coir dust or carbonized rice
hull
6. Introduce beneficial microorganisms
7. Mix
8.
9.
10.
11.

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Evidence Plan
Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:
[tick the column]
Demonstration with oral
Oral interview
Written Test
questioning
The evidence must show that the trainee…
1. Identifies the role of an on-premise laundry X X
X
according to enterprise policy.*
2. Picks-up guest clothes in accordance with X X X
enterprise policy.*
3. Check items after laundering process to X X X
ensure quality cleaning.
NOTE: *Critical aspects of competency
Prepared By: Date:

Checked By: Date:

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DEMONSTRATION CHECKLIST
Trainee’s Name:
Trainer’s Name:
Qualification:
Date of assessment:
Time of assessment:
Instructions for demonstration
Materials and equipment:
 to show if evidence is
OBSERVATION
demonstrated
During the demonstration of skills, did the
Yes No N/A
trainee:
   
   
   
   
   
   
   
   
   
   
   
   
   
   
The trainee’s demonstration was:
Satisfactory  Not Satisfactory 

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TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
TOTAL
Written Test

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Specific Instruction for the Trainee:
Qualification Organic agriculture production
Unit of Competency Produce organic vegetable
General Instruction: Copied from the demonstration checklist
Specific Instruction:
Task 1Time
Task 2Time
Have your output checked by your trainer
Safety precautions
5S
Disposal of waste

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QUESTIONING TOOL
Satisfactory
Questions to probe the trainee’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
The trainee’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Trainee’s Signature Date:

Trainer’s Signature Date:

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Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
 Non Print Resources As per TR As per Remarks

Inventory
Resources for Skills practice of _____________________________(Qualification

Title and level)_
 Supplies and Materials As per TR As per Remarks
Inventory
 Tools
 Equipment
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

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CBT Shop-Lay0ut

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PLAN TRAINING

Prepared By: Sajaroden D. Sigalong

Date Developed: Document No.

Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

g. with units in Master’s degree

Previous List down trainings related to your qualification

Special courses Other courses related to your qualification

Learning styles a. Visual - The visual learner takes mental

drawings, preferably in color. The visual

Date Developed: Document No.

L.O.1. Obtain and convey workplace information 

L.O.2. Participate in workplace meetings and discussions 

L.O.3. Complete relevant work related documents 

2. Work in a team environment

L.O.2. Identify own role and responsibility within team 

L.O.3. Work as a team member 

3. Practice career professionalism 

Date Developed: Document No.

L.O.2. Set and meet work priorities 

L.O.3. Maintain professional growth and development 

4. Practice occupational health and safety procedures 

L.O.1. Identify hazards and risks 

L.O.2. Evaluate hazards and risks 

L.O.3. Control hazards and risks 

L.O.4. Maintain OHS awareness 

L.O.2. Apply appropriate safety measures 

L.O.3. Safe keep/dispose tools, materials and outfit 

Date Developed: Document No.

L.O.1. Select and use farm tools 

L.O.2. Select and operate farm equipment 

L.O.3. Perform preventive maintenance 

3. Perform estimation and calculations 

L.O.1. Perform estimation 

L.O.2. Perform basic workplace calculation 

4. Develop and update industry knowledge 

L.O.1. Seek information on the industry 

L.O.2. Update industry knowledge 

5. Perform record keeping 

L.O.1. Carry out inventory activities 

Date Developed: Document No.

L.O.3. Prepare financial records 

L.O.1. Select healthy stocks and suitable housing 

L.O.2. Set-up cage equipment 

L.O.3. Feed chicken 

L.O.4. Grow and harvest chicken 

2. Produce organic vegetables 

L.O.1. Establish nursery 

L.O.2. Plant seedlings 

L.O.3. Perform plant care and management 

L.O.4. Perform harvest and post-harvest activities 

Date Developed: Document No.

LO.1 Prepare composting area and raw materials 

L.O.2 Compost and harvest fertilizer 

4.Produce organic concoctions and extracts 

L.O.1. Prepare for the production of various concoctions 

L.O.2. Process concoctions 

L.O.3. Package concoctions 

5.Raise Organic Hogs 