2nd Semester Working Sheets

in
Organic Agriculture NC II
S.Y. 2022-2023

NAME:________________________________________ YEAR & SECTION: Grade – 12 APPLE

DATE ________________________

Direction: Read each statement carefully. Identify what is being asked. Write your answer on the space provided before each number.

COMPETENCY NO.1

1. What are the advantages of using incubator over natural incubation?

2. What are the successful factors for brooding?

3. What is candling, its purpose and its schedules?

CANDLING –

Schedule:
a.
b.
c.

4. What are the qualities of a good breeder stock?

5. What is the importance of hardening stage?

6. What does CULLING mean?

7. In case of a disease outbreak, what steps should be taken?

8. What is the importance of managing the lighting system in brooding?

 2nd Semester Working Sheets
in
Organic Agriculture NC II
S.Y. 2022-2023

NAME:________________________________________ YEAR & SECTION: Grade – 12 APPLE

DATE ________________________

Direction: Read each statement carefully. Identify what is being asked. Write your answer on the space provided before each number.

COMPETENCY NO.2

1. Paano itinatanim ang buto sa seedling tray?

2. Ayon sa pns, ano ang mga batayan sa pagpili ng buto?

3. Anu-ano angmga katangian ng isang organikong seedling nursery?

4. Anu-ano ang ga hakbang ng pagla-land preparation?

5. Ano ang palatandaan na maari nang ilipat-tanim ang isang seedling?

6. Paano isinasagawa ang pagilipat-tanim ng isang seedling?

7. Paano patatabain ang lupa sa organikong pamamaraan?

8. Anu-ano ang mga natural na pamamaraan ng pagsugpo sa kalabang insekto nang hindi gumagamit ng mga kemikal?
 2nd Semester Working Sheets
in
Organic Agriculture NC II
S.Y. 2022-2023

NAME:________________________________________ YEAR & SECTION: Grade – 12 APPLE

DATE ________________________

Direction: Read each statement carefully. Identify what is being asked. Write your answer on the space provided before each number.

COMPETENCY NO.

1. WHAT ARE THE 7 ORGANIC CONCOCTIONS?

a. d. g.

b. e. h.

c. f.

2. WHAT ARE THE PROCEDURES IN MAKING IMO?

3. What are the procedures in making FFJ?

4. How do you protect your concoctions from contaminations?