Name Of TVI: Foundation for the Development of Agusanon’s

Inc. (FDAI)
Sector : Agriculture and Fishery
Qualification: ORGANIC AGRICULTURE PRODUCTION NC-II
Duration: 251 Hours
Qualification: ORGANIC AGRICULTURE PRODUCTION NC-II
Duration: 251 Hours

Basic Competency with 21st century skills

1. Participate in Workplace Communication
2. Work in Team Environment
3. Solve Address General Workplace Problem
4. Develop Career and Life Decision
5. Contribute to Workplace Innovation
6. Present Relevant Information
7. Practice Occupational Safety and Health Procedures
8. Exercise Efficient Sustainable Practice in the Workplace
9. Practice Entrepreneurial Skills in the Workplace
Qualification: ORGANIC AGRICULTURE PRODUCTION NC-II
Duration: 251 Hours

Common competency
1. Apply safety measures in farm operations
2. Use farm tools and equipment
3. Perform estimation and basic calculation
4. Perform record keeping
Develop and update industry knowledge
Qualification: ORGANIC AGRICULTURE PRODUCTION NC-II
Duration: 251 Hours

Core competency
1. Raise organic chicken
2. Produce organic vegetable
3. Produce organic fertilizer
4. Produce organic concoction and extract
Qualification: ORGANIC AGRICULTURE PRODUCTION NC-II
Duration: 251 Hours

Elective competency
1. Raise organic hogs
2. Raise organic small ruminants
Qualification: ORGANIC AGRICULTURE PRODUCTION NC-II
Duration: 251 Hours

GRADING SYSTEM
Written Test
This type of test is therefore a must is the evaluation it is
recommended that the passing score for the written test
is 80% of the total items
Qualification: ORGANIC AGRICULTURE PRODUCTION NC-II
Duration: 251 Hours

Demonstration with oral questioning

This method allows you to set the procedures of the
performance test, the time allotments and the
assessment activities so that all the evidence plan will be
observed
Qualification: ORGANIC AGRICULTURE PRODUCTION NC-II
Duration: 251 Hours

CERTIFICATION
 Each competency passed in the assessment equivalent to a certificate of
competency (COC)
 If all core and elective competency are passed the candidates will deemed
competent and will be awarded with the national certificate (NC-II)
 However if the candidate failed one or more competency ,the candidate
will be given a COC for every competency passed but no NC will be issued
and will be deemed “not yet competent” he she may be re-assessed
REVIEWER
CORE COMPETENCY

UC-1 RAISE ORGANIC CHICKEN

Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Chicken

What are the 4 stage of growing chicken and respective

duration?
Answer :
1. Incubation – 21 Days (egg)
2. Brooding 21 days (chicks/starter)
3. Hardening 22-32 (Grower )
4. Ranging 33-70 Days (finisher  
What are the standard space requirements for raising
chicken?
Answer :
5. Brooding -50 chicks /sqm
6. Hardening and ranging – 10/sqm
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Chicken

What is the required temperature in the incubator?

Answer :
1. 37.5 – 37.8 degree Celsius 
What is the duration of incubation for chicken egg?
Answer :
2. 21 Days
What are the factors for successful brooding?
Answer :
3. Temperature
4. Space requirements
5. Brooding design
6. Feeding and watering
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Chicken

What are the form feeds?

1. Mash
2. Crumble
3. Pellets
What does culling means?
Answer :
4. Removal of unprofitable /unproductive birds from the
flocks
5. Undesirable those that are sick ,non-laying and poor
producer
 Qualification : Organic Agriculture Production
NC-II
Unit of Competency : Raise Organic Chicken

How do you classify a good breeder stock from bad

stock?
Answer :
1. Comb and wattle
2. Shiny feeders
3. Bright eyes
4. Clean beaks
5. Wide and clean bent
6. No deformities and diseases (healthy)
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Chicken

Why lighting is necessary to layers?

Answer :
1. Affect egg production
2. Increased light in chicken house stimulate the birds
to mature thus produce more eggs
3. Decreased light retards the birds and minimizes egg
production
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Chicken

In case of a disease outbreak, what steps should be

taken?
Answer :
1. Implement bio security measures in the farm
2. Isolate or quarantine the affected chickens
3. Give natural remedies and other medication
program
4. Consult a veterinarian and treat with natural inputs
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Chicken

In case of cannibalism in your stocks, what necessary

steps should be taken to prevent more casualties?
Answer :
1. Identify the cause
2. Review the feeding program (maybe too few feeds
are being fed)
3. Provide right quantity of feed rations
4. Debeaking
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Chicken

What are the different breeds of chicken and its

characteristics?
Answer :
Native breeds Foreign breeds
1. Paraoakan 1. Sasso
2. Darag 2. Chinese chicken
3. Banaba 3. Rhode Island
4. Labuyo 4. White leg horn
5. Joloanon/Asil
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Chicken

What are the space requirements for brooding stage?

1. Brooding – 50 chicks /sqm
2. Ranging – 1sq foot /1 chicken
If sudden drop of egg production occur, what action
would you take?
Answer :
3. Investigate and determine the cause
4. Implement biosecurity measures in the farm
5. Review feed mixing and feeding program
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Chicken

What are the standard classification of

egg?
Answer :

Classification Weight
Extra-large (XL) 62 grms
Large (L) 55-61 grms
Medium (M) 48-54 grms
Small (S) 41-47 grms
Peewee Below 41 grms
REVIWER
CORE COPETENCY

UC-2 PRODUCE ORGANIC

VEGETABLES
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

1. How do you prepare a good seedbed?

ANSWER:
a. clear the area and
b. prepare growth media by :
• mixing fine sand ,organic fertilizers (OF) and coco coir dust at ratio of 1:1:1 (1 part
sand ,1 part OF, and 1 part coco coir) or
• other combination 2:1:1 (garden soil, organic fertilizers, and carbonized rice hull )
• 1:2 (1 part organic fertilizers and 2 parts ordinary farm soil )
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

1. How do you prepare a good seedbed?

ANSWER: Continuation

c. sterilize plots through sun drying, hot water treatment and burning
d. introduction of beneficial microorganism such as IMO,FPJ,FFJ,OHN etc.
e. accessible to clean and un-chlorinated water
f. prepare the seedling trays /seed box (arrange in size depends on the crops to be
sowed ) using indigenous materials in the area.
g. strictly record the activities
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

2. How do you collect goods seeds according to Philippines

National Standard PNS
Answer :
a. no to GMO seeds
b. source of seeds band planting materials shall be from the
certified organic produce ,when available
c. Use untreated /certified seeds and planting materials which are
available ‘in case , chemically untreated conventional materials
maybe used provided that they have not been treated with
pesticide.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

3. What are the ideal characteristic of an organic nursery?

Answer:
a. clean ,free from contaminants and establish buffer zone ,if necessary
b. put-up shade /screen or transparent plastic to protect from heavy rains /entry
point of insects
c. availability of un-chlorinated water
d. availability of concoctions
e. provide clean garden tools
f. secured area from stray animals
g. strictly maintain proper record keeping
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

4. How do you prepare the land for vegetable

gardening?
Answer :
a. through land preparation
b. pulverized soil, free from weeds
c. construct canal or water ways for proper drainage
d. one meter of plots /half meter between plots /hills
(distance depends upon type of crops to be planted)
e. sterilize plots through sun drying
f. introduction of microorganism
g. strictly record the activities
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

5. What are the proper procedures in planting and transplanting

various vegetables?
Answer :
a. planting
 direct planting
 Stocking using plastic wires
 Establish distancing spacing
 Holing
 Sterilizing
 Basal application (compost, vermie compost / bio OF)
 Spraying concoction (IMO /OHN)
b. transplanting (from seed bed /seed box)
Same as planting procedure
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

6. What are type of pest and diseases of vegetable?

Answer :
a. Pest
 Insect Pest
 Sucking insect ( hoppers ,aphids)
 Chewing insect (defoliators-larvae, spotted beetles)
 Rats ,birds, mites
b. Diseases
 Bacteria
 Virus (mosaic)
 Nematodes
 Fungus (stem rot, fruit rot)
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

7. What are the organic methods of preventing and controlling pest and
diseases for vegetable?
Answer :
a. prevention
 Maintain sanitation in the field
 Choose healthy and resistant variety
 Plant insect attractant (Amarillo ,cosmos)
 Plant sacrificial plant
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

7. What are the organic methods of preventing and controlling pest and
diseases for vegetable?
Answer :
b. control
 Introduction of micro organism
 Maintain sanitation in the field
• Plant sacrificial plant
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

8. How do you identify the different maturity indices of

common vegetable in the Philippines?
Answer :
 Solanaseous (eggplant, sili , tomatoes ,ect )
 Yellowing of fruit ,shiny, perfect size
 Cucurbits ( pipino, squash ,upo ,pakwan)
 Size ,age from transplanting, convex appearance ,
color
Leafy (petchay ,lettuce, mustard)
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

9. How do you perform plant care activities?

Answer :
 Visit the plants every day and observed presence of
pest and diseases
 Water the plant everyday preferably in the morning
 Weed the plants by hand weeding
 Spray concoction like IMO to the soil healthy
because of the principle “ FEED THE SOIL NOT THE
PLANT”
 Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

9. How do you perform plant care activities? (continuation )

Answer :
• For faster growth ,spray IMO & FPJ
• Spay FFJ to make the fruit healthy and good taste
• Spray OHN,LABS when there are insect ,pest and
diseases observe
• Planting herbs and other insect repellents around
the garden
• Practice crop rotation
 Qualification : Organic Agriculture Production
NC-II
Unit of Competency : Produce Organic vegetable

10. How do you improve fertility of the soil?

Answer :
 Use of organic fertilizers : basal and foliar
application
 Loosen the soil and spay IMO to increase the growth
of beneficial organism
 Practice inter cropping
 Application of green manure
 Prevent soil erosion through contour farming
 Practice fallow period
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

11. How do you apply basal and foliar fertilizers in the

vegetable?
Answer :
 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 are open
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

12. How do you harvest and handle vegetables properly using

indigenous materials?
Answer :
 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 lines with banana leaves and /or
used newspapers to prevent from rashes.
 Transport vegetables at cool temperature or early in the
morning.
Qualification : Organic Agriculture Production
NC-II
Unit of Competency : Produce Organic vegetable

13. How do you keep records in the farm?

Answer :
Maintain records or logbook containing the following:
 Activities
 Date (start/end)
 Inputs (kind/quantity)
 Expenses (unit/total cost)
 Labour cost
 Person responsible
 Others
 Remarks
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

14. How do you maintain cleanliness and orderliness in

your farm?
Answer :
Implement 5S and GAP
 Sort
 Straighten
 Sweep
 Standardize
Sustain
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

15. How do you observe the harvesting protocol of

organic vegetables?
Answer :
 Must have clearly defined collection / harvesting
area
 Harvester must be identified and familiar with the
harvesting area
 The harvester area shall be at an appropriate
distance from conventional farming and other
possible sources of pollution and contamination
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

16. How do you plan to implement the Philippine

National Standards?
Answer : The farm shall meet the minimum
requirements as prescribe by PNS
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

How do you communicate with superiors and co-

workers to ensure that planned activities in production
are carried out effectively?
Answer :
 Memos
 Farm records
 Regular meetings
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic vegetable

17. What is the appropriate PPE in the garden?

Answer :
 Boots
 Gloves
 Cap/hat
 Mask
 Goggles
 Long sleeve/jackets
REVIEWER
CORE COMPETENCY

UC-3 PRODUCE ORGANIC

FERTILIZERS
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

1. How do you prepare the composting area?

Answer :
a. Consider the volume (dimensions:
width/diameter, length, and depth) of needed
Supply fertilizer;
b. Proximity and availability of raw materials;
c. Area with minimal sunlight / or covered garbage
area;
d. Good drainage system and area of minimum
contamination; and
e. Accessibility of the composting area.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

2. What are the characteristics of a good composting site?

Answer :
 Good drainage system
 Availability of water supply
 Proximity to the source of raw materials
 Accessibility of composting site
 Area of minimum contamination
 Types of soil
Area with minimal sunlight
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

3. What are the basic raw materials for composting?

Answer :
 Corp residue (rice straw, corn stalks, sugar cane
bagasse, weeds, etc.)
 Animal Manure
 Leguminous Plants
 Kitchen Waste
 Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

4. How do you produce vermicast and vermi compost?

Answer :
 Site selection-characteristics like shaded area and free from
predators, near water source, etc.
 Prepare Materials-worms, worm buns, substrate: manure + ipip-ipil
(kakawate) 2: 1, Rice straw + Manure 1:1, grasses + chicken manure
3:1, sawdust (except from that of gemilina tree) + ipil-ipil 3:1 (or
equivalent materials available in the area)
 Anaerobic decomposition (absence of oxygen) followed by aerobic
decomposition presence of oxygen
 Harvesting
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

5. What are the materials of foliar fertilizer?

Answer :
 Water
 Vermin Cast or Fortified Compost
 Molasses or brown sugar or muscovado
 IMO
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

6. How do you process fertilizer?

Answer :
a. Prepare a 60-litres capacity container withy aeration facility-in the absence of aeration
facility, prepare a plastic container and a wooden ladle for stirring
b. Put 50 litres of clean water (un-chlorinated) in the container
c. Aerate / Stir the water for 30 minutes
d. Put 3.3 kgs. Of vermin cast or fortified compost inside the tea bag and soak into the
water
e. Pour 500 ml of molasses into the aerated water inside the container
f. Add 50 ml IMO after 30 minutes of brewing and return the cover (optional)
g. Aerate or brew for 24 hours (starting from the first step)
h. extract liquid and use within 24 hours
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

7. How do you apply fertilizer?

Answer :
 Can be sprayed on and underneath the leaves
 Can be drenched into the soil
 Application should be early morning or late in the
afternoon
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

8. What are the commonalities and differences between basal

and foliar fertilizer?
Answer :
SIMILARITIES
 Both contains macro and micronutrients
 Both have microorganism
DIFFERENCES
 basal fertilizer is applied on the soil while foliar is on and
underneath the leaves plants can easily absorb foliar fertilizer
than basal fertilizer
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

9. How do you understand the carbon and nitrogen

(C/N) ratio and what it means?
Answer :
• All biodegradable materials contain carbon (C) and
nitrogen (N); higher carbon content will mean
slower decomposition, hence,
• addition of materials rich or high nitrogen (animal
manure, leguminous plants, etc) is required to the
process
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

10. What are the advantages of an organic fertilizer over a chemical-based

fertilizer?
Answer :
Properties of soil Organic fertilizer Chemical-based fertilizer
  Improves structure (by  
  adjusting the arrangement Destroy soil structure
  of the soil particles) (massive)
Physical Property Soil become compact and
Soil become porous hard due to fillers present
in the materials
For the light textured soil,  
it increases water holding No contribution on the
capacity (WHC) while for improvement of the WHC
heavy textured soil, easy of the soil
to drain
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

10. What are the advantages of an organic fertilizer over a chemical-based

fertilizer?
Answer :

  Adds organic macro and  

  micronutrients No organic matter addition
  Provides both macro and Contains 1-4 elements and
Chemical Property micronutrients mostly micronutrients only
  Contributes to the acidity of
Improves soil pH the soil
Lowers toxicity level of  
micronutrients

 Biological Property Increase population density Kills most of beneficial

of beneficial microorganism microorganism
   
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

11. What are the positive contributions can organic

fertilizers do to the environment?
Answer :
 Improves soil and water conditions
 Promotes health aspects (nature and human)
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

12. How do you protect yourself during the preparation

and processing of organic fertilizers?
Answer : Use the following Personal Protective
Equipment (PPE)
 Gloves
 Mask
 Boots
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

13. How do you apply fertilizer to the soil/plant and

when?
Answer :
 Solid Organic Fertilizer-is applied basally by
incorporating in the soil prior to planting or
transplanting and being absorbed by the plants
through the root system.
 Liquid/Foliar Fertilizer-are sprayed to the plants,
particularly on the leaves, which are absorbed
through stomata.
 Time/Condition of Application-early morning or late
in the afternoon and not windy and no rain.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

14. What makes a fertilizer organic?

Answer :
 The materials is free of chemical substances
 There is presence of high organic matter content
Raw materials used are indigenous in the locality
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

15. How do you preserve the potency of your organic

fertilizer?
Answer :
 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
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

16. What are the important elements present in an

organic fertilizer?
Answer :
 Macro-Elements-N, P, K (primary macro-nutrients)
Ca, Mg, and S (secondary macro-nutrients)
 Micro-Elements- Manganese , Aluminum , Copper ,
Molybdenum , Zinc , Iron and Boron
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

17. What are the things to record in the production of

organic fertilizer?
Answer :
 Manufacturing date
 Expiry date
 Quantity
 Moisture content
 Nutritional Composition
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Fertilizers

18. How do you plan to implement the Philippine

National Standards (PNS) for organic fertilizer
production?
Answer : Follow the organic production protocol
Qualification : Organic Agriculture Production
NC-II
Unit of Competency : Produce Organic Fertilizers

19. How do you communicate with superiors and co-workers

to ensure that planned activities in production are carried
out effectively?
Answer :
 Make a report
 Call for a meeting
 Serve memo or letters
Qualification : Organic Agriculture Production
NC-II
Unit of Competency : Produce Organic Fertilizers

20. What to comply in the establishment of commercial

organic fertilizer production?
Answer :
 BAFPS Registration
 Brgy. LGU permits
 Local zoning
 Third party certification
REVIEWER
CORE COPETENCY

UC-4 PRODUCE ORGANIC

CONCOCTION AND EXTRACT
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

Supplies and Materials :

1. Natural Growth Enhancer – Fermented Plant Juice
(FPJ)
 At least three kinds of plants but not limited to
kangkong, camote tops, alugbate, malungay, banana
trunks, bamboo shoot and other fast growing plants
 Molasses /mascovado / brown sugar
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

Supplies and Materials :

2. Natural Taste enhancer – Fermented Fruit Juice (FFJ)
 Ripe sweet fruit but not limited to banana, papaya,
watermelon, ampalaya ,tomato
 Molasses /mascovado / brown sugar
3. Kuhol /Fish Amino Acid (KAA/FAA)
 Trash fish and gills, scales, offal of big fishes ,golden
kuhol meat
 Molasses /mascovado / brown sugar
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

4. Natural Imune Booster – Oriental Herbal Nutrient

(OHN)
 Garlic and Ginger
 Pure coconut vinegar
 Mascuvado
5. Natural Calcium Phosphate Micro Nutrients
(CALPHOS)
 Animal bones ,egg shell , kuhol shell
 Natural vinegar
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

6. Beneficial Micro Organism

 One (1) kg cooked cool rice
 Molasses /mascovado / crude sugar
7. Natural Enzymes – Lactic Acid Bacteria Serum (LABS)
 900 ml fresh milk
 100 ml clear liquid from fermented rice
 1 liter molasses / mascuvado /brown sugar ,
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and
Extract

Tools and Equipment

 Plastic pail ,wooden ladle
 Manila paper or cheese cloth,
 String or rubber bands
 Weighing scale ,chopping board
 Knife ,marker
 Strainer or nylon screen
 Stone
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and
Extract

What is the concoction use in fertilizers?

Answer :
 Indigenous Microorganism (IMO)
 Lactic Acid Bacteria Serum (LABS)
Fermented Amino Acid (FAA)
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

2. What are the concoction uses for livestock?

Answer :
 Natural Health Enhancer (3 cs)
 Natural CalPhos Micro Nutrients (CAPHOS)
 Natural Lactic Acid Bacteria Serum (LABS) Enzymes
 Beneficial Indigenous Micro Organism (IMO)
 Natural Immune Booster (OHN-Oriental Herbal
Nutrient)
 Natural Taste Enhancer (Fermented Fruit Juice –FFJ)
 Natural Growth Enhancer (Fermented Plant Juice –
FPJ)
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

3. Select at least two (2) of the following concoction and

explain the preparation /processes and application of each in
organic farming?
Answer :
 Indigenous Micro Organism (IMO)
 Lactic Acid Bacteria Serum (LABS)
 Fermented fruit Juice
 Fermented Plant Juice
 Oriental Herbal Nutrients
 Calcium Phosphate
 Fermented Celery Carrots and cucumber
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

4. How do you protect your concoction from any form of

contamination?
Answer :
 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
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

5. How do you apply the procedure in organic sanitation and commercial sterilization and how they
differ from each other?
Answer :
 The procedure in the application of organic sanitation is system-wide using organically produce
disinfectants thru concoctions and sprayed all over the place where the possible source of
destructive bacteria/germs is.
 The sanitation procedure shall include strict clean area (well ventilated ,free from any
contamination ,well organized ,well protected facilities ) with periodic inspection using the
principle 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 thru the use of chemicals commercially produce, which
is very expensive and hazardous to the environment and the people.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

6. What are the basic tools /facilities/ equipment use in

the preparation of concoctions?
Answer:
 Knives
 Container
 Chopping board
 Manila paper
 Masking tape
 Marking pen
 Rubber band & table weighing scale
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

7. How do you package concoction after harvesting?

Answer :
 Store in a cool ,dark place and free from disturbance
Label the concoction product properly ,indicating date
of formulation and harvest
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

8. What are the importance of labelling the containers

with concoction under processes?
Answer :
 For the identification and indicate time of
formulation and harvest for record keeping.
It can be basis for subsequent practice
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

9. How and where do you store concoction?

Answer :
 Store in a cool, dark place and free from disturbance
Label concoction products properly ,indicate time of
formulation and harvest
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

10. How do you use concoction as food supplement for

livestock?
 Fermented Fruit Juice a natural taste enhancer. Mix
two (2) tablespoon of juice in One (1) litter of clean
and drinking water at a dosage of two (2) times a
week. In severe cases double the dosage .This can be
mix also with the feeds at the same frequency.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

 Fermented plant Juice a natural growth enhancer. Mix two (2)

tablespoon of juice in One (1) litter of clean and drinking water at a
 dosage of two (2) times a week. In severe cases double the
dosage .This can be mix also with the feeds at the same frequency.
 Fermented Amino Acid a natural amino acid. Mix two (2) tablespoon
of juice in One (1) litter of clean and drinking water
 at a dosage of two (2) times a week.
 In severe cases double the dosage
 This can be mix also with the feeds at the same frequency.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and
Extract

 Oriental Herbal Nutrients. Mix two (2) tablespoon of

OHN in One (1) litter of clean and drinking water at a
dosage of two (2) times a week. In severe cases
double the dosage .This can be mix also with the
feeds at the same frequency.
 Indigenous Micro Organism (IMO) a beneficial
microorganism. Mix two (2) tablespoon of juice in
One (1) litter of clean and drinking water at a dosage
of two (2) times a week. In severe cases double the
dosage .This can be mix also with the feeds at the
same frequency.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

 Lactic Acid Bacteria Serum- a natural enzymes Mix two (2)

tablespoon of juice in One (1) litter of clean and drinking
water
 at a dosage of two (2) times a week . In severe cases double
the dosage .
 This can be mix also with the feeds at the same frequency.
 Natural Calphos Micro-Nutrients -Mix two (2) tablespoon of
juice in One (1) litter of clean and drinking water
 at a dosage of two (2) times a week . In severe cases double
the dosage
 This can be mix also with the feeds at the same frequency.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and
Extract

3c’s (celery, Carrot, Cucumber) – a natural health

enhancer . Mix five (5) tablespoon of 3c’s in One half
(1/2 ) litter of clean and drinking water and administer
it orally to the animal (good for fever, poor appetite.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

11. How do you consider concoction as fertilizers?

Answer :
 Indigenous Micro Organism –a beneficial micro-organism .Add two (2)
tablespoon of IMO with one (1) litter of water and apply to organic fertilizer
(OF) mixture.
 Lactic Acid Bacteria Serum (LABS) natural enzymes. Add two (2) tablespoon
of IMO with one (1) litter of water and apply to organic fertilizer (OF)
mixture. Or spray to the plants base one (1) to Two (2) times a week.
 Fermented Amino Acid – is a natural amino acid that enhance the fertility of
the soil. In a mixture of two (2) tablespoon of water in one (1) litter of clean
water base and nearby soil one (1) to two (2) times a week
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

12. How do you harvest and handle concoction properly?

Answer :
 To be able to harvest concoction in a right time, maintain
a record that serve as guide on the data of harvesting it.
 Keep concoction 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 concoction properly by storing it in cool, clean
place free from disturbance and not expose directly to the
heat of the sun, fire or any heat produce by machine.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

13. How do you maintain cleanliness and orderliness in your concoction

room and what are the benefits that are bring to the products?
Answer :
The cleanliness and orderliness shall describe by :
 Labelled storage area classified according to concoction processes
 Labelled production lines
 The labelled tool cabinets and equipment’s (broom, clean cloth for
wiping wet object/area ect.)
 The room shall be well ventilated ,free from disturbance and free from
any direct heat
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and
Extract

 Prepare periodic schedules for cleaning and a check list indicator

that orderliness had been done
 Maintain the record book indicating the life span and utilization of
each of the concoction extract.
 Maintain clean sanitation foot rugs at the entrance of the
concoction rooms.
 Put rule sign at the room readable at eye level such as: no
smoking, maintain silence , wipe your foot at the entrance
sanitation rug, wear PPE, ect.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

14. How do you keep records in every concoction and what is the importance of doing so?
Answer :
 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 replace of concoction
 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 the rate of formulating concoctions per application
 The record book shall determine the dosage in each application per animal and plant.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Produce Organic Concoction and Extract

15. How and when do you wear appropriate PPE in the concoction production line?
Answer :
 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 mask, books, hair net, gloves and clean utensils are to protect
concoction products from the falling hair, saliva and sweet from the organic
farmer /worker.
Reviewer
Elective competency

Uc-1 raise organic hogs

Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

1. How do you determine the suitability of a breed

(sow/boar)?
Answer :
Adoptability to local condition, performance and
productivity of the animals and availability of the
animal, local preference of the breed.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

2. How do you identify a good breeder (sow/boar)

Answer :
 Physical evaluation – no. of live teats, back slightly
arc, feet stand squarely, long body strong legs ,equal
size of testicles
 Behaviour – docility ,temperament, good mothering
ability, aggressiveness
 Productivity – liter size ,prolific , weaning rate , liter
index
 Progeny records
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

3. How do you evaluate fertility?

Answer :
 Sow – liter size ,liter index ,weaning rates
 Boar- semen (motility ,volume ,consistency , colour)
 Performance – aggressiveness ,temperament
4. What are the bases for space confinement in
the different stage of swine production?
Answer:
• Age, purpose of production and size
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs
5. How do you recognize in heat and pregnant animals?
In heat
 Grunting of hogs
 Swelling and reddening of the vulva
 Loss of appetite
 Erect ears
 Appearance of mucous discharge from the vagina
 Can only be move with great efforts
 Frequent attempts to urinate little or no discharge at all
Pregnant
 Absence of heat
 Increase weight
 Enlarge abdomen
 Development of mammary glands
 Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

6. What are the relation of space in health and fertility

of animals?
Answer : Space greatly affect health and fertility of
animals
• The smaller the space the greater the chance of
acquiring diseases,
• the bigger the space the more prune to injury,
• enough space means increase growth and
development.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

7. How do you manage waste deposal of the farm?

Answer :
 Manure – use as fertilizers
 Dead animals – burning or deep burying
 Environmental compliance
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

8. What system or procedure of waste management is ideal for

farm operation?
Answer :
 Convert animal manure to fuel ( Biogas)
Compliance with municipal regulation

9. In case diseases infection of nearby farms, how you

lessen or prevent contamination of your farm?
Answer :
• Quarantine, observe code of conducts and animal welfare
act, strict implementation of biosecurity measures.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

10. How do you protect farm personnel against the animal or vice
versa?
Answer :
Use PPE, groupings of animals according to size and purpose

11. How do you manage common farrowing problem?

Answer :
Identify first the problem
Common problem:
Dystocia – administer oxytocin
Agalactiae – Hot water compress on mammary gland
/oxytocin
Metritis – antibiotic injection
Provide proper nutrition
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

12. What would you do if the farm experiences low

litter rate?
Answer : review breeding record ,semen
evaluation ,improved breeding technics
13. How do you determine vaccination failure?
Answer :
Development of disease sought to be prevented
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

14. What would you do if the size of the sow /gilt varies
greatly with the size of the boar during mating?
Answer: use artificial insemination, in the absence of AI
assists the boar and mating.

15. What would you do if particular ration

deficient or less but you have access with other
feed ration?
Answer :
Mix the two ration using Pearson square
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

16. What would you do if the sow refuses to nurse or is

hostile to her new born litter?
Answer: Identify the cause of hostility, check for
agalactaiea and mastitis. Use of sedatives in case of
nervousness
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

17. What are the different breeding system and their

advantage?
Answer :
 Natural Breeding – bringing the boar to the mate an
“ in-heat “ gilt /sow or vice versa ,and then
separating the two after mating .This practice is
termed as hand mating
 Artificial Insemination – introduction of the sperm
cell to the female reproductive physical contact
between the boar and the sow/gilt
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

17. What are the different breeding system and their

advantage?

  Advantage Dis-advantage
Natural Breeding  Owner actually sees the  Limits number of sows
boar that are service
 Less laborious  Occurrence of injuries
 Less labor and during mating
equipment cost  Increase sexually
transmitted diseases
 Increase feed cost of
boar
 High transportation
cost
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

17. What are the different breeding system and their

advantage?

Artificial Insemination Advantage Disadvantage

 Increase number of rows  Laborious and requires
that can be serviced techniques
 Eliminates injuries  High labor cost
during mating  Expensive laboratory and
 Reduce sexual equipment’s
transmitted diseases  
 Less transportation cost
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Hogs

18. What regulation on organic hogs/ swine should a

farm comply?
Answer :
Regulation of DENR and Municipal Ordinance
Reviewer
Elective competency

UC-2 RAISE ORGANIC SMALL

RUMINANTS
 Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

Supplies and Materials Tools and Equipment

OHN, FFJ, CalPhos Identification Apparatus
 Water  Ear tags and applicators
 Molasses  Iron branding
 Food  Sprayer
Different breeds of goat and sheep Ropes for restraining the animals
with genetic superiority
Feed , concentrates and additives
 
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

1. What would you do if breeding objectives are not

met?
Answer :
Evaluate the performance and physical characteristic of
good breeders, your management practice, (breeding,
feeding and health of the breeders) which may result to
culling and selection.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

2. What if your number of breeder animal is

inadequate?
Answer: selection of replacement stock either with the
general herd or buy from reputable source through
judging base from the characteristic of a good breeder
using the score card.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

3. What would you do if the existing organic health program

is not effective?
Answer :
Check the organic concoction you are using, inform your
supervisor review with him /her existing health program, if
necessary consult organic small ruminants expert.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

4. Identify precautions when handling breeder, rams

and bucks?
Answer: identify the flight zone of the ram, bucks, apply
TCL (Tender Loving Care) apply the correct ratio and
proportion of female and male.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

5. What would you do to prevent severe diseases in

your flocks?
Answer : practice organic –safety measures such as:
 Isolation of newly acquired stock and infected
animals
 Feed the stock with concoction /extract
 Practice hygiene and sanitation ( cleaning and
disinfecting)
Control the movement of man and animals in your
farm.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

6. How would you prevent inbreeding?

Answer :
 Practice record keeping strictly including proper
identification of animals (ear tagging, ear notching,
tattooing) and castration of unwanted stray animals.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

7. What precaution must you take in handling sick

animals?
Answer:
• Wear protective equipment; know the behaviour of
your stocks.
8. What records are most important to
determine the efficiency of the operation?
Answer:
• all records are important in measuring the
efficiency of the operation.
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

9. How do you improve breeding efficiency in your

breed?
Answer: proper care and management of breeders
(selection of breeders, providing, implementation of
effective herd health program.

10. What alternative breeding system would you

adopt if breeding animals are limited?
Answer: Use artificial insemination. Upgrading
system to produce offspring with superior
quality/traits
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

11. How do you treat bloating?

Answer: let the animal walk, administer orally mineral oil,
massage the rumen, and do not let the animal lie down.

12. What do you do if feed resources are scares?

Answer : Make/process silage ,UTRS (concoctions (LABS)
treated rice straw ) use agricultural by products

13. How do you manage unproductive animals?

Answer : through culling activity
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

14. What would you do if you want to transport

animals?
Answer: A permit from the municipal veterinarian or
agricultural officer must be secured in transporting
animals from municipality to another.
15. How do you ensure safe handling of vaccine
and other biological?
Answer: Maintain the recommended temperature
as per manufacturer’s instruction.
THANK YOU
Qualification : Organic Agriculture Production NC-II
Unit of Competency : Raise Organic Small Ruminants

16. What document is provided by a municipality that

an area is appropriate for pasture?
Answer:
• A permit provided by the zoning officer of a
municipality to prove that the area is appropriate
for pasture.