BTLE 308 Agri-Fishery 2 Syllabus PDF

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES Calauan, Laguna Campus BTLE 308 AGRI-FISHERY 2  BTLE30143:Agri-Fishery 2 ThePolytechnic University of thePhilippines PUP as an education institutionLET US ACCESS THRU: https://www.pup.edu.ph/about/...

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES Calauan, Laguna Campus BTLE 308 AGRI-FISHERY 2  BTLE30143:Agri-Fishery 2 ThePolytechnic University of thePhilippines PUP as an education institutionLET US ACCESS THRU: https://www.pup.edu.ph/about/vm PUP STUDENT HANDBOOK: https://drive.google.com/file/d/0B1BuDAuN0r8SX1BWX2NSN3FURzg/view?usp=sharing&re 2 sourcekey=0-oi8lUy9PCFysh0FDyL5ipw BTLE30143:Agri-Fishery 2 THESYLLABUS 3 BTLE30143:Agri-Fishery 2 THESYLLABUS 4 BTLE30143:Agri-Fishery 2 THESYLLABUS 5 BTLE30143:Agri-Fishery 2 THESYLLABUS 6 BTLE30143:Agri-Fishery 2 THESYLLABUS 7 BTLE30143:Agri-Fishery 2 THESYLLABUS 8  BTLE 30143- Agri-Fishery 2 GENERALINSTRUCTIONS&GRADINGSYSTEM GENERAL INSTRUCTIONS Learning is your own responsibility. Be diligent in reading the instructional materials and in accomplishing the required output. For any lesson clarification and urgent concerns regarding instructions, please contact your instructor via sms indicating your concern and your instructor will call you back to discuss. You need to budget your time as each lesson has definite output. Do not procrastinate (saka na). Lesson Output shall be submitted the following meeting after discussion of the lesson. Lesson outputs are designed to assess your learning – whether you are able to synthesize, apply knowledge gained, integrate lesson to actual situation, etc. Hence, you should be responsible to do it yourself and not to let others do it for you or copy from others. The University rules and regulations still apply in online/offline/face-to-face learning situations. GRADING SYSTEM: Lesson output/Exercises=30% Proj. Process/Progress Report/Quizzes =30% Project Output or Exam=30% Forum Engagement/Recitation 10% Total= 100% Passing mark=65% BTLE 30143- Agri-Fishery 2 RUBRICS BTLE 30143- Agri-Fishery 2 RUBRICS ALLSUBJECTSBEINGTAUGHTBYMS.MIRANDA LESSONOUTPUTSUBMISSION 2 1 3 4 5 HOW TO NAME YOUR FILE? Surname First Name Initial- Lesson No. OUTPUT- COURSE CODE (e.g. MirandaRD-L1 OUTPUT-HRMA20013) For huge file size or multiple files (1 output but 2 or more different files), please provide link of the folder in your google drive where the files are located instead of uploading files.  POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 200710 PUP Calauan Campus BTLE 30143 Agri-Fishery 2 LESSON 1 Lesson 1: Agri-Entrepreneurship, Integrated Farming and The Integrated Entrepreneur OBJECTIVES: After successful completion of this lesson, students should be able to: Review concepts basic concepts and principles agri-fishery and agricultural entrepreneurship Appreciate the importance of innovation in the practice of agri- entrepreneurship and the latter’s impact to Philippine economy Create a sensible integrated farm layout and farming calendar with the expected products description Appreciate the value of integrated farming and of becoming an integrated agricultural entrepreneurs  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur Agriculture is the science and practice of cultivation of plants/crops and domestication of animals to provide food, fiber, medicinal substance & other products to sustain & enhance life. Fishery: According to FAO, it is an activity leading to harvesting of fish Aqua-culture: also known as aquafarming, is the farming of fish, crustaceans, mollusks, aquatic plants, algae, and other organisms. It involves cultivating freshwater and saltwater populations under controlled conditions, and can be contrasted with commercial fishing, which is the harvesting of wild fish. Agri-Fishery: this refers to cultivation of crops through soils and other medium growing of trees, raising of livestock, poultry, or fish which includes harvesting, processing and marketing of product of farm activities and practices. Agricultural Entrepreneurship is entrepreneurship that relates to the production and marketing of various agricultural products, as well as agricultural inputs (GFRAS) Entrepreneurship: The process whereby an individual or group of individuals use organized efforts to pursue business opportunities in order to create value and grow by fulfilling wants and needs of target market through innovation and uniqueness -regardless of personal resource situation CREATIVITY: refers to the production of novel & useful ideas INNOVATION: refers to the process of trying to get value out of this ideas. COMMERCIALIZATION: is the process of introducing a new product or production method into commerce—making it available on the market. 14  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur Look at the price of rice products/kg. P95/kg What have you P50/kg noticed? Where can you attribute this difference in price? P270/kg There are 2 methods of rice harvesting as shown in the picture/video. How can process innovation Value addition such as better packaging or processing could increase profit of agri-entrepreneurs. help agri-entrepreneurs increase their profit? During Harvesting period the price of palay changes from day to day. Day 1= 19.20; Day 2= 19.05; Day 3= 18.85 Price/kg of dried rice grain (palay) during harvest Process innovation in harvesting of palay will enable agri-enetrepreneurs to take advantage of higher price by harvesting earlier than usual with the use of better 15 technology.  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur Why Agri-entrepreneurship is Important? The Philippines has the lowest gross value added average (GVA) in Asean in 2010 to 2014 based on data from the Asian Development Bank: Philippines, 1.6; Thailand 2.0; Malaysia, 2.8; and Vietnam 3.2. While Thailand’s GVA average is 2.0, let us remember that it is the world’s top rice exporter (Ref. http://www.manilatimes.net/ In economics, gross value added (GVA) is the measure of the value of goods and services produced in an area, industry or sector of an economy. https://slideplayer.com/slide/13822963/ Philippine statistics shows that focusing on agri- production alone will only yield to 9 to 11% GDP. But if we integrate agri-production with agri- manufacturing or agro-processing and agri- services, its impact on the Philippine GDP increases to 38 to 40%. (http://ap.fftc.agnet.org/ap_db.php?id=921) 16  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur OVERVIEW OF CROP SCIENCE & PRODUCTION PLANT PROCESSES require INPUTS. These inputs should be made available to plants in order for the plant to grow if not available in nature in sufficient amount (fertilizers, irrigation). PLANT REQUIREMENTS (INPUT type and amount) vary from plant to plant and also varies with respect to their stage of growth and development. THREAT TO PLANT GROWTH: wrong agricultural practices, environmental factors & biotic factors 17  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur OVERVIEW OF ANIMAL SCIENCE & PRODUCTION ANIMAL PHYSIOLOGICAL PROCESSES require INPUTS. These inputs should be made available to animals in order for its normal growth & development. ANIMAL REQUIREMENTS (nutrition and proper management) vary from animal to animal, and also varies with respect to their stage of growth and development. THREAT TO ANIMAL GROWTH & DEVELOPMENT: wrong practices, faulty farm management, environmental factors & biotic factors (pest and diseases) 18 https://images.app.goo.gl/sPrYB37iDvVTA5tz6 https://images.app.goo.gl/ctczvc93bTKabnR6A  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur Because of the threats to growth and development of crops and animals, some grow them in CONTROLLED ENVIRONMENT https://images.app.goo.gl/v8gk6WkqCQLL5zCr7 https://images.app.goo.gl/fqAYKaexWXBn6Ws4A  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur INTEGRATED FARMING: Watch the video below to know what integrated farming is. https://youtu.be/qWpmpkxdjaA 20  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur INTEGRATED FARMING is simply combining different aspects of agriculture such as growing crops, fruits and vegetable symbiotically with livestock and aquaculture to achieve the best and optimum production, reduce farm inputs cost, ensure sustainability and increase the total income from the farm, while maintaining a healthy biotic and abiotic environment. Below is an inspirational story from an ex-driver. 21 https://youtu.be/U_ziHYC1ZpY  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur EXAMPLE: FISH-POULTRY (LAYER FARM) INTEGRATED FARMING. https://youtu.be/PhpKND4KXEM 22  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur Farmers historically have been production entrepreneurs producing a commodity Other entrepreneurs have added value to these commodities WAYS A FARMER CAN BECOME INTEGRATED AGRICULTURAL ENTREPRENEUR Add value to farm produce (process the farm produce into a higher value products) Market directly to consumer (B2C, skipping the middlemen always gives better profit) Alternative enterprises (additional enterprise as an offshoot of a farm widens the market share of the farmer) Niche markets (B2B as the official supplier of an alternative enterprise means stable income, though the profit may be less than B2C) Sell experience (Agro-ecotourism generates additional income to farmers through entrance fee, attraction fees and sale of farm produce and farm products) Brand your product (Branding one’s product and maintaining its quality will increase market reach and market share) Sell service, management, or convenience (If the farm has a specialty service and is known for that, it generate additional income through services provided to other farms; example if the farm has a good design of greenhouse, the farmer could earn by providing installation service of warehouse for other farmers) Doing all the above would surely mean more profit to farmers turned agri-entrepreneurs. 23  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur LESSON 1.1 -ACTIVITY – LANDSCAPE DESIGN Read the linked articles and try to come-up with a landscape design for the following areas of our campus: Landscaping Principles - Gate/Entrance Area Article: - Long front lawn (2 segments) https://www.canr.msu.edu/news/principl - Short front lawn (2 segments) es_of_landscape_design - Container van area (1 segment) Video: https://youtu.be/1xdz2ifgmok IMPORTANT NOTE: Please apply the landscaping principles in your design. Show your creativity as the class will select the team that will compose our Landscape Design group. LESSON 1.2 -ACTIVITY – INTERNET SEARCH Search about the indoor and outdoor plants available around the locality and conduct an internet/library search on their planting/cultivation requirements. This is in preparation for the Final Project. 24  BTLE30143:Agri-Fishery 2 Lesson 1:Agri-Entrepreneurship, IntegratedFarmingandTheIntegratedEntrepreneur FINAL PROJECT REPORT FORMAT I. TITLE PAGE II. ORNAMENTAL PLANTS DESCRIPTION (In paragraph: common name, scientific name, morphological description, classification, etc.) III. CULTIVATION REQUIREMENTS (climatic condition, type of soil, fertilizer & irrigation requirement, etc) IV. LANDSCAPE DESIGN (as per area assigned- landscape plan, landscape rendering) V. PROGRESS REPORT (from preparation of planting materials to landscape maintenance) VI. PICTURE DOCUMENTATION (stage by stage) Project schedule Week 1-4: Design & Internet Search of available ornamental plants Week 5-8: Group Organization & Landscape Planning & Design [Week 9: Quiz 1 & Midterm Project Submission – Integrated Farm Calendar & Layout] Week 10-11: Landscaping (area preparation & planting) Week 12-17: Maintenance [Week 18: Quiz 2, & submission of Final Project Report] 25  POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 200713 PUP Calauan Campus BTLE 30143 Agri-Fishery 2 Lesson 2: Principles & Practices of Crop Science and Production OBJECTIVES: After successful completion of this lesson, students should be able to: Describe the 15 aspects of crop production from site selection to sales and marketing of farm produce and products. Acquire knowledge in principles and good agricultural practices in growing crops leading to commercial crop production Create a farm layout and farming calendar applying the good agricultural practices Show appreciation of agricultural researches in the development of agriculture in the country.  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of CropScience andProduction FACTORS TO CONSIDER IN FARM SITE SELECTION 1. Climatic/weather requirement of the crops - This involves a thorough identification of the environmental adaptation of the crop, particularly climatic requirements. 2. Frequency of typhoon and calamities – This involves looking into hydro-meteorological patterns prevalent in the area (weather station) 3. Soil requirement of the crops- This includes analysis of soil nutrient content & soil pH, determining the soil topography (elevation of the land), determining the type of soil and the presence of contaminants or pollutants and assessing of these soil factors are conducive for the crops to grow. 4. Prevalence of pest and diseases (biotic factors)- This includes determining the biotic factors present in the areas and looking at historical records of the area for pest/disease outbreak and their prevalence. 5. Accessibility and availability of basic utilities – This involves determining proximity to access roads, transportation, irrigation, potable water, electricity, and fuel sources are available in the area. 6. Cost of lease or acquisition of land- The price of land per unit area 7. Labor supply (skills and numbers) and cost of labor 8. Security and political stability – This involves determining if there are threats in terms of security and if the LGU practices good governance and support ease of doing business.  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of Crop Science andProduction FARM LAYOUT & BASIC FACILITIES FOR GOOD AGRICULTURAL PRACTICES Farm house that is very accessible (complete area) Workshop area for machine repairs with stock room for tools Stock room for chemicals that is restricted (detached from other facilities) Outside full-bath toilet and changing room Post harvest handling area Processing area (food lab, if there is processing to be done) FARM PRACTICES SHOULD BE IN ACCORDANCE WITH GAP In order to supply farm produce and farm products to major malls and be able export products the farm should be GAP Certified by the Department of Agriculture. According to FAO: Please access the link below for the Guidelines of Good Agricultural Practices as a supplemental material for this lesson. It can also be found also in our Gclassroom as L2-S3. http://www.fao.org/3/a-a1193e.pdf  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of CropScience andProduction Agricultural & Entrepreneurial Practices: 1. Preparation of Planting Materials: includes plant variety or cultivar selection, doing the necessary seed treatment/vegetative plant part preparation for asexual propagation. 2. Land Preparation: involves cultivation appropriate for the crops to be planted as well as basal fertilization. 3. Planting: involves determining the rate of planting, time of planting and the manner of planting – whether directly seeded, transplanted, or other ways of propagation such as marcotting, grafting etc. 4. Irrigation: is the process of providing sufficient moisture for the plants to grow. There are crops which require more moisture in soil and some require a well-drained soil, hence, water is supplied according the plant requirement and the type of soil and prevailing temperature and humidity. 5. Weeding: involves removal of any unwanted plant in the field to avoid crop-weed competition.  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of CropScience andProduction 6. Fertilization: different kinds of crops and different stages of plant development require different amount and kinds of nutrients depending on the fertility of the land. Example green and leafy vegetables such as pechay may require more of Urea as it needs more N in developing its leaves. 7. Pest Management: involves controlling of pest which elicit physical damage to plants rendering it to lessen its yield and more susceptible to diseases. It involves determining the pest present and the threshold of its damage and giving the appropriate pest control when need be. 8. Disease control: involves identifying the pathogen/s based on the physical manifestation (as in signs and symptoms) and preventing its occurrence or if already present, preventing its spread by eradicating infected crops or plots.  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of CropScience andProduction 9. Harvesting: involves determining the maturity of plant produce appropriate for harvesting as manifested in the change in color, plumpness, size, firmness, ripe scent, and other characteristics that signify maturity of plant parts to be harvested. This is carefully done ensuring that only mature plant parts are harvested without damaging other plant parts or other maturing fruit/pods. Time of harvest is usually early morning when dew is no longer present or late afternoon before evening dew comes. This is both for the crops and the workers welfare. Collection trays/baskets/crates and the post harvest area should be cleaned and dried. 10. Post harvest handling: involves cleaning, grading, semi processing of plant produce, packaging and storage or transport of plant produce to ensure that quality is maintained. Faulty post harvest handling could result into low profit.  BTLE30143:Agri-Fishery 2 LESSON2- PRINCIPLES&PRACTICESOFCROPSCIENCEANDPRODUCTION 11. Value addition/value creation: involves activities transforming agricultural produce into products of greater value. This should be done in compliance with processing standards like food safety. 12. Packaging and labelling of processed goods: involves proper packaging to maintain the quality of goods. Label should include brand identity, net content, and other product information such as ingredients, nutrition fact, manufacturer/distributors’ information, manufacturing information (batch number, date), expiration date and certification from industry authorities. 13. Storage/Transport of finished products: involves controlling the temperature and means to protect and maintain product quality. 14. Sales and marketing of agricultural products: involves negotiation with distribution centers regarding price, volume requirements, deliveries, proper handling/storage and recalls. It would be best if transactions with distributors and bulk market are bound by a contract/agreement. 15. Merchandising of agricultural products: involves arrangement of products in store/shops, re-stocking of products and product recall for expired, damaged, and contaminated items (based on agreement or contract).  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of Crop Science andProduction LESSON 2-ACTIVITY1 –Guidelines Review 1. Read the Guidelines for Good Agricultural Practices for Family Agriculture (L2-S3) 2. Be ready for a class discussion prior to beginning L3 NOTE: Good Agricultural Practice’ other term is Buenas Prácticas Agrícolas (BPA) 2. If you have started your final Project, please make sure to document your skill practice to inlcude later in the Final Project report. MINOR PROJECT: Farm layout and farming calendar (will be done part by part) Part 1- Internet search for ideas and the best crops and animals to grow together in an integrated farm 33  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of Crop Science andProduction LESSON 2-ACTIVITY2 –Final Project 1. Review the supplemental materials for Landscaping provided at the beginning of the semester (Please see Google Classroom) 2. Organize the class for the Final project: Landscaping of PUP Calauan Campus façade Team Organization: Landscape Design & Monitoring Team 5 Groups: Landscape segment assignment - Long front lawn (2 segments – groups 1 & 2) - Short front lawn (2 segments – groups 3 & 4) - Container van area (1 segment – group 5) 3. Make an inventory of existing plants and the available plants researched by the class that are available locally. 4. Design Team shall make the landscape design and discuss in class 5. Each group shall prepare the necessary planting materials. 6. Each group shall execute the agreed planned design (this shall be done after Christmas break) 7. Plan for the maintenance of the landscape (by group on rotation) 8. Design team shall monitor execution and any changes shall be communicated to subject teacher and the whole class. 34  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of Crop Science andProduction LESSON 2-ACTIVITY2 –Final Project (Landscaping Principles) https://sites.google.com/site/stacyreichertportfolio/3-design-elements-and-principles/principles/b-balance Balance: Symmetrical balance is used in formal landscapes when one side of the landscape is a mirror image of the opposite side (exactly the same, often high maintenance). Asymmetrical balance- differs from one side to the other but sight relaxing and free flowing 35 (has similar patterns).  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of Crop Science andProduction LESSON 2-ACTIVITY2 –Final Project (Landscaping Principles) https://www.afristay.com/p/58181 Focalization: focal point is the strongest element in the design in any given view; the place where the viewer’s eye is first attracted. 36  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of Crop Science andProduction LESSON 2-ACTIVITY2 –Final Project (Landscaping Principles) https://www.kglandscape.com/front-yard-landscaping Simplicity: Keeping landscapes simple, not cluttered or fussy is always a good practice. 37  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of Crop Science andProduction LESSON 2-ACTIVITY2 –Final Project (Landscaping Principles) Rhythm and line: something in the landscape is repeated with a standard interval, a rhythm is established. In landscape design, the interval is usually space. Proportion: the size relationship of all the features in the landscape. This includes vertical, horizontal and special relationships. 38  BTLE30143:Agri-Fishery 2 Lesson 2:Principles &Practices of Crop Science andProduction LESSON 2-ACTIVITY2 –Final Project (Landscaping Principles) The principle of unity is easily measured if the other five landscape principles have been properly executed throughout the landscape. Unity in design simply means all the separate parts of the landscape work together to create a great total design. Colors, shapes, sizes, textures and other features work together to create a unified space. 39  POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 200714 PUP Calauan Campus BTLE 30143 Agri-Fishery 2 Lesson 3: Principles & Practices of Animal Science and Production OBJECTIVES: After successful completion of this lesson, students should be able to: Review learning materials on how to grow a specific crop/or raise a specific animal (AgriFishery1 Projects) Evaluate crops and animals in terms of their value and symbiotic relationship with other farm crops/animals and describe it as it applies to their minor project Create a sensible integrated farm layout and farming calendar with the expected products description Do the necessary preparation for crop/animal production (as skill practice, backyard scale) Appreciate available information and technology in farming  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction ANIMAL PRODUCTION involves activities such as breed selection, animal nutrition, disease prevention and control, stress management, animal housing and care, handling of animals during harvest and breeding and care of young animals. Depending on the purpose of raising the animals and the The most crucial in animal production are ANIMAL NUTRITION and kind/breed of animal to FARM MANAGEMENT PRACTICES. When a farmer provide the raise, farm necessary nutrition needed by the animal in terms of nutrient management is content and in the right amount, and provided enough space that is adjusted accordingly. clean – free from pest and disease causing organism, and had provided vaccination for major diseases customary in the area, he/she had already succeed in farming.  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction Different stages of animal have different nutritional requirements; that is why commercial feeds are also stage-specific. For breeding animals, it is necessary to provide special nutrition for them to support the reproduction process. animal. To be able to understand how to properly manage the animals, it better to be familiar with their growth and development. The following are the life cycle of Tilapia, chicken, swine and cattle: TILAPIA 21 days 24-26 Approx. hours/egg 45 days  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction The success indicators of animal production are: average daily gain, feed conversion ratio, mortality rate, body weight at harvest, quality of farm produce (ex. Thickness of backfat in swine meat; color, shape, texture and cleanliness of eggs; good bacterial count in milk)  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction Different animals have different floor space requirement at their different growth stages. Also, it varies whether the animal will be raised as free-range (backyard) or confined (cage, stall, pen). When constructing the cage, pen or pond it is necessary to meet the space requirement of the adult stage of the animal to avoid over crowding. Environmental condition must be mitigated using available technology or materials when it is harsh for the animals. The purpose of raising the animal also dictates the housing facilities needed. For example, the housing facility for raising cattle for beef will only require cattle stalls, quarantine area, cattle corral, and slaughter facility (last two are optional). While dairy cattle will require additional facilities similar to dairy goats (next page).  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction Different animals have different facility requirements. For dairy goats, below are the facilities.  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction There are some farms which grow their animals in controlled environment. The following environmental factors are controlled for optimum growth of animals and for ease of disease control and monitoring: Temperature: temperature is necessary in physiological processes however, critical temperature varies from animal to animal at different stages. For poultry at 39-40oC generally the birds will die out of heat stress and extremely low temperature for the animal could cause hypothermia. Heat source or ventilation is necessary to be supplied accordingly and water be supplied. Humidity: the amount of moisture in the air; Highly moist air encourages microorganism growth and multiplication. If disease causing organism multiplies to threshold intolerable for the animals, disease may develop. Dehumidifier, draft curtains, heat source and fans could be used accordingly. Level of Ammonia & CO2: animal excreta when accumulated could cause the rise in the level of ammonia which is poisonous for animals. Regular cleaning and proper ventilation must be done to avoid this.  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction FARM MANAGEMENT: different animals require different types of farm management. However, generally the following are considered: ANIMAL NUTRITION: Different animals at different stages have different nutrient requirement. Commercial produce feeds have already recognized this need and have come up with the feed formulation that would support the animal requirement. Example for newly hatch to 4 weeks chicks, starter feed which has 23% protein is given in adlibitum manner. After 4 weeks the chicken is fed with grower or finisher ration which has 19% crude protein. Multi- vitamin supplements are also given especially when the environmental condition is harsh so that the animal would have better immune system. Clean water is made available 24 hours and waterers and feeders are cleaned regularly to avoid contamination. During hot months and after transit of animals, electrolyte is also supplied to mitigate ions lost due to heat stress. DISEASE PREVENTION AND CONTROL: Pest Control: the house of the animals should be free from pest such as rats, reptiles, birds, and other animals which may be disease carrier. Cleanliness and Sanitation: Caretakers and farm visitors should adhere to sanitation protocols of farms (wearing of PPE, sanitation of footwear in footbath, hand sanitation, etc). Environment inside and outside should be cleaned and sanitized regularly with substance and at a level that is not harmful to animals. Follow the instructions of use. Environmental factors control: Environmental factors such as temperature, humidity, and level of ammonia should be controlled too using available technology and material.  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction Quarantine: regularly observe the behavior of animals to see if there is an indication of sick/injured animal. Isolate sick animals in a quarantine area and supply the necessary medication. Veterinary services may be availed from municipal vet to assist in disease control. Culling: killing of sick animals is necessary if the sickness is contagious and can no longer be treated (as assessed by a vet or experienced technician). Dead animals should be buried 5 feet below the ground and at the farthest location from the animal house. Vaccination: vaccinating animals with the customary disease in the area could prevent disease. Do not vaccinate sick or newly transported animals as their immune system is low and could be more stressful to them. Supplementation: providing the animals with supplement could boost their immune system to fight disease. Medication: in case of sickness, aside from isolating the animals, the animal must be diagnosed and supplied with the proper medication. Strict on-house biosecurity measure: There are disinfection footbaths in all entrances, caretakers practice good personal hygiene and clean & proper and PPEs are worn within the premise, there is proper disposal of dead animals, septic tanks are enclosed and treated, and pest and potential carrier organisms (birds, flies and other insects) must be controlled and if not totally eradicated. STRESS MANAGEMENT: Animal behavior id affected by stress and could lower their immune system when subjected to too much stress.  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction Temperature: major cause of stress is sudden changes in temperature. When a temperature suddenly rise, animals could suffer heat stress and is it fatal. Sound: some animals are sensitive to sound, that is why some farms had their radio on before new year or even during ordinary days as noise could stress the animals. Presence of new animal or new caretakers – animals/caretakers could also create some stress to animals. There are some animals that are territorial and the introduction of another animal, even of the same kind, may create a stress to the animal or to the herd. Similarly different caretakers have different style of handling animals, for this reason a routine must be made to lessen stress. Breaking of routine: animals are sensitive to routine changes. For example, swine which are fed at a particular time would make noises and behave wildly if not fed on time. ANIMAL HOUSING & CARE: The house of the animals should follow the floor space requirement of animals. Over crowding could cause stampede, encourage disease due to difficulty in isolating sick animals and may cause difficulty in handling the animals during feeding, cleaning and sanitation of the animal space. Handling of animals while in transit, in house, and during harvesting should be done in a careful manner so as to avoid stressing the animals. House must be kept clean and environment must be observed and controlled immediately by providing heat source during cold weather; using of draft curtain and dehumidifier when humidity is high; using fan and lifting of draft curtain during warm condition. The caretaker has a big responsibility for the success of farm management. Caretakers must know how to observe and analyze changes in animal behavior.  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction HARVESTING OF ANIMALS: Time of harvesting: Animals grown for meat should be harvested prior to the onset of sexual maturity as there are physiological and bodily changes that would take place. The meat of the animal may start to become tough and in some animals there could be an associated weight loss. These may lessen the profit as the quality of meat and body mass decline. For dairy cows, milk should be collected early morning or late afternoon for ease and comfort of animals and lessen stress. Slaughtering of animals: During slaughter, it is better to secure a veterinary certification that the animal is healthy upon slaughter as proof of quality measure. Animals should be slaughtered in designated slaughter facility for proper disposal of wastes. Storage: Animal meat must be cleaned, hung and stored properly at a specific temperature between 10C to 30C (33-370F). Storage facility must be aseptic (cleaned and sanitized) and must be organized (properly labelled and has inventory system). BREEDING OF ANIMALS: Animals naturally become sexually active when they reach their sexual maturity. Each animal has their own estrus cycle (a period when animal becomes in heat and is reproductively fertile). A good understanding of the normal estrous cycle of breeders could help farmers address reproductive challenges and ensure conception. Proper care and nutrition during gestation period will ensure the health of the mother and the young animals. Properly delivery and weaning of animals will ensure strong animal stock.  BTLE30143:Agri-Fishery 2 Lesson 3:Principles &Practices of AnimalScience andProduction LESSON 3- ACTIVITY MIDTERM PROJECT: Farm layout and farming calendar (Farm Plan) – Part by Part Part 2: Farm land description and 1st draft of farming calendar 1. Based on research, decide on the description of the 1 hectare of land area in terms of specific environment, prevalent weather condition, soil type, and soil topography. 2. Create a Farming Calendar by scheduling the planting of crops you plan to plant and the raising of farm animals in a 1 hectare of land for a period of 1 year farming cycle. Indicate the name of the crops and block the date sufficient from land prep to end of harvesting. Use the format below. Make sure to based it on the best time to plant/raise crops/animals. Month & CROPS ANIMALS Weeks Jan-wk1 Crop 1 Crop 3 Animal 1 Jan-wk2 You may add Crop 2 Animal 2 Add more rows. NOTE: You may divide the land and plant multiple crops and raise multiple animals. The aim is to apply integrated farming and plan to maximize profit from a 1 hectare of land with specific environment, prevalent weather condition and soil type.  POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 200714 PUP Calauan Campus BTLE 30143 Agri-Fishery 2 P R O J E C T MAKING IN F O C U S (Activity & Consultation) OBJECTIVES: Review learning materials on how to grow a specific crop/or raise a specific animal (AgriFishery1 Projects) Evaluate crops and animals in terms of their value and symbiotic relationship with other farm crops/animals and describe it as it applies to their minor project Create a sensible integrated farm layout and farming calendar with the expected products description Do the necessary preparation for crop/animal production (as skill practice, backyard scale) Appreciate available information and technology in farming  BTLE30143:Agri-Fishery 2 ACTIVITY:PROJECTMAKINGINFOCUS Project Making in Focus MIDTERM PROJECT 1. Review learning materials developed in Agri Fishery 1 on how to grow a specific crop/or raise a specific animal. If the crops/animals you are interested in are not in Agri Fishery 1 Project repository, do an internet search of available learning materials from Department of Agriculture and other reliable sources in YouTube (ex. Agrilennials, Bureau of Plant Industry, BFAR etc) 2. Evaluate crops and animals of your interest in terms of their value and symbiotic relationship with each other and finalize the Farming Calendar 3. Create a sensible integrated farm layout and write the description of assumptions regarding prevailing climate type/weather condition, type of soil and topography, and other essential environmental factors assumptions. 4. Submit the midterm project via uploading portal in Google Classroom FINAL TERM PROJECT 1. Do the necessary preparation for landscaping of the area assigned to the group 2. Document each step of the preparation, indicating the activities done and the rationale behind it. 3. Prepare bi-weekly progress report as discussed in Lesson 1 and compile them. 53  POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 200714 PUP Calauan Campus BTLE 30143 Agri-Fishery 2 Lesson 4: Value Addition & Marketing of Farm Products OBJECTIVES: After successful completion of this lesson, students should be able to: Suggest ways on how to add value to farm produce to increase profit Review branding and marketing strategies of agricultural products in FB Buy & Sell Communities of Calauan and nearby towns and e-commerce portals Suggest appropriate branding and marketing strategies in selling agricultural products Appreciate the value of value addition practices in maximizing profit from farm produce  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts By processing farm produce, partially or fully, before it is sold, a farmer can increase the price which that produce is originally sold for. This effort is called VALUE ADDITION. It is an increasingly important way to increase the profitability of a farm, however additional inputs may be required and some facilities, such as food laboratory, and equipment (shredder, mixer, oven, steamer etc.) may be in place to make this happen. In addition the entrepreneur should have the necessary knowledge and skills to process his/her farm produce into a much valuable products. The diagram below shows how Value Addition increases the profit of agri- entrepreneurs. https://images.app.goo.gl/9rNBgM9oFD49pS3S6  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts AGRI-PRENEURSHIP PRACTICES 1. Value addition/value creation: involves activities transforming agricultural produce into products of greater value. This should be done in compliance with processing standards like food safety. 2. Packaging and labelling of processed goods: involves proper packaging to maintain the quality of goods. Label should include brand identity, net content, and other product information such as ingredients, nutrition fact, manufacturer/distributors’ information, manufacturing information (batch number, date), expiration date and certification from industry authorities. 3. Storage/Transport of finished products: involves controlling the temperature and means to protect and maintain product quality. 4. Sales and marketing of agricultural products: involves negotiation with distribution centers regarding price, volume requirements, deliveries, proper handling/storage and recalls. It would be best if transactions with distributors and bulk market are bound by a contract/agreement. 5. Merchandising of agricultural products: involves arrangement o f products in store/shops, re-stocking of products and product recall for expired, damaged, and contaminated items (based on agreement or contract).  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts Vs. Vs.  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts VALUE ADDITION OF FARM PRODUCE -UNPROCESSED (cleaning, grading, cutting only) 1. Post Harvest processing: activities during post harvest that increases the value of farm produce when done appropriately. Harvesting technique: In harvesting tomato, it would be best to retain its crown. Tomato with its crown is more expensive than tomato without its crown Cleaning: cleaned agricultural produce are more appealing and thus more expensive. Agricultural produce such as potato, ginger and the likes are more expensive when cleaned. Grading: this is done by sorting of farm produce according to a certain measure of quality such as size, color, shape etc. Premium price is associated with the farm produce that is grade A (fullness is in right size, gives clean characteristics color and shape). 2. Bundling/Cutting into portion and Packaging: bundling & packaging together according to number or weight. This should have label indicating the brand identity of the farm. -SEMI-PROCESSED (grinding, cutting and combining of farm produce) 3. Artistic presentation: involves arranging farm produce and packaging it in a more sophisticated and appropriate packaging. This should have label indicating the brand identity of the farm. Example of this is edible arrangements for fruits. 4. Combining farm produce with complementary products: involves combining farm produce and bundling it together with complimentary products. Example is salad with vinaigrette 5. Drying: removal of water component of farm produce through drying. Example of this are the dried fruits and vegetables.  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts 5. Grinding/Pulverizing: involves drying and grinding farm produce into mash, powder, etc. PROCESSED (transforming the farm produced into a new product) 6. Pickling: processing farm produce into preserve goods through pickling (pickled cucumber) 7. Caramelization: processing of farm produce or part of the farm produce through caramelization of sugar such as jam, marmalade, sweetened fried fruits. 8. Fermentation: processing of farm produce and allowing it to ferment (wine, vinegar, tonic syrup) 9. Cooking: basic processing and cooking/roasting/steaming of farm produce to create a cooked version. 10 Intensive processing: involves any form of processing that transforms the farm produce into a totally new product, either with the use intricate technology or by combining it with other inputs (ex. Corn is transformed into cornflakes through intricate processing and extrusion of corn grain; different flour into bread and pastries). REQUIREMENTS IN VALUE ADDITION 1. Well trained employees in food processing and food handling safety 2. Food safety standard process 3. Aseptic environment, equipment and implements 4. Food grade packaging and labeling materials 5. Proper storage (controlled environment)  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts PACKAGING AND LABELLING OF PROCESSED GOODS 1. Appropriate packaging: all has to be made of safe material (not poisonous) Tertiary packaging: packaging used for the purpose protecting the products during long transit and for ease in storage (ex. Big crate and boxes, pallet) Secondary packaging: packaging used for the purpose of branding display and logistics purposes, as well as protecting and collating individual units during storage and short distance transit (small boxes and branded bags) Primary packaging: the immediate packaging of the product (bottle, vacuum sealed plastic) This packaging has to be food grade (made from inert material, and does not contain any substance that is harmful to health, can protect the food from elements of nature and surrounding environment that may cause deterioration of food quality, would prevent food contamination). 2. Packaging & Label Branding Brand identity – company trademark, company name, company color, patented packaging design, product brand name, brand trademark Product information –product name, product image, product information, product origin, manufacturing and expiration date, batch number or product code Packaging design – material used in packaging, colors used, placement of handle, placement label, security features, and package engineering (volume to contain, shape, crease and folds, security seal, ergonomics),  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts Secondary packaging Tertiary packaging Secondary packaging Primary packaging Vs.  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts STORAGE/TRANSPORT OF FINISHED PRODUCTS 1. STORAGE OF PRODUCTS: a specific place or facility where finished products or raw materials are kept temporarily awaiting use or distribution. Aseptic environment- clean, sterile, and in/out of products and people are controlled Controlled environment - suitable to goods being kept in terms of temperature, humidity and light requirements of the product Systematic and organize - racks, pallet, cabinet and drawers are properly labeled (product, batch, in-date, quantity), properly layout for ease of people/transport traffic, applies FIFO, has efficient and effective inventory system 2. TRANSPORT & DISTRIBUTION OF PRODUCTS Similar to storage condition – aseptic and controlled environment, and systematic and organized within the vehicle storage space. Properly packaged – making use of secondary and tertiary packaging material to protect the products due to agitation while in transit. Necessary permits, listings, and supporting documents are available for inspection – there are products that may require permit and support documentation, the delivery personnel should have them for inspection Vehicle is properly maintained - vehicle must be checked prior to use for delivery, and basic tools, early warning device and spare tire is available. Avoid overloading.  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts SALES AND MARKETING OF AGRICULTURAL PRODUCTS Prepare appropriate marketing collateral – poster, branded price tag, stickers Well trained merchandiser/sales agent – knowledgeable in the product and skillful in marketing, customer service, negotiation Sales procedure and agreement – how to order, how to return orders, payment terms, minimum volume of orders, roles and accountability Efficient record keeping – organized and systematic record-keeping and reporting MERCHANDISING OF AGRICULTURAL PRODUCTS Store product placement and space allotment in store Product introduction and use of marketing collaterals Product arrangement on shelves Monitoring of products on shelf (restocking and recall) Efficient record keeping LESSON 9- OUTPUT – PRODUCT INNOVATION This output will also be graded as project. The Part I. and Part II is the Lesson output and Parts III. – VII will be the project.  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts LESSON 9- OUTPUT – PRODUCT INNOVATION REPORT 1. Choose an agricultural produce (you may also use what you have produced) and the appropriate value addition through product innovation 2. Research about the procedure you will use for your product innovation please ensure you have validated the information from at least 3 sources. 3. Process an agricultural according to the procedure you have researched. Please ensure aseptic environment, & equipment and cleaned raw materials prior to processing. 4. Place your product in appropriate packaging material with correct label information 5. Prepare 10 evaluation sheets for the quality of your product and summarize the result and present in a Product Innovation report. REPORT FORMAT: Please provide at least 1 picture for each report aspect I. PRODUCT DESCRIPTION II. PROCEDURE (picture for each procedure step) III. FINISHED PRODUCT WITH LABEL (picture of the finished product and close-up of the label information) IV. COST & RETURNS V. SALES & MARKETING (pictures and records) VI. PRODUCT EVALUATION VII. PRODUCT IMPROVEMENT Please upload under L5A-OUTPUT. By this time you have to wrap up your FINAL PROJECT PROGRESS REPORT (L5B-OUTPUT)  BTLE30143:Agri-Fishery 2 Lesson 4:Value Addition&Marketing of FarmProducts ACTIVITY: Collaborative learning thru an activity in Jamboard (before & after regarding branding & marketing strategies of an agri product in Buy & Sell Communities) 1. The class will be divided into 8 groups. 2. Choose from the following Buy & Sell portals: Calauan, Bay, San Pablo, Los Banos, Sta. Cruz, Calamba, Shopee, Lazada 3. Look for agricultural products and critic its branding and marketing strategy in the portal 4. Use Jamboard to collaborate while in Zoom meeting. Make 2 slides for actual product slide (slide1) and critiqued product slide (slide 2) 5. Identify the agricultural produce used, and the value addition/creation 6. Note down what is good and what can be done to improve the branding and marketing strategy indicated in the portal assigned to you. 7. Be ready to share your output in the Jamboard and your notes to discuss your suggestions in the next meeting. PROJECT MAKETING Part 3- growing of crops/animals continuation until harvest and value addition time 66  POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 200714 PUP Calauan Campus BTLE 30143 Agri-Fishery 2 Lesson 5: Cultivation of Common Crops in the Philippines & Value Addition OBJECTIVES: After successful completion of this lesson, students should be able to: Describe the important aspects of crop production from site selection to post harvest handling and processing of farm produce Identify issues in crop production of specific common crops and suggest ways on how to mitigate/solve them. Show appreciation of agricultural researches in the development of agriculture in the country. Acquire and share knowledge gained from available learning materials available from reliable sources Do value addition for the major project output  BTLE30143:Agri-Fishery 2 Lesson 5: Cultivation of CommonCrops in thePhilippines &Value Addition ACTIVITY: 1. Work by pair and review available materials online regarding 1 crop chosen from the list: -Rice -Carrot -Tomato Fruit trees -Corn -Radish -Calamansi (Lanzones, Mango, -Okra -Sweet Potato -Onion Rambutan, Durian, -Eggplant -Cassava -Garlic Citrus) -Pechay -Peanut -Black pepper -Mustard -Mungbean -Banana -Cabbage 2. Summarize and present to class using the format below: CROP DESCRIPTION & CRITICAL ISSUES IN GROWING IT SUGGESTED VALUE REQUIREMENTS IN GROWING & WHAT TO BE DONE ABOUT IT ADDITION & THE CROPS MARKETING STRATEGY 3. If there is a short video or pictures, please show them during discussion. The discussion should be 5-7 minutes only. 68  POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 200717 PUP Calauan Campus BTLE 30143 Agri-Fishery 2 Lesson 6: Production of Common Domesticated Animals in the Philippines & Value Addition OBJECTIVES: After successful completion of this lesson, students should be able to: Describe the important aspects of animal production from site selection to post harvest handling and processing of farm produce Identify issues in animal production of specific common livestock/poultry and suggest ways on how to mitigate/solve them. Show appreciation of agricultural research in the development of agriculture in the country. Acquire and share knowledge gained from available learning materials available from reliable sources Do value addition for the major project output  BTLE30143:Agri-Fishery 2 Lesson 6: Production of CommonDomesticatedAnimalsin thePhilippines &ValueAddition ACTIVITY: 1. Work by pair and review available materials online regarding 1 crop chosen from the list: Swine breeder Goat Swine grower Rabbit Native/Wild pig Layer Cattle beef Broiler Dairy Cattle Duck layer Quail 2. Summarize and present to class using the format below: ANIMAL DESCRIPTION & CRITICAL ISSUES IN SUGGESTED VALUE REQUIREMENTS IN GROWING IT GROWING IT & WHAT TO BE ADDITION & DONE ABOUT IT MARKETING STRATEGY 3. If there is a short video or pictures please show them during discussion. The discussion should be 5-7 minutes only. 70  POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 200717 PUP Calauan Campus BTLE 30143 Agri-Fishery 2 Lesson 7: Aquaculture and Fishery of Common Fish in the Philippines & Value Addition OBJECTIVES: After successful completion of this lesson, students should be able to: Describe the important aspects of aquaculture and fishery from site selection to post-harvest handling and processing of fish and aquatic products Identify issues in aqua culture and fishery and suggest ways on how to mitigate/solve them. Show appreciation of aqua culture and fishery researches in the development of agriculture in the country. Acquire and share knowledge gained from available learning materials available from reliable sources Do value addition for the major project output  BTLE30143:Agri-Fishery 2 Lesson 7:AquacultureandFishery of CommonFish in the Philippines &ValueAddition ACTIVITY: 1. Work by pair (the remaining students who do not have assignment in Lesson 6) and review available materials online regarding 1 crop chosen from the list: Tilapia Breeder Crab Tilapia grower Shrimp Bangus/Milkfish Koi & other Pet fish Seaweeds Cultured Pearl Mussels Commercial Fishing 2. Summarize and present to class using the format below: DESCRIPTION & REQUIREMENTS IN CRITICAL ISSUES IN SUGGESTED VALUE GROWING THE FISH/AQUATIC GROWING IT & WHAT TO BE ADDITION & ORGABISM DONE ABOUT IT MARKETING STRATEGY 3. If there is a short video or pictures please show them during discussion. The discussion should be 5-7 minutes only. * SUBMISSION OF FINAL PROJECT REPORT: Part 5 Finalization of Final Project Report (please revisit slide 31 for the format. 72