Vegetables Reviewer

PRODUCE ORGANIC VEGETABLES
What are the Philippine National Standards of vegetables Characteristics of Vegetable farm:
production:  Soil Conditioner
1. Length of conversion period  Soil Fertility
2. Choice of crops and varieties  Pest Control
3. Soil management practices Growing Medium Composition:
4. Fertilization practices  Ordinary Garden Soil – for water retention
5. Pollution control and contamination management  Compost (Organic Matter/Vermicast)- for nutrient/food for
6. Soil and water conservation seedlings
Importance of Vegetables  Carbonized Rice Hull (CRH)- for aeration and soil conditioner
Nutrition  Sieve Sand- for drainage
 It gives nourishment to our body
 It contains more nutrients we need for a good health Advantages of using growing media:
 Gives us energy to help our body functioning  Lightweight
Employment  Easy to drain
 Generates employments and source of income  Free from soil-borne disease
Classification of Vegetables Types of sterilization
 Solanaceous  Bio Fumigation
 Cucurbits  Burning
 Leafy Vegetables  Hot water treatment
 Legumes  Solarization
 Crucifers Characteristics of an organic seedling nursery
 Root Vegetables 1. Free from contamination and has buffer zone
 Herbs 2. Nursery roofing has shade/screen or plastic to protect seedlings
from harsh sun and rain
Soil Media Preparation
3. Area has good supply of clean water
 1 Part Ordinary Soil
4. Availability of concoctions
 1 Part Compost
5. No stray animals
 1 Part Carbonized Rice Hull
6. Clean garden tools
 1 Part Sieve Sand
7. Practice record keeping
Cultural practices and Management of Organic Vegetables: Preparing the seedbed

 Land Preparation  Clear the area and prepare growth media
 Clearing  Sterilize plots through sun drying or hot water treatment
 Leveling  Introduce beneficial microorganism
 Tillage  Provides access to clean and unchlorinated water
 Planting  Prepare the seedbeds using indigenous materials
 Thinning  Seeding trays maybe used or “Arorong
 Replanting  Strictly record the activities
 Trellising
 Mulching What are the steps in Land preparation
 Watering 1. Clearing – Remove weeds and rocks
 Fertilizer Application 2. Plowing/Cultivating
3. Pulverizing
Planting procedures 4. Leveling and Plotting
 Direct Sowing 5. Sterilization-drenching of good bacteria (IM0)
 Broadcasting method 6. Use of basal fertilizer
 Seed drilling method 7. Mulching
 Transplanting method What are the standards in choosing seeds
Procedure of planting and transplanting  Should come from a certified organic seed producer
 Staking  Seeds should not be GMO or Genetically Modified Organism
 Establishing distance  If not coming from a certified seed producer, the seeds should
 Holing not be treated by any form of chemical.
 Sterilizing Fertilizer Application
 Basal application  Basal Fertilizer Application
 Planting/transplanting - Applied to the soil directly before planting
Maturity Indices  Foliar Fertilizer Application
 Solanaceous - Applied by spraying into the leaves and body of the plant
 Cucurbits - Sprayed during early morning (4AM-6AM) and late afternoon
 Leafy Vegetables (4PM-6PM)
Seed Selection  Taste- Sweetness, sourness, bitterness

 No to GMO (Genetically Modified Organism)  Weight
 Source of seeds and planting materials must be from a certified  Color
organic seed producer  Seed Development
 Treated and uncertified seeds must not be used  Smell
 Chemically treated planting materials/seeds must be avoided What is the proper procedure in transplanting seedlings:
Common Pests and Diseases of Vegetables  Know the right distance between the seedlings of each plant to
Pest be transplanted
Insect Pest  Dig a hole where the seedlings will be planted
 Sucking insects (hoppers and aphids)  Remove carefully the seedlings from the seedling tray or plastic
 Chewing insects (defoliators such a larvae and spotted beetles)  Put in the hole and cover with potting mix
 Rodents (rats, birds, mites)  Sprinkle with water on the seedlings to promote root growth
 Stray animals (goat) Improving soil fertility
DISEASE  Use of organic fertilizer
 Bacterial Disease-plant disease cause by bacterial microorganism  Loosen the soil and spray IMO to increase the growth of
over large areas with significant impacts on crop productivity beneficial microorganism
 Virus-mosaic-a parasite that destroys plants and crops down to  Practice intercropping
their molecular level.  Application of green manure
 Nematodes- creates wounds on the roots and damages the  Practice crop rotation
plants that severely impacts plant growth  Prevent soil erosion through cover cropping
 Fungus (stem rot and fruit rot)  Practice fallow period
How to determine if seedlings are ready to be planted How to establish proper plant care
 By age  Visit the garden everyday
 Seedlings have 2-3 true leaves  Watering
How to determine if vegetables is ready for harvest  Removal of weeds
 Age  Spraying of organic concoctions
 Size- Length, Thickness, Height and Roundness  Planting of herbs and other plants to drive away pest
 Number of leaves  Practice crop rotation
 Hardness or softness of vegetables
Natural ways of eliminating pest  Place it in bamboo baskets lined with banana leaves or used
 Multi-cropping newspaper to prevent rashes and other damage.
 Crop rotation  Transport vegetables at cool temperature or early in the morning
 Companion planting
 Net bagging
 Beneficial insects
 Flower- Marigold and Cosmos
 OHN
What to record in your farm
 Activities
 Dates
 Inputs of fertilizers
 Expenses
 Workers who performed a task
 And any other important things to record
Common Diseases of Vegetables
Bacterial Leaf spot
Bacterial Wilt
Anthracnose
Downey Mildew
Late Blight
Powdery Mildew
Nematodes
Harvesting and handling vegetables
 Harvest vegetables early in the morning or late in the afternoon
using pruning knife.
 Segregate the different sizes of vegetables and remove those that
have defects.

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PRODUCE ORGANIC VEGETABLES

Cultural practices and Management of Organic Vegetables: Preparing the seedbed

Seed Selection  Taste- Sweetness, sourness, bitterness

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