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

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408 Field Guide of Discovery-based Exercises for Organic Vegetable Production 5 Participants conduct field visit in small groups to some organized producer and consumer groups, where there organic certification procedure is apparently followed for their ongoing organic vegetable production system and implement procedure agreed upon by the big group. 3. Go back to the session hall, consolidate outputs of field visit in small groups, and report it to the big group. Mini-workshop: 4. Divide big group into five small groups and give them their respective assignments or tasks. Provide sheets of paper and pens to draw and write results of discussions. Facilitators should not read out questions, but introduce them in a natural way during brainstorming in small groups: 5 Each small group consolidates observations on organic certification procedures followed by organized producer and consumer groups in their production system for organic vegetable products; 5 Each small group specifies organic certification procedure followed by organized producer and consumer groups in their production system for different types of organic vegetable products (e.g., mature, immature fruits, flowers, leaves, etc.) and different types of consumers of organic vegetable products; 5 Each small group lists all types of standards possessed by organized producer and consumer groups that assure consumers of quality organic vegetable products; and 5 Each small group writes down processes and methods used by organized producer and consumer groups in their organic vegetable production systems that were certified as organic. Participatory Discussions: 5. Facilitators guide a participatory discussion to synthesize and summarize results of this exercise. Participants should have clear understanding of the following: 5 Certification process for organized producer and consumer groups; 5 Requirements for certification application for organized producer and consumer groups; 5 Inspection path (e.g., farm inspection and processing inspection); 5 Duration of certification process (e.g., 6 months from certification to inspection); and 5 Validity of inspection (e.g., 18 months) and certification cost (e.g., minimum fee is P15,000).
Section 8 • Organic Vegetable Product Certification Process and Marketing Strategies some suggested questions for processing discussion ❏ What organic certification system is followed (e.g., organized producer and consumer groups) for their organic vegetable products (e.g., mature, immature fruits, flowers, leaves, etc.) and to what different types of consumers? ❏ What standards are adopted by farmer-producers that will assure consumers of quality organic vegetable products? ❏ What processes and methods used by organized producer and consumer groups in their organic vegetable production system were certified as organic? ❏ What are the advantages and disadvantages of organic certification system followed by organized producer and consumer groups in their organic vegetable products? ❏ What are some of farmers’ common problems, issues, and concerns in organic certification system followed by organized producer and consumer groups in their organic vegetable products and how will they be addressed? 409
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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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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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Technical Experts: 460 Field Guide
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