Field Guide of Discovery-based Exercises for - Aseanipm ...

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158 Field Guide of Discovery-based Exercises for Organic Vegetable Production 5 Planting or transplanting operations (e.g., direct seeding or transplanting, mulching, irrigation, etc.); 5 Recovery and early vegetative stages (e.g., replanting, roguing of diseased plants, leaf removal of infected leaves, cultural control of pests, spot weeding, side dressing of organic and microbial-based fertilizers, irrigation, monitoring, etc.); 5 Active vegetative stage (e.g., roguing of diseased plants, leaf removal of infected leaves, cultural control of pests, spot weeding, side dressing of organic and microbial-based fertilizers, hilling up, irrigation, monitoring, etc.); 5 Late vegetative stage (e.g., roguing of diseased plants, leaf removal of infected leaves, cultural control of pests, spot weeding, side dressing of organic and microbial-based fertilizers, hilling up, irrigation, monitoring, etc.); and 5 Harvest and post-harvest stages (e.g., harvesting, sorting, grading, packaging, etc.). 4. Synthesize and summarize output of small groups into one big group output. Draw up conclusions and recommendations from this exercise. Design appropriate matrix, as shown below: SPECIES, VARIETY OR CULTIVAR PECHAY, MUSTARD, LETTUCE, GREEN ONION, LEEk, AND CELERY GROWTH STAGE Pre-planting Planting or transplanting Recovery and early vegetative Active vegetative Late vegetative Harvest and postharvest DESCRIPTION OF DISTINCT MORPHOLOGY CULTURAL MANAGEMENT PRACTICE PURPOSE OF MANAGEMENT PRACTICE
Section 3 • Living Soil, Integrated Soil Nutrient and Crop Managements some suggested questions for processing discussion ❏ Did you observe different kinds, varieties, or cultivars of leafy vegetables organically-grown in adjoining fields of learning field? ❏ What kinds, varieties, or cultivars of leafy vegetables did farmers commonly grow organically? Why did farmers prefer these kinds, varieties, or cultivars of leafy vegetables to others? ❏ What cultural management practices did farmers employ for different kinds, varieties, or cultivars of organically-grown leafy vegetable at different growth stages? Why did farmers employ these cultural management practices? ❏ Did you observe distinct changes in morphological structures of different kinds, varieties, or cultivars of organically-grown leafy vegetables at different growth stages? What are these distinct changes in morphological structures? ❏ Did farmers use this knowledge in morphological structures as basis for employing different cultural management practices? How? ❏ Did you learn innovative cultural management practices from other farmers at different growth stages of organically-grown leafy vegetables? What are these innovative cultural management practices? 159
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Acknowledgement iv Field Guide of D
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FFS CURRICULUM ON ORGANIC VEGETABLE
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Section 2 GENERAL TOPICS FOR FARMER
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Exercise No. 2.01 12 WHAT IS IN A B
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learning objectives 12 Field Guide
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Exercise No. 2.02 17 GATHERING AND
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5 Approaches and methods to use in
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1. 2. 3. 4. 5. 6. Vegetable Crop Co
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How long will this exercise take? 2
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Exercise No. 2.04 21 ‘BALLOT BOX
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5 Parsley (e.g., carrot and celery)
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materials 36 Field Guide of Discove
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NATURAL ENEMIES OVG 1 40 Field Guid
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Exercise No. 2.07 32 kEEPING RECORD
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LIVING SOIL AND INTEGRATED SOIL NUT
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Exercise No. 3.01 45 LIVING SOIL: A
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Exercise No. 3.02 47 BARANGAY SOIL
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methodology • Field walks, hands-
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Exercise No. 3.03 50 SOIL PROFILE A
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Exercise No. 3.04 SOIL SAMPLING AND
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For Assessing Soil Fertility (Optio
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Exercise No. 3.05 53 THE ‘FEEL ME
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some suggested questions for proces
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Producing Vermi-compost: 88 Field G
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Exercise No. 3.10 ORGANIC FOLIAR SP
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For Fermented Fruit Juice (FFJ) a.
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For Fermented Fruit Juice (FFJ) 94
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Exercise No. 3.13 UNDERSTANDING ACT
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methodology • Field walks and bra
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Page 138 and 139: Exercise No. 3.16 85 BENCH TERRACIN
Page 142 and 143: Exercise No. 3.17 88 VERNALIZATION
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Page 148 and 149: Exercise No. 3.19 92 HYDROIZATION O
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Page 160 and 161: Exercise No. 3.23 101 GROWING IN EA
Page 168 and 169: Exercise No. 3.26 104 THINNING AS A
Page 174 and 175: Exercise No. 3.28 108 CROP SEQUENCI
Page 176 and 177: some suggested questions for proces
Page 180 and 181: Exercise No. 3.30 112 CULTURAL MANA
Page 204 and 205: Exercise No. 4.01 127 BRUSHING OR S
Page 210 and 211: Exercise No. 4.03 131 HAND PICkING
Page 216 and 217: Exercise No. 4.05 135 TRAPPING AS A
Page 218 and 219: some suggested questions for proces
Page 226 and 227: Exercise No. 4.07 142 TIMING OF PLA
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BIOLOGICAL CONTROL OF INSECT PESTS
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Exercise No. 4.10 148 SPRAYING CHIL
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(d) Collection and Use of NPV-infec
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ate of release: 226 Field Guide of
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Exercise No. 4.14 155 FIELD-COLLECT
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materials 234 Field Guide of Discov
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INTEGRATED RODENT MANAGEMENT 240 Fi
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Biological Methods: 250 Field Guide
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Section 5 INTEGRATED DISEASE MANAGE
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Exercise No. 5.01 174 DISEASE TRIAN
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Exercise No. 5.02 176 SIMULATION EX
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Exercise No. 5.05 182 SAP TRANSMISS
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Exercise No. 5.06 183 HOT WATER TRE
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5. Draw up conclusions and recommen
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Exercise No. 5.08 187 USING RAISED
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Exercise No. 5.10 191 MULCHING AS A
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Exercise No. 5.12 196 UPROOTING AND
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BIOLOGICAL CONTROL OF DISEASES 296
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Exercise No. 5.15 205 BACTERIAL WIL
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Exercise No. 5.16 206 USING TRICHOd
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Exercise No. 5.19 209 USING RESISTA
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Exercise No. 6.02 220 324 Field Gui
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materials • Office supplies (e.g.
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Exercise No. 6.03 222 SURFACE IRRIG
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Exercise No. 6.05 226 SANITATION AS
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Exercise No. 6.06 228 PRUNING AS AN
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5 Pest-infested foliage or other pl
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Exercise No. 6.08 233 CROP ROTATION
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Exercise No. 7.03 246 SEED SELECTIO
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5 Maturity (e.g., number of days fr
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Exercise No. 7.04 PARTICIPATORY PLA
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Exercise No. 7.05 250 DETERMINING R
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Exercise No. 7.07 PROPER HARVESTING
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Exercise No. 7.08 VILLAGE GENEBANk
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Exercise No. 7.09 258 POST-HARVEST
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Exercise No. 7.10 260 MAINTAINING Q
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ORGANIC VEGETABLE PRODUCT CERTIFICA
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Exercise No. 8.01 UNDERSTANDING ORG
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Exercise No. 8.02 UNDERSTANDING SEC
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MARkETING OF ORGANICALLY-GROWN VEGE
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methodology • Field visit, mini-w
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Participatory Discussion: 414 Field
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Exercise No. 8.05 UNDERSTANDING MAR
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Mini-workshop: 420 Field Guide of D
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Glossary 428 Field Guide of Discove
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Technical Experts: 460 Field Guide
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