PRODUCE ORGANIC VEGETABLES

OUTLINE
1. Nature and concept of Organic Vegetable Production
2. Nursery establishment
3. Land preparation
4. Plant care and management practices for organic vegetable production
5. Harvesting and postharvest activities

What are Vegetables?

▪ Edible plant parts consumed by humans and animals
▪ Has mild and savory taste
▪ Generally used as ingredients for side dishes and main courses
▪ Characterized by high fiber, vitamins, minerals, antioxidants and plant compounds

CLASSIFICATION OF VEGETABLES
A. BASED ON CLIMATE
Tropical Vegetables
▪ Tolerates high humidity and high temperature
▪ Example: Cucumber, eggplant, okra, cassava, pepper, squash, tomato
Temperate Vegetables
▪ Thrive in moderate and cooler temperatures and humidity
▪ Examples: Broccoli, cabbage, carrot, cauliflower, lettuce
B. BASED ON EDIBLE PARTS
▪ Leaves
▪ Stem and Stalk
▪ Flower Vegetables
▪ Pulses
▪ Bulbs
▪ Root
▪ Tubers
▪ Shoots and Sprouts
▪ Fruit Vegetables
C. BASED ON LIFESPAN
Annuals
? Complete their life cycle within one year or less
? Seed to flower to seed within one growing season
? Examples: Leafy Vegetables
Biennials
? Complete their life cycle in two years
? Seed to Vegetative Phase in 1st Year, Reproductive phase in the 2nd Year
? Some tubers, bulbs, and root crops
Perennials
? Longest lifespan
? Take longer to mature
? Provide harvest year after year
? Examples: Asparagus, Rhubarbs, Artichokes
BASICS OF VEGETABLE GROWTH
I. REQUIREMENTS FOR GROWING VEGETABLES
A. Sunlight - For Photosynthesis; Solar energy is utilized to convert carbon dioxide and
water to form glucose
B. Nutrients - Supports plant growth; Absorbed from the soil, thus soil fertility is important;
Macronutrients and micronutrients
C. Water - Carries nutrients from the roots to other plant tissues; Used in the food-making
process
D. Temperature - Dependent on the type of vegetable; Optimum temperature: best
temperature where crops grow; Extreme temperature may damage vegetables
E. Air - Source of carbon dioxide for photosynthesis; Source of oxygen for respiration

II. STAGES OF VEGETABLE GROWTH

NURSERY ESTABLISHMENT

What is a nursery?
A nursery is an area in the farm where seeds and seedlings are taken care of before they are
transplanted into the field.
Advantages:
✔ maximizes germination
✔ lessens mortality from harsh weather conditions
✔ protects young plants from pests
✔ saves cost from seed and input waste

Considerations for Nursery Management

A. Site selection
? Water Supply
? Availability of Labor
? Availability of Materials
 ? Capital
? Cost Efficiency
? Topography
? Protection
? Ventilation
B. Construction Materials
▪ Foundation
▪ bamboo pole, wooden post, steel
▪ Roofing and walls
▪ mosquito net, UV plastic, polycarbonate
▪ Flooring
▪ gravel, sawdust, stepping stones, brink

CHARACTERISTICS OF A GOOD SEED

SEED VIABILITY
▪ The ability of a seed to germinate under optimal conditions
▪ Determined by: Genetics and Storage Conditions
▪ Rouging is the act of identifying and eliminating plants with undesirable characteristics
and diseases from the field/plot. This preserves the quality of the crop and improves
future germination of seeds.
PROPER STORAGE CONDITIONS
▪ Seed viability can be improved by ensuring proper storage conditions
✔ Moisture content of seeds at 8-10%
✔ Use of non-porous and moisture-proof containers
✔ Humidity at 65% maximum in the storage area
✔ Below 15°C Temperature
ORGANIC SEED TREATMENT

SEED GERMINATION
1. Imbibition of water
2. Enzyme activation
3. Digestion and translocation
4. Initiation of embryo growth
5. Rupture of seed coat
6. Emergence of Seedlings

FACTORS AFFECTING SEED GERMINATION (external)

Seeds may also fail to germinate due to internal factors:

✔ Seed embryo has not yet attained maturity.
 ✔ Absence or lack of growth hormones to support germination.
✔ Presence of hard, tough, and impermeable seed coats.
✔ Seeds are past the period of viability and, therefore, will no longer germinate.

SEED TESTING
▪ Seed testing or germination test is done to determine the percentage of seeds that are
alive in one batch/lot.
✔ To understand the performance of a seed in the field.
✔ To plan the production of crops
▪ Methods of Seed Testing
✔ Ragdoll Method
✔ Petridish
✔ Seedbox Method
Recommendations:
▪ Seeds should have 80 percent germination or more to be acceptable for planting.
 ▪ If germination is lower than 80 percent, but above 60 percent, you may have to sow
more seed in the seedbed to make up for poor germination.
▪ If the germination is lower than 60 percent, do not use the seed unless no other is
available.

HOW TO USE THE GERMINATION RATE TO PLAN CROP PRODUCTION

To plan your crop production using the germination rate, follow these steps:
1. Perform any seed germination test (e.g. ragdoll, petri dish, seedbox, etc.). Get the
germination rate.
2. Determine your desired seeding rate. The seeding rate refers to the number of seeds
planted per hectare to achieve maximum yield.
Suppose your seeding rate is 50kg/ha and your germination rate is 87%, this is how your
computation will look:

PREPARING THE GROWING MEDIA

▪ In conventional vegetable production, seeds are directly planted in a seedbed in the
field. This practice is economical and ergonomic because it reduces the cost, time, and
effort required for transplanting. However, it is prone to losses.
▪ In organic agriculture, however, seeds are grown first in seedling trays or makeshift
containers before they are transplanted to the field. This practice requires more labor but
saves costs from seed waste. The result is uniform seed growth and a more
concentrated harvest.
▪ A special potting/growing media is prepared to support the germination and growth of the
seeds. It is usually composed of soil, organic fertilizer, and other raw materials.
Recommended Combination
✔ 1 part garden soil: 1 part carbonized rice hull: 1 part organic fertilizer (vermicompost,
bokashi, manure)
Other Combinations:
✔ 1-part sand: 1 part organic fertilizer: 1 part coco coir dust
✔ 2 parts garden soil: 1 part organic fertilizer: 1 part carbonized rice hull
✔ 1 part ordinary farm soil: 2 parts organic fertilizer
✔ 8 parts pine bark: 1 part peat: 1 part sand 1 part

PLANTING SEEDS IN THE GROWING MEDIA

Procedures:
1. Place equal amounts of the growing media in a seedbox or seedling tray.
2. Moisten the media with EMAS or IMO solution.
3. Sow one to three seeds per hole.
 4. Water the seeds every day and look out for germination.
5. Seven days after germination, prick the extra seedlings. Leave only one seedling per
hole.
6. Continue to water the seedlings until they are ready for transplanting. Seedlings are
usually ready for transplanting 10-15 days after germination.
Note: Some vegetables, mostly tubers and roots, can be planted directly into the seedbed.

CARING OF SEEDLINGS
Lighting
• Expose your seedlings to sunlight to allow them to grow and make their own
food.
Watering
• Water at least once a day
• Never allow the soil to dry up
• Provide enough water to keep the soil moist but not too much that they will
drown.
• Apply water by drenching or sprinkling.
• Water plants in the morning or late in the afternoon.
Applying Fertilizer
• Apply organic foliar fertilizer when the seedling grows its first few leaves.
• Foliar fertilizer is applied for supplementary nutrition and faster absorption.
• Limit the application of foliar fertilizer to once or twice a month.
Damping-Off
• Seedlings are vulnerable to a fungal disease called damping off.
• This disease causes tiny plants to wither and die.
• This can be countered with a few treatments before and after sowing:
• before: soil sterilization (OHN), replacing soil with other media for growth
• after: biodynamic treatments, herbal treatments, application of compost and
Vermicompost tea
Managing Pests
▪ Pests are insects or other animals that attack crops, food, and livestock.
▪ Protect your seedlings from pests by:
▪ eliminating pest habitats;
▪ creating physical barriers for pests;
▪ applying organic pesticides made from plant, animal, and microorganisms
▪ In no way should synthetic pesticides be applied(e.g. herbicides, fungicides, insecticides,
molluscicides, nematicides, rodenticides, etc.) to seedlings.

GREENHOUSE

❑ specialized structure in the farm where high-value crops are grown.

❑ characterized by walls and roofs made from transparent materials.
❑ Similar to a nursery, it reduces mortality from harsh weather conditions and protects
plants from pests.
⮚ Nursery: protects seeds and seedlings before transplanting;
 ⮚ Greenhouse: protects high-value crops through all stages of growth.

DESIGNING THE GREENHOUSE

TYPES OF GREENHOUSE
1. Local-type greenhouse
strength: made from low-cost, locally-available materials
weakness: low ventilation, prone to damage from strong winds and typhoons
roof and walls: polyethylene plastic film
2. Industrial-type greenhouse
strength: made from sturdy materials, efficient ventilation
weakness: expensive
roof: plastic film; walls: semi-rigid materials such as polycarbonate
3. Glasshouse
▪ type of greenhouse used in temperate countries
▪ high investment cost

CONSIDERATIONS:
A. Site Selection
▪ Consider the topography, microclimate, and weather conditions.
▪ Choose flat areas instead of sloping ones.
▪ Microclimate should allow for proper drainage of the soil. Veer away from foggy areas.
▪ Take advantage of trees that act as windbreakers to protect your greenhouse from
strong winds.
B. Ventilation
▪ In tropical regions, greenhouses tend to trap heat beyond optimum level. Hence, proper
ventilation should make up for the intense heat.
▪ Utilize roof and sidewall vents to increase airflow.
▪ Fan ventilation is also an option but consider the fan size and location.
C. Orientation
▪ The orientation of the greenhouse also affects sunlight transmission and ventilation.
▪ An East-West orientation is recommended for when there is no conflict with ventilation.
Otherwise, orient the greenhouse so that the winds can enter through the vents.
▪ Orient crop rows from N-S for optimum sunlight.
D. Irrigation
▪ Consider how crops will get sufficient irrigation.
▪ Is there a nearby water source?
▪ If not, how can you make water available to the plants?
▪ What irrigation system will you employ?
E. Protection
▪ Use insect-proof screens cautiously. Screens with low porosity reduce ventilation.
Remove screens when the risk of pest infestation is low.
▪ Use yellow-colored or blue-colored nets because they attract insects. Such nets compel
them to stay there instead of infesting crops.
▪ Grow insect-repelling plants such as lemongrass or oregano.
CONSTRUCTION MATERIALS
▪ Foundation
▪ bamboo poles, wooden post, steel
▪ Roofing and Walls
▪ multi-layer plastic films, polycarbonate, nets
▪ Flooring
▪ gravel, sawdust, stepping stones, brick

MANAGEMENT PRACTICE IN THE GREENHOUSE

Soil Testing
▪ Soils in the greenhouse should be analyzed for their pH and salinity. Amendments may
be applied to ensure that the soil is fit for planting.
Irrigation
▪ Greenhouses usually require specialized irrigation systems
▪ Since greenhouses are built with roofs, rainwater does not reach the crops inside. You
can install fixtures around the roofs or put-up drums outside the greenhouse to collect
rainwater.
Pest Management
Weeds, insects, and animals destroy or take nutrition from crops.
✔ Use insect-proof materials.
✔ Cut the foliage around the greenhouse to destroy pest habitats.
✔ Regularly inspect your greenhouse for possible holes created by larger pests.
✔ Remove weeds around your crops.
✔ Use only organic concoctions as pesticides.

Disease Control
Control the spread of plant diseases by doing the following:
✔ Choose seeds of resistant varieties.
✔ Practice roguing or removing inferior or infected plants.
✔ Improve soil fertility to decrease susceptibility of the plants.
✔ Apply organic extracts from plants, animals, and beneficial micro-organisms.

LAND PREPARATION
❑ In organic agriculture, emphasis is given to the health of the soil. Healthy soil will
produce healthy crops. Unhealthy soil will not yield any crop at all.
❑ The purpose of land preparation is to condition the soil before actual planting. This
includes aerating the soil, killing weeds, and breaking cycles of pests. For used or
recently harvested lands, land preparation allows for soil nutrients and organic matter
recovery.
❑ Land preparation begins at least two weeks before sowing your vegetable seeds.
Primary Steps In Land Preparation
1. Clearing
❑ Removal of stones, obstacles, vegetation, etc. in the plot.
❑ Materials used include a shovel, rake, grass cutter, and hoe
2. Plowing
❑ Plowing or primary tilling is the act of turning over the soil to bring fresh nutrients
to the uppermost surface.
❑ Done by attaching a plow to a tractor or a draft animal and then dragging it
across the field.
❑ Can be manually done using a spading fork
3. Harrowing
❑ Harrowing or secondary tilling is the act of breaking soil clods left from plowing
into smaller masses.
❑ Done by attaching a harrow to a tractor or a draft animal and then dragging it
across the field.
❑ Manually with a digging bar/blade, spading fork, or hoe.
❑ May be done multiple times until soil is broken into small granules.
4. Levelling
❑ Act of arranging plots according to the recommended size for the vegetable
variety.
❑ Involves flattening the ground and building trenches for irrigation, if necessary.
❑ The recommended orientation of plots is North to South.

Standard plot sizes in tropical and semi-temperate vegetable production (PCAARRD, 2012):

5. Applying Fertilizer
❑ Applying fertilizer is the final step in land preparation.
❑ At this stage, mix organic fertilizer or soil conditioner into the soil or spray an
organic concoction.
❑ Never use synthetic farm inputs.

Zero Tillage
▪ Zero tillage is the practice of growing crops without tilling the land – it skips plowing and
harrowing during land preparation.
▪ Zero tillage is recommended for lands with minimal weed and rodent problems.
 Advantage Disadvantage
• less labor • initial cost of no-till equipment
• lower fuel cost (e.g. seeding equipment)
• reduced soil erosion • requires technical knowledge to
• reduced soil compaction succeed
• reduced water runoff • persistent weed growth
• healthier soil

Minimum Tillage
▪ minimum tillage or conservation tillage, skips the plowing part and proceeds with
secondary tilling or harrowing.
▪ Recommended implements for minimum tillage include rotavator, drill seeder.

Advantage Disadvantage

• less labor • initial cost of strip-till equipment

• lower fuel cost • more nitrogen is required
• reduced soil erosion • persistent weed growth
• reduced soil compaction
• higher soil permeability
• improved soil structure

BIO-PESTICIDES
▪ Bio-pesticides are organic concoctions that serve as crop protectants.
▪ Can be further classified as bio-fungicides and bio-insecticides.
▪ Can kill microorganisms, weeds, and insects.
▪ Examples of Bio-Pesticides
▪ Oriental Herb Nutrient (OHN2)
▪ Natural Insect Attractant
▪ You can plant herbs and other sources of bio-pesticides around the field
Applying Bio-Pesticides
▪ Depending on the type, bio-pesticides can be applied by foliar spraying or drenching.

TRANSPLANTING
▪ Transplanting is the replanting of seedlings into larger agricultural plots.
▪ Seeds are first planted in a seedling tray in the nursery to protect them from pests and
diseases.
▪ Once established enough or when they outgrow their seedling trays and growing media,
they need to be replanted into deeper soil.
CONDITIONS FOR TRANSPLANTING
Changing environments can give your plants a transplant shock. This manifests in wilting,
browning, leaf rolling, and susceptibility to diseases. Avoid this by observing the right
conditions for transplanting.
▪ Transplant late in the afternoon to avoid the intense midday sun.
▪ Water the soil at least 30-60 minutes before transplanting.
▪ Do not damage the roots while transplanting.
▪ Water the soil immediately after transplanting.
▪ Apply mulch around the seedling for moisture retention.
▪ Apply phosphorus after 3-5 days for proper root development.

CARING FOR ORGANIC VEGETABLES

A. IRRIGATION
• Watering is an integral activity on the farm. Without water, your vegetables will wilt
and succumb to pests and diseases.
• Water can come from two sources: rain and reservoirs. Rains are unpredictable
while reservoirs employ a system of delivery – irrigation.
• Knowledge of the appropriate irrigation system for the scale and design of your farm
will help maximize labor and productivity
Types of Irrigation
1. Drip Irrigation
? Pipes with small outlets are installed on the soil surface just above the roots.
? Water is delivered at low pressure with a rate of 2-20 liters/hour every 1-3 days
Advantage
? Water is directly delivered to the roots
? Water-saving
Disadvantage
? Require capital for pipes, water pump, and filtration system
? Water should be free of sediments or else outlets will be blocked
2. Overhead Irrigation
? Sprinklers are mounted in between plots
? A high-pressure water pump sends the water through the sprinklers
? Ideal for high-value crops and large-scale farms
Advantage
? Less labor required
? Controlled watering
Disadvantage
? Requires capital for sprinklers and water pump system
? Uneven distribution
3. Furrow Irrigation
? A hoe of pick mattock is used to elevate a portion of the soil to form ridges and
excavate furrows.
? Crops are transplanted in the ridges while the furrows serve as water channels.
? The ridges absorb water from the furrows
 Advantage
? Suitable for both large- and small-scale farms
? Cheaper than overhead and drip irrigation
Disadvantage
? Labor intensive during land preparation
? Not appropriate for sandy soils
4. Manual Irrigation
? Employs the use of hand sprinklers and other hand tools to water plants
? Ideal for small-scale farms
Advantage
? Saves cost of infrastructure and engineering
Disadvantage
? Labor intensive
? Prone to spills and uneven distribution

FERTILIZER MANAGEMENT
▪ Conventional farming is characterized by the heavy use of chemical and synthetic
fertilizers such as urea, complete fertilizers, and more.
▪ However, this practice has proven to degrade soil in the long run.
▪ In organic farming, organic fertilizers are used which are made from microorganisms,
plants, and animal materials.
TYPES OF FERTILIZERS
A. Dry Fertilizers
▪ Plant and animal materials which have undergone complete decomposition
▪ Soil like in texture
▪ Composed of more than 20% organic matter
▪ Examples
✔ Compost
✔ Vermicompost
✔ Bokashi
B. Water Soluble Fertilizers
Organic fertilizers in liquid form
Examples
▪ IMOs
▪ FAA
▪ FPJ
▪ FFJ
▪ OHN
▪ LABS
APPLICATION OF ORGANIC FERTILIZER
1. Basal Application
? Fertilizer is applied directly to the soil by mixing
2. Foliar Fertilizer
? Fertilizer is applied directly to the leaves usually by spraying
When to apply?
? During land preparation
 ? During transplanting
? 2 weeks after transplanting
? Throughout the growing stage

PEST CONTROL
▪ Pests are insects or animals that attack crops, food, and livestock.
▪ They consume crops and distort growth and carry diseases.
▪ Pests are responsible for losses in agriculture

COMMON VEGETABLE PESTS

❑ Mites – Spider Mites, Gall Mites

❑ Rodents – Rats and Mice
❑ Insects – Stemborer, Aphids, Thrips, Rice Black Bug, Leafhopper, Cabbage Looper,
Caterpillar
❑ Nematodes -
❑ Molluscs – Golden Apple Snail, and Slugs

PEST CONTROL STRATEGIES

Pest control strategies can be classified into three major classifications:
▪ Cultural Control
▪ These are farm practices and decisions that make the environment
unfavorable for pests but favorable for crop production
▪ Mechanical Control
▪ Physical barriers are put in place to eliminate pests and protect crops
▪ Biological Control
▪ Controls that follow the concept of biological interactions such as
predation and parasitism

CULTURAL CONTROL
1. Synchronized Planting
? Synchronize planting to prevent coinciding with the peak months of pest
infestations
2. Sanitation
? Elimination of breeding sites and food sources of pests to decrease their
population
? Remove and destroy weed species and infested vegetables
3. Intercropping/Multicropping
▪ Plant companion crops in between rows of the main crop to control pest
population
▪ Companion Crops serve as:
▪ Attractant for beneficial insects
▪ Trap crops, attract pests from the main crop
▪ Source of bio-pesticide
 ▪ Insect repellant
4. Crop Rotation
a. Change crops every planting season to break the life cycle of host-specific
insects
b. Examples: Tomato fruitworms feed on tomatoes, corn, and cotton. Plant a
different vegetable the following season to starve the population of the tomato
fruitworms
5. Selective Weeding
a. Keep beneficial weeds around your plots
b. Some weed species attract insects that prey on pests
6. Land Preparation
a. Thorough land preparation breaks the life cycle of insects and pests

MECHANICAL CONTROL
1. Row Covers
? Place polyethylene plastic cover over vegetable rows
2. Entrapment
? Use of traps such as sticky traps, and light traps
3. Fruit Bagging
? Wrapping of fruit vegetables in plastic or paper to protect from insects

BIOLOGICAL CONTROL
Parasitism
? Introduction of parasites that attack and inhibit the growth of pests
? Trichogramma – attacks eggs of Lepidopterous insects
? Cotesia – 2nd instar larvae of diamondback moth
? Trathala flavo orbitalis – eggplant borer
Predation
Introduction of predators (usually larger insects) to feed on pests
Ladybugs – eggs, larvae, and adult aphids, and spider mites
Praying mantis – large or small insects
Earwigs – feed on eggs, young larvae, and pupae of lepidopterans,
coleopterans, dipterans, and soft-bodied insects
Beneficial nematodes
Micro-predation
Introduction of microorganisms in the soil that strengthen the soil and will compete
with pests
Fungus – Beauveria bassiana against leafhoppers and whiteflies; Trichoderma as
fungicides, Paecilomyces lilacinus as bionematicide, Metarhizium anisopliae
against beetle larvae
Bacteria – Bacillus thuringiensis, B. popolliae, B. lentimorbus against soil-borne
larvae
Protozoa – Nosema locustae against grasshoppers and crickets
Virus – Nucleopolyhedrosis Virus against onion armyworm
Other methods
• Handpicking
• Fumigation
• Biopesticides

PLANT DISEASE
A plant disease is any abnormality in plant cells, caused by pathogens, which results to
decline in growth and vigor, change in color, reduced yield, and poor quality.

COMMON PLANT DISEASES

Molds
Mildew
Mosaic
Blights
Rots
Damping-off
Leafspot
Rust

DISEASE TRIANGLE
▪ Pathogens refer to any disease-causing
organism e.g. fungi, bacteria, viruses, and
nematodes
▪ A favorable environment is an ideal condition that promotes the growth and reproduction
of the pathogen e.g. excess or lack of moisture, harsh weather
▪ A susceptible host will be one deprived of nutrients, sunlight and water, etc.
▪ The disease triangle explains as a result of three factors:
▪ The presence of pathogens
▪ A favorable environment
▪ A susceptible host

CAUSES OF PLANT DISEASE

Bacteria
? Single-celled organisms, invisible to the naked eye
? Develop in wounds and attacks plant parts
? Transmitted by rainwater, running water, insects, farm equipment
? Enters plant wounds and openings
? Diseases: spots, wilts, rots, blights, galls, chlorosis, and cankers
Viruses
? Non-living, non-cellular; composed of nucleic acids and protein
? 1000x smaller than bacteria
? Finds a host tissue and thrives there for food and reproduction
? Also attack bacteria
 ? Transmitted by insects, farm animals, humans, infected seeds, and infected
tubers
? Diseases: Mosaic, ring spots, rosetting, curling, puckering
Fungi
? Yeasts and molds
? Attacks and feeds on plants or decaying matter in the soil
? Transmitted by wind, rain, drainage water, insects, contaminated tools, and
humans
? Enters plant wounds and openings
? Diseases: damping-off, root rot, wilts, leafspots, blights, mildew, rusts, smuts,
scabs, and molds
Nematodes
? Round worms around 1 mm long or even smaller
? Feed on plants; some species burrow and destroy, some eat external parts
? Facilitate entry of root-rot-causing pathogens
? Transmitted by movement of infested soil
? Diseases: galls, excessive root branching, retardation of root elongation

ENVIRONMENTAL FACTORS THAT AFFECT PLANT DISEASES

Plant diseases can also be caused and worsened by environmental factors such as
? Nutrient deficiency
? Excess or lack of moisture
? Extremely harsh weather
? Soil acidity/alkalinity
HOW TO PREVENT PLANT DISEASE

❑ Choose seeds of resistant varieties

❑ Improve soil fertility to decrease the susceptibility of the plants
❑ Practice multi-cropping to improve the immunity from host-specific pathogens
❑ Practice crop rotation starve and break up cycles of host-specific pathogens
❑ Apply mulch to inhibit growth of pathogens
❑ Apply organic extracts from plants and animals, and beneficial microorganisms
❑ Synchronize planting in a way that does not coincide with peak months of disease
outbreaks.

WEED CONTROL
❑ Weeds are plants that grow involuntarily and compete with crops in the soil for nutrients
❑ They are unwanted presence in the farm
❑ Why do you need to control weed population in your vegetable plots?
? Weeds reduce crop quality by competing for nutrients
? Serve as hosts for diseases and shelter for pests
? The produce chemical substance that may be toxic to crops (allelopathy)
CLASSIFICATION OF WEEDS
Grasses
? Monocots
? Flat, long and narrow leaves with parallel venation
? Round hollow stem or culm
? Overlapping leaf sheath at the base of the stem
? Fibrous roots

Sedges
? Monocots
? Solid triangular stem with no nodes
? Leaves in three ranked arrangements
? No clear division between the sheath and the blade

Broadleaf
? Expanded leaf blades
? Netted venation or parallel venation
? Any weed that does not fall into sedges and grasses
WEED CONTROL STRATEGIES
Tillage
? Plowing and harrowing during land preparation will help control weed population
by cutting and burying weeds in the overturned soil
? Inter-tillage or the cultivation of the land in furrows during growing season will
also control the weed population
? Tilling 1-2 inches of soil with a hoe or spade
Crop Rotation
? Some weeds tend to grow with a specific type of crop
? Changing crops will break the association of a weed to a specific crop
Manual Weeding
? Some weeds are so persistent that they had to be cut or pulled manually
? Hand weeding
? Hoeing
? Pruning or clipping
Grazing
? Allowing farm animals to graze in the field during land preparation
Fertilization
? Applying fertilizer will increase the ability of your crops to compete with and
outgrow weeds
? However, fertilizer can also boost the ability of the weeds to outcompete the
crops
Mulching
? Adding mulch to the soil will deter the germination of weeds by blocking sunlight
and air
? Mulching is a layer of raw material applied on the topsoil.
? Has different functions in the soil
? In organic farming, organic materials are often used,
? While plastic mulches may also be used, it is often found in conventional farms

Benefits of Mulching
❑ Reduces pest population
❑ Prevent weed growth
❑ Retain moisture
❑ Regulate soil temperature
❑ Prevent soil erosion
❑ Improve appearance
❑ Nourishes the soil
❑ Cleaner harvest

Materials for Mulching

❑ Sawdust
❑ Woodchips
❑ Compost
❑ Dried Leaves
 ❑ Rice Straw
❑ Gravel
❑ Burlap
❑ Paper
❑ Black Plastic

POLYCULTURES
❑ Polyculture is a model of agriculture wherein more than one crop is grown at the same
time and place, fostering biodiversity in the farm.
❑ It is the opposite of monoculture which is a common model of farming in the Philippines
e.g. rice farm, sugarcane farm, coffee farm, etc.
❑ In polycultures, species co-exist with one another benefitting from symbiotic
relationships i.e. mutualism, commensalism, parasitism, predation, competition.
Examples of Polycultures
❑ Multicropping
❑ Intercropping
❑ Multistorey Cropping
❑ Relay Cropping
❑ Crop Rotation
❑ Companion Planting

Multi-Cropping – the planting of two or more crops in the same plot of land to minimize the risk
of crop failure. The crops are sown at the same time.
Examples:
✔ Potato-carrot-okra
✔ Radish-tomato-bittergourd
Intercropping – planting two or more crops from different vegetable families, in alternating
rows. The sowing time may be simultaneous or asynchronous.
Examples:
✔ corn & mungbean
✔ corn & peanut
✔ legume & grass
Multi-storey Cropping – a combination of three or more annual and perennial crops with
varying height, depths of root proliferation, and duration of cultivation, in a story fashion
Examples:
✔ papaya-corn-legumes-crucifer combination
✔ potato-sweet corn-okra combination
✔ okra-radish-beet root-coriander combination
✔ spinach-radish-onion
Relay Cropping – planting a second crop during first flowering or right before harvesting the
first crop to take advantage of residual moisture and nutrients; usually vine and shrub
Examples:
✔ tomato-ampalaya
✔ rice-mungbean
Crop Rotation – growing crops alternately in different parts of the farm to prevent erosion and
improve fertility; legumes are usually planted after row crops because they are effective in
restoring nitrogen in the soil
Note: The actual crop rotation plan should be based on the topography of your area and
the available varieties.
Companion Planting – planting two or more crops that benefit from each other’s association.
Benefits can include pest control, soil improvement, weed control, etc. The plants do not
necessarily have to be sown or harvested simultaneously.
Examples:
✔ marigold with basil, broccoli, cabbage, cucumbers, etc. for insect control
✔ legume-grass mixtures for animal foraging

ANTAGONISM IN PLANTS
❑ Plant antagonism is the risk of a plant suppressing or negatively affecting the growth of
another.
❑ For example, potatoes will inhibit the growth of tomatoes while tomatoes make
potatoes susceptible to the pathogens causing blight.
❑ Potatoes and tomatoes come from the same family of solanaceous vegetables.
However, planting them together will increase the risk of pests specific to their
family.

Ways to get the right combination for polycultures:

✔ Ask your neighbors what works for them.

✔ Ask extension workers and researchers.
✔ Try out new combinations, see if they work.
✔ Familiarize yourself with complementary crops.

Other cultural management practices

Pruning
❑ Pruning is done by snipping certain parts of the plant which are undesirable.
❑ The part may be infected by a disease; is growing irregularly, etc.
❑ Pruning improves health and yield by allowing energy and nutrients to be directed to the
crops instead of diseased parts.
Thinning Out – Shoot is completely removed from the base
Trimming – Trimming the growth of twigs to a predetermined level
Pinching – Removal of the tip of the shoot
Disbudding – removal of unwanted buds
De-blossoming – removal of excess flowers
De-leafing
❑ De-leafing, also called defoliation, is the premature removal of leaves. It is carried out for
health and production purposes.
❑ On one hand, it prevents leaf diseases from spreading from one crop to another.
❑ On the other hand, it allows a plant to conserve carbohydrate reserves for dormancy.
 ❑ De-leafing is also done for efficient regrowth.
Bagging
❑ Bagging is the practice of covering fruits/vegetables to protect them from pests,
diseases, and harsh elements.
❑ A plastic bag or net bag is placed over the crop, and a rubber band or string is used to
secure the bag in place.
Trellising
❑ Trellising is another technique in growing vegetables. It is specifically used in growing
vines or climbing plants such as tomato, green peas, pole sitao, sayote, squash, and
cucumber.
❑ A trellis made from wood, metal, jute strings etc. is built upright. As the vegetables grow,
they will work their way towards the trellis and produce crops there.
❑ Trellising keeps the vines off the ground, giving room for other crops to grow in the soil.

HARVESTING ORGANIC VEGETABLES

❑ Vegetables vary in the time it takes for them to reach harvest stage. There are two bases
for maturity – physiological and commercial.
❑ Physiological maturity refers to the stage when maximum growth and maturation occurs.
It is followed by senescence or rot.
❑ Commercial maturity is the state of maturity of a crop required by the market. It may
occur at any stage during development.
Maturity Indices

❑ Maturity indices are measurements used to determine whether a commodity has

reached maturity.
❑ These are traits that can be observed with the 5 senses.
✔ Age
✔ Shape and Size
✔ Shine or Gloss
✔ Color
✔ Firmness
Tools and Equipment
Tips on Harvesting

❑ Know the variety of your seeds. Some varieties mature faster than the others.
❑ Some vegetables will continue to ripen after harvest.
❑ Crops regain moisture overnight so it’s generally best to harvest them in the morning
(usually before 9AM).
❑ For leafy vegetables, harvest around 3pm.
❑ Keep the harvest out of direct sunlight.
❑ Observe tender love and care.

Postharvest Handling of Organic Vegetables

❑ Postharvest handling – everything that happens right after harvest.

❑ This also pertains to the preparation of the harvest for distribution and processing.
❑ Consists of activities that aim to prevent produce losses due to spoilage

General Postharvest Activities

1. Curing
The drying process for roots and tubers; done to prevent rot/spoilage
Methods of Curing
a. Dehydrator
b. Solar Drying
c. Air Drying

2. Sorting
- Grade vegetables based on industry standards
- Remove damaged/infested crops that could contaminate other products
- Remove crops with defects
- Vegetables may also be sized
3. Cleaning
- Trim diseased/damaged parts in leafy and flower vegetables
- Trim foliage/tops of tuber and root crops
- Wash vegetable with firm surfaces where water can’t pass through
- Wipe washed vegetables dry to prevent microbial growth
 - Sanitize substances approved for food contact under PNS for Organic
Agriculture. Use correct concentration to prevent toxicity
4. Packaging
- Use food grade containers/packaging materials
- Pack in plastic crates to protect from damage during transport
5. Storage
- Store in low temperatures to minimize moisture loss and decrease the rate of
spoilage.
Tips:
❑ Know the proper storage temperature of your crop
❑ First in – First out System
❑ Maintain rodent control program
❑ Keep vegetables off the ground
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