Republic of the Philippines

ISABELA STATE UNIVERSITY

Roxas, Isabela

AGRI 125 -PRACTICUM (Skills Development) 2021

A narrative report

Presented as
a requirement to the faculty of School of Agriculture and Agribusiness (SAA)
for the completion of the course AGRI-125 PRACTICUM (Skills Development) this
midyear semester 2020-2021

By:

Aldrin Carl S. Vidal

JERRY S. CASINO, Jr., PhD

Subject Instructor

August 2021
TITLE PAGE …………………………………………………………... i

ACKNOWLEDGMENT ……………………………………………………......
…... ii
……………………………………………………………
INTRODUCTION
. iii
OBJECTIVES OF THE ……………………………………………………………
COURSE . iv
……………………………………………………………
PLACE OF PRACTICE
. v

DAY-TO-DAY ACTIVITIES ………………………………………

Day 1 (Orientation) ……………………………................

……………………………….............
Day 2 (Planting of Vegetable Seedlings) .

Day 3 (Castration) ……………………………………….

Day 4 Piglet Processing (Teeth Clipping, Tail Docking, Navel Cord Cutting, and
Tattooing) ………….....……….…………….......

Day 5 Feed Formulation ……...…………………………….…

Day 6 Caponizing ……………………………………….

Day 7 Urea Treated Rice Straw (UTRS) ….…...………………………………

Day 8 Hoof Training ………………….………….………..

Day 9 Silage Making …………………….………….…….

Day 10 Urea Molasses Treated Rice Straw (UMTRS) …………………………...…....

Day 11 Deworming and B-complex …….………………………………...
Day 12 Urea Molasses Mineral Blocks
(UMMB) ….……………….…………………..

Day 13 and 14 Oral Examination ……………………………………….

Day 15 Submission …………………………...………….

Summary …………………………………………………………....

Recommendation ……………………………………………………………
TABLE OF CONTENTS
Day 1

 ORIENTATION

Orientation is designed to provide information to the students who undergo AGRI-125

PRACTICUM (Skills Development) this midyear class S.Y. 2020-2021. This is to familiarize all

the necessary things to be prepared and submitted by the students. It also aims to acquaint the

students when it comes to the classroom policies being implemented by the adviser.

Sir Jerry S. Casino, Jr. our adviser oriented us last July 14, 2021. It was our first meeting

in the subject. He welcomed us first and after that, Sir Casino presented the list of the topics to

be discussed and the activities and requirements we need to prepare and submit for the whole

period of Midyear Class.

Day 2

 ESTABLISHMENT OF VEGETABLE GARDEN

Growing your own vegetables have a positive impact as well as it is a great way to save the

planet. Having a vegetable garden will also improve the community. Having people involved in

this activity will make their food easier to find and it will decrease the expenses buying foods to

eat.

The adviser, instructed the students to plant vegetables that are present in the “Bahay Kubo”,

a popular Tagalog Folk Song. The student opted to plant Onions (Allium cepa), Eggplant

(Solanum melongena), Garlic (Allium sativum)

The student started to establish his vegetable garden last July 14, 2021. Finding the right area

was the first thing he did. Land preparation was the second thing he managed. In land
preparation, he weeded first the area to remove the unwanted plants and to avoid rivalry between

the main crops and the weeds when it comes to the nutrients present in the soil and the fertilizers

applied.

After land preparation, the student planted his chosen vegetables. He provided the planting

materials since it is readily available in their area. The student applied care and management

practices such as weeding, watering, cultivating and applying fertilizers and pesticides to the

vegetables.

Gained insights and Learning/s:

The student learned how to care and manage the crops. He realized that in order to have a

healthier crops, you need to focus on the soil management since it is the reservoir of nutrients

necessary to the plants.

Day 3

 Processing Fermented Fruit Juice (FFJ) and Fermented Plant Juice (FPJ)

This activity was conducted by group. The students were grouped by two to perform this activity by

processing some Natural Farm Inputs such as FFJ and FPJ.

FFJ or Fermented Fruit Juice is an artificial honey. It is a nutritional activation enzyme and is very

effective in natural farming. It is used to increase yield of fruiting plants as well as building healthier soil.

FPJ or Fermented Plant juice is a liquid fertilizer made from natural plant materials. It is produced

through fermentation of plant leaves, grasses, auxiliary buds and/or young fruits. It also used to enhance

the soil and increase production of leafy plants in gardens.

 The students provided the need natural material in preparing FFJ and FPJ. They used Banana Fruit

and brown sugar for FFJ and Camote tops and banana stalks for FPJ. The activity was done on July 19,

2021 at San Bonifacio, Burgos, Isabela.

Below are the procedures being followed in the preparation of FFJ and FPJ.

 FFJ (Fermented Fruit Juice)

Step 1- Provide the materials (ripened banana fruits and brown sugar/molasses)

Step 2- Peel and chop the banana fruits.

Step 3- Mix the brown sugar/molasses together with the chopped banana fruits.

Step 4- Place the mixed banana fruits with brown sugar in a jar and cover it tightly with manila

paper/yellow paper.

Step 5- Label it with the date processed and the date to harvest the FFJ.

Step 6- Ferment and harvest it after 7 to 10 days

 FPJ (Fermented Plant Juice)

Step 1- Provide the materials (Camote tops, banana stalks and brown sugar/molasses)

Step 2- Chop the camote tops and banana stalks into small pieces.

Step 3- Mix the brown sugar/molasses together with the chopped camote tops and banana stalks.

Step 4- Place the mixed camote tops and banana stalks with brown sugar in a jar and cover it tightly

with manila paper/yellow paper.

Step 5- Label it with the date processed and the date to harvest the FPJ.

Step 6- Ferment and harvest it after 7 to 10 days

Gained insights and Learning/s:

The students learned how to prepare natural farm inputs such as FFJ and FPJ. They alsogained new

knowledge when it comes to the use of these natural inputs. The preparation was easy and the materials

were readily available in the backyard.

Day 4

 Processing of Fish Amino Acids (FAA), Calcium Phosphate (CalPhos), Carbonized Rice

Hull (CRH)

Organic Farming is

FAA procedures

Materials: Galunggong Fish and molasses

Step 1- Clean and wash the fishes

Step 2- Drain for 5 mins.

Step 3- Slice to an inch size and mix all parts thoroughly in plastic jar.

Step 4- Cover tightly with manila paper and label it with the date processed and the date to harvest

the FAA.

Step 5- Ferment and harvest it after 7 days.

CalPhos Procedures

Materials: Egg Shells and Venigar

Step 1- Clean and wash the eggshells properly then grill it.
Step 2- Wait until the remaining fats are drained.

Step 3- Remove the eggshell when it becomes brownish in color (not over cooked), let it cool and

wash again.

Step 4- Drain excess water.

Step 5- Put the eggshells inside the plastic container and add the venigar.

Step 6- Cover it with manila paper, tie it with rubber bands and label it with the date processed and

date to be harvested.

Step 7- Ferment it for 21 to 30 days.

Step 8- Filter it using clean cloth and put it in another container.

Step 9- Loosen cap for 1 week.

Step 10- Ready to use.

Carbonized Rice Hull

Carbonized Rice Hull (CRH) is made from incomplete or partial burning of rice hull. It is porous

and bulky with uniform intact black particles. It contains Phosphorous (P), Potassium (K), Calcium

(Ca), Magnesium (Mg), and Micronutrients vital to growing crops. Because it is also sterilized, it is

free from disease organisms. It can be used as substrate to organic fertilizer. When mixed with other

organic materials like bokashi, CRH can be a good source of organic fertilizer. CRH can be used as

soil conditioner and water purifier.

Steps in Making of Carbonized Rice Hull

Step 1- Start a fire using the lighter and firewood and let it kindle.
 Step 2- Make sure that the fire won’t die out before covering it with the Carbonizer.

Step 3- Pour and stack the dried rice hull around the carbonizer

Step 4 When the rice hull at the top are carbonized, use the shovel to cover it with the dried rice

hull from the bottom.

Step 5- When the rice hll is almost carboneized (80%). Removed the carbonizer by tipping it over

to the side using the long shovel. Extra caution is exercised for the carbonizer is extremely hot.

Step 6- Mix the rice hull and let the remaining embers to carbonize the rest of the mixture until all

of it (100%) are carbonized.

Step 7- When all of the rice hull are carbonized, sprinkle water onto the CRH using the watering

pale to extinguish the remaining embers.

Step 8- Lay the CRH thinly and make sure that the mebers have died out to prevent the

carbonized rice hull turn to ash.

Step 9- When its dry, collect and store the CRH into sacks. After that, it’s ready to be used or

sold.

Day 1
Caponization, this term is different from castration, caponizing is referring to the removal of testicle of a
rooster(cock). We practice this operation, and doing it to poultry to limit the transfer of undesirable traits
of animals, to let male birds grow advantageously, and have them exhibit better meat quality. We were
able to execute this operation at the first day of the course since specimens are readily available. Mostly a
cock age is 4-5 months old, because the testicles are not too big or too small, one thing more this age of
cock usually display better stress tolerance when it comes to this kind of operation. During this operation
I was accompanied by my group mates namely: melencio aglidem, patricia agarasaw, Raymundo ag-gao,
and Leonila agdasar. The operation took us 35 minutes and it was a successful one, other materials
involved in this operation includes; casserole, knife, , gurabis, laya, papaya, sibuyas, paminta, plato and
mallukong.

Figure 1this photo showed how slit was made between the last two ribs of the cock, the device inserted in between ribs is called
spreadser and and the one use to locate the testicles is the loop scoop

B. Objectives of the Practicum

The Practicum was conducted with the following objectives:

1. To learn, develop, and integrate new sets of skills in the fields related to agriculture.

2. To provide students a supervised practical application of knowledge, skills and training learned
through the course.
3. To build one’s self-confidence in performing the newly acquired and developed skills and;

4. To prepare the students to become a skilled professional agriculturist in the future.

ACKNOWLEDGMENT

For several months of challenges and sacrifices, the long awaited dream came into

reality. The fruit of the author’s hard work is the successful completion of this narrative report
through the valuable and continuous help of the people, who contributed much to the success of

his study.

The author wishes to express his heartfelt thanks to the following persons that have made

this undertaking possible.

Sir Jerry S. Casino, Jr, PhD, his adviser for his untiring supervision, patience and

guidance, kindness, unselfish contribution for the improvement and completion of this narrative

report through the period of midyear.

Special acknowledgement is also extended to my groupmate, Florie May Palaguitto for

accompanying me performing our group activities and for the friendship we developed together.

Thanks are also extended to Sir Percival L. Domingo for the suggestions, advices, moral

supports and assistance extended to him during the preparation of this report.

His parents, Mr. Arnold B. Vidal and Mrs. Cristina S. Vidal who gave their support and

inspiration that has significantly influenced his life; if not for their encouragement and sacrifices

this narrative report would not have been a success.

Above all, an everlasting debt of gratitude is due to our loving almighty GOD, who has

been keeping the flame of enlightenment, courage, guidance and unending blessings in facing the

trials and challenges.

I. INTRODUCTION
 This narrative report contains the experiences, learning’s, insight gained and some

supporting documents required for the Bachelor of Science in Agriculture program of School

of Agriculture and Agribusiness, Isabela State University- Roxas Campus.

Practicum is one way by which students are given an opportunity to apply the theories,

principles and concepts that we learned from school. It also helps students to obtain

applicable knowledge and skills by performing in actual work settings. Colleges and

universities require their students to undergo such training within a specific number of hours

as part of the curriculum and Isabela State University is one of them. It gives students a

competitive edge for their future employment and business.

The said Practicum Training exposes students to the real environment of a certain

organization. Thus, adjusting oneself and attitudes every individual in a particular field of

industry. Furthermore, practicum will be a bridge to enhance the skills in technical activities

that makes it a plus point the sooner they landed a job and help ease the culture shock while

dealing with different specialized people of their expertise.

For us students, practicum program provides opportunities to go through the actual

methodologies of a specific job. In effect, the workplace becomes a development venue for

us student trainees to learn more about our chosen field and practice what we have learned

from the academy. We students can bring fresh ideas into the organization. Given the

opportunity to converse our minds freely and without fear, we may able to contribute

significantly in brainstorming sessions or research and eventually help improve the

organizations productivity.