PRODUCE ORGANIC VEGETABLE

It covers the knowledge, skills, and attitudes required

to established nursery, plant seedlings, perform plant care
and perform harvest and post-harvest.
 ESTABLISH NURSERY
Seeds are selected in accordance with the PNS.
Seedbeds are prepared in accordance with planting
requirement based on vegetable production. Care and
maintenance of seedlings are done and potting media are
prepared. Seedling stage is how to prepare medium or
potting mix and seed sowing.
 Should be porous to provide good air circulation and
root development
 Rich in plant nutrients
 Pathogen free
 Has good water holding capacity
 Should have lots of microbial activity to keep plants
healthy, robust and thus, higher resistance from pests
and diseases.
 Ratio 1:1:1 by volume
1. Mix all solid ingredients together
 1 sack vermicast/vermicompost
 1 sack carbonized rice hull
 1 sack top soil
2. Mix concoctions with water Mix 20ml
each of IMO, LABS, FPJ into 1 liter water
3. Mix all the ingredients well 30% to 40%
moisture content
4. Fill the seedling tray with potting mix
5. Punch holes into the tray using an empty
tray
6. Sow seeds. Should be one seed per hole.
7. Water again using diluted concoctions.
Do not put too much water.
8. Apply markings. Put in the variety, date
of sowing, date of transplant and
name of the person who sown the seeds.
 SEED SOWING

 Sow seeds in seedling trays or seedling cups to

protect them from predators like ants and birds etc.
 Seedlings in trays/cups are also protected from
stress during transplanting.
 PLANT SEEDLINGS
Land preparation is carried out, it
includes the following:

 Weeding and debris cleaning

 Cultivating
Pulverizing
 Plot forming
 Sterilization
 Beneficial micro-organisms are introduced
prior to planting. Seedlings are
transplanted/planted and watered.
 PERFORM PLANT CARE AND
MANAGEMENT
Water management is implemented and
effective control measures are determined on
specific pest and diseases as described under the
“pest, disease and weed management” of the
PNS. Common insect/pests are the following:
 Some control measures are crop rotation,
inter-cropping, planting botanical repellants,
preserve existing predators and mulching.
 Some control measures are crop rotation,
inter-cropping, planting botanical repellants,
preserve existing predators and mulching.
 Inter-cropping
 Mulching

Organic fertilizers are applied

 Basal
 Foliar
 PERFORM HARVEST AND POST-
HARVEST ACTIVITIES
Products are checked using maturity and
marketable products are harvested.
 Appropriate harvesting tools and materials
are used. Post-harvest are applied and
production record is accomplished.
 DIFFERENT FAMILIES OF
VEGETABLES
1. Leafy vegetables - crops mainly used
for their leaves whether eaten raw or
cooked
 Usually grown for salad
 Requires full sunlight
 Can also be grown in containers/pots
 Shallow roots
 Minimal pests
 No trellis needed
 Ideal for backyard gardening
2. Cucurbits – better known as the gourd
family Cucurbitaceae
 Bottle gourd (upo)
 Sponge gourd (patola)
 Wax gourd (kundol)
 Zucchini
 Requires trellis
 30 to 90 days to grow
 Deep roots
 Requires full sunlight
 Can also be grown in bigger containers
3. Solanaceous Crops – refers to plants in the
nightshade family solanaceae.
 Pepper
 Tomato
 Eggplant
 Potato
 Better grown in summer or hotter
regions
 Deep roots
 Can be grown in bigger pots
 Requires trellis
4.Root Crops – crops that produce edible and
enlarge roots or stem.
 Carrots
 Radish
 Deep roots
 Requires sandy-loam soil
 Minimum of 12 inches deep plots
 Can be grown in bigger pots
 Full sunlight is required
 Direct seeding
5. Legumes – member of the legume family
that produce edible pods and seeds

 Snap beans
 Pole beans
 Trellis is required
 Very minimal organic input is required
 Can be intercropped with other smaller
plants
 Green manure
6. Crucifers – cole crops family and includes
brocolli, cauliflower, kale, kohlrabi, brussel
sprouts etc.

 Has anti-cancer properties (if prepared

well)
 Loves organic fertilizer
 Recommended to be eaten cooked
than raw.
7. Herbs
 Parsley
 Rosemary
 Thyme
 Chives
 Basil
 Mint
 Tarragon
 Culinary purposes
 Medicinal purposes
 Loves to be planted in pots with lots of
organic inputs
 Can tolerate partly shaded areas
 BETWEEN NO. OF ROWS PER 1 DAYS BEFORE
CROP HILLS (CM) METER BED HARVEST

Leafy type lettuce 20 – 25 4 30

Beaded type lettuce 40 2 60

Tomato, eggplant 40-50 2 60

Bell pepper 40 2 60

Hot/lady finger pepper 40-50 2 60

Ampalaya, upo, patola 100 Every other bed 60

Arugula, Chinese kangkong 5 20 30 – 45

Japanese/American Cucumber 30 – 40 2 28

90 – 120
Herbs: Parsley, sage, thyme, dill 30 3

Italian oregano, basil 50 20 30 – 60

VEGETABL MATURITY SPECIFICS
ES INDEX
Cucumber
6-8” long, green –
Size, color dark green

Lettuce
No. of leaves, size, 12-16 leaves, 6-8”
flavor tall, sweet

Beans
Size, seed 5-6” slight bulging
development of seeds
 Tomato
Color, size, Turning full size,
firmness firm

Pepper
Color, size. Market defined, full
Firmness size, firm

Okra 4-5” long, light

Color, size, green – green,
firmness slightly firm

Cauliflower Around 3”
Size, florets diameter, slightly
open florets
 Post harvest practices
 PRODUCE ORGANIC FERTILIZER
It covers the knowledge, skills, and
attitudes required to produce organic fertilizers
which include tasks such as preparing
composting area and raw materials and finally
harvesting of fertilizer.
 VERMICULTURE AND VERMITEA
Worm Composting (ANC – African Night Crawler)
Relies on hungry worms to break down farm waste
into a very nutrient rich fertilizer for plants.
Vermi castings contain more nutrients than
conventional compost.

Sanitary and odorless if done properly.
w
SUMMARY OF PROCEDURES
Step 1: Prepare the worm bin
Step 2: Spread out the chop plant parts – banana
stalks and kakawati leaves and 20 kgs animal
manure evenly
Step 3: Mix 1 can of IMO in 20 liters of water
and sprinkle it over the worm bin
Step 4: Cover it with rice straw.
 Cover the worm bin and wait for two weeks.
Microbes will do their decomposition job. After
15 days – deploy the worms. Water 2 – 3 times a
week.
HARVESTING
VERMITEA
Materials
 3 kgs vermicast
 2 kgs molasses
 250ml each IMO, LABS, FAA, FPJ, FFJ
 60 liters drum
 50 liters water
 1 aerator
SUMMARY OF PROCEDURES

Step 1: Aerate the water for 30

minutes
Step 2: Add the concoctions and
vermicast
Step 3: Aerate for 24 hours
Step 4: Ready to use
USAGE

 50 Plants – complete foliar fertilizer

DOSAGE
 1:1 with water
 Spray or drench 2x a week
BOKASHI

 Mainly used for agriculture as organic fertilizer.

 Easily produced on a large scale compared to

the anaerobic type.
Materials for Aerobic Bokashi
As main materials (more than 50% by volume):
 Rice bran (Darak)
 Rick husk (Ipa)
 Chopped rice straw (dayami) Carbon
 Shredded corn stalks (Brown
 Shredded sugar cane stalks
 Saw dust
Other materials with high carbon content
 Can be mixed with:
 Soybean meal
 Copra meal
 Bean husk
 Fish meal Nitrogen
 Bone meal
 Duckweed/Azolla
 Leaves of Ipil-ipil or Kakawate
 Animal manure (except dogs & cats)
*Other materials with high nitrogen content
IMO and Molasses
1 – 5 % to the water volume

Clean water
About 30 – 40% of materials by weight
(30 liters – 40 liters for 100kg
materials)
Our Favorite Mix for Aerobic Bokashi
 20 kg D3 (Gaspang)
 20 kg CRH (Carbonized Rice Hull)
 10 kg dried rabbit or chicken manure
 400 ml IMO
 400 ml molasses
 20 liters water
SUMMARY OF PROCEDURES
Step 1: Dilute IMO and molasses in water (20 liters of
water).
Step 2: Mix all the solid ingredients and dilute EMAS
solution.
Step 3: Check for 30 – 40% moisture content.
Step 4: Cover the bokashi with gunny bags/plastic
cover.
Step 5: Ferment for 1 week in a covered area without rain
and direct sunlight.
Management during fermentation
Turn over the mixture if its temperature exceeds
50 degrees Celsius.
Aerobic Bokashi is ready for use (1 week) when
 It has a sweet-sour fermented smell.
 Its temperature is stable.
USAGE
 Soil fertilizer
 Composting agent
 Treatment of kitchen garbage
 Key ingredient for mud ball for the treatment of pond, lakes,
rivers, sewage systems
 Treatment of manures
MUD BALL
 Mainly used for waste water treatment especially for
sludge treatment

Materials for Mud ball

 5 kilo soil
 1 kilo bokashi
 IMO (I liter – just enough to stick the
ingredients together and form a ball
SUMMARY OF PROCEDURES

Step 1: Mix bokashi and soil.

Step 2: Pour the IMO onto the mixture and mix well.
Step 3: Once the mixture has become muddy and
thick, form it into tennis ball size balls.
Step 4: Place the balls out of rain and direct
sunlight for 5-7 days.
Step 5: The balls are ready when they are covered
with layer of white fungus.
 Use 1 Mud ball per 1 square meter of surface area. 1
ball/m2. Treat once per month until results are seen.
CARBONIZED RICE HULL
Carbonized Rice Hull (CRH) is made from incomplete
or partial burning of rice hull.

 It is porous and bulky with uniform intact black particles.

 It contains Phosphorous (P), Potassium (K), Calcium
(Ca), Magnesium (Mg), and micronutrients vital to
growing crops.
 Because it is also sterilized, it is free from disease
organisms.
USES OF CRH
1. As substrate to organic fertilizer
 When mixed with other organic materials like bokashi,
CRH can be a good source of organic fertilizer (OF).

2. As soil conditioner
 It contains Phosphorous (P), Potassium (K), Calcium
 Makes the clay soil porous.
 Replenish nutrients and other microelements in the soil
that were lost due to continuous cropping.
  Improves soil structure by increasing bulk density,
water holding capacity, and aeration.
 It is a good potting media when mixed with other
materials.

3. As water purifier
 Activated carbon from CRH filters the dirty particles in
the water, making it effective in purifying
household/drinking water.
4. As base material for making microbial
inoculants, Effective Micro Organisms (EM)
 Naturally, CRH is a habitat for beneficial micro
organisms that facilitate composting.
5. As Pest Control Agent
 Contains silica that irritates the golden kuhol.
 When applied after leveling, snails are forced
to come out, making handpicking faster and
easier.
6. As charcoal for fuel
 Charcoal briquettes from CRH are good alternative
sources of fuel. Compared with plain rice hull that
takes relatively more time to produce heat, CRH can
easily be ignited to produce heat or convert heat into
fuel for cooking.
7. As deodorizer/odor suppressant
 CRH also cleanses and deodorizes bad air smell
through its activated carbon that absorbs foul odors in
the air. The same principle applies when a charcoal is
placed inside a refrigerator.
  CRH is used as mulch bed in animal pen and poultry
houses to reduce foul smell from urine and manure.
MAKING CARBONIZED RICE HULL
Materials for Carbonized
 Dry rice hull
 Shovel
 Watering pail
 Carbonizer
 Firewood (fuel)
 Lighter or matchsticks
SUMMARY OF PROCEDURES
Step 1: Start a fire using the lighter and firewood and let it
kindle.
Step 2: Make sure that the fire won’t die out before
covering it with the carbonizer.
Step 3: Pour and stack the dried rice hull around the
carbonizer.
Step 4: When the rice hull at the top are carbonized, use
the shovel to cover it with the dried rice hull from the
bottom.
Step 5: When the rice hull is almost carbonized (80%).
Remove the carbonizer by tipping it over to the side using
the long shovel. Extra caution is exercised for the carbonizer
is extremely hot.
Step 6: Mix the rice hull and let the remaining embers
to carbonize the rest of the mixture until all of it
(100%) are carbonized.
Step 7: When all of the rice hull are carbonized,
sprinkle water onto the CRH using the watering pail to
extinguish the remaining embers.
Step 8: Lay the CRH thinly and make sure that the
embers have died out to prevent the carbonized
rice hull turn to ash.
Step 9: When it is dry, collect and store the CRH
into sacks. After that, it is ready to be used or sold.
 PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS
It covers the knowledge, skills, and attitudes required to
produce organic concoctions and extracts for owned farm
consumptions and not for commercial purposes or selling.
Concoctions
 Replacement of chemical based fertilizers,
pesticides, fungicides, repellants, chemical based
growth enhancers and other synthetic food
ingredients for animal and plants.
INDIGENOUS MICRO ORGANISMS - IMO
Materials:
 1 kg. cooked rice
 1 kg. Molasses
SUMMARY OF PROCEDURES
Step 1: Wash the rice properly
Step 2. Cook it normally (not too wet or too dry)
Step 3. Transfer the 1/4 full cooked rice into the bamboo
pole
Step 4. Cover it with 2 layered manila paper and
cellophane then tie with rubber bands and put markings
Step 5. Keep it under the bamboo forest
Step 6. After 3 - 5 days, collect the white colored molds (discard
black molds)
Step 7. Weigh the collected rice and molds then add molasses in
equal weight. (1:1)
Step 8. Put in a plastic container and wipe the mouth of the
pail, cover it with 2 layered manila paper and put markings.
Ferment for 1 week
Step 9. Drain the liquid and place in another container. Loosen
the can for 1 week
Step 10. IMO is ready to use after fermentation
USAGE
 Plants - stronger immune systems
 Animals - stronger immune systems.
Removes foul odor. Mix with drinking water

FERMENTED FRUIT JUICE (FFJ)

Materials: (1:1)
 1 kg banana fruit
 1 kg papaya
 1 kg squash/pumpkin/watermelon
 3 kg molasses
SUMMARY OF PROCEDURES
Step 1: . Clean and wash fruits
Step 2. Drain for 5 minutes
Step 3. Slice to an inch size
Step 4. Mix all fruits & molasses thoroughly in a plastic
pail (20 liter capacity)
Step 5. Put nylon screen on top of the mixture
Step 6. Put 5- 8 pieces 25-50 grams stone on top of the
nylon screen
Step 7. Wipe the mouth of the plastic pail
Step 8. Cover with manila paper and add label. Ferment
for 7 days.
Step 9. Extract the liquid and keep it in a plastic container
USAGE
POTTASIUM FERTILIZER
FOR PLANTS AND TASTE
ENHANCER FOR ANIMALS

FERMENTED PLANT JUICE (FPJ)

Materials: (1:2)
 1 kg kangkong
 1 kg camote tops/leguminous plants
 1 kg banana stalk
 1.5 kg molasses
SUMMARY OF PROCEDURES
Step 1: . Clean and wash plants
Step 2. Drain for 5 minutes
Step 3. Slice to an inch size
Step 4. Mix all plants & molasses thoroughly in a plastic
pail (20 liter capacity)
Step 5. Put nylon screen on top of the mixture
Step 6. Put 5- 8 pieces 25-50 grams stone on top of the
nylon screen
Step 7. Wipe the mouth of the plastic pail
Step 8. Cover with manila paper and add label. Ferment
for 7 days.
Step 9. Extract the liquid and keep it in a plastic container
USAGE
NATURAL GROWTH
ENHANCER AND NITROGEN
FERTILIZER FOR PLANTS
THEN NATURAL GROWTH
ENHANCER FOR ANIMALS
FISH AMINO ACID (FAA)
Materials: (1:1)

 1 kg fresh fish, fish scraps, gills, innards

 1 kg molasses
SUMMARY OF PROCEDURES
Step 1: . Clean and wash fish
Step 2. Drain for 5 minutes
Step 3. Slice to an inch size
Step 4. Mix all parts thoroughly in a plastic pail (20 liter
capacity)
Step 5. Cover with Manila paper and tie with rubber band
Step 6. Put plastic/nylon screen on top of the mixture and
put 5- 8 pieces 25-50 grams stone on top of the nylon
screen.
Step 7. Wipe the mouth of the plastic pail
Step 8. Cover with manila paper and add label. Ferment for
7 days.
Step 9. Extract the liquid and keep it in a plastic container
USAGE
NITROGEN FERTILIZER FOR
PLANTS AND PROTEIN
SUPPLEMENT FOR ANIMALS

ORIENTAL HERB NUTRIENT (OHN 1&2)

Materials:
OHN 1
 1 kg garlic
 1 kg ginger
 400 g muscovado sugar/molasses
 2.4 liter of coco vinegar
OHN 2
 200 g chili
 100 g makabuhay (Lanot)
SUMMARY OF PROCEDURES (OHN 1)
Step 1: . Peel the garlic and ginger
Step 2. Cut the garlic into halves and slice the ginger into
quarter of an inch
Step 3. Mix garlic and ginger with muscovado
sugar/molasses in a pail
Step 4. Wipe the mouth of pail and seal it tightly. Put
markings or label when it was made to know if it is ready
to extract.
Step 5. After 3 days, mix the vinegar and wipe the
mouth of the pail and seal it tightly.
 Step 6. Ferment for 10 days. ( 1st extraction)
Step 7. Filter the liquid in a plastic container, seal and put
markings
Step 8. Ready to use for animals
(OHN 2)
Step 9. Put 2.4 Liter of vinegar, 200g chili and 100g
makabuhay
Step 10. Ferment for 10 days (2nd extraction)
Step 11. Filter the liquid in a plastic container, seal and
put markings.
Step 12. Put 2.4 liter of vinegar, 200g chili and 100g
makabuhay for (3rd extraction)
Step 13. Filter the liquid in a plastic container, seal and
put markings.
CALCIUM PHOSPHATE (CALPHOS)

Materials: (1:9)

 1 kg. Bones (ruminants)/shells, chicken, duck, ostrich,

sea shells
 9 liter of coco vinegar
SUMMARY OF PROCEDURES
Step 1: . Clean and wash bones/shell properly then grill it
Step 2. Wait until the remaining fats are drained
Step 3. Remove the bones/shell when it becomes brownish in
color (not overcooked)
Step 4. Cool down and wash again
Step 5. Drain excess water
Step 6. Put the bones/shell inside plastic pail
Step 7. Add 9 liters of coco vinegar
Step 8. Wipe the mouth of the pail then cover it with manila
paper and tie with rubber bands
Step 9. Ferment for 30 days
Step 10. Filter and put it in another container. Loosen cap for 1
week and ready to use
Step 11. Ready to use
USAGE

Plants - calcium and phosphorous

source and for Animals - calcium
source for bones. Mix with drinking
water.
RAISE ORGANIC HOGS
SELECT HEALTHY DOMESTIC HOG BREEDS
AND SUITABLE HOUSING
Common Breed of Pigs in the Philippines
1. LANDRACE
CHARACTERISTICS:
 Color: White
 Ears are floppy and pointed downwards
 Elongated and slim body
 Fast growing
 Good mothering ability
 Wean large litters
 Weak feet
2. LARGE WHITE
CHARACTERISTICS:
 Color: White
 Ears pointed upwards
 White body
 Fast growing
 Good mothering ability
 Stress resistant
 Superior growth rate and feed
conversion
3. DUROC
CHARACTERISTICS
 Color: Brown
 Ears pointed upwards
 Strong body and feet
 Fast growing
 Stress resistant
 Superior growth rate and feed
conversion
4. PIETRAIN
CHARACTERISTICS
 Color: Black and white spots
 Ears pointed upwards
 Rounded and firm body
 Slower growth rate compared with
Landrace and Large White
 Good meat quality
 Highly susceptible to stress
FACTS ABOUT HOGS
 A 1 year old boar can mate with 50 female pigs
 Pigs are smarter than primates and 3 year old human being
 Pigs are considered the cleanest animal. Toilet is far away
from their food. They don’t sleep on their poops.
 They use mud to block their skin from sunlight and insect bites
 Generally lives for 10 – 15 years
 Pigs are independent animals
 Daily average growth rate is >500 g
 Takes 12 liters of water to digest 1 kg of feeds
 Exercise is extremely important to increase metabolism and
stamina
STOCK SELECTION
1. Good Stock Qualities (Piglet Selection)

 Round body
 Alert and lively
 No abnormalities or deformities
 Bright eyes
 Do not scour or have any disease
 No rancid smell
 Short and shiny hairs
2. Good Breeder Stock: Sows/Gilts
 Young female swine should have a minimum of 6 pairs of
well-developed and properly spaced functional teats
 Teats that are inverted do not secrete milk
 Long-bodied sows are desirable because of more space created
for udder development
 Well-developed ham, loin and shoulder
 Well-placed feet and legs. Medium short feet and short upright
pasterns are preferable
 Select the biggest among the litters
 Having a litter of 8 or more good-sized piglets with high
survivability is a good female breeder
  No deformities or abnormalities
 Most vigorous
 Well-developed vulva
 Vulva slightly pointed downward
3. Good Breeder Stock: Boars
 No deformities and abnormalities
 Vigorous
 Well-developed primary sex organs
 Equal-sized testicles
 Well-developed ham, loin and shoulder
 Biggest among other boars
HOUSING EQUIPMENT
Pigpen and Bedding

1. Design of Pigpen

 Convection roof – the key to “no bath” technology

 Provides continuous air flow. Hot air will escape
at the roof
 Maintain 2 sqm. area per head to attain desired
size and weight
2. The Bedding of Pigpen (Flooring)
Materials for Bedding

1. Any combination of the following:

 Sawdust (Kusot)
 Coco coir dust (Bunot)
 Rice hull (Ipa)
 Rice straw (Dayami)
2. Soil
3. Carbonized Rice Hull
4. Salt (Sea salt/Rock salt)
5. IMO
PROCEDURE FOR MAKING THE BEDDING
Step 1: Dig up 1 meter deep hole
Note: Allow 2 sqm. area per pig
Step 2: Sterilize
Step 3: Mix several batches of:
 8 sacks sawdust or
 Rice hull or
 Coco coir dust
 1 sack soil
 1 sack CRH
 .5kg sea salt
Step 4: Layer the mixture inside the hole
Step 5: Repeat the process until the entire
hole is filed up
Step 6: Mix IMO and Molasses with water:

20ml per liter of water

Then, drench/spray the beddings:
1 liter per sqm. Of beddings

Step 7: Deploy the pig/piglets

NOTE:

 CRH harbors good microbes for long term stability, health

and odor control
 Salt provides trace minerals
 Soil provide biodiversity of microorganisms and will be
eaten by the animals
PIG BREEDING
HOW TO DETERMINE IF A BREEDER SOW/GILT IS IN
HEAT OR FERTILE
1. Pre-heat
 Consumes less feeds
 Excited when teaser boar is around
 Pointed ears
 Mounting other pigs in the pen
 Swelling of the vulva
 Vulva is pinkish
 Vulva is pinkish
 Clear mucus discharge (like water)
 Noisy
 When mounted, it resists
 Too early for insemination/mating
2. Standing heat

 Pointed ears
 Vulva is not too swollen
 Vulva is light pink
 Thick mucus discharge (sticky)
 Noisy
 When mounted, it does not resist
 Right time for insemination/mating
3. Post heat

 Vulva is not swollen

 Vulva is back to normal color
 Thick mucus discharge (sticky)
 When mounted, it resists
 Too late for insemination/mating. But
can still be impregnated
BASICS OF PIG BREEDING

 A pig would reach maturity around 5-8 months of age

 When it reaches its 2nd to 3rd heat or at 110 to 120 kgs,
it could then be bred
 Heat cycle of pigs is 18 to 21 days
 The pregnancy would last 114 days
 The sow would furrow (manganganak) 2 times a year
 On average, a sow would give birth to 10 piglets
FEED HOGS
1. Animal Feed and Feed Mixing

 C – Carbohydrates
 P – Proteins
 L – Lipids
 V – Vitamins
 M – Minerals
Feed Nutrients and Percentages

Feed Type Protein % Lipids % Carbs % Vit % Min %

Starter 35 8 50 2 5

Grower 25 8 60 2 5

Finisher 18 15 60 2 5
2. FEED NUTRIENTS IN FEEDS
 Carbohydrates “Carbs” – Source of energy that serves as
a fuel. Wheat, Pollard, Corn, Bran and Rice Bran.
 Lipids – concentrated source of energy.
o Dissolve Vitamin A,D,K,E
o Copra meal or copra meat
 Protein – Responsible for increasing growth and weight
o Lack of protein may result in stunted growth of the
animal
o Soya meal, fish meal, duck weed
 Minerals – Vital in animal health and bones
(Skeletal system)
o CRH, rock salt, limestone (apog)
 Vitamins – Maintains health and improve the immune
system of animals
o Required in small quantities
o FAA, FFJ
3. FEED COMPUTATION AND FORMULATION
A. Starter Feed Formulation 100 kgs
Feed Type Protein % Lipids % Carbohydrate% Vitamin % Mineral %

Starter 35 8 50 2 5

Nutrient % Ingredient Kgs

Carbohydrates 50 Rice bran/Corn bran 50 kgs

Protein 35 Soya/Fish Meal 35 kgs

Fats 8 Copra meal/meat 8 kgs

Vitamins 2 FAA/FFJ/FPJ 2L
Minerals 5 Salt/CRH 5 kgs
Started Feed Formulation

 50 kg Rice bran or D1 grade (Carbohydrates)

 8 kg Copra meat/meal (Fats/Lipids)
 35 kg soya meal/fish meal/duckweed/moringa (Protein)
 2 liters FAA/FFJ/FPJ (Vitamins)
 3 kg Carbonized Rice Hull (Minerals)
 200 ml IMO
 200 ml Molasses (Pro-biotic)
 20 liters water (No chlorine)
 2kg rock salt/sea salt
NUTRIENT ANALYSIS
TOTAL PROTEIN: 26%
TOTAL FIBER: 20%
TOTAL CALCIUM: 2.5%
STARTER (UP TO 18 KG) 45- 60 DAYS
 700 grams – 1 kilo feed everyday
 50% in the morning
 50% in the afternoon
 Vegetable snack: 1 times a day (12
Noon)
B. GROWER FEED COMPUTATION 100 KGS
FEED PROTEIN LIPIDS % CARBOHYDRATE % VITAMIN % MINERAL %
TYPE %

GROWER 25 8 60 2 5

NUTRIENT % INGREDIENT Kgs

CARBOHYDRATES 60 RICE/CORN BRAN 60 Kgs

PROTEIN 25 SOYA/FISH MEAL 25 Kgs

FATS 8 COPRA MEAL/MEAT 8 Kgs

VITAMINS 2 FAA/FFJ/FPJ 2L

MINERALS 5 SALT/CRH 5 Kgs

GROWER FEED FORMULATION

 60 kg rice bran or D1 grade (Carbohydrates)

 8 kg Copra meat/meal (Fats/Lipids)
 25 kg soya meal/fish meal/duckweed/moringa (Protein)
 2 liters FAA/FFJ/FPJ (Vitamins)
 3 kg Carbonized Rice Hull (Minerals)
 200 ml IMO
 200 ml Molasses (Pro-biotic)
 20 liters water (No chlorine)
 2kg rock salt/sea salt
 NUTRIENT ANALYSIS
TOTAL PROTEIN: 22%
TOTAL FIBER: 21 %
TOTAL CALCIUM: 2%

C. GROWER (19 KG TO 50 KG) 61 – 110 DAYS

 1.5 kilo – 1.8 kilo daily feed
 50% in the morning
 50% in the afternoon
 Vegetable snack: 2 times a day (Morning
and afternoon)
D. FINISHER FEED COMPUTATION 100 KGS
FEED PROTEIN LIPIDS % CARBOHYDRATE % VITAMIN % MINERAL %
TYPE %

FINISHER 18 15 60 2 5

NUTRIENT % INGREDIENT Kgs

CARBOHYDRATES 60 RICE/CORN BRAN 60 Kgs

PROTEIN 18 SOYA/FISH MEAL 18 Kgs

FATS 15 COPRA MEAL/MEAT 15 Kgs

VITAMINS 2 FAA/FFJ/FPJ 2L
MINERALS 5 SALT/CRH 5 Kgs
FINISHER FEED FORMULATION
 60 kg rice brand or D1 grade (Carbohydrates)
 15 kg copra meat/meal (Fats/Lipids)
 18 kg soya meal/fish meal/duckweed/moringa
(Protein)
 2 liters FAA/FFJ/FPJ (Vitamins)
 3 kg Carbonized Rice Hull (Minerals)
 200 ml IMO
 200 ml Molasses (Pro-biotic)
 20 liters water (No chlorine)
 2kg rock salt/sea salt
NUTRIENT ANALYSIS
TOTAL PROTEIN: 20%
TOTAL FIBER: 21.5%
TOTAL CALCIUM: 1%
E. FINISHER (51 KG TO MARKET) 111 DAYS UNTIL
SELLING
 2.5 kg – 3 kg daily feed
 50% in the morning
 50% in the afternoon
 Vegetable snack: As long the pig likes
to eat
4. FERMENTATION OF HOG FEEDS

Benefits of Fermentation

 Preservation of raw materials

 Detoxification
 Improved digestibility
 Nutritional value of raw materials goes up
PROCEDURE
Step 1: Mix IMO (400 ml), molasses (200 ml) and
water(20L) FAA, FFJ, FPJ 2 liters
Note: Liquid part is 20-30% total weight of solid
ingredients (depending on water content of the
materials)
Step 2: Mix all the solid ingredients and liquid solution.
Final moisture content is 30% to 40%
Step 3: Check for moisture content (30% - 40%)
Step 4: Ferment anaerobically (no air) for 2 weeks
Step 5: Fermented feeds is ready for use after 2 weeks. It
has a sweet-sour smell.
 FORMS OF FEEDS
 Mash –Wet feeding
 Pellets – Dry feeding
HOW TO PREPARE SILAGE (LIVESTOCK KIMCHI) 5:1
RATIO
Step 1: Chop or shred vegetables/protein-rich plants
Step 2: Mix molasses and IMO
5 parts vegetable/forage crops: 1 part
molasses/brown sugar
60 ml EMAS (Effective Microorganism

Activated Solution)
Step 3: Ferment for 3 days (anaerobic)*sealed
5. FORAGE CROPS
DUCKWEED

 Protein content: 35% to 45%

 1 kg duckweed can fill up 1 hectare pond in 56 days
 Can double their mass in less than 2 days
 Can be fed to livestock, poultry and fish in fresh
form, fermented
or processed into mash
 Eaten by people of Thailand
AZOLLA
 Crude protein = 25% to 30%
 Doubles its mass in 2 to 3 days
 Can be fed to fish, poultry, and livestock in fresh or
Fermented form
 Biomass = 30 to 80 kg fresh weight per hectare
 Serves as biological herbicide in rice field by controlling
sunlight
Penetration into the soil preventing the germination of
weeds
 Cyanobacteria, (blue-green algae), a nitrogen fixing bacteria
That lives inside the leaf cavities
RENSONII

 Crude Protein: 23%

 Can be fed to animals in fresh form, fermented or processed
Into mash
FLEMINGIA
 Also known as “Malabalatong”
 Crude Protein: 22.7%
 Natural dewormer for livestocks
 Can be fed to animals in fresh form, fermented or processed
Into mash
 Method of propagation is by seeds
TRICHANTERA OR MADRE DE AGUA

 Trichantera Gigantea also known as Madre de Agua

 Originated from Colombia and Venezuela
 Potential harvest:40 – 60 tons/hectare
 Planting density: 6000-10,000 plants/hectare
 Mode of propagation: Cuttings
 Crude Protein: 32%
 Can be fed to animals in fresh form, fermented or processed
Into mash
 Can replace 20% - 30% of commercial pigs and other
livestock diet
 6 kg of leaves consumed by pigs daily is equal to 1 kg of
savings on
Commercial feeds
 1 m planting distance
INDIGOFERA

 Crude Protein: 24.8%

 Digestibility: 84.4% (if harvested every 30 days)
 Calcium:2 .08%
 Best for lactating animals like milking goats
 Can be fed to animals in fresh and fermented form
 Propagation: Seeds or cuttings
PAKCHONG (GIANT NAPIER GRASS)

 Digestibility:95% (if harvested every 45 days)

 Can be fed to animals in fresh and fermented form
 Crude protein: 18%
WATER HYACINTH (WATER LILY)

 Crude Protein: 20%

 Note before making it into silage:
Wash with chlorine diluted with water solution (50ppm)
or 5ml chlorine for every 100 liters of water. Air dry and
process into Silage the following day
SILAGE MATERIALS
 Greens (Vegetables/Forage crops)
 Kangkong
 Alugbati
 Lettuce
 Cabbage
 Kulitis
 Cassava leaves
 Water lily (Water hyacinth)
 Malunggay/Ipil-ipil
 Pakchong (Super Napier)
ANTHELMINTIC LEAVES (NATURAL DEWORMER OR
“PAMURGA”)

 Flemingia
 Betel Nut (Nga-nga)
 Papaya leaves
 Jackfruit leaves
 Mango leaves
 Kakawate leaves
 Makabuhay
MAINTENANCE
 Drinking water
 Mix the drinking water with IMO, LABS, FAA, FFJ,
OHN 1 and FPJ. Dilution rate is 10 ml per liter of
water
It will serve as:
 Pro-biotic
 Enhance the digestive and immune system of animals
 Odor control
THE PHASE-OUT FEEDING SCHEDULE
(CONVERTING INORGANIC TO ORGANIC PIGS)
Starter 4 Week Conversion Period

Week 1 (upon Week 2 (37 – 52 Week 3 (44 – 59 Week 4 (51 – 66 days old)
acquisition and days old) days old)
newly weened. 30-
45 days old)

CF FF CF FF CF FF CF FF SL

75% 25% 50% 50% 25% 75% 0 90% 10%

 CF – Commercial Feeds
 FF – Fermented Feeds
 SL – Silage
 Week 5 onwards Grower Feeds

WEEK 5 (58 – 73 days old) WEEK 6 (65 – 80 days old onwards until WEEK 16:
142 – 157 days old)

FF SL FF SL

80% 20% 70% 30%

 FF – Fermented Feeds
 SL – Silage
GROWER TO FINISHER DIET SHIFT
Finisher Feeds

Week 17 (149 – 164 days old onwards until slaughter)

FF SL

50% 50%

 FF – Fermented Feeds
 SL – Silage