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

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170 Field Guide of Discovery-based Exercises for Organic Vegetable Production 3. Conduct participatory discussion to allow sharing of experiences among participants and facilitators. Motivate farmers to share their best cultural management practices employed in relation to morphology and growth stages of different cross-pollinated organic vegetables (e.g., chayote, cucumber, and zucchini) in their own farm, as follows: 5 Pre-planting operations (e.g., stratification, hydroization, land preparation, seedbed preparation, seedbed treatment, sowing, care of seedling, roguing of diseased plants, cultural control of pests, land preparation, raised bed preparation, furrowing, organic and microbial-based fertilizer application, pulling of seedlings, monitoring, etc.); 5 Planting operations (e.g., 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., staking, trellising, 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 and tendril initiation stages (e.g., roguing of diseased plants, leaf removal of infected leaves or vines, cultural control of pests, spot weeding, side dressing of organic and microbial-based fertilizers, hilling up, irrigation, monitoring, etc.); 5 Bud formation and flowering stages (e.g., hand pollination, enhancing population of insect pollinators, roguing of diseased plants, leaf removal of infected leaves and flowers, cultural control of pests, spot weeding, side dressing of organic and microbial-based fertilizers, hilling up, irrigation, monitoring, etc.); 5 Fruit setting and development stages (e.g., roguing of diseased plants, leaf removal of infected leaves or vines, thinning of undesirable fruits, fruit bagging, 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., 1 st to n th fruit priming or 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 in the succeeding page.
Section 3 • Living Soil, Integrated Soil Nutrient and Crop Managements SPECIES, VARIETY OR CULTIVAR CHAYOTE, CUCUMBER, AND ZUCCHINI GROWTH STAGE Pre-planting Planting Recovery and early vegetative Active vegetative Late vegetative Bud and flower initiation Fruit setting and development Harvest and postharvest DESCRIPTION OF DISTINCT MORPHOLOGY some suggested questions for the processing discussion 171 CULTURAL MANAGEMENT PRACTICE PURPOSE OF MANAGEMENT PRACTICE ❏ What do we mean by cross-pollinated vegetables? Did you observe different kinds, varieties, or cultivars of cross-pollinated organic vegetables (e.g., chayote, cucumber and zucchini) grown in adjoining fields of learning field? ❏ What kinds, varieties, or cultivars of cross-pollinated organic vegetables did farmers commonly grow? Why did farmers prefer these vegetables to others? ❏ Which kinds, varieties, or cultivars of cross-pollinated organic vegetables initiated buds and flowered first? How many fruit priming or harvesting did farmer conduct? ❏ What cultural management practices did farmers employ for different kinds, varieties, or cultivars of cross-pollinated organic vegetable at different growth stages? Why did farmers employ these cultural management practices? ❏ Do we need insect pollinators for cross-pollinated vegetables? Do we need to hand-pollinate cross-pollinated vegetables? Why? Why not? ❏ Did you observe distinct changes in morphological structures of different kinds, varieties, or cultivars of cross-pollinated organic 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 cross-pollinated organic vegetables? What are these innovative cultural management practices?
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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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Exercise No. 3.14 81 MAINTAINING SO
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Exercise No. 3.16 85 BENCH TERRACIN
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Exercise No. 3.17 88 VERNALIZATION
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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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