REVIEWER ON ORGANIC AGRICULTURE PRODUCTION NC II

UNIT OF COMPETENCY: RAISE ORGANIC CHICKEN

Characteristics of a Healthy Chick

 With good beak
 Bright eyes
 Clean, shiny/downy feathers
 Active and alert
 Nostrils has no foul odor
 Wings are not droopy
 Uniformity in size and height (90 – 95%)
 21 day old chicks from organic farm

What are the Needed Housing Equipment?

 Feeding troughs
 Waterers or watering troughs
 Containers of concoctions (FFJ, FPJ, OHN, etc.)
 Perch pole

Bedding Materials
 Rice hull
 Saw dust
 Coconut coir dust
 Rice straw

Brooding Facility
 Bulb (provide heat, and for the chicks to see their feeds/foods)
 Charcoal
 Rice hull

Feeding Management Program

 Restricted
 Ad libitum
 Combination

Health Care Program/Management

 Deworming
 Vitamins and minerals’ supplementation using concoctions
 Good ventilation

Sanitation and Cleanliness Program

 Cleaning
 Application of beneficial micro-organisms
 Collection of manure/dung
 Organic Waste
 Animal manure
 Waste/rotten vegetables and fruits
Personal Protective Equipment (PPE)
 Hat
 Eye goggles
 Mask
 Gloves
 Boots
 Overall (long sleeves, long pants)

Harvesting of Organic Chicken

 Harvest chicken at 70 days old
 Don’t stress the chicken during harvesting
 Harvest the chicken preferably during the night with proper harvesting gadget

Codes and Regulations

 Comply with Organic Law, RA 10068
 Good Animal Husbandry Practices (GAHP)
 DENR Zoning Ordinances
 Animal Welfare Act – Minimum Standards on the welfare of poultry
 Philippine National Standard (PNS) for Livestock

UNIT OF COMPETENCY: PRODUCER ORGANIC VEGETABLES

Land Preparation for Vegetable Gardening

Lowland
Clearing
Plowing
Harrowing
Farrowing

Highland
Clearing
Digging or construction of plots
Levelling and pulverizing
Farrowing or holing

Seedbed Preparation

Kinds and Ratio of Plotting Media

1 part humus (garden soil or topsoil)
1 part sand
1 part compost (vermi– compost)
1 part coconut coir dust
1 part carbonized rice hull

Characteristics of a Good Soil Medium

Friable (“naruka”)
Free from soil-borne pests and diseases
Fertile
Characteristics of a Good Sand Medium
Sieved sand (use screen)
Fine
Free from pests and diseases

Select Good Seeds according to Philippine National Standard (PNS)

Seeds are selected in accordance with the PNS, NSQCS/BPI

Physical Characteristics of a Good Seed

No insect damage
No physical damage (cracks, bruises, etc.)
No deformities
No disease damage

Physiological Characteristics of a Good Seed

High yielding
High germination percentage rate
Resistant to insect pests (weevil and other seed borers)
Resistant to diseases (smut/fungus, etc.)
Viable seed
True-to-type seed

Characteristics of an Ideal Organic Nursery

Sloping (to avoid flooding or water logging
Near water source/sufficient irrigation of water
Good drainage
Free from contaminants
With shade (greenhouse, glasshouse, net-house, etc.) – protection from inclement weather
Availability of potting media (soil, humus, sand, rice hull, compost, etc.)
Availability of tools and equipment for nursery operations
Accessible to the production area

Care and Maintenance of Seedlings

Proper handling
Watering
Organic foliar fertilizer
Pest management (prevent the attack of pests and diseases)

Planting and Replanting

Prepare garden/production area
Condition the soil (soil treatment like heating/hot water, burning the surface, etc.)
Plant healthy seedlings (straight, no deformities, no insect and disease damage, etc.)
Replant missing hills to maintain plant density/population

Plant Care Activities

During the growing period, fertilize the soil and plants as basal using organic
fertilizers/materials
Use foliar/organic liquid fertilizers (FPJ, FFJ, IMO, FAA/KAA, etc.)
Water the plants regularly
Perform plant health management
Suppress weeds (grasses, broadleaves, and sedges)
Consider preventive measures in crop production rather than cure or control
Records Management (Contents of Farm Records)
Production cost (farm inputs like seeds/seedlings, organic fertilizers and concoctions,
botanical pesticides, etc.)
Sales
Accounts payables
Accounts receivables
Tools and Equipment and Facility
Administrative costs
Miscellaneous

Pests and Diseases

 Pests
Root feeders (white grub or “abal-abal”, mole cricket or “ararawan”, etc.)
Leaf feeders (armyworm and cutworm, semi-looper, looper, cabbage worm, etc.)
Stem feeders – stemborers
Fruit feeders (Fruit borer, fruit fly, etc.)
Storage pests (weevil or “bukbok”, rats, cockroaches, birds, detc.)

 Diseases
Bacteria (bacterial blight)
Fungus (false smut in rice, “buot”)
Virus (leaf curl virus in tomato and other vegetables, tungro in rice, bunchy top in
banana)
Pathogenic Nematodes

Control Measures for Pests and Diseases

Crop rotation
Application or introduction of beneficial micro-organisms
Inter-cropping
Planting botanical repellents
Displaying organic attractants and repellents
Preserve existing predators
Mulching

Maturity Indices
Change in color (from green to yellow – mango, banana, papaya, etc.)
Hardness (from soft to hard – eggplant, etc.)
Sweetness and aroma (coffee)

Harvesting Techniques
Manual harvesting (use of sharp knives, cutter, other harvesting tools)
Mechanical harvesters

Post-Harvest Operations
Trimming
Sorting/Sizing
Washing (Carrots, Radish, etc.)
Packaging (Labelling and sorting)
Characteristics of a Good Product
No deformities
No insect and disease damage
 No cracks
No bruises
Other physical damage

UNIT OF COMPETENCY: PRODUCE ORGANIC FERTILIZER

Prepare raw materials

Shred or cut/chop raw materials
Weighing of raw materials

Composting Methods
- Rapid composting (use of inoculants/bio fermented products)
- Six months composting
- Substrate composting (pure weeds/grasses, pure animal manure, or combination, etc.)
- Double dug composting (upper layer as base and lower layer on top)

Processing of Compost Fertilizer

- Collection of materials/substrates
- Air drying
- Sieving
- Bagging
- Labelling
- Storing

Considerations in producing Organic Fertilizers

- Produce basal fertilizer following the ratio and proportion, C & N ratio/proportion (70%
Carbon and 30% Nitrogen, or right raw materials, etc.)
- Observe right decomposition of materials (follow time/duration, maintenance-increase
aeration, provide right moisture, aerobic and un-aerobic conditions, use PPE, etc.
- Maintain or increase colony of beneficial micro-organisms
- Proper harvesting of organic fertilizers (matured, fully decomposed, follow proper
procedures in harvesting, use PPE, etc.)

Characteristics of a Good Composting Site/Area

- Good drainage
- Availability of composting materials/substrates
- Accessibility of composting site to the production area
- Area with minimum contamination
- Area with minimal sunlight
- Availability of tools and equipment and PPE

UNIT OF COMPETENCY: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

Fermented Plant Juice (FFJ) – Natural Growth Enhancer

 Collect raw materials like kangkong, camote tops, sayote tops, alugbati, malunggay,
banana trunks, bamboo shoots, and other fast growing green plants (edible)
 Muscovado, Molasses, or Brown Sugar

Fermented Fruit Juice (FFJ) – Natural Taste Enhancer

 Collect ripe and sweet fruits like banana, papaya, mango, watermelon
 Muscovado, Molasses, or Brown Sugar
Fish Amino Acid (FAA) – Protein supplement for livestock, source of nitrogen for crops
 Trash fish, gills, scales, bones, intestines, and trimmings
 Muscovado, Molasses, or Brown Sugar

Kuhol Amino Acid (KAA) – Protein supplement for livestock, source of nitrogen for crops
 Golden Kuhol meat
 Muscovado, Molasses. Brown Sugar

Oriental Herbal Nutrients (OHN) – Disinfectant

 Garlic, Ginger
 Pure coconut vinegar, homemade vinegar
 Muscovado, Molasses, or Brown Sugar

Natural Calcium Phosphate Micro Nutrients (CALPHOS)

 Animal bones (preferably cow bones, eggshells, sea shells, kuhol shell)
 Natural vinegar, homemade vinegar

Beneficial Micro-organisms/Indigenous Micro-organisms (IMO)

 1 kg cooked rice
 Muscovado, Molasses, or Brown Sugar

Lactic Acid Bacteria Serum (LABS) – Natural Enzymes (and natural deodorizer)
 900 ml fresh milk
 100 ml clear liquid from fermented rice (first rice wash)
 1 liter molasses, muscovado, or brown sugar