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

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302 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?
Section 5 • Integrated Disease Management ❏ When is the most appropriate time to use brassica waste as bio-fumigants to manage bacterial wilt of organically-grown solanaceous vegetables? ❏ What innovations did you learn from other farmers in using bio-fumigants to manage plant diseases of organically-grown vegetables? ❏ How did you feel doing a hands-on? Was it practical? Can you improve procedure to make it easier for farmers to follow? How? ❏ What other cultural management practices can complement use of bio-fumigation to manage diseases of organically-grown vegetables? 303
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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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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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materials 122 Field Guide of Discov
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Exercise No. 3.19 92 HYDROIZATION O
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Exercise No. 3.21 97 PRICkING-OFF T
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some suggested question for process
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Exercise No. 3.23 101 GROWING IN EA
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Exercise No. 3.26 104 THINNING AS A
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Exercise No. 3.28 108 CROP SEQUENCI
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Exercise No. 3.30 112 CULTURAL MANA
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Exercise No. 4.01 127 BRUSHING OR S
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Exercise No. 4.03 131 HAND PICkING
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Exercise No. 4.05 135 TRAPPING AS A
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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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INTEGRATED RODENT MANAGEMENT 240 Fi
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Biological Methods: 250 Field Guide
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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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