Crop Production Practices (Week 7-8) PDF

Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Impig, Sipocot, Camarines Sur 4408 Website: www.cbsua.edu.ph Email Address: [email protected]...

Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Impig, Sipocot, Camarines Sur 4408 Website: www.cbsua.edu.ph Email Address: [email protected] Trunkline: (054) 881-6681 COURSE MODULE (Week 7-8) CROP PRODUCTION PRACTICES 1. Course No. AGRI 1 2. Course Name Sustainable Agriculture 1 The course deals with the overview of Agriculture which includes history, principles, policies, standards, production of organic soil 3. Course Description amendments, crop and farm animals (swine, poultry, and small ruminants). It shall include processing and marketing of farm products. 2 - Lecture 4. Credit Units 3 - Laboratory 5. Contact Hours 5 hours/ week 6. Prerequisite None Teamwork and cooperation, respect for others, honesty, responsibility, justice and fairness, trust, punctuality, patience, 7. Values Integration creativity, courage, self-confidence, nationalism and patriotism, open-mindedness and perseverance I. PRE-CULTIVATION 1. Site Selection 2. Weeding/Cleaning of the area Many undesirable plants may naturally grow alongside the main crop in an agricultural field. Weeds are plants that are undesirable. Weeding is the process of removing weeds. It is usually done before tilling the soil or during the production. Weeding is an important process because weeds compete for nutrients, sunlight, water, space, and other resources with crop plants. It causes crops to be undernourished, resulting in low yields. To achieve the expected yield, it is necessary to remove seeds from the field. Farmers use a variety of methods to remove weeds and control their growth. Methods for removing weeds and controlling their growth ✓ Tilling prior to crop planting aids in the uprooting and killing of weeds, which then dry up and mix with the soil. The best time to remove weeds is before they flower and produce seeds. Page 1 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  ✓ Weeds are also uprooted using a seed drill. ✓ Manual removal entails physically removing weeds by uprooting or cutting them close to the ground on a regular basis, using a khurpi. II. LAND PREPARATION Land preparation - the process of preparing the land for planting, thereby providing good physical, chemical, and biological conditions that would permit optimum plant growth. It is done 2 weeks before sowing your seeds. Major purposes of land preparation are to: 1. Level the land where needed. 2. Incorporate crop residues, green manure, and cover crops. 3. Prepare and maintain a seedbed in good tilt. 4. Help control weeds, diseases, and insects. 5. Improve the physical condition of the soil. 6. Help control erosion where needed. Primary Steps in Land Preparation 1. Clearing Removal of stones, obstacles, vegetation, etc. in the plot. Materials used include 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. It is done by attaching a plow to a tractor or a draft animal and then dragging it across the field. You can also do this manually with a spading fork. 3. Harrowing Harrowing or secondary tilling is the act of breaking soil clods left from plowing into smaller masses. It is done by attaching a harrow to a tractor or a draft animal and then dragging it across the field. You can also do this manually with a digging bar/blade, spading fork, or hoe. Harrowing may be done multiple times until soil is broken into small granules. 4. Levelling Levelling is the act of arranging plots according to the recommended size for the vegetable variety. It involves flattening the ground and building trenches for irrigation, if necessary. Here are some standard plot sizes in tropical and semi-temperate vegetable production (PCAARRD, 2012): Type of Vegetable Width Length Tropical – Leafy 1m preference Page 2 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  Tropical – tomato, 2.5m preference eggplant Semi-temperate 1m 10m The recommended orientation of plots is North to South. This is because the sun rises in the East and sets in the West. If you arrange your plots from East to West, the tendency is unequal amounts of sunlight due to direction and shading. North – South East – West 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 in your soil. GENERAL STEPS IN LAND PREPARATION 1. Soil Preparation It is the first step before planting a crop and is one of the most important agricultural tasks. The turning and loosening of the soil allow the roots to penetrate deep into the soil and breathe freely even when they are deep in the soil. The loosened soil also promotes the growth of earthworms and microbes, which turn and loosen the soil and add humus to it. As a result, it is critical to properly prepare the soil before beginning cultivation. The methods for soil preparation are listed below. A. Plowing Primary tillage refers to operations which loosen very compact soil. Plowing with a moldboard plow, or breaking land with an ard or disking plow are examples of primary tillage operations. Plowing is most often done with a moldboard plow. This is a tool that loosens earth by cutting a slice and turning it partially over so that air and water reach the area where plants root, often referred to as the root zone. Effects of Plowing: ✓ Good plowing stimulates plant growth by opening the compact upper surface of the soil so roots can develop quickly, taking nutrients, water, and oxygen from the soil. Moisture is absorbed easily, seeping down to deeper areas where it can act as a reserve during dry periods. ✓ Plowing also serves to turn under weeds and organic surface material that becomes valuable fertilizer. Good plowing tilts the furrow slice so decaying material is spread evenly through the loose soil. As oxygen and water penetrate and as sun dries exposed roots, the material decays and provides nutrients for the crop. Page 3 of 16 Prepared by: HONEY JOY M. COSA COS Instructor B. Harrowing These operations are used to prepare the seedbed or improve the soil where crops are maturing. Harrowing is the process of smoothing and leveling a plowed field. The harrow breaks clods and works the tops of furrow slices into a fine, moisture retaining bed where seeds germinate easily. Higher germination rates resulting from harrowing are explained by improved structure of the seedbed: ✓ It is better aerated ✓ It is moisture-retaining ✓ There is more contact between the seed and soil particles; large air pockets and clods are eliminated and seeds are easily covered ✓ Some weeds are killed. Manual methods in land preparation are used in the following cases: 1. If the topography is too steep, rugged, wet or rocky for mechanized land clearing. 2. If labour is cheap and easily available, and its use is desirable to help reduce rural unemployment. 3. If the soil characteristics and environmental conditions do not justify any large-scale mechanical operations for improving survival and/or growth. 4. If time is not a pressing factor. Clearing Fields With Animal Power Animals can be used to clear fields of fallen trees or other debris that will interfere with plowing. Manual Land Preparation Mechanical Land Preparation Page 4 of 16 Prepared by: HONEY JOY M. COSA COS Instructor C. Disking Disk harrows are used to reduce the size of larger soil clods by fracturing them with cleavage and pressure. Disking generally follows plowing, but under some conditions disking can substitute reasonably well for plowing. If the soil is in good tilth, a satisfactory seedbed can be prepared by disking alone D. Leveling The topsoil in the field is quite loose after it has been ploughed. The leveller, which is a heavy wooden or iron plank, is used to level the soil. Field leveling also aids in the uniform distribution of water during irrigation. E. Base Manuring We add manure to the soil even before sowing to increase soil fertility because it is properly incorporated into the soil. The use of green manure and farmyard manure will always improve crop growth and yield. III. CROP ESTABLISHMENT Crop Establishment is affected by: a. Quality of Seed b. Environment (Land Preparation) c. System of seeding (Planting) Soil -it plays a vital role in the establishment and growth of any crop. d. Problems with soil structure ✓ Affect root development ✓ Fertility uptake ✓ Moisture retention A. Sowing For sowing, high-quality, healthy seeds are collected. They must be planted at the appropriate depth in the soil. Weed control is performed to prevent weeds from entering the fertilizer. The soil should have enough water to allow for proper seed germination. Planting the seeds too close together reduces the amount of sunlight, water, and nutrients they receive. Sowing the seeds is done in a variety of ways. B. Drilling Seeds Page 5 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  A seed drill is a modern method of seeding. It is a more effective and efficient method than hand sowing. It is typically accomplished by attaching iron drills to a tractor. Seed drills ensure that seeds are planted in the soil at equal intervals and at the proper depth. C. Dibbling It is the process of placing seed material at a predetermined spacing in a furrow, pit, or hole with a dibble, or more commonly by hand. For moist soil contact, the soil around the hole is pressed with the hand or leg. D. Manual sowing Hand scattering of seeds is the most basic method of seed sowing. This is the most cost-effective method of seeding. E. Transplanting Transplanting is the replanting of seedlings into larger agricultural plots. 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. IV. FERTILIZERS Vegetables, or any crop, cannot live on water and soil alone. Nutrients required for vegetable growth may not always be present in the soil. Fertilizers are chemical compounds that contain salts or organic compounds such as urea, ammonium sulphate, sodium nitrate, and others. They provide plant nutrients such as potassium, nitrogen, and phosphorus. Fertilizers are commercial products that are primarily produced in factories. They increased the yield on their own. Types of Fertilizers 1. Dry Fertilizers - plant and animal material which have undergone complete decomposition. Ex: compost, vermin compost and bokashi. 2. Water-soluble fertilizers - fertilizers in liquid forms. Ex.: IMO’s, FAA, FPJ, OHN and LABS. How to apply Fertilizer? 1. Basal Application - fertilizer is applied directly to the soil by mixing. 2. Foliar Application - fertilizer is applied directly to the leaves usually by spraying. When to apply fertilizer? Page 6 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  ✓ During land preparation ✓ During transplanting ✓ 2 weeks after transplanting ✓ Throughout the growing stage VI. PEST MANAGEMENT Pests are insects or other animals that attack crops, foods and livestock. They eat crops and distort growth. They also carries diseases. Common pests in vegetables: ✓ Mites ✓ Rodents ✓ Insects ✓ Nematodes ✓ Snails Pest Control Strategies 1. Cultural Control - these are farm practices that makes the environment unfavorable for pests but favorable for crop production. a. Synchronized planting b. Sanitation c. Intercropping/multi-copping d. Crop rotation e. Selective weeding f. Land preparation 2. Mechanical Control - physical barriers are used to eliminate pests and protect crops. a. Row covers b. Entrapment c. Fruit bagging 3. Biological Control - controls that follow the concept of biological interactions such as predation and parasitism. a. Parasitism b. Predation c. Handpicking d. Fumigation e. Bio-pesticides Plant Disease Common plant diseases ✓ Mold ✓ Mildew ✓ Burn ✓ Mosaic ✓ Blights ✓ Rot ✓ Damping off ✓ Leaf spot Page 7 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  Diseases is a result of these three factors ✓ Environment ✓ Pathogen ✓ Host plant Common causes of plant disease ✓ Bacteria ✓ Viruses ✓ Fungi ✓ Nematodes Environmental factors that affect plant diseases ✓ Nutrient deficiency ✓ Excess or lack of moisture ✓ Weather ✓ Soil acidity/Alkalinity How to prevent plant diseases ✓ Choose seeds of resistant varieties ✓ Improve soil fertility to decrease susceptibility of plants ✓ Practice multi-cropping to improve immunity from host-specific pathogens ✓ Apply mulch to inhibit the growth of pathogens VII. IRRIGATION Irrigation can also be used to provide nutrients to crops. Water for irrigation can be obtained from wells, ponds, lakes, canals, tube wells, and even dams. Irrigation provides the necessary moisture for growth and development, germination, and other related functions. The frequency, rate, amount, and time of irrigation differ for different crops, as well as depending on soil type and season. Summer crops, for example, require significantly more water than winter crops. The physical signs of over watering are the following: ✓ Wilting leaves - due to drowning and suffocation of the soil. ✓ Soggy soil ✓ Edema - burst cells in the top or underside of leaves. ✓ Moldy soil A. Modern irrigation The modern method compensates for the disadvantages of traditional methods and thus aids in the proper use of water. The modern method employs two systems: 1. Sprinkler/Overhead system 2. Drip system - pipes with small outlets are installed in the soil surface just above the roots. 3. Furrow Irrigation - A hoe or pick mattock is used to elevate a small portion of the soil to form ridges and excavate furrows. Crops are transplanted in the ridges while the furrows serves as water channels. Page 8 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  B. Traditional Irrigation Irrigation is done manually in this method. A farmer pulls water from wells or canals by hand or with cattle and transports it to farming fields. This method may differ depending on where you live. Traditional systems include the pulley system, the lever system, and the chain pump. The pump system is the most common and widely used of these. However, its efficiency is low due to the uneven distribution of water. Furthermore, the likelihood of water loss is very high. VIII. HARVESTING Harvesting is the process of cutting crops after they have reached maturity. Harvesting involves pulling or cutting crops close to the ground, which usually takes 3 to 4 years to mature. Harvesting is done either manually with a sickle or with a machine called a harvester. Winnowing is also used by farmers with small land holdings to separate grain and chaff. Harvest time is a time of great joy and happiness throughout India. Threshing is the process of separating grain seeds from chaff in a harvested crop. It is done with the help of a machine called a ‘combine,’ which is both a harvester and a thresher. Types of Harvesting 1. Manual Harvesting 2. Mechanical Harvesting IX. POST-HARVEST HANDLING Helps in maintaining the quality and safety of harvested fresh products in order to prevent possible losses. Reduction in post-harvest losses means increased food availability for the growing population. (www.fao.org) Post-harvest handling specifically involves the movement and operations that the commodities undergo from harvest to meal preparation. Its main concerns are: a. To keep commodities in an acceptable state from harvest until it reaches the consumers; b. To ensure food safety; and c. To minimize losses at the least possible cost. Proper post-handling practices for fresh products like fruits is important because of the following: a. These are considered as high value crops and that they have higher market value; b. These are commodities that deteriorate in quality very quickly; c. Money and other resources were invested in growing the commodities, and Page 9 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  d. These are rich source of vitamins, minerals, plant proteins and medicinal substances, thus, proper care helps in maintaining the nutritional and pharmacological value Reasons for Post-harvest losses ✓ Factors which are responsible for post-harvest losses vary widely from place to place and become more and more complex. The following reasons for post- harvest losses are as under: a. Moisture loss causing wilting / shrinkage b. Loss of photosynthesis like carbohydrates, proteins occur c. Physical damage through pest and diseases attack d. Physiological loss causing decline in quality e. Fiber development f. Greening (Potato) g. Microbial causes insects and rodents h. Activity of enzymes of the plant or food i. Chemical reaction not catalyzed by enzymes of the tissue j. Physical changes such as freezing, brushing, drying & pressure A. Post-harvest handling practices 1. Sorting Sorting is the process of arranging or grouping the commodities according to their similarities. Sorting is done primarily to grade the fruits according to given parameters such as size and shape. Generally, freshly harvested fruits are sorted according to uniformity in size, shape and color. During the harvesting of fruits, pre-sorting have already started wherein the fruits with undesirable appearances such as skin blemishes, discolorations, decayed, over-ripe or irregular in shape are sorted out from the rest of the harvest. These kind of fruits may detract or pose a risk for shortened shelf life and/or contamination of fruits if not discarded. 2. Cleaning Cleaning is done to provide attractive look of fruits with minimal risk of microbial contamination. Page 10 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  Cleaning is done to remove unwanted or undesirable contents from the surface of the fruit such as adhering dust, dirt, and twigs. Basically, cleaning sanitizes the fruits and avoids possible entry of undesirable contents to enter the packaging and storage areas. This practice can be done through dry or wet method. a. Dry Method: Physical removal of unwanted matters from the fruits. b. Wet Method: Washing the fruits with clean water. ✓ The harvested fruits are soaked in clean water for a certain period of time to remove the ants that are staying in the fruits. Adequate washing also provides a pre-cooling effect to the fruits. In washing the fruits, remember the following: 1. Wash the fruits gently and prevent them from being bruised or damaged. Discard any bruised or damaged fruit. 2. Use potable and clean water in washing the fruits. Change water regularly. 3. Wash thoroughly so that no residue will be left in the fruit. 3. Air-drying Air-drying is the process of removing moisture or excess water by using air. This practice is important so that the fruits will be totally dry and do not become moldy when packed. Air-drying can be done by putting the fruits on top of clean trays or racks, either plastic or stainless, for some time until they become fully dry. Make sure that the fruits are not exposed to direct sunlight. The use of forced air through cooling fans or blowers may also be used in drying the fruits faster. Put the trays or racks on blocks or pallets to allow better air movement around the fruits. Do not lay the materials on the ground. Materials not recommended to be used in air-drying fruits: a. Screens made from “hardware cloth”, a galvanized metal cloth coated with cadmium or zinc, that may cause harm to people. b. Copper and aluminum screens. Copper destroys Vitamin C and increases oxidation or discoloration in fruits while aluminum tends to discolour and destroyed. c. Woods are also fine for making trays but avoid using green woods, pine, and cedar, oak or red wood. These woods warp, stain or cause off-flavour in the fruits. 4. Grading/Classification Page 11 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  Grading or classification is the process of judging the fruits through ranking. Fruits of best quality are ranked first. Grading is important because it sets the standard and price of the harvested fruits in the market. Several guidelines are provided for grading of harvested commodities. Usually, grading is manually done based on size, color, maturity, and general appearance such as presence of insect damage, mechanical injury and being free of diseases, among others. 5. Packaging Packaging refers to the process by which the fruits are packed accordingly for better transport and distribution in the market. It is recommended to use regular polyethylene bags and food grade containers for packaging. Food-grade container is primarily made for food storage that is durable, leak-proof and able to be sealed or covered. Other packing materials like wooden crates are also acceptable to secure the individual fruit packages. Remember: (1) Keep the fruits with the same color, sizes and grades together. (2) Ensure that the fruits are dry before packing. Moisture in fruits causes bacteria and fungi to develop which will affect the saleability of the fruit. (3) Disposable containers should not be re-used for packing. (4) Handle the fruits carefully. Arrange the fruits properly and do not squeeze in the packing material. (5) Place packed fruits in pallets or blocks. Banana leaves may also be used as covering of the packed fruits to retain moisture of fruits. For individual packing, limit the weight of fruits in a pack. Do not over-pack for it can only sacrifice the quality of the fruits. Generally, the fruits are packed per one kilo and then carefully placed in a crate that can accommodate around 20 kilos. It is important to ask desired packing weight from contact buyer, if any, before packing. 6. Storage Reminders: 1. Keep storage areas clean, safe and protected against the entrance of pests and rodents. 2. Place container in pallets or in blocks to keep it from direct contact with the floor. This is to prevent the fruits from taking in the moisture coming from the floor. 7. Transporting Page 12 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  The proper transport of fruits from farm to market is important to ensure that the fruits will arrive at its destination in satisfactory condition. When transporting fruits: ✓ Properly arrange the fruits to allow ventilation within each package. ✓ It is advisable to transport at night, early in the morning, or late in the evening to reduce deterioration of fruits caused by high temperature. ✓ Make sure that the transport vehicles are adequately clean and/ or sanitized before loading the fruits. ✓ Avoid cross-contamination of fruits from other foods, non-foods and surfaces. Make sure that all areas for loading, unloading, transporting and storage are clean. OTHER PRACTICES 1. Pruning - is done by snipping/removing certain parts of the plant which are undesirable. The part that may be infected by disease; growing irregularly and etc. It improves health and yield by allowing energy nutrients to be directed to the crops instead of diseased parts. 2. Bagging - 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. 3. De-leafing 4. Trellising - another technique for growing vegetables. It is specially used in growing vines or climbing plants such as tomato, green peas, pole sitao, sayote, squash and cucumber. X. COST AND INCOME ANALYSIS Cost and income analysis is a tool used to appraise the profitability of a business. The cost, returns and losses are the major component of this tool. One of the reasons why we must keep track of our financial records is for us to monitor and evaluate the profitability of our business. Cost and return analysis will help us improve our capability in decision making by learning the cause and effects of previous production errors and successes. Table 1. Cost and return analysis for tomato production. Total harvest/yield(kg/ha) 35,000 Price/kg 40 Gross Return 1,400,000 Expenses Qty Unit Unit Price Total A. Direct Materials Seeds 0.3 Kg 1,950 585 Trellis 3,000 Pcs 10 30,000 Wire 100 Kg 52 5,200 Synthetic Straw 40 Rolls 30 1,200 Net bags 100 Pcs 25 2,500 Biofertilizers Page 13 of 16 Prepared by: HONEY JOY M. COSA COS Instructor Chicken manure 15 Ton 1,000 15,000 Carbonized Rice 5 Ton 500 2,500 Hull FFJ 1,000 FPJ 1,000 Compost 20 sacks 50 1,000 Bio-pesticides Bio-spray 1,000 Planting materials 5 Ton 200 1,000 Sub-total 61,985 A. Direct Labor Qty Unit Unit Total Price Seedbed 12 md 220 2,640 preparation Plowing 10 Mad 440 4,400 Harrowing 8 Mad 440 3,520 Furrowing 2 Mad 440 880 Basal Application 4 Md 220 880 Transplanting 20 Md 220 4,400 Fertilization 16 Md 220 3,520 Weeding 16 Md 220 3,520 Cultivation 4 Md 220 880 Trellising 20 Md 220 4,400 Spraying 8 Md 220 1,760 Irrigation 20 Md 220 4,400 Vine trimming 8 Md 220 1,760 Roguing 4 Md 220 880 Bio-fertilizer 6 Md 220 1,320 preparation Harvesting and 60 Md 220 13,200 post production op. Sub-total 52,360 B. Other Qty Unit Unit Total expenses Price Transportation 10,000 Depreciation 4 months 6,808 27,232 Miscellaneous 6,199 (10%) Full-time laborers 2 persons 4,500 36,000 Land rent 4 months 6,000 24,000 Sub-total 103,430 Total Expenses(TE) or Production Cost per 4 month 217,775 cycle Net Income or Net Returns 1,182,225 Fixed Asset (FA) 328,990 Working Capital (WC)2 190,544 Page 14 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  Initial Investment (FA+WC) 519,534 Cost of Production/kg 6.22 Benefit-Cost Ratio (GR/TE) 6.43 Return on Investment (ROI = NR/Initial Investment 228% Payback Period (FA/NR) - 1 Cropping cycle We will see in this example that in 1ha tomato production with a total initial capital of P519, 534 is a profitable investment. The estimated net return on a 4-month cropping cycle is 1,182,225 with ROI of 228%. Given this, the initial investment is recovered within just 1 cropping cycle (PCARRD, 2007). Be guided by the formula below in computing for the net income (NI), Break Even Price (BEP), Return on Investment (ROI) and Benefit Cost Ratio (BCR). Given: Gross Sales or Gross Returns = Php1,400,000 Total Expenses or Total Costs = Php217,775 Total Harvest = 35,000kg NET RETURNS NR = GR - TC = 1,400,000 - 217,775 = 1,182,225 BREAK EVEN PRICE BEP = TC/TH = Php217, 775/35,000kg = Php6.22/kg Table 2. Simple cost and return analysis of a farmer of 1,000 square meters land area of organic bitter gourd production. A. COST Particulars Quantity Unit Cost Total Cost (Php) PRODUCTION A. Labor Cost 1. Land Preparation 2 days 500/day 1,000 2. Planting 3.75 hrs 200/day 97.5 3. Trellising 5 days @ 4 200/day 4,000 laborers 4. Fertilizer Application 3 days 200/day 400 5. Weeding 2 days 200/day 400 6. Bio-pesticide application 2 days 200/day 400 7. Irrigation 10 days 200/day 2,000 8. Harvesting 10 days 200/day 2,000 TOTAL LABOR COST 10,497.50 B. Material Cost 1. Seed 1 can 1,500/can 1,500 2. Organic fertilizer 40 sacks 30/sack 1,200 Page 15 of 16 Prepared by: HONEY JOY M. COSA COS Instructor  3. Bio-pesticides 5 bottles 50/bottle 250 4. Foliar fertilizer 5 bottles 30/bottle 150 5. Trellises 3 rolls 450/roll 1,350 TOTAL MATERIAL COST 4,450 C. Other expenses 1. Transportation 600 600 2. Irrigation 3. Land rent 4. Interest on loan TOTAL OTHER EXPENSES 600 TOTAL PRODUCTION 15,547.5 COST (A+B+C) B. SALES Harvest Date Volume (kg) Selling Price TOTAL SALES (php) 1 May 30 30 60 1,800 2 June 3 160 60 9,600 3 June 10 420 60 25,200 4 June 14 320 60 19,200 5 June 17 260 60 15,600 6 June 16 180 60 10,800 7 July 3 180 60 10,800 GROSS INCOME 93,000 C. LOSSESS Harvest Date Home Given Others TOTAL Consumption (kg) away (kg) LOSS (kg) 1 May 30 10 20 - 30 2 June 3 20 - 15 35 3 June 10 - - - - 4 June 14 - - - - 5 June 17 10 20 40 70 6 June 16 - 20 60 80 7 July 3 10 10 60 70 TOTAL LOSS 285 Page 16 of 16 Prepared by: HONEY JOY M. COSA COS Instructor