Republic of the Philippines

Western Mindanao State University

College of Agriculture
Agricultural Sciences Department
San Ramon, Zamboanga City

PRACTICUM (Field Practices)

TERMINAL REPORT

JARYLL VHASTI P. LAGUMBAY

BACHELOR OF SCIENCE IN AGRICULTURE

July 2021
 APPROVAL SHEET

Name: LAGUMBAY, JARYLL VHASTI P.

Degree: BACHELOR OF SCIENCE IN AGRICULTURE
TITLE: PRACTICUM TERMINAL REPORT

APPROVED GUIDANCE/ADVISORY/EVALUATION COMMITTEE

NAME: SIGNATURE DATE

JERRY PAUL L. CAITUM _____________ ________

Facilitator
FATIMA A. BENITEZ _____________ ________
Facilitator

Approved by:

ELDERICO P. TABAL Ph, D.

Department Head, Agriculture Science Department

DR. FLORENCHITA SOMBLINGO

Dean, College of Agriculture

TRANSMITTAL
 The terminal report hereto attached, entitled “PRACTICUM (Field Practices)”
prepared and submitted by JARYLL VHASTI PUJADAS LAGUMBAY, in partial fulfilment
of the requirements for the degree of Bachelor of Science in Agriculture is hereby granted:

JERRY PAUL L. CAITUM FATIMA A. BENITEZ

Animal Science Facilitator Crop Production Facilitator

Accepted as a partial fulfilment for the degree of Bachelor of Science in Agriculture

ELDERICO P. TABAL PH, D.

Department Head, Agriculture Science Department

DR. FLORENCHITA SOMBLINGO

Dean, College of Agriculture

BIOGRAPHICAL DATA
 The author, Jaryll Vhasti Pujadas Lagumbay, was born on August 22, 2001 in Pasig City

and now currently living in Lunzuran, Zamboanga City, as the eldest child among the five

siblings of Rolly Guiritan Lagumbay and Anajane Pujadas Lagumbay.

He took his Elementary Education at Putik Central School and pursued his Junior and

Senior High School education at Zamboanga City High School (Main) under the Humanities and

Social Science strand. Jaryll or Ja was not a consistent honor student during Junior High School

however he was one during Senior High School. He also participated in a football club during his

6th and 7th grade. He successfully finished his High School journey with the support of her

parents and siblings.

After graduating Senior High School, he pursued his college degree at Western Mindanao

State University, taking up Bachelor of Science in Agriculture, San Ramon, Zamboanga City.

Jaryll Vhasti P. Lagumbay

Bachelor in Science of Agriculture

ACKNOWLEDGEMENT
 I would like to give their heartfelt gratitude and warmest thanks to those who immensely

contributed to the completion of this report.

First, to my parents, who helped and supported me (both financially and emotionally)

throughout the conduct of my summer practicum.

To our practicum facilitators, both for animal science and crop science, Mr. Jerry Paul

Caitum and Mrs. Fatima Benitez, for giving their knowledge on the corresponding activities and

their supportive help during the completion of the report.

To the college dean, department head, faculty, and staff for their support and

consideration for the summer practicum to be completed.

To my practicum buddies, John Carlo and especially to the family of Jemril, for helping

and providing endless love and support since the first day of practicum.

And lastly, to our Almighty God for physically and spiritually giving me the strength that

I needed every day, the wisdom which helped me in the completion of the summer practicum

and giving me hope to complete the terminal report.

 Western Mindanao State University Vision

The University of Choice for higher learning with strong research orientation that

produces professionals who are socially responsive to and responsible for human development;

ecological sustainability; and peace and security within and beyond the region.

Western Mindanao State University Mission

Western Mindanao State University, set in a culturally diverse environment, shall pursue

a vibrant socio-economic agenda that include;

• A relevant instruction paradigm in the education and training of competent and

responsive human resource for societal and industrial needs;

• A home for intellectual formation that generates knowledge for people

empowerment, social transformation and sustainable development; and,

• A hub where science, technology and innovation flourish, enriched by the wisdom

of the Arts and Letters, and Philosophy.

Western Mindanao State University Quality Policy

Western Mindanao State University is committed to provide internationally recognized

quality education and to be the lead provider of quality human resource and research and

development in the country and the ASEAN region in compliance to international, national and

local statutory and regulatory requirements.

The University commits itself to ensure that its internal and external clientele receive the

highest quality service that exceeds their requirements. In so doing, the management shall
continually monitor, review and improve the university’s systems and processes by maintaining

a comprehensive and effective quality management system with reference and requirements of

ISO 9001:2015.

College of Agriculture

The College of Agriculture envisions to be an active agent of economic and social

change that excels and leads in the art, science and practice of developing human resources with

integrative knowledge responsive to the wellbeing of agriculture communities. It is hoped to

provide a well oriented, skilled and knowledgeable professionals and practitioners with excellent

leadership qualities in agricultural systems in education, research and development, extension

capability and sustainable agricultural production.

Agricultural Sciences Department Goals

1. To upgrade the curricula geared towards the production of quality instruction,

skilled and technical manpower responsive to the local and international standards making our

graduates truly globally competitive;

2. To promote and adopt research programs that generates and verifies technologies

in agricultural development;

3. To establish an integrated community-based extension services program;

4. To develop and promote an agribusiness production system capable of sustaining

productivity and profitability;

5. To implement developmental programs that will address poverty alleviation and

food security.
 Agricultural Sciences Department Objectives

1. To produce professionals with emerging knowledge and skills in Science and

Technology in animal and crop production;

2. To develop students potential on research activity for increased agricultural

productivity;

3. To equip students with community organizing and technology transfers skills for

community development;

4. To develop and enhance interest of the students to become skilled agricultural

entrepreneur;

5. To serve and cater students who have the learning and love to care animals and

plants, its production and improvements.

 GUIDELINES FOR MAJOR PRACTICES OR PRACTICUM

The major practices or practicum option gives the student opportunity to observe a farm,

plant or laboratory, or other establishments, which will provide additional practical experience.

The student is exposed to actual conditions, which are not normally encountered in the usual

course being offered by the university.

The students normally registers the major practice during summer (5 units), since this

activity needs continuous attention. The remaining 1 unit is registered for Major Practice during

the succeeding semester for completion. Thus, it is credited for 6 units. In some instances, a

student may enroll the Major Practice or Practicum during the semester, provided that sufficient

time is allotted for this purpose. The adviser is responsible in determining the appropriateness of

the semestral enrolment.

I. Preparation of the Major Practice or Practicum Outline

The following items must be included in the preparation of a major practice or practicum

outline:

1. Cover Form. This form list the course number, degree program, title of major practice or

practicum, name of students, signature of adviser, unit head, college secretary, and

probable date of graduation.

2. Title of Major Practice or Practicum. The title should include the place of major practice

and date when it will be conducted.

3. Name of the student.

4. Introduction. This will include the rationale/importance of the practicum.

5. Objectives
6. Expected Output

7. Review of Related Literature

8. Description and Scripture of Activities. This will include the time and place of practicum

as well as the specific activities to be performed in various units of the farm, or place of

the practicum.

9. Literature cited. The adviser should require the major practice student to present the

proposed practicum outline for checking his/her understanding and knowledge of the wok

activities and schedule before registration fielding. The adviser an unit head prior to

registration must approve the major practice or practicum outline.

II. Conduct of Major Practice or Practicum

1. The appropriate forms must be properly submitted prior to the start of the conduction

of the major practice or practicum. These forms will include consent of parent of

guardian (notarize) memorandum of understanding between the university/college

and host establishment student’s pledge.

2. It may be conducted on-campus. If facilities are available. Major practice or

practicum may be conducted as a farm, plat, or laboratory, or a combination thereof.

3. The students shall render at least on full summer work, or its equivalent of the major

practice is conducted on semestral basis.

4. The adviser should take effort to make period visits to assess the student’s

performance.
5. An evaluation form shall be given to the owner of the farm/plant at the start of the

practice. A copy of the evaluation form should be sent by the farm manager/owner

directly to the adviser. The evaluation report will form part of the final grade of the

students.
 TIME AND PLACE

The broiler chicken and vegetable production was conducted at Pardillo’s Residence,

Purok Dos, Lunzuran, Zamboanga City. The duration of the conduct of vegetable production was

covered from June 2021 to July 2021 with an approximate period of one (1) month while the

broiler chicken production lasted for 38 days from July 01 to August 07, 2021.
 SITE LOCATION MAP (satellite view)

Broiler Chicken Production

Vegetable Production (Organic Urban Agriculture)
 EXECUTIVE SUMMARY

The purpose of this activity is to train and allow the students to practice and apply the

various theories/concepts that they have learned in school. Summer practicum is one way for the

students to develop their skills and expose on several field activities. This transcript serves as a

written summary of what the students have done during the practicum. The whole transcript

covers two fields, Animal and Crop Science.

The aim of the practicum under the field of crop science is to utilize natural farm inputs

(organic inputs) such as natural concoctions and organic plant residues for crop growth and

development. On the other hand, the animal science aims to provide higher yield in broiler

production through utilization of organic feed substrates, resulting for lower cost of feeds and

providing a positive remark on the return of investment (ROI).

TABLE OF CONTENTS
 TERMINAL REPORT

CROP SCIENCE

(ORGANIC CROP PRODUCTION AND NATURAL FARM INPUTS)

 ORGANIC URBAN AGRICULTURE

Introduction

At the end of the 20th century, humanity is involved in an unprecedented experiment: we

are turning ourselves into an urban species. Large cities, not villages and towns, are becoming

our main habitat. Urban growth is changing the face of the earth and the condition of humanity.

In one century, global urban populations have expanded from 15 to 50% of the total, which itself

has gone up from 1.5 to nearly 6 billion. The size of modern cities in terms of numbers as well as

physical scale is unprecedented. In 1800, there was only one city with a million people, London.

By 1990, the world's 100 largest cities accommodated 540 million people and 220 million people

lived in the 20 largest cities, megacities of over 10 million people, some extending to hundreds

of thousands of hectares (Deelstra, T. and Girardet H., 2000).

Urban agriculture, urban farming, or urban gardening is the practice of cultivating,

processing, and distributing food in or around urban areas. Urban agriculture is also the term

used for animal husbandry, aquaculture, urban beekeeping, and horticulture. These activities

occur in peri-urban areas as well. Peri-urban agriculture may have different characteristics.

Urban agriculture can reflect varying levels of economic and social development. It may be a

social movement for sustainable communities, where organic growers, "foodies," and

"locavores" form social networks founded on a shared ethos of nature and community holism.

These networks can evolve when receiving formal institutional support, becoming integrated into

local town planning as a "transition town" movement for sustainable urban development. For

others, food security, nutrition, and income generation are key motivations for the practice. In
both scenarios, more direct access to fresh vegetables, fruits, and meat products through urban

agriculture can improve food security and food safety (Wikipedia, 2021)

Urban Agriculture (UA) is thought to increase food security through two main pathways:

improved access to food, and increased income. Home-grown foodstuffs increase the total

amount of food available to a household and thus can prevent hunger and malnutrition. At the

same time the availability of fresh, home grown food products, in particular fruits and

vegetables, advances the nutritional status of household members and thereby improves health.

Direct access to food often allows particularly poor households to consume a more diverse diet

than they would otherwise be able to afford. Especially, animal husbandry is believed to provide

an important source of animal protein, which is commonly limited in poor households’ diets due

to income constraints (Stewart R., et.al, 2013)

Prospects for urban farming are good in many parts of the world. However, it is crucial

that planners start recognising the importance of urban farming in the rich mix of activities that

characterise modern cities. As the world urbanises, greater local food self-reliance, using

nutrients accumulating in our cities, must be regarded as an important aspect of sustainable urban

development. Together with initiatives on energy efficiency, high resource productivity and

policies for containing sprawl, urban agriculture has an important contribution to make towards

shaping the cities of the future (Deelstra, T. and Girardet H., 2000).
General Objective

1. To gain knowledge and insights about organic urban agriculture.

2. To adopt the home-based set up in producing different crops for production.

3. To produce five (5) different crops such as Pechay, Mustasa, Camote tops, Alugbati and

Tomato in a home-based setup with applied proper cultural management.

4. Evaluate the effect of organic fertilizers and farming inputs applied in the production.
 BIBLIOGRAPHY

Deelstra, T., & Girardet, H. 2000. Urban agriculture and sustainable cities.

http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.168.4991&rep=rep1&type=pdf

Stewart, R., Korth, M., Langer, L. et al. 2013. What are the impacts of urban agriculture

programs on food security in low and middle-income countries?.

https://doi.org/10.1186/2047-2382-2-7

Wikipedia. 2021. Urban agriculture. https://en.wikipedia.org/wiki/Urban_agriculture

 MUSTARD GREENS (MUSTASA) PRODUCTION

Introduction

Brassica juncea (L.) is a species of mustard plant. Peppery, crispy mustard greens, also

known as leaf mustards. In the Philippines, it was known as Mustasa. Mustard Greens are

indeed one of the most nutritious green-leafy vegetables available around. Leaves are eaten as

green leafy vegetable, fresh or pickled in brine; also used in soups and stews. Its lovely top

greens have actually more vitamin A, carotene, vitamin K, and flavonoid anti-oxidants than some

of typical fruits and vegetables (Pinoyentre, 2019). Range of cultures have used the plant’s green

leaves for food and health purposes, such as a/an: antiseptic and disinfectant to heal wounds,

diuretic to support kidney function, detoxifying agent to purify and strengthen the blood, and

treatment for cough and sore throats. Modern research supports mustard greens’ rich nutritional

content—they’ve got more vitamin A than spinach and more vitamin C than oranges. While

studies don’t acknowledge all of its traditional uses, they suggest the greens can bring a number

of health benefits. Mustard greens contain a range of powerful phytonutrients. These plant-based

antioxidants protect your cells from stress and damage caused by the free radicals our bodies

accumulate from aging, the environment, and lifestyle behaviors. Like other cruciferous

vegetables, mustard greens also contain glucosinolates, nutrients that give the plant a bitter

flavor. In addition to their antioxidant activity, studies show glucosinolates may fight cancer

cells and prevent tumor formation, but more research is needed to study these effects (WebMD).

Mustasa is an erect, branched, smooth annual, 0.4 to 1 meter high. Leaves are oblong-

obovate to oblong-lanceolate, 5 to 15 centimeters long, or in some cultivated forms much larger,

thin, irregularly toothed or subentire, the lower ones sometimes lobed or pinnatifid. Flowers are
yellow, 6 to 8 millimeters long. Pod is ascending, linear-lanceolate, 1.5 to 3 centimeters long,

and somewhat contracted between the seeds. Beak is seedless (Stuartxchange).

The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some

form in African, Bangladeshi, Chinese, Italian, Indian, Japanese, Nepali, Pakistani, Korean,

Southern and African-American (soul food) cuisines. Cultivars of B. juncea are grown for their

greens, and for the production of oilseed. The mustard condiment made from the seeds of the B.

juncea is called brown mustard and is considered to be spicier than yellow mustard (Wikipedia,

2021). Mustard greens are interesting. They have a spicy flavor that tastes very much like spicy

mustard that develops as you chew. The mustard flavor, however, is not overpowering. It's gentle

and mixed with the familiar flavor of other leafy greens like spinach and collard greens, fresh

and vegetal (Thrive cuisine).

Vegetable growers sometimes grow mustard as a green manure. Its main purpose is to act

as mulch, covering the soil to suppress weeds between crops. If grown as a green manure, the

mustard plants are cut down at the base when sufficiently grown, and left to wither on the

surface, continuing to act as mulch until the next crop is due for sowing, when the mustard is dug

in. One of the disadvantages of using mustard as a green manure is its propensity to harbor club

root (Wikipedia, 2021).

Objectives:

 To be able to produce Mustasa using organic farm inputs

 To be able to grow Mustasa using boxed raised beds technology

Time and Place of Conduct

The study was conducted at Pardillo’s residence, Lunzuran, Zamboanga City from June

to July 2021.

Materials

The following materials that were used in the study are the following:

 1 sack organic fertilizer  1 sprinkler

 4 kg vermicast  1 hoe

 1 seed tray  1 shovel

 Bamboo pole cuts (1m)  Mustasa seeds

Land Preparation

The area was cleared of weeds and other obstructions that were not necessary for the

Mustasa production. Box raised beds were constructed with 1 x 1 dimensions then was filled

with organic materials and soil (distance between plants is 25cm x 20cm). The distance between

raised beds was .5 meters.

Seedling Production

Vermicast and garden soil was mixed together at 1:1 ratio in a plastic basin. The soil was

then transferred in to a seed tray, watered it, then finally the Mustasa seeds were sowed. The seed

tray was watered two times a day, every morning and afternoon. After 15 days, the seedlings are

ready for transplant.

Irrigation

To establish proper growth good growing condition, the seedlings were watered twice a

day, every morning and every afternoon using a sprinkler. This process was consistently done

before and after transplant, the only exception is when it rains heavily in a given day.

Fertilization

Organic fertilizer (plant residues) was applied during land preparation, we also used our

own made concoctions and applied it to 2- 3 weeks old Mustasa at least 2 times a week.

Weeding

After establishing the plots, constant manual weeding was done before (seed tray) and

after (raised bed) transplanting the Mustasa.

 COST ANALYSIS

A. Labor Cost

PARTICULARS UNIT RATE/HOUR TOTAL TOTAL COST

HOUR
Land Preparation
Clearing MD ₱ 37.50 3 ₱ 112.50
Tilling and mixing the MD ₱ 37.50 2 ₱ 75.00
soil
Construction of boxed MD ₱ 37.50 1 ₱ 37.50
raised beds
Mixing of fertilizer and MD ₱ 37.50 2 ₱ 75.00
filling of soil to the
raised beds
Seed germination
Preparation of soil mix MD ₱ 37.50 2 ₱ 75.00
and sowing of the seeds
Care and maintenance
Irrigation (twice/day) MD ₱ 37.50
Maintenance/observation MD ₱ 37.50
(once/week)
Weeding (twice a week) MD ₱ 37.50
SUB-TOTAL

B. Material Cost

PARTICULARS QUANTITY UNIT PRICE TOTAL COST

Seed germination
Mustasa seeds 1 pack ₱ 70.00 ₱ 70.00
Seed tray 1 piece ₱ 45.00 ₱ 45.00
Vermicast 1 bag ₱ 70.00 ₱ 70.00
Construction of boxed raised beds
Nail ¼ kg ₱ 20.00 ₱ 20.00
Bamboo stats 1 bundle ₱ 110.00 ₱ 110.00
Straw lace 1 roll ₱ 15.00 ₱ 15.00
Others
Organic fertilizer 1 sack ₱ 55.00 ₱ 55.00
(market plant
residues)
SUB-TOTAL ₱ 385.00

C. Total Expenses

Labor Cost ₱ 1,256.25

Material Cost ₱ 385.00
TOTAL ₱ 1,641.25
 DOCUMENTATION

Mustasa (Bottom)

Mustasa in raised bed (3 weeks)

 BIBLIOGRAPHY

Britannica. 2021. Mustard. https://www.britannica.com/plant/mustard

Pinoy Entrepreneur. 2019. Production of Mustard Greens (Mustasa). https://www.pinoy-

entrepreneur.com/2019/11/04/production-of-mustard-greens-mustasa/

Stuartxchange. Mustasa. http://www.stuartxchange.com/Mustasa.html

Thrive Cuisine. What Do Mustard Greens Taste Like. https://thrivecuisine.com/taste-test/what-

do-mustard-greens-taste-like/

WebMD. Health Benefits of Mustard Greens. https://www.webmd.com/diet/health-benefits-

mustard-greens#1

Wikipedia. 2021. Brassica juncea. https://en.wikipedia.org/wiki/Brassica_juncea

 PECHAY PRODUCTION

Introduction

Bok choy (American English), pak choi (British English), pichay/petsay (Filipino), or

pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Chinensis varieties do

not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a

cluster reminiscent of mustard greens. Chinensis varieties are popular in southern China, East

Asia, and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe.

Now considered a subspecies of Brassica rapa, this group was originally classified as its own

species under the name Brassica chinensis by Carl Linnaeus.[citation needed] They are a

member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the

crucifers, or the cabbage family (Wikipedia, 2021). Chinese cabbage is rich in Vitamin C, fiber,

and folate. The color of the leaves suggest that it is rich in beta-carotene and calcium, especially

in comparison to other types of cabbages that are less green. It is a vegetable that is generally

low in fat but high in potassium (Pinoyentre, 2015).

In the Philippines, it is popularly known as Pechay or Petsay.  It was one of most often

used vegetable in many Filipino dishes.  Petsay is added to Filipino stews such as nilagang baka

(boiled beef) or bulalo (boiled beef shank).  People who choose to eat it raw can enjoy it tossed

in a salad mixed with other greens. Usually found in  markets, when the vegetable is raw it can

be identified by its elongated head and chalk-white stalks topped with deep green leaves.  The

stalks and leaves are generally different textures. The stalks of Chinese cabbage are much like

celery, but are not stringy. The leaves are much more delicate. When cooking both parts

together, it is usually suggested to allow the stalks to begin cooking first.  When shopping for
Chinese cabbage, visual inspection can provide a good idea of which plants are best. The colors

should be vibrant. Varieties with white stalks should have bright and firm stalks. It is best if the

leaves are not only green but also crisp and perky. Those with parts that are turning brown or that

have slimy areas are not good choices.   This vegetable is not usually considered seasonal in

terms of availability.  Most markets that offer Chinese cabbage sell it all year. It is not, however,

a vegetable that is best purchased in bulk. It is generally best if eaten within a day or two of

purchase (Pinoyentre, 2015).

Objectives:

 To be able to produce Pechay using organic farm inputs

 To be able to grow Pechay using boxed raised beds technology

Time and Place of Conduct

The study was conducted at Pardillo’s residence, Lunzuran, Zamboanga City from June

to July 2021.

Materials

The following materials that were used in the study are the following:

 1 sack organic fertilizer  1 sprinkler

 4 kg vermicast  1 hoe

 1 seed tray  1 shovel

 Bamboo pole cuts (1m)  Pechay seeds

Land Preparation

The area was cleared of weeds and other obstructions that were not necessary for the

Pechay production. Box raised beds were constructed with 1 x 1 dimensions then was filled with

organic materials and soil (distance between plants is 25cm x 20cm). The distance between

raised beds was .5 meters.

Seedling Production

Vermicast and garden soil was mixed together at 1:1 ratio. The soil was then transferred

in to a seed tray, watered it, then finally the Pechay seeds were sowed. The seed tray was

watered to times a day, every morning and afternoon. After 15 days, the seedlings are ready for

transplant.

Irrigation

To establish proper growth good growing condition, the seedlings were watered twice a

day, every morning and every afternoon using a sprinkler. This process was consistently done

before and after transplant, the only exception is when it rains heavily in a given day.

Fertilization

Organic fertilizer (plant residues) was applied during land preparation, we also used our

own made concoctions and applied it to 2 - 3 weeks old Pechay at least 2 times a week.

Weeding

After establishing the plots, constant manual weeding was done before (seed tray) and

after (raised bed) transplanting the Pechay.

 COST ANALYSIS

A. Labor Cost

PARTICULARS UNIT RATE/HOUR TOTAL TOTAL COST

HOUR
Land Preparation
Clearing MD ₱ 37.50 3 ₱ 112.50
Tilling and mixing the MD ₱ 37.50 2 ₱ 75.00
soil
Construction of boxed MD ₱ 37.50 1 ₱ 37.50
raised beds
Mixing of fertilizer and MD ₱ 37.50 2 ₱ 75.00
filling of soil to the
raised beds
Seed germination
Preparation of soil mix MD ₱ 37.50 2 ₱ 75.00
and sowing of the seeds
Care and maintenance
Irrigation (twice/day) MD ₱ 37.50 15.5 ₱ 581.25
Maintenance/observation MD ₱ 37.50 3 ₱ 112.50
(once/week)
Weeding (twice a week) MD ₱ 37.50 5 ₱ 187.50
SUB-TOTAL ₱ 1,256.25

B. Material Cost

PARTICULARS QUANTITY UNIT PRICE TOTAL COST

Seed germination
Pechay seeds 1 pack ₱ 70.00 ₱ 70.00
Seed tray 1 piece ₱ 45.00 ₱ 45.00
Vermicast 1 bag ₱ 70.00 ₱ 70.00
Construction of boxed raised beds
Nail ¼ kg ₱ 20.00 ₱ 20.00
Bamboo stats 1 bundle ₱ 110.00 ₱ 110.00
Straw lace 1 roll ₱ 15.00 ₱ 15.00
Others
Organic fertilizer 1 sack ₱ 55.00 ₱ 55.00
(market plant
residues)
SUB-TOTAL ₱ 385.00

C. Total Expenses

Labor Cost ₱ 1,256.25

Material Cost ₱ 385.00
TOTAL ₱ 1,641.25
 DOCUMENTATION

Pechay (right)

Pechay in raised bed (3 weeks)

 BIBLIOGRAPHY

Pinoy Entrepreneur. 2015. Chinese Cabbage or Pechay Production. https://www.pinoy-

entrepreneur.com/2010/04/23/chinese-cabbage-or-pechay-production/

Wikipedia. 2021. Bok Choy. https://en.wikipedia.org/wiki/Bok_choy

Wikipedia. 2021. Chinese cabbage. https://en.wikipedia.org/wiki/Chinese_cabbage

 MALABAR SPINACH (ALUGBATI) PRODUCTION

Introduction

Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical

Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian

subcontinent, Southeast Asia and New Guinea. It is naturalized in China,

tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia. Basella

alba is known under various common names, including Malabar spinach, vine spinach,

and Ceylon spinach (Wikipedia, 2021).

Basella alba is a fast-growing, soft-stemmed vine, reaching 10 metres (33 ft) in length. Its

thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. There

are two varieties - green and red. The stem of the Basella alba is green with green leaves and the

stem of the cultivar Basella alba 'Rubra' is reddish-purple; the leaves form green and as the plant

reaches maturity, older leaves will develop a purple pigment starting at the base of the leaf and

work towards the end. The stem when crushed usually emits a strong scent. Malabar spinach can

be found at many Asian supermarkets, as well as farmers' markets (Wikipedia, 2021).

This leafy green vegetable packs a hefty nutritional punch. With just 19 calories per

serving, it fills you up quickly without adding inches to your waist. It's quite similar to spinach,

offering a mix of fiber, vitamin A, vitamin C, iron, calcium and antioxidants. Depending on your

preferences, you can add it to salads, smoothies, vegetable dishes, soups and other homemade

meals (Picincu, 2018).

Objectives:

 To be able to produce Alugbati using organic farm inputs

 To be able to grow Alugbati using boxed raised beds technology

Time and Place of Conduct

The study was conducted at Pardillo’s residence, Lunzuran, Zamboanga City from June

to July 2021.

Materials

The following materials that were used in the study are the following:

 1 sack organic fertilizer  1 shovel

 1 sprinkler  1 scissor

 Bamboo pole cuts (1m)  Alugbati trimmings

 1 hoe

Land Preparation

The area was cleared of weeds and other obstructions that were not necessary for the

Alugbati production. Box raised beds were constructed with 1 x 1 dimensions then was filled

with organic materials and soil (distance between plants is 25cm x 20cm). The distance between

raised beds was .5 meters.

Seedling Production

Trimmings were used rather than producing seedlings by sowing; we cut 15 cm Alugbati

trimmings from existing ones and planted it directly in to the plot.

Irrigation

To establish proper growth good growing condition, the trimmings were watered twice a

day, every morning and every afternoon using a sprinkler. This process was consistently done;

the only exception is when it rains heavily in a given day.

Fertilization

Organic fertilizer (plant residues) was applied during land preparation, we also used our

own made concoctions and applied it to 2 - 3 weeks old Alugbati.

Weeding

After establishing the plots, constant manual weeding was done in our raised beds before

and after planting the Alugbati.

 COST ANALYSIS

A. Labor Cost

PARTICULARS UNIT RATE/HOUR TOTAL TOTAL COST

HOUR
Land Preparation
Clearing MD ₱ 37.50 3 ₱ 112.50
Tilling and mixing the MD ₱ 37.50 2 ₱ 75.00
soil
Construction of boxed MD ₱ 37.50 1 ₱ 37.50
raised beds
Mixing of fertilizer and MD ₱ 37.50 2 ₱ 75.00
filling of soil to the
raised beds
Seed germination
Trimmings - - - -
Care and maintenance
Irrigation (twice/day) MD ₱ 37.50 15.5 ₱ 581.25
Maintenance/observation MD ₱ 37.50 3 ₱ 112.50
(once/week)
Weeding (twice a week) MD ₱ 37.50 5 ₱ 187.50
SUB-TOTAL ₱ 1,181.25

B. Material Cost

PARTICULARS QUANTITY UNIT PRICE TOTAL COST

Construction of boxed raised beds
Nail ¼ kg ₱ 20.00 ₱ 20.00
Bamboo stats 1 bundle ₱ 110.00 ₱ 110.00
Straw lace 1 roll ₱ 15.00 ₱ 15.00
Others
Organic fertilizer 1 sack ₱ 55.00 ₱ 55.00
(market plant
residues)
SUB-TOTAL ₱ 200.00

C. Total Expenses
Labor Cost ₱ 1,181.25
Material Cost ₱ 200.00
TOTAL ₱ 1,381.25
 DOCUMENTATION

Trimmings of Alugbati (Left)

Alugbati in raised bed (3 weeks)

 BIBLIOGRAPHY

Picincu, A. 2018. What Are the Benefits of Alugbati? https://healthyeating.sfgate.com/list-dark-

green-leafy-vegetables-1647.html

Wikipedia. 2021. Basella alba. https://en.wikipedia.org/wiki/Basella_alba

 CAMOTE TOPS PRODUCTION

Introduction

The lowly “talbos ng kamote” or “sweet potato leaves” is a kind of plant (scientifically

called Ipomoea batatas) that we always see growing in vacant lots and on the roadside anywhere

we go in the Philippines. It grows all year round and doesn’t need that much maintenance

because it grows wild most of the time (BCHRD, 2018).

Sweet potato greens are the mildly flavored leaves of the sweet potato plant, often eaten

in Asia and Africa. While sweet potatoes are more often grown for their edible tubers in the

United States, in many parts of Asia and Africa, sweet potatoes are grown, at least in part, for

their edible greens. The greens are edible raw, but are a bit strong in flavor. Try sautéing them

in the place of spinach, adding them to stir-fries, or chopping them finely and adding them to

salads (NESFP).

The sweet potato dates back to prehistoric times, likely originating in the tropical

climates of Peru and Ecuador. These vines have a delicate texture and can be used similarly to

spinach or turnip greens. Like turnip greens, sweet potato greens are slightly bitter and tough, so

are best prepared in a way that reduces that bitterness. In southern cooking, bitter greens are

boiled for ages; you can vary this by using only enough water to cover the greens, bringing it to a

boil, throwing in some salt and the cleaned, roughly-cut greens, and boiling for 5-7 minutes.

Then remove the greens and run them under cool water, chop finer, and use in any recipe. You

can then sauté them lightly with garlic, a splash with vinegar, a bit of molasses, and add a little

Bragg’s amino acids or soy sauce to get the flavor that meat imparts (NESFP).
 Sweet potato leaves are also known as camote tops, which have been mostly consumed in

the island in the Pacific Oceans including Asian and African countries. It is very effective in

treating and preventing several types of diseases. It can be also used as the natural alternative to

high-cost treatments and medications. Its leaves contain nutrients such as dietary fiber, niacin,

thiamine, beta-carotene, vitamins A, B, C, D, E, and K. It also contains minerals such as sodium,

potassium, aluminum, boron, copper, calcium, zinc, magnesium, phosphorus, manganese, and

sulfur. Camote tops can treat and prevent numerous diseases such as diabetes, cancer, kidney

stones, liver diseases, hypertension, boils, acne, pimples, bowel movement problems, dengue

fever, heart diseases, and kills bacteria causing diseases. It has also the ability to reduce blood

sugar, cholesterol levels, prevent infections, and boosts the immune system. It also contains a lot

of antioxidants that can help the body to fight free radicals, which can cause several types of

diseases (Nelz, 2017).

Objectives:

 To be able to produce Camote tops using organic farm inputs

 To be able to grow Camote tops using boxed raised beds technology

Time and Place of Conduct

The study was conducted at Pardillo’s residence, Lunzuran, Zamboanga City from June

to July 2021.

Materials

The following materials that were used in the study are the following:

 1 sack organic fertilizer

 1 sprinkler

 Bamboo pole cuts (1m)

 1 hoe

 1 shovel

 1 scissor

 Camote tops trimmings

Land Preparation

The area was cleared of weeds and other obstructions that were not necessary for the

Camote tops production. Box raised beds were constructed with 1 x 1 dimensions then was filled

with organic materials and soil (distance between plants is 25cm x 20cm). The distance between

raised beds was .5 meters.

Seedling Production

Trimmings were used rather than producing seedlings by sowing; we cut 15 cm Camote

tops trimmings from existing ones and planted it directly in to the plot.

Irrigation

To establish proper growth good growing condition, the trimmings were watered twice a

day, every morning and every afternoon using a sprinkler. This process was consistently done

before and after transplant, the only exception is when it rains heavily in a given day.

Fertilization

Organic fertilizer (plant residues) was applied during land preparation, we also used our

own made concoctions and applied it to 2 - 3 weeks old Camote tops.

Weeding

After establishing the plots, constant manual weeding was done before (seed tray) and

after (raised bed) transplanting the Camote tops.

 RETURN OF INVESTMENT

A. Labor Cost

PARTICULARS UNIT RATE/HOUR TOTAL TOTAL COST

HOUR
Land Preparation
Clearing MD ₱ 37.50 3 ₱ 112.50
Tilling and mixing the MD ₱ 37.50 2 ₱ 75.00
soil
Construction of boxed MD ₱ 37.50 1 ₱ 37.50
raised beds
Mixing of fertilizer and MD ₱ 37.50 2 ₱ 75.00
filling of soil to the
raised beds
Seed germination
Trimmings - - - -
Care and maintenance
Irrigation (twice/day) MD ₱ 37.50 15.5 ₱ 581.25
Maintenance/observation MD ₱ 37.50 3 ₱ 112.50
(once/week)
Weeding (twice a week) MD ₱ 37.50 5 ₱ 187.50
SUB-TOTAL ₱ 1,181.25

B. Material Cost

PARTICULARS QUANTITY UNIT PRICE TOTAL COST

Construction of boxed raised beds
Nail ¼ kg ₱ 20.00 ₱ 20.00
Bamboo stats 1 bundle ₱ 110.00 ₱ 110.00
Straw lace 1 roll ₱ 15.00 ₱ 15.00
Others
Organic fertilizer 1 sack ₱ 55.00 ₱ 55.00
(market plant
residues)
SUB-TOTAL ₱ 200.00

C. Total Expenses
Labor Cost ₱ 1,181.25
Material Cost ₱ 200.00
TOTAL ₱ 1,381.25
 DOCUMENTATION

Camote tops trimmings (Right)

Camote tops in raised bed (3 weeks)

 BIBLIOGRAPHY

Bicol Consortium for Health Research and Development. 2018. Sweet Potato Leaves’ (Talbos ng

Kamote) Amazing Health Benefits. https://region5.healthresearch.ph/index.php/library-

health-news/132-sweet-potato-leaves-talbos-ng-kamote-amazing-health-benefits

Nelz, J. 2017. Amazing health Benefits of Eating Sweet Potato Leaves.

https://philnews.ph/2017/03/21/amazing-health-benefits-eating-sweet-potato-leaves/

New Entry Sustainable Farming Project. Sweet Potato Greens. https://nesfp.org/world-peas-

food-hub/world-peas-csa/produce-recipes/sweet-potato-greens
 LEARNING INSIGHTS

What went nice? What went wrong? What needs to be improved?

One peculiar thing about Unfortunately, some things The high radiance and
this practicum is that the set did not go as planned. In the strong pour of rain really
up was near to a water first couple of weeks during slowed down the process of
source. It is a surface runoff the practicum, heavy rain our production. In order to
of some sort that leads to kept pouring while we were at least mitigate the effects
small lake. Another is that in the process of land of this we can include
we were able to use the prepping and construction hardening in the process of
land for free after asking of boxed raised beds, producing Pechay and
permission to the caretaker therefor hindering and Mustasa because of the
of a private subdivision. stalling our process. We unpredictable and harsh
Finally, even if this is set to could not do anything weather. For the animals,
be home based and without because the soil is wet and we could add some sort of
the constant supervision of the mud is extremely sticky. a perimeter protection.
our adviser, we were able to Next is the high radiance we Finally, planning and
carry out this practicum and experienced after preparation. It all comes
meet the expected number establishing the plots and down to this, lack or
of hours. We are grateful to transplanting the plants. The planning and preparation
have this experience and timing is frustrating because could ruin the production.
most certainly, we have it did not rain when we In our case, no strategy was
learned many lessons needed it the most. With made, we just tilled the
throughout the two month this, stunted Pechay and soil, constructed the raised
long summer practicum Mustasa are very notable in beds and we continued
journey. our plots. Another is the doing it for days, only
infestation of pests and stopping when it rains. In
animals. Yellow colored the future, we could use
bugs started to attack our 3 weather reports using our
– 4 weeks old Pechay and phones to know the
Mustasa. Goats also freely weather pattern in a given
grazed into our Camote week, by doing so we will
tops. be able to adjust our time
and do other work instead
of getting interrupted in the
middle of tilling or
construction because it
rained.
NATURAL FARM INPUTS
 NATURAL FARM INPUTS

Introduction

Organic inputs are derived from the processing of plant and animal products that the
farmer brings to his crop in order for it to express its production potential (they can be included
as biological inputs). The most commonly accepted organic inputs are manure, slurry and green
compost. By decomposing and fermenting, organic materials from the farm or outside allow
organic inputs to form. Plants inputs are derived from plant decomposition, they include
compost, pruning residues, organic preparations (infusion, decoction), ramial chipped wood etc
(Faure A., et.al, 2019).

The main role of organic inputs is to be used either as fertilizer for crops or as soil
amendment. Fertilizers are used when the objective is to provide nutrients directly to the plant
via the soil or by spraying whereas amendment is used when the objective is to improve the soil
physical, chemical and biological properties. The nature and volume of the contribution are
adjusted in accordance with the farmer’s objectives (soil and plant health, nutritional input)
(Faure A., et.al, 2019).

Natural Farming with natural farm inputs is a sustainable farming. It makes all inputs
from natural materials, observes the law of the Nature and respects the rights of crops and
livestock. Natural Farming heals the soil slashed by chemicals, herbicide and machines. Where
Natural Farming is practiced, the soil and water become clean and ecology is recovered
(Cascadian Natural Farming, 2019).
Objectives

 To be able to perform all natural farm inputs designated to us.

 To be able to use the concoctions on our own grown leafy and fruit bearing vegetable.

 To be able to produce a natural fertilizer using materials that is present in everyday life.

 To be able to produce a natural fertilizer that can be easily taught.

 To be able create a vlog type video presentation of all natural farm inputs that were made.
 BIBLIOGRAPHY

Cascadia Natural Farming. 2019. Janong Book. https://cascadiannaturalfarming.org/method-

summary

Faure, A., Roux, E., Sarthou, V. 2019. Organic inputs: Definition. Dictionnaire

d'Agroecologie, https://dicoagroecologie.fr/en/encyclopedia/organic-inputs/
 Fermented Fruit Juice (FFJ)

Introduction

Fermented Fruit Juice or FFJ is made from sweet ripe fruits, fruit vegetables and root
crops. Thoroughly blended with crude sugar or molasses and stored for a short period of time.
Fermented Fruit Juice can be used to increase the fruiting process of plants as well as to increase
yield in some leafy green vegetables. It can be used as a foliar spray as well as indirect
application to the soil, where it feeds the microbiome and increases soil health. FFJ is very
simple and easy to make. It can be made from any number of non-citrus fruits, including those
fruits that we refer to as vegetables but which are high in potassium.

Objectives

 To be able to produce a natural fertilizer using available fruits that are considered non-
citrus.
 To be able to apply the concoction in our leafy and fruit bearing vegetable
 Create video presentation on how to make the concoction

METHODOLOGY

Materials

 .5 kg banana fruit  Stone

 .5 kg watermelon  Nylon screen
 1 kg molasses  Manila paper
 Knife  Rubber band/packing tape
 Plastic pale  Pen
 Plastic bottle
Procedure (Actual Procedure)

Steps:

1. We cleaned and washed the fruit

2. Sliced it into an inch size
3. Mixed the fruit in a plastic pale
4. Added and mixed with molasses
5. Placed the nylon screen on top of the mixture with stones around 25-50 grams
6. Wiped the mouth
7. Covered with two layered manila paper and sealed with packing tape
8. Placed the appropriate markings (e.g., name, date of fermentation, and date of
harvest)
9. Placed it in a cool dark place for 7 days
10. Extracted the liquid and placed in a container
11. Finally, we completely closed the cap after 7 days

Application and Dosage

 Animals – mix it with drinking water at the dosage of 2 times a week. It can also be
mixed with the feeds at the same frequency.
 Plants – prepare the same dosage and spray to the flowers and fruits of the plants 1 to 2
times a week.
 2 tbsp. FFJ mix with 1L clean water. In severe cases double the dosage.

Conclusion

Making the concoction is very easy with materials always available almost everywhere.
We started applying the concoction and are yet to see the difference it will give to our
vegetables.
 Cost and Return Analysis for Fermented Fruit Juice

Particulars Unit Rate/Hour Total Hour Total Cost

A. Labor inputs
1. Cooking, Mixing and MD 31.25 2 62.50

Storing of substrates
2. Harvesting MD 31.25 1 31.25

SUB TOTAL Php 93.75

B. Materials Input Unit Quantity Unit Cost Total cost
1. Watermelon kilo .50 70.00 35.00
2. Banana kilo .50 40.00 20.00
3. Molasses kilo 1 30.50 30.50
SUB TOTAL Php 85.50
SUB-TOTAL (A&B) Php 179.25
C. Contingencies (15%) of the total Labor and Materials Inputs Php 26.89
Grand Total Php 206.14
Gross Income (350/Litter) Php 385.00 at

1,100 mL
Net Income Php 178.86
Return of Investment 86.77%

Documentation (at least 6 pictures with caption, 2 pictures per bond paper)
Cleaning and
washing of the materials
Mixing the
materials

Mixing the materials with molasses

 Writing the necessary markings

Extraction of the liquid after 7 days

Learning insights

What went Nice? What went wrong? What needs to be improve

 The steps in making it  None  None

was easy
 The convenience of
gathering the materials

Bibliography

Business Diary. 2019. How to Make Fermented Fruit Juice or FFJ.

https://businessdiary.com.ph/3470/how-to-make-fermented-fruit-juice-or-ffj/

Cho's Global Natural Farming. 2015. Fermented Fruit Juice (FFJ).

http://www.cgnfindia.com/ffj.html

Growing Organic. Using Fermented Fruit Juice.

https://growingorganic.com/ipm-guide/using-fermented-fruit-juice/
 Fermented Plant Juice (FPJ)

Introduction

Fermented Plant Juice consist the young shoots of vigorously growing plants that are
allowed to ferment for approximately 7 days with the aid of brown sugar. The brown sugar
draws the juices out of the plant material via osmosis and also serves as a food source for the
microbes carrying out the fermentation process. The weak alcohol produced during fermentation
extracts chlorophyll (soluble in ethanol) and other plant components.

This solution is rich in enzymes full of lactic acid and microorganisms like yeast.
Through drenching the soil with the solution or by directly spraying it onto fruits and flowers,
this fertilizer allows plants to improve their health and helps them grow vigorously.

Objectives

 To be able to produce a natural fertilizer using available young shoots of growing plants

 To be able to apply the concoction in our leafy and fruit bearing vegetable

 Create video presentation on how to make the concoction

METHODOLOGY

Materials

 .5 kg kamote tops  Stone

 .5 kg banana trunk  Nylon screen

 .5 kg molasses  Manila paper

 Knife  Rubber band/packing tape

 Plastic pale  Pen

 Plastic bottle
Procedure (Actual Procedure)

Steps:

1. We cleaned and washed the kamote tops and banana trunk

2. Sliced it into an inch size

3. Mixed it in a plastic pale

4. Added and mixed with molasses

5. Placed the nylon screen on top of the mixture with stones around 25-50 grams

6. Wiped the mouth

7. Covered with two layered manila paper and sealed with packing tape

8. Placed the appropriate markings (e.g., name, date of fermentation, and date of
harvest)

9. Placed it in a cool dark place for 7 days

10. Extracted the liquid and placed in a container

11. Finally, we completely closed the cap after 7 days

Application and Dosage

 Animals – mix it with drinking water at the dosage of 2 times a week. It can also be
mixed with the feeds at the same frequency.

 Plants – prepare the same dosage and spray to the leaves and trunk of the plants 1 to 2
times a week.

 2 tbsp. FPJ with 1L clean water

Conclusion

Similar to FFJ, making the concoction is very easy with materials always available
almost everywhere, and most of them free. We started applying the concoction and are yet to see
the difference it will give to our vegetables.
 Cost and Return Analysis for FPJ

Particulars Unit Rate/Hour Total Hour Total Cost

A. Labor inputs

1. Cooking, Mixing and Storing MD 31.25 3 93.75

of substrates

2. Harvesting MD 31.25 1 31.25

SUB TOTAL Php 125.00

B. Materials Input Unit Quantity Unit Cost Total cost

1. Kamote tops kilo 0.5 - -

2. Banana trunk kilo 0.5 - -

3. Molasses kilo 0.5 30.50 15.25

SUB TOTAL Php 15.25

SUB-TOTAL (A&B) Php 140.25

C. Contingencies (15%) of the total Labor and Materials Inputs 21.04

Grand Total Php 161.29

Gross Income (350/Litter) Php 210.00 at

600 mL

Net Income Php 48.71

Return of Investment 30.20%

Documentation (at least 6 pictures with caption, 2 pictures per bond paper)
Washing and
cleaning of the materials
Sliced it into an inch size
 Mixed with molasses

Extracted the liquid after 7 days

Learning insights
What went Nice? What went wrong? What needs to be improve

 The steps in making it  Maggots of some sort  The proper

was easy were present in the fermentation process to
concoction after prevent the presence of
 The convenience of extracting it maggots.
gathering the materials

Bibliography

 Business Diary. 2018. How to Make Fermented Plant Juice or FPJ.

https://businessdiary.com.ph/3468/how-to-make-fermented-plant-juice-or-fpj/

 Cho's Global Natural Farming. 2015. Fermented Plant Juice (FPJ).

http://www.cgnfindia.com/fpj.html

 Hubilla, E.K. 2020. Fermented Plant Juice (FPJ) Can Spur Plant Growth.

https://www.agriculture.com.ph/2020/05/14/fermented-plant-juice-fpj-can-spur-plant-

growth/

 Shairanada. 2018. Natural Farming: What is Fermented Plant Juice and How to make the

Concoction. https://steemit.com/science/@shairanada/natural-farming-what-is-fermented-

plant-juice-and-how-to-make-the-concoction
 Fish Amino Acid (FAA)

Introduction

The Fish Amino Acid (FAA) is a liquid made from fish. FAA is of great value to both
plants and microorganisms in their growth, because it contains and abundant amount of nutrients
and various types of amino acids (will constitute a source of nitrogen (N) for plants). Blue, back
color fishes will get good FAA. It is absorbed directly by the crops and it also stimulates the
activity of microorganisms. The effects of FAA are more observable when mixed with a pinch of
urea.

This biofertilizer reduces the feeding cost of farmers since main ingredients, like fish
waste, are usually free or can be purchased at low cost. Any species of fish can be used, but blue
back fish contains more amounts of proteins, amino acids, fatty acids that are recognized as
healthy food. Examples of blueback fish are mackerel, salmon, tuna, and anchovy.

By fermenting fish parts from the kitchen, you are practicing zero-waste in at least two
ways. First, fish parts that are not being used for food become FAA instead of landfill. Second,
homemade FAA can be made and stored in upcycled containers. Commercial fertilizers often
contain harmful substances and petrochemicals and are packaged in single-use plastic.

Objectives

 To be able to produce a natural fertilizer using fish waste (e.g., gills, scales, offal’s’ of
big fish)

 To be able to apply the concoction in our leafy and fruit bearing vegetable

 Create video presentation on how to make the concoction

METHODOLOGY

Materials

 1 kg fish waste  Stone

 1 kg molasses  Nylon screen

 Knife  Manila paper

 Plastic pale  Rubber band/packing tape

 Plastic bottle  Pen

Procedure (Actual Procedure)

Steps:

1. We cleaned and washed the fish trash

2. Sliced it into an inch size

3. Placed it in a plastic pale

4. Added and mixed with molasses

5. Placed the nylon screen on top of the mixture with stones around 25-50 grams

6. Wiped the mouth

7. Covered with two layered manila paper and sealed with packing tape

8. Placed the appropriate markings (e.g., name, date of fermentation, and date of
harvest)

9. Placed it in a cool dark place for 15 days

10. Extracted the liquid and placed in a container

11. Finally, we completely closed the cap after 7 days

 Application and Dosage

 Animals – mix it with drinking water at the dosage of 2 times a week. It can also be
mixed with the feeds at the same frequency.

 Plants – prepare the same dosage and spray to the flowers and fruits of the plants 1 to 2
times a week.

 2 tbsp. FAA mix with 1L clean water. In severe cases double the dosage.

Conclusion

Unlike FFJ and FPJ, making this concoction is relatively difficult especially when
dealing with its smell. Nevertheless we were able to finish the concoction and as similar to the
first two, the materials are almost everywhere, and most of them are free. We started applying
the concoction and are yet to see the difference it will give to our vegetables.

Cost and Return Analysis for FAA

Particulars Unit Rate/Hour Total Hour Total Cost

A. Labor inputs

1. Cooking, Mixing and Storing MD 31.25 3 93.75

of substrates

2. Harvesting MD 31.25 1 31.25

SUB TOTAL Php 125.00

B. Materials Input Unit Quantity Unit Cost Total cost

1. Fish waste kilo 1 - -

2. Molasses kilo 1 30.50 30.50

SUB TOTAL Php 30.50

SUB-TOTAL (A&B) Php 140.25

C. Contingencies (15%) of the total Labor and Materials Inputs 23.33

Grand Total Php 178.83

Gross Income (350/Litter) Php 420.00 at
1.2 lit.

Net Income Php 241.17

Return of Investment 134.86%

Documentation (at least 6 pictures with caption, 2 pictures per bond paper)

Washing the

Sliced it into an inch size

 Mixed it with molasses

Writing the necessary markings

 Extracted the liquid after 15 days

Concoction is ready to be used after 7 days

Learning insights

What went Nice? What went wrong? What needs to be improve

 The steps in making it  Maggots of some sort  The proper

was easy were present in the fermentation process to
concoction after prevent the presence of
 The convenience of extracting it maggots.
gathering the materials

Bibliography

Cho's Global Natural Farming. 2015. Liquid Fish Amino Acid (FAA).

http://www.cgnfindia.com/faa.html

Hubilla, E., K. 2020. Nutrients Found In Fish Waste Can Improve Plant Growth.

https://www.agriculture.com.ph/2020/05/26/nutrients-found-in-fish-waste-can-improve-

plant-growth/

Montano, S. 2019. Fish Amino Acid: A Recipe for Regenerative Agriculture.

https://gingerhillfarm.com/fish-amino-acid-a-recipe-for-regenerative-agriculture/
 Indigenous Microorganisms (IMO)

Introduction

Indigenous microorganisms (IMO) are just that—tiny organisms that are native to the
environment they inhabit. More specifically, IMO’s are types of bacteria, fungi, and yeast that
live in and around all existing life forms. IMO’s exist everywhere—on our skin, in our digestive
tracts, on plants, and in animals. In most cases, IMO’s possess a symbiotic relationship with their
host climate or life form. In fact, most life would not exist in absence of these critical little
organisms.

Founded by Cho Han Kyu over fifty years ago, Korean Natural Farming encourages the
cultivation of indigenous microorganisms to reduce expensive external inputs. This methodology
provides farmers with ways of propagating these organisms using simple inputs like rice and
brown sugar. In so doing, Korean Natural Farming doesn’t just help farmers build better soil. It
also restores the autonomy of the small farmer by reducing dependence on corporate
manufacturers. At the intersection of permaculture and social justice, Korean Natural Farming
promises to help small organic farmers rediscover their competitive edge and fight back against
corporate organic enterprises.

In natural farming, Indigenous Microorganism (IMO) is becoming popular among

farmers. This Indigenous microorganism (IMO) has been successfully tried by government
agriculturists, academic researchers, non-profit organizations and farmers alike. They have found
that IMO is useful in removing bad odors from animal wastes, hastening composting, and
contributing to crops’ general health.

Objectives

 To be able to produce a natural fertilizer by culturing and harvesting indigenous

microoganisms

 To be able to apply the concoction in our leafy and fruit bearing vegetable

 Create video presentation on how to make the concoction

METHODOLOGY

Materials

 .2 kg rice

 .2 kg molasses

 Plate

 Bamboo pol

 Plastic pale

 Plastic bottle

 Manila paper

 Rubber band/packing tape

 Pen
Procedure (Actual Procedure)

Steps:

1. We cooked the rice normally left it to cool naturally in a plate

2. Then it was transferred in the bamboo pole (around 200g could fit in it)

3. Covered it with two layered manila paper and placed the appropriate markings

4. It was then left in a bamboo forest and covered with banana leaves for 5 days

5. After 5 days, molds were inspected and undesirable colors was discarded

6. The recovered rice and molds was weighed

7. Molasses was added equal to the rice and molds recovered in a plastic pale

8. It was then covered with two layered manila paper, sealed with rubber bands and
appropriate markings were written

9. Placed it in a cool dark place for 7 days

10. Extracted the liquid and placed in a container

11. Finally, we completely closed the cap after 7 days

Application and Dosage

 Animals – mix it with drinking water at the dosage of 2 times a week. It can also be
mixed with the feeds at the same frequency.

 Plants – prepare the same dosage and spray to the leaves and trunk and plants’ base 1 to 2
times a week.

 2 tbsp. IMO mix it with 1L clean water. In severe cases double the dosage.

Conclusion

The process of making this concoction is actually easy. It was just disappointing
considering how small the amount we were able to harvest because of the limited amount of rice
we could fit in to the bamboo pole. However we started applying the concoction and are yet to
see the difference it will give to our vegetables.
 Cost and Return Analysis for FAA

Particulars Unit Rate/Hour Total Hour Total Cost

A. Labor inputs

3. Cooking, Mixing and Storing MD 31.25 2 62.50

of substrates

4. Harvesting MD 31.25 1 31.25

SUB TOTAL Php 93.75

B. Materials Input Unit Quantity Unit Cost Total cost

3. Rice kilo .2 30.00 6.00

4. Molasses kilo .2 30.50 6.10

SUB TOTAL Php 12.10

SUB-TOTAL (A&B) Php 105.85

C. Contingencies (15%) of the total Labor and Materials Inputs 15.88

Grand Total Php 121.73

Gross Income (350/Litter) Php 52.50 at

150 ml

Net Income Php 0.00

Return of Investment 0%

*Because of the small amount produced, most of the cost went to labor inputs.

Documentation (at least 6 pictures with caption, 2 pictures per bond paper)
 The cooled rice was placed in the bamboo pole

Proper markings were written for the first phase of fermentation

 It was placed in a bamboo forest for 5 days

After 5 days the recovered rice and molds was weighed

 It was mixed with equal amount of molasses

After 7 days of fermentation, the liquid was extracted

Learning insights
What went Nice? What went wrong? What needs to be improve

 The steps in making it  None  The efficiency of

was easy making the concoction

 The convenience of
gathering the materials

Bibliography

Business Diary. 2019. How to Make IMO (Indigenous Microorganisms).

https://businessdiary.com.ph/633/how-to-make-imo-indigenous-microorganisms/

Love, A. 2019. The Benefits of Indigenous Microorganisms for Hawaii Agriculture.

https://gingerhillfarm.com/5321/

McWilliams, A. 2020. Indigenous Microorganisms (IMO).

https://insteading.com/blog/indigenous-microorganisms-imo/
 TERMINAL REPORT

ANIMAL SCIENCE

(BROILER CHICKEN PRODUCTION)

 Introduction

A broiler is any chicken (Gallus gallus domesticus) that is bred and raised specifically for

meat production (Kruchten, T., 2002). Most commercial broilers reach slaughter weight between

four and seven weeks of age, although slower growing breeds reach slaughter weight at

approximately 14 weeks of age (BESSEI, 2006). Typical broilers have white feathers and

yellowish skin. Broiler or sometimes broiler-fryer is also used sometimes to refer specifically to

younger chickens under 2.0 kilograms (4+1⁄2 lb), as compared with the larger roasters (Gerrard,

G., 2019).

Due to extensive breeding selection for rapid early growth and the husbandry used to

sustain this, broilers are susceptible to several welfare concerns, particularly skeletal

malformation and dysfunction, skin and eye lesions and congestive heart conditions.

Management of ventilation, housing, stocking density and in-house procedures must be

evaluated regularly to support good welfare of the flock. The breeding stock (broiler-breeders)

do grow to maturity but also have their own welfare concerns related to the frustration of a high

feeding motivation and beak trimming. Broilers are usually grown as mixed-sex flocks in large

sheds under intensive conditions (Wikipedia, 2021).

 Overview of World Broiler Industry

The poultry sector continues to grow and industrialize in many parts of the world. An

increasing population, greater purchasing power and urbanization have been strong drivers of

growth (FAO).

Advances in breeding have given rise to birds that meet specialized purposes and are

increasingly productive, but that need expert management. The development and transfer of feed,

slaughter and processing technologies have increased safety and efficiency, but favour large-

scale units rather than small-scale producers. These developments have led the poultry industry

and the associated feed industry to scale up rapidly, to concentrate themselves close to input

sources or final markets, and to integrate vertically. One element of the structural change has

been a move towards contract farming in the rearing phase of broiler production, allowing

farmers with medium-sized flocks to gain access to advanced technology with a relatively low

initial investment (FAO).

A report in 2005 stated that around 5.9 billion broiler chickens for eating were produced

yearly in the European Union. Mass production of chicken meat is a global industry and at that

time, only two or three breeding companies supplied around 90% of the world's breeder-broilers.

The total number of meat chickens produced in the world was nearly 47 billion in 2004; of these,

approximately 19% were produced in the US, 15% in China, 13% in the EU25 and 11% in Brazil

(Turner, J., et.al. 2005). Consumption of broilers is surpassing that of beef in industrialized

countries, with demand rising in Asia (Meat Atlas, 2014). Worldwide, 86.6 million tonnes of

broiler meat were produced in 2014 (LP: WMT, 2018), and as of 2018, the worldwide estimation

of broiler chick population was approximately 23 billion (Carys E., 2018).

 Overview of Philippine Broiler Industry

While pork had traditionally been the main source of protein for Philippine diets, in 2019,

chicken overtook pork for the first time in per capita consumption. Boosted by rising incomes

and a growing middle class, the Philippine broiler sector is set to surge. According to the

Philippine Statistics Authority, dressed chicken production in the Philippines surged 40% over a

decade, growing from 1 million MT in 2009 to 1.4 million MT in 2018. The major factors for

this growth include the establishment of new commercial farms and dressing plants, switching of

some commercial farms to tunnel-ventilated housing, expansion of farms’ stocking capacities,

adequate supply of day-old chicks, growing use of contract farming, and an ever-increasing

demand for chicken meat (Poultry World, 2020).

The Philippine broiler industry is composed of 20% backyard (fewer than 1,000 birds)

and 80% commercial farms. There are reportedly 588 registered poultry farms and

approximately 175 meat processors located throughout the country. The fresh processed meat

sector was estimated at 420,000 MT. This excludes the volumes for food service and the small-

scale/backyard hotdog and longaniza producers. Likewise, the canned meat sector was estimated

at 126,000 MT in the same year. Both sectors use chicken meat as a raw material, particularly

mechanically deboned or separated chicken meat (Poultry World, 2020).

According to the Organization for Economic Cooperation and Development-Food and

Agricultural Organization, the demand for all meat, including chicken, is expected to grow by

1.3% annually between 2018 and 2027. This compares to 1.9% annually from 2008 to 2017.

Income and population growth will continue to be the growth drivers. The aggregate chicken

demand is projected to increase from about 1.4 million MT in 2017 to 1.6 million MT in 2020 to
about 1.8 million MT by 2023. Growth drivers will come from a combination of income and

population growth (Poultry World, 2020).

Demand outlook is positive for the Philippine broiler industry because of the continuing

growth in population and household incomes in the country. However, it faces threats from

cheaper imports as a result of its higher cost of production and its less efficient marketing

system. To compete, the Philippine broiler industry must aim for more efficient systems of

production and marketing, and the government must provide an environment conducive to

productivity improvement (Chang, H., 2005).

Problem Statement
Importance
 Time and Place

Due to Covid 19 pandemic and various restrictions, the production was done in a home

based set up at Pardillo’s residence, Purok dos, Bypass rd., Lunzuran, Zamboanga City. The

production lasted for 38 days from to July 1 to August 7, 2021.

General Objectives

1. Gain knowledge and insights about broiler chicken production

2. Raise 10 broiler chickens in a home based set up

3. Gather necessary data (e.g. FCR, AGW, AFC)

4. To be able to slaughter at least 1 chicken and perform basic choice cuts

5. Weigh the choice cuts and edible giblets

6. Compute for dressing percentage of choice cuts and edible giblets

7. Create a video presentation performing the different steps in slaughter process

Expected Output

 Video presentation (slaughter process)

 1 IEC material
Review of Related Literature
Description and Schedule of Activities
Description of the Project Site
 Methodology

Materials

For the chicks Brooder

 10 broiler chicks  Wood (bamboo, assorted)

 Brooder pen  Wire mesh

 Feeds (Booster, Starter, Finisher 1,  Plastic mesh

Finisher 2)  Used sacks

 Water  Bulb socket

 Water trough  Extension wire

 Feed trough  Nail

 Vetracin  Hammer

 Light bulb (25 watts  Used tarpaulin

recommended)  Sawdust

For disinfecting For measuring weight of chickens

 Lysol spray
 Weighing scale
 Soap
 Plastic storage box
Construction of rearing pen

The cage was constructed in an elevated position using 2x2 lumber and assorted sized

bamboos, used sacks for sidings, metal and plastic mesh for flooring and used tarpaulin for

roofing, however recycled galvanized iron roof is placed when raining. Tarpaulin is also used for

curtain or burlap to maintain heat during extreme cold weather. The dimensional details for the

cage is 3ft. for width, 1.8 ft. for height, and 6ft. for length (divided by 2 for two students).

Moreover, the cage’s overall height, from floor to roof is 3.3 ft. tall.

Preparation of rearing pen

Day old chicks are pretty sensitive and require a lot of care; this is why it is important to

prepare the brooder before transferring the chicks to ensure the chickens’ health and growth. To

avoid contamination that could affect the performance of the chicks, every part of the cage,

including the feeding trough and water trough were cleaned and disinfected two (2) days prior to

the actual transfer of chicks. All the necessary materials were installed properly prior to the

transfer of birds such as the installation of the bulb that serves as their main source of heat, ring

guard to better control the temperature inside the brooder, and finally sawdust was also placed in

the flooring to serve as litter.

Installation of feeding and water trough

One (1) commercial feeding and water trough (1.8 litter capacity) was installed in the

brooder cage and was used all throughout the practicum.

Brooding management

After collecting the chicks from a trusted supplier, they were immediately transferred

in to the brooder. Sufficient artificial heat was given all throughout the production. The heat

provided was observed and regulated at day time, but was given continuously at night time or

when raining.

Feed and water was provided all the time (ad libitum). Constant monitoring is done to

replenish the feed and water trough. Frequent stirring of feeds to stimulate feeding and removal

of faecal materials was done from the feeding trough to avoid feed spoilage and contamination.

Feeding management

As per instruction, chick booster was given in the first 10 days, feeds were replenished

whenever necessary (e.g., volume is low or feed trough has some faecal materials in it).

Gradual shifting began in the 11th day, 75% booster and 25 % starter, both 50% in the 12 th day,

25% and 75 % in the 13th day, and 100% starter in the 14th day until the 22nd day. The same

procedure applies when shifting from starter to grower. After the final gradual shifting of feeds

which is day 26 (100%), grower was given until the 38th day.

Collection and weighing of leftovers (feed and water) was done every day up to the 38 th

day.
Water Management

Fresh water was provided daily. The volume of water was monitored and replenished

once in a while or when water is no longer sufficient. Water trough with chick poop in it was

replaced or poured off to avoid contamination of water. Additionally, 1 pack of Vetracin is

mixed with 1 gallon of water and was given for about 2 weeks to the chicks.

Bio Security

As mentioned, appropriate disinfection was done prior the transfer of chicks to the

brooder. In addition, litter (sawdust) was replaced every week to maintain cleanliness and

dryness of the pen and prevent possible contaminations, diseases and to avoid the presence of

ants. The sawdust is freshly gathered from lumberyards.

Chicks that died during the process were properly disposed by burying away from the

cage area.
 RESULTS AND DISCUSSION

Daily feeds and leftover (g)

Table 1. Booster Feed

 Day Type of Feed Feed Given Leftover Feed
Consumed
1 200 80 120
2 200 80 120
3 300 85 215
4 450 250 200
5 Broiler Booster 450 155 295
6 905 520 385
7 620 130 490
8 700 230 470
9 675 185 490
10 735 90 645
Total 5,235 1,805 3,430

Table 2. Starter Feed

Day Type of Feed Feed Given Leftover Feed

Consumed
1 700 105 595
2 700 130 570
3 950 150 800
4 810 120 690
5 1050 180 870
6 810 35 775
7 Broiler Starter 700 50 650
8 990 30 960
9 1095 50 1,045
10 1100 40 1,060
11 1070 40 1,030
12 1300 45 1,255
Total 11,275 975 10,300
Table 3. Finisher 1 Feed

Day Type of Feed Feed Given Leftover Feed

Consumed
13 1,280 45 1180
14 1,530 100 1420
15 1,190 110 1150
16 1,200 40 1120
17 Broiler Finisher 1 1,120 0 1120
18 1,120 0 1120
19 1,120 0 1120
20 1,120 0 1120
Total 9,680 330 9,350

Table 4. Finisher 2 Feed

Day Type of Feed Feed Given Leftover Feed

Consumed
21 1120 0 1120
22 1120 0 1120
23 1120 0 1120
24 1120 0 1120
25 Broiler Finisher 2 1120 0 1120
26 1120 0 1120
27 1120 0 1120
28 1120 0 1120
Total 8,960 0 8,960

Total Feed Consumed

Type of Feed
Booster 3,430
Starter 10,300
Finisher 1 9,350
Finisher 2 8,960
Total 32,040

32,040 grams is the total feed consumed by 9 chickens, therefor the average feed
consumed by each chicken is 3,560 grams.
Weight of chicks per change of feed type

Initial Booster Starter Finisher 1 Finisher 2

Weight (Day 1 – 10) (Day 11 – 22) (Day 23 – 30) (Day 31 – 38)
60 345 1,300 1,450 1,700
55 330 950 1,100 1,250
50 300 900 1,450 1,600
50 330 1,200 1,200 1,350
60 230 1,100 1,200 1,300
60 270 1,100 1,300 1,400
70 245 1,200 1,100 1,200
55 250 1,350 1,350 1,400
55 240 900 1,100 1,250
55
Total (g) 570 2,540 10,000 11,250 12,450
Average wt. 57 282.22 1,111 1,250 1,383.33
per bird (g)
Average wt. - 225.22 828.78 139 133.33
gain per bird
(g)
Total feed consumed 3560
Average wt. gain (g) 1,326.33

Feed Conversion Ratio

Total Feed Consumed (g) Average Gain in Weight for Feed Conversion Ratio

38 days
3560 1326.33 2.68
Slaughter and meat fabrication

1. Live weight: 1,700 g

2. Fasted weight: 1,520 g

3. Bled weight: 1,480 g

4. Plucked weight: 1,430 g

5. Eviscerated weight: 1,270 g

6. Weight without head: 1220 g

7. Weight without shank: 1,190 g

8. Final carcass weight: 1,140 g

9. Dressing percentage of carcass: 32.94

Carcass evaluation

Particular Weight (g) Dressing Percentage of Choice

Cuts (%)
Shank 80 7.02
Head 50 4.39
Breast 380 33.33
Wings 120 10.53
Legs 410 35.96
Soup pack 180 15.79

Edible giblets

Particular Weight (g) Dressing Percentage of Edible

Giblets (%)
Heart 15 1.32
Proventriculus 15 1.32
Gizzard 20 1.75
Liver 40 3.51
Spleen 3 0.26
Duodenum 20 1.75