COC2 Produce Organic Vegetables

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ORGANIC AGRICULTURE PRODUCTION NC II

COC 2
Produce Organic Vegetable
WHAT IS ORGANIC VEGETABLE?
- These are organic food produced by methods that
comply with the standards of organic farming.
Standards vary worldwide, but organic farming
features practices that cycle resources, promote
ecological balance, and conserve biodiversity.
Organic foods may have higher nutritional value
than conventional food, according to some
research. The reason: In the absence of pesticides
and fertilizers, plants boost their production of the
phytochemicals (vitamins and antioxidants) that
strengthen their resistance to bugs and weeds.
WHY CHOOSE TO PRODUCE/ATE ORGANIC
VEGETABLES?
• No GMO’s
• No persistent chemicals
• No artificial flavors or preservatives
• No antibiotics or hormones
• No bio-solids
• More nutritious
• Better taste
• Supports the farmer and the farm
• Reduces pollution and saves energy

*DIFFERENT FAMILIES OF VEGETABLES*

Why study the families of vegetables?

 Production management to one member of that family generally applies to other members
belonging under the same family.
 Basis for crop rotation and companion planting.
 Prevent incubation of pests in the garden.
 Maintain the balance of nutrients in the soil.

1. Liliaceae/ Allium family


 Onion, garlic, asparagus, chives
 AKA “bulbous crops”
 Needs good drainage and souse sandy loam soil
 Plants with leaves that are usually vertical and very long
 These species can be ornamental, medicinal or for culinary
proposes

2. Brassicaceae/ Crucifer
 Pechay, lettuce, broccoli, cauliflower, mustard, radish, cabbage
 Prefer fertile soil and good mulching to keep them cool and moist
 Require more spacing and will yield under quality produces if crowded.

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3. Cucurbitaceae / Cucurbits Family


 Pumpkins, squash, cucumber, melon, ampalaya, upo
 Mostly vines that use spiral tendrils
 Live in temperate, hot and tropical regions
 Requires trellis
 30 to 90 days to grow
 Deep roots, requires full sunlight
 Can also be grown in bigger containers

4. Leguminosae/ Leguminous Family


 Stringed beans, peanut, mung bean, green
pea, soybean
 It has seedpods and trellis is required
 Very minimal organic inputs are required
 Can be intercropped with other smaller
plants
 Can be used as green manure

5. Solanaceae/ Solanaceous family


 Ex. Eggplant, bell peppers, tomato, potato, pepper
 Called the nightshade family
 Taproot system, stem is erect or climber
 Characterized by flowers with five petals, sepals, and stamens and typically
bear alternate leaves.
 Better grown in summer
 Has deep roots
 Requires trellis

6. Umbelliferae Family
 Dill, carrots, celery, cilantro, cumin, parsley
 Usually herbs, plants aromatic with ethereal oils
 Plants whose defining characteristic is the arrangement
of their flowers in umbels, hence their name. Some
species, such as hemlock, can be poisonous, while others are edible.
 Minimum of 12 inches deep plots
 Full sunlight is required
 Direct seeding

7. Lamiaceae Family
 Mint, lemon balm, sage, basil, lavender
 Leaves containing many small glands that secrete oils, making these
plants highly fragrant.

8. Poacea/Gramineous Family
 Corn, rice, wheat, barley, oats, rye and millet
 Also called Grass family
 Most plants that we commonly call “grains” belong to this family, but
it also includes other species, such as bamboo.
 Heavy nitrogen consumers
 Preferably planted after legumes
 Directly seeded

LAND PREPARATION

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- It is the process of preparing the soil for planting, to provide a soil environment favorable for
plant germination or growth. A well-prepared land gives farmers a head start for the entire
planting season.
It involves:
1. Weeding and debris cleaning
2. Plowing/Cultivating
3. Pulverizing
4. Plot forming
5. Making vegetable rows
6. Basal application
7. Mulching
8. Sticking marking

*Standard plot/planting bed dimension*


Width- 1 meter
Length- 10 meter
Height- 10 centimeter
Distance between plots- .30 meter
Land preparation should be done 7-14 days before transplanting of vegetables/herbs.

SEEDS SELECTION

What is seed?
- It is a flowering plant's unit of reproduction, capable of developing into another such plant.
- A seed is an embryonic plant enclosed in a protective outer covering. The formation of the seed
is part of the process of reproduction in seed plants.

What is Organic Seeds?


 Organic seed is seed that is produced by organic gardening/farming methods. It is an unaltered
seeds that comes from a purely raised plant.
 These are the same procedures used to produce organic food.
 In order to be certified organic, they must be produced by a certified organic operation.

Characteristics of good seeds


 Chemical-free
 Untreated
 Non-GMO
 Heirloom
 Physical Purity
 Genetic Purity
 Physiological Quality
 Seed Health

Importance of Quality Good Seeds


 Ensures genetic and physical purity of the crops
 Gives desired plant population
 Capacity to withstand the adverse conditions
 Seedlings produced will be more vigorous, fast growing and can resist pest and disease
incidence to certain extent
 Ensures uniform growth and maturity
 Development of root system will be more efficient that aids absorption of nutrients efficiently
and result in higher yield.
 It will respond well to added fertilizer and other inputs.
 Good quality seeds of improved varieties ensures higher yield at least 10 – 12 %

How do you select good seeds for Organic Vegetable Production?

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• Source of planting seeds materials should come from the certified organic producers, if
available.
• When certified organic seed and planting materials are not available, non-organic seed and
planting materials may be used provided that they have not been treated with pesticides and
other inputs not permitted by the Philippine National Standard (PNS).
• Seeds and planting materials derived from tissue culture may be used for the production of
organic, disease-free planting materials.
• When the use of treated seeds is required by government authorities or phytosanitary
regulations necessary to prevent the spread of seed-borne diseases, or when natural disaster like
floods, drought, earthquake, pest outbreaks or other unanticipated circumstances have
occurred, causing the destruction of organic seed supply, only then can treated seeds can be
used.
• The use of genetically modified seeds, transgenic plants or planting materials is NOT
ALLOWED.
• Plant varieties should be bred to retain natural reproduction methods.

Characteristics of a good seedling medium


1. It should be porous to provide good air circulation and root development.
2. Rich in plant nutrients.
3. Pathogen free.
4. Has good water holding capacity.
5. It should have lots of microbial activity to keep plants healthy, robust and thus higher
resistance from pests and diseases.

How to prepare seedling medium or potting mix?


**Ratio- 1:1 by volume
1. Mix all solid ingredients together (vermicast/vermicompost = 1 sack; CRH = 1 sack)
2. Mix all the ingredients well with 30-40% moisture content.
3. Fill the seedling tray with potting mix.

SEED SOWING
- Sowing (or seed sowing) is defined as the process of placing the seed in soil to germinate and
grow into plant. It is important because if the seeds are healthy and the land is fertile and one
puts the seeds wrongly in the ground, the effort will be futile.

Different Methods of Seed Sowing:


a. Broadcasting- is the process of random scattering of seed on the surface of beds.
b. Dibbling- is the process of placing seeds in holes made in seedbed and covering them.
c. Drilling- consists of dropping the seeds in furrow lines in a continuous flow and covering
them with soil.
d. Seed sowing in seedbed/seedling bed is the local soil environment in which seeds are
planted. Often it comprises not only the soil but also a specially prepared cold frame, hotbed or
raised bed used to grow the seedlings in a controlled environment into larger young plants before
transplanting them into a garden or field.

How to prepare a good Seedbed?


 Use of by-products from animal production, such as farmyard manure, provided that they
come from farms producing in accordance with this Standard
*note: you may follow the traditional way
 Clear the area and prepare growth media by mixing fine sand , organic fertilizer and coco coir
dust at a ratio of 1:1:1 (1part sand, 1part OF, and 1 part coco coir)
 Other combinations that can be used are: a) garden soil, organic fertilizer, and carbonized rice
hull- 2:1:1 and b.) Ordinary farm soil and organic fertilizer -1:2.
 Introduce beneficial microorganisms (to sanitize and sterilize the soil)
 Prepare the seedling trays (range in size depends on the crops to be sowed).
 Sow seeds. 1 seed per hole.
 Water the sown seeds. Do not put too much water.
 Apply markings/label- write the variety, date of sowing, date of transplanting.
 Ensure accessibility of clean and unchlorinated water.

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 Provide appropriate shelter.

PRICKING OUT VEGETABLE SEEDLINGS


- It is also called “thinning out”. After seed sowing, when your seeds already germinated, and
has two or more sets of leaves and are large enough to handle, it’s time to give them more room
or space.
- is a technique of moving seedlings from where they germinated and spacing them in pots or
trays.

HARDENING OFF VEGETABLE SEEDLINGS


- is the process of exposing seedlings gradually to outdoor conditions. It enables your
transplants to withstand the changes in environmental conditions they will face when planted
outside in the garden. It encourages a change from soft, succulent growth to a firmer, harder
growth.

SEEDLING NURSERY ESTABLISHMENT AND MANAGEMENT

Seedling Nursery
 Rearing area for seedlings
 Place where seedlings are raised either by sexual or asexual propagation.
 Secured area where seeds are sown, germinated into seedlings and taken care of until the time
that it is ready for transplanting.

Ideal characteristics of an organic nursery


• Presence of established buffer zone
• Availability of shade/UV screen or transparent plastic to protect from heavy rains/entry point
of insect pest
• Availability of clean and unchlorinated water
• Availability of appropriate concoctions
• East west orientation
• Area free from contamination from adjacent areas
• Secured area from astray animals.

TRANSPLANTING
Transplanting is the process of moving a fully germinated seedling (or mature plant) and
replanting it in a permanent location for the growing season. A plant that has been recently
transplanted is sometimes referred to as a transplant.

Transplanting Distances

Transplanting Steps
 Seedlings should be hardened-off, well-
fed and watered before transplanting.
 Prepare a weed-free surface. Loosen and
aerate garden soil by tilling or hoeing.
 Dig a hole large enough for seedling.
 Carefully remove seedling from its
container. Try not to disturb the roots.
 Set seedling in a hole level with soil
surface. The exception is tomato
seedlings, which can be transplanted a
bit deeper.
 Feed seedling to kick start growth, transplant each seedling with a hefty handful of compost.
 Surround seedling with displaced soil.
 Water seedling thoroughly.
 Mulch seedling to maintain soil moisture and regulate temperature (maintain safe distance of
5-6” between the mulch & stem of the plant to avoid yellowing of leaves).
 Keep area weed-free.

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GROWING PERIOD MANAGEMENT


 Once or twice a week, spray maintenance including EMAS, FPE, FAA, EM5, FFJ and
CALPHOS
 You can make cocktails of concoctions to save on labor cost
 Once every 2 weeks after planting, side dress vermicast 100g/ sqm or 1000kg/ha
 Maintain safe distance (5-6 inches) between vermin and stem of plants.

Plant Care Activities


 Visit the plants every day and observe presence of pest/s and disease/s.
 Water the plants everyday preferably in the morning.
 Weed the plants when needed by manual or hand weeding.
 Spray concoction like IMO to make the soil healthy because of the principle “feed the soil not
the plant”.
 For faster growth spray IMO & FPJ.
 Spray FAA & CALPHOS before flowering.
 Spray FFJ to make the fruits healthy and good taste.
 Spray OHN/LABS when there are insect pests and diseases observed.
 Planting of herbs and other insect repellents around the garden.
 Practice crop rotation.

Plants have three (3) stages of development/growth wherein it will need to be supplemented with
nutrients depending on its needs.
1. Vegetative Stage
2. Flowering Stage
3. Fruiting Stage

Rates of application
Vegetativ Flowering Fruiting
e
60% FAA 60% FPJ 60% FFJ
30% FPJ 30% FAA 30% FPJ
10%FFJ 10%FFJ 10% FAA

PEST AND DISEASE MANAGEMENT

Pest - is an animal or insect that causes problems for people especially by damaging crops. It
includes surface feeders that damage foliage by chewing, piercing, or sucking (e.g. armyworms,
cutworms and subsurface feeders, which attack roots and result in desiccation and plants that
are susceptible to drought (e.g. grubs).

Disease – series of visible and invisible responses of plant cells and tissues to a pathogenic
organism or environmental factor that results in adverse changes in the form, function, or
integrity of the plant and
may lead to partial impairment or death of plant parts or of the entire plant.

PEST AND DISEASE MANAGEMENT – is consist of a range of activities that support each other.
Most management practices are long-term activities that aim at preventing pest and diseases
from affecting a crop. Management focuses on keeping existing pest populations and diseases
low.

“A healthy plant is less vulnerable to pests and disease infestation. Therefore, a major aim for
the organic farmer is to create conditions which keep a plant healthy.”

FACTORS INFLUENCING PLANT HEALTH

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BASICS OF ORGANIC PEST AND DISEASE MANAGEMENT

1. PREVENTION AND MONITORING PRACTICES

a. PREVENTIVE MEASURES

1) Selection of adapted and resistant varieties:


 Choose varieties which are well adapted to the local environmental conditions (temperature,
nutrient supply, pests and disease pressure), as it allows them to grow healthy and makes them
stronger against infections of pests and diseases.

2) Selection of clean seed and planting material:


 Use safe seeds which have been inspected for pathogens and weeds at all stages of production.
 Use planting material from safe sources.

3) Use of suitable cropping systems


 Mixed cropping systems: can limit pest and disease pressure as the pest has less host plants to
feed on and more beneficial insect life in a diverse system.
 Crop rotation: reduces the chances of soil borne diseases and increases soil fertility.
 Green manuring and cover crops: increases the biological activity in the soil and can enhance
the
presence of beneficial organisms (but also of pests; therefore a careful selection of the proper
species is needed).

4) Use of balanced nutrient management


 Moderate fertilization: steady growth makes a plant less vulnerable to infection. Too much
fertilization may result in salt damage to roots, opening the way for secondary infections.
 Balanced potassium supply contributes to the prevention of fungi and bacterial infections.

5) Input of organic matter


 Increases micro-organism density and activity in the soil, thus decreasing population densities of
pathogenic and soil borne fungi.
 Stabilises soil structure and thus improves aeration and infiltration of water.
 Supplies substances which strengthen the plant‘s own protection mechanisms.
7) Use of good water management
 No water logging: causes stress to the plant, which encourages pathogens infections.
 Avoid water on the foliage, as water borne disease spread with droplets and fungal disease
germinate in water.

8) Conservation and promotion of natural enemies


 Provide an ideal habitat for natural enemies to grow and reproduce.
 Avoid using products which harm natural enemies.

9) Selection of optimum planting time and spacing

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 Most pests or diseases attack the plant only in a certain life stage; therefore it’s crucial that this
vulnerable life stage doesn’t correspond with the period of high pest density and thus that the
optimal planting time is chosen.
 Sufficient distance between the plants reduces the spread of a disease.
 Good aeration of the plants allows leaves to dry off faster, which hinders pathogen development
and infection.

10) Use of proper sanitation measures


 Remove infected plant parts (leaves, fruits) from the ground to prevent the disease from
spreading.
 Eliminate residues of infected plants after harvesting.

b. MONITORING PRACTICES
Regular monitoring of pests, diseases and weeds is the basis for effective management. To be
able to manage pests, diseases and weeds, information is needed on the specific pests, diseases
and weeds present in the region, village or crop fields and the associated damage they cause.

1) Typical signs of pest attacks on crop plants


Insect damage can be categorized by biting and chewing (e.g. caterpillars, weevils), piercing
and sucking (e.g. aphids, psyllids) and boring (e.g. borer, leaf miner) species. Some are slow
moving (e.g. caterpillars), fast moving (e.g. fruit flies), hidden (e.g. stem borer), or easy to observe
(e.g. caterpillars, weevils).

 Pest damage is often species-specific: leaves with holes or missing parts is an indication of
caterpillar or weevil damage; curled leaves is an indication of aphids; damaged or rotten fruits
are often caused by larvae of fruit flies; withering plants can also be caused by larvae of noctuids
or the stem borer; and branches or trunks with holes may be an attack by lignivorous insects.

 Mites are very small and cannot be seen with the naked eye. However, some mite species
(spider mites) weave a typical tissue on attacked plant parts and can, therefore, easily be
detected. If mites are present on plants, leaves and fruits become yellowish.
 Nematodes are also very small and therefore, they are not easy to observe with the naked eye.
They mostly attack plant roots; plants become yellow, wither and die.

2) Typical signs of disease attacks on crop plants


Most crop diseases are caused by fungi, bacteria or viruses.

 Fungi cause the great majority, estimated at two-thirds, of infectious plant diseases. They
include all white and true rusts, smuts, needle casts, leaf curls, mildew, sooty moulds and
anthracnose. In addition, they are responsible for most leaf, fruit, and flower spots, cankers,
blights, wilts, scabs, and root, stem, fruit, wood rots among many others. Parts of plants or the
total crop plant can wither and die.

 Bacteria cause any of the four following main problems. Some bacteria produce enzymes that
breakdown the cell walls of plants anywhere in the plant. This causes parts of the plant to start
rotting (known as ‘rot’). Some bacteria produce toxins that are generally damaging to plant
tissues, usually causing early death of the plant. Others produce large amounts of very sticky
sugars; as they travel through the plant, they block the narrow channels preventing water
getting from the plant roots up to the shoots and leaves, again causing rapid death of the plant.
Finally, other bacteria produce proteins that mimic plant hormones. These lead to overgrowth of
plant tissue and form tumours.

 Viruses mostly cause systemic diseases. Generally, leaves show chlorosis or change in colour
of leaves and other green parts. Light green or yellow patches of various shades, shapes and
sizes appear in affected leaves. These patches may form characteristic mosaic patterns, resulting
in general reduction in growth and vigour of the plant.

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C. CURATIVE METHOD

PROMOTING AND MANAGING NATURAL ENEMIES

The natural enemies of pests are other organisms (fungi, bacteria, viruses, insect predators, and
insect parasitoids) which kill pest. Therefore, the organic farmer should try to conserve natural
enemies already present in the crop environment and enhance their impact. This can be
achieved with the following methods:

 minimize the application of natural pesticides (chemical pesticides are not permitted in organic
farming).
 allow some pests to live in the field which will serve as food or host for natural enemies.
 establish a diverse cropping system (e.g. mixed cropping).
 include hosts plants providing food or shelter for natural enemies (e.g. flowers which adult
beneficial insects feed on).

There are many possibilities to enhance floral diversity within and along the boundaries of crop
fields: However, care should be taken to not use plant species known to be alternative hosts of
pests or diseases.

 Hedges – Use indigenous shrubs known to attract pest predators and parasitoids by offering
nectar, pollen, alternative hosts and/or preys.

 Beetle banks - Strips of grass in the neighbourhood of crop fields harbour different natural
pest enemy groups like carabids, staphylinid beetles and spiders. In order to lower the risk of
weeds and plants known as host plants of crop pests and diseases, one to three native grass
species can be sown in strips of 1 to 3 m.

 Flower strips - Use indigenous flowering plant species known to attract predators and
parasitoids by offering nectar, pollen, alternative hosts and/or preys. Most flowering
plant species have this property. However, care should be taken not to use alternative hosts of
pests or diseases. Three to five native flowering plant species can be sown in well-prepared seed
beds, arranged in strips of 1 to 3 m on the boundary of the crop field. After flowering, seeds can
be collected to renew the strip or create new ones.

 Companion plants - Natural pest enemies can also be attracted by companion plants within a
crop. These companion plant species can be the same as used in the flower strips. A few (1 or 2
per 10 m2) flowering companion plants within a crop serve as a ‘service station’ for natural pest
enemies.

MECHANICAL CONTROL
Mass-trapping of pests is an additional control measure.

- Light traps can be used to catch moths such as armyworms, cutworms, stem borers and other
night flying insects. Light traps are more efficient when placed soon after the adult moths start
to emerge but before they start laying eggs. However, light traps have the disadvantage of
attracting a wide range of insect species. Most of the attracted insects are not pests. In addition,
many insects that are attracted to the area around the light traps (sometimes from considerable
distances) do not actually fly into the trap. Instead, they remain nearby, actually increasing the
total number of
insects in the immediate area.

- Colour and water traps can be used to monitor adult thrips. In some cases thrips can even be
reduced by mass trapping with coloured (blue, yellow or white) sticky traps or water traps in the
nursery or field. The colour spectrum of the boards is important for the efficacy of the sticky
traps. Bright colours attract more thrips than darker ones. Sticky traps with cylindrical surfaces
are more efficient that flat surfaces. They are best placed within a meter of crop level. Traps
should not be placed near the borders of fields or near shelter belts.

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- Water traps should be at least 6 cm deep with a surface area of 250 to 500 cm2, and
preferably round, with the water level about 2 cm below the rim. A few drops of detergent added
to the water ensure that thrips sink and do not drift to the edges and escape. Replace or add
water regularly.

- Yellow sticky traps can be used to control whiteflies, aphids and leaf mining flies. Yellow
plastic gallon containers mounted upside down on sticks coated with transparent car grease or
used motor oil, is one such trap. These should be placed in and around the field at about 10 cm
above the foliage. Clean and re-oil when traps are covered with flies. Yellow sticky boards have a
similar effect. To use, place 2 to 5 yellow sticky cards per 500 m2 field area. Replace traps at
least once a week. To make your own sticky trap, spread petroleum jelly or used motor oil on
yellow painted plywood (size 30 cm x 30 cm). Place traps near the plants but faraway enough to
prevent the leaves from sticking to the board. Note that the yellow colour attracts many insect
species, including beneficial insects, so use yellow traps only when necessary.
- Fruit bagging prevents fruit flies from laying eggs on the fruits. In addition, the bag provides
physical protection from mechanical injuries (scars and scratches). Although laborious, it is
cheap, safe and gives a more reliable estimate of the projected harvest. Bagging works well with
melon, bitter gourd, mango etc.

BIOLOGICAL CONTROL
It is the use of natural enemies to manage populations of pests (such as ladybird beetles,
predatory gallmidges, hoverfly larvae against aphids and psyllids) and diseases. Natural enemies
that kill or suppress pests or diseases are often fungi or bacteria. They are called antagonists or
referred to as microbial insecticides or bio-pesticides. Some commonly used antagonistic
microbes are:

- Bacteria such as Bacillus thuringiensis (Bt). Bt has been available as a commercial microbial
insecticide since the 1960s. Different types of Bt are available for the control of caterpillars and
beetles in vegetables and other agricultural crops, and for mosquito and black fly control.
- Viruses such as NPV (nuclearpolyhedrosis virus), effective for control of several cater-pillar pest
species.

Fungi that work against plant-pathogens. Some examples include: Trichoderma sp., widely
used in Asia for prevention of soil-borne diseases such as damping-off and root rots in
vegetables.

NATURAL PESTICIDES
Some plants contain components that are toxic to insects. When extracted from the plants and
applied on infested crops, these components are called botanical pesticides or botanicals. The
use of plant extracts to control pests is not new. Rotenone (Derris sp.), nicotine (tobacco), and
pyrethrins (Chrysanthemum sp.) have been used widely both in small-scale subsistence farming
as well as in commercial agriculture. Most botanical pesticides are contact, respiratory, or
stomach poisons. Therefore, they are not very selective, but target a broad range of insects. This
means that even beneficial organisms can be affected. Yet the toxicity of botanical pesticides is
usually not very high and their negative effects on beneficial organisms can be significantly
reduced by selective application. Furthermore, botanical pesticides are generally highly bio-
degradable, so that they become inactive within hours or a few days. This reduces again the
negative impact on beneficial organisms and they are relatively environmentally safe compared to
chemical pesticides.

NEEM: Neem derived from the neem tree (Azadiracta indica) of arid tropical regions, contains
several insecticidal compounds. The main active ingredient is azadiractin, which both deters and
kills many species of caterpillars, thrips and whitefly. Both seeds and leaves can be used to
prepare the neem solution. Neem seeds contain a higher amount of neem oil, but leaves are
available all year. A neem solution loses its effectiveness within about 8 hours after preparation,
and when

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exposed to direct sunlight. It is most effective to apply neem in the evening, directly after
preparation, under humid conditions or when the plants and insects are damp.

Recommendation to farmers about preparation of neem pesticides:


In Ghana, Africa, neem seed kernel extract was tested on cabbage in Farmer trainings and had a
very good repelling effect on diamondback moth (Plutella xylostella). Here is their recipe: * *
Pound 30 g neem kernels (that is the seed of which the seed coat has been removed) and mix it
in 1 L of water. Leave it overnight. The next morning, filter the solution through a fine cloth and
use it immediately for spraying. It should not be further diluted.

PYRETHRUM: Pyrethrum is a daisy-like Chrysanthemum. In the tropics, pyrethrum is grown in


mountain areas because it needs cool temperatures to develop its flowers. Pyrethrins are
insecticidal chemicals extracted from the dried pyrethrum flower. The flower heads are processed
into a powder to make a dust. This dust can be used directly or infused into water to make a
spray. Pyrethrins cause immediate paralysis to most insects. Low doses do not kill but have a
“knock down” effect. Stronger doses kill.

Recommendation to farmers about preparation of Pyrethrum pesticides:

To make liquid pyrethrum extract (mix 20 g pyrethrum powder with 10 L of water), add soap to
make the substance more effective. Strain and
apply immediately as a spray. For best effects this should be applied in the evening.

CHILLI PEPPER: Chillies and capsicum pepper have both repellent and insecticidal effects.

*Recommendations to farmers on preparation of chilli pesticides:


To make the chilli extract grind 200 g of chillies into a fine dust, boil it in 4 L water, add another
4 L of water and a few drops
of liquid soap. This mixture can be sprayed against aphids, ants, small caterpillars and snails.

GARLIC: Garlic has antifeedant (insect stop feeding), insecticidal, nematicidal and repellent
properties. Garlic is reportedly effective against a wide range of insects at different stages in their
life cycle (egg, larvae, adult). This includes ants, aphids, armyworms, diamondback moth,
whitefly, wireworm and termites. Garlic is non-selective, has a broad-spectrum effect and can kill
beneficial insects as well. Therefore, it should be used with caution.

*Recommendations to farmers on preparation of garlic pesticides:

To make the garlic extract, grind or chop 100 g garlic into 0.5 L of water. Allow mixture to stand
for 24 hours, add 0.5 L of water and stir in liquid soap. Dilute at 1:20 with water and spray in
the evening. To improve efficacy, chilli extract can be added.

WEED MANAGEMENT
Preventive Practices
Choice of crops and varieties: tall crops and varieties with broader leaves will compete better
with late occurring weeds than small varieties with narrow leaves. Some varieties will inhibit and
suppress weeds while others will tolerate them.

Mulching: the weeds find it difficult to receive enough light to grow and may not be able to pass
through the mulch layer. Dry, hardy material, that decomposes slowly, keeps its effect longer
than fresh mulch material.

Living green cover: The cover competes successfully against the weeds for light, nutrients, and
winning the competition for resources. The cover crops usually used are legumes, which
improves soil fertility on top of suppressing weeds.

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Crop rotation: Rotation of crops is the most efficient measure to regulate seed and root weeds.
Changing the conditions of the crop interrupts the living conditions of the weeds thus inhibiting
their growth and spread.

Intercropping (mixed cropping and under-sowing): Intercropping with fast growing weed
suppressive species (“smoother crop” or “living mulch”) between rows of main crop species is
effective in weed control.

Sowing time and density: Optimum growing conditions enhance the optimum crop plant
development and their ability to compete against weeds. Proper crop spacing will ensure that
minimum space is available for the growth of weeds and will minimize competition with weeds.
This will effectively restrict weed development. In order to apply this approach, the limiting
weeds must be known and the seasons in which they occur. A weed calendar of the area or
region, if available, might be of help. It will be used to manage weeds in a targeted fashion with
proper timing
and effect.

 Balanced fertilization: it can support an ideal growth of the crop, which promotes the growth
of the crop over the weeds.
 Soil cultivation methods can influence the total weed pressure as well as the composition of
weeds. For example, minimum-tillage systems can increase the weed pressure. Because weed
seeds can germinate between soil cultivation and sowing of the crop, weed cures before sowing
can be effective at reducing weed pressure. Use of superficial stubble treatment works against
persisting weeds. It should be done under dry weather conditions to allow the weed roots which
have been brought to the surface to dry out.

 Pasturing: in perennial crops like coffee, mangoes, avocadoes or cocoa, the use of sheep and
goats to reduce rampant weed growth is becoming common. In case of cattle, broadleaf weeds
tend to predominate due to the cattle preference for grasses. Therefore, it is necessary to rotate
with sheep and goats which prefer broadleaves to overcome this selective grazing.

MECHANICAL CONTROL OF WEEDS


With the necessary preventive measures, weed density can be reduced, but it will hardly be
enough during the critical periods of the crop at the beginning of cultivation. Therefore,
mechanical methods remain an important part of weed management.

Manual weeding is probably the most important one. As it’s very labour intensive, reducing
weed density as much as possible in the field will bring less work later on and should therefore
be aimed at. There are different tools to dig, cut and uprooting the weeds; hand, ox-drawn and
tractor-drawn tools. Using the right tool can increase work efficiency significantly. Weeding
should be done before the weeds flower and produce seeds.

Flame weeding is another option: Plants are heated briefly to 100°C and higher. This provokes
coagulation of the proteins in the leaves and a bursting of their cell walls. Consequently, the
weed dries out and dies. Although it is an effective method, it is quite expensive, as it consumes
a large amount of fuel gas and needs machinery. It is not effective against root weeds.

CROP PLANNING AND MANAGEMENT

A.CROP ROTATION
Crop rotation means changing the type of crops grown in the field each season or each year. It is
a critical feature of all organic cropping system, because it provides the principal mechanisms
for building healthy soils, a major way to control pests, weeds, and to maintain soil organic
matter.

Benefits of practicing crop rotation:


o It improves soil structure.

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o It increases soil fertility.


o It helps control weeds, pests and diseases.
o It produces different type of output.
o In some ways, crop rotation takes the place of plowing the soil.

B. INTERCROPPING
Intercropping refers to the practice of growing two or more crops in close proximity: growing two
or more cash crops together, growing a cash crop with a cover crop, or other non-cash crop that
provide benefits to the primary crop. There are at least four basic spatial arrangements used in
intercropping. Most practical systems are variations of these:

1. Row intercropping—growing two or more crops at the same time with at least one crop
planted in rows. This can be beneficial in situations when using tall crops to reduce drought or
heat stress of shorter crops, by providing shade and reducing wind speed.

2. Strip intercropping—growing two or more crops together in strips wide enough to permit
separate crop production using machines but close enough for the crops to interact, for
example, intercropping beans and maize. Legumes have a nitrogen-fixing bacteria associated
with their roots. Consequently they compete slightly with non-legumes for nutrients, and in
some cases even supply nitrogen to adjacent plants.

3. Relay intercropping—planting a second crop into a standing crop at a time when the
standing crop is at its reproductive stage but before harvesting (e.g transplanting lettuce next to
tomatoes plants). The lettuce will use the space that is not yet occupied by the tomatoes and is
harvested about the time the tomatoes are branching out to cover the width of the bed.

4. Mixed intercropping—growing two or more crops together in no distinct row arrangement.


Some crops may also be sown as a border crop or as a trap crops at the hedges of the main crop
to reduce pests. The pest, arriving in the field from the edges, encounter the trap crop (which is
strongly preferred than the main crop) and stops. The trap crop may be sprayed with natural
insecticide to control the pest, before it moves to the main crop.

HARVESTING
 Gathering of products from the field at the right harvest maturity, time and methods.
 Harvest at the right time
 Harvest by hand, scissors or knife if necessary
 Harvest leafy vegetables in the afternoon
 When harvesting fresh fruit in the morning, immediately submerge in cold water to remove
heat from the field.
 Harvesting is usually done in the morning or late in the afternoon.

Harvesting Methods
 Manual Harvesting
o Pulling
o Twisting
o Bending
o Cutting (using knife)
o Digging
o Shaking of branches

Number of Days to Maturity


• Watermelon – 60 to 65 DAT
• Papaya – 7 months after transplanting
• Leafy vegetables (leaf-type) – 3 to 4 weeks after transplanting
• Leafy vegetables (head-type) – 55 to 60 DAT
• Solanaceous – 55 to 60 DAT
• Muskmelon – 60 to 65 DAT
• Honeydew melon – 60 to 65 DAT

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• Ampalaya, Bottle gourd, Sponge gourd – 45 to 50 DAT


• Green bellpepper – 55 to 60 DAT
• Squash – 55 to 60 DAT
• Red bellpepper – 65 to 70 DAT
• Sweetcorn – 65 to 75 DAP

Maturity Indices
It is the sign or indication the readiness of the commodity for harvest. It is the basis for
determining harvest date.

Determination of Maturity
Maturity indices of vegetables can be determined through:
 Textural properties (firmness, tenderness, and toughness)
 Color (external or external)
 Size
 Shape
 Surface structure
 Specific gravity (through flotation technique)
 Compositional factors (acid content or juice content)

Types of Maturity Indices

 Harvest/ Commercial Maturity


o Any stage of development when a plant meets the requirements of consumers.

 Physiological Maturity
o Any stage of maturity before the onset of senescence.

 Optimum Harvest Maturity


o Stage at which some quality is sacrificed to extend marketable life.

Maturity indices of Vegetables

 Watermelon
o 30 to 40 days from flowering
o when tapped, sounds like you are tapping your chest
 Muskmelon
o 30 to 40 days from flowering
o sweet smell, netted at the bottom of the fruit (some varieties)
 Ampalaya
o fruit skin will have crack

 Papaya (for desert)


o yellow streak at the bottom of the fruit

 Tomato
o fruit starts to have color

 Other vegetables
o when it has reached desirable fruit size

 Radish & carrot – Large enough & crispy

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 Onion & garlic – Tops beginning to dry out & topple down

 Ginger – Large enough

 Green onion – leaves at their broadest & longest

 Batao, cowpea – well-filled pods that snap ready

 Lima bean, pigeon pea – well-filled pods that are beginning to lose their greenness

 Okra – tips can be snap readily

 Upo, patola – thumbnail can still penetrate flesh readily; when it reaches desired fruit size

 Eggplant, ampalaya, cucumber – overmature if dull in color

 Sweetcorn – exudes milky sap when thumbnail penetrates kernel

 Tomato – seeds slipping when fruit is cut, or green color turning pink

 Sweet pepper – deep green color turning dull or red

 Muskmelon – easily separated from vine with a slight twist living clean cavity

 Honeydew – Change in fruit color from slight greenish white to cream

 Watermelon – Color of lower part turning creamy yellow, dull hollow sound when thumped

 Cauliflower – curd compact

 Broccoli – bud cluster compact

 Cabbage – head compact


POST- HARVEST
Post-harvest technology is a set of handling practices and techniques that protects the quality
of agricultural commodities after harvest for the purpose of preservation and conservation from
the time of harvest until the time of consumption.
The 3 main objectives of Post- harvest

 To maintain quality (appearance, texture, flavour and nutritive value)


 To protect food security by safeguarding the produce’s safety
 To reduce losses involving produce and profit

Modern farmer nowadays are expected to practice farm technologies that can help in improving
over-all farm operation, such includes minimizing losses and maintaining quality produce that
would do well on the market. Therefore, it is expected to practice post-harvest technology in the
farm. Applying best practices known to have been useful will lead to success.
Harvest aftercare

 Wipe thoroughly and remove damaged and rotten


 Rate it according to size and appearance
 Stack well and be careful not to overdo it
 Take them to the groceries immediately

Causes of Postharvest Losses


• Physiological losses – deteriorative changes in texture, flavor & aroma which affect the quality
of produce
• Mechanical damages – losses due to rough & careless picking, packing, loading or unloading

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ORGANIC AGRICULTURE PRODUCTION NC II

How to harvest and handle vegetable properly using indigenous materials (organic)?

 Organic and non-organic products shall not be stored and transported together except when
physically separated and labelled.

 Product integrity should be maintained during any storage and transportation and handling
by use of the following precautions:
o Organic products must be protected at all times from commingling with non-organic
products; and
o Organic products must be protected at all times from contact with materials and substances
not permitted for use in organic farming and handling.
 Where only part of the unit is certified, other product not covered by these guidelines should be
stored and handled separately and both types of products should be clearly identified.
 Bulk stores for organic product should be separate from non-organic product stores and clearly
labelled to that effect
 Storage areas and transport containers for organic product should be cleaned using methods
and materials permitted in organic production.
 Measures should be taken to prevent possible contamination from any pesticide or other
treatment.
 Organic and non-organic products shall not be stored and transported together except when
physically separated and labelled.
 Harvest vegetables early in the morning or late in the afternoon using pruning knife.
 Segregate the different sizes of vegetable and remove those that have defects.
 Place it in bamboo baskets lined with banana leaves and/or used newspapers to prevent from
rashes.
 Transport vegetables at cool temperature or early in the morning.

Records in the inventory of the products harvested

 Each separate production site is identified by a name or code. The name or code is placed on
the site and recorded on a property map. The site name or code is recorded on all documents
and records that refer to the site.

 Operators shall maintain purchase, handling, and processing records, also stock inventory of
all materials used for organic production, processing, and handling as well as finished products
 Name of Farmer
 Location
 Variety of crops
 Date of sowing
 Germination rate
 Date of transplanting
 Date Harvested
 Plot Number
 Volume Harvested
 Date of Delivery

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