ENMA 4043 Agricultural Entrepreneurship Lesson NO.

3 Output

Ana Marie P. Rivera BSENT 4-1

The Basics of the Crop Science

Introduction / Background Lesson:

This lesson is all about basic science crops that focus on scientific knowledge and
principles about the crops. It is also the understanding of how to grow crops, the anatomy,
and the science behind it. We include in this lesson the pictures of the crops from seeds
to final crops, the parts of the plants, and the right soil to plant the crops.

1. Search for a local crop – its picture and scientific name.

Diagram of the tomato life cycle

The life cycle starts from seeds and as the plant grows and matures, flowers develop.
After pollination and fertilization, fruits develop which contain seeds, allowing for the life
cycle to start again.
 Parts of the Plants

Tomato Plant Growth

Tomato Flower and its Fruit

The ovary within the flower develops into a tomato fruit that we eat. The petals,
stamens, and stigma dry up and fall off as the fruit matures.

The tomato flower consists of four main parts

Sepal - This part of the flower, which is green in colour, is first visible when the bud forms.
It protects the flower bud before it opens.

Petal - This is the part of the flower that attracts bumble bees. In tomato flowers, the
petals are usually yellow in colour.

Stamen - This is the male part of the flower. It usually consists of the filament and an
anther with pollen which is found at the top of the filament. The pollen contains the male
genetic information. In tomato flowers, the stamens are fused into a tube-shaped
structure. They are also yellow like the petals.

Pistil -This is the female part of the flower. It consists of the stigma, style, and ovary and
is located at the centre of the flower, surrounded by the stamens.
 Tomato Scientific Name

 Solanum lycopersicum L

Order

 Solanales

Family

 Solanaceae

Common Names

 Tomate (Spain, France)

 Tomat (Indonesia)
 Faan ke’e (China)
 Tomati (West Africa)
 Jitomate (Mexico)
 Pomodoro (Italy)

2. Describe the plant in terms of its economic / nutritional / industrial value.

Economic Value

 Tomatoes are considered to be one of the most economically important crops of

all those that exist in the world. Economically speaking, tomatoes are worth a
tremendous amount of money because they give more yields. Tomatoes are also
one of the main ingredients in hundreds of dishes and products that are sold in
supermarkets throughout the world.
 One of the economic importance of tomato is that it helps in offering employment.
 Providing Food for the Fast-Growing Population.
Nutritional Value

 Tomatoes are the major dietary source of the antioxidant lycopene, which has
been linked to many health benefits, including reduced risk of heart disease and
cancer.
 They are also a great source of vitamin C, potassium, folate, and vitamin K.
Vitamin C - this vitamin is an essential nutrient and antioxidant. One medium-sized
tomato can provide about 28% of the Reference Daily Intake (RDI).
Potassium - an essential mineral, potassium is beneficial for blood pressure control
and heart disease prevention (3Trusted Source).
Vitamin K1 - also known as phylloquinone, vitamin K is important for blood clotting
and bone health (4, 5Trusted Source).
Folate (vitamin B9) - one of the B vitamins, folate is important for normal tissue
growth and cell function. It’s particularly important for pregnant women (6Trusted
Source, 7Trusted Source).
 Studies show that tomatoes and tomato products may reduce your risk of heart
disease and several cancers. This fruit is also beneficial for skin health, as it may
protect against sunburns

Industrial Value

 The industrial value of tomato is to have new businesses and products that will
help our industry grow more.
3. Which specific area in the country do you think it would grow best? Why did
you say so?
 The best place in the country to grow tomatoes is in the Ilocos Region because
this is the tomato capital of the Philippines and based on the Philippines Statistic
Authority Ilocos Region topped all the tomato-producing regions with 28.25
thousand metric tons, sharing 38.0 percent to the total output this quarter.
 ENMA 4043 Agricultural Entrepreneurship Lesson NO. 4 Output

Ana Marie P. Rivera BSENT 4-1

Crop Production – Site Selection to Postharvest

Introduction / Background Lesson:

This lesson covered the good agricultural practices such as Preparation of planting
materials, land preparation, planting, irrigation, weeding, fertilization, pest management,
disease control, harvesting and post-harvest handling it is a big help for us to know how
to raise the crops from the preparation of planting to post-harvesting.

Preparation of Planting Materials

Climatic and Soil Requirements

Tomato is adapted to a wide range of climatic conditions. However, it requires a

relatively cool and dry climate. The optimum temperature requirement of tomato ranges
from 21oC -24oC. This vegetable is usually planted from September to January in hilly
areas and from November to February in lowland areas. Grow off-season tomato from
May to September to attain higher profit. Tomato produces good yield in a fertile and well-
drained soil rich in organic matter, particularly in sandy loam and clay loam soils with a
pH value of 5.5-8.0.

During the wet season, choose a slightly elevated area with good drainage to avoid
water logging. For dry season planting, make a catchment canal to drain excess water
after irrigation.

Varietal Selection

Yield potential, adaptability and marketability determine the income of growers.

Select varieties that are high-yielding, resistant to pests and diseases and with market
preference. There are two types of tomato grown in the country namely, the table type
and the processing type. Table type tomatoes are non-seasonal while the processing type
tomatoes are grown only during dry season. Varieties of tomato are indicated in Table 1.
Table 1. Varieties of Tomato Adapted to Region 02 condition.

Variety Fruit Type Features

Color Shape
NSIC Tm 08 Orange red Possesses big fruit
NSIC Tm 09 Red Semi-globe Heat tolerant
Diamante Max Red Round Year round in the
highlands
Marimar Red Oblong Tolerant to heat and
foliar
disease
Rocky F1 Red Orange Deep Oblate Sweet taste, good
for dry
season
Improved Pope Red Orange Plum Firm, excellent for
OP shipping,
good for all season
Supper Pope Red Orange Oblong For dry season
OP
Maguilas OP Pinkish Round Delicious taste, firm
Orange and for
all season

Seedling Establishment

There are two methods of raising seedlings: the seedbed method and the use of
seedling trays or potlets.

Seedbed Method

Choose a level area fully exposed to sunlight, accessible to source of water, with
good drainage and provided with windbreaks. Plow and harrow alternately until the soil
attained fine tilt. Construct five (5) seedbeds measuring 1 x10 m at 15 cm high good for
sowing 150-200 grams of seeds enough to plant a hectare.

Sterilize the seedbed to eliminate pathogens and weed seeds present in the soil.
To sterilize, moisten the prepared seedbed for better heat penetration. Spread about 3-5
cm thick of either rice straw or rice hull on top of the seedbeds and burn slowly. Remove
unburned materials and excess ash. To avoid toxic effects of burned materials, do not
sow seeds immediately after sterilization.

To hasten germination, soak the required amount of seeds in clean water overnight
and air-dry the seeds before sowing.

Water the seedbeds before sowing. Prepare rows at a distance of 5 cm with the
use of a stick. Drill the seed evenly in the furrows and cover with fine soil.

Seedling Tray/Potlets

Raising seedlings in trays or potlets requires less seeds, promotes uniform growth
of seedlings, minimizes transplanting shock and lessens seedling mortality. It also saves
labor from thinning, weeding, watering, and pest management.

Prepare soil mixture or media composed of one (1) part compost, one part
carbonized rice hull (CRH), and one part garden soil. Sterilize the garden soil by roasting
method. Mix the garden soil with the other media one (1) day after sterilization.

Fill the holes of the plastic trays or potlets with the media. Use seedling trays with
100 or 104 holes.

Sowing

A hectare of farm requires 100-200 g of tomato seeds. One gram is approximately

250 seeds. To hasten germination, soak the required amount of seeds in clean water
overnight. Air-dry the seeds before sowing.

Water the seedbeds before sowing. Prepare rows at a distance of 5 cm with the
use of a stick. Drill the seed evenly in the furrows and cover with fine soil. When using
seedling trays or potlets, sow one seed per hole or potlet at a depth of 1.0 cm. Cover the
seeds with fine soil. Sprinkle the trays/potlets with water after sowing.

Care of Seedlings

Water the seedlings preferably in the morning. The amount of water to be applied
should be just enough to keep the soil moist. Over-watering favors damping-off and
production of weak seedlings.

To protect the seedlings from excessive sunlight and rain, construct a temporary
shade using locally available materials such as cogon, talahib or coconut leaves and
recycled plastic sack. Put posts of the shade at least 120 cm high on the east side and
about 60 cm high on the west side.

Thin over-crowded seedlings 3-5 days after emergence (DAE) or when the
seedlings have developed the first 2-3 leaves then prick in potlets. Water the pricked
seedlings and place in a shaded area until these have recovered.

To grow healthy seedlings, drench the seedlings with starter solution of one (1)
tbsp urea (45-0-0) or ammonium sulfate (21-0-0) dissolved in four (4) liters of water 10
DAE. Water the seedlings immediately after applying fertilizer to prevent leaf injury.

Harden the seedlings one week before transplanting by gradually exposing them
to sunlight. For the first day, expose the seedlings up to 10 o’clock in the morning and
increase duration every day until the seedlings can withstand the heat of the sun the
whole day. However, make sure that the seedlings do not wilt severely.

Another way of hardening the seedlings is to gradually reduce the amount of water
and frequency of application.

Land Preparation

Prepare the field as early as possible to give enough time for the weeds and
stubbles of previous crops to decompose. Plow at a depth of 15 - 20 cm 2-3 times at one
week interval. Harrow every after plowing to break the clods and level the field. A well-
pulverized soil promotes good soil aeration and enhances root formation.
Planting

STARTING TOMATO SEEDS INDOORS:

 Start tomato seeds indoors about 6 to 8 weeks before the last frost in spring.
(Transplant tomato seedlings to the garden just after the last frost in spring.)
 Sow tomatoes in individual pots with a light potting mix. Pots should have drain
holes in the bottom.
 Sow two to three seeds ½ inch deep and 1 inch (2.5 cm) apart in a small pot or
flat.
 Germination soil temperature can range between 65-86°F (18-30°C); the optimum
soil temperature for germinating seed is 86°F (30°C).
 Seeds can be started in a bright window or under fluorescent lights set about 2
inches (5 cm) above the plants.
 Keep seed starting mix just moist until seeds germinate.
 Germination takes 5 to 7 days at 75°F (24°C) or warmer.
 Clip away the weaker seedlings once the strongest seedling is about 2 inches (5
cm) tall.
 Grow young seedlings on at 60° to 70°F (15-21°C); allow a gentle breeze from a
fan to rustle over young seedlings each day so that they grow strong stems.
 About two weeks after germination seedlings can be transferred to larger 4-inch
(10cm) pots; be careful not to disturb the roots. This is called potting up.
 More seed starting tips at Tomato Seed Starting Tips

Transplanting

Transplant 25-30 days old seedlings at a distance of 50 cm between hills.

Transplant the seedlings carefully. Hold the roots with the thumb and forefinger then push
towards the soil at 3-5 cm deep depending on the length of the stem. For seedlings raised
in trays or potlets, transplant together with the soil media.

Generally, transplant late in the afternoon or during cloudy days. Cover newly
planted seedlings with banana stalk or any available shading materials during sunny days
to minimize transplanting shock until the plants begin to recover. If seedlings are grown
in trays or potlets, covering after transplanting is not necessary.

Replant missing hills and wilted transplants 3-5 days after transplanting (DAT).
Refrain from smoking during transplanting to avoid infection of tobacco mosaic virus.

Irrigation

Tomato is very sensitive to flooding. Water or irrigate the plants just to moisten the
root zone especially during the onset of flowering up to the last harvest. Quick furrow
irrigation is recommended to minimize soil erosion and to favor high fruit setting.
Generally, it requires 4-5 times irrigation from transplanting to 14 days before the last
harvesting period. In the absence of surface irrigation, water the plants using sprinkler at
weekly interval at the rate of one liter per hill.

Weeding

Effective weed control is an integral part of crop production. Pull weeds as they grow to
eliminate possible hosts of insect-pests and disease-causing organisms. Off-bar 15-20
DAT and hill-up 25-30 DAT. Pull remaining weeds in between plants after hilling-up.

Fertilizer

The quantity and kind of fertilizer to apply depend on soil fertility and the previous cropping
pattern. To provide the right nutrient requirement of the crop, submit soil samples for
analysis at the Cagayan Valley Integrated Agricultural Laboratory (CVIAL), Department
of Agriculture, RFO 02, Carig Sur, Tuguegarao City, Cagayan or at Ilagan Soils
Laboratory, San Felipe, Ilagan City, Isabela.

In the absence of soil analyis, please refer to the recomended fertilizer application
in Table 2.

Table 2. Kind, amount and time of fertilizer application for tomato

Time of Application Kind of fertilizer Amount of

Fertilizer
Before land Decomposed animal 20 bags per ha
 preparation manure/commercial
organic fertilizer
Basal Complete (14-14-14) 1tbsp per plant
Side-dress Urea (46-0-0) 1 tbsp per plant
10-15 DAT Muriate of Potash 10 tbsp per
(0-0-60) plant
30 DAT Urea (46-0-0) 10 tbsp per
Muriate of Potash plant
(0-0-60) 10 tbsp per
plant

Pests Management

Insect-pests and diseases reduce yield and lower the quality of produce, if not
managed properly. Common pests of tomato are thrips, whiteflies, melon fly, leaf miner,
aphids, cutworm and fruit worm.

Most prevalent diseases are mosaic virus, stem rot, early and light blight, fusarium
wilt, anthracnose, bacterial leaf spot, leaf molds bacterial wilt and nematodes infection.

The occurrence of these pests is prevented by the following practices:

1. Use of resistant varieties

2. Cleanliness and sanitation

3. Crop rotation

4. Spray pesticides as the need arises, following the manufacturer’s recommended

dosage.

Disease Control

Staking and pruning to increase air circulation helps to control the disease. Avoid
wetting leaves when watering. Rotate with vegetables other than tomatoes. Using a
preventative fungicide program with chlorothalonil, mancozeb or copper fungicide, can
control the disease.

Only use certified disease-free seed and plants. Avoid areas that were planted with
peppers or tomatoes during the previous year. Avoid overhead watering by using drip or
furrow irrigation. Remove all diseased plant material. Prune plants to promote air
circulation. Spraying with a copper fungicide will give fairly good control the bacterial
disease.

Harvesting

Harvesting of tomato fruits starts at 55-65 DAT or 15-20 days from flowering.
Tomato extends its growth to more or less 100 DAT depending on the variety and
management practices employed.

Harvest at weekly interval depending on market demand. Tomato can be harvested at

three stages, namely:

• Mature green – harvest when fruits start to show cream streaks at the blossom end.
This is applicable for distant market.

• Pink or breaker – harvest when the blossom end turns pinkish or reddish. This is
applicable for nearby market.

• Red ripe – harvest when the fruits are already red. This is the best time to harvest for
home consumption.

Postharvest

To reduce wastage and improve market quality of produce, growers must practice
proper postharvest techniques. Sort the fruits according to size, color, shape, maturity
and condition. Discard deformed and damaged fruits. Wash with clean water and wipe
with clean, dry and soft cloth. Pack fruits in suitable containers that are good and strong
enough to protect the commodity. Use bamboo containers (kaing or basket), wooden
crates, food grade plastic crates or boxes. Line the bottom of the containers with old
newspapers or any cushioning materials to prevent damage.
 Grading - During grading of fruits, damaged, rotten and cracked fruits should be
removed. Only healthy, attractive, clean and bright fruits should be selected. The grades
are mostly based on the condition and the quality of the fruits and not specifically on their
size. However, on the basis of the size of the fruits three grades are formed: small (<100
g), medium (100-255 g) and large (> 255 g). Retailers normally do size grading for the
local market. Internal urban markets, have differential prices for size grades as against
ungraded fruit. Bureau of Indian Standards has specified 4 grades viz., Super A, Super,
Fancy and Commercial for tomato crop.

Packaging - For local markets, the fruits are packed in bamboo baskets or plastic
crates. Plastic crates can be conveniently stacked one on the other and a contoured rim
keeps the product safe and natural and allows sufficient air circulation. The packing
should ensure careful handling i.e. rigid enough to protect the fruits from being crushed.
For exports, the fruits are packed in cardboard telescopic boxes with capacities of not
more than 15 kg, should be used. Size graded tomatoes are pattern packed in layers to
make best use of the box.

Storing - The main objective in storage after harvest is to control the rate of ripening
to extend the marketing period. As the tomatoes are chilling sensitive, the recommended
storage temperatures differ O depending on the fruit maturity. A storage temperature of13
C with 90-95% relative humidity is recommended for slow ripening. At this temperature,
most varieties keep in good condition for 2-3 weeks and change colour very slowly. In
cold storage, unripe tomatoes can be stored for 4 weeks at temperature of 8-10 C with
85-90 % relative humidity. Fully ripe fruits are stored at 7 C with 90% relative humidity for
1 week.
 ENMA 4043 Agricultural Entrepreneurship Lesson NO. 5 Output

Ana Marie P. Rivera BSENT 4-1

Value Addition for Farm Produce

Introduction / Background Lesson:

This lesson discussed the value addition means a process of changing and
transforming a product from its original state and the more adding value the more
increases of price. They have three kinds of value addition the unprocessed its cleaning,
grading and cutting only, semi processed its grinding, cutting and combination of farm
produce and the last is the processed it’s the transforming the farm produce into a new
product.

Value Addition / Value Creation

Processing tomatoes are picked fresh and then heat-treated for use in tomato
products, including tomato paste, diced and whole canned tomatoes, tomato sauces,
tomato juice, tomato soup, salsas, and ketchup. As with home canning and pickling, the
heat treatment ensures the safety of the food. Salmonella and other food-borne
pathogens typically cannot survive the high heat used to process tomatoes. Incidentally,
the high heat process also improves the flavor of the tomatoes and may increase the level
of lycopene, an antioxidant naturally found in tomatoes.

In short, as producers look to feed a growing global population, the processed

tomato’s nutritional value, safety, and economic worth make it an attractive option to
growers, processors, and consumers.

You can process tomato into Tomato Puree, Tomato Juice, Mixtures of Vegetable
Juice, Tomato Ketchup, Tomato Jam, Tomato Powder, Tomato Sauce, Tomato Pickle,
Tomato Chutney, Tomato Ketchup, Tomato Soup, Tomato Paste etc.
Packaging and Labelling of Processed Goods

Packaging is mainly used for transporting product to market and currently is not a
significant cost component for growers as they use reusable carton boxes. However, the
poor quality carton boxes used by the producers frequently lose their firmness and
collapse as a result of condensation when tomatoes are transported in lorry trucks without
refrigeration furthermore, condensation from refrigerated trucks would only increase this
phenomenon.

Better packaging is used by distributors and exporters who carry the cost of 1MDL/kg for
Styrofoam and plastic crates and 0.8 MDL/kg for wooden crates.

The following types of packaging are available and used:

1) Wooden crates - Mostly used by exporters for transportation to Belarus and Russia.
Weight of such boxes with the product is 10 kg (crate weight – 1.1 kg)

2) Carton boxes - Used for local transportation of the product on the local market.

Weight of such boxes with the product is 22 kg (box weight - 1.5 kg)

3) Plastic crates - Used for local transportation of the product by minibuses on the local
markets.

Weight of such boxes with the product is 8 kg (crate box weight – 0.4 kg)

4) Styrofoam/plastic crates - Used for packaging the product by distributors and

supermarkets and is the most advanced type of packaging currently available.

Packaging materials serve the following purposes

1. As an efficient handling unit

2. Protection from mechanical damage

3. Protection against moisture loss

4. Provides clean and sanitary storage

5. Prevention of pilferage
6. Provides sales and service motivation

7. Reduces cost of transport and marketing

Storage / Transport of Finished Products

Never store your tomatoes below 55° Fahrenheit. Storing tomatoes at anything
below 55° is one of the worst things that you can do to them. A tomato produces a flavor
enzyme as it ripens; as soon as the body temperature goes below 55° the enzyme stops
producing any more flavor permanently. Even worse, the longer you keep your tomato in
the cold, the flavor that has already developed will degrade until it is brought up to a
reasonable temperature. Also, when you store a tomato at a cold temperature, you run
the risk of having the water inside the tomato expand, a situation that causes individual
cells within the tomato to burst. This leaves you with a tomato that may look fine to the
naked eye, but will taste mealy when you bite into it.

Quality and suitability for transport are assessed on the basis of the following
criteria. Tomatoes must be sound, clean, fresh, undamaged, free of foreign odors and
flavors and free of abnormal moisture. Round, smooth varieties must be of uniform size
and ripeness. They must be of a firm consistency and free from hard tops and unripe
areas and have no empty seed chambers.

Temperature Rel. humidity Max. duration of storage Source

10 – 12°C 85% approx. 14 days [1]

10°C 80 – 85% 8 – 10 days [2]

8 – 10°C 80 – 85% 7 – 14 days [5]

Where controlled atmosphere transport is used, the transport and storage duration of
tomatoes may be extended. The following parameters apply in such a case [16]:

Suitability for
Rel.
Designation Temperature O2 CO2 controlled
humidity
atmosphere

green, unripe 12.8 – 3 –

90 – 95% 0% good
tomatoes 14.4°C 5%

10.0 – 3 – 0 –
pink tomatoes 90 – 95% good
11.1°C 5% 3%

Sales and Marketing of Agricultural Products

The marketing methods of the two industry segments differ. The majority of fresh
tomatoes are handpicked and sold on the open market, while all processed tomatoes are
mechanically harvested and sold under contract, with only 1 percent sold on the open
market.

Marketing possibilities for fresh market tomatoes include roadside stands, farmers
markets, community supported agriculture (CSA) subscriptions, local supermarkets,
restaurants and wholesale produce auctions.

Merchandising of Agricultural Products

One of the best ways to merchandise tomatoes at the benefit of the entire
department is to promote them with other produce items. Tomatoes can be promoted
easily with avocados, onions, peppers, lettuce, cucumbers and mushrooms. One great
trick is to put a small standing display next to your packaged salads. Another method is
to put up small signage around the product describing the health benefits, nutritional
information and the proper way for the customer to handle their tomatoes when they get
them home.

References

http://tomatosphere.letstalkscience.ca/Resources/library/ArticleId/4767/the-life-cycle-of-
a-tomato-plant.aspx

https://www.123rf.com/photo_33367649_stock-vector-showing-the-parts-of-a-tomato-
plant-cartoon.html

https://www.facebook.com/102668421241815/posts/economic-importance-of-tomato-
production-in-niegriatomatoes-are-considered-to-be/182045669970756/

https://www.healthline.com/nutrition/foods/tomatoes#vitamins-and-minerals

https://psa.gov.ph/vegetable-root-crops-
main/tomato#:~:text=Ilocos%20Region%20topped%20all%20the,the%20total%20output
%20this%20quarter.

http://rfo02.da.gov.ph/?smd_process_download=1&download_id=493

https://tomato118.weebly.com/planting-material.html

https://hgic.clemson.edu/factsheet/tomato-diseases-
disorders/#:~:text=Staking%20and%20pruning%20to%20increase,fungicide%2C%20ca
n%20control%20the%20disease.

http://tomatocultivation.com/Tomato-Value-Added-Products.html

https://www.agmrc.org/commodities-products/vegetables/tomatoes

https://www.floridatomatoes.org/retail/handling-tips-and-trivia/