UC3-Core-Caring and maintaining crops

Earth. People can go weeks without food, but can live only a few days without
water.

Water is an important resource with many uses including food production,
cleaning, transportation, power generation, recreation, and more. It is also
important not only for human but also for plants. Water use to irrigate crops in
order to survive.

Water helps a plant by transporting important
nutrients through the plant. Nutrients are drawn
from the soil and used by the plant. Without
enough water in the cells, the plants droop,
so water helps a plant to stand. Water carries the
dissolved sugar and other nutrients through the plant.

FUNCTIONS WATER TO PLANTS

 maintaining cell turgidity for structure and growth
 transporting nutrients and organic compounds throughout the plant
 comprising much of the living protoplasm in the cells
 serving as a raw material for various chemical processes, including

photosynthesis
 hrough transpiration, buffering the plant against wide temperature fluctuations.

METHODS OF WATERING

1. Location and Timing: The best time to water lawns and other plants is
during the cooler parts of the morning, especially during a warm summer.
Watering in the morning gives the water a chance to soak into the soil
before the sun's heat causes it to evaporate. Morning watering is
preferable to nighttime watering because nighttime watering can cause
fungal problems as plants sit in water overnight. When possible, water
plants at their roots rather than spraying water over their foliage. Wet
foliage can encourage fungal diseases. Hotter, inland areas generally
require more watering than coastal gardens.

2. Drip irrigation is also called trickle irrigation, delivers water directly to the
soil. This method has advantages over watering methods that spray water
over the entire plant. The best drip irrigation systems have plastic pipes
beneath the soil that carry water directly to plant roots without visible
sprinklers or hoses. Drip irrigation is especially beneficial for hilly
landscapes, because its low-flow pressure will not cause runoff and
erosion.

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3. Sprinkler irrigation is convenient, because it can cover large areas
without requiring you to do any work. Sprinkler systems range from
multiple sprinklers with automatic timers to a single sprinkler attached to
a hose in the garden.

4. Watering by Hand: Indoor gardeners usually water by hand, as do many
people with small yards. Hand watering plants makes it easy to use
exactly the right amount of water and to avoid dumping water all over the
plant foliage. Watering by hand also allows you to apply specific amounts
of water-soluble fertilizer. If you water potted plants by hand, check the
soil regularly to see how wet or dry it is. Plants in small pots dry out more
quickly than plants in large pots or in the ground.

5. Watering Shrubs and Trees: Some shrubs and trees, especially newly
planted shrubs and trees, require irrigation. Older ones generally have
deep enough roots so that they only need irrigation during periods of
drought. Because shrubs and trees are usually the largest plants in the
yard, they often need more irrigation than a lawn or other small plants.
When using an automatic drip irrigation or sprinkler system, it's a good
idea use enough water to meet the smallest plants' water requirements.
You can always give larger shrubs and trees extra water by hand, as
needed.

WHAT IS SOIL MOISTURE

Soil moisture is the water stored in the soil and is affected by precipitation,
temperature, soil characteristics, and more. These same factors help determine
the type of biome present, and the suitability of land for growing crops. The
health of our crops relies upon an adequate supply of moisture and soil
nutrients, among other things. As moisture availability declines, the normal
function and growth of plants are disrupted, and crop yields are reduced. And, as
our climate changes, moisture availability is becoming more variable.

HOW TO MEASURE SOIL MOISTURE?

The amount of moisture that’s in your soil can greatly impact how well your
plants grow. Luckily, there are many ways to measure soil moisture, whether
you’re hoping to get a general idea or a more specific measurement.

Estimating Soil Moisture by Look and Feel
1. Stick your finger 1–2 inches (2.5–5.1 cm) into the soil. If the soil feels dry or
if it falls off of your finger when you remove it, the soil may be dry. If the soil
feels moist or if the soil sticks to your finger, the soil may be moist.[1]
2. Identify dry soil by its light-colored, compacted appearance. If you’re just
trying to get a general idea of how dry or moist your soil is, simply take a
good look at it. If it’s a light color, such as tan, and/or is hard and
compacted together, then your soil is most likely on the drier side. This may
mean that you need to water your soil more.[2]

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3. Keep in mind that some soil naturally looks lighter, despite the amount of
moisture in it. Familiarize yourself with how your specific type of soil
typically looks before you assume that it’s dry.

CALCULATING SOIL MOISTURE

Calculate the moisture content of the soil by subtracting the weight of the
dry soil from the weight of the moist soil, and then dividing by the weight of the
dry soil. Although the measurement is simple, it is important to determine soil
moisture content in order to better understand soil characteristics.

References:
1. homeguides.sfgate.com>Garden>Soil Care
2. www.gardeningknowhow.com....>
3. www.earthsciweek.org>>classroom>soil-moi..
4. www.jove.com>science-education>determination-of-m...

SELF-CHECK 3.3-1

MATCHING TYPE: Match Column A with Column B, write the letter of your
answer on the answer sheet provided for.

COLUMN A COLUMN B

1. Soil moisture a. colorless and odorless substance
2. Watering by hand b. it covers large areas in watering
3. Sprinkler irrigation c. water stored in the soil

4. Water d. commonly used by indoor gardener
5. Drip irrigation e. characteristics of soil

g. trickle irrigation

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ANSWER KEY 3.3-1

1. C

2. D
3. B

4. A
5. G

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Title : TASK SHEET 3.3-1

CALCULATING SOIL MOISTURE

Performance Objectives:

Given the necessary materials and tools for the activity, you should
calculate the amount of moisture in the soil using the look and feel method.
Materials /Supplies : bond paper, pencil/ball pen, farm area

Tools/Equipment : container, shovel, spade, soil auger, trowel

Steps / Procedures:.

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1. Prepare all the necessary materials and tools for the activity.
2. Proceed to the assign area for the activity
3. Collect soil sample in the root zone with the use of digging tools.
4. Estimate the water deficit for each sample by feeling the soil and judging the soil

moisture.
5. Take soil samples at several depths in the root zone and at several places in the

field
6. Record your observation
7. Implement 5’s to tools and materials after the activity
Assessment Method:
Demonstration with questioning

Trainer’s Name:________________ Date:_________

Performance Criteria Checklists 3.3-1

Did I..

Criteria YES NO
1. Prepare all the necessary materials and tools for the activity.

2. Proceed to the assign area for the activity

3. Collect soil sample in the root zone with the use of digging
tools.

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4. Estimate the water deficit for each sample by feeling the soil
and judging the soil moisture.

5. Take soil samples at several depths in the root zone and at
several places in the field

6. Record your observation
7. Implement 5’s to tools and materials after the activity

Comments / Suggestions:

______________________________________________________________________

Trainer’s Name:____________________ Date:________________

INFORMATION SHEET 3.3-2
GOOD AGRICULTURAL PRACTICES

Objective:
After reading this information sheet the trainee’s/students must be able to
1. Understand what is GAP
2. Follow good agricultural practices in caring and maintaining crops

Introduction

The farm is the first step in the farm-to-consumer farm marketing system.
Conventional or organic, the safety of the food system begins with your farm.

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Understand your responsibility to grow food using GAP and get a basic
understanding of what these practices are

GOOD AGRICULTURAL PRACTICES FOR QUALITY PRODUCE

1. Making sure the farm has well-maintained toilets and hand-washing
facilities with potable water & hand soap for hand washing.

2. Making sure employees are washing their hands before harvesting and
handling produce.

3. Using a proactive pest management strategy for rodents, birds, deer, pigs,
slugs and snails.

4. Keeping animals and their fresh manures away from active fields and
orchards.

5. Using the right crop protection chemicals, fertilizers and composts
according to their labeled (legal) directions, and recording every use.
Making sure that produce, and harvest baskets with holes, do not come in
contact with the soil or unclean surfaces.

6. Using appropriate quality water for irrigation and crop rinse as indicated
by a water test from an approved laboratory.

7. Making sure the packing shed, food contact packing surfaces, and
refrigerators are well maintained and not a potential source of
contamination.

8. Labeling each sell unit with farmer contact information, “Grown in
Hawai`i,” and the appropriate field and harvest information to allow trace-
back to a specific field within 2 hours.

9. Let your customers know that you understand your responsibility to grow
food under Good Agricultural Practices (GAP) by getting your farm tuned-
up and annually audited by a third-party auditing company. To get a good
understanding of what the best practices are, here is a list of the current
GAP for different raw agricultural products.

As consumption of fresh produce has increased, the number of foodborne illness
outbreaks associated with fresh produce also has steadily increased. Bacteria
such as Salmonella and E. coli 0157:H7 are most often linked to these illnesses,

as are parasites such as Cryptosporidium and Cyclospora. As a result, some
larger buyers, especially supermarkets and produce distributors, have begun

began requiring their vendors to be audited by a third party to certify that they
follow Good Agricultural Practices to minimize the risk of microbial

contamination on their produce.
Why are GAPs important for my farm?

1. Good Agricultural Practices can reduce the risk of harmful contamination

of your produce
2. Following best practices for reducing microbial contamination ensures that

the food that you sell to the public will not cause harm or illness for

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consumers. Reducing the risk of contamination before it occurs is the best
way to minimize the risk of illness in the public.

References:
1. maoahawaii.edu>ctahr>farmfoodsafety>step-1-ba…

2. extension.umn.edu>growing-safe-food>good-agricul…

SELF-CHECK 3.3-2

MATCHING TYPE: Match Column A with Column B, write the letter of your
answer on the answer sheet provided for.

COLUMN A COLUMN B

1. Farm a. reduces microbial contamination
2. Washing hands b. well maintained not potential to contamination

3. Refrigerator c. first step I farm marketing ystem

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4. Good Agricultural practices (GAP) d. perform before harvesting and handling
the produce

e.reduce risks of harmful contamination of the
produce

ANSWER KEY 3.3-2

1. C

2. D
3. B
4. E

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LO4. PERFORM PRUNING

ASSESSMENT CRITERIA:

 Pruning method is performed according to crops.

 Tools and materials for pruning are prepared.

 Safety procedures is followed according to Occupational Safety and Health
standards PNS :PAES 101

CONTENTS:

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 Pruning and its method
 Safety procedures according to OSHS

CONDITIONS:

The students/trainees must be provided with the following:

 Tools
 Materials
 Equipment
 Personal Protective equipment

METHODOLOGIES:

 Demonstration
 Lecture/discussion
 Field work/farm visit

ASSESSMENT METHODS:

 Actual demonstration with oral interview
 Written exam

LEARNING EXPERIENCES

LEARNING OUTCOME # 4: PERFORM PRUNING

RESOURCES LEARNING ACTIVITIES
Read Information Sheet 3.4-1
Information Sheet 3.4-1
Materials and Tools for Pruning

Self-check 3.4-1 Read and answer Self-check 3.4-1

Information Sheet 3.4-2 Read Information Sheet 3.4-2

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Pruning and Its Methods Read and answer Self-check 3.4-2
Read and perform Job Sheet 3.4-2
Self-check 3.4-2

Job Sheet 3.4-2
Pruning

INFORMATION SHEET 3.4-1
MATERIALS AND TOOLS FOR PRUNING

Objective:
After reading this information sheet the trainee’s/students must be able to
1. Identify the materials and tools for pruning
2. Prepare materials and tools for pruning

Introduction

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Pruning is cutting back shoots and branches on a shrub or tree to remove any
dead or diseased growth, to shape the plant and to limit its size. Pruning
encourages the production of buds to make flowers and fruit.

The moment you prune a plant, you change its form and how it will grow.
Pruning is a form of preventive maintenance for facilities.

WHY PRUNE PLANTS
1. To enhance plant health. Pruning rids the plant of its dead, damaged and
diseased parts. This prevents diseases from further spreading within the
plant It also speeds up the formation of new tissues to allow the plant to
grow better.
2. To enhance plant appearance. Pruning rids the plant of unwanted
branches, unpleasant fruiting and flowering structures that affect the
aesthetic beauty of the plant.
3. To control plant size and its purpose in a landscape. Pruning allows you to
have the plant in the size that is proportionate with the landscape. Pruning
can also enhance fruits and flowers to grow faster.
4. To prevent injury and property damage. Pruning can rid shrubs of their
thorny branches which can cause injuries especially when they are along
walkways.
5. Pruning also rids the plant of branches that may come in the way of utility
lines, traffic signals or street lights. It is also important that you prune
shrubs or branches of trees that obstruct the entrance of your home.
6. To enhance flowering and fruiting. Pruning influences the plants to grow
more fruits and flowers. When you prune flower buds, early growth of
flowers is encouraged.

TOOLS AND MATERIALS IN PRUNING
1. Secateurs There are a number of secateurs to

choose from in this section, most of which are
available with two different types of blade.
Secateurs are also available in different
sizes and for use left handed.

2. Loppers : These tools are generally used

for cutting thicker stems and branches
that are too thick for secateurs. This
section has four main types of loppers

including products with telescopic handles,
mini and lightweight models.

3. Long reach pruner: Ideal for cutting
hard-to-reach branches, this group of

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tools includes models with telescopic
handles, lightweight products and tree
pruner systems and saws.

4. Tree Pruning system and saws:
Pruning medium and high growing trees
and shrubs can be made easier using these
tree pruning systems. Garden saws have
teeth specifically designed to cut live green
wood.

5. Garden scissors: When cutting flowers or
deadheading plants with thinner stems it
is best to use scissors designed for the
purpose. Long reach cut and hold models
are useful for deadheading and gathering
high growing flowers.

6. Pruning Saws: Next in the pruning tool lineup is a pruning saw which is
capable of taking on branches from 1 ½ to 5 inches in diameter and are
available in many different styles.

7. Pruning shears: These are probably the

most-used tool when it comes to pruning
shrubs, flowers, vines and small growth

on trees. Pruning shears are hand-held
and can cut branches and twigs up to ¾ of
an inch thick.

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8. Hedge Shears: Hedge shears are great if you have hedges, small shrubs,
evergreens, or deadheading perennials. They can beused on any hedge shrub

and cut branches up to 2 ¼ inches thick

References:
1. www.carryongardening.org.uk.shop>pruning9acf4...
2. www.homestratosphere.com>types-ofpruning-tools

SELF-CHECK 3.4-1

MULTIPLE CHOICE: Choose the letter of your answer according to your
knowledge, understanding and experience, write the letter of your answer on the

answer sheet provided for.

1. A pruning tool use in cutting flowers or deadheading plants with thinner

stems

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a. tree pruning c. garden scissors

b. loppers d. all of these

2. Which of the following is a tool use to prune medium and high growing trees

and shrubs

a. Tree pruning saw c. loppers

b. Long reach pruner d. garden scissors

3. It is used for cutting thicker stems and branches that are too thick for

secateurs

a. Secateurs c. tree pruning

b. Loppers d. long reach pruner

4. It is Ideal for cutting hard-to-reach branches, this group of tools includes

models with telescopic handles, lightweight products and tree pruner systems

and saws.

a. Loppers c. long reach pruner

b. Long reach pruner d. garden scissors

5. It rids the plant of unwanted branches, unpleasant fruiting and flowering

structures that affect the aesthetic beauty of the plant.

a. Pruning c. weeding

b. Cutting d. fruiting

ANSWER KEY 3.4-1

1. C
2. A

3. D
4. C
5. A

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INFORMATION SHEET 3.4-2
PRUNING AND ITS METHODS

Objectives:
After reading this information sheet the trainee’s/students must be able to

1. Understand the importance of pruning
2. Perform pruning

Introduction:

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Pruning is an excellent method of preventative maintenance for both young and
established plants. A regular pruning schedule
protects your plants, family, and property from
injury, pests and damage. It’s an important
part of a long-term maintenance strategy.

Pruning is the process of cutting/ removing
of undesirable branches superfluous leaves ,
dead leaves and twigs.

Significance of Pruning
 Remove unproductive branches and allow development of productive
branches
 Allow sunlight and air circulation access through the canopy to reduce pest
and disease infestation
 Control the height and shape of the tree for easy maintenance and
harvesting
 Increase production
 Allow more branches to be productive
 Control the shape and height of the tree for easy maintenance and
harvesting

Stages of Pruning
1. Formative pruning
 Tip pruning - cutting-off of the tip branches from 30-40 cm
from every crotch to allow side shoots to grow out and
produce more branches (up to 3 years starting 3 months
from planting)
 Shape pruning -(15 months after planting when the cacao
tree starts flowering)
2. Maintenance Pruning
 Production pruning - pruning to include big branches
(done after every end of the peak period)
 Access pruning - removal of unnecessary leaves and
“worm” branches (upon flowering (May-June) and upon
high peak harvesting (September-October)
 Sanitary pruning - regular removal of chupon or shoots
and water sucker (water sprout), infested or dead
branches (once a month branches Allow more branches

BENEFITS OF PRUNING
1. Promote plant health: Pruning removes dead and dying branches and

stubs, allowing room for new growth and protecting your property and
passerby from damage.

2. Maintain Plants and Landscapes: Pruning encourages healthy fruit and
flower production for trees and shrubs

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3. Protect Your Family and Property: Regular pruning reduces the risk of
storm damage to structures from broken branches.

4. Types of Pruning: Pruning, especially for large trees and shrubs, is best
left to professionals

TYPES OF PRUNING
 Thinning – This procedure removes branches at the base, right alongside
the trunk.
 Topping – This is a drastic process that removes most of the branches
down to the trunk. Topping is commonly used when training young trees
to grow certain ways.
 Raising – This involves the trimming of low-hanging branches to create
headroom for pedestrians, parked cars or entryways.
 Reduction – This means trimming back a tree’s volume, typically for
safety reasons, such as creating space for power lines.

PRUNING OF FRUIT TREES:

Removing weak crotch angles and tip-pruning long branch



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Thinning and skirting young trees.












PROCEDURES IN PRUNING:

PRUNING
 is define as a process of trimming or cutting superfluous branches or parts
so as to improve growth, appearance and canopy of the plant.
 increase cacao pod production
 reduce pest and diseases infestation

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 control the shape and height of the tree, to ensure easy access for
harvesting.

Step 1:
Pruning cocoa trees can increase production
make tree maintenance easier, and reduce pest
infestation and diseases

Step 2:
Maintenance pruning starts with regularly
removing the low hanging branches or those
that grow downwards.

Step 3:
Remove regularly the coupons on the stem

Step 4:
Also remove all shoots and additional branches
that are within 60 cm of the jorquette. Removal

of shoots is necessary to avoid production of
non-essential branches.

Step 5:
Furthermore, it is important to remove

regularly all dead, diseased and badly damaged
branches.

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Step 6:
Top pruning of the highest branches
( up to 4 meters) in order to keep the tree short
for easy regular harvesting and maintenance.

Step 7:
In addition to this it is recommended to open
the center of the tree by pruning in the shape of a
champagne glass in order to reduce humidity and
increase sunshine

Step 8:
The cocoa pod borer does not like the sunshine
and increased wind. The additional sunshine to
the stem will increase flowering as well.

Step 9:

The best time for heavy pruning is after the high
production cycle, approximately one month before
the rainy season. After pruning it is recommended

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to apply fertilizer.

Step 10:
Pruning has to be done regularly and correctly,
results in more pods on the tree with less infestation
and diseases.

Note:
The crops used in the pruning is cacao but the principles to follow in pruning is
true to all kinds of crops.



References:
1. Facts sheets from ACDIVOCA – a Non-Government Organization finance
by USDA - one of our active industry partner from

SELF-CHECK 3.4-2

MATCHING TYPE: Match Column A with Column B, write the letter of your
answer on the answer sheet provided for.

COLUMN A COLUMN B DOCUMENT NO.1

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1. Pruning a. creating a space for power lines

2. Tip pruning b. it is done 15 months after planting
3. Shape pruning c. removal of unproductive branches

4. Sanitary pruning d. removal of unnecessary leaves
5. Access pruning e. cutting off the tip branches
6. Topping f. regular removal of water sprout

7. Reduction g. used when training young trees to grow
certain ways

ANSWER KEY 3.4-2

1. C

2. E
3. B

4. F

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5. D
6. G

7. A

Title : JOB SHEET 3.4-2

PRUNING OF CROPS

Performance Objectives:

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Given the needed materials and tools for pruning, you should be
able to perform pruning activity according to the need of crops.

Materials /Supplies : farm area with growing crops

Tools/Equipment : pruning tools
Procedures

1. Conduct an ocular inspection of the area

2. Decide what method of pruning is applicable to the crops present in
the area.

3. Prepare all the needed tools for pruning

4. Perform pruning activity using the appropriate method.

5. Conducts post operational check on the area and tools.

6. Implement 5’s after the activity

7. Implement 5’s after the activity

Assessment Method:
Demonstration with questioning

Trainer’s Name_________________________ Date:___________

Performance Criteria Checklists 3.4-2

DID I…

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Criteria YES NO
1. Conduct an ocular inspection of the area

2. Decide what method of pruning is applicable to the
crops present in the area.

3. Prepare all the needed tools for pruning

4. Perform pruning activity using the appropriate
method.

5. Conducts post operational check on the area and
tools.

6. Implement 5’s after the activity

7. Implement 5’s after the activity

Comments / Suggestions:
______________________________________________________________________

______________________________________________________________________
______________________________________________________________________

Trainer’s Name:_______________ Date:________________

LO:5. PERFORM PHYSICAL GROWTH- ENHANCING PRACTICES
ASSESSMENT CRITERIA:

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 Tools and equipment for cultivation are prepared according to PNS: PAES
101.

 Cultivation practices are carried out based on the crop requirement.
 Rejuvenating activities are performed according to established cultural

practices.
 Growth training technique are performed for different crops.
 Mulching techniques are carried out based on crops.
 Safety procedures are followed according to occupational safety and health

standards.
CONTENTS:

 Cultivating tools and equipment
 Cultivation practices based on crop requirements
 Rejuvenating activities according to cultural practices
 Growth training techniques
 Mulching techniques

CONDITIONS:

The students/trainees must be provided with the following:

 Farm tools and equipment
 Growth enhancer
 PPE’s

METHODOLOGIES:

 Actual demonstration with oral interview
 Lecture/discussion
 Field work/ farm visit
 Video presentation

ASSESSMENT METHODS:

 Demonstration with oral interview
 Written exam

LEARNING EXPERIENCES

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LEARNING OUTCOME 5: PERFORM PHYSICAL GROWTH-ENHANCING
PRACTICES

RESOURCES LEARNING ACTIVITIES
Read information Sheet 3.5-1
Information Sheet 3.5-1
Cultivating Tools and Equipment

Self-check 3.5-1 Read and answer Self-check 3.5-1

Task sheet 3.5-1 Read and perform Task Sheet 3.5-1
Identify cultivating Tools and

Equipment

Information Sheet 3.5-2 Read Information Sheet 3.5-2
Cultivating Practices

Self-check 3.5-2 Read and answer Self-check 3.5-2

Information Sheet 3.5-3 Read Information Sheet 3.5-3
Rejuvenating Activities

Job Sheet 3.5-3 Read and perform Job Sheet 3.5-3
Perform Rejuvenation Activity

Information Sheet 3.5-4 Read Information Sheet 3.5-4
Plant Growth Training Techniques

Self-check 3.5-4 Read and answer Self-check 3.5-4

Job Sheet 3.5-4 Read and perform Job Sheet 3.5-4
Perform Plant Growth Training

Information Sheet 3.5-5 Read Information Sheet 3.5-5
Mulching Techniques

Self-check 3.5-5 Read and answer Self-check 3.5-5

Job Sheet 3.5-5 Read and perform Job Sheet 3.5-5

Apply Mulching Materials to Vegetable

crops

INFORMATION SHEET 3.5-1
CULTIVATING TOOLS AND EQUIPMENT

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Objective:

After reading this information sheet the trainees must be able to:
1. Identify different tools and equipment for cultivation.
2. Maintain cultivating tools and equipment

Introduction:

Cultivation, Loosening and breaking up (tilling) of the soil. The soil around
existing plants is cultivated (by hand using a hoe, or by machine using a
cultivator) to destroy weeds and promote growth by increasing soil aeration and
water infiltration. Soil being prepared for the planting of a crop is cultivated by
a harrow or plow.

Cultivation refers to stirring the soil between rows of vegetable plants. Because
weed control is the most important function of cultivation, this work should be
performed at the most favorable time for weed killing, when the weeds are
breaking through the soil surface.

Why Cultivate?
The aim of cultivating your soil is to help your plants grow better. You want
aerated soil so that your plant's roots can get enough oxygen. You want your soil
to be free of weeds. And you want good drainage so you don't drown your plants.

CULTIVATING MATERIALS, TOOLS AND EQUIPMENT

Trowel
 Use in cultivating and applying fertilizer
to vegetables crops
 Use in soil bagging activities
 Use in transplanting vegetable crops
And other ornamental crops.
 Use in pricking fruit tree seedlings.

Hand Rake
 Use in pulverizing garden soil
 This is a short handled version as above
suitable for use on smaller areas

Grub hoe

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 Use in cultivating /pulverizing garden soil

Spading Fork
 This is a long handled fork which has 4-5
rounded prongs or tines used for digging
soil in situations where using a spade may
be difficult and also for turning the soil
over to make it more workable

Shovel
 Use in cultivating small area.
 Use in digging holes for planting fruit trees.
 used in removing trash, digging loose soil,
moving soil from one place to another
and for mixing soil media.

Rake is a long handled tool used create a fine tilth for a seed bed, to level it out
and to gather up surface stones. Do not confuse with a spring tine rake which
has little use when growing crop

 Use in gathering cut grasses in the area.
 Use in levelling the garden plots.

Spade : A long handled tool traditionally used for digging, shoveling soil and compost.
They are available in various sizes and can often
be bought as a set together with a garden for

Animal drawn plow: An animal drawn implement
with a blade used to in cut, lift and turn over soil.

Comb-tooth harrow: A cultivating implement

set with spikes spring teeth or disks and used
Use primarily for pulverizing the soil

Reference:
1. www.garden<sit.com>garden_products>cultivating....

Lee Wyatt ( updated April 22, 20019

SELF-CHECK 3.5-1

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MULTIPLE CHOICE: Choose the letter of your answer according to your

knowledge, understanding and experience, write your answer on the answer

sheet provided for.

1. A cultivating implement set with spikes spring teeth or disks and used

primarily for pulverizing the soil

a. shovel b. spade c. comb-tooth harrow d. animal drawn plow

2. This is a long handled fork which has 4-5 rounded prongs or tines used for digging
soil in situations where using a spade maybe difficult and also for turning the soil

over to make it more workable
a. spading fork b. spade c. shovel d. hand trowel

3. A long handled tool traditionally used for digging, shoveling soil and compost. They
are available in various sizes and can often

be bought as a set together with a garden fork

a. hand trowel b. spade c. shovel d. rake

4. Use in cultivating /pulverizing garden soil

a. shovel b. hand trowel c. spade d. grub hoe

5. It is the process of loosening and breaking up (tilling) of the soil

a. plowing b. cultivating c. harrowing d. all of the above

ANSWER KEY 3.5-1

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1. C

2. A
3. B

4. D
5. B

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TASK SHEET 3.5.1

TITLE: IDENTIFY CULTIVATING TOOL AND EQUIPMENT

Performance Objective:
 Identify the cultivating tools and equipment according to their uses.

Supplies/Materials : Bond paper, Ball pen

Equipment/tools: cultivating/tilling tools

Steps/Procedure:
 Submit your records to the instructor or trainer.
 Implement 5’s after the activity.


1. Proceed to the tool room.
2. prepare recording materials
3. Write down all the materials tools and equipment and their uses
4. Submit your records to the instructor or trainer.
5. Implement 5’s after the activity.

Assessment Method:
 Observation with questioning
 Written Examination

Trainer’s__________________ Date:_________

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Performance Criteria Checklist 3.5.1

CRITERIA YES NO

Did you…. Com
ment
 Identify the materials, tools, equipment and
their function relating to cultivation s/
operation.?
Sugg
estio

 Record all the materials, tools, equipment? n:

_____

_____

 Submit records to the instructor/trainer? _____
_____

_____

 Implements 5’s after the identification of _____

tools, materials and equipment.? _____

_____

_____

_____

________________________________________________________________________________

________________________________________________________________________________

____________

Trainer: _________________________ Date: ______________________

INFORMATION SHEET 3.5-2

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CULTIVATING PRACTICES

Objectives:
After reading this information sheet the trainee’s/students must be able to
1. Understand the different cultivating practices

2. Cultivate area

Introduction:

Cultivation, Loosening and breaking up (tilling) of the soil. The soil around

existing plants is cultivated (by hand using a hoe, or by machine using a
cultivator) to destroy weeds and promote growth by increasing soil aeration and

water infiltration. Soil being prepared for the planting of a crop is cultivated by
a harrow or plow.

Cultivation refers to stirring the soil between rows of vegetable plants. Because
weed control is the most important function of cultivation, this work should be
performed at the most favorable time for weed killing, when the weeds are

breaking through the soil surface

CULTIVATION PRACTICES

Cultivation practices are all the processes involved in the production of plant-
based foods, in this case fruits and vegetables, from planting to harvesting.
When planting, you have to make sure to plant in areas that provide sufficient
sunlight and sufficient space.

1. Planting: The very first step and perhaps the most important part of your
cultivation practices is that of planting.

 First Steps: All fruits and vegetables begin life as a seed.
Choose a location that provides your plants with enough
space and enough sunlight.

Here is a table showing the different planting requirements of a few common
different fruits and vegetables.

Plant When to plant Where to plant How to plant

Tomatoes Start seed indoors 8 weeks Needs 6+ hours Plant 2 feet apart
of sun
before last spring frost;
transplant after last spring

frost

Leaf lettuce Sow seed as soon as ground is Plant in areas Plant 4 inches
workable with shade in apart in rows 12

summer inches apart

Strawberries Plant as soon as ground is Needs 6 - 10 Plant 20 inches
workable
hours of direct apart in rows 4

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sun feet apart

2. Fertilizing: After you've planted your fruits and vegetables, you'll need to
give them enough water and food to grow and produce fruit. If your soil
doesn't have sufficient nutrients for your plants, you'll need to provide
fertilizer. You can use fertilizer in the form of compost or manure such as
bat guano or chicken manure or you can purchase commercial fertilizer.
 When you purchase fertilizer, you'll notice that the bag tells you
what's inside using three letters: N-P-K that correspond to their
symbol on the Periodic table.
 N stands for the amount of nitrogen
 P stands for the amount of phosphorus
 K stands for potassium (potash).
 The numbers stand for the ratio of each nutrient in the
fertilizer. So a fertilizer with a N-P-K ratio of 12-12-12
contains 12 percent nitrogen, 12 percent phosphorus, and 12
percent potassium.

Each nutrient assists plant growth in different ways

 Each nutrient helps plants differently. Nitrogen helps with foliage
growth, phosphorus helps with roots and flowers, and potassium
(potash) helps with overall plant health. More nitrogen means faster
plant growth, but too much can lead to sickly plants. So, the key to
fertilization is to apply missing nutrients but not to overload your
soil.

 You'll want to fertilize well before you plant and then again while the
plant is growing but before it begins to fruit.

3. Harvesting: After your fruits and vegetables have grown fruit, they may be
ready for harvesting. Each one matures at a different time. Visually, it is
very easy to see when a fruit or vegetable is ready to be picked.

4. Disease Prevention: Disease prevention is also a very important part of
your cultivation practices. If your plants get diseased, it can mean a bad
harvest or even plant death.

Reference:
1. www.fao.org>....

SELF-CHECK 3.5-2

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MATCHING TYPE: Match Column A with Column B, write the letter of your
answer on the answer sheet provided for.

COLUMN A COLUMN B

1. Cultivation a. processes involves in the production of crops
2. Planting b. adding nutrients into the soil
3. Number in fertilizer c. loosening and breaking up of soil
4. Fertilizing
d. stands for the ratio of each nutrient in the
5. Cultivation practices fertilizer

e. important part of cultivation practices
g. disease prevention of the crops

ANSWER KEY 3.5-2

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1. C

2. E
3. D

4. B
5. A

INFORMATION SHEET 3.5-3
REJUVENATING ACTIVITIES

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Objective:

After reading this information sheet the trainees must be able to
1. Know the what are rejuvenating activities of crops
2. Perform rejuvenating

Introduction:

Rejuvenation means restoring vitality and freshness of plants. It is another name
for renewal. • Rejuvenation is attempted to make the plant new. • In India many
existing orchards are not as productive as their potential. • Selection of poor
planting material, improper plantation and upkeep make orchards uneconomic.
These situations necessitate need for rejuvenation

REJUVENATION STEPS IN OVER GROWN HEDGES

In most cases a hedge is grown from a fast growing, but still robust perennial
shrub. Most of these can take a hard pruning and come back quite quickly.
Depending on the severity of the damage one will need to make a call on
replacing the hedge, some of the plants that form the hedge or giving it a hard
pruning to reform the shape and health of your hedge.

1. Evaluate and assess. Pull back the outer branches to access the inner
growth pattern and structure of the hedge.

2. Remove any dead and diseased plant material.
3. Nominate poor performing and affected branches and cut them back

hard. Ideally make these cuts where healthy shoots join the branch.
4. Prune off excess growth to encourage air and

light movement within the hedge

5. In the case of severely overgrown hedges follow the steps above and

additionally remove the top third of the plant to around 20 cm beneath
the final desired height for the hedge. If more than one third needs to be
remove do so over two growing seasons.

6. If entire plants of the hedge have died back remove them and replace
with new strong plants.

7. Always feed and water any hedge well after a hard pruning. The hedge
needs energy for the encouraged growth from somewhere and with less
foliage it is not able to photosynthesis as well as usual.

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8. A deep watering less often is always better than shallow regular
watering, this encourages a strong deep root system. Regular watering
however is necessary for a week or so after cutting back

9. Apply a layer of mulch or compost around the base of each plant to
improve soil temperatures and provide nutrients to leach in during
watering.

10. Gradually reshape and form the hedge with future pruning
throughout the growing season

Objective of rejuvenation
 Enhance the productivity of old fruit orchards.
 Provide quality planting material to farmers
to reasonable to increase yield.
 Enhance profitability
 Conservation of old progeny or specie

Regeneration of plants in the greenhouse Banana
From the set of cultures in storage, a representative
sample of five cultures should be randomly selected
and regenerated into five rooted plantlets. These
plants should be planted out in the greenhouse.

Rejuvenation pruning is the removal of old, overgrown limbs so that the plant
can grow new, vigorous branches in their place.

METHODS OF REJUVENATION PRUNING
1. Hard pruning involves cutting the shrub off to a height of 6 to 12 inches
above the ground and allowing it to regrow. The disadvantage of this type of
pruning are that not all shrubs tolerate drastic cutting, and until the plant
regrows you are left with an unsightly stubs. The advantage of hard

pruning
is that the shrub rejuvenates quickly.

2. Gradual rejuvenation allows you to remove

old branches over a period of three years.

This technique is called renewal pruning. Although it is slower than hard

pruning, shrubs that are rejuvenated over a period of time look better in

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the landscape as they regrow. This method is particularly well-suited to
caning shrubs

STEPS TO PROPERLT PERFORM EXTENSIVE OR GRADUAL REJUVENATION
PRUNING
1. Become familiar with proper pruning angles to avoid damaging the plant.

2. For extensive rejuvenation, completely remove the entire plant 6 to 10 inches
above the ground using heavy lopping shears and a pruning saw. Healthy
shrubs will respond by sending up new shoots.

3. For gradual rejuvenation, remove one-third of the oldest, unproductive
branches. The next year, take half of the old, lingering stems. In year three,

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prune out the remainder of the old branches. While this takes longer to
complete, the shrub stays more attractive throughout the process.

Reference:

1. www.slideshare.net.rejuvenation-64949408
Published on August 12, 2016

SELF-CHECK 3.5-3

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MATCHING TYPE: Match Column A with Column B. write the letter of your
answer on the answer sheet provided for.

COLUMN A COLUMN B

1. Gradual rejuvenation a. removal of attractive branches
2. Rejuvenation b. completely remove the entire plant
3. Hard pruning c. remove one-third of the oldest, unproductive

4. Rejuvenation pruning Branches
5. Extensive rejuvenation d. restoring vitality and freshness of plants
e. removal of old, overgrown limbs
g. cutting the shrub –off to a height of 6-12

inches

ANSWER KEY 3.5-3

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1. C

2. D
3. G

4. E
5. B

JOB SHEET 3.5-3

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Title : PERFORM REJUVENATION PRUNING

Performance Objectives:

Given an area planted fruit trees, you should be able to perform
rejuvenation activity according to plant requirements.

Materials /Supplies : area planted with fruit trees
Tools/Equipment : pruning tools
Steps / Procedures

1. Proceed to the assigned area and conduct an ocular inspection of the
crop

2. Decide what method of rejuvenation pruning to be used according to
the requirement of the crops.

3. Prepare the necessary tools for the activity
4. Perform the rejuvenation pruning according to the plant’s

requirement
5. Check the output of the activity
6. Implement 5’s to the tools after using.
Assessment Method:
Demonstration with questioning

Trainer’s Name_________________________ Date:___________

Performance Criteria Checklists 3.5-3

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DID I…. YES NO

Criteria
1. Conduct an ocular inspection of the crop

2. Prepare the necessary tools for the activity according
to the method to be used

3. Perform the rejuvenation pruning according to the
plant’s requirement

4. Check the output of the activity

7. Implement 5’s to the tools after using.

Comments / Suggestions:
______________________________________________________________________

______________________________________________________________________
______________________________________________________________________

Trainer’s Name :_______________________ Date:________________

INFORMATION SHEET 3.5-4
PLANT GROWTH TRAINING TECHNIQUES

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Objectives
After reading this information sheet the trainees/students must be able to:
1. Identify growth training techniques
2. Perform growth training techniques to a certain crops

Introduction:

Plant training
Plant training is controlling the direction, shape and size of plants. Buds are
young shoots that become leaves, flowers or branches. A grower trains plants to
improve flower or plant appearance and management, improve flower and fruit
size and quality and to protect plants from damage.

Plant management or husbandry is the care and protection of plants so they grow
successfully. Plant training is one management practice carried out to control
the shape, size and direction of plant growth.

EXAMPLE OF PLANT GROWTH TRAINING

Climbing plants growing up a trellis. A coral tree which has been pruned to
encourage new growth.

Orchids are trained up strings. A teepee structure for vegetables like
beans to grow on.

REASONS FOR TRAINING PLANTS GROWTH

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 improve fruit size and quality
 develop a framework so the plant gets the maximum amount of light

falling on the leaves
 improve how an area or plant looks
 make plants easier to manage and maintain the size and shape of the

plant
 improve flower appearance and size
 protect plants from damage.

PLANT GROWTH TRAINING METHODS
1. support including staking
2. stopping
3. disbudding
4. thinning
5. pruning.

Plant support
Plants are supported to:

 protect them from the weather, for example, the wind
 help them grow into the space where they're needed
 hold leaves up to the light to increase the amount of photosynthesis

taking place
 give easy access of bees and other insects to pollinate the flowers
 to encourage even ripening of fruit for example tomatoes
 to improve the shape so the plants are either easier to manage or look

better
 prevent flowers or fruit from dragging on the ground.

Grapes are trained on wires and posts. These canes are at a good height for
vineyard workers and also for

harvesting. The distance between the
rows allows easy access for machinery.

DATE DEVELOP: DOCUMENT NO.1

AGRICULTURAL CROP JULY 24, 2020 ISSUED BY: Page
PRODUCTION NC II DEVELOPED BY:
TESDA-WNAS 100
CARING AND MAINTAINING ERLINDA V. FERRER REVISION # of
CROPS Instructor
112