lOMoARcPSD|44147754

OAP-CBLM - Learning Module for OAP

Agriculture (Sultan Kudarat State University)

Scan to open on Studocu

Studocu is not sponsored or endorsed by any college or university

Downloaded by Guiller Cajucom

 lOMoARcPSD|44147754

COMPETENCY-BASED LEARNING MATERIALS

Sector : Agriculture and Fishery

Organic Agriculture Production NC II
Qualification Title :

Unit of Competency : Raise Organic Chicken

Module Title : Raising organic chicken

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 1 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 lOMoARcPSD|44147754

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in Organic Agriculture Production NC II. This module

contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Job Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your
trainer/facilitator for assistance.
The goal of this course is the development of practical skills. To gain these
skills, you must learn basic components and terminology. For the most part, you’ll
get this information from the Information Sheets and TESDA website
www.tesda.gov.ph.
This module was prepared to help you achieve the required competency, in
Organic Agriculture Production NC II. A person who has achieved this Qualification is
competent to be:
• Organic Agriculture Farmer
• Organic Chicken Raiser
• Organic Hogs Raiser
• Organic Small Ruminants Raiser
• Organic Vegetables Farmer
• Organic Concoctions and Extracts Producer
• Organic Fertilizer Producer

This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your instructor.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 2 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 lOMoARcPSD|44147754

Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.
Use the self-check, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 3 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

Core Competencies
1. Raise organic chicken Raising organic chicken AGR612301
2. Produce organic vegetables Producing organic
AGR611306
vegetables
3. Produce organic fertilizer Producing organic fertilizer AGR611301

4. Produce organic concoctions Producing organic AGR611302

and extracts concoctions and extracts
Elective Competencies
5. Raise organic hogs Raising organic hogs AGR612302
6. Raise organic small Raising organic small
AGR612303
ruminants ruminants

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 4 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 UNIT OF COMPETENCY: RAISE ORGANIC CHICKEN

UNIT CODE : AGR612301

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to raise organic chicken efficiently and
effectively. It includes selecting healthy stocks,
determine suitable chicken house requirements,
install cage equipment, feed chicken, manage
health and growth of chicken and harvesting
activities.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Select healthy 1.1. Breed/strains breeds are identified as per PNS-Organic
stocks and Agriculture-Livestock and GAHP Guidelines
suitable 1.2. Healthy chicks are selected based on industry acceptable
housing indicator for healthy chicks.
1.3. Suitable site for chicken house are determined based on PNS
recommendations.
1.4. Chicken house design is prepared based PNS recommendations.
1.5. House equipment installation design is prepared in line with PNS
recommendation and actual scenario.
2. Set-up cage 2.1. House equipment are installed in line with housing equipment
equipment installation design
2.2. Bedding materials are secured based on availability in the
locality
2.3. Bedding is prepared in accordance with housing equipment
housing design
2.4. Brooding facility is set-up in accordance with the housing
equipment installation design.
3. Feed chicken 3.1. Suitable feed materials are selected based on availability in the
locality and nutrient requirements of chicken
3.2. Feed materials are prepared following enterprise prescribed
formulation
3.3. Animals are fed based on feeding management program
3.4. Feeding is monitored following enterprise procedure
4. Grow and 4.1. Growth rate is monitored based on enterprise procedures
harvest chicken 4.2. Health care program are implemented based on enterprise
procedures
4.3. Sanitation and cleanliness program are implemented based on
enterprise procedure
4.4. Organic waste for fertilizer formulation are collected.
4.5. Suitable chicken for harvest are selected based on market
specifications.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 5 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 4.6. Production record is accomplished according to enterprise
procedure.
INFORMATION SHEET # 1.1

ORGANIC POULTRY RAISING

Chicken is a domestic fowl bred for flesh and eggs, believed to have been
develop from red jungle fowl. Its scientific name is “ Gallus domesticus”. There are
over 150 breeds of chicken that comes in various colors, pattern and size.

The female chicken is called hen, the male is rooster, the young chicken is
chicks, and a group of chicken is called a flock. The young female chicken is called
pullet, while the young male chicken is called cockerel.

Rooster can usually be differentiate from hens by their striking plumage,

marked by long flowing tails and bright pointed feathers on their neck . the rooster is
larger and more brightly colored than the hen. Rooster also has a larger comb on top
of his head. Rooster make a very loud crowing sound usually every morning but they
can crow anytime of the day. Their loud shrill is a territorial sign to other rooster. They
can also be quite, aggressive birds. Hen lays egg that range in color from white to
pale brown and other pale colors depending on the breed.

Philippine native chicken refutably best taste chicken compared to other

breeds. They are free range, grown naturally and feed on weeds/grasses, corn,
palay, vegetable trimmings, insect and earth worms. It takes about 6 months to get a
reasonable size to sell. These chicken are inbreeded and consequently grown small.
The chicken that we recommend for growing are native chicken cross breed with the
“ basilan origin “ and some blood from Sasso. It can grow 1 (one) kilogram in weight
within 60 days or less.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 6 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Philippine National Standards (PNS) Salient Features on Raising Organic
Chicken

Conversion Period
• Poultry intended for meat products should be organically reared after 21 days
from hatching.
• Layers should be organically reared 42 days before laying and throughout the
laying period.

Breeds and breeding

• Breeding goals are such that animal diversity should be maintained.
Indigenous or native breeds should be preserved and promoted.
• The use of artificial insemination techniques is allowed. But shall not use
segregated, separated or modified sperm.
• Breeding techniques that embryo transfer, genetic engineering, treatments
with reproductive hormones and semen sexing are not allowed.
• The use of genetically engineered species or breeds is not allowed.

Mutilations and animal identification

• Mutilations are prohibited but if it can improved welfare, health, or hygiene of
animals or for safety reasons, debeaking could be carried out by qualified
personnel who shall see to it that suffering of animals is reduced to a
minimum.

Animal Nutrition
• The diet shall be offered to the animals in a form allowing them to execute
their natural feeding behavior.
• Supplementation of vitamins and minerals is allowed for as long as these are
obtained from natural sources.

Animal Health
• Health and well-being of animals must be ensured through preventative
animal husbandry practices.
• The well-being of the animals is superior in the choice of treatment.
• Natural remedies and complementary medical methods have first priority.
• Use of antibiotics for prophylactic purposes is not allowed however
vaccinations could be carried out with direct supervision of duly licensed
veterinarian with the condition of it is required legally or when an endemic
disease is known in a region.
• The use of steroids, other synthetic growth promoters or enhancers,
hormones, and substances of synthetic in origin is prohibited.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 7 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

BREEDS OF CHICKEN

Philippine native chicken is the common fowl found in the backyard of most
rural households. It is a mixture of different breeds and believed to have
descended from the domesticated red jungle fowl. It is estimated that 54% of the
total chicken population of the country are Native chicken ( UPLB 2001 )
distributed as follows : Western Visayas 13. 32%, Southern Mindanao 10.63%,
Southern Tagalog 9.51%, Central Visayas 10.36%, Cagayan Valley 9.29%

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 8 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

CHICKEN ANATOMY

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 9 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

CHICKEN LIFE SPAN
The life span of chicken varies between 5 – 7 years although there have been
cases of chicken living 20 years or more.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 10 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

EGG ANATOMY

• Chicken requires 24 – 26 hours to produce an egg. Thirty minutes later,

she start all over again.
• Eggs age are more in one day at room temperature than in one week in
the refrigerator, so keep them in fridge.
• The egg shell may have as many as 17, tiny pores over its surface.
Through them, the eggs can absorb flavors and odors. Storing them in the
cartons helps keep them fresh.
• Egg yolk are one of the few foods that naturally contain Vitamin D.
• Yolk colors depends on the diet of the hen . natural yellow – orange to
substance such as marigold petals maybe added to light colored feeds to
enhance colors. Artificial color additives are not permitted.
• Occasionally, hen will produce double yolked eggs throughout her egg
laying career, it is rare, but not usual, for a young hen to produce an egg
with no yolk at all.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 11 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Layer egg classification
Extra large ( XL ) 62 grams up
Large ( L ) 55 – 61 grams
Medium ( M ) 48 – 54 grams
Small ( S ) 41 – 47 grams
Peewee Below 41 grams

Chicken egg classification

Good eggs This includes cleaned and free from
any stain / dirt.
Reject eggs Cracked, off-shaped, off- size,
heavily/partially soiled and wet eggs.

Stages of Development:
1. Incubation 21-22 days
2. Brooding 21 days
3. Hardening 7 days
4. Free-range to harvest 75 days

Poultry Housing Management

Birds should be properly housed to provide comfort and protection for efficient

production. In planning the structures and equipment needed for poultry

production, certain factors must be taken into account. the chicken house must

be constructed with local materials, preferably cheaper but sturdy enough to

protect them. Good ventilation is necessary for the growth of chicken. In natural

farming, odor is tolerable because of the bedding materials that includes micro

organismwhich suppress the growth of non beneficial micro-organism that is

responsible of the bad odor.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 12 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Chicken house design

A
WELL VENTIATED CHICKEN HOUSE. THE BEDDING MATERIALS ARE
RICE HULLS, SAND, GARDEN SOIL AND SALT, SPRAYED WITH IMO.

Space Requirement

ORGANIC AGRICULTURE
Developed by:
PRODUCTION NC II
COMPETENCY BASED Page 13 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • For organic free-range chicken, the space requirement is three (3) heads
per sq.m. to ensure enough space for the movement of chicken and
promote their faster growth and development.

The following measures will help in achieving suitable house temperature

and ventilation
1. Longitudinal axis of poultry houses should be on an east-west orientation to
avoid as much direct sunlight as possible inside the building.
2. Poultry houses with natural ventilation should be no more than 10 meters in
width for efficient air movement.
3. Distance between poultry houses should be at least equivalent to width of the
building to allow free air circulation.
4. Roof eaves should be no less than 2.5 meters from floor level to reduce solar
heat that would reach the birds.
5. Roof overhang of 1.5 meters should be provided to increase shaded area of
the poultry house and to protect inside of building from driving rain.
6. Roof should have a minimum slope of 35% to enhance air movement inside
poultry house.
7. Roof monitor or ventilators are very useful in allowing exist of hot air.
However, these should be constructed to exclude entry of rain.
8. Shade trees can be planted around poultry houses to increase shaded area.
These trees, however, should not obstruct natural ventilation.
9. Reflective light-color paint can be applied on the roof to help reduce solar
heat.
10. Use of roofing materials such as aluminum, asbestos or nipa.
11. Installation of sprinklers on rooftop to spray water during weather.
12. Blowers or fans can be installed inside poultry house

BROODING

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 14 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 The traditional way of broodings allow the hen to naturally nurture her chicks.
The hen provide the needed heat to the chicks from her body. Also the chicks
allow to tag along the hen to look for food.

When a hen hatched only a few eggs, put the newly hatched chicks together
with other newly hatched chicks of another hen.

Encourage the hen to resume laying eggs by separating the newly hatched
chicks from the hen. The native chicks can now be artificially brood.

The biggest mortality comes from day 1 to day 20 of the chick’s life cycle.
Utmost care should be afforded to the chicks within this time heating medium is
needed. Electric bulb maybe used to or a can of lighted charcoal can be a
substitute, depending on what is available and cheaper cost at the farm. fine
mesh is necessary for chicks to secure them from mosquitoes, and other pest
that may attack them. Beddings of the chicken must be provided, preferably
elevated from the ground. Observe the behavior of the chicks as it is the good
indicator of brooding temperature.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 15 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Provide the chicks with local feeds during brooding. After a period of 3-4
weeks of artificial brooding, gradually allow the chicks to forage and trained them
to look for their own food in the range.

Brooding Temperature
Age of chicks ( days) Temperature ( Celsius )
1–7 32.2 – 35.0
8 – 14 29.4 – 32.2
14 – 21 26.7 – 29.4

Factors to Successful brooding

• Proper temperature. In the absence of the thermometer, the behavior of
chicks in the brooder can be used as a practical guide in determining
whether the temperature inside the brooder compartment is adequate or
not. When the temperature is proper, chicks are evenly distributed in the
brooding area doing varied activities such as feeding drinking, sleeping
and playing. When the temperature is lower than what the chicks need,
they huddle to each other, stay together near to the source of heat and
produce an unusual chirping sound. When the temperature is extremely
low, chicks pile on top of one another causing high incidence of mortality
due to suffocation. When the temperature is higher than what the chicks
need, they move away from the source of heat and spread their wings,
pant and drink a lot of water.
• Adequate space allowance. Provide chicks with adequate floor, feeding
and drinking space allowances
• Proper ventilation. Make sure that the chicks have adequate supply of
fresh oxygen.
• Proper sanitation. Cleanliness and dryness of the brooding quarters.
Remember, “Good sanitation is the best preventive measure against
diseases”.
• Adequate lighting facilities. The presence of light in the brooder
encourages the chicks to keep close to the sources of heat and help
them locate the feeder and waterer.

Selecting good quality chicks

ORGANIC AGRICULTURE
PRODUCTION NC II Developed by:
COMPETENCY BASED
Page 16 of
138
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Quality chicks can be selected by looking their characteristics such as with dry
and fluffy feathers, bright eyes, well-healed navels and apparently active and
came from reputable source. Generally, chicks to be selected must be healthy,
active and free from deformities.

GROWING

The chicken should be provided with proper nutrition and water ration every
day. At 21 days old, chicks are strong enough to stay on the ground and ready
for range. Chicken house should be kept clean including the facilities, like
feeding and water troughs. Weak and sick birds must be confined in separate
compartments to avoid contamination and food competition. Add FAA, FPJ,
FFJ,OHN in birds food. Spray LABS/IMO in birds beddings to maintain tolerable
odor and enrich the colony of beneficial micro-organism in the vicinity. The chicks
are expected to be harvested after 60 days with an average weight of 1 kilogram.

FEEDS AND FEEDING

• Proper nutrition is essential in keeping the birds healthy and productive.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 17 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Let the birds loose in the range to allow them to access to natural feeds like
worms, grains, insects and other sources.
• Practice supplementation with high energy feed stuff like corn, palay and
grated coconut and farm mixed formulation. This will give the chicken the
energy source that they rarely found in the field.
• The supplement feedstuff can be made available in the house early in the
morning, before the birds are allowed to free range and in the afternoon to
developed their homing instinct.
• Provides clean and fresh water to the birds everyday.
• Bamboo poles split in half can be used as feeders and waterers.
• Keep in mind the proper design and size of feeders to minimized feeds
wasted.

Feed Types and Nutrient Content

Protein Lipids/ Carbohydrates Vitamins Minerals
Fats
Starter 35% 8% 50% 2% 5%
Grower 25% 8% 60% 2% 5%
Finisher 18% 15% 60% 2% 5%

Amount of Feed Intake

Animal Age Kinds/Types of Feeds Amount of Feeds

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 18 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

01 – 07 days Chick booster 11-12 grams/chick
08 – 14 days Chick booster 15-16
15 – 21 days Chick starter 24-25
22 – 28 days Chick starter 36-37
29 – 35 days Grower mash 56-57
36 – 42 days Grower mash 70-71
43 – 49 days Finisher mash 76-77
50 – 56 days Finisher mash 85-86

Nutrient source
1. Protein - Animal, Plant source, Fish meal.
2. Lipids / fats - Copra meal
3. Carbohydrates - Corn / Rice bran
4. Vitamins - FPJ, FFJ, FAA
5. Minerals - salt, CRH, soil

FEED FORM
1. Mash
2. Pellets
3. Crumbles

Things to do during disease outbreak

• Isolate affected birds
• Implement biosecurity measures in the
farm
• Review the medication program

Things to do in case of cannibalism

ORGANIC AGRICULTURE
PRODUCTION NC II Developed by:
COMPETENCY BASED
Page 19 of
138
LEARNING MATERIALS Date Developed:

Downloaded by Guiller Cajucom (grcajucom@gmail.com)

 • Separate the injured birds and treat the wound with organic anti-peck
preparations.

Cannibalism can be controlled by:

• Identifying its causes
• Giving rations containing the right quantity and quality of protein
• Providing birds with adequate floor, feed and drinking spaces
• Maintaining the recommended temperature and proper ventilation
• Providing adequate light in the pen
• Debeaking chicks accurately at recommended age

Procedures in waste management and dead chicken disposal

-Follow strictly the environmental requirements and municipal law and regulation
as well as industry requirements such as:
• Identify and segregate biodegradable, recyclable, and non-biodegradable
• Biodegradable such as waste of birds can be used for organic
fertilizer production
• Dead birds must be buried at least 6 feet below the ground
• Recyclable materials can be sold

Procedure in putting up a poultry farm

The success of organic poultry production enterprise depends not only on the
financial resources of the entrepreneur but also on the application of
technology during the various phases of production. The following must be
considered:
• Personal qualification and capabilities
• Availability of resources
• Supply of good stocks
• Constant supply of other farm inputs
• Market assurance
• Transportation facilities
• Site of the farm

COMPETENCY-BASED LEARNING MATERIALS

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 20 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Qualification Title : Organic Agriculture Production NC II

Produce organic vegetables

Unit of Competency :
Producing organic vegetables
Module Title :

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 21 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Welcome to the module in Organic Agriculture Production NC II. This module
contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Job Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your
trainer/facilitator for assistance.
The goal of this course is the development of practical skills. To gain these
skills, you must learn basic components and terminology. For the most part, you’ll
get this information from the Information Sheets and TESDA website
www.tesda.gov.ph.
This module was prepared to help you achieve the required competency, in
Organic Agriculture Production NC II. A person who has achieved this Qualification is
competent to be:
• Organic Agriculture Farmer
• Organic Chicken Raiser
• Organic Hogs Raiser
• Organic Small Ruminants Raiser
• Organic Vegetables Farmer
• Organic Concoctions and Extracts Producer
• Organic Fertilizer Producer

This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your instructor.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 22 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.
Use the self-check, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 23 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

Core Competencies
1. Raise organic chicken Raising organic chicken AGR612301
2. Produce organic Producing organic
AGR611306
vegetables vegetables
3. Produce organic fertilizer Producing organic fertilizer AGR611301

4. Produce organic concoctions Producing organic AGR611302

and extracts concoctions and extracts
Elective Competencies
5. Raise organic hogs Raising organic hogs AGR612302
6. Raise organic small Raising organic small
AGR612303
ruminants ruminants

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 24 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 MODULE
CONTENT

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 25 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

1. UNIT OF 2. Produce organic vegetables
COMPETENCY
3. MODULE TITLE 4. Producing organic vegetables
5. MODULE 6. This unit covers the knowledge, skills and
DESCRIPTOR attitude required to establish nursery, plant
seedlings, perform plant care and perform harvest
and post-harvest
7. NOMINAL 24 hrs
DURATION 8.
9. LEARNING Upon completion of this module the students/
OUTCOMES trainees will be
able to:

1. Establish nursery
2. Plant seedlings
3. Perform plant care and management
4. Perform harvest and post-harvest activities
10. ASSESSMENT 1. Seeds are selected in accordance with the PNS,
CRITERIA and NSQCS/BPI.
2. Seedbeds are prepared in accordance with
planting requirements based on Vegetable Production
manual (VPM).
3. Care and maintenance of seedlings are done in
accordance with enterprise practice.
4. Potting media are prepared in accordance with
enterprise procedure.
5. Land preparation is carried out in accordance with
enterprise practice
6. Beneficial micro-organisms are introduced prior to
planting in accordance with enterprise procedure
7. Seedlings are transplanted/planted based on VPM
recommendations
8. Seedlings are watered based on VPM
recommendations
9. Water management is implemented according to
plan.
10. Effective control measures are determined on
specific pest
and diseases as described under the “pest, disease
and weed
management” of the PNS
11. All missing hills are replanted to maintain the
desired plant population of the area
12. Plant rejuvenation/rationing are maintained
according to PNS.
13. Organic fertilizers are applied in accordance with

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 26 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 fertilization
policy of the PNS
14. Products are checked using maturity indices
according to to PNS, PNS-organic agriculture and
enterprise practice.
15. Marketable products are harvested according to
PNS, PNS-organic agriculture and enterprise
practice.
16. Harvested vegetables are classified according to
PNS, PNS-organic agriculture and enterprise
practice.
17. Appropriate harvesting tools and materials are
used according to PNS.
18. Post harvest practices are applied according to
PNS and GAP recommendations
19. Production record is accomplished according to
enterprise procedures.

Information Sheet 2.1

Establishing organic nursery
Learning Objective:

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 27 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 At the end of this module, the trainees must be able to:

1. Select good quality in accordance with the PNS for Organic Agriculture;
2. Prepare seedbeds in accordance with planting requirements;
3. Perform care and maintenance of seedlings;
4. Prepare Potting media.

Introduction

The term vegetable is used to describe the tender edible shoot, leaves, fruits and
root of plants and spices that are consumed whole or in part, raw or cooked as a
supplement to starchy foods and meat.

Organic vegetable production is an ecological production management system for

vegetables that promotes and enhances biodiversity, biological cycles and soil
biological activity. It is a production system working in partnership with nature to
produce vegetables.

Philippine National Standards (PNS) Salient Features on Organic Vegetable

Production

Length of conversion period

• For annual crops: at least twelve (12) months before the start of the
production cycle
• For perennials: at least eighteen (18) months of management according to the
full standards requirements before the first harvest

Choice of crops and varieties

• Seeds and planting materials shall be of high quality and certified organic,
when available
• When certified organic seed and planting materials are not available, non-
organic seed and planting materials may be used provided they have not
been treated with pesticides and other inputs.
• The use of genetically modified seeds, transgenic plants or planting materials
is not allowed.

Soil management practices

• Organic production systems are soil-based and should care for the soil and
surrounding ecosystems in support of an increased diversity of species, while
encouraging nutrient cycling and mitigating soil and nutrient losses.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 28 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Tillage and cultivation implements shall be selected and used in a manner that
maintains or improves soil physical and biological quality and minimizes
erosion.

Fertilization practices
• The fertility and biological activity of the soil should be maintained or
increased through cultivation of legumes, green manures, multi-annual
rotation program, incorporation of organic material into the soil.

Pest, disease and weed management

• Preventive methods shall be the primary mean of pest management.
• If preventive methods are inadequate, mechanical, physical or biological
methods are preferred.
• The use of synthetic pesticides is prohibited.

Pollution control and contamination management

• Buffer zones should be established to minimize contamination from non-
organic farms.

Soil and water conservation

• Relevant measures should be taken to prevent soil erosion and ensure water
conservation.
• Land clearing through burning is prohibited.

Diversity in crop production

• The diversity of crops and cropping systems on organic farms should sustain
and promote diversity that is suited to local agro-ecosystem.

CLASSIFICATION OF VEGETABLES

According to the part consumed, vegetables could be classified as:

• Leafy vegetables: the leaves and succulent young shoots are picked for
consumption. Examples are amaranthus, lettuce, and cabbage.
• Fruit vegetables: this comprises of young, immature unripe fruits or mature
ripe fruits of plants grown as vegetables. Examples are cucumber, tomato,
okra, squash, eggplant, and sweet pepper.
• Seed vegetables: this group is important for the seed produced. Examples
are mungbean, string bean, and kadyos.
• Root vegetables: such as sweet potato, irish potato, carrot and radish.
• Spices: important for their flavor and colour in foods such as chilli pepper,
onion, garlic and basil.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 29 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Botanical or Taxonomic Classification

Vegetables are classified according to family, genera and species. It is the most
important and acceptable form of classification.

IMPORTANCE OF VEGETABLES IN HUMAN DIET

Vegetables supply most of the nutrients that are deficient in other food materials.
This includes supply of minerals, especially calcium and iron. Vegetables are acid
neutralizers e.g. okra, Corchorus spp neutralizes the acid produced from the some
fruits. Vegetables prevent constipation and promote digestion as a result of
fibres/roughages obtained from okra, cucumber, amaranth, lettuce and cabbage.
Vegetables are rich sources of vitamins A, B, and C which helps to lower
susceptibility to infection. e.g.: Carrots, sweet corn, and amaranth. Tomatoes,
carrots, lettuce, cabbage and amaranth provide Vitamin C.

Also, some vegetables are rich sources of carbohydrate e.g. potatoes, sweet corn,
carrot etc. Beans are cheap sources of protein. Vegetables are generally needed to
have balanced diets and overcome nutritional deficiencies. Vegetables make our
staple food more palatable and enhance their intake.

Characteristics of Organic Vegetable Farms:

Organic vegetable farms have minimizing the kind and amount of fertilizers and
pesticides used to produce a crop as their overall goal. As such, emphasis is placed
on long term planning based on information regarding crop pest life cycles, soil
conditioning, extensive evaluation of ecological relationships, field conditions, and,
options for management of these variables in a given field or on a given farm. There
are three basic characteristics that define an organic farm:

1. Soil conditioning is maintained through the heavy use of composted and

naturally occurring plant and animal material incorporated into the soil profile;
green manure and cover crops, and, crop rotation.
2. Soil fertility is depended upon the continuing activity of minor organisms such
as earthworms and bacteria to digest organic matter and convert it to
compounds available to plants.
3. Pest control is advanced by “healthy” soil, plant resistance, selective and
limited use of pesticides that poise little or no adverse effect to the soil, crop,
environment and human health.

Establishing Organic Nursery

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 30 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Ideal Characteristics of Organic Nursery
• Clean, free from contaminants and establish buffer zone, if necessary
• Put up shade or transparent plastic to protect heavy rains and avoid entry
point for insect pest
• Availability of clean and unchlorinated water
• Availability of concoctions
• Secured area from stray animals
• Provide clean garden tools
• Strictly maintain proper record keeping

Selecting Good seeds

• No to GMO seeds
• Source of seeds and planting materials shall be from certified organic
producers, when available
• Use untreated and planting materials which are available, in case, chemically
untreated conventional materials maybe used provided that they have not
been treated with pesticides

Preparing
Preparingthe seedbed
growth media
•• Clear theratio
Use the areaofand prepare growth media
1:1:1
•• Sterilize plots through
One (1) part of ordinary sun dryingsoil, one (1) part of vermicompost and one
garden
• Introduce
(1) part ofbeneficial
coco coir microorganisms
dust or carbonized rice hull
•• Provide access to clean and unchlorinated
Introduce beneficial microorganisms water2 tablespoons of IMO or
by diluting
• Prepare
LABS intheoneseedbeds
(1) liter ofusing
waterindigenous
and addedmaterials
to moisten the growing media.
• Seedling trays maybe used or “arorong”
• Strictly record the activities

Principles and Practice of Vegetable productions

There are some principles required in the production of vegetable crops which are
very important and well known to the grower. These principles are:
• Production of vegetables does not involve a long- time investment as does in
the orchard of citrus, mango, or cashew.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 31 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Vegetable growers/farmers are not bound to produce the same crop each
year like his counterparts, who grow fruit crops.
• Vegetable growing lacks the stability which is methodically developed over a
period of years like an orchard thus, getting into vegetable production is a fast
process and getting out may even be faster.
• Vegetables can be grown by people with limited experience. Only skillful
farmers sustain their vegetable production.
• The land for production of vegetable crops is flexible and adjustable. It is
much easier for vegetable growers/farmers to change production from one
crop to another than for fruit crop grower.
• Cooperative efforts and organizations are somewhat more difficult with
vegetable crop producers than fruit growers. Vegetable/grower/farmers have
no long period for making plans. Vegetable production is seasonal.
• Vegetable production requires more intensive production management per
unit area and time.

Cultural Practices and Management of Organic Vegetables

Land Preparation

Vegetables differ widely from field crops in their requirements for land
preparation and cultural practices because of their differences in their morphologies,
growth habit, and socio-economic values. In preparing land for vegetable production,
the following factors are taken into consideration: ecological location, mode of
cropping, season, crop disposition, and the type of vegetables to be grown.

Clearing

It is often necessary to remove the vegetation cover when a piece of land is to

be used for vegetable production. The land clearing methods may involve removing
the remains of previous crops and undergrowth, cutting back the woody shrubs and
trees and decompose them.

General Organic Practices for Land Preparation

• Thorough land preparation by pulverizing soil and make it free from weeds
• Construct canals and waterways for proper drainage
• One meter of width of plot (distance depends upon the crop to be planted)
• Sterilize plots
• Introduce beneficial microorganisms

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 32 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Strictly record the activities

Levelling
When the site has been cleared, uneven land may have to be leveled. This
facilitates the process of plowing, harrowing ridging and layout of the site.

Tillage

Tillage is the term used for manual or mechanical manipulation of the soil to
prepare it for use in crop production. In vegetable production, the main objectives for
tillage are to secure increased growth and yields, to obtain suitable seed bed, to
eliminate competition with weeds during early growth, improve the physical condition
of the soil
and conserve its water and nutrient contents.

Planting

Vegetables can be propagated either by direct sowing and transplanting

methods.
• Direct sowing: Vegetables are sowed either by broadcasting or by seed
drilling methods.
• Broadcasting method: In broadcasting, seeds are spread over the prepared
land by throwing small quantities of the seeds into the air close to the surface
of the prepared land. Broadcasting is the normal practice in sowing seeds of
most leafy vegetables.
• Seed drilling method: This is a method for planting small seeded vegetables
in rows. Shallow furrows are made at the spacing recommended for the crop
and the seed drilled along the furrows.
• Transplanting method: Vegetable seedlings are first raised in the nursery for
a required period of time before they are transplanted on the field. Seedlings
are transplanted in the morning or in the evening to avoid transplanting shock.
Vegetables like tomato, pepper, cabbage, egg plant are planted by using
transplanting method.

Procedures of Planting and Transplanting

• Staking
• Establishing distance
• Holing
• Sterilizing
• Basal application
• Spraying concoctions

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 33 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Planting/Transplanting

Thinning

Thinning of vegetable is done to reduce the number of seedlings per stand

when planted in situ. It is also used to obtain regular spacing and plant population
when sowing is done in drills by removing the weakest seedlings or those infected by
diseases or damaged by insect pests.

Replanting

This is the practice of providing missing stands of vegetables planted by direct

sowing as a result of poor emergence or when seedlings are damaged by pests. The
essence of seed supply is to maintain correct plant population. Supplying of seeds
has to be carried out as early as possible after emergence.

Trellising

This is usually required for vegetables with climbing growth habit. Trellising is
done to provide support for the plant to climb and display the leaves for
photosynthesis to take place. The support allows the plant to carry more load without
touching the soil thus enhancing the quality of the fruit. Trellis can be made from
bamboo or other available wood.

Mulching

A mulch is a layer of plant residue or other materials which is applied to the

surface of the soil in order to reduce evaporation, run-off or to prevent weed growth.
The purpose of mulching is to conserve soil moisture. Mulching also ensure clean
fruit, hasten maturity and increase yields.

Watering:

One of the most critical inputs to vegetable is water. During the dry season or
off season, the source of water for vegetable growing is from irrigation while in the
wet season, rainfall is the source of water. Young vegetable seedlings in the nursery
or in the field should be watered in the early morning or late in the afternoon.
Watering should be done before transplanting particularly in the afternoon. Over-

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 34 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

watering can be very harmful and can encourage the development of pathogenic
diseases and also cause mechanical damage to the seedlings.

Fertilizer application

• This is an important variable cost in vegetable production. As all vegetables,

particularly the leafy grow quickly, they must be provided with ample supplies
of nutrients such as nitrogen. Application compost or organic fertilizer and
some of the fermented inputs.

Nutrient Content of Agricultural Wastes

Type of Nutrient (%) per dry weight basis

Wastes N P K Ca Mg C:N
ratio
Cococnut coir 0.39 0.06 1.76 0.13 0.11 117.0
dust
Rice hull 0.40 0.05 0.38 0.07 0.04 102.0
Rice straw 0.53 0.27 1.70 0.50 0.48 67.0
Pineaaple 1.18 0.08 2.26 0.09 0.10 37.0
trunk
Corn stalk 1.13 0.44 1.75 0.37 0.18 43.0
Oil palm frond 0.70 0.07 0.97 0.53 0.14 61.0
Oil pal empty 0.60 0.06 1.92 0.13 0.11 83.0
bunch
Chicken dung 1.72 1.82 2.18 9.23 0.86 12.42
Cow dung 2.05 0.76 0.82 1.29 0.48 30.25
Cocoa pods 1.0 0.05 1.08 0.12 0.05 na

Average Chemical Composition of Manures

Manure Chemical Composition, %

Water N P K Ca Mg
Cattle (Fresh) 79.0 2.06 0.66 0.77 0.70 0.16
Cattle (Old) 71.4 2.41 0.75 0.88 0.81 0.12
Carabao 71.0 1.22 0.85 0.79 0.15 0.09
(Fresh)
Carabao (Old) 67.8 1.09 0.82 0.70 0.19 -----
Swine (Fresh) 73.8 2.76 2.64 1.47 1.26 0.09
Swine (Old) 70.5 2.11 2.41 0.91 0.35 0.04
Broilers 82.1 3.17 3.25 2.35 0.52 0.25
(Fresh)
Broilers (Old) 44.6 3.17 3.29 2.41 0.65 0.37
Pullet (Fresh) 79.6 2.60 4.42 3.06 3.38 0.09

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 35 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Pullet (Old) 53.8 3.61 3.33 2.38 1.39 0.41
Layers 73.5 4.02 3.71 1.55 4.09 0.14
(Fresh)
Layers (Old) 52.2 4.22 3.82 2.00 4.12 0.48

Proximate Analysis of the Fermented Inputs

Nutrient (mg/kg) FFJ FPJ FAA

Nitrogen (N) 429.47 855.06 1166.34
Phosphorus (P) 61.87 122.72 193.44
Potassium (K) 1201.7 3934.2 314.6
Calcium 307.23 913.03 377.92
Magnesium 119.55 333.64 80.58
Sodium 51.15 128.19 426.4
Iron 15.07 52.24 19.73
Copper 0.75 0.87 0.94
Manganese 2.19 4.54 1.45
Zinc 1.97 3.74 5.84

Improving soil fertility

• Use of organic fertilizer

• Loosen the soil and spray IMO to increase the growth of beneficial
microorganism
• Practice intercropping
• Application of green manure
• Practice crop rotation
• Prevent soil erosion through cover cropping
• Practice fallow period

Applying basal and foliar fertilizer

• Basal fertilizer is applied in the soil by digging holes or mixing basal fertilizer
into the soil of preferred bed before planting the seedling.
• Foliar fertilizer is applied by spraying into the plant leaves and body during
ambient temperature while the stomata is open.

Basal and Foliar Fertilizer

Basal fertilizer is applied on the soil before planting while foliar fertilizer is applied on
and underneath the leaves. Both types contain macro and micronutrients and have
microorganisms. Plants can absorb foliar fertilizer than basal fertilizer.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 36 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Weeding

Weed is any plant that grows where it is not wanted. Weed can reduce yield up to
40-60% if not controlled. Weeds can be controlled using cultural, physical, and
biological methods. Mulching of soil can also be used to smother weeds.
Intercropping of spreading vegetables like melon with some erect and broad leaf
crop like okra can provide ecological protection against weed development. Hoeing,
pulling and roguing are carried out during the early stages of growth.

Pest and diseases Control

Attack by pest and disease is one of the major factors militating against increased
vegetable production in the tropics. Insects and disease infestation in vegetable
crops bring about heavy losses through yield reduction, lowered quality of produce,
increased costs of production and harvests.

Organic Control Methods

• Introduction of beneficial microorganisms

• Increase population of natural enemies by planting alternative host plant for
natural enemies
• Use parasitoid
• Maintain sanitation in the field
• Plant sacrificial plant

General procedures in plant care

• Visit the plants everyday and observe presence of pests and diseases
• Water the plants every other day preferably in the morning
• Weed the plants when needed by hand weeding
• Spray concoction to make the soil healthy (feed the soil, not the plant)
• For faster growth, spray IMO & FPJ
• Spray FFJ to make fruits healthy and good taste
• Spray OHN and LABS when there are insect pests and diseases observed
• Plant insect repellants around the garden
• Practice crop rotation

HARVESTING OF VEGETABLES

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 37 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Harvesting is the separation of the portion of need from the mother plant. May
be carried out once or over time or repeatedly. Leafy vegetables may be harvested
by total removal or by ratooning. The seed and the fruit vegetables may be
harvested once, or by topping or digging or lifting. Fruit vegetables may be harvested
over a period of time by picking.

Maturity indices
• Solonaceous (eggplant, pepper, tomatoes)
-color of fruit, shiny, perfect size
• Cucurbits (pipino, squash, upo)
-size, age from transplanting, convex appearance, color
• Leafy (pechay, lettuce, mustard)
-at least 8 leaves from the base

Harvesting and Handling Vegetables

• Harvest vegetables early in the morning or late in the afternoon using pruning
knife
• Segregate the different sizes of vegetable and remove those that have
defects
• Place it in bamboo baskets lined with banana leaves or used newspapers to
prevent rashes and other damages
• Transport vegetables at cool temperature or early in the morning

Observing harvesting protocol

• Must have clearly defined collection area

• Harvester must be identified and familiar with the harvesting area
• The harvest area shall be at an appropriate distance from conventional farms
and other sources of pollution and contamination

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 38 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Self-Check 2.1
Produce Organic Vegetables

Test 1. Identification. Write the word or group of words being referred by the
statements. Write your answer on the space provided.

1. The primary means of pest management for organic

vegetable production according to Philippine National Standards on Organic
Agriculture.
2. It is established to minimize contamination from non-organic
farms.
3. It is introduced during land prepartion which help to loosen
the soil and protect crop from soil-borne pathogens.
4. The practice of alternating the species or families of crops
grown on a specific field in a planned pattern or sequence to improve soil
fertility and organic matter content.
5. The practice of planting crops to provide temporary
protection from delicate seedlings, to provide canopy for seasonal soil protection, to
increase nutrient availability and to improve soil between normal crop-production
periods.
6. The practice of incorporating leguminous crops into the soil
for the purpose of its improvement.
7. The growing of two-or more crops as a mixture in the same
field at the same time.
8. The practice of providing covering placed around plants to
preventevaporation of moisture, the freezing of roots, and the growth of weeds and
also to increase organic matter in the soil.
9. The practice of tilling the land but left unseeded within the
growing season.
10. An insect, especially a wasp that completes its
larvaldevelopment within the body of another insect eventually killing itand is free-
living as an adult

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 39 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Test II. Essay. Answer the question comprehensively. Write your answer on the
space provided.

Give the organic protocols and organic practices of the following:

a. Organic vegetable nursery establishment

b. Seed selection

c. Land and plot preparation

d. Planting and transplanting

e. Plant care and management

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 40 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

f. Pests and Disease Control

g. Harvesting and postharvest operations

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 41 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 COMPETENCY-BASED LEARNING MATERIALS

Sector : Agriculture and Fishery

Organic Agriculture Production NC II
Qualification Title :

Unit of Competency : Produce Organic Fertilizer

Module Title : Producing Organic Fertilizer

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 42 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in Organic Agriculture Production NC II. This module

contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Job Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your
trainer/facilitator for assistance.
The goal of this course is the development of practical skills. To gain these
skills, you must learn basic components and terminology. For the most part, you’ll
get this information from the Information Sheets and TESDA website
www.tesda.gov.ph.
This module was prepared to help you achieve the required competency, in
Organic Agriculture Production NC II. A person who has achieved this Qualification is
competent to be:
• Organic Agriculture Farmer
• Organic Chicken Raiser
• Organic Hogs Raiser
• Organic Small Ruminants Raiser
• Organic Vegetables Farmer
• Organic Concoctions and Extracts Producer
• Organic Fertilizer Producer

This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your instructor.

Remember to:

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 43 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.
Use the self-check, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 44 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

Core Competencies
1. Raise organic chicken Raising organic chicken AGR612301
2. Produce organic vegetables Producing organic
AGR611306
vegetables
3. Produce organic fertilizer Producing organic AGR611301
fertilizer
4. Produce organic Producing organic AGR611302
concoctions and extracts concoctions and extracts
Elective Competencies
5. Raise organic hogs Raising organic hogs AGR612302
6. Raise organic small Raising organic small
AGR612303
ruminants ruminants

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 45 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 MODULE CONTENT

UNIT OF COMPETENCY : PRODUCE ORGANIC FERTILIZER

MODULE TITLE : PRODUCING ORGANIC FERTILIZER

UNIT CODE : AGR611301
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitude

required to produce organic fertilizers which include

tasks such as preparing composting area and raw

materials and carrying-out composting activities

and finally, harvesting of fertilizer.

LEARNING OUTCOMES :

LO1: Prepare composting area and raw materials

LO2: Compost and harvest fertilizer

ASSESSMENT CRITERIA:

• Site is selected based on compost fertilizer production requirements and

• Site lay-out is prepared based on location.
• Bed is prepared in accordance with production requirements
• Materials are gather based on production requirements and PNS for organic
fertilizer
• Prepare raw materials following enterprise procedure and PNS for organic
fertilizer
• Appropriate composting methods are applied based on production
requirements
• Compost is monitored based PNS indicators of fully decomposed fertilizer
• Quality of harvest is checked based on PNS indicators of fully decomposed
fertilizer
• Processing of compost fertilizer are carried- out based on production
requirement.
• Record keeping is performed according to enterprise procedure.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 46 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

ORGANIC AGRICULTURE Developed by:
PRODUCTION NC II
COMPETENCY BASED Page 47 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 LEARNING EXPERIENCES

PRODUCE ORGANIC FERTILIZER

Learning Activities Special Instruction

Read Information Sheet 3.1-1 If you have understood Information
Sheet 3.1-1, you may now answer Self
Check 3.1-1. If you have got 100%
correct answer in this self-check, you can
now move to Information Sheet 1.2-1. If
not, review the information sheet and go
over the self check again.

If you have understood Information

Sheet 1.2-1, you may now answer Self
Read Information Sheet 3.2-1 Check 1.2-1. If you have got 100%
correct answer in this self-check, you can
now move to UC 4. If not, review the
information sheet and go over the self
check again.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 48 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 INFORMATION SHEET # 3.1

Prepare composting area and raw materials

Learning Objectives:

At the end of this module, the trainee will be able to:

• Select site is based on compost fertilizer production requirements;
• Prepare site lay-out ;
• Prepare bed in accordance with production requirements;
• Gather raw materials based on production requirements; and,
• Prepare raw materials following enterprise procedure and PNS for organic
fertilizer.

Selecting Site

Worms are livestock and should be cared for in order that they may be put to best
use. As such, select a site that would be well above the flood level, shaded, airy and
where water and raw materials are easily available. The temperature should be
about 26 degrees Celsius.

Worms are living creatures which need to be cared for and protected. They do not
have skin and die when exposed to direct sunlight. The worm beds/containers
should be shaded where it is airy. Water and raw materials are necessary and it
follows that the project, to be successful should also include cost. If the water and
the raw materials will have to be brought in at considerable expense, the cost of
production would increase and impact on the viability of the project.
In summary, a good composting site has the following characteristics:
• Good drainage system
• Availability of water supply
• Proximity to the source of raw materials
• Accessibility of the composting site
• Area of minimum contamination

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 49 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Area with minimal sunlight
Site Lay-out

The method of housing the worms is site specific and person specific. Conditions
obtaining in one place may not be present in another. As such, the vermiculturist
should decide what is best suited for him and his place. However, a word of caution
at this point is that for first-timers, it is better to use tried and tested methods before
modification and combinations are done. With more experience and confidence,
modifications and combinations may be instituted. The following are the options for
the layout and housing type:
• Wormbins/wormbeds may be made of any material available whether iron
bars with plastic lining, old plastic basins, bamboo slats or hollow blocks. The
advantage of wormbins/wormbeds is that they are movable and can be
transferred at will. Care however should be taken that they are properly
protected from direct sunlight, too much water and natural predators. The
substrate is placed in the wormbeds where the worms feed on them.
• Windrows are piles of substrate that are decomposed before feeding them to
the worms. They are usually about 1 meter wide and and at least 1 meter
high and can be any length desired or practicable. They have also to be
covered either by plastic material or any organic material that will protect the
substrate and ultilmately the worms from the elements and natural predators.
• Housing structures are the best options but are also the most expensive so
will be considered when finances permit. However, if there are abandoned
structures within the site, these can be used as well for the purpose.
• In the more developed countries where labor is expensive, some companies
opt for mechanical systems. Again, this can be explored when the project is
big enough and finances warrant this option because while the manpower is
low, the capital expenditure is high and hugely dependent on electricity.

Bed Preparation

Prepare the bed by selecting the site that is shaded, free from predators and near to
the water source. Arrange the hollow blocks making a bed of 1m x 3m and put
bamboo stakes to strengthen the bed. Used sacks and nylon net could be used as
matting. Other materials that maybe needed in the stocking of the bed are:

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 50 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Water and water sprinklers
• Plastic sheets to cover the bed

Gathering Raw Materials

In preparing the raw materials (substrate), it is helpful to consider the source and
quality, the carbon to nitrogen (C:N) ratio and the size of the materials.

Source and quality

In sourcing raw materials, care should be taken that one is sure of the quality of raw
materials. If using animal manure, be sure that the animals were not dewormed as
this would also deworm your project. On the other hand, the plant source should
also be free of harmful insecticides, fungicides and herbicides which may also
decimate your worm population.

The worms eat all organic waste and produce vermicast. However, the quality of the
vermicast and the speed of production is dependent on several factors.

Carbon to Nitrogen Ratio (C:N)

As previously mentioned, the desired C:N ratio is 70:30. To achieve this, more than
two (2) parts of carbon source with 1 part of nitrogen source. In the rural setting,
Size
one of
may thehave
materials
the luxury of choosing and formulating the raw materials for the
substrate in which case, the resultant vermicast is of fertilizer quality. At a higher
ratio, the carbon and nitrogen will be locked and not easily available to the plants.
The smaller
A low thenot
ratio will materials
be ablebeing composted,
to hold thewell
the nitrogen faster
andthe process.
it will While
volatilize easily.
shredding is not absolutely necessary, it is a vital factor in speeding up the
process. After gathering the raw materials, mix well and shred. Wet the mixture

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 51 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

so it feels like a damp sponge.

Information Sheet 3.2

Compost and harvest fertilizer

Learning Objectives:

• Apply appropriate composting methods;

• Monitor compost;
• Check harvest quality;
• Carry-out processing of compost fertilizer; and
• Perform record keeping.

Vermicomposting as the Appropriate Composting Method

Earthworms can be classified as real earthworms or compost worms. The

real earthworms are those which burrow deeply and are almost near impossible to
culture in captivity. They eat the soil. They do not eat compost. They are
responsible for mixing the different layers of the soil. So, when you see that the soil
in your flowerpots are in mounds and are disappearing, that is the action of the real
earthworm. Their poo is in mounds or middens. The other kind, the compost
worms are those that live on the upper surface of the earth and they eat the
compost, not the earth. Their poo are granular but finer and are not in mounds.
They can be cultured and thus can be put to good use to produce vermicast.
Compost worm has the following characteristics:

 It is a true hermaphrodite. It has both the male and the female organs but
most species cannot impregnate itself. It needs a partner to become pregnant.

 When two worms come together, they both get pregnant.

 It is perfectly evolved so that if you put several species together in a

wormbin, they do not cross breed.

 The African night crawlers when sexually mature breed every week and the
resultant cocoon/egg/capsule can produce from 2-10 worms. It was observed that in
six months, 1,000 sexually mature worms could produce 30,000 on the low side. On
the high side, it can go up to 120,000.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 52 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

  One worm divided by 2 equals 1. Only the part where the vital organs are
found will regenerate. The other half will die.

 Worms are hard working, unpaid, silent and efficient workers. They do not
demand pay increases nor to form unions. There is no learning curve for them
because they work as soon as they are born. All they ask for are good working,
living and eating conditions. They eat their weight per day.

Farmers use fertilizers to make crops grow and the usual choice is between
organic or inorganic fertilizers. Inorganic fertilizers are factory produced and store-
bought while organic fertilizers are produced through composting. The use of
organic fertilizers is on the rise because people are becoming aware that organic
fertilizers are environment friendly, are safe to handle, increase the fertility of the
land, and produce better tasting fruits and vegetables. While it is true that organic
fertilizers have low amounts of major plant nutrients, namely nitrogen, phosphorus
and potassium, they also have high organic matter content and trace elements that
become included as a by-product in the process.

Vermicomposting is the production of compost with the use of earthworms.

This lowly creature which has remained unchanged since its creation is now
attracting attention worldwide. The process involved in this vermicomposting
technology is constant in that it utilizes organic waste, whether plant and/or animal
manure. The main objective however, may vary depending upon the need at the
moment. If the objective is fast production of earthworms, this can be considered as
vermiculture. If the desired product is fertilizer, the process is called
vermicomposting.

In a nutshell, we go into vermicomposting to produce fertilizer. To do this, we

have to formulate our substrate so that we get the desired carbon to nitrogen (C:N)
ratio of 70:30. We get the carbon from more than two (2) parts grass or banana
bracts and the nitrogen from 1 part animal manure or plant source. Plant sources
may be kakawate, ipil-ipil, azolla, peanut, kudzu, bagingilog, rensoni, flamingia,
mongo, etc. To increase our worm population fast, we use animal manure, banana
bracts, ipil-ipil, kakawate on a ratio mentioned above. This is vermiculture. Either
procedure produces both fertilizer and the worm biomass however, the formulation of
the substrate has to be adjusted accordingly. Also, in most cases, the C:N ratio from
vermiculture is higher and thus may just be soil amendment albeit very good organic
source.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 53 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Decomposition Process

Stage 1: Anaerobic Decomposition

Place the substrate in containers as airtight as possible or cover it with plastic sheet.
This is the anaerobic process which is to hasten the decomposition. This is
composting without air, hence the name. This stage may last from 1 week
depending upon the quantity being processed and the size of the particles. The
substrate is ready for use when the temperature has dropped to ambient levels and
you can see the appearance of white mushrooms.

Stage 2: Aerobic Decomposition

When the substrate has cooled down, place the substrate in appropriate containers
or remove the plastic sheet in the bed. This next phase is called the aerobic stage or
composting with air.

Stocking Earthworms

The rate of producing vermicast is dependent on the stocking density vis-à-vis the
amount of substrate. We have observed that the worms can eat faster if the
substrate is not too thick perhaps because of easier mobility. A depth of about 4-6
inches of substrate at this stage appears to be ideal. It has been observed that 100
kilos of substrate can be consumed within 30 days by 1 kilo of worms.

Monitoring Compost

Maintain a humidity of 80%. Protect the worms from natural predators. Birds,
chickens, frogs, mice, snakes and even pigs love to eat worms. While ants do not
eat worms, they can kill your population if left unattended. Shade the worms from
direct sunlight. Worms have no skin and can not withstand direct sunlight. Loosen
the substrate gently and do not allow it to get compacted. The constant watering of
the beds will compact the substrate. Loosen the beds very gently when needed
taking care not to disturb the worms too much.

drops of water indicate aboutTest

80%by
humidity. Care shouldofbesubstrate.
taken that the
Practical Tip for Humidity: squeezing a fistful Fivesubstrate
to

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 54 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 is taken from the lower portion of the bed because the upper portion might
already by dry but the lower portion is still wet.

Harvesting Compost

The earthworms are well mannered and polite. They do not like to live with their
poo. They eat the substrate and deposit their castings on the top. In about 6-8
weeks, the substrate that was formerly identifiable as grass and leaves becomes
transformed into granular earthy material. The decision to harvest depends on one’s
needs.

Practical tip: Compost is ready to use when it is dark brown, crumbly and has an
earthy smell.
OPTIONS:

a. Pick the worms by hand and transfer them to a new wormbed. The
vermicompost may be allowed to dry in the shade for a few days and
then sifted if a finer compost is desired.
b. In the shade, pile the vermicompost in such a manner that it looks like a
pyramid. After a day, you can harvest the top part easily because the
worms have gone to the bottom of the pile. When you reach the bottom
of the pile, you can extract the worms manually.
c. Move the contents of the whole bed to one side. Fill the empty half with
new substrate. Allow the worms to move freely to the new food. Harvest
the castings left by the worms.
d. Fill an onion bag with fresh food and bury it in the middle of the bed.
After a week or so, the bag will be filled with worms which you can empty
to a new wormbed. This facilitates the gathering of most worms.
e. If you are not ready to harvest your vermicompost which is fully eaten by
the worms, place a net on top of the bed and place a 5 cm layer of fresh
substrate on top. You can delay harvesting for about a week (depending
on the volume of worms in the bed) because the worms will transfer to
the new food. At the same time, when you are ready to harvest, you can
first remove the net with the food and you will see that the worms have
mostly transferred here.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 55 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 If you are in a hurry and need the castings, scrape the top of the bed of
the castings deposited there. You run the danger though of losing the
eggs which may be there and have not yet hatched

Dry your vermicompost in the shade only. Exposing organic fertilizer to the sun will
cause it to lose its nitrogen content. Vermicompost can be stored at 30% humidity in
plastic bags. Store in a cool place away from direct sunlight.

Practical tip: To check if it is 30% humidity, place some vermicompost in your hand
and squeeze to form a ball. Open you palm and apply some pressure with the index
finger of the other hand. If the ball breaks easily into two to three parts, that is about
Characteristics of Vermicompost
30% humidity. If the ball crumbles easily, that is less than 30%. If your finger
leaves and imprint on the ball and the ball breaks, that is more than 30%.

Physical
Physically, the gross appearance of the vermicast is granular. It has been observed
that the bigger worms produce bigger granules. In the intestines of the worms, the
nutrients are ground and mixed. The worm excretes mucus which coats and binds
all these elements together.
This granular character will allow the plants to extract the elements they need, as
they need. It is believed that the vermicast can stay for as long as five years in the
soil. It also will not leach out because of its granular nature. Plants respond fast to
applications of vermicast and within a few days, new shoots are observed and the
leaves turn green.
Vermicompost is cool to the touch and holds three times its weight in water. As such,
the plants need less watering and can withstand longer periods without water.

Chemical
The pH of vermicast is almost neutral and as such, it also acts to buffer the pH of the
soil to neutral.
Vermicast can be used directly on the plants at any point because it does not burn
the plant. Compost produced traditionally can not be used directly but has to be
aged properly. Vermicast is ready for use as soon as it is produced. It is virtually
impossible to overdose with vermicast.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 56 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Vermicast has auxin, a naturally occurring hormone. This hormone is present in the
tips of plants and is responsible for the fast growth of plants. It has been observed
that especially when vermicompost is used in the soil and then vermitea is sprayed
as foliar, the growth is lush and robust.
The worms clean up whatever they eat. They also do not pass on whatever poisons
are contained in their food because they die when ingesting poison. As such, they
clean the soil and even “capture” toxins in the soil, especially heavy metals.

Microbiological
It is living soil, full of friendly and beneficial microorganisms. These organisms
increase the fertility of the soil and protect the plants. They also awaken the dormant
microorganisms in the soil.
Some studies claim that even where there were pathogens in the substrate, the
resultant vermicast did not produce growth when cultured in the laboratory. Some
studies also claim that the vermicast also has fungicidal action.

Application of the Vermicompost

Basal
Vermicompost can also be used for basal application. Line the trenches with
vermicompost before you put in the plants. The amount put in depends on the
amount available for use. You can also put this into the pot after you have put in
some soil but before you put in the plant.

Top Dressing
You can use vermicast as top dressing. You can place about 50 gms on top of the
soil in a small 15 cm pot and work in the vermicast into the soil. This should keep
the plants happy for about half the year.

Potting Mix
Vermicompost can also be incorporated into the potting medium. One part
vermicompost plus one part good garden soil and one part carbonized rice hulls is a
very good potting medium for most plants, generally. This potting medium can also

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 57 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

be used for seedling trays or to germinate seeds. If a lighter medium is desired, add
more carbonized rice hulls.

Basal and Foliar Fertilizer

Basal fertilizer is applied on the soil before planting while foliar fertilizer is applied on
and underneath the leaves. Both types contain macro and micronutrients and have
microorganisms. Plants can absorb foliar fertilizer than basal fertilizer.

Organic Fertilizer vs. Chemical-based Fertilizer

Properties of Soil Organic Fertilizer Chemical-based Fertilizer
Improves structure by Destroy soil structure (massive)
adjusting the arrangement of
soil particles
Physical Property Soil become porous Soil become compact and hard
due to fillers present in the
material
For light textured soil, it No contribution on the
increases water holding improvement of the water holding
capacity while for heavy capacity of the soil
textured soil, easy to drain
Adds organic macro and No organic matter addition
micronutrients
Provides both macro and Contains 1-4 elements and
Chemical micronutirents mostly macronutrients only
Property Improves soil pH Contributes to the acidity of the
soil
Lowers toxicity level of
micronutrients
Increases population density Kills most of beneficial
Biological of beneficial microorganism microorganisms in the soil
Property Promotes biodiversity

Organic fertilizers contribute to the environment by improving soil and water

conditions and promoting to the health aspects of nature and human.

Fertilizers become organic when the material is free of chemical substances, there is
presence of high organic matter content and the raw materials used are indigenous
in the locality.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 58 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

To preserve the potency of organic fertilizer, the following must be observed:
-store in dry, dark and cool place
-packaging material should be lined with plastic bag
-for foliar, when aging add molasses to prolong shelf-life

Recordkeeping

To effectively monitor the production of organic fertilizer, the following information

must be recorded:
-manufacturing date
-expiry date
-quantity
-moisture content
-nutritional composition

Processing Organic Foliar Fertilizer

1. Prepare a 60-liter capacity container with aeration facility.
2. Put 50 liters of clean water in the container.
3. Aerate the water in 30 minutes.
4. Put 3 kgs. Of vermicast inside the tea bag and place inside the container.
5. Pour 500 ml of molasses in the aerated container.
6. Add IMO (50 ml) after 30 minutes then cover.
7. Harvest after 24 hours of continuous aeration and use the prepared foliar
fertilizer within 24 hours.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 59 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Self-Check 3.1

Produce Organic Fertilizer

Test I. True or False. Write True if the statement is correct and False if the statement
is wrong. Write your answer on the space provided.

1. A good composting site should be near to farms practicing

conventional farming or synthetic-based farming system.
2. Buffer is established to lessen contaminations from
conventional farms.
3. The carbon and nitrogen ratio affects rate of decomposition
of the substrate.
4. The recommended carbon and nitrogen ratio for
vermicomposting is 70:30.
5. A fertilizer is organic when substrate used is indigenous in
the locality.

Test II. Enumeration. Give the item being required in the following. Write your answer
on the space provided.

1-3 Criteria making fertilizer organic

1.
2.
3.
4-6 Organic material considered as carbon sources
4.
5.
6.
7-10 Organic material considered as nitrogen sources
7.
8.
9.
10.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 60 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Test III. Essay. Answer the question below comprehensively.
1. What are the advantages of using organic fertilizer over synthetic fertilizer?

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 61 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 COMPETENCY-BASED LEARNING MATERIALS

Sector : Agriculture and Fishery

Organic Agriculture Production NC II
Qualification Title :

Unit of Competency : Produce Organic Concoctions and Extracts

Module Title : Producing Organic Concoctions and Extracts

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 62 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Module Content

Qualification Title Organic Agriculture NC II

Unit of Competency Produce various concoctions and extracts

Module Title Producing various concoctions and extracts

Introduction:

This module covers the knowledge, skills and attitude required to prepare for the
production, processing and packaging various concoctions.

Learning Outcomes:
LO1. Prepare for the production of various concoctions and extracts
LO2. Processing and packaging concoctions and extracts

Assessment Criteria:
1. Work and storage areas are cleaned, sanitized and secured.
2. Raw materials used are cleaned and freed from synthetic chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality
4. Personal hygiene are observed according to OHS procedures.
5. Raw materials are prepared in accordance with enterprise practice.
6. Fermentation period is set based on enterprise practice.
7. Various concoctions are fermented following to organic practices.
8. Concoctions are harvested based on fermentation period of the
concoction.
9. Concoctions are contained in sanitized bottles and containers.
10. Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
11. Packaged concoctions are stored in appropriate place and temperature
following organic practices.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 63 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 12. Production of concoctions are recorded using enterprise procedures.

Learning Outcome Summary

Learning Outcome No. 1 Prepare for the production of various concoctions

and extracts
Contents:
• Types of Concoctions
• Uses of Concoctions
• Application of Concoctions

Assessment Criteria:
• Work and storage areas are cleaned, sanitized and secured.
• Raw materials used are cleaned and freed from synthetic chemicals
• Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality
• Personal hygiene are observed according to OHS procedures.
Condition:
• Tools in the preparation of concoctions
- plastic pail with cover (3 L capacity)
- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen, fine mesh net
- storage container with cap (1.5 L capacity)
- stone (weight), 0.5 kg
- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can
• training equipment:
- LCD projector with screen
- desktop computer or laptop
- printer
• reference materials
- hard copy of the procedure in preparing various concoctions

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 64 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 - Philippine National Standard as fertilizer, and pesticides
- checklist of allowed materials based on Appendix 2 of PNS

Assessment Methods:
• Demonstration
• Observation with Questioning
• Written Examination

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 65 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Learning Outcome Summary

Learning Outcome No. 2 Process and package concoctions and extracts

Contents:
• Identification and collection of right kind of raw materials
• Methods of processing concoctions
• Proper harvesting of fermented materials
• Packaging concoctions
• Labelling and recording of bottled concoctions

Assessment Criteria:
• Raw materials are prepared in accordance with enterprise practice.
• Fermentation period is set based on enterprise practice.
• Various concoctionsarefermented following to organic practices.
• Concoctions are harvested based on fermentation period of the
concoction.
• Concoctions are contained in sanitized bottles and containers.
• Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
• Packaged concoctions are stored in appropriate place and temperature
following organic practices.
• Production of concoctions are recorded using enterprise procedures.
Condition:
• tools:
- plastic pail with cover (3 L capacity)
- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen, fine mesh net
- storage container with cap (1.5 L capacity)
- stone (weight), 0.5 kg
- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 66 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 - record book
- plastic bottles with resealable caps

training equipment
LCD projector with screen
desktop computer or laptop
facilities
booth/temporary shed
storage area
Assessment Methods:
Demonstration
Observation with Questioning
Written Examination

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 67 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Information Sheet 4.1
Preparing for the Production of Various Concoctions and Extracts

Learning Objectives:

At the end of this module, the trainees will be able to:

• Identify and collect quality raw materials for various concoctions; and
• Familiarize the uses, benefits and concoctions of different concoctions.

The current economic situation and the prevailing condition of our natural resources
including the rising cost of inorganic fertilizers requires farmers nowadays to look into
alternative measures to sustain the farming business profitably.

Production of concoction and extract will help farmers to achieve this. A concoction
is a combination of various ingredients locally found in the farm. Extract is made
from raw materials found in the farm using water as solvent.

The following are the needed to know-how organic concoctions and extracts that
would eventually help the farmers improve their farming.

The Different Types of Concoctions

1. Fish Amino Acid (FAA) is produced from spoiled fish and

fish trash fermented after storing for a 15-day period. FAA
contains nitrogen (90%) and phosphorus (2.5%).

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II Page 68 of
COMPETENCY BASED
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

2. Indigenous Microorganisms (IMO) is a soil additive made from indigenous
microbes cultured in cooked rice.

3. Fermented Plant Juice (FPJ) is made from axillary buds and young fruits, fast
growing plants, young leaves of plants and grasses.
4. Oriental Herbal Nutrients (OHN), a fermented extract of herbs.

5. Fermented Fruit Juice (FFJ) is made from sweet ripe fruits, fruit vegetables and
rootcrops.

6. Calcium Phosphate (CaPhos)

7. Lactic Acid Bacteria Serum (LABS)

8. Carrots, Cucumber & Celery (3Cs)

Benefit and Application of Different Concoctions

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 69 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Indigenous Microorganisms

 Can induce flowering among plants

 Promotes higher yield
 Induce longer shelf life of fruits
 Give added resistance to plants against pests and harmful insects

►►The use of IMO as foliar fertilizer- Mix 2 tablespoons of IMO per liter of clean
water and directly spray to plants. Spray the IMO mixture into the leaves of the
plants or the soil early in the morning at 5:30 – 7:30 AM or in the afternoon at about
5:00 PM until sunset (when microorganisms are very active).

►►In rice fields, spread immediately newly threshed rice straws, to avoid burning,
and spray the whole area with IMO at least 2 times before land preparation or
plowing, at 8 tbsp/liter for this purpose.

►►Spray IMO immediately after leveling with the same dosage. Use IMO every 7-
10 days on newly planted seedlings until maturity for rice, corn, vegetables and fruit
trees at the rate of tablespoons per liter.

Fermented Fruit Juice (FFJ)

►► As flower inducer and fruit setter –Spray on the

leaves at the rate of 2 to 4 tbsp/gallon of water at the
onset of flowering up to fruit setting. These ripe fruits
contain phosphorous and potassium which are
necessary during the flowering and fruit setting stage.

►► As soil microorganism activity accelerator – FFJ is applied directly to the soil at

the rate of 2tsp/liter of water. The carbohydrates and sugar content of FFJ serve as

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 70 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

source of energy of soil microorganism, thereby, accelerating their activity. Increased
microbial activities result to the availability of nutrients for plant’s uptake.

►► As spray to animal beddings to hasten manure decomposition – FFJ contains

beneficial microorganisms that help in the decomposition process.

►► As a nutritious drink – a 20% FFJ solution makes an excellent drink for both
human and livestock.

Oriental Herbal Nutrients (OHN)

 Organic insecticide
 Natural immune booster for animals

►►For foliar spray to orchids, ornamentals, vegetables, cereals and fruit trees. Use
2 tablespoons OHN per liter of clean water. Use new sprayer, otherwise clean the
sprayer thoroughly before using. Spray the leaves of plants or the soil. Spray every 7
days on newly planted seedlings until fruiting stage. Spray early in the morning at
5:30 AM to 7:30 AM or in the afternoon at 5:00 PM until sunset for protection of crops
against nocturnal insects.

►►On rice: 7 days after transplanting up to panicle initiation stage.

►►On corn: 7 days after sowing and every 10 days thereafter until milking stage.

►►On fruit trees: every 10 days to maintain vigor.

Fish Amino Acid (FAA)

OR ANIC AGRICULTURE Developed by:

G ODUCTION NC II
PMPETENCY BASED
Page 71 of 138
R ARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

►► As source of nitrogen – use as foliar spray during the vegetative stage at the
rate of 2 tsp/liter of water or can be applied directly to the soil to hasten microbial
activities.

►► You can apply to the compost heap as energy source for the soil microorganism
to hasten decomposition.

Calcium Phosphate (CaPhos)

• Can induce flowering among plants

• Promotes higher yield
• Induce longer shelf-life of fruits
• Give added resistance to plants against pests and harmful insects

Fermented Plant Juice (FPJ)

■■ As seed treatment before sowing – soak the seeds in 0.2 % solution for 4 to 5
hours to facilitate germination and as a start-up solution to germinating seeds.

■■ As a natural growth enhancer – FPJ made from actively growing plant parts and
fast growing plants may contain natural growth hormones and mineralized nitrogen
that promotes plant growth. Mix 1 teaspoon of FPJ per liter of water and spray on the
leaves or apply directly to the soil around the plants from seedling stage up to pre-
flowering stage. You can apply weekly or depending on plant vigor. Please note that
with the use of FPJ, there is no overdose; you may use it liberally. However, the soil
must be watered first before applying FPJ to avoid scorching of the roots.

■■ Apply FPJ to the soil to serve as source of energy to accelerate activities of soil
microorganism. This activity will make the nutrients available to the plants.

■■ Give FPJ, as drink, to livestock at 2 tbsp/liter to increase microbial activities in

gastro-intestinal tracts. This would result to better absorption of nutrients.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 72 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

■■ Spray to animal beddings to hasten manure decomposition.

Tea Manure (TM)

1. TM provides the plant with small quantities of all major nutrients and full range
trace elements. It is best to apply TM as foliar fertilizer because plants can absorb
nutrients about 20 times faster through the leaves.

2. TM helps to overcome temporary shortage of nutrient. It provides quick relief for

nutrient deficient plants and promotes growth.

3. There is no overdose in using TM and can be applied liberally.

4. When applied to the soil, the nutrients in TM are slowly released so it provides a
continuous supply of nutrients even in small quantities.

5. You can apply undiluted TM over a compost heap to provide moisture and
distribute beneficial microorganisms and nutrients to all parts of the compost heap. If
you decide to produce and use this kind of Liquid Organic Fertilizer (LOF), you must
have the following:
• Dependable source of partially dried animal manure
• Labor for collecting, processing and application of TM
• Capital for purchasing the needed materials for making TM

■■ Use tea manure as foliar fertilizer – dilute tea manure with equal amount of water
and spray weekly throughout the different growth stages of the plant.

■■ Use full strength or undiluted tea manure as soil drench before planting.

■■ Dilute tea manure with equal amount of water, and then apply directly to the soil
to provide micronutrient to the plant and energy for increased microbial activities.
Lactic Acid Bacteria Serum (LABS)

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 73 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Promotes intestine movement
• Regulates the balance of the intestinal bacteria
• Prevents growth of harmful or pathogenic bacteria
• Improves immune system
• Contains anti-aging properties and/or antioxidants

►►To use, dilute this pure culture with 20 parts water or 1:20 ratio as basic lactic
acid bacteria concoction.

►►Use 2 tbsp/liter of water (clean water) spray or add to water as feeds of animals.
For bigger animals: use 2-4 tbsp of diluted lactic acid bacteria serum without diluting
it further with water.

►►Use as spray to plant leaves to fortify phyllosphere microbes. Spray to soil

compost to build-up good microorganism colony.

Natural Insect Attractant

►►Cut out holes or vents (2 square inches) on two opposite sides of the plastic
bottles.

►►Transfer a minimal amount of the mixture into bottles and make sure that the
contents do not spill out of the vents.

►►Using a piece of rope or tie-wire, hang the bottles from fruit trees or vineyards.
For low-lying crops, pour solution in coconut shells or any bowl-like container and
strategically place near plants.

►►Hang 100 bottles of NIA with a distance of 10 x 10 meters for a hectare farm lot
planted with rice, corn, bananas, fruits, high value vegetables, etc.
Materials in Preparing Concoctions
Indigenous Microorganisms (IMO)

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 74 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 1. Clay pot/Bamboo trough
2. Manila paper (unprinted)
3. Basin
4. Cooked rice
5. Muscovado sugar
6. Clean water (no chlorine or other chemicals)

Fermented Fruit Juice (FFJ)

1. Any of the following fruits: mango, papaya, marang, jackfruit, banana, etc. (but
not pineapple)
2. Old or used pail
3. Muscovado sugar (crude sugar or kinugay)
4. Manila paper (unprinted)
5. Plastic straw for tying
6. Clean water (no chlorine or other chemical compound)

Fermented Plant Juice (FPJ)

1. Use any of the following plants: Trichantera leaves, kangkong, banana trunk,
camote shoots, carabao grass, hagonoy (use for crops only), alugbati, etc.
2. Old or used pail
3. Manila paper (unprinted)
4. Plastic straw (for tying)
5. Muscovado sugar (crude sugar)
6. Clean water (no chlorine)

Fermented Fish Amino Acid (FAA)

1. Chopped fish or fish trash such as gills, entrails, golden snail (shell removed)
or meat scrap and rejects
2. Old or used pail
3. Manila paper (unprinted)
4. Muscovado sugar
5. Plastic straw
6. Clean water (no chlorine or other chemical compound)

Oriental Herbal Nutrients (OHN)

1. Ginger, garlic and bulb onions
2. Manila paper (unprinted)
3. Crosscut bamboo or clay jar or glass jar
4. Plastic straw (for tying)
5. Muscovado sugar
6. Coconut vinegar, beer or gin

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 75 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Calcium Phosphate (CaPhos)
1. Any of the following: pork, fish and beef bones, eggshells and kuhol and or
any shells
2. Clay pot or cross-cut bamboo through
3. Manila paper (unprinted)
4. Plastic through (for tying)
5. Coconut vinegar
6. Griller

Lactic Acid Bacteria Serum (LABS)

• Lactic acid bacteria can be collected in the air
1. Rice wash
2. Fresh milk (skimmed or powdered milk can be used)
3. Used or old pail or plastic container
4. Manila paper (unprinted)
5. Muscovado sugar (crude or generic sugar)

Natural Insect Attractant

1. 3 liters clean water
2. 1 liter coconut vinegar
3. 1 kilo muscovado sugar
4. Empty mineral water bottles

Tea Manure
1. One sack partially dried cow, carabao or horse manure- these manure from
large ruminants contain beneficial microorganisms
2. Rainwater, underground water or unheated water
3. Plastic drum, 200 liter capacity

3Cs
1. 1 kg celery
2. 1 kg carrots
3. 1 kg cucumber
4. 1 kg muscovado sugar
5. Used or old pail or plastic container
6. Manila paper (unprinted)

Information Sheet 4.2

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 76 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Process and Package Concoctions and Extracts

Learning Objectives:

At the end of this module, the trainees will be able to:

• Prepare the raw materials in accordance with the organic production
practices; and
• Process various concoctions following the fermentation practices in organic
agricultural production.

Previously, you were able to familiarize all the different types of concoctions and
extracts necessary in organic farming including their uses and applications.

This section will discuss in detail the different procedures in processing these
different concoctions and extracts.

Selecting Materials for Concoctions

The following are the points to consider in selecting the materials for the different
concoctions:

For Fish Amino Acid (FAA)

• Not fit for human consumption
• Already considered waste
• Not contaminated with chemicals
• Free or purchased at low cost

For Fermented Fruit Juice (FFJ)

• Locally produced
• Free from insect pests and diseases
• Not fit for human consumption

For Fermented Plant Juice (FPJ)

• Young and fresh

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 77 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Free from insect pests and diseases
• Abundant in the production area
• Free from chemical containments

For Tea Manure (TM)

• Choose partially dried sheep, cow, carabao or horse manure
• Use rainwater or underground water if possible. Make sure that the water is
free from chemical contaminants.
• Use plastic drum because it is more sturdy and won’t get rusty
• One sack partially dried cow, carabao or horse manure- these manure from
large ruminants contain beneficial microorganisms
• Rainwater, underground water or unheated water
• Plastic drum, 200 liter capacity

Procedures in Processing Concoctions

Indigenous Microorganisms
(IMO)
Materials:

1 kg rice and 1 kg molasses

(Ratio and Proportion: 1: 1)

Procedures:
1. Wash the rice properly.
2. Cook the rice normally and let it cool naturally.
3. Transfer the cooked rice using the wooden ladle inside the bamboo pole (1/4
full of rice).
4. Cover it with a two layered manila paper then tie with rubber bands.
5. Wrap the bamboo pole with a clean cellophane then tie it with rubber bands.
6. Label it and keep it under the bamboo forest for 3 days.
7. Open the bamboo pole, inspect the growing molds and collect molds that are
not black-colored.
8. Weigh the recovered rice and molds and add molasses in equal weight.
9. Put the mixture in a plastic container, wipe the mouth, cover with with double
layered manila paper.
10. Label and keep in dark cool room for 7 days.
1. Filter the liquid and keep it in a plastic container (do not close the cap tightly).
2. Completely close the cap after a week or when there are no bubbles going up.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 78 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Dosage:
2 tablespoons of IMO mix with 1 liter of water.

Use:
 Promotes higher yield
 Induce longer shelf life of fruits
 Give added resistance to plants against pests and harmful insects
 Hastens decomposition
 Deodorizer

Fermented Plant Juice

(FPJ)
Materials:

1 kg kangkong, 1 kg kamote tops, 1 kg banana trunk, and 1.5 kg molasses

(Ratio and Proportion: 1: ½)

Procedures:

1. Clean and wash the plant materials.

2. Drain and slice to an inch size.
3. Mix all plant materials thoroughly in a plastic pail and add 1.5 kgs. of
molasses using a wooden ladle.
4. Put nylon screen and stone on top of the mixture.
5. Wipe the mouth of the plastic pail.
6. Cover with two layer manila paper and tie with rubber band.
7. Label and keep in dark cool room for 7 days.
8. Filter the liquid and keep it in a plastic container (do not close the cap tightly).
9. Completely close the cap after a week or when there are no bubbles going up.

Dosage:
2 tablespoons of FPJ mix with 1 liter of water.
Use:

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 79 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • As seed treatment before sowing
• As a natural growth enhancer
• as source of energy to accelerate activities of soil microorganism

Fermented Fruit Juice

(FFJ)
Materials:

1 kg banana, 1 kg papaya, 2 kg molasses

(Ratio and Proportion: 1: 1)

Procedures:
1. Clean and wash the fruits.
2. Drain and slice to an inch size. Be sure to remove the seeds of the papaya.
3. Mix all fruits thoroughly in a plastic pail and add 2 kgs. of molasses using a
wooden ladle.
4. Put nylon screen and stone on top of the mixture.
5. Wipe the mouth of the plastic pail.
6. Cover with two layer manila paper and tie with rubber band.
7. Label and keep in dark cool room for 7 days.
8. Filter the liquid and keep it in a plastic container (do not close the cap tightly).
9. Completely close the cap after a week or when there are no bubbles going up.

Dosage:
2 tablespoons of FFJ mix with 1 liter of water.

Use:
• As flower inducer
• As fruit setter
• As taste enhancer

Fish Amino Acid

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 80 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 (FAA)

Materials:
1 kg trash fish, gills and entrails and 1 kg molasses
(Ratio and Proportion: 1: 1)

Procedures:
1. Mix the trash fish, gills, and entrails thoroughly in a plastic pail and add 1 kg of
molasses using a wooden ladle.
2. Put nylon screen and stone on top of the mixture.
3. Wipe the mouth of the plastic pail.
4. Cover with two layer manila paper and tie with rubber band.
5. Label and keep in dark cool room for 15 days.
6. Filter the liquid and keep it in a plastic container (do not close the cap tightly).
7. Completely close the cap after a week or when there are no bubbles going up.

Dosage:
2 tablespoons of FAA mix with 1 liter of water.

Use:
• Can induce flowering among plants
• Promotes higher yield
• Induce longer shelf-life of fruits
• Give added resistance to plants against pests and harmful insects

Oriental Herbal Nutrients

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 81 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 (OHN)
Materials:

1 kg garlic, 1 kg ginger, 200 g muscovado, 2.2 L coconut vinegar

(Ratio and Proportion: 1: 20%: 2.2)
Procedures:
1. Skin the garlic and ginger.
2. Cut the halves and slice the ginger into quarter of an inch.
3. Mix the garlic and ginger with 200 g muscovado sugar in a plastic pail.
4. Wipe the mouth of the plastic pail.
5. Cover with two layer manila paper and tie with rubber band.
6. Label and keep in dark cool room for 3 days.
7. Open the cover then add 2.2 L of coconut vinegar 3 days after.
8. Close the cover and seal with masking tape.
9. Label and ferment it for 10 days (first extraction).
10. Filter the liquid and keep it in a plastic container (do not close the cap tightly).
11. Add in the extracted mixture same amount of vinegar and add sili, panyawan,
madre de cacao, hagonoy, lemongrass and ferment for 10 days (second
extraction).

Dosage:
2 tablespoons of OHN mix with 1 liter of water.

Use:
 Natural immune booster
 Serves as “growth hormone” for plant growth and development
 Natural pesticide

Lactic Acid Bacteria Serum

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 82 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 (LABS)
Materials:

• 900 ml. fresh milk

• 100 ml. clear liquid from fermented rice
• 1 liter molasses

Procedures:
• Use the first wash liquid from the cooked rice previously set aside.
• Put the liquid (3/4 full) inside the plastic container and wipe excess water.
• Cover the container with double-layered manila paper and label.
• Let it undergo the first stage of fermentation for 7 days.
• Use the 1 liter fresh milk pack and remove 100ml (10%).
• Extract 100 ml from the fermented first wash liquid of the cooked rice and add
to the fresh milk pack. Take the liquid BETWEEN the bottom and top layer of
the fermentation.
• Return the cover of the pack and label.
• Keep it in dark and cool place by not disturbing it for 5 days.
• Drain the liquid and filter by separating the sludge from the liquid.
• Measure the liquid and add the same amount of molasses.
• The concoction is ready to use after extraction.

Dosage:
• 2 tablespoon of LABS mixed with 1 liter of clean water.
• In severe cases, triple the dosage.

Application:
• Animals- mix it with drinking water at the dosage above 2 times a week. It can
also be mixed with the feeds at the same frequency.
• Plants- prepare the same dosage and spray to the plant’s base 1 to 2 times a
week.
• Fertilizer- 2 tablespoon with 1 liter of clean water apply to OF mixture.
• Deodorizer- apply the dosage above 1 to 2 times a week.

Calcium Phosphate
(Calphos)

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 83 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Materials:

• 3 kgs. cow bones

• 27 liters of pure coco vinegar

Procedures:

• Clean and wash bones properly.

• Cook the bones with flesh and remove all meats and fats.
• Wash and clean the bones.
• Put the bones above the fired charcoal until the remaining fats are drained.
• Remove the bones when it becomes brownish in color.
• Cool it off for 10 to 20 minutes. If necessary, wash again the bones to remove
the excess oil then drain.
• Put the bones inside the plastic pail and add 27 liters of pure coconut vinegar.
• Wipe the mouth of the plastic pail, cover with two layer of manila paper and
label.
• Open the container after 30 days of soaking, filter the liquid and keep it in
another plastic container.

Dosage:
• 2 tablespoons of calphos mix with 1 liter of clean water. In severe cases,
double the dosage.

Application:

• Animals- mix with drinking water at the dosage above 2 to 4 times a week. It
can also be mixed with the feeds at the same frequency.
• Plants- prepare the same dosage and spray to the plants 1 to 3 times a week.

3 C’s (Carrots, Cucumber, Celery)

Materials:

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 84 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

1 kg carrots, 1 kg cucumber, 1 kg celery, 1 kg muscovado sugar)
(Ratio and Proportion: 1:1:1:1)

Procedures:
1. Clean and wash the vegetables thoroughly and drain for 5 minutes.
2. If the source is not organic, you may soak the vegetables in a brine solution (2
tbsp. of salt in 5 liters of water) for five (5) minutes, wash and drain.
3. Slice to ¼ of an inch size.
4. Mix all vegetables in a container.
5. Add the muscovado sugar.
6. Put nylon screen on top of the mixture then put weight by using mineral water
container.
7. Wipe the mouth of the pail and cover with manila paper.
8. Tie with rubber band and label the concoction.
9. Ferment it for 20-21 days and extract the liquid.
10. Filter the liquid and keep it in a plastic container.

Let Us Review!

The kinds of concoctions that are used as fertilizers are:

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 85 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Indigenous Micro-Organism (IMO),
• Lactic Acid Bacteria Serum (LABS); and
• Fermented Amino Acid (FAA)

The kinds of concoction used for livestock are:

• Natural Health Enhancer (3 Cs)
• Natural Calphos Micro Nutrients (CALPHOS)
• Natural Lactic Acid Bacterium Syrup (LABS) Enzymes
• Beneficial Indigenous Micro-Organism (IMO)
• Natural Immune Booster (OHM – Oriental Herbs Nutrients)
• Natural Taste Enhancer (Fermented Fruit Juice – FFJ)
• Natural Growth Enhancer (Fermented Plant Juice – FFJ)
To protect the concoctions from any form of contaminations, the following must be
observed:
• Use of indigenous materials like bamboo
• Use of protective materials such as screen, covers, stray animals
• Wash materials during preparation
• Use of PPE properly
• Clean/sterilize utensils to be used
• Spray OHN, LABS, IMO
• Clean and sanitize the area
• Avoid direct exposure to sunlight
• Maintain required temperature

The procedure in the application of organic sanitation is system-wide using

organically produced disinfectants thru concoctions and sprayed all over the place
where the possible sources of destructive bacteria/germs are. The sanitation
procedure shall include strict clean area (well ventilated, free from any
contamination, well organized, well protected facilities) with periodic inspection using
the principles of 5 Japanese S. Concoction products are not harmful to the
environment and to human as well as to the animals. The commercial sterilization is
cleaning the area thru the use of chemicals commercially produced, which is very
expensive and hazardous to the environment and the people.

The basic tools/facilities/equipment used in the preparation of concoctions are:

• Knives
• Container
• Chopping board
• Manila paper

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 86 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Masking tape
• Pentel pen
• Rubber bond
• Table weighing scale

Concoctions are packaged due to the following reasons:

• For the identification and indicate time of harvest as for recordkeeping
• It can be a basis for subsequent practice

In storing concoctions, the following must be observed:

• Store in clean, cool, dark place and free from disturbance
• Label the concoction products properly, indicating dates of formulation and
harvest
The following are the ways in using concoctions as food supplement for livestock:
• Fermented Fruit Juice – a natural taste enhancer. Mix two (2) tablespoons of
Juice to one (1) liter of clean drinking water at a dosage of two (2) times week.
In severe cases double the dosage. This can be mixed also with the feeds at
the same frequency.
• Fermented Plant Juice – a natural growth enhancer. Mix two (2) tablespoons
of juice to one (1) liter of clean drinking water at a dosage of two (2) times
week. In severe cases double the dosage. This can be mixed also with the
feeds at the same frequency.
• Fermented Amino Acid – a natural amino acid. Two (2) table spoon of FAA mix
with one (1) liter of clean drinking water at a dosage of two (2) times a week.
In severe cases double the dosage. This can be mixed also with the feeds at
the same frequency
• Oriental Herbs Nutrients – a natural immune booster. Mix two (2) tablespoon
of OHN in one (1) liter of clean drinking water at the dosage of 2 – 4 times a
week. In severe cases, triple the dosage. This can also mixed with the feeds
at the same frequency.
• Indigenous Micro-Organism – a beneficial micro-organism. Two (2) table
spoon of IMO mix with one (1) liter of clean drinking water at a dosage of two
(2) times a week. In severe cases, double the dosage. This can be mixed with
the feeds of the same frequency.
• Lactic Acid Bacteria Serums – a natural enzymes. Two (2) tablespoon of
LABS mix with one (1) liter of clean drinking water at a dosage of two (2)
times a week. In severe cases, triple the dosage. This can be mixed with the
feeds of the same frequency.
• Natural Calphos Micro-Nutrients – two (2) tablespoon of CALPHOS mix with
one (1) liter of clean drinking water at a dosage of two (2) to four (4) times a

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 87 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 week. In severe cases, double the dosage. This can be mixed with the feeds
of the same frequency.
• 3Cs (Celery, Carrots, Cucumber)- a natural health enhancer. Mix five (5)
tablespoon of 3Cs with one half (1/2) liter of clean drinking water and
administer it orally to the animal (good for fever, poor appetite).

As fertilizer, the following concoctions could be considered as:

• Indigenous Micro-Organism (IMO) – beneficial indigenous micro-organism.
Add two (2) tablespoon of IMO with one (1) liter of water and apply to Organic
Fertilizer (OF) mixture.
• Lactic Acid Bacteria Serums (LABS) – a natural enzyme. Add two (2)
tablespoons of Labs with one (1) liter of water and apply to Organic Fertilizer
(OF) mixture. Or spray to the plant base one (1) to two (2) times a week.
• Fermented Amino Acid (FAA) - is a natural amino acid that enhances the
fertility of the soil. In a mixture of two (2) tablespoons of FAA with one (1) liter
of clean water spray to the plant base and nearby soil one (1) to two (2) times
a week.

To properly harvest and handle concoctions:

• To be able to harvest concoctions in a right time, maintain a record that serves
as guide on the date of harvesting it.
• Keep concoctions in a clean container, new harvest must not be sealed right
away but keep the cover not so tighten in a given period, and provide
ventilation.
• Handle the concoctions properly by storing it in cool, clean place free from
any disturbances and not exposed directly to the heat of the sun, fire or any
heat produced by machines.
To maintain cleanliness and orderliness in the concoction room, the following must
be observed:
• Labelled storage area classified according to concoction processes;
• Labelled production lines;
• The labeled tool cabinets and equipment (brooms, clean cloth for wiping wet
object/area, etc.)
• The room shall be well ventilated, free from disturbances and free from any
direct heat coming from the sun, machine and electricity.
• Prepare periodic schedules for cleaning and a checklist indicator that
orderliness had been done.
• Maintain a record book indicating the life span and utilization of each of the
concoction extracts.
• Maintain clean sanitation foot rugs at the entrance of the concoction room.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 88 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Put rule signs at the room readable at eye level such as: No Smoking,
maintain silence, wipe your foot at the entrance sanitation rugs, wear PPE,
etc.

To keep records in every concoctions:

• The record book must contain data such as description of the concoction;
date of formulation; time of harvest; storage and expiry date; rate of
application per animal, plant, and area: consumption date; responsible
person; inventory of concoction; refill and replacement of concoctions.
• The record of each concoction will describe the date and time, and the
consumption history of the concoctions for the organic farmer to determine the
amount consumed per plant, animal, and for fertilization.
• The record book shall describe also the rate of formulating concoctions per
application.
• The record book shall determine the dosage in each application per animal
and plant.
PPE must be worn in the concoction’s production line:
• Use of Personal Protective Equipment (PPE) needs demonstration on its
proper utilization by trained personnel. PPE are worn in the concoction
production line to protect concoction products from contamination and
preserve its purity.
• The use of masks, books, hair net, gloves and clean utensils are to protect
concoction products from the falling hair, saliva and sweat from the organic
farmer/worker.

Self-Check 4.1
Produce Organic Concoctions and Extracts

Test I. True or False. Write True if the statement is correct and False if the statement
is wrong.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 89 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Write your answer on the space provided.

1. FPJ, FAA, Calphos and FFJ can be used as fertilizers.

2. OHN, IMO, LABS and 3Cs can be used for livestock.
3. Contaminations of the concoctions can be avoided by the use of
cleanedindigenous materials during preparation.
4. Concoctions are stored in clean, dry, dark, and cool place.
5. FFJ is used as fruit setter, flower inducer and taste enhancer.
6. FPJ is used as natural growth enhancer.
7. OHN is used as natural immune booster.
8. 3Cs is used as natural health enhancer.
9. IMO is a source of beneficial microorganisms.
10. LABS is a source of natural enzymes.

Test II. Table Completion. Give the lacking items to complete the table below.

Name of Ratio and Fermentation Application

Concoction Proportion Period and Uses

FPJ

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 90 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 FFJ

FAA

IMO

LABS

Calphos

OHN

3CS

COMPETENCY-BASED LEARNING MATERIALS

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 91 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Sector : Agriculture and Fishery
Organic Agriculture Production NC II
Qualification Title :

Unit of Competency : Raise Organic Hog

Module Title : Raising Organic Hog

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 92 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Welcome to the module in Organic Agriculture Production NC II. This module
contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Job Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your
trainer/facilitator for assistance.
The goal of this course is the development of practical skills. To gain these
skills, you must learn basic components and terminology. For the most part, you’ll
get this information from the Information Sheets and TESDA website
www.tesda.gov.ph.
This module was prepared to help you achieve the required competency, in
Organic Agriculture Production NC II. A person who has achieved this Qualification is
competent to be:
• Organic Agriculture Farmer
• Organic Chicken Raiser
• Organic Hogs Raiser
• Organic Small Ruminants Raiser
• Organic Vegetables Farmer
• Organic Concoctions and Extracts Producer
• Organic Fertilizer Producer

This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your instructor.

Remember to:

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 93 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.
Use the self-check, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.

LIST OF COMPETENCIES

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 94 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 No. Unit of Competency Module Title Code
Core Competencies
7. Raise organic chicken Raising organic chicken AGR612301
8. Produce organic vegetables Producing organic
AGR611306
vegetables
9. Produce organic fertilizer Producing organic fertilizer AGR611301

10. Produce organic concoctions Producing organic AGR611302

and extracts concoctions and extracts
Elective Competencies
11. Raise organic hogs Raising organic hogs AGR612302
12. Raise organic small Raising organic small
AGR612303
ruminants ruminants

UNIT OF COMPETENCY : RAISE ORGANIC HOGS

UNIT CODE : AGR611302

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 95 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

UNIT DESCRIPTOR : This unit covers the ability to carry-out the knowledge,
skills and attitude required in raising organic hogs.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Select healthy 1.1. Hogs are identified according to breeds.
domestic hog breeds 1.2. Healthy hogs are selected based on industry
and suitable housing acceptable indicator for healthy piglets.
1.3. Suitable site for hog house are determined based on
PNS recommendations.
1.4. Hog house design is prepared based on PNS
recommendations.
1.5. Housing equipment installation design is prepared in
line with PNS recommendation and actual farm
conditions.
2. Feed hogs 2.1 Suitable feed materials are selected based on
availability in the locality , nutrient source and according
to PNS Organic Agriculture-Livestock and GAHP
requirements.
2.2 Feed materials are prepared following enterprise
prescribed formulation.
2.3 Animals are fed based on the standard feeding
method/management:
2.4 Feeding is monitored following enterprise procedures.
3. Grow and finish hogs 3.1. Growth rate is monitored based on enterprise procedures
3.2. Health care program are implemented based on on
PNS Organic Agriculture– Livestock or documented
ethno-veterinary practices
3.3. Sanitation and cleanliness program are implemented
based on PNS-livestock.
3.4. Organic waste for fertilizer production are collected
following organic practices.
3.5. Movement of hogs are managed based on PNS Organic
Agriculture– Livestock and other relevant guidelines.
3.6. Suitable hog finishers are selected based on market
specifications
3.7. Production record is accomplished according to
enterprise procedures.

INFORMATION SHEET # 5.1

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 96 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Introduction

It is believed that the majority of the breeds we now know are descended from
the Eurasian Wild Boar (Sus scrofa). Archaeological evidence from the Middle East
indicates domestication of the pig occurs as early as 9,000 years ago, with some
evidence for domestication even earlier in China. Figurines, as well as bone, dating
the sixth or seventh millennium BC have been found at sites in the Middle East. Pigs
were also a popular subjects for statuettes in ancient Persia.
While most livestock were utilized initially by nomadic peoples, swine are
more indicative of a settled farming community. The reason for this is simply because
pig are difficult to herd and move for long distances. Pigs have become vital to the
economy in parts of the world. For example, there exists a "pig culture" in New
Guinea as strong and complex as any African culture based on cattle.

Philippine National Standards (PNS) Salient Features on Raising Organic Hog

Conversion Period
• Swine should be organically reared at least 120 days before slaughter.

Animal Husbandry Management

• Management of the environment of the animals shall take into account the
behavioral needs of the animals and provide for sufficient free movement,
sufficient fresh air and natural daylight, protection against unfavorable
weather conditions, free access to fresh water and feeds.

Breeds and breeding

• Breeding goals are such that animal diversity should be maintained.
Indigenous or native breeds should be preserved and promoted.
• The use of artificial insemination techniques is allowed. But shall not use
segregated, separated or modified sperm.
• Breeding techniques that embryo transfer, genetic engineering, treatments
with reproductive hormones and semen sexing are not allowed.
• The use of genetically engineered species or breeds is not allowed.

Mutilations and animal identification

• Mutilations are prohibited but if it can improved welfare, health, or hygiene of
animals or for safety reasons, castration could be carried out by qualified
personnel who shall see to it that suffering of animals is reduced to a
minimum.
Animal Nutrition

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 97 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • The diet shall be offered to the animals in a form allowing them to execute
their natural feeding behavior.
• Supplementation of vitamins and minerals is allowed for as long as these are
obtained from natural sources.
• Giving due consideration to the low availability of organic feed, the following
proportion of feed ration could be used:
Year 1 50% non-organic feed, 50% organic feed
Year 2 30% non-organic feed, 70% organic feed
Year 3 10% non-organic feed, 90% organic feed
Year 4 onwards 100% organic feed

Animal Health
• Health and well-being of animals must be ensured through preventative
animal husbandry practices.
• The well-being of the animals is superior in the choice of treatment.
• Natural remedies and complementary medical methods have first priority.
• Use of antibiotics for prophylactic purposes is not allowed however
vaccinations could be carried out with direct supervision of duly licensed
veterinarian with the condition of it is required legally or when an endemic
disease is known in a region.
• The use of steroids, other synthetic growth promoters or enhancers,
hormones, and substances of synthetic in origin is prohibited.

Transport and slaughter

• The organic integrity of animals must be maintained throughout the entire
process of transport and slaughter.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 98 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Breeds of Pigs
Berkshire

A Berkshire shall be:

• A black and white animal with erect ears exhibiting Berkshire character.
• A Berkshire must have white on all four legs, face and tail (unless tail is
docked). One of the white leg points may also be missing.
• Must be ear notched within seven days of birth.( This goes for all pigs
requiring ear notches)
• A Berkshire must NOT have a solid white or a solid black face from the ears
forward.
• A Berkshire must NOT have a solid black nose (rim of nose).
• White is allowed on the ears, but NO solid white may appear on the ears.
• Occasional splash of white may appear on the body.
The Berkshire, as seen above, has a few characteristic traits that makes them stand
out. The easiest to spot are the erect ears. Compared to the Poland China, which
has many of the same markings, the Berkshire also a somewhat distinct figure. This
breed is known foremost for meat quality, with some backfat, but great marbling of
the carcass. They have shorter necks and more of a dish face. Berkshire pigs are
also known as a Heritage Breed.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 99 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Mulefoot

Mulefoot hogs as mainly black, with occasional animals having white points; medium
flop ears; and a soft hair coat
1. Solid, non-cloven hoof.
2. Solid black.( a few white points accepted.)
3. Medium pricked ears. Falling forward not covering the entire face.

Tamworth

The other red pig. Most notable about the Tamworth breed is it’s ability to
forage for itself. The Tamworth are originally from central England in the counties of
Stafford, Warwick, Leicester, and Northhampton. While the color may resemble that
of a Duroc, the Tamworth is not to be confused with it’s red cousin.

Tamworth Pig Standards

1. Golden-red, abundant, straight and fine and as free from black hairs
as possible.
2. Face slightly dished, wide between the ears, jowl light.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 100 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

3. Ears, large and erect
4. Black hair and black spots are objectionable.

Large Black

Large Black Pig Standards

1. Solid Black snout to tail
2. Large lop ears covering the eyes
3. Long strait face and snout
4. Long deep bodies

Poland China

Poland China’s are sort of a mystery pig. While the breed can be traced back
to a few Ohio counties, it is not known exactly which breeds influenced the creation
of the Poland China. Pigs during this era needed to be large and travel easy to get
themselves to market. Poland Chinas fit the bill perfectly.

Poland China Breed Standards:

1: Must be black with six white points (face, feet and switch) with an occasional
splash of white on the body. A hog may not possess more than one (1) solid black

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 101 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

leg and be determined as a Poland China.
2: Must have ears down (floppy)
3: Must not have evidence of a belt formation.
4: Can not have red or sandy hair / and or pigment.

Chester White

Chester Whites are classified as Heritage Hogs and are known for superior
mothering abilities, durability, and soundness.

Chester White Breed Standards:

1: Must be completely white
2: Possesses a dished face
3: has medium fall floppy ears
4: has a full thick coat

Landrace

Landrace are white in color. Their ears droop and slant forward with its top
edges nearly parallel to the bridge of a straight nose. Landrace, which are noted for

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 102 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

their ability to farrow and raise large litters, are the fifth most recorded breed of swine
in the United States.
Landrace Breed Markings and Registration Requirements
No animal to be used for breeding purpose shall be eligible to record:
1. On which there is any hair other than white on any part of the animal’s body
2. Which has upright ears
3. Which has less than six functional teats on each side of the underline or has any
inverted teats
4. Where an animal shows evidence of an extra dewclaw. Black spots in the skin are
very objectionable and any large spots or numerous black spots located on any part
of the hog makes the pig ineligible for registry.
However, a small amount of black pigmentation is allowed on the body of the animal.

Hampshire

Hampshire s are one of the oldest breeds in America. They have erect ears
( meaning they stand straight up). First let’s look at the qualifications of the breed.

Hampshire Breed Markings and Registration Requirements

Hampshire boars and gilts must meet the requirements (except color markings)
along with the following to be eligible to show in a breeding animal class.
1. Black in color with a white belt totally encircling the body including both front legs
and feet. Animal can have white on its nose as long as the white does not break the
rim of the nose and when its mouth is closed, the white under the chin can NOT
exceed what a U.S. minted quarter will cover. White is allowed on the rear legs as

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 103 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

long as it does NOT extend above the tuber calis bone (knob of the hock).
2. Must have at least six (6) functional udder sections on each side of the underline.

Duroc

The color marking of all Duroc breeding hogs for registration shall be red.

Disqualifications for registry –

(1) white feet or white spots on any part of the body with the exception of the end of
the nose;
(2) black spots, no more than three, none over two inches in diameter on the body;
(3) ridgeling (one testicle) boar;
(4) less than six functional udder sections on each side of the underline.
Yorkshire

In the United States and Canada, this breed is called Yorkshire, however, in England,
where the breed originated; it is referred to as the Large White.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 104 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Suitability of the breed
To determine the adaptability of the breed, the following must be considered:
Adaptability to local conditions, performance and productivity of the animal,
availability of the animal and local preference of the breed.

Preparation and construction of Pig house and beddings

The design of the hog house shall consider good ventilation for the animals.
This means that there is an opening at the top of the roof where hot air exits. The
floor area shall restrain any walling or any form of barrier that inhibits the free flow of
air to ensure that the beddings shall always be dried. Good drainage system makes
the area clean and dry.

In deigning the beddings, the floor area shall be excavated about 90

centimeters where the beddings materials are embedded. The bedding materials are
rice hulls 80%, sand 10%, soil 10% and 2 kilos of salt for every mixture of 10 bags.
Rice hull can be substituted by saw dust, coco coir dust and other similar materials.
The mixture shall be sprayed with IMO at 1% concentration in water based solution.
Before the mixture is place in the hole. The surroundings area including the hole

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 105 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

must be sanitized by pouring boiling water or by flame thrower. Feeding trough and
waterers must be properly installed.

Space Requirement:
• Organic hog must be provided with a space of 1.5 sq.m. per head.

BREED SELECTION GUIDE

Guidelines in selecting breeder sow on the basis of physical
appearance.
1. Young female swine should have a minimum of 6 pairs of well developed
and properly space function teats. If not, they are likely to have poor
milking capacity.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 106 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 2. Teats that are inverted do not secretes milk, so choose pigs whose teats
are not inverted.
3. Long bodied sow are desirable because of the more space created for
udder development.
4. Body with is uniform from front to rear.
5. When selecting breeding animals, see to it that it has a well developed
ham, loin, and shoulder.
6. Well paced feet and legs, medium short feet and upright pastern are
preferable.
7. Select biggest among the litter.
8. Having a litter of 8 or more good size piglets with high survivality is a good
female breeder.
9. Do not select young females swine that fail to secrete milk.
10. Select vigorous pigs from a healthy litter in a herd raise under a good
swine sanitation.
11. In selecting gilt or sow or boar, these pointers should be considered :
clearly visible and well developed primary sex organ, equal size testicles,
pigs that have been proven and tested with traits that can overcome the
defects of the herd, and ignore the minor defects in the pigs that are
present, provided that they are not present among the sows.

ANIMAL FEEDS AND FEEDINGS

● There are 5 main components in an animal feed: protein, fats/lipids,
carbohydrates, vitamins, and minerals.
● Ratio of these main elements vary depending on the age of the animals.

Protein = 25%
Lipids/Fats = 8%
Carbohydrates = 60%
Vitamins = 2%
Minerals = 5%

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 107 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Feed Types and Nutrient Content
Protein Lipids/ Carbohydrates Vitamins Minerals
Fats
Starter 35% 8% 50% 2% 5%
Grower 25% 8% 60% 2% 5%
Finisher 18% 15% 60% 2% 5%

Nutrient source
6. Protein - Animal, Plant source, Fish meal.
7. Lipids / fats - Copra meal
8. Carbohydrates - Corn / Rice bran
9. Vitamins - FPJ, FFJ, FAA
10. Minerals - salt, CRH, soil

Animal Age Kinds/Types of Feeds Amount of Feeds

01 – 07 days Starter 500 grams
08 – 14 days Starter 750 grams
15 – 21 days Starter 1 kg
22 – 28 days Grower 1 kg
29 – 35 days Grower 1.5 kg
36 – 42 days Grower 1.5 kg
43 – 49 days Grower 1.5 kg
50 – 56 days Grower 1.5 kg
57 – 63 days Grower 1.5 kg
64 – 70 days Grower 1.5 kg
71 – 77 days Grower 2.0 kg
78 – 84 days Grower 2.0 kg
85 – 91 days Grower 2.0 kg
92 – 98 days Grower 2.0 kg
99 – 105 days Grower 2.0 kg
106 – 122 days Finisher 2.5 kg
123 – 129 days Finisher 2.5 kg
130 – 136 days Finisher 2.5 kg

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 108 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Recognizing in heat and pregnant animal

In heat:
• Grunting and mounting of the hogs
• Swelling and reddening of the vulva
• Loss of appetite
• Erect ears
• Appearance of mucus discharge from the vagina
• Frequent attempts to urinate with little or no discharge at all

Pregnant:
• Absence of heat/estrus
• Increase weight
• Enlargement of the abdomen
• Development of ma mmary glands

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 109 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 COMPETENCY-BASED LEARNING MATERIALS

Sector : Agriculture and Fishery

Organic Agriculture Production NC II
Qualification Title :

Unit of Competency : Raise Organic Small Ruminants

Module Title : Raising Organic Small Ruminants

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 110 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Welcome to the module in Organic Agriculture Production NC II. This module
contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Job Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your
trainer/facilitator for assistance.
The goal of this course is the development of practical skills. To gain these
skills, you must learn basic components and terminology. For the most part, you’ll
get this information from the Information Sheets and TESDA website
www.tesda.gov.ph.
This module was prepared to help you achieve the required competency, in
Organic Agriculture Production NC II. A person who has achieved this Qualification is
competent to be:
• Organic Agriculture Farmer
• Organic Chicken Raiser
• Organic Hogs Raiser
• Organic Small Ruminants Raiser
• Organic Vegetables Farmer
• Organic Concoctions and Extracts Producer
• Organic Fertilizer Producer

This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your instructor.

Remember to:

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 111 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.
Use the self-check, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 112 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

Core Competencies
1. Raise organic chicken Raising organic chicken AGR612301
2. Produce organic vegetables Producing organic
AGR611306
vegetables
3. Produce organic fertilizer Producing organic fertilizer AGR611301

4, Produce organic concoctions Producing organic AGR611302

and extracts concoctions and extracts
Elective Competencies
5. Raise organic hogs Raising organic hogs AGR612302
6. Raise organic small Raising organic small
AGR612303
ruminants ruminants

UNIT OF COMPETENCY : RAISE ORGANIC SMALL RUMINANTS

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 113 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

UNIT CODE : AGR612303
UNIT DESCRIPTOR : This unit covers the ability to carry-out the knowledge,
skills and attitude required in raising organic small
ruminant.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Select healthy 1.1. Bucks and rams are identified according to breed
breeders and suitable 1.2. Healthy bucks/rams are selected based on industry
cages acceptable indicator for healthy small ruminants.
1.3. Suitable site for small ruminants are determined based
on PNS recommendations.
1.4. Small ruminants cage design is prepared based on
Good Animal Husbandry Practices (GAHP), DENR and
zoning ordinances PNS recommendations.
1.5. Cage equipment installation design is prepared in line
with PNS recommendation and actual farm conditions.
1.6. Cage equipment are set-up in line with housing
equipment installation design.
1.7. Rice straws are placed as bedding materials based on
PNS procedures.
2. Feed small ruminants 2.1. Suitable feed materials are selected based on
availability in the locality, nutrient requirements and PNS
standards.
2.2. Feed materials are prepared following PNS procedures.
2.3. Maintenance of forage area are administered in
accordance with PNS procedures.
2.4. Animals are fed based on feeding management
program of PNS.
2.5. Feeding is monitored following PNS procedures.
3. Manage breeding of 3.1. Signs of heat are monitored among sexually mature
small ruminants does and ewes
3.2. Breeding systems are identified based on PNS
guidelines.
3.3. Animal pregnancy is monitored and tended based on
enterprise procedures.
3.4. Unproductive buck/ramand doe/ewe are culled based
on enterprise procedures.
4. Manage does/ewes 4.1 Signs of approaching kidding/lambing are monitored
and their progenies following established farm procedures.
4.2 Placenta and dead kids/lambs are disposed properly
according to DENR law.
4.3 Assisted kids/lambs to suckle colostrums according to
organic practices.
4.4 Lambs/kids are weaned properly at 3 months from birth
based from established farm procedures.
4.5 Lactating goats and sheep are kept in clean and quiet
environment, and are separated from the breeder males
based from established farm procedures.
4.6 Forage grasses, supplements and adequate water
supply are provided according to PNS
recommendations.
5. Grow and harvest 5.1 Growth rate is monitored based on enterprise
small ruminants procedures.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 114 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 5.2 Health care program are implemented based on PNS
and GAHP requirements.
5.3 Sanitation and cleanliness program are implemented
based on GAHP requirements and PNS.
5.4 Organic wastes for fertilizer production are collected
according to PNS.
5.5 Suitable small ruminants for harvest are selected based
on PNS guidelines and market demand.
5.6 Production record is accomplished according to
enterprise procedure

INFORMATION # 6.1

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 115 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Introduction :

Goats are amazing animals. They are tough and versatile and have more
uses than you could imagine. Goats can survive and thrive just about anywhere. A
goat is a hoofed mammals in genus “ capra”. Most goats are referred to as
domestics goats which are sub specie of the wild goats.
Goats are practically raised anywhere in the Philippines. It can be seen grown
in both rural and urban areas due to special delicacy of its meat, goats are one of the
favorite food for Filipinos. Many people believe that goats have medicinal
components of its meat because they eat mostly herbs and grasses in the farm.
Raising goat can be a good source for additional income and a hobby to unload
stress.
Goat meat and milk is still consumed today and goats milk is becoming ever
popular as a healthy alternatives to cows milk. Goats milk is easier to digest than
cows milk and many call this milk as ‘ universal milk “ as it can be used to bottle feed
most animals.
Goats are extremely curious and intelligent. They are easily house trained and
you can teach them pull carts and walk on leads. Goats are also known for escaping
their pens, If you have unsecured fencing, be warned your goats will be inquisive
and test it out and soon you will know where the gaps are. Goats are very
coordinated and can climb and hold their balance in the most awkward places. They
are also widely known for their ability to climb trees, although the tree generally has
to be at a slight angle.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 116 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Philippine National Standards (PNS) Salient Features on Raising Organic Small
Ruminants

Conversion Period
• Goats should be organically reared at least 180 days before slaughter.
• Milk from lactating goat will only be considered as organic after 90 days of
organic rearing.

Animal Husbandry Management

• Management of the environment of the animals shall take into account the
behavioral needs of the animals and provide for sufficient free movement,
sufficient fresh air and natural daylight, protection against unfavorable
weather conditions, free access to fresh water and feeds.

Breeds and breeding

• Breeding goals are such that animal diversity should be maintained.
Indigenous or native breeds should be preserved and promoted.
• The use of artificial insemination techniques is allowed. But shall not use
segregated, separated or modified sperm.
• Breeding techniques that embryo transfer, genetic engineering, treatments
with reproductive hormones and semen sexing are not allowed.
• The use of genetically engineered species or breeds is not allowed.

Mutilations and animal identification

• Mutilations are prohibited but if it can improve welfare, health, or hygiene of
animals or for safety reasons, castration and dehorning could be carried out
by qualified personnel who shall see to it that suffering of animals is reduced
to a minimum.
• Keeping the animals tethered is prohibited.

Animal Nutrition
• The diet shall be offered to the animals in a form allowing them to execute
their natural feeding behavior.
• Supplementation of vitamins and minerals is allowed for as long as these are
obtained from natural sources.
• Giving due consideration to the low availability of organic feed, the following
proportion of feed ration could be used:
Year 1 50% non-organic feed, 50% organic feed
Year 2 30% non-organic feed, 70% organic feed
Year 3 10% non-organic feed, 90% organic feed
Year 4 onwards 100% organic feed

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 117 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Animal Health
• Health and well-being of animals must be ensured through preventative
animal husbandry practices.
• The well-being of the animals is superior in the choice of treatment.
• Natural remedies and complementary medical methods have first priority.
• Use of antibiotics for prophylactic purposes is not allowed however
vaccinations could be carried out with direct supervision of duly licensed
veterinarian with the condition of it is required legally or when an endemic
disease is known in a region.
• The use of steroids, other synthetic growth promoters or enhancers,
hormones, and substances of synthetic in origin is prohibited.

Transport and slaughter

• The organic integrity of animals must be maintained throughout the entire
process of transport and slaughter.

Breeds

Local Breeds
The Small East African Goat
• These goats occur throughout East Africa from desert to urban and known in
tribal or local names. Their color ranges from pure white to pure black with
various intermixes of roan and speckled brown. The tassels (toggles) occur in
up to 30% of the population. Adult males can weigh 30- 40kg and female’s 25-
30kg.They grow up to a height of 64cm at the shoulders. Both sexes have
horns that sweep directly backwards and are often curved upwards at the tip.
The horns vary from 2.5 cm to 20cm. The ears are of medium length
(approximately 12cm), are slightly pendent and rarely pricked. 40% of the
males under 14 months have beards. The coat is short and fine in both males
and females but has longer hair on the hind quarters. The males often have a
pronounced mane running the full length of the buck. They are mainly kept for
meat as their milk is rarely enough for one kid. They are a useful animal to
use as a base in an upgrading programme.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 118 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 The Small East African Goat (Male)

Galla
• The Galla goat is an indigenous to Northern Kenya. It is also known as the
Boran or Somali goat. It’s the milk queen of the Kenyan arid and semi arid
areas. The female is about 60cm wide at the shoulders and weighs 45-55kgs.
The male weighs up to 70kgs. They are white haired with a black skin, on the
nose (muzzle) feet and underneath the tail.

Galla goat (female)

• Another subtype exists that has colour around the neck and lower legs and
black stripe down the spine. The females are long-lived and will continue to
breed and rear healthy kids up to 10 years of age. They carry better milk
genes and give greater opportunity for genetic selection for this trait. The back

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 119 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 is fairly long and slightly dipped. They are docile animals easy to handle but
do not like cold wet climate, thriving best in low altitude preferably in acacia
bush country. They have a higher compensatory growth rate after long dry
season. The Galla produces about half litre of milk per day.

Saanen
• This is the milk queen in the goat world. It originated from Switzerland. It’s all
white or creamy coloured with pink skin pigmentation. The face is straight, the
ears are upright and alert (pricked) the hair is short and fine and the body is
long. As a rule Saanen does not carry tassels. Under good management it
produces 3-5 litres of milk per day depending on management. They are
prolific and have high twinning rate. Sometimes the kids are born with both
male and female organs (hermaphrodite). This has been observed on polled
goats. Mature male weighs 70-100 kg and mature female weighs 50-70 kg.
The female measures 74 -80 cm in height while the mature buck measures
81-92cm. Udders are usually shapely and well attached.

Saanen Goats (Notice the pink pigmentation)

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 120 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Toggenburg
• There are two breeds of Toggenburg one originating from Switzerland and the
other one from Britain. The British breed is bigger than the Swiss breed with
the female of the British type weighing up to 70kg and bucks up to 100 kg.
With Swiss type, the female weights are in the range of 50kgs with bucks up
to 70 kg. They are brown or greyish brown in colour with distinctive white
stripes on the face and legs. They may be horned or naturally polled. Horns in
male are long and curving back. They may have toggles (tassels) or not. They
are very gentle and quiet in temperament. They are easily handled and can
be trained. They have a long body and seem bony. They are bred for milk with
average milk yield of 1-3lts per day depending on management. The breed is
suited for the higher cooler regions where heat stress is not a problem and
good quality fodder is freely available.

Toggenburg goat (female)

Alpine

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 121 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • The breed originated in French Alps. They are medium to large in size and are
hardy and adaptable animals thriving in many climates. They have a varied
coat colour with shades of grey, brown, black, redbuff and combinations. They
have a pronounced mane in both male and female. They may or may not
have horns. The goat is bred for milk with average milk yield ranging from 2.5-
4lts subject to levels of management. The Female weighs from 50-60kgs
while bucks weigh 65-80kg. The female ranges in height from 70-76.cm and
the male 80-90cm when mature.

Crosses
• There are many crosses depending on the breeds used. The exotic breeds
have been crossed with the local breeds to get a better adapted and higher
yielding animal than the local goats. This is the best starting point for those
with the local goats wishing to keep dairy goats. The performance of the
crosses has varying degree of success depending on environment and
management. There are also crosses between the exotic breeds for instance
Saanen and Alpine.

GOATS ANATOMY

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 122 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

HOUSING

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 123 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

ORGANIC AGRICULTURE Developed by:
PRODUCTION NC II
COMPETENCY BASED Page 124 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 Goat housing should be a draught free shelter which will protect them from
the elements of unfavorable weather. It should have plenty of head room for the goat
to be able to stand upright on its hind legs with its neck stretched out.
The goat shelter must also have enough height for you to work on. If you keep
more than one goat, each goat should have at at least 4 square meter of floor space.
Pen and door heights vary from breed to breed but 1.3 meters is recommended.
Dwarf goats obviously do not require so much height.
Goats do like to see one another, even if they are penned sepeartey, so it is a
good idea to accommodate for this requirements by using gates and partition that the
goat can see through. A secure, well fenced exercise yard is required which should
be 3 – 4 times the size of the pen / shelter.

Types of Housing:
1. Confined Housing
Group pens for animals with the same
sizes should be contructed and provided
with ample area for exercise. Feeding
through should be fenced off with bamboo
or wooden slats providing ample space
that will enable animals to insert only its
head. Watering devices should be placed
in an area where spilled water will not
mess up the pen.

2. Shed-Type Housing

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II Page 125 of
COMPETENCY BASED 138
LEARNING MATERIALS
(CBLM) Date Developed:

Downloaded by Guiller Cajucom (grcajucom@gmail.com)

Animals can move freely nin or out of the housing area and into the paddock or
feeding area. Feeding and watering trough, mineral feeders and grain bunks are
located on concrete pads at the center or along the side of the shed.

3. Pen-barn Housing

Each animal is confined in a stall.

Stalls are provided with individual
feeding and watering trough.

Space Requirements:
• Pregnant small doe or ewe with weight of 50-70 kg has a floor space
requirements of 1.3 sq.m. Animal while the lactating is 2.0 sq.m./animal.
• Pregnant large doe or ewe which weight is over 70 kg has a floor space
requirements of 1.6 sq.m./animal while the lactating is 2.3 sq.m./animal.
• A fenced loafing area of 150 sq.m. Per 50 heads shall be provided adjacent to
the animal housing.

Breeding
Selection of the breeding Buck
There are several important things when selecting for breeding
• A healthy and good quality buck (he goat). The buck must be healthy, strong
and should have a well developed body frame. It must be of productive breed.
It must have normal sexual organs and well developed testicles. The buck

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 126 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 must be selected from does that produce a high volume of milk and are
prolific.
• Control mating i.e. Limit the number of does per male (the recommended ratio
is 1male for 35 does)
• The Buck must be free of any physical defects e.g. undershot jaws, overshot
jaws
• It should have a strong masculine head and neck and noisy and should seek
out females on heat and mate them. If it’s shy and timid it should be culled.
• Badly worn teeth indicate old age. Males with split, missing or worn teeth
should not be selected for breeding as they are physically unable to browse or
graze properly.
• Legs should be checked for deformities and hooves trimmed.

Selecting a Replacement Buck

• A healthy a well developed male for mating should be identified by the second
month of birth. It should be used for breeding when it is 11 months old.
Depending on the dairy breed the buck should weigh 10-15 kg at six months
and about 20-25 kg at 11-12 months of age.
• At the beginning the use of young buck should be limited to 10-15 does per
male, but at the end of the second year the number of does can be increased
and maintained at 35-40 does per buck. One active buck can deal with 20-25
females per season
• Bucks should be properly utilized to control their temperament. Under-utilized
bucks tend to be vicious and very destructive. At least 3 services per week will
keep the buck busy.
• Breeding of male and female polled goats may result in hermaphrodite kid(s).
• Replace bucks after 18-24 months of active service to prevent inbreeding.

Selection of the breeding doe

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 127 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • The productivity of a flock depends on the good quality of the mother.
Select does with high milk production and high fertility rate.
• The doe must be well built and healthy. A female should not be mated unless
it’s physically fit. Thin females will not come into heat, will be become
pregnant and abort, and reabsorb the fetus at early stage. Those which are
mated and carry their kid will be unable to rear it satisfactorily.
• Legs should be checked for deformities and hooves trimmed. Good strong
legs are essential for breeding doe. Weak bent hind legs are highly heritable
factor and females with this should not be selected for breeding.
• It should produce kids every 8-10 months
• It should produce twins frequently
• It should produce enough milk to rear the twins and for the household
consumption
• The udder should be soft to touch with two functional teats. Any hardiness
indicates the female has had a problem e.g. mastitis. Long pendulous udder is
highly heritable and females with this should not be used for breeding. Big
udder is liable to tearing by thorns and kids have difficult in suckling them. It
also predisposes the doe to mastitis.
• Badly worn teeth indicate old age. Females with split, missing or worn teeth
should not be selected for breeding as they are physically unable to browse or
graze properly.
• Any female with physical deformities (e.g. bad feet, hard udders, blind eyes )
should not be selected for breeding

NOTE: Farmers should seek breeding animals from registered breeding farms.

Things to do if the breeding objectives are not met

Evaluate the performance and physical characteristics of breeders and the

management practices (breeding, feeding and health of breeders)

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 128 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Things to do if breeder animals are inadequate

Selection of replacement stocks either within the general herd or buy from reputable
sources through judging based from characteristics of a good breeder.

Precautions when handling breeder bucks

• Apply TLC
• Apply the correct ratio and proportion of male and female

Breeding systems
There are several breeding systems that can be used in breeding of dairy
goats depending on the environment and purpose.

Heritability factors (Inheritable traits)

Many of the qualities in goats are highly heritable and knowledge of those which can
be passed on from parents to the progeny is useful to the breeder who wishes to
improve his stock

Highly heritability factor Low heritability Factors

Live weight at 6 months Birth weight
Age at first kidding Litter size
Body weight Kidding interval
Milk yield Milk flavor

Inbreeding

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 129 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 This is mating of closely related individuals without the introduction of new
animals from outside. If the process continues animals with undesirable
characteristics are likely to appear e.g. physical deformities, sterility and reduced
body sizes.

Line breeding
This is a mild form of inbreeding designed to concentrate the genes of a specific
ancestor

Crossbreeding
This is system where two different parent breeds are mated. The first generation
crosses are intermediate to the parent breeds. The offspring are superior to the
parental breed in some cases (hybrid vigour). The offspring’s displays increase in
size better live-weight gains fertility and viability
Backcrossing
This involves crossbred offspring’s being bred to one of the parents

Upgrading
Foundation refers to an F1 (first generation) at 50%, Intermediate (second
generation) is at 75%, an appendix (third generation) is at 87.5% and pedigree
(Fourth generation) is at 92.5%. The percentage represent the proportion of the
exotic blood in the resultant cross (breed)

Prevention of Inbreeding
Practice recordkeeping strictly including proper identification of animals.

Signs of a doe on heat

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 130 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 For a doe to come on heat it should be nutritively fed under proper alongside
appropriate supplementary feeding of concentrates and mineral licks.

A doe on heat will show the following signs

• The vulva appears swollen and reddened
• loosing of appetite and restlessness
• Frequent urination
• Bleating and nervousness
• Wagging of the tail
• Slight mucus discharge from the vulva

The presence of a buck has been shown to induce heat in a doe that could have
been problematic in detection of heat.
Heat can also be induced by rubbing a piece of clothe around the base of the bucks
horn and then taking the clothe to the doe.

Mating
For successful fertilization to occur the doe has to feed well and kept in good
shed. She must be in good health. To become pregnant the doe and the buck must
mate. A doe noticed to be on heat should be brought to the buck and remain with it
for a period of not less than 36 hrs for effective mating to take place. If mating is
successful, heat signs will not appear and pregnancy will be assumed to have
occurred. The gestation period lasts for 5 months. If mating has not been successful
heat signs will occur and a second mating service will be necessary. Repeated signs
of heat even when the doe has been mated could be due to a problem with either the
buck or the doe and therefore the doe and the buck should be examined by a vet.

Improving breeding efficiency

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 131 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Proper care and management of breeders (selection of breeders, providing
appropriate nutrients for breeders, providing correct housing requirements and
implementation of effective herd health program).

Alternative breeding system

If the breeder animals are limited, the alternative breeding system a farmer could
adopt is the use of artificial insemination upgrading to produce offspring with superior
quality and traits.

Feeding
Feeds
Goats require five major classes of feeds,
• Energy
• Protein
• Vitamins
• Water
• Mineral salts
Goats consume a wide variety of grasses, weeds and small branches of bushes
and trees. They can consume leaves, peelings and roots of vegetables, husks of
corn, citrus and banana peeling and other waste plant residues. Goats are ruminant
and therefore chew cud and are able to utilize roughage with high fiber content. They
produce protein, vitamin B and K in the rumen.
Goats are fastidious feeders as a result they are the last animals to die from drought

Sources of Protein (Leguminous Forages)

Leucaena, Calliandra, Rensonii, Flamengia, Mulberry, Grevellia, Gliricidia,
Sesbania, Tithonia, Lantana camara, Siratro, Sweet potato vine, Clitoriatarnatae,
Lucerne, Desmodium,
Most of these herbaceous legumes have anti-nutritional factors (eg tannins and
cyanides). It’s recommended that these should not exceed 25% of the total feed
requirement per day. They should be wilted before feeding.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 132 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Agro industrial by products.
Groundnut cake, cotton seed cake, Sunflower cake.

Energy feeds
Rhodes grass, Napier grass, Panicum spp, Cenchrus spp, Sorghum, Bana
grass. Banana stems and leaves should be fed as a last resort to feed demand.

Crop residues;
Maize, millet, Rice, Wheat, Barley, oats Sorghum others include bean haulms,
Sugar cane tops, Sunflower heads.

Agro industrial by-products.

Maize germ, maize bran.

Scarce Feed Resources

When the feed resources are scarce, silage could be made or processed by treating
rice straw with concoctions and use of agricultural by-products.

Care of Pregnant Doe (She-goat)

• Protein supplements are important during the dry period (non lactating
period). This is because the kids are growing faster at this time.
• If you have been feeding legumes which are high in calcium its best to replace
these with high energy feeds (e.g. hay) at least three weeks before kidding to
prevent milk fever. This forces the doe to mobilize its own body stores and
prepare for milking.
• Deworm the doe two weeks prior to kidding
A goat requires 3% (of its body weight in dry matter approximately 1.5 kg) per
day or 5 kg of fresh materials should be availed to the doe per day. The
complete meal should comprise of both the protein and energy feed.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 133 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Provide the does with salt lick and at least either half a kilo of dairy meal per
day or a mixture of pollard and bran
• Provide adequate clean water all the time.

Care of lactating doe

At the end of the 5th month, check for the following signs of approaching birth;
• Reduced feed intake
• Rapid breathing
• Doe will constantly look back unto her sides as if expecting to see young
ones.
• Enlarged udder that may or may not discharging colostrums.
• Swollen vulva
• And thick mucus discharge from the vulva.
• The hair around the tail and the rear should be clipped and fresh beddings
(straw or grass) provided.
• The kid is born after short labour but incase of difficult kidding expert (Vet
doctor) should be consulted.

Well attached udder of lactating Saanen doe

Feeding lactating doe

• Amount of concentrates fed should be in proportion to the amount of milk
being produced.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 134 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • A small quantity of concentrates should be fed to the dry doe in order to build
up the body reserves and help in the development of her unborn kid.
The following table provides a guide to feeding concentrates to a lactating doe

Feeding of concentrate (dairy meal)

The dairy meal fed should be divided into 2 portions daily.

Care of the kids.

• To prevent naval infection the stump of the umbilical cord should be cleaned
and disinfected with iodine, strong salt solution or traditionalherbal remedy.
• The new born kid should be placed in a warm area to protect it from strong
winds (draft) and cold that may expose it to pneumonia.
• Kids are allowed suckle the colostrums in the first three days after birth, the
colostrums is very important to the health and growth of the kid. The
colostrums contain antibodies that protect the new kid against diseases until
they are able to protect themselves.
• The kid should be allowed to suckle the mother enough milk so as to have the
kid as future basis for breeding stock.
• Fostering is advisable if the mother dies or incase of infection of the udder
(mastitis).
• Bottle feeding is also an alternative in the absence of the mother.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 135 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

 • Introduce green chop and water after 1 week.
• Kids can be withdrawn from the mother at night so that the doe can be milked
in the morning.
• Kids should be weaned at 4 months. Weaning before this time should be
compensated with high protein supplements.
• When bottle fed the kid should be fed as follows;

Management practices
These are a series of activities like spraying, de-worming, de-budding, castration,
hoof trimming, proper milking practices and general hygiene.

Management of parasitic infestation

Most animals carry parasites burdens, but the pressure of parasites is not
serious until the population rises to the extent that the host animals start showing
signs e.g. weight loss, diarrhea, unthriftness, bottle jaw, coughs, loss of hair,
scratching against the wall.
The parasites are divided into ecto and endo –parasites.

Ecto-parasites (external)
• These are mainly the ticks, biting flies, fleas, mites.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 136 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

Endo-parasites (internal)
• These are mainly worms e.g. round worms, tapeworms, lung worms, flukes.

Control
• Regular deworming of goats and kids after every 3 months. Repeat
deworming to any animal showing worm infestation.

Hoof trimming
• This is a management practice to control abnormal growth of hooves that may
lead to lameness in goats.
• The overgrown hooves can be trimmed using hoof knife .
• The stock should have their feet regularly checked for damage due to
overgrown hooves.

Castration
• Castrate the young males not intended for breeding at six months

De-budding
• This done at 3 months of age using hot bars (de-budding irons)
Its done to both male and female kids

Treating Bloat
Let the animal walk. Administer orally mineral oil, massage the rumen and do not
Transporting
let the animal Animals
lie down.

ORGANIC AGRICULTURE
Developed by:
PRODUCTION NC II
COMPETENCY BASED Page 137 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom

A permit from the Municipal Veterinarian or Agricultural Officer must be secured in
transporting animals from municipality to another.

REFERENCES

Competency Based Learning Material (CBLM) of Organic Agriculture Production NC

II developed by: Hope P. Esparagosa and Ronnie T. Galera. Developed date: June
2015 at Surallah National Agricultural Technology.

IFOAM. 2003 Training Manual for Organic Agriculture in the Tropics Edit by Frank
Eyhorn. Marlene Heeb, Gilles Weidmann, http://www.ifoam/bio

FiBL (2011): African Organic Agriculture Training Manual Version. Version 1.0
June 2011. Edited by Gilles Weidmann and Lukas Kilcher. Research Institute of
Organic Agriculture FiBL Frick.

ORGANIC AGRICULTURE Developed by:

PRODUCTION NC II
COMPETENCY BASED Page 138 of 138
LEARNING MATERIALS Date Developed:
(CBLM) DECEMBER 2021

Downloaded by Guiller Cajucom