CBLM Uc2-1

Republic of the Philippines
DEPARTMENT OF EDUCATION
Region XI
DIVISION OF DAVAO DEL NORTE
District of Asuncion
-o0o-
ASUNCION NATIONAL HIGH SCHOOL
Sector : AGRI FISHERY
Qualification Title: HORTICULTURE NC II
Unit of Competency: PRODUCE VEGETABLE CROPS
Module Title: PRODUCING VEGETABLE CROPS
Department of Education
Asuncion National High School
Asuncion, Davao del Norte
HORTICULTURE NC II
List of Competencies
No. Unit of Competency Module Title Code

Conduct pre-horticultural Conducting pre- AGR611101
1. farm operations horticultural farm
operations
Horticulture NC II Date Developed: Document No.
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Produce Vegetable Page 1 of 30
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Producing Ariel D. Orcullo
Vegetable crop Revision # 01
Produce vegetables Producing vegetables AGR611102
2.
Produce fruit bearing Producing fruit bearing AGR611103
3. crops crops
Perform post harvest Performing post harvest AGR611104
4. operations of major operations of major tropical
tropical fruits fruits
Perform post harvest Performing post harvest AGR611105
operations of major operations of major
5. lowland and semi- lowland and semi-
temperate vegetable temperate vegetable crops
crops

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MODULE CONTENT
UNIT OF COMPETENCY PRODUCE VEGETABLE CROPS
MODULE TITLE Preparing the Land for Planting Vegetable

Crops
MODULE DESCRIPTOR: This module covers the knowledge, skills,

and attitude required in selecting and
preparing the site for planting vegetable
crops.
NOMINAL DURATION: 34 HOURS
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO 1. Select site for planting vegetable crops
LO 2. Prepare the land for planting vegetable crops
ASSESSMENT CRITERIA:
1. The site selected is appropriate for the vegetable production.
2. The site selected is accessible to roads, transportation facilities,
water supply, and market.
3. The pH level of the soil is analyzed.
4. The site is 100% cleared from heavy trashes prior to tilling.
5. The site is plowed and harrowed alternately until the soil is
thoroughly pulverized.
6. The soil is leveled and furrows are made based on the distance
of planting.
7. The appropriate tools, farm implements and equipment are
properly used.

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LEARNING OUTCOME NO. 1 Select site for planting vegetable
crops
ASSESSMENTS CRITERIA:
1. The site selected is appropriate for the vegetable production.

2. The site selected is accessible to roads, transportation facilities,
water supply, and market.
3. The pH level of the soil is analyzed.
CONTENTS:
 Factors to consider in site selection for vegetable crops

 Type of soil
 Soil analysis
CONDITIONS:
The following resources are needed:

 site or area
 Pictures showing the different topography of the land
 Reference materials
 Soil samples
 Audio visual aid
 Soil Testing Kit (STK)
METHODOLOGIES:
 Group discussion/Group Activity

 Lecture/discussion
 Film viewing
 Project-based instruction
 Demonstration
ASSESSMENT METHODS:
 Interview
 Reaction paper
 Written test
 Practical Test

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Learning Experiences
Learning Outcome 1 Select site for planting vegetable crops
Learning Activities Special Instructions

Read the info sheet 2.1-1 Select site Read and understand the
for planting vegetable crops information sheet and check
yourself by answering the self-
Answering self-check 2.1-1 check. You must answer all
question correctly before
Checking answer with answer key
proceeding to the next activity
2.1-1
Read task sheet Task sheet job sheet will help you
2.1-1 Proper soil sampling practice your skill.
The performance criteria checklist
Perform task sheet 2.1-1 Proper soil will guide and help you evaluate
sampling your work as practicing your skill.
Check task performance criteria Evaluate your own work using the
2.1-1 performance criteria. When you are
ready, present your work to your
Read job sheet 2.1-1 Select site for
trainer for final evaluation and
planting vegetable crops
recording.
Perform job sheet 2.1-1 Select site

for planting vegetable crops
Check job performance criteria 2.1-
1

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Information Sheet 2.1-1
SELECT SITE FOR PLANTING VEGETABLE CROPS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. determine the different factors to consider in selecting the site for
vegetable production;
2. select the site for vegetable growing in your school or in your
community;
3. describe the soil system;
4. perform soil sampling and soil analysis by following the correct
procedures; and
5. develop the love of work.
Let us Define
Climate - the average condition in a locality in relation to temperature and

moisture.
Weather - the condition of the atmosphere with reference to its pressure,
temperature, moisture, the presence of clouds and the direction and
velocity of the wind at any given moment.
Topography - the physical features of the land surface, whether it is sloping,
flat or level and hilly or mountainous.
Factors in Selecting Site
In selecting land for agricultural use, look for land with the following
characteristics which contribute to its beneficial use:
A. General characteristics of good farm land
1. Absence of squatters and other prior claimants; land with titles are
preferred.
2. Accessibility to or easily reached by motor vehicles, railroad, farm
vehicles, river transportation; near air and sea-ports existing or
proposed.
3. Near sources of potable and irrigation waters
4. Near markets or sources of food
5. Near schools, churches, and health and medical facilities
6. Fertile soil
7. With level or gently rolling topography
8. Satisfactory peace and order condition
9. Adequate supply of labor, preferably cheap labor, as well as skilled
laborers including tractor operators and mechanics.
B. Other factors to consider in site selection
1. Topography of the land

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One factor to consider in site selection for vegetable production is the
topography of the land. Soil is a vital part of the earth. Without good soil no
crops could be grown. Below are the pictures of the different topography of
the land.
A level land. The farmer is plowing a level land using a tractor before planting
crops.
A slightly sloping land. A student of the Jones Rural School preparing a

slightly sloping land which is best for vegetable production.
Water easily drains in slightly sloping field which is best for vegetable
growing.

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A hilly topography of the land.
Hilly portion of the land could hardly be reached by irrigation; it is
also difficult to till. Irrigation for crops in the hills mainly depend on
rainfall.
2. Nearness to road and transportation facilities
Vegetables are perishable. They are best liked when they are fresh and
of good quality. If the site is accessible to all forms of transportation ,
vegetable products are easily transported without much damage.
3. Availability of water supply
All parts of the plant need water. No plant will survive without water.
Water is an essential factor in the production of vegetable crops. Water
dissolves plant nutrients in the soil to be supplied to the different parts of
the plant. Plants can be classified according to their water requirements
such as hydrophytes, mesophytes and xerophytes.
The amount and distribution of rainfall throughout the year also have
significant effects on production. For plants grown for seed production,
water is vital during the time of fertilization.
4. Climatic requirements
The climate is mainly governed by (a) temperature (b) water and (c)
light.
There are three basic temperatures necessary for the germination and
growth of each plant specie. First, the minimum temperature limits of the
growth of plants. If the temperature goes below the minimum temperature,
the plant will not grow or will be stunted. Second, the maximum
temperature where in the plants can still survive. Third, the moderate
temperature which is between the maximum and the minimum temperature
will make the plants grow fast.

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Plants which require cool temperature like Irish potato, peas and
others should be planted during the cool season and in mountainous or
high places like Baguio and Benguet. Plants like peanuts, eggplant, tomato
and pepper require a high temperature.
Temperature affects some vital processes inside the plant like
photosynthesis, respiration, absorption of water and minerals and in the
germination of seeds. Enzymes which speed up these processes are affected
by temperature. An example is in seed germination. The stored food in the
endosperm before the seeds develop should be dissolved in order to be used
as food. If the temperature is low or high for the temperature requirement of
the enzyme, they will not dissolve the stored food.
This is also true in photosynthesis and in plant respiration. If it is too
hot, the chlorophyll present in the leaves may be destroyed. That is why you
can see burnt portions in leaves during the hot season. On the other hand,
when it is cool, the water in the soil gets a bit concentrated, and diluted if
the temperature is hot. Water and minerals can readily be absorbed if the
soil solution is diluted.
Water serves as a solvent. Nitrogen, phosphorus, potassium and the
other food elements named cannot be taken up by the plant unless there is
water in the soil, serves as a solvent for the plant food which in the form of a
solution is absorbed by the roots.
Water is present in the soil either as free water, as capillary water or
as hygroscopic water. Free water is that which flows under the influence of
gravity. This water is not used by the plant; however, it is injurious to
certain crops and for their proper growth should be removed by drainage.
Capillary water is water which adheres to soil particles and is found in the
opening between them. This is the water that is of immediate service to
plant. Hygroscopic water exists as a film surrounding and is held firmly by
the soil particles and is only given by soil particles when these are
subjected to a very high temperature. This water is an emergency substitute
for capillary water when the latter is not available in case of severe
drought.
Light affects the growth of crop plants mainly through affecting (1)
their structural development (2) their food production and (3) the time
required of certain species of varieties to produce seeds. Light is necessary
for photosynthesis and is therefore required by green plants for the
manufacturing of food. Many plants are influenced by the length of day
especially with regard to flowering, fruiting and production of seeds. This
effect of light is known as photoperiodism. Some plants are known as long
day plants and others as short day plants. The long day plants need a
comparatively long day for flowering and their vegetative growth increases
when the days are short. The short day plants such as corn, soybeans and
sorghum achieve their vegetative growth when the days are long. They flower
and produce seeds when the days are short.

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Climate is one of the most important factors which control plant
growth and influence crop yield in any given region from year to year.
Climate and its Relation to Crop Production
 Climate affects crops and crop production.
 It affects respiration, assimilation, photosynthesis, and other
physiological processes in plants.
 A dry climate favors the growth of vegetative leaf formation.
 Climate is also important in the growing of seedlings and cuttings
because moisture favors the development of roots and water is
essential for cell growth.
Factors Affecting Climate
1. Latitude - the distance north or south of the equator. As a

rule, the farther a region is located from the equator, the cooler is its
climate.
2. Altitude - an elevation above sea level. The higher elevation,
the temperature is lower than at sea level.
3. Mountain ranges – Mountain ranges affects wind and
humidity.
4. Ocean currents - affect the temperature of neighboring
areas.
5. Vegetation - More forest and vegetation are like clouding in
a given locality.
Soil is defined as the loose and friable material of the earth surface for
plants to grow. In certain places and under certain conditions, soil consists
of two principal layers: a more productive top or surface layer known as
surface soil and a less productive under layer known as the sub-soil. The
soil is composed of mineral matter of different sizes of particles known as
soil texture with a small proportion of organic life and mixed with decayed
animal and vegetable materials. The soil particles are arranged from the
surface soil to the parent rock. Such arrangement is called soil profile.
Soil Sampling and Soil Analysis
Soil sampling and soil analysis are important to determine the pH
level of the soil and the nutrients present in the soil. Results of the soil
analysis will be the basis of fertilizer application.
Steps on Proper Soil Sampling
1. Make a map of the farm showing sampling areas (SA). Divide
the farm into sampling areas. Each SA should be more or less uniform in
cropping history, past lime and fertilizer treatments, slope, degree of
erosion and soil texture and color.
2. Collect spot soil samples from each SA. In each SA dig 5 to 10 pits and
collect sample in each pit. The number of spot soil samples depends on
the size of the Sampling Area. Spot sample is taken in the following
manner:
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a. Before digging the pit, clear the soil surface of litters and
vegetation
b. Using spade or shovel, dig a pit to a depth of 20-30 cm
c. From one vertical side of the pit, take a slice of soil 2-3 cm thick
with a single downward thrust of the spade. Using a knife or a
trowel, trim the slice of soil on both sides to a bar 3-4 cm width.
d. Place this bar of soil (representing one spot soil sample) in a pail
or any suitable clean container.
e. If the subsoil sample is needed, take a bar of soil from the
succeeding 20 to 30 cm soil depth. The subsoil and surface
sample should be placed in separate containers.
f. Cover the pit and move to another spot.
3. Take composite soil sample. After collecting all the spot soil
samples of a particular sampling area, pulverize as you mix them
thoroughly, remove the stones and fresh leaves. Then air dry the soil
samples. Place the composite soil sample (about ½ kg) in a clean plastic
bag. After that, the composite soil sample which represents the soil of the
sampling areas, is now ready for chemical analysis. This may also be
sent to a soil testing laboratory with pertinent label and information.
LET US REMEMBER
The success of vegetable production initially lies on the selected site
that meets the requirements.

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Self- Check 2.1-1
Answer the following questions. Your score determines whether or not you
can proceed to the next lesson. Write the letter of your answer in your quiz
notebook.
1. The best topography of the land for vegetable growing is------------

a. hilly land
b. level land
c. water logged
d. slightly sloping
2. The site of the vegetable area should be near the road and
transportation facilities because of the following reasons EXCEPT one:
a. consumers can easily reach the place
b. passers can easily see or visit the place easily
c. transporting of vegetable products will be delayed
d. vegetables are perishables and need not to be stocked for a
long time
3. The area selected should also be near sources of good water supply.
Which of the following is NOT a function of water?
a. Water is not very necessary to plants.
b. Water is very important during the germination of seeds
c. Water is needed by plants to maintain their growth and
development.
d. Water dissolves organic and inorganic matters in the soil to
be transported to the different parts of the plant.
4. There are vegetable crops suited to certain climatic conditions.
Climate is governed by the following factors EXCEPT:
a. water
b. sunlight
c. temperature
d. presence of clouds
5. Sunlight is necessary to vegetable crops because of the following
reasons EXCEPT.
a. Light is necessary for photosynthesis
b. Light affects the structural development of plants.
c. Many plants are influenced by photoperiodism.
d. Sunlight dries up the plants especially during rainy season.
6. The soil is made up of different sizes of particles of sand, silt and clay.
The relative amount of each of these soil components is-------
a. soil profile
b. soil texture

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c. soil formation
d. soil composition
7. The arrangement of soil from the surface to the hard parent rock is-
a. soil profile
b. soil texture
c. soil formation
d. soil composition
8. Which is not a characteristic of a good soil for growing vegetables?
a. contains plenty of minerals
b. has high water holding capacity
c. contains large amount of clay making the soil compact
d. has good aeration which allows the free movement of air for
respiration and development of roots
9. Which of the following is NOT a factor in affecting climate?
a. light
b. ocean currents
c. altitude and latitude
d. mountain ranges and vegetation
10. Which of the following factors is not necessary in the analysis of soil
samples?
a. cropping history
b. nearness to water supply
c. past lime and fertilizer treatments
d. slope, degree of erosion, soil texture and color

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ANSWER KEY 2.1-1
1. D
2. C
3. A
4. D
5. D
6. B
7. A
8. C
9. A
10. B

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TASK SHEET 2.1-1
Title: Select site for planting vegetable crops
Performance Objective: Given the task and activity
assigned to you, should be able select site for planting vegetable crops
by following the operative standard procedures:
Supplies/Materials :Learning Module
Equipment :Tools, equipment
Steps/Procedure:
1. Make a map of the farm showing sampling areas (SA). Divide the
farm into sampling areas. Each SA should be more or less uniform in
cropping history, past lime and fertilizer treatments, slope, degree of
erosion and soil texture and color.
2. Collect spot soil samples from each SA. In each SA dig 5 to 10 pits
and collect sample in each pit. The number of spot soil samples
depends on the size of the Sampling Area. Spot sample is taken in
the following manner:
a. Before digging the pit, clear the soil surface of litters and
vegetation
b. Using spade or shovel, dig a pit to a depth of 20-30 cm
c. From one vertical side of the pit, take a slice of soil 2-3 cm
thick with a single downward thrust of the spade. Using a
knife or a trowel, trim the slice of soil on both sides to a bar
3-4 cm width.
d. Place this bar of soil (representing one spot soil sample) in a
pail or any suitable clean container.
e. If the subsoil sample is needed, take a bar of soil from the
succeeding 20 to 30 cm soil depth. The subsoil and surface
sample should be placed in separate containers.
f. Cover the pit and move to another spot.
3. Take composite soil sample. After collecting all the spot
soil samples of a particular sampling area, pulverize as you mix them
thoroughly, remove the stones and fresh leaves. Then air dries the soil
samples. Place the composite soil sample (about ½ kg) in a clean
plastic bag. After that, the composite soil sample which represents the
soil of the sampling areas is now ready for chemical analysis.
4. Present your work to your trainer
Assessment Method:
Demo
Performance Criteria Checklist 2.1-1
CRITERIA
YES NO
Does your output have the following
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Can divide the farm into sampling areas?
Can dig 5 to 10 pits and collect sample in each pit?
Can clear the soil surface of litters and vegetation before
collecting sample soil?
Can use spade or shovel and dig a pit to a depth of 20-
30 cm?
Can slice of soil 2-3 cm thick with a single downward
thrust of the spade?
Can Place the soil in suitable clean container?
Can collect all the spot soil samples of a particular
sampling area?
Can pulverize and mix the soil thoroughly, remove the
stones and fresh leaves?
Can Place the composite soil sample (about ½ kg) in a
clean plastic bag?
Are the soils ready for chemical analysis?

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JOB SHEET 2.1-1
Title: Select site for planting vegetable crops
Performance Objective: Given the task and activity assigned to

you, should be able select site for planting vegetable crops by following
the operative standard procedures:
Supplies/Materials :learning reference, pencil, paper,
Equipment : tools, farm implement
Steps/Procedure:
1. Conduct an ocular inspection in your school and select a site for
vegetable production based on what you have learned in selecting
the site for producing vegetable crops. Accomplish the table which
you are going to use by putting a check mark on the space if the
factors in site selection for vegetable crops are met.
Factors to consider in site Excellent Good Poor None

selection
1. Topography of the land. 5 4 2 1
2. Nearness to road and
transportation facilities.
3. Availability of water supply.
4. Climatic requirements.
5. Conditions of neighborhood.
2. Perform soil sampling in the selected site for producing vegetable
crops by arranging the steps on proper soil sampling. Number
them a-f.
a. Using spade or shovel, dig a pit to a depth of 20-30cm
b. Cover the pit and move to another spot.
c. From one vertical side of the pit, take a slice of soil 2-3cm
thick with a single downward thrust of the spade. Using
a knife or a travel, trim the slice of soil on both sides to a
bar 3-4cm width.
d. If the subsoil sample is needed, take a bar of soil from the
succeeding 20 to 30cm soil depth. The subsoil and
surface sample should be placed in separate containers.

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e. Before digging the pit, clear the soil surface of litters and
vegetation.
f. Place this bar of soil (representing one spot soil sample) in
a pail or any suitable clean containers.
3. Present your output to your trainer.
Assessment Method:
Demo, Output

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CRITERIA
YES NO
Can conduct an ocular inspection in the school and
select a site for vegetable production?
Can accomplish the table which you are going to use by
putting a check mark on the space if the factors in site
selection for vegetable crops are met?
Can arrange the procedure in soil sampling?
Can perform soil sampling in the selected site for
producing vegetable crops by arranging the steps on
proper soil sampling?
Can Use spade or shovel and dig a pit to a depth of 20-
30cm?
Can cover the pit and move to another spot?
Can slice of soil 2-3cm thick with a single downward
thrust of the spade?
Can trim the slice of soil on both sides to a bar 3-4cm
width?
Can clear the soil surface of litters and vegetation?
Can place this bar of soil (representing one spot soil
sample) in a pail or any suitable clean containers?

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Learning Outcome 2. Prepare the land for planting vegetable crops
ASSESSMENT CRITERIA:
1. The site is 100% cleared from heavy trashes prior to tilling.
2. The site is plowed and harrowed alternately until the soil is
thoroughly pulverized.
3. The soil is leveled and furrows are made based on the distance of
planting.
4. The appropriate tools, farm implements and equipment are properly
used.
CONDITIONS:
The following resources are needed:

 reference materials
 scythe, bolo, crowbar and grass cutter for clearing the land
 carabao, plow and harrow, tractor for tilling the land
 shovel, spade, rake, for leveling and making canals
METHODOLOGIES:
 Group discussion
 Lecture/discussion
 Demonstration
 Project-based instruction
ASSESSMENT METHODS:
 Interview
 Practical test
 Observation

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Learning Experiences
Learning Outcome 2 Prepare the land for planting vegetable crops
Learning Activities Special Instructions

Read the info sheet 2.1-2 Prepare Read and understand the
the land for planting vegetable crops information sheet and check
Answering self-check 2.1-2 yourself by answering the self-
check. You must answer all
question correctly before
Checking answer with answer key proceeding to the next activity
2.1-2
Read Operation sheet 2.1-2 Prepare Task sheet operational sheet will
the land for planting vegetable crops help you practice your skill.
The performance criteria checklist
Perform Operation sheet 2.1-2 will guide and help you evaluate
your work as practicing your skill.
-Trainer Check Operation Evaluate your own work using the

performance criteria 2.1-2 performance criteria. When you are
ready, present your work to your
trainer for final evaluation and
recording.

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Information Sheet 2.1-2
PREPARE THE LAND FOR PLANTING VEGETABLE CROPS
Learning Objectives:
At the end of the lesson, you will be able to:

1. identify the farm tools, implements and equipment in preparing the
land;
2. follow the steps in preparing the land for planting vegetable crops;
and
3. develop the love of manual work through vegetable production.
Let us Define
Clearing of land – the removal of materials from the land which will
obstruct or make subsequent cultural operations difficult.
Tillage – the stirring of the soil for the purpose of facilitating the growth of
plants. It is the operation of stirring, breaking up and pulverizing the
soil by means of plows, harrows, cultivators, hoes, tractors and other
implements.
Hand tools and Farm Implements, Their Uses and Care
The kinds or types of hand tools and equipment used by the farmer
determine the success or failure of his crops. This lesson shows not only
the importance of hand tools and equipment in farm crop production but
also shows their uses, care and repair.
Classification of Hand tools and Equipment According to their Uses
In vegetable or field crop production whether in small or big scale, the

farmer needs to maintain a stock of hand tools and farm implements. These
tools and implements are classified according to their uses as follows:
1. Tools for digging holes and pulverizing the soil.
a. Bolo
1. for digging small holes for
posts
2. for cutting of grasses and
weeds
3. for loosening and pulverizing
the soil
4. for breaking the topsoil in
preparing garden plots if no
other tools are available
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b. Crowbar
1. for digging big holes
2. for digging out big stones
and stumps
b. Pick-Mattock
1. for breaking hard top soil
2. for digging canals
3. for digging up stones and
tree stumps
c. Grub-Hoe for breaking hard
top soil
d. Spade
1. for digging canals or ditches
2. for removing trash or soil
e. Shovel
1. for shoveling loose materials
2. for removing trash
3. for moving soil from one
place to another
f. Rake
1. for cleaning the ground
2. for leveling the topsoil
g. Spading Fork
1. for loosening the soil
2. for digging out rock crops
3. for turning over the
materials in a compost heap
4. for hauling hay/rice straw
h. Light Hoe
1. for loosening and leveling
soil
2. for digging furrows for
planting
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i. Hand Trowel
1. for loosening the soil
around the growing plants
2. for putting small amounts
of manure in the soil
j. Hand Cultivator
1. for cultivating the garden
plot by loosening the soil
2. for eliminating young weeds
around the plant
2. Equipment for loading and transporting soil, fertilizers, and others
a. Wheelbarrow
1. for hauling trash, manure,
b. Water pail
fertilizers for hauling water, manure and
2. for carrying other equipment fertilizers

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d. Sprayer
c. Sprinkler for spraying pesticides and liquid
for watering plants fertilizer
Importance of thorough land preparation

Thorough land preparation for planting crops ensures proper growth of
crops. A good harvest will not be attained unless the soil is properly
cultivated. The benefits derived from thorough land preparation are as
follows:
 The soil moisture is conserved.
 The growth of weeds is controlled
 The soil is loosen thus allowing free circulation of air.
 The rate of decomposition of animal wastes and plant residues is
faster.
Moisture conservation in soil is important especially in places where
dry season is longer than the rainy season. To conserve moisture, the soil
should be cultivated often. Cultivation prevents rapid evaporation of
moisture from the soil by channeling the flow of water downward rather
than spreading it on the surface. More water could then be stored.
In many ways, weeds are enemies of plants. They use much of the
water and mineral nutrients available to the plants to support their growth.
Tall weeds shade the crops which prevent the plants from taking in sunlight
needed for the manufacturing of food. Pests and diseases also temporarily
reside among the weeds. All of these can be prevented through proper
cultivation of the soil.
Tilling is the operation involved in stirring the soil. Soil which is
properly cultivated makes possible proper utilization of nutrients by the
plants. It likewise improves aeration enabling the roots to develop and
branch out rapidly. It stimulates micro-organisms to act on the dead leaves
and animal wastes so it can be used readily by the plants.
Steps in preparing the land
Thorough land preparation is achieved by following the steps as
follows:

Issued by:
Date Revised:
April 8, 2013
crop Prepared by:
1. Clear the land from heavy trashes like big stones, tall grasses,
branches of trees and others. This facilitates tilling and to avoid the
destruction of farm tools/implements/equipment.
2. Plow and harrow the field 2 – 3 times. After the first plowing and
harrowing, leave the field for sometime to let weed seeds to germinate
and after they have germinated plow and harrow again to eradicate
them.
3. At the last harrowing where final pulverizing and leveling of the land,
incorporate organic matter for better growth of the vegetable crops.
4. Make the furrows based on the recommended distance of planting or
construct the beds if it is necessary.
LET US REMEMBER
The kinds or types of hand tools, implements, and equipment used by
the farmer determine the success or failure of his crops.
Thorough land preparation is achieved when you use appropriate
tools, and when suitable weather conditions and the procedure in land
preparation are met.
Land preparation for planting crops ensures growth of crops. A good
harvest will not be attained unless the soil is properly prepared.
If you want to save time, money and effort, prepare the land
thoroughly before planting.

Issued by:
Date Revised:
April 8, 2013
crop Prepared by:
Self- Check 2.1-2
Read the questions carefully and select the best answer by writing only the
letter in your quiz notebook.
1. The practice of stirring or turning the soil under is known as-------

a. tilling
b. digging
c. cultivating
d. plowing and harrowing
2. Which one is NOT true about thorough land preparation?
a. The growth of weeds is controlled
b. The soil moisture is easily lost or not conserved
c. The soil is loosen thus allowing free movement of air in the soil
d. The rate of decomposition of plant residues and animal
manures is faster.
3. Which of the following is the first step in preparing the land?
a. Make furrows
b. Grow seedlings
c. Eradicate obstructions or heavy trashes
d. Plow and harrow the field 2 – 3 times alternately
4. Which of the following is NOT an objective of thorough land
preparation?
a. Lessen the water holding capacity of the soil.
b. Improve aeration, enabling the roots to develop and branch out
rapidly.
c. Make possible proper utilization of nutrients by the plants.
d. Stimulate micro-organisms to act on plant residues and animal
wastes to be used by the plants.
5. The following are tools, implements and equipment used in preparing
the land. Which one is NOT?
a. plow and harrow
b. grass cutter, scythe, axe
c. pair of scissors and knives
d. garden hoe, shovel, pick mattock

Issued by:
Date Revised:
April 8, 2013
crop Prepared by:
Answer key 2.1-2
1. A
2. B
3. C
4. A
5. C

Issued by:
Date Revised:
April 8, 2013
crop Prepared by:
OPERATION SHEET 2.1-2
Title: preparing the land
Performance Objective: Given the tools and equipment assigned

to you, should be able to prepare the land by following the operative
standard procedures:.
Supplies/Materials :
Equipment : Tools, Farm implement and Equipment
Steps/Procedure:
a. Wear PPE attire before proceed to the activity.
b. Identify farm tools which to be used.
c. Prepare a 1 X 10 sq. m. garden following the steps in
thorough land preparation. Observe safety measures in the
use of tools.
d. Clear the land from heavy trashes like big stones, tall
grasses, branches of trees and others. This facilitates tilling
and to avoid the destruction of farm
tools/implements/equipment.
e. Plow and harrow the field 2 – 3 times. After the first plowing
and harrowing, leave the field for some time to let weed
seeds to germinate and after they have germinated plow and
harrow again to eradicate them.
f. At the last harrowing where final pulverizing and leveling of
the land, incorporate organic matter for better growth of the
vegetable crops.
g. Make the furrows based on the recommended distance of
planting or construct the beds if it is necessary.
h. Clean the work station area and the tools before leaving in a
work place.
i. Report to your trainer that you are done.
Assessment Method:
 Practicum
 Interview
 Practical test
 Observation

Issued by:
Date Revised:
April 8, 2013
crop Prepared by:
CRITERIA
YES NO
Use PPE in task given?
Can select the tools which to be used?
Can prepare a 1 X 10 sq. m. garden by following the
steps in thorough land preparation?
Can observe safety measures in the use of tools?
Can clear the land from heavy trashes like big stones,
tall grasses, branches of trees and others?
Can plow and harrow the field?
Can eradicated the weeds after it germinated?
Can pulverizing and leveling of the land, incorporate
organic matter for better growth of the vegetable crops?
Can make the furrows based on the recommended
distance of planting?
Can clean the work station area and the tools before
leaving in a work place?
Can wear PPE attire?
Cleaning garden tools perform well?
Can keep the tools at the right storage?

Issued by:
Date Revised:
April 8, 2013
crop Prepared by:

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Republic of the Philippines

ASUNCION NATIONAL HIGH SCHOOL

Sector : AGRI FISHERY

Qualification Title: HORTICULTURE NC II

Unit of Competency: PRODUCE VEGETABLE CROPS

Module Title: PRODUCING VEGETABLE CROPS

No. Unit of Competency Module Title Code

Horticulture NC II Date Developed: Document No.

UNIT OF COMPETENCY PRODUCE VEGETABLE CROPS

MODULE TITLE Preparing the Land for Planting Vegetable

MODULE DESCRIPTOR: This module covers the knowledge, skills,

NOMINAL DURATION: 34 HOURS

LO 2. Prepare the land for planting vegetable crops

Horticulture NC II Date Developed: Document No.

1. The site selected is appropriate for the vegetable production.

 Factors to consider in site selection for vegetable crops

The following resources are needed:

 Group discussion/Group Activity

Horticulture NC II Date Developed: Document No.

Learning Outcome 1 Select site for planting vegetable crops

Learning Activities Special Instructions

Perform job sheet 2.1-1 Select site

Horticulture NC II Date Developed: Document No.

Climate - the average condition in a locality in relation to temperature and

1. Topography of the land

A slightly sloping land. A student of the Jones Rural School preparing a

Horticulture NC II Date Developed: Document No.

Horticulture NC II Date Developed: Document No.

Horticulture NC II Date Developed: Document No.

Factors Affecting Climate

1. Latitude - the distance north or south of the equator. As a

Horticulture NC II Date Developed: Document No.

1. The best topography of the land for vegetable growing is------------

Horticulture NC II Date Developed: Document No.

Horticulture NC II Date Developed: Document No.

Horticulture NC II Date Developed: Document No.

Supplies/Materials :Learning Module

Equipment :Tools, equipment

Horticulture NC II Date Developed: Document No.

Performance Objective: Given the task and activity assigned to

Supplies/Materials :learning reference, pencil, paper,

Equipment : tools, farm implement

Factors to consider in site Excellent Good Poor None

Horticulture NC II Date Developed: Document No.

Horticulture NC II Date Developed: Document No.

Horticulture NC II Date Developed: Document No.

The following resources are needed:

Horticulture NC II Date Developed: Document No.

Learning Activities Special Instructions

-Trainer Check Operation Evaluate your own work using the

Horticulture NC II Date Developed: Document No.

At the end of the lesson, you will be able to:

Classification of Hand tools and Equipment According to their Uses

In vegetable or field crop production whether in small or big scale, the

2. Equipment for loading and transporting soil, fertilizers, and others

Horticulture NC II Date Developed: Document No.

Importance of thorough land preparation

Horticulture NC II Date Developed: Document No.

Horticulture NC II Date Developed: Document No.

1. The practice of stirring or turning the soil under is known as-------

Horticulture NC II Date Developed: Document No.

Horticulture NC II Date Developed: Document No.