Technology and Livelihood Education Page 1
ACKNOWLEDGEMENT
This is to acknowledge the different practitioners, experts, and specialists who made this learning materials and teaching guides for Grade 8 possible. Writers ( Agriculture and Fishery Arts) 1. Aniceta Kong Master Teacher I Div. of Oriental Mindoro 2. Delia San Diego Master Teacher I FFHNAS, Sta. Maria, Bulacan 3. Julie Francisco Teacher I FFHNAS, Sta. Maria, Bulacan 4. Nenita dela Cruz Teacher III MMFSL, Malolos City 5. Emma Mendoza Master Teacher I TSF, Tanauan City Language Editor Dr. Ofelia C. Flojo Retired Regional CALABARZON English Supervisor Consultant Alberto Dumo Dumo Retired BSE BSE Sta. Maria Bulacan Agriculture Agriculture Specialist Specialist Reviewers 1. Mila Dena Lomat Master Teacher I FNAS, Floridablanca, Pampanga 2. Wilfred S. Murla Principal VHS – Annex, Victoria, Tarlac 3. Armado V. Illescas Master Teacher I MMFSL, Malolos City 4. Eliseo T. Caseres Instructor I MMFSL, Malolos City 5. Nenita P. Dela Cruz Teacher III MMFSL, Malolos City Lay-Out Artist/Illustrator 1. Henry Allen M. Arcos 2. Brenn R. Bulado 3.Arlene A. Guiao 4.Francis C. Pili 5. Noel C. Pili 6. John S. Saladas Management Team 1. Dr. Lolita M. Andrada Director IV 2. Joyce DR. Andaya Director III 2. Ms. Bella O. Marinas Chief,SDD 3. Dr. Jose D. Tuguinayo, Jr. SST. CHIEF, CDD, OIC 4. Mr. Emmanuel S. Valdez EPS II 5. Mr. Albert B. Erni EPS II
NOTE: All pictures pictures and graphic graphic illustrations illustrations taken from the internet internet are properties properties of the original owners and are used only as supplemental materials for educational purposes.
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Technology and Livelihood Education Agriculture and Fishery Arts – Horticulture &Crop Production
INTRODUCTION
This module is an exploratory and basic course in Horticulture and Crop Production. It consists of what to know, what to process, what to reflect and understand and what to transfer. Specifically, this module is designed to enhance your knowledge, skills, and desirable attitudes in Horticulture and Crop Production . It includes lessons that will enable you to demonstrate skills and understanding in the use of farm tools and equipment and their maintenance, selection of farm site, land preparation, planting methods, cultural requirements, and harvesting and marketing. It will provide you opportunities to integrate the common competencies in estimation and calculation, interpretation of plans and layout and application of safety measures in workplace. All of these when mastered will give you not only a source of food but also a source of income that eventually may serve as your career pathway in the future. Hence, this module requires your ability to apply the safety measures in the workplace and undertake hands – on activities to be well equipped.
OBJECTIVES
At the end end of this module, module, you you are expected expected to: to: 1) demonstrate skills and understanding in: a. the use of farm tools and equipment; b. the selection of farm site; c. land preparation; d. planting methods; e. cultural requirements; and f. harvesting and marketing practices in Horticulture and Crop Production. 2) demonstrate an understanding of mensuration and calculation 3) demonstrate an understanding of interpretation of plans and layout 4) demonstrate an understanding of the application of safety measures in the workplace.
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PRE-ASSESSMENT
Directions: Below is a list of competencies in Horti-Crop Production. Put a check mark in the specified number that best represents how you feel about each of the given topics . Use the scaling below: 3
very much
2
a little
1
not at all
3
2
1
1. Using farm tools and equipment. How much do I know about this? How skilled am I in using this? How interested am I in learning more about this? 2. Selecting farm site How much do I know about this? How skilled am I in applying this? How interested am I in learning more about this? 3. Preparing land How much do I know about this? How skilled am I in using this? How interested am I in learning more about this? 4. Planting methods How much do I know about this? How skilled am I in using this? How interested am I in learning more about this? 5. Applying fertilizer How much do I know about this? How skilled am I in using this? How interested am I in learning more about this? 6. Weeding How much do I know about this? How skilled am I in using this? How interested am I in learning more about this? 7. Irrigating and draining How much do I know about this? How skilled am I in using this? How interested am I in learning more about this? 8. Protecting the crop against insect pests pests How much do I know about this? How skilled am I in using this? How interested am I in learning more about this? 9. Harvesting crops How much do I know about this? Page 4
How skilled am I in using this? How interested am I in learning more about this? 10. Marketing produce How much do I know about this? How skilled am I in using this? How interested am I in learning more about this?
LEARNING GOALS/TARGETS
Based on the objectives of this module, define the personal goals/targets you wish to accomplish at the end of this lesson.
My Goals: _______________________________________________ My Targets: _______________________________________________
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CROP PRODUCTION Lesson 1 FARM TOOLS AND EQUIPMENT AND THEIR MAINTENANCE
W ha t to k no w You are now about to learn the basic knowledge and skills in Horti-Crop Production. Good luck!
Activity # 1 Below are some of the farm tools and equipment in agricultural crop production. Draw a smiling face if the tool is familiar to you and a sad face if it is not in the opposite box under remarks. Put a box.
if you know how to use it and
if you don’t in the next
Remarks Farm Tools and Equipment
I know it
I can use it
1. Spade 2. Hand Fork 3. Rake 4. Wheelbarrow 5. Sickle/scythe 6. Bolo 7. Dibber or dibble 8. Shovel 9. Pruning shear 10. Sprayer 11. Spading fork 12. Hand trowel 13. Sprinkler 14. Grub hoe 15. Pick mattock
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Activity # 2 Choose three of the given farm tools and equipment in Activity 1 which you are familiar with. Describe your experiences in using each of them. 1. 2. 3.
_________________________________________________________ _________________________________________________________ _________________________________________________________
Farm tools and equipment play a very important role in every farm practice and operation. Hence, as a learner you should be able to know, identify, and learn their uses to become a successful farmer someday. A. Hand Tools Hand tools are the most simple tools since they are used with your bare hands in performing farm operation and practices in a small farm or vegetable garden in the backyard or in school.
Sickle/scythe is a hand tool that has a curved blade attached to a short handle which is used for harvesting grains or cutting grasses.
Grub-hoe is a heavy hoe used for breaking hard topsoil and pulverizing soil.
Bolo is a large cutting tool used for cutting tall grasses and weeds and cutting branches of trees.
Pick mattock is a digging tool with a pointed head at one end and a transverse blade at the other.
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Hand trowel is a gardening tool which is used for loosening the soil, digging small holes, transplanting seedlings and other similar task. Hand fork is a gardening tool with sharp tines which makes it easy to prick into the soil (moist soil) making it suitable for planting, transplanting, weeding and mixing additives into the soil.
Crowbar is a tool used for digging big holes and for digging out big stones and stumps.
Hand cultivator is a gardening tool used for cultivating the garden plot by loosening the soil and removing weeds around the plant.
Spade is a gardening tool with a flat and sharp edge which is used for digging or loosening soil.
Shovel is a tool for digging, lifting, moving bulky materials from one place to another, removing trash, and mixing soil media.
Rake is a long-handled tool used for cleaning the ground by gathering the leaves and for loosening or leveling the soil.
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Spading fork is a gardening tool with a handle and strong tines which is used for loosening the soil, digging out root crops and turning over the materials in a compost heap.
Dibbler or dibble is a pointed wooden stick used in making holes in the ground for planting seeds, seedlings or small bulbs.
Pruning shears is a type of scissors used for basic maintenance tasks like cutting small branches, twigs and leaves.
Sprinkler is a devise used for watering plants and seedlings.
Sprayer is an equipment used for applying herbicides, pesticides and fertilizers to agricultural crops.
Wheelbarrow is a hand-propelled vehicle used for hauling trash, manure, fertilizers, planting materials and other equipment.
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Pail or can is a container used for hauling soil, compost, chemical fertilizer and even water.
Axe is an implement used to split and cut abigger post
Knives are cutting tools used for cutting planting materials, grafting, marcotting, budding, and for performing other operations in horticulture.
B. Farm Implements These are accessories which are pulled by working animals or mounted machineries (hand tractor, tractor) and which are usually used in the preparation of land. These are usually made of a special kind of metal.
Plow - farm implement pulled by either a working animal or a tractor. It is specifically used for tilling large areas, making furrows and inters row cultivation.
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Harrow. The native wooden harrow is made of wood with metal teeth and pulled by a carabao, while the disc harrow is made of metal mounted to a tractor. Harrows are used for tilling and pulverizing the soil.
Rotavator - is an implement mounted to a tractor used for tilling and pulverizing the soil
C. Farm Machinery 1. Combined Harvester - is a machine which is used in harvesting grain crops. It is the combination of harvesting — reaping, threshing, and winnowing. It is one of the most economically important labor-saving inventions, enabling a small fraction of the population to be engaged in agriculture. Visit http://www.youtube.com/watch?v=n5KnL2Td4xc to view how combine harvester works. 2. Hand Tractor 3. Four wheeled hand tractor
What to process
Activity # 1 Your group is tasked to prepare a vegetable garden at the back of your classroom. You and your friend are assigned to get the tools and equipment in the tool
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room that will be needed for the task. List down the tools and equipment that you will get and explain how each one isused in accomplishing the job. Tools/Equipment Needed
Use
1. 2. 3. 4. 5. Rubric for Rating
Point 5 4 3 2 1
Able to list down and explain the uses of all the needed tools in accomplishing the task Able to list down and explain the uses of 90%-99% of all the needed tools in accomplishing the task Able to list down and explain the uses of 80%-89% of all the needed tools in accomplishing the task Able to list down and explain the uses of 70%-79% of all the needed tools in accomplishing the task Able to list down and explain the uses of 69% below of all the needed tools in accomplishing the task
Activity # 2
Write the letter of your answer in your answer sheet. 1. You noticed that there are aphids and worms in your vegetable garden. What will you use? A. sprayer to apply pesticide B. axe to cut the infected areas C. sprinkler and water the infected plants D. hand cultivator to dig and loose the soil in the garden 2. You found out that after the storm Marce, some branches of the mango tree had been damaged. Which of the following will you use to cut the damaged branches? A. axe B. bolo C. knife D. pruning shear
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3. You need to transport the fertilizers from the storage to the farm. Which of the following will enable you to perform the task? A. Pail B. Spade C. Shovel D. Wheelbarrow
Activity # 3 List down the common tools and equipment and do a research on how to maintain them. You may go and visit the school library or surf the internet. Write your output in your notebook.
Activity # 4 Report to the class or submit your output to your teacher.
Activity # 5 Develop an essay on the proper handling of tools
Activity # 1
A video presentation of how each of the following tools and equipment are used will be shown to you. Observe carefully how each tool is used. You need to make a story of what you have seen which may answer the following questions: 1. 2. 3.
What is the video presentation about? How was each tool used in the presentation? Why is it important to know the different tools and equipment and how to use them? 4. Was there an application of appropriate safety measures while using the tools or equipment and while working in the farm? Page 13
Activity # 1 Your school, Leuteboro National High School, is a participant in the “Search for Best Gulayan sa Paaralan Implementers”. The cluster evaluation to choose the cluster winner will be in the month of November to choose the cluster winner. As the school level TLE President, you need to visit the existing vegetable garden in the school and take note of the things in order to improve, develop and produce vegetables before the visitation. Make a project plan on how to address your findings and perform the needed action by using the appropriate tools in the implementation of the plan.
Findings
Action to be Undertaken
Tools to be Used
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Lesson 2 SELECTION OF SITE Interpretation of Plans and Layout
W hat to know You’re doing fine now. After knowing the farm tools and equipment, continue the lesson in selecting the site.
Activity # 1 Given the scrambled letters below, rearrange them to get a word or a group of words related to factors in selecting the site. Write your answer opposite each item. 1. 2. 3. 4. 5.
YOPHTPGROA -__________________________ LOSI PTYE - __________________________ ESCLIBACSTIYI-__________________________ FANLRILA __________________________ ERTAW PLUSYP - __________________________
The success of an Agricultural Enterprise largely depends on proper location and site. The location and site dictate the cost of production, operation, harvesting, and transport, accessibility to inputs and others. If you already own a farm site, select the kind or variety of crop best adapted to the site. Factors affecting the selection and location of site 1. Climate. Climatic condition in a locality determines the kind of crop to produce. Example: Cabbage is a cool season crop while okra is a warm season plant. a. Temperature b. Rainfall c. Wind velocity d. Relative humidity 2. Topography – refers to the terrain of the soil that is hilly or level. Knowledge of this helps determine the ease of transporting farm implements and produce and the kind of plants suited for this site. 3. Soil – loose and friable materials on the earth surface. Example: sand, clay, silt, etc. Soil type, drainage, depth, fertility and pH are the most important soil characteristics to consider in choosing the crop to grow.
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4. Accessibility – the place should be easily reached by vehicles. The nearer the place, the lesser is the transportation cost. 5. Water supply – this refers to both distribution and amount of water for irrigation. 6. Socio-economic consideration – these determine the profitability of the enterprise. a. Peace and order situation b. Cost and availability of labor c. Prevalence of infectious diseases d. Price of land
W hat to process Activity # 2 Make an interview with an experienced crop producer in the locality on how he selects the site for his crop production. The results of the interview will be discussed in class to answer the following questions. 1. What are the factors to consider in choosing the location of your farm? 2. Why is it necessary to consider such factors? 3. How do these factors affect your production?
W hat to ref lect on and understand Activity # 1 Visit a farm in your locality and observe its location. Make a report about the description of the farm you have visited. Draw the farm site. Is the place suited for crop production? Why or why not? If you were the owner of the farm, would you choose the same site? Why or Why not?
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It’s your turn now. Show off what you’ve learned.
Activity # 1
Your group is tasked to put up a vegetable garden in the school. A. Considering the different factors in selecting the site, what will be the best site for the purpose? Why? Write your answer in the spaces provided below. What kinds of vegetables are suited or appropriate for the area? ________________________________________________________________. ________________________________________________________________. ________________________________________________________________. ________________________________________________________________. ________________________________________________________________. B. Map out/illustrate the best site suited for planting the vegetable in the box below:
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Lesson 3 LAND PREPARATION AND PLANTING METHODS
A. Land Preparation
W hat to know Activity # 1 Agri-Puzzle
Encircle the word or group of words which is related to land preparation. L A N D I N E V T A
A N S H S H A N L E
C D C L E A R I N G
O P B S R R M A E S
M E E H E R A N E H
P L T A S O I L L E
O I H N T W M E N R
S T D E Y I A P A W
T I L L I N G I H I
P A P A N G N E S N
Land preparation is inevitable in crop production. When properly done, it can eliminate most of the weeds and soil-borne diseases. It also improves the water holding capacity, drainage, and aeration of the soil. Likewise, it makes field operations, such as furrow irrigation and mechanized weed control, easier.
Steps in Preparing the Land
Picture/Illustration
Steps 1. Clearing – clear the area of weeds, humps, rocks, and other debris by using bolo, scythe, and other tools needed. A clean area will make planting, weeding, and fertilizing easier.
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2. Tilling – till the soil by plowing or by using light hoe or pick mattock depending upon the physical condition of the soil. This is done to eradicate weeds, to help the plant roots penetrate deeper into the soil for more nourishment and better anchorage. Other barriers for plant growth are also removed. Tilling is done at the beginning of the rainy months. 3. Harrowing – this can be done using a harrow drawn by an animal or a machine in bigger farms. It can pulverize the soil, level it, and remove the plowed weeds as well.
4. Applying compost – this will improve soil fertility and soil texture. Another way of improving the soil is through green manuring. This is a process by which a legume crop is plowed under soil at its flowering stage to be decomposed before the planting of crops.
5. Layouting, staking and marking follow Tomatoes, eggplants, okra are planted in hills while plots are prepared for leafy vegetables such as pechay, mustard, radish, celery and others. Beds are elevated in order to provide drainage especially during rainy season.
Direction: Write True, if the statement is correct, and False, if it is not. ______1. Thoroughly prepared soil can eliminate weeds on the farm. ______2. Poor soil cannot be cured anymore even if the land is thoroughly prepared. ______3. Thoroughly prepared land may eradicate soil-borne pathogenic organisms. ______4. Direct planting is done with pechay, radish, and tomatoes. ______5. Indirect planting is practical to use with corn, beans, and squash. ______6. Seedlings can be transplanted immediately when the first leaf appears. Page 19
Activity # 1 Demonstrate the steps in preparing the land. You will be rated using the rubric below. I can do it independently and use tools and equipment correctly and confidently at all times
I can do it with minimal assistance and use tools and equipment correctly and confidently most of the time
4
3
I can do it moderate assistance use tools equipment correctly confidently sometimes 2
with
I can do it with considerable and assistance and and use tools and equipment and incorrectly and less confidently most of the time 1
Clearing Tilling Harrowing Applying compost Layouting
Activity # 1 1.
Mang Rolly is a beginner farmer preparing his farm for crop production. Help him explain the steps in preparing the land by filling up the ladder from step 1 to step 5?
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5 4 3 2 1 Your answer shall be assessed using the rubric below. 5 4 3 2 1
Gives very accurate information and very relevant concepts on how to properly prepare the land Gives accurate information and relevant concepts on how to properly prepare the land. Gives less accurate information and concept on how to prepare the land. Gives inaccurate information and irrelevant concepts on how to properly prepare the land. Was not able to explain clearly and comprehensively any of the steps in preparing the land
Activity # 1
Mang Rolly is not able to get your explanation of the steps in preparing the land. He asks you if you can demonstrate the steps to him. In the previous lesson, you have already identified the best site for your vegetable garden, demonstrate now the steps in preparing the land in the presence of Mang Rolly. Page 21
Your performance will be rated using the following rubric:
5 4 3 2 1
Able to demonstrate properly all the steps in preparing the land Able to demonstrate properly only three of the steps in preparing the land Able to demonstrate properly only two of the steps in preparing the land Able to demonstrate properly only one of the steps in preparing the land Was not able to demonstrate any of the steps in preparing the land
B. Planting Crops Mensuration and Calculation
The Seed and How to Select It
Seeds are very important to animals and human beings because almost all plants which are the sources of food come from seeds. Human on the other hand, needs clothing, medicine and shelter which also come from plants. A seed is a fertilized and ripened ovule which may develop into a plant by germination. For example, a grain of palay or a kernel of corn is a seed. A seed has three parts: a) cotyledons (seed leaves) b) plumule (future shoot) c) radicle (future root). Characteristics of a Good Seed It must be:
1. Viable - a viable seed has the capacity to germinate. 2. Fully matured - a mature seed comes from a ripe and mature fruit which has grown from a healthy plant. 3. Fresh - its germinating power must be preserved. 4. True to type - this means the seeds are not mixed with other varieties. 5. Free from seed-borne disease 6. Damage-free 7. Free from weed seeds and other foreign matter.
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Testing the Viability of Seeds
Not all seeds have the ability to germinate due to the following: a. High moisture- temperature condition prevailing in our country all year round b. Long storage - the seeds were kept too long. c. Immaturity - too immature when harvested. Testing seeds avoids wasting good seeds. There is no need of replanting; therefore, allowing uniform germination and maturity of the crop. In other words, germination tests will save you time, energy, money, and planting space. Common Methods of testing the viability of seeds
1. 2. 3. 4.
Rag-doll method Seedbox method Petri dish method Floating in water method
Computing the Percentage of Germination
Percentage (%) of Germination= After inspecting the seed box, you find that only 85 seeds germinated out of 100 seeds that you have sown. The percentage of germination will be
Percentage of germination=
=
Percentage of germination = 85% This means that only 85 percent of the total number of seeds germinated. To calculate the exact amount of seeds needed to plant a hectare, use the following formula:
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New seeding rate= Where: a.) b.)
recommended seeding rate is given based on 85% percentage germination is calculated using the first formula
Example: The recommended seeding rate of pole beans is 35 kg per hectare and the percentage of germination is 85. The new seeding rate will be;
New seeding rate =
= 41 kg/ha
Activity # 2
Mang Kimho sowed 50 seeds. After inspecting the seed box you find that only 35 seeds germinated out. What is the percentage of germination using the formula below:
Percentage of germination =
Methods of planting:
means that the seeds are 1. Direct planting planted directly in the field where they will grow permanently up to harvesting. This is usually done to plants with big seeds such as beans, corn, peanuts, okra, patola, upo and ampalaya. Many big farms and commercial growers use this method to make the work easy. However, if seedlings sown in direct planting exceed the normal number of plants per hill, thinning is done. Thinning is the removal of excess seedlings, which germinated or are spaced too Page 24
closely for better growth. Seedlings thinned out can be used as replacement. In the case of seedlings planted in seedboxes or seedbed, pricking-off can be applied. P r i c k i n g - o f f means planting apart to give the seedlings greater space in which to grow prior to transplanting in the field especially if they sprout too close to each other.
1. Indirect planting is practical among plants with small seeds such as cabbage, pechay, mustard, tomatoes, eggplants and spinach. They are sown in seedboxes or seedbeds in rows to produce seedlings which are then transplanted into the field. As soon as seedlings have grown three or more leaves, they are now ready for transplanting. Transplanting
Transplanting is done when seedlings have attained 12 -15 cm in height and 3 – 4 leaves have developed. Steps to follow in transplanting seedlings: 1. Water the seedlings before pulling. 2. Pull the seedlings carefully without shaking off the media from the roots. 3. Plant the seedlings immediately to prevent the roots from drying out. 4. Gently press the soil around the roots. 5. Water the seedlings at the soil surface with a gentle stream of water to settle the soil around the roots. Activity # 3 Make a reflection paper on the importance of following the proper distance of planting. Write your answer in your notebook.
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Activity # 4 Solve the following problems: 1. How many seedlings will you need to plant tomato in your 500 sq.m. area if the distance of planting is 50 X 100 cms.? 2. If you have 100 sq. m. lot, how many seedlings of cabbage will you need following 50 X 76 cms. as the distance of planting? 3. What must be the distance of planting if you have 100 seedlings in order to plant your 25 sq. m. garden?
Activity # 3 Below are pictures of different crops. Write DP if the method of planting for the said crop is direct and IP if it is indirect opposite each photo.
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Activity # 1 How do you differentiate direct seeding from indirect planting? ______________________________________________________________________________ How do you differentiate thinning out from pricking off of seedlings? _____________________________________________________________________________
Let us see if you’re really learning a lot?
Activity # 1
A
B
Using the illustrations above, answer the following questions. 1. Which picture shows that vegetable plants can attain their right size abundantly? Why? ______________________________________________________________________ 2. How do we prepare the soil in order to avoid the occurrence in picture B? ______________________________________________________________________ 3. What are the advantages of having a thoroughly prepared vegetable farm? ______________________________________________________________________ Page 27
Activity
#
1 Land Preparation
Tools Needed:
Pick mattock Hat
Hoe, Gloves
Rake Pail
Shovel Stick
Bolo, Working clothes Measuring device
1. Prepare a plan for a vegetable garden. Design the location of different plants based on available space. Add rows and beds in the garden separated by narrow paths through which you can walk. Make sure the beds are not wider than 3 feet and 6 feet long. 2. Clear the land of stones, rocks, and plant debris. Make sure it has well-drained soil and receives at least six hours of direct sunlight every day. 3. Test the soil to determine the pH value that provides the indication of the amounts of nutrients like nitrogen, phosphorous, and potassium present. Do this by sending a sample to your local DA (Department of Agriculture ) officer. The result will tell you if you need to add fertilizer. 4. Dig the soil with light hoe, shovel, or pick mattock to a depth of 6 to 8 inches. Pulverize after by using a hand trowel, bolo or hand cultivator. 5. Spread 2 to 3 inches of organic compost or well rotted manure over the area. Rake the area to ensure the organic fertilizer be mixed with the soil.
Your performance will be rated using the following rubric:
5 4 3 2 1
Able to demonstrate properly all the steps in preparing the land Able to demonstrate properly only three of the steps in preparing the land Able to demonstrate properly only two of the steps in preparing the land Able to demonstrate properly only one of the steps in preparing the land Was not able to demonstrate any of the steps in preparing the land
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Activity
#
2 Indirect Planting (Eggplant)
Materials needed:
Seedbox, 1 sachet of eggplant seeds (1/20 K),sand, compost, loam soil, water, net Procedure:
1. 2. 3. 4. 5.
Construct a seedbox measuring 1 x 2 feet. Fill in the seedbox with mixed media (1/3 sand. 1/3 loam soil,1/3 compost) Sow eggplant seeds by broadcasting uniformly in the seed box. Cover the seeds with soil thinly. Water them lightly. Cover the seedbox with net or a discarded sack of onion or garlic to avoid pests attack. 6. Continue watering the seedbox daily if needed until leaves appear. Bring the seedbox into full sunlight. 7. When seedlings grow too close to each other, do the thinning. 8. When 4 to 5 true leaves appear, plants are ready for transplanting. Your performance will be rated using the following rubric:
5 4 3 2 1
Able to demonstrate properly all the eight procedures in the activity Able to demonstrate properly six - seven of the procedures in the activity Able to demonstrate properly four - five of the procedures in the activity Able to demonstrate properly one - three of the procedures in the activity Was not able to demonstrate any of the procedures in the activity
Activity # 3 What are the things to consider in using the tools in the garden ?
Activity # 4 Write the Do’s and the Don’t’s in the use of tools to ensure safety?
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Lesson 4 CULTURAL REQUIREMENTS
How are plants maintained in order to attain their optimum growth? Find out. Are you ready for the cultural requirements?
Direction: Encircle the letter of the best answer 1. When is the proper time to water plants? A. After planting seeds in seedboxes. B. After planting seeds in the field. C. After transplanting seedlings. D. After thinning out. 2. What type of irrigation system is done if water is applied to plants in the form of spray or simulated rain? A. Drip B. Sprinkler C. Sub-surface D. Surface 3. What is surface irrigation? A. Water flows along furrows. B. Water drops like simulated rain. C. Water drops in perforated tube. D. Water is supplied through submerged.pipes. 4. What is the best definition of fertilizer? A .Large amount of substances or nutrients needed by plants B. Small amount of substances or nutrients needed by plants C. Substances that come from decayed plants D. Organic or inorganic material added to soil to improve soil fertility 5. Green manuring refers to: A. leguminous plants that are plowed under to serve as fertilizer when decomposed. B. applying chopped green leaves in the field. C. collecting green colored animal manure to fertilize the field. D. letting the rice straws decomposein the field.
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6. Why are weeds detrimental to crops? A. They protect the crops from sunlight B. Weeds compete with nutrients C. They eliminate insects attacking the plants D. They improve crop yield 7. Which is not a biological method of controlling insects? A. The use of predators to suppress insect pests B. The use of Malathion to spray the crops C. Proper land preparation D. Proper timing of planting 8. When is irrigation water disastrous? A. When it dissolves available nutrients B. When all the plant pests are killed C. When soil erosion occurs D. When plants start wilting 9. Herbicides are chemicals used to kill/eradicate A. snails B. weeds C. fungi D. bacteria 10. Why is artificial method of drainage considered the best method of removing excess water? A. Water passes down quickly. B. It does not require manpower. C. It is economical to use. D. Water passes down slowly.
A. Applying fertilizer Fertilizer is any organic or inorganic material that is added to soil to supply nutrients essential to the growth of plants. A good fertilization program strives to maintain the current supply of nutrients to optimum levels and in correct proportion for economical production. It is achieved by proper timing and rate of application; thus, gives assurance for better yield of the crops.
Two kinds of fertilizer 1. Organic fertilizer – derived from vegetable and animal waste and decomposed plants and animal remains. Example: decomposed animal manure, green manure, worm castings 2. Inorganic – man-made fertilizer. Example: Urea, Ammonium Sulfate
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Determination of fertilizer needs
The amount and kind of fertilizer to be added to the soil depends primarily upon: 1. The nutrient requirement of the crop, and 2. How much nutrient the soil can apply
Methods of fertilizer application:
1. Basal method – the fertilizer is applied first before or during planting.
2. Side-dressing or Top-dressing - the fertilizer is applied to a crop that is already growing in the field.
3. Spraying – starter solution fertilizer may be sprayed on seedlings, poured on the seedbed then into the transplant hole at transplanting time to assure good seedling vigor and rapid growth of new transplants. Major elements needed by plants:
1. Nitrogen – for healthy growth of leaves and flowers 2. Phosphorous – for good root and stem development 3. Potassium – for better leaves, stems, flowers. It also produces bigger and heavier fruits. Fertilizers especially inorganic should be applied in the right amount and at the proper time or else they will defeat the purpose.
B. Weeding
Weeds are enemies of plants. They lower crop yield and compete with crops for light and carbon dioxide and water and soil nutrients as well. Kinds of weeds: 1. Grasses 2. Sedges 3. Broad leaf weeds
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Methods of controlling weeds:
1. Mechanical – a method that involves the use of hand pulling, hoeing, cultivation, mowing, and burning. Tillers drawn by animals or tractors are used in large scale plantation. 2. Chemical – the method of modern weed control that involves chemicals called herbicides. 3. Biological - this is method that disrupts the ecological status of pests through the use of organisms that are natural predators, parasites, or pathogens. C. Irrigation and Drainage in Agricultural Production
Water is very important to crops. In the absence of rain, irrigation provides the necessary moisture and carrier of plant food to obtain maximum growth and development of crops.
Two systems of irrigation
1. Gravity – a system of irrigation that requires a dam to direct the water to a stream. 2. Pumping – a system of irrigation that uses a pump to draw water either from a nearby stream or a ground water supply.
Methods of irrigation
1. Surface irrigation – the water is applied on the surface of the soil either in furrows or by flooding. This is the most economical method of irrigation.
2. Sprinkler or overhead irrigation – the water is applied in the form of a spray or artificial rain. This method uses water efficiently and the operation is flexible.
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3. Drip irrigation – the water is applied through pipes at calibrated pressures. Drainage – excess water in the field is removed. Excess water in the field may damage the crops, cause run off and leaching of soil nutrients.
Methods of drainage:
1. Natural – the method that drains excess water from the field without the intervention of man. 2. Artificial – this method may take the form of open ditches and tile drains or under drains. This is the best method of removing excess water from the field because water passes down quickly, avoiding the removal of surface flow. Advantages of well- drained land:
1. 2. 3. 4. 5. 6. 7.
It is porous. Porous soil is easy to work on. It does not become muddy. It is not acidic. There is no submergence of small growing plants. The growth of plants is generally better. The activities of microorganisms are disturbed. Well-drained land prevents the removal of top soil which is the most fertile part of the soil. 8. Good drainage helps in flood control. D. Crop Protection
1.
Insect pests cause great damage to crops. They chew, suck and lap the leaves, flowers and fruits hence decreasing the yield and quality of produce. They also transmit disease to man and crops as well.
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Common insect pests:
Beetles ( Coleoptera)
Caterpillar and moth ( Lepidoptera)
Flies (Diptera), beanfly, leaf miner
True bugs (Himeptera) green soldier bug
Aphids, hopper and mealy bugs (Homoptera)
Grasshopper and crickets (Ortoptera)
Ants (Hymenoptera)
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Control methods:
a.
Cultural methods Use of resistant varieties Use of hand picking Use of botanical insecticides Use of crop rotation Use of intercropping
b. Chemical method
c. Biological method Use of trap plants ex. Amarillo Use of plant attractants ex. Basil (amaranth), sunflower, cosmos, zinnia
Safety measures in using chemicals:
a. Use least hazardous products b. Dispense and mix chemicals in well-ventilated areas c. Use appropriate PPE (Personal Protective Equipment) 2. Diseases Disease is more detrimental than insect pest. Its presence is unnoticed at first but when noticed, it is already in its advanced stage. Detection of the causal organism is not easy as well; hence, controlling the disease is not easy. Plant disease is either parasitic or non-parasitic.
1. Parasitic diseases are due to: Fungi Bacteria
Nematodes Virus
2. Non-parasitic diseases are due to: Either lack or excess of minerals Unfavorable soil- water relations Environmental factors such as air pollution, low or high temperature
Note: Injury from non-parasitic diseases serves as entry of parasitic diseases. Methods of preventing diseases:
1. 2. 3. 4. 5.
Use of resistant varieties Use of disease – free seed stock Seed treatment Crop rotation Soil sterilization
6. 7. 8.
Planting in well –prepared, fertile fields Weed and insect control Practice cleanliness in the field
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Common diseases:
Downy mildew in cucurbits
Blossom – end rot of tomato
Cucumber mosaic virus in tomato
Pre-emergence damping-off seedlings
Post – emergence: rapid rotting at the base of the enlarged seedling causing it to fall
Fruit rot in eggplant
Leaf blight Bacterial spot in pepper
Activity
#
1
A. Answer the following questions:
1. What is the role of water in plants? 2. If water is not available in the farm area, what are you going to do to obtain it and how? 3. How important is the irrigation system in plant production? Page 37
Activity # 2 What are the precautionary measures in the application of insecticides and other chemicals in the farm? Write your answers in your notebook.
Activity # 1 Watch a video presentation showing the different cultural practices in crop production. Make a web concept map on how well you understand what you have seen. Be guided by the questions given below. You may use a similar web concept map below. 1. 2. 3.
What are the cultural practices in the presentation? How will you describe each of the cultural practices? Why do you think it is important to know and understand the different cultural practices in crop production?
Cultural Practices
Description
Importance
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Activity # 2
Analyze the situation and give your best solution to the problem.
Your friend Sherwin owns a hectare of land which is planted with vegetables. He told you that he noticed different insects in his farm aside from some of the affected parts of the vegetables. 1. Suggest a solution to solve his problems. _____________________________________________________________________ ______________________________________________________________________
Activity # 1
Visit a vegetable garden in the locality and observe the cultural practices done by farmers. If possible try out some of their practices. Make a scrap book containing the cultural practices in the farm. It must have pictures and descriptions
Activity # 2
Maintain a vegetable garden in the school and at home. Apply the different cultural practices. Make a report on the activities done and the results.
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Lesson 5 HARVESTING AND MARKETING
A. Harvesting
Production ends at harvest time. Harvest means the careful separation of a commodity from the parent plant. Types of maturity: 1. Physiological maturity. It is the stage of development when the commodity has attained full growth and development, the stage at which the external and internal characteristics of the fruit allow normal ripening after harvest. 2. Commercial or horticultural maturity. It is the stage of development when the plant part possesses the necessary characteristics preferred by consumers. It is used as a basis for declaring when to harvest for commercial purposes but it varies specially for vegetables, depending on the intended use of the commodity and the preference of the consumers. Characteristics of commodities harvested at the proper stage of maturity:
1. 2. 3. 4.
Longer storage life Greater resistance to physiological disorders Greater resistance to mechanical stresses and water loss Ripe fruit possesses all desirable characteristics
Some pointers for harvesting some crops:
1. Tomatoes are harvested before they reach the ripe stage. 2. Cabbages are picked when heads are full grown. 3. Peppers are gathered green but should be allowed to ripen when used for seasoning. 4. Green beans are best picked before the pods become stringy. 5. Lettuce is gathered before seed stalks begin to develop. 6. Okra is best picked when young and tender. 7. Young corn when harvested early in the morning is sweeter than those harvested at noon. 8. Pechay and mustard have higher consumer appeal when harvested between 9:00AM to 3:00 PM because damage in stem and leaves is lessened. 9. Mangoes should be harvested from 9:00AM to 3:00PM to minimize latex flow. 10. Tomatoes are harvested before they reach the ripening stage. Page 40
B. Marketing Marketing is the process of selling harvested crops, either on wholesale or retail basis. Two types: 1. Wholesale marketing - selling produce on a large scale, usually to middlemen or directly to large consumer groups like restaurants, hotels, and supermarkets. 2. Retail marketing – selling on a small scale. It is selling directly to the buyers, usually the home consumers. Factors to consider to ensure success in marketing of vegetables:
1. Buyers usually consider size, appearance, and quantity of the vegetables. 2. Some vegetables,l ike onion, have their skin removed before being sold. 3. Freshness of appearance is maintained when vegetables are harvested and marketed on the same day. 4. Cucumber, eggplants, and gourds are preferred when they are young and when their seeds are about to be formed. 5. Leaf crops, like lettuce and mustard, are sold when they are about six or more leaves on each plant. 6. Green pods like beans, cowpeas, and seguidillas sell best when pods are of good size and not when they are tough or stringy. 7. Some vegetables, like radishes, potato, beets, carrots, and turnips, should be washed thoroughly before they are sold. 8. Proper handling of newly harvested vegetables in woven baskets minimizes bruises and injuries. Remember, the best quality commands the best price. One of the most important features of marketing is record keeping. You should list all the expenses spent and the sales from the harvest. Subtract your expenses from your total sales to determine if you are losing or gaining. 4 M’s of
Production
a. Manpower – This is by all means the most important resource in production. If you have good people you can make saleable products. b. Machine- After acquiring highly capable people, you must acquire a good if not the best machine. Nowadays, it is very important to acquire technologically updated machines. c. Methods- Today, we see that every business tries to keep track of technology. Businesses are trying their best to be updated with the current market trends. Page 41
d. Materials- A businessman must not forget that in order to produce a product continuously, abundant raw materials should be available.
Activity # 1 1. How is physiological maturity different from commercial maturity? ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ 2. You are a farmer who just harvested 100kgs of tomatoes and 200kgs of eggplants. If you are to choose how you will market your commodities, which would you prefer, wholesale or retail? Why? ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ 3. Give the 4 M’s of production and explain its importance in crop production. a. ____________________________________________________ b. ____________________________________________________ c. ____________________________________________________ d. ____________________________________________________
Activity # 1 Conduct an interview with the nearest crop producer in the locality about harvesting and marketing practices. Make a narrative and pictorial report of Page 42
the conduct of the interview for reporting in class. Be guided by the following questions below: 1. What are the crops grown in the farm? 2. When is the right time to harvest each crop? 3. How do we know that they are ready for harvest? 4. What are precautionary measures observed to protect and maintain the quality of the produce? 5. How does the crop producer market the commodities? Why does he prefer such? Your report will be rated using the given rubrics below: CRITERIA
4
3
2
Clear
Exceptional ly clear, easy to understand
Generally clear, quite easy to understand
Lacks clarity, difficult to understand
Unclear, impossible to understand
Very wellorganized
Well organized
Organized
Not organized
Substantial Report but answers only three to five of the questions Generally relevant with less pictures
Partial report that answers only two of the questions
Was not able to report anything
Somewhat relevant, has no pictures
Irrelevant
Organize
Thorough and complete Comprehensive report
Relevant
Highly relevant as supported by pictures
1
Is proper way of harvesting and marketing clear to you now? Great! Be ready for the hands-on activity.
G R A S P S Goal – Your goal is to help students in a Crop Production class understand how to properly harvest and market crops.
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Role - You’re an agriculturist who was invited to be a resource person. Audience – The target audience is the Grade 7 students taking up Crop Production as exploratory subject in TLE. Situation – You need to demonstrate the proper way of harvesting and marketing crops Product/Performance – Proper demonstration of:
A. Harvesting; and B. Marketing crops. Standard – You will be assessed using the given rubric below. Your performance for harvesting will be rated using the following rubric: Works independently and able to demonstrate properly with 5 ease and confidence at all times the proper way of harvesting and marketing. Works independently and able to demonstrate with ease and 4 confidence most of the time the proper way of harvesting and marketing. Works independently and able to demonstrate with ease and 3 confidence sometimes the proper way of harvesting and marketing. Works and able to demonstrate with assistance from others the 2 proper way of harvesting and marketing. Was not able to demonstrate any of the proper way of 1 harvesting and marketing.
SUMMARY
The lessons in this module on Crop Production serve as eye openers to what is to be done in the workplace. The different knowledge and skills acquired in crop production are essential for you to become a good crop producer. You should take into consideration the factors in the selection of site, land preparation, planting and transplanting and following the appropriate cultural requirements to come up with the desired and satisfying produce. Bear in mind that harvesting in the right time will give you quality and profitable products and when marketing, take into consideration the prevailing price in the market be it wholesale or retail basis.
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GLOSSARRY OF TERMS
Crop rotation
-
planting of different crops in succession on the same piece of land
Soil
-
loose and friable material of the earth surface
Insecticide
-
a chemical used for killing insects
Herbicide
-
a chemical used to eradicate weeds
Compost
-
decomposed plants and animal manures mixed with soil
Green manuring
-
the process of plowing leguminous crops as fertilizer under the soil during their flowering stage to improve soil fertility
Producer
-
one who creates products
Consumer
-
end user of a product
Produce
-
harvested products
Product
-
refers to manufactured goods or items for use/consumption
Commodity
-
refers to harvested produce in this module
Market
-
place where buyers and sellers meet target customers
Irrigation
-
artificial application of water to the field
Drainage
-
removal of excess water in the field
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