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

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Field Guide of Discovery-based Exercises for Organic Vegetable Production
2. Go back to processing area, brainstorm in small groups and present output to the big group.
Conduct participatory discussions to allow sharing of experiences among participants and
facilitators. As a wrap-up session, agree in big group how to improve some procedures provided
below:
5 When sources of brassica wastes such as leaves and stems of organically-grown broccoli,
cabbage, cauliflower, and radish, are available near learning field, these can be used as
bio-fumigants. If not, prepare land thoroughly and sow mustard seeds at a rate of 4 kg per
hectare. Follow standard organic farming practices such as compost fertilization, planting,
and integrated pest management.
5 In case of brassica wastes obtained from nearby fields, chop tissues, incorporate in soil
thoroughly at a rate of 5 kg/sqm area, and rotavate immediately. Otherwise, when sown
mustard plants are about to flower, plow them under and rotavate immediately to crush
plant tissues.
5 Irrigate soil to field capacity to hasten decomposition and seal soil pores to minimize
dissipation of gaseous isothiocyanates (ITCs).
5 Plow field 3-4 weeks after bio-fumigation and plant healthy solanaceous (e.g., tomato,
pepper, or eggplant) seedlings or seed pieces (e.g., potato).
3. Go back to learning field and do hands-on on collection, chopping, broadcasting, and plowing
under of brassica wastes in small group.
4. Return to processing area, process output in small group, and share experiences and lessons
learned to big group.
5. Synthesize and summarize output of small groups into one big group output. Draw up
conclusions and recommendations from this exercise.
some suggested questions for processing discussion
❏ What organically-grown solanaceous vegetables were infected with bacterial wilt? Did you
observe differences in crop stand, disease severity, and others among different organicallygrown
solanaceous vegetables?
❏ Did you observed brassica waste everywhere around your learning field? What is commonest
brassica waste in nearby areas?
❏ What benefits can be derived from using bio-fumigants to manage plant diseases of organicallygrown
vegetables?