New Vegetable HBF

COMPETENCY BASED LEARNING MATERIAL
Sector:
AGRICULTURE, FORESTRY AND FISHERY SECTOR

Qualification:
ORGANC AGRICULTURE PRODUCTION NCII

Unit of Competency:
PRODUCE ORGANIC VEGETABLE

Module Title:
PRODUCING ORGANIC VEGETABLE

Technical Education and Skills Development Authority
and
Lenkoy Farm Technical School and Assesment Center, INC

TESDA
Document No. LFTSACI-OAP

Date Prepared: – 2024-001
February 2024
Organic Agriculture Issued by:
Production NCII
Produce Organic Prepared by: LFTSACI Page 1 of
Vegetable 100
Revision # 01
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the module in Producing Organic Vegetables. This module

contains training materials and activities for you to complete.
The unit of competency “Produce Organic Vegetables” contains knowledge,

skills and attitudes required for Organic Agriculture Production NC II.
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 facilitator for assistance.
The goal of this course is the development of practical skills. To gain these skills,
you must learn basic concepts and terminologies. For the most part, you’ll get this
information from the Information Sheets and TESDA Website, www.tesda.gov.ph
This module is prepared to help you achieve the required competency, in

“Producing Organic Vegetables”.
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.
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 competency independently and at your own pace, with minimum supervision or
help from your instructor.

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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 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.
You need to complete this module before you can perform the next module.

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LIST OF CORE COMPETENCIES
No Unit of Competency Module Title Code
1 Raise organic chicken Raising Organic Chicken AGR612301
2 Produce Organic vegetables Producing Organic Vegetable AGR611306
3 Produce Organic Fertilizer Producing Organic Fertilizer AGR611301
4 Produce Concoctions and Producing organic AGR611302
Extracts Concoctions and Extracts
ELECTIVE COMPETENCIES
5 Raise Organic Hogs Raising Organic Hogs AGR612302
6 Raise Organic Small Raising Organic Small AGR612303
Ruminants Ruminants

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MODULE CONTENT
UNIT OF COMPETENCY: PRODUCE ORGANIC VEGETABLES

MODULE TITLE: PRODUCING ORGANIC VEGETABLES
MODULE DESCRIPTOR: This module covers the knowledge, skills and

Attitudes required to produce organic vegetables
efficiently and effectively. It includes establishing a
nursery, planting seedlings, performing plant care
and management and performing harvesting and
post harvesting activities.
NOMINAL DURATION: 21 hours
LEARNING OUTCOMES:
Upon completion of the module the trainees/students should be able to:
LO1. Establish Nursery

LO2. Plant Seedlings
LO3. Perform Plant Care and Management
LO4. Perform Harvest and Post- Harvest activities

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COMPETENCY SUMMARY
Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II
Unit Of Competency: PRODUCE ORGANIC VEGETABLES
Module Title: PRODUCING ORGANIC VEGETABLES
Introduction
This unit covers the knowledge, skills and attitude required to establish nursery,
plant seedlings, perform plant care and perform harvest and post-harvest.
Learning Outcomes:
Upon completion of this module, you MUST be able to:
1. Establish Nursery
2. Plant Seedlings
3. Perform Plant Care Activities and management
4. Perform Harvest and Post-Harvest Activities
ASSESSMENT CRITERIA
1. Seeds are selected in accordance with the PNS, and NSQCS/BPI
2.Seedbed is prepared in accordance with planting requirements based on Vegetable
Production manual (VPM)
3.Care and maintenance of seedlings are carried out 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.Organic fertilizers and applicable concoctions are incorporated in the soil before
planting in accordance with enterprise procedure
7. Seedlings are transplanted/ planted based on VPM recommendations
8.Watering of seedlings are performed based on VPM recommendations
9. Implemented water management plan
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10.Effective control measures were determined on specific pests and diseases as prescribed
under the “pest, disease and weed management” of the PNS.
11.All missing hills were re-planted to maintain the desired plant population of the area
12.Organic fertilizers were applied in accordance with fertilization policy of the PNS
13.Products are checked using maturity indices according to PNS, PNS-organic agriculture and
enterprise practice.
14.Marketable products are harvested according to PNS, PNS-organic agriculture and enterprise
practice.
15.Harvested vegetables are classified according to PNS, PNS-organic agriculture and enterprise
practice.
16. Appropriate harvesting tools and materials are used in accordance with PNS.
17.Post harvest practices were applied according to PNS and GAP recommendations.
18.Production record was accomplished.

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LEARNING OUTCOME # 1 ESTABLISH NURSERY
CONTENTS:
● Physical Evaluation of Seeds
● Germination Testing
● Seedbed preparation Procedure
● Proper Handling of seedlings
● Types of potting media
ASSESSMENT CRITERIA:
1. Seeds are selected in accordance with the PNS, and NSQCS/BPI
2.Seedbed is prepared in accordance with planting requirements based on Vegetable

Production manual (VPM)
3.Care and maintenance of seedlings are carried out in accordance with enterprise
practice
4.Potting media are prepared in accordance with enterprise procedure.
CONDITIONS:
The students/trainees must be provided with the following:
 Tools and materials

- bolo - assorted vegetable seeds
- broomstick - seed boxes
- clean cloth - organic fertilizers
- sprinkler - base materials for growing media
- trowel - seedling tray
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* Training Materials
- Vegetable Production Manual
- handouts/flyers
- video presentation
- PPEs
- seedling bags (recycled paper, banana leaves, etc.)
-shovel
-first aid kit
Training equipment:
- LCD/computer
- printer
ASSESSMENT METHODS:
 Direct observation with oral questioning
 Demonstration
 Written exam

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LEARNING EXPERIENCES
Learning Activities Special Instructions
Read Information Sheet 2.1-1 This Learning Outcome deals with the
“Physical Evaluation of Seeds” and development of the Institutional
answer the Self- Check 2.1-1 and Competency Evaluation Tool which
Compare Answer with Answer Key 2.1-1 trainers use in evaluating their trainees
Answer self- check. 2.1-1 Compare after finishing a competency of the
answers with the Answer Key 2 .1-1 qualification.
Go through the learning activities outlined
Read Information Sheet 2.1- for you on the left column to gain the
2“Germination Testing” and answer the necessary information or knowledge
Self- Check 2.1-2 and Compare Answer before doing the tasks to practice on
with Answer Key 2.1-2 performing the requirements of the
Answer self- check. 2.1-2 Compare evaluation tool.
answers with the Answer Key 2 .1-2 The output of this LO is a complete
Institutional Competency Evaluation
Read Information Sheet 2.1-3“Seedbed Package for one Competency of ORGANIC
preparation Procedure” and answer the AGRICULTURE PRODUCTION NC II.
Self- Check 2.1-3 and Compare Answer Your output shall serve as one of your
with Answer Key 2.1-3 portfolios for your Institutional
Competency Evaluation for PRODUCING
Answer self- check. 2.1-3 Compare ORGANIC VEGETABLES Feel free to
answers with the Answer Key 2 .1-3 show your outputs to your trainer as you
accomplish them for guidance and
Read Information Sheet 2.1-4“Proper evaluation.
Handling of seedlings” and answer the
Self- Check 2.1-4 and Compare Answer

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with Answer Key 2.1-4 After doing all the activities for this LO,
you are ready to proceed to the next LO:
Answer self- check. 2.1-4 Compare
answers with the Answer Key 2 .1-4
Read Information Sheet 2.1-5“Types of

potting media” and answer the Self-
Check 2.1-5 and Compare Answer with
Answer Key 2.1-5

Information Sheet 2.1-1

Physical Evaluation of Seeds
Nursery – is an indispensable requirement in producing seedlings for organic

production of vegetables. Planting materials for small and large scale of production
are usually raised in the nursery.
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
• Accessibility of raw materials for composting
• Must be isolated
• Accessible
• Strictly maintain proper record keeping
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

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• 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.
Seed Selection Criteria

• High Yielding
• High Quality in Terms of Nutrients Composition and Eating Quality
• Resistant to Insect Pest and Diseases
• Adapted to the Local Conditions
• Viable (high percentage of germination)
• Genetically Pure (market preferred)
• Non-Genetically Modifies Organism (GMO)

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SELECTION OF GOOD SEEDS ACCORDING TO PHILIPPINE NATIONAL STANDARD
(PNS)
● No to GMO seeds- when considering organic production, growers must be aware

of the restriction on available seeds. Seeds that have been developed through GMO
or genetically modified organism are not allowed in organic production of
vegetables.
● Certified seeds- the source of seeds must be from certified organic producer or
growers.
● Untreated planting materials- planting materials must be untreated with the
chemicals. Conventional material may be used provided that they are not treaded
with pesticides or insecticides.

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Self- Check 2.1-1
Enumerate the following:
1. Selection of Good Seeds According to Philippine National Standard (PNS)

2. Seed Selection Criteria.

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Answer Key 2.1-1
1. Selection of Good Seeds According to Philippine National Standard (PNS)

-No to GMO seeds
-Certified seeds
-Untreated planting materials
2. Seed Selection Criteria

• High Yielding
• High Quality in Terms of Nutrients Composition and Eating Quality
• Resistant to Insect Pest and Diseases
• Adapted to the Local Conditions
• Viable (high percentage of germination)
• Genetically Pure (market preferred)
• Non-Genetically Modifies Organism (GMO)

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“Germination Testing”
A germination test determines the percentage of seeds that are alive in any seed
lot. The level of germination in association with seed vigor provides a very good estimate
of the potential field performance. While the speed of germination varies slightly across
varieties, seeds should absorb moisture within two days and produce a root and the first
leaf within four days. At this point, the seed is considered to have germinated.
A germination test is often the only test a farmer can conduct on the seed to
determine if it is suitable for planting. When seed is stored in traditional open systems,
the germination rate of most rice seed begins to deteriorate rapidly after six months.
Also, many varieties have a dormancy period immediately after harvest that can last for
1−2 months. By knowing the germination rate, farmers can adjust their planting rates to
attain the desired plant population in the field.
Sampling
To obtain a random sample for testing, it is always best to take samples from
different parts of the bag or container. If the seed to be tested is contained in more than
one bag, a sample must be taken from several bags. A good rule of thumb in determining
how many bags to sample is to take samples from a number of bags that represents the
square root of the lot size. For example, if the lot contains nine bags, then sample at
least three bags. If the lot contains 100 bags, then get sample from at least 10 bags.
Equipment
To conduct this test, you will need the following:

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 Waterproof tray. A flat-sided water bottle cut in half-lengthwise makes a good tray.
 Water-absorbent material. Tissues or cotton wool are ideal.
 Seeds
 Water supply
Procedure
 Place the water-absorbent material inside the waterproof tray.

 Take random samples from each seed lot and mix those in a container
 Take at least three seed samples from the mixed grain.
 Count out 100 seeds from each sample and place on absorbent material inside the
tray.
 Carefully saturate the absorbent material
 For each of 10 days, check to see that the absorbent material remains moist and
record the number of germinated seeds.
 Compute germination test after five days, and another after ten days.
The rate of germination is an indicator of vigor. Rapid seed germination increases the
chance of the seed establishing in the field.
Calculating the germination rate
Germination rate is the average number of seeds that germinate over the 5- and 10- day
periods.
Petri Dish Method
The criteria used to determine a seed lots

viability is termed standard germination is the
percentage of a seeds in a seed lot that produce a
normal seedling under optimal germination

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conditions. A normal seedling must have an actively growing root and shoot meristem
and at least one cotyledon.
The Petri dish germination test is used for crops with small seeds or those requiring
light. Seeds are placed on a vacuum template to get the correct number of seeds for
insertion into the Petri dish. The Petri dish contains a moistened paper substrate (blue
blotter).
How to Germinate Seeds in a Petri Dish

 Place a piece of filter paper in one half of a petri dish.
 Put the seeds on the filter paper with a bit of space around them. ...
 Add a few drops of water as needed using the eye dropper.
 Cover the bottom half of the petri dish with the top half.
Materials
• grease pencil
• 4 petri dishes and covers
• filter paper
Procedures
1. Obtain random samples of seeds. Discard all unfilled seeds. Count four
batches of exactly 100 seeds.
2. Label the petri dish cover. With a grease pencil, write the variety name and
the date of the test on the cover of each petri dish.
3. Place a piece of filter paper in each dish. Use only the bottom of the petri
dish.
4. Moisten the filter paper. Add just enough clean water to cover the filter
paper (too much water will cause the seeds to float).
5. Place the seeds on the filter paper. Evenly distribute 100 seeds on the filter
paper in each dish. Placing too many seeds in one place tends to complicate
subsequent counting of germinated seeds. Do not add water immediately after
placing seeds on the filter paper because water drops may displace the seeds and
group them in clusters.
6. Cover the petri dishes. Use the labeled covers.
7. Let the seeds germinate. Place the four petri dishes in a safe place. Room
temperature is favorable for germination. Do not place the dishes in an air-

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conditioned room. Maintain enough moisture in the dishes to wet the filter paper
by occasionally adding drops of water. The seeds will germinate in 4 to 5 days.
8. Count the germinated seeds. After 4 or 5 days, count the number of seeds
that have shoots and roots. All shoots must be longer than 1 cm. If they are not,
seed viability may have been damaged.
9. Record the result. Divide the total number of shoots in the four dishes by 4
to get the percentage viability.
“Ragdoll” Test for Seed Germination
The “ragdoll” is a fairly simple way to test seed germination before planting.
1. Collect Seed Sample for Testing
a. Take 3 to 5 handfuls of seed from different places within the seed you will use for
planting.
b. Clean (i.e. remove dirt, weed seeds, etc.) and mix the sampled seed. The idea is to get
a sample that represents all the seed
used for planting.
c. For small seeds like wheat, select 1 or 2 samples of 100 seeds from the sample.
Samples of 50 seeds may be enough for larger seeds like corn, peanuts, and soybeans.
Do not select seed – choose randomly.
2. Prepare the Paper Towel
a. Completely wet a paper towel with water and squeeze out

excess moisture or hold up for 5-
10 seconds until excess moisture stops running off. Note: If
there is too much water, the
seeds may rot and die.
b. Lay the paper towel on a clean surface and evenly spread the
seeds on the paper towel.
c. Roll the paper towel into a moderately tight tube (Figure 1).
Optional: Place a second moist paper towel over the seeds before rolling into a tube to
help keep seeds in place
d. Place the seed tube in a plastic bag and close it. This will help keep the paper towel
and
seeds moist – but not wet – during the germination period.
e. Place plastic bag in a warm place; somewhere between 21 to 30 ºC.
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f. After a couple of days, check to see if the paper towel is still moist. Add water, if
necessary.
3. Count Germinated Seed

a. After 4 to 7 days (depending on crop), unfold the towel and remove and count the
number
of germinated seeds. If you are testing vigor (or if the germination count is low), put the
seed back in the plastic bag making sure the paper towel is still moist.
Optional: After 3 more days, unfold the towel and count the number of newly germinated
seeds. You can even make another count after 4 more days. Two counts are done to see
if there are differences between seed lots in terms of vigor. For example, two seed lots
may have the same total germination, but one may have greater germination after 3 days
and thus greater early vigor.
4. Estimate Percent Germination

1. If you started with 100 seeds, the number of germinated seeds counted gives the
percent germination.
Note: Dead seeds usually do not absorb moisture and may be moldy at the
end of the germination test. Dormant seeds (that have not germinated) absorb
moisture but do not germinate – dormant seed can be easily flattened by gently pushing
down on them with the flat part of
Self-Check 2.1-2
Answer the following:
_____________1. A test determines the percentage of seeds that are alive in any seed lot.
______________2. A test is used for crops with small seeds or those requiring light. Seeds
are placed on a vacuum template to get the correct number of seeds for insertion
______________3. Enumerate the “ragdoll” is a fairly simple way to test seed germination
before planting.
a.
b.
c.
d.

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Answer Key 2.1-2
1. Germination Test
2. Petri Dish Method
3. the “ragdoll” is a fairly simple way to test seed germination before planting.
a. Collect Seed Sample for Testing
b. Prepare the Paper Towel
c. Count Germinated Seed
d. Estimate Percent Germination

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“Seedbed preparation Procedure”
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 and socio-economic value. In preparing land for vegetable
production the following factors are taken in consideration. Ecological location, move of
cropping, season, crop disposition, in the type of vegetal less to be grown.
Clearing -It is often necessary to 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 crop and under growth cutting back the woody shrubs and decompose them.
General Organic Practices for Land Preparation
• Thorough land preparation by pulverizing soil and make it free from weeds
• Constructed canals and waterways for proper drainage
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• One meter of width of plot (distance depends upon the crops to be planted)
• Sterilized plots
• Introduce beneficial microorganisms
• Strictly record the activities
Leveling -When the sites have been cleared, uneven land may have to be leveled. This
facilitates the process of plowing, harrowing, ridging and lay-out of the sites.
Tillage -Tillage is 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 and conserve its water and nutrient contents.
Preparing Growth Media
• Use the ratio 1:1:1
• One (1) part of ordinary garden soil, one (1) part of vermicompost and one (1) part of
coco coir dust or carbonized rice hull
• Introduce beneficial microorganisms
Preparing the seedbed

• Clear the area and prepare growth media
• Sterilize plots through sun drying or hot water treatment
• Introduce beneficial microorganism
• Provide access to clean and unchlorinated water
• Prepare the seedbeds using indigenous
• Seedling trays maybe used or “arorong”
How to Plant Seeds in the Seedling Tray?

1. Mix all the ingredients of a potting mix.
• Vermicast – 1 part
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• CRH – 1 part
• Garden soil – 1 part
2. Mix concoctions in the water intended for wetting the potting mix. • Ex. IMO, LABS
3. Add gradually the water in the potting mix and mix together thoroughly • 30-40%
moisture
4. Transfer the potting mix into the seedling tray and level the potting mix 5. Make
holes in each compartment in the tray.
• Place a label on the newly planted seedling tray
6. Sow the seeds – one seed in every hole.
7. Water the newly sown seeds
• Improvised watering bottle
8. Place a label on the newly planted seedling tray
• Name of seed
• Date of sowing (DOS)
• Expected Date of transplanting (DOT)
• Name of person who sowed the seeds in the seedling tray
Self-Check 2.1-3
1. Enumerate the preparing the seedbed.

2. How to Plant Seeds in the Seedling Tray?

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Answer Key 2.1-3
1.Preparing the seedbed

• Clear the area and prepare growth media
• Sterilize plots through sun drying or hot water treatment
• Introduce beneficial microorganism
• Provide access to clean and unchlorinated water
• Prepare the seedbeds using indigenous
• Seedling trays maybe used or “arorong”

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2. How to Plant Seeds in the Seedling Tray?

1.Mix all the ingredients of a potting mix.
• Vermicast – 1 part
• CRH – 1 part
• Garden soil – 1 part
2. Mix concoctions in the water intended for wetting the potting mix. • Ex. IMO, LABS
3. Add gradually the water in the potting mix and mix together thoroughly • 30-40%
moisture
4. Transfer the potting mix into the seedling tray and level the potting mix 5. Make
holes in each compartment in the tray.
• Place a label on the newly planted seedling tray
6. Sow the seeds – one seed in every hole.
7. Water the newly sown seeds
• Improvised watering bottle
8. Place a label on the newly planted seedling tray
• Name of seed
• Date of sowing (DOS)
• Expected Date of transplanting (DOT)
• Name of person who sowed the seeds in the seedling tray

“Proper Handling of seedlings”
METHODS IN SEEDLINGS PRODUCTION

1.Seedbed Method

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2. Seedling Container Method
3. Seed box or Tray Method
4. Seed in Banana Leaf (Lukong)
Caring for the Seedlings
a. Lighting
Expose your seedlings to sunlight to allow them to grow and make their own
food.

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b. Watering
Water your plants at least once a day depending on the temperature in the
nursery. Never allow the soil to dry up because the deprivation of moisture stunts
root growth. The amount of water you need to provide to your seedlings should be
enough to keep the soil moist but not too much that they will drown. You can
apply water by drenching or sprinkling. Water plants in the morning or late in the
afternoon.
c. Applying Fertilizer
When your seedling grows its first few leaves, you can start applying organic
foliar fertilizer. Foliar fertilizer/feed is a liquid fertilizer that is directly applied to
the leaves of a plant. Foliar fertilizer is applied for supplementary nutrition and
faster absorption. Limit the application of foliar fertilizer to once or twice a month.
Damping-Off
Seedlings are vulnerable to a fungal disease called damping off. This disease
causes tiny plants to wither and die. You can counter it with a few treatments before and
after sowing:
 before: soil sterilization (OHN), replacing soil with other medium for
growth
 after: biodynamic treatments, herbal treatments, application of
compost and Vermicompost tea
Moisture and Nutrient Management
• Keep seedlings moist by regular water or EMAS application

• Fertilization with EMAS or EMFPE can make the seedlings vigorous.
• Keep seedlings moist by regular water or EMAS application
• Fertilization with EMAS or EMFPE can make the seedlings vigorous.

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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.
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The purpose of mulching is to conserve soil moisture. Mulching also ensure clean
fruit, hasten maturity and increase yields.
Plastic mulching
Advantages:
• Control weed growth
• Control soil erosion
• Controls moisture loss
• Controls water-logging
• Prevents fruit rotting
Preparing the bamboo staples for installation of plastic mulch:

1. Installation of plastic mulch
2. Beds with plastic mulch
Self-Check 2.1-4

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1.Enumerate the methods in seedlings production.
2. Enumerate the Planting Procedures and Processes in Planting.
Answer Key 2.1-4

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1 the methods in seedlings production
a. Seedbed Method
b. Seedling Container Method
c. Seed box or Tray Method
d. Seed in Banana Leaf ( lukong)
2. Enumerate the Planting Procedures and Processes in Planting.
a. Direct Sowing
b. Transplanting method

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Revision # 01
“Types of potting media”
Growing media are materials that plants grow in. Growing media is specifically designed
to support plant growth and can either be a solid or a liquid. Different types of growing
media are used to cultivate various plants. Growing media may also be known as grow
media, culture medium, or substance.
Growing media are materials that pants grow in and are specifically designed to support
plant growth and can either be a solid or a liquid. Different types of growing media are
used to cultivate various plants.
Basic Characteristics of media is the physical and chemical characteristics that should
be considered for media are :
1. drainage
2. aeration
3. water-holding capacity
4. available water
5. weight ( bulk density)
Character of Good Growing Media

• Well drained , which means an air-filled porosity at least 15%
• Re-wets easily- some peat and bark media are difficult to re-wet if they dry
out
• Does not shrink away from the side of the pot as it dries
• It must possess sufficient moisture retaining capacity
• It must be free from weed seeds, nematodes and pathogens
• It must be sufficiently porous to permit excess water to drain away and to
admit proper aeration
Main function of Growing Media

1. Supply roots with nutrients
2. Allow maximum root growth
3. Physically support plant
Soil Mixture
This is the most commonly employed medium for pot plants. It usually consists of
garden soil, decomposed animal manure or vermi cast, any of the following:
a. sawdust
b. coir dust

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c. ricehull
d. find sand
Soil mixture should follow the 1:1:1 ratio which means
• 1 part of garden soil
• 1 part of animal manure/vermi cast
• 1 part of the following ( saw dust, coir dust or coco pit, rice hulls, fine sand)
Soil Sterilization-is the process of eradicating or killing the microorganisms present in

the soil.
Importance of Soil Sterilization

1. The depth of these microorganisms due to sterilization helps to release certain
nutrient to the plant such as nitrate to increases plant growth.
2. Soil Sterilization reduces the population of microorganisms that is harmful to crop

plant. It helps to control disease outbreak in the soil.
Methods of Soil Sterilization

1. Heat method
• Boiling water method
• Baking method
• Drying under the sun method
• Burning method
2. Sun drying

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Production NCII
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Self-Check 2.1-5
Matching type: Match Column A with Column B. Write the letters of your answer on
the the answer sheet provided.
Column A Column B
1. Growing Media a. drying under the sun

2. organic components b. mined mineral
3. Vermecullite c. eradicating/killing microorganisms
4. Soil Sterilization d. supports plant growth
5. Heat method e. peat moss, coco coir, rice hulls, saw dust

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Answer Key 2.1-5
1. d
2. e
3. b
4.c
5.a

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LEARNING OUTCOME # 1 PLANT SEEDLINGS
CONTENTS:
● Land preparation activities
● Procedure in applying organic fertilizers and applicable concoctions
● Transplanting and planting procedures
● Water management
1. Land preparation is carried out in accordance with enterprise practice
2. Organic fertilizers and applicable concoctions are incorporated in the soil before
planting in accordance with enterprise procedure
3. Seedlings are transplanted/ planted based on VPM recommendations
4.Watering of seedlings are performed based on VPM recommendations
CONDITIONS:

- bolo
- broomstick
- organic fertilizers
- sprinkler
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- trowel
Training Materials
-Vegetable Production Manual
- handouts/flyers
- video presentation
- PPEs
-shovel
-first aid kit
 Training equipment:
- LCD/computer
- printer
Training equipment:
- LCD/computer
- printer
ASSESSMENT METHODS:
 Demonstration
 Written exam

February 2024
Production NCII
Vegetable 100
Revision # 01
“Land preparation activities” and answer development of the Institutional
the Self- Check 2.2-1 and Compare Competency Evaluation Tool which
Answer with Answer Key 2.1-1 trainers use in evaluating their trainees
Read Information Sheet 2.2-2“Procedure for you on the left column to gain the
in applying organic fertilizers and necessary information or knowledge
applicable concoctions” and answer the before doing the tasks to practice on
Self- Check 2.2-2 and Compare Answer performing the requirements of the
with Answer Key 2.2-2 evaluation tool.
Answer self- check. 2.2-2 Compare The output of this LO is a complete
answers with the Answer Key 2 .2-2 Institutional Competency Evaluation
Package for one Competency of ORGANIC
Read Information Sheet 2.2-
AGRICULTURE PRODUCTION NC II.
3“Transplanting and planting procedures”
Your output shall serve as one of your
and answer the Self- Check 2.2-3 and
portfolios for your Institutional
Compare Answer with Answer Key 2.2-3
ORGANIC VEGETABLES Feel free to
Answer self- check. 2.2-3 Compare show your outputs to your trainer as you
answers with the Answer Key 2 .-3 accomplish them for guidance and
Read Information Sheet 2.12-4“Water evaluation.
management” and answer the Self- Check
2.2-4 and Compare Answer with Answer After doing all the activities for this LO,
Key 2.2-4 you are ready to proceed to the next LO:

February 2024
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Revision # 01

“Land preparation activities”
Land Preparation- involves plowing to dig up, mix, and withdraw the soil; harrowing to
turn the soil clods into smaller masses, and leveling the field. Land preparation takes
place after your last harvesting period for effective weed control and to enrich the soil.
Step in Land Preparation:

1. Clearing- is the development of land with the
intention of creating a potential use for
agricultural purposes. Land clearing requires the
removal of native cover including trees, bushes
and boulders from the land surface
2. plowing- is one of the most important soil

management practices, used for centuries to
create a straight, grained, structural, and
moist sowing layer. Plowing is a simple, but
effective farm practice that cuts, granulates,
creating furrows and ridges.

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3. Harrowing- is often carried out on fields to follow
the rough finish left by plowing operations. The
purpose of this harrowing is generally to break up
lumps of soil and to provide a finer finish, a good tilt
or soil structure that is suitable for seedbed use.
4. Levelling- improves water use efficiency,

increases yield, and improves quality of fruits.
Levelling land improves water coverage which
reduces the amount of water required for land
preparation. Improves crop establishment.
5.Furrowing- is a practice used to trench or grove made on the soil surface by a hoe, a
beast of burden-pulled plow, or a tractor, wherein seeds are sown and fertilize. The
furrow system is used for row crops such as corn, cotton, sugar beets, and potatoes.
‘

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Self-Check 2.2-1
1.Enumerate the steps in land preparation.

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Production NCII
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Answer Key 2.2-1
1. the steps in land preparation:

a. clearing
b. plowing
c. harrowing
d. levelling
e. furrowing
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“Procedure in applying organic fertilizers and applicable concoctions”
METHODS OF FERTILIZER APPLICATION
The different methods of fertilizer application are as follows:

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a) Broadcasting
1. It refers to spreading fertilizers uniformly all over the field.
2. Suitable for crops with dense stand, the plant roots permeate the whole volume of
the soil, large doses of fertilizers are applied and insoluble phosphatic fertilizers
such as rock phosphate are used.
Broadcasting of fertilizers is of two types.
i) Broadcasting at sowing or planting (Basal application)
The main objectives of broadcasting the fertilizers at sowing time are to uniformly
distribute the fertilizer over the entire field and to mix it with soil.
ii) Top dressing
It is the broadcasting of fertilizers particularly nitrogenous fertilizers in closely sown
crops like paddy and wheat, with the objective of supplying nitrogen in readily available
form to growing plants.
b) Placement
1. It refers to the placement of fertilizers in soil at a specific place with or without
reference to the position of the seed.
2. Placement of fertilizers is normally recommended when the quantity of fertilizers to
apply is small, development of the root system is poor, soil have a low level of
fertility and to apply phosphatic and potassic fertilizer.
The most common methods of placement are as follows:
i) Plough sole placement
1. In this method, fertilizer is placed at the bottom of the plough furrow in a
continuous band during the process of ploughing.
2. Every band is covered as the next furrow is turned.
3. This method is suitable for areas where soil becomes quite dry up to few cm below
the soil surface and soils having a heavy clay pan just below the plough sole layer.

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ii) Deep placement
It is the placement of ammoniacal nitrogenous fertilizers in the reduction zone of soil
particularly in paddy fields, where ammoniacal nitrogen remains available to the crop.
This method ensures better distribution of fertilizer in the root zone soil and prevents
loss of nutrients by run-off.
iii) Localized placement
It refers to the application of fertilizers into the soil close to the seed or plant in order to
supply the nutrients in adequate amounts to the roots of growing plants. The common
methods to place fertilizers close to the seed or plant are as follows:
a) Drilling
In this method, the fertilizer is applied at the time of sowing by means of a seed-cum-
fertilizer drill. This places fertilizer and the seed in the same row but at different depths.
Although this method has been found suitable for the application of phosphatic and
potassic fertilizers in cereal crops, but sometimes germination of seeds and young plants
may get damaged due to higher concentration of soluble salts.
b) Side dressing
It refers to the spread of fertilizer in between the rows and around the plants. The
common methods of side-dressing are
1. Placement of nitrogenous fertilizers by hand in between the rows of crops like
maize, sugarcane, cotton etc., to apply additional doses of nitrogen to the growing
crops and
2. Placement of fertilizers around the trees like mango, apple, grapes, papaya etc.
c) Band placement
If refers to the placement of fertilizer in bands.
Band placement is of two types.
i) Hill placement
It is practiced for the application of fertilizers in orchards. In this method, fertilizers are
placed close to the plant in bands on one or both sides of the plant. The length and
depth of the band varies with the nature of the crop.
ii) Row placement
When the crops like sugarcane, potato, maize, cereals etc., are sown close together in
rows, the fertilizer is applied in continuous bands on one or both sides of the row, which
is known as row placement.

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Following are the common methods of applying liquid fertilizers
a) Starter solutions
It refers to the application of solution of N, P2O5 and K2O in the ratio of 1:2:1 and 1:1:2
to young plants at the time of transplanting, particularly for vegetables.
Starter solution helps in rapid establishment and quick growth of seedlings.
The disadvantages of starter solutions are
(i) Extra labour is required, and
(ii) the fixation of phosphate is higher.
b) Foliar application
1. It refers to the spraying of fertilizer solutions containing one or more nutrients on

the foliage of growing plants.
2. Several nutrient elements are readily absorbed by leaves when they are dissolved
in water and sprayed on them.
3. The concentration of the spray solution has to be controlled, otherwise serious
damage may result due to scorching of the leaves.
4. Foliar application is effective for the application of minor nutrients like iron,
copper, boron, zinc and manganese. Sometimes insecticides are also applied along
with fertilizers.
c) Application through irrigation water (Fertigation)
1. It refers to the application of water soluble fertilizers through irrigation water.

2. The nutrients are thus carried into the soil in solution.
3. Generally nitrogenous fertilizers are applied through irrigation water.

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d) Injection into soil
1. Liquid fertilizers for injection into the soil may be of either pressure or non-
pressure types.
2. Non-pressure solutions may be applied either on the surface or in furrows without
appreciable loss of plant nutrients under most conditions.
3. Anhydrous ammonia must be placed in narrow furrows at a depth of 12-15 cm
and covered immediately to prevent loss of ammonia.
e) Aerial application.
In areas where ground application is not practicable, the fertilizer solutions are applied
by aircraft particularly in hilly areas, in forest lands, in grass lands or in sugarcane
fields etc.

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Production NCII
Vegetable 100
Revision # 01
Self-Checked 2.2-2

1. Application of solid fertilizer
2. Application of liquid fertilizer

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Production NCII
Vegetable 100
Revision # 01
Answer Key 2.2-2
1. Application of solid fertilizer:

a. Broadcasting
b. Placement
c. Band Placement
2. Application of liquid fertilizer:
a. starter solution
b. foliar application
c. Fertigation
d. Injection into soil
e. Aerial Application

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Production NCII
Vegetable 100
Revision # 01
“Transplanting and planting procedures”
Stages of Vegetable Growth
1. Germination
- the sprouting of a seedling
- seed is sown --> water fills the seed --> water activates enzymes for plant
growth --> seed coat softens --> root grows downwards
2. Seedling
- characterized by the growth of shoots and the elongation of roots
3. Vegetative Growth
- stage where the following changes occur: o rapid
increase of leaf area o increase in stem and leaf
mass o increase in root mass and root depth
4. Reproductive Growth
- marked by first sign of flowering; stage where fruit growth occurs

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5. Ripening and Senescence
- cessation of new growth, loss of leaf area, ripening of fruit and seed - eventual
death
What are Indicators that show Seedlings are ready for Transplanting?
1. Age of seedling • Ex. Lettuce – 14 days (2
wks)
2. Seedlings have visible 2-3 <true leaves

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How to Transplant Seedlings?
• Determine first the proper distancing of the plants?
• Make holes where the seedlings will be transplanted.
• Slowly lift the seedlings out of the tray.
• Place in the hole, cover with soil and press lightly at sides.
• Water the plant down to the root.
Points to Ponder during Transplanting

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1. Select for good and healthy seedlings
2. Water the seedlings at least 4 hours before bringing it to the field
3. Push out the seedlings carefully so the roots will not be damaged
4. Transplant late in the afternoon or morning if it’s cloudy
5. Press seedling base firmly and cover the holes with soil
Self-Check 2.2-3
1.Enumerate the how to Transplant Seedlings:

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Production NCII
Vegetable 100
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Answer Key 2.2-3
1.Enumerate the how to Transplant Seedlings:

• Determine first the proper distancing of the plants?
• Make holes where the seedlings will be transplanted.
• Slowly lift the seedlings out of the tray.
• Place in the hole, cover with soil and press lightly at sides.
• Water the plant down to the root.

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Vegetable 100
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“Water management”
Watering is an integral activity in the farm. Without water, your vegetables will
wilt and succumb to pest and diseases. Water can come from two sources: rain and
reservoirs. Rains are unpredictable while reservoirs employ a system for delivery-
irrigation.
Common types of irrigation systems
a. Drip irrigation – pipes with small outlets are installed in the soil surface
just above the roots. Water is delivered at low pressure with a rate of 220 liters
every 1-3 days.

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b. Furrow irrigation – a hole or pick mattock is used to elevate a portion of the
soil to form ridges and excavate furrows. Crops are transplanted in the ridges
while the furrows serve as water channels. The ridges absorb water from the
furrows.
c. Overhead irrigation – sprinklers are mounted strategically in between
plots. A high pressure water pump sends the water through the sprinklers. Ideal
for high-value crops, large-scale farms.
d. Manual irrigation – employs the use of hand sprinklers and other hand
tools to water plants.
Self-Check 2.2-4
1. Enumerate the common types of irrigation systems

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Production NCII
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Answer Key 2.2-4
1. the common types of irrigation systems
a. Drip irrigation
b. furrow irrigation
c. overhead irrigation
d. manual irrigation
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LEARNING OUTCOME # 3 PERFORM PLANT CARE AND MANAGEMENT
CONTENTS:
 Proper care and management of plants
 Organic method of nutrient management
 Plant pests and disease management

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1. Implemented water management plan
2.Effective control measures were determined on specific pests and diseases as

prescribed under the “pest, disease and weed management” of the PNS.
3All missing hills were re-planted to maintain the desired plant population of the area
4. Organic fertilizers were applied in accordance with fertilization policy of the PNS
CONDITIONS:
 tools:
- pails
- sprinkler
- hand trowel
- shovel
- knapsack sprayer
 training equipment:
- desktop computer/printer/lcd
 materials
- organic fertilizers
- concoctions
- plants for replanting
- first aid kit
- PPEs
ASSESSMENT METHODS:
 Demonstration
 Written exam

February 2024
Production NCII
Vegetable 100
Revision # 01
February 2024
Production NCII
Vegetable 100
Revision # 01
“Proper care and management of plants” development of the Institutional
and answer the Self- Check 2.3-1 and Competency Evaluation Tool which
Compare Answer with Answer Key 2.3-1 trainers use in evaluating their trainees
Read Information Sheet 2.3-2 “Organic for you on the left column to gain the
method of nutrient management” and necessary information or knowledge
answer the Self- Check 2.3-2 and before doing the tasks to practice on
Compare Answer with Answer Key 2.3-2 performing the requirements of the
Read Information Sheet 2.3-3 “Plant Package for one Competency of ORGANIC
pests and disease management” and AGRICULTURE PRODUCTION NC II.
answer the Self- Check 2.3-3 and Your output shall serve as one of your
Compare Answer with Answer Key 2.3-3 portfolios for your Institutional
evaluation.
After doing all the activities for this LO,


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Production NCII
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“Proper care and management of plants”
Weeds are plants that grow involuntarily and compete with crops in the soil for
nutrients. They are another unwanted presence in the farm.
Why do you need to control weed population in your vegetable plots?
• They reduce crop quality by competing for nutrients.

• They serve as hosts for diseases and shelter for pests.
• They produce chemical substances that may be toxic to crop plants
(allelopathy).
There are three common weeds in vegetables which can be identified based on their
structure.
a. Grasses
b. Sedges
c. Broadleaf
Weed control strategies
1. Tillage
• Plowing and harrowing during land preparation will help control weed
population by cutting and burying weeds in the overturned soil.
• Inter-tillage or the cultivation of the land in furrows during growing
season will also control the weed population. You can do this by tilling 1 to
2 inches of soil by with a hoe or spading fork.
2. Crop Rotation
• Some weeds tend to grow with a specific type of crop. Changing crops
will help break the association of a weed to a specific crop. 3. Manual
weeding
• Some weeds are persistent that you will have to pull them out or cut
them off manually. Hand weeding, hoeing, and pruning or clipping.
4. Grazing
• If you allow farm animals to graze in the field during land preparation,
they will feed on the weeds and deposit their manure in the soil.
5. Fertilization
• Applying fertilizer will increase the ability of your crops to compete
with and outgrow the weeds. However, fertilizer can also boost the ability of
your weeds to outgrow your crops.
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6. Mulching
• Adding mulch to the soil will deter the germination of weeds by
blocking sunlight and air.
Mulching
Mulch is a layer of raw materials applied on top of the soil. They are useful farm inputs
that serve different functions in the soil.
Benefits of Mulching
• Reduce pest population
• Prevent weed growth
• Retain moisture
• Regulate soil temperature
• Prevent soil erosion
• Improve appearance
Organic mulch
Advantages
1. Retains moisture and heat
2. Suppresses weed growth
3. Keeps the soil cooler than inorganic mulch
4. Deters pests
5. Contributes to soil organic matter as it decomposes
Disadvantages
1. Can attract termites and bugs
2. Wood-based organic mulch steal nitrogen as they break down
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Production NCII
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3. Attractive to chickens which could potentially destroy crops
4. Can be a breeding ground for snakes
5. Prone to erosion during heavy rains
6. Very laborious to apply
Pruning is the selective removal of plant parts, including branches, buds, leaves, blooms
and roots. It can involve the removal of living, dying or dead plant parts. Pruning applies
to both soft-tissue (herbaceous) plants and woody plants (trees, shrubs, etc.).
Pruning is an art and science of many levels of sophistication. Basic pruning techniques
can be learned very quickly—others are more complicated and require ongoing training
and extensive hands-on experience. There is no “one way” of pruning plants. Proper
pruning practices depend on many factors, including the type and health of the plant
and the goal of the pruning.
The goals of pruning can vary; the following are the primary reasons plants are pruned
indoors:
1. Maintaining Plant Health – Removal of dead, dying or infested plant parts and
thinning out a canopy to allow more airflow and/or light penetration.
2. Training a Plant: To promote/create a certain shape, height or width of a plant
(lateral branching, bushy/compact form, etc.)
3. Improving Quality of Foliage and Stems
4. Restricting Growth/Hazards: Removal of plant parts that pose a safety hazard or
may grow into a structure or object or otherwise interfere.
Judicious pruning of a plant can help improve its health. Plant parts infested with a
disease or a pest may be removed to reduce or eliminate the pest/disease. Dead or dying
plant parts are not only unattractive but also harmful to the plant as they can provide
food and shelter to harmful pests and diseases that could spread to living plant parts.

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Production NCII
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Self Check 2.3-1
1. Enumerate the Benefits of Mulching
2. Enumerate the goals of pruning can vary; the following are the primary reasons plants
are pruned indoors:

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Answer Key 2.3-1
1. the Benefits of Mulching

• Reduce pest population
• Prevent weed growth
• Retain moisture
• Regulate soil temperature
• Prevent soil erosion
• Improve appearance
2. the goals of pruning can vary; the following are the primary reasons plants are pruned
indoors:
1. Maintaining Plant Health

2. Training a Plant
3. Improving Quality of Foliage and Stems
4. Restricting Growth/Hazards

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“Organic method of nutrient management”
Organic method of nutrient management
Crop rotation- is the practice of planting different crops sequentially on the same plot of
land to improve soil health, optimize nutrients in the soil, and combat pest and weed
pressure. The goal of crop rotation is to reduce the amount of the pest population
present in the soil. Some pathogens that cause diseases survive in the soil from year to
year in one form or the other, usually as sclerotia, spores, or hyphae. Rotating to non-
host crops prevents the buildup of large populations of pathogens. A crop rotation can
help to manage your soil and fertility, reduce erosion, improve your soil's health, and
increase nutrients available for crops.
The 4-cycle crop rotation simplest system is a four-succession plan. It is easy to

remember and very practical. Just memorize the short mantra Leaf-Fruit-Root-Legume.
Leaf – Leafy vegetables have a high requirement for nitrogen (N). They use it to form
their stems and leaves, which are the parts of these vegetables that we eat. Nitrogen is
also the most soluble of the major nutrients. Any excess nitrogen not used by the plants
will be washed out of the soil and into the watershed.
Fruit – If the portion of the plant we will eat is the result of a flower being pollinated, it
is considered a “fruit”. They have a higher requirement of phosphorus (P). Phosphorous
helps the plant set blooms and then develop the fruits. In fact, if these plants receive
too much nitrogen, they will produce excess leafy growth at the expense of bloom and

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fruit production. This is a common problem with tomatoes if they are over fertilized with
high nitrogen fertilizers.
Root – Root crops use even less nitrogen than fruit crops and are heavy users of
potassium (K). The original Leaf-Fruit-Root-Legume rotation strategy plans for them to
fall into the line of succession when the majority of the nitrogen has been used first by
the leafy vegetables and then by the fruit producers. Potassium also takes a little longer
to become available in the soil, so the timing should work out in theory.
Legume – Legumes are the nitrogen fixers. They are capable of pulling available
nitrogen from the air and storing it (fixing) in nodules on their roots. When the plants
roots decay, they release the stored nitrogen into the soil where it will be available for the
next crop – the leafy vegetables again.
Intercropping is the practice of growing two or more crops in proximity. The most
common goal of intercropping is to produce a greater yield on a given piece of land by
making use of resources that would otherwise not be utilized by a single crop.
The most fundamental intercropping benefits include the following:

 Increased profit. Secondary crops provide more returns and ensure profit
even when the primary crop fails.
 Ergonomic usage of land. Planting species in-between rows allows utilizing
the soil in a more efficient way, unlike monocropping when spaces between
rows are unused.
 Protection of the cash crop. Intercropping performs several functions, either
repelling or trapping pests and attracting beneficial ones as well as protecting
from winds or giving shelter from extra sunlight. Pest management reduces
chemical applications and thus saves costs.
 Prevention of soil erosion and crust. Plants between rows and in alley
intercropping, in particular, mitigate erosion with their roots.
 Added nutrients for the main crop. The leguminous family is known for
nitrogen fixation and thus provides nitrogen for the neighboring species.
 Reduction of fertilizer applications. When intercropping cultures contribute
to soil fertility , they spare the necessity to apply synthesized fertilizers.
 More efficient use of natural resources like water and solar energy as they
are distributed to secondary crops as well.
 Improved weed management . Beneficial plants, not weeds, occupy vacant
spaces between rows in intercropping.
 Enhanced biodiversity and ecological stability. The more agricultural
species grow, the better it is for the environment.
Rules To Follow in Intercropping

The basic idea in proper companion matches is to make them benefit from each
other, not compete. The intercropping practice is based on principles and rules with

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respect to different plant families, architecture, time of maturing, growth habits
(sunlight and water needs in particular):
 Combine high growing and wide growing species.

 Match shallow-rooted plants with deep-rooted ones.
 Select species with similar water needs (e.g. cabbage demanding abundant
irrigation must not grow together with companions requiring scarce water
supply).
 Match plants that do not compete for sunlight (one should be able to develop
in the shade of the other).
 Avoid grouping crops of the same family to mitigate pest invasions. For this
reason, you must not plant potatoes with eggplants or tomatoes; however, they
go well with beetroots. On the contrary, combinations of different families in
intercropping eliminate infestation. Thus, matches of solanaceous plants with
corn reduce the movement of Colorado potato beetles (host vs. non-host
crops).
 Mind possible disease outbreaks due to close interaction in intercropping.
Note that pests not only damage crops physically by eating but bear viruses
critical for specific vegetation.
 Add culinary herbs for the repellant effect.
 Plant legumes with non-legumes to improve soil fertility (to raise the
concentration of nitrogen).
 Sow attractant intercropping species to lure pollinators.
 Choose slow-growing and fast-growing cultures. In this case, when the latter
are harvested, the first ones will have enough space to develop.
 Consider allelopathic properties, which are among the main disadvantages of
intercropping.
 Select plants for physical support. Beans greatly wine on corn. However, their
immediate neighborhood complicates field operations
Cover crops—which are typically added to a crop rotation in between two commodity or
forage crops—provide living, seasonal soil cover with a variety of on-farm benefits, such
as increased soil moisture capacity, improved nutrient cycling, and weed suppression.
Cover crops have been shown to decrease, or almost completely eliminate, erosion from
agricultural fields, increase rainfall infiltration to the soil layer, keep nutrients like
nitrogen and phosphorus in place and prevent the loss of these nutrients to vulnerable
waterways, and increase soil organic matter The benefits of legumes are consistent, and
any shortfalls are often overcome with grass cover crops. One of the most effective cover
crop management systems is a combination of legumes and grasses, which combine the
benefits of biomass production, nitrogen scavenging, and weed and erosion control.
Common Philippine Cover Crops, Calopogonium (Calopogonium Mucunoides
Desv.) Centro (Centrosema Pubescens Benth.) and Kudzu (Pueraria Javanica Benth.)

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Production NCII
Vegetable 100
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February 2024
Production NCII
Vegetable 100
Revision # 01
February 2024
Production NCII
Vegetable 100
Revision # 01
Self-Checked 2.3-2
1.What are the Organic method of nutrient management?

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Production NCII
Vegetable 100
Revision # 01
Answer Key 2.3-2
1. The Organic method of nutrient management:

o Crop rotation
o Intercropping
o Cover cropping
o Green manuring

February 2024
Production NCII
Vegetable 100
Revision # 01
“Plant pests and disease management”
Pests are insects or other animals that attack crops, food, and livestock.
They eat your crops and distort growth. They are also carries of diseases. Pests are
responsible for losses in annual agricultural profit.
Common pests in vegetables
1. Mites – spider mites, gall mites

2. Rodents – rats, mice, squirrels
3. Insects – stem borer, aphid, thrips, rice black bug, lady beetle, leafhopper,
cabbage looper, caterpillar
4. Rabbits
5. Nematodes – army worms, tomatoes fruitworm, cutworm
6. Snails and slugs – golden apple snail
Pest control strategies
1. Cultural control – these are farm practices and decisions that make the
environment unfavorable for pests but favorable for crop production.
a. Synchronized planting – synchronize your planting schedule so that it
does not coincide with the peak month of pest infestations.
b. Sanitation – eliminates breeding sites and food sources of pests to
decrease their population.
c. Intercropping/Multicropping – plant “companion plants” between rows
of the main crop to control pest population.
Companion plant serves as:
• Attractant for beneficial insects that can prey on pests
• A trap crop attract pests from the main crop
• Source of bio-pesticides (ginger, garlic, herbs)
• Insect repellant (herbs, etc.)

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Production NCII
Vegetable 100
Revision # 01
d. Crop rotation – change crops every planting season to break the life
cycle of host specific insects.
e. Selective weeding – while weeds are generally despised in the farm,
you can keep the beneficial ones around your plats. Some species of weed
attract insects that prey on pests.
f. Land preparation – through land preparation breaks the life cycle of
insects and pests.
2. Mechanical control – physical barriers are put in place to eliminate pests
and protect crops
a. Row covers – place a polyethylene plastic cover over your vegetable
rows to protect them from crawling, hopping, and flying insects. Use hoops
to keep the cover from crushing the plants.
b. Entrapment
c. Fruit bagging – wrap vegetable fruits in plastic which have holes in it.
This will keep the fruit flies from laying their eggs on the vegetables.
3. Biological control – control that follow the concept of biological interactions
such as predation and parasitism.
a. Parasitism – introduce parasites (usually smaller insects) that attack
and inhibit the growth of pests.
• Trichogramma – attack eggs of lepidopterous insects
• Cotesia – 2nd instar larvae of diamondback moth
b. Predation – introduce predators (usually larger insects) to feed on
pests.
• Ladybugs – eggs, larvae, and adult, aphids, scales, and spider
mites
• Preying mantis – large or small insects
• Earwig – feed on eggs, young larvae, and pupae of
lepidopterans, coleopterans, dipterans, and soft-bodied insects
• Beneficial nematodes
a. Micro-predation – introduce micro-organisms in the soil that strengthen the
soil and will compete with pests.
• Fungus – Beauvaria bassiana against leafhoppers and whiteflies
• Bacteria – Bacillus thuringiensis, Bacillus
popolliae,
• Bacilluslentimorbus aginst soil-borne larvae
• Protozoa – Nosema locustae against grasshopper and crickets

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Production NCII
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4. Other control methods
• Handpicking
• Bio-pesticides
• Fumigation or pagpapausok
Plant Disease
A plant disease is any abnormality in plant cells, caused by pathogens, which result to
decline in growth and vigor, change in color, reduced yield, and poor quality.
Common plant diseases
1. Mold
2. Burn
3. Rot
4. Mildew
5. Blights
6. Damping-off
7. Leaf spot
8. Mosaic
Disease Triangle
The disease triangle explains disease as a result of three factors: the presence of
pathogens, a favorable environment, and a susceptible host. Pathogens refer to any
disease-causing organisms e.g. fungi, bacteria, virus, and nematodes. A favorable
environment is any ideal condition that promotes the growth and reproduction of the
pathogens e.g. excess or lack of moisture, harsh weather. A susceptible host will be one
deprived of nutrients, sunlight, water, etc.
Multi-Cropping – the planting of two or more crops in the same plot of land to minimize
the risk of crop failure. The crops are sown at the same time.
Examples:
• potato-carrot-okra
• radish-tomato-bitter gourd

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Production NCII
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Intercropping – planting two or more crops from different vegetable families, in
alternating rows. The sowing time may
be simultaneous or asynchronous.
Examples:
• corn & mungbean
• corn & peanut
• legume & grass
Multi-storey Cropping acombination of three or more annual and perennial crops

with varying height, depths of root proliferation, and duration of cultivation, in a
story fashion Examples:
• papaya-corn-legumes-crucifer combination
• potato-sweet corn-okra combination
• okra-radish-beet root-coriander combination
• spinach-radish-onion

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Production NCII
Vegetable 100
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Relay Cropping – planting a second crop during first flowering or right before
harvesting the first crop to take advantage of residual moisture and nutrients;
usually vine and shrub Examples:
• tomato-ampalaya
• rice-mungbean

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Production NCII
Vegetable 100
Revision # 01
Crop Rotation – growing crops alternately in different parts of the farm to prevent
erosion and improve fertility; legumes are usually planted after row crops because they
are effective in restoring nitrogen in the soil.
Example:
Companion Planting – planting two or more crops that benefit from each other’s
association. Benefits can include pest control, soil improvement, weed control, etc. The
plants do not necessarily have to be sown or harvested simultaneously.
Examples:
• Marigold WITH basil, broccoli, cabbage, cucumbers, etc. FOR insect
control
• legume-grass mixtures FOR animal foraging

February 2024
Production NCII
Vegetable 100
Revision # 01
Self- Check 2.3-3
1. Common pest in vegetables.

2.Pest control strategies.

February 2024
Production NCII
Vegetable 100
Revision # 01
Answer Key 2.3-3
1. Common pest in vegetables

-Mites

February 2024
Production NCII
Vegetable 100
Revision # 01
-Rodents
-Insects
-Rabbit
-Nematodes
-Snails and slugs
2.Pest control strategies.

-Cultural control
-Mechanical control
-Biological control
LEARNING OUTCOME # 4 PERFORM HARVEST AND POST HARVEST ACTIVITIES

CONTENTS:
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 Maturity indices.
 Harvesting tools and implements
 Practices in post-harvest of vegetables.
1.Products are checked using maturity indices according to PNS, PNS-organic agriculture
and enterprise practice.
2.Marketable products are harvested according to PNS, PNS-organic agriculture and
3.Harvested vegetables are classified according to PNS, PNS-organic agriculture and
4.Appropriate harvesting tools and materials are used in accordance with PNS.
5.Post harvest practices were applied according to PNS and GAP recommendations.
6.Production record was accomplished.
CONDITIONS:
 tools:
-scissors
-vegetable crates
-knife
-weighing scale 10 kls.capacity
 training equipment:
-desktop computer
-LCD projector
 Farm equipment
-cart
 materials
-first aid kit
-bamboo baskets
-pencils
February 2024
Production NCII
Vegetable 100
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- bond papers
-Learning materials on VPM
-PPEs
 facilities
-Storage area
ASSESSMENT METHODS:
 Written examination
 Demonstration with oral questioning
 Interview

February 2024
Production NCII
Vegetable 100
Revision # 01
“Maturity indices” and answer the Self- development of the Institutional
Check 2.3-1 and Compare Answer with Competency Evaluation Tool which
Answer Key 2.3-1 trainers use in evaluating their trainees
Read Information Sheet 2.3-2 for you on the left column to gain the
“Harvesting tools and implements” and necessary information or knowledge
answer the Self- Check 2.3-2 and before doing the tasks to practice on
Compare Answer with Answer Key 2.3-2 performing the requirements of the
Read Information Sheet 2.3-3 “Practices Package for one Competency of ORGANIC
in post-harvest of vegetables” and AGRICULTURE PRODUCTION NC II.
answer the Self- Check 2.3-3 and Your output shall serve as one of your
Compare Answer with Answer Key 2.3-3 portfolios for your Institutional
evaluation.
After doing all the activities for this LO,


February 2024
Production NCII
Vegetable 100
Revision # 01
“Maturity indices
Vegetables vary in the time it takes for them to reach harvest stage. There are two
bases for maturity – physiological and commercial.
Physiological maturity refers to the stage when maximum growth and maturation
occurs. It is followed by senescence or rot. Commercial maturity is the state of maturity
of a crop required by the market. It may occur at any stage during development.
Knowledge of maturity indices will be handy in determining physiological and
commercial maturity.
Harvesting is the separation of the portion of need from the mother plant. Maybe
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
Maturity indices are measurements used to determine whether a commodity has
reached maturity. These are traits that can be observed with the 5 senses.
• Age
• Shape and Size
• Shine
• Color
• Firmness
Maturity Period, Indicators, and Proper Harvest of Some Vegetables

February 2024
Production NCII
Vegetable 100
Revision # 01
February 2024
Production NCII
Vegetable 100
Revision # 01
February 2024
Production NCII
Vegetable 100
Revision # 01
February 2024
Production NCII
Vegetable 100
Revision # 01
Self-Check 2.3-1
Enumerate the maturity indices determine whether a commodity has reached maturity.
A.
B.
C.
D.
E.

February 2024
Production NCII
Vegetable 100
Revision # 01
Self-Check 2.3-1
The maturity indices determine whether a commodity has reached maturity.

A. Age
B. Shape and Size
C. Sine
D. Color
E. Firmness

February 2024
Production NCII
Vegetable 100
Revision # 01
“Harvesting tools and implements”
Tools and Equipment for Harvesting Vegetable

• Pruning shears
• Picking knife
• Scissors

February 2024
Production NCII
Vegetable 100
Revision # 01
• Wheelbarrow
• Crates
• PPE

February 2024
Production NCII
Vegetable 100
Revision # 01
Tips in Harvesting
Know the variety of your seeds. Some varieties mature faster than the others.
Some vegetables will continue to ripen after harvest. If you want them to last longer for
distribution to markets, you can harvest them prematurely. Crops regain moisture
overnight so it’s generally best to harvest them in the morning (usually before 9AM).
However, you might want to reconsider harvesting leafy vegetables in the morning
because they will be crispy and prone to breakage. For leafy vegetables, harvest around
3pm. Keep the harvest out of direct sunlight. Observe tender love and care.
Self-Check 2.3-2
1.Enumerate the tools in equipment for vegetables harvesting.

February 2024
Production NCII
Vegetable 100
Revision # 01
Answer Key 2.3-2
Tools and Equipment for Harvesting Vegetable

• Pruning shears
• Picking knife
• Scissors
• Wheelbarrow
• Crates
• PPE

February 2024
Production NCII
Vegetable 100
Revision # 01
“Practices in post-harvest of vegetables”
You work as a vegetable farmer does not stop with harvesting. The final stage is the
preparation of the harvest for distribution or processing. This is called postharvest
handling.
1. Curing – drying process for roots and tubers, done to prevent rot/spoilage. Two
ways to cure
 Dehydrator machine  Solar-drying
2. Cleaning
• Trim diseased/damaged parts in leafy, and flower vegetables. Sieve to
remove soil. Do not wash.
• Trim foliage/tops of tubers and roots.
• Wash vegetables with firm surfaces where water can’t pass through
e.g. cucumber, eggplant, potato, carrots, etc.
February 2024
Production NCII
Vegetable 100
Revision # 01
• Wipe washed vegetables dry to prevent microbial growth.
• Sanitize with substances approved for food contact under PNS for Organic
Agriculture. Use correct concentration to prevent toxicity.
3. Packaging
• Use food-grade containers/packaging materials.
• Pack in plastic crates to protect from damage during transport.
4. Storage
• Store in low temperatures to minimize moisture loss and to decrease rate of
spoilage. Storage Tips
• Some crops suffer chilling injury when stored at temperatures below their
threshold. Know the proper storage temperature for your crop.
• Implement “First-in, First-Out” system.
• Maintain rodent control program  Keep vegetables off the ground.
Self-Checked 2.3-3
1. Enumerate the postharvest handling.

February 2024
Production NCII
Vegetable 100
Revision # 01
Answer Key 2.3-3
1. The postharvest handling:
a. Curing
b. Cleaning
c. Packaging
d. Storage

February 2024
Production NCII
Vegetable 100
Revision # 01
February 2024
Production NCII
Vegetable 100
Revision # 01

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COMPETENCY BASED LEARNING MATERIAL

AGRICULTURE, FORESTRY AND FISHERY SECTOR

ORGANC AGRICULTURE PRODUCTION NCII

PRODUCE ORGANIC VEGETABLE

PRODUCING ORGANIC VEGETABLE

Lenkoy Farm Technical School and Assesment Center, INC

Document No. LFTSACI-OAP

Welcome to the module in Producing Organic Vegetables. This module

The unit of competency “Produce Organic Vegetables” contains knowledge,

You are required to go through a series of learning activities in order to complete

This module is prepared to help you achieve the required competency, in

Document No. LFTSACI-OAP

Document No. LFTSACI-OAP

Document No. LFTSACI-OAP

UNIT OF COMPETENCY: PRODUCE ORGANIC VEGETABLES

MODULE DESCRIPTOR: This module covers the knowledge, skills and

NOMINAL DURATION: 21 hours

LO1. Establish Nursery

Document No. LFTSACI-OAP

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II

Unit Of Competency: PRODUCE ORGANIC VEGETABLES

Module Title: PRODUCING ORGANIC VEGETABLES

Upon completion of this module, you MUST be able to:

Document No. LFTSACI-OAP

● Seedbed preparation Procedure

● Proper Handling of seedlings

● Types of potting media

2.Seedbed is prepared in accordance with planting requirements based on Vegetable

4.Potting media are prepared in accordance with enterprise procedure.

 Tools and materials

Document No. LFTSACI-OAP

Document No. LFTSACI-OAP

Read Information Sheet 2.1-5“Types of

Answer self- check. 2.1-5 Compare

Information Sheet 2.1-1

Nursery – is an indispensable requirement in producing seedlings for organic

Characteristics of Organic Nursery

Philippine National Standards (PNS) Salient Features on Organic Vegetable

Document No. LFTSACI-OAP

Seed Selection Criteria

Document No. LFTSACI-OAP

● No to GMO seeds- when considering organic production, growers must be aware

Document No. LFTSACI-OAP

Enumerate the following:

1. Selection of Good Seeds According to Philippine National Standard (PNS)

Document No. LFTSACI-OAP

1. Selection of Good Seeds According to Philippine National Standard (PNS)

2. Seed Selection Criteria

Document No. LFTSACI-OAP

To conduct this test, you will need the following:

 Place the water-absorbent material inside the waterproof tray.

Calculating the germination rate

Petri Dish Method

The criteria used to determine a seed lots

Document No. LFTSACI-OAP

How to Germinate Seeds in a Petri Dish

Document No. LFTSACI-OAP

“Ragdoll” Test for Seed Germination

2. Prepare the Paper Towel