Federal Democratic Republic of Ethiopia

OCCUPATIONAL STANDARD

CROP PRODUCTION
NTQF Level I-IV

Ministry of Labour and Skill

December 2021
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Introduction
Ethiopia has embarked on a process of reforming its TVET-System. Within the policies and
strategies of the Ethiopian Government, technology transformation – by using international
standards and international best practices as the basis, and, adopting, adapting and verifying them
in the Ethiopian context – is a pivotal element. TVET is given an important role with regard to
technology transfer. The new paradigm in the outcome-based TVET system is the orientation at
the current and anticipated future demand of the economy and the labor market.
The Ethiopia Occupational Standards (EOS) is the core element of the Ethiopian National
TVET-Strategy and an important factor within the context of the National TVET-Qualification
Framework (NTQF). They are national Ethiopian standards, which define the occupational
requirements and expected outcome related to a specific occupation without taking TVET
delivery into account.
This document details the mandatory format, sequencing, wording and layout for the Ethiopia
Occupational Standard which comprised of Units of Competence.
A Unit Title describes a distinct work activity. It is documented in a standard format that
comprises:
 Occupational title and NTQF level
 Unit title
 Unit code
 Unit descriptor
 Elements and Performance Criteria
 Variables and Range
 Evidence guide
Together all the parts of a Unit Title guide the assessor in determining whether the candidate is
competent.
The ensuing sections of this EOS document comprise a description of the occupation with all the
key components of a Unit Title
 Chart with an overview of all Units of Competence for the respective level including the Unit
Codes and the Unit Titles
 Contents of each Unit Title(competence standard)

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  Occupational map providing the technical and vocational education and training (TVET)
providers with information and important requirements to consider when designing training
programs for this standard and for the individual, a career path.
Modification History
2.1 Occupational Title:
This occupational Standard is set for Crop production Level I, II, III and IV. This occupational
Standard is version3 and revised in December 2021.
2.2. Description of the Occupation
2.2.1 Level Description
Level I
In the previous version ( version 2); level I didn’t specified for a single occupation and had
been entitled as ‘Basic Agricultural production and Natural Resource Conservation ‘which was
customized as ‘Crop Production’ for the current revised version. Based on the NTQF and the
guide lines of the new TVET policy formulated; the exiting occupation is reviewed by accepting,
removing, shifting and modifying the name as well as its body. Moreover, the revisitation
process again takes into consideration the benchmark from Australia and Philippine to be full
and address its intended objective.
Level II
Breadth, depth and complexity of competences would cover selecting, adapting and transferring
skills and knowledge to new environments and providing technical advice and some leadership
in resolution of specified problems. This would be applied across a range of roles in a variety of
contexts with some complexity in the extent and choice of options available.
Performance of a defined range of skilled operations, usually within a range of broader related
activities involving known routines, methods and procedures, where some discretion and
judgment is required in the selection of equipment, services or contingency measures and within
known time constraints.
Applications may involve some responsibility for others. Participation in teams including group
or team co-ordination may be involved.
Level III

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Breadth, depth and complexity of knowledge and competencies would cover a broad range of
varied activities or application in a wider variety of contexts most of which are complex and non-
routine. Leadership and guidance are involved when organizing activities of self and others as
well as contributing to technical solutions of a non-routine or contingency nature.
Performance of a broad range of skilled applications including the requirement to evaluate and
analyse current practices, develop new criteria and procedures for performing current practices
and provision of some leadership and guidance to others in the application and planning of the
skills. Applications involve responsibility for, and limited organization of, others.
2.2.2 Occupant Performance Profile
Crop Production level
Occupational standard for this level covers description of the competences (knowledge, skills
and attitudes) to perform work activities to standard required at work places expressed as
occupant performance profile listed on the chart
Occupant Performance Profile
Crop Production levelI
Occupational standard for this level covers description of the competences (knowledge, skills
and attitudes) to perform work activities to standard required at work places expressed as
occupant performance profile listed on the chart

Occupant Performance Profile

Crop Production level lII

Occupational standard for this level covers description of the competences (knowledge, skills
and attitudes) to perform work activities to standard required at work places expressed as
occupant performance profile listed on the chart:
Occupant Performance Profile
Level IV
Crop Production level IV
Occupational standard for this level covers description of the competences (knowledge, skills
and attitudes) to perform work activities to standard required at work places expressed as
occupant performance profile listed on the chart:

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2.2.3. Unit Code:
There are agreed conventions for the unit codes used for unit of competences organized for any
specific occupational standard. Codes are given by considering international and national
benchmarks.
Example:
Unit Title: Develop animal feed plan and conduct ration formulation
Unit Code: AGR CRP4 01 1221
Unit Coding is described here under:
Character What it stands for:

AGR First three characters signify the priority/major industry/sector acronym.

AGRrepresents Agriculture

CRP4 Four characters in the second group signify the acronym of the occupational
title expressed as a work function and qualification level written in numerical
form shows the unit belongs. CRP4 represents Animal production and number
4 represents that the occupational standard serves for Level IV

01 Third group with two numbers signify the numerical order of the specific unit
in the level occupational standard

1221 Fourth group of four characters signify the month and year of OS development.
E.g. December 2020

2.2.3 Version Change

This occupational standard is developed in the title of “Crop production "for level I, II, III and
IV. The title of the occupational standard for this version is maintained the existing title names
(level I, II, III and IV), to which the relevant sector for the occupation- Agriculture sector
belongs. Hence, units of competences considered from previous Basic Agricultural production
and Natural Resource conservation (for level I 2018) and from Crop Production (level II, III
and IV 2018)) and these versions are modified in to the above-mentioned occupations and can be
considered as a new occupation by endorsing their own competency.

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The version number for future revision will either be changed or not, depending on the extent of
the change. Thus, those who are responsible to undertake competence assessment and provide
training should check for the version number and review date of the document to confirm the
latest version number before developing assessment tools and commence training respectively.
Users are also advised to contact the agency for any doubts they have on the document or may
refer to the website.
The development date is the time the document is prepared and validated by relevant industry
experts and approved by relevant sector leading the industry. It indicates the effective date to use
the document for training and assessment purposes and termination of use of the previous
version for any purposes.
The endorsed occupational standards and their components may remain current up to five years
from the date of development. This version is developed in December 2021.

Previous Occupational Standard Modified Occupational standard

Name and Level: Basic Agricultural Name and Level: Crop Production: Level I
production and Natural Resource
Conservation : Level I
Name and Level: Crop Production: Level II Name and Level: Crop Production: Level II

Name and Level: Crop Production: Level III Name and Level: Crop Production: Level III

Name and Level: Crop Production: Level IV Name and Level: Crop Production: Level IV

Version: three Version: four

Date of Development: October 2018 Date of Development: December 2021

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UNIT OF COMPETENCE CHART
Occupational Standard: Crop Production
Occupational Code: AGR CRP
NTQF Level I
AGR CRP1 01 0322 AGR CRP1 02 0322 AGR CRP1 03 0322
Perform Field Crop Perform Horticultural Carryout Basic Nursery
Production Crop Production Work

AGR CRP1 04 0322 AGR CRP1 05 0322 AGR CRP1 06 0322

Identify and determine Prepare Compost Apply Soil and water
Basic Properties of Soil conservation practices

AGR CRP1 07 0322 AGR CRP1 08 0322 AGR CRP1 09 0322

Identify important crop Apply Chemicals and Apply Agricultural
pests safety rules Extension Communication

AGR CRP1 10 0322 AGR CRP1 11 0322 AGR CRP1 12 0322

Implement Agribusiness Apply Basics of Human Apply 5S
Procedures Marketing Nutrition Practices

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Occupational Standard: Crop Production Level - II
Occupational Code: AGR CRP
NTQF Level II

AGR CRP2 01 0322 AGR CRP2 02 0322 AGR CRP2 03 0322

Field Crop Establishment Perform Nursery Horticultural,
and Maintenance Establishment and Stimulants and Spice
Management Crops Establishment
and Maintenance

AGR CRP2 04 0322 AGR CRP2 05 0322 AGR CRP2 06 0322

Determine crop pests and Operate Gravity Fed and Collect and Compile Crop
disorders Pressurized Irrigation Production data
Systems

AGR CRP2 07 0322 AGR CRP2 08 0322 AGR CRP2 09 0322

Apply Interpreted weather Perform post-harvest Apply Agricultural
Data and Minimize crop handling of stimulants Extension service for
production risks and spices crops rural development

AGR CRP2 10 0322

Prevent and Eliminate
MUDA

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 UNIT OF COMPETENCE CHART
Occupational Standard: Crop Production Level III
Occupational Code: AGR CRP
NTQF Level III

AGR CRP3 01 0322 AGR CRP3 02 0322 AGR CRP3 03 0322

Apply field Crops Horticultural Crops Perform Irrigation
Establishment and management and Schedule and crop water
Management Propagation requirement

AGR CRP3 04 0322 AGR CRP3 05 0322 AGR CRP3 06 0322

Perform Soil test and apply Apply Plant Nutrition Apply crop pest
integrated soil fertility Program and Fertigation management
and management Disorders

AGR CRP3 07 0322 AGR CRP3 08 0322 AGR CRP3 09 0322

Perform Post-Harvest Perform Post-Harvest Apply Chemicals and
management for Field management for Biological Agents for the
Crops Horticultural Crops Control of Pests

AGR CRP3 10 0322

Apply Digital Technology
in Agriculture

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UNIT OF COMPETENCE CHART

Occupational Standard: Crop Production Level IV

Occupational Code: AGR CRP
NTQF Level IV
AGR CRP4 01 0322 AGR CRP4 02 0322 AGR CRP4 03 0322
Manage Integrated Soil Develop Production Plans Develop Production Plans
Fertility Management for Field Crops for Horticultural Crops
Technologies and Practices

AGR CRP4 04 0322 AGR CRP4 05 0322 AGR CRP4 06 0322

Plan and implement Plan Horticultural Crops Plan and Implement Crop
organic farm production Propagation Program Pest Management
Practices

AGR CRP4 07 0322 AGR CRP4 08 0322 AGR CRP4 09 0322

Manage and implement Demonstrate Improved Seed multiplication and
quality standards in Crop Technologies and quality control
storage Practices

AGR CRP4 10 0322

Develop value chain
analysis

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 NTQF LEVEL- I

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Occupational Standard: crop production Level I
Unit Title Perform Field Crop Production
Unit Code AGR CRP1 01 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to
Prepare tools and equipment for field crop production, under take
field crop agronomic practices, clean up, store materials,
equipments, record and document.

Element Performance Criteria

1. Prepare inputs, tools 1.1. The required inputs, tools and equipments are identified.
and equipment for field
crop production 1.2. Materials, tools and equipments are checked with insufficient
or faulty
1.3. Correct manual handling and techniques for loading and
unloading materials are used to minimize damage to the load,
person and the vehicle.
1.4. Suitable Personal Protective Equipment (PPE) are selected
and checked.
1.5. OHS hazards are identified and reported
2. Undertake
2.1. Safe and appropriate environmental conditions for agronomic
Field crop agronomic practices are observed.
practices
2.2. Conduct field crop agronomic practices
2.3. Workplace procedures in relation to workplace
practices, handling and disposal of materials are
observed.
3. Clean up store, tools 3.1. Waste material produced during cropping work is stored in a
and equipments designated area
3.2. Tools, equipment and machinery are checked for
wear/damage, and prepared for transporting/storage
3.3. Materials, equipment and machinery are cleaned and stored
in safe work site while completing cropping activities.
4.Record and document
4.1. Problems or difficulties in completing work to required
standards and time lines are reported.
4.2. Materials, equipment and machinery condition after work are
recorded and reported
4.3. Work activities and outputs are reported in standard format
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Variable Range
Inputs May include but not limited to:
 Seeds/planting materials
 Inorganic Fertilizer
 Bio-fertilizer
 Compost
 Pesticides
 Lime
Tools and equipment May include but not limited to:
 Hand tools,
 Knapsack
 Machetes
 Sickles
 Sack truck
 Fencing tools,
 Augers,
 Measuring tools,
 Secateurs,
 Spades,
 Forks,
 Hoes,
 Packing equipment,
 Box
Water can
Personal Protective May include, but not limited to:
Equipment (PPE)  Steel capped boots/shoes, overalls, gloves, sun hat,
safety goggles, face mask and ear protectors.
OHS hazards May include but not limited to:
 Solar radiation, dust, noise,
 Air- and soil-borne microorganisms,
 Chemicals and hazardous substances,
 Sharp hand tools and equipment,
 Manual handling,
 Holes, slippery and uneven surfaces
Agronomic practices May include but not limited to:
 Site selection
 Land preparation
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  Sowing
 Input application
 Weeding
 Hoeing
 Watering
 Pest management
 Harvesting
Waste material May apply to:
 Plant debris, litter and broken components,
 Plastic, metal, or paper-based materials.
 Straws,

Evidence Guide
Critical Aspects of Must demonstrate knowledge, attitude and skills to:
Competence  Prepare materials, tools and equipment for agronomic practices
 Undertake field work
 Apply safe work practices in repair and maintenance
of structures.
 Field preparation for crop establishment
 Handle materials and equipment safely and
 Carry out cleaning up on completion of work.
 Collect, analyse and organize information, report and apply
with further clarification
 Plan and organize own activities in a logical sequence and in
a timely manner.
 Use mathematical ideas and skills and estimation relevant to
cropping
Required Knowledge and Demonstrate knowledge of:
Attitudes  Safe work practices principles
 Identify Materials, tools and equipment for cropping work
 Field cropping work
 Cropping materials and equipment
 Cleaning work on completion
 Information handling
 Logical sequence of work activities in a timely manner
 Mathematical ideas and estimation
Required Skills Demonstrate Skills to:
 Prepare materials, tools and equipment for cropping work
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  Undertake agronomic practices as directed
 Clean up and handle materials and equipment on completion
of work.
 Communicate ideas and information about the job, tasks and
problems
 Apply technology in the use of farm tools and equipment
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crop production
Unit Title Perform Horticultural Crop Production
Unit Code AGR CRP1 02 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to
Prepare materials, tools and equipment for horticultural crop
production work, undertake horticultural production work, Handle
materials and equipment and record and document

Element Performance Criteria

1. Prepare materials, tools 1.1. The required inputs, materials, tools and equipments are
and equipment for identified.
horticultural production 1.2. Materials, tools and equipments are checked with
work insufficient or faulty.
1.3. Correct manual handling and techniques for loading and
unloading materials are used to minimize damage to the load,
person and the vehicle.
1.4. Suitable Personal Protective Equipment (PPE)are selected
and checked.
1.5. OHS hazards are identified and reported
2. Undertake horticultural 2.1. Horticultural crop work is undertaken in a safe and
production work environmentally appropriate manner according to
workplace guidelines.
2.2. Workplace policy and procedures in relation to workplace
practices, handling and disposal of materials are observed
and applied
2.3. A clean and safe work site is maintained while working
3.1. Waste material generated during horticultural work is stored in
3.Handle materials and
a designated area
equipment
3.2. Tools, equipment and machinery are checked for
wear/damage, and prepared for storage according to workplace
policy and procedures
3.3. Materials, equipment and machinery are cleaned and stored
4. Record and document
4.1. Problems or difficulties in completing work to
required standards of the industry are reported
4.2. Materials, equipment and machinery condition after work
is recorded and reported
4.3. Work activities and outcomes are reported in standard format

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Variable Range
Inputs May include but not limited to:
 Planting materials
 Cutting
 Buds
 Bulbs
 Corms
 Seed
 Fertilizers
 Pesticides
Tools and equipment May include but not limited to:
 Knives,
 Meter tape
 Machete
 Packing equipment,
 Boxes,
 Bins and buckets,
 Hoses and hose fittings
 Secateurs,
 Spades,
 Forks,
 Ladders,
 Hoes,
 Drip irrigation,
 Sprinklers,
Knapsack sprayer
My include, but not limited to:
Horticultural crop work ⚫ Land clearing and preparation,
⚫ Seeding/planting,
⚫ Watering/Irrigating
⚫ Maintaining,
⚫ Loading and unloading,
⚫ Harvesting/picking,
⚫ Sorting, and packing.
.
Waste materials May include, but not limited to:
 Plant debris

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  Litter and broken components,
 Plastic

Evidence Guide
Critical Aspects of Must demonstrate knowledge, skills and attitude to:
Competence  Identify and prepare required materials, tools and equipment for
horticultural work
 Explain and apply OHS requirements in horticultural work
 Apply correct manual handling and lifting techniques
 Undertake horticultural work in a safe and environmentally
appropriate manner
 Record and document horticultural work activities
Required Knowledge and Demonstrates knowledge of:
Attitudes  Safe work practices
 Understand planting/transplanting/sowing, potting, weeding,
hoeing, picking, packing,
 Loading, unloading and transporting techniques
 Identify horticultural tools and equipment
Required Skills Demonstrate skills to:
 Prepare and use materials, tools and equipment
 Undertake horticulturalcrop management works
(planting/transplanting/sowing, potting, weeding, hoeing,
picking, packing, etc.)
 Handle materials and equipment
 Clean up on completion of work
 Record and report.
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crop Production Level I
Unit Title Carryout Basic Nursery Work
Unit Code AGR CRP1 03 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to prepare
materials, tools and equipment for nursery work, undertake nursery work
activities, seed bed and pot preparation. Carry out planting/sowing
Operations, Care for Seedlings, stockpile materials, clean up on
completion of nursery work finally record and report.

Elements Performance Criteria

1. Prepare materials, 1.1 The required materials, tools and equipments are identified
tools and 1.2 Materials, tools and equipments are checked with insufficient or
equipment for faulty items reported
nursery work 1.3 Techniques used when loading and unloading materials demonstrate
correct manual handling, and minimise damage
1.4 Suitable personal protective equipment (PPE)is selected and
checked prior to use.
1.5 Nursery support is provided according to OHS requirements and
workplace information.
1.6 Nursery work is undertaken in a safe and environmentally
appropriate manner according to nursery working manual.
1.7 Instructions and directions provided by supervisor are followed
1.8 OHS hazards are identified and reported to the supervisor.
2. Prepare Seed bed 2.1. The seed and transplanting blocks are ploughed according to the
and pots work guideline of the organization
2.2. The seed and transplanting blocks are pulverized using the appropriate
farm tools according to the organizational work manual
2.3. The seed and transplanting blocks are levelled and are prepared for
bed lay out according to organizational work manual
2.4. Aappropriate pot materials are identified and prepared according to the
specification
2.5. Suitable soil materials are selected and mixed based on the standard
2.6. Suitable soil materials are filled and arranged according to
the procedure
3. Carry out 3.1. Planting material is selected according to the type of Crop
planting/sowing and enterprise quality standards.
Operations 3.2. Planting material is treated according to the crop and based on the
guidelines.

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 3.3. Planting material is maintained under suitable conditions that will
ensure maximum viability.
3.4. Planting material is handled and transported to the site with no signs of
transport damage.
3.5. Planting is carried out according to the planting plan.
4. Care for Seedlings 4.1. Treatments are applied to plantings according to the supervisor’s
directions.
4.2. Water is applied to plantings according to the irrigation
Schedule and established sustainable farming practices.
4.3. Seedlings are trained according to the supervisor’s directions.
5. Store and 5.1. Plant debris and waste material produced during nursery activities are
stockpile materials stored according to supervisor’s instructions.
5.2. Plant debris and waste materials are prepared and processed in an
appropriate and safe manner according to supervisor's instructions.
5.3. Surplus materials are stockpiled for removal according to
supervisor's instructions.
6. Clean up on 6.1. Plants and materials are stored according to supervisor's instructions
completion of and OHS requirements.
nursery work and 6.2. Tools and equipment are cleaned, maintained and stored
Report according to manufacturer’s specifications and supervisor’s
instructions.
6.3. Nursery establishment and activities are recorded and documented
in standard format
6.4. Problems or difficulties in completing work to required standards
or timelines are reported to supervisor.
6.5. Materials, equipment and machinery condition after work is
recorded and reported to supervisor
6.6. Work completion and hazards information is communicated to
work colleagues and the supervisor.
6.7. Work outcomes are reported in standard format to the supervisor.

Variable Range statement

Tools and equipment May include but not limited:
 Wheelbarrows,
 Trolleys,
 Scissors,
 Cleaning equipment,
 Secateurs,
 knives,
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  Media trays
 Tape
 nylon rope,
 pegs,
 Machetes
 rakes,
 forks,
 Spade,
 shovel,
 Saw,
 hammer,
Workplace may include but not limited to:
information  Procedures for disposing of waste materials, work instructions or
verbal instructions from the supervisor, OHS legislative requirements
and relevant Codes of Practice.
Planting materials May include but not limited to :
⚫ Compost
⚫ Seed
⚫ Seedling
⚫ Mother trees
⚫ Seed bed
⚫ Pot
⚫ Soli
⚫ Seedling trey
treatment May include but not limited to :
⚫ Watering
⚫ Harding of seedling
⚫ Pruning
⚫ Thinning
⚫ Weeding
⚫ Mulching

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Evidence Guide
Critical Aspects of Must demonstrate knowledge, attitude and skills to:
Competence  Prepare materials, tools and equipment for nursery work.
 Undertake basic nursery work as directed.
 Store and stockpile materials.
 Clean up on completion of nursery work.
 Perform nursery plant maintenance activities such as taking
care for young plants/Seedlings
 Apply nursery Propagation techniques (Carry
out planting/sowing)
 Prepare Seed Bed and Pot
 Implement procedures for the recording, reporting and
maintenance of workplace records and information
 Apply appropriate mathematical procedures for estimation and
measurement
 Communicate ideas and information about the job, tasks and
problems with other members in the work team and the
supervisor.
Required Knowledge Demonstrates knowledge and attitude of:
and Attitudes  Nursery hygiene and quality control.
 Nursery maintenance (taking care for Seedlings and other works)
 Nursery planting/sowing techniques
 Important materials, tools and equipment for nursery work
 Seed Bed and Pot preparation techniques
 Recording, reporting and maintenance of workplace records
and information
Required Skills Demonstrate skills to:
 Prepare materials, tools and equipment for nursery work.
 Undertake basic nursery work
 Cultivate and level the land
 Prepare soil mix
 Seed collection
 Managing mother trees
 Prepare Seed Bed
 Prepare Pot
 Carry out planting/sowing
 Care for Seedlings

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  Store and stockpile materials.
 Clean up on completion of nursery work.
 Use mathematical skills and techniques in counting, tallying and
estimation when handling plants or other nursery materials.
 Use of nursery equipment and communication systems.
 Perform recording, reporting and maintain workplace records
and information

Resources Implication Access is required to real or appropriately simulated situations,

including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Competence may be assessed through:
Assessment  Interview / Written Test
 Observation / Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crops Production Level I
Unit Title Identify and Determine Basic Properties of Soil
Unit Code AGR CRP1 04 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to
prepare for soil sampling, collect soil samples for testing, identify
soil profile and physical properties and assist soil testing
operations.

Element Performance Criteria

1. Prepare for soil
1.1 Tools, equipment and machinery are selected according to site
sampling
conditions and testing agency
1.2 Soils sample techniques are identified according to site plans
requirements
1.3 Areas of homogeneous soil types are identified for sampling
1.4 Suitable safety equipment and personal protective equipment
(PPE)are selected and used
1.5 A clean and safe work area is maintained throughout and on
completion of work
2. Collect soil samples 2. 1Tools and equipment for collecting soil samples are prepared.
for testing
2.2 Area for soil sample collection is identified from workplace
records or according to enterprise work procedures
2.3 Holes are excavated and Samples are taken randomly from the
designated area according to recognized sampling techniques
2.4 OHS hazards are identified, risks assessed and controls
implemented and reported to the supervisor.
2.5. Suitable safety and PPE are selected, used and maintained.
2.6. Samples for site and off-site testing are collected and prepared,
packaged, accurately labelled, recorded and dispatched according
to testing agency requirements and enterprise work procedures.

3. Identify soil profile 3.1. The physical characteristics of the soil are identified
and physical according to investigative requirements and best
properties of soil practice guidelines
3.2. Soil profile is determined, where appropriate according the

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 guidelines.
3.3. Sampling and testing tools and equipment are cleaned of
all residues and returned to storage according to
manufacturer specifications and enterprise work
procedures.
3.4. All containers, leftover fluids and waste are disposed of
safely and appropriately.
3.5. Results are recorded in an established format according to
enterprise work procedures

Variable Range
Tools, equipment and May include, but not limited to:
machinery  Spades,

 Augers,

 Soil sample storing

 Recording materials,

 Field test kits

 PH meter

 Litmus paper

 Tape measure,

 Polythene bags
Samples May include, but not limited to:
 Collecting,
 Preparing,
 Packaging and labelling soil samples for off-site testing and/or
on-site testing and analysis.
Physical characteristics May include but not limited to:
of soil ⚫ Color,
⚫ Texture,
⚫ Structure,
⚫ Depth of root zone and
⚫ Depth of water table.

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Soil profile May include but not limited to:
Soil profile is defined as the vertical section of the soil from the
ground surface downwards to where the soil meets the underlying

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 rock.

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence
 understand sampling techniques

 Collect soil samples for testing

 Identify soil profile and physical property

 Perform soil tests and determine basic properties of soil by

observation and using soil test kits

 Sample, test soil samples and report in the required format

on the soil characteristics identified
 Communicate with work team members,
 Recording techniques have been successfully and
appropriately carried out

Required Knowledge Demonstrate knowledge and Attitude of:

and Attitude  Understand soil sampling techniques

 Physical soil testing methods that may be used to identify and

determine basic properties of soil intended to crop production
purpose

 Understand and identify soil profile

 The capacity of soils to provide water to plants.

 The importance of organic matter in soil in relation to

the intended crop production use.

 Soil-plant relationships

Required Skills Demonstrate skills to:

 Measure distance, depth and spacing, calculate area, volume

 Collect soil samples

 Perform basic physical soil tests

 Identify soil profile

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  Communicate of ideas and information through reporting
results of soil tests to supervisor or others orally or in
writing

 Collect, and organize information through recording

from laboratory results

 Use of mathematical ideas and techniques through the use of

accepted soil tests

 Apply problem-solving skills through identifying and

resolving problems with the sampling process

 Use technology to access and apply soil sampling

techniques specifications, undertake soil basic properties
identification activities communicate report and keep
records.

 Use of technology through the use of standard soil testing

equipment
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test

 Observation/Demonstration with Oral Questioning

Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crop Production Level-I
Unit Title Prepare Compost
Unit Code AGR CRP1 05 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to prepare raw
materials for compost preparation, monitor composting process, manage
crop residue/by-product, conduct quality control inspection and clean up
area.

Element Performance Criteria

1.1. Raw materials and additives are identified
1. Prepare raw
1.2. Locally available materials are collected and checked to
materials for
ensure compliance with work procedures
compost
1.3. Assessment of physical contamination
preparation
1.4. Composting technology and methods to be used are confirmed as
appropriate to raw material types and product requirements.
1.5. Raw materials are variously pre-processed into suitable forms for
composting according to product requirements.
1.6. Pre-processed raw materials are mixed into suitable feedstock
mixtures for composting according to documented recipes or
batches.
1.7. Crop residue/by-product is separated, collected and stored in
appropriate place from the crop in accordance with crop type
1.8. Suitable Personal Protective Equipment (PPE) and OHS hazards
are selected and checked prior to use.
2.1. select and clean site for compost preparation
2. Prepare
2.2. Feedstock mixtures for composting are handled according to
compost
technology, appropriate method, and best practice and procedures.
2.3. Batch numbers or codes are assigned and batch documentation is
created to enable tracking of batch through compost production cycle.
2.4. prepare compost according to the standards of the industry
2.5. Clean up area is maintained
2.6. Processing equipment is cleaned as required to avoid contamination
between batches.
3.1 Composting batch is monitored by observation and use of field-testing
3. Monitor
equipment to maintain effective composting process and efficient
composting
compost production schedule.
process
3.2 Processing and operations records are maintained for process control
and to track batch through the compost production cycle.
3.3 Faults or variations observed at any stage of process are reported and
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 remedial action is taken to maintain effective and consistent compost
production.
4.1. Finished compost are inspected and assessed for compliance
4. Conduct
quality control with product requirements
4.2. Faults or variations observed are reported
inspection.
4.3. Non-compliant product is further processed as directed to processing
technique; compost and faeces batch management.
4.4. Compliance of compost with product quality requirements is
confirmed.
4.5. Batch documentation are completed for compliant compost Sales
and operational staff members are informed that product is suitable
for sale and/or preparation of value-added products.
4.6. Work outcomes are reported.
4.7. Feedback on performance product is sought and any required
improvements are noted for future action.

Variable Range
Raw materials May include but not limited to:
⚫ Animal mortalities
⚫ Bio solids such as sewage, sludge
⚫ Crop residuals
⚫ Dairy waste
⚫ Fats and oils
⚫ Food organics such as:
⚫ food processing waste
⚫ food waste
⚫ kitchen waste
⚫ forestry residuals
⚫ manures
⚫ organic sludge’s
⚫ other organic waste or by-product of processing
⚫ paper mill wastes
⚫ paper-based materials
⚫ sawdust and wood shavings
⚫ sewage facility grit and screenings
⚫ Wood and timber (non-treated).
Additives May include but not limited to:
 Biological inoculants that aid the processing of particular raw
materials or manufacture of compost products with particular

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 attributes
 Ferrous sulphate or other chemical additives
 Lime
 Nutrients
 Urea.
Work Procedures May include but not limited to:
 Forms
 work orders and job sheets
 Hazard
 incident and non-conformance reporting processes
 Management system documents
 Policies
 Work practices, procedures and work instructions.
Contamination May include but not limited to:
 Biological contaminants such as pathogens
 Chemical contaminants such as pesticides or heavy
metals
 Physical contaminants such as:
 glass
 metals
 plastics
 rubble
 stone and soil
 sharps
 Other non-biodegradable materials.
Composting technologies May include but not limited to:
and methods.  In-vessel, such as:
 aerated turned trough
 agitated bed
 rotating drum
 turned windrow composting
 Open, such as:
 aerated static pile
 static pile
 vermi-culture
Pre-processed May include but not limited to:
 Immediate incorporation with absorbent raw materials
 Materials size reduction

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  Moisture adjustment through such things as addition of water
 Particle size screening
 Physical contaminant removal.
Crop residue/by-product May include but not limited to:
 Saw dust,
 coffee pulp,
 coffee extract with mucilage
Crop Straw
Personal Protective May include but not limited to:
Equipment (PPE) ⚫ masks/Respirator
⚫ Earmuffs
⚫ Fire extinguishers
⚫ Gloves
⚫ UV protection lotions
⚫ Hard hats
⚫ Protective clothing
⚫ Reflector high visibility vests
⚫ Safety footwear and
⚫ Goggle.
OHS hazards May include but not limited to:
⚫ Biological hazards associated with waste
⚫ Ergonomic hazards associated with manual handling
⚫ Physical hazards such as:
o compressed air and water
o dust
o hammer mills and grinders
o hot or cold weather conditions
o noise
o shredders
o underfoot conditions
o vehicles and mobile machinery
o Sharps or other physical contaminants in materials.
Batch documentation May include but not limited to:
⚫ Manual or electronic recording systems that enable
tracking of product such as:
⚫ delivery of final product via the assignment of batch
⚫ numbers
⚫ individual batch preparation and formation
⚫ Production process.

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Field testing equipment May include but not limited to:
⚫ Oxygen probe
⚫ Representative sampling protocol
⚫ Sample preparation:
osieving,
oweighing and drying
⚫ Spade or fork
⚫ Test to assess moisture content
⚫ Temperature probe
⚫ Water Electrical Conductivity (EC) meter.
Processing and operations May include but not limited to:
records ⚫ Manual and electronic tracking systems
⚫ Finished product manufacturing work order
⚫ Laboratory analysis results and reports
⚫ Non-conformance incident or customer complaint form
and records
⚫ Product dispatch work order
⚫ Raw material received form and records
⚫ Windrow/batch construction
⚫ Windrow/batch data form and records
⚫ Windrow/batch recipe and work order
⚫ Windrow/batch release tags
⚫ Windrow/batch tags.
Processing technique May include but not limited to:
compost and faeces batch ⚫ Action carried out to maintain effective and consistent
compost production such as:
⚫ Adding water
⚫ Adjusting the air flow
⚫ Drying out
⚫ Turning
⚫ Action taken in response to problems identified by self or
others, or at direction of manager.

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence ⚫ Prepare raw materials for composting according to
product requirements
⚫ Prepare batches for composting according to defined
compost recipes

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 ⚫ Conduct all work in a safe and efficient manner
⚫ Conduct basic compost tests according to specified
procedures
⚫ Interpret basic compost test results to confirm
effective processing and define intervention required
to rectify composting processes
⚫ Establish and maintain appropriate compost batch
documentation accurately and promptly.
Required Knowledge and Demonstrate knowledge and attitude of:
Attitude ⚫ Awareness of compost quality standards
⚫ Basic principles of composting science as related to
commercial compost production
⚫ Characteristics of a range of raw materials
⚫ Fundamental characteristics of compost quality
⚫ Key process control stages critical to consistent compost
production
⚫ Overview of systems and technologies used in compost
production, particularly as relevant to candidate's
workplace
⚫ Range and characteristics of categories of compost product.
Required Skills Demonstrate skills in:
⚫ Prepare compost batch documentation
⚫ Conducting basic compost test according to specified
procedures
⚫ Identifying and handling raw materials and products
⚫ Preparing batches for composting according to defined
compost recipes
⚫ Preparing raw materials in accordance with product
requirements.
⚫ Preparing compost
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
⚫ Interview/Written Test
⚫ Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting

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Occupational Standard: Crop Production Level-I
Unit Title Apply Soil and water conservation practices
Unit code AGR CRP1 06 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to
Identified and prepares for moisture conservation, under take
moisture stress area conservation activity, undertake irrigated area,
undertake farm land conservation, clean up and store materials and
equipment, record and report work activities.

Element Performance Criteria

1. Preparation for
1.1. The required materials, tools and equipment are identified
moisture conservation
1.2. Checks are conducted on all materials, tools and equipment
with insufficient or faulty items.
1.3. Correct manual handling and techniques for loading and
unloading materials are used to minimize damage to the load
and the vehicle
1.4. Suitable Personal Protective Equipment (PPE) are selected
and checked prior to use.
1.5. OHS hazards are identified and provided according to OHS
requirements and workplace information.
2. Under take moisture 2.1. Site selection and land preparation are identified according
stress area to production requirements
conservation activity
2.2. Moisture stress and other areas establishment activities and
conservation methods are identified
2.3. Work task is undertaken in a safe and environmentally
appropriate manner.
2.4. Interactions with farmers and customers are carried out in a
positive and professional manner.

3. Undertake farm land 3.1. Indigenous soil and water conservation techniques are
conservation assessed.
3.2. Conserve and maintain in-situ soil and water conservation
3.3. Physical and biological soil and water conservation technique
are prioritized.
3.4. Community awareness and participation is enhanced.
3.5. Types and species of trees are identified
3.6. Physical soil and water conservation practice considering soil
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 type slope and construction materials identified.
4. Clean up and store 4.1. Materials, equipment and machinery are handled
materials and and transported.
equipment 4.2. Waste material produced during soil and water
conservation practice establishment and conservation work
is store or disposed of and recorded.
4.3. Tools and equipment are cleaned, maintained and stored.
5. Record and 5.1. Activities accomplishment are recorded and documented
report work 5.2. Problems or difficulties in completing work to
activities required standards or timelines are reported.
5.3. Materials, tools and equipment damages are recorded.
5.4. Work activities and outcomes are reported.

Variable Range
Materials, tools and May include, but not limited to:
equipment  Rope,
 empty sacks
 plastic sheets
 Seed
 Seedling
 green forage,
 Hoe
 Plough
 Harnesses
 Sickle
 Meter
 axe/hammer
 Moisture meter, etc.
 Water pump,
 watering can,
 barrel
 spade
 Wheelbarrow
 rack,
 hayfork,
 Silo/pit,
 Store

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  Plant debris
 Plant waste
Personal Protective May include, but not limited to plastic boots/shoes, overalls,
Equipments gloves, sun hat, sunscreen lotion, safety goggles, face mask and
ear protectors
OHS hazards May include, but not limited to:
 Solar radiation, dust, noise, air- and soil-borne micro-
organisms, fire hazard, chemicals and hazardous substances,
sharp hand tools and equipment, manual handling, holes,
and slippery and uneven surfaces.
Work place information May include, but not limited to:
 Procedures for disposing of waste materials,
 Work instructions or verbal instructions from the supervisor.
Moisture stress and other May include, but not limited to:
areas Most moisture stress falls into one of several categories—
moisture deficiency, moisture excess, erosion, and physical
damage.
Conservation methods May include, but not limited to:
 Pond
 Mulching
 Runoff diversion
 Basin irrigation
 Contour farming
 Soil bunds
 Silage making and green chopping
Waste material May include, but not limited to:
 Plant debris
 Plastic
 Metal
 Paper-based materials.

Evidence Guide
Critical Aspect of Must demonstrate knowledge, attitude and skills competence to:
Competence  Identify, prepare and handle materials, tools and equipment
for Soil and water conservation.
 Describe soil and water conservation activities.
 Understand soil and water conservation methods and
principles

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  Demonstrate safe work practices in soil and water
conservation activities
 Demonstrate safe manual handling and lifting techniques
 Apply appropriate and safe manner of using PPE
 Clean up materials, tools and equipment on completion of
work
 Record, document and report in standard format and
procedure appropriate to the level
Requirede Knowledge Demonstrate knowledge requirements
 Soil and water conservation methods and techniques
 Types of materials, tools and equipment for Soil and
water conservation and their uses
 Application of safe working practices
 Safe manual handling and lifting techniques
 Recording, documenting and reporting procedures
Required Skills Demonstrate skills to:
 Prepare materials, tools and equipment for soil and water
conservation work
 Implement soil and water conservations practices
 Demonstrate safe manual handling and lifting techniques
 Demonstrate relevant clean technique on completion of work
 Record, document and report in standard format and
procedure
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to
information on workplace practices and OHS practices.
Methods of Assessment Competence may be assess through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Field Crop Production Level- I
Unit Title Identify Important crop pests
Unit Code AGR CRP1 07 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to apply
workplace requirements and instructions concerning crop pest
identifications, conduct field assessment and recognize crop pest. This
competency involves the application of knowledge and skills in
recognizing common crop pests, sign and symptoms, recording the
severity of the pest and relevant information.

Element Performance Criteria

1. Apply workplace 1.1 Roles and responsibilities of people in the workplace are identified
requirements and under the control of the supervisor
instructions concerning 1.2 Principles and guide lines in crop pest identifications are
crop pest identifications recognized and followed as required
1.3 Occupational health and safety hazards are identified and reported
to the supervisor
1.4 Organizational procedures are followed
2. Conduct field assessment
2.1. Equipmentis selected and prepared for scouting according to
enterprise guidelines and manufacturers specifications
2.2. Field scouting carried out based on the principles and guidelines
2.3. Observed crop pests and disorders reported to supervisor
3. Recognize crop pest
3.1 Crop pests are collected and identified using common and local
names
3.2.Identifysign and symptoms of common crop pests
3.3.Distinguish sign and symptoms of common crop insect pests
3.4. Recognize common crop weeds pests
3.5. Identify soil born crop pests
3.6. Identify vertebrate and migratory crop pests
3.7 Suitable personal protective equipment(PPE) is selected use
maintained and stored
3.8 Records and reports are maintained

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Variable Range
Equipment May include but not limited to:
 Insect trap,
 Pest identification chart,
 Quadrant,
 Sample collection materials
Crop pests and disorders May include but not limited to:
 Crop pests include
 Nematode,
 Fungi,
 Viruses,
 Bacteria
 Insect
 weed
 Crop disorders caused by biotic and/or abiotic factors include
 Color change
 Stunted growth
 Deformation
 Malfunctioning
 Wrinkled
 Wilting
Sign and symptoms May include but not limited to:
⚫ Physical evidence of the pathogen.
⚫ Fungal fruiting bodies,
⚫ Powdery mildew on plant leaf.
⚫ Detectable change in color,
⚫ Shape or function of the plant as it responds to the pathogen,
⚫ Leaf wilting, brown, necrotic lesions,...

Evidence Guide
Critical Aspects of Demonstrates attitude, knowledge and skills to:
Competence  Principles and guidelines in crop pest identifications
 Recognize and prepared Scouting Equipments
 Carried out field scouting based on the principles and guidelines
 Observed common crop pests and disorders
 Collect crop pests and identified using common and local names

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  Recognize sign and symptoms of common crop pests
 Demonstrate OHS legislative requirements and Codes of Practice
 Wear personal protective equipment appropriate to the task
 Reporting and documentation
Required Knowledge and Demonstrates knowledge and attitude of:
Attitudes  Principles and guidelines in crop pest identifications
 Recognize principles of field scouting
 Understand sign and symptoms
 Environmental considerations for plant pest, disease and disorder
identification.
 OHS legislative requirements and Codes of Practice.
Required Skills Demonstrates skills to:
 Prepare to identify plant pests and diseases.
 Wear personal protective equipment.
 Carry out crop pest sample collection operations.
 Recognize crop pest common and local names
 Distinguish sign and symptoms
 Communicate ideas and information related to identifying plant pest,
disease and disorder
 Collect and organize information by inspecting the plant pest or
disease and the information gained
 Organize equipment, materials and work procedures for crop
pest identification
 Proper handling and storage of pest specimens
Resources Implication Access is required to real or appropriately simulated situations, including
work areas, materials and equipment, and to information on workplace
practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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 Occupational Standard: Crop Production Level I
Unit Title Apply chemicals and Safety Rules
Unit Code AGR CRP1 08 0322
Unit Descriptor This unit of competency covers the knowledge, skills and attitude to
follow requirements and instructions concerning chemicals,
recognize risks associated with chemicals, follow chemical handling
and storage rules, check and maintain application and personal
protective equipment, prepare Chemicals and calibrate equipment,
apply chemicals, follow instructions to empty and clean equipment
containers.

Elements Performance Criteria

1.Follow requirements 1.1 Identify individuals Roles and responsibilities
and instructions 1.2 Recognize and follow Safety procedures involved in chemical
handling and use
1.3. Pesticides meaning and their Functions are recognized.
1.4. Chemical labels and hazards are identified
1.5. Risks associated with chemicals is identified
1.6. Pre and post operational checks and maintenance on
application equipment is carried out according to
manufacturer’s specifications
1.7. Application and personal protective equipments are prepared
and adjusted
2. Follow chemical 2.1. Chemical handling and storage instructions on labels are
handling and storage followed
rules 2.2. Chemical storage locations are identified
2.3. Instructions and Safety rules are followed for
transport, handling and storage of chemicals
2.4. Procedures are followed in the event of chemical accident
and/or spillage
3. Prepare Chemicals 3.1. Measurement and decanting of chemicals comply with
and calibrate directions
equipment 3.2. Simple Calibration of equipment and chemicals based on the
procedures and label recommendations is practiced.
3.3. Safe working practices relevant to the situation are followed
4. Apply chemicals 4.1. Hazards are identified and associated risks recognised
4.2. Follow requirements for application equipment to accurately
and effectively apply the required dose of the chemical to the target

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 4.3. Apply chemical on the target field
4.4. Re-entry, withholding, plant back and restocking periods are
observed as determined by label directions.
5. Follow instructions 5.1 Instructions for Emptying and clean-up equipment using
to empty and clean appropriate tools and procedures are followed
equipment and 5.2 Instructions for disposal of containers and unused chemicals or
containers biological agents are recognized
5.3 Identify and dispose containers and unused chemicals

Variable Range
Roles and May include but not limited to:
Responsibilities  Own role and may include the supervisor,
 Farm manager,
 Team leader,
 Owner or external contractor, and
 External emergency contact organizations.
Safety procedures May include but not limited to:
 Compliance with safety instruction on the label,
 Information contained in material safety data sheets (MSDSS)
 Maintenance and storage of personal protective equipment,
 First aid,
 Systems of transport,
 Storage and handling,
 Procedures for the protection of environment and protection of
others.
Chemical labels May include but not limited to:
⚫ Contains all the necessary information about a product –
⚫ Type of formulation,
⚫ Usage recommendations,
⚫ Safety advice,
⚫ Date of manufacture and expiry,
⚫ Manufacturer,
⚫ Registration number
Application May include but not limited to:
equipment  Knapsacks
 Hand held pneumatic sprayers,
 Drench guns
 Spot on applicators

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  ULV
Personal protective May include but not limited to:
Equipment  Protective hats,
 Face shields,
 Goggles,
 Respirators,
 Overalls,
 Aprons,
 Chemical resistant gloves
 Footwear.
Calibration May include but not limited to:
 Checking and adjusting the application equipments
 Determining the volume of water and pesticides required per
a unit area.

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence  Use of chemicals & why they are used,
 How chemicals are stored and transported,
 Level of hazard and the poisons classification
 Personal protection equipment and when and how they should be
used, stored and maintained.
 Correct wearing/fit of personal protective equipment.
 Environmental impacts of chemical use.
 The safety requirements for handling chemicals
 Basic occupational health & safety rules required to work
near and around chemicals.
 Report concerns if unsafe practices, equipment or environmental
conditions are observed.
Required Demonstrate knowledge and attitude of:
Knowledge and  Basic Occupational Health & Safety rules required to work
Attitudes near and around chemicals.
 Level of hazard and the Poisons classification
 Chemicals being used for the control of pests.
 Personal protection equipment and when and how they should be
used, stored and maintained.
 Correct wearing/fit of personal protective equipment.

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  Environmental impacts of chemical use.

Required Skills Demonstrate skills to:

 Communicate information about spillages, accidents or
deficiencies in procedures and practice.
 Correct wearing/fit of personal protective equipment.
 Correct use of chemicals & why they are used,
 where and how they stored
 how they are transported,
 Chemical safety rules
 Calibration of application equipments and volume of water
and pesticides
 Follow correct pesticide application technique
 Apply labels and instructions.
 Follow instructions and directions from the chemical label.
 Work with others when dealing with chemicals.
 Use mathematical ideas and techniques to interpret volumes
and measurement requirements on labels
Resources Access is required to real or appropriately simulated situations,
Implication including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Competence may be assessed through:
Assessment  Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Competence may be assessed in the work place or in a simulated
Assessment work place setting.

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Occupational Standard : Crop Production Level I
Unit Title Apply Agricultural Extension Service
Unit Code AGR CRP1 09 0322
Unit Descriptor This unit covers the knowledge, skills and attitudes required to
understand the Concept and evolution of agricultural Extension, apply
extension methods and Approaches, apply Agricultural extension
Communication and facilitation for technology promotion, Conduct
training and record and document data

Element Performance Criteria

1. Understand the 1.1 The concept of Agricultural extension is understood to gain
Concept and relevant knowledge
evolution of 1.2 The evolution and progress of agricultural extension is expressed
Agricultural to understand the concept of Agricultural Extension
Extension 1.3 The role of extension in agricultural development is understood to
deliver effective extension services
1.4 The importance of Agricultural extension is determined to have
appropriate knowledge,
1.5 Extension planning is understood to determine extension activities
2. Apply Extension 2.1. Extension methods are understood to provide Extension services
methods and based on organizational standard, extension systems, extension
Approaches strategy and extension guide lines
2.2. Extension approaches are understood for implementation of
extension services
2.3. The importance of extension methods and approaches are
understood for Agricultural extension service delivery
2.4. Appropriate extension methods and approaches are applied to
transfer agricultural technologies, based on organizational
standard, extension systems, extension strategy and extension
guide lines,
3. Apply 3.1. The concept, principle and type of communication is understood to
Agricultural have good extension communication knowledge & skill
Extension 3.2. Communication barriers are identified, understood and solved to
Communication undertake effective communication
and Facilitation 3.3. Elements of extension communication are defined and used to
for technology create positive environment for communication
3.4. Audio visual techniques are understood to provide Agricultural
promotion
Extension and communication delivery services
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 3.5. Roles and characteristics of extension communicator are
recommended to improve the communicator’s performance
3.6. The basic concept of facilitation is understood to improve
facilitation skills
3.7. The roles and responsibilities of a facilitator is applied to progress
facilitation skills
3.8. Conflict resolution skill is understood to enhance homogeneity
3.9. The skills of a facilitator are applied for communication &
technology promotion
4.1. Need assessment is conducted to provide appropriate training
4. Conduct Training
4.2. Preparation is carried-out to facilitate the training process
4.3. Implementation is conducted to capacitate trainees based on
organizational training guide line
4.4. Evaluation is carried-out to understand the outcome
5.1 Data collecting formats are developed
5. Record and
5.2 Appropriate data are collected and organized
Document Data
5.3 Collected and organized data are documented and reported

Variable Range
Concept of May include but not limited to:
Agricultural  Definition of agricultural extension
Extension  Purpose of agricultural extension
Evolution and May include but not limited to:
progress of  National Agricultural Extension systems
agricultural extension  Related reading materials
 Professionals
 Electronic mail
 Briefing notes
 Journal articles
 Code of conduct

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Role of extension May include but not limited to:
 Situation analysis
 Awareness creation
 Training
 Facilitation
 Demonstrations
 Field day exchange visit
 Establish farmers group
 Link farmers with relevant stakeholders
 Monitoring and evaluation
 Experience sharing
 Assist and provide extension services for farmers
Importance of May include but not limited to;
Agricultural  Identify problem
extension  Find solution
 Bring behavioural change
 Transfer of technology
 Assist farmers to help themselves
Extension planning May include but not limited to:
 Conduct survey
 Identification of activities
 Data collection
 Development of formats
Extension methods May include but not limited to:
 Individual
 Group
 Mass
Extension approaches May include but not limited to:
 Participatory
 Pluralistic
 Farmers field school
 Pastoral field school
 Mobile extension
 Model village
 Cluster approaches
 Scaling/up/out/down

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Importance of May include but not limited to:
extension methods  Information and technology dissemination
and approaches  Deliver extension message effectively
 Increase knowledge of farmers
 Bring attitude change
 Formation of opinion
 Encourage farmers to raise issues
 To get/provide possible alternative solutions
Type of May include but not limited:
communication  Intra personal communication
 Inter personal communication
 Organizational communication
Principles of May include but not limited to:
communication  Awareness creation
 Designed message with respect to objectives and respective
audience
 Message content should suite to the target audience
Communication May include but not limited to:
barriers  The use of jargons words/terms
 Cultural differences
 Lack of attention, interest, distractions
 Differences in perception and viewpoint
 Physical disabilities
 Physical barriers to non-verbal communication
 Language differences and the difficulty in understanding unfamiliar
accents
 Expectations and prejudices
 Emotional barriers and taboos
Elements of May include but not limited to:
extension  Source
communication  Sender
 Message
 Channel
 Receiver

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Audio visual May include but not limited to:
techniques  Audio visual aids
 Assembling
 Character
 Advantages
Characteristics of May include but not limited to:
extension  Confident
communicator  Friendly/ welcoming
 Observant
 Appreciative
 Respectful
 Organized
 Good judgment
 Consistent
 Honest
Role of extension May include but not limited to:
communicator  Create motivation and feeling
 Be aware of problem of the local people
 Priority of direct needs
 Create self-belief in rural people
 Emphasis on self-depend aces
 Change in social attitude
 Rebuilding of the village
 Full uses of local resources
Basic concept of May include but not limited to:
facilitation  Definition of facilitation
 Purpose of facilitation
 Evolution and progress of facilitation
Role and May include but not limited to:
responsibility of  Does not evaluate group ideas
facilitator  Helps the group focus its energies on a task
 Suggests methods and procedures
 Protects all members of the group from attack
 Helps find win/win solutions
 Makes sure that everyone has the opportunity to participate
 Periodically summarizes the group consensus on issues to validate

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Conflict resolution May include but not limited to:
skill  Recognize
 Resolve conflicting needs
 Relieve stress
 Recognize and manage emotions
 Improve nonverbal communication skills
Skill of facilitator May include but not limited to:
 Active Listening
 Summarizing
 Synthesis
 Conflict resolution
Need assessment May include but not limited to:
 Identification of areas
 Selection of respondents
 Preparation of tools
 Conduct the assessment

Preparation May include but not limited to:
 Identify trainees and trainers
 Organize logistics
 Select Venue
 Selecting and organize training materials
 Select and Organize training aids
 Prepare schedule and others
Evaluation May include but not limited to:
 Preparation of evaluating formats
 Identify sample
 Conduct evaluation
 Organize result
 Report
Data collecting May include but not limited to:
formats  Recording formats
 Writing formats
Reporting May include but not limited:
 Organizing
 Writing
 Submitting/transfer

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Evidence Guide
Critical Aspects of Demonstrates knowledge , attitude and skill of :
Competence  Understands the role of Agricultural Extension
 Understands Evolution and progress of agricultural
 Understands Extension method and Approaches
 Understands Agricultural Extension Communication and Facilitation
 Develops Extension planning
 Understands Conflict resolution
 Understands collecting, recording, organizing and documenting of
data
Required Knowledge Demonstrates knowledge and attitude of :
and Attitudes  Agricultural extension
 Conflict resolution
 Extension method and Approaches
 Agricultural Extension Communication and Facilitation
 collecting, recording, organizing and documenting of data
Required Skills Demonstrates skills to:
 Conflict resolution
 Develops Extension planning
 Extension method and Approaches
 Agricultural Extension Communication and Facilitation
 Collecting, recording, organizing and documenting of data
Resource Access is required to real or appropriately simulated situations, including
Implications work areas, materials and equipment, and to information on workplace
practices and Occupational health and safety (OHS) practices.

Methods of Competence may be assessed through:

Assessment  Written Test, Interview, quiz, practical assignment
 Observation, Demonstration with Oral Questioning
Context of Competence may be assessed in the work place or in a simulated work
Assessment place setting.

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Occupational Standard: Crop production Level I
Unit Title Implement Agribusiness Marketing
Unit Code AGR CRP1 10 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to Understand concept of
agricultural marketing Understand concepts of agribusiness Identify marketing targets
for Agricultural products Implement marketing strategy . Establish contract farming, and
Apply Agricultural marketing services.

Element Performance Criteria

1. Understand 1.1 .Concept of agricultural marketing is understood for Agricultural marketing
concept of 1.2 Importance of agricultural marketing is understood to provide agricultural marketing
agricultural services
marketing 1.3 .Roles of agricultural market-oriented service is identified and understood
1.4 .Principles of agricultural marketing and strategies are identified and understood
1.5 Marketing mix is understood to implement agricultural marketing activities
1.6 Types of marketing are understood and identified to implement the appropriate
marketing services

2.1. Concept of agribusiness is understood for Agricultural marketing

2. Understand
concepts of 2.2 Importance of agribusiness is understood to provide agribusiness services
agribusiness 2.3 Roles of agribusiness-oriented service is identified and understood
2.4 Principles of agribusiness and strategies are identified and understood
2.5. Characteristic of Agribusiness are understood to implement Agribusiness
2.6. Dimension and structures of Agribusiness are understood and distinguished
3.1 .Marketing targets are identified for Agricultural products and services
3. Identify
marketing 3.2 Approaches of agricultural market are understood for agricultural market product
targets for and service.
3.3 Segment descriptors are used to display the targets of agricultural market
Agricultural
products 3.4 Strategic of agricultural marketing options are identified to develop agricultural
marketing plan
3.5 Business plans are prepared to perform cost and benefit analysis
4. Implement 4.1 .Agricultural marketing functions strategy is designed to perform agriculture business.
marketing 4.2 Action plan is developed to implement Agricultural marketing strategies.
strategy 4.3 .Require resource are identified and coordinated to implement agricultural marketing
4.4 Marketing mix is implemented according to the strategy Agricultural.

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5. Establish 5.1 Concept of contract farming is understood to enhance market oriented production
contract 5.2 Types of contract farming are identified to select the appropriate approach
farming 5.3 Models of Contract farming are understood and identified
5.4. Steps and procedures of contract farming establishments are identified
5.5 Contract farming requirements are identified and applied based on the
organizational standard
5.6 Contract farming systems are established
6. Apply 6.1 Agricultural products are identified to delivered provided marketing services
Agricultural 6.2 Need assessment is conducted to identify marketing conditions
marketing 6.3 Market strategies are developed to implement the Agricultural marketing
services services
6. 4Customer feedbacks are collected and organized to improve Agricultural
marketing services
6.5 Data is organized and documented to report the appropriate body.

Variable Range
Concept agricultural May include, but not limited to:
marketing  Needs
 Product
 Demand
 Value
 Transaction
 Satisfaction and Quality
 Exchange
 Market
Roles marketing May include but not limited to:
 Determine price
 Consumer choice
 Increase efficiency
 Improve scarcity
Principles May include but not limited to:
agricultural
 Product
marketing
 Price
 promotion
 Place
 People
 Process

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Marketing mix May include, but not limited to:
⚫ Price
⚫ Promotion
⚫ Place
⚫ Product
Types of marketing May include, but not limited to
 Perfect competitive
 Monopoly
 Oligopoly
 Monopolistic
Concept of May include, but are not limited to:
Agribusiness  Agricultural impute supply
 Farmer producer
 Process of wholesaler
 Distribution and retailer
Characteristic of May include but not limited to:
Agribusiness  Existence around production areas
 Variety and size of Ag organization
 Scale and type of competition
 Conservativeness of Ag:
 Decision making:
 Community oriented business
Dimension May include, but not limited to:
 Agricultural sector and their interdependence
 farm either private or government
 Market oriented.
 Dynamic sector and continuously meets current demands of consumers
 Provides forward and backward linkages
Structures May include but not limited to:
 Input sector:
 Farm/production sector:
 Product sector:
Marketing targets May include but not limited to:
 Demographic
 Geographic
 Psychographic

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  Behaviours pattern
Marketing May include but not limited to:
conditions  Government
 International transaction
 Speculation and expectation
 Supply and demand
AgriculturalMarket May include, but not limited to:
strategies  Analyse agricultural market
 Analyse competition
 Define market mix
 Determine position
 Marketing budget
 Execution plan understand potential customers
Approaches for May include, but not limited to:
agricultural market  Functional
 Institution
 Commodity
 Behavioural
Segment descriptors May include, but not limited to:
Demographic
Behavioural
Geographic
Psychographic

Marketing plans May include, but not limited to

 Function of marketing
 Market program
 Achieve the market objectives
Action plan May include, but not limited to:
 Resource
 Budget
 Times
 Output
Contract farming May include, but not limited to
 Agreement between buyer and seller
 Farmer and processing making firms for production
 Supplies of agricultural product

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Types of contract May include, but not limited to
farming  Market specifying
 Recourse providing
 Production management
Models of May include, but not limited to
Contract  Full model contract farming
 Specific
Requirements  Traceability
 Site history and management
 Propagation material
 Soil/substrate management
 Fertilizer use
 Irrigation
 Crop protection

Evidence Guide
Critical Aspects of Candidate must demonstrate the ability knowledge attitude and skill to:
Competence  Understand Concept of agribusiness to apply agribusiness marketing
 Identify Principles of agribusiness and strategies to implement
Agribusiness marketing
 Determine Agricultural Marketing targets for provide products and
services
 Develop Action plan to implement Agricultural marketing strategies.
 Prepare Business plans to perform cost and benefit analysis
 Apply marketing conditions to conducted Need assessment for products and
service
 Understand concept of contract farming to enhance market oriented
production
 Apply appropriate models to established contract farming
 Contract farming requirements are identified and applied based on the
organizational guide line
 Established Contract farming systems based on the organizational standard
Required Knowledge and A candidate must demonstrate the knowledge and attitude to :
Attitude  Identify Principles agricultural marketing to implement marketing strategy
 Understand Concept of agribusiness to apply agribusiness marketing
 Analyze the roles of agribusiness to perform agricultural marketing.

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  Identify Principles of agribusiness and strategies to implement Agribusiness
marketing
 Identified Agricultural Marketing targets provide products and services
 Identify Require resource to implement agricultural marketing
 Understand concept of contract farming to enhance market oriented
production
 Identify appropriate models to established contract farming
 Recognize Contract farming systems based on the organizational standard
Required Skills A candidate must demonstrate the Skills to :
 Determine marketing options to design marketing plan
 Implement Agricultural marketing strategies develop action plan
 Identified Agricultural Marketing targets for provide products and services
 Select Approaches of agricultural market to implement product and service.
 Use segment descriptors to display the targets of agricultural market
 Develop Action plan to implement Agricultural marketing strategies.
 Prepare Business plans to perform cost and benefit analysis
 Apply marketing conditions to conducted Need assessment for products
and service
 Organize customer feedbacks to improve Agricultural marketing services
 Apply appropriate models to established contract farming
 Contract farming requirements to applied based on the organizational
guide line
 Established Contract farming systems based on the organizational standard
Resources Implication Access is required to real or appropriately simulated situations, including
work areas, materials and equipment, and to information on workplace
practices and OHS practices.

Methods of Assessment Competence may be assessed through:

 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work place
setting.

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Occupational Standard: Crop production Level I
Unit Title Apply Basics of Human Nutrition Practices
Unit Code AGR CRP1 11 0322
Unit Descriptor This unit covers the knowledge, skill and attitude required to
categorize agricultural foods items, recognize malnutrition in the
community, identify the role of agriculture in nutrition and
contribute to the awareness creation of the community in
utilization of agricultural products.

Element Performance Criteria

1. Identify Categories of 1.1. Basic terminologies and concepts in nutrition are identified
agricultural foods items and explained
1.2. Food groups, nutrient and their sources of balanced diet are
identified and explained
1.3. Origin and composition of food stuffs are identified
and described
1.4. Energy dense and nutrient dense food sources are identified
and explained
2. Recognize malnutrition 2.1. Physical signs of malnutrition are identified and explained
in the community
2.2. Forms, causes and consequences of malnutrition in different
groups of community are identified
2.3. Measures to overcome malnutrition, importance of
maintenance of adequate and balanced diet are promoted
2.4. Contribution is made in elders, family heads and women
awareness creation programs
3. Identify the role of 3.1. The role of agriculture as source of variety foods is
agriculture in nutrition recognized and promoted
3.2. The contribution of agriculture sector in nutrition sensitive
intervention is described
3.3. Nutrition sensitive agricultural practices are identified and
communicated as per the nutrition program guideline
4. Demonstrate diversified 4.1. Importance of diet diversification is identified and discussed
Agricultural food with family holds and community according to the program
production and guideline
consumption techniques
4.2. Techniques of diversified food production are identified and
demonstrated to farmers and family members

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 4.3. Techniques of enhancing the nutrient content of family foods
are assessed and implemented according to the program
guideline and cultural requirements of the rural community
4.4. Utensils are identified and cooking techniques demonstrated
for specific agricultural products
4.5. PPE are selected and used in accordance to OHS
requirement and code of ethics
4.6. Balanced and nutrient dense diet preparation is demonstrated
using food stuff ingredients
5.Perform proper handling 5.1. Importance of hygiene for nutrition is explained
and storage of
agricultural food 5.2. Storage facilities are identified and family holds supported
products in construction.
5.3. Agricultural products are safely handled and stored
5.4. Methods and techniques of safely handling and storing
agricultural products are demonstrated in accordance
products requirement
6.Document and report 6.1. Diversified food production and consumption activities
food production, are documented
consumption and
difficulties 6.2. Difficulties happened in the processes are reported to
the respective authorities.

Variable Range
Terminologies and May include, but not limited to:
concepts ⚫ Food
⚫ Diet
⚫ Nutrient
⚫ Balanced Diet
⚫ Nutritious food
⚫ Hidden hunger
⚫ Malnutrition
⚫ Stunting
⚫ Underweight
⚫ Overweight
⚫ Nutrition
⚫ Diversification
⚫ Body growth
⚫ Body Development
⚫ Food fortification
⚫ Bioavailability
⚫ Food taboos
⚫ Window of opportunity

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 ⚫ Fortification
⚫ Food security
⚫ Nutrition security
⚫ Small holder farmer
⚫ Cretinism
Food groups May include, but not limited to:
⚫ Vegetables food group
⚫ Fruits food group
⚫ Legumes and nuts food group
⚫ Animal source food group
⚫ Fats oils and sweets food group
⚫ Staples food group
Nutrient and their sources May include, but not limited to:
 Carbohydrates
 Lipids/Fats
 Proteins
 Minerals
 Vitamins
Food origin May include, but not limited to:
 Animal
 Plant
Energy dense May include, but not limited to:
 Calories
 Nutrient
Nutrient dense May include, but not limited to:
 Vitamins
 Minerals
 Fibbers
Malnutrition May include, but not limited to:
 Under nutrition may be:
 stunting
 wasting
 underweight
 Over nutrition may be:
 obesity
 overweight
Nutrition sensitive May include, but not limited to:
agricultural practices  Nutrition sensitive agricultural intervention
 Diversification in:
 Production of fruits, vegetable, nutritious roots, cereals,
pulse, and mushroom
 Animal source foods (Dairy, poultry, shoat, fish)
Techniques of enhancing May include, but not limited to:
 Fortification,

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  Germination,
 Fermentation,
 Roasting and Cooking
Hygiene May include, but not limited to:
 Food hygiene
 Personal hygiene
 Environmental hygiene
Storage May include, but not limited to:
facilities  Bins
 Refrigerator
 Shelf
 Rack and Barn
Safely May include, but not limited to:
handling and  Sanitation
storing  Ventilation

Evidence Guide
Critical Aspects of Demonstrate knowledge and skills to:
Competence  Use utensils and prepare balanced nutrition
 Distinguish and demonstrate energy dense and nutrients- dense
foods and preparation techniques
 Demonstrate food storing and preserving techniques
 Explain the need for variety and diversification of foods
 Explain agricultural food types, and sources
 Describe forms, causes and consequences of excess or
deficient intake of certain food types
 Maintain personal hygiene to minimize risk to food
product safety
Required Knowledge and Demonstrate knowledge of:
Attitude  Terminologies and concepts of nutrition
 OHS requirements
 Food groups and nutrient composition and diet requirement
 Adequate and balanced diets
 Agricultural food types, and sources
 Need for variety and diversification of family diet with a
variety of agricultural food products
 Basic principles of producing quality/ nutritious agricultural
products
 Effect of food production and /or preparation on nutrient
content of a variety of energy- dense and nutrients-
dense foods
 Child and maternal nutrition
 Forms, causes and consequences of malnutrition

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  Basic food safety principles and requirements
 Hygiene and food safety procedures
 food safety recording requirements
 Common hazards and sources of contamination in area
of work
 Legal and regulatory requirements pertaining to food
production, storage, handling and packaging relevant to area of
work
 Personal hygiene practices and clothing requirements
relevant to area of work.

Required Skills Demonstrate skills to:

 Categorize agricultural food items into major food
groups based on their nutrient contents
 Identify local varieties of animal and plant products,
 Demonstrate production and /or preparation of nutrient rich
diets
 Communicate appropriate information with regard to
diversified foods for pregnant women and children
 Demonstrate various methods of integrated nutritious
agricultural products production
 Identify the consequences of excess or deficient intake of
certain food types
 Demonstrate how to enhance nutrient content using different
food groups
 Handle food .products to prevent damage, spoilage and waste
 Identify hazards, contaminants and risks or control points
 Document and report food safety hazards and risks to
appropriate personnel
 Store food products in appropriate areas at
correct temperatures
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Prop production Level I
Unit Title Apply 5S Procedures
Unit Code AGR CRP1 12 0322
Unit Descriptor This unit covers the skills, attitudes and knowledge required by an
employee or worker to apply 5S procedures (structured approach to
housekeeping) to their own job and work area and maintains the
housekeeping and other standards set by 5S. The unit assumes the
employee or worker has a particular job and an allocated work area and
that processes in the work area are known by the individual.

Elements Performance Criteria

1. Develop 1.1 Discuss quality assurance procedures of the enterprise
understanding of or organization
quality system 1.2 Understand the relationship of quality system and continuous
improvement in the workplace
1.3 Identify and relate to workplace requirements the purpose and
elements of quality assurance (QA) system
1.4 Explain the 5S system as part of the quality assurance of the work
organization
2. Sort needed items 2.1 Identify all items in the work area
from unneeded 2.2 Distinguish between essential and non-essential items
2.3 Sort items to achieve deliverables and value expected
by downstream and final customers
2.4 Sort items required for regulatory or other required purposes
2.5 Place any non-essential item in a appropriate place other than
the workplace
2.6 Regularly check that only essential items are in the work area
3. Set workplace in 3.1 Identify the best location for each essential item
order 3.2 Place each essential item in its assigned location
3.3 After use immediately return each essential item to its assigned
location
3.4 Regularly check that each essential item is in its assigned location
4. Shine work area 4.1 Keep the work area clean and tidy at all times
4.2 Conduct regular housekeeping activities during shift
4.3 Ensure the work area is neat, clean and tidy at both beginning
and end of shift

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5. Standardize 5.1 Follow procedures
activities 5.2 Follow checklists for activities, where available
5.3 Keep the work area to specified standard
6. Sustain 5S system 6.1 Clean up after completion of job and before commencing next
job or end of shift
6.2 Identify situations where compliance to standards is unlikely
and take actions specified in procedures
6.3 Inspect work area regularly for compliance to specified standard
6.4 Recommend improvements to lift the level of compliance in
the workplace

Variable Range
Elements of QA  corrective action
system  mission statements
 monitoring procedures
 SOPs
 work instructions
 PDCA concept
5S 5S is a system of work organization originally developed in Japan
based around housekeeping principles. A close translation of the five
stages in the housekeeping approach is:
 Sort
 Set in order
 Shine
 Standardize
 Sustain
Japanese terms:
 Seiri - eliminating everything not required for the work being
performed (sort)
 Seiton - efficient placement and arrangement of equipment and
material (set in order)
 Seison - tidiness and cleanliness (shine)
 Seiketsu - ongoing, standardized, continually improving seiri,
 Seiton, seison
 Shitsuke - discipline with leadership

Items in the work Includes:

area  Tools

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  Jigs/fixtures
 Materials/components
 Plant and equipment
 Manuals
 Personal items (e.g. Bags, lunch boxes and posters)
 Safety equipment and personal protective equipment
 Other items which happen to be in the work area
Sort Sort involves keeping only what is absolutely necessary for the
Set in order After removing unnecessary materials, the remaining materials must
be those that are required immediately for either the machine or the
job at hand. All of these materials/change/parts etc must have an
assigned location on the production floor.
Locations should be clearly marked and labeled to show what
belongs where. assigning required equipment and materials
appropriate locations in the work area
Shine includes:
 keeping the work area clean at all times
 this should be carried out to a regular daily schedule
against allowed time and, on most occasions, at the end of a
job
Standardize Once 5S is established, standardizing activities help maintain the
order and the housekeeping standards. Standardizing may use
procedures and checklists developed from a procedure.
Standardizing includes:
 Activities that help maintain the order and the housekeeping
standards
 Using procedures and checklists developed from a procedure
 OHS measures such as signage, symbols / coding and labeling of
work area and equipment
Procedures Procedures may include:
 work instructions
 standard operating procedures
 formulas/recipes
 batch sheets
 temporary instructions and similar instructions provided for the
operation of the plant
 good operating practice as may be defined by industry codes of
practice (e.g. good manufacturing practice (GMP) and
responsible
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 care) and government regulations procedures may be:

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  written, verbal, computer based or in some other format
Sustain includes:
 making sure that daily activities are completed every
day regardless of circumstance
 cleaning up after a job
 undertaking inspections, including:
 informal inspections carried out often, at least weekly
 formal inspections carried out at least monthly
 generating continuous improvement actions from daily activities
 following up specific actions to generate continuous improvement

Evidence Guide
Critical Aspects of A person who demonstrates competence in this unit must be able to
Competence provide evidence of the ability to:
 Identify own tasks and responsibilities and relate them to
organization and customer requirements
 Identify and explain the stages of 5s
 Implement 5s in own work area
 Identify waste (MUDA) in the work area
 Routine practice of 5S as part of their job
Required Demonstrates knowledge of:
Knowledge and  Operations and processes relevant to own job
Attitudes  Basic principle of quality assurance system and its elements
 Quality procedures and continuous improvement (kaizen)
 Meaning and application of 5s steps to own job and work area
 Principles of efficient workplace organization
 Purposes of 5s
 Methods of making/recommending improvements
Required Skills Demonstrates skills to:
 Communicate with others to clarify issues during 5S
implementation, communicate results and contribute suggestions
for improvement
 Visualize operations in terms of flow and contribution to customer
outcomes
 Plan own tasks in implementation of 5S
 Implement 5S in own work area according to instructions
 Identify waste (MUDA)

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  Organize, prioritizing activities and items
 Read and interpret documents describing procedures
 Record activities and results against templates and other
prescribed formats
 Working with others
 Solving problems
Resources Access may be required to:
Implication  Workplace procedures and plans relevant to work area
 Specifications and documentation relating to planned, currently
being implemented, or implemented changes to work processes
and procedures relevant to the candidate
 Documentation and information in relation to production,
waste, overheads and hazard control/management
 Reports from supervisors/managers
 Case studies and scenarios to assess responses to contingencies
Methods of A holistic approach should be taken to the assessment.
Assessment Competence in this unit may be assessed by using a combination of the
following to generate evidence:
 Demonstration in the workplace
 Workplace projects
 Suitable simulation
 Case studies/scenarios (particularly for assessment of
contingencies, improvement scenarios, and so on)
2.1. Targeted questioning
In all cases it is expected that practical assessment will be combined
with targeted questioning to assess underpinning knowledge.
Context of Competence may be assessed in the work place or in a simulated work
Assessment place setting. Assessment of performance must be undertaken in a
workplace using or implementing 5S as competitive systems and
practices.

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 NTQF L- II

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Occupational Standard: Crops Production Level II
Unit Title Field Crop Establishment and Maintenance
Unit Code AGR CRP2 01 0322
Unit This unit covers the knowledge, skills and attitude required to establish and
Descriptor manage field crops. Establishment operations include prepare the site, carry
out establishment operations and complete establishment operations. In
addition, this unit covers purpose, methods and implementing of field crop
maintenances operations.

Element Performance Criteria

1.Prepare field 1.1 Identify and collect Inputs for field crop establishment
crop 1.2 Machinery, equipment and tools are selected and prepared for the task
establishment being undertaken.
operations 1.3 OHS hazards are identified, risks assessed and reported
1.4 The environmental implications of the crop production
Plan is identified.
1.5. Suitable personal protective equipment is selected, used and maintained.
2. Prepare the 2.1 Plant debris and other waste materials are removed Pre-treated the soil
site for crop before crop establishment.
establishme 2.2 Soil treatment/amendments are applied according to soil test results.
nt 2.3 Site is worked according to the crop production plan.
2.4 Appropriate plant spacing is implemented according to the crop type.
2.5 The planting pattern is marked out according to the crop
Production plan.
2.6 Machinery, equipment and tools are operated and checked according to
guidelines.
3. Carry out 3.1 Planting material is selected according to the type of
filed crop Crop and seed quality standards.
establishme 3.2 Planting material is treated according to the crop type.
nt 3.3 Planting material is handled and transported to the site.
operations 3.4 Planting is carried out according to the planting plan.
4. Complete 4.1 Tools and equipment are cleaned and sterilized according to the
filed crop manufacturer’s specifications, enterprise procedures and regulations.
establishme 4.2 All containers, leftover fluids, waste and debris are disposed of safely and
nt appropriately.
operations 4.3 All required workplace records are completed accurately and promptly in

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 accordance with enterprise requirements.

5. Prepare for 5.1 Crop fields that require maintenance are identified according to
field crop organisation work procedures and the crop regulation program.
maintenance 5.2 The purpose and methods of maintenances are determined and clarified
operations according to organisation work procedures.
5.3 The environmental implications of the field crop maintenance plan are
identified
5.4 Pest control measures are identified and collected
5.5 Suitable personal protective equipment and OHS hazards are identified,
risks assessed and reported.
5.6 Machinery, equipment and tools are selected and prepared for the task
being undertaken.
5.7 Pre-operational and safety checks are carried out on equipment and
machinery according to manufacturer’s specifications and organisation
work procedures
6. Undertake 6.1 Agronomic practice and Instructions about field crop maintenance
crop activities are applied
maintenance 6.2 The crop maintenance operations are undertaken according to
operations principles and OHS requirements.
6.3 Crop pest management activities are identified and applied
6.4 Crop regulation tools, equipment and machinery are operated safely and
effectively.
6.5 Suitable personal protective equipment used and maintained.
7.Complete 7.1 Waste material removed from the site is disposed of in an environmentally
maintenance aware and safe manner according to procedures.
operations 7.2 Correct manual handling techniques are used when lifting or moving
heavy loads.
7.3 Tools and equipment are cleaned, maintained, sterilised and stored
according to the manufacturer’s specifications, procedures and regulations.
7.4 A clean and safe work area is maintained throughout and on completion of
work.
7.5 All required workplace records are completed accurately and promptly,
and reported.

Variable Range
Inputs for field crop May include but not limited to:
 Seeds or planting materials

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  Fertilizers.
 pesticide
Machinery, equipment and May include but not limited to:
tools  Tractors and associated land preparation and seeding
equipment,
 Cultivators,
 Fertilizer spreaders,
 Seeding or planting machinery bagged or bulk seed,
 Field tool box
 Planter
 Spade.
 Mattock
 Machetes
 Broad bed maker (BBM)
 Ridger
OHS hazards May include but not limited to:
 Chemicals and hazardous substances
Environmental May include but not limited to:
implications  The contamination of off-site ground water or soils from
solids, debris, nutrients or chemicals; land disturbance,
spread of noxious weeds and water run-off.
personal protective May include but not limited to:
equipment  Hat, boots, overalls, gloves, goggles, respirator or
face mask, hearing protection, and sunscreen lotion,
face
guard.
Pre-treated May include but not limited to:
 Fungicide dips
 Fungicide dusts for seeds.
 Round up
 Glyphosate
 Solar treatment
Soil treatment/amendments May include but not limited to:
⚫ Alkalinity
⚫ Acidity
⚫ salinity
⚫ Gypsum,
⚫ Lime,
⚫ Organic matter
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  Fertilizers,
 Leaching
 Permanent cover crop.
Treated May include but not limited to:
 insect pest
 Pest control
 Disease prevention and control,
 Weed prevention and control,
 Irrigation
 Rodent
 Physical treatment
organisation work May include but not limited to:
procedures ⚫ Supervisors oral or written instructions,
⚫ The crop regulation program,
⚫ Enterprise standard operating procedures (sops),
⚫ Specifications, routine maintenance schedules,
⚫ Work notes;
⚫ Manufacturers service specifications and
⚫ Operators manuals;
⚫ Waste disposal;
⚫ Ohs procedures
Agronomic practice May include but not limited to:
 Site selection
 Land preparation
 Sowing
 Mulching
 Fertilizing
 Hoeing
 Weeding
 Pest control
 Watering or irrigation
 Harvesting
 Spraying,
 Thinning
 Avoid deformed plant

Crop protection May include but not limited to:

 Wind protection

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  Mulch,
 Spacing
 Chemicals application
 Biological control
 Cultural control
purpose and methods of May include but not limited to:
maintenances  Cultural practices,
 Prevent disease and physical damaged
 control growth,
 Promote health,
 Enhance crop capacity and vigour,
 Enhance crop tillering or branching capacity
 Manage the canopy and seed and flower production,
 Control yield and quality to meet market requirements.
 Enhance the yield of crop
Field crop maintenance May include but not limited to:
 crop maintenance tasks such as:
 Fertilizer application,
 Irrigation
 Hand weeding
 Chemical control.
 Mulching
 Hoeing

Evidence Guide
Critical Aspects of Must demonstrate knowledge, attitude and skill to:
Competence  Clear the site
 Prepare the soil and site for plantings
 Prepare planting materials
⚫Identify and plan the appropriate time of agronomic practices
⚫Sowing/planting the crop and maintenance activity.
⚫Prepare machinery, equipment and tools to maintain crops
⚫Identify cropping duties including control weed, insect, disease and
apply crop nutrition
⚫Report the presence of weeds, pests and disease in crops
⚫Record the details of crop maintenance
Required Knowledge Demonstrate knowledge and attitude of:

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and Attitudes  Importance of field hygiene and quality control in regard to
crop establishment and maintenance
 Understanding pre and post harvesting handling
 Operations of a range of crop machinery
 The importance of correct timing and procedures for crop planting
 Range of pre-planting soil treatments and their importance
 Methods of waste disposal causing minimal impact on the
environment
 The importance of correct timing and procedures for
crop maintenance
 Weed control in crops
 Pest and disease control
 Crop nutrition
 Environmental impacts of crop maintenance
Required skills Demonstrate skills to:
⚫ Calibrate equipment
⚫ Measure quantities of treatment
⚫ Determine spacing and planting patterns
⚫ Operate machinery to manufacturers specifications and enterprise
procedures
⚫ Safely apply appropriate field crop chemicals
⚫ Identify hazards and follow safety directions at work
⚫ Use literacy skills to follow sequenced written instructions and
record information accurately and legibly
⚫ Use numeracy skills to estimate, calculate and record routine
workplace measures
⚫ Use interpersonal skills to relate to people from a range of social,
cultural and ethnic backgrounds and with a range of physical
and mental abilities.
Resources Implication The following resources must be provided:
 Access is required to real or appropriately simulated situations,
including work areas, materials and equipment,
 Documentation and information on workplace practices and OHS
practices.
Methods of Assessment Competence may be accessed through:
 Interview / Written Test / Oral Questioning
 Observation / Demonstration

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Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting

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Occupational Standard: Crop Production Level II
Unit Title Perform Nursery Establishment and Management
Unit Code AGR CRP2 02 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to
Select nursery site, prepare nursery beds, establish nursery,
Maintain the nursery environment& plants and Complete nursery
plant maintenance operations

Element Performance Criteria

1. Select nursery site 1.1. Site is selected according to site selection criteria and nursery
guidelines
1.2. Design the nursery site location and conducted survey
1.3. Land is cleared from any vegetation according to nursery
guidelines
2. Establish nursery site 2.1. Nursery Site is established according to nursery site
establishment criteria and nursery guidelines
2.2. Area closure for the established nursery site
2.3. Infrastructures are facilitated in the nursery site
2.4. Nursery is established according to market requirements
and enterprise guidelines
2.5. Clonal garden is established in the nursery
3. Prepare nursery 3.1. Planting media is prepared according to the climatic condition
inputs
3.2. Planting material is prepared according to the requirement
3.3. Sowing/Planting is done according to the requirement
4. Maintain the nursery 4.1. OHS hazards in the nursery environment are identified, risks
environment and assessed.
infrastructures
4.2. Tools and equipment are selected and used for plant
maintenance.
4.3. Plant growth and health requirements are clarified.
4.4. Nursery operations are undertaken according to OHS
requirements.
4.5. Irrigation system components are serviced and faulty parts are
repaired or replaced.
4.6. Treatments are applied to assist plant growth as directed by
the supervisor.
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 4.7. Seedling hardening off practice is undertaken at the required
time
5. Complete nursery 5.1. Workplace information is recorded in the appropriate format.
plant maintenance 5.2. Waste is collected and disposed of or recycled to minimize
operations damage to the external environment.
5.3. Tools and equipment are cleaned and stored
5.4. Nursery hygiene practices are followed to minimize risk of
contamination.

Variable Range
Site selection criteria May include, but not limited to:
 Slope
 Climatic conditions
 Water availability
 Road and infrastructures
 Proximity to working place
 Market availability
Planting media May include, but not limited to:
 Bare soil nursery
 Container
 Sand
 Potting media
 Sow dust
 Straw
 Compost
Planting materials May include but not limited to:
 Seeds
 Cuttings
 Grafts
 Buds
OHS hazards May include but not limited to:
 The use of chemicals and hazardous substances
 Sharp tools
 Manual handling, solar radiation and operating spray equipment.

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Nursery environment May include, but not limited to:
 Glasshouses
 Shade houses and hardening-off areas.
Tools and equipment May include, but not limited to:
 Secateurs
 Water spray containers
 Dibblers, sprayers, plant supports, ties and rubbish bins.
 spade
 Forks
 Rake
 wheelbarrow
 Machete
 Watering can
 Pickaxe
 Measuring tape
 Hammer
 Back sow
Plant growth and health May include, but not limited to:
requirements  Watering, light levels, fertilizer regime, pruning and shaping,
re potting, and staking.
OHS requirements May include, but not limited to:
 Identifying hazards,
 Assessing and reporting risks,
 Cleaning, maintaining and storing tools and equipment,
 Appropriate use of PPE including:
 sun protection,
 safe operation of tools and equipment,
 safe handling,
 use and storage of chemicals and hazardous
substances, correct manual handling,
 basic first aid,
 Personal hygiene and reporting problems to supervisors.
Irrigation system May include, but not limited to:
components  Pumps, lines, pipes, sprinklers, sprinkler heads, solenoids,
filters, controllers, sprayers and drippers.
Treatments May include, but not limited to:
 Pesticides
 Fungicides

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  Fertilizer
 Mulching
 Removing weeds
 Removing dead material
 Tip pruning
 Formative pruning
 Aeration, staking, tying, spacing and thinning.
Hardening off May include, but not limited to:
 Exposing the seedlings to harsh environmental conditions by
gradual decrease in watering and shade
Workplace information May include, but not limited to:
 Environmental parameters, date of treatments, type of
treatment and rate of treatment.
Waste May include, but not limited to:
 Left over treatments, unused containers, plant debris or
faulty irrigation components.
External environment May include, but not limited to:
 The contamination of off-site ground water or soils from solids,
nursery debris, nutrients or chemicals.
Nursery hygiene May include, but not limited to:
practices  Practices removing weeds, dead or diseased plant material;
 Washing the work area on transfer of plants;
 Disinfecting tools, equipment and work areas, and using foot
baths on entry to different work areas.

Evidence Guide

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Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence  Nursery establishment site selection principles and
guidelines
 Maintain nursery environment
 Design the nursery site location
 Market and infrastructures requirements for nursery site
 Understand Planting media preparation
 Planting material selection requirements
 Familiar with Plant growth and health requirements
 Nursery operations are undertaken according to OHS

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 requirements.

Serviced and repairing Irrigation system components in
the nursery
 Apply daily water requirements
 Treat plants and record workplace information
 Prepare land and seed bed
 Sow seeds/plant cuttings and Harden off seedlings
Required Knowledge and Demonstrate knowledge and Attitude of:
Attitude  Environmental requirements of a range of containerized
plants growing in a nursery setting
 The importance of hygiene and quality control when
tending nursery plants
 Common problems that may occur with containerized plants in
a controlled environment and their treatment
 Nursery site selection
 Principles and operations of a range of irrigation systems used
in nurseries
 Methods of disposing of waste to minimize damage to the
external environment.
Required Skills Demonstrate skills to:
 Select nursery site
 Prepare nursery beds and pots
 Prepare materials, tools and equipment for nursery activities
 Undertake nursery work
 Testing potting media
 Participate in teams and co-coordinate work activities with other
members of the work team and contribute to team objectives
 Read and interpret enterprise work procedures
 Communicate ideas and information effectively with team
members and supervisor
 Apply mathematical ideas and techniques to measure
quantities and calibrate spray equipment and determining
quantities and application rates for treatment of nursery plants.
 Minimize noise, dust and water run-off to prevent nuisance-level
environmental disturbance.
 Collect, analyse and organize information
 Enterprise work procedures, such as a daily watering plan.
 Solve problems relating to maintenance of the nursery

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 environment, the nursery plants, treatments, watering, tools and
equipment, workplace safety and other team members may arise
during the maintenance of nursery plants.
 Use of technology in the preparation, use and maintenance of
equipment and machinery.
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crop Production Level II
Horticultural, Stimulants and Spice Crops Establishment and
Unit Title
Maintenance
Unit Code AGR CRP2 03 0322
Unit Descriptor This unit covers the Knowledge, Skills and attitude required for
Horticultural, Stimulants and Spice crop establishment operations.
Includes site selection, prepare the site for planting, carry out planting
operations, care for young plants, complete crop establishment and
management operations.

Elements Performance Criteria

1. Prepare for 1.1. Inputs are collected for horticultural, Stimulants and Spice
Horticultural, crops establishment.
Stimulants and Spice 1.2. Machinery, equipment and tools are selected and prepared for
crops establishment the task being undertaken.
operations 1.3. OHS hazards are identified, risks assessed and reported.
1.4. The environmental implications of the horticultural,
Stimulants and spice crop establishment program are identified
1.5. Suitable personal protective equipment (PPE) is selected, used
and maintained.
2. Prepare the site for 2.1 Old crops and other waste materials are removed and disposition
crop establishment in full consideration of environmental implications.
2.2 Site is cleared and watered prior to transplanting/sowing
2.3. Growing media is prepared according to the establishment plan.
2.4. Site is worked according to the Horticultural, Stimulants and
Spice crop production plan
2.5Horticultural, Stimulants and Spice crops protection is
implemented according to organization guidelines.
2.6MachineryEquipment and tools are operated according to
organization guidelines.
3. Prepare horticulture 3.1. Transplanting plans/instructions are obtained and confirmed
crop Planting with the supervisor
material 3.2. Planting material is selected according to the type of crop and
organization quality standards.
3.3. Planting materials are stored, handled and transported to the
site.

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 3.4. Instructions about sowing and seedling preparation for
transplanting of the crop are applied
3.5. Tools and equipment appropriate to the task being undertaken
are prepared and used according to supervisors’ instructions
and manufacturers’ guidelines
4. Carry out planting 4.1. Planting material is treated according to the horticultural
cropnature and identified problems.
operations
4.2. Planting is carried out according to the planting plan.
4.3. Transplanting depth is confirmed according to the needs of the
crop type
4.4. Plants are watered in and any post planting treatments applied.
4.5. Appropriate drainage is incorporated to ensure root system
survival according to the needs of the crop and conditions of the
planting site.
4.6. Plant support devices are installed according to the
supervisor’s instructions plan.
5.1. Transplanted plant is maintained with regular aftercare activities
5. Complete planting
appropriate to the requirements of the species.
and care for young
5.2. Treatments are applied to plants according to the nature of the
plants
horticultural crops.
5.3. Water is applied to plantings according to the irrigation schedule
and established sustainable farming practices.
5.4. Plantings are trained according to the nature of the horticultural,
Stimulants and Spice crops.
5.5. Waste is collected and disposed of or recycled to minimize
damage to the external environment.
5.6. Tools and equipment are cleaned, maintained and
stored according to enterprise guidelines.
5.7. All containers, leftover fluids, waste and debris are disposed of
safely and appropriately in accordance with organization
requirements.
5.8. Records of transplant are maintained in the appropriate format.

Variable Range statement

Inputs May include but not to limited to:
 In organic Fertilizer
 Organic fertilizer
 Pesticides
 Growth regulators
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  Compost
Horticulture crop May include, but not limited to:
 Vegetable
 Fruit
 Eneset, Root and tuber crop
Herb
Stimulant and spice May include, but not limited to:
crop  Coffee
 Tea
 Spices
Machinery, Equipment May include but not to limited to:
and tools  Tractors
 Tools land preparation and planting equipment’s
 Rotary hoes
 Tap meters
 Cultivators
 Drip irrigation
 Sprinkler
 Surveying and measuring equipment
 Seeding or planting machinery equipment.
 Field tool boxes and planting trailers
OHS hazards May include but not to limited to:
 Falling trees and plant debris
 Chemicals and hazardous substances
 manual handling,
 Solar radiation
 Dust
 Noise
 Identified through visual inspection of the area
 sharp tools and equipment
 Uneven surfaces,
 Flying and falling objects
Environmental May include but not to limited to:
implications  The contamination of off-site ground water or soils from solids
 Debris
 Chemicals
 land disturbance

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  spread of noxious weeds
 Run-off
Personal Protective May include but not limited to:
Equipments (PPE)  Hat
 Boots
 Overalls
 Gloves
 Goggles,
 Respirator or face mask
 Hearing protection
 Sunscreen lotion and hardhat.
Disposition May include but not limited to:
 Disinfestations
 ploughing organic waste into the soil
 mulching or composting of plant material
 Bagging and removal of seed heads
 Disposing of noxious or poisonous material at approved disposal
sites
Horticultural, May include but not limited to:
Stimulants and Spice  Wind protection
Crop protection  Mulching
 Pesticides
 Mechanical control
 Resistance and well adapted verities
 Hoeing
Planting material May include but not limited to:
 Seeds
 Seedlings
 Runners
 Cuttings
 Bare rooted trees.
 Root stock
 Scion
Treated May include but not limited to:
 Fungicide dips
 Fungicide dusts for seeds
 Root trimming
 Shoot trimming
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  Crown gall dips and anti-transparent.
Treatment May include but not limited to:
⚫ Seed treatments
⚫ Soil treatments
⚫ Cutting treatments
⚫ Dipping
⚫ Solar treatment
Trained May include but not limited to:
It is a practice in which tree growth is directed into a desired shape,
size and form which is essential for proper tree development.

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills competence to:
Competence  Interpret a site map and site selection
 Clear the site of old plantings
 Prepare the soil and site for plantings
 Prepare the planting materials, plant/sowing and maintain the new
Horticulture crops.
 Understand principles of horticultural crop establishment and
maintenance
 Principles and operations of a range of irrigation systems use for
horticultural, stimulant and spice crop
 The importance of correct timing and procedures for
stimulant and spice crops planting
 Prepare soil or growing media for planting
 Apply pre-planting soil and plant treatments
 Remove seedling from original environments without damage
 Implement pest control measures
 Record keeping and documentation
Required Knowledge Demonstrate knowledge and attitudes of:
and Attitudes  Principles of sustainable horticultural, stimulant and spice crop
practices
 Importance of field hygiene and quality control in regard
to horticulture, stimulant and spice crops establishment
 Principles and operations of a range of irrigation systems use for
horticultural, stimulant and spice crop
 Nutritional, water and other requirements of the horticulture,
stimulant and spice crops

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  The importance of correct timing and procedures for
horticulture, stimulant and spice crops planting
 Range of pre-planting soil treatments and their importance
 Methods of waste disposal causing minimal impact on the
environment.
 Read and interpret a range of workplace information
Required Skills Demonstrate skills to:
 Conduct pre-planting of soil and plant treatments
 Carry out planting/Transplant/sowing seedling
 Carry out transplanting
 Communicate ideas and information relating to preparation
planting and stimulant and spice crops care, and problems
encountered with other members
 Calculate spacing and planting patterns, measure quantities of
treatment
 Calibrate spray equipment and determining quantities and
application rates for treatment.
 Operate machinery to manufacturers tools and equipment’s
specifications and organization procedures
 Apply principles and operations of a range of irrigation systems
use for horticultural, stimulant and spice crop
 Safely apply appropriate agricultural chemicals
 Collect, analyse and organize information based on working
procedures, such as a daily planting plan, mulching,
fertilizing and water requirements of horticultural, stimulant
and spice crops(all agronomy practices)
⚫ Solve problems relating to site preparation, stimulant and
spice crop planting, treatments, watering, machinery tools and
equipment, workplace safety,
⚫ Use technology, equipment and machinery in the preparation and
maintenance of horticultural, stimulant and spice crops.
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning

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Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crops Production Level II
Unit Title Determine crop pests and disorders
Unit Code AGR CRP2 04 0322

Unit Descriptor This unit of competency covers the knowledge, skills and attitude to
Understand the main agriculturally important crop biotic and a biotic
factors. Identify the major agriculturally crop pest and disorders,
assess pest occurrence and take sample. Furthermore, able to record
and report pest occurrence to the organization.

Performance Criteria
Element
1.1. Understand classification of biotic and a biotic factors
1. Understand the main
1.2. Identify causes of biotic factors
agriculturally important crop
1.3. Identify means of biotic factors disseminations and sources of
biotic and a biotic factors
infections
1.4. Understand biotic factors favourable environmental condition and
crop preference
1.5. Understand biotic factors means of over wintering.
2. Identify the major 2.1 Identify common names of disorders and crop pests which impact
agriculturally crop pest and on Agricultural crops.
disorders. 2.2 Identify agriculturally important crop pest behaviour
2.3 Understand agriculturally important insect pests’ favourable
environmental condition & crop preference
2.4. Details of the plant pests and disorder occurrence are
recorded and reported
2.5. Equipments are checked, selected and prepared for use
according to the guidelines and manufacturers specifications
2.6. Suitable personal protective equipment(PPE) is selected, checked
prior to use, maintained (if any), utilized, cleaned and stored
appropriately
2.7. Occupational Health and Safety hazards are identified,
Risk assessed and reported
3. Assess pests and take 3.1. Differentiate assessment/scouting techniques/methods
sample 3.2. Understand sampling methods
3.3. Take sample of different crop pests.
3.4. Occupational Health and Safety hazards are identified,
Risk assessed and reported

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4. Record and Report pest 4.1 Materials and format Prepared for record pest occurrence
occurrence 4.2. Record and document the identified pest based on procedures
4.3 Reported the pest occurrence to the organizations

Variable Range
biotic and a biotic factors This may include but not limited to:
 Biotic factors are those which are caused by living organisms
infection, such as:
⚫ Fungus
⚫ Bacteria
⚫ Virus/Viroids
 A biotic factors are those which are caused by non-living
organisms, such as:
⚫ Environmental factors, such as:
⚫Shortage of moisture
⚫Hail damage
⚫Wind damage
⚫Misapplication of agricultural chemicals
Disorders This may include but not limited to:
Any change observed in the crop caused by biotic and/or a biotic
factors:
⚫ Edaphic factors
⚫ Pollution (air, soil, water)
⚫ Misapplication of pesticides
⚫ Hail damage
⚫ Wind damage, etc
Crop pests This may include but not limited to:
 Plant pests such as:
 Insects
 Weeds
 Nematodes
 Micro-organisms including
 Virus and Viroid’s
 Fungus
 Bacteria
Agricultural crops This may include but not limited to:
⚫ Field crops (cereal. pulse, oil crops and fiber crops , etc)
⚫ Vegetables (Cabbage, Tomato, Onion. etc)

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 ⚫ Root crops(carrot potato sweet potato, beat root, etc)
⚫ Fruit crops(Citrus crops, Avocado, Mango, Apple, etc)
⚫ stimulant crops ( coffee& tea)
⚫ Spice crops(Cumin, black-seed,
Crop pests behaviour This may include but not limited to:
⚫ Feeding
⚫Chewing
⚫ Sucking
⚫ Reproduction
⚫ Complete metamorphosis
⚫ Incomplete metamorphosis
⚫ Parthenogenesis
⚫ Signals
Equipments This may include but not limited to:
⚫ Pheromone traps,
⚫ Baits
⚫ Sweep trap
⚫ Aspirator
⚫ Yellow board,
⚫ Light trap
⚫ Insect killing jar,
⚫ pressing board
⚫ Hand lenses
⚫ Weed pressing board
Occupational Health and This may include but not limited to:
Safety hazards ⚫ Inappropriate use of insect traps/sampling equipments
⚫ Biting/stinging from insect pests
⚫ Solar radiation.
Risk This may include but not limited to:
⚫ Dissemination of pests to new area due to miss handling of
collected samples
⚫ Chemical damage to working personnel and the environment.
Sampling methods May include but not limited to:
⚫ Random sampling
⚫ Travers
⚫ Purposive sampling

Evidence Guide

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Critical Aspects of Demonstrates attitude, knowledge and skills to:
Competence  Understand biotic and a biotic factors
 Identify common plant pests and disorders
 Identification of agriculturally important crop pest behaviour
 Understand agriculturally important crop pest
favourable environmental condition & crop preference.
 Identify agriculturally important crop pest means of disseminations
& overwintering.
 Differentiate assessment/scouting techniques/methods
 Understand sampling methods
 Take sample of different crop pests.
 Demonstrate OHS legislative requirements and Codes of Practice
 Wear personal protective equipment appropriate to the task
Required Knowledge and Demonstrates knowledge of:
Attitudes  Recognize biotic and a biotic factors
 Identification of common plant pests and disorders for
a particular situation.
 Differentiate assessment/scouting techniques/methods
 Understand sampling methods
 OHS responsibilities.
 OHS legislative requirements and Codes of Practice.
 Correct wearing/fit of personal protective equipment.
Required Skills Demonstrates skills to:
 Differentiate biotic and a biotic factors
 Collect crop pests and diseases sample.
 Apply assessment/scouting techniques/methods
 Wear personal protective equipment appropriate to task.
 Communicate ideas and information relating to plant
pest, disease and disorder.
 Collect and organize information by inspecting the plant pest or
disease and the information gained
 Plan and organize equipment, materials and work procedures.
 Reporting and documentation
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on
workplace practices and OHS practices.

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Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crops Production Level II
Unit Title Operate Gravity Fed and Pressurized Irrigation Systems
Unit Code AGR CRP2 05 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to set up of
movable irrigation components and field for gravity fed irrigation, carry
out gravity fed irrigation operations, carry out pressurized irrigation
operations, monitor and control weed growth on drainage systems and
clean and store irrigation equipments.

Element Performance Criteria

1. Set up of movable 1.1. Irrigation equipments are handled safely in accordance with OHS
irrigation practices.
1.2. Irrigation equipments are positioned, if necessary, in accordance with
components
organization requirements.
1.3. Irrigation components are checked and action taken, as required, in
accordance with enterprise policy and procedures.
1.4. Irrigation system components are assembled and joined,
where required.
1.5. Water outlets are checked in accordance with organization practices.
2.1. Irrigation equipments are handled safely in accordance with OHS
2. Set up field for
practices.
gravity fed
2.2. Irrigation equipments are positioned in accordance with
irrigation
enterprise requirements.
2.3. Water source area is checked for irrigation set up and action taken
as required in accordance with enterprise policy and procedures.
2.4. Pumps, bores and other water delivery mechanisms are checked for
irrigation set up and action taken, as required in accordance with
enterprise policy and procedures.
2.5. Tarpaulins or other water control devices are positioned and secured
as required in accordance with enterprise procedures.

3. Carry out gravity 3.1. Gates and/or valves are opened and shut as necessary in accordance
fed irrigation with enterprise procedures.
operations 3.2. Required head and water levels in head ditch are achieved and
maintained to ensure sufficient water flow and availability to crops.
3.3. Required number of siphons is started/opened in accordance with

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 enterprise procedures.
3.4. Progress of water flow in furrows is monitored in accordance with
enterprise procedures.
3.5. Siphons are lifted where irrigation is complete in accordance
with enterprise procedures.
3.6. Irrigation change is carried out and marked, as required.
3.7. Irrigation equipments are shifted, as required.
3.8. Water flow from outlets is checked, as necessary, to verify
freedom from blockage.
4. Carry out 4.1. Valves are opened and shut, as necessary, in accordance
pressurized with enterprise procedures.
irrigation 4.2. Required pressures and water flows are achieved and maintained to
operations ensure sufficient water availability.
4.3. Equipments are relocated, if necessary, in accordance with working
procedures and guidelines.
4.4. Water flow from outlets is checked, as necessary, to verify freedom
from blockage.
5. Carry out routine 5.1. All maintenance activities are carried out according to the
maintenance maintenance program, based on requirements and the
activities on gravity manufacturers’ specifications.
fed irrigation 5.2. Mechanical equipment is serviced in accordance with the operators’
delivery systems manual or as directed.
5.3. Supply and distribution system is flushed and cleaned as directed.
5.4. System inlets, outlets, structures and fittings are maintained as
directed.
5.5. System is checked for smooth running and is free of damage, leaks
and blockages in channels, drains and outlets, as necessary, in
accordance with design specifications and enterprise procedures.
5.6. Silt is cleared from channels, drains, sumps and crossings with no
disruption to gradients and levels, as necessary.
5.7. Adverse environmental impacts of the irrigation system are
identified and reported.
5.8. Appropriate materials are used for backfilling and building/
repairing banks in accordance with standards.
6. Carry out routine 6.1. All maintenance activities are carried out according to the
maintenance maintenance program
activities on 6.2. Drainage system is flushed and cleaned with simple components
drainage systems replaced as directed.
6.3. Drainage system is visually inspected for leaks and operating faults,

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 and observations are recorded in the maintenance book.
7. Monitor and control 7.1. System checks ensure a weed free and unobstructed water flow
weed growth on from outlets as necessary.
drainage systems 7.2. Damage to plants, structures and fittings is minimized through
the use of recognized mechanical and chemical methods of weed
control
7.3. Operation area is maintained in a clean and safe condition.

Variable Range
Organization May include, but not limited to:
requirements  Manual handling,
 Prevention of electrical injury,
 Handling, transportation, protection against chemical
residues, including that in/on foliage, water, soil and other
items,
 The use and maintenance of relevant personal protective clothing
and equipment.
Irrigation components May include, but not limited to:
 Pumps, pipes, valves (including solenoids), and
 Sprinkler irrigation components.
 Drip irrigation components.
Outlets May include, but not limited to:
 Drip lines, pipes, risers, valves, sprinklers and emitters
Irrigation equipments May include, but not limited to:
Irrigation equipment includes
 Pivots
 Linear
 Pumps
 Engines
 Generators
 Pipes
 Wheelies
 Hose reel
 Travellers

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Maintenance May include but not limited:

Maintenance is crucial for all types of irrigation systems. It is to

insure the most efficient use of water and prevent minor and major
damage to the irrigation equipments.

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 Maintenance includes:
 checking nozzles
 Adjusting sprinklers regularly to ensure optimal water
distribution.
Drainage system May include but not limited:
⚫ Surface drains
⚫ Culverts
⚫ Mole drains
⚫ Sand slit
⚫ Sub-surface traps

Evidence Guide
Critical Aspects of Must demonstrate knowledge, attitude and skills to:
Competence ⚫ Set up fields for irrigation
⚫ irrigation times for crop fields to deliver sufficient water
⚫ volume without over watering
⚫ Operate, check, clean and store irrigation equipment,
⚫ Carry out all basic activities involved in irrigating crops
⚫ Apply drainage system cleaning procedures
⚫ Inspect, repair and replace simple drainage
system components,
⚫ Monitor and control weeds and silt build up,
⚫ Carry out routine maintenance activities on drainage systems
⚫ Use hand or powered equipment to control weeds
⚫ Follow OHS procedures relating to drainage system
Required Knowledge and Demonstrate knowledge and Attitude of:
Attitude  Understand basic operation of gravity fed irrigation system

 Irrigation time on fields to deliver sufficient volume without over

watering

 Components of a gravity fed irrigation system including cleaning

and storage requirements

 Manual handling procedures

 Understand required head and water levels in head ditch

 OHS procedures relating to general activities involved in

irrigating crops using gravity fed irrigation anddrainage system
maintenance

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  Principles and practices of pressurized irrigation system operation

 Critical measures for moisture availability including evapo

transpiration, field capacity, infiltration rates,
readilyavailablewater, water holding capacity and wilting point

 Environmental impacts of irrigation using water from any ground

or underground source

 General irrigation methods for low volume systems

 Main components of low volume and sprinkler irrigation systems

 Principles of irrigation and the water cycle

 Operate irrigation systems

 Shutdown sequence and flushing procedures

 Soil characteristics

 Soil, plant and water relationships

 Water requirements of plants and crops consistent with

environmental management

 Drainage system cleaning procedures

Required Skills Demonstrate skills to:

 Operate irrigation systems

 Regulate system to achieve and maintain correct

operating pressures and water flows

 Estimate water levels and volumes/flow

 Start up and close down the system

 Monitor progress of water flow

 Clean and store system components

 Identify Water draining methods

 Carry out routine maintenance activities on drainage systems

 Monitor and control weed growth

 Follow OHS procedures relating to general activities involved in

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 irrigating crops using gravity fed irrigation systems

Resources Implication Access is required to real or appropriately simulated situations,

including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test

 Observation/Demonstration with Oral Questioning

Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crop Production - Level II
Unit Title Collect and Compile Crop Production data
Unit Code AGR CRP2 06 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to identify data
to be collected, collect and organize production data, compile and interpret
data, present and document production data.

Element Performance Criteria

1. Identify data to be 1.1 Specific requirements of the data to be collected are determined by
collected. discussion with the supervisor or by reading work instructions.
1.2 Materials or tools required for data collected are- obtained, and where
necessary calibrated.
1.3 Difficulties that may be encountered in collecting the data are
identified and advice sought from the supervisor if needed.
1.4 A dice about proposed data collection is communicated to others as
required.
1.5 Suitable personal protective equipment (PPE) is selected, used and
maintained where required.
1.6 Checks are made to determine whether notices relating to site
quarantine are in effect and, where required, site quarantine
procedures are followed.
2. Collect and 2.1 Information is collected and organized in a format suitable for compile
organize and interpretation in accordance with sector requirements.
production data 2.2 Information held by the production unit is assessed for accuracy and
relevance in line with requirements.
2.3 Methods of collecting data are reliable and make efficient use of Crop
management practice
2.4 Basic equipment is used to access, organize and monitor data in
accordance with crop production requirements.
2.5 Information is updated, modified, maintained and stored in accordance
with crop production requirements.
3.1 Objectives of data compilations are clearly defined and consistent
3. Compile and
with enterprise requirements.
interpret data
3.2 Methods of data compilation are reliable and suitable to research
and other purposes.
3.3 Assumptions used in compilations are clear, justified and consistent
with plant parameters.
3.4 Conclusions are supported by evidence and contribute to the

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 achievement of sector objectives.
4. Present and 4.1 Data are prepared in an appropriate format, style and structure using
document suitable technology.
production data. 4.2 Structure and format of reports are clear and conform to sector
requirements.
4.3 Findings are reported and distributed in accordance with sector
requirements.
4.4 Feedback and comments on suitability and sufficiency of findings is
obtained in accordance with sector requirements.

Variable Range
Data May include but not limited to:
 Agronomic practices (site selection, land preparation, input
application, weeding, harvesting)
 crop phenology
 soil sampling
personal protective May include but not limited to:
equipment (PPE) hat, boots, overalls, gloves, apron, waterproof clothing, spray clothing,
goggles, respirator or face mask, face guard, hearing protection, sunscreen
lotion and hard hat.
Sector requirements May include but not limited to:
⚫ Quality assurance and/or procedures manuals,
⚫ Bio security requirements,
⚫ Crop production procedures for updating records
⚫ OHS policies,
⚫ Procedures and programs,
⚫ Production plans,
⚫ Systems and processes, and
⚫ Defined resource parameters.
Methods of data May include but not limited to:
compilation  Feedback on results,
 Review of previous data and production figures,
 Peer review,
 Data sampling and compilations.
Plant Parameters May include but not limited to:
 Phenology
 Days to emergence
 Days to tasselling and heading

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  Days to first flowering for pulse crops
 Days to first pod set for pulse crops
 Days to first peg for peanut crop
 Days to anthesis
 Shoot parameters
 Stand count
 Number of tillers
 Maximum green leaf area
 Plant height
 Number of nodules per plant
 Leaf number per stem
 Yield components
 Number of cobs per plant
 Cob/ear weight
 Number of spikelet’s per spike
 Head weight
Evidence Guide
Critical Aspects of Must demonstrate knowledge and skills competence to:
Competence • Collect and organize production data
• Compile and interpret data
• Describe purposes for which the recorded data might be used
• Use software programs used for recording or storing data.
• Collect production data from required sources.
• Describe methods to collect and compile production data
• Describe data management systems and methods
Required Knowledge Demonstrates knowledge and attitudes of:
and attitudes • Data collection methods and procedures
• Agronomic practice and Soil data parameters
• Data handling and sharing
• Sector record keeping and recording practices
• Sector policies and procedures relating to collection and
maintenance of production data
• Methods to collect and compile production data
• Data management systems and methods
• Understand software programs used for recording or storing data
• Principles of report writing and data presentation.
Required Skills Demonstrate skills of:
• collect and organize production data
• compile and interpret data

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 • Record and Present data.
• Rearranging data collection activities to fit in with other planned or
unplanned production activities.
• Using data loggers and personal computers to record and store data.
• Use software programs for recording or storing data
Resources Implication Access is required to real or appropriately simulated situations, including
work areas, materials and equipment, and to information on workplace
practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crop Production Level II
Apply interpreted weather Data and Minimize crop production
Unit competence
risks
Unit Code AGR CRP2 07 0322
Unit Descriptor
This unit covers the knowledge, skills and attitude required to assess
weather and production data, identify weather and crop production
data risk and opportunities.

Elements Performance Criteria

1. Assess weather and 1.1 Historical weather data is obtained and interpreted from a
production data range of sources.
1.2 Weather and crop production risk factors are identified.
1.3 Information on normal and significant weather events and their
impact on natural and rural system are collected.
1.4 Current and historical property and crop production situation is
detailed according to sector guidelines.
1.5 Short- and long-term sector goals are reviewed.
1.6 Weather and production data is sourced, presented and
updated according to sector requirements.
2. Identify weather 2.1 Forecasted chances of seasonal weather data are collected and
and crop production feedback given.
2.2 Weather opportunity risks are identified.
data risk and
2.3 Impact on production of different weather and production risk
opportunities
factors are determined according to sector requirements.
2.4 Qualitative and quantitative risk and opportunity factors are
identified and developed.
2.5 Importance of weather variability and significant production
events is evaluated.
2.6 Tactics to address a range of different weather variability and
production risks and opportunities are outlined according to
sector requirements
2.7 Contingency options for production and the risk factors are
identified.
3. Prepare weather and 3.1 Weather variability and seasonal weather forecasts are
crop production risk collected.
3.2 Insurance and other options are addressed.

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 management 3.3 Major weather risk factors are addressed.
3.4 Impacts on the environment, property value and equity are
predicted.
3.5 Preferred crop production, weather risks or alternative
solution are reviewed, and options selected
3.6 A planned solution to cope with variable weather and crop
production risk management is presented

Variable Range
Weather and crop May include but not limited to:
production risk factors  Flood
 Land slide
 Soil erosion,
 Tree cover/shading,
 Drought,
 Wild fire,
 Pests /weeds, insects, disease, nematodes, migratory pests/
 Changing nutrient levels,
Significant weather May include but not limited to:
events  Floods,
 Droughts,
 Hail,
 Periods of extreme temperature
Crop production risk May include but not limited to :
factors  Crop pests,
 Landslides,
 Crop failed,
 Wild fire,
 Soil erosion,
 Growing season.
 Nutrient deficiency

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weather May include but not limited to :
Opportunities  Above average production,
 Market opportunities,
 Refining sector mix decisions, and
 Alternative production approaches.

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Contingency options May include but not limited to:
 Marketing, cropping strategies,
 Crop produce reserve,
 Irrigation
 Provision of food supplements,
 Changing production system, and other emergency planning
 Food reserve
Property values May include but not limited to:
 Economic, production sustainability,
 Improvement in natural resource base
 Other benefits.

Evidence Guide
Critical Aspects of Demonstrate knowledge and skills competence to:
Competence  Assess, collect and interpret weather and crop production data
 Explain direct and indirect impacts of weather variability on crop
production, land management and sustainability
 Explain potential impacts of greenhouse warming on land and
natural resource management
 Identify strategic options and planning in response to weather and
production variability for a range of seasons (normal, drier or
wetter than normal), and other risks and opportunities
Required Knowledge Demonstrate knowledge of:
and Attitudes  The impact of weather and climate phenomena on rainfall,
plant growth and yields
 Causes of general patterns of weather and climate
 Weather variability and climate change
 Direct and indirect impacts of weather variability on crop
production, land management and sustainability
 Property and crop production management decisions affected
by the weather variable
 Understand weather and crop production risks and opportunities
 Apply forecasted seasonal weather data
 Climate and weather issues pertaining to sustainable agriculture
 Potential impacts of greenhouse warming on land and
natural resource management
 Other options and planning in response to weather variability for
a range of seasons (normal, drier or wetter than normal), and
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 other risks and opportunities
 calculating financial returns for different strategic options
 computer applications and Internet to access, record and
compile data
 Principles of decision-making based on the variable weather and
seasonal climate forecasts.
Required Skills Demonstrate skills to
⚫ Collect weather and crop production data from
primary or secondary sources
⚫ Compile and interpret weather and crop production data
⚫ Prepare risk management strategies
⚫ Integrate weather risk, and opportunities and
management strategies crop production management
level.
 Plan drought mitigations measures
 Plan flood mitigations measures
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard-Crop Production
Unit of Perform post-harvest handling of stimulants and spices crops
Competence
Unit Code AGR CRP2 08 0322
Unit Descriptor This unit competence covers skill, knowledge & attitude to carry out
harvesting, dry the harvested product, process spice crops, prepare dry
coffee, Perform Hulling, Prepare Washed/semi-washed coffee, and store
stimulant & spice products

Element Performance Criteria

1.Dry the harvested 1.1. Drying place is identified based on type of the spice crop
product 1.2. Suitable drying equipments are prepared as per the crop
requirement.
1.3 Moisture content is checked by using moisture tester.
2. Process spice 2.1 Processing equipments and machineries are identified based on the
crops type and purpose of processing.
2.2 Processing seeds, fruits, leaves, bark and rhizomes is performed
2.3 Grading the processed spices is performed based on size, quality and
market demand.
3. Prepare dry coffee 3.1 Drying place is identified according to pre-set criteria.
3.2 Appropriateness of the drying floor and table is inspected and
maintained to fulfil the required standard.
3.3 Moisture condition for dry coffee is inspected according to the
required level.
3.4 Drying should be spread in a thin layer according to the standard
should be turned frequently to avoid fungus development.
3.5. Storing dry coffee is carried out using sacks.
4 Perform Hulling 4.1 Foreign materials are sorted out to keep the smooth running of
hulling machine.
4.2 Minor machine adjustment and filling the hopper is performed.
4.3 Hulling is performed with the required standard.
4.4. Pea berries, elephant beans and broken beans are sorted out.
4.5. Clean beans are stored following the suitable storage procedure
4.6. Husk is taken to appropriate place for reuse.
5 Prepare 5.1 Minor machine adjustment and calibration is performed.
Washed/semi- 5.2 Pulping operation is carried out to get parchment coffee
washed Coffee 5.3 Fermentation process is inspected and time of fermentation is

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 checked.
5.4 Washing process is carried out in accordance with the standard
for parchment coffee.
5.5 Drying operation is performed using solar radiation or
artificial drier.
5.6. Damaged, immature and over fermented parchment coffee is
sorted out.
5.7. Appropriate moisture content is checked by using appropriate
techniques.
5.8. Dried coffee is stored according to coffee storage procedures.
6. Store stimulant & 6.1. Storage places and structures are identified based on the type and
spice products time of storage
6.2 Processed stimulant & spice products are transported to the
storage area.
6.3 Stimulant & Spice products are stored with suitable temperature
and relative humidity
6.4 Regular inspection is performed to control the quality of the stored
spice products.

Variables Range Statement

Pea berries: May include but not limited to:
 Coffee bean resulted from the development of a single seed in the
fruit.
Elephant Bean: May include but not limited to:
 An oversized coffee bean.
Husk: May include but not limited to:
External envelope of dried coffee
Parchment: May include but not limited to:
 The last internal covering above silver skin of green coffee bean.

Evidence Guide
Critical aspects of Demonstrate knowledge, attitude and skill to:
competence  Understand purpose of drying and suitable drying equipments based
on type of the spice and stimulant crop
 Determine moisture content
 Identify processing equipments and machineries for processing.

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  Understand the processed/economically important portion of the crop
(seeds, fruits, leaves, bark and rhizomes)
 Drying type, procedures and principles
 Principles and guidelines of grading spices and stimulant crops.
 Understand principles of coffee drying, processing and storage.
 Storage and transportation of spice and stimulant
 Understand extraction of essential oils from the seeds spice and
stimulant products
Required knowledge Demonstrate knowledge and attitude to:
 Understand purpose of drying and suitable drying equipments
based on type of the spice and stimulant crop
 Identify processing equipments and machineries for processing.
 Understand the processed/economically important portion of the
crop (seeds, fruits, leaves, bark and rhizomes)
 Recognize trying type, procedures and principles
 processing techniques
Required skills Demonstrate skills to:
 Determine moisture content
 Operating and maintaining processing machineries.
• Dry the harvested product
• Process spice crops
• Extract essential oils
• Store spice and stimulant products
Resources Access is required to real or appropriately simulated situations, including
Implication work areas, materials and equipment, and to information on workplace
practices and OHS practices.
Methods of Competence may be assessed through:
Assessment  Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Competence may be assessed in the work place or in a simulated work
Assessment place setting.

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Occupational Standard : Crop production Level II
Unit Title Apply Agricultural Extension service for Rural development
Unit Code AGR CRP2 09 0322
Unit Descriptor This unit covers the knowledge, skills and attitudes required to promote
the use of digital technology agricultural extension, understand adult
learning, Integrated gender agricultural extension and Recognize
Indigenous Knowledge

Element Performance Criteria

1. Promote the use of
1.1 The use of Digital technology in Agricultural extension is
digital technology in
introduced to familiarize its importance
Agricultural
Extension 1.2 Skills in using digital technology is built to strengthen agricultural
extension services
1.3 The role of digital technologies in agricultural extension services
is understood to enhance agricultural development.
2. Understand Adult 2.1 The concept of adult learning is understood to bring behavioural
Learning changes
2.2 Principles of Adult learning is determined for the implementation
of extension services
2.3 The importance of Adult learning in Agricultural Extension is
understood to enhance agricultural extension services
2.4 Adult learning methods are understood to enhance the knowledge
and skills of extension beneficiaries
2.5 The role of adult learning is understood to allow farmers develop
knowledge and skills
3. Integrate Gender 3.1 The concept of gender is understood to provide inclusive
in Agricultural agricultural extension services
Extension
3.2 Gender awareness and sensitization is created to increase the
contribution of gender in agricultural development
3.3 The role of gender in agriculture is determined to enhance
agricultural development.
3.4 Gender mainstreaming is implemented for effective outcome of
extension services

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4. Recognize 4.1. The concept of indigenous knowledge is understood to
Indigenous strengthen the service of agricultural extension
Knowledge
4.2. Characters of indigenous knowledge are understood to promote
local experience
4.3. Exchange of indigenous knowledge is promoted to enhance
community development
4.4. The importance of indigenous knowledge is understood to
facilitate its contribution to the development processes.
4.5. The controversial issues of the debate on indigenous knowledge
are further studied to propose the urgent need, to document, learn,
preserve, and exchange indigenous knowledge

Variable Range
Use of Digital May include but not limited to:
technology in  Define Digital Technology
Agricultural  Evolution and progress of digital technologies
extension  Digital technology for Agricultural Extension
 Tools for digital technology
 Utilization of digital technologies
Skills in using digital May include but not limited to:
technology  Demonstrate digital technologies
 Practice digital technologies
 Apply digital technologies
 Maintain and manage digital technologies
Role of digital May include but not limited to:
technologies in  Provide diverse knowledge to beneficiaries
agricultural extension  Supply Efficient information products
 Provide technology-related advice
 provide location-specific market information
 enhance technology adoption in agriculture

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Concept of adult May include but not limited to:
learning  Adult learning theories
 Characteristics
 Adult learning approaches
 Purpose of Adult learn
 Adult learning practices
Principles of Adult May include but not limited to:
learning  Self-directed
 Experiential
 Problem-centered
 Motivated to learn
 Learner oriented
 Practice Oriented
 looks for help and mentorship
 Open for modern ways of learning
 Choose how to learn
Importance of Adult May include but not limited to;
learning  Increase effective participation in decision making
 Improves individuals’ technology utilization
 Enhances working efficiency,
 Keep up with the growing economic competition
 Self-improvement
 Financial growth and benefit
Adult learning May include but not limited to:
methods  Visual Aids
 Audio
 Print Media
 Tactile
 Interactive
The role of adult May include but not limited to:
learning  Behavioral change
 Enhance to acquire new skills and knowledge
 Access disadvantaged groups
 Promote Participatory decision making

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Concept of gender May include but not limited to:
 Definition of Gender
 Historical development of Gender
 Importance of Gender
 Gender awareness and sensitization
Role of gender in May include but not limited to:
agriculture  Women’s contribution in Agricultural Production
 Women’s participations in rural labor market
 Women’s participation in Agricultural Extension
 Gender difference in rural labor markets
 Impact of gender role in Agricultural Extension services
Gender May include but not limited to:
mainstreaming  Understanding of gender equality
 Mainstreaming strategy
 Steps of gender mainstreaming
Concept of May include but not limited to:
indigenous  Definition of Indigenous knowledge
knowledge  Historical development of indigenous knowledge
 Importance of indigenous knowledge for development processes
Characters of May include but not limited to:
indigenous  Experiences
knowledge  its compatibility with indigenous environment and culture
 insufficient knowledge of rural people
 combination of culture, belief and religion
Exchange of May include but not limited to:
indigenous  Recognition and identification
knowledge  Validation of indigenous knowledge
 Recording and document indigenous knowledge
 Storage in retrievable repositories
 Dissemination of indigenous knowledge
 Utilization of indigenous knowledge

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Importance of May include but not limited to:
indigenous  Problem solving strategies
knowledge  Important component of global knowledge
 Resource in the development processes
 Understanding of local conditions
 Increase responsiveness of client
 Enhance cross cultural understanding
Controversial issues May include but not limited to:
of the debate on  Discrimination,
indigenous  Exploitation,
knowledge  Dispossession
 Miss-Used And
 Miss- Appropriation
 Violation Of The Right Of Indigenous People

Evidence Guide
Critical Aspects of Demonstrate knowledge attitude and skill to:
Competence  Use of Digital technology in Agricultural extension
 Applies the role of digital technologies in agricultural extension
 Implements Adult learning methods
 Implements Gender mainstreaming
 Facilitates the Exchange of indigenous knowledge
 Understands the controversial issues of the debate on indigenous
knowledge
Required Knowledge Demonstrates knowledge of -
and Attitudes  Understands concept of adult learning
 Recognize the Principles of Adult learning
 Appreciates the importance of Adult learning
 Understands the concept of gender
 Understands the concept of indigenous knowledge
 Understand the Characters of indigenous knowledge
 Appreciates the importance of indigenous knowledge
 Understands the controversial issues of the debate on indigenous
knowledge
Required Skills Demonstrates skills:
 Demonstrates the use of Digital technology in Agricultural
extension

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  Applies the role of digital technologies in agricultural extension
 Implements the Adult learning methods
 Understands and implements the role of adult learning
 Understands and implement the role of gender in agriculture
 Implements Gender mainstreaming
 Facilitates the Exchange of indigenous knowledge
Resource Access is required to real or appropriately simulated situations, including
Implications work areas, materials and equipment, and to information on workplace
practices and Occupational health and safety (OHS) practices.

Methods of Competence may be assessed through:

Assessment  Written Test, Interview, Quiz, Practical assignment
 Observation and Demonstration with Oral Questioning
Context of Competence may be assessed in the work place or in a simulated work
Assessment place setting.

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Occupational Standard: Crop production Level II
Unit Title Prevent and Eliminate MUDA
Unit Code AGR CRP2 10 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required by a worker
to prevent and eliminate MUDA/wastes in his/her workplace by
applying scientific problem-solving techniques and tools to enhance
quality, productivity and other kaizen elements on continual basis. It
covers responsibility for the day-to-day operation of the work and
ensures Kaizen Elements are continuously improved and
institutionalized.

Element Performance Criteria

1. Prepare for 1.1. Work instructions are used to determine job requirements,
work. including method, material and equipment.
1.2. Job specifications are read and interpreted following working
manual.
1.3. OHS requirements, including dust and fume collection,
breathing apparatus and eye and ear personal protection needs
are observed throughout the work.
1.4. Appropriate material is selected for work.
1.5. Safety equipment and tools are identified and checked for safe
and effective operation.
2. Identify 2.1 Plan of MUDA and problem identification is prepared and
MUDA and implemented.
problem 2.2 Causes and effects of MUDA are discussed.
2.3 All possible problems related to the process /Kaizen elements are
listed using statistical tools and techniques.
2.4 All possible problems related to kaizen elements are identified
2.5 are used to draw and analyze current and listed on Visual
Management Board/Kaizen Board.
2.6 Tools and techniques situation of the work place.
2.7 Wastes/MUDA are identified and measured based on relevant
procedures.
2.8 Identified and measured wastes are reported to relevant
personnel.
3. Analyze causes 3.1 All possible causes of a problem are listed.
of a problem. 3.2 Cause relationships are analyzed using4M1E.
3.3 Causes of the problems are identified.
3.4 The root cause which is most directly related to the problem is

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 selected.
3.5 All possible ways are listed using creative idea generation to
eliminate the most critical root cause.
3.6 The suggested solutions are carefully tested and evaluated for
potential complications.
3.7 Detailed summaries of the action plan are prepared to implement
the suggested solution.
4. Eliminate 4.1. Plan of MUDA elimination is prepared and implemented by
MUDA and medium KPT members.
Assess 4.2. Necessary attitude and the ten basic principles for improvement
effectiveness of are adopted to eliminate waste/MUDA.
the solution. 4.3. Tools and techniques are used to eliminate wastes/MUDA based
on the procedures and OHS.
4.4. Wastes/MUDA are reduced and eliminated in accordance with
OHS and organizational requirements.
4.5. Tangible and intangible results are identified.
4.6. Tangible results are compared with targets using various types of
diagrams.
4.7. Improvements gained by elimination of waste/MUDA are
reported to relevant bodies.
5. Prevent 5.1. Plan of MUDA prevention is prepared and implemented.
occurrence of 5.2. Standards required for machines, operations, defining normal and
wastes and abnormal conditions, clerical procedures and procurement are
sustain discussed and prepared.
operation. 5.3. Occurrences of wastes/MUDA are prevented by using visual and
auditory control methods.
5.4. Waste-free workplace is created using 5W and 1Hsheet.
5.5. The completion of required operation is done in accordance with
standard procedures and practices.
5.6. The updating of standard procedures and practices is facilitated.
5.7. The capability of the work team that aligns with the requirements
of the procedure is ensured and trained on the new Standard
Operating Procedures (SOPs).

Variable Range
OHS requirements May include, but not limited to:
 Are to be in accordance with legislation/ regulations/codes of
practice and enterprise safety policies and procedures. This may
include protective clothing and equipment, use of tooling and

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 equipment, workplace environment and safety, handling of material,
use of fire fighting equipment, enterprise first aid, hazard control
and hazardous materials and substances.
 PPE are to include that prescribed under
legislation/regulations/codes of practice and workplace policies and
practices.
 Safe operating procedures are to include, but are not limited to the
conduct of operational risk assessment and treatments associated
with workplace organization.
 Emergency procedures related to this unit are to include but may
not be limited to emergency shutdown and stopping of equipment,
extinguishing fires, enterprise first aid requirements and site
evacuation.
Safety equipment May include, but not limited to:
and tools  Dust masks/goggles
 Glove
 Working cloth
 First aid and
 Safety shoes
Statistical tools and May include, but not limited to:
techniques  7 QC tools May include, but not limited to:
 Stratification
 Pareto Diagram
 Cause and Effect Diagram
 Check Sheet
 Control Chart/Graph
 Histogram and Scatter Diagram
 QC techniques May include, but not limited to:
 Brain storming
 Why analysis
 What if analysis
 5W1H
Tools and May include, but not limited to:
techniques  Plant Layout
 Process flow
 Other Analysis tools
 Do time study by work element
 Measure Travel distance

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  Take a photo of workplace
 Measure Total steps
 Make list of items/products, who produces them and who uses them
& those in warehouses, storages etc.
 Focal points to Check and find out existing problems
 5S
 Layout improvement
 Brainstorming
 And on
 U-line
 In-lining
 Unification
 Multi-process handling &Multi-skilled operators
 A.B. control (Two point control)
 Cell production line
 TPM (Total Productive Maintenance)
Relevant May include, but not limited to:
procedures  Make waste visible
 Be conscious of the waste
 Be accountable for the waste and measure the waste.
4M1E May include, but not limited to:
 Man
 Machine
 Method
Material and Environment
Creative idea May include, but not limited to:
generation  Brainstorming
 Exploring and examining ideas in varied ways
 Elaborating and extrapolating
 Conceptualizing
Medium KPT May include, but not limited to:
 5S
 4M (Machine, Method, Material and Man)
 4p (Policy, Procedures, People and Plant)
 PDCA cycle
Basics of IE tools and techniques
The ten basic May include, but not limited to:
principles for  Throw out all of your fixed ideas about how to do things.
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improvement  Think of how the new method will work- not how it won.
 Don’t accept excuses. Totally deny the status quo.
 Don’t seek perfection. A 5o percent implementation rate is fine as
long as it’s done on the spot.
 Correct mistakes the moment they are found.
 Don’t spend a lot of money on improvements.
 Problems give you a chance to use your brain.
 Ask “why?” At least five times until you find the ultimate cause.
 Ten people’s ideas are better than one person’s.
 Improvement knows no limits.
Tangible and May include, but not limited to:
intangible results  Tangible result may include quantifiable data
 Intangible result may include qualitative data
various types of May include, but not limited to:
diagrams.  Line graph
 Bar graph
 Pie-chart
 Scatter diagrams
 Affinity diagrams
Visual and auditory May include, but not limited to:
control methods  Red Tagging
 Sign boards
 Outlining
 And ones
 Kanban, etc.
5W and 1H May include, but not limited to:
 Who
 What
 Where
 When
 Why and
 How

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Standard Operating May include, but not limited to:
Procedures (SOPs).  The customer demands
 The most efficient work routine (steps)
 The cycle times required to complete work elements
 All process quality checks required to minimize defects/errors
 The exact amount of work in process required

Evidence Guide
Critical Aspects of Demonstrate knowledge and skills to:
Competence  Discuss why wastes occur in the workplace
 Discuss causes and effects of wastes/MUDA in the workplace
 Analyze the current situation of the workplace by using
appropriate tools and techniques
 Identify, measure, eliminate and prevent occurrence of wastes by
using appropriate tools and techniques
 Use 5W and 1H sheet to prevent
 Detect non-conforming products/services in the work area
 Apply effective problem-solving approaches/strategies.
 Implement and monitor improved practices and procedures
 Apply statistical quality control tools and techniques.
Required Demonstrate knowledge of:
Knowledge and  Targets of customers and manufacturer/service provider
Attitude  Traditional and kaizen thinking of price setting
 Kaizen thinking in relation to targets of
manufacturer/service provider and customer
 value
 The three categories of operations
 the 3“MU”
 wastes occur in the workplace
 The 7 types of MUDA
 QC story/PDCA cycle/
 QC story/ Problem solving steps
 QCC techniques
 7 QC tools
 The Benefits of identifying and eliminating waste
 Causes and effects of 7 MUDA
 Procedures to identify MUDA
 Necessary attitude and the ten basic principles for improvement
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  Procedures to eliminate MUDA
 Prevention of wastes
 Methods of waste prevention
 Definition and purpose of standardization
 Standards required for machines, operations, defining normal
and abnormal conditions, clerical procedures and procurement
 Methods of visual and auditory control
 TPM concept and its pillars.
 Relevant OHS and environment requirements
 Method and Lines of communication
 Methods of making/recommending improvements.
 Reporting procedures
 Workplace procedures associated with the candidate's regular
technical duties
 organizational structure of the enterprise
Required Skills Demonstrate skills to:
 Draw & analyze current situation of the work place
 Use measurement apparatus (stop watch, tape, etc.)
 Calculate volume and area
 Apply statistical analysis tools
 Use and follow checklists to identify, measure and eliminate
wastes/MUDA
 Identify and measure wastes/MUDA in accordance with OHS
and procedures
 Use tools and techniques to eliminate wastes/MUDA in
accordance with OHS procedure.
 Apply 5W and 1H sheet
 Update and use standard procedures for completion of required
operation
 Apply Visual Management Board/Kaizen Board.
 Detect non-conforming products or services in the work area
 Work with others
 Read and interpret documents
 Observe situations
 Solve problems
 Communicate information
 Gather evidence by using different means
 Report activities and results using report formats

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  Implement and monitor improved practices and procedures
Resources Access is required to real or appropriately simulated situations,
Implication including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Competence may be assessed through:
Assessment  Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Competence may be assessed in the work place or in a simulated work
Assessment place setting.

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 NTQF L- III

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Occupational Standard: Crop Production Level III
Unit title Apply Field Crops Establishment and Management
Unit Code AGR CRP3 01 03221
Unit Descriptor This unit covers the knowledge, skills and attitude required
to prepare basic machinery and equipment, assess field crop
condition, growth and requirements, prepare for field crop
establishment, seeding/sowing the crop, apply fertilizer and
amendments, monitor crop maturity requirements, and
complete cleaning and hygiene operations.

Element Performance Criteria

1. Prepare basic machinery 1.1. Basic Machinery and equipment are selected and
and equipment confirmed against the work plan and prepared to
manufacturer’s specifications.
1.2. Equipment securely attached and calibrated for
operation to manufacturer’s specifications.
1.3. Existing and potential OHS hazards in the workplace
are identified, risks assessed and controlled in line with
organization requirements.
2. Assess Field crop condition, 2.1 Crops are monitored to assess moisture and their needs
growth and requirements and observations are recorded and reported.
2.2 Pest survey and control alternatives are identified in line
with crop type and level of infestation present and taking
into account expert advice if obtained.
2.3 Sites for regular measurement of soil moisture
are established in consultation with survey
advice.
2.4 Soil probe is used to measure moisture levels and
soil water moisture percentage calculated.
2.5 Water requirements are calculated in line with standing
crop and forecast weather conditions.
3. Prepare for Field crop 3.1. Soil and weather conditions are monitored for optimal
establishment seeding/sowing conditions.
3.2. Soil and water conservation practices are applied
before crop establishment.
3.3. Seeding, fertilizer, and pest control requirements are
confirmed against the work plan and prepared to

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 manufacturers specifications using safe handling
procedures.
3.4. Crop calendar for crops establishment is identified
3.5. Irrigation typeand method for crop establishment is
identified
3.6. Contingency plans are prepared for unusual seasonal
Conditions.
4. Planting/sowing the crop 4.1 Suitable personal protective clothing and equipment are
selected, used and maintained in seeding/sowing
operation in accordance with OHS requirements.
4.2 Planting/sowing and fertilizer applications are carried
out in line with the work plan.
4.3 The planting pattern marked and land equivalent ratio is
calculated
4.4 Pest and weed control and seed treatment is coordinated
with planting and fertilizer applications as required.
4.5 Environmental implications associated with
planting/sowing operations are identified, assessed and
controlled in line with organization requirements.
5. Apply fertilizer and soil 5.1. Fertilizer and soil amendments are selected and applied
amendments based on recommendations for growth stages and taking
into account expertise advice if obtained.
5.2. Economic threshold data is identified in line with action
targets.
5.3. Crop growth stages are assessed, recorded and reported.
5.4. Water is applied according to the identified need and the
requirement.
5.5. Fertilizer application principles are recognised
and implemented
5.6. The type and amount of soil amendments are applied.

5.7. All fertilizer applications are undertaken in the

full consideration of adverse environmental
impacts.
6. Monitor crop 6.1. Crop growth stages are assessed, recorded and reported
maturity requirements
6.2. Crop maturity is monitored and the need for
further applications is determined.
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 6.3. The crop maturity indicators are identified.
6.4. The timing and method of harvest is determined.
7. Complete cleaning and 7.1. Equipment is cleaned in accordance with manufacturer’s
hygiene operations specifications, organizational procedures and
regulations.
7.2. All containers, leftover fluids, waste and debris from the
maintenance and servicing work are disposed of safely
and appropriately.
7.3. All required records and documentation are completed
accurately and promptly in accordance with
organizational requirements.

Variable Range
Machinery May include but not limited to:
and equipment  Seed drills
 Air seeders
 Plough
 Harrows
 Cultivators
 Augers and bins
 Row planters
 Row maker
 Ditcher, ridge maker
 Sprayer equipment
 Fertilizer applicator or spreader
 Chipping hoe
 Cultivation equipment and irrigation equipment
 Broad bed maker (BBM)
 Lime spreader

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Work plan May include but not limited to:

⚫ Location
⚫ Crop type (cereals, pulses, legumes, cotton, oil crops
seeds, pasture forage crops seeds) and seeding method
⚫ Soil condition (structure, moisture, texture) and soil reaction
(acidity, alkalinity)
⚫ Seeding Sowing practices (sowing time, sowing seed rate,
optimal depth of sowing, seed dressing, tilth to match seed size)
⚫ Fertilizer type and method of application
⚫ Pest and weed control type and application method
⚫ Machinery and equipment
⚫ reporting and documentation.
⚫ Monitoring and evaluation
Potential OHS hazards May include but not limited to:
 Exposure to loud noise and fumes,
 Solar radiation,
 Dust,
 Ergonomic hazards associated with posture and vibration,
 Hazardous substances,
 The presence of bystanders,
 Slippery or uneven terrain, potholes, stumps, ditches, gullies,
 Embankments, obstacles (rocks, logs, fences, débris),
 Adverse weather conditions,
 Mechanical malfunctions and exposed moving parts,
Organization May include but not limited to:
requirements  Standard operating procedure (SOPs)
 Material safety data sheet (MSDs)
 Industry standards
 Production schedules
 Work notes, product labels
 Manufacturer’s specifications
 Operators’ manuals
 Organization policies and procedures (including waste
disposal, recycling and re-use guidelines)
 OHS procedures
 Supervisors oral or written instructions

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  Work plans.
Monitoring to assess May include but not limited to:
moisture and their needs  They will be monitored using an evaporation pan, rain gauge or
other methods.
 Visual observation
 Moisture tester
 Soil probe
Pest survey and control May include, but not limited to:
 Pest survey refers to watch on the detection of pests for their
population dynamics, distribution, incidence, abundance and
damage to take up timely crop protection measures
 Management/control methods include
 Integrated Pest Management
 Mechanical methods
 Cultural methods
 Physical methods
 Pesticides applications including
 Insecticides
 Herbicides
 Bactericides
 Fungicides
 Nematodocides
 Viricides
 Avicides
Action May include but not limited to:
 All chemical usage and soil amendment practices should be
recorded as well as any necessary recording of farm tool
and equipment use in logbooks.
 Additionally, any assessment of pests and weeds, quality and
yield.
 Record keeping systems used may be either paper-based or
digital and information will be recorded into logbooks or
other
records.
Optimal seeding May include but not limited to:
planting/sowing  Based on the history of seasonal weather providing a
conditions reasonable risk for dry seeding/sowing
 Soil moisture conditions appropriate for grains crop
germination.
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  Soil temperature appropriate for grains crop germination.
Soil and water May include but not limited to:
conservation Practices ⚫ Conservation tillage
⚫ Contour Farming
⚫ Strip Cropping
⚫ Windbreaks
⚫ Crop Rotation
⚫ Cover Crops.
⚫ Buffer Strips.
⚫ Grassed Waterways

Personal protective May include but not limited to:

clothing and equipment  Boots, hat/hard hat, overalls, gloves, protective eyewear,
 Hearing protection, respirator or face mask, and sun protection
(sun hat, sunscreen).
OHS requirements May include but not limited to:
 The safe operation and maintenance of machinery and
 Equipment including hydraulics and guarding of exposed
 Moving parts.
 Identify hazards, assessing and reporting risks.
 Emergency operating procedures.
 Safe lifting, carrying and handling techniques.
 Manual handling systems and procedures, handling and
 Storage of hazardous substances and grain, and the
appropriate use of personal protective clothing and equipment.
 Safe systems and procedures for outdoor work including:
 protection from solar radiation,
⚫ protection of people in the workplace,
⚫ protection from hazardous noise, mechanical
⚫ vibration, organic and other dusts,
⚫ Protection from fire risk.

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Planting pattern May include but not limited to:
 Mono cropping
 Mixed cropping
 Inter cropping
 Alley cropping
 Relay cropping
 Double cropping

Environmental May include but not limited to:

implications  Positive environmental impacts may result from the conduct of
sustainable land use practices including stubble retention,
minimum tillage, and contour sowing to reduce erosion risks. It
may also include the use of non-chemical alternatives for
pesticides and cleaning agents, effective water re-use systems
and the reduction of noise and exhaust emissions.
 Negative environmental impacts may result from high activity
vehicle traffic and over-cultivation practices causing erosion,
increased water run-off speeds, soil compaction, soil
disturbance and loss, soil degradation, dust, contamination of
soil and water through the use of fertiliser and chemicals, spray
drift, incorrect use and disposal of chemicals and residues, oils
and containers, greases, and detergents used in cleaning and
maintenance procedures.
Fertilizers and May include but not limited to:
Soil amendments  Fertilizers are any material (NPS, NPSB, UREA, NPSZn,
KCl,Biofertilizer, compost, vermicompost, liquid fertilizers) of
natural or synthetic origin applied to the soil to improve the
supply of nutrients and directly affecting plant growth.
 A soil amendment refers to any material added to the soil to
improve its physical or chemical properties (e.g. soil
structure, water infiltration), indirectly affecting plant growth.
 Fertilizers and other amendments used will be dependent on
nutrient levels, trace element, acidity, alkalinity, texture and
other physical characteristics of the soil, and the growth stage
of the crop.
 During fertilizer application the following principles are
considered.
 Right source
 Right amount

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  Right place
 Right time
Crop maturity indicators May include but not limited to:
 Colour
 Moisture content
 Compact ears
 hard grains
 Bolls fully opened
 Cropping calendar

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence  Select and utilise various features and controls of a range of
equipment to seed and fertilise grains crop.
 Knowhow and Use farm tools and equipment,
 Assess soil and weather conditions
 Identify seed source and quality seed
 Identify crop performance and vigour
 Determine appropriate planting/sowing methods
 Prepare seeds for planting
 Ensuringoptimum range of depth and density of sowing
 Recognise and control hazards,
 Evaluate planting/sowing operations and maintain records.
 Demonstrate safe workplace and environmentally responsible
practices
 Apply fertilizers, soil amendments and other chemicals in a sound
manner at the right time, place, rate, source and method in the
growth cycle for the crop in order that undesirable results and run-
off do not occur.
 Detect differences and variations in crop health and growth
 Observe and report on health and growth of the crop
 Read and interpret manufacturer’s specifications, work and
maintenance plans, and material safety data sheets.
 Communicate ideas and information in dealing with the full range
of field staff and industry participants.
Required Knowledge and Demonstrate knowledge and attitude of:
Attitudes  Crop types, preparation of seeds, seeding/sowing methods and
application methods

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  Fertilizer application principles for crop nutrient requirements
 Types of herbicides, insecticides and other pesticides, and
alternative pest control methods (non-chemical)
 Effects of weather conditions (normal and adverse) on seeding and
fertilizing applications
 procedures for cleaning, securing and storing farm tools,
equipment and materials
 pre-operational and safety, servicing and maintenance procedures
for planting/sowing tools and equipment
 General farm tool maintenance procedures
 the use and control of machinery/farm tools and equipment
 OHS requirements in relation to relevant legislation,
regulations and codes of practice
 Determine potential hazards associated with the operation of
basic tools and equipment
 Understand positive and negative environmental impacts and
mitigation measures associated with planting/sowing
operations
 environmental impacts associated with the operation of machinery
and equipment
 Relevant policies, legislation and regulations with regard to
licensing requirements, manufacturer’s instructions and
organization procedures
Required Skills Demonstrate skills to:
 Crop types, preparation of seeds, Planting/sowing methods and
application techniques
 Apply fertilizer, herbicides, insecticides, other pesticides and
hazardous substances safely
 Identify types of pests harmful to crops
 perform pre-operational and safety checks, servicing and
maintenance on machinery/farm tools and equipment
 Calibrate pesticide applications, operate and attach/detach
equipment
 Demonstrate emergency operating procedures in normal and
adverse conditions
 Recognize and report machinery/tool/equipment damage, faults or
malfunctions and perform minor repairs
 Read and interpret manufacturer’s specifications, work and
maintenance plans, and material safety data sheets.

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  Clean, secure and store machinery and equipment
 Interpret and apply task instructions
 Use mathematical ideas and techniques in:
 fertilizer/pesticide requirements and application rates,
 calibrating equipment and calculate volumes,
 Consumption and servicing requirements.
 Yields and crop quality to estimate the required amounts
of farm chemicals and fertilizer.
 Calculating area, quantity, volume
 Calculate soil moisture percentage and interpret the
result.
 Calculate the land equivalent ratio and interpret the result.
 implementing seeding operations
 Collect, analyse and organize the efficiency and effectiveness of
the seeding program
 Collect, analyse and organize the information with crop
growth performance and maintenance.
 Maintenance and repairs to machinery and equipment
 Coordinate seeding schedules as required.
 Observe and report on health and growth of the crop
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crop Production Level III
Unit Title Horticultural Crops management and Propagation
Unit Code AGR CRP3 02 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to prepare
planting plan and implementing horticultural crop management
practices. The unit also covers propagation media preparation, parent
material selection, understand propagation techniques and undertake
propagation.

Element Performance Criteria

1. Prepare planting 1.1. The type of horticultural crop and method(s) of planting
plan are determined from the organizations production manual/management
plan and availability of planting material
1.2. The resources required for the planting operations are
assessed and calculated.
1.3. The chemical applications that are required prior to
and post planting is selected and organized to occur at an
appropriate time
1.4. The plan is prepared in line with the overall production plan of
the organizations and ensuring any potential
environmental impacts, including the proper disposal of containers,
drums and other waste
1.5. Occupational health & safety hazards are identified,
assessed
1.6. Any approvals that are required for the planting operations are
identified, sought and obtained
1.7. Measurable indicators, specifications and targets are determined,
based on the production/ management plan and the method,
resources, and seed, seedling and cutting to be used.
2. Implement 2.1. Measurement and assessment of soil moisture is undertaken to
horticultural Crop calculate soil water percentage.
management 2.2. Water requirements are calculated according to soil data
analysis, standing crop, and forecast weather conditions.
2.3. Soil amendments and nutrient requirements for crops are
assessed and deficiencies identified.
2.4. The planting pattern is marked out according to the production

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 plan.
2.5. Factors affecting horticultural crops production are identified.
2.6. Sustainable land management is implemented according to
horticultural crop specification environmental standards.
2.7. Horticultural Crops monitored and planned to maintain water and
nutritional requirements for optimal production.
2.8. Pest levels are monitored and the control program modified as
required.
2.9. Benefits from fertilization methods are assessed and documented
for analysis in future management programs.
2.10. Cropping programs are monitored for efficiency and
effectiveness, and documented for future best practice.
2.11. Relevant data is documented for continual analysis and effective
horticulture crop management.
3. Prepare 3.1. Media components are selected according to propagation method
propagating media and plant needs.
3.2. Propagation media is tested and treated to ensure the
product complies with media specifications
3.3. Media and components are handled according to
OHS requirements.
3.4. Storage requirements for the unused propagation media are
selected.
3.5. Conditioning and storage requirements are selected to
ensure maximum viability of propagating material
3.6. Growing site is prepared to suit species and propagation method.
4. Prepare 4.1. Workplace information is interpreted and tasks organized
parent to achieve daily work routine within time constraints.
material 4.2. Tools, equipment and machinery are selected according to
propagation method and work procedures.
4.3. Parent plant is identified and selected according to health,
vigour and desired characteristics.
4.4. Parent plant is prepared and the method of taking propagation
material suitable to the species is employed in accordance with
organizational procedures.
4.5. Propagation material is collected according to the species.
4.6. Viability of materials is maintained by appropriate storage
in accordance with the requirements of the species.
4.7. Hygiene practices are implemented according to guidelines.
4.8. OHS hazards are identified, risks assessed, controls implemented

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 and reported to the supervisor

5.1. Propagation method is selected in accordance with crop type

5. Undertake
5.2. Propagation material is prepared according to the propagation
propagation
method and the characteristics of species.
5.3. Propagation techniques are performed according to the
selected crop type
5.4. Plants are handled to minimizes damage.
5.5. Records are completed accurately and at the required time in
accordance with organizational guidelines.
5.6. Out-of-specification process and equipment performance is
identified, rectified and/or reported.
6. Complete 6.1 Equipments are cleaned as required.
propagation 6.2 Unused propagation material is disposed of/stored
activities 6.3 Waste generated by both the propagation and cleaning procedures
is collected, treated, disposed of or recycled.
6.4 Workplace information is recorded in the appropriate format.

Variable Range
Propagation method May include, but not limited to:
 Seed,
 Cuttings,
 Layering,
 Growing on tissue cultured plants,
 Division or splitting,
 Budding,
 Grafting,
Spores and cloning
Propagation media May include but not limited to
⚫ sand, potting mix, agar, gravel, scoria, rock wool, gro-wool,
sawdust, pine bark, perlite, vermiculite, and water
(hydroponics), nursery
Tools, equipment and May include but not limited to:
machinery  Shade cloth, plastic fencing, tape, support structures,
labels, irrigation equipment, heaters, coolers, fans, vents,
fogging/

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 misting systems, screens

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  Secateurs, propagation knives, razor blades and other
cutting instruments
 Sharpening stone, strop, linear measure, grafting machine,
plastic containers and trays, vermiculite boxes, wheelbarrow,
trolley, mechanical trolley, shovel, water spray container,
dibblers and rubbish bins.
Parent plant May include, but not limited to:
A plant grown for the purpose of taking cuttings, seeds or offsets in
order to grow more quantity of the same plant.
Propagation material May include, but not limited to:
 Cuttings
 Buds
 Nursery rootstock
 Scion
 Runners
 Rhizomes, tuber, corm, bulb, suckers, seed and mature plants.
 spores, tissue cultures
 hormones
 fungicides
Hygiene practices May include but not limited to:
 Hand washing, removing all media and organic matter
from production surfaces, tools and equipment.
 Disinfecting production surfaces, tools and equipment;
disinfecting/sterilizing propagation media.
 Disinfestations and removal of plant and media waste, footbaths.
 Access restrictions and handling practices which minimize
cross contamination, including organizations quarantine policies
and legislation.
OHS hazards May include, but not limited to:
 Air- and soil-borne micro-organisms
 Chemicals and hazardous substances
 Sharp hand tools and equipment
 Manual handling
 Solar radiation, dust, noise
 Machinery and machinery parts
 Slippery and uneven surfaces.

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Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence  Select and use appropriate personal protection clothing and/or
equipment
 Type of horticultural crop and method(s) of planting
 Soil treatment/ amendments according to soil test results
 Marked planting pattern for horticultural, Stimulants and Spice
crops establishment.
 calculate nutrient and water requirements according to soil
data analysis, standing crop, and forecast weather conditions.
 Measurable indicators, specifications and targets
 Monitor pest levels
 Cropping programs are monitored for efficiency and
effectiveness, and documented for future best
practice.
 Relevant data is documented for continual analysis
and effective horticulture crop management.
 Select appropriate material for propagation
 Use quality specifications for parent plants and
propagation materials Preparation
 Prepare material for propagation
 Select and prepare equipment as required
 Identify propagation techniques required for a range of plants
 Prepare preferred types of propagation media for
different species.
 Propagate plants according to instructions
 Treat plants after propagation
 Store unused propagation material
 Take corrective action in response to out-of-specification
results or non-compliance
Required Knowledge and Demonstrate knowledge and attitude of:
Attitude  Principles and important considerations to prepare planting plan

 Manage and establish horticultural crops

 Basic plant physiology including the principles of

transpiration, water intake, nutrient uptake, photosynthesis,
respiration and translocation

 Identify quality root stocks and scion

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  Importance of selection criteria for rootstock

 Stages of the propagation procedure and their purpose

 Phytosanitaryand quarantine regulation of propagating

materials

 Common problems and corrective action required

 Quality specifications for parent plants and

propagation materials

 Enterprise and industry hygiene standards required

for propagation activities

 Propagation techniques required for a range of plants

 Aftercare requirements for a range of propagated plants

 Testing methods applied to propagation media

 Preferred types of propagation media for different species.

 Operation, components and purpose of the different types of

propagation techniques and equipment

 Procedures and responsibilities for reporting problem

 Environmental issues and controls

 Cleaning requirements of work area and equipment

 Recording requirements and procedures.

Required Skills Demonstrate skills to:

 Prepare planting plan

 Calculate input requirements

 Calculate water requirements

 Establish horticultural crop

 Calibrate equipments and tools

 Selectand use appropriate personal protection clothing and/or

equipment

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  Identify propagation techniques for a range of plants

 Select appropriate material for propagation

 Prepare parental material

 Perform propagation

 Treat plants after propagation

 Identifying and assessing hazards in the work area

 Store/remove unused propagation material

 Manage and monitor propagated plants

 Clean equipment after use.

Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test

 Observation/Demonstration with Oral Questioning

Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crop Production Level III
Unit Title Perform Irrigation Schedule and crop water requirement
Unit Code AGR CRP3 03 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to
monitor plant or crop environment, check water supply and
availability, coordinate irrigation shifts, perform irrigation system
process, and record irrigation information and activities perform in
watering shifts, assist in monitoring factors that influence water
requirements and adjust the irrigation schedule to accommodate
changes in those factors.
This unit also covers determining seasonal irrigation scheduling
tasks and defines the standard required to estimate water
availability for plants/crops; determine irrigation shifts and rates;
monitor and record irrigation data; analyse moisture monitoring
equipment data; evaluate effectiveness of irrigation.
This unit also requires Implementing, monitoring and adjusting
irrigation schedules which requires a knowledge of crop and plant
health, weather patterns, irrigation monitoring procedures, soil
water retention testing techniques, monitoring irrigation surface
runoff and infiltration due to soil type and terrain, water quality
monitoring methods and techniques, and water authority standards
and procedures.

Element Performance Criteria

1. Monitor crop 1.1. Crop environment are monitored and results interpreted
environment according to organization policy and procedures.
1.2. Crops are inspected for signs of stress.
1.3. Changes to irrigation shifts are recommended according to
environmental conditions and crop requirements.
2. Check water supply 2.1. Type of crop identified and crop water requirement is
and availability manipulated
2.2. External factors affecting irrigation requirements are
recognized
2.3. Irrigation schedule is prepared according to water management
authority standards and procedures.
2.4. Sufficient notice of water order/schedule is given, if necessary,

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 to ensure water is available when required.
3. coordinate irrigation 3.1. Resources are co-ordinated and personnel briefed to deliver
shifts and perform requirements.
irrigation system
3.2. Agreed irrigation schedule is implemented.
3.3. Frequency of irrigation is recorded.
3.4. Water usage is measured and recorded and does not exceed
water allocation for a given period.
3.5. Differences between estimated water use and actual water used
are calculated.
3.6. Water quality is measured according to Organization
occupational health standard (OHS) policy and procedures.
3.7. Plant or crop growth and water use efficiency is assessed.
3.8. Soil chemical characteristics are measured and soil moisture
is assessed.
3.9. Labor performance is measured.
3.10. Climate and weather conditions are recorded.
4. Record irrigation 4.1. Plant or crop environment data is recorded.
information and
activities 4.2. Water orders/schedules and water usage is recorded.
4.3. Irrigation shifts are recorded.
4.1. System process data are recorded

Variable Range
Crop environment May include, but not limited to:
monitored  Drainage
 Soil moisture
 Water table levels
 Soil salinity
 Rainfall
 Air temperature
 Frost risk
 Water quality
 Plant/crop and soil nutrient deficiencies, and
 Irrigation system maintenance requirements.
May include, but not limited to:
Crop water requirement
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 The depth of water needed to meet the water loss through evapo
transpiration of a crop, being disease-free, growing in large fields
under non restricting soil conditions, including soil water and
fertility, and achieving full production potential under the given
growing environment
External factors affecting May include, but not limited to:
irrigation  Pests and vermin (tortoises, ants, spiders, snails, rabbits,
requirements hares, foxes, wasps, rose weevil, earwigs, snakes, carp, pigs,
wallabies, eels, rats, mice, dogs, cats, parrots)
 Organic (leaves, slime, weeds, algae, sticks, crop residue)
 Weather
 Channel regulators (if applicable)
 Fire,
 Mechanical damage (if applicable)
 Power spikes
 Power failures
 Storm, run-off, or system breakage.

Water quality May include, but not limited to:

Measurements to determine
 Salinity (ground water and surface water)
 PH level and nutrient concentration.

Occupational health May include, but not limited to:

standard (OHS)  Systems and procedures for outdoor work including:
 Protection from solar radiation
 Dust and noise
 The operation of machinery and equipment,
 Selection and use of relevant personal protective clothing and
equipment.
 Protection against chemical residues including that in/on
foliage, water, soil and other items.
Soil chemical May include, but not limited to:
characteristics Chemical characteristics may include:
 pH
 salinity and
 Carbonate content.
Soil moisture May include, but not limited to:
 Direct methods such as physical appearance/texture and rain

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 gauge, or
 Indirect methods such as tension meters, neutron probes,
laboratory tests, weather reports and forecasts.
Data May include, but not limited to:
 On graphs and charts, on paper and/or electronically

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence  understand watering shifts.
 Monitor factors that influence water requirements.
 Perform crop water requirements for different crops types
 Adjust the irrigation schedule to accommodate changes in those
factors.
 Describe environmental impacts of irrigation using water from
any ground or underground source
 Recognized factors affecting irrigation requirementsare
 Perform soil water retention testing techniques
 Explain how to monitor irrigation surface runoff and infiltration
due to soil type and terrain
Required Knowledge and Demonstrate knowledge and attitude of:
Attitude  Understand principles of crop water requirements and
scheduling
 Irrigation monitoring procedures
 Environmental impacts of irrigation using water from any
ground or underground source
 understand adverse environmental impacts of irrigation
 Soil water retention testing techniques
 Water quality monitoring methods and techniques
 Potable and recyclable water
 Water allocation
 Water authority standards and procedures
 Purchasing procedures, budget restrictions and limits
 Identify soil chemical characteristics
 Organization policies and procedures.
 Communicate ideas and information
 Report irrigation activities, malfunctions, leaks, damage to
water courses and blockages.
Required Skills Demonstrate skills to:
 Use irrigation monitoring equipment

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  Apply activities and appropriate remedial action
 Access irrigation data
 Plot and read graphic data
 Measure and interpret environmental data
 Estimate water availability for plants/crops
 Prepare irrigation schedule
 Read and apply map data to property features
 Implement and follow relevant Organization and environmental
policies and procedures.
 Collect and organize information
 Check pressure and flow rates, and recording irrigation
activities.
 Plan and organize activities
 Perform shut down sequence
 monitor irrigation surface runoff and infiltration due to soil type
and terrain
 Use mathematical ideas and techniques in measuring and
interpreting pressure and flow rates.
 Maintain irrigation canals and equipments
 Solve problems in identifying and correcting malfunctions,
leaks and blockages.
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crop Production Level III
Unit Title Perform Soil test and apply integrated soil fertility management
Unit Code AGR CRP3 04 0322
Unit Descriptor This unit covers the process of performing soil test and applying
integrated soil health and fertility management technologies and
practices required for agricultural crop production. This unit specifies
the competence required to implement to boost productivity of soils
crops while maintaining soil health and fertility. The unit involves
Soil sampling, conduct soil analysis and interpret results, preparing
for Integrated soil fertility management, identify integrated soil
fertility management practices and carry out Integrated soil fertility
operations. Besides, it includes operation and quality control
application issues.

Elements Performance Criteria

1.1. Job sheet or work order is prepared
1. Soil sampling and
1.2. Field Surveying activity and contractors are identified
prepare for Integrated
according to site plans and organization work procedures
soil fertility
1.3. Sampling operations and techniques are identified
management
and employed according to the procedures.
1.4. Sample collection, preparation and labelling of composite
soil samples are performed and dispatched according to
testing agency requirements and organization work
procedures
1.5. Precautions during collection and storage of soil samples
undertaken according to the guideline
1.6. Specifications for Integrated soil fertility technologies and
practices are confirmed according to instructions and
Organization procedures.
1.7. Tools, accessories, Machinery and equipment are selected
and prepared.
1.8. Integrated soil fertility inputs are selected and checked for
serviceability.
1.9. Existing and potential Occupational Health and
Safety (OHS)hazards are identified.
1.10. Suitable personal protective equipment (PPE)is selected,

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 used and maintained.
1.11. Data recorded in an established format for soil sample
record sheet.
2. Conduct soil analysis
2.1. The physical, chemical and biological characteristics of the
and interpret results
soil are determined using mobile soil test kits or other
technologies according to practice guidelines
2.2. Sampling and testing tools and equipment are cleaned
and returned to storage.
2.3. Results are recorded in an established format according to
organization work procedures
2.4. The soil types of the sample area are classified according to
standards for soil classification
2.5. The acceptable soil physical and chemical parameters for a
specified crop are determined
3. Identify integrated 3.1. Integrated soil fertility technologies and practices are
soil fertility clearly identified and confirmed.
management 3.2. Required quantities of integrated soil fertility inputs
practices are measured and transported to preparation area.
3.3. Inputs required for integrated soil fertility are regularly
monitored and checked against specifications and
remedial action is taken according to Organization
procedures and product specifications.
3.4. Integrated soil fertility input Preparation methods and
equipment to be used are confirmed.
3.5. Operation of integrated soil fertility input application method
is selected based on the guidelines and principles.
4. Carry out 4.1. Integrated soil fertility inputs are handled and transported.
Integrated soil 4.2. Integrated soil fertility inputs are applied according to agro
fertility operations ecology, soil type, cropping system and crop type
4.3. Input application time is carried out according to the planting
plan.
4.4. Tools and equipment are cleaned and sterilized.
4.5. All containers, leftover fluids, waste and debris are disposed
of safely and appropriately.
4.6. All required workplace records are completed accurately
and promptly in accordance with Organization requirements.
4.7. Integrated soil fertility inputs are inspected and checked for
their quality, quantity and compliance with job sheet and
product requirements.

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 4.8. Integrated soil fertility application methods and results are
documented accurately and promptly according to
organization procedures.

Variable Range statement

Job sheet or work order May include but not limited to:
 Job number
 Product batch order and packaging requirements
 raw materials or product quantity and quality requirements
 Raw materials preparation (pre-processing)requirements
Surveying activity May include but not limited to:
⚫ Collecting, preparing, packaging and labelling soil samples
for off-site testing and/or on-site testing and analysis.
Contractors May include but not limited to:
⚫ Off-site testing agencies such as government, commercial or
private consultants, and contractors engaged for the
mechanical extraction of soil samples by the use of
machinery such as an auger or backhoe.
Organization work May include but not limited to:
procedures  supervisors oral or written instructions,
 Organization standard operating procedures (SOP),
specifications, routine maintenance schedules, work notes;
 product labels and Material Safety Data Sheets (MSDS);
manufacturers service specifications and operators’
manuals;
 waste disposal, recycling and re-use guidelines; and
OHS procedures.
May include but not limited to:
 Time of sampling
Sampling operations
 Sampling frequency
 Sampling depth
Preparation May include but not limited to:
 Measuring quantities
 Identification of the right material
 Identification of right place
 Selection of the right material
 Setting work order/procedure
 Timing

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Labelling May include but not limited to:
⚫ Information of product usage
⚫ Detail information of the product such as date of production type
of product, expiry date, rate, kg
⚫ Compliance with law
May include but not limited to:
⚫ A technique that combines a number of discrete samples
Composite sample
collected from the field into a single homogenised sample for
the purpose of analysis
Precautions May include but not limited to:
 Avoid contact of the samples with chemicals, fertilizers,
manure, or other contaminants.
 Use stainless-steel augers instead of rusted-iron spades for
obtaining soil samples for micronutrient analysis.
 Do not use containers (bags or boxes) previously used for
storing fertilizer, salt, or other chemicals
 Store soil samples in clean, preferably new, cloth or
polythene bags.
 Do not store wet samples for a long time in
restricted/closed conditions. Keep soil samples in plastic
bags to air-dry by opening and keeping them on a shelf.
 Use a glass, porcelain, or polythene jar for long-duration storage.
Integrated soil fertility May include but not limited to:
technologies ⚫ Acid soil reclamation
⚫ Saline and sodic soil reclamation
⚫ Conservation Agriculture(Cover crops, minimum tillage, crop
rotation)
⚫ Vertisols management
⚫ Bio saline agriculture implementation for salt affected soils
⚫ Use of improved or quality seeds
⚫ Improved agronomic practices
⚫ Integrated use of organic and inorganic fertilizers
 Blended fertilizers (NPS, NPSB, NPSBZn and Urea
 Conventional compost
 Effective microorganism (EMO) for composting
 vermicompost
 Farmyard Manure (FYM)
 Green manuring
 Bio slurry

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  Animal manure
 Crop residue management
 Zero free grazing
 Woodlot for fire wood and other purpose
 Animal forage development
Bio fertilizers
Integrated soil fertility May include but not limited to:
practices  Application of lime for acidic soils
 Application of gypsum for salt affected soils
 Right nutrient management for inorganic inputs and organic
fertilizers)
 Application and use of Bio fertilizers, Bio slurry, Farm Yard
Manure, Green manure, compost and vermicompost
 Conservation agriculture practices
 Use of BBM for vertesoil
 Use of salt tolerant crop and forage varieties
Use of acid tolerant crop varieties
Instructions May include but not limited to:
 Standard Operating Procedures (SOPs), company policy and
recommendation with regard to input application,
 Specifications, work notes, Material Safety Data Sheets (MSDS),
manufacturer’s instructions, product labels, or verbal directions
from the manager, supervisor, or senior operator.
Ccompany policy and procedures in regard input application,
specifications, work notes
May include but not limited to:
 A tube auger and spade
 A screw-type auger
 A post-hole auger
 Core samplers
 Bucket /tray
Tools, accessories,
 Soil sample recoding sheet
equipment and
 Pen/pencil
machinery
 GPS
 pH test kit or electronic pH testing device,
 hand held salinity or EC meter,
 tape measure,
 sample bags,
 plastic overlays,
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  aerial photographs,
Charts and tables of soil characteristics and plant soil parameters.
Integrated soil fertility May include but not limited to:
management inputs  Agricultural lime
 Gypsum
 Biofertilizers
 FYM
 Compost
 Vermiworm to produce Vermicompost
 Lupin for Green manure ing
 Bio slurry
 Salt and acid tolerant crop varieties
 Improved or quality seed
 Blended
fertilizer Urea
Occupational Health and May include but not limited to:
Safety (OHS) ⚫ Disturbance or interruption of services, dust, noise, soil-, air- and
water-borne micro-organisms, chemicals and hazardous
substances, sharp hand tools and equipment, manual handling,
moving vehicles, machinery and machinery parts, flying objects
and uneven surfaces.
personal protective May include but not limited to:
equipment ⚫ Appropriate footwear
⚫ Gloves
⚫ Hard hats
⚫ Equipment and procedures such as:
⚫ Procedure guides

May include but not limited to:

 Sample collector Name, phone , email address
Data
 Organization, GPS reading, location
Sample code, sampling depth, slope, production systems,
Physical characteristics May include but not limited to:
of soil ⚫ Color, texture, structure, depth of root zone and depth of
water table.
Chemical characteristics May include but not limited to:
of soil ⚫ PH, salinity, nutrient content such as N, K, P and carbonate
content.
Biological May include but not limited to:

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characteristics of soil ⚫ Soil microbial and faunal activity and ecology in the soil
mobile soil test kits May include but not limited to
⚫ Mobile Soil test equipment used to analyses soil pH, Soil
texture, lime requirement, soil organic matter content, soil
nutrient content.
Soil physical parameters May include but not limited to:
Soil texture, Bulk density, Particle density, Soil color, Water-holding
capacity
Soil chemical May include but not limited to:
parameters  Soil total N [%]
 Soilavailable P [mg/kg soil]
 pH (1:2.5)
 EC (1:2.5) [dS/m]
 Water-soluble K [cmol (c)/kg soil]
 Exchangeable K [cmol (c)/kg soil]
 Soil organic carbon (SOC) [%]
Cation exchange capacity (CEC) [cmol (c)/kg soil]
Input and sample May include but not limited to:
preparations  Mix the samples thoroughly and remove foreign materials like
roots, stones, pebbles and gravels.
 Reduce the bulk to about half to one kilogram by quartering.
Quartering - dividing the thoroughly mixed sample into four
equal
parts
input application May include but not limited to:
 Liming for acidic soils
 Gypsum application for saline soils
 Green manuring
 Compost application
 Vermicompost application
 Biofertilizer application
 FYM and bio slurry application
 Right type, rate, time, and placement of inorganic fertilizers
agro ecology May include but not limited to:
 Combining elements of traditional farmers’ knowledge with
elements of modern ecological, social and agronomic science
 Reduced use of external inputs
 Integrated use of synthetic fertilizers and variety of
organic practices such as crop rotation,
composting,
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 green manuring, etc.

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  Management of pests and diseases through
 Use of Integrated Pest Management,
 variety of biological substances and prevention
measures
 Reduced use of Water
 drip irrigation,
 spot irrigation,
 controlling freely moving flood, etc
 Local and diversified use of seed
 efficient storage and use of seed/planting materials:
 optimal seed spacing such as transplanting, row
planting of seedlings
 Reduced waste:
 Reduction of losses at harvesting, processing, storage
or post-harvest.
• Improved plant variety:
 Improved plant variety that reduces the use of and/or
dependency on external inputs (water, pesticide,
fertilizer, and seed).
Soil type May include but not limited to:
 Acid soils
 Saline soils
 Vertisols
Application time May include but not limited to:
 Time of lime and gypsum application
 Time of fertilizer application
 Time of organic input application (biofertilizer, compost,
vermicompost, bio slurry etc…)
Inspected may include but not limited to:
 Quality of product
 Quantity of product
 Packaging material
 Expiry date
Quality and quantity May include but not limited to:
 Compost quality parameters
 Quantity of compost
 Lime quality parameters
 Quantity of lime
 Vermicompost quality parameters

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  Quantity of vermicompost
 bio slurry quality parameters
 Quantity of bio slurry
Application rate of inputs and their integration
Results May include but not limited to:
 Soil health and fertility improvement
 Soil structure improvement
 Change in soil pH (acidic to neutral)
 Soil Organic matter increment
 Yield increment
 Nutrient use efficiency

Evidence Guide
Critical Aspects of Must demonstrate knowledge, skills and attitudes competence to:
Competence  Soil surveying activity and contractors guidelines
 Principles and techniques of soil sampling operations.
 Soil sample preparation and labelling according to testing
agency requirements and organization work procedures
 Recognize soil properties and their impact on crop production
and productivity
 Recognize, quantify and handle integrated soil fertility inputs
 Recognize integrated soil fertility technologies and practices and
their application
 Conduct work in a safe and efficient manner
 Maintain appropriate documentation.
Required Knowledge Demonstrates knowledge of:
and Attitudes  Procedures and principles of soil surveying
 Procedures and principles of soil sampling
 Appreciate soil analysis and interpretation of the result
 Understand soil physical, chemical and biological characteristics.
 Concepts and operating principles of Integrated Soil Fertility
Management(ISFM)
 Understand crop-based Farming system with respect to
agroecology
 Recognize specifications and standards of Integrated soil fertility
practices
 Recognize technologies used for Integrated soil fertility practices
 Understand Common practices of Integrated soil fertility
technologies

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  Recognize quality parameters of Integrated soil fertility inputs
(Lime, Gypsum, bio fertilizers, vermicompost, fertilizers)
 Hazards in handling materials and additives and appropriate risk
control measures
 Identification of equipment and machineries
 legislation, regulations and codes of practice with regard to
workplace OHS and use and control of hazardous substances
 Procedures for cleaning, securing and storing machinery,
equipment and materials
 Potential risks and hazards associated with application of
integrated soil fertility practices
Required Skills Demonstrates skills to:
 undertake soil survey
 collect soil sample
 Interpret agronomic and soil analysis result
 determine soil physical, chemical and biological properties.
 communicating with work team and supervisor
 Demonstrate Integrated soil fertility practices
 Apply procedures and application of bio fertilizers
 Measuring and calculating inputs required
 Determine products quality
 Demonstrate application methods and time of application
Resources Implication The following resources MUST be provided.
 Access is required to real or appropriately simulated situations,
including work areas, inputs and equipment,
 Documentation and information on workplace practice and OHS
practices.
 Specifications and work instructions
Methods of Assessment Competence may be assessed through:
 Interview / Written Test / Oral Questioning
 Observation / Demonstration
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting

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Occupational Standard: Crop Production Level III
Unit title Apply Plant Nutrition Program and Fertigation
Unit Code AGR CRP3 05 0322
Unit Descriptor This unit covers the process of implementing a plant nutrition program
on agricultural crop production. The work is usually done within a
program, routines, methods and the process of operating fertigation
equipment to deliver fertilizers via the irrigation system.

It requires the ability to include preparing implementation of plant

nutrition program materials, connecting, and monitoring soil pH,
determining nutritional problems, preparing materials and equipment
to apply fertilizers, operate fertigation processes and apply fertilizer
application principles. Fertigation equipment Shut down, cleaning of
equipment and disposal of waste are also included.

Element Performance Criteria

1.1. Goals and target site for implementation of the plant nutrition
program including soil fertility status, plant species and varieties
are identified according to Organization work procedures.
1. Prepare for 1.2 Materials for soil and plant treatments available to the
implementation Organizations are identified and the storage site or supplier details
of plant nutrition located.
program 1.3 Services are located using site plans and in consultation with the
supervisor.
1.4 OHS hazards are identified, risks assessed, controls implemented
and reported to the supervisor.
1.5 Suitable personal protective equipment (PPE) is selected, used
and maintained.
2 Monitor soil pH 2.1 Soil pH in the implementation site is monitored in relation to plant
nutrition and according to organization work procedures.
2.2 Products useful in changing soil pH are identified, compared,
selected and sourced according to Organization work procedures.
2.3 Product application methods are assessed according to product
type, soils, organization work procedures, and in due consideration of
the environmental implications.
3.1 Common plant nutrient deficiency and toxicity problems in
3. Determine
plants are identified using visual inspection.
nutritional problems
3.2 The supervisor and/or nutritional specialist are consulted, as
in plants

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 required, to determine causes of nutritional or toxicity problems.
3.3 Soil ameliorants to improve soil fertility are identified, compared,
selected and sourced according to Organization work procedures.
4 Prepare materials 4.1. The right sources of specific products are identified, right rate,
and equipment to time and placement of fertilizer implemented according to the
apply fertilizers product type and analysis, manufacturers specifications,
organization work procedures, and in due consideration of the
environmental implications.
4.2. The fertilizer to be used is selected according to fertilizer type,
soils, organization work procedures, and in due consideration
of the environmental implications.
4.3. Fertilizer application methods are assessed according to
fertilizer type, soils, organization work procedures, and in due
consideration of the environmental implications.
4.4. Tools, equipment and machinery are selected according to
organization work procedures.
4.5. Pre-operational and safety checks are carried out on tools,
equipment and machinery according to manufacturer’s
specifications and organization work procedures.
4.6. Tools, equipment and machinery are calibrated and adjusted
according to manufacturers’ guidelines and organization work
procedures
4.7. Fertilizers are handled and stored safely in a manner that
minimizes detrimental environmental impact, and according to
organization work procedures.
5. Operate the 5.1. Materials are prepared to meet fertigation requirements.
fertigation process 5.2. Injection or fertigation equipment is connected, as directed, and
calibrated according to manufacturers’ specifications.
5.3. Startup sequence is implemented according to operations
manual and Organization procedures.
5.4. Fertilizer concentration is calculated and the solution
thoroughly mixed according to enterprise, OHS and
environmental requirements.
5.5. Fertigation process is operated and monitored to ensure
delivery is maintained according to organization specifications
and procedures.
5.6. Fertigation are applied according to the plant growing cycle
and the organizations fertilizer calendar.
5.7. Fertigation equipment is monitored to ensure no adverse
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 environmental impact is caused by faulty operation.
5.8. Corrections to the process and equipment adjustments are
implemented as necessary.
6. Complete 6.1. Injection equipment is flushed out according to Organization
fertigation standards prior to shut down.
6.2. Equipment is cleaned according to Organization procedures.
6.3. Waste generated by both the fertigation process and cleaning
procedures is managed according to environmental protection
requirements and Organization OHS procedures.
6.4. Fertigation activities are reported and recorded according to
regulatory requirements and Organization procedures.

Variable Range
soil fertility status May include but not limited to:
 Soil acidity, salinity, soil organic matter
Organization work May include but not limited to:
procedures  supervisors oral or written instructions, plant nutrition program,
Organization standard operating procedures (SOP),
specifications, routine maintenance schedules, work notes;
product labels and Material Safety Data Sheets (MSDS);
manufacturers service specifications and operators manuals;
waste disposal, recycling and re-use guidelines; and OHS
procedures
Services May include but not limited to:
 Water supply, gas, power (electricity), telecommunications,
irrigation, storm water and drainage.
Occupational Health May include but not limited to:
Standard hazards  Disturbance or interruption of services, solar radiation, dust,
noise, soil-, air- and water-borne micro-organisms, chemicals
and hazardous substances, sharp hand tools and equipment,
manual handling, moving vehicles, machinery and machinery
parts, flying objects and uneven surfaces.
Personal protective May include but not limited to:
equipments  Hat, boots, overalls, gloves, goggles, respirator or face mask,
face guard, spray clothing, hearing protection, sunscreen lotion
and hard hat.
Soil pH May include but not limited to:
 Soil reaction (acidity, alkalinity and neutral)
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application methods May include but not limited to:
 Banding, broadcasting, spot application, deep placement foliar
application, side dressing ripping, spraying and fertigation.
Environmental May include but not limited to:
implications  Over-spraying or run-off into the external environment may
result in nutrient overload or excess water to native plants,
natural waterways, water tables and ecosystems, water erosion,
water logging and salinisation.
 Responsible fertilization and watering practices may, however,
help to reverse previous environmental degradation by allowing
natural recovery and regeneration of native ecosystems
Plant nutrient May include but not limited to:
deficiency and toxicity  Complete crop failure at the seedling stage.
 Severe stunting of plants.
 Specific leaf symptoms appearing at varying times during the
season.
 Internal abnormalities such as clogged conductive tissues.
 Delayed or abnormal maturity.
 Obvious yield differences, with or without leaf symptoms.
 Poor quality of crops, including differences in protein, oil, or
starch content, and storage quality.
Soil ameliorants May include but not limited to:
 cover crops, animal manures, gypsum and lime, compost
Fertilizers May include but not limited to:
 Solids, liquids, which are artificial, organic, applied directly to
the soil or to the plant via foliar sprays.
Tools, equipment and May include but not limited to:
machinery  Monitoring equipment may include a pH test kit, electronic pH
testing device, hand held salinity or EC meter, tape measure,
sample bags, plastic overlays, aerial photographs, charts and
tables of soil characteristics and plant soil parameters, as well
as charts and illustrations of the symptoms of plant nutrient
deficiencies and toxicities.
 Application equipment and machinery may include backpack
spray equipment, tractors and trailed spreaders, seeders, rippers
and spray equipment, pumps and pump fittings, and irrigation
systems set up for fertigation.

Evidence Guide

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Critical Aspectsof Must demonstrate knowledge, attitude and skills competence to:
Competence  understand plant nutrient deficiencies
 Familiar with fertilizer application principles
 assess the nutritional health of plants grown
 Access and apply appropriate products to plants and soils to
meet the goals and objectives of the plant nutrition program.
 Describe the relationship between soil characteristics and the
availability of nutrients, including macro and micro elements, to
plants
 Explain the environmental implications for the external
environment of soil ameliorant and fertilizer use, which may
include over-spraying, run-off, nutrient overload, erosion,
toxicity, noise and dust.
 communicate with work team members, supervisors, and
suppliers,
 interpret manufacturers and plant nutrition program
specifications, utilize proforma reporting, analysis and work
procedure documents, and understand labels and symbols
 estimate treatment and product requirements, material sizes and
quantities, interpret specifications, and calculate areas, ratios,
proportions and application rates
Required Knowledge Demonstrate knowledge of:
and Attitudes  Knowledge of identifying plant nutrient deficiencies
 Fertilizer application principles
 Knowledge of integrated use of organic and inorganic fertilizers
and
 Knowledge of soil acidity and salinity
 The relationship between soil characteristics and the availability
of nutrients, including macro and micro elements, to plants
 Nutrient cycling and its practical relevance to the specific plants
and soils used in crop production.
 Nutrient uptake by plants
 Nutrients required by plants grown within the organizationand
the effects of nutrient deficiency and toxicity on individual
plant species and varieties, including visual symptoms
 Soil ameliorants commonly required to treat the soil problems
experienced by the enterprise
 The main simple and compound fertilizer products available to
the Organization including analysis, solubility, salt index,

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 application rates and costs
 The environmental implications for the external environment of
soil ameliorant and fertilizer use, which may include over-
spraying, run-off, nutrient overload, erosion, toxicity, noise and
dust.
 Recognize fertigation injection equipment
 Understand cleaning procedures for fertigation equipment
 material safety data sheets (MSDS)
 OHS issues
 Organization policies and procedures.
Required Skills Demonstrate skills to:
 Identify plant nutrient deficiencies
 Apply Fertilizer application techniques
 Nutrient budget calculation skills
 Application of integrated use of organic and inorganic
fertilizers
 Identify soil acidity and salinity problems
 communicate with work team members, supervisors, and
suppliers
 interpret manufacturers and plant nutrition program
specifications, analysis and work procedure documents, and
understand labels and symbols
 calculate areas, ratios, proportions and application rates
 Plan and organize work activities for the work group
 Facilitate and leading members of a team to complete the
program on time and budget for plant nutrition program in a
timely and cost-effective manner
 Use of mathematical ideas and techniques to calculate and
apply the spatial and logistical requirements of the plant
nutrition program.
 Apply problem-solving skills on nutritional deficiencies and
toxicities, the selection and sourcing of treatment products.
 Use of technology to access and apply program specifications,
undertake plant nutrition activities, communicate, report and
keep records.
Resources Implication The following resources MUST be provided.
 Access is required to real or appropriately simulated situations,
including work areas, materials and equipment,
 Documentation and information on workplace practice and

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 OHS practices, and specifications and work instructions

Methods of Assessment Competence may be assessed through:

 Interview / Written Test / Oral Questioning
 Observation / Demonstration
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting

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Occupational Standard: Crop Production
Unit Title Apply crop pest management and Disorders
Unit Code AGR CRP3 06 0322
Unit Descriptor This unit of competency covers the knowledge, skills and attitude
to assess/survey pest infestation, plan for the implementation of
pest control measures, implement control measures and Monitor
effectiveness of control measures.

Element Performance Criteria

1.1. Prepare survey equipment(quadrant and GPS)
1. Survey pest
1.2. Assess scope and size of the infestation and level of damage
infestation
1.3. Identify plants pests, disorders, beneficial organisms and
natural enemies are reported/recorded in field notes
1.4. Levels of pest infestations tolerated by the market or
environment are identified from the Integrated Pest
Management (IPM) strategy Economic threshold level of the
pests are determined
1.5. Infestation levels, about which plant health or growth objectives
are identified and professional advice is obtained according to
guidelines
2.1. Control measures suitable for the pest infestation and level of
2. Plan for the
damage are selected from Integrated Pest Management (IPM)
implementation of
strategy
pest control
2.2. Tools, equipment and machinery are selected from Integrated
measures
Pest Management (IPM) strategy
2.3. Occupational Health and Safety hazards are identified, risks
assessed, controls implemented and reported
2.4. Suitable Personal Protective Equipment (PPE)are selected,
used, maintained and stored
2.5. Control measures selected need to be in full consideration of
social and environmental implications
3. Implement control 3.1. Control measures are implemented according to the integrated
Pest Management(IPM)standards and requirements.
measures
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 3.2. Implement Integrated Pest Management(IPM) activities
according to Occupational Health and Safety (OHS)
requirements
3.3. Depending on the size of infestation, control methods are decided
3.4. A clean and safe work area is maintained throughout and on
completion of each work activity
4. Monitor 4.1 Control operations are monitored to check the control efficiency
effectiveness of 4.2 Control methods are monitored to identify side effects to
control measures other plants, animals or external environment
4.3 Assess effectiveness of control methods in reference to specified
standards
4.4 Implement adjustments to Integrated Pest Management measures,
where necessary.
4.5 Records are maintained as required.

Variable Range
Pests May include but not limited to:
 Organisms that decrease the quality and quantity
of agricultural production and products, such as:
 weeds,
 insects,
 diseases,
 nematodes,
 rodents and birds);
 Vertebrate pests
 Migratory insect pests
Beneficial organisms May include but not limited to:
 Bees
 Pollinators
 Beneficial soil organisms
 Natural enemies
 parasites
 parasitoids
Natural enemies May include but not limited to:
 Volunteer or cultivated plants that out-compete the weed
 Insects and other non-vertebrates, and micro-organisms
 Volunteer or cultivated plants, insects, spiders and
microorganisms that out-compete/parasitize the pest
 Parasitize or predate on the pests and disease relevant to the

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 Integrated Pest Management program
 Mass raring
Integrated Pest May include but not limited to:
Management (IPM) An effective and environmentally sensitive approach to pest
management that relays on a combination of biological, cultural,
chemical, and physical practices.
Control measures May include but not limited to:
 Targeted chemical application
 The application of non-chemical controls include:
 organic/ natural ingredient-based sprays(Botanicals)
 controlled release of predatory organisms
 Cultural control methods including removal and
disposal of pests
 physical control
 Biological control
 Quarantine
 IPM
 Control the cause of disorders
Tools, equipment and May include but not limited to:
machinery  manually operated sprayers (ULV, Knapsack)
 Boom sprayer tractor mounted/trailed
 insect traps
 Pitfall trap
 plant tissue test kits
 sampling equipment
 Drone
 Phermone trap
 Light trap
Occupational Health and May include but not limited to:
Safety hazards  Chemicals and hazardous substances
 Noise
 Dust
 Solar radiation
 Falls objects and tripping
 Overhead power lines
Personal Protective May include but not limited to:
Equipment /PPE  Hat
 Rubber boots
 Overalls

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  Rubber gloves
 Goggles
 Respirator/ face mask/face shield
 Hearing protection
 Sunscreen lotion
Environmental May include but not limited to:
implications  Beneficial environmental impacts
 Where reduced and informed targeting of pesticides,
 Fertilizers and water to the site and recycling within the
System, result in minimal escape of contaminants to
 The external environment
 Beneficial impacts may also result from
 Improved production,
Healthier ecosystems,
 More efficient water and nutrient utilization
 Reduced pest numbers
 Detrimental environmental impacts may arise where
Integrated Pest Management activities produce
 Excess noise,
 Dust or water,
 The systems do not function effectively because of
inadequate implementation techniques
Occupational Health and May include but not limited to:
Safety requirements  Identifying hazards, assessing risks and implementing
controls
 Cleaning, maintaining and storing tools, equipment and
machinery
 Appropriate use, maintenance and storage of PPE including
 Sun protection
 Safe operation of tools
 Equipment and machinery
 Safe handling
 Use and store
 pesticides
 Organically based materials and hazardous substances
 Correct manual handling
 Basic first aid
 Safety procedures for protection of others and the
environment.

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  Personal hygiene
 Reporting problems
 posting hazard warning signs
Clean and safe work areas May include but not limited to:
 Removing unused tools, equipment and machinery and
storing neatly out of the way of Integrated Pest Management
activities
 Correct storage of PPE
 Safely storing materials on site, and swiftly and efficiently
 Removing debris and waste from the work area
 Calculate correct application rates
 Monitor success of treatments
 Apply economic threshold level for selected crop/pest
Records May include but not limited to:
 Types of pests and beneficial organisms present
 Numbers of pests and beneficial organisms present
 Treatments applied
 Date of application
 Application rates
 Success of treatments
 Economic thresholds
 Accident and dangerous occurrence records

Evidence Guide
Critical Aspects of Must demonstrate knowledge, attitude and skills to:
Competence  Pest survey/assessment principles and equipment
 Scope, size and level of pest infestation
 Identify plants pests, disorders, beneficial organisms and
natural enemies
 Principles and guidelines of pest control measures
 Recognize integrated pest management principles
 Understand chemical, biological and cultural control methods
and available treatments
 Range and use of tools, equipment and machinery
 Describe monitoring and analysis techniques that may be
used to implement and integrated pest management program
 Apply occupational health and safety issues and legislative
requirements
 Apply a correct fitting, cleaning and storage of PPE

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  Apply test results and calculate the quantities and application
rates of control materials
 Coordinate work group, contractors and own activities to
sequentially and effectively complete integrated pest
 Manage activities in a timely and cost-effective manner
Required Knowledge and Demonstrate knowledge of:
Attitude  Pest recognition
 Economic, aesthetic or environmental thresholds for a range
of pest
 Identification of pesticide, biological and cultural control
methods and treatments available to the organization within
the parameters of an integrated pest management program
 Principles and guidelines of pest control measures
 Range and use of tools, equipment and machinery available
to the organization for implementing the control measures
 Range of site monitoring and analysis techniques that may be
used to implement and integrated pest management program
 Limitations, environmental implications, end market and
horticultural objectives for the site
 Occupational health and safety issues and legislative
requirements associated with hazardous substances,
regulations and codes of practice
 OHS responsibilities of employers and employees
 Association of integrated pest management methods with site
limitations, environmental implications, end market and
production or environmental objectives for the site
 Integrated pest management symbols and information
understanding
Required Skills Demonstrates skills to:
 Recognize a range of pests, natural enemies and beneficial
organisms
 Communicate with work team members, supervisors,
contractors and consultants
 Interpret and apply integrated pest management program
 Cost benefit analysis of pest control managements
 Select appropriate pest control measures
 Correct fitting, cleaning and storage of PPE
 Interpret and apply test results and calculate the quantities
and application rates of control materials

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  Coordinate work group, contractors and own activities to
sequentially and effectively
 Manage activities in a timely and cost-effective manner
 Collect, analyze and organize information on organization
work procedures and integrated pest management
 Interpret, consult and apply management program to
coordinate pests
 Correct wearing/fit of PPE
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crops Production Level III
Unit Title Perform post-Harvest management for Field Crops
Unit Code AGR CRP3 07 0322
Unit Descriptor This competence standard covers the process of implementing a post-
harvest management for field crop. It covers prepare for
implementation of post-harvest operations, plan harvest strategy,
monitor moisture content, implement harvest schedule, co-ordinate
and implement post-harvest treatments, implement hazardous waste
disposal guidelines, implement packing and storage requirements of
produce.

Element Performance Criteria

1. Prepare for 1.1 post-harvest operations to be performed are identified according
implementation of to post harvest work procedures, the marketing plan.
post-harvest operations 1.2 Materials, tools, equipment and machinery are selected according
to work procedures.
1.3 pre-operational and safety checks are carried out on tools,
equipment and machinery according to manufacturers
Specifications.
1.4 OHS hazards are identified, risks assessed, controls
Implemented and reported.
1.5 Suitable safety and personal protective equipment
(PPE) are selected, used and maintained.
2. Plan harvest strategy 2.1 The commencement date and the time span for harvest are
estimated, so that the crop will be maintained in optimum
condition.
2.2 The equipment and labour resources required for harvest are
calculated from the size of the land, amount of labour, equipment
availability and the time limitations on the harvest.
2.3 pre-harvest pest control treatments are to be applied, according to
the recommendations of the manufacturer and the legislative
requirements.
2.4. Order of harvesting is determined, planned, and described in the
plan.
3.1 Crops are monitored for moisture content against classification
3 Monitor moisture
standards.
content
3.2 Weather patterns and forecasts are monitored to determine impact
on moisture content.

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 3.3 Harvesting operations are adjusted, as required to control moisture
in stored crop.
3.4 When the ambient conditions cannot bring moisture to market
standard, the crop is dried according to the prepared plans for
drying and storage.
4. Implement harvest 4.1 The schedules for harvest are reviewed in light of the weather and
schedule other conditions immediately before and during the harvest.
4.2 Operating hours are managed to suit the resources available
throughout the harvest.
4.3 Equipment operation is co-ordinated for maximum efficiency,
including allowances for downtime, maintenance and servicing
requirements.
4.4 Operator diaries are collected regularly throughout the harvest to
identify any actual or potential maintenance or operator issues.
4.5 Any changes that are made to the initial plan are noted and a
report made for input to subsequent harvest review and planning.
5. Co-ordinate post- 5.1 post-harvest works identified and tasks are co-ordinated in a
harvest work sequential, timely and effective manner.
5.2 post-harvest operations are undertaken according to OHS
requirements and with due consideration of the environmental
implications.
5.3 A clean, safe and hygienic work area is maintained throughout and
on completion of work.
6. Implement post- 6.1 harvested crop produce is threshed, dried, and transported and
harvest treatments stored.
6.2 Harvested produce is graded and labelled according to the
marketing plan.
6.3 Produce that does not meet specifications and produce standards is
identified and disposed of according to sector environmental
procedures.
6.4. Post-harvest treatments are selected according to harvested
produce requirements, the integrated pest management strategy and
the marketing plan.
6.5. Timing, rate, application method, environmental requirements and
handling techniques conform to the requirements of the harvested
produce.
6.6. Post-harvest practices are implemented based on economical,
methodological, perspectives to meet established work schedules and
minimise damage to produce.

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 6.7 Tools, equipment and machinery are cleaned and maintained.
7. Implement packing 7.1 Packing and storage requirements specified in the marketing plan
and storage and production procedures are reviewed and operational tasks
requirements of determined.
produce 7.2 Packing and storage of produce conform to the requirements of the
harvested produce, the marketing plan and production best
practice.
7.3 Packing and storage processes are monitored and remedial action
taken where necessary.
7.4. Packing and storage processes are recorded according to the
production work procedures.
8.Implement hazardous 8.1. Waste disposal requirements of the crop production and principles
waste disposal are reviewed and operational tasks determined.
guidelines 8.2. Collection of waste and disposal are monitored with variation
from sector environmental procedures addressed promptly.
8.3. Conditions likely to impact on business viability are reported.

Variable Range
post-harvest May include but not limited to:
operations  All crops harvested may be assessed for the estimation of yield.
The field crops such as cereals, pulses, oil crops and cotton.
 transporting harvested produce from the field to post-harvest
processing or storage facilities,
 Grading, applying treatments, and packing, labelling and storing
harvested produce.
Post-harvest work May include but not limited to::
procedures  Crop harvest instructions and principles,
 Post-harvest program or production schedule,
 Marketing plan, crop production standard operating procedures
(sops),
 Specifications,
 Routine maintenance schedules,
 Work notes;
 Crop production best practice guidelines on quality,
 Food safety and hygiene;
 Product labels and material safety data sheets (MSDS),
manufacturers service specifications and operators manuals, waste
disposal,

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  recycling and re-use guidelines, and
OHS procedures.
Materials, tools, May include but not limited to:
equipment and ⚫ Materials may include harvesting equipment’s, threshing
machinery machines, storage technologies, chemicals, gases, cleaning
agents, packaging materials and containers, labels, adhesives
and performs.
⚫ Tools, equipment and machinery may include moisture tester,
sickle, combine harvester, tractors, trailers, silos, hermetic bags,
threshing machines, trucks, forklifts, snips, knives, gloves,
containers, grading machinery, washers, brushes, dryers,
chemical applicators, gassing chambers, labelling devices,
packing tools, scales, pallets, hand trolleys and lifting aids,
cool-rooms and dedicated storage facilities.
OHS hazards May include but not limited to:
⚫ a wet working environment including electricity, solar
radiation, dust, pollen, soil-borne micro-organisms, noise,
chemicals and hazardous substances, confined spaces, sharp
hand tools and equipment, manual handling, slippery or uneven
surfaces, and moving equipment, machinery and vehicles.
PPE May include but not limited to:
⚫ hat, boots, overalls, gloves, apron, waterproof clothing, spray
clothing, goggles, respirator or face mask, face guard, self-
contained breathing apparatus, hearing protection, sunscreen
lotion and hard hat.
Order of harvesting May include but not limited to:
• Time of maturity, which may be influenced by soil type and
crop variety and value, might affect order of harvest.
OHS requirements May include but not limited to:
⚫ Throughout the planning and operations for harvesting,
⚫ precautions should be taken for control, dust protection,
⚫ working in hot weather,
⚫ working in confined and enclosed spaces, and working in
the vicinity of pesticide residues
⚫ identifying hazards,
⚫ assessing and reporting risks,
⚫ cleaning, maintaining and storing tools, equipment and machinery;
⚫ appropriate use of PPE, s
⚫ the operation of tools, equipment and machinery,

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  Ensuring operational safety exits from cool rooms and gassing
chambers,
 Confined spaces policy and procedures,
 Safe handling, use and storage of chemicals and hazardous
substances,
 Correct manual handling,
 Basic first aid,
 Personal hygiene and reporting problems.
Environmental May include but not limited to:
implications ⚫ Detrimental environmental impacts may arise where post-
harvest activities produce excess noise, dust or water run-off,
disposal of unwanted or waste plant material that produces
odour and attracts pests, and risks infecting healthy
⚫ Crops, or on- and off-site ground water or soils that are
contaminated from solids, debris, nutrients, chemicals and
water run-off.
Sector environmental May include but not limited to:
procedures  Procedures for the disposal of out-of-standard produce, waste
material such as chemicals and hazardous substances used in post-
harvest treatments, their containers, plant debris, litter, processing
and cleaning water run-off, and broken components and packaging.
 Waste may be removed to designated areas for recycling, reuse, and
return to the manufacturer or disposal.
Post-harvest treatments May include but not limited to:
 Removal of dirt and foreign material,
 Stripping excess leaves and/or trimming, brushing,
washing/hydration, drying, applying preservatives,
 Applying fungicides and insecticides by spraying or dipping,
 Observing quarantine requirements and storing in a controlled
environment.
Packing and May include but not limited to:
Storage requirements ⚫ Packing and storage requirements for specific produce and
clients may include specifications for packaging materials and
containers, filling techniques and arrangement of produce
within the container, and for labelling.

Evidence Guide

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Critical Aspects of Must demonstrate knowledge, attitude and skills competence to:
Competence  Prepare and implement the harvesting plan and schedule based on
harvest maturity
 Conduct analysis initially in crop estimation, resource planning and
contract negotiating.
 Communicate with all the relevant parties in the form of a
discussion, to maintain the optimum quality of the crop,
 Anticipate and prevent or control the possibility of emergencies.
 Co-ordinate post-harvest operations;
 Implement harvesting, threshing, transportation, drying, post-
harvest treatments, hazardous waste disposal guidelines, and
packing and storage requirements according sector specifications.
Required Knowledge Demonstrates knowledge and understanding of:
and Attitudes  Harvesting operations depending on the moisture levels of the crop,
the crop type, and the equipment available.
 Capability and use of harvesting equipment
 Crop measurement techniques and parameters
 Location and relative skills and abilities of available contractors
 Management of the moisture content of crops, including drying and
aeration
 Storage options and local storage availability
 Bushfire prevention and control strategies and equipment
 Weather conditions which may affect the harvest
 Contractor engagement, chemical use and application
 Vehicle and plant use
 The attributes of produce in relation to the desired quality of
produce to be presented to the client
 Integrated Pest Management principles and Organizationpolicy
 The importance of maintaining the quality of produce including
handling and cooling requirements
 The relationship between the quality attributes of produce and
packing techniques and packaging
 Understand standards for packaging
 The correct storage temperatures for a range of produce
 Humidity levels and their effect on the quality of produce
 Hygiene issues in the handling and storage of plant produce
 Environmental effects of post-harvest treatments and hazardous
waste disposal methodologies, application and purpose

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  Confined spaces policy and safety procedures.

Required Skills Demonstrate Skills to:

 Plan and implement harvesting and post-harvest operations
 organize and schedule the maintenance of machinery and
equipment
 Establish processes/strategies, procedures and quality controls for
crop harvesting
 Assess potential yields
 Interpret and confirm chemical labels, MSDS, work instructions.
 Record information about work activities on preform participate in
teams and contribute to team objectives
 Count and calculate quantities, treatment application rates and
storage requirements
 Correctly dispose of chemical substances, their containers and other
waste materials
 Implement post-harvest OHS policy and procedures.
 Communicate ideas and information relating to post-harvest
activities and problems
 Collect, and organize information-post harvest work procedures
and client specifications in the marketing plan
 Solve problems in produce quality issues, the selection and
sourcing of treatments and products,
 Use technology to access and apply program specifications,
undertake post-harvest activities, communicate, report and keep
records.
Resources Implication The following resources MUST be provided.
 Access is required to real or appropriately simulated situations,
including work areas, materials and equipment,
 Documentation and information on workplace practice and OHS
practices, and specifications and work instructions
Method of Assessment Competence may be assessed through:
 Interview / Written Test / Oral Questioning
 Observation / Demonstration
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting

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Occupational Standard: Crop Production
Unit Title Perform post-Harvest management for Horticultural Crops
Unit Code AGR HCP3 08 0322
Unit Descriptor This competency standard covers the knowledge, skills and attitude to
prepare for implementation of horticultural crop harvest, post-harvest
operations, co-ordinate post-harvest activities, implement post-harvest
treatments, implement hazardous waste disposal guidelines, implement
packing and appearance requirements of produce and Implement storage
requirements of produce.

Element Performance Criteria

1. Plan and implement 1.1 The commencement date and the time span for harvest are estimated, so
horticultural crop that the crop will be maintained in optimum condition.
harvest 1.2 The equipment and labour resources required for harvest are calculated
from the size of the land, amount of labour, equipment availability and
the time limitations on the harvest.
1.3 Harvest is planned based on the maturity indexes for horticultural crops.
1.4 The method and order of harvesting is determined, planned, and
described in the plan.
2. Prepare for 2.1 post-harvest operations to be performed are identified
implementation of according to work procedures, the marketing plan and guidelines
post-harvest 2.2 Materials, tools, equipment and machinery are
operations. Selected according to work procedures.
2.3 pre-operational and safety checks are carried out on tools,
equipment and machinery according to manufacturers
Specifications.
2.4 OHS hazards are identified, risks assessed, controls
Implemented and reported.
2.5. Suitable safety and personal protective equipment
(PPE) are selected, used and maintained.
3. Co-ordinate post- 3.1 Work team is identified and tasks are co-ordinated in a sequential,
harvest activities timely and effective manner.
3.2 post-harvest operations are undertaken according to OHS requirements
and with due consideration of the environmental implications.
3.3 A clean, safe and hygienic work area is maintained throughout and on
completion of work.

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4. Implement post- 4.1 Harvested produce is graded and labelled according to the marketing
harvest treatments plan and work procedures.
4.2 Produce that does not meet specifications and standards is identified and
disposed of according to environmental procedures.
4.3 Post-harvest treatments are selected according to harvested produce
requirements, integrated pest management strategy and the marketing plan.
4.4 Timing, rate, application method, environmental requirements and
handling techniques conform to the requirements of the harvested produce
and work procedures.
4.5 Post-harvest practices are economical, methodical, meet established
work schedules and minimise damage to produce.
4.6 Tools, equipment and machinery are cleaned and maintained according
to work procedures.
5. Implement 5.1 Waste disposal requirements are reviewed and operational tasks
hazardous waste determined.
disposal 5.2 Collection of waste and disposal are monitored with variation from
guidelines environmental procedures.
5.3 Conditions likely to impact on business viability are reported.
6. Implement 6.1 Packing and presentation requirements specified in the marketing plan
packing and and work procedures are reviewed and operational tasks determined.
appearance 6.2 Packing and presentation of produce conform to the requirements of the
requirements of harvested produce, the marketing plan and best practices.
produce 6.3 Packing and presentation processes are monitored and remedial action
taken where necessary.
6.4 Packing and presentation processes are recorded according to work
procedures.
7.Implement storage 7.1 Storage requirements specified in the marketing plan and work
requirements of procedures are reviewed and operational tasks determined.
produce 7.2 Storage and handling of produce conform to the requirements of the
harvested produce, the marketing plan and best practice.
7.3 Storage processes and facilities are monitored and remedial action taken
where necessary.
7.4 Storage processes and conditions are recorded according to work
procedures.

Variable Range statement

Maturity indexes May include but not limited to:

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 ⚫ The sign or indication the readiness of the commodity for
harvest. It is the basis for determining harvest date. Types of
maturity. A. Physiological maturity: It refers to the stage in the
development of the fruits and vegetables when maximum
growth and maturation has occurred. Maturity indexes include:
• Shape
• Color
• Texture/Firmness
• Brix ratio
• size
May include but not limited to:
Order of harvesting ⚫ Time of maturity, which may be influenced by soil type and
crop variety and value, might affect order of harvest.
May include but not limited to:
Harvesting is the method of collecting a ripe crop from the fields. It is
carried out as soon as the plant attains average maturity concerning the
Method of harvesting useful requirement. Methods includes
 Hand without the use of any tools
 Hand Tools
 Machinery
post-harvest operations May include but not limited to:
 Transporting harvested produce from the field to post-harvest
processing or storage facilities,
 grading,
 applying treatments, and packing,
 Labelling and storing harvested produce.
work procedures May include but not limited to:
 Sound horticultural principles and practices
 Post-harvest program or production schedule,
 Marketing plan,
 Standard operating procedures(SoPs),
 Specifications,
 Routine maintenance schedules,
 Work notes;
 Best practice guidelines on quality,
 Food safety and hygiene;
 Product labels and material safety data sheets (MSDS),
 Manufacturers service specifications and operators manuals,
 Waste disposal,

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 Recycling and re-use guidelines and OHS procedures.
Marketing plan May include but not limited to:
The marketing plan will address client specifications that may
include quality of plant produce (and various grades) such as:
 Variety,
 Shape,
 Size,
 Weight,
 Length,
 Color,
 Maturity,
 Moisture content,
 Ripeness,
 Texture,
 Skin condition,
 Blemishes,
 Bud count and health which are subject to seasonal and
market forces.
Client preferences may also specify
 Packaging materials,
 containers,
 filling techniques,
 labelling and storage requirements from field to client such as:
 The cool chain concepts.
Materials, tools, equipment May include but not limited to:
and machinery  Preservatives,
 Chemicals,
 Gases,
 Cleaning agents,
 Packaging materials and containers,
 Labels,
 Adhesives
 Tools, equipment and machinery may include but not limited
to:
 Tractors,
 Trailers,
 Light trucks,
 Forklifts,
 Snips,

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  Knives,
 Gloves,
 Containers,
 Grading machinery,
 Washers,
 Brushes,
 Dryers,
 Chemical applicators,
 Gassing chambers,
 Labelling devices,
 Packing tools,
 Scales,
 Pallets,
 Hand trolleys and lifting aids,
 Cold-rooms and dedicated storage facilities.
OHS hazards May include but not limited to:
 A wet working environment including electricity,
 Solar radiation,
 Dust,
 Pollen,
 Soil-borne micro-organisms,
 Noise, chemicals and hazardous substances,
 Confined spaces,
 Sharp hand tools and equipment,
 Manual handling,
 Slippery or uneven surfaces,
 Moving equipment,
 Machinery and vehicles.
Safety equipment May include but not limited to:
 Warning sign and barriers,
 Operational safety exits from cool-rooms and gassing
chambers.
PPE May include but not limited to:
 Hat,
 Boots,
 Overalls,
 Gloves,
 Apron,
 Waterproof clothing, goggles,

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  Respirator/face mask,
 Face guard,
 Self-contained breathing apparatus,
 Hearing protection,
 Sunscreen lotion and hard hat.
OHS requirements May include but not limited to:
 Identifying hazards,
 Assessing and reporting risks,
 Cleaning,
 Maintaining and storing tools, equipment and machinery;
 Appropriate use of PPE,
 Safe operation of tools,
 Equipment and machinery,
 Ensuring operational safety exits from cool-rooms and gassing
chambers,
 Confined spaces policy and procedures,
 Safe handling, use and storage of chemicals and
hazardous substances,
 Correct manual handling,
 Basic first aid,
 Personal hygiene.
Environmental May include but not limited to:
implications Detrimental environmental impacts may arise where post-harvest
activities produce :
 Excess noise,
 Dust or water run-off,
 Disposal of unwanted or waste plant material that produces
dour and attracts pests, and risks infecting healthy crops, or on-
and off-site ground water or soils that are contaminated from
solids,
 Debris,
 Nutrients,
 Chemicals and water run-off.
Clean, safe and hygienic May include but not limited to:
work area  Disabling unused tools,
 Equipment and
 Machinery and storing neatly out of the way of post-harvest
 Activities,
 Safely storing materials including chemicals on-site, using sign

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 and safety barriers during post-harvest activities
 Cleaning, fumigating or sterilizing post-harvest equipment and
storage facilities, and swiftly and efficiently removing and
processing debris and waste from the work area.
environmental procedures May include but not limited to:
Procedures for the disposal of out-of-standard produce, waste material
such as:
 Chemicals and hazardous substances used in post-harvest
treatments,
 Their containers,
 Plant debris,
 Litter,
 Processing and cleaning water run-off,
 Broken components and packaging.
 Waste may be removed to designated areas for recycling,
reuse, and return to the manufacturer for disposal.
Post-harvest treatments May include but not limited to:
 Removal of dirt and foreign material,
 Stripping excess leaves and/or trimming,
 Brushing,
 Washing/hydration,
 Drying,
 Applying preservatives,
 Applying fungicides and insecticides by spraying or dipping,
 Waxing and polishing,
 Ripening or de-greening with ethylene gas,
 Observing quarantine requirements and storing in a
controlled environment.
Post -harvest practices May include but not limited to:
 Employed to minimize damage to the produce
 Field handling practices may include observing the fill level of
containers
 Lifting rather than dragging containers to avoid contact with
dirt
 Correctly stacking containers on transport to reduce the risk
of bruising, squashing or damaging the produce,
 Smoothly transporting the harvested produce to the post-harvest
processing or storage facility.
 Harvested crops may need to be stored in the shade, in water-

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 filled or covered containers in the field. In the shed storage
may occur in a temperature-controlled environment such as a
cool- room. These may include forced air cool-rooms for table
grapes, hydro cool-rooms for stone fruit and vacuum cool-
rooms for mushrooms.
 Produce damage may be minimized by wearing gloves,
 Maintaining sharp tools,
 Placing rather than dropping produce into containers,
 Cutting fingernails,
 Observing fill heights,
 Arrangement of produce and packing instructions for
containers, and correctly stacking containers on transport.
Packing and presentation May include but not limited to:
requirements  Packing and presentation requirements for specific produce
and clients may include specifications for packaging materials
and containers,
 Filling techniques and arrangement of produce within the
container, and for labelling.
Storage requirements May include but not limited to:
 Storage requirements for specific produce and clients may
include specifications for storage facilities,
 Environmental conditions such as
 Temperature,
 humidity and light,
 Length of storage,
 Position in the storage facility and cleaning processes
 To ensure a level of hygiene that protects the quality and health
status of the stored produce.

Evidence Guide
Critical Aspects of A candidate must be able to demonstrate the knowledge, attitude and
Competence skills to:
 Identify the maturity indexes of horticultural crops
 Understand order of harvest
 Understand climacteric and non-climacteric fruits characteristics
 Co-ordinate post-harvest operations;
 Implement post-harvest treatments,
 Hazardous waste disposal guidelines
 Packing, presentation and storage requirements according to

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 industry best practice and market specifications.

Required Knowledge and Demonstrates knowledge and attitude of:

Attitudes  The attributes of produce in relation to the desired quality of
produce to be presented to the client
 Integrated Pest Management principles and organization policy
 The importance of maintaining the quality of produce including
handling and cooling requirements
 The relationship between the quality attributes of produce
and packing techniques and packaging
 Industry standards for packaging
 Cool chain principles and practices
 characteristics and procedures for the use of cool-rooms
 Storage methods for a range of produce
 The correct storage temperatures for a range of produce
 Humidity levels and their effect on the quality of produce
 hygiene issues in the handling and storage of plant produce
 environmental effects of post-harvest treatments and
hazardous waste disposal methodologies, application and
purpose
 Organization confined spaces policy and safety procedures.
Required Skills Demonstrate skill to:
 Identify the maturity indexes
 Determine order of harvest
 Identify climacteric and non-climacteric fruits characteristics
 Determine packaging, labelling, transportation and storage
 Communicate orally and in writing with team members and
supervisors
 Interpret and confirm chemical labels, MSDS, work instructions
and Organization work procedures
 Record information about work activities on performs
 Count and calculate quantities, treatment application rates
and storage requirements
 manage disposal of chemical substances, their containers and
other waste materials to minimize environmental impact
 Implement Organization OHS policy and procedures.
 Collect, analyze and organize information-Organization work
procedures and client specifications in the marketing plan
 Plan and organize activities for the work group and self
 Using mathematical ideas and techniques to calculate and
apply the spatial and logistical requirements of the post-harvest
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 program.
 Solve problems in produce quality issues, the selection
and sourcing of treatments and products,
 Use technology to access and apply program specifications,
undertake post-harvest activities, communicate, report and keep
records.
Resources Implication The following resources must be provided.
 Access is required to real or appropriately simulated situations,
including work areas, materials and equipment,
 Documentation and information on workplace practices
and OHS practices.
 specifications and work instructions
 Approved assessment tools
 Certified assessor /Assessor’s panel
Methods of Assessment Competence may be assessed through:
 Practical assessment by direct observation of tasks through
simulation/Role-plays
 Written exam/test on underpinning knowledge
Assessment methods must confirm the ability to access and correctly
interpret and apply the essential underpinning knowledge
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting. This competency standard could be assessed on its own or
in combination with other competencies relevant to the job function

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Occupational Standard: Crop Production
Unit Title Apply Chemicals and Biological Agents for the Control of pests
Unit Code AGR CRP3 09 0322
Unit Descriptor This unit covers the knowledge, skills and attitude to apply
chemicals and biological agents for the control of weeds, pests and
diseases using workplace specific application equipment. The work
functions in this standard will be carried out under supervision.

Element Performance Criteria

1. Apply instructions 1.1. Pre and post operational checks and maintenance on
and maintenance application equipment are carried out according to
manufacturer’s specifications and procedures
1.2. Chemical label is interpreted
1.3. Measurement and decanting of substances comply with
directions
1.4. Safe working practices relevant to the situation are followed
1.5. Procedures in the event of a chemical spill are identified
and followed
1.6. Application and Personnel Protective Equipment (PPE)are
prepared and adjusted for use appropriate to the situation
and in accordance with Occupational Health and
Safety(OHS)requirements
1.7. Instructions are followed to identify and maintain
damaged, non-functioning or worn equipment
1.8. OHS hazards are identified and reported to the supervisor
2. Use chemical 2.1. Potential and existing hazards are identified and minimized
application safely in a manner consistent with accepted industry practices
equipment and/or reported to supervisor or an appropriate authority.
2.2. The workplace is maintained to an accepted industry standard and
appropriate step to ensure public safety are selected and used.
2.3. Safe working practices determined by industry or organization are
employed and regulations and legislation relevant to the situation
are observed.
2.4. Application Equipment are used to accurately and effectively
apply the required dose to the target.

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 2.5. Application details are recorded in accordance with
Organization policy, legislative requirements and industry
practice.
2.6. Weather conditions are assessed as suitable for the application of
selected chemical.
3.1. Chemical labels are interpreted
3. Apply chemicals
& bio-agents 3.2. Hazards are identified and associated risks recognized
3.3. Requirements for application equipment to accurately and
effectively apply the required dose of the chemical to the
target are followed according to correct calibration result.
3.4. Suitable Weather conditions are assessed for the application of
selected chemical.
3.5. Safe working practices relevant to the situation are followed
3.6. Classification of pesticides is realized
3.7. Equipment and cleanup methods and Instructions are
followed using appropriate tools
4. Complete 4.1. Instructions for disposal of containers and unused chemicals
application and or biological agents are identified
record keeping 4.2. Chemical inventory is recorded as instructed and as required
by regulations
4.3. Chemical application details are reported as instructed and as
required by regulations
5. Transport, handle, 5.1 Transport, handling and storage requirements for chemicals &bio-
store chemicals & agents are recognized and followed
bio-agents 5.2 Requirements for storage of chemicals &bio-agents at the
workplace are recognized and followed

Variable Range
Pre and post May include weather conditions (e.g.,
operational checks ⚫ Wind
⚫ Nozzles,
⚫ Hoses,
⚫ Regulators/gauges,
⚫ Respirator cartridges,
⚫ Drench, and
⚫ Protective clothing and equipment.

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Application equipment May include, but not limited to:
 Knapsacks or hand-held pneumatic sprayers, drench
 Guns, spot on applicators, syringes, vehicle mounted sprayers,
ULV sprayer or other equipment relevant to the workplace.

procedures May include, but not limited to:

 Procedures according to the label
 MSDSs or legislation.
Chemical label May include, but not limited to:
 Labeling of chemicals involves determining the hazard
category to which the chemical belongs and assigning a
codified regulatory phrase describing the type of hazard
(hazard statement according to the CLP regulation, risk
phrase in the pre-existing regulations)
Safe working May include, but not limited to:
practices  Procedures for handling
 Transporting and storing chemicals
 Selecting and using personal protective clothing and equipment
 Safe operation of machinery and equipment
 Safe procedures for applying chemicals and following
manufacturer's instructions.
Personal Protective May include, but not limited to:
Equipments  Boots, overalls, chemical resistant gloves, aprons, face shields,
Respirators or hats.
OHS Hazards May include, but not limited to:
 Hazards will be listed on labels and the MSDSs for the
chemical concerned and may include flammability
 Toxicity, health hazards, damage to non-target organisms
 Environmental damage or residues in food or feedstuffs.
Regulations and May include, but not limited to:
legislation  Pesticides Acts
 Occupational Health and Safety Acts and associated
Hazardous Substances Regulations/ Codes of Practice
 Dangerous Goods Acts
 Poisons Schedule or Protection of the Environment Acts.

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Weather conditions May include but not limited to:
 wind speed and direction
 Environmental temperature
 Humidity
 Cloudiness.
Calibration May include but not limited to:
Calibration is an operation that relates an output quantity to an input

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 quantity for a measuring system under given conchtions.
Classification of May include but not limited to:
pesticides  Based on:
 Type of pest they control
 Herbicides
 Insecticides
 Fungicides
 Avicides
 Bactericides
 Rodenticides
 Time of application
 Pre-emergence
 Post-emergence
 Physical state
 Powder
 Liquid
 Granuel
 Gas
 Mode of action
 Selective
 Non selective
 Contact
 Systemic
 Stomach poison
 This unit excludes classification of pesticides based on their basic
chemical element content and their persistence to the
environment

Application details May include details such as time, date, quantity and type of
chemical, weather, application equipment, host and pest, accidents
or dangerous occurrences may be recorded or must be recorded
where required by legislation.

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence  Use the correct equipment,
 Apply the chemical correctly,
 Record application,

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  Identify safety hazards and how to avoid them,
 Interpret and follow directions.
 Work using a variety of chemical and bioagent application tools
and pieces of equipment
 Respond to emergencies and apply first aid in the event of
pesticide poisoning
 Communicate ideas and information about chemicals and how
they will be applied and recorded
 Principles and guidelines of transport, handling and storage
requirements for chemicals &bio-agents
Required Knowledge Demonstrate knowledge and attitude of:
and Attitude  Environmental effects of selected chemicals and how to minimize
damaging effects of chemicals.
 Different broad chemical types, e.g., insecticides, herbicides
and fungicides and their mode of action symbols on the label.
 Paths of entry of poisons into the body and methods of limiting
exposure.
 Methods of minimizing risk during application.
 PPE and how, when and why it should be used and stored.
 Relevant legislation, regulations and Codes of Practices
with regard to hazardous substances or the use of chemicals.
 Principles and guidelines of transport, handling and
storage requirements for chemicals &bio-agents
 Occupational Health and Safety concerning personal safety
and safety of others in the workplace.
 Use of chemicals as one tool of pest management.
 Possible effects on health of bystanders/public in addition to
applicators.
 Weather conditions and means of assessing them in line with
risks, and recognizing when they become unsuitable for
application to continue.
Required Skills Demonstrate Skills to:
 Accurately interpret labels, operator manuals, or from Codes of
Practice and record relevant information
 Measure application amounts.
 Identify type of chemicals
 Chemical calibration
 Work using chemical application tools and equipment

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  Safe and environmentally responsible work practices.
 Respond to emergencies and apply first aid in the event of
pesticide poisoning
 Communicate ideas and information about chemicals and how
they will be applied and recorded
 Correct wearing of PPE.
 Maintenance of tools and equipment.
 Plan and organize activities
 Cleaning up of chemicals
 Use mathematical ideas and techniques to apply, recording
information and working out time periods before work can
continue in the area.
 Transport, handling and storage chemicals &bio-agents
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational Standard: Crop production Level III
Unit Title Apply Digital Technology in Agriculture.
Unit Code AGR CRP3 10 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to
Understand the Concept of digital technology, apply Digital
technologies among rural population and recording and documentation
system.

Element Performance Criteria

1. Understand the 1.1. Digital technologies are understood to apply digital technology.
Concept of digital 1.2. Importance of digital technologies are understood in agricultural
technology sector
1.3. Role of digital technologies in agriculture is identified to enhance
agricultural development.
1.4. Principles of Agricultural technology are identified to apply in
the agricultural sector
1.5 Mobile/Smart phones and template functions are understood to
collect data and use in the reporting system
2. Apply Digital 2.1. Require tools and equipment are identified and coordinated to
technologies apply digital technologies
among rural 2.2. Digital technology infrastructures are identified to implement
population and in agricultural development
farmers 2.3. Digital technology skills are developed among the
rural population
2.4. Digital Agri-preneurial skill is developed for agricultural
transformation.
2.5. Digital technology communication tools are used to collect
data and reporting system
2.6. Digital technologies, tools and techniques are used to deliver
digital education
2.7. Implementation of digital technologies is promoted to enhance
productivity
3. Recording and 3.1. Data collecting formats are developed based on the needs
documentation 3.2. Data collection methodologies are identified and selected based
on the intended objectives
3.3. Collected data are organized, analyzed and interpreted based
on the intended objectives
3.4. Organized, analyzed and interpreted data are documented and

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 reported
3.5. Feedbacks are collected from the relevant stakeholders

Variable Range
Digital technologies May include, but not limited to:
⚫ Internet
⚫ Computer
⚫ Smart phone
⚫ Tablet
⚫ GPS
⚫ Web browser
Importance of digital May include, but not limited to:
technologies ⚫ Sharing and searching information
⚫ Collect data
⚫ Enable storage of massive information
⚫ Time saving
⚫ Cost minimizing
⚫ Data accuracy and reliability
⚫ Data centralizing and administration
⚫ Improve collaboration
⚫ Enhance creativity
⚫ Enhances work accuracy
Role of digital May include, but not limited to:
technologies ⚫ Create connectivity between operations
⚫ Facilitate communication in agricultural sectors
⚫ Globalize communication
⚫ Strengthen market linkage
Principles of May include, but not limited to:
Agricultural technology ⚫ Design with user
⚫ Understand the existing ecosystem
⚫ Design for scale
⚫ Build for sustainability
⚫ Data driving
⚫ Reuse and improve
⚫ Address privacy and security
⚫ Collaborative
tools and equipment May include, but not limited to:
⚫ Chargers
⚫ Computer

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 ⚫ Smart phone
⚫ Tablet
⚫ I pad
⚫ GIS
⚫ Website
⚫ Online resources
⚫ Digital programs
infrastructures May include, but not limited to:
⚫ Telecommunications utilities
⚫ Electricity power
⚫ Server
⚫ Information and communication Technologies
⚫ Mobiles Phones
⚫ Computers systems
Agri-preneurial May include, but not limited to:
⚫ Online marketing
⚫ Online Learning
Digital technology May include, but not limited to:
communication tools ⚫ Smart phone
⚫ Cell phone
⚫ Email
⚫ Telegram
⚫ SMS
⚫ What’s APP
technique May include, but not limited to:
⚫ Video chat
⚫ Virtual meeting
⚫ E-learning
⚫ Email
⚫ Video conference
Data collecting May include, but not limited to:
formats ⚫ Google sheet
⚫ Templates
⚫ Ex-cell
⚫ Google drive storage
Data collection May include, but not limited to:
methodologies ⚫ Interview
⚫ Questionnaire
⚫ Surveying

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 ⚫ Focus group discussion (FGD)
⚫ Case study

Evidence guide
Critical aspects of Demonstrate knowledge and skills on:
competence  Understand the basic digital technologies.
 Use mobile/Smart phones and template to collect data and
reporting the data
 Understand the basic digital technology communication tools.
 Identify the require tools and equipment to apply digital
technologies
 Apply digital technology
 Understand the basic virtual meeting.
Required knowledge Demonstrate knowledge on:
and attitude  Understand the basic digital technology communication tools.
 Understand the basic digital technologies.
 New or upgraded technology performance
 Environmental considerations
 Appropriate performance evaluation.
Required skills Demonstrate skills to:
⚫ Use Digital technology communication to collect data and report
system
 Use digital technologies applications
 Use software applications (word processing, spread sheets, data
base management
 Apply skills for accessing and using spreadsheets and databases
 Literacy skills for data analysis and interpretation
 Determine and confirm digital technology communication tools.
Resources implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of assessment Competence may be assessed through:
 Interview/written test
 Observation/demonstration with oral questioning
Context of assessment Competence may be assessed in the work place or in a simulated work
place setting.

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 NTQF L- IV

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Occupational Standard: Crop Production Level IV
Manage Integrated Soil Fertility Management Technologies and
Unit Title
Practices
Unit Code AGR CRP4 01 0322
Unit Descriptor This unit specifies the knowledge, skills and attitude required to
manage Integrated soil Fertility management principles and practices
in crop sub sector.
This unit includes selection of appropriate integrated soil fertility
management strategy, determination of relevant soil health and
fertility management technologies, requirements for soil health and
fertility improvement, implementation of agro ecology elements in
production systems, and documentation of soil health and plant
nutrition programs. Besides, monitoring and evaluation of soil health,
fertility and crop production program included in this unit of
competency.

Element Performance Criteria

1. Select appropriate 1.1. Site specific and profitable ISFM practices are determined
integrated Soil
Fertility 1.2. Key socio-economic and biophysical contexts affecting ISFM
Management approaches are identified
(ISFM) strategy 1.3. Main socio-economic and biophysical challenges are
recognized
1.4. Local adaptation is required to effectively adapt ISFM
practices
2. Determine relevant 2.1. Goals and target site for assessment and development of
soil health and program are defined following a review of organization
fertility management production plan and in consultation with owner.
technologies for 2.2. Relevant soil, agronomic, climate, environmental contexts and
crop production site data are accessed and reviewed.
2.3. Appropriate soil, plant and water tests are determined based on
laboratory results according to plant species, climatic conditions,
prevailing growth media, industry best practice and enterprise
guidelines.
2.4 Testing tasks are implemented and monitored, liaison
procedures with outside testing agencies are supervised, and
remedial action is undertaken where necessary.
2.5 Characteristics, condition and nutritional status of soils and plant
species under production are determined by analysing collected
data and comparing to accepted standards.

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 2.6 Appropriate Integrated soil fertility technologies are identified and
determined based on agro ecological principles
3. Determine the 3.1. Integrated soil fertility management principles are identified
requirements for soil and included in the production system
health and fertility 3.2. Improved Agronomic practices employed to achieve the
improvement for maximum return to investments
crop production
3.3. Program is developed to achieve appropriate soil conditions
and nutrient availability for plant production based on crop
production plan.
3.4. Soil amendment management practices are determined and
implemented.
3.5. Agronomic efficiency (AE) calculated to measure the amount
of additional yield obtained per kilogram of nutrient applied
3.6. Cost-effective approach to soil management, soil amendment,
and provision of plant nutrients is determined.
3.7. Environmental implications of program are identified and
documented in plant nutrition program.
3.8. OHS hazards associated with program are identified, risks are
assessed, and controls are developed and documented.
3.9. Resources, tools, equipment and machinery required for
program are identified and coasted, and availability is
confirmed with suppliers and appropriate personnel.
4. Implement agro 4.1. Agro ecological diversity for sustainability is identified
ecology principles 4.2. Knowledge of agro ecological practices that are tailored to fit
and elements in the environmental, social, economic, cultural and political
production systems context are identified
4.3. Diversified systems that selectively combine all components
to enhance synergies in the context of an increasingly
changing climate.
4.4. Biological, socio-economic and institutional diversity are
aligned in time and space to support greater efficiency.
4.5. Resource-use efficiency is implemented to reduce costs and
the negative environmental impacts
4.6. Recycling of nutrients, biomass and water within production
systems, is implemented to increase resource use efficiency
and minimize waste and pollution.
4.7. Identify and implement agro ecology principles and elements

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5. Document the soil 5.1. Detailed plan, objectives, specifications and associated costs
health and plant are established based on program requirements.
nutrition program 5.2. Detailed on-site procedures and schedules required for
and specifications program are developed and documented.
5.3. Agronomic and soil data are recorded for future planning
and intervention
6. Monitor and 6.1. Program implementation and results are monitored by soil
evaluate soil health, health and fertility improvement, crop production and
fertility and crop productivity increment.
production program 6.2. Program is reviewed and refined to ensure its
responsiveness to changing conditions.
6.3. Non-compliance with documented objectives
and specifications is identified
6.4. Remedial action to improve soil health, fertility and plant
nutrition is taken, documented and reported to
appropriate personnel according to enterprise plan.
6.5. Feed backs and Changes are incorporated into a detailed plan.

Variable Range
May include but not limited to:
 High returns – high potential
Socio-economic and
 High returns – low potential
biophysical contexts
 Poor returns – high potential
 Poor returns – low potential
May include but not limited to:
 The price of inorganic fertilizer
socio-economic
 Limitations of organic soil fertility options
challenges
 The control of free grazing
 Shortage of credit facilities
May include but not limited to:
 Soil variability and variations of responsiveness of soil
 scarcity of organic residues and competition for residues with
livestock
biophysical challenges
 Limited availability of biomass
 Distinct variations in input responsiveness across different
land types
Climate change
Local adaptation May include, but not limited to:
Variability/ Differences in responsiveness of soils for agricultural

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 inputs
Soil, plant and water Conducted as part of a plant nutrition program May include, but not
Tests limited to:
 Acidity or alkalinity (Ph)
 Cation exchange capacity
 Nutrient and carbonate content
 Salinity
 On-site testing and off-site analysis of growth media to determine
physical characteristics such as:
 colour
 depth of root zone
 depth of water table
 plant available water
 soil organic matter
 structure
 texture
 Testing nutrient status of plants through:
 establishing likely effects on soil chemical and physical
characteristics
 plant tissue testing
Testing water for suitability for plant growth.
Plant species under May include, but not limited to:
production  Cereals
 Pulse
 Bulbs
 Containerized, field planted and stock specimens
 Flowers and foliage
 Fruit and vegetables
 Herbs
 Indigenous and exotic species and varieties
 Nuts
 Oil crops
 Tubers
 Root crops
 Vines and canes
Integrated soil fertility May include but not limited to:
management principles
 A set of soil fertility management principles necessarily
include the use of
 fertilizer
 organic inputs and
 improved germplasm combined with the knowledge on
how to adapt these practices to local conditions,
 aiming at optimizing agronomic use efficiency of the

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 applied nutrients and
 improving crop productivity

Improved Agronomic May include, but not limited to:

practices  use of appropriate varieties,
 appropriate land preparation,
 use of organic inputs and inorganic fertilizers
 spacing, planting dates and practices,
 weeding, pest and disease management practices
 appropriate cropping system arrangements.
Soil amendments May include, but not limited to:
 Animal manures
 Composts
 Cover crops
 Gypsum
 Lime
 Materials to modify soil Ph
 Mulches
Soil amendments to improve chemical, physical and/or biological
properties of soil to meet requirements of plant production.
Agronomic efficiency May include, but not limited to:
⚫ Measuring the amount of additional yield obtained per
kilogram of nutrient applied.

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Environmental May include, but not limited to:
implications  Beneficial impacts, including minimization of nutrient
 Run-off and toxic side effects in soil and surrounding environment
achieved by:
 improved application techniques and rates
 improved assessment and targeting of nutrient requirements
 Reduction of toxic side effects of applied nutrients in crop plants
 Negative impacts, including over-spraying or run-off into external
environment resulting in nutrient overload or excess water
affecting things such as:
 loading atmosphere with greenhouse gas
 mining native soil fertility
 native plants
 natural waterways
 salinization
 water erosion
 water logging
 water tables and ecosystems
 Methods which may aid in reversal of environmental
degradation include:
 allowing natural recovery and regeneration of native

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 ecosystems
Responsible fertilization and watering practices.
OHS hazards May include, but not limited to:
 Polluted air
 Chemicals and hazardous substances
 Disturbance or interruption of services
 Dust
 Incorrect manual handling
 Machinery and machinery parts
 Moving vehicles
 Noise
 Sharp hand tools and equipment
 Slippery and uneven surfaces
 Soil and water-borne micro-organisms
 Solar radiation.
Resources, tools, May include, but not limited to:
equipment and machinery  Aerial photographs, charts and tables of soil
 Characteristics and plant soil parameters
 Application equipment and machinery such as:
 air blowers
 backpack spray equipment
 irrigation systems set up for fertigation
 pumps and pump fittings
 rippers and spray equipment
 seeders
 tractors and trailed or three-point linkage spreaders
 backhoe
 Charts and illustrations of symptoms of plant nutrient
 Deficiencies and toxicities
 Hand-held salinity or electrical conductivity meter
 Hand or powered auger
 Nutrient application methods, including placement methods such
as:
 banding
 broadcasting
 ripping
 spraying and fertigation on or below soil surface
 Ph test kit or electronic Ph testing device
 Plastic overlays
 Sample bags
 Tape measure.
Diversity May include, but not limited to:
 optimize the diversity of species and genetic resources in
different ways such as agro forestry systems organize crops,
shrubs, and
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 trees of different heights and shapes at different levels or strata,
increasing vertical diversity
Components May include but not limited to:
 annual and perennial crops,
 livestock and aquatic animals,
 trees,
 soils,
 water and other components on farms and agricultural landscapes

May include but not limited to:

 Combining
 annual and perennial crops,
Synergies
 livestock and aquatic animals,
 trees, soils, water and crops
 other components on farms and agricultural landscapes
Efficiency May include, but not limited to:
 recycling biomass, nutrients and water in the agricultural systems
Recycling May include, but not limited to:
 Crop–livestock systems promote recycling of organic
materials by using manure for composting or directly as
fertilizer, and crop residues and by-products as livestock
feed
Agronomic and soil data May include, but not limited to:
 Agronomic practices data
 Amount of Input used (seed, fertilizer, pesticides)
 Soil PH, soil amendment practices (liming, composting)
 Yield data

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence
 Understand basic concepts, principles and strategies of integrated
soil fertility management, agroecology and crop production
system
 Recognize agronomic and soil data management
 Understand biophysical and socio-economic contexts and
challenges
 Identify and manage resources, tools and equipment required for
implementation
 Understand environmental implication for crop production and
soil health
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  Prepare implementation plans, specifications and associated
documents
 Able to monitor and evaluate soil health, fertility management
and crop production program
 Familiar with documentation and data sharing of results obtained
 Access and analyse information on site factors
 Select suitable management practices, soil amendments and
fertilizers
 Determine analytical and appropriate application techniques
for soil health & plant nutrition program

Required Knowledge and Demonstrate knowledge of:

Attitudes
 Align agro ecological concepts, principles and elements in to
the existing cropping system
 Characteristics of soil and crop requirement to
enhance productivity
 Methods of nutrient uptake by plants and favourable
conditions for effective uptake to occur
 Understand nutrients and water required by plants grown by
the enterprise
 Identify effects of nutrient deficiency and toxicity on
individual plant species and varieties, including visual
symptoms
o OHS hazards associated with implementing a plant
nutrition program and controls necessary to remove or
minimise associated risks
 Understand organic matter, pest and disease, and nutrient
interactions in soil and nutrient cycling
 Agro ecological approaches associated with application of
integrated soil fertility management technologies and
practices
 Understand processes and techniques for preparing, costing
and documenting a soil health, fertility &plant nutrition
program
 Understand soil fertility and productivity concepts
 Recognize site evaluation techniques for growth media,
cropping system, methods of soil sampling and analysis
o Soil amendments commonly required to treat soil
problems experienced by organization.

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Required Skills Demonstrate skills in:
 Integrated use of organic and inorganic fertilizer application and
soil amendment activities
 Implementing improved agronomic practices in to the existing
cropping system
 Measuring agronomic use efficiency
 calculate nutrients and water required for crop
 Implementing a plant nutrition program
 Calculate nutrient budgeting
 Documenting plans, specifications and work procedures
 Calculating cost, spatial and logistical requirements
 Communicating and negotiating orally and in writing with
staff, managers, consultants and customers
 Complying with legislative requirements and codes of practice
 Writing reports and feedbacks for staff, managers, and customers.
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on
workplace practices and OHS practices.

Methods of Assessment Competence may be assessed through:

 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crop Production Level IV
Unit Title Develop Production Plans for Field Crops
Unit Code AGR CRP4 02 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to Select
field crop type and variety, determine yield potential, Prepare
individual field and a whole farm crop production plan and Review
production plan. In addition, this unit covers monitoring, evaluation
and learning of field crop production plan.

Element Performance Criteria

1. Select crop type 1.1 Crop types and varieties are assessed and selected for their market
and variety potential and gross margin returns for the farm environment.
1.2 Most profitable cultural practices and rotations are selected
consistent with pest management strategies, available machinery
resources, and management for sustainability of resources.
1.3 Production risks are identified for each crop and strategies
to address these are determined.
1.4 Environmental risks are identified and strategies developed as
appropriate.
1.5. Crop types and varieties are selected based on their potential for
import substitution, raw material for agro industry and small-scale
processors
2. Determine crop 2.1 Relevant benchmark for yield are sourced, where available, to
yield potential assist setting target yields.
2.2 Past production records are analysed to determine the key
determinants of yield.
2.3 Available models for calculating water, nutrients and
agronomic use efficiency or other key determinants of yield are
used, as appropriate; to assist in setting targeted yields.
2.4 Quality specifications and target yields are established for the
selected field crop.
3. Prepare production 3.1. Crop fields are assessed for their nutrient, pest status, water
plan for individual reserves, tillage requirements, and other factors before
crop and the whole selecting crop type and variety.
3.2. Records of chemical use are used as appropriate to assist planning
farm
to reduce chemical residue
3.3. Crop variety is selected and Crop field preparation, planting,
fertilizing and other treatments are planned.
3.4. Optimum timing of planting, applications of input is determined
and operational calendar is prepared.
3.5. Labour, Machinery and equipment requirements are identified and
planned

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 3.6. Resources and budget for the cropping program is determined.

4. Implementing 4.1. Logistical arrangement related to production, harvesting,

Production Plan transportation, marketing and other key operations are
prepared based on the production plan.
4.2. Seed, fertilizer, pest treatments and other input requirements are
prepared.
4.3 Crops establishment and management is implemented based on the
cropping calendar
4.4. Physical and financial record keeping system is established to
provide data for the analysis of crop performance, and to meet
other statutory requirements including records of chemical
use.
4.5. Production plan is reviewed and amended where required.
5.1. Monitoring and evaluation standards are determined
5. Monitor, evaluate
and learning of crop 5.2. Appropriate monitoring, evaluation and learning techniques are
production plan selected
5.3. Monitoring and evaluation is implemented at every production
stage as indicated in the production plan
5.4. Feedbacks and reporting are prepared and submitted for
appropriate personal.
5.5. Modify or amend production plan, when necessary, based on
the monitoring and evaluation feedbacks and reports.
5.5. Record keeping and documentation is implemented for future use

Variable Range
Assessed May include but not limited to:
 Current and previous observations/tests,
 Range of other historical records.


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 May include but not limited to:
 Small scale processors refer to the production of a commodity
Small-scale processors with a small plant size firm or homemade processing. It
requires less amount of capital and is labour intensive in nature.
 Includes
 “Shiro”
 “Beso”
 “Kolo”
 Spices

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  Packed flours

Crop type May include but not limited to:

 Cereal crops
 Pulses
 Oil crops
 Fibre crops

Records of chemical May include but not limited to:

use ⚫ Minimum legal requirements,
⚫ Time/frequency of application
⚫ Quality parameters set by the production plan.
⚫ Instruction on the chemical label

Logistical May include but not limited to:

arrangements ⚫ Planning the most cost-effective mix of arrangements related to on-
farm storage capacity,
⚫ Off-farm collection point alternatives,
 Transport alternatives and opportunities for backfilling
when transporting product, etc.

Cropping calendar May include but not limited to:

 schedule of cultural operation needed in crop production
with respect to time
Physical and financial May include but limited to:
record keeping system ⚫ Crop field records,
⚫ Input records,
⚫ Computer or non-computer based

Evidence Guide
Critical Aspects of Must demonstrate knowledge, attitude and skills to:
Competence  Develop production plans for field crops
 Appropriately implement and monitor production plans
 Prepare budgets and gross margins of profit
 Plan and organize activities
 Prepare production plan for individual crop and the whole farm

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Required Knowledge Demonstrate knowledge and understanding of:
and Attitudes  Determinant of crop yield
 Cultural practices related to cropping
 Market prices and cash flow budgets
 Pest management for relevant crops
 Identify Machinery and equipment requirements for cropping
 Record keeping systems (computer or non-computer)
 Market oriented crop production
 Understand/set Criteria to select crop type and variety for agro-
processing industries, international market and small-scale
processing
Required Skills Demonstrate skills of:
 Prepare budgets
 Manage and monitor crop diaries and associated records
 Select crop types and variety based on market demand, raw
material for agro industry, small scale processing and
export market
 Determine yield potential for selected field crop
 Prepare individual crop field plans
 Review production plan
 Communicate ideas and information through record keeping of
previous yields and other relevant data.
 Collect, analyse and organize information through evaluation
and review of production plans, and comparison with collated
data.
 Plan and organize activities according to standard planning
processes for crops production.
 Apply team work through consultation with others involved in
crop management.
 Use mathematical ideas and techniques to determine yield
potential, nutrient/fertilizer, seed, and pesticide requirements
 Apply problem-solving skills through planning for
unforeseen circumstances related to crop production and
dealing with variables as they arise
 Use information communication technologies for reporting and
documentation
Resources Implication The following resources MUST be provided.
 Access is required to real or appropriately simulated situations,
including work areas, materials and equipment,

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 
Documentation and information on workplace practice and
OHS practices.
 specifications and work instructions
Methods of Assessment Competence may be assessed through:
 Practical assessment by direct observation of tasks through
simulation/Role-plays
 Written exam/test on underpinning knowledge
Assessment methods must confirm the ability to access and correctly
interpret and apply the essential underpinning knowledge
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting. This competence standard could be assessed on its own
or in combination with other competencies relevant to the job function.

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Occupational Standard: Crop Production Level IV
Unit Title Develop Production Plans for Horticultural Crops
Unit Code AGR CRP4 03 0322
Unit Descriptor This unit covers the knowledge, skills and attitude required to select
horticultural crop type and variety, determine yield potential, prepare
individual crop and a whole farm production plan. In addition, the unit
covers major points on greenhouse establishment and maintenance; and
reviewing whole farm production plan.

Element Performance Criteria

1. Select horticultural 1.1 Horticultural crop types and varieties are assessed and selected for
crop type and their market potential and gross margin returns for the farm
variety environment.
1.2 Most profitable cultural practices and rotations are selected
consistent with pest management strategies, available machinery
resources, and management for sustainability of resources.
1.3 Production risks are identified for each crop and strategies
to address these are determined.
1.4 Environmental risks are identified and strategies developed as
appropriate.
1.5. Horticultural crop types and varieties are selected based on their
potential for Import substitution, export potential, raw material for
agro industry and small-scale processors
2. Determine yield 2.1 Relevant benchmark for yield are sourced, where available, to
potential for assist setting target yields.
horticultural crop 2.2 Past production records are analysed to determine the
key determinants of yield.
2.3 Available models for calculating water, nutrients and
agronomic use efficiency or other key determinants of yield are
used, as appropriate; to assist in setting targeted yields.
2.4 Quality specifications and target yields are established for the
selected horticultural crop.
3. Greenhouse 3.1. Specific criteria and materials for greenhouse establishment are
management identified.
3.2. Site selection and green house establishment is performed based on
the identified criteria
3.3. Green house management plan is prepared
3.3 Proper planting methods are determined based on the crop type.
3.4 Basic equipment and tools are selected and confirmed against the
work plan and prepared to manufacturer’s specifications.
3.5 Fertilizer and amendments are selected based on greenhouse

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 standard for growth stages.
3.6 Identified and prepared growing media in accordance with
production requirements.
3.7 Apply agronomic management practices according to the
requirements and greenhouse management procedures
3.8 Pest management practices are identified and applied in line with
crop type and level of infestation
3.9 Existing and potential OHS hazards in the workplace are
identified, risks assessed and controlled in line with
organization requirements
3.10 Greenhouse activities are reported and documented
4. Prepare production 4.1. Fields are assessed for their nutrient, pest status, water reserves,
plan for individual tillage requirements, and other factors before selecting crop type
horticultural crop and and variety.
whole farm 4.2. Records of chemical use are used as appropriate to assist planning
to reduce chemical residue
4.3. Horticultural crop variety is selected and field
preparation, planting; fertilizing and other treatments are
planned.
4.4. Optimum timing of planting, applications of input is
determined and operational calendar is prepared.
4.5. Labour, Machinery and equipment requirements are identified
and planned
4.6. Production plan is prepared
5.1. Logistical arrangement related to production, harvesting,
5. Implementing
transportation, marketing and other key operations are
production plan prepared based on the production plan.
5.2. Seed, fertilizer, pest treatments and other input requirements are
prepared.
5.3. Machinery, equipment and tools requirements are planned
and checked for the horticultural crop production cycle.

5.4. Crops establishment and management is implemented based on the

cropping calendar
5.5. Physical and financial record keeping system is established to
provide data for the analysis of crop performance, and to meet
other statutory requirements including records of chemical
use.
5.6. Production plan is reviewed and amended where required.
6.1. Monitoring and evaluation standards are determined
6. Monitor, evaluate
and learning of crop 6.2. Appropriate monitoring, evaluation and learning techniques are
production plan selected

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 6.3. Monitoring and evaluation is implemented at every production
stage as indicated in the production plan
6.4. Feedbacks and reporting are prepared and submitted for
appropriate personal.
6.5. Modify or amend production plan, when necessary, based on
the monitoring and evaluation feedbacks and reports.
6.6. Record keeping and documentation is implemented for future use

Variable Range
Assessed May include but not limited to:
 Current and previous observations/tests,
 Range of other historical records.
Small-scale processors May include but not limited to:
 Small scale processors refer to the production of a commodity
with a small plant size firm or homemade processing. It
requires less amount of capital and is labour intensive in nature.
 Includes
 Fruit Jam
 Juice
 Chips
 Spice (mitmita)

Green house May include but not limited to:

The science of providing favourable environment conditions to the
plants. It also protects the plants from the adverse climatic conditions
such as: -
 Wind
 Cold
 Precipitation
 Excessive radiation
 Extreme temperature
 Insects and diseases.
Type of greenhouses are classified
as

Based on Construction
o Wooden framed structure.
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 o Pipe framed structure

o Truss framed structure.

Based on Covering Material
 Glass greenhouses
 Plastic film greenhouses
 Rigid panel greenhouses
Based on Cost of Construction
 High-cost Green House
 Medium cost Green House
 Low-cost Green House

Growing media May include but not limited to:

Maximize the productivity of plants and utilizing from all inputs in an
efficient way for commercial and individual production such as: -
o vermiculite
o perlite
o Rockwool cubes
o peat moss
o Compost
o Coco pit
o Coffee Husk
OHS hazards May include but not limited to:
 Exposure to loud noise and fumes,
 Solar radiation,
 Dust,
 Ergonomic hazards associated with posture and vibration,
 Hazardous substances,
 The presence of by standards,
 Slippery or uneven terrain, potholes, stumps, ditches, gullies,
 Embankments, obstacles (rocks, logs, fences, debris),
 Adverse weather conditions,
 Mechanical malfunctions and exposed moving parts,

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Methods of planting May Include but not limited to:
 Direct seeding
 Transplanting
 Pot
 Container

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Fertilizer and May include but not limited to:
amendments  Fertilizers and other amendments used will be dependent on
nutrient levels, trace Element, acidity, alkalinity, texture and other
physical characteristics of the soil, and the growth stage of the
plant.
 During fertilizer application the following principles are
considered.
 Right source
 Right amount
 Right place
 Right time
Management activities May Include but not limited to:
 Soil nutrient management
 Water requirement and irrigation management
 Apply pest control measures
Pest management May include but not limited to:
Pest management is therefore a means to reduce pest numbers to an
acceptable threshold. Methods of control can be categorized as: _
 Integrated pest management /IPM/
 Chemical
 Biological
 Cultural
 Physical/mechanical,
 Cultivar
Equipment and tools
May include but not limited to:-
 Wood
 Galvanized steel
 Iron and aluminium
 Concrete.
 Plastic Films
 Rigid plastics
 Seed drills
 Plough
 Harrows
 Augers and bins
 Row planters
 Row maker
 Ditcher, ridge maker
 Sprayer equipment
 Fertilizer applicator or spreader
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 Work plan May include but not limited to:

 Location
 Crop type (vegetables, fruits, floricultures and root and tubers)
and seeding method)
 Soil condition (structure, moisture and nutrient)
 Seeding practices (sowing time, sowing rate, optimal depth of
sowing)
 Fertilizer type and application
 Pest and weed control type and application
 Machinery
 Equipment
Production plan May include but not limited to:
 Land preparation,
 seed sowing,
 transplanting
 planting,
 fertilizing, and other treatments
Logistical May include but not limited to:
arrangements ⚫ Planning the most cost-effective mix of arrangements related to on-
farm and off -farm cold storage capacity,
 Transport alternatives and opportunities for backfilling when
transporting product, etc.
Cropping calendar May include but not limited to:
 schedule of cultural operation needed in crop production with
respect to time
Physical and financial May include but limited to:
record keeping system ⚫ Horticultural crop field records,
⚫ Input records,
⚫ Computer or non-computer based

Evidence Guide
Critical Aspects of Must demonstrate attitude, knowledge and skills to:
Competence  Develop production plans for individual horticultural crops
 Appropriately implement and monitor production plans
 Prepare budgets and gross margins of profit
 Plan and organize activities
 Prepare whole farm production plan

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Required Knowledge Demonstrate knowledge and understanding of:
and Attitudes  Determinant of horticultural crop yield
 Cultural practices related to cropping
 Market prices and cash flow budgets
 Pest management for relevant crops
 Identify Machinery and equipment requirements for cropping
 Record keeping systems (computer or non-computer)
Required Skills Demonstrate skillsof:
 Prepare budgets
 Manage and monitor crop diaries and associated records
 Select crop species and variety
 Determine yield potential for horticultural crop
 Prepare individual crop field plans
 Prepare cropping calendar
 Review production plan
 Communicate ideas and information through record keeping of
previous yields and other relevant data.
 Collect, analyse and organize information through evaluation and
review of production plans, and comparison with collated data.
 Plan and organize activities according to standard planning
processes for crops production.
 Apply team work through consultation with others involved in
horticulturalcrop management.
 Apply problem-solving skills through planning for unforeseen
circumstances related to crop production and dealing with
variables as they arise
 Use information communication technologies for reporting and
documentation
Resources Implication The following resources MUST be provided.
 Access is required to real or appropriately simulated situations,
including work areas, materials and equipment,
 Documentation and information on workplace practice and
OHS practices.
 specifications and work instructions
Methods of Assessment Competence may be assessed through:
 Practical assessment by direct observation of tasks through
simulation/Role-plays
 Written exam/test on underpinning knowledge
Assessment methods must confirm the ability to access and correctly
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 interpret and apply the essential underpinning knowledge
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting. This competence standard could be assessed on its own
or in combination with other competencies relevant to the job function.

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Occupational Standard: Crop Production Level IV
Unit Title Plan and implement organic farm production
Unit Code AGR CRP4 04 0322
Unit Descriptor This unit specifies the knowledge, skills and attitude required to plan
and implement organic farming production.
The unit involves monitor soil health and fertility indicators, assess soil
related factors for organic farming, select and implement allowable
techniques and inputs for organic farming.
It also covers implement, monitor and evaluate organic farming
activities, maintain quality standard of the products of organic farming
and documenting organic farming program.

Element Performance Criteria

1. Assess soil-related 1.1 Nutritional requirements for selected crop types are identified.
factors for organic 1.2 Soil analysis and suitable testing facilities are selected.
farming
1.3 Soil and plant tissue sample collection is conducted according
to organisation procedures and requirements of testing facility.
1.4 Results of soil and tissue testing are analysed in relation to
requirements of the farming system.
1.5 Soil condition is assessed for drainage, compaction, aeration,
water infiltration and moisture conservation techniques in relation
to requirements for desired crop growth for selected crop type.
1.6 Soil biological activity is assessed by identifying and evaluating
presence of organisms.
2. Assess soil health and 2.1 Work is undertaken in an environmentally appropriate manner
fertility indicators and according to workplace information, principles of organic
agriculture, occupational health and safety requirements.
2.2 Soil health is assessed by identifying and evaluating plant species
present.
2.3 Soil acidity or alkalinity (pH), mineral balances, organic matter
levels, and plant performances are assessed and recorded.
2.4 Soil texture, structure, colour, salinity and sodicity are assessed
and recorded.
2.5 Results are analysed to identify trends and areas for improvement.
3. Select and implement 3.1 Range of allowable inputs are identified according to
allowable techniques requirements of the National Standard for Organic and
and inputs for Biodynamic Produce.
organic farming 3.2 Suitable nutrient cycling techniques are identified, evaluated and
implemented.
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 3.3 Appropriate inputs are calculated based on soil/plant analyses, crop
removal and plant/animal observations.
3.4 Cover crop and pasture systems are selected and managed.
3.5 Organic Soil fertility improvement practices and cultural practices
are developed, applied and monitored.
3.6 Cropping systems are designed and implemented to improve soil
fertility.
4. Implement, monitor 4.1 Principles of organic farming required for the program are
and evaluate developed and implemented
organic farming 4.2 Essential characteristics of organic farming identified and
activities implemented
4.3 Program implementation and results are monitored in terms of soil
biodiversity according to industry practice.
4.4 Organic farming program is reviewed and refined to ensure it is
responsive to changing conditions
4.5 Remedial action to improve organic farming production is
taken, documented and reported to appropriate personnel
according to organization plan.
5. Maintain quality 5.1 Confirm organic farming principles are implemented according
standard of the to the organization guideline
products of organic 5.2 Ensure soil biodiversity is maintained throughout the production
farming processes
5.3 Ensure that products are properly labelled and have the
correct design specifications
5.4 Ensure that adequate documentation of operation, and accredited
certification are archived.

6. Document organic 6.1 Detailed plan, objectives, specifications and associated costs are
farming program established based on program requirements and presented to
appropriate body/personnel.
6.2 Detailed on-site procedures and schedules required for program
are developed and documented.
6.3 Production and soil data are recorded for future planning and
intervention

Variable Range
Principles of organic May include, but not limited to:

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agriculture  Integrity in organics
 Integrating the farm
 Learning from nature and human culture
 Managing soil to increase health of whole system
 Reading the landscape
 Farm ecology.
Mineral balances May include, but not limited to:
 Should be applied according to ratios identified by the
Albrecht testing method.
Allowable inputs May include, but not limited to:
 Farm diary or logbook records
 Plant and animal pest and disease control
 Soil conditioning
 Soil fertilising.
National Standard for May include, but not limited to:
Organic and Biodynamic  National Standard is the minimum requirement set to evaluate
Produce organic product
 Biodynamic Produce means an agricultural system that
introduces specific additional requirements to an
organic system.
Suitable nutrient cycling May include, but not limited to:
techniques  Biodynamic preparations
 Compost teas
 Composting
 Inoculants
 Livestock grazing
 Mulching
 Slashing.
 Green manuring
Organic Soil fertility May include, but not limited to:
improvement practices  Composting
 Mulching
 Farm yard manure
 Bio fertilizer
 Bio slurry
 Green manuring
 Vermicompost

Cropping systems May include, but not limited to:

 Relay cropping
 Alley cropping
 Crop rotation
 Intercropping

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  Mixed cropping
 multiple cropping
Cultural practices May include, but not limited to physical practices such as:
 Cultivation and harrowing
 Deep ripping
 Grazing
 Hand pulling
 Pruning
 Slashing
 Other non-chemical techniques.
Principles of organic May include, but not limited to:
farming  Improvement and maintenance of agro-ecosystem
 Conservation of soil, water and biodiversity
 Preventing exploitation and pollution of natural resources
 Reduction in consumption of non-renewable energy
 Production of nutritious and high-quality product
 Conservation of indigenous knowledge and eco-friendly farming
systems
Essential characteristics May include, but not limited to:
 Sustainable use of local resources
 Ensuring basic biological functions of soil-water-nutrient-
humus-continuum
 Maintenance of diversity of plants
 Maintenance of nutrient cycle within the farm
 Stability due to diversification
 Optimum input output ratio
Soil biodiversity May include, but not limited to:
 Abundant arthropods and earthworms
 High occurrence of symbionts
 High occurrence of micro-organisms
 Microbial carbon
 Wild flora
Production and soil data May include, but not limited to:
 Agronomic practices
 Input used (compost, FYM, crop residues)
 Soil pH, soil amendment practices (liming, composting)
 Yield data

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Evidence Guide
Critical Aspects of Demonstrate knowledge, attitudes and skills to:
Competence  Apply principles and practices of organic agriculture
 Understand soil biology, chemical and physical conditions
 Analyse soil test results for a range of indicators of soil fertility
 Apply soil amendments and organic soil improvements, such
as lime, compost, crop rotation, mulching, green manuring
 Assessing biodiversity and plant health through observation
of plant community
 Observe soil health and relating it to plant and soil nutrient status
 Identify and operate equipment safely
 Record and interpret results of soil tests
 Understand quality standards of produce
Required Knowledge and Demonstrate knowledge of:
Attitudes  Principles and practices of organic agriculture
 Assessing biodiversity and plant health through observation
of plant community
 Recognise soil biology, chemical and physical conditions
 Principles of organic produce standards and certification
 Interactions among soil fertility, animals, plants, pests and diseases
 Understand soil health and soil fertility
 Understand the production site ecosystem
Required Skills Demonstrate skills of:
 Implement principles and practices of organic farming
 Implement organic farming standards
 Implement soil health and fertility improvement practices
 Identifying and preparations of organic resources for
organic farming
 Operating equipment safely
 Sampling soil and plant tissues.
 Analyse soil test results for a range of indicators of soil fertility
 Recording, interpreting and document results of soil tests
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crop Production Level IV
Unit Title Plan Horticultural Crops Propagation Program
Unit Code AGR CRP4 05 0322
Unit Descriptor This unit covers the knowledge, skills and attitude of carry out
preliminary planning activities for a plant propagation program,
develop the propagation plan, prepare parent material and monitor
success of horticultural crop propagation activities.

Element Performance Criteria

1.Carry out preliminary 1.1. Management activities and marketing requirements are confirmed
planning activities for and understood.
Horticultural crop
1.2. Weather and climate information and forecast are
propagation program regularly monitored to determine likely conditions.
1.3. Area requirements for propagation program are evaluated.
1.4. Propagation techniques are determined according to horticultural
crop type and sound practice.
1.5. OHS hazards associated with the propagation program are identified
and risks assessed.
2. Develop the 2.1. Labour, materials, equipment and machinery needs are identified.
propagation plan 2.2. Propagation media requirements are determined according to the
propagation method and needs of the horticultural crops
2.3. Strategies to modify environmental conditions are determined
according to the type of horticultural crops and propagation method
used.
2.4. Selection criteria for propagation material are determined according
to the type of horticultural crops and propagation method.
2.5. Budget for the propagation programs is determined
2.6. Hygiene requirements for propagation activities are determined.
2.7. Propagation plan and schedule of activities are prepared
and communicated clearly to staff.
3. Implement 3.1. Propagation is implemented based on propagation plan and
propagation plan following standard procedures and principles.
and monitor success 3.2. Variances from plan and scheduled activities are identified
of propagation and recorded.
3.3. Propagated plants are assessed for health, quality and viability
according quality standards and principles

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 3.4. Remedial procedures are planned to meet marketing objectives
and business imperatives.

Variable Range
Requirements May include but not limited to:
 Budget limitations, propagation technique, controlling the growing
environment; plant species, growth habits and cultural requirements
 The purpose or intended use of the propagated plants, maintenance
services for propagation after-care, quality specifications and
timelines for the program.
Weather and climate May include but not limited to:
information  Temperature
 Wind
 Light
 Humidity
 Frost
Propagation Techniques May include, but not limited to:
is an art and science of establishing plant life and increasing the
number of plants that are used in daily life Seed
 Cuttings
 Layering
 Tissue culture,
 Division
 Budding
 Grafting
 Top working
OHS Hazards May include, but not limited to:
 Air- and soil-borne micro-organisms
 Chemicals and hazardous substances
 Sharp hand tools and equipment
 Manual handling
 Solar radiation, dust, noise
 Machinery and machinery parts
Slippery and uneven surfaces.
Materials, equipment and May include but not limited to:
machinery  Shade cloth, plastic fencing, tape, support structures, labels, ,
heaters, coolers, fans, vents, fogging/ misting systems,
screens
 Secateurs, propagation knives, razor blades and other
cutting instruments
 Sharpening stone, strop, linear measure, grafting machine,
plastic containers and trays, vermiculite boxes, wheelbarrow,
trolley, mechanical trolley, shovel, water spray container,
dibblers and rubbish bins.
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  Quality propagation knife.
 Sharpening stone.
 Hand pruners.
 Dibble. ...
 Grafting chisel and small mallet.
 Grafting wrap or tape.
 Grafting wax.
Propagation media May include but not limited to:
requirements  Will be specific to the species and method of propagation
 Be determined using recognized testing procedures for pH,
drainage, aeration, salinity, nitrate levels and water repellence to
ensure that it meets the needs of the propagation plan
 peat moss, bark, coir, perlite and vermiculite
 organic or inorganic
Strategies May include but not limited to:
 Cooling by manual or automatic processes such as the use of vents,
exhaust fans, evaporative coolers, wetting walls; heating by manual
or automatic processes such as the use of wall heaters, ducts,
heating lines or under-bed heating systems.
 Controlling air circulation to maintain uniform temperatures
and relative humidity, such as ventilation or wind breaks;
 Use of artificial light; carbon dioxide enrichment, and irrigation.
Selection criteria for May include but not limited to:
propagation material  Company specifications and quality standards
 The use of certified parent stock
 Ensuring parent stock is well nourished and healthy, free
from disease, pest, frost or mechanical damage
 Results from recognized testing procedures, such as leaf tissue
analysis; and the season.
Hygiene requirements May include but not limited to:
 Hand washing, removing all media and organic matter
from production surfaces, tools and equipment.
 Disinfecting production surfaces, tools and equipment;
disinfecting/sterilizing propagation media.
 Disinfestations and removal of plant and media waste, footbaths.
 Access restrictions and handling practices which minimize
cross contamination, including enterprise quarantine policies
and legislation.
Remedial procedures May include, but not limited to:
 Response to damage or loss, pest and disease problems,
and marketing requirements
 Quarantine/isolation procedures,
 Schedule amended,
 Integrated pest management,
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  Cultural intervention such as fertilising, misting, tip/root pruning,
spraying growth hormones, light manipulation, temperature
changes, increased/decreased humidity, tying, staking, taping;
 Removing and disposing of damaged plant material, and irrigation.

Evidence Guide
Critical Aspects of Must demonstrate knowledge, attitude and skills of:
Competence  Management activities and marketing requirements
 Understand weather and environmental conditions for
propagation techniques
 Regulations and workplace procedures relevant to planning a
propagation program
 Identification of propagation materials
 Identify propagation methods and techniques
 Understanding the accurate time of propagations
 Scheduling propagation activities
 Implementing a propagation plan
 Promoting propagation plan
 Performance and success of propagation
Required Knowledge and Demonstrate knowledge of:
Attitudes  Quality standards for propagation and marketing
propagated seedlings
 workplace health, safety, environmental and biosecurity legislation
 principles and practices of propagation program planning
 Processes and techniques for preparing, costing and documenting
plans and scheduling propagation activities
 OHS hazards associated with undertaking propagation activities,
and the controls necessary to remove or minimise risks
associated with them
 organisation hygiene practice, standards required for propagation
activities, including relevant quarantine regulations
 organisation quality specifications for parent plants and
propagation materials
 Common problems that may occur while performing propagation
activities in a controlled environment, and preventative/corrective
action that may apply
 Aftercare requirements for a range of propagated plant
varieties and cultivars
 Preferred types of propagation materials for different species
Required Skills Demonstrate skills to:
 Develop propagation plan
 Apply quality standards set by responsive authority for
propagation and marketing propagated seedlings
 Identify parent materials (Scion and rootstock)
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  Identify and check propagation materials
 Sterilize propagation equipments and tools
 Implement propagation techniques (grafting, layering, cutting,
budding, ...)
 Identify propagation stages
 Check the performance and success of propagation
 Determine acclimatization/hardening of propagated seedlings
 Determine propagation success rate
 Write reports for the understanding of staff, supervisors and clients
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crop Production Level IV
Unit Title Plan and Implement Crop Pest Management Practices
Unit Code AGR CRP4 06 0322
Unit Descriptor This unit competency knowledge, skills and attitude required to Plan
and perform field surveillance for a specific Pest, implement pest
management action plan, identify resources for pest management, Plan
and apply cultural methods of crop pest management, Plan and
implement chemical use program, ensure the correct selection and
application of the chemical, Coordinate activities, Prepare Reports and
document the data.

Element Performance Criteria

1. Plan to perform field 1.1. Recognize signs or symptoms for crop pests.
surveillance for a 1.2. Diagnostic samples are collected, handled, packaged and
specific Pest dispatched according to relevant standards and protocols.
1.3. Appropriate measures are identified to manage pest outbreak
1.4. Information relevant to management of plant pest outbreak is
collected and reported to surveillance coordinator.
2. Identify pest 2.1. Identify resources, personals, machineries, materials and tools to
management options carry out crop pest management's activities.
and prepare action 2.2. Crop pest manage mental options are identified.
plan
2.3. Relevant stakeholders are consulted regarding the scheduling of
activities.
2.4. Schedule and planning pest management activities in
consideration with pest management strategy, community
attitudes, and in accordance with relevant legislations and
regulations
2.5. Materials and Personal protective equipment are checked for
compliance with OHS standards
2.6. Monitoring and measurement activities are selected and
scheduled to comply with the crop pests
3. Apply cultural and 3.1. Identify the type of pest occurred
biological crop pest 3.2. Identify the suitable cultural, and biological pest control methods
management methods
3.3. Available resources are mobilized for crop pest management
3.4. Biological crop pest control methods are implemented and
evaluated

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4. Implement chemical 4.1 Chemical requirements are identified for pest managements
use program 4.2. Safety hazards in the transport, storage and application of
the chemicals are identified.
4.3. Risk control measures are identified to minimize risk involved in
chemical use.
4.4. Chemical is applied to the infested field by considering
appropriate time, safety pre-questions and environmental conditions.
4.5. Implement a maintenance program for application and
personal protective equipment
4.6. Implement recording systems for chemical storage and use
4.7. Take appropriate precautions during handling and disposal of
pesticides.
5. Ensure the correct 5.1. Suitable chemicals are identified, and procedures for
selection and preparation, application and risk controls are read and interpreted.
application of 5.2. Application equipments are selected in accordance
chemicals with procedures.
5.3. Ensure calibration of equipment is implemented according to
directions and standards.
5.4. Pre-operative checks and maintenance procedures are
implemented.
5.5. Meteorological conditions are assessed as appropriate to
application prior to and during chemical application.
5.6. Chemical application is conducted safely in accordance with
hazards associated with the chemicals concerned.
5.7. Chemical spills or accidents are dealt with according to
procedures.
6. Coordinate 6.1. potential risks are Identified
contingency plan and 6.2. Prefer contingency plans are coordinated
document reports 6.3. Contingency plan problem and status are reported
6.6. Relevant information is documented for continual analysis and
effective planning management.

Variable Range
Crop pests May include, but not limited to:
 Insect pests
 Disease causing pathogens
 Non-parasitic and parasitic weeds
 vertebrate pests (birds and rodents),
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  Established introduced invasive alien species,

Resources May include but not limited to

⚫ Land
⚫ Finance
⚫ Input materials
⚫ Human labour
Equipments and machinery
Relevant stakeholders May include, but not limited to:
 Land management bodies
⚫ Local regulatory authorities
⚫ Environmentalist
⚫ Farm owners
legislation and regulations May include, but not limited to:
 May approved Pesticide Acts, OHS Acts regarding hazardous
substances and application equipment, Dangerous Goods Act,
Poisons Act or Protection of the Environment Acts for
chemical use.
cultural pest control May include, but not limited to:
⚫ Planning Crop Location
⚫ Timing to Avoid Insect Pests,
⚫ Farm Location,
⚫ Crop Rotation and Isolation
⚫ Planting Date
⚫ Method of Planting
hazards May include, but not limited to:
⚫ Flammability,
⚫ Toxicity,
⚫ Health hazards,
⚫ Damage to non-target organisms,
⚫ Environmental damage,
⚫ Off target spray drift or
⚫ Residues in foods.
Risk control measures May include, but not limited to:
⚫ Relating spillage,
⚫ Fire,
⚫ Contact of chemical with skin or eyes,
⚫ Accidental ingestion,
⚫ Incorrect concentrations in mixtures
⚫ Faulty or inappropriate storage containers,
⚫ Current insurance policies,
⚫ Livelihood of run-off post application

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 ⚫ Incorrectly calibrated equipment,
⚫ Spray drift,
⚫ Incorrect disposal of waste chemicals or
⚫ Faulty equipment.
Handling May include but not limited to
⚫ Transportation,
⚫ Storing,
⚫ mixing,
⚫ loading
applying pesticides
Application equipment May include, but not limited to:
⚫ Hand held knapsacks or pneumatics,
⚫ Drench guns,
⚫ Spot on or power operated equipment
⚫ Boom sprays,
⚫ pressure wand
⚫ Or air blast sprayer,
⚫ Jetting race,
⚫ Hand jetting
⚫ Shower/plunge dips.
Meteorological conditions May include, but not limited to:
⚫ Rain
⚫ Wind
⚫ Temperature
⚫ Relative humidity
⚫ Inversion
⚫ Stable air conditions.
documented May include, but not limited to:
 Chemical trade name,
 Registration number under the Federal Act
 Active ingredient, amount in kilograms
 Total area treated
 Time of application
 Description of treatment locations and accompanying maps
 Methods used to apply pesticides
 Methods of non-pesticide pest controls (manual
treatment applications) and estimated total area treated.
The effectiveness of chemicals or cultural methods to control pests

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence  Schedule, cost, communicate a pest management action plan
 Plan and manage resources and time.
 Plan and organize the work

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  Record and report actions and work progress.
 Monitor the implementation of the systems and procedures
developed for chemical concerned.
 Plan to perform field surveillance for a specific emergency
plant disease
 Recognize crop management options
 Determined threshold level for chemical applications
Required Knowledge and Demonstrate knowledge of:
Attitudes  Relevant legislative and regulatory requirements
 Pest control methods and techniques
 Integrated pest management
 Social and environmental issues
 Contingency management principles.
 Ecological systems.
 Sustainable production systems.
 Appropriate standards and protocols for the emergency disease or
plant pest, such as Plant Pest Response Plan (PLANTPLAN)
 Emergency plant pest control procedures
 Personal and general decontamination procedures.
 Hazards involved in the use of the specific chemical concerned
and related risk control measures.
 Signs of pest damage and signs of beneficial organisms.
 Recognise pest management thresholds
 Life cycle of pests and target stages.
 Pest resistance to chemicals.
 Types of chemical and modes of action.
 Recognise weather conditions for chemical application
 Maximum residue limits.
 OHS legislative requirements and codes of practice relevant to
chemical use and hazardous substances.
 Use, maintenance and storage of personal protective equipment.
 First aid and emergency procedures.
Required Skills Demonstrate skills to:
 Plan and manage resources and time.
 Communicate, negotiate and liaise with other statutory
authorities, agencies and stakeholders.
 Organize the work.
 Record and report actions and work progress.
 Identify pests for planning activities and control measures
 Access, accurately read and interpret conditions and labels
information for chemicals.
 Identifying hazardous situations.
 Correct wearing/fit of personal protective equipment.

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  Communicate procedures, policies and safety information to
others in the workplace.
 Plan and organize activities to be planned in conjunction with
chemical use.
 Use mathematical ideas and techniques in calibration and
calculation of equipment and chemicals.
 Calibrate and calculate of equipment and chemicals
 Calculate threshold levels
 Identify hazards and potential problems that may arise during
chemical use and developing suitable solutions and risk control
measures.
 Apply relevant standards, protocols and procedures
 Apply disposal of packaging materials, left over chemicals
and washing of equipments
 Collect, analyse and organize information on labels, MSDS and
legislation need to be interpreted and analysed.
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crop Production Level IV
Unit Title Manage and implement quality standards in storage
Unit Code AGR CRP4 07 0322
Unit Descriptor This unit covers the knowledge, skills and attitude of assessing and
maintaining hygiene in the storage areas, monitor produce from arrival
to dispatch, monitor and maintain produce conditions in storage as well
as control pests in storage area.
Monitoring the storage regularly to protect from deterioration or pests
damage and contaminants. It includes implementing pre-determined
integrated pest management strategies, and investigating and
recommending options for technology, systems or practices that will
improve crop produce and seed quality. Maintaining the quality in
storage is likely to be undertaken without supervision, with only
general guidance on progress sought from others. It requires skills in
sampling of produce and working safely in a potentially hazardous
environment, as well as in calculating volumes, mass and quantities.

Element Performance Criteria

1. Maintain hygiene in 1.1. Storage facilities selected based on availability, cost and crop type
storage areas 1.2. Problems of storage facility condition are identified.
1.3. Storage conditions are assessed to maintain the standards of hygiene
in the stored crop produce.
1.4. Storage systems and purpose of storages are identified
and implemented.
1.5. The need for repairs and maintenance is identified, and either
carried out or a report of the need is made.
1.6. Treatments are applied to storage facilities to maintain hygiene
standards and in line with the storage program.
1.7. Storage plan is prepared according to the organization objective and
guidelines.
1.8. The application of all treatments used is recorded in line with the
storage program.
2. Monitor crop produce 2.1. Before crop produce is stored samples are taken for testing to
arrival and dispatch ensure a complete record of the quality standards.
2.2. At dispatch, the produce is checked for quality and against the
records taken at the point of storage.

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 2.3. Test samples are taken, prepared and forwarded for
analysis according to prescribed guidelines.
2.4. Transportation facilities are selected based on the type of produce
2.5. All activities around the storage facilities are undertaken according to
the OHS guidelines detailed in the crop storage program.
3. Monitor and 3.1. Options for maintaining or improving produce quality are
maintain crop identified.
produce 3.2. Regular checks of storage are conducted to maintain continued
conditions in freedom from contaminants and deterioration.
storage
3.3. Periodical checks of long-term storage are conducted for quality
factors and viability according to organization requirements.
3.4. Where test samples are required, they are taken, prepared and
forwarded for analysis according to industry quality assurance and
laboratory requirements.
3.5. Clear and accurate records of tests and inspections are
created, maintained and kept as described in the storage
program.
3.6. The condition of storage facilities is monitored using the schedule
and methods outlined in the storage program.
3.7. Where it is required, appropriate corrective action is taken to
maintain the quality of stored produce.
3.8. Crop produce west disposal is undertaken
3.9. All activities around the storage facilities are undertaken according to
the OHS guidelines detailed in the storage program.

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4. Control storage pests 4.1. Storage pest are identified that affect crop produce quality.
4.2. Crop produce is monitored according to the checklist, targets and
methods outlined in the storage program.
4.3. Samples of the stored produce are taken to test for pest infestation.
4.4. storage pests are controlled according to the guidelines in the storage
program.
4.5. Enclosed storage area is fumigated, and the surrounding environment
is kept clean according to the integrated pest management strategy in
the storage program.
4.6. The sources of any infestations are identified and steps are taken to
control them in line with the integrated pest management strategy
in the storage program.
4.7. Pest control activities are undertaken in line with the OHS hazard
guidelines detailed in the storage program.

4.8. Clear and accurate records and reporting of treatments to the stored
produce and storage facilities are created, maintained and kept as
described in the storage program.

Variable Range
May include but not limited to:
Problems of storage  The presence of water or water damage
facility  Presence and activity of pests (including insects, moulds, birds and
rodents),
 Dead vertebrate pests in storage
 Breakdown of storage security and integrity (e.g. Holes, cracks,
poor sealing, etc.)
 Grain moisture content
 Excessive dust levels
 High pesticide and fumigant residues
 Legal withholding periods
Storage facilities May include but not limited to:
 The storage facility covers all types of temporary and
permanent storage, complete with installed aeration, and
controlled environment (atmosphere) or cold store.

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Storage May include, but not limited to:
Receive, storage, sampling and analysis operations are coordinated
processes and detailed in the storage program.
 The act of storing; state or fact of being stored;
 Capacity or space for storing;
 A place, a room or building used for storage purpose.
Hygiene May include, but not limited to:
standards The storage area, grain storages, machinery, buildings, vehicles,
handling equipment, produce and vegetation, might all be subject to
inspection and treatment, including for insect and other pest refuges.
Crop produce May include, but not limited to:
 A crop produce is a small, hard, dry seed, fruits – with or
without an attached hull or fruit layer – harvested for human or
animal consumption.
 crop produce being stored include
 cereals
 legumes
 pulses
 oilseeds
 pasture seeds
 vegetables
 Fruits

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  root and tubers
 stimulants and spice
Storage system May include, but not limited to:
 Hermetics bag
 metal silos
 bulk storage system
 Jute bags
 Farm level bulk storage
 Commercial bulk storage
 Wire houses
 Cold rooms
Treatments May include, but not limited to:
 Treatment of something involves putting a particular substance
onto or into it, in order to clean it, to protect it, or to give it special
properties
 Recording the application of treatments might require the use of
either digital or paper-based systems, or a range of data capture
technologies.
Storage program May include, but not limited to:
 The program will provide details of the product to be stored, the
timeframes involved, the resources to be used, the locations for
storage, the recording and documentation requirements, the
scheduling of the operation, the responsibility of the various
operators to be involved, the method of pest control, and the
method of sampling and where samples should be sent.
 Details of the requirements to minimize or eliminate OHS risks, the
legislative requirements in relation to all activities undertaken
during quality maintenance activities, and chemical handling
procedures and guidelines would also be covered in the program.
 The storage program would also ensure that equipment and
personnel arranged for operations are appropriate to the
requirements of various legislation and may include equipment for
detection of fumigant in the atmosphere, confined spaces
equipment, pressure testing equipment, fumigant/inert atmosphere
pressure bottles, fumigant generation equipment, and personal
protection.
Samples May include, but not limited to:
 A small part or quantity intended to show what the whole is
like.
 Inspection/sampling techniques may include turning, visual
inspection, hand sampling, grain sieves, probes and spears, or
trapping
Records May include, but not limited to:
 Records provide details required by legislation and are kept for the
required period of time.
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  They might contain information relating to the produce itself (crop
types, varieties, quality segregation), expenditure in relation to
storage and handling, OHS considerations (those relating to
chemical handling and application), and operational functions
(dates, times, quantities, personnel).
 The format of any reporting might be electronic or paper based.

Options for maintaining May include but not limited to:

or improving produce They may involve new technology, new systems, or altered practices
quality such as drying, aeration, sealing, controlled atmospheres, or the use of
desiccant dusts.
Contaminants May include but not limited to:
 Substances (i.e., chemical elements and compounds) or groups
of substances that are toxic, persistent and liable to bio
accumulate and other substance or group of substance which,
gives rise to an equivalent level of concern.
 It includes:
 moulds,
 moisture,
 mites,
 insects, or
 fungal diseases.
May include but not limited to:
Deterioration
 The action or process of becoming impaired or inferior in
quality, functioning, or condition and loss in the properties of
a material by chemical interaction with the environment.
Condition of storage May include, but not limited to:
facilities  Systems should be in place to ensure the safe operation and
maintenance of machinery and equipment.
 Precautions should also be in place to minimize exposure to
noise, and organic and other dusts.
 Systems and procedures for handling and storing grain, as well
as working with and around electricity should also be in place.
 Fixtures should be in place in all silos and storage sheds, including
appropriate access ladders, hand rails and ladder cages.
 PPE should be selected, used and maintained.
 Environmental conditions should be controlled. For example,
keeping moisture levels within prescribed industry standards will
reduce the likelihood of fire and silo collapse.
 Procedures should be in place and used for working on top of
stored produce, working with grain mass movement and stability,
working within confined working spaces, moving vehicles, and
working at heights.

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  Record keeping should ensure that requirements in relation to
properly observing and using product labels and MSDS sheets,
instruction manuals, and written organizational procedures.
Corrective action May include, but not limited to:
 Maintenance activities such as inspection for structural problems
repair of physical damage, sealing of inlets and outlets to maintain
gas tightness, pressure testing of sealed storages to recommended
levels, location and repair of leaks in sealed storages, maintenance
of pressure relief valves, and painting and upkeep of heat
reflecting coating.
 Corrective action might also include the operation of installed
equipment where it exists. For example, refrigeration may be
used on storage facilities holding malt quality barley or sorghum,
or where high moisture content is jeopardizing grain quality.
 Matching the cooling load with equipment selection may involve
site-specific data and calculations, combined with the use of
manufacturer’s data.
 Additionally, aeration might assist to reduce grain temperature
and grain moisture levels to client and organizations requirements.
Fumigation May include but not limited to:
the process of using smoke or fumes to disinfect a place or thing or to
rid it of fleas, roaches, agricultural pests, weeds, for the purposes of
treating identified pests, or for meeting grain quality requirements.
Pest management May include but not limited to:
 Activities such as application of insecticides, herbicides and
growth regulators, baiting (using registered controlled and
generally available substances), desiccant dusts, or fumigation
and/or inert atmosphere operations could be employed either
separately or in partnership.
 Sampling and testing is a part of the integrated pest management
activities and may provide evidence of the development of
resistance to pesticides in pests.
Pest control activities May include but not limited to:
 Be in silos, grain storages, surrounding area, grain handling
equipment, machinery, buildings, and hay and other produce
that can harbor insect pests.
 cultural, chemical and biological
 exclusion, repulsion, physical removal
OHS hazards May include but not limited to:
 Amongst the risks are operating and maintaining machinery and
equipment, including hydraulics and guarding of exposed moving
parts, noise, organic and other dusts, working with
 Transporting and storing hazardous substances (such as
pesticides), using fumigants, working at heights, and working on
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 the crop

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 produce mass.

Evidence Guide
Critical Aspects of Must demonstrate knowledge, attitudes and skills competence to:
Competence  Monitor and maintain hygiene,
 Apply legislative requirements, and procedures relating to the
purchase, transport, storage, use and disposal of pesticides
and fumigants
 The range of applicable pesticides, application methods and
handling requirements
 Identify commodity types, varieties and grades
 Describe the range of applicable pesticides, their uses,
application methods and handling requirements
 Developments and options available for maintaining or
improving the quality of produce during storage
 Integrated Pest Management principles and the procedures
used within the organization.
 Common crop produce pests and their general control methods
 Appropriate action to be taken in contingency situations
 Marketing requirements and options for crop produce storage
 Equipment available and its uses, limitations and
OHS requirements
 Chemical handing and dangerous goods requirements
 Identify common storage pests
 Identify the place for storage areas
 Identify and check the seed moisture content of grains
before storage.
 Understand how samples are taken from storage produce
 Identify kinds of storage facilities
 Understand the storage conditions according to environmental
situation.
 Recognize how storages are prepared, placement and direction
of storage.
 Identify the main environmental factors and pest that
affect quantity and quality in storage.
Required Knowledge and Demonstrate knowledge and Attitudes of:
Attitudes  Commodity types, varieties and grades
 Handling requirements for gas cylinders
 Insect life cycles and optimum conditions for development
 Integrated pest management principles and the procedures used
within the organization
 Legislative requirements, and procedures relating to the purchase,
transport, storage, use and disposal of pesticides and fumigants
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  Client's sampling and classification requirements
 Common storage pests and their general control methods
 Marketing requirements and options for crop produce storage
 Equipment available and its uses, limitations and OHS
requirements
 Site hazards and sound management practices and processes to
minimize noise, odours, and debris from storage operations
 Chemical handling and dangerous goods requirements
 Developments and options available for maintaining or improving
the quality of produce during storage.
 Identify the main environmental factors and pest that affect quantity
and quality in storage
 Understanding crop produce storage systems
Required Skills Demonstrate skills to:
 Silo and temporary storage configuration and operation
 Hermitic storage identification and application
 Grading of horticultural crop produce
 Identify the range of applicable pesticides, application methods and
handling requirements
 Setup and operate fumigation and pesticide application equipment
 Sample loads and produce in the storage, and conduct a sample
analysis
 Create, maintain, and keep clear and tractable records
 Operate a range of communication equipment, including in
emergency situations
 Inspect and test silos
 Identify insects, pests and other factors that affect stored produce
quality
 Set up and operate inert atmosphere equipment
 Handle and mix chemicals for baiting, fumigation, spraying, and
other forms of application
 Interpret and monitored information on pests
 Plan and schedule pest control including amending plans during the
operations
 Calculate mass and volumes of grain and horticultural produce
 Observe, identify and react appropriately to environmental
implications and OHS hazards.
 Collect, analyse and organize information by observing and
measuring the impact of pests and contaminants.
 Plan and organize activities in arranging for samples to be taken
of the, and in getting those samples laboratory tested.
 Work with others and in teams in working safely to store
and monitor grain in silos and other storage facilities.
 Use mathematical ideas and techniques in calculating sampling
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 results, loadings, and volumes of storages.
 Solve problems through identifying deterioration in the product
quality and selecting an appropriate response.
 Appropriate action to be taken in contingency situations
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crop Production Level IV
Unit Title Demonstrate Improved Crop Technologies and Practices
Unit Code AGR CRP4 08 0322
Unit Descriptor This unit defines knowledge, skills and attitude required in establishing
demonstrations of new crop production technologies and practices.
It includes problem identifications, need assessment, select appropriate
crop technologies and practices, demonstration plots selection and
establishment.
Furthermore; conducting group extension events, monitoring and
evaluation of demonstration plots are integral part of the competency.
It also includes facilitation of farmer's field days and field school in
order to strengthen the farmer-to-farmer knowledge exchange. This
competency addresses feedback and data collection, analysis and
document best practice for future use.

Element Performance Criteria

1. Prepare for 1.1. Situations are identified where existing knowledge can be used as
demonstration the basis for demonstrating new crop technologies and practices
1.2. Problem identification and need assessments is realised following
participatory approaches of stockholders and organizational
requirement.
1.3. Sources of information and availability of new crop technologies and
practices are assessed
1.4. New technologies and practices are selected based on the need
assessment, availability, environmental considerations, problem
solving ability, growing season and organization affordability
1.5. Detail plan of implementation is prepared by considering technology
specification, growing season, organisation goal and guidelines.
1.6. Training and awareness creation activities about the selected new
crop technology and practices are conducted in order to create
common understanding and easy work flow among actors.
1.7. All required inputs to implement the demonstration are prepared
based on demonstration plan.
1.8. Demonstration data recording sheet is prepared

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2. Demonstrate Crop 2.1. A demonstration plots are selected based on the selection
Technologies and guidelines/requirement
practices 2.2. Demonstration plots are prepared and necessary amendments are
conducted based on the standard guidelines
2.3. The new technology or practice is established in the prepared plots
according to the recommendations.
2.4. All required managemental practices/operations are undertaken based
on the guidelines at the correct time.
2.5. If the observed problems cannot be resolved it should be reported to
the supervisor and/or technology owner.
3. Monitor and 3.1 Demonstration plots monitored regularly based on the plan
evaluating crop 3.2 Field days and other group extension events are organised
demonstration for participants at the demonstration site based on the plan
3.3 Feedback is sought from participants where appropriate for
further scaling out of the new technology or practice.
3.4 Data is recorded, analysed, interpreted and reported to the supervisor.

Variables Range
May include but not limited to:
Application of new techniques, practices, input to increase the growth,
development, yield, quality and easy harvest of crop products.
 New crop varieties (seeds, cutting materials, rhizomes)
New crop technologies  Agronomic practices (seed rate, spacing, method of
and practices sowing/planting)
 Fertilizer applications (amount, rate, time of application)
 Soil amendment techniques and practices
 Irrigation methods
 Crop rotation
 Improved crop storage technologies
Participatory approaches May include but not limited to:
The active involvement and empowerment of stakeholders (actors)
includes:
 sharing of knowledge and experience
 recognising and encompassing different perspectives
 working in teams on practical tasks
 the development of shared understanding and jointly owned plans
or other products
Stakeholders May include but not limited to:
 Host farmer/community
 Farmer organisations

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  Commodity Associations
 government extension departments.
 Private sector e.g., fertilizer, seed and chemical companies.
 Researchers
 Development partners /NGOs
 Universities and colleges and
 Local leadership
Environmental May include but not limited to:
Considerations May include recycling, safe disposal of packaging (e.g. Cardboard,
polystyrene, paper, plastic) and correct disposal of waste materials by an
authorized body
organization affordability May include but not limited to:
⚫ organization affordability is
the maximum price the consumer could able to pay for the
technology.
required inputs May include but not limited to:
 fertiliser,
 seed,
 labour
 herbicides
Demonstration plots May include but not limited to:
⚫ A demonstration plot is a field that is used for teaching, sharing
ideas and showcasing a proven crop technologies/practice
 Piece of land
 Plant
selection May include but not limited to:
guidelines/requirement Have a basic understanding on
 the history of the field
 Slope of the land
 soil structure, texture, pH
 soil fertility
 Soil should be representative of the area
 Water availability
 labour availability
Field day May include but not limited to:
A group extension event conducted at the site of any type of
demonstration. May be organized at the
 time of planting
 when fertilisers or other inputs are provided
 mid-season when differences in crop growth are apparent
 harvest time when yields, costs and benefits can be compared
Participants May include but not limited to:
 Farmers

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  Agricultural extension workers
 Researchers
 NGOs
 Universities
Feedback May include but not limited to:
 Surveys,
 Questionnaires,
 Interviews and meetings.
All necessary data May include but not limited to:
recorded  Location (Ward, village, host farmer, GPS coordinates)
 The theme of the demo
 Plot size
 Plant spacing
 Practices carried out (land preparation, liming, fertilizer/manure
application, planting, weeding, thinning, etc.),
 dates and time taken (labour days) and input quantities,
 Dates for specific physiological stages (germination %,
flowering, pegging, silking etc.)
 Incidences like hail and animal damage
 Crop growth stages
 Pests and disease prevalence and control measures
 Rainfall data
 Area, Production and Yield data
 General remarks

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence  Understand existing knowledge for demonstrating new crop
technologies and practises
 Implement new crop technology demonstration procedures
and guidelines
 Identify new crop technologies, practices and selection criteria’s
 Able to prepare demonstration plan, input preparation and
provide training.
 Plan and organize demonstration activities
 Calculate resource requirements
 Prepare written plans and procedures for implementation by others
 Observe, identify and react appropriately to problems observed in

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 demonstration plots
 Able to coordinate field days and other group extension events
 Communicate ideas and information by clearly explaining to staff,
and concerned body regarding the purpose, requirements, and
processes
Required Knowledge and Demonstrate knowledge of:
Attitudes  Understand guidelines to demonstrate new crop technologies
and practices
 Recognize problem identification and need
assessment principles
 Identify source of new crop technologies and practises
 Understand new technology and practises selection criteria
 Recognized demonstration plan preparation principles and
procedures
 Understand required inputs and resources for demonstration
 Understand demonstration plot selection guidelines
 Recognize the new technology demonstrations and implement
managemental practices
 Understand guidelines for monitoring demonstration plots
 Able to understand recorded, analysed, interpreted and
reported data’s
 Understand site identification and evaluation procedures
 Able to locate appropriate sources of information regarding
new technologies and practices
 Understand best practices from the field day events
Required Skills Demonstrate skills of:
 Conduct problem identification and need assessment
 Select new crop technologies and practices
 Prepare demonstration plan
 Prepare and conduct training plan
 Calculate required inputs and costs
 Prepare data recording sheet
 Select demonstration plots
 Implement managemental practices
 Record, analyse, interpret and report demonstration data
 Identify demonstration sites
 Ability to assist in the decision-making process
 interpretating technical manuals
 Evaluate and apply new technology and practices to assist in
solving organizational problems
 Prepare best practices formats and
 Documentation and compilation of best practices
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information on

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 workplace practices and OHS practices.

Methods of Assessment Competence may be assessed through:

 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Occupational Standard: Crop Production Level III
Unit Title Seed multiplication and quality control
Unit Code AGR CRP4 09 0322
Unit descriptor This unit covers the knowledge, skills and attitude required in the
selection of quality seed or planting materials, multiplication of
improved crop seeds and other planting materials.
It includes planning and preparing for seed multiplication, preparing
land and sowing, maintaining the field, managing weeds and pests,
harvesting, grading of seeds. Processing/post-harvest seed treatments of
seeds and storage.

Element Performance Criteria

1. Select quality 1.1. Based on crop type quality parameters and seed quality
seed/ planting assessments attributes are recognized
materials 1.2. Causes of seed quality deterioration determinants are identified
1.3. Seed quality standards are used for seed/planting
material selection
1.4. A portion of the crop to be used as seed is selected based on its
health, vigour, and grain size and measures are taken when
required.
1.5. Seed treatment application is identified and appropriate pre-
seeding treatments are applied in full consideration of
detrimental environmental impacts
2. Plan and prepare 2.1 Production requirements for seed/planting material based on supply,
land for seed quantity, quality, client preferences and demand is determined.
multiplication 2.2 Production scheduled for seed multiplication is prepared based
on environmental conditions and market requirements
2.3 Proper site selection for seed multiplication based on the minimum
seed standards are employed
2.4 Required tillage/ploughing equipment’s are selected, prepared and
the land cultivate according the crop requirement.
2.5 Soil toxicity problems and common nutrient deficiency assessed and
identified based on the crop type.
2.6 Soil amendment practices are applied based on the guidelines.
2.7 Machineries, equipment’s and other farm inputs used for sowing are
prepared.
3. Seed production 3.1 The quantity of seed/planting material required to sow is
Establishment calculated based on the size of area and required quantity of seed
needed to produce.
3.2 Soil and weather conditions are monitor for optimal seeding

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 conditions.
3.3 Keeping appropriate isolation distance based on available guidelines
for cross and self-pollinated crops to produce certified seeds.
3.4 Seeding and fertilizer applications are conducted in line with plant
growing cycle and the work plan.
3.5 Clean machinery and equipment when seeding operation is
completed
4 Maintain the field 4.1 Crop condition and growth requirements are monitored and
appropriate measures implement based on the requirement.
4.2 Rouging, dates, selling and inspection of the field ensured for
production of certified seeds based on the guidelines.
4.3 Appropriate agronomic practices are applied
4.4 Monitor soil moisture content and apply water/irrigation, if any
deficiency as per the crop requirement and growth stage.
4.5 Field drainage is monitored and maintained based on the guidelines.
5 Control weeds, 5.1 Weed infestation and other crop pest occurrences are assessed.
pests and diseases 5.2 Appropriate weed and other pest control methods are
implemented following principles of integrated pest management
standards or organization code of practice.
5.3 Side effects of pest control methods to other plants, animals or
external environment are identified.
5.4 Effectiveness of control methods assessed in reference to
specified organisational standards.
5.5 Late growing weeds are Carefully monitored and controlled
to ensure the maximum purity of the seed during harvesting.
6 Harvest the crop 6.1 Internal and external inspections are coordinated and
conducted before harvesting for seed certification.
6.2 Crop maturity is evaluated based on the guidelines and determine
appropriate time of harvesting.
6.3 Based on the classification standards samples are taken and
moisture content determined.
6.4 Necessary harvesting equipments are prepared and harvesting
operations and transportation undertaken
6.5 Hygiene standards are identified for the crop and complete for
each paddock based on harvest strategy and plan.
6.6 The quality of the seed is maintained by proper checking and
adjusting harvester ancillary equipment, including their height
and
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 other settings.
7. Seed Processing 7.1. Seed treatments are applied where appropriate and according to
and treatments the organizations production and marketing requirements.
7.2. Seeds are graded, packaged and labelled according to
organization work procedures.
7.3. Post-harvest treatments are selected and applied according to
harvested produce requirements, the organization integrated
pest management strategy and the marketing plan.
7.4. Seed samples collected and forwarded to the analysing body,
according to the guidelines.
8. Store seeds 8.1 Storage facilities are selected and maintained in proper hygiene
and evaluate before seeds are transfer according to the organizations OHS and
the stored seed hygiene guidelines.
8.2 Seeds are stored under conditions that maintain its quality and
germination capacity.
8.3 Periodic checks and laboratory testing of seed in long-term storage
are conducted for quality factors and viability according to
organization requirements.
8.4 Seed labelling and storage records, tests and inspections should be
maintained and kept as described in the seed storage program in
clear and accurate way and take appropriate corrective action when
required
8.5 Forward the records kept to the appropriate person for analysis
and decision-making.

Variable Range
seed quality assessments May include, but not limited to:
 Seed moisture test
 purity test
 Germination test
 Seed Vigor test
 Seed health test
seed quality deterioration May include, but not limited to:
It is the losses of seed quality, viability, vigour caused by
 Genetic purity
 Physical/Mechanical mixture
 Physiological problem
 Production environmental
 Harvesting time
 Appropriate packaging
 Traceability
seed quality standards May include, but not limited to:

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 The minimum limit of germination, varietal purity, physical
purity, seed inspection, laboratory standards and other quality
attributes of prescribed seed as set by the authorized authority.
Measures May include, but not limited to:
 Removing pests and weeds, as well as enhancing the
nutrients of the area.
 Rouging of off-types and undesirable weeds, grading out
weed seeds and small grains and other impurities
 Enhancing the nutrient levels with pre-harvest applications,
and careful harvesting to prevent cracked and damaged
grain.
Detrimental environmental May include, but not limited to:
impacts Persistent application of chemicals to a particular area of soil
over time can lead to a change in the soil performance and any
inappropriate disposal of containers or chemicals can
contaminate soils, crops and water.
Client May include, but not limited to:
 Retail customers and commercial clients.
 Farmers and private investors, companies, community
groups, government agencies, NGOs or a combination of
these entities.
Crop May include, but not limited to:
 Grains cereals
 Pulses
 Forage seed
 Vegetable seeds
 Cotton
 Oils seeds
 Fruit
Soil toxicity problems May include, but not limited to:
 The contamination of soil with anomalous concentrations of
toxic substances.
 Such as acidity, salinity, alkalinity
Isolation distance May include, but not limited to:
The minimum distance helped to avoid pollen contamination or
cross pollination between varieties.
Cross pollinated crops May include, but not limited to:
 The cross-pollination is defined as the deposition of
pollen grains from a flower to the stigma of another
flower. Commonly, the process is done by insects and
wind.
 cross-pollination can be observed in crops such as
fababean, noug, sunflower, and others

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Self-pollinated crops May include, but not limited to:

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  In this process, the pollen grains transfer from the
stigma of the same or genetically similar flower.
 Self-pollination can be observed in crops such as oats,
barley, linseed, wheat, and others.
Certified Seeds May include, but not limited to:
 Seed certification is commonly used as seed quality
assurance system based on regulatory frameworks,
procedures, and standards.
Seed treatments May include, but not limited to:
 Applied to seed or planting materials to control or
reduce fungal and insect damage prior to planting or
storage

Post-harvest treatments May include, but not limited to:

 Removal of dirt and foreign material
 Drying
 Germination tests
 Purity tests
 Calculating expiry date
 Applying colouring materials
 Fungicides and insecticides by mixing or fumigation
 Observing quarantine requirements and storing in
a controlled environment.
Records May include but not limited to:
 Information from each season useful in building a history
for the organization, and for input into subsequent year’s
decision-making.
 Records of each step: results of calculations, location of the
area used for seed growing, origin of the seed, varieties
used, soil types used for growing seed, seed improvement
methods used, and time of harvest.
 Conditions, and length of time in storage.
Appropriate person May include but not limited to:
This is the person who will make decisions on the production
and operations planning of activities.

Evidence Guide
Critical Aspects of Demonstrate knowledge, attitude and skills to:
Competence  Identify crop types and seed class (breeder seed, basic and
pre basic seeds)
 Preparation of seeds, seeding methods and application
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 techniques
 Seed quality standards, seed certification, packaging
 Method of pollination
 Describe Basic type of seeds
 Type of certified seeds and hybrid seeds
 Identify fertilizer types, rates of application and crop
nutrient requirements
 Describe types of herbicides, insecticides and other
pesticides, and alternative pest control methods (non-
chemical)
 Describe effects of weather conditions (normal and adverse)
on seeding and fertilizing applications
 Demonstrate techniques of crossing
 Principles of isolation distance
 Describe seed grading techniques
 Describe seed selection procedures and criteria’s
 Understand seed storage principles and treatments
Required knowledge and Demonstrate knowledge and attitude of:
attitude  Definition of seeds and planting material
 Establishment and maintenance of a range of improved seed
and other planting materials multiplication of various crop
varieties in relation to client needs and the standards of the
country
 Establishment procedures, plant selection and culture
 Practices for a range of crops variety’s seed and other planting
materials production and multiplication.
 How to maintain Isolation distances and field requirements to
produce seed
 Identifying crop types, preparation of seeds, seeding methods
and application techniques
 Identify method of pollination and their implication for seed
production
 Define basic seeds, certified seeds, hybrid seeds
 Understand parental lines and their maintaining methods
 procedures for cleaning, securing and storing machinery,
 equipment and materials
 Pests and disease recognition on seed production
 Economic, aesthetic or environmental thresholds for a range of
weeds and pests.
 Environmental issues of ploughing soil for planting
 A range of pre-planting treatments, their purpose and

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  method of application
 Fertilizer types and type of seeds identification
 production and multiplication of various crop varieties
 Feld, storage and laboratory standards of seed
 Seed grading and selecting quality seed
 records and documentation required for tracking and handling
of seed
 environmental controls and codes of practice applicable to the
enterprise
 Relevant legislation and regulations relating to OHS,
contractor engagement, chemical use and application, vehicle
and plant use, and to the use, handling and sale of seed
 Sound management practices and processes to minimize
noise, odors, and debris from sowing operations.
Required skills Demonstrate skills to:
 Use range of seed and other planting materials
 Implement methods of ploughing a range of soil types
 Ploughing soil for planting
 Apply a range of pre-planting treatments, their purpose
and method of application
 Identifying crop types
 Prepare seeds, seeding methods and application techniques
 Conduct appropriate seed tests
 Pollinate crops
 Pests and disease recognition.
 Grade seeds based on the criteria
 Conduct post-harvest seed processing
 Conduct appropriate seed tests
 Roughing and field inspection
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

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Occupational standard : Crop Production Level IV

Unit Title Develop value chain analysis

Unit Code AGR CRP4 10 0322

This unit covers the knowledge, skills, and attitude needed to Understand
Unit Descriptor value chain ,Identify concepts of value chain ideas Develop the value chain
and Upgraded value addition

Elements Performance Criteria

1.1 Concept of value chain are understood
1. Understand concepts
of value chain 1.2 Value chain scopes are understood and identified
1.3 Principle of value chain are understood and identified
1.4 Value chain characteristic are understood and identified
1.5 Value chain Importance are discussed and understood
1.6 Concept of value addition are understood and determined

2.1 Dimension and structures of Value chain are identified and interpreted
2.Identify Value chain
2.2 Value chain actors are identified according to the objective and
analysis
interest or need of chain actors
2.3 Value chain maps are illustrated for different agricultural products
2.4 Value chain techniques for value addition are identified and analyzed
2.5 Contract farming system is established to promote value chain.

3.Develop value chain 3.1 Value chain parameters are analyzed to compare the gaps between
the existing and the benchmark.
3.2 Constraints and gaps are collected, analyzed and ranked according to
the priority used to develop value chain
3.3 Steps of value chain development are identified
3.4 Value Chain selection techniques are identified to develop value chain
3.5 Potential interventions for value chain development are identified
4. Upgrade value 4.1 Environmental considerations are understood to upgrade value addition
addition development
4.2 Value chain actors are identified for Value addition
4.3 Value chain is upgraded for agricultural products to measure performance
of value chain development
4.4 Custemer feedbacks are collected, organized and documented to improve
Custemer satisfaction

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Variable Range
Concept value chain May include, but not limited to
 Market oriented products
 General Principle
 Value chain actor
 Mapping
 Value addition

Principles of value chain May include, but not limited to

 Value chain mapping
 Identifying the distribution of benefits of actors
 Examining the role of upgrading
 Governance in the value chain

Characteristic May include, but not limited to

 Inbound logistic
 Operation
 Out bound logistic
 Marketing
 Sales
 Services

May include, but not limited to

Importance  Simple and better way to identify gaps and technologies.
 Increases efficiency and systemic competitiveness of local enterprise
 Primary targets involvement between local sector and sub sector
 Reduces production costs and improves profitability
 Improves customer satisfaction by providing quality product and service

Dimension May include, but not limited to

 Sourcing of Inputs and supplies
 Production capacity and technology
 End-markets and trade
 Governance of value chains

Structures May include, but not limited to

⚫ Input sector:
⚫ Farm/production sector:
⚫ Product sector

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 May include, but not limited to
Value chain actors  Farmers,
 Traders,
 Processors,
 Transporters
 Wholesalers
 Retailers and final consumers

Agricultural sectors May include, but not limited to

 Crop farming
 Forestry
 Livestock
 Fisher and aquaculture
 Agricultural cooperative
 Agricultural extension service

May include, but not limited to

Parameters  Yield
 Quality
 Cost
 Time

May include, but not limited to

Technology constraints  Marketability
 Profitability
 Capability and Usefulness
 Functionality
 Import Substitution
 Feasibility
 Adaptability
 Potential Impact to the MSE
 Woman Empowerment
 Employment

Steps of value chain May include, but not limited to

 Value chain selection
 Data collection
 Value chain mapping
 Value analysis

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  Gap identification
 Prioritizing constraints
 Technology identification & categorization

May include, but not limited to

Selection technique  Integration economic
 Environmental
 Social
 Institutional

May include , but not limited to:

Environmental  Sustainability of the land use system for production and processing
considerations  Sources of energy
.  Efficiency of energy use
 Greenhouse gas emissions
 Water use efficiency and possibilities of contamination
 Quantity and character of chemicals being used
 Waste production and management

May include, but are not limited to:

Value addition  measured against its contribution to the customer
 Technical benefits/features
 Location benefits/features
 Aesthetic benefits/features
 Information benefits/features

May include, but are not limited to:

Contract farming ⚫ Agreement between buyer and seller
⚫ Farmer and processing making firm for production
⚫ Supple of agricultural product

Upgraded May include, but are not limited to:

⚫ Farm crop
⚫ Milk and Milk Products
⚫ Meat and Meat Products
⚫ Poultry Products
⚫ Fish and Fish Products
⚫ Honey and Honey Products

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Evidence Guide
Critical Aspects of A Candidate must demonstrate the ability to:
Competence ⚫ Understand concept of value chain
⚫ Identify Value chain actors
⚫ Apply techniques for value addition
⚫ Understand selection technique to develop value chain
⚫ Identify potential interventions to value chain analysis
⚫ Evaluate value chain addition
⚫ Contract farming system is established to promote value chain
⚫ Describe value chain upgraded and identify environmental issues for
value chain development

Required Knowledge A candidate must demonstrate the knowledge and attitude to :

and Attitude  Understand concepts of value chain
 Understand and Recognize characteristic of value chain
 Understand dimension and structures of value chain
 Identify principles of value chain for agricultural production
 Identify value chain actors and Illustrate value chain mapping in agricultural
product
 Identify value chain analysis improve vale chain development
 Understand the Bench mark analyze to develop value chain analysis
 Observe environmental issue to upgrade Value chain
 Determine value chain upgrade and focus on Value chain addition
Required Skills A candidate must demonstrate the Skills to :
 Identify concepts of value chain
 Recognize and describe characteristic of value chain
 Describe dimension and structures of value chain
 Apply principles of value chain for agricultural production
 Classify value chain actors and Illustrate value chain mapping in
agricultural sector
 Analyze the Bench mark to develop value chain analysis
 Apply value addition and determine value chain upgrade development
value chain analysis
 Contract farming system is established to promote value chain
 Describe value chain upgraded and identify environmental issues for value
chain development
Resources Access is required to real or appropriately simulated situations, including work
Implication areas, materials and equipment, and to information on workplace practices and
OHS practices.
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Methods of Competence may be assessed through:
Assessment  Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Competence may be assessed in the work place or in a simulated work place
Assessment setting.

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